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 65/12)

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

COMMUNICATION OF A STANDARD AMENDMENT MODIFYING THE SINGLE DOCUMENT

‘LOS CERRILLOS’

PDO-ES-02228-AM01

Date of communication: 16.11.2020

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

1. Addition of the Petit Verdot variety in the description of the wines (sections 2.a and 2.b of the specification and point 4 of the single document)

The description of the wines now includes wines made with the Petit Verdot variety. Accordingly, analytical parameters and organoleptic characteristics have been defined for the two Petit Verdot types: Petit Verdot (aged 6 months) and Petit Verdot (aged 12 months).

Given that the demarcated area of the Los Cerrillos PDO includes a parcel of Petit Verdot grapes whose wines also have the characteristics and profile of the rest of the wines covered by the Los Cerrillos PDO, we wish to amend the specification to include the Petit Verdot red variety and the red wines made from it.

Type of amendment: standard

The wines of the Petit Verdot variety are added in the ‘Wine’ category, which remains the only category authorised in the product specification. It is thus considered that this amendment does not modify, add to or delete any category of wine. It therefore does not fall into either of the categories provided for in Article 14(1) of Regulation (EU) 2019/33.

2. Adaptation of the terminology of the analytical parameters for residual sugar to the applicable rules (section 2.a of the specification. The single document is not affected)

Description and reasons

The ‘residual sugars’ analytical parameter has been renamed ‘total sugars expressed as glucose plus fructose’ in accordance with Article 20 of Commission Implementing Regulation (EU) 2019/34 of 17 October 2018, which provides for the determination of total sugars expressed in terms of fructose and glucose.

Type of amendment: standard

This amendment adapts the terminology used for the physico-chemical characteristics, but does not entail any change to the final product, which retains the characteristics and profile described in the link, these resulting from the interplay between natural and human factors. This amendment therefore does not fall into either of the categories provided for in Article 14(1) of Regulation (EU) 2019/33.

3. Adaptation of the units of measurement of the phenolic compounds (TPI) (section 2.a of the specification. The single document is not affected)

The units of measurement of total polyphenols have been adapted. The concentration of polyphenols in wine known as the TPI (Total Polyphenols Index) is a measure of the concentration of a whole group of phenolic compounds present in the grapes and in the wine. It gives us an idea of the potential colour of the wine. The TPI generally corresponds to the sum of anthocyanins and tannins present in the wine and is defined as:

TPI = ultraviolet index = A280 x dilution factor.

This being an index, the measurement units of meq/l are removed.

Type of amendment: standard

This amendment adapts the terminology used for the physico-chemical characteristics, but does not entail any change to the final product, which retains the characteristics and profile described in the link, these resulting from the interplay between natural and human factors. It is thus considered that this amendment therefore does not fall into either of the categories provided for in Article 14(1) of Regulation (EU) 2019/33.

4. Rewording of the specific oenological practices in view of the addition of the wine produced with the ‘Petit Verdot’ variety (section 3 of the specification and point 5.a of the single document)

Description and reasons

The specific oenological practices for the production of the Petit Verdot wine, which, in accordance with point 1, has been included in the section on the description of the wines, have been incorporated.

Type of amendment: standard

Since Petit Verdot is added into the section on the description of the wines, with the abovementioned justification, it is necessary to lay down its conditions of production and restrictions in order to maintain the essence of the wines from the area. This amendment therefore does not fall into either of the categories provided for in Article 14(1) of Regulation (EU) 2019/33.

5. Addition of the maximum yields of the Petit Verdot variety (section 5 of the specification and point 5.b of the single document)

Description of reasons:

The addition of wine made from the Petit Verdot variety to the description of the wines made it necessary to establish the maximum yield per hectare of this variety.

Type of amendment: standard

The addition of wine made from the Petit Verdot variety to the section on the description of the wines, with the justification set out in point 1, also makes it necessary to add the yields for the Petit Verdot variety. This amendment therefore does not fall into either of the categories provided for in Article 14(1) of Regulation (EU) 2019/33.

6. Addition of the ‘Petit Verdot’ variety (section 6 of the specification. The single document is not affected)

Description of reasons:

The addition of wine made from the Petit Verdot variety to the description of the wines in the specification made it necessary to add this variety in this section.

Type of amendment: standard

The addition of wine made from the Petit Verdot variety to the section on the description of the wines, with the justification set out in point 1 also makes it necessary to add the Petit Verdot variety. This amendment therefore does not fall into either of the categories provided for in Article 14(1) of Regulation (EU) 2019/33.

