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 178/02)

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

COMMUNICATION OF A STANDARD AMENDMENT TO THE SINGLE DOCUMENT

‘Conca de Barberá’

PDO-ES-A1422-AM03

Date of communication: 22 February 2021

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

1. Correction of an error in the organoleptic description

DESCRIPTION

The organoleptic characteristics relate to two types of quality sparkling wine: white and rosé. The organoleptic description of the red sparkling wine was omitted by mistake and has therefore been added now.

This amendment affects point 2 of the specification and point 4 of the single document.

It is a minor amendment as it is not among those covered by Article 14(1) of Delegated Regulation (EU) 2019/33 supplementing Regulation (EU) No 1308/2013.

REASONS

The purpose is to correct an error, as the specification refers to red sparkling wine but the organoleptic description was omitted.

2. Amendment to alcoholic strength

DESCRIPTION

The maximum values for actual alcoholic strength by volume in the category ‘Wine’ have been removed.

In the case of the mono-varietal red wines from Trepat, the minimum values for both actual and total alcoholic strength by volume have been reduced.

Both amendments affect point 2 of the specification. The former does not affect the single document, while the latter affects it at point 4.

They are minor amendments as neither is among those covered by Article 14(1) of Delegated Regulation (EU) 2019/33 supplementing Regulation (EU) No 1308/2013.

REASONS

Owing to climate change, growing seasons are becoming increasingly hotter and drier, with the total acidity decreasing and alcoholic strength increasing in the wines. This means that there is a mismatch between the phenolic ripeness of the grape skin and seeds, resulting in an increased concentration of sugars in the pulp at the time of harvest. As a consequence, the wine produced has a greater alcoholic strength. For this reason, the values for maximum actual alcoholic strength by volume have been removed.

Furthermore, the Trepat grape variety is low in colour and alcoholic strength. In recent years, when it has been used to make red wine, it has been difficult to achieve the minimum alcoholic strength.

The amendments to alcoholic strength are therefore made in light of the wines of the PDO adapting to climate change so as to ensure the typical characteristics of the wines produced under PDO ‘Conca de Barberà’.

3. Removal of limits on planting density

DESCRIPTION

The limits have been removed with regard to planting density for the vines.

This affects point 3 of the product specification and point 5 of the single document.

It is a minor amendment as it is not among those covered by Article 14(1) of Delegated Regulation (EU) 2019/33 supplementing Regulation (EU) No 1308/2013.

REASONS

Due to climate change and new cultivation techniques, the current planting densities now need to be amended. Previously, the established density was between 2 000 and 4 500 plants per hectare.

However, the production yields laid down in the specification, in kilograms per hectare, are considered sufficient restriction. We believe that planting density rules should therefore be removed.

4. Correction of an error in the link

DESCRIPTION

The causal link was not described, as required, for each of the categories of vine products covered by this PDO. This error has therefore been corrected in the description of the link.

This affects point 7 of the product specification and point 8 of the single document.

It is a minor amendment as there are no changes to the link, the description has simply been completed. It is therefore not among the amendments covered by Article 14(1) of Delegated Regulation (EU) 2019/33 supplementing Regulation (EU) No 1308/2013.

REASONS

The purpose is to correct an error, as the link has to be explained for each product category.

SINGLE DOCUMENT

1. Name(s)

Conca de Barberá

2. Geographical indication type

PDO – Protected Designation of Origin

3. Categories of grapevine product

1. Wine

3. Liqueur wine

5. Quality sparkling wine

8. Semi-sparkling wine

4. Description of the wine(s)

1. White wine and rosé wine

CONCISE TEXTUAL DESCRIPTION

Produced exclusively by total or partial alcoholic fermentation of fresh grapes, which may or may not be crushed, or of grape must.

White: from greenish pale yellow to intensely golden. Clear and bright, with no cloudiness. Primary aromas are predominant. Light and fresh in the mouth, when young.

Rosé: from intense red with hints of violet and onion-skin hues, through to orange tones, depending on the level of ageing. Bold on the nose, with intense floral and/or fruity notes when young, and possible hints of vanilla when aged in wood.

Maximum sulphur dioxide: 200 milligrams per litre where the sugar content is less than 5 grams per litre; 250 milligrams per litre where the sugar content is 5 grams per litre or above.

Maximum volatile acidity in wines that are aged: 15 milliequivalents per litre

* The relevant Community legislation will apply for the limits of parameters not covered.

