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: 2024-02-16
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_202401620EN.000101.fmx.xml












Official Journal of the European Union


EN
Series C













C/2024/1620


16.2.2024






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/2024/1620)

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


                     ‘León’
                  


PDO-ES-A0882-AM04


Date of communication: 15 November 2023
                  


DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

1.   Adaptation of analytical characteristics for aged white and rosé wines

Description:
The physico-chemical and organoleptic parameters of aged white and rosé wines have been specified, distinguishing them from unaged wines.
This amendment concerns points 2(a) and (b) ‘Analytical characteristics of the product’ of the product specification and point 4 of the single document.
Type of amendment: STANDARD (amendment concerns the single document). This amendment does not fall into any of the categories provided for in Article 105(2) of Regulation (EU) No 1308/2013 (Single CMO Regulation). Finally, the characteristics and profile described in the link remain the same, and are a consequence of the interaction between natural and human factors.
Reason:
The product specification allowed for the production of aged white and rosé wines, but this type of production was not correctly aligned with the assessment of physico-chemical parameters, given that the ageing process may affect certain parameters such as volatile acidity.
In this case, the evolution of volatile acidity defined for aged red wines is the same as in the production of aged white and rosé wines.
2.   Inclusion of new types of wine: semi-sweet and sweet in Category 1 – Wine

Description:
In view of market demand and the production carried out in wineries located within the geographical area of the León designation of origin, the production of sweet and semi-sweet wines needs to be included among the wines covered by the León designation of origin.
It is also necessary to establish their basic physical, chemical and organoleptic characteristics, according to the requirements of Commission Implementing Regulation (EU) 2019/34 of 17 October 2018 laying down detailed rules for the application of Regulation (EU) No 1308/2013 of the European Parliament and of the Council. The oenological practices also need to be adapted to take account of the new production of sweet and semi-sweet wines.
This amendment concerns point 2(a) and (b), point 3(b) and point 8(b.3) of the product specification and points 4 and 5.1 of the single document.
Type of amendment: STANDARD (amendment concerns the single document). As stated in the previous description, these changes do not alter the essential characteristics of León PDO wine resulting from the confluence of natural and human factors. The wines retain the specific character of wines from the area, given that they are produced using the same authorised varieties, but it is modified by the higher sugar content. This does not affect the link since these wines are already being widely produced in the area covered by the PDO in response to new market demand. We therefore consider that this amendment does not fall into any of the categories provided for in Article 105(2) of Regulation (EU) No 1308/2013 (Single CMO Regulation).
Reason:
These wines were already being produced by registered wineries in the area using grapes of authorised varieties grown in vineyards covered by the PDO. However, they could not be marketed under the León designation of origin because they were not included in the product specification.
These wines have been analysed to verify that they comply with the physico-chemical and organoleptic quality parameters associated with the wines covered by the León PDO. The wines retain the characteristics associated with the authorised varieties, including in particular Prieto Picudo and Albarín, thereby retaining the specific character of the wines of the León PDO but modified by the higher sugar content.
This new production falls within the same category ‘Wine’ in accordance with the wine categories laid down in Part II of Annex VII to Regulation (EC) No 1308/2013. This new production is in line with existing legislation and market demand.
3.   Inclusion of a new red grape variety for the production of wines covered by the León designation of origin: Negro Saurí variety

