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 168/06)

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

COMMUNICATION OF A STANDARD AMENDMENT AMENDING THE SINGLE DOCUMENT

‘RIOJA’

PDO-ES-A0117-AM08

Date of communication: 15 January 2021

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

1. Definition of the smaller geographical units (point 4 of the specification and point 1.6 of the single document)

This amendment is justified by the requirement set out in Article 55 of Regulation (EU) 2019/33, namely: ‘Where reference is made to names of geographical units which are smaller than the area underlying the designation of origin or geographical indication, the area of the geographical unit in question shall be well defined by the applicant in the product specification and the single document.’ If recognition is granted by means of a Ministerial Order published in the Spanish Official State Gazette, those are the relevant references.

2. Inclusion of the reference to specific labelling rules (point 8 b.9 of the specification and point 1.9 of the single document)

Article 94(2) of Regulation (EU) No 1308/2013 states that the product specification must set out the ‘applicable requirements laid down ..., where provided for by Member States, by an organisation which manages the protected designation of origin or the protected geographical indication, having regard to the fact that such requirements must be objective, non-discriminatory and compatible with Union law.’

Article 5(k) of Regulation (EU) 2019/33 states that the single document must set out the specific rules applicable to packaging and labelling.

SINGLE DOCUMENT

1. Name of the product

Rioja

2. Geographical indication type

PDO - Protected Designation of Origin

3. Categories of grapevine products

1. Wine

5. Quality sparkling wine

4. Description of the wine(s)

White and rosé wines (dry and semi-dry)

White wines: straw yellow with hints of lime, clean and bright. Aroma of green fruit, flowers and vegetables, typical of the variety. Moderate acidity with a sensation of freshness.

Rosé wines: strawberry with a tinge of raspberry (salmon in the case of ‘Crianza’ wines), bright, clean. Aroma of red fruits and floral notes. Balance between acidity and fruit in the mouth, with a fresh feeling.

In both cases, the aromas are blended in the maturing process with others of oak wood (vanilla, toasted and smoky notes) and the acidity is integrated with the toasted wood notes.

*The alcohol content varies depending on the sub-areas and ageing.

*Greater volatility in wines that are over a year old.

*Maximum SO2 180 mg/l if sugar < 5 g/l.

*For any limits not covered, the standing legislation will apply.

General analytical characteristics Maximum total alcoholic strength (in % volume) Minimum actual alcoholic strength (in % volume) 10,5 Minimum total acidity 3,5 in grams per litre expressed as tartaric acid Maximum volatile acidity (in milliequivalents per litre) 13,3 Maximum total sulphur dioxide (in milligrams per litre) 240

White and rosé wines (semi-sweet and sweet)

White wines: straw yellow with hints of lime, clean and bright. Aroma of green fruit, flowers and vegetables, typical of the variety. Moderate acidity, a feeling of freshness and sweetness in the mouth depending on the type.

Rosé wines: strawberry with a tinge of raspberry (salmon in the case of ‘Crianza’ wines), bright, clean. Aroma of red fruits and floral notes. A balance between acidity/fruit, a feeling of freshness and sweetness in the mouth depending on the type.

In both cases, the aromas are blended in the maturing process with others of oak wood (vanilla, toasted and smoky notes) and the acidity is integrated with the toasted wood notes.

*The alcohol content varies depending on the sub-areas and ageing.

*Greater volatility in wines that are over a year old.

*Maximum SO2 180 mg/l if sugar < 5 g/l.

*For any limits not covered, the standing legislation will apply.

General analytical characteristics Maximum total alcoholic strength (in % volume) Minimum actual alcoholic strength (in % volume) 10,5 Minimum total acidity 3,5 in grams per litre expressed as tartaric acid Maximum volatile acidity (in milliequivalents per litre) 25 Maximum total sulphur dioxide (in milligrams per litre) 240

Red wines (dry and semi-dry)

Young wines are purple with violet tones; ‘Crianza’ wines are maroon and cherry red; ‘Reserva’ wines are cherry red in colour with hints of ruby; ‘Gran Reserva’ wines are ruby with russet tones. Nose: intense fruity, varietal and floral notes, with toasted oak wood aromas in the case of ‘Crianza’ wines. ‘Reserva’ and ‘Gran Reserva’ wines are more complex with spicy aromas. Taste: flavourful with balanced acid/alcohol/tannin content. Ageing improves smoothness and extends the length.

*The alcohol content limits vary depending on the areas and ageing.

*Volatile: dry wines more than a year old, maximum 1 gr/l up to 10 % vol. and 0,06 gr/l for each degree of alcohol above 10 % vol.

*SO2: maximum 140 mg/l if sugar < 5 g/l.

*For any limits not covered, the standing legislation will apply.

