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

(2020/C 89/05)

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

COMMUNICATING THE APPROVAL OF A STANDARD AMENDMENT

‘TORO’

Reference number: PDO-ES-A0886-AM03

Date of communication: 18 December 2019

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

1. Amendment to the physical and chemical characteristics by type of wine

Description and reasons

This amendment concerns point 2(a) of the specification and point 1.4 of the Single Document.

New trends in wine making, arising from the availability of safer technology, along with the emergence of new consumer tastes, require the reducing sugar content of white and rosé wines to be adjusted from 4 grams per litre to 9 grams per litre. Similarly, in the case of reds, a long experience in winemaking has shown that ‘Toro’ DO wines have a lower total sugar content without this impacting their high quality. Hence, the upper limit of 6 grams per litre has been reduced to 4 grams per litre.

In addition, the dry extract element has been removed as it is superfluous.

This amendment, which modifies the Single Document, is considered standard because it involves an adjustment of the physical and chemical characteristics. This does not entail a substantial amendment to the protected product, which retains the characteristics and profile deriving from the interplay between natural and human factors, described in the link. It is thus considered that this amendment does not fall into either of the categories provided for in Article 14(1) of Regulation (EU) 2019/33.

2. Amendment to the conditions of production: extraction yield

Description and reasons

This amendment concerns point 3(b.1) of the specification and point 1.5.1 of the Single Document.

In recent years, new technologies in wineries, refrigeration and the use of vacuum filters for the classification of must, have made it possible to obtain more juice from the grapes, without causing pressure increases that might impact negatively on quality. This provides an optimum result with a higher yield while maintaining the level of quality required by the specification. An increase in the extraction yield, from 70 to 72 litres of wine for every 100 kilograms of grapes, is therefore proposed.

This amendment, which modifies the Single Document, is considered standard because it does not entail a substantial amendment to the protected product, which retains the characteristics and profile described in the link, these deriving from the interplay between natural and human factors. It is thus considered that this amendment does not fall into either of the categories provided for in Article 14(1) of Regulation (EU) 2019/33.

3. Increase in the verdejo yield and updating of the maximum yields in hectolitres per hectare

Description and reasons

This amendment concerns point 5 of the specification and point 1.5.2 of the Single Document.

Advances in modern winegrowing have led to higher production yields (kilograms/hectare) without damaging the quality of the raw material. In the specific case of the Verdejo variety, the maximum yield stated up until now in the ‘Toro’ PDO specification, was well below the average yields obtained in the area. This was compromising the net margin of the wine growers and, consequently, the profitability of the vineyards. An increase of between 6 900 kilograms/hectare and 9 000 kilograms/hectare is therefore proposed.

The yields in hectolitres per hectare have also been updated as a result of the increase in the extraction yield (previous amendment).

This amendment, which modifies the Single Document, is considered standard because it does not entail a substantial amendment to the protected product, which retains the characteristics and profile described in the link, these deriving from the interplay between natural and human factors. This amendment therefore does not fall into either of the categories provided for in Article 14(1) of Regulation (EU) 2019/33.

4. Addition to the justification for packaging taking place within the demarcated area

Description and reasons

This amendment concerns point 8(b.2) of the specification and point 1.9 of the Single Document.

Point 8(b.2) of the specification has been reworded to justify packaging (bottling) taking place within the demarcated area defined in accordance with Article 4(2) of the new Regulation (EU) 2019/33.

This is considered a standard amendment that affects the Single Document, since this practice was already a requirement. This amendment does not therefore introduce any additional marketing restrictions. It is simply a change in wording to ensure compliance with the legislation in force. It is thus considered that this amendment does not fall into either of the categories provided for in Article 14(1) of Regulation (EU) 2019/33.

5. Alignment with the rules on verifying compliance with the specification

Description and reasons

This amendment concerns point 9 of the specification.

Alignment with the provisions of Regulation (EU) No 1306/2013 of the European Parliament and of the Council of 17 December 2013 and Commission Implementing Regulation (EU) 2019/34 of 17 October 2018, in particular Article 19 of the latter, which establishes how the annual verification is to be carried out by the competent authority or control body for the purpose of checking compliance with the product specification. This amendment is part of a necessary update that needs to be made to the specification to make sure that it complies with the criteria laid down in the UNE-EN-ISO 17065 standard.

This is considered a standard amendment that does not affect the Single Document as it does not fall into either of the categories provided for in Article 14(1) of Regulation (EU) 2019/33.

SINGLE DOCUMENT

1. Name of the product

Toro

2. Geographical indication type

PDO – Protected Designation of Origin

3. Categories of grapevine product

1. Wine

4. Description of the wine(s)

WINE – WHITES AND ROSÉS

The white wines are straw yellow in colour, flavoursome and balanced, with fruity aromas. When fermented in the barrel, these characteristics blend with the smoky, toasted notes of the wood.

The rosé wines are strawberry to raspberry red in colour, with forest fruit aromas.