Description:
Negro Saurí has been included as an authorised red variety. It is a native, minority variety present in the geographical area of the León designation of origin.
The amendment concern points 3(c) ‘Restrictions on wine-making’ and 6 ‘Grape varieties’ of the product specification and points 5.1 and 7 of the single document.
Type of amendment: STANDARD (amendment concerns the single document). This amendment does not fall into any of the categories provided for in Article 105(2) of Regulation (EU) No 1308/2013 (Single CMO Regulation). Finally, the characteristics and profile described in the link remain the same, and are a consequence of the interaction between natural and human factors.
Reason:
One of the aims of the designation of origin is to encourage the transformation of old vineyards while maintaining native varieties in order to avoid the loss of genetic diversity. A broad genetic base is not only essential for vineyards to survive in the face of new pests, diseases and soil and climate restrictions, but also helps to differentiate the wines and give them specific characteristics for the purpose of experimenting and innovating in terms of quality.
Negro Saurí is considered a minority variety within the León designation of origin, and is identified as a synonym of the Merenzao variety. It is characterised by mid-season budbreak, early ripening and moderate yield, with less colour than other red varieties. It is susceptible to powdery mildew and also to Botrytis. This is because of the compactness of the bunches, which tend to be medium to small in size with the medium to large berries and good yield. It is delicate, and susceptible to diseases. It ripens irregularly and rapidly, which requires maximum attention at the end of the harvest. However, if ripened well, it is a very fine and elegant grape.
Various studies have been carried out which support the Negro Saurí minority variety’s link to the geographical area of the León designation of origin and the suitability of its wines to the quality of the León designation of origin. It is therefore considered appropriate and necessary to include this variety as an authorised variety in León designation of origin’s product specification in order to maintain the heritage of our native vineyards.
4.   Ageing conditions

Description:
The requirement concerning the age of the oak barrels and the obligation to count ageing from 1 November of the harvest year have been removed. It is also appropriate to clarify that rosé and white wines may also use the terms ‘Crianza’, ‘Reserva’ and ‘Gran Reserva’.
This amendment concerns points 3(b.3) and 8(b.3) of the product specification and point 5.1 of the single document.
Type of amendment: STANDARD (amendment concerns the single document). Only the ageing conditions in the product specification have been amended in accordance with the legislation in force. The amendment does not fall into any of the categories provided for in Article 105(2) of Regulation (EU) No 1308/2013 (Single CMO Regulation).
Reason:
Neither requirement is a direct condition for the quality of the wines produced in the León designation of origin.
As regards traditional terms concerning ageing, on the labelling of white and rosé wines it is possible to apply Article 112(b) of Regulation (EU) No 1308/2013, provided that the wines comply with the minimum ageing periods laid down.
5.   Update to the legal framework

Description:
Under the heading ‘Legal framework’, the reference to a regulation that has already been repealed has been changed and replaced by the one in force.
This amendment concerns point 8(a) of the product specification but does not affect the single document.
Type of amendment: STANDARD (amendment does not concern the single document). The amendment does not fall into any of the categories provided for in Article 105(2) of Regulation (EU) No 1308/2013 (Single CMO Regulation).
Reason:
The opportunity has been taken to update the legislative references.
6.   Update to the section on checks

Description:
The Regulatory Board for the León designation of origin has been introduced as a delegated control body.
This amendment concerns point 9(a) of the product specification but does not affect the single document.
Type of amendment: STANDARD (amendment does not concern the single document). Only the body responsible for verifying compliance with the product specification has changed in accordance with the legislation in force. The amendment does not fall into any of the categories provided for in Article 105(2) of Regulation (EU) No 1308/2013 (Single CMO Regulation).
Reason:
The Regulatory Board for the León designation of origin has obtained ISO/IEC 17065:2012 standard accreditation. Following this accreditation, the Instituto Tecnológico Agrario de Castilla y León [Castile and Leon Institute of Agricultural Technology] has delegated tasks pertaining to conformity checks to the Regulatory Board in accordance with Article 116a of Regulation (EU) No 1308/2013.
SINGLE DOCUMENT
1.   Name of the product

León
2.   Geographical indication type

PDO – Protected designation of origin
3.   Categories of grapevine product







1.


Wine




4.   Description of the wine(s)

1.   WINE – Aged and unaged white wines
CONCISE TEXTUAL DESCRIPTION
The white wines made from the Albarín Blanco, Verdejo and Godello grape varieties are very well balanced in terms of taste and aroma, and are fresh and complex.






*


Minimum total alcoholic strength: 10,5 % vol.










*


Maximum volatile acidity in aged white wine: 0,7 grams per litre up to 10 % vol., plus 0,06 grams per litre for each percentage point over 10 % vol.










