Publication of an application for amendment of a specification for a name in the wine sector referred to in Article 105 of Regulation (EU) No 1308/2013 of the European Parliament and of the Council
Date: 2024-02-26
Institutions: Directorate-General for Agriculture and Rural Development, European Commission
Subjects: Azores, Portugal, consumer information, designation of origin, fortified wine, labelling, product designation, quality control of agricultural products, sparkling wine, wine of superior quality








C_202401740EN.000101.fmx.xml












Official Journal of the European Union


EN
Series C













C/2024/1740


26.2.2024






Publication of an application for amendment of a specification for a name in the wine sector referred to in Article 105 of Regulation (EU) No 1308/2013 of the European Parliament and of the Council
(C/2024/1740)

This publication confers the right to oppose the application pursuant to Article 98 of Regulation (EU) No 1308/2013 of the European Parliament and of the Council (1) within two months from the date of this publication.
REQUEST FOR AMENDMENT TO THE PRODUCT SPECIFICATION


                     ‘Biscoitos’
                  


PDO-PT-A1444-AM01


Date of application: 19.3.2017
                  

1.   Rules applicable to the amendment

Article 105 of Regulation (EU) No 1308/2013 – Non-minor modification
2.   Description and reasons for amendment

2.1.   Information concerning the applicant

Description: Update to the information concerning the applicant.
Reasons: The information concerning the applicant is out of date and therefore needs updating. This amendment is necessary to bring the single document and the product specification into line with the rules in force, while also being intended to improve and clarify the information provided previously.
Points amended in the single document: ‘Other information’ – Applicant details.
Points amended in the product specification: ‘Other information’ – Applicant details.
2.2.   Information concerning the interested parties

Description: Removal of the information concerning the interested parties.
Reasons: As the meaning of ‘the interested parties’ was interpreted incorrectly, the applicant’s details were entered in this field by mistake. This information has therefore been removed. This amendment is necessary to bring the single document and the product specification into line with the rules in force, while also being intended to improve and clarify the information provided previously.
Points amended in the single document: ‘Other information’ – Interested parties.
Points amended in the product specification: ‘Other information’ – Interested parties.
2.3.   Information concerning the monitoring bodies

Description: Update to the information concerning the monitoring bodies.
Reasons: The information concerning the monitoring bodies is out of date and therefore needs updating. This amendment is necessary to bring the single document and the product specification into line with the rules in force, while also being intended to improve and clarify the information provided previously.
Points amended in the single document: ‘Other information’ – Details of the monitoring bodies.
Points amended in the product specification: ‘Other information’ – Information about the monitoring bodies.
2.4.   Information concerning the competent monitoring authorities

Description: Update to the information concerning the competent monitoring authorities.
Reasons: The information concerning the competent monitoring authorities is out of date and therefore needs updating. This amendment is necessary to bring the single document and the product specification into line with the rules in force, while also being intended to improve and clarify the information provided previously.
Points amended in the single document: ‘Other information’ – Details of the competent monitoring authorities.
Points amended in the product specification: ‘Other information’ – Information about the competent monitoring authorities.
2.5.   Product category – addition of a new category of grapevine product

Description: The category ‘Wine’ has been added.
Reasons: This amendment serves to increase the economic value of a product that already exists in the region, by recognising it under the PDO.
This type of wine is already being made by producers following the region’s traditional practices, and is noted for its quality and distinctiveness. Thus, including it under the ‘Biscoitos’ PDO recognises its importance and quality, and the added value for its producers.
Points amended in the single document: ‘Categories of grapevine product’, ‘Description of the wines’, ‘Specific oenological practices’, ‘Link with the geographical area’ and ‘Further conditions’.
Points amended in the product specification: ‘Categories of grapevine product’, ‘Description of the wines’, ‘Specific oenological practices’, ‘Link with the geographical area’ and ‘Further conditions’.
2.6.   Product category – addition of a new category of grapevine product