General analytical characteristics Maximum total alcoholic strength (in % volume) Minimum actual alcoholic strength (in % volume) 11,5 Minimum total acidity 3,5 in grams per litre expressed as tartaric acid Maximum volatile acidity (in milliequivalents per litre) 13,3 Maximum total sulphur dioxide (in milligrams per litre) 180

Quality sparkling wines (white or rosé)

Wine featuring the continuous release of carbon dioxide which takes the visual form of fine bubbles when served for consumption.

Quality sparkling wine, like its cuvée after the first fermentation, will be clear, without particulates in suspension, and different shades of yellow or pink in colour.

Its aroma must have positive attributes of freshness and fruit, with the complexity resulting from resting on the lees during the second fermentation. This is most noticeable in ‘Reserva’ and ‘Gran Añada’ wines. It must be free from defects, especially those resulting from oxidisation or reduction.

*For any limits not covered, the standing legislation will apply.

*Maximum actual alcoholic strength: 13 % volume

General analytical characteristics Maximum total alcoholic strength (in % volume) Minimum actual alcoholic strength (in % volume) 11 Minimum total acidity 5,5 in grams per litre expressed as tartaric acid Maximum volatile acidity (in milliequivalents per litre) 10,83 Maximum total sulphur dioxide (in milligrams per litre) 140

5. Wine-making practices

a. Specific oenological practices

Cultivation method

Vineyards are considered to start producing in their fourth growth cycle (or before that, subject to authorisation).

Density: min. 2 850 - max. 10 000 vines/ha.

Pruning/training systems: goblet pruning and variants, double cordon, rod and thumb, single or unilateral cordon, double Guyot (only for Chardonnay, Sauvignon Blanc, Verdejo, white Maturana, white Tempranillo and Turruntés).

Maximum load: 12 buds/vine; 16 for white varieties mentioned and 14 for Grenache. Possible exceptions.

Irrigation: allowed. Between 15 August and the harvest, irrigation must only be carried out using localised systems and a notification must be submitted in writing 24 hours in advance; sprinkler irrigation allowed if permission is granted; other methods are prohibited.

For quality sparkling wines, the grapes must be harvested by hand (mechanical harvesting is prohibited).

Specific oenological practice

Proportion of varieties depending on wine types:

RED: min. 95 % of red varieties if the grapes are destemmed and 85 % if they are whole.

WHITE: 100 % white grapes.

ROSÉ: min. 25 % red grapes.

QUALITY SPARKLING WINES (WHITE AND ROSÉ): with white and/or red grapes. Rosés must contain at least 25 % red grapes.

The optional mixing of grape colours must be done after delivery.

Grape characteristics: healthy and with a minimum alcohol content of: 11 % vol. for red wines, 10,5 % vol. for white wines and 9,5 % vol. for quality sparkling wines.

Maximum processing yield:

— 70 litres/100 kg harvest for wines. This can vary in exceptional cases within certain limits.

— 62 litres/100 kg harvest for quality sparkling wines. This can vary in exceptional cases within certain limits.

— 65 litres/100 kg harvest for those that feature the ‘viñedo singular’ (single vineyard) indication. No variation allowed.

Relevant restriction on making the wines

Prohibitions:

— Use of fractions of must or wine obtained by inadequate pressures in protected wines

— Continuous screw presses, crushing machines with a centrifugal action, preheating of grapes or heating must or wine in the presence of the marc in order to force the extraction of colouring material

— Using pieces of oak wood in production, maturing and storage

— Blending different types of wine to obtain wine that is different to the blended wines

Specific wine-making conditions:

— Barrel fermentation: only for white and rosé wines, which must remain in the barrel for at least a month.

— Carbonic maceration: the maximum percentage of white grapes permitted in the production of red wines is 5 % in the case of stemmed grapes and 15 % in that of whole grapes.

— Quality sparkling wine: according to the traditional method. At least 15 consecutive months between tirage and disgorgement, in the same bottle. The entire production process, including labelling, at the same winery. In the secondary fermentation, the actual alcohol content must not exceed 1,5 % vol. The expedition liqueur must not increase the actual alcohol content by more than 0,5 % vol. After disgorgement, transfer without filtration is allowed to glass bottles with a capacity of less than 0,75 l or at least 3 l. Acidification and decolouring are prohibited.

b. Maximum yields

Red grape varieties

6 500 kilograms of grapes per hectare

Red grape varieties

45,5 hectolitres per hectare

White grape varieties

9 000 kilograms of grapes per hectare

White grape varieties

63 hectolitres per hectare

Red grapes intended for ‘viñedo singular’ (single vineyard)

5 000 kilograms of grapes per hectare

Red grapes intended for ‘viñedo singular’ (single vineyard)

