Publication of a communication of approval of a standard amendment to a product specification for a name in the wine sector as referred to in Article 17(2) and (3) of Commission Delegated Regulation (EU) 2019/332019/C 379/07
Date: 2019-11-08
Institutions: Directorate-General for Agriculture and Rural Development, European Commission
Subjects: Galicia, Spain, consumer information, designation of origin, labelling, product designation, quality control of agricultural products, red wine, white wine








C_2019379EN.01000801.xml










8.11.2019   


EN


Official Journal of the European Union


C 379/8






Publication of a communication of approval of a standard amendment to a product specification for a name in the wine sector as referred to in Article 17(2) and (3) of Commission Delegated Regulation (EU) 2019/33
(2019/C 379/07)
This communication is published in accordance with Article 17(5) of Commission Delegated Regulation (EU) 2019/33 (1).
COMMUNICATING THE APPROVAL OF A STANDARD AMENDMENT

‘Monterrei’


Reference number: PDO-ES-A1114-AM02


Date of communication: 8 August 2019


DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

1.   Change in extraction yield

Description and reasons
The extraction yield is to be increased to 74 litres of wine per 100 kilograms of grapes.
Reason(s):
The justification for this amendment is that the modern winemaking technology makes it possible to obtain higher extraction yields than those currently allowed, without compromising on quality.
2.   Amendment of descriptors for organoleptic characteristics

Description and reasons
New definitions have been established to describe the wines.
Reason(s): The organoleptic description needs to be as objective as possible, avoiding hedonic and therefore subjective terms, which complicate the process of accrediting certification tests of wines bearing the designation of origin.
SINGLE DOCUMENT
1.   Name of the product

Monterrei
2.   Geographical indication type

PDO — Protected Designation of Origin
3.   Categories of grapevine product









1.


Wine




4.   Description of the wine(s)

WINE — White wine
Appearance: limpid and brilliant. Colour: from pale yellow to golden.
Aroma: fruity notes from the ‘orchard fruit’ or ‘tropical fruit’ categories.
Taste: fruity aromas from the ‘orchard fruit’ or ‘tropical fruit’ categories. Balanced alcohol-to-acidity ratio. Medium to long finish.
The sugar content must not exceed 4 grams per litre, or 9 grams per litre provided the total acidity content expressed as grams of tartaric acid per litre is not more than 2 grams below the residual sugar content.






General analytical characteristics




Maximum total alcoholic strength (in % volume)


 




Minimum actual alcoholic strength (in % volume)


11




Minimum total acidity


4,5  grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


12,5




Maximum total sulphur dioxide (in milligrams per litre)


160




WINE — Red wine
Appearance: limpid and brilliant with a medium to high colour intensity. Colour: from violet red to chestnut red.
Aroma: fruity notes from the ‘red fruit’ or ‘black fruit’ categories.
Taste: fruity aromas from the ‘red fruit’ or ‘black fruit’ categories. Balanced alcohol-to-acidity ratio. Medium to long finish.
The sugar content must not exceed 4 grams per litre, or 9 grams per litre provided the total acidity content expressed as grams of tartaric acid per litre is not more than 2 grams below the residual sugar content.






General analytical characteristics




Maximum total alcoholic strength (in % volume)


 




Minimum actual alcoholic strength (in % volume)


11




Minimum total acidity


4,5  grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


13,3




Maximum total sulphur dioxide (in milligrams per litre)


150




WINE — Barrica, Crianza, Reserva and Gran Reserva white wines
The sugar content must not exceed 4 grams per litre, or 9 grams per litre provided the total acidity content expressed as grams of tartaric acid per litre is not more than 2 grams below the residual sugar content.
Taste: fruity aromas from the ‘orchard fruit’ or ‘tropical fruit’ categories, as well as aromas from the ‘spicy’ or ‘roasted’ categories. Balanced alcohol-to-acidity ratio. Medium to long finish.
Appearance: limpid and brilliant. Colour: from pale yellow to golden.
Aroma: fruity notes from the ‘orchard fruit’ or ‘tropical fruit’ categories, as well as notes from the ‘spicy’ or ‘roasted’ categories.