Description: The category ‘Sparkling wine’ has been added.
Reasons: This amendment serves to increase the economic value of a product that already exists in the region, by recognising it under the PDO.
This type of wine is already being made by producers following the region’s traditional practices, and is noted for its quality and distinctiveness. Thus, including it under the ‘Biscoitos’ PDO recognises its importance and quality, and the added value for its producers.
Points amended in the single document: ‘Categories of grapevine product’, ‘Description of the wines’, ‘Specific oenological practices’, ‘Link with the geographical area’ and ‘Further conditions’.
Points amended in the product specification: ‘Categories of grapevine product’, ‘Description of the wines’, ‘Specific oenological practices’, ‘Link with the geographical area’ and ‘Further conditions’.
2.7.   Product category – addition of a new category of grapevine product

Description: The category ‘Wine of overripe grapes’ has been added.
Reasons: This amendment serves to increase the economic value of a product that already exists in the region, by recognising it under the PDO.
This type of wine is already being made by producers following the region’s traditional practices, and is noted for its quality and distinctiveness. Thus, including it under the ‘Biscoitos’ PDO recognises its importance and quality, and the added value for its producers.
Points amended in the single document: ‘Categories of grapevine product’, ‘Description of the wines’, ‘Specific oenological practices’, ‘Link with the geographical area’ and ‘Further conditions’.
Points amended in the product specification: ‘Categories of grapevine product’, ‘Description of the wines’, ‘Specific oenological practices’, ‘Link with the geographical area’ and ‘Further conditions’.
2.8.   Description of the wines – category ‘Liqueur wine’
                           

Description: The description of the liqueur wines has been improved and amended.
Reasons: As the previous description of the wines was found to be generic and vague, it should be amended to set out the characteristics associated with ‘Biscoitos’ PDO wines. This amendment is necessary to bring the single document and the product specification into line with the rules in force.
Points amended in the single document: ‘Description of the wines’ – category ‘Liqueur wines’.
Points amended in the product specification: ‘Description of the wines’ – category ‘Liqueur wines’.
2.9.   Wine-making practices – maximum yields

Description: Removal of the exception.
Reasons: A clear and objective requirement has been established for this parameter, thereby guaranteeing the uniformity and predictability of the production conditions.
Points amended in the single document: ‘Wine-making practices’.
Points amended in the product specification: ‘Wine-making practices’.
2.10.   Wine-making practices – oenological practices – all categories

Description: Inclusion of a wine-making restriction applicable to all product categories: 85 % of the total volume of must has to originate from the main grape varieties, while the remainder may originate from secondary varieties.
Reasons: Establishing a limited list of grape varieties that are essential for guaranteeing the authenticity and distinctive character of ‘Biscoitos’ PDO wines has led to a minimum percentage being defined for the total volume of must that has to originate from those main varieties. Nevertheless, as the secondary varieties are also among the traditional varieties cultivated in the geographical area, allowing them to be used to a limited extent does not undermine the distinctive character of ‘Biscoitos’ PDO wines.
Points amended in the single document: ‘Wine-making practices’ – Wine-making restriction.
Points amended in the product specification: ‘Wine-making practices’ – Wine-making restriction.
2.11.   Main grape varieties – modification/alignment of the list of varieties

Description: Alignment of the grape varieties with the new national list. Removal of the Fernão-Pires, Generosa, Malvasia and Sercial varieties. Varieties that have become secondary varieties: Malvasia Fina (Boal) and Galego Dourado.
Reasons: The list of grape varieties that may be used to produce wines in the Biscoitos region should be updated and aligned with the new legal framework constituted by the national list of varieties suitable for winegrowing in Portugal.
The restriction on the varieties that may be used has arisen from the establishment of a limited list of varieties that are essential for guaranteeing the authenticity and distinctive character of ‘Biscoitos’ PDO wines. This process has also resulted in one variety that was previously considered a main variety being moved to the list of secondary varieties.
Points amended in the single document: ‘Main grape varieties’.
Points amended in the product specification: ‘Main grape varieties’.
2.12.   Inclusion of secondary grape varieties

