Publication of an application for amendment of a specification for a name in the wine sector referred to in Article 105 of Regulation (EU) No 1308/2013 of the European Parliament and of the Council

(2021/C 402/10)

This publication confers the right to oppose the application pursuant to Article 98 of Regulation (EU) No 1308/2013 of the European Parliament and of the Council (1) within two months from the date of this publication.

REQUEST FOR AMENDMENT TO THE PRODUCT SPECIFICATION

‘Tarragona’

PDO-ES-A1555-AM03

Date of application: 25 November 2016

1. Rules applicable to the amendment

Article 105 of Regulation (EU) n° 1308/2013 – Non-minor modification

2. Description and reasons for amendment

2.1. Amendments to the description of the products and the production methods

The description of the different methods, which is set out under Section 2 of the specification, has been amended. Sections 3 and 4 of the Single Document have also been amended.

‘Vino de misa’ (Communion wine) and ‘Clásico’ (Classic) have been added to the list of liqueur wine products.

The traditional expression ‘Clásico’ has historically been used in conjunction with the ‘Tarragona’ PDO. In fact, the first regulation on the ‘Tarragona’ PDO, adopted in 1945, only afforded protection to liqueur wines, which were also called ‘Tarragona Clásicos’ (Tarragona Classics).

Communion wine has traditionally been produced in the ‘Tarragona’ PDO area. One of the wineries in the area supplied Communion wine to the Vatican.

There are differences between the description that has been retained until now and the methods currently used to produce the liqueur wines. This amendment brings the descriptions into line with the actual methods used in the ‘Tarragona’ PDO area.

Furthermore, ‘vimblanc’ has been removed from the list of liqueur wines and included in the ‘Wine from raisined grapes’ category. The reasons for this amendment are set out below.

2.2. Introduction of a new category of wines

The category ‘Wine from raisined grapes’, which includes the subtype ‘vimblanc’, has been added. Sections 2, 2.1, 2.2 and 7.3 of the specification and Sections 3, 4 and 8 of the Single Document have therefore been amended.

‘Vimblanc’ has traditionally been produced in the municipality of Vinebre in Ribera d’Ebre, and our intention is to enable it to be produced and bottled under the protection of the ‘Tarragona’ PDO.

This product is made from raisined grapes obtained through the natural dehydration of the grape varieties authorised in this specification. The natural alcoholic strength is not artificially increased. It must have a minimum actual alcoholic strength of 9 % vol., a total alcoholic strength of 16 % vol. (or a sugar content of 272 g/l) and a maximum volatile acidity of 2,1 g (grams of acetic acid).

2.3. Amendments to the alcoholic strength

The maximum alcoholic strengths have been removed, and the minimum actual strengths have been lowered. Accordingly, Sections 2 and 2.2 of the specification and Section 4 of the Single Document have been amended.

The maximum alcoholic strengths of the following categories have been removed: wine, quality sparkling wine and semi-sparkling wine.

In recent harvests, the alcoholic strengths have been higher because of climate change, particularly in the case of the red wines.

According to the CMO, wines in our winegrowing area must have a minimum actual strength of 9 % vol. or, if they are semi-sparkling, 7 % vol.

Due to changes in the climate of our area, producers sometimes find it difficult to achieve the minimum strength. As a result, we have lowered the minimum actual strengths. The actual alcoholic strength of the following categories has been amended accordingly:

Wine: only in the case of red wine, 10,5 % vol. should now read 10 % vol.

Semi-sparkling wine: 10 % vol. should now read 7 % vol.

2.4. Correction of an error concerning the total acidity

The total acidity expressed as tartaric acid has been added because it was mistakenly omitted from the original specification. Section 2.2 of the specification and Section 4 of the Single Document have therefore been amended.

2.5. Amendments to expressions relating to production and ageing

Section 2.3 of the specification has been amended, but the Single Document has not changed.

The information regarding the ageing-related expressions ‘Crianza’, ‘Reserva’ and ‘Gran Reserva’ has been updated to reflect the current practices, which are in accordance with EU legislation.

