Publication of an approved standard amendment to the product specification of a protected designation of origin or protected geographical indication in the agricultural products and foodstuffs sector, as referred to in Article 6b(2) and (3) of Commission Delegated Regulation (EU) No 664/2014
Date: 2024-01-30
Institutions: Directorate-General for Agriculture and Rural Development, European Commission
Subjects: Andalusia, Spain, condiment, consumer information, designation of origin, labelling, product designation, quality control of agricultural products








C_202401171EN.000101.fmx.xml












Official Journal of the European Union


EN
Series C













C/2024/1171


30.1.2024






Publication of an approved standard amendment to the product specification of a protected designation of origin or protected geographical indication in the agricultural products and foodstuffs sector, as referred to in Article 6b(2) and (3) of Commission Delegated Regulation (EU) No 664/2014
(C/2024/1171)

This communication is published in accordance with Article 6b(5) of Commission Delegated Regulation (EU) No 664/2014 (1).
COMMUNICATING THE APPROVAL OF A STANDARD AMENDMENT TO THE PRODUCT SPECIFICATION OF A PROTECTED DESIGNATION OF ORIGIN OR PROTECTED GEOGRAPHICAL INDICATION ORIGINATING IN A MEMBER STATE

(Regulation (EU) No 1151/2012)



                     ‘Vinagre de Montilla-Moriles’
                  


EU No: PDO-ES-0726-AM01 - 3.11.2023
                  


PDO (X) PGI ( )

1.   Name of product


               ‘Vinagre de Montilla-Moriles’
            
2.   Member State to which the geographical area belongs

Spain
3.   Member State authority communicating the standard amendment

REGIONAL MINISTRY OF AGRICULTURE, FISHERIES, WATER AND RURAL DEVELOPMENT – DIRECTORATE-GENERAL FOR AGRI-FOOD INDUSTRY, INNOVATION AND SUPPLY CHAIN
—
4.   Description of the approved amendment(s)

Explanation that the amendment(s) fall under the definition of the standard amendment as provided for in Article 53(2) of Regulation (EU) No 1151/2012:
The approved amendment falls under the definition of a standard amendment in that it does not involve a change in the name of the protected designation of origin, and does not void the link established in the product specification or entail further restrictions on the marketing of the product.
1.   Product description amendment
Section B.1 has been amended. Definition of the product specification and Section 3.2. Description of the product to which the name in (1) of the Single Document applies.
Original text:


                     ‘
                     “Vinagre de Montilla-Moriles” is wine vinegar obtained by the acetous fermentation of certified “Montilla-Moriles” PDO wine or, where appropriate, vinegar from wine vinegar obtained by the acetous fermentation of certified “Montilla-Moriles” PDO wine, with the addition of certified must of that wine, followed by ageing.’
                  

Amended text:


                     ‘
                     “Vinagre de Montilla-Moriles” is wine vinegar obtained by the acetous fermentation of certified “Montilla-Moriles” PDO wine or, where appropriate, vinegar from wine vinegar obtained by the acetous fermentation of certified “Montilla-Moriles” PDO wine, with the addition of some of the raw materials set out in Section B.2; may be followed by ageing.’
                  

Reason:
The wording has been improved as the original text excludes raw materials permitted in the current amendment to the product specification, and also adds the possibility of ageing or not ageing, thus permitting vinegars that have not been aged.
This amendment affects the Single Document.
2.   Extension of authorised raw materials
3.1.2. Section B.2 has been amended. Raw material in the product specification and Section 3.3 Feed (only in the case of products of animal origin) and raw materials (only in the case of processed products) in the Single Document.
Original text:


                     ‘
                     “Vinagre de Montilla-Moriles” vinegars are obtained exclusively from certified “Montilla-Moriles” PDO wines, with or without the addition of grape must with fermentation arrested by the addition of alcohol. The must has to come from grapes or raisined grapes, as the case may be, of the Pedro Ximénez and Moscatel varieties, also certified as “Montilla-Moriles” PDO.’
                  

Amended text:

                     ‘
                     “Vinagre de Montilla-Moriles” vinegars are obtained exclusively from certified “Montilla-Moriles” PDO wines, with or without the addition of the following products:






(a)


Wine covered by the “Montilla-Moriles” PDO.










(b)


Fresh grape must.










(c)


Must from raisined grapes.










(d)


Fresh grape must with fermentation arrested by adding alcohol.










(e)


Raisined grape must with fermentation arrested by adding alcohol.




Or the reduction of any of these by applying heat.
Raw materials (b) to (e) must come from the Pedro Ximénez or Moscatel grape varieties.’
                  
