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: 2025-03-03
Institutions: Directorate-General for Agriculture and Rural Development, European Commission
Subjects: Castile-La Mancha, Spain, consumer information, designation of origin, labelling, product designation, quality control of agricultural products, red wine, rosé wine, sparkling wine, white wine








C_202501384EN.000101.fmx.xml












Official Journal of the European Union


EN
C series













C/2025/1384


3.3.2025






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/2025/1384)

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


                     ‘Almansa’
                  


PDO-ES-A0044-AM06


Date of communication: 4 December 2024
                  


DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

INCREASE IN THE MAXIMUM LIMIT FOR VOLATILE ACIDITY FOR DRY WINES IN CATEGORY 1
Description:
The current analytical parameter for maximum volatile acidity for dry white and rosé wines is 10 meq/l, while for dry red wine it is 11,7 meq/l. These parameters have been increased to 11,7 meq/l (0,7 g/l) and 16,7 meq/l (1 g/l) respectively.
This amendment affects point 2.1 of the product specification and point 4 of the single document.
It is a standard amendment because it does not constitute any of the changes set out in Article 24(3) of Regulation (EU) 2024/1143 of the European Parliament and of the Council on geographical indications.
Reasons:
This increase in the maximum values for volatile acidity is mainly due to the following:






—


the nature of the most common variety in our production area, Garnacha Tintorera (which represents 70 % of the total area under vine) may result in higher values after natural fermentation than other varieties due to its high polyphenol concentration.










—


the general trend in producing wines with fewer additives means that sulphur dioxide levels in wines placed on the market must be reduced. These lower levels of SO2 mean higher volatile acidity over time.










—


In the production of some red wines with oxidative ageing, acetic acid levels have a natural tendency to increase, going beyond the limits permitted by our current production rules, while the wine still has perfect organoleptic qualities for placing on the market.




SINGLE DOCUMENT
1.   Name(s)

Almansa
2.   Geographical indication type

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







1.


Wine










5.


Quality sparkling wine




3.1.   Combined Nomenclature code







—


22 - BEVERAGES, SPIRITS AND VINEGAR





                  2204  - Wine of fresh grapes, including fortified wines; grape must, other than that of heading 2009
4.   Description of the wine(s)

1.   Dry white and rosé wines

CONCISE TEXTUAL DESCRIPTION
The white wines are light, of moderate alcoholic strength, and range from paler yellow to more golden yellow in colour. Fruit sensations dominate, but can combine with woody and toasted aromas. Good acidity, fresh and fruity flavours. Light woody and toasted flavours may appear. The rosé wines are strawberry pink to raspberry or salmon in colour. They are fresh and light with medium acidity. In the mouth, they are lively and fruity.






*


The maximum total alcoholic strength is within the legal limits set by the relevant EU legislation.




General analytical characteristics






—


Maximum total alcoholic strength (in % volume): —










—


Minimum actual alcoholic strength (in % volume): 11,5










—


Minimum total acidity: 4 grams per litre expressed as tartaric acid










—


Maximum volatile acidity (in milliequivalents per litre): 11,7










—


Maximum total sulphur dioxide (in milligrams per litre): 180




2.   Semi-dry, semi-sweet and sweet white, rosé and red wines

CONCISE TEXTUAL DESCRIPTION
The appearance and aroma of these wines resemble those of other dry wines produced from the same variety. Their flavour is balanced in terms of alcoholic strength, acidity and residual sugar content.






*


The maximum total alcoholic strength is within the legal limits set by the relevant EU legislation.










*


Maximum total sulphur dioxide: 180 mg/l if the total sugar content exceeds 5 g/l expressed as fructose plus glucose, and the limit laid down in legislation if the total sugar content is less than 5 g/l expressed as fructose plus glucose.