Inclusion of the traditional expression ‘Clásico’ (Classic): liqueur wine with a residual sugar content of more than 50 g/l.

The term ‘Clásico’ is linked to the history of the ‘Tarragona’ PDO since the first regulation, adopted in 1945, afforded protection to liqueur wines, which were called ‘Tarragona Clásicos’ (Tarragona Classics). The idea is to add value to the product by using a traditional term.

The method for making the product is as follows:

‘Clásico’: Must, partially fermented must, wine or concentrated must of the authorised white or red grape varieties may be used in the production of the liqueur wine traditionally named ‘Clásico de Tarragona’. The varieties of grape used have a minimum natural strength of 12 % vol. and must be perfectly healthy. Top-quality vinous alcohol is added during production.

The liqueur wine obtained must have a minimum actual alcoholic strength of 15 % vol., a maximum actual alcoholic strength of 22 % vol. and a residual sugar content of more than 50 g/l.

Addition of ‘vino de guarda’ (wine for laying down) to the section on indications.

This is a production process that is commonly used, and the intention is to give as much information as possible to the final consumer.

The process is detailed below.

‘Vino de guarda’ (wine for laying down): in order to use the indication ‘vino de guarda’, the product must be aged for a minimum of 12 months in oak barrels. When the ageing process is complete, the product must be bottled and placed on the market.

Addition of the traditional indication ‘vino de misa’ (Communion wine). ‘Vino de misa’ has always been produced in the ‘Tarragona’ PDO area and appeared in the first regulation. The idea is to add value to the product by using a traditional term.

It is produced as follows:

‘Vino de misa’ (Communion wine): the traditional liqueur named ‘vino de misa de Tarragona’ (Communion wine of Tarragona) is made from the must of white or red grape varieties which have a minimum natural alcoholic strength of 12 % and must be perfectly healthy. Top-quality vinous alcohol is added during the production process. The liqueur wine obtained has an actual alcoholic strength of between 15 % vol. and 20 % vol.

2.6. Removal of the planting density and changes to the rules on irrigation

Section 3.1 of the specification and Section 4(a) of the Single Document have been amended.

Removal of the planting density:

This parameter does not give the product any specific features or improve its quality. The potential production is already controlled by the maximum kilograms allowed per hectare.

Changes to the rules on irrigation:

The rules have been changed in order to make them more effective and up to date, as well as to adapt them to the needs of wine-growers so that they can use irrigation to improve the quality of the grape.

Furthermore, irrigation is a tool that may only be used in certain circumstances, depending on the quality of the grape.

The new wording is as follows: irrigation may only be carried out with a view to improving the quality of the grape in circumstances where the water supply to the parcels and the ecological conditions of the vine do not enable the optimum quality level to be achieved. It must be ensured that the production and yields obtained are in line with the provisions of the specification. If the PDO’s managing body considers that irrigation may adversely affect the quality of the grape or that it constitutes a breach of the applicable rules, it may prohibit the practice in a specific parcel.

2.7. Enlargement of the demarcated area

Section 4 of the specification and Section 6 of the Single Document have been amended.

This possibility was assessed at the request of certain groups interested in enlarging the production area. Reports on soil, climate, agronomy and the environment were produced in order to determine whether the areas covered by the enlargement were in keeping with the profile of the PDO area. The PDO Board examined these issues and decided to enlarge the production area.

The new municipalities that have been included are:

Prades, Mont-ral, La Febró, Capafonts, El Perelló and Salou.

Certain municipalities where part of the municipality is in one PDO area and part is in another have also been defined precisely.

2.8. Inclusion of new (secondary) varieties

Section 6 of the specification has been amended, but the Single Document has not changed (as the new varieties have been included as secondary varieties).

One of the interests of the ‘Tarragona’ PDO Board is maintaining, reviving and promoting the use of our region’s traditional grape varieties with a view to preserving the wealth of varieties used in the production of the PDO wines.

This amendment to the specification means the wineries will be able to indicate the secondary varieties on the labels, thereby reviving and publicising them. The varieties are as follows:

Cartoixà, as a synonym of Xarel·lo

Sumoll blanc

Vinyater

Malvasia de Sitges or Malvasia Grossa

2.9. Changes to the link

Section 7.3 of the specification and Section 8 of the Single Document have been amended.