Reason:
The number of raw materials that can be used to produce the vinegars has been increased, thus permitting diversification of the range of vinegars, which is more suited to consumer tastes and various culinary choices, without however losing the identity of the vinegars or their link with the geographical area they come from.
This amendment affects the Single Document.
3.   Reclassification of protected vinegars
Section B.3 has been amended. Types of vinegars in the product specification and Section 3.2. Description of the product to which the name in (1) of the Single Document applies.
Original text:

                     ‘The following types of “Vinagre de Montilla-Moriles” vinegars are produced:






B.3.1.


Aged vinegars
Vinegar covered by the PDO that has undergone a specific ageing process for a specific period and is available in the following categories:






—



                                       “Añada”: subjected to static ageing for three years or more.




Vinegars aged using the dynamic “criaderas y solera” system (a combination of young –“criaderas”– vinegars and older –“solera”– vinegars) fall into the following categories, depending on the ageing period:






—



                                       “Crianza”: aged in wood for at least six months.










—



                                       “Reserva”: aged in wood for at least two years.










—



                                       “Gran Reserva”: aged in wood for at least ten years.














B.3.2.


Sweet vinegars
The following types are produced, depending on the variety of must added, in all of the above categories:






—



                                       “Vinagre al Pedro Ximénez”: to which must of raisined grapes of the Pedro Ximénez variety is added during the maturing process.










—



                                       “Vinagre al Moscatel”: to which must of grapes or raisined grapes of the Moscatel variety is added during the maturing process.’
                                    








Amended text:

                     ‘The following types of “Vinagre de Montilla-Moriles” vinegars are produced:






B.3.1.


Vinagre de Montilla-Moriles, dry vinegar covered by this PDO.










B.3.2.


Vinagre de Montilla-Moriles al Pedro Ximénez. The products permitted for the Pedro Ximénez variety are added to the vinegar covered by this PDO during the process.










B.3.3.


Vinagre de Montilla-Moriles al Moscatel. The products permitted for the Moscatel variety are added to the vinegar covered by this PDO during the process.





                     “Vinagre de Montilla-Moriles” vinegars may be aged by one of the methods set out in Section E.2, depending on the ageing period:






—



                           “Crianza”: aged in wood for at least six months.










—



                           “Reserva”: aged in wood for at least two years.










—



                           “Gran Reserva”: aged in wood for at least 10 years.’
                        




Reason:
The Montilla-Moriles vinegars have been reclassified, establishing an initial category of ‘Vinagre de Montilla-Moriles’ for vinegars without the addition of must. In the other cases, depending on the type of must added, the vinegars are either Pedro Ximénez or Moscatel.
The ageing categories are laid down for the various ageing systems: young (‘criaderas’), older (‘solera’) and vintage (‘añada’).
This amendment affects the Single Document.
4.   Modification of the physical and chemical characteristics of the protected vinegars
Section B.4 has been amended. Physical and chemical characteristics of the vinegars in the product specification and Section 3.2. Description of the product to which the name in (1) of the Single Document applies.
Original text:

                     ‘The protected vinegars have the following analytical characteristics:






—


The residual alcohol content must not exceed 3 % by volume.










—


Minimum total acetic acid content: 60 g/l.










—


The soluble dry extract must be at least 1.30 g/l and percentage point of acetic acid.










—


The ash content must be between 2 g/l and 7 g/l, except for sweet vinegars, which must have between 3 g/l and 14 g/l of ash.










—


Acetoin content: not less than 100 mg/l.










—


For Pedro Ximénez and Moscatel sweet vinegars, the reducing sugar content must be at least 70 g/l.’
                        




Amended text:

                     ‘The protected vinegars have the following analytical characteristics:






—


The residual alcohol content must not exceed 3 % by volume, except in the case of Pedro Ximénez and Moscatel vinegars, in which it must not exceed 4 % by volume.










—


Minimum total acetic acid content: 60 g/l.










—


The soluble dry extract must be at least 1,30 g/l and percentage point of acetic acid.










—


Acetoin content: not less than 80 mg/l.










—


For Pedro Ximénez and Moscatel sweet vinegars, the reducing sugar content must be at least 60 g/l.’
                        




Reason:






—


The possibility of increasing the alcohol content to 4 % for Pedro Ximénez and Moscatel vinegars has been added as a result of the high alcohol content of the raw materials used in the production of these vinegars, which are made from wines covered by the ‘Montilla-Moriles’ PDO.










—


The ash content has been removed as it is not a quality parameter and was kept under control because this was required by the previous national legislation.










—


The lower limit for acetoin has been reduced to 80 mg/l. Under national legislation, this is limited to at least 30 mg/l. The level of the requirement to comply with this parameter is lowered since the analyses obtained over time enable us to lower the content to 80 mg/l, and we consider that the limit established previously is restrictive for certain vinegars that have not been aged.










