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

(2022/C 351/09)

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

‘Montsant’

PDO-ES-A1550-AM05

Date of communication: 20.6.2022

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

Change to volatile acidity limit

Description:

The maximum volatile acidity limit has been changed for white, rosé and red wines over one year old. There had not been any specified limit for this for whites and rosés over one year old. For reds, the wording ‘...may increase by 0,06 g/l for each degree of alcohol above 11 % vol. and year of ageing, up to a maximum of 1,2 g/l.’ has been amended to ‘from one year of ageing onwards, the maximum volatile acidity limit may be 1,2 g/l’.

This amendment affects point 2.2 of the product specification and point 4 of the single document.

It is considered to be a standard amendment as it does not fall into any of the categories listed in Article 14(1) of Commission Delegated Regulation (EU) 2019/33 of 17 October 2018.

Reasons:

It is common practice for Montsant PDO red, white and rosé wines to undergo ageing. It is therefore normal for reds, whites and rosés to have a volatile acidity in excess of the 0,80 g/l laid down in the specification for wines less than a year old. This amendment raises the permitted volatile acidity content to the limits set by the European Union of 1,2 g/l for red wines and 1,08 g/l for white and rosé wines.

SINGLE DOCUMENT

1. Name(s)

Montsant

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)

1. White wine

CONCISE TEXTUAL DESCRIPTION

Limpid, with tones ranging from lemon yellow to straw yellow, and colours that can be intense and golden. Elegant and subtle aromas of ripe fruit, honey and dried fruits (dried apricots/peaches). Silky, with a pronounced sweetness and flavoursome. Very long aftertaste.

* From one year of ageing onwards, the maximum volatile acidity may be 1,08 g/l (18 meq/l).

* Maximum sulphur dioxide: 200 mg/l if the sugar content is less than 5 g/l and 250 mg/l if it is equal to or greater than 5 g/l.

* For limits that have not been specified, the legislation in force must be complied with.

General analytical characteristics Maximum total alcoholic strength (in % volume) Minimum actual alcoholic strength (in % volume) 11,5 Minimum total acidity 3,5 grams per litre expressed as tartaric acid Maximum volatile acidity (in milliequivalents per litre) 13,33 Maximum total sulphur dioxide (in milligrams per litre)

2. Rosé wine

CONCISE TEXTUAL DESCRIPTION

Brilliant, intense and clear in colour. Fruity and/or floral aromas, hints of ripe cherry and strawberry, presence of forest fruits. Elegant, sweet and with character.

* From one year of ageing onwards, the maximum volatile acidity may be 1,08 g/l (18 meq/l).

* Maximum sulphur dioxide: 200 mg/l if the sugar content is less than 5 g/l and 250 mg/l if it is equal to or greater than 5 g/l.

* For limits that have not been specified, the legislation in force must be complied with.

General analytical characteristics Maximum total alcoholic strength (in % volume) Minimum actual alcoholic strength (in % volume) 12 Minimum total acidity 3,5 grams per litre expressed as tartaric acid Maximum volatile acidity (in milliequivalents per litre) 13,33 Maximum total sulphur dioxide (in milligrams per litre)

3. Red wine

CONCISE TEXTUAL DESCRIPTION

Depending on age, they have different colours and tints. These change from tones that are more red (cherry) to orange as they age (terracotta, amber). Aromas linked to the native varieties, very ripe fruit, including raisins, and balsamic and spiced aromas. Full-bodied and round, with longer aftertastes and mature tannins. Velvety.

* From one year of ageing onwards, the maximum volatile acidity may be 1,2 g/l (20 meq/l).

* Maximum sulphur dioxide: 150 mg/l if the sugar content is less than 5 g/l and 200 mg/l if it is equal to or greater than 5 g/l.

* For limits that have not been specified, the legislation in force must be complied with.

General analytical characteristics Maximum total alcoholic strength (in % volume) Minimum actual alcoholic strength (in % volume) 12,5 Minimum total acidity 3,5 grams per litre expressed as tartaric acid Maximum volatile acidity (in milliequivalents per litre) 13,33 Maximum total sulphur dioxide (in milligrams per litre)

4. Liqueur wine

CONCISE TEXTUAL DESCRIPTION

Rancio wine: produced by oxidative ageing in wooden barrels and/or using the ‘sol y serena’ method (leaving the wine outdoors and subjecting it to the changing temperatures of night and day), which accelerates oxidation. Clean and brilliant. Complex nose, notes of spices and nuts, toasty. Dry. Full-bodied.