General analytical characteristics




Maximum total alcoholic strength (in % volume)


 




Minimum actual alcoholic strength (in % volume)


10,5




Minimum total acidity


4,3 grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


11,67




Maximum total sulphur dioxide (in milligrams per litre)


160




2.   WINE – Aged and unaged rosé wines
CONCISE TEXTUAL DESCRIPTION
The Prieto Picudo rosé wines are very aromatic, fresh (high natural acidity), and have considerable body and structure in the mouth (balance between alcohol and acidity).






*


Minimum total alcoholic strength: 11 % vol.










*


Maximum volatile acidity in aged rosé wine: 0,7 grams per litre up to 10 % vol., plus 0,06 grams per litre for each percentage point over 10 % vol.










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)


11,67




Maximum total sulphur dioxide (in milligrams per litre)


160




3.   WINE – Red wines
CONCISE TEXTUAL DESCRIPTION
Marked intensity of colour, aromatic (red and black fruits), meaty and full-bodied, slightly astringent and long.






*


Minimum total alcoholic strength: 11,5 % vol.










General analytical characteristics




Maximum total alcoholic strength (in % volume)


 




Minimum actual alcoholic strength (in % volume)


11,5




Minimum total acidity


4,3 grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


11,67




Maximum total sulphur dioxide (in milligrams per litre)


150




4.   WINE – Aged red wines
CONCISE TEXTUAL DESCRIPTION
These wines retain the characteristics of the grape variety (Prieto Picudo), but have more complexity, are less astringent, and are balanced, tannic and have a long finish.






*


Minimum total alcoholic strength: 12 % vol.










*


The upper limit for acetic acid is calculated as follows: 0,7 grams per litre up to 10 % vol., plus 0,06 grams per litre for each percentage point over 10 % vol.










General analytical characteristics




Maximum total alcoholic strength (in % volume)


 




Minimum actual alcoholic strength (in % volume)


12




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)


150




5.   WINES – Semi-sweet wines – whites, rosés and reds
CONCISE TEXTUAL DESCRIPTION
The semi-sweet wines are very aromatic, fresh (high natural acidity), and balanced in terms of alcoholic strength, acidity and residual sugar content.






*


Minimum total alcoholic strength: 9 % vol.










*


Total sugars expressed in grams of glucose + fructose per litre: between 18 and 45 g/l










General analytical characteristics




Maximum total alcoholic strength (in % volume)


 




Minimum actual alcoholic strength (in % volume)


9




Minimum total acidity


3,5 grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


13,33




Maximum total sulphur dioxide (in milligrams per litre)


200




6.   WINES – Sweet wines – whites, rosés and reds
CONCISE TEXTUAL DESCRIPTION
The sweet wines are very aromatic, fresh (high natural acidity), and balanced in terms of alcoholic strength, acidity and residual sugar content.






*


Minimum total alcoholic strength: 9 % vol.










*


Total sugars expressed in grams of glucose + fructose per litre: > 45 g/l










General analytical characteristics




Maximum total alcoholic strength (in % volume)


 




Minimum actual alcoholic strength (in % volume)


9




Minimum total acidity


3,5 grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


13,33




Maximum total sulphur dioxide (in milligrams per litre)


200




5.   Wine-making practices

5.1.   Specific oenological practices

Specific oenological practice






—


Minimum potential alcoholic strength of the grape: 11,5 % (red), 10,5 % (white).










—


Maximum yield: 74 litres per 100 kilograms of grapes.










—


For wines intending to use the term ‘CRIANZA’, ‘RESERVA’ or ‘GRAN RESERVA’.










—


Sweet and semi-sweet wines are made by retaining some of the natural sugars in the grapes through interrupting alcoholic fermentation, using a method authorised by the legislation in force.




Relevant restriction on making the wines






—


White wine must be made from the white grape varieties Verdejo, Albarín Blanco and Godello.










—


In rosé wines, at least 60 % of the grapes used must be from the main red varieties Prieto Picudo, Mencía and/or Negro Saurí. The authorised red varieties Tempranillo and Garnacha and/or white varieties may be used for the remaining 40 %.










