Publication of a communication of approval of a standard amendment to a product specification for a name in the wine sector referred to in Article 17(2) and (3) of Commission Delegated Regulation (EU) 2019/33

(2021/C 90/09)

This communication is published in accordance with Article 17(5) of Commission Delegated Regulation (EU) 2019/33 (1).

COMMUNICATION OF STANDARD AMENDMENT MODIFYING THE SINGLE DOCUMENT

‘JUMILLA’

PDO-ES-A0109-AM04

Date of communication: 16 December 2020

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

1. Changes to the wording regarding analytical characteristics (point 2 a of the specification and point 4 of the single document)

a. Removal of the minimum values for total alcoholic strength by volume for dry wines.

The values for total alcoholic strength by volume have been removed in the case of dry wines because they are the same as for the minimum actual alcoholic strength by volume, making their inclusion redundant. This simplifies the text without altering the requirements.

b. Mention of analytical requirements not included in the table.

The values for total sugars and sulphur dioxide are not sufficiently defined in the current specification, which can cause confusion for operators. Mention of each component has therefore been expanded with the units of measurement specified. Under the current rules, total sugars must be expressed as glucose plus fructose.

2. Improved definition of organoleptic characteristics (point 2 b of the specifications and point 4 of the single document)

The organoleptic description for each of the categories has been amended. The text has been updated and corrected in line with the work of the control body’s tasting panel. Certain terms and references have been replaced by expressions that are more appropriate for sensory analysis. Each category has been defined more objectively in order to produce specific descriptors and facilitate analysis. Unnecessary adjectives have been removed.

3. Clarification of certain specific oenological practices (point 3 b of the specification and point 5 a of the single document)

A. For the required alcoholic strength of the grapes to be used to make the wine covered by the PDO, the parameter has been replaced. Instead of ‘minimum natural alcoholic strength by volume as a percentage’ the parameter is now ‘degrees Baumé’ as this is measured when the grapes arrive at the winery.

B. Calculation of wine yield has been clarified. In order to avoid incorrect interpretations, it is specified that yield is calculated as litres of finished wine to kilograms of grapes used.

4. Final use of grapes from parcels with excess yields (point 5 of the specification)

Grapes from parcels with excess yields cannot be used to make wine of this designation of origin. For the avoidance of doubt, the consequences of failing to comply have been clearly set out.

5. Updating of the relevant legal framework (point 8 a of the specification)

References to obsolete legislation have been removed and legislation in force is referenced.

6. Inclusion of additional requirements (point 8 b of the specification)

Operators regularly produce ‘Harvest Rules’ with further requirements or clarifications to those laid down in the Specification. It is important to point out that compliance is obligatory.

7. Requirements relating to packaging (point 8 b of the specification)

It has been stipulated that the packaging capacity and material must be covered by national legislation, and have been authorised by the Regulatory Board. In the case of bag-in-box, the maximum volume is ten litres for white, rosé and red wines. Wines labelled ‘Reserva’ and ‘Gran Reserva’ are excluded as these must, by definition, spend time in the bottle. Selecting the size of the containers in which the product is presented to consumers is a commercial decision. It is the responsibility of the operators who, in this case, agree on common requirements.

8. Amendment to the requirements for the wine labels (point 8 b of the specification and 9 of the single document)

The required font size has been included for the protected name and for the legal term ‘denominación de origen protegido’ or, where applicable, ‘denominación de origen’. There is also mention of the obligation to comply with the applicable legislation in force, as well as the Regulatory Board’s rules on labelling. Quality marks on the labels, as well as seals and serial numbers must be visible on the packaging to ensure that the information is transparent. The references to legislation have also been updated in this section, along with the names of the competent administrative bodies.

Common labelling requirements have been established by consensus.

9. Removal of exemptions to the rules in the vineyard (point 8 b of the specification)

The variety ‘Meseguera’ is not authorised for the PDO ‘Jumilla’. However, there were exceptions for those parcels registered in the Regulatory Board’s vineyard register before 1995. This exemption has been removed as there are no longer any such vineyards.