If the proportion of residual sugars in the wines is 5 grams/litre or more, the maximum amount of sulphur dioxide they can contain is 250 milligrams/litre.

In any event, the physical and chemical parameters laid down in this section shall comply with the ceilings established in EU rules.

General analytical characteristics Maximum total alcoholic strength (in % volume) Minimum actual alcoholic strength (in % volume) 11 Minimum total acidity 3,5 grams per litre expressed as tartaric acid Maximum volatile acidity (in milliequivalents per litre) 18 Maximum total sulphur dioxide (in milligrams per litre) 200

WINE – REDS

The red wines are dark cherry-red in colour, flavoursome and balanced, with aromas of red and wild fruits and a good structure. When aged, they also present notes characteristic of the barrel. A distinguishing feature of ‘Toro’ reds compared to those of other areas is that they are more structured and tannic, with a dominant ripe fruit nose and less acidic.

In any event, the physical and chemical parameters laid down in this section shall comply with the ceilings established in EU rules.

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) 20 Maximum total sulphur dioxide (in milligrams per litre) 150

5. Wine-making practices

a. Essential oenological practices

WINE-MAKING PRACTICES

Specific oenological practice

— Minimum likely alcoholic strength of the grapes: 10,5 % volume

— Maximum extraction yield: 72 litres per 100 kilograms of grapes.

WINE-MAKING PRACTICES

Relevant restriction on making the wines

White wines must be produced exclusively from white varieties (Malvasía Castellana and Verdejo).

Rosé wines must be produced from authorised red and white varieties (primary and secondary varieties).

Red wines must be produced from the Tinta de Toro and Grenache varieties and composed of at least 75 % Tinta de Toro grapes.

WINE-MAKING PRACTICES

Cultivation method

— Minimum planting density: 500 vines/hectare

— The vine can be trained using the goblet or espalier methods.

— Mixed plantations that do not allow separate harvests for each variety are not permitted.

b. Maximum yields

Red Grenache, Malvasía Castellana (Doña Blanca) and Verdejo

9 000 kilograms of grapes per hectare

Red Grenache, Malvasía Castellana (Doña Blanca) and Verdejo

64,8 hectolitres per hectare

Tinta de Toro

6 000 kilograms of grapes per hectare

Tinta de Toro

43,2 hectolitres per hectare

6. Demarcated geographical area

The geographical area of ‘Toro’ PDO is located on the westernmost part of the Castile and Leon region, south-east of the province of Zamora, and includes part of the natural areas of Tierra del Vino, Valle del Guareña and Tierra de Toro. It borders with the plains of Tierra del Pan and Tierra de Campos, spanning 62 000 hectares of land.

It includes the following municipalities:

In the Province of Zamora:

Argujillo, La Bóveda de Toro, Morales de Toro, El Pego, Peleagonzalo, El Piñero, San Miguel de la Ribera, Sanzoles, Toro, Valdefinjas, Venialbo and Villabuena del Puente.

In the Province of Valladolid:

San Román de Hornija, Villafranca del Duero, the wine-growing districts of Villaester de Arriba and Villaester de Abajo and the municipality of Pedrosa del Rey.

7. Main wine grape variety(ies)

VERDEJO

DOÑA BLANCA – MALVASÍA CASTELLANA

TEMPRANILLO – TINTA DE TORO

8. Description of the link(s)

Climate conditions are extremely cold in winter with many hours of sunshine and extreme temperatures, limiting the vine productivity. The different soil types are sandy loam (wine-growers plant each variety according to the soil type), with a neutral pH and little organic matter, this being added by wine-growers in the form of soil improvers. Both climate conditions and soil types determine the aroma, structure and the high alcoholic strength of the wines. In addition, the high iron content of the soil, combined with the use of the goblet vine training system and the considerable age of the vineyard, contribute to the striking amount of pigment in these wines.

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 wine-making process includes bottling and subsequent ageing of the wines. Thus, the organoleptic and physical and chemical characteristics described in this specification can only be guaranteed if all of the wine handling operations take place in the area of production. The bottling of wines covered by the ‘Toro’ PDO is one of the factors critical to attaining the characteristics set out in the specification. As a consequence, and with a view to ensuring quality and providing a guarantee as to origin and control, bottling shall take place in wineries located in bottling plants in the production area.

Legal framework:

In national legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

The traditional term ‘DESIGNATION OF ORIGIN’ may be used on the labelling instead of ‘PROTECTED DESIGNATION OF ORIGIN’.

The wines may include the references ‘ROBLE’ [OAK] and ‘FERMENTADO EN BARRICA’ [BARREL FERMENTED] on their labelling. Red wines may use the traditional terms ‘CRIANZA’, ‘RESERVA’ and ‘GRAN RESERVA’, provided they comply with the conditions laid down in the legislation in force.

Link to the product specification

www.itacyl.es/documents/20143/342640/PPta+Mod+PCC+DO+TORO+Rev+2.docx/9d4323ba-0af4-a645-ea7e-0856f899275a?

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