—


In red wines, at least 60 % of the grapes used must be from the main red varieties Prieto Picudo and/or Mencía and/or Negro Saurí. The remaining 40 % may be shared among the other red grape varieties described above.




Cultivation method






1.


The vine density for both red and white varieties must be between 1 100 and 4 000 vines per hectare, for both goblet-trained and trellised vines. For these systems and their variants, there is an upper limit of 40 000 fruitful buds per hectare.




5.2.   Maximum yields







1.


Gobelet-trained white varieties

                           7 000 kilograms of grapes per hectare
51,80 hectolitres per hectare










2.


Trellised white varieties

                           10 000 kilograms of grapes per hectare
74 hectolitres per hectare










3.


Gobelet-trained red varieties

                           6 000 kilograms of grapes per hectare
44,44 hectolitres per hectare










4.


Trellised red varieties

                           8 000 kilograms of grapes per hectare
59,20 hectolitres per hectare




6.   Demarcated geographical area







—


Province of León:
Algadefe, Alija del Infantado, Antigua (La), Ardón, Armunia (district within a municipality), Bañeza (La), Bercianos del Páramo, Bercianos del Real Camino, Burgo Ranero (El), Cabreros del Río, Calzada del Coto, Campazas, Campo de Villavidel, Castilfalé, Castrocalbón, Castrotierra de Valmadrigal, Cebrones del Río, Cimanes de la Vega, Corbillos de los Oteros, Cubillas de los Oteros, Chozas de Abajo, Fresno de la Vega, Fuentes de Carvajal, Gordaliza del Pino, Gordoncillo, Grajal de Campos, Gusendos de los Oteros, Izagre, Joarilla de las Matas, Laguna de Negrillos, Matadeón de los Oteros, Matanza, Onzonilla, Pajares de los Oteros, Palacios de la Valduerna, Pobladura de Pelayo García, Pozuelo del Páramo, Quintana del Marco, Quintana y Congosto, Riego de la Vega, Roperuelos del Páramo, Sahagún, San Adrián del Valle, San Esteban de Nogales, San Millán de los Caballeros, Santa Cristina de Valmadrigal, Santa Elena de Jamuz, Santa María del Monte Cea, Santas Martas, Santovenia de la Valdoncina, Toral de los Guzmanes, Valdemora, Valderas, Valdevimbre, Valencia de Don Juan, Valverde Enrique, Vallecillo, Vega de Infanzones, Villabraz, Villademor de la Vega, Villamandos, Villamañán, Villamontán de la Valduerna, Villamoratiel de las Matas, Villanueva de las Manzanas, Villaornate y Castro, Villaquejida, Villaturiel and Zotes del Páramo.










—


In the Province of Valladolid:
Becilla de Valderaduey, Bustillo de Chaves, Cabezón de Valderaduey, Castrobol, Castroponce, Cuenca de Campos, Mayorga, Melgar de Abajo, Melgar de Arriba, Monasterio de Vega, Quintanilla del Molar, Roales de Campos, Saelices de Mayorga, Santervas de Campos, Unión de Campos (La), Valdunquillo, Villacid de Campos, Villagómez la Nueva and Villalba de la Loma.




7.   Wine grape variety(ies)

ALBARÍN BLANCO
GARNACHA TINTA
GODELLO
MENCÍA
MERENZAO – NEGRO SAURÍ
PRIETO PICUDO
TEMPRANILLO
VERDEJO
8.   Description of the link(s)

WINE






1.


When we talk about wines made from the Prieto Picudo variety, we always highlight the freshness of the rosé wines and the quality of the red wines. Both of these attributes are the result of the organoleptic characteristics of the grapes, which in turn result from the climate conditions in the area, the soil characteristics and the influence of human factors.










2.


