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

(2019/C 316/09)

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

‘Priorat/Priorato’

Reference number: PDO-ES-A1560-AM02

Date of application: 6.11.2014

1. Rules applicable to the amendment

Article 105 of Regulation (EU) No 1308/2013 — Non-minor modification

2. Description and reasons for amendment

2.1. Broader definition of rancio wine

Description:

The definition of rancio wine has been broadened to include the definition of sweet rancio wine as rancio wine with a residual sugar content, expressed in terms of combined glucose and fructose, greater than or equal to 45 g/l.

Accordingly, point (a) of Section 2.1.2 of the Specification and Section 2.4 of the Single Document have been amended. In the latter, the amendment consists of rewording the details of the wine’s aroma in connection with its organoleptic properties.

Reasons:

This distinction has not been made on the basis of the specific production conditions, but rather with the intention of improving the definition of the final product according to the level of sugar obtained, and thus of providing more precise information to the consumer in the description of the product.

2.2. Better definition of natural sweet wine

Description:

The following sentence has been added to the definition: ‘The fermentation of these wines may be brought to an end by adding vinous alcohol when at least 7 % vol. has been obtained naturally.’

Accordingly, point (e) of Section 2.1.2 of the Specification has been amended. The Single Document has not changed.

Reasons:

The aim is to improve the definition of natural sweet wine by supplementing it with the conditions that must be met if vinous alcohol is added during its production.

2.3. Inclusion of a new type of wine

Description:

Wine of overripe grapes has been included. Within this category, it has been specified that vimblanc is a traditional product of certain villages in the area covered by the Designation of Origin, such as La Morera de Montsant or Scala Dei. It is obtained from red Garnacha and has historically been produced by fermentation in oak containers with a maximum capacity of 100 litres.

Accordingly, Section 2.1.3 has been added to the Specification and Section 2.4 of the Single Document has been amended.

Reasons:

The aim is to extend the protection to sweet wines which are made without adding vinous alcohol and which do not reach a minimum actual alcoholic strength of 15 % vol. in accordance with the requirements for natural sweet wines.

2.4. Inclusion of minimum actual and total alcoholic strengths of the red wines

Description:

The minimum (actual and total) alcoholic strength of the red wine specified in the description of the wine, which is set out in point (b) of Section 2.1.1 of the Specification, has been added to the analytical characteristics section.

Accordingly, Section 2.2.1 of the Specification and Section 2.4 of the Single Document have been amended.

Reasons:

As the maximum actual and total alcoholic strengths must be specified for each type of product covered by a PDO, it was a mistake that these were not included for the red wines. This mistake has been corrected.

2.5. Inclusion of the analytical characteristics of the new wine type

Description:

In line with including wine of overripe grapes, the analytical characteristics of these wines have been included in order to set out their analytical parameters (actual and total alcoholic strength, volatile acidity, total acidity, residual sugars and sulphur dioxide).

Accordingly, Section 2.2.3 of the Specification and Section 2.4 of the Single Document have been amended.

Reasons:

As the limits of those parameters must be specified for each type of product covered by a PDO, the analytical characteristics of new types of wine must be specified whenever such wines are included.

2.6. Improved organoleptic profile of the liqueur wines

Description:

The organoleptic characteristics of these wines in terms of appearance, aroma and taste have been added and set out in detail.

Accordingly, Section 2.3.2 of the Specification and Section 2.4 of the Single Document have been amended.

Reasons:

In order to be able to verify compliance with the Specification as regards the organoleptic characteristics specified for the product, the greatest level of detail possible is required.

2.7. Inclusion of an organoleptic description for sweet rancio wine

Description:

In line with its inclusion in the Specification, the special case of sweet rancio wine has been incorporated into the organoleptic characteristics of the rancio wines. Here, the objective is to set out the organoleptic parameters for products of this type, in accordance with information given previously and the results obtained in both the sensory analyses carried out by the PDO ‘Priorat’ Regulatory Board and the study on the organoleptic characteristics of wines of this type.

Accordingly, point (a) of Section 2.3.2 of the Specification and Section 2.4 of the Single Document have been amended.

Reasons:

PDO specifications must include an organoleptic description for all the products that the PDO covers.

