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 2023/C 246/09
Date: 2023-07-13
Institutions: Directorate-General for Agriculture and Rural Development, European Commission
Subjects: Castile-La Mancha, Spain, consumer information, designation of origin, labelling, product designation, quality control of agricultural products, red wine, rosé wine, white wine








C_2023246EN.01001401.xml










13.7.2023   


EN


Official Journal of the European Union


C 246/14






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
(2023/C 246/09)
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

‘Finca Élez’


PDO-ES-A0053-AM04


Date of communication: 28.4.2023


DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

1.   Addition of the Viognier variety

Description
The Viognier variety has been added.
Point 6 of the product specification and point 7 of the single document have been amended.
Type of amendment: standard. This amendment does not entail any change to the final product, which retains the characteristics and profile resulting from the interplay between natural and human factors, as described in the link. We therefore consider that this amendment does not fall into any of the categories provided for in Article 105(2) of Regulation (EU) 1308/2013 (Single CMO Regulation).
Reason
It has been established that, for as long as the estate has existed, white grapes of the Viognier variety have been grown on one of its parcels.
2.   Amendment of wine names to take account of the new Viognier variety

Description
There are changes to the names of some wine types to take account of the new Viognier variety.
Points 2.1.1, 2.1.2, 2.2.1, 2.2.2, 3.3.1 and 3.3.2 of the product specification and points 4 and 5.1 of the single document have been amended.
Type of amendment: standard. This amendment does not entail any change to the final product, which retains the characteristics and profile resulting from the interplay between natural and human factors, as described in the link. We therefore consider that this amendment does not fall into any of the categories provided for in Article 105(2) of Regulation (EU) 1308/2013 (Single CMO Regulation).
Reason
The inclusion in the product specification of the Viognier variety means that single-variety wines can be produced from this variety.
3.   Adaptation of the terms used for some wines types

Description and reasons






—


The term joven (young) has been removed. The term now used is lias finas (fine lees), which suggests greater volume and a more ample feel in the mouth.
Points 2.1.1, 2.2.1 and 3.3.1 of the product specification and point 4 of the single document have been amended.










—


The term en barrica (in the barrel) has been replaced with en tonel de roble (in oak casks).
Points 2.1.2, 2.2.2 and 3.3.2 of the product specification and point 4 of the single document have been amended.










—


The term barrica (barrel) has been replaced by envejecido (aged).
Points 2.1.5, 2.2.5 and 3.4.2 of the product specification and point 4 of the single document have been amended.




Type of amendment: standard. This amendment does not entail any change to the final product, which retains the characteristics and profile resulting from the interplay between natural and human factors, as described in the link. We therefore consider that this amendment does not fall into any of the categories provided for in Article 105(2) of Regulation (EU) 1308/2013 (Single CMO Regulation).
Reason
The aim is to expand the product range to be able to meet market expectations.
Adding the term ‘in oak casks’ allows the use of casks of various sizes, which may affect the complexity and structure of the wines.
Adding the term envejecido allows a broader range of wines to be offered, including wines aged without roasted and smoked aromas, to meet end consumers’ changing expectations.
4.   Changes to the organoleptic descriptions

Description
The organoleptic descriptions of the wines have been improved and supplemented, in particular as regards the reds, depending on whether ageing takes place in stainless steel or concrete tanks or in wooden casks.
Point 2.2 of the product specification and point 4 of the single document have been amended.
Type of amendment: standard. This amendment does not entail any change to the final product, which retains the characteristics and profile resulting from the interplay between natural and human factors, as described in the link. We therefore consider that this amendment does not fall into any of the categories provided for in Article 105(2) of Regulation (EU) 1308/2013 (Single CMO Regulation).
Reason
The descriptions of the product types have been improved.
5.   Changes to sulphur dioxide limits