SINGLE DOCUMENT

1. Name of the product

Jumilla

2. Geographical indication type

PDO – Protected Designation of Origin

3. Categories of grapevine product

1. Wine

3. Liqueur wine

4. Description of the wine(s)

White wines (‘Jumilla’ and ‘Jumilla Dulce’)

Appearance: ranging from steely to topaz. Clear and bright.

Aroma: fresh fruit. The sweet wines may have dried fruit notes.

Taste: balance of acidity and sweetness. In the sweet wines, sweetness predominates over acidity.

* Analytical requirements not included in the table are in accordance with EU wine legislation in force.

General analytical characteristics Maximum total alcoholic strength (in % volume) Maximum actual alcoholic strength (in % volume) 11 Minimum total acidity 4 grams per litre expressed as tartaric acid Maximum volatile acidity (in milliequivalents per litre) 13,3 Maximum total sulphur dioxide (in milligrams per litre)

Rosé wines (‘Jumilla’ and ‘Jumilla Dulce’)

Appearance: ranging from raspberry-pink to pale salmon. Clear and bright.

Aroma: fresh fruit, red fruit. The sweet wines may have dried fruit notes.

Taste: balanced acidity. In the sweet wines, sweetness predominates over acidity.

* Analytical requirements not included in the table are in accordance with EU wine legislation in force.

General analytical characteristics Maximum total alcoholic strength (in % volume) Maximum actual alcoholic strength (in % volume) 11,5 Minimum total acidity 4 grams per litre expressed as tartaric acid Maximum volatile acidity (in milliequivalents per litre) 13,3 Maximum total sulphur dioxide (in milligrams per litre)

Rosé wines (Jumilla Monastrell)

Appearance: ranging from raspberry-pink to pale salmon. Clear and bright.

Aroma: fresh fruit, red fruit. The sweet wines may have dried fruit notes.

Taste: balanced acidity. In the sweet wines, sweetness predominates over acidity.

* Analytical requirements not included in the table are in accordance with EU wine legislation in force.

General analytical characteristics Maximum total alcoholic strength (in % volume) Maximum actual alcoholic strength (in % volume) 12 Minimum total acidity 4 grams per litre expressed as tartaric acid Maximum volatile acidity (in milliequivalents per litre) 13.,3 Maximum total sulphur dioxide (in milligrams per litre)

Red wines (Jumilla Monastrell)

Appearance: ranging from violet to brick-red, sweet wines may develop an ochre shade. Clear and bright.

Aroma: red fruit, black fruit. The sweet wines have dried fruit notes.

Taste: balanced acidity. Tannic. In the sweet wines, sweetness predominates over acidity.

* Analytical requirements not included in the table are in accordance with EU wine legislation in force.

General analytical characteristics Maximum total alcoholic strength (in % volume) Maximum actual alcoholic strength (in % volume) 12,5 Minimum total acidity 4 grams per litre expressed as tartaric acid Maximum volatile acidity (in milliequivalents per litre) 13,3 Maximum total sulphur dioxide (in milligrams per litre)

Red wines (‘Jumilla’ and ‘Jumilla Dulce’)

Appearance: ranging from violet to brick-red, sweet wines may develop an ochre shade. Clear and bright.

Aroma: red fruit, black fruit. The sweet wines have dried fruit notes.

Taste: balanced acidity. Tannic. In the sweet wines, sweetness predominates over acidity.

* Analytical requirements not included in the table are in accordance with EU wine legislation in force.

General analytical characteristics Maximum total alcoholic strength (in % volume) Maximum actual alcoholic strength (in % volume) 12 Minimum total acidity 4 grams per litre expressed as tartaric acid Maximum volatile acidity (in milliequivalents per litre) 13,3 Maximum total sulphur dioxide (in milligrams per litre)

Liqueur wines (Tinto Monastrell)

Appearance: ranging from cherry red to ochre. Clear and bright.

Aroma: black fruit, dried fruit.

Taste: sweetness predominates over acidity. Tannic.

* Analytical requirements not included in the table are in accordance with EU wine legislation in force.