2.8. Inclusion of an organoleptic description for wine of overripe grapes

Description:

In line with including wine of overripe grapes, the organoleptic characteristics of these wines have been incorporated. Here, the objective is to set out the organoleptic parameters for products of this type, in accordance with information given previously and the results obtained in both the sensory analyses carried out by the PDO ‘Priorat’ Regulatory Board and the study on the organoleptic characteristics of wines of this type.

Accordingly, Section 2.3.3 of the Specification and Section 2.4 of the Single Document have been amended.

Reasons:

PDO specifications must include an organoleptic description for all the products that the PDO covers.

2.9. New position of the section on indications, plus deletion of certain indications

Description:

Section 2.4 of the Specification (‘Indications relating to ageing and/or production’) has been moved. It is now subsection C) of Section 8.3 of the Specification, which is new.

Furthermore, the definitions of the indications Crianza, Reserva and Gran Reserva have been deleted. This is because those indications are already regulated as traditional terms and are therefore still listed in Section 8.5 of the Specification.

Accordingly, Section 2.4 of the Specification has been amended. The Single Document has not changed.

Reasons:

The content of the section that has been moved does not fit under the description of the product but, rather, sets out the conditions for using certain indications on the labelling. As a result, it is now a subsection of Section 8.3, which deals with that subject (‘Additional provisions relating to labelling. Presentation and labelling of the products’).

The definitions of the three traditional terms have been deleted with a view to respecting the traditional indications specific to the area. Those three indications are not connected to the traditional indications of the area, as their lack of historical links with Priorat wines demonstrates.

2.10. Changes in the growing practices

Description:

The wording referring to the number of buds per vine has been deleted.

Furthermore, the wording of the original text of the Specification has been adapted to refer specifically to the need to use agricultural practices aimed at maintaining the distinctiveness of the wines and at respecting the traditional products of the area covered by the Designation of Origin.

Moreover, the wording referring to the practice of irrigation has been changed with the sole and exclusive objective of permitting it as a measure aimed at ensuring plant and grape welfare.

In addition, the minimum planting density has been increased from 2 500 to 3 000 buds per hectare for newly planted plots.

Accordingly, Section 3 of the Specification (‘Growing practices’) and Section 2.5.1 of the Single Document have been amended.

Reasons:

The checks on buds have been abolished with a view to streamlining the indicators for obtaining products of the highest quality. Studies on estimating and controlling vineyard yield show that the number of buds must be proportionate to the vitality of each vine considered individually, rather than in general. The quest for the best-quality grape, which is generally associated with limiting the yields of the vine, must be approached differently depending on the varieties, plots and years, evaluating the specific situation of the vineyards. Quality may also be controlled using techniques other than limiting the number of buds, but which are geared towards the same objective.

The rules on irrigation have been changed with the sole and exclusive objective of permitting it as a measure aimed at ensuring plant and grape welfare.

The planting density has been increased in line with recorded data on the vines in the area covered by the Denomination of Origin and with current studies in this regard, which consider the quality of the grape obtained and focus on high-quality grape production with optimum-quality yields.

2.11. Different production arrangements for wines that will bear the name of a smaller geographical unit

Description:

In order for a wine to bear the name of one of the twelve smaller geographical units defined in the Specification, it must be produced and aged separately in the winery.

Accordingly, Section 3 of the Specification (‘Production methods’) and Section 2.5.1 of the Single Document have been amended.

Reasons:

In order to be able to verify – for reasons of traceability – references to smaller geographical units on the labelling, it is essential that that distinction be made in the production process.

2.12. Enlargement of the defined geographical area

Description:

Plot 99 in zone 2 of Falset municipality has been added to the land holdings that form part of the production area of the PDO ‘Priorat’.

Accordingly, Section 4.1 of the Specification and Section 2.6 of the Single Document have been amended.

Reasons:

When the information was transferred to the current Specification, this holding was not included in the production area due to a typing error (clerical error). Based on the map data available in the area covered by the Designation of Origin and the area’s geography, the plot which is the object of this amendment fits perfectly within the boundaries of the production area and has the corresponding climatic and geological aspects, as demonstrated by the presence of soils typical of the rest of the area covered by the Designation of Origin. Specifically, the plot is situated within the central part of Falset municipality, which is covered by the PDO ‘Priorat’. It includes the areas that are clearly oriented towards the south, which are made up of hornfels rocks that are very fragmented due to a high level of contact metamorphism, and is characterised by having the same soil as other plots in the production area.