In describing the climate of the area, we have commented on several aspects that should be highlighted in order to understand why the Prieto Picudo, which is the basis of ‘León’ PDO wines, is different and unique:






—


The high levels of light that the leaves and grapes are exposed to during the summer facilitates the plant’s photosynthesis activities, encouraging the accumulation of sugars and also polyphenols, which are later responsible for the very intense and warm colours visible in our rosé and red wines.










—


The differences between daytime and night-time temperatures during the summer (temperatures can be scorching during the day, but are considerably lower at night) allow the plant to perform cellular respiration processes that promote the development of the natural acidity that is so characteristic of the grapes. This achieves acidity values of around 5,5 g/l of tartaric acid in must, which results in the freshness that is so typical of the rosé wines.
These differences in temperature also encourage the proper development and accumulation of polyphenols in the grapes, due to the long hours of daylight that our vineyards enjoy in the summer.










—


It should also be noted that the Prieto Picudo variety is characterised by the high aromatic intensity of the resulting wines. For the wines to have these aromatic characteristics, the terpenes responsible for these aromas must properly accumulate in the skin of the grapes. The high temperatures reached during the summer periods play a key role in this.










—


These high summer temperatures, combined with the high levels of sunlight during this period, encourage photosynthesis and allow sugar to accumulate in the grapes, which results in high alcoholic strengths. This factor, together with the variety’s high natural acidity values, allows the winegrowers and producers included in our Designation to produce young and fresh red wines as well as red wines with longer ageing times.










—


The autumn periods in our area are mild and somewhat rainy, which is essential for the grapes to finishing ripening properly. This successful completion of the ripening process can be seen in the balance between alcoholic strength, acidity and polyphenols.










—


In order to combat the irregular production of the Prieto Picudo variety, the product specification already states that winegrowers use the well-known ‘long’ or cane pruning technique in order to promote and regulate the production of this variety more effectively and achieve high-quality products.










—


The various types of soils described above are all characterised by low organic matter content. This factor is decisive when it comes to obtaining high-quality products, for both red and white varieties. White wines in particular have a strong aromatic expression due to the fact that the soils in which they grow are particularly light, with low levels of organic matter and clay, excellent internal drainage conditions, acceptable water retention capacity, ease of aeration and root penetration, low mineral salt content, good depth and adequate limestone content. These conditions are all essential for the production of high-quality white wines.










—


Finally, the production of rosé wines using the ‘madreo’ technique, in which whole bunches of grapes are added to the wine during fermentation, should be highlighted once more. This technique is only used in our region, and many wineries, as well as producing classic rosé wines, always set aside a few litres of must to be used in the ‘madreo’ production technique.








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:
The winemaking process includes bottling and refinement, and thus the organoleptic, physical and chemical characteristics described in this product specification can only be guaranteed if all of the wine-handling operations take place in the production area. Consequently, and with a view to ensuring quality and providing assurance as to origin and control, bottling must take place in the bottling facilities of wineries located in the production area defined in the product specification, given that the bottling of wines covered by the ‘León’ PDO is one of the critical factors in guaranteeing the characteristics acquired during the production and ageing process, as set out in the product specification.
Legal framework:
In national legislation
Type of further condition:
Additional provisions relating to labelling
Description of the condition:






—


The traditional term Denominación de Origen (‘Designation of Origin’) may be used on the labelling instead of Denominación de Origen Protegida (‘Protected Designation of Origin’).










—


The vintage year must be indicated on the label, even if the wines have not been aged.










—


The wines may be labelled with the traditional terms ‘crianza’, ‘reserva’ and ‘gran reserva’ on their labelling, provided they comply with the conditions laid down in the legislation in force.










—


The name of a geographical unit smaller than those listed in section 4 of this product specification (municipalities) may be used along with the term ‘Vino de Pueblo’ (town wine), as long as 85 % of the grapes used to make the protected wine have been sourced from parcels located within the relevant municipality.





Link to the product specification

www.itacyl.es/documents/20143/342640/PCC+DOP+LEON_MOD+2023.docx/35df7b64-2575-325e-4904-168ce8f12a40


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


ELI: http://data.europa.eu/eli/C/2024/1620/oj
ISSN 1977-091X (electronic edition)