General analytical characteristics Maximum total alcoholic strength (in % volume) Maximum actual alcoholic strength (in % volume) 15 Minimum total acidity (in milliequivalents per litre) Maximum volatile acidity (in milliequivalents per litre) Maximum total sulphur dioxide (in milligrams per litre)

5. Wine-making practices

a. Specific oenological practices

Cultivation method

Vineyards covered by the ‘Jumilla’ protected designation of origin can be subject to extensive cultivation or intensive cultivation methods.

— Extensive cultivation: for vineyards in which, for reasons of terrain, altitude, rainfall and other environmental factors, planting density complies with the following agricultural parameters: maximum 1 900 plants per hectare and minimum 1 100 plants per hectare.

— Intensive cultivation: for vineyards which, again according to environmental conditions, comply with the following agricultural parameters:

planting density between 3 350 and 1 500 plants per hectare.

Specific oenological practice

Grapes are harvested in a way that does not harm their quality. For wines covered by the PDO, only healthy grapes are used which are sufficiently ripe and at a minimum of 10,7o Baumé for white grapes, and 11o Baumé for red grapes.

Monastrell grapes intended to be used for liqueur wine must be at a minimum of 13o Baumé when harvested.

In pressing, the must and wine are subject to pressures giving a maximum yield that, following transformation, cannot exceed 74 litres of finished wine per 100 kilograms of grapes.

For the purpose of calculating the ageing processes, the first day of October of each year is taken as the start.

b. Maximum yields

Red varieties in extensive cultivation

5 000 kilograms of grapes per hectare

Red varieties in extensive cultivation

37 hectolitres per hectare

White varieties in extensive cultivation

5 625 kilograms of grapes per hectare

White varieties in extensive cultivation

41,62 hectolitres per hectare

In intensive cultivation

8 750 kilograms of grapes per hectare

In intensive cultivation

64,75 hectolitres per hectare

6. Demarcated geographical area

The production area for wines covered by the protected designation of origin ‘Jumilla’ comprises land situated within the municipalities of Jumilla, in the province of Murcia, and Fuentealamo, Albatana, Ontur, Hellín, Tobarra and Montealegre del Castillo in the province of Albacete.

7. Main wine grape variety(ies)

AIRÉN

CABERNET SAUVIGNON

CHARDONNAY

GARNACHA TINTA - LLADONER

GARNACHA TINTORERA

MACABEO - VIURA

MALVASIA AROMÁTICA - MALVASÍA SITGES

MERLOT

MONASTRELL

MOSCATEL DE GRANO MENUDO - MOSCATEL MORISCO

PEDRO XIMÉNEZ

PETIT VERDOT

SAUVIGNON BLANC

SYRAH

TEMPRANILLO - CENCIBEL

VERDEJO

8. Description of the link(s)

Wines

The most important grape is Monastrell. It is a very hardy variety that is perfectly adapted to the harsh conditions of the area, with its drought, very hot summers and spring frosts. It produces big, fleshy wines, rich in alcohol and acidity with highly characteristic aromas of ripe fruit and a well integrated astringency.

The other authorised varieties perfectly complement Monastrell, stabilising the colour and adding acidity and ageing capacity, as well as harmonising the aromas perfectly.

Liqueur wines

These wines are made from Monastrell, a variety which gives them colour intensity ranging from medium to very high and, potentially, almost opaque. This is the result of the high temperatures characteristic of the area.

9. Essential further conditions (packaging, labelling, other requirements)

Labelling of wines

Legal framework:

In national legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

The name of the protected designation of origin must appear prominently on the labels, in a font that must be a minimum of 3 millimetres and a maximum of 10 millimetres in height.

The name must appear next to the words ‘Denominación de Origen Protegida’ or ‘Denominación de Origen’ which must be in a font of a minimum of 2 millimetres in height, but which must always be smaller than the accompanying name of the PDO.

Other references will be those laid down in the general legislation on wine labelling, and in the specific rules and regulations on labelling established by the Regulatory Board and currently in force.

Packaging must include quality seals, front/back labels or numbered labels issued by the Regulatory Board. These must be affixed by the winery and be visible on the packaging in a way that prevents their re-use.

Link to the product specification

https://www.mapa.gob.es/es/alimentacion/temas/calidad-diferenciada/20201029pcdopjumillacorreccion_tcm30-552789.pdf

(1) OJ L 9, 11.1.2019, p. 2.