2.13. Demarcation of twelve smaller geographical units

Description:

Section 4.2 of the Specification, which lists the names and boundaries of the twelve smaller geographical units, has been created. This gives producers registered in the smaller geographical units the right to use the corresponding name in the product’s presentation and labelling if they so decide.

Accordingly, Section 4.2 of the Specification has been added and Section 2.9 of the Single Document amended.

Reasons:

It is essential that each unit is defined so that the names referring to a smaller geographical unit may be used in the presentation and labelling.

Historically, products covered by the PDO sometimes went by the name of their village of origin. In order to regulate this right to use names referring to a smaller geographical unit, the boundaries and name of every smaller geographical unit must be defined in a clear, precise and detailed way so that the name may be used for all products covered by the PDO (if desired) and their origin is clearly indicated.

2.14. Inclusion of a new variety

Description:

The Viognier variety has been added to the list of authorised varieties as a secondary variety.

Accordingly, Section 6 of the Specification has been amended. The Single Document has not changed.

Reasons:

In line with the report on the edaphoclimatic and agronomic characteristics of the Viognier variety covered by the Qualified Designation of Origin ‘Priorat’ and its adaptability in the experimental fields, the said variety has been added to the list of authorised varieties. To that end, account was taken of the edaphoclimatic characteristics and agronomic performance of the Viognier variety and its adaptability in the experimental fields of the PDO ‘Priorat’. Account was also taken of the organoleptic analyses and results for the experimental wines of this variety, which determine its suitability for inclusion in the range of varieties authorised in the production of wines covered by the PDO ‘Priorat’.

2.15. Better wording regarding the link

Description and reasons:

Accordingly, Sections 7.2 and 7.3 of the Specification and Section 2.8 of the Single Document have been amended.

The description of the link has been improved in order to provide a better description of all wine products.

2.16. Justification for bottling at the place of origin

Description and reasons:

Section 8.2 of the Specification and Section 2.9 of the Single Document have been amended.

Better justification has been provided with regard to the requirement for bottling to take place within the defined area.

2.17. New restrictions concerning labelling

Description:

A limit has been put on the maximum height of the characters on the labelling indicating the municipality and postcode in the address of the bottler or shipper, except where the labelling features the name of a smaller geographical unit which is eligible for use.

It has also been specified that the names of smaller geographical units may not be used on labelling if the conditions for their use are not met.

Accordingly, subsection A) of Section 8.3 of the Specification and Section 2.9 of the Single Document have been amended.

Reasons:

In order to avoid confusion about the origin of the grape in wines that do not have the right to use a reference to a smaller geographical unit on their labelling, the height of the characters used to indicate the name of the municipality where the wine is bottled must not exceed 3 mm, except where this corresponds to the name of a smaller geographical unit which is eligible for use.

Furthermore, once regulated, these names may not be used if the requirements in their regard in the specification are not complied with.

2.18. Conditions for using the smaller geographical units

Description:

Subsection B) of Section 8.3 of the Specification has been created in order to set out the conditions for using the names of the smaller geographical units defined in Section 4.2 of that document.

Accordingly, subsection B) of Section 8.3 of the Specification has been created. The Single Document has not changed.

Reasons:

Under EU legislation, the Member States may regulate the right to use names that refer to the smaller geographical units.

2.19. Removal of a traditional term

Description:

The following has been removed from the list of traditional terms: ‘vino de finca/vino de pago’ (single-estate wine).

Accordingly, Section 8.5 of the Specification has been amended. The Single Document has not changed.

Reasons:

As ‘vino de finca’ is a regulated labelling term and ‘vino de pago’ is a traditional term listed for Spain in the EU’s E-Bacchus register, they cannot be treated as if they were synonyms. Consequently, this mistake has been corrected.

2.20. Exceptions concerning yields

Description:

Section 8.6 has been created in order to allow for exceptions to the maximum planting and wine yields. These exceptions apply in cases of high planting density as well as in exceptional cases, where increases in yield of up to 10 % and 4 % are permitted for grapes and wine respectively.

Accordingly, a new section (Section 8.6) has been added to the Specification and Section 2.5.2 of the Single Document has been amended.