Description: Two secondary varieties have been established, namely Malvasia Fina (Boal) and Galego Dourado, which have been removed from the list of main varieties.
Reasons: As these varieties are among the traditional varieties cultivated in the geographical area, including them as secondary varieties does not undermine the distinctive character of ‘Biscoitos’ PDO wines.
Points amended in the single document: The single document is not affected.
Points amended in the product specification: ‘Secondary grape varieties’.
2.13.   Link with the geographical area – all categories

Description: The description of the link with the geographical area has been improved and amended.
Reasons: As the previous description of the link with the geographical area was found to be generic and vague, and the link should also be described for the new product categories, the contents of this point have been revised and all the product categories included. Thus, the content has been made more accurate, taking account of the fact that the link with the geographical area covers all categories.
Points amended in the single document: ‘Link with the geographical area’.
Points amended in the product specification: ‘Link with the geographical area’.
SINGLE DOCUMENT
1.   Name of product

Biscoitos
2.   Geographical indication type

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







1.


Wine










3.


Liqueur wine










4.


Sparkling wine










16.


Wine of overripe grapes




4.   Description of the wine(s)

1.   Wines
The wines are pale to intense yellow in colour, with an aroma that combines citrus and marine notes with hints of tropical fruit. On the palate, they have a marked salinity and minerality, pronounced acidity, are moderately alcoholic, and leave a fresh aftertaste.
The other analytical characteristics are as laid down by the relevant legislation.






General analytical characteristics




Maximum total alcoholic strength (in % volume)


 




Minimum actual alcoholic strength (in % volume)


11 




Minimum total acidity


46,6  milliequivalents per litre




Maximum volatile acidity (in milliequivalents per litre)


18 




Maximum total sulphur dioxide (in milligrams per litre)


250 




2.   Liqueur Wines
The wines are amber to brown in colour, with golden glints. Full-bodied and well structured, the liqueur wines are usually dry or medium-dry – although they can also be medium-sweet or sweet.
Their bouquet is characterised by notes of stone fruits and may also include notes of honey, caramel and spices. Ageing in barrels may give rise to toasted and smoky aromas.
They have a rich taste, ranging from dry to medium-sweet, with palpable acidity and salinity. They are fruity wines (stone fruit), which may also have notes of dried fruit, honey, caramel and spices.
The other analytical characteristics are as laid down by the relevant legislation.






General analytical characteristics




Maximum total alcoholic strength (in % volume)


 




Minimum actual alcoholic strength (in % volume)


16 




Minimum total acidity


46,6  milliequivalents per litre




Maximum volatile acidity (in milliequivalents per litre)


30 




Maximum total sulphur dioxide (in milligrams per litre)


200 




3.   Sparkling Wines
The wines are pale to intense yellow in colour, with an aroma that combines citrus and marine notes with hints of tropical fruit. On the palate, they have a marked salinity and minerality, pronounced acidity, are moderately alcoholic, and leave a fresh aftertaste.
The other analytical characteristics are as laid down by the relevant legislation.






General analytical characteristics




Maximum total alcoholic strength (in % volume)


 




Minimum actual alcoholic strength (in % volume)


11,5 




Minimum total acidity


46,6  milliequivalents per litre




Maximum volatile acidity (in milliequivalents per litre)


18 




Maximum total sulphur dioxide (in milligrams per litre)


185 




4.   Wines of overripe grapes
These are wines with fruity aromas, of ripe fruit and stone fruit. In some years, they present notes of raisins.
Ageing produces notes of raisins and jam, with spice coming slightly to the fore.
In the mouth, they are dense, voluminous, fruity and spicy, with notes of caramel, aromatic herbs and salt, and a fresh finish.
The other analytical characteristics are as laid down by the relevant legislation.






