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
Date: 2023-10-13
Institutions: Directorate-General for Agriculture and Rural Development, European Commission
Subjects: France, Occitanie, consumer information, designation of origin, fortified wine, labelling, product designation, quality control of agricultural products








C_202300152EN.000101.fmx.xml












Official Journal of the European Union


EN
Series C













C/2023/152


13.10.2023






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
(C/2023/152)

This communication is published in accordance with Article 17(5) of Commission Delegated Regulation (EU) 2019/33 (1).
COMMUNICATION OF APPROVAL OF A STANDARD AMENDMENT


                     ‘Rivesaltes’
                  


PDO-FR-A0623-AM01


Date of communication: 18.7.2023
                  


DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

1.   Geographical area and area in immediate proximity

In Chapter I of the product specification for the ‘Rivesaltes’ designation, Section ‘IV ‘Areas and places in which the various operations are conducted’, point 1 ‘Geographical area’ and point 3 ‘Area in immediate proximity’ have, without further change, been supplemented with a reference to the Official Geographic Code of 1 January 2022.
This editorial amendment allows the geographical area to be identified with reference to the 2022 version of the Official Geographic Code, which is updated by the National Institute of Statistics and Economic Studies (INSEE), and gives the definition of the geographical area legal certainty.
The same reference has been added to the single document, under the headings ‘Geographical area’ and ‘Further conditions – area in immediate proximity’.
2.   Colour intensity of wines bearing the term ‘rosé’
                        

In Chapter I of the product specification, Section IX ‘Processing, production, maturation, packaging, storage’, point 1(b) ‘Analytical standards’, the colour intensity range (OD 420 + OD 520) for wines eligible to bear the term ‘rosé’, which is currently 0,40 to 0,70, has been widened to 0,30 to 0,85 to better take account of products made in the field. This amendment does not alter the link to the origin.
The single document has been amended at the point entitled ‘Description of the wine(s)’.
3.   Shortening of the ageing period for wines bearing the terms ‘ambré’ and ‘tuilé’
                        

In Chapter I of the product specification, Section IX ‘Processing, production, maturation, packaging, storage’, point 2 ‘Provisions by product type’, the maturation period for wines bearing the terms ‘ambré’ or ‘tuilé’ has been shortened from 30 to 24 months. This change does not alter the organoleptic qualities of the products. It makes it possible to adapt the marketing of the wines to market demand, while preserving the oxidative and fruity nature of the wines bearing the terms ‘ambré’ or ‘tuilé’.
This shortening of the maturation period has also been carried over to Section X of the product specification, entitled ‘Link with the geographical area’.
It has been added to the ‘Further conditions – packaging’ section of the single document.
4.   Deletion of the bottle ageing requirement and the requirement that the wine be packaged by the winemaker or the winemaking cooperative for wines bearing the term ‘grenat’.

In Chapter I of the product specification, Section IX ‘Processing, production, maturation, packaging, storage’, point 2 ‘Provisions by product type’ and point 3 ‘Provisions on packaging’, the deletion of the 3-month minimum bottle ageing requirement and the requirement that the wine be packaged by the winemaker or the winemaking cooperative aims to offer the trader the possibility to package the wine with a view to developing new markets.
These changes have been carried over to the ‘Further conditions – packaging’ section of the single document.
5.   Date for making wines bearing the term ‘ambré’ or ‘tuilé’ available to consumers on the market

In Chapter I of the product specification, Section IX ‘Processing, production, maturation, packaging, storage’, point 5(a) ‘Provisions concerning product circulation and placing on the market for the consumer’, and Section X ‘Link with the geographical area’, the date for making wines bearing the term ‘ambré’ or ‘tuilé’ available to consumers on the market has been brought forward by 6 months as a consequence of the equivalent shortening of the maturation period. The wines are made available to consumers on the market from 1 September of the second year following the harvest year.
This clarification has been included in the ‘Further conditions – packaging’ section of the single document.
6.   Date for circulation of wines between authorised warehouses

In Chapter I of the product specification, Section IX ‘Processing, production, maturation, packaging, storage’, point 5(b) ‘Provisions concerning product circulation and placing on the market for the consumer’, the dates establishing the period during which the wines cannot circulate between merchants and traders before being made available for consumption have been deleted. This amendment allows wines to circulate between all operators before being released for consumption and removes any risk of unfair competition between traders.
This amendment does not affect the single document.
7.   Transitional measures