Reasons:

The different studies on new trends in growing practices indicate that grapes obtained in vineyards where there is a high density of planting are of a high quality. These high-density plots are defined as plots planted with between 5 000 and 9 000 vines per hectare. An analysis of the plots in the area covered by the Designation of Origin with regard to high planting density, as well as the grape yields of the plots, show that the grape yield is higher in plots with a high density of planting but that this does not affect the quality and authenticity of the products obtained. In order to align the Specification with this reality as closely as possible, a variable yield has been incorporated for plots with a high density of planting. The maximum permitted production has been increased to 6 000 (kg/ha) for red varieties and 8 000 (kg/ha) for white varieties, plus the sum of 0,5 kg for each vine planted as part of production that exceeds 5 000 vines/ha.

This reference to vineyards with a high planting density is underpinned by a quality strategy that has been welcomed in the area covered by the PDO ‘Priorat’. This practice, which we would like to be recognised in the PDO area, consists of planting a much larger number of vines in the vineyard than usual. These plants must make a greater effort to grow, which results in them yielding less fruit. However, the grapes that they do yield are of a superior quality to those that would be obtained if the planting density were more conventional. Although the yield per plant (vine) is lower, the fact that there are more plants per hectare means that there is slightly more production per hectare on such holdings, which justifies the amendment regarding the increased yields of these vineyards.

From a technical perspective, high planting densities give rise to smaller, looser bunches with smaller berries. This means that there is a better ratio of skin to the pulp of the grape, which, during fermentation, gives the wine a higher concentration of beneficial elements, especially where colour is concerned.

Various studies show that increasing the planting density in poor soils increases the capacity of the soil to be cultivated. In the case of ‘Priorat’, the higher density means that the vines have fewer leaves and grapes. This makes it easier for them to cope with the lack of water in summer and enables them to produce bunches which have smaller berries and therefore weigh less. The fact that there are fewer bunches per plant and that these are smaller in size helps increase the quality. Nevertheless, the fact that there are more plants per square metre causes an increase in the total production of the ensemble of plants.

Consequently, the maximum production limits have also been modified for wine originating from high-density plots.

To ensure consistency with the rules currently in force, the option to modify the maximum wine production limit permitted per hectare by up to four percentage points in particular marketing years for climatological reasons or to distinguish the vintage year has been included. This is in accordance with the provisions of the Regulation on the Designation of Origin, Order ARP/188/2006 of 18 April 2006 of the Government of the Autonomous Community of Catalonia approving the Regulation on the Qualified Designation of Origin ‘Priorat’.

2.21. Increased yield for white varieties

Description:

In the case of white varieties, the production limit has been increased from 6 000 to 8 000 kg/ha and the extraction limit from 39 hl/ha to 52 hl/ha.

Accordingly, Section 5 of the Specification and Section 2.5.2 of the Single Document have been amended.

Reasons:

In order to adapt the rules to the different grape and wine production practices that allow products of the highest quality to be obtained, the maximum yields have been modified. This has been done in accordance with the data and records on the area covered by the Designation of Origin, as well as the data taken from the ‘harvest reports’ corresponding to the 2010, 2011, 2012 and 2013 harvests, which show that the average yields for white varieties are greater than those for red varieties. Taking the quality of the white wines into account and without ever damaging their authenticity, the amendment aims to reflect this situation.

Applying the maximum grape/wine conversion rate, new maximum extraction limits follow for the white varieties.

2.22. Change in the inspection body’s address

Description and reasons:

The information about the certification body has been amended due to a change of address.

Accordingly, Section 9.1 of the Specification has been amended. The Single Document has not changed.

SINGLE DOCUMENT

1. Name of product

Priorat/Priorato

2. Member State

Spain

3. Geographical indication type

PDO – Protected Designation of origin

4. Categories of grapevine products

1. Wine

3. Liqueur wine

16. Wine of overripe grapes

5. Description of the wine(s)

WINE — White and rosé wines and single-estate wines (‘vinos de finca’)

Clean, clear and brilliant. Appropriate aromatic intensity and quality.

White wines: bold, fruity, floral or milky aromas. Balanced, smooth and fresh.

Wood-aged white wine: aromas of fruit and/or spices. On tasting, balanced and well-structured on the palate.

Rosé wines: fruity and/or floral aromas. Fruity on the palate, with good persistence and an appropriate beginning and development on the palate.

If they are also single-estate wines, they must have a clean and clear appearance, an appropriate aromatic intensity and a good structure on the palate.

— Volatile acidity: wines less than a year old: 16,5 meq/l; wines more than a year old: 18 meq/l.