General analytical characteristics




Maximum total alcoholic strength (in % volume)


 




Minimum actual alcoholic strength (in % volume)


11,5




Minimum total acidity


4,5  grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


18




Maximum total sulphur dioxide (in milligrams per litre)


160




WINE — Barrica, Crianza, Reserva and Gran Reserva red wines
Appearance: limpid and brilliant with a medium to high colour intensity. Colour: from violet red to chestnut red.
Aroma: fruity notes from the ‘red fruit’ or ‘black fruit’ categories, as well as notes from the ‘spicy’ or ‘roasted’ categories.
Taste: fruity aromas from the ‘red fruit’ or ‘black fruit’ categories, as well as aromas from the ‘spicy’ or ‘roasted’ categories. Balanced alcohol-to-acidity ratio. Medium to long finish.
The sugar content must not exceed 4 grams per litre, or 9 grams per litre provided the total acidity content expressed as grams of tartaric acid per litre is not more than 2 grams below the residual sugar content.






General analytical characteristics




Maximum total alcoholic strength (in % volume)


 




Minimum actual alcoholic strength (in % volume)


12




Minimum total acidity


4,5  grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


20




Maximum total sulphur dioxide (in milligrams per litre)


150




5.   Wine-making practices

a.   
Essential oenological practices


Specific oenological practice
At least 60 % of the grapes used in the production must be from the Dona Branca, Godello and Treixadura varieties for the white wines and from the Mencía and Merenzao varieties for the red wines.
The extraction yield must not exceed 65 litres and 70 litres of must per 100 kg, respectively, for white and red grapes.
The use of continuous presses is not permitted.
The use of high-speed centrifugal crushers is prohibited.
Practices that involve pre-heating the grapes or heating the musts or wines in the presence of the marc are not permitted.
Oak chips cannot be used during winemaking or in subsequent processes.
Cultural practice
The planting density must be no less than 3 000 vines per hectare and no more than 5 000 vines per hectare.
b.   
Maximum yields


AUTHORISED WHITE AND RED VARIETIES
12 000 kilograms of grapes per hectare
PREFERRED WHITE VARIETIES
11 000 kilograms of grapes per hectare
PREFERRED RED VARIETIES
10 000 kilograms of grapes per hectare
WHITE WINE
84,36 hectolitres per hectare
RED WINE
79,92 hectolitres per hectare
6.   Demarcated geographical area

The demarcated area is divided into two sub-areas:






—


Valle de Monterrei, which includes part of the municipalities of Castrelo do Val, Monterrei, Oípbra and Verín; and










—


Ladera de Monterrei, which consists of the municipality of Vilardevós and part of the municipalities of Castrelo do Val, Oímbra, Monterrei, Verín and Riós.




The entire territory is located in the province of Ourense in the Autonomous Community of Galicia.
7.   Main wine grape variety(ies)

MENCÍA
MERENZAO
TREIXADURA
GODELLO
DOÑA BLANCA — DONA BRANCA
8.   Description of the link(s)

The climate, with low rainfall and high temperatures during the summer and high temperature variations between day and night during ripening, is optimal for growing the vine varieties used, which are mostly native varieties selected over the years.
The choice of the best land and the use of growing techniques adapted to the varieties and to the area, in particular the training and pruning systems used to ensure the wine production potential is properly kept in check, also have an impact on the wines’ characteristics, in terms of their floral and fruity aromas and balanced taste.
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:






 


Packaging must take place in the demarcated geographical area.




Legal framework:






 


In national legislation




Type of further condition:






 


Addition provisions relating to labelling




Description of the condition:






 


The designation name must appear on the labelling, in lettering at least 4 mm in height.










 


The packaging used for all products intended for consumption must bear a numbered seal or label to be supplied by the Regulatory Board. This label must include the geographical designation logo, which features in Annex II to the product specification.





Link to the product specification

http://mediorural.xunta.gal/fileadmin/arquivos/alimentacion/produtos_calidade/2018/Pliego_de_condiciones_DOP_MONTERREI_agosto_2018_CCC.pdf


(1)  OJ L 9, 11.1.2019, p. 2.