GENERAL ANALYTICAL CHARACTERISTICS

Maximum total alcoholic strength (in % volume)

—

Minimum actual alcoholic strength (in % volume)

10,5

Minimum total acidity

3,5 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

10

Maximum total sulphur dioxide (in milligrams per litre)

—

2. Red wine

CONCISE TEXTUAL DESCRIPTION

Produced exclusively by total or partial alcoholic fermentation of fresh grapes, which may or may not be crushed, or of grape must. The colour can vary from intense cherry with violet tinges to ruby with a hint of ochre. It has clean and intense aromas, the young wines being noticeably fruity, and with notes of vanilla, toast and spices increasing with barrel ageing.

Maximum sulphur dioxide: 150 milligrams per litre where the sugar content is less than 5 grams per litre; 200 milligrams per litre where the sugar content is 5 grams per litre or above.

Volatile acidity may exceed 1 milliequivalent per litre for each degree of alcoholic strength exceeding 11 % and each year of ageing, up to 20 milliequivalents per litre.

For the mono-varietal red wines from Trepat, the actual and total alcoholic strength must be a minimum of 11 % by volume.

* The relevant Community legislation will apply for the limits of parameters not covered.

GENERAL ANALYTICAL CHARACTERISTICS

Maximum total alcoholic strength (in % volume)

—

Minimum actual alcoholic strength (in % volume)

11.5

Minimum total acidity

3,5 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

13,33

Maximum total sulphur dioxide (in milligrams per litre)

—

3. Liqueur wine

CONCISE TEXTUAL DESCRIPTION

The wines encompass a broad range of hues, developing from the most opaque and intense to the other end of the spectrum for red and white wine, even shading to amber, according to the degree of ageing. The wines have a gentle warmth, with fruitier aromas when not barrel-aged. Wines that have been aged have notes of aldehydes and dried fruit. In the mouth, they are warm, richly textured and persistent.

Maximum sulphur dioxide: 150 milligrams per litre where the sugar content is less than 5 grams per litre; 200 milligrams per litre where the sugar content is 5 grams per litre or above.

* The relevant Community legislation will apply for the limits of parameters not covered.

GENERAL ANALYTICAL CHARACTERISTICS

Maximum total alcoholic strength (in % volume)

—

Minimum actual alcoholic strength (in % volume)

15

Minimum total acidity

(in milliequivalents per litre)

Maximum volatile acidity (in milliequivalents per litre)

—

Maximum total sulphur dioxide (in milligrams per litre)

—

4. Quality sparkling wine

CONCISE TEXTUAL DESCRIPTION

The colour must be as expected for the white, rosé and red wines, with fresh and fruity aromas typical of the varieties from which they are produced. In the mouth, they are fresh, creamy and well-balanced.

* The relevant Community legislation will apply for the limits of parameters not covered.

GENERAL ANALYTICAL CHARACTERISTICS

Maximum total alcoholic strength (in % volume)

—

Minimum actual alcoholic strength (in % volume)

10,5

Minimum total acidity

3,5 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

10

Maximum total sulphur dioxide (in milligrams per litre)

185

5. Semi-sparkling wine

CONCISE TEXTUAL DESCRIPTION

The colour must be as described for the white and/or rosé wines, but with the additional presence of carbon dioxide. It must be bold, fruity and/or floral. Balanced and fresh in the mouth, and causing a slight tingling sensation due to the release of carbon dioxide.

Maximum sulphur dioxide: 200 milligrams per litre (white and rosé) and 150 milligrams per litre (red) where the sugar content is below 5 grams per litre; 250 milligrams per litre (white and rosé) and 200 milligrams per litre (red) where the sugar content is 5 grams per litre or above.

* The relevant Community legislation will apply for the limits of parameters not covered.

GENERAL ANALYTICAL CHARACTERISTICS

Maximum total alcoholic strength (in % volume)

—

Minimum actual alcoholic strength (in % volume)

10,5

Minimum total acidity

(in milliequivalents per litre)

Maximum volatile acidity (in milliequivalents per litre)

—

Maximum total sulphur dioxide (in milligrams per litre)

—

5. Wine-making practices

5.1. Specific oenological practices

Restriction relating to wine-making

The grapes must be harvested with great care. Only grapes that are sufficiently ripe can be used to produce wines covered by the PDO with a natural alcoholic strength of 9 % by volume or above. The yield must not exceed 70 litres of must or wine for every 100 kilograms of harvested grapes.