— Max. SO2: 200 mg/l if the sugar content is < 5 g/l; 250 mg/l if it is greater than or equal to 5 g/l.

— For limits that have not been indicated, the relevant legislation must be complied with.

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

WINE — Red wines and single-estate wines

Clean, clear and brilliant. With fruity and/or floral and/or mineral primary aromas. Balanced beginning and development on the palate, with structure and freshness.

If aged in wood: visually clean and clear wine. Balance between primary, secondary and tertiary aromas. Intense and pleasant. Begins and develops on the palate with a correct structure of the tannins.

If they are also single-estate wines, they must have a clean and clear appearance, an appropriate aromatic intensity and a good structure on the palate.

— Volatile acidity: wines less than a year old: 16,5 meq/l; wines more than a year old: 20 meq/l.

— Maximum sulphur dioxide: 150 mg/l if the sugar content is < 5 g/l; 200 mg/l if it is greater than or equal to 5 g/l.

— For limits that have not been indicated, the relevant legislation must be complied with.

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

LIQUEUR WINE (rancio wine, sweet liqueur wine, white Mistela wine, red Mistela wine, natural sweet wine)

Rancio wine: clean and clear appearance, with a colour ranging from ruby red to brown with terracotta tones. Tertiary aromas specific to ageing. Volatile acidity detectable, with possible aromas of dried fruits. Balanced acidity and unctuous.

Sweet rancio wine: same as the above in terms of appearance and aroma. In terms of taste: pronounced unctuousness and noticeable sweetness.

Sweet liqueur wine: these wines must have a clean and clear appearance. Aromas of fruit and/or flowers and/or spices and/or dried fruits. Good unctuousness on the palate and noticeable sweetness.

White Mistela wine: clean and clear, straw yellow in colour with possible hints of gold. Aromas of fresh grapes, which are floral, fruity and/or spicy. Good unctuousness, balanced acidity and noticeable sweetness.

Red Mistela wine: same as the above but red in colour with possible touches of violet.

Natural sweet wine: clean and clear appearance. Aromas of fruit and/or flowers and/or spices and/or dried fruits. Possible tertiary aromas. Good unctuousness on the palate and noticeable sweetness.

— Volatile acidity: white and rosé wines: max. 18 meq/l; red wines: max. 20 meq/l; rancio wines: max. 40 meq/l.

— Maximum sulphur dioxide: 150 mg/l if the sugar content is < 5 g/l; 200 mg/l if it is greater than or equal to 5 g/l.

— For limits that have not been indicated, the relevant legislation must be complied with.

General analytical characteristics Maximum total alcoholic strength (in % volume) Minimum actual alcoholic strength (in % volume) 15 Minimum total acidity 3,5 in grams per litre, expressed as tartaric acid Maximum volatile acidity (in milliequivalents per litre) Maximum total sulphur dioxide (in milligrams per litre)

WINE OF OVERRIPE GRAPES

Wine of overripe grapes made without artificially increasing the natural alcoholic strength, with the alcohol coming entirely from fermentation. With a natural alcoholic strength greater than 15 % vol. and a minimum actual alcoholic strength of 13,5 % vol.

Within this wine category, vimblanc is considered to be wine obtained from red Garnacha must and fermented in tanks, preferably made of oak, with a maximum capacity of 100 litres.

Clean and clear appearance. Young vimblanc wines should have a purple-red colour, which may vary in intensity, while aged vimblanc wines may even be ruby. Aromas of dried fruits. Possible tertiary aromas. Good unctuousness on the palate and noticeable sweetness.

— Volatile acidity: wines less than a year old: max. 16,5 meq/l; white and rosé wines more than a year old: max. 18 meq/l; red wines more than a year old: max. 20 meq/l.

— Maximum sulphur dioxide: white and rosé wines: 200 mg/l; red wines: 150 mg/l.

— For limits that have not been indicated, the relevant legislation must be complied with.

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

6. Wine making practices

a. Essential oenological practices

Growing practices

The growing practices must be traditional practices aimed at obtaining grapes with the best qualities.

All the growing work must respect both the plant’s physiological balance and the environment and apply the agronomical knowledge necessary to obtain grapes in an optimal condition for winemaking.

The vine must be trained using the traditional goblet method and any other method that ensures the best quality and aromatic richness of the wines.