As a new category of product – wine from raisined grapes – has been created, the link is described below.

The production of wine from raisined grapes under the ‘Tarragona’ PDO is linked to the area by cultural and historical factors as well as by physical factors.

The type of soil and the climate, especially in inland areas where water is in shorter supply, give rise to grapes which are ideal for producing wine from raisined grapes, given their high residual sugar content and optimum alcoholic strength.

As regards cultural and historical factors, this type of wine has traditionally been produced in our districts, especially in inland areas, and there are documents that prove this. It is produced mainly by cooperatives, given their importance in our region.

2.10. Removal of the requirement to bottle the product at source

Section 8.4 of the specification and Section 9 of the Single Document have been amended.

We have decided to remove the requirement to bottle the product at source since we consider that bottling the product at source does not contribute to or preserve the quality of the final product and that its quality is not impaired if this is not done.

Wines covered by the ‘Tarragona’ PDO must be packaged in such a way as to guarantee their essential nature, characteristics and quality, and they must never be transported in a way that could impair the quality of the final product. If products are to be packaged outside the production area, the PDO management body must be notified in advance so that it can supervise the packaging and guarantee product quality.

2.11. Inclusion of the traditional term ‘Clásico’ (Classic)

Section 8.6 of the specification has been amended. The Single Document has not changed.

As the subcategory ‘Clásico’ (Classic) has been added under ‘Liqueur wine’, and the term ‘Clásico’ is linked to the history of the ‘Tarragona’ PDO (the first regulation, adopted in 1945, afforded protection to liqueur wines, which were called ‘Tarragona Clásicos’ (Tarragona Classics)), the intention is to give recognition to the product and include ‘Clásico’ as a traditional term. This will add value to and help promote the product.

2.12. Updating of the contact details of the inspection body

Section 9.1 of the specification has been amended. The Single Document has not changed.

SINGLE DOCUMENT

1. Name of product

Tarragona

2. Geographical indication type

PDO - Protected Designation of Origin

3. Categories of grapevine products

1. Wine

3. Liqueur wine

5. Quality sparkling wine

8. Semi-sparkling wine

15. Wine from raisined grapes

4. Description of the wine(s)

1. White wine

Appearance: colours that can range from pale yellow to greenish or golden tones, depending on the degree of ageing of the product and/or its contact with wood. Clear and lustrous, with no cloudiness.

Aroma: when young, the wines present notes of fruits reminiscent of aromas of white fruit and/or tropical fruit and/or flowers. After ageing, they present more developed aromas, such as aromas of wood, smoke or ripe fruit.

Taste: balanced in terms of sweetness, acidity and alcohol. The young white wines are light, fresh and slightly acidic. The aged white wines are more structured and have a longer finish.

— In the case of analytical limits not indicated in the specification, the current applicable legislation must be complied with.

— Maximum sulphur dioxide: 200 mg/l if the sugar content < 5 g/l

— Maximum sulphur dioxide: 300 mg/l if the sugar content ≥ 5 g/l General analytical characteristics Maximum total alcoholic strength (in % volume) Minimum actual alcoholic strength (in % volume) 10 Minimum total acidity 3,5 grams per litre, expressed as tartaric acid Maximum volatile acidity (in milliequivalents per litre) 13,3 Maximum total sulphur dioxide (in milligrams per litre)

2. Rosé wine

Appearance: the colours of the rosé wines vary between pale pink, raspberry, salmon, apricot skin and onion skin, depending on the type of production. They are clear, with no cloudiness.

Aroma: they present aromas with notes of fruit such as red fruit and/or fruits of the forest and/or peach

Taste: fresh, silky, light, balanced wines, with a long finish

— In the case of analytical limits not indicated in the specification, the current applicable legislation must be complied with.