Description
Different limits have been set for organic and non-organic wines in terms of their sulphur dioxide content. For non-organic wines the maximum content has been aligned with the limits laid down in Commission Delegated Regulation (EU) 2019/934, while lower limits have been set for organic wines.
Points 2.1.4, 2.1.5, 2.1.6, 2.1.7, 2.1.8, 2.1.9 and 2.1.10 of the product specification and point 4 of the single document have been amended.
Type of amendment: standard. The amendment is an adaptation to current legislation as regards physical and chemical characteristics. It does not entail any change to the final product, which retains the characteristics and profile resulting from the interplay between natural and human factors, as described in the link. We therefore consider that this amendment does not fall into any of the categories provided for in Article 105(2) of Regulation (EU) 1308/2013 (Single CMO Regulation).
Reason
The total sulphur dioxide content has been increased, extending the options for preserving the wine correctly. The limits are different for organic and non-organic wines.
6.   Change in acidification requirements

Description
For the acidification of white grape musts, the maximum quantity of tartaric acid that can be added has been increased from 0,8 g per litre to 1 gram per litre.
Point 3 of the product specification has been amended; the single document is not affected.
Type of amendment: standard. The amendment is an adaptation to current legislation as regards physical and chemical characteristics. It does not entail any change to the final product, which retains the characteristics and profile resulting from the interplay between natural and human factors, as described in the link. We therefore consider that this amendment does not fall into any of the categories provided for in Article 105(2) of Regulation (EU) 1308/2013 (Single CMO Regulation).
Reason
The acidification limit has been increased, extending the options should it be necessary to correct imbalances.
7.   Changes relating to maceration

Description






—


It has been specified that maceration may or may not be used in the production.
Point 3.3.1 of the product specification and point 5.1 of the single document have been amended.










—


The minimum maceration time and the maximum capacity of the wooden vessels have been adjusted.
Point 3.3.2 of the product specification and point 5.1 of the single document have been amended.




Type of amendment: standard. This amendment does not entail any change to the final product, which retains the characteristics and profile resulting from the interplay between natural and human factors, as described in the link. We therefore consider that this amendment does not fall into any of the categories provided for in Article 105(2) of Regulation (EU) 1308/2013 (Single CMO Regulation).
Reason
Production without maceration, or with varying degrees of maceration, can result in subtle organoleptic differences that can be felt in the mouth, such as greater unctuosity or a fuller feel. Depending on the ripening conditions of the grapes, maceration may not be needed to obtain the desired result. This could happen if the grapes are already concentrated, due to a lack of rain, and prolonged skin-contact is not necessary.
Along with the inclusion of the Viognier variety and the reference to toneles de roble (oak casks) instead of barricas (barrels), the minimum maceration time has been reduced to 2 hours and the maximum capacity of the oak vessels has been increased to 5 000 litres.
8.   Deletion of the maceration/fermentation temperature range

Description
Maceration/fermentation can take place at temperatures not exceeding 30 °C.
Point 3.4.1 of the product specification and point 5.1 of the single document have been amended.
Type of amendment: standard. This amendment does not entail any change to the final product, which retains the characteristics and profile resulting from the interplay between natural and human factors, as described in the link. We therefore consider that this amendment does not fall into any of the categories provided for in Article 105(2) of Regulation (EU) 1308/2013 (Single CMO Regulation).
Reason
The amendment is intended to improve and extend the range of alcoholic fermentation.
9.   Adaptation of the wine-making practices for aged red wine

Description and reason
To allow the use of less extractive wine-making processes, the period of fermentation has been reduced from 10 to 7 days. The maximum maceration/fermentation temperature has been set at 30 °C to improve and extend the range of alcoholic fermentation. To acquire greater complexity, the wine is held for at least 8 months in wooden casks with a maximum capacity of 5 000 litres or in stainless steel tanks for at least 8 months. Alternatively, the wine can be held in wooden casks with a maximum capacity of 600 litres for at least 2 months.
Point 3.4.2 of the product specification and point 5.1 of the single document have been amended.
Type of amendment: standard. This amendment does not entail any change to the final product, which retains the characteristics and profile resulting from the interplay between natural and human factors, as described in the link. We therefore consider that this amendment does not fall into any of the categories provided for in Article 105(2) of Regulation (EU) 1308/2013 (Single CMO Regulation).
10.   Adaptation of the wine-making practices for Crianza, Reserva and Gran Reserva red wine

