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 268/07
Date: 2023-07-31
Institutions: Directorate-General for Agriculture and Rural Development, European Commission
Subjects: Castile-Leon, Spain, consumer information, designation of origin, labelling, product designation, quality control of agricultural products, red wine, rosé wine, white wine








C_2023268EN.01001001.xml










31.7.2023   


EN


Official Journal of the European Union


C 268/10






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 268/07)
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

‘Ribera del Duero’


PDO-ES-A0626-AM06


Date of communication: 23 May 2023


DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

1.   Amendment to the organoleptic characteristics

Description
Some amendments have been made to the organoleptic descriptions of the protected wines produced and placed on the market. In addition, the number of types of wine, differing in strictly organoleptic terms, has increased.
Section 2(b) of the specification and point 4 of the single document have been amended.
This is a standard amendment. It does NOT involve a change in the product characteristics set out in the Link section. The description of those characteristics has merely been improved. The amendment does not correspond to any of the types of Union amendments referred in Article 105(2) of Regulation (EU) No 1308/2013, single CMO.
Reason
The description has been made more precise in order to cover the organoleptic characteristics in the specification, which are present in the wines produced and placed on the market. The aim is to facilitate sensory analysis using the criteria of ISO 17025.
2.   Correction of an error in the section on oenological practices (Conditions for ageing the wines)

Description
Inclusion of the traditional term ‘Crianza’ in the section concerning the start of the minimum ageing period required for this term to be used.
Section 3(b)(2) of the specification has been amended. The single document is not affected.
It is a standard amendment as it is only correcting an unintended omission. It does not correspond to any of the types of Union amendments referred in Article 105.2 of Regulation (EU) No 1308/2013, single CMO.
Reason
Correction of an omission in the preceding version of the specification.
3.   Amendment to the oenological practices (Wine-making restrictions)

Description
The requirement for at least 95 % of the grapes used to produce red wines to be red varieties has been removed. Consequently, the amount of the white variety Albillo Mayor is no longer limited to 5 %. Instead, up to 25 % of the grapes used to make the red wines can be of this variety. The minimum of 75 % remains for the main variety: Tempranillo, Tinto Fino or Tinta del País. In this way, the product characteristics set out in the specification are retained.
Section 3(c) of the specification and point 5.1 of the single document have been amended.
The basic characteristics of the product as set out in the specification, which are the result of the interaction of natural and human factors, have not changed. Therefore this amendment does not correspond to any of the types of Union amendments referred in Article 105(2) of Regulation (EU) No 1308/2013, single CMO.
Reason
It is considered an improvement in oenological terms, in order to enhance particular organoleptic characteristics of red wines, which relate to their aromas and flavours.
SINGLE DOCUMENT
1.   Name(s)

Ribera del Duero
2.   Geographical indication type

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







1.


Wine




4.   Description of the wine(s)

1.   ‘VINO TINTO JOVEN’ and ‘JOVEN ROBLE’
CONCISE WRITTEN DESCRIPTION
‘JÓVENES’ [young] (no ageing or ageing and/or fermentation in the barrel for less than 3 months). Appearance: clear, with at least a medium colour intensity and tones ranging from purple red to violet red. Aroma: presence of fresh red and/or black fruit aromas of medium intensity. Taste: balanced and fresh thanks to the acidity, and light or medium-bodied. Always some degree of persistence.
‘JÓVENES’ MORE THAN TWO YEARS OLD. Appearance: clear with tones ranging from violet red to garnet red. Aroma: presence of fresh red and/or black fruit aromas, of medium intensity. Taste: balanced and fresh thanks to the acidity, and light or medium-bodied. Always some degree of persistence.
‘JOVENES ROBLE’ (with ageing and/or fermentation in the barrel for more than 3 months). Appearance: clear, with at least a medium colour intensity and tones ranging from garnet red to violet red. Aroma: presence of red and/or black fruit aromas together with aromas from oak ageing. Taste: balanced and fresh thanks to the acidity, and at least medium-bodied. Always some degree of persistence.