The minimum and maximum planting densities are 2 500 and 9 000 vines per hectare respectively. For new plantings from 1 January 2013, the minimum and maximum planting densities are 3 000 and 9 000 vines per hectare respectively.

The practice of irrigation, which must be authorised beforehand, may only be carried out if it is necessary for the survival of the plant or in order to ensure or improve the quality of the grapes.

Harvesting should preferably be carried out by hand. Protected wines may only be produced from grapes with the following minimum potential alcoholic strengths: 12,5 % vol. for wines of red varieties and 12 % vol. for wines of white varieties.

Restriction relevant to vinification

Traditional practices that use technology aimed at optimising the quality of the wines must be followed in the production of must. Appropriate pressure should be applied to extract the must or wine and separate it from the skins/marc, ensuring that no more than 65 litres of wine are yielded from every 100 kg of harvested grapes.

Wines prepared as single-estate wines must be produced and aged completely separately in the winery, and must be identifiable at all times. The maximum authorised yield for grapes which are to be used to produce single-estate wine is 15 % lower than the yield laid down for the Protected Designation of Origin. The techniques applied in the harvesting, transportation and handling of the grapes, pressing, fermentation control, the oenological practices used throughout the winemaking process and the ageing of the wine should give rise to products of the highest quality.

Wines with the right to refer to a smaller geographical unit on their labelling must be produced and aged separately in the winery, and must be identifiable at all times.

b. Maximum yields

Red varieties

6 000 kilograms of grapes per hectare

Red varieties

39 hectolitres per hectare

White varieties

8 000 kilograms of grapes per hectare

White varieties

52 hectolitres per hectare

Red varieties to be used to produce single-estate wine

5 100 kilograms of grapes per hectare

White varieties to be used to produce single-estate wine

6 800 kilograms of grapes per hectare

Red varieties originating from high-density plots (5 000 to 9 000 vines per hectare). 0,5 kg for each vine planted as part of production that exceeds 5 000 vines per hectare has been added to the maximum yield.

6 000 kilograms of grapes per hectare

Red varieties originating from high-density plots (5 000 to 9 000 vines per hectare). 0,325 hl for each 100 vines planted as part of production that exceeds 5 000 vines per hectare has been added to the maximum yield.

39 hectolitres per hectare

White varieties originating from high-density plots (5 000 to 9 000 vines per hectare). 0,5 kg for each vine planted as part of production that exceeds 5 000 vines per hectare has been added to the maximum yield.

8 000 kilograms of grapes per hectare

White varieties originating from high-density plots (5 000 to 9 000 vines per hectare). 0,325 hl for each 100 vines planted as part of production that exceeds 5 000 vines per hectare has been added to the maximum yield.