In Chapter I of the product specification, Section XI ‘Transitional measures’ has been amended to delete points 3 and 4 on transitional provisions, which have become obsolete.
Point 3 provides that the provision requiring wines bearing the terms ‘ambré’, ‘rosé’, ‘tuilé’, ‘hors d’âge’ and ‘rancio’ to be packaged in the geographical area and in the area in immediate vicinity shall apply from 1 January 2014.
Point 4 lays down the conditions for claiming wines bearing the term ‘rosé’ for the 2010 harvest.
These deletions do not affect the single document.
8.   Declaration requirements

Chapter II of the product specification has been updated in accordance with the rules for checking the designation. These provisions have been included in the inspection plan, and the update of this point does not affect the single document.
9.   Main points for checking

In Chapter III of the product specification, the table listing the main points to be checked has been updated in accordance with the requirements of the inspection plan for the designation ‘Rivesaltes’. These points have been included in the inspection plan.
This update does not affect the single document.
10.   Procedure for checking compliance with the product specification

In Chapter III of the product specification for the designation ‘Rivesaltes’, Section II ‘References to the inspection body’ has been amended to specify that compliance with the product specification is checked under the authority of the National Institute of Origin and Quality (INAO) on the basis of an approved inspection plan.
This addition does not affect the single document.
SINGLE DOCUMENT
1.   Name(s)

Rivesaltes
2.   Geographical indication type

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









3.


Liqueur wine




4.   Description of the wine(s)

1.   Analytical characteristics
BRIEF WRITTEN DESCRIPTION
The wines are natural sweet wines.






(a)


Natural sweet wines intended for bulk sale or at the packaging stage must meet the following analytical standards:






—


a fermentable sugar content (glucose + fructose) of minimum 45 g per litre.










—


a colour intensity (OD 420 + OD 520) of no more than 2,50 in the case of wines bearing the term ‘ambré’; of no less than 2,80 in the case of wines bearing the term ‘tuilé’; of no less than 4 in the case of wines bearing the term ‘grenat’; of no less than 0.30 and no more than 0,85 in the case of wines bearing the term ‘rosé’.










—


a hue (OD 420/OD 520) of no more than 1,2 in the case of wines bearing the term ‘rosé’;














(b)


The total volatile acidity, total sulphur dioxide and total acidity levels are those laid down by EU legislation.






General analytical characteristics




Maximum total alcoholic strength (in % volume)


21,5 




Minimum actual alcoholic strength (in % volume)


15 




Minimum total acidity


 




Maximum volatile acidity (in milliequivalents per litre)


 




Maximum total sulphur dioxide (in milligrams per litre)


 








2.   Organoleptic characteristics
BRIEF WRITTEN DESCRIPTION






—


Wines bearing the term ‘rosé’ are made from the traditional grape varieties used for natural sweet wines. They usually have aromas of red fruit, with a pleasant freshness.










—


Wines bearing the term ‘grenat’ are made exclusively from the Grenache N variety. The technique commonly used of ‘mutage sur grains’ [stopping the fermentation process by adding alcohol] gives the wines a beautiful purple colour and hints of red and black fruit with spicy notes.










—


Wines bearing the terms ‘ambré’ and ‘tuilé’ are made from the traditional grape varieties used for natural sweet wines: Grenache Blanc B, Grenache Gris G, Grenache N, Macabeu B and Tourbat B (known locally as Malvoisie du Roussillon). The Muscat à petits grains blancs B and Muscat d’Alexandrie B varieties are limited to 20 % of the blend. These wines, which are intended for ageing, are typically made using traditional winemaking techniques and, occasionally, the ‘mutage sur grains’ technique, particularly for wines bearing the term ‘tuilé’. They are matured in an oxidising environment for at least 30 months, which gives them their complex aromas and tastes. This maturing may take place in tanks, large wooden vats (‘foudres’) or glass balloons placed outside and exposed to the weather, resulting in a wide variety of aromas. After a few years in bottles or barrels, they acquire a beautiful red-brick or amber tint and develop complex aromas ranging all the way to rancio, with its hints of roasting, dried fruit and, in particular, walnut.




5.   Winemaking practices

5.1.   Specific oenological practices

1.   Specific oenological practice






(a)


The addition of any product liable to alter the colour of the wines is prohibited. The use of screw-type continuous presses is prohibited.