(*)


0,833 milliequivalents per litre for each degree of alcoholic strength for wines up to a year old. Wines over a year old must not exceed the limit calculated as follows: 1 gram per litre up to an alcoholic strength of 10 %, increasing by 0,06 grams per litre for each degree in excess of 10.




In any event, the physical and chemical parameters established in this section must comply with the limits established in EU rules.






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)


 




Maximum total sulphur dioxide (in milligrams per litre)


150




2.   ‘CRIANZA’ RED WINE
CONCISE WRITTEN DESCRIPTION
‘CRIANZA’. Appearance: clear, with at least a medium colour intensity and tones ranging from garnet red to violet red. No carbon dioxide. Aroma: presence of red and/or black fruit aromas together with aromas from oak ageing, to at least a medium degree. Taste: balanced, with sufficient acid freshness, a medium to full body and a medium to long finish.
‘CRIANZA’ WINES MORE THAN 3 YEARS OLD. Appearance: clear with tones ranging from ruby red to reddish purple. No carbon dioxide. Aroma: presence of red and/or black fruit aromas together with aromas from oak ageing, to at least a medium degree. Taste: balanced, with sufficient acid freshness and at least some degree of body and length.






(*)


Wines over a year old must not exceed the limit calculated as follows: 1 gram per litre up to an alcoholic strength of 10 %, increasing by 0,06 grams per litre for each degree in excess of 10.




In any event, the physical and chemical parameters established in this section must comply with the limits established in EU rules.






General analytical characteristics




Maximum total alcoholic strength (in % volume)


 




Minimum actual alcoholic strength (in % volume)


11,5




Minimum total acidity


4 in milliequivalents per litre




Maximum volatile acidity (in milliequivalents per litre)


 




Maximum total sulphur dioxide (in milligrams per litre)


150




3.   RED ‘RESERVA’ AND ‘GRAN RESERVA’, AND OTHER RED WINES MORE THAN 2 YEARS OLD
CONCISE WRITTEN DESCRIPTION
‘RESERVA’ and ‘GRAN RESERVA’. Appearance: clear or slightly turbid, with at least a medium colour intensity and tones ranging from brick red to reddish purple. No carbon dioxide. Aroma: aromas from oak ageing to a medium degree, with the possible presence of fruit. Taste: balanced, with sufficient acidity and a medium to full body and a medium to long finish.
‘RESERVA’ MORE THAN 5 YEARS OLD AND ‘GRAN RESERVA’ MORE THAN 7 YEARS OLD. Appearance: clear or slightly turbid, with tones ranging from brick red to reddish purple. No carbon dioxide. Aroma: aromas from oak ageing to a medium degree, with the possible presence of fruit. Taste: balanced, with sufficient acidity and at least some degree of body and length.
OTHER WINES MORE THAN 2 YEARS OLD (with ageing and/or fermentation in the barrel for more than 3 months). Appearance: clear or slightly turbid, with tones ranging from brick red to violet red. Aroma: presence of aromas from oak ageing. Taste: balanced, and at least some degree of body and length.






(*)


Wines over a year old must not exceed the limit calculated as follows: 1 gram per litre up to an alcoholic strength of 10 %, increasing by 0,06 grams per litre for each degree in excess of 10.




In any event, the physical and chemical parameters established in this section must comply with the limits established in EU rules.






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)


 




Maximum total sulphur dioxide (in milligrams per litre)


150




4.   ROSÉ/CLARETE WINE
CONCISE WRITTEN DESCRIPTION
NO AGEING OR FERMENTATION IN THE BARREL. Appearance: clear with tones ranging from onion skin to raspberry pink. Aroma: presence of aromas of red fruits and/or other fruits. In the case of rosé wines more than 2 years old, the fruit can be fresh or in compote. Taste: balanced and fresh with medium or high acidity and a light or medium body.
WITH FERMENTATION AND/OR AGEING IN THE BARREL. Appearance: clear with tones ranging from onion skin to raspberry pink. Aroma: presence of aromas of red fruit and/or other fruits, together with aromas from the barrel. There may or may not be presence of fruit in the case of ‘Reserva’ and ‘Gran Reserva’ wines. Taste: balanced and fresh with medium or high acidity and a light or medium body.