General analytical characteristics




Maximum total alcoholic strength (in % volume)


 




Minimum actual alcoholic strength (in % volume)


12 




Minimum total acidity


46,6  milliequivalents per litre




Maximum volatile acidity (in milliequivalents per litre)


18 




Maximum total sulphur dioxide (in milligrams per litre)


250 




5.   Wine making practices

a.   Essential oenological practices

1.   Wines, sparkling wines, liqueur wines and wines of overripe grapes – vineyard management and soils
Cultivation methods
The grapes used to make wine products with the ‘Biscoitos’ PDO must come from vinhas estremes (vineyard parcels with a limited number of trees per hectare), where the vines are trained to grow close to the ground using the goblet or cordon systems.
Vines intended for making wine products with the ‘Biscoitos’ PDO must be growing or planted in non-humic lithic soils and lithosols lying on a consolidated substrate of basalts or similar rocks, andesites and trachytes, generally formed by recent lavas. These soils often occur in connection with rocky outcrops and sometimes contain stony material.
2.   Wines, sparkling wines, liqueur wines and wines of overripe grapes – traditional practices
Wine-making restriction
The legally authorised traditional oenological methods and practices must be followed when making ‘Biscoitos’ PDO wines.
3.   Wines – natural alcoholic strength by volume
Wine-making restriction
The musts used are required to have a minimum potential natural alcoholic strength by volume of 10 %.
4.   Sparkling wines – natural alcoholic strength by volume
Wine-making restriction
The musts used for the base wines of the sparkling wines are required to have a minimum potential natural alcoholic strength by volume of 9 %.
5.   Liqueur wines – natural alcoholic strength by volume
Wine-making restriction
The musts used for the liqueur wines are required to have a minimum potential natural alcoholic strength by volume of 12 %.
6.   Wines of overripe grapes – natural alcoholic strength by volume
Wine-making restriction
The musts used for the wines of overripe grapes are required to have a minimum potential natural alcoholic strength by volume of 15 %.
7.   Wines, sparkling wines, liqueur wines and wines of overripe grapes – varieties
Wine-making restriction
When making wines, sparkling wines, liqueur wines and wines of overripe grapes under the ‘Biscoitos’ PDO, 85 % of the total volume of must has to originate from the Arinto dos Açores/Terrantez da Terceira, Verdelho and Terrantez do Pico grape varieties.
The remainder of the total volume of must may originate from the Galego Dourado and Malvasia Fina/Boal varieties.
8.   Liqueur wines – ageing period
Wine-making restriction
Liqueur wines bearing the ‘Biscoitos’ PDO may only be bottled after a minimum ageing period of 36 months.
9.   Wines of overripe grapes – ageing period
Wine-making restriction
Wines of overripe grapes bearing the ‘Biscoitos’ PDO may only be bottled after a minimum ageing period of 36 months
b.   Maximum yields

Wines, sparkling wines, liqueur wines and wines of overripe grapes
70 hectolitres per hectare
6.   Demarcated geographical area

The geographical area of the ‘Biscoitos’ PDO comprises areas with an altitude of 100 m or less in the parish of Biscoitos in the municipality of Praia da Vitória.
7.   Main wine grapes variety(ies)

Arinto dos Açores - Terrantez da Terceira
Galego Dourado
Malvasia Fina - Boal, Bual
Terrantez do Pico
Verdelho
8.   Description of the link(s)


Wines, sparkling wines, liqueur wines and wines of overripe grapes

Details of the geographical area:






 


This information applies to wines, sparkling wines, liqueur wines and wines of overripe grapes.