Description
Maceration/fermentation can take place at temperatures not exceeding 30 °C.
For Crianza wine, barrels may remain in use after 7 years.
For Reserva wine, the minimum duration of ageing in barrels has been reduced to 12 months. The use of ageing in bottles has been specified, and the barrels may remain in use after 7 years.
For Gran Reserva wine, the minimum duration of ageing in barrels has been reduced to 18 months. The use of ageing in bottles has been specified, and the barrels may remain in use after 6 years.
Points 3.4.3, 3.4.4 and 3.4.5 of the product specification and point 5.1 of the single document have been amended.
Type of amendment: standard. This amendment does not entail any change to the final product, which retains the characteristics and profile resulting from the interplay between natural and human factors, as described in the link. We therefore consider that this amendment does not fall into any of the categories provided for in Article 105(2) of Regulation (EU) 1308/2013 (Single CMO Regulation).
Reason
The maceration/fermentation temperature range has been increased to improve and extend the range of alcoholic fermentation.
The duration of ageing in barrels and bottles has been brought into line with the conditions for using the traditional terms Reserva and Gran Reserva.

As barrels can continue to add to the wine’s finesse and complexity throughout their lifespan, the limitation on the length of time for which barrels can be used has been deleted.
11.   Extension and definition of the density range for partially barrel-fermented rosé wine

Description
The density for the racking of partially barrel-fermented rosé wine has been extended to a range of between 1 100 and 1 015. Also, it has been specified that at least 10 % of the wine must be fermented in oak casks with a maximum capacity of 5 000 litres.
Point 3.4.7 of the product specification has been amended; the single document is not affected.
Type of amendment: standard. This amendment does not entail any change to the final product, which retains the characteristics and profile resulting from the interplay between natural and human factors, as described in the link. We therefore consider that this amendment does not fall into any of the categories provided for in Article 105(2) of Regulation (EU) 1308/2013 (Single CMO Regulation).
Reason
The aim is to define exactly when racking should take place.
The process of partial fermentation has been established
12.   Inclusion of yield limits for the new Viognier variety

Description
Yield limits have been set for the new Viognier variety.
Point 5 of the product specification and point 5.2 of the single document have been amended.
Type of amendment: standard. This amendment does not entail any change to the final product, which retains the characteristics and profile resulting from the interplay between natural and human factors, as described in the link. We therefore consider that this amendment does not fall into any of the categories provided for in Article 105(2) of Regulation (EU) 1308/2013 (Single CMO Regulation).
Reason
Production limits must be set for the new variety, as is already the case for the other varieties included in the product specification.
13.   Details of the competent authority

Description
The information on the competent authority has been updated.
Point 9 of the product specification has been amended; the single document is not affected.
Type of amendment: standard. This amendment does not fall into any of the categories provided for in Article 105(2) of Regulation (EU) 1308/2013 (Single CMO Regulation).
Reason
The amendment of the product specification provides an opportunity to update this information.
SINGLE DOCUMENT
1.   Name

Finca Élez
2.   Geographical indication type

PDO – Protected Designation of Origin
3.   Categories of grapevine products







1.


Wine




4.   Description of the wines

1.   Chardonnay, Viognier, Chardonnay lías finas, Viognier lías finas and Joven red wine
CONCISE TEXTUAL DESCRIPTION
Chardonnay, Viognier, Chardonnay lías finas and Viognier lías finas: clear and bright in appearance with a greenish yellow to golden colour; very intense bouquet with fruity and floral primary aromas; medium body in the mouth, very intense, balance of alcohol and acidity.

Joven red wine: clear and bright in appearance, very deep colour with violet and red tints; presence of fruity and floral primary aromas; very intense with a long aftertaste and round finish.