—


The limit for reducing sugar content has been lowered to 60 g/l, bringing this parameter into line with the national legislation on vinegars.




This amendment affects the Single Document.
5.   Amendment to the wording of the organoleptic characteristics
Section B.5 has been amended. Organoleptic characteristics of the vinegars in the product specification and Section 3.2. Description of the product to which the name in (1) of the Single Document applies and point 5.2 (Specificity of the product) of the Single Document
Original text:






‘B.5.1.


Aged vinegars.






—


Appearance: Vinegar is clean and bright, with colours ranging from amber to intense mahogany, and almost jet.










—


Aroma: Soft acetic acid aromas with oak wood notes. Fragrance of esters, especially ethyl acetate, and spicy, roasted and empyreumatic notes.










—


Taste: Soft, balanced taste, glyceric, with a long finish.














B.5.2.


Sweet Pedro Ximénez vinegars.






—


Appearance: Syrupy, clean and bright, with colour ranging from intense mahogany to jet, with light, violet highlights.










—


Aroma: Intense aromas of raisined grapes, with a grape-stalk fragrance reminiscent of Pedro Ximénez sweet wine; which balance the acetic-acid, ethyl-acetate and oak-wood aromas.










—


Taste: Well-balanced, bitter-sweet flavour, with a long finish.














B.5.3.


Moscatel sweet vinegars.






—


Appearance: Syrupy, clean and bright, with mahogany colours of varying intensity.










—


Aroma: Intense aromas of Moscatel grapes, which balance the acetic-acid, ethyl-acetate and oak-wood aromas.










—


Taste: Well-balanced, bitter-sweet flavour, with a long finish. Aromas of the variety that gives these vinegars their name are reinforced retronasally.’
                                    








Amended text:






‘B.5.1.


Vinagre de Montilla-Moriles vinegar.






—


Appearance: Bright, golden to mahogany in colour.










—


Aroma: Balanced acetic acid and ethyl acetate aromas.










—


Taste: Balanced acidity.














B.5.2.


Vinagre al Pedro Ximénez vinegars.






—


Appearance: Bright, mahogany to jet with dense tears.










—


Aroma: Aromas of raisined fruit reminiscent of the Pedro Ximénez wine from which they originate. Balanced acetic acid and ethyl acetate aromas.










—


Taste: Discernible density and long finish.














B.5.3.


Vinagre al Moscatel vinegars.






—


Appearance: Bright, amber to mahogany in colour.










—


Aroma: Aromas of raisined fruit reminiscent of the Moscatel wine from which they originate. Balanced acetic acid and ethyl acetate aromas.










—


Taste: Discernible density and long finish.








Depending on the duration of the ageing the vinegar has undergone, the aroma of ageing matches the ageing period.’
                  
Reason:
The organoleptic characteristics are being amended in accordance with the descriptors adopted by the tasting panel certifying the protected products.
This amendment does not entail any change in the wording of the link established in the product specification. However, the wording of Section 5.2 has been amended. Specific character of the Single Document, in order to adapt the established colour range, which would not, in any case, lead to voiding of the link.
This amendment affects the Single Document.
6.   Extension of the certification obligation to raw materials
Section D.1 has been amended. Recording of the entries in the product specification.
Original text:


                     ‘Any products received by an operator registered under the PDO “Vinagre de Montilla-Moriles” must be accompanied by the documents legally drawn up at any given time, proving the origin of the product. The wine must come from and be certified by the PDO “Montilla-Moriles”, and the vinegar must be purchased from a registered operator.’
                  

Amended text:


                     ‘Any products received by an operator registered under the PDO “Vinagre de Montilla-Moriles” must be accompanied by the documents legally drawn up at any given time, proving the origin of the product. Even if they have undergone one or other of the practices permitted in Section E.4, wine and other raw materials must come from and be certified by the PDO “Montilla-Moriles”, and the vinegar purchased must come from a registered operator.’
                  

Reason:
The obligation of provenance of the raw materials is extended to cover all the raw materials used in the production of the vinegar.
The amendment does not affect the Single Document.
7.   Improvement of the wording of the text relating to production
Section D.2 has been amended. Method of production and ageing in the product specification.
Original text:


                     ‘Registered operators who produce and/or age “Montilla-Moriles” PDO-protected vinegar must record the production processes, showing that the raw material used and the processed product correspond.’
                  

Amended text:


                     ‘Operators who produce and/or age “Montilla-Moriles” PDO-protected vinegar must be registered as such in the Regulatory Board’s registers, and must record the production processes, showing that the raw material used and the processed product correspond.’
                  

Reason:
The wording of this section has been improved.
The amendment does not affect the Single Document.
8.   Section D.3 is deleted
Section D.3 (Analysis of the product produced) of the product specification is deleted.