32,5 hectolitres per hectare

White grapes intended for ‘viñedo singular’ (single vineyard)

6 922 kilograms of grapes per hectare

White grapes intended for ‘viñedo singular’ (single vineyard)

44,99 hectolitres per hectare

6. Demarcated geographical area

RIOJA ALTA

Autonomous Community of La Rioja

Ábalos

Alesanco

Alesón

Anguciana

Arenzana de Abajo

Arenzana de Arriba

Azofra

Badarán

Bañares

Baños de Río Tobía

Baños de Rioja

Berceo

Bezares

Bobadilla

Briñas

Briones

Camprovín

Canillas

Cañas

Cárdenas

Casalarreina

Castañares de Rioja

Cellórigo

Cenicero

Cidamón

Cihuri

Cirueña

Cordovín

Cuzcurrita de Río Tirón

Daroca de Rioja

Entrena

Estollo

Foncea

Fonzaleche

Fuenmayor

Galbárruli

Gimileo

Haro

Hervías

Herramélluri

Hormilla

Hormilleja

Hornos de Moncalvillo

Huércanos

Lardero

Leiva

Logroño

Manjarrés

Matute

Medrano

Nájera

Navarrete

Ochánduri

Ollauri

Rodezno

Sajazarra

San Asensio

San Millán de Yécora

San Torcuato

San Vicente de la Sonsierra

Santa Coloma

Sojuela

Sorzano

Sotés

Tirgo

Tormantos

Torrecilla sobre Alesanco

Torremontalbo

Treviana

Tricio

Uruñuela

Ventosa

Villalba de Rioja

Villar de Torre

Villarejo

Zarratón

Province of Burgos (Miranda de Ebro): El Ternero (enclave)

RIOJA ORIENTAL

Autonomous Community of La Rioja

Agoncillo

Aguilar del Río Alhama

Albelda

Alberite

Alcanadre

Aldeanueva de Ebro

Alfaro

Arnedillo

Arnedo

Arrúbal

Ausejo

Autol

Bergasa

Bergasilla

Calahorra

Cervera del Río Alhama

Clavijo

Corera

Cornago

El Redal

El Villar de Arnedo

Galilea

Grávalos

Herce

Igea

Lagunilla de Jubera

Leza del Río Leza

Molinos de Ocón

Murillo de Río Leza

Muro de Aguas

Nalda

Ocón (La Villa)

Pradejón

Préjano

Quel

Ribafrecha

Rincón de Soto

Santa Engracia de Jubera (Northern area)

Santa Eulalia Bajera

Tudelilla

Villamediana de Iregua

Villarroya

Autonomous Community of Navarre

Andosilla

Aras

Azagra

Bargota

Mendavia

San Adrián

Sartaguda

Viana

RIOJA ALAVESA

Province of Álava

Baños de Ebro

Barriobusto

Cripán

Elciego

Elvillar de Álava

Labastida

Labraza

Laguardia

Lanciego

Lapuebla de La barca

Leza

Moreda de Álava

Navaridas

Oyón

Salinillas de Buradón

Samaniego

Villabuena de Álava

Yécora

Vineyards located in the municipality of Lososa on the right bank of the Ebro that had been entered on the Council’s vineyard register as of 29 April 1991 shall remain registered as long as they continue to exist.

Any change to the boundaries of the municipalities included in the production area shall not mean that registered vineyards will be removed from the vineyard register.

The production area includes smaller geographical entities that are identified as ‘viñedos singulares’ (single vineyards). These are smaller than a municipality and can consist of a single cadastral parcel or various different parcels. The vines must be at least 35 years old.

The single vineyards recognised are demarcated in the Annex to Order APA/816/2019 of 28 June 2019 (Spanish Official State Gazette 181 of 30 July 2019) (https://www.boe.es/boe/dias/2019/07/30/pdfs/BOE-A-2019-11186.pdf) and the Annex to Order APA/780/2020 of 3 August 2020 (Spanish Official State Gazette 214 of 8 August 2020) (https://www.boe.es/boe/dias/2020/08/08/pdfs/BOE-A-2020-9446.pdf).