*


The maximum total alcoholic strength is within the legal limits set by the relevant EU legislation.










**


Maximum sulphur dioxide content:






 


Chardonnay, Viognier, Chardonnay lías finas, Viognier lías finas







—


200 mg/l for non-organic wines;










—


170 mg/l for organic wines; total sugars between 2 and 7 g/l (glucose + fructose);










—


150 mg/l for organic wines; total sugars less than 2 g/l (glucose + fructose).














 



Joven red wine:






—


150 mg/l for non-organic wines;










—


120 mg/l for organic wines; total sugars between 2 and 5 g/l (glucose + fructose);










—


100 mg/l for organic wines; total sugars less than 2 g/l (glucose + fructose).


















General analytical characteristics




Maximum total alcoholic strength (in % volume)


 




Minimum actual alcoholic strength (in % volume)


11 




Minimum total acidity


4  grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


15 




Maximum total sulphur dioxide (in milligrams per litre)


 




2.   Chardonnay and Viognier wine partially fermented in oak casks, and Envejecido, Crianza and Reserva red wines
CONCISE TEXTUAL DESCRIPTION
All the wines are clear and bright in appearance.
Chardonnay and Viognier: gold to yellow colour of medium intensity; very intense bouquet with complex fruity and floral aromas and aromas brought out by ageing; very intense with a long aftertaste; tannic structure balanced with alcohol and glycerine.

Envejecido red wine: very deep colour with purple and red tints; very intense bouquet with fruity and floral aromas. Wines aged in stainless steel tanks keep their varietal freshness and gain in roundness; aged in concrete tanks, they are open and very floral; and aged in wooden casks, they have bold aromas of ageing; complexity in the mouth. Wines aged in stainless steel tanks have a mouthfeel of silkiness and volume; aged in concrete tanks they are smooth, flavourful and with good acidity; and ageing in wooden casks brings out wood tannins; good tannic structure, long aftertaste and round finish.
Red Crianza: very deep colour with red and blue tints; very intense bouquet with aromas of ripe fruit and aromas brought out by ageing; very intense taste; balance of alcohol and acidity with a clear presence of fine tannins.
Red Reserva: very deep colour with garnet and terracotta tints; very intense bouquet with pronounced aromas brought out by ageing and aromas of ripe fruit; medium to high intensity with wood tannins and a good but not aggressive tannic structure.






*


The maximum total alcoholic strength is within the legal limits set by the relevant EU legislation.










**


Maximum sulphur content (mg/l):






 


White wine






—


200 for non-organic wines;










—


170 for organic wines; sugars between 2 and 7 g/l;










—


150 for organic wines; sugars < 2 g/l.














 


Red wines






—


150 for non-organic wines;










—


120 for organic wines; sugars between 2 and 5 g/l;










—


100 for organic wines; sugars < 2 g/l.


















General analytical characteristics




Maximum total alcoholic strength (in % volume)


 




Minimum actual alcoholic strength (in % volume)


11,5 




Minimum total acidity


4  grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


15 




Maximum total sulphur dioxide (in milligrams per litre)


 




3.   Chardonnay wine
CONCISE TEXTUAL DESCRIPTION
Clear and bright in appearance; gold to yellow colour of medium intensity; presence of fruity and sweet aromas and aromas brought out by ageing, without the latter dominating; medium to high intensity; very intense to taste; good balance of acidity and sugar.






*


The maximum total alcoholic strength is within the legal limits set by the relevant EU legislation.










**


Maximum sulphur dioxide content:






—


250 mg/l for non-organic wines;










—


220 mg/l for organic wines.














General analytical characteristics




Maximum total alcoholic strength (in % volume)


 




Minimum actual alcoholic strength (in % volume)


12 




Minimum total acidity


4  grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


15 




Maximum total sulphur dioxide (in milligrams per litre)


 




4.   Gran Reserva red wine, Joven rosé wine and partially barrel-fermented rosé wine
CONCISE TEXTUAL DESCRIPTION
Red wine: red and terracotta tints; very intense bouquet with pronounced aromas brought out by ageing and aromas of ripe fruit; wood tannins and a good but not aggressive tannic structure.