                     ‘Any consignment of vinegar produced and aged must comply with the requirements laid down in this specification and must have undergone the certification procedure established by the inspection body. The qualities of the samples are verified by subjecting them to sensory, physical and chemical tests in a laboratory that complies with ISO 17.025.’
                  

Reason:
This section has been deleted because no product requirement has been laid down, given that the verification procedure is not a requirement specific to a product specification.
The amendment does not affect the Single Document.
9.   Section D.4 has been deleted
Section D.4 (Regular declarations) of the specification has been deleted.


                     ‘Operators entered in the registers of the Regulatory Board must fill in a monthly declaration of items of each type of product received and dispatched in the previous month; the origin of the wines or vinegars purchased, the quantity and the batch of origin must be indicated for each incoming product; the same applies to outgoing finished products, together with the dispatch batch and the quantity. The resulting stocks must also be declared and audited by the Regulatory Board’s inspection body, in accordance with the certification procedure and the inspection programmes drawn up by the Regulatory Board. Any outstanding secondary labels requested and issued by the operator must be included in this check.’
                  

Reason:
This section has been deleted as it is not covered by the product specification since it is already laid down in Article 37 of the Rules of Procedure of the Regulatory Board.
The amendment does not affect the Single Document.
10.   Simplification and improvement of the wording of the industrial production method
Section E.1.2. (Industrial production methods or submerged fermentation) of the product specification has been amended.
Original text:


                     ‘The submerged fermentation system involves a culture of bacteria freely immersed in the wine to be fermented, into which (pure or oxygen-enriched) air is continuously introduced under conditions that permit the maximum possible transfer from the gaseous to the liquid phase. The acetification vessel consists mainly of a large cylindrical tank which is filled with the wine to undergo acetification; selected acetic acid bacteria are scattered in the wine, and small air bubbles are then pumped in and evenly distributed using a mixing device. During the process, the temperature must be kept below 35 oC. When the content of the acetator reduces the alcohol concentration to 0,2 % vol., 40-45 % of the volume of liquid is discharged and replaced with new wine.’
                  

Amended text:


                     ‘The submerged fermentation system involves a culture of bacteria freely immersed in the wine to be fermented, under aerobic conditions that permit the maximum possible transfer from the gaseous to the liquid phase. The acetification vessel consists mainly of a tank which is filled with the wine to undergo acetification, into which selected acetic bacteria are scattered.’
                  

Reason:
The description of the industrial production method has been simplified and the wording improved.
The amendment does not affect the Single Document.
11.   Improvement of wording relating to the vessels in which the vinegar is aged
Section E.2. (Ageing) of the specification has been amended.
Original text:

                     ‘Ageing of the “Vinagre de Montilla-Moriles” PDO vinegars consists of an oxidation process in oak barrels. Ageing takes place in two ways:






—


A traditional static system for vintage vinegar (Añada), where the vinegar is kept in wooden barrels and is subjected to oxidative static ageing ...’
                        




Amended text:

                     ‘Ageing of the “Vinagre de Montilla-Moriles” PDO vinegars consists of an oxidation process in oak vessels. Ageing takes place in two ways:






—


A traditional static system for vintage vinegar (añada), where the vinegar is kept in wooden vessels and is subjected to oxidative static ageing ...’
                        




Reason:
The wording relating to the vessels in which the vinegar is aged is improved.
The amendment does not affect the Single Document.
12.   Extension of the range of authorised packaging and separation of protected and unprotected producers
Section E.3. (Storage and packaging) of the product specification has been amended.
Original text:


                     ‘Registered operators must have verification procedures to ensure that the protected products are properly separated from those not protected by the PDO and are located in the registered facilities for storage, preparation, packaging and/or marketing, so that they are clearly delimited and that any adulteration, mixing or degradation of the protected products is avoided.’
                  

Amended text:


                     ‘Registered operators must have verification procedures to ensure that the protected products are properly separated from those not protected by the PDO and are located in the registered facilities for storage, processing, packaging and/or marketing, so that they are clearly defined, duly identified as laid down by the Regulatory Board, and that any adulteration, mixing or degradation of the products protected is avoided.’
                  

Reason:
This includes the identification of protected products to ensure that they are separated from non-protected products as required by the National Accreditation Body.
The following paragraph has been deleted:


                     ‘The vinegar may be made available to the final consumer only in glass or ceramic packaging or packaging made of other inert materials for food use that do not modify the physico-chemical and organoleptic characteristics of the product.’
                  