7. Main wine grapes variety(ies)

ALARIJE - MALVASÍA RIOJANA

ALBILLO MAYOR - TURRUNTÉS

CHARDONNAY

WHITE GRENACHE

RED GRENACHE

GRACIANO

MACABEO - VIURA

WHITE MATURANA

RED MATURANA

MAZUELA

SAUVIGNON BLANC

TEMPRANILLO

WHITE TEMPRANILLO

VERDEJO

8. Description of the link(s)

WINE

Wines made from grapes from Rioja Alta are characterised by the special influence of the Atlantic climate. This gives the wines moderate alcoholic strength and body with high acidity. For this reason, the wines are suitable for barrel-ageing. The area has fewer hours of daylight during the growth cycle than the area further south covered by the Designation. It also has higher rainfall, which has a direct bearing on its acidity. These factors, together with the protection afforded by the Sierra de Cantabria, enhance the characteristics described in the wines, whether on their own or blended with wines from other areas. In the case of the area of Rioja Alavesa, the convergence of Atlantic and Mediterranean climates means that the wines have a somewhat higher alcoholic strength than those previously mentioned. They also have a lower acidity and are more versatile inasmuch as they are suitable for immediate consumption and for ageing. The protection from the Sierra de Cantabria, to the north, is even more significant. The hours of daylight are similar to those of Rioja Alta while the rainfall is somewhat lower. Their versatility also makes them ideal in the production of blended wines. Finally, for the wines from the southernmost area, Rioja Oriental, we find lower rainfall and a notably Mediterranean climate generally characterised by more sunshine. The wines have higher alcoholic strength and aroma and are ideal for blending to produce wines intended for ageing. At the same time, the climate conditions result in wines that can also be suitable for more immediate consumption.

Analysis of the soils reveals three main types. Firstly, there are the clay-limestone soils found in the northernmost part of the area covered by the Designation. These represent the basic source for vine-growing, situated between Rioja Alavesa and Rioja Alta. Then, in the latter area and in Rioja Oriental, there are also the alluvial and iron-rich clay soils which produce wines with less body than those previously mentioned.

In economic terms, wine represents 20 % of the region’s GDP. The ancient practice of wine-growing, and the vital importance of wine in the region, means dependence on its sustainability. Full advantage is therefore taken of the natural conditions described. In particular, there is the speciality of ageing wines, which has resulted in one of the highest concentrations of oak barrels in the world.

QUALITY SPARKLING WINE

While the Designation is mainly known for the production of still wines, some wineries have nevertheless been producing quality sparkling wines by the traditional method since the mid-nineteenth century, hence the know-how and experience.

Freshness and acidity are two key elements in the production of quality sparkling wines. The Designation is situated within an area of cooler temperatures, according to the Winkler scale. This contributes to short growing cycles resulting in correct phenolic ripeness without reaching high levels of alcoholic strength: features that provide the ideal starting point for the production of 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:

Wines covered by the ‘Rioja’ Qualified Designation of Origin must only be bottled at registered wineries authorised by the Governing Council. Otherwise the wine will not be allowed to use the designation.

This requirement has been established in response to the fact that the quality of the wine finally offered to the consumer is at greater risk when the wine has been transported and bottled outside the production area than when these operations are conducted within the area. The requirement serves to protect the fine reputation of Rioja wine by strengthening control of its special characteristics and quality. It protects the Qualified Designation of Origin from which all of the producers concerned benefit. The decision was confirmed by a judgment of the Court of Justice of the European Union of 16 May 2000.

Legal framework:

In national legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

The term ‘RIOJA’ must be prominently featured and, just below ‘RIOJA’, the following elements should appear: the words

‘Denominación de Origen Calificada’ [Qualified Designation of Origin]; the stamp of the Governing Council; the trademark; and the name or business name of a registered winery or a trade name.

The terms ‘barrel’ and ‘wood’ must not be referred to in the marketing, advertising and labelling of wines before the maturing process is complete.

It is permitted to use the name of an area or municipality when the grape is from there and when it is produced, matured (as applicable) and bottled there. However, no more than 15 % of the grapes used to make the wine can come from registered vineyards located in municipalities bordering on the area or municipality where the operator is based and proof must be provided that the aforementioned 15 % of the grapes will be available on an exclusive basis for a period of at least 10 consecutive years.

In the case of quality sparkling wines, the expression ‘Método Tradicional’ [Traditional Method] must be featured immediately below the term referring to the sugar content and in a font size that must not exceed that which is used for the name ‘Rioja’.

On the label featuring the mandatory particulars, the font size of the expression ‘Método Tradicional’ [Traditional Method] must not be smaller than 0,3 cm.

The term ‘viñedo singular’ [single vineyard] must be featured immediately below the term that is registered as a trademark, with a font size, thickness and colour no larger than that which is used for the name ‘Rioja’.

Legal framework:

In national legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

Without prejudice to the above, minimum labelling requirements laid down in accordance with Article 17(h)(4) of Law 6/2015 of 12 May 2015 on protected designations of origin and geographical indications at supra-Autonomous-Community level must be complied with.

Link to the product specification

https://www.mapa.gob.es/es/alimentacion/temas/calidad-diferenciada/pliegodecondicionesdocarioja5denoviembrede2020_tcm30-552276.pdf

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