— Maximum sulphur dioxide: 200 mg/l if the sugar content < 5 g/l

— Maximum sulphur dioxide: 250 mg/l if the sugar content ≥ 5 g/l General analytical characteristics Maximum total alcoholic strength (in % volume) Minimum actual alcoholic strength (in % volume) 10 Minimum total acidity 3,5 grams per litre, expressed as tartaric acid Maximum volatile acidity (in milliequivalents per litre) 13,3 Maximum total sulphur dioxide (in milligrams per litre)

3. Red wine

Appearance: the young wines have an intense red colour with different shades of violet and no cloudiness. As the degree of ageing increases, the colour becomes less intense and develops more orangey tones.

Aroma: the young red wines present notes reminiscent of aromas of red fruit. These more simple aromas become more complex during the ageing process, when balsamic aromas and other ageing-related aromas reminiscent of wood and/or smoke and/or spices appear.

Taste: the tannins of the red wines give them their balance. The young red wines are well rounded and silky, with a slightly fresh finish. The aged red wines are more complex and develop silky and velvety flavours, achieving a balance between sweetness, acidity, alcohol and astringency.

— In the case of analytical limits not indicated in the specification, the current applicable legislation must be complied with.

— Maximum sulphur dioxide: 150 mg/l if the sugar content < 5 g/l

— Maximum sulphur dioxide: 200 mg/l if the sugar content ≥ 5 g/l

— The volatile acidity of the red wines 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. General analytical characteristics Maximum total alcoholic strength (in % volume) Minimum actual alcoholic strength (in % volume) 10 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)

4. Quality sparkling wine

Appearance: yellow or pink in colour, depending on the grapes used. Clear and lustrous, with carbon dioxide bubbles and no cloudiness.

Aroma: fresh and fruity aromas reminiscent of those of the grape varieties used

Taste: fresh, harmonious and creamy on the palate, with the carbon dioxide integrating well

Maximum total acidity: 6 g/l

— In the case of analytical limits not indicated in the specification, the current applicable legislation must be complied with. General analytical characteristics Maximum total alcoholic strength (in % volume) Minimum actual alcoholic strength (in % volume) 9,5 Minimum total acidity 3,5 grams per litre, expressed as tartaric acid Maximum volatile acidity (in milliequivalents per litre) Maximum total sulphur dioxide (in milligrams per litre) 185

5. Liqueur wine: mistela, muscatel, garnacha, rancio

Mistela, muscatel, garnacha: golden yellow in colour if made with white grapes; glossy black if made with red grapes. The wines are sweet, silky, intense, warm, unctuous and long.

Rancio: amber-coloured wines with copper tints. Very lustrous, with aromas and flavours of toasted dried fruit and spices. Dry, intense and strong on the palate.

— Maximum sulphur dioxide: 150 mg/l if the sugar content < 5 g/l

— Maximum sulphur dioxide: 200 mg/l if the sugar content ≥ 5 g/l

— In the case of analytical limits not indicated in the specification, the current applicable legislation must be complied with. General analytical characteristics Maximum total alcoholic strength (in % volume) Minimum actual alcoholic strength (in % volume) 15 Minimum total acidity Maximum volatile acidity (in milliequivalents per litre) Maximum total sulphur dioxide (in milligrams per litre)

6. Liqueur wine: ‘Clásico’ (Classic)

Must, partially fermented must, wine or concentrated must of the authorised white or red grape varieties may be used in the production of this type of wine. The varieties of grape used have a minimum natural strength of 12 % vol. and have to be perfectly healthy. Top-quality vinous alcohol is added during production. The traditional expression ‘Clásico’ (Classic) may be used.

Appearance: golden yellow colours of varying intensity if made with white grapes; dark reddish to black colours of varying intensity if made with red grapes.

Aroma: sweet and/or silky wines. They can have aromas of raisins and/or dates and/or honey and/or sweet flowers and/or ripe fruit.

Taste: they are acidic on the palate, which contrasts with the sweetness that gives them balance. They are warm, unctuous and long. All the aromas in the nose are even more marked on the palate.