Reason:
The range of packaging currently being used in the marketing of vinegars, and which protect the quality of the product, has been extended, permitting those that are approved by the Regulatory Board.
The amendment does not affect the Single Document.
13.   Amendment of authorised practices
Section E.4.1. (Practices permitted) of the specification has been amended.
Original text:

                     ‘The following practices are permitted under the “Vinagre de Montilla-Moriles” PDO:






—


In order to promote the storage and ageing process, wines protected by the “Montilla-Moriles” PDO may be added provided that the alcoholic content laid down in point B.4 is not exceeded.










—


Water may be added to the wine to lower the alcohol content and facilitate acetification, and also to the protected vinegar, provided that this is not done at the retail stage.










—


Treatment with purified animal carbon and washed active carbon to attenuate colour, provided that no residual foreign substances are left in the vinegars.










—


The use of nutrients such as ammonium, sodium or potassium phosphate and the addition of malt extract or yeast are permitted in order to promote the acetification process.










—


The use of selected and cultured acetic bacteria in unadulterated condition.










—


Heat treatments such as pasteurisation and cooling.










—


Centrifugation and filtration with or without processing aids authorised for use in food.










—


Forced oxidation using air or pure oxygen to facilitate acetification.










—


Clarification with animal albumins, gelatins, bentonite, tannins and other clarifying products authorised for use in food.










—


The use of sulphur dioxide in doses of under 170 milligrams per litre, either directly in the liquid or pressurised gaseous state, or by burning sulphur, or by means of a potassium metabisulphite solution or by using prepared solutions.










—


The use of crystallised citric acid with a purity of at least 99 % and in a dose such that the total content does not exceed 1 gram per litre.










—


The use of phytic acid and its deferritising salts and other similar permitted practices is permitted under certain conditions.’
                        




Amended text:


                     ‘The practices permitted under the “Vinagre de Montilla-Moriles” PDO shall be those laid down in the legislation in force that are applicable to the vinegar and are conducted prior to its use in order to reduce certain raw materials by heat, as defined in Section B.2.’
                  

Reason:
This section has been amended to bring it into line with current legislation, the quality standard for the production and marketing of vinegars; it includes the reduction of raw materials by heat.
The amendment does not affect the Single Document.
14.   Amendment of unauthorised practices
Section E.4.2. (Practices not permitted) of the specification has been amended.
Original text:

                     ‘The following practices shall be prohibited:






—


The addition of acetic acid from materials other than those authorised in this specification, and any mineral or organic acid, with the exception of those expressly authorised.










—


The addition of alcohol during the production and ageing process of the protected vinegar.










—


Mixing PDO vinegars with non-PDO vinegars.










—


The addition of colouring agents, with the exception of must caramel.’
                        




Amended text:


                     ‘The practices laid down in the legislation in force that are applicable to it and the addition of rectified concentrated must shall be prohibited.’
                  

Reason:
This section has been amended to bring it into line with current legislation, the quality standard for the production and marketing of vinegars; rectified concentrated must is added as a practice that is prohibited.
The amendment does not affect the Single Document.
15.   Updated information from the competent authority
Section G (Verification of compliance with the product specification) has been amended.
Original text:


                     ‘The check on compliance with the specification before the product is placed on the market is carried out in accordance with Council Regulation (EC) No 510/2006 of 20 March 2006.
The competent authority tasked with the checks is the Directorate-General for Quality, Food Industries and Ecological Production of the Regional Ministry of Agriculture, Fisheries and the Environment of the Government of the Autonomous Community of Andalusia.

                     C/ Tabladilla, s/n CP 41.071 Seville.
Tel. 955032278
Fax 955032112
Email: dgipa.cap@juntadeandalucia.es
Information on the bodies tasked with checking compliance with the requirements set out in this specification may be found at the following address:
http://www.cap.junta-andalucia.es/agriculturaypesca/portal/areas-tematicas/industrias-agroalimentarias/calidad-y-promocion-agroalimentaria/denominaciones-de-calidad/vinagres.html
They are specifically tasked with verifying that the specification has been complied with before the product is placed on the market.’
                  

Amended text:


                     ‘Before the product is placed on the market, it is subject to product specification compliance checks as required by Regulation (EU) No 1151/2012 of the European Parliament and of the Council of 21 November 2012 on quality schemes for agricultural products and foodstuffs.
The competent authority designated as responsible for the checks is the Directorate-General for Agri-food Industry, Innovation and the Food Supply Chain of the Ministry of Agriculture, Fisheries, Water and Rural Development of the Government of the Autonomous Community of Andalusia, C/ Tabladilla, s/n, 41071 Seville. Tel: +34 955 032 278. Fax: +34 955 032 112.
Email: dgiica.cagpds@juntadeandalucia.es.
Information on the delegated bodies tasked with checking compliance with the requirements set out in the specification may be found at the following address:
https://lajunta.es/3vr6p
They are specifically tasked with verifying that the specification has been complied with before the product is placed on the market.’
                  