(*)


0,833 milliequivalents per litre for each degree of alcoholic strength for wines up to a year old. Wines over a year must not exceed the limit calculated as follows: 1 gram per litre up to an alcoholic strength of 10 %, increasing by 0.06 grams per litre for each degree in excess of 10.




In any event, the physical and chemical parameters established in this section must comply with the limits established in EU rules.






General analytical characteristics




Maximum total alcoholic strength (in % volume)


 




Minimum actual alcoholic strength (in % volume)


11




Minimum total acidity


4,3 grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


 




Maximum total sulphur dioxide (in milligrams per litre)


180




5.   WHITE WINE
CONCISE WRITTEN DESCRIPTION
NO AGEING OR FERMENTATION IN THE BARREL. Appearance: clear with straw yellow tones of varying intensity. Aroma: presence of aromas of ‘other fruits’. Taste: balanced and fresh with medium or high acidity and a light or medium body.
WITH FERMENTATION AND/OR AGEING IN THE BARREL. Appearance: clear with tones ranging from straw yellow to golden yellow. For wines with the traditional terms ‘Crianza’, ‘Reserva’ and ‘Gran Reserva’, the yellow colour may have an old gold hue. This also applies for white wines of this category which are more than 3 years old. Aroma: presence of aromas of ‘other fruits’, together with aromas from the barrel. Fruit may or may not be present in the case of ‘Reserva’ and ‘Gran Reserva’ wines. Taste: balanced and fresh with medium or high acidity and light or medium body.






(*)


Maximum volatile acidity: 0,65 grams per litre for wines not fermented or aged in the barrel (10,83 milliequivalents per litre); 0,80 grams per litre for wines fermented and/or aged in the barrel (13,33 milliequivalents per litre).




In any event, the physical and chemical parameters established in this section must comply with the limits established in EU rules.






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)


 




Maximum total sulphur dioxide (in milligrams per litre)


180




5.   Wine-making practices

5.1.   Specific oenological practices


Cultivation method

In order to be suitable to produce grapes under the PDO ‘Ribera del Duero’, vineyard parcels must be in at least their third growth cycle since planting.
The minimum density for new plants must be 2 000 vines per hectare.

Specific oenological practice

Minimum natural strength of the grapes: 9,1 degrees Brix (11 degrees Beaumé) for the red varieties and 17,9 degrees Brix (10,5 degrees Beaumé) for the white varieties.
No more than 72 litres of wine or must for every 100 kilograms of harvested grapes.
‘CRIANZA’. Red wines: minimum ageing period of 24 months, of which at least 12 months must be in oak barrels. Rosés/claretes and white wines: minimum ageing period of 18 months, of which at least 6 months must be in oak barrels.
‘RESERVA’. Red wines with a minimum ageing period of 36 months, of which at least 12 months must be in oak barrels, and the rest in the bottle. Rosés/claretes and white wines: minimum ageing period of 24 months, of which at least 6 months must be in oak barrels, and the rest in the bottle.
‘GRAN RESERVA’. Red wines: minimum ageing period of 60 months, of which at least 24 months must be in oak barrels, and the rest in the bottle. Rosés/claretes and white wines: minimum ageing period of 48 months, of which at least 6 months must be in oak barrels, and the rest in the bottle.
Wines termed ‘ROBLE/BARRICA’. Red, rosé/clarete and white wines: minimum ageing period of 3 months in the barrel.
For wines termed ‘CRIANZA’, ‘RESERVA’ and ‘GRAN RESERVA’, oak barrels with a maximum capacity of 330 litres; for wines termed ‘ROBLE/BARRICA’, maximum 600 litres.