— In the case of analytical limits not indicated in the specification, the current applicable legislation must be complied with. General analytical characteristics Maximum total alcoholic strength (in % volume) Minimum actual alcoholic strength (in % volume) 15 Minimum total acidity Maximum volatile acidity (in milliequivalents per litre) Maximum total sulphur dioxide (in milligrams per litre)

7. Liqueur wine: ‘Vino de misa’

The product ‘Vino de misa’ (Communion wine) is made from the must of white or red grape varieties which have a minimum natural alcoholic strength of 12 % and must be perfectly healthy. Top-quality vinous alcohol is added during the production process. The liqueur wine obtained has an actual alcoholic strength of between 15 % vol. and 20 % vol.

Appearance: tones that range from pale yellow to slightly golden

Aroma: clean, with good intensity, floral and/or fruity

Taste: sweet and balanced, with a good aftertaste

— In the case of analytical limits not indicated in the specification, the current applicable legislation must be complied with. General analytical characteristics Maximum total alcoholic strength (in % volume) Minimum actual alcoholic strength (in % volume) 15 Minimum total acidity Maximum volatile acidity (in milliequivalents per litre) Maximum total sulphur dioxide (in milligrams per litre)

8. Semi-sparkling wine

Yellow or pink in colour. Clear and bright, with delicate bubbles of carbon dioxide and no cloudiness. The primary aromas of the varieties are predominant. Fruity and fresh aromas. Lively, fresh wines, with tangy flavours reminiscent of acidic fruits. Balanced in terms of sweetness, acidity and alcohol.

— In the case of analytical limits not indicated in the specification, the current applicable legislation must be complied with. General analytical characteristics Maximum total alcoholic strength (in % volume) Minimum actual alcoholic strength (in % volume) 7 Minimum total acidity Maximum volatile acidity (in milliequivalents per litre) Maximum total sulphur dioxide (in milligrams per litre)

9. Wine from raisined grapes: ‘vimblanc’

The product ‘vimblanc’ is made from raisined grapes that are obtained through the natural dehydration of grape varieties authorised in this specification, without artificially increasing the natural alcoholic strength.

The product has a minimum actual alcoholic strength of 9 % vol. and a total alcoholic strength of 16 % vol. (or a sugar content of 272 g/l). The maximum volatile acidity is 2,1 g (grams of acetic acid).

Appearance: amber colour that gradually becomes more intense as the wine is aged

Aroma: sweet and/or silky and/or intense wines, with aromas of raisins and/or dates and/or honey and/or sweet flowers and/or ripe fruit

Taste: they are acidic on the palate, which contrasts with the sweetness that gives them balance. They are warm, unctuous and long. All the aromas in the nose are even more marked on the palate.

— In the case of analytical limits not indicated in the specification, the current applicable legislation must be complied with. General analytical characteristics Maximum total alcoholic strength (in % volume) Minimum actual alcoholic strength (in % volume) 9 Minimum total acidity Maximum volatile acidity (in milliequivalents per litre) 35 Maximum total sulphur dioxide (in milligrams per litre)

5. Wine making practices

a. Essential oenological practices

Crop management practice

Irrigation may only be carried out with a view to improving the quality of the grape in circumstances where the water supply to the parcels and the ecological conditions of the vine do not enable the optimum quality level to be achieved. It must be ensured that the production and yields obtained are in line with the provisions of the specification. If the PDO’s managing body considers that irrigation may adversely affect the quality of the grape or that it constitutes a breach of the applicable rules, it may prohibit the practice in a specific parcel.

The wines covered by this PDO may only be made using healthy grapes that are ripe enough to produce wines with a minimum natural alcoholic strength of 10 % vol.