Joven rosé wine: clear and bright with bold pink tints; very intense and clean bouquet with hints of red fruits and strawberries; very intense and fruity with a good balance of acidity and alcoholic strength.
Partially barrel-fermented rosé wine: clear and bright with bold pink tints; very intense and clean bouquet with toasted notes and hints of red fruits and strawberries; very intense and fruity with a good balance of acidity and alcoholic strength.






*


The maximum total alcoholic strength is within the legal limits set by the relevant EU legislation.










**


Maximum sulphur dioxide content:






 



Gran Reserva red wine






—


150 mg/l for non-organic wines;










—


120 mg/l for organic wines; total sugars between 2 and 5 g/l (glucose + fructose);










—


100 mg/l for organic wines; sugars less than 2 g/l (glucose + fructose).














 



Joven rosé wine and partially barrel-fermented rosé wine






—


180 mg/l for non-organic wines;










—


170 mg/l for organic wines; total sugars between 2 and 10 g/l (glucose + fructose);










—


150 mg/l for organic wines; total sugars less than 2 g/l (glucose + fructose).


















General analytical characteristics




Maximum total alcoholic strength (in % volume)


 




Minimum actual alcoholic strength (in % volume)


12 




Minimum total acidity


4  grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


16,7 




Maximum total sulphur dioxide (in milligrams per litre)


 




5.   Wine-making practices

5.1.   Specific oenological practices

1.   Specific oenological practice
The pressure during pressing must not produce more than 74 litres for every 100 kg of harvested grapes. The maximum pressing pressure must be less than 2 kg/cm2.
For Chardonnay wines with maceration, there is a minimum of 2 hours in the maceration/pressing tank. Homogenisation in tanks for 24-72 hours.
At least 10 % must be fermented in oak casks with a maximum capacity of 5 000 litres. The wine must be left to rest in an oak cask for at least 2 months.

Envejecido and Crianza red wines must undergo fermentation and maceration for at least 7 days, and Reserva and Gran Reserva wines for at least 15 days, at temperatures not exceeding 30 oC.
5.2.   Maximum yields

1.   Cabernet Sauvignon, Chardonnay and Viognier
9 000 kilograms of grapes per hectare
66,60 hectolitres per hectare
2.   Tempranillo
12 000 kilograms of grapes per hectare
88,80 hectolitres per hectare
3.   Merlot
8 500 kilograms of grapes per hectare
62,90 hectolitres per hectare
4.   Syrah
13 000 kilograms of grapes per hectare
96,20 hectolitres per hectare.
6.   Demarcated geographical area

The area includes the following parcels in the municipality of El Bonillo (Albacete):






—


Polygon 95, parcels 16d, 16da, 16db and 17;










—


Polygon 97: parcel 24;










—


Polygon 100: parcels 2, 3 and 8.




7.   Wine grapes varieties

Cabernet Sauvignon
Chardonnay
Merlot
Syrah
Tempranillo
Viognier
8.   Description of the link(s)

The estate is located at an altitude of 1 080 m, it has a continental climate with very dry air and a significant difference in temperature between day and night during the ripening period. The clay-limestone soils are poor, stony and well-drained with a basic pH of around 8.
The wines are balanced with good acidity and an alcoholic strength that tends to be relatively high, producing fresher wines that are more suited to ageing. The wines improve with ageing, developing a bouquet of fresh fruit acidity with floral and mineral notes; more continental than Mediterranean in style, they have aromas of medium to high intensity and are elegant, balanced and fresh.
9.   Essential further conditions (packaging, labelling, other requirements)

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Link to the product specification

http://pagina.jccm.es/agricul/paginas/comercial-industrial/consejos_new/pliegos/M04PC_FINCAELEZ_20221104.pdf


(1)  OJ L 9, 11.1.2019, p. 2.