Restriction relating to wine making

Wines covered by the PDO ‘RIBERA DEL DUERO’ must comply with the following proportions of varieties for producing the different types of wine.
Red wines: at least 75 % of the grapes used must be of the varieties Tempranillo, Tinto Fino or Tinta del País.
Rosé/clarete wines: at least 50 % of the grapes used must be red varieties authorised in this specification.
White wines: at least 75 % of the grapes used must be of the variety Albillo Mayor.
5.2.   Maximum yields







 


RED VARIETIES






 


7 000 kilograms of grapes per hectare










 


50,4 hectolitres per hectare














 


WHITE VARIETIES






 


9 500 kilograms of grapes per hectare










 


68,4 hectolitres per hectare








6.   Demarcated geographical area

PROVINCE OF BURGOS: ADRADA DE HAZA, ANGUIX, ARANDA DE DUERO (LA AGUILERA and SINOVAS), BAÑOS DE VALDEARADOS, BERLANGAS DE ROA, CALERUEGA, CAMPILLO DE ARANDA, CASTRILLO DE LA VEGA, LA CUEVA DE ROA, FRESNILLO DE LAS DUEÑAS, FUENTECEN, FUENTELCESPED, FUENTELISENDO, FUENTEMOLINOS, FUENTENEBRO, FUENTESPINA, GUMIEL DE IZÁN, GUMIEL DE MERCADO, HAZA, HONTANGAS, HONTORIA DE VALDEARADOS, LA HORRA, HOYALES DE ROA, MAMBRILLA DE CASTREJÓN, MILAGROS, MORADILLO DE ROA, NAVA DE ROA, OLMEDILLO DE ROA, PARDILLA, PEDROSA DE DUERO (BOADA DE ROA, GUZMÁN, QUINTANAMANVIRGO y VALCABADO DE ROA), PEÑARANDA DE DUERO (CASANOVA), QUEMADA, QUINTANA DEL PIDIO, ROA, SAN JUAN DEL MONTE, SAN MARTÍN DE RUBIALES, SANTA CRUZ DE LA SALCEDA, LA SEQUERA DE HAZA, SOTILLO DE LA RIBERA (PINILLOS DE ESGUEVA), TERRADILLOS DE ESGUEVA, TORREGALINDO, TÓRTOLES DE ESGUEVA (VILLOVELA DE ESGUEVA), TUBILLA DEL LAGO, VADOCONDES, VALDEANDE, VALDEZATE, LA VID Y BARRIOS (GUMA and ZUZONES), VILLAESCUSA DE ROA, VILLALBA DE DUERO, VILLALBILLA DE GUMIEL, VILLANUEVA DE GUMIEL, VILLATUELDA and ZAZUAR.
PROVINCE OF SEGOVIA: ALDEHORNO, HONRUBIA DE LA CUESTA, MONTEJO DE LA VEGA DE LA SERREZUELA and VILLAVERDE DE MONTEJO (VILLALVILLA DE MONTEJO).
PROVINCE OF SORIA: ALCUBILLA DE AVELLANEDA (ALCOBA DE LA TORRE and ZAYAS DE BÁSCONES), (ALCUBILLA DEL MARQUÉS), CASTILLEJO DE ROBLEDO, LANGA DE DUERO (ALCOZAR, BOCIGAS DE PERALES, VALDANZO, VALDANZUELO and ZAYAS DE TORRE), MIÑO DE SAN ESTEBAN y SAN ESTEBAN DE GORMAZ (ALDEA DE SAN ESTEBAN, ATAUTA, INES, MATANZA DE SORIA, OLMILLOS, PEDRAJA DE SAN ESTEBAN, PEÑALBA DE SAN ESTEBAN, QUINTANILLA DE TRES BARRIOS, REJAS DE SAN ESTEBAN, SOTO DE SAN ESTEBAN, VELILLA DE SAN ESTEBAN and VILLÁLVARO).
PROVINCE OF VALLADOLID: BOCOS DE DUERO, CANALEJAS DE PEÑAFIEL, CASTRILLO DE DUERO, CURIEL DE DUERO, FOMPEDRAZA, MANZANILLO, OLIVARES DE DUERO, OLMOS DE PEÑAFIEL, PEÑAFIEL (ALDEAYUSO, MÉLIDA and PADILLA DE DUERO), PESQUERA DE DUERO, PIÑEL DE ABAJO, PIÑEL DE ARRIBA, QUINTANILLA DE ARRIBA, QUINTANILLA DE ONÉSIMO, RÁBANO, ROTURAS, TORRE DE PEÑAFIEL (MOLPECERES), VALBUENA DE DUERO (SAN BERNARDO) and VALDEARCOS DE LA VEGA.
7.   Wine grape variety(ies)







 


ALBILLO MAYOR










 


TEMPRANILLO - TINTA DEL PAIS










 


TEMPRANILLO - TINTO FINO




8.   Description of the link(s)









1.