Specific oenological practice

The extraction yield may not exceed 70 litres of must or wine for each 100 kg of harvested grapes.

b. Maximum yields

1. Red varieties

10 000 kilograms of grapes per hectare

2. Red varieties

70 hectolitres per hectare

3. White varieties

12 000 kilograms of grapes per hectare

4. White varieties

84 hectolitres per hectare

6. Demarcated geographical area

The municipalities of:

Alcover

L’Aleixar

L’Albiol

Alforja

Alió

Almoster

Altafulla

L’Argentera

Ascó

Benissanet

Les Borges del Camp

Botarell

Bràfim

Cabra del Camp (except for parcels 13, 15, 18, 28, 29, 34, 66 and 77 of zone 1 and parcels 35 and 51 of zone 4)

La Canonja

Cambrils

Capafonts

Castellvell del Camp

El Catllar

Colldejou

Constantí

Duesaigües

La Febró

Figuerola del Camp

Flix

Garcia (except for parcel 66 of zone 3, parcels 101, 105 and 111 to 113 of zone 6, zones 7, 8, 9, 10 and 11, parcels 1 to 13, 17 to 38, 45, 133 and 134 of zone 12, parcels 70 to 102, 104, 111, 220 to 234, 314 and 315 of zone 13, parcel 3 of zone 15, parcel 65 of zone 22 and parcels 26 to 43, 60 to 68, 70 to 81, 83, 84, 86, 87 and 88 of zone 23)

Els Garidells

Ginestar

La Masó

Masllorenç

Maspujols

El Milà

Miravet

Montbrió del Camp

Montferri

Mont-ral

Mont-roig del Camp

Móra d’Ebre

Móra la Nova (except for parcels 69, 70, 113 and 120 of zone 4, zone 5, parcels 3 to 15, 20 to 27, 30 to 54, 56, 57, 58, 59 and 61 to 73 of zone 6, parcels 8, 9, 10, 14, 16, 24, 30 to 46, 48, 49, 50, 56 and 59 to 66 of zone 7, parcels 76 to 89, 91 to 97, 99, 100, 101, 102, 105 and 106 of zone 8, parcels 38 to 48, 50, 51, 52, 53, 55, 56, 57, 58, 73 and 74 of zone 9, parcel 8 of zone 10 and parcel 99 of zone 13)

El Morell

La Nou de Gaià

Nulles

La Palma d’Ebre

Els Pallaresos

Perafort

El Perelló

El Pla de Santa Maria

La Pobla de Mafumet

La Pobla de Montornès

El Pont d’Armentera

Prades

Puigpelat

Rasquera

Renau

Reus

Riba-roja d’Ebre

La Riera de Gaià

Riudecanyes

Riudecols

Riudoms

Rodonyà

El Rourell

Salomó

Salou

La Secuita

La Selva del Camp

Tarragona

Tivissa (except for zones 2, 4, 6, 7, 8, 9, 10, 11, 12, 21, 22 and 23, parcels 238, 239, 240, 241, 242, 243, 244, 245, 246, 247, 248, 249, 250, 251, 253 and 254 of zone 17 and parcel 29 of zone 24)

La Torre de l’Espanyol

Torredembarra

Vallmoll

Valls

Vespella

Vilabella

Vilallonga del Camp

Vilanova d’Escornalbou

Vila-rodona

Vila-seca

Vinebre

Vinyols i els Arcs

7. Main wine grapes variety(ies)

Macabeo - Viura

Tempranillo - Ull de Llebre

8. Description of the link(s)

The Camp de Tarragona area has a Mediterranean climate.

The Ribera d’Ebre area occupies the Mora Basin and takes the form of a valley surrounded by high mountains, with the River Ebro running all the way down the middle.

Wine

Both the type of soil (which is not very fertile in the Camp area and is composed of calcareous material in the area along the banks of the Ebro) and the climate are reflected in the concentration of sugars and the actual alcoholic strength.

The direct influence of the sea and the type of soil in the Camp de Tarragona area allow very smooth and balanced white wines to be produced. The wines are moderately acidic, have a high alcohol content and present aromas that, particularly in the case of the reds, improve with age.

The red wines are firm and aromatic, with a high concentration of both aromas and flavour. The rosé wines are a very bright cherry colour, with a concentration of aromas which is characteristic of the Mediterranean.

The high level of sunshine in the area boosts the development of the intense colours that are so typical of our wines, especially the reds.

In the Ribera d’Ebre area, the calcareous soils and the climate with its continental influence give rise to very lustrous white wines. The red wines combine the body and colour of cariñena grapes and the richness of garnacha grapes, given that these two traditional varieties are the ones grown in the area. The considerable shortage of water in the area explains the lower harvest volume per hectare and the higher alcohol content in inland areas.