Natural factors
The island of Terceira is one of the nine islands of the Azores. It owes its name to the fact that it was the third Azorean island to be discovered during the Portuguese sea voyages in the 15th century.
The north of the island is home to the parish of Biscoitos, a traditional winegrowing area in which the geographical area of the ‘Biscoitos’ PDO is located. The name Biscoitos derives from black basalt (known as ‘
                     biscoito
                     ’ in the Azores), by analogy with the hard, twice-baked bread that could withstand long sea voyages at the time of the discoveries.
Terceira has a temperate maritime climate, with mild temperatures ranging from 16 oC to 26 oC in summer. The influence of the Gulf Stream means that the sea temperature is also mild, averaging between 14 oC and 22 oC.
As a rule, there are around 3 to 4 hours of sunshine per day in winter, and around 6 to 8 hours in summer. The annual average relative humidity is approximately 79 %.
There is regular rainfall throughout the year, but it is generally stronger and more frequent in winter. In the wettest months (October to March), rainfall exceeds 100 mm per month.
The wind, which is caused by the collision of Atlantic air masses, is an important aspect of the climate, due to the humidity and salinity it brings.
The non-humic lithic soils and lithosols are of volcanic origin and lie on a consolidated substrate of basalts or similar rocks, andesites and trachytes, generally formed by recent lavas. These soils often occur in connection with rocky outcrops and contain stony material.
Human factors
The wine-growing tradition of Biscoitos dates back to the 15th and 16th centuries, when, in a herculean effort, the locals built a landscape with an identity around vines and wine.
The vines are planted in locations where they are naturally shielded from the influence of the sea or are protected by human intervention, which takes a distinctive form. In other words, in order to ensure protection from the Atlantic winds, the plots where the vines are planted (known as curraletas) are constructed by removing rocks that are then used to build dividing walls (travessas).
The curraletas become slightly larger the further they are from the shoreline and usually contain between 6 and 10 holes (also known locally as covachos or caldeiras). The holes, which have an average diameter of approximately 70 cm, are dug in stony ground, which helps protect the vines from the salty winds during spring.
Specific product characteristics associated with the geographical area:






 


Wines, sparkling wines, liqueur wines and wines of overripe grapes










 


Wines, liqueur wines, sparkling wines and wines of overripe grapes bearing the ‘Biscoitos’ PDO count minerality and salinity among their key, distinguishing attributes. They are fresh, moderately alcoholic wines with a bouquet reminiscent of fruit, pronounced acidity and mineral notes.




Link with the geographical area:






 


The vineyards of Biscoitos are planted in soils that are ill-suited to being cultivated, given that they are not very thick, have a low moisture retention capacity, and are composed of coarse material that increases the absorption and reflection of heat. This creates particular conditions for the ripening of the grapes and the development of the grape varieties’ aromatic compounds, resulting in wines, sparkling wines and liqueur wines with distinctive aromas.










 


In some areas, where there are more rocky outcrops, the absorption and reflection of heat is even more intense. This enables the production of grapes with a high degree of ripeness, which are used to make wines of overripe grapes with fruity aromas, particularly those of ripe fruit and stone fruit.










 


The volcanic soils, combined with the strong Atlantic influence due to the island’s location, are what give wines, liqueur wines, sparkling wines and wines of overripe grapes bearing the ‘Biscoitos’ PDO their characteristic minerality and salinity.










 


Having preserved traditions going back hundreds of years, the human factor is reflected in the construction of the plots (curraletas), which is essential for protecting the vines from the Atlantic winds and for creating the best growing environment. This plays an important role in ensuring the right conditions for the grapes to ripen and helps achieve a balance of aromas in the wines, sparkling wines, liqueur wines and wine of overripe grapes produced. The very limited number of vine varieties that are best suited to the conditions of the geographical area is a decisive and distinguishing factor for the quality characteristics of the area’s wines (wines, sparkling wines, liqueur wines and wines of overripe grapes) and is a reflection of the expertise built up over the years.




9.   Essential further conditions


Wines, sparkling wines, liqueur wines and wines of overripe grapes

Legal framework:






 


In national legislation.










 


Type of further condition:










 


Additional provisions relating to labelling.




Description of the condition:






 


Assessment of the labelling prior to marketing.










 


The brand name must appear on the labelling.





Link to the product specification

https://www.ivv.gov.pt/np4/8617.html


(1)  
            OJ L 347, 20.12.2013, p. 671.


ELI: http://data.europa.eu/eli/C/2024/1740/oj
ISSN 1977-091X (electronic edition)