The terroir and the climate conditions of the geographical area defined in point 5 give the wines of the area their own personality. Synonyms are used for the main grape varieties in the area. They are evidence that the grapes produced in the area have certain subtle differences which have led to them being referred to by different names.
The distinguishing characteristics are expressed in the balanced natural acidity of the wines along with, in the case of the red wines, the high phenolic content, notably the bluish tones from anthocyanins and vitisins, and the highly polymeric tannins.












2.


The climate exerts a marked influence on the grapes, due especially to the high average altitude of the area. Ultimately, though, it is the slow ripening described above, together with the sharp changes in temperature between day and night, which result in the excellent development of useful compounds during the day, while minimising the metabolic combustion of these compounds at night. The long ripening also softens the tannins naturally.












3.


Consequently, the production area of the PDO ‘RIBERA DEL DUERO’ is able to produce quality wines, provided that the vineyard yield is limited and that late varieties are not used. The area receives a lot of sunshine: more than 2 400 hours of sun annually. It is hot in the summer and during veraison and ripening, which is necessary for good polyphenol content.
In short, this is difficult terrain which can produce quality wines with the necessary adaptations in terms of planting sites, varieties, plant vigour, growing practices, etc.












4.


The natural conditions in the production area, related to relief, climate and soil types, allow for optimal development of vineyards which have adapted exceptionally well to the Ribera del Duero area over the years.
Along with the area’s special conditions as described above, the Tinto Fino variety develops its own characteristics in this area, giving the wines their unique personality. The adaptations that this variety has undergone have made it effectively a local variety with special attributes as a raw material for producing fine wines. It produces wines with particularly good keeping qualities, as has been clear for centuries both in consumer preference and in the current market for the wines with protected status.
The variety Albillo Mayor can also be considered the area’s main local white variety as, historically, it was the most widely planted in the region. In addition, the white wines in the area were traditionally always produced from this variety.




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


Bottling within the demarcated area

Legal framework:
In national legislation
Type of further condition:
Packaging within the demarcated geographical area
Description of the condition:
The wine-making process includes the bottling and subsequent ageing of the wines. Therefore, the organoleptic, physical and chemical characteristics described in this specification can only be guaranteed if all of the wine handling operations take place in the production area. The bottling of wines covered by the PDO ‘Ribera del Duero’ is one of the factors critical to attaining the characteristics set out in the specification. As a consequence, and in order to ensure quality, guarantee origin and facilitate control, bottling must take place in cellars located in registered bottling plants in the production area.

Labelling requirements

Legal framework:
EU law
Type of further condition:
Additional provisions relating to labelling
Description of the condition:
The geographical designation ‘RIBERA DEL DUERO’ must appear on the label of all protected wines.
The traditional term replacing ‘PDO’ is ‘Denominación de Origen’ (DO) [Designation of Origin].
Protected wines may use the terms ‘ROBLE/BARRICA’ provided that they comply with the ageing conditions laid down in the specification (section 3(b)(2) and the other requirements established in the applicable legislation in force.
The rosé or clarete wines can use either term related to colour, ‘rosé’ or ‘clarete’, in accordance with the applicable national legislation in force.
As an optional term, the protected wines may use the geographical name of any of the smaller geographical units (settlements) listed in point 4 of the specification, provided that 85 % of the grapes used to make the wine come from parcels located in the smaller geographical location mentioned.

Link to the product specification

www.itacyl.es/documents/20143/342640/PCC+DOP+RIBERA+Rev+6_Pppt+mod.docx/566e4fbd-a6e9-c063-3427-ef7073800533


(1)  OJ L 9, 11.1.2019, p. 2.