The prevalence of the traditional varieties in the production of the different categories and types of wine root these wines in the region from which they originate.

Quality sparkling wine and semi-sparkling wine

The topography of the ‘Tarragona’ PDO area is uncomplicated: most of the land is at a low altitude. The topography of the Camp de Tarragona area has two distinguishing features: the Serralada Prelitoral (Pre-Coastal Range) and the coastal plains.

The steep slopes of the Serralada Prelitoral influence the climate conditions of the coastal plains, which is where the vines are grown.

The landscape on which the vineyards are planted is characteristic of the area, and traditional growing methods are used.

These landscape features, which give rise to a typically Mediterranean climate with many hours of sunshine and a relatively low supply of water, together with the soil types of the ‘Tarragona’ PDO area (soils that are not very fertile and have a low phosphorus content), are ideal for growing grapes to produce quality sparkling wines.

The soils of the ‘Tarragona’ PDO area (which are not very fertile in the Camp area and are composed of calcareous material in the area along the banks of the Ebro) give rise to lustrous, aromatic and very fine wines, which are also ideal for producing sparkling wines.

The Mediterranean climate, with long hours of sunshine, gives rise to grapes that – if harvested early in the ripening phase, when they are highly acidic and less alcoholic – produce base wines that are ideal for making sparkling wines.

Liqueur wine

The soils of the ‘Tarragona’ PDO area are not very fertile in the Camp de Tarragona area and are composed of calcareous material in the area along the banks of the Ebro.

The climate, especially in inland areas where water is in shorter supply, gives rise to grapes which are ideal for producing liqueur wines, given their high sugar content and high alcoholic strength.

While no special practices are used, the vine growing in the area is adapted to the natural conditions of the land, and the moderate planting density gives rise to grapes with an acidity and alcoholic strength that are optimal for producing liqueur wines.

As regards cultural and historical factors, the first regulation, which was adopted in 1947, only afforded protection to wines of the ‘Tarragona clásico’ variety, a liqueur wine aged in oak barrels. ‘Tarragona clásico’ can be sweet, semi-dry or dry wine, as well as ‘rancio’ wine.

A subsequent amendment in 1959 extended the protection to dry and semi-sweet wines.

All of the above attests to the importance of the liqueur wines in our region and their link with it.

Wine from raisined grapes

Wine from raisined grapes has traditionally been produced in the Ribera d’Ebre area.

The production of these wines is linked to the calcareous and/or not very fertile soils, which give rise to grapes with the high sugar content required to make the wines.

The climate of the area, which is Mediterranean but has continental influences, with very hot summers and a marked shortage of water, gives rise to grapes which are ideal for producing wine from raisined grapes, given their high residual sugar content and optimum alcoholic strength.

The method of cultivating the vines, which is founded on the traditional methods of the area and takes account of the specific characteristics of the land and the variety, makes the area ideal for producing wine from raisined grapes.

The winemaking practice used to produce wine from raisined grapes (‘vimblanc’) involves drying the grapes on tables using the ‘sol y serena’ method (where the grapes are exposed to the sun during the day and the cooler temperatures at night), after they have been harvested at their optimum degree of ripeness. Once the grapes are raisined, the wine is made without adding alcohol. As the grapes are dried (raisined), they have a very high concentration of sugars. This means that the process of fermentation by yeast ends quickly, resulting in a very sweet wine.

9. Essential further conditions

Legal framework:

In national legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

The word ‘Tarragona’ must be capitalised and appear below the words ‘Denominación de Origen Protegida’ (Protected Designation of Origin).

The maximum height of the characters used to indicate ‘Tarragona’ is 4 mm, and half that for ‘Denominación de Origen Protegida’.

Link to the product specification

http://incavi.gencat.cat/web/.content/03-denominacions-origen/documents/plecs/fitxers-binaris/control-canvis-Tarragona-Pliego-de-Condiciones.pdf

(1) OJ L 347, 20.12.2013, p. 671.