(b)


The wines are obtained by adding alcohol to the grape must (mutage) during fermentation. Mutage is carried out by adding neutral alcohol of vinous origin with a minimum alcohol strength by volume of 96 %, in a proportion of not less than 5 % and not more than 10 % of the volume of the grape must used. Mutage is carried out before 31 December of the year in which the grape must was harvested. However, additional mutage may be carried out by adding a maximum of 10 % pure alcohol.










(c)


In addition to the above provisions, all winemaking practices followed must also comply with the requirements laid down at EU level and in the Rural and Maritime Fishing Code.




2.   Cultivation method






—


Planting density










—


The minimum planting density is 4 000 vines per hectare. The spacing between the rows of vines must not exceed 2,50 metres, The area available for each plant must not exceed 2,5 square metres. This area is calculated by multiplying the distance between rows by the distance between vines in the same row.










—


For vines planted in squares or in a staggered pattern, the area available for each plant must not exceed 3 m2. This area is calculated by multiplying the distance between rows by the distance between vines in the same row. The spacing between rows and spacing between plants in the same row must be less than or equal to 1,70 metres.




Subject to compliance with the minimum planting density of 4 000 plants per hectare, vines planted with an existing block may have a spacing between rows of more than 2,50 metres.






—


Irrigation










—


Irrigation is prohibited.




3.   Cultivation method






—


Pruning rules






(a)


General provisions






—


The vines are pruned, with a maximum of seven spurs per plant. Each spur has a maximum of two buds.










—


Pruning according to the ‘cordon de Royat’ method is prohibited for the Muscat Alexandria B variety.














(b)


Special provisions






—


The rejuvenation of a vineyard parcel pruned according to the ‘cordon de Royat’ method may not exceed 10 % of the existing plants per year.










—


The Grenache Blanc B, Grenache Gris G and Grenache N varieties may be pre-pruned, with a number of buds per spur greater than two, provided that by 15 April at the latest the vines are pruned in accordance with the general provisions.












5.2.   Maximum yields









1.


40 hectolitres per hectare




6.   Demarcated geographical area

The grapes are harvested and the wines made, developed, matured and packaged on the territory of the following municipalities, on the basis of the Official Geographic Code in force on 1 January 2022:






—


Department of Aude: Cascatel-des-Corbières, Caves, Fitou, Leucate, La Palme, Paziols, Treilles, Tuchan, Villeneuve-les-Corbières.










—


Department of Pyrénées-Orientales: Argelès-sur-Mer, Bages, Baho, Baixas, Banyuls-dels-Aspres, Bélesta, Le Boulou, Brouilla, Cabestany, Caixas, Calce, Camélas, Canet-en-Roussillon, Canohès, Cases-de-Pène, Cassagnes, Castelnou, Céret, Claira, Les Cluses, Corbère, Corbère-les-Cabanes, Corneilla-del-Vercol, Corneilla-la-Rivière, Elne, Espira-de-l'Agly, Estagel, Fourques, Ille-sur-Têt, Laroque-des-Albères, Latour-Bas-Elne, Latour-de-France, Lesquerde, Llauro, Llupia, Maureillas-las-Illas, Maury, Millas, Montauriol, Montescot, Montesquieu-des-Albères, Montner, Néfiach, Opoul-Périllos, Ortaffa, Palau-del-Vidre, Passa, Perpignan, Peyrestortes, Pézilla-la-Rivière, Pia, Planèzes, Pollestres, Ponteilla, Rasiguères, Reynès, Rivesaltes, Saint-André, Sainte-Colombe-de-la-Commanderie, Saint-Estève, Saint-Féliu-d'Amont, Saint-Féliu-d'Avall, Saint-Génis-des-Fontaines, Saint-Hippolyte, Saint-Jean-Lasseille, Saint-Jean-Pla-de-Corts, Saint-Nazaire, Saint-Paul-de-Fenouillet, Saleilles, Salses-le-Château, Le Soler, Sorède, Tautavel, Terrats, Thuir, Tordères, Toulouges, Tresserre, Trouillas, Villelongue-dels-Monts, Villemolaque, Villeneuve-de-la-Raho, Villeneuve-la-Rivière, Vingrau, Vivès.