Reason:
The information on the competent authority has been updated, as has the link to the information on the delegated bodies responsible for verifying compliance with the product specification.
The amendment does not affect the Single Document.
16.   Updating labelling information
Section H (Labelling of ‘Vinagre de Montilla-Moriles’) of the product specification and Section 3.6 have been amended. Specific rules on the labelling of the product which the registered name refers to in the Single Document.
Original text:


                     ‘The labelling of vinegars covered by the “Vinagre de Montilla-Moriles” PDO must feature the words “Vinagre de Montilla-Moriles” and the type of vinegar concerned.
As regards mandatory and optional details, the labelling must comply with the legislation applicable to it at any given time. The labels of protected products must be verified and registered by the Regulatory Board.
Irrespective of the type of packaging in which the wines are released for consumption, they must bear a numbered seal of guarantee, or separate numbered seals issued by the Regulatory Board, or where appropriate numbered labels or secondary labels, in accordance with the standards set by the Regulatory Board and in such a way that they cannot be re-used.’
                  

Amended text:


                     ‘The labelling of vinegars covered by the “Vinagre de Montilla-Moriles” PDO must comply with the legislation on mandatory and optional details applicable at any given time. However, the Regulatory Board will publish a labelling guide containing updated information for operators.
Under no circumstances shall the Regulatory Board allow the labelling of products where the mandatory and/or optional details are added separately as adhesive parts which do not form part of the main label.
The labels of protected products must be verified and registered by the Regulatory Board. They must feature the full name of the “Vinagre de Montilla-Moriles” Protected Designation of Origin and the type of vinegar concerned in accordance with Section B.3.
Irrespective of the type of packaging in which the vinegars are released for consumption, they must bear a numbered seal of guarantee, or separate numbered seals issued by the Regulatory Board, or where appropriate labels or secondary labels that are numbered or use any other method, in accordance with the standards set for this purpose by the Regulatory Board and in such a way that they cannot be re-used.
The use of any term that could damage the reputation and quality image of the Protected Designation of Origin is expressly prohibited, as is the use of any terms intended to extol the wine’s qualities that could, explicitly or implicitly, undermine the reputation of other protected vinegars.
The term “Vinagre de vino ...”, followed by the type of wine covered by the “Montilla-Moriles” PDO, using the same wording as in the product specification, is permitted on the labelling of vinegars produced entirely from this type of wine.
The term “Vinagre al ...” followed by the type of wine covered by the “Montilla-Moriles” PDO, using the same wording as in the specification, is permitted on the labelling of vinegars to which a quantity of this type of wine has been added during the production process.
The term dulce (sweet) or balsámico (balsamic) may be used on the labelling of vinegars containing more than 150 g/l of reducing substances.
The word joven (young) may be used in the case of “Vinagre de Montilla-Moriles” that has not been aged.’
                  

Reason:
The labelling information has been updated to bring it into line with the information in the wine specification for the ‘Montilla-Moriles’ PDO.
This amendment affects the Single Document.
17.   Removal of legislative requirements
Section I) (Legislative requirements) of the Product Specification has been removed.
Reason:
Section I, ‘Legislative requirements’ has been deleted to bring the content of the product specification into line with that laid down in Article 7 of Regulation (EU) No 1151/2012 of the European Parliament and of the Council of 21 November 2012 on quality schemes for agricultural products and foodstuffs.
The amendment does not affect the Single Document.
18.   Addition of an annex to the specification
Annex I, referred to in Section C, ‘Geographical area’, which, due to error, was not included in the product specification, has now been included.
The amendment does not affect the Single Document.
SINGLE DOCUMENT


                     ‘Vinagre de Montilla-Moriles’
                  


EU No: PDO-ES-0726-AM01 - 3.11.2023
                  


PDO (X) PGI ( )

1.   Name(s) [of PDO or PGI]


               ‘Vinagre de Montilla-Moriles’
            
2.   Member State or Third Country

Spain
3.   Description of the agricultural product or foodstuff

3.1.   Type of product [listed in Annex XI]

Class 1.8. Other products listed in Annex I to the Treaty (spices, etc.)
3.2.   Description of the product to which the name in (1) applies


                  ‘Vinagre de Montilla-Moriles’ is wine vinegar obtained by the acetous fermentation of certified ‘Montilla-Moriles’ PDO wine or, where appropriate, vinegar from wine vinegar obtained by the acetous fermentation of certified ‘Montilla-Moriles’ PDO wine, with the addition of some of the raw materials set out in Section B.2, which may be followed by ageing.’
               
The following types of ‘Vinagre de Montilla-Moriles’ are produced:






—


Vinagre de Montilla-Moriles, dry vinegar covered by this PDO.










—


Vinagre de Montilla-Moriles al Pedro Ximénez. The products permitted for the Pedro Ximénez variety are added to the vinegar covered by this PDO during the process.