7. Updated legal framework of section 8 ‘other applicable requirements’ (section 8 of the specification. The single document is not affected)

Description and reasons

In section 8 ‘Other applicable requirements’, the reference to the repealed regulations is replaced with a reference to the regulations in force to update the legal framework.

Type of amendment: standard

The proposed changes to this section do not entail any change in the name to be protected nor any new restrictions on marketing. This amendment therefore does not fall into either of the categories provided for in Article 14(1) of Regulation (EU) 2019/33.

SINGLE DOCUMENT

1. Name of the product

Los Cerrillos

2. Geographical indication type

PDO – Protected Designation of Origin

3. Categories of grapevine product

1. Wine

4. Description of the wine(s)

Tempranillo red wine, Tempranillo and Cabernet Sauvignon red wine, and Syrah Petit Verdot red wine (6 months)

Red wine with a purplish or cherry-red colour and violet rim. Its aroma is characterised by fruit with floral fragrances. On the palate, it is pleasant, fresh and well-structured.

* The value of the maximum total alcoholic strength shall be within the legal limits in accordance with the relevant EU legislation.

General analytical characteristics Maximum total alcoholic strength (in % volume): Minimum actual alcoholic strength (in % volume): 12,5 Minimum total acidity: 4,8 grams per litre expressed as tartaric acid Maximum volatile acidity (in milliequivalents per litre): 15 Maximum total sulphur dioxide (in milligrams per litre): 115

Tempranillo and Cabernet Sauvignon red wine (Private Collection), Petit Verdot (12 months) and Cabernet Sauvignon red wine (Family)

Cherry-coloured and garnet/terracotta rim. Aroma of ripe fruits characterised by notes of liquorice and balsam. It is fleshy, potent and structured on the palate, with rich and creamy hints of ageing.

* The value of the maximum total alcoholic strength shall be within the legal limits in accordance with the relevant EU legislation.

General analytical characteristics Maximum total alcoholic strength (in % volume): Minimum actual alcoholic strength (in % volume): 13 Minimum total acidity: 4,8 grams per litre expressed as tartaric acid Maximum volatile acidity (in milliequivalents per litre): 16 Maximum total sulphur dioxide (in milligrams per litre): 115

5. Wine-making practices

a. Specific oenological practices

Specific oenological practice

The varietal wines are made in stainless steel containers. They undergo a long pre-fermentation cold maceration for two to five days at a temperature of 10 to 15 °C, followed by maceration during fermentation for one or two weeks at temperatures of between 20 and 28 °C, until alcoholic fermentation is complete.

The wines that are intended for ageing in barrels are made in stainless steel and undergo maceration during fermentation for 15 to 25 days at temperatures of between 25 and 30 °C. Throughout this process, ‘délestage’ is carried out to encourage extraction of the colour and the phenolic compounds present in the cap during fermentation on skins.

Relevant restriction on making the wines

The vinified grapes are not pressed but instead undergo static draining to obtain the ‘drip’ wines. The rest of the marc undergoes gentle dynamic draining, resulting in very low yields.

Once malolactic fermentation is complete, the wines are clarified naturally by decanting rather than being chemically treated, and they are transferred for ageing into 225-litre oak barrels, which are used for a maximum of 6 years.

The wines are then bottled for the reduction process to take place and for the wine to reach its optimum drinking state.

Tempranillo: 100 % Tempranillo kept in oak barrels for at least 30 days.

Syrah: 100 % Syrah, aged in oak barrels for at least 6 months.

Tempranillo and Cabernet Sauvignon: blend of Tempranillo and Cabernet Sauvignon, matured in oak barrels for at least 6 months.

Private Collection: blend of Tempranillo and Cabernet Sauvignon, matured in oak barrels for at least 13 months.

‘Cabernet Sauvignon de Familia’ (Family Reserve Cabernet): 100 % Cabernet Sauvignon. Matured for at least 24 months in barrels. The ageing process is completed by resting in bottles for 18 months.

Petit Verdot (6 months).- Petit Verdot 100 % aged for least 6 months in oak barrels.

Petit Verdot (12 months).- Petit Verdot 100 % aged for least 12 months in oak barrels.

Cultivation method

During the growing period, green pruning is carried out to restrict natural growth and improve yield, and therefore the quality of the grapes.