7.   Wine grape variety(-ies)







 


Grenache N










 


Grenache Blanc B










 


Grenache Gris G










 


Macabeu B - Macabeo










 


Muscat d’Alexandrie B - Muscat, Moscato










 


Muscat à petits grains blancs B – Muscat, Moscato










 


Tourbat B




8.   Description of the link(s)

8.1.   Description of the natural and human factors relevant to the link

The geographical area is located within a vast natural amphitheatre facing east towards the Mediterranean sea and bordered on three sides by high ground:






—


the Canigou Massif to the west (Pic du Canigou, at an altitude of 2 780 metres);










—


the Albera Massif to the south (Roc de France, at an altitude of 1 450 metres);










—


the Corbières Massif to the north (Mont Tauch, at an altitude of 878 metres).




It covers the territory of 85 municipalities in the department of Pyrénées-Orientales and 9 municipalities in the Department of Aude.
The geographical area is crossed from west to east by three relatively short main rivers and smaller rivers that are often dried up. Over the centuries, these have swept material down from the mountains creating many terraces.
The landscape is shaped by erosion, successive deposits following seawater intrusions, and a series of ancient formations shifted to the surface following the uplift of the Pyrenees.
All geological eras are represented here, giving rise to a diversity of soils, formed either from the bedrock, from transported material, or from lake or marine deposits. The parcels clearly demarcated for the grape harvest have soils that are shallow, very dry, low in organic matter, always very gravelly and well drained.
These parcels, planted with the traditional varieties used in natural sweet wines, are located on pebblestone terraces, or have clay-limestone soils, soils created by shale degradation, soils formed from sand from the Pliocene era and other more marginal formations.
Bounded to the west by the 300 metre-high contour line or the 13 °C isotherm, the vineyards receive over 2 500 hours of sunshine a year and rainfall of between 500 mm and 650 mm, often associated with thunderstorms and mainly occurring in spring and autumn.
The most notable characteristic of the climate of Roussillon is, however, the frequency (1 day in 3) and strength of the Tramontane, a north-westerly wind that is very cold in winter after crossing the snow-capped peaks of the Pyrenees.
However, the geographical area benefits from the moderating effect associated with proximity to the sea, which tempers the heat of the summer sun and keeps the nights comfortably cool.
In this rugged natural environment, the vines occupy the space between scrubland and bush, leaving arboriculture to the irrigated areas and market gardening to the lowest-lying areas.
Vine cultivation came to Roussillon, which owes its name to the Ibero-Ligurian city of Ruscino, a thriving city in the 6th century BC, at the same time as Mediterranean civilisation. The Phocaeans, who founded Massilia (Marseille) in around 600 BC, taught the local tribes how to prune vines and produce wine. This hot and windy climate very soon gave rise to special wines made from grapes with a very high natural sugar content. Incomplete fermentation leads to wines with naturally occurring fermentable sugars.
Sweet wine production practices are very old. The writings of Pliny the Elder (AD 23 – AD 79) refer to this practice in the Roman province of Gallia Narbonensis (Narbonne), to which Roussillon belongs.
The wines, which initially were naturally sweet wines obtained from various techniques such as drying the grapes on straw, twisting their peduncle, adding honey to the grape must or heating, were gradually developed into natural sweet wines from the 13th century onwards, a technique initiated by Arnaldus de Villa Nova (1238-1311), a medical doctor who applied to wines the principle of distillation which had long been used by the Mozarabs in the creation of perfume. Combining ‘the wine and its spirit’, he invented the mutage technique, which consists of adding alcohol to fermenting wine in order to stop the fermentation process.
The first decrees recognising the controlled designation of origin for natural sweet wines were issued on 6 August 1936, including ‘Côtes du Haut-Roussillon’, ‘Côtes d’Agly’ and ‘Rivesaltes’.
In 1972, following the success of the controlled designation of origin ‘Muscat de Rivesaltes’ – the only recognised controlled designation of origin, to avoid a multiplicity of names preceded by the indication of this variety – the three controlled designations of origin referred to above were grouped together under the sole name of ‘Rivesaltes’. The name was chosen because of the reputation of that municipality, due to its central position in the department, its railway connections, its many trading houses and, above all, its proximity to the largest vineyard. The territory of Rivesaltes borders the valley of the Agly, the ‘eagle river’, which provides a route from the Mediterranean to the heart of the Pyrenees.
8.2.   Causal interactions