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Vinagre de Montilla-Moriles al Moscatel. The products permitted for the Moscatel variety are added to the vinegar covered by this PDO during the process.





                  ‘Vinagre de Montilla-Moriles’ vinegars may be aged by one of the methods set out in Section E.2 of the product specification. Depending on the ageing period, we can distinguish between:






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                        ‘Crianza’: aged in wood for at least six months.










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                        ‘Reserva’: aged in wood for at least two years.





                  ‘Gran Reserva’: aged in wood for at least ten years.
The protected vinegars have the following analytical characteristics:






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The residual alcohol content must not exceed 3 % by volume, except in the case of Pedro Ximénez and Moscatel vinegars, in which it must not exceed 4 % by volume.










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Minimum total acetic acid content: 60 g/l.










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The soluble dry extract must be at least 1,30 g/l and percentage point of acetic acid.










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The acetoin content must not be less than 80mg/l.










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For Pedro Ximénez and Moscatel sweet vinegars, the reducing sugar content must be at least 60 g/l.




The protected vinegars have the following organoleptic characteristics:






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Vinagre de Montilla-Moriles vinegar.




·Appearance: bright, golden to mahogany in colour.
Aroma: balanced acetic acid and ethyl acetate aromas.
Taste: balanced acidity.






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Vinagre al Pedro Ximénez vinegars.




·Appearance: bright, mahogany to jet with dense tears.
Aroma: aromas of raisined fruit reminiscent of the Pedro Ximénez wine from which they originate. balanced acetic acid and ethyl acetate aromas.
Taste: discernible density and long finish.






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Vinagre al Moscatel vinegars.




Appearance: bright, amber to mahogany in colour.
Aroma: aromas of raisined fruit reminiscent of the Moscatel wine from which they originate. balanced acetic acid and ethyl acetate aromas.
Taste: discernible density and long finish.
Depending on the duration of the ageing the vinegar has undergone, the aroma of ageing matches the ageing period.
3.3.   Feed (for products of animal origin only) and raw materials (for processed products only)


                  ‘Vinagre de Montilla-Moriles’ vinegars are obtained exclusively from certified ‘Montilla-Moriles’ PDO wines, with or without the addition of the following products:






(a)


Wine covered by the ‘Montilla-Moriles’ PDO.










(b)


Fresh grape must.










(c)


Must from raisined grapes.










(d)


Fresh grape must with fermentation arrested by adding alcohol.










(e)


Raisined grape must with fermentation arrested by adding alcohol.




Or the reduction of any of these by applying heat.
Raw materials (b) to (e) must come from the Pedro Ximénez or Moscatel grape varieties.
3.4.   Specific steps in production that must take place in the identified geographical area

The production of the wine and the must and the acetification and maturing of the vinegar are carried out in the defined geographical area.
Acetification involves the transformation of the alcoholic content of the wine into acetic acid through the action of acetic acid bacteria. Two methods are used to produce ‘Vinagre de Montilla-Moriles’ vinegars:






1.


in ‘Bodegas de Elaboración de Vinagre’ (vinegar-production cellars) using industrial production methods or submerged fermentation;










2.


in ‘Bodegas de envejecimiento y crianza de vinagre’ (vinegar-ageing and maturing cellars) using the traditional method or surface fermentation.




3.5.   Specific rules concerning slicing, grating, packaging, etc. of the product to which the registered name refers

The bottling of vinegars covered by the ‘Vinagre de Montilla-Moriles’ PDO must take place exclusively in cellars entered in the register held by the Regulatory Board or included in the corresponding list of packers of protected products or, failing this, in installations that have been authorised by the Regulatory Board. Vinegar may be placed into circulation and sold solely by registered producers in containers made of glass or other materials that do not affect its quality or reputation.
The vinegar may be made available to the final consumer only in glass or ceramic packaging or packaging made of other inert materials for food use that do not modify the physico-chemical and organoleptic characteristics of the product.
3.6.   Specific rules concerning labelling of the product to which the registered name refers

Labels must bear the words ‘Vinagre de Montilla-Moriles’ and specify the type of vinegar concerned.
All the packaging used to market the vinegar must have quality seals or numbered seals issued by the Regulatory Board or, where appropriate, numbered labels or secondary labels, provided that the mechanism concerned cannot be used again once broken.
The use of any term that could damage the reputation and quality image of the Protected Designation of Origin is expressly prohibited, as is the use of any terms intended to extol the wine’s qualities that could, explicitly or implicitly, undermine the reputation of other protected vinegars.
The term ‘Vinagre de vino ...’, followed by the type of wine covered by the ‘Montilla-Moriles’ PDO, using the same wording as in the product specification, is permitted on the labelling of vinegars produced entirely from this type of wine.
The term ‘Vinagre al ...’ followed by the type of wine covered by the ‘Montilla-Moriles’ PDO, using the same wording as in the specification, is permitted on the labelling of vinegars to which a quantity of this type of wine has been added during the production process.
The term dulce (sweet) or balsámico (balsamic) may be used on the labelling of vinegars containing more than 150 g/l of reducing substances.
The word joven (young) may be used in the case of ‘Vinagre de Montilla-Moriles’ vinegars that have not been aged.
4.   Concise definition of the geographical area