White and red mistela: deep honey to orange in colour. Sweet aromas of honey, with a touch of citrus. A mainly sweet aftertaste that retains those fruity aromas.

Grenache: fortified with vinous alcohol. Orange in colour, evolving slightly. Complex, notes of citrus. Minimum actual alcoholic strength: 15,5 % vol.

Vimblanc: made using overripe Pansal grapes.

Natural sweet wine: musts with a high sugar content, greater than 272 gr/l, partially fermented. Limpid. A range of tones. Complex and balanced.

* Maximum sulphur dioxide: 150 mg/l if the sugar content is less than 5 g/l and 200 mg/l if it is equal to or greater than 5 g/l.

* For limits that have not been specified, the legislation in force must be complied with.

General analytical characteristics Maximum total alcoholic strength (in % volume) Minimum 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

5.1. Specific oenological practices

1. Cultivation practice

If the designation of origin’s managing body considers that irrigation may adversely affect quality, or that it may constitute a breach of the rules, it may prohibit the practice on a specific parcel.

The utmost care must be exercised when harvesting the grapes. The wines covered by this PDO may only be made with grapes that are ripe enough to produce wines with a minimum natural alcoholic strength of 10 % vol. or above and, in the case of liqueur wines, 12 % vol. or above.

2. Restriction relating to winemaking

Appropriate pressure should be applied to extract the must or wine and separate it from the pomace, ensuring that no more than 74 litres of wine are yielded from every 100 kg of harvested grapes.

5.2. Maximum yields

1. White varieties 12 000 kilograms of grapes per hectare

2. 88,8 hectolitres per hectare

3. Red grape varieties 10 000 kilograms of grapes per hectare

4. 74 hectolitres per hectare

6. Demarcated geographical area

The production area of the wines covered by the ‘Montsant’ PDO is made up of vineyard parcels located in the municipalities/geographical areas listed below. These parcels are of the quality required to produce wines with the specific characteristics of those protected under the PDO.

The following municipalities, in their entirety:

La Bisbal de Falset

Cabacés

Capçanes

Cornudella de Montsant

La Figuera

Els Guiamets

Marçà

Margalef

El Masroig

Pradell de la Teixeta

La Torre de Fontaubella

Ulldemolins

Plus, parts of the following municipalities:

Falset:

Polygons 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 23, 26, 27, 28, 29, 30 and 31.

Polygon 2: parcels 1 to 37, 41 to 70, 72 to 91, the southern part of 93 (1,631 ha), 94, 95, part of 102 (2,5052 ha), 125, 127, 132 to 135, 137 to 145, 148 and 151 to 153.

Polygon 3: the southern part of parcel 47 (2,1549 ha), parcels 48 and 49, the southern part of parcel 50 (1,419 ha), the southern part of parcel 52 (1,7365 ha), the southern part of parcel 53 (1,2894 ha) and parcel 64.

Polygon 19: the southern part of parcel 28 (1,0809 ha), the southern part of parcel 29 (12,2046 ha), parcels 30 to 36, 38 to 46 and 48 to 58.

Polygon 20: parcels 1 to 17, 23 to 26, the southern part of 27 (2,45 ha), the southern part of 28 (1,4096 ha), 29, 30, 32, 33, 59 to 64, the southern part of 65 (0,5789 ha), 66, 68, 72, 73, 74, 79 and 80.

Polygon 22: parcels 1 to 24 and 41.

Polygon 24: parcels 1 to 8, 10, 31 to 35, 37, 49 to 52, 54, 55, 57 to 60.

El Molar:

Polygons 1, 2, 3, 11 to 16.

Polygon 4: parcels 1 to 7, the western part of parcel 8 (0,5515 ha), 15 to 17, 34, 35, 41, 43, 47, 48, 56, 58, 61, 64, 66, 67 and 69 to 71.

Polygon 8: parcels 3 to 18, 20 to 28, 199, 200 and 202.