Around the landmark of the 2 780 metre-high Pic du Canigou, situated less than 40 kilometres from the coast, Phocaean seafarers found in this open amphitheatre on the sea an enclosed area that was particularly well-suited to the development of high-quality vineyards.
A dry, very windy and warm climate combined with poor, naturally drained soils provide bioclimatic conditions that are particularly favourable to the varieties Grenache N, Grenache Gris G, Grenache Blanc B, Macabeu B, Muscat à petits grains B and Muscat d’Alexandrie B, and Tourbat B (known locally as Malvoisie du Roussillon), which reach, naturally, the complete physiological ripeness required to make the natural sweet wines while at the same time developing a rich and original aromatic potential.
The colour of the wines bearing the ‘Rivesaltes’ designation varies according to the proportion of each variety used, but also according to their provenance, the mutage process and, above all, the ageing method determined by the winemaker’s choice of container and a more or less oxidative method. The optical density, as defined in the product specification, makes it possible to determine analytically whether the product qualifies for the term ‘ambré’, ‘grenat’, ‘rosé’ or ‘tuilé’.
The aromas and sweetness for which ‘Rivesaltes’ wines are known is the result of the know-how of the producer, acquired over generations for more than seven centuries. This involves the practice of mutage with neutral alcohol during fermentation to preserve the grapes’ primary aromas, enrich the wine with fermented aromas and achieve the right balance and physical stability, as well as the mastery of a complex and diversified process of maturing the wine in century-old barrels, wooden vats, tanks or glass balloons, allowing the development of a rich range of tertiary aromas, in particular the sotolon molecule, which contributes to the ‘rancio taste’.
The optimum conditions of this wine-growing area are also evidenced by the parcel area clearly demarcated for the grape harvest, which, according to custom, encompasses the parcels situated on the terraces overlooking the Agly and Têt rivers, on pebblestone plateaus and on hills and foothills, which have leached, poor and arid soils. These locations require carefully plant management on the part of the winegrower, in the form of spur pruning of the vines, which are mainly gobelet-trained to be able to withstand extreme weather conditions (drought, strong wind), maintaining traditional square plantings and ensuring low yields, which is essential to obtaining grapes with the high natural sugar content needed to make natural sweet wines.
This know-how, which contributes to the development of original products with a recognised and well-known aromatic profile, led the legislator to protect, by means of decrees and legislation, this ‘traditional and customary’ production by codifying it from the beginning of the 19th century.
From very early on, the wines bearing the terms ‘rosé’ and ‘grenat’ were packaged in the demarcated geographical area and in the area in close proximity. The producers set out to better safeguard the quality and specificity of a product with youthful characteristics and, consequently, the reputation of the controlled designation of origin.
Similarly, in order to preserve the aromatic potential of all the wines, they are packaged in suitable containers in the demarcated geographical area and in the area in the immediate vicinity. The aim of the producers is to guarantee and safeguard, by means of checks carried out in the region of production, the quality and specificity of the products and, consequently, the reputation of the controlled designation of origin.
From a very early stage, these fortified wines acquired an excellent reputation. Roussillon wines, and in particular ‘Rivesaltes’, were widely praised, and numerous commercial documents attest to the dispatch of these wines, which travel well, to a number of European courts and distinguished dinner tables.
From an early stage, the municipality of Rivesaltes (from the Catalan for ‘high banks’), a central wine market location, became associated with the trade in natural sweet wines from which it derives its reputation.
The arrival of the railway subsequently contributed significantly to enhancing the town’s reputation for ‘Rivesaltes’ natural sweet wines.
The dynamism and dedication of producers over more than 25 centuries ensured the survival of vines and exceptional products in a harsh and difficult environment, recognised and protected by the legislator. Rare wines which, thanks to their extraordinary ageing potential, can still be marketed after 100 years, with undiminished taste-related qualities.
9.   Essential further conditions (packaging, labelling, other requirements)


Area in immediate proximity

Legal framework:






 


National legislation




Type of further condition:






 


Derogation concerning production in the demarcated geographical area




Description of the condition:






 


The area in immediate proximity, defined by derogation for making, developing, ageing and packaging the wines, comprises the territory of the following municipalities, based on the Official Geographic Code in force on 1 January 2022:






—


Department of Aude: Bages, Gruissan, Narbonne, Peyriac-de-Mer, Portel-des-Corbières, Port-la-Nouvelle, Sigean.