The PDO’s geographical area includes the whole of the following municipalities: Montilla, Moriles, Doña Mencía, Montalbán, Monturque, Puente Genil and Nueva Carteya, and part of the following municipalities: Aguilar de la Frontera, Baena, Cabra, Castro del Río, Espejo, Fernán Núñez, La Rambla, Lucena, Montemayor, Cordoba and Santaella. The geographical area of the PDO is the same as the ‘Montilla-Moriles’ PDO ageing area.
5.   Link with the geographical area

5.1.   Specificity of the geographical area

1.   The raw material

                     ‘Vinagre de Montilla-Moriles’ PDO vinegars are produced exclusively from certified ‘Montilla-Moriles’ PDO wines and musts. These wines have an alcoholic content of at least 15 % vol.
The vinegar is matured in American oak containers known locally as botas, which have previously been seasoned with ‘Montilla-Moriles’ PDO wines. The fortified wines they have contained over many years have impregnated the containers with their characteristics. New containers are never used.
2.   Human factors
Wine vinegar has traditionally been produced as a by-product in the ‘Montilla-Moriles’ area and aged using the same maturing systems, which requires the expertise and knowledge of the maturing of fortified wines acquired by the area's winemakers and handed down from generation to generation.
3.   The cellars
The ageing cellars are located in open areas on high ground and their orientation ensures the minimum hours of sunlight necessary and maximum humidity. This design creates a perfect micro-climate at floor level in the cellars due to a combination of several elements such as gabled roofs; walls that are almost one metre thick to provide insulation; very high ceilings supported by pillars and arches and high windows that prevent direct light from falling on the oak barrels.
5.2.   Specificity of the product

The specific characteristic of ‘Vinagre de Montilla-Moriles’ is its colour, ranging from golden to jet; its aromatic complexity, combining notes of wine and wood with alcohol highlights, and a very long finish. It contains very high levels of acetoin and a significant concentration of soluble dry extract and ash.
5.3.   Causal link between the geographical area and the quality or characteristics of the product (for PDO) or a specific quality, the reputation or other characteristic of the product (for PGI)

The alcoholic content of 15 % vol. or more of the wine used as the raw material provides typical wine and alcohol notes.
The traditional ageing systems, known as criaderas y solera (young and older) or añada (vintage), create decisive differences in the aromatic complexity of the protected vinegars, which are manifested in their analytical and organoleptic properties, such as high acetoin, and higher alcohol and ester contents.
The temperatures in the ‘Vinagre de Montilla-Moriles’ PDO cellars allow slow oxidation of the components of the vinegar. The relative humidity affects the evaporation of the different components through the wood, mainly water, alcohol and acetic acid, and favours the concentration of the various components of the vinegar.
Since the containers are never new, components are transferred from the wood fairly slowly, the transfer of tannins is reduced and vanilla aromas are more subtle. In addition, because they have for years contained wines, the pores of the containers have become slightly clogged up, making oxidative ageing slower and reducing the loss of aromas.
Tannins, quercitrin, hemicellulose and lignin pass from the wood to the vinegar, strengthening its long finish, modifying its dry extract and its acidity and darkening its colour, producing the tones that characterise the product and imparting aromas characteristic of the wood. Various chemical compounds in the vinegar oxidise slowly, their rate of reaction depending on the porosity of the wood.
The esterification and combination of various chemical compounds are promoted; acetoin levels are very high, especially in vinegars aged using the ‘criaderas y solera’ system and the formation of aromatic compounds is favoured, particularly ethyl acetate, the higher alcohols and their derivatives, aldehydes, esters and ethers.
Certain components, in particular water, evaporate, resulting in a significant concentration of certain components, such as: ash, amino acids, acetic acid, etc. This concentration is particularly significant in sweet vinegars; therefore the ash and dry extract contents are much higher than in dry vinegars.

Reference to publication of the specification

https://www.juntadeandalucia.es/sites/default/files/inline-files/2023/04/Pliego_vinagre_Montilla_modificado.pdf


(1)  
            OJ L 179, 19.6.2014, p. 17.


ELI: http://data.europa.eu/eli/C/2024/1171/oj
ISSN 1977-091X (electronic edition)