The grapes are harvested between 5 o’clock and 11 o’clock in the morning to avoid them being harvested at high temperatures, thereby ensuring a proper cold maceration.

b. Maximum yields

Tempranillo

12 000 kilograms of grapes per hectare

Tempranillo

88,80 hectolitres per hectare

Cabernet Sauvignon

9 000 kilograms of grapes per hectare

Cabernet Sauvignon

66,60 hectolitres per hectare

Syrah

13 000 kilograms of grapes per hectare

Syrah

96,20 hectolitres per hectare

Chardonnay

9 000 kilograms of grapes per hectare

Chardonnay

66,60 hectolitres per hectare

Petit Verdot

12 000 kilograms of grapes per hectare

Petit Verdot

81,60 hectolitres per hectare

Merlot

8 500 kilograms of grapes per hectare

Merlot

62,90 hectolitres per hectare

6. Demarcated geographical area

The area includes the following parcels in the municipality of Argamasilla de Alba (Ciudad Real):

AREA/PARCEL

109 62, 63 111 15, 30 and 9001 131 71 151 115 to 121, 190, 277, 278, 9001, 9002, 9004 to 9006, 9008, 9023 160 8 to 13, 15, 16, 17, 21 to 23, 30, 31, 9003, 9005, 9006 161 14, 16 to 27, 31 to 33, 35, 9001 to 9004 162 1, 3 to 5, 7 to 8, 11 to 13, 17 to 18, 9001, 9002 163 1, 3, 4, 6 to 21, 9001, 9004 171 1, 3 to 7, 9004 to 9009, 011 to 012 173 2, 3, 9001, 9006, 174 1, 3 to 12, 14, 15, 19, 20, 22, 23, 9001, 9003 to 9011, 9013 to 9020 175 1, 9001, 9002 176 3 to 18, 9001, 9003 177 18 to 23, 25 to 32, 66 to 72, 74, 89 to 111, 113, 114, 115, 118, 121, 124, 126, 127, 133, 9001 to 9005, 9008 to 9014, 9019, 9022, 9024 to 9029 178 6, 7, 9, 12 to 24, 30 to 31, 34 to 38, 40 to 60, 9001 to 9004, 9006 to 9061 180 1, 2, 5, 9, 9005 to 9007 181 60, 9001, 9002 194 45, 71, 73, 74, 76, 79, 82, 9002, 9009, 9011, 9028, 8 195 10 to 20, 22 to 28, 30, 32, 33, 35, 37 to 57, 86, 88, 93, 94, 95, 96, 99 to 108, 112, 114, 118, 119, 9001 to 9006, 9008 to 9014, 9016 to 9018

7. Main wine grape variety(ies)

CABERNET SAUVIGNON

PETIT VERDOT

SYRAH

TEMPRANILLO - CENCIBEL

8. Description of the link(s)

‘Environment (natural and human factors)’

Los Cerrillos is a specific area that covers the whole Vega Alta section of the Guadiana River. It is an area of over 60 km2 that begins at the source of the Guadiana River, 3 km upstream of the Peñarroya dam, and extends over 7 km downstream of the dam towards Argamasilla de Alba, also shown on the military map of Spain drawn up in 1975.

The Guadiana River runs through the demarcated area, which is located next to the Peñarroya reservoir at an altitude of 695 metres, surrounded by hills that act as a topographical brake on the growing cycle, bypassing the high night-time temperatures that considerably boost the polyphenolic ripening of the grapes, and bringing about strong ventilation.

The soil is mostly limy. The rock is predominantly marl, a mixture of unconsolidated limestone and clay. It has a loamy texture and a pH of around 8.

The area has a continental Mediterranean climate, characterised by hot summers and cold winters. Fluctuations in temperature can sometimes reach 45 °C and there is a wide range between day-time and night-time temperatures throughout the year. The skies are clear for 80 % of the year; there are usually over 2 500 hours of annual sunshine.

There are considerable differences between Los Cerillos and its neighbouring areas because of its proximity to the Guadiana River. It has much higher rainfall that the rest of Castile-La Mancha, while its temperatures are not as extreme as those of the surrounding areas to the south and west. The harvest takes place around 15 to 20 days later than in the rest of the area.

A ‘délestage’ process is applied throughout alcoholic fermentation: wine-making techniques are used in which the vinified grapes are not pressed, but instead undergo static draining to obtain the ‘drip’ wines, resulting in hectolitre per hectare yields of 62-68 %, and the wines are clarified naturally by decanting.