—


Department of Pyrénées-Orientales: Alénya, Ansignan, Banyuls-sur-Mer, Le Barcarès, Bompas, Bouleternère, Caramany, Caudiès-de-Fenouillèdes, Cerbère, Collioure, Felluns, Lansac, Montalba-le-Château, Oms, Port-Vendres, Prugnanes, Rodès, Saint-Arnac, Saint-Cyprien, Sainte-Marie-la-Mer, Saint-Laurent-de-la-Salanque, Saint-Martin, Saint-Michel-de-Llotes, Tarerach, Théza, Torreilles, Trévillach, Trilla, Villelongue-de-la-Salanque.









Labelling

Legal framework:






 


National legislation




Type of further condition:






 


Additional provisions relating to labelling




Description of the condition:






(a)


The traditional term ‘natural sweet wine’ shall be printed on the labels.










(b)


The name of the controlled designation of origin must be supplemented by the terms ‘ambré’, ‘grenat’, ‘rosé’ or ‘tuilé’. These particulars must appear on the labelling in letters of the same graphic form, colour and size as the letters forming the name of the controlled designation of origin.
Such references must also be included in the advertisements, prospectuses and invoices.






—


Wines bearing the terms ‘grenat’ and ‘rosé’ must must state the year of vintage.














(c)


The name of the controlled designation of origin may be supplemented by the term ‘hors d’âge’ for natural sweet wines bearing the terms ‘ambré’ or ‘tuilé’.










(d)


The name of the controlled designation of origin may be supplemented by the term ‘rancio’ for natural sweet wines bearing the terms ‘ambré’ or ‘tuilé’, with or without the term ‘hors d’âge’.










(e)


The size of the letters used for optional terms whose use, under EU rules, may be regulated by the Member States, must not be larger, either in height or width, than twice the size of the letters forming the name of the controlled designation of origin.





Packaging of wines

Legal framework:






 


National legislation




Type of further condition:






 


Packaging within the demarcated geographical area




Description of the condition:






 


Wines bearing the term ‘rosé’ usually have aromas of red fruit with a pleasant freshness. They must be packaged no later than 31 December of the year following the year of harvest, in the demarcated geographical area and in the area in close proximity. The aim of the producers is, on the one hand, to better preserve the essential characteristics of a product with youthful characteristics and, on the other hand, to guarantee and safeguard, by means of checks carried out in the region of production, the quality and specificity of the products and, consequently, the reputation of the protected designation of origin.










 


The commonly used technique of ‘mutage sur grains’ gives the wines bearing the term ‘grenat’ a beautiful purple colour and scents of red and black fruit, with spicy notes. In order to develop and preserve their characteristic aromas, ageing takes place in an anaerobic environment until 30 April of the year following the year of harvest. The wines must be packaged no later than 30 June of the second year following the year of harvest. The aim of the producers is, on the one hand, to better preserve the essential characteristics of the products and, on the other hand, to guarantee and safeguard, by means of checks carried out in the region of production, the quality and specificity of the products and, consequently, the reputation of the designation.










 


Wines bearing the terms ‘ambré’ and ‘tuilé’ which are intended for ageing are typically made using traditional winemaking techniques and, occasionally, the ‘mutage sur grains’ technique for wines bearing the term ‘tuilé’, in particular. They are aged in an oxidising environment for at least 24 months, in tanks, wooden vats or glass balloons placed outside and exposed to the weather, resulting in a wide variety of aromas and tastes. The wines are made available to consumers on the market from 1 September of the second year following the harvest year.










 


After a few years in bottles or barrels, they acquire a beautiful red-brick or amber tint and develop complex aromas ranging all the way to rancio, with its hints of roasting, dried fruit and, in particular, walnut.










 


Wines that have been aged for at least five years are marked ‘hors d’âge’.










 


They are packaged in the demarcated geographical area and in the area in close proximity.










 


The aim of the producers is, on the one hand, to better preserve the essential characteristics of products developed using specific techniques and subjected to long ageing that require consummate skill and, on the other hand, to guarantee and safeguard, by means of checks carried out in the region of production which require particular organoleptic expertise, the quality and specificity of the products and, consequently, the reputation of the controlled designation of origin.





Link to the product specification

https://info.agriculture.gouv.fr/gedei/site/bo-agri/document_administratif-5a1e5e28-f4bf-4626-bbc3-70ee9a4bfc7c


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


ELI: http://data.europa.eu/eli/C/2023/152/oj
ISSN 1977-091X (electronic edition)