52 hectolitres per hectare

7. Demarcated geographical area

Bellmunt del Priorat, Gratallops, El Lloar, La Morera de Montsant and its village Escaladei, Poboleda, Porrera, Torroja del Priorat, La Vilella Alta, La Vilella Baixa, the northern part of Falset municipality comprising zones 1, 4, 5, 6, 7, 21 and 25 in their entirety; and plots 38, 39, 40, 71, 92, the western part of 93 (1,69 ha), 96, 97, 98, 99, 100, 101, the northern part of 102 (0,16 ha), 103, 104, 105, 106, 107, 108, 109, 110, 111, 112, 113, 114, 115, 116, 117, 118, 119, 120, 121, 122, 123, 124, 126, 128, 129, 130, 146, 147, 149 and 150 in zone 2; plots 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 12, 13, 14, 15, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35, 36, 37, 38, 39, 40, 41, 42, 43, 44, 45, 46, the northern part of 47 (17 ha), the northern part of 50 (2,6 ha), the northern part of 52 (3 ha), the northern part of 53 (14 ha), 54, 55, 56, 57, 58, 59 and 60 in zone 3; plots 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, the northern part of 28 (1,36 ha), the northern part of 29 (3,85 ha), 63, 69, 72, 73, 74 and 75 in zone 19; plots 18, 19, 20, 21, the northern part of 27 (1,36 ha), the northern part of 28 (2,04 ha), 31, 34, 35, 36, 37, 38, 39, 40, 41, 42, 43, 44, 45, 46, 47, 48, 49, 50, 51, 52, 53, 54, 55, 56, 57, 58, the northern part of 65 (0,85 ha), 67, 69, 70, 71, 75, 76, 77 and 78 in zone 20; plots 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35, 36, 37, 38, 39 and 40 in zone 22 and plots 9, 11, 12, 13, 14, 15, 16, 17, 18, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 36, 38, 39, 40, 41, 42, 43, 44, 45, 46, 47 and 48 in zone 24 and the eastern part of Molar municipality comprising zones 5, 6 and 7 in their entirety and the eastern part of plot 8 (0,45 ha) and plots 9, 10, 11, 12, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 37, 39, 40, 44, 49, 50, 51, 52, 53, 54, 55, 60, 62, 63, 65 and 68 in zone 4; plots 29, 30, 31, 38, 39, 40, 41, 42, 43, 44, 45, 46, 47, 48, 49, 50, 51, 52, 53, 54, 55, 56, 57, 58, 59, 60, 61, 62, 63, 64, 65, 66, 67, 68, 69, 71, 72, 73, 74, 75, 76, 77, 78, 79, 80, 81, 82, 84, 85, 86, 87, 88, 89, 90, 91, 92, 93, 94, 95, 96, 97, 98, 99, 100, 101, 102, 103, 105, 106, 107, 108, 109, 110, 111, 112, 113, 114, 115, 116, 117, 118, 119, 120, 121, 122, 123, 124, 125, 126, 127, 128, 129, 130, 131, 132, 133, 134, 135, 136, 137, 138, 139, 140, 141, 142, 143, 144, 145, 146, 147, 148, 149, 150, 151, 152, 153, 154, 155, 156, 157, 158, 159, 160, 161, 162, 163, 164, 165, 166, 167, 169, 170, 171, 172, 173, 174, 176, 194, 197, 198, 201, 203, 204, 205, 206, 207, 208, 209, 211 and 212 in zone 8; plots 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 33, 34, 38, 39, 40, 44 and 45 in zone 9 and plots 8, 13, 20, 21, 22, 23, 24, 25, 26, 27, 28, 35, 36, 37, 38, 39, 41, 42, 43, 44, 48, 49, 50, 51, 52, 53, 55, 56, 57, 58, 59, 60, 61, 62, 63, 64, 65 and 72 in zone 10.

8. Main wine grapes variety(ies)

Red Garnacha

Mazuela — Samsó

Mazuela — Cariñena

9. Description of the link(s)

As regards the natural features that influence the quality of the product, the area covered by the PDO ‘Priorat’, which is very hilly, is composed of material from the Paleozoic era, mainly slate from the Devonian and Carboniferous periods. This is the oldest slate found in Catalonia with a connection to vine-growing. These shallow soils, which are low in organic matter, are mostly formed by the disintegration of the slate, which is known as ‘llicorell’ or ‘llicorella’. The roots of the vines force their way into the disintegrated slate in search of moisture, water and nutrients. This gives ‘Priorat’ wines their characteristic mineral notes.

In terms of climate, the area boasts unique climatic conditions due to its relative isolation from the influence of the sea and, at the same time, the protection from the cold northerly winds afforded to it by the Sierra de Montsant. The average annual temperature is between 14 and 12 degrees (in the lowermost part of the area situated in the foothills of the Sierra de Montsant) and there is a notable difference in temperature between night and day. Especially in summer, minimum temperatures can be as low as 12 degrees at night, while maximum temperatures can peak at 40 degrees at midday. The surface of the rocky soil can reach even higher temperatures. These variations in temperature are conducive to a gradual ripening process and the positive development of phenolic compounds in the grapes.

The low annual rainfall (between 400 and 500 litres per square metre) and the north-westerly winds, which cause the rapid evaporation of surface moisture, together with the geological composition of the land and the particular structure of the soil, are conducive to the slow and complete ripening of the fruit on the vine, allowing it to be harvested at the ideal moment. Conversely, these hard soils and the dry climate generally hinder the vine’s growth. In turn, however, there is a low incidence of disease in the plant, which ensures that the grapes are of good quality.

These natural factors and the vineyards give Priorat wines flavour, body and structure.

Likewise, they mean that the wines from the first harvests (white, rosé and red) are clear and brilliant, with particular fruity aromas and pronounced mineral notes. They are also fresh in terms of acidity and have a consistent finish.

