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: 2024-01-05
Institutions: Directorate-General for Agriculture and Rural Development, European Commission
Subjects: Balearic Islands, Spain, consumer information, designation of origin, labelling, product designation, quality control of agricultural products, red wine, rosé wine, white wine








C_202400574EN.000101.fmx.xml












Official Journal of the European Union


EN
Series C













C/2024/574


5.1.2024






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/2024/574)

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


                     ‘Formentera’
                  


PGI-ES-A0875-AM02


Date of communication: 6 October 2023
                  

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

Inclusion of the Syrah grape variety

Description:
Syrah is included as a red variety suitable for making the Formentera PGI wine.
Point 5 of the specification and point 7 of the single document have been amended.
It is a standard amendment because it does not constitute any of the changes set out in Article 105(2) of Regulation (EU) No 1308/2013 (2) (the Single CMO Regulation).
Reason:
It is justified mainly by the need to incorporate varieties which resist the climate conditions of Formentera and at the same time improve the quality of the wine.
The Syrah variety meets these two requirements for the following reasons:






—


it is especially suited to the warm zones of the Mediterranean;










—


it is a late-maturing grape;










—


it has very good acidity levels;










—


it has a positive impact on the structure of the wine and provides a high tannin content, making the wine particularly suitable for ageing;










—


the resulting wine has intense aromas, a good balance between acidity and alcohol, a good phenolic content and a high concentration of fruity primary aromas.




In addition to this,






—


it has a positive economic impact for registered wineries;










—


it meets the requirements of the specification for Formentera PGI.




SINGLE DOCUMENT
1.   Name(s)

Formentera
2.   Geographical indication type

PGI – Protected Geographical Indication
3.   Categories of grapevine products







1.


Wine




4.   Description of the wine(s)

1.   White wine

CONCISE TEXTUAL DESCRIPTION
The wines put up for consumption are bright with clear, clean aromas giving a good sense of the grapes from which they are made. On the palate, they are flavourful, balanced and full-bodied. None of their characteristics suggest oxidation, except those resulting from proper ageing. Aged wines have the characteristics of aroma and taste associated with ageing.






*


Maximum SO2: ≤ 200 mg/l for wines with a sugar content of ≤ 5 g/l; ≤ 250 mg/l if the content is > 5g/l;










*


Wines aged > 1 year: maximum volatile acidity 14,33 mEq/l, increasing by 1 mEq/l for each degree of alcoholic strength above 11 % volume.










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)


13,33 




Maximum total sulphur dioxide (in milligrams per litre)


 




2.   Rosé wine

CONCISE TEXTUAL DESCRIPTION
The wines put up for consumption are bright with clear, clean aromas giving a good sense of the grapes from which they are made. On the palate, they are flavourful, balanced and full-bodied. None of their characteristics suggest oxidation, except those resulting from proper ageing. Aged wines have the characteristics of aroma and taste associated with ageing.






*


Maximum SO2: ≤ 200 mg/l for wines with a sugar content of ≤ 5 g/l; ≤ 250 mg/l if the content is > 5g/l;










*


Wines aged > 1 year: maximum volatile acidity 14,33 mEq/l, increasing by 1 mEq/l for each degree of alcoholic strength above 11 % volume.










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)


13,33 




Maximum total sulphur dioxide (in milligrams per litre)


 




3.   Red wine

CONCISE TEXTUAL DESCRIPTION
The wines put up for consumption are bright with clear, clean aromas giving a good sense of the grapes from which they are made. On the palate, they are flavourful, balanced and full-bodied. None of their characteristics suggest oxidation, except those resulting from proper ageing. Aged wines have the characteristics of aroma and taste associated with ageing.






*


Maximum SO2: ≤ 150 mg/l for wines with a sugar content of ≤ 5 g/l; ≤ 200 mg/l if the content is > 5g/l;










*


Wines aged > 1 year: maximum volatile acidity 14,33 mEq/l, increasing by 1 mEq/l for each degree of alcoholic strength above 11 % volume.










General analytical characteristics




Maximum total alcoholic strength (in % volume)


 




Minimum actual alcoholic strength (in % volume)


12,5 




Minimum total acidity


4,5  grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


13,33 




Maximum total sulphur dioxide (in milligrams per litre)


 




5.   Wine-making practices

5.1.   Specific oenological practices

1.   Cultivation practice
The planting density is limited to a maximum of 5 000 plants per hectare.
2.   Relevant restriction on making the wines
Appropriate pressure is applied to extract the must and separate it from the marc, in such a way that no more than 65 litres of wine are obtained from every 100 kg of grapes.
5.2.   Maximum yields







 



                        8 500 kilograms of grapes per hectare










 


55,25 hectolitres per hectare




6.   Demarcated geographical area

The area of production, processing and bottling of wines covered by the ‘Formentera’ protected geographical indication encompasses all of the island of Formentera, located in the Autonomous Community of the Balearic Islands.
7.   Wine grape variety(ies)







 


Cabernet Sauvignon










 


Chardonnay










 


Fogoneu










 


White Grenache










 


Malvasia Aromática










 


Merlot










 


Moll – Prensal










 


Monastrell










 


Moscatel de Grano Menudo










 


Syrah










 


Tempranillo










 


Viognier




8.   Description of the link(s)

The specificity of the production zone is reflected in the organoleptic and chemical characteristics of the wines, which give them their reputation.
The long hours of sunshine, high temperatures and scarcity of water result in low production, creating a high polyphenol and sugar content and producing wines of intense colour which are rich in alcohol.
The limestone and sandy soils of Formentera result in very bright, bold wines with clean aromas specific to the grape varieties.
The human factor is key to obtaining wines with these characteristics, especially in terms of choosing the optimal harvest time and the low winemaking yield.
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:






 


Vino de la Tierra Formentera can be placed on the market only when it is has been bottled in the place of origin, in order to safeguard the quality of the protected geographical indication, guarantee traceability and ensure control.




Legal framework:






 


In national legislation




Type of further condition:






 


Additional provisions relating to labelling




Description of the condition:






 


All packages on whose label the ‘Formentera’ protected geographical indication is used must be given a control number by the inspection body.





Link to the product specification

http://www.caib.es/sites/qualitatagroalimentaria/es/vi_de_la_terra_formentera-690/


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

(2)  
            OJ L 347, 20.12.2013, p. 671.


ELI: http://data.europa.eu/eli/C/2024/574/oj
ISSN 1977-091X (electronic edition)