5.2. Maximum yields

12 000 kilograms of grapes per hectare

84 hectolitres per hectare

6. Demarcated geographical area

The area is formed of vineyard parcels located within the following municipalities or geographical areas:

Barberà de la Conca

Blancafort

Conesa

L’Espluga de Francolí

Forès

Montblanc

Pira

Rocafort de Queralt

Sarral

Senan

Solivella

Vallclara

Vilaverd

Vimbodí

In the municipality of Vilanova de Prades, the registry parcels 11, 16, 20, 21 and plot 23 of registry plot 10.

In the municipality of Cabra del Camp, parcel 1, plots 13, 15, 18, 28, 29, 34, 66 and 77. Parcel 4, plots 35 and 51.

In the municipality of Aiguamúrcia, parcel 35, plot 14; parcel 36, plot 1; parcel 41, plot 13.

The plots referred to in the municipalities of Cabra del Camp and Aiguamúrica are outside the boundaries of the ‘Conca de Barbera’ PDO. However, historically they have been the property of partners in the winery Agrícola de Barbera de la Conca, SCCL and/or suppliers to Bodegas Concavins, SA. They may therefore be used in the production of wines protected by the ‘Conca de Barbera’ PDO where they also meet the following requirements:

— The grapes from the aforementioned estates were used in the aforementioned wineries prior to 1 January 1989.

— This authorisation will remain in force as long as the current owners or their direct descendants own the aforementioned vines. It will be regarded as an individual authorisation to be checked individually.

7. Main wine grapes variety(ies)

MACABEO – VIURA

TEMPRANILLO – ULL DE LLEBRE

TREPAT

8. Description of the link(s)

8.1. Wine

The Mediterranean climate mitigated by the mildness of the Tarragona coast, the continentality of the districts around Lleida and the marked difference in temperature between day and night help to produce light white wines of exceptional quality, with a delicate fruity aroma and relatively low levels of alcohol. The rosé wines are light, fruity and fresh on account of their relatively low acidity. The young red wines are smooth, light and flavourful in the mouth. The aged red wines have more body and achieve great aromatic complexity and length.

The silty-loam and clay-loam soils of Conca de Barberà give body and structure to the white wines, just as to the reds and rosés. The river terraces make the white and rosé wines softer, while the shale soils, with their abundant slate, give the red wines more colour and structure.

8.2. Quality sparkling and semi-sparkling wine

The most characteristic soils of Conca de Barberà are clay-limestone. They give body and structure to both the sparkling and semi-sparkling wines. The river terraces, on the other hand, give them greater softness.

8.3. Liqueur wine

The shale soils of the district give colour and more structure to the liqueur wines.

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

Legal framework

In national legislation

Type of further condition

Additional provisions relating to labelling

Description of the condition

Packaging must be individually identified with the established seal of the PDO, and with a unique individual number on each package. The number is assigned according to batch in the winery at the time of packaging.

The height of the characters used to indicate ‘Conca de Barberà’ must not exceed 4 millimetres, or half that for the words ‘Denominación de Origen’ (designation of origin).

The following must appear on the label:

— The name of the municipality mentioned in the information about the bottler or transporter.

— The actual alcoholic strength by volume expressed in units or half units of its percentage in volume, followed by the abbreviation % vol.

— Statement, where applicable, of the presence of sulphites in the bottled product.

— The registration number in the Register of Bottlers of the Department of Agriculture, Livestock, Fisheries, Food and the Environment.

— If this is to be indicated by means of a trade name, it must be located in the visual field and registered, in advance, with the Spanish Office of Patents and Trademarks. This registration must be notified to the Register of Bottlers of the Department of Agriculture, Livestock, Fisheries, Food and the Environment.

— The batch number may be placed outside the visual field in which the compulsory information appears.

— The name of a variety, if 85 % or more of the grapes used to produce the wine are of this variety.

— The name of up to three varieties, provided that the wine in question is made entirely of those three varieties, and always in descending order of percentage in the blend.

— If there are more than three varieties, these may be mentioned outside the visual field in which the compulsory information appears, always in descending order of percentage in the blend.

— The year of harvest, if 85 % or more of the grapes used to produce the wine were harvested in the year to be stated in the description.

— For designations of wines with the name of the wine-grower or the estate, the wine must come from vines grown by that wine-grower or registered to the estate, and be made solely and exclusively from the wine-grower’s crops and on the estate respectively.

Link to the product specification

https://ja.cat/AlaP4

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