‘Description of the wine’

Red wine with a purplish or cherry-red colour and hints of violet or maroon-russet. Aroma with predominance of fruit with floral fragrances or ripe fruit with hints of liquorice and balsam. Fresh and pleasing in the mouth, well-structured on the palate with rich and creamy hints of ageing.

As a result of all the above, the alcoholic strength of the wines can exceed 14 %. Combined with an adequate acidity, this alcoholic strength blends in perfectly, making it very important to determine the optimum moment for harvesting by closely monitoring the ripening of the grapes.

The wines have a polyphenol content of up to 80 milliequivalents per litre and they are rich in extracts, aromatic and well-coloured, reaching up to 18 a.u. (sum of the absorbances at 420, 520 and 620 nanometres) in points of colour and an anthocyanin content of up to 800 milligrams per litre.

‘Link’

The location of the demarcated area with its Plio-Quaternary loose materials, hard limestone, marl and ochre clay results in well-coloured wines with the characteristic mineralisation, reaching as many as 18 points of colour.

The River Guadiana crosses through the Los Cerillos vineyard estate, which is located beside the Peñarroya reservoir at an altitude of 695 metres and surrounded by hills. This means it is an area of cool temperatures, which encourages photosynthesis and the formation of the berries and sugars. It reduces the pH, increases the acidity level and gives rise to a phenolic compound content of up to 80 milliequivalents per litre and a higher concentration of anthocyanins (up to 800 milligrams per litre).

The ‘délestage’ process throughout alcoholic fermentation, the practice of not pressing the grapes and the natural clarification process by decanting, gives rise to wines with more floral than fruity aromas and aged wines with spiced, roasted notes and touches of liquorice and balsam.

Although the demarcated geographical area is surrounded by the La Mancha PDO, its characteristics are substantially different to the adjoining demarcated area as regards the following factors:

Natural factors:

The Guadiana River runs through the vineyard estate, which is located next to the Peñarroya reservoir at an altitude of 695 metres and is surrounded by hills.

The soil is mostly limy. The rock is predominantly marl, a mixture of unconsolidated limestone and clay. The area has a climate characterised by hot summers and cold winters. There are late frosts in the spring, which has made it necessary to install some of the few frost protection systems that work by inversion in Spain, and the only ones in Castile-La Mancha, to control the heavy spring frosts and to control the morning dew and keep the vines dry during harvesting.

Human factors:

The most significant differences in the production methods of Los Cerrillos wines and those of the adjoining La Mancha PDO lie in the oenological practices, as the vinified grapes are not pressed, but instead undergo static draining to obtain the ‘drip’ wines, resulting in hectolitre-per-hectare yields of 62-68 %, and the wines are clarified naturally by decanting.

As regards the characteristics of the wines, the most significant differences (taking aged red wines as the benchmark, as this is the only type that is produced at Los Cerrillos) are as follows:

LA MANCHA PDO LOS CERRILLOS DIFFERENCES ≥11,5 % vol. ≥12,5 % vol. Higher alcohol content ≤10 meq/l ≤15 meq/l Greater volatile acidity 74 % 68 % Fewer hl/ha --- >40 meq/l More polyphenols

Given the limy soil, the marl rock, the altitude and the influence of the river, there is only one wine-producing vineyard estate in the demarcated area and it is owned by the applicant.

It is important to note that the demarcated area covers 1 570 hectares belonging to different owners but that no other vines have been planted and there are no other wineries there. Therefore, the demarcation was carried out on the basis of the environmental conditions, as described above.

Moreover, other producers may use the registered name if they set up in the demarcated geographical area in the future, provided that they meet the conditions set out in the specification. Considering that the demarcated area covers 1 570 hectares, it is perfectly possible for other wineries to be set up there.

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

Legal framework:

In national legislation

Type of further condition:

Packaging within the demarcated geographical area

Description of the condition:

The wines will be bottled in the production area because in all cases the process is concluded with a second stage of ageing in bottles. There is a reduction process in this period, which enhances the quality of the wines, rounding out their flavour. They are ready for consumption when they attain the organoleptic characteristics set out in the specifications for each type of wine.

Link to the product specification

http://pagina.jccm.es/agricul/paginas/comercial-industrial/consejos_new/pliegos/Mod_Pliego_condiciones_Los_Cerrillos_20200728.pdf

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