The high sugar content of certain Priorat grapes determines the specific characteristics of the liqueur wines. Historically, this has been conducive to the rise of a large number of products with a high alcoholic strength and/or residual sweetness. The gradual ripening of varieties such as Garnacha allows the production of strong wines, which retain the variety’s complexity and freshness.

The rancio wines are produced by a process of oxidation in oak barrels or glass containers, with high levels of minerals but no residual sugars. The wines acquire tertiary aromas including aromas of dried fruits, and the characteristic ruby red and brown colour with terracotta tones.

The sweet liqueur wines are produced through the vinification of grapes with a high concentration of sugar. Once a natural alcoholic strength of 8 % vol. has been obtained, vinous alcohol is added until 15 % vol. is achieved. The wines are characterised by their clean appearance, aromas of dried fruit, good structure on the palate and noticeable sweetness.

The Mistela wines are produced from must to which vinous alcohol is added until an alcoholic strength of 15 % vol. is achieved. This takes place over seven days by means of a process of racking, and the fermentation of the natural sugars is prevented. The wines are characterised by their floral fresh-fruit aromas with marked spicy notes.

The natural sweet wines are produced from musts that are very rich in sugars. The musts are partially fermented up to a natural minimum strength of 7 % vol. and supplemented with vinous alcohol up to at least 15 % vol. The wines are characterised by their fruity, spicy aromas, with notes of dried fruits.

Vine-growing on the hillsides and steep slopes of this area is difficult and costly and results in low yields. However, those are the very conditions that enable the production of top-quality, concentrated wines with a high alcoholic strength – a strength which gives them unmistakable fine and delicate aromas. The wines of overripe grapes are produced by either drying the grapes or leaving the ripe fruit on the vine for a long time, thus causing the moisture to evaporate and generating a very high concentration of natural sugars in the grapes. These wines are obtained as a result of the high concentrations of sugars and have a minimum natural alcoholic strength of 15 % vol. which is not artificially increased. They are characterised by their tertiary aromas of dried fruits and a good structure on the palate.

10. Essential further conditions

Legal framework:

In national legislation

Type of further condition:

Packaging within the demarcated geographical area

Description of the condition:

Reasons:

— Better traceability: limiting the movement of wines helps ensure they can be identified.

— To avoid putting quality at risk: the bottling facilities in the area are tailored to the quality and quantity of the product. By reducing transport time, heat and light damage and delays are avoided.

— The place where bottling takes place commonly serves to identify origin. If bottling were to take place within and outside the area, the confidence of consumers could be undermined, given that they believe that all stages in the production of a wine covered by a Qualified Designation of Origin take place under the supervision of the holders of the protection. Botting outside the area cannot be compared with bottling within the area but in a different installation to the one where the wine was produced because: — any shipping of wine in bulk within the area must be authorised; — bottling may only be carried out by authorised wineries that meet certain technical requirements; — those wineries may only receive grapes, musts or wines covered by the PDO and produce and bottle wines covered by the PDO; — as the defined area is small, transport times can be kept to a minimum; and — the product remains in its microclimate and is not subjected to changes in temperature and altitude, which can cause them to age prematurely.

Legal framework:

In national legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

All types of packaging must carry a single-use guarantee seal or numbered label, applied in the winery itself.

It is mandatory for the labels of the bottled wines to feature, prominently and in the same visual field as the compulsory information, the traditional term and name ‘Denominación de Origen Calificada Priorat’ (Priorat Qualified Designation of Origin). The height of the characters used to indicate ‘Priorat’ must not exceed 4 mm, or half that for ‘Denominación de Origen Calificada’.

Furthermore, the labels must contain the name of the municipality or postcode of the bottler or shipper. The height of the characters used to indicate the municipality must not exceed 3 mm, except where this indication corresponds to and contains the name of a smaller geographical unit which is eligible for use.

The designation ‘vino de finca’ must be included on the label, together with the name of the designation of origin to which it belongs.

Names of smaller geographical units may not be used on the labelling of products which do not meet the requirements for using such indications.

The names of the smaller geographical units are:

Vila de Bellmunt

Vila d’Escaladei

Vila de Gratallops

Vila de El Lloar

Vila de La Morera

Vila de Poboleda

Vila de Porrera

Vila de Torroja

Vila de La Vilella Alta

Vila de La Vilella Baixa

Masos de Falset

Solanes del Molar

Link to the product specification

https://goo.gl/29EXyE

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