Polygon 9: parcels 1, 27 to 32, 35 to 37, 47 to 55.

Polygon 10: parcels 1 to 7, 9 to 12, 29 to 34, 45 to 47, 66 to 71 and 73.

Garcia:

Polygon 3: parcel 66.

Polygon 6: parcels 101, 105, 111 to 113.

Polygons 7, 8, 9, 10, 11.

Polygon 12: parcels 1 to 13, 17 to 38, 45, 133 and 134.

Polygon 13: parcels 70 to 102, 104, 111, 220 to 226, 228 to 234, 314 and 315.

Polygon 15: parcel 3.

Polygon 22: parcel 65.

Polygon 23: parcels 26 to 43, 60 to 68, 70, 72 to 78, 80, 81, 83, 84, 86, 87 and 88.

Mora la Nova:

Polygon 4: parcels 69, 70, 113 and 120.

Polygon 5.

Polygon 6: parcels 3 to 15, 20 to 27, 30 to 54, 56, 57, 58, 59 and 61 to 73.

Polygon 7: parcels 8, 9, 10, 14, 16, 24, 30 to 46, 48, 49, 50, 56 and 59 to 66. Polygon 8: parcels 76 to 89, 91 to 97, 99, 100, 101, 102, 105 and 106.

Polygon 9: parcels 38 to 48, 50, 51, 52, 53, 55, 56, 57, 58, 73 and 74.

Polygon 10: parcel 8.

Polygon 13: parcel 99.

Tivissa:

Polygons 2, 4, 6 to 12 and 21 to 23.

Polygon 17: parcels 238 to 251, 253 and 254.

Polygon 24: parcel 29.

7. Wine grapes variety(ies)

CABERNET SAUVIGNON

GARNACHA BLANCA

GARNACHA TINTA

MAZUELA - CARIÑENA

MAZUELA - SAMSÓ

8. Description of the link(s)

8.1. White wine

The white wines are produced almost exclusively from the two traditional varieties of the area: Garnacha Blanca and Macabeo. While Macabeo produces finer wines, Garnacha Blanca, which has more body and structure, is very suitable for producing crianza wines and for fermenting in oak barrels, despite its natural tendency to oxidise. The rest of the white varieties (Chardonnay, Pansal, Moscatel de Grano Menudo, Parellada and Picapoll Blanco) add hints to the final blend.

8.2. Red and rosé wine

Both the Mazuela (Samsó) variety and Garnacha Tinta are found throughout the PDO area. They produce full-bodied wines that are very suitable for ageing, especially if the yield of the vine is controlled and suitable winemaking processes are used. The Ull de Llebre variety is most common in the southern part, where it is warmer. The other red grape varieties (Cabernet Sauvignon, Garnacha Peluda, Merlot, Monastrell, Picapoll Tinto, Syrah), which are found in much smaller quantities, adapt well to the different vineyards in the PDO area, giving quality products which are balanced, aromatic and full-bodied and which provide the distinguishing feature in the different blends.

8.3. Liqueur wines

There is a deep-rooted tradition of producing liqueur wines throughout the north of the province of Tarragona, and ‘Montsant’ PDO is no exception. In the past, when wines were made at home for domestic consumption, it was customary to have one barrel of rancio wine and one barrel of sweet wine. Nowadays, the production of traditional liqueur wines is much more systematic, but this does not mean that it has lost its small place in the overall production.

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

Legal framework:

In national legislation

Type of further condition:

Packaging within the demarcated geographical area

Description of the condition:

The wines must be bottled in registered bottling wineries. The aim is to guarantee their origin and inherent quality by avoiding transportation in bulk outside the production area. If the wines are not transported under certain conditions established on the basis of an individual assessment taking into account the circumstances of each particular case, they may be subjected to inappropriate environmental conditions that may affect their organoleptic characteristics.

Legal framework:

In national legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

The characters used to indicate ‘Montsant’ must be between 3 and 6 mm in height, and those used for ‘Denominación de Origen’ (‘Designation of origin’) should be half that.

Link to the product specification

https://incavi.gencat.cat/.content/005-normativa/plecs-condicions-do-catalanes/Arxius-plecs/Pliego-de-Condiciones-DOP-Montsant-ctrl-canvis.pdf

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