General analytical characteristics






—


Maximum total alcoholic strength (in % volume): —










—


Minimum actual alcoholic strength (in % volume): 9










—


Minimum total acidity: 3 grams per litre expressed as tartaric acid










—


Maximum volatile acidity (in milliequivalents per litre): 16,7










—


Maximum total sulphur dioxide (in milligrams per litre): —




3.   Dry red wine

CONCISE TEXTUAL DESCRIPTION
These wines may range from medium to high colour intensity, with shades ranging from red to violet, purple, garnet, cherry or ruby, and may present brick-red tones. Medium to high intensity with clean aromas, while also allowing for woody and toasted aromas. Medium to high intensity, well-balanced and well-structured, these wines may present characteristic woody flavours with toasted hints.






*


The maximum total alcoholic strength is within the legal limits set by the relevant EU legislation.




General analytical characteristics






—


Maximum total alcoholic strength (in % volume): —










—


Minimum actual alcoholic strength (in % volume): 12










—


Minimum total acidity: 4 grams per litre expressed as tartaric acid










—


Maximum volatile acidity (in milliequivalents per litre): 16,7










—


Maximum total sulphur dioxide (in milligrams per litre): 150




4.   Quality sparkling wine

CONCISE TEXTUAL DESCRIPTION
Fine and long-lasting bubbles, pale to golden and brilliant shades for white wines, pink to tile-coloured shades for rosé wines. Aromas are clean and fruity. ‘Reserva’ wines have intense aromas. Balanced in the mouth, with a structure that is easy on the palate.






*


The maximum total alcoholic strength is within the legal limits set by the relevant EU legislation.




General analytical characteristics






—


Maximum total alcoholic strength (in % volume): —










—


Minimum actual alcoholic strength (in % volume): 10










—


Minimum total acidity: 3,5 grams per litre expressed as tartaric acid










—


Maximum volatile acidity (in milliequivalents per litre): 13,3










—


Maximum total sulphur dioxide (in milligrams per litre): 185




5.   Winemaking practices

5.1.   Specific oenological practices

When extracting the must or wine and separating it from the pomace, the right pressure must be applied to ensure that the yield does not exceed 74 litres of wine per 100 kilograms of red grapes and 70 litres of wine per 100 kilograms of white grapes.
For the production of red wines, the minimum maceration time is 48 hours.
Blending white wine and red wine varieties is not permitted.
The wooden containers used in the ageing processes must be made of oak and have a capacity that complies with the volume limits laid down by the legislation in force for the use of certain traditional terms.
Ageing in barrels.
5.2.   Maximum yields







 


Goblet-trained white varieties










 



                        7 860 kilograms of grapes per hectare










 


55 hectolitres per hectare










 


Goblet-trained red varieties










 



                        6 430 kilograms of grapes per hectare










 


47,58 hectolitres per hectare










 


Trellised white varieties










 



                        11 430 kilograms of grapes per hectare










 


80 hectolitres per hectare










 


Trellised red varieties










 



                        10 000 kilograms of grapes per hectare










 


74 hectolitres per hectare




6.   Demarcated geographical area

The area includes parcels and sub-parcels located in the following municipalities:






—


Almansa










—


Alpera










—


Bonete










—


Corral Rubio










—


Higueruela










—


Hoya Gonzalo










—


Pétrola










—


Chinchilla: the area bounded by service road AB-402 (going from Horna to Venta de Alhama) and bordering on one side the municipalities of Pétrola and Corral Rubio and on the other the municipalities of Bonete, Higueruela and Hoya Gonzalo.




7.   Wine grape variety(ies)







 


CABERNET FRANC










 


CABERNET SAUVIGNON










 


CHARDONNAY










 


GARNACHA TINTA










 


GARNACHA TINTORERA










 


MACABEO - VIURA










 


MERLOT










 


MONASTRELL










 


MOSCATEL DE GRANO MENUDO










 


PETIT VERDOT










 


PINOT NOIR










 


SAUVIGNON BLANC










 


SYRAH










 


TEMPRANILLO










 


VERDEJO




8.   Description of the link(s)

8.1.   Wine

The production area of the ‘Almansa’ designation of origin is located in a climate transition zone. The vineyards are situated on lowlands characterised by permeable soils that are rich in limestone and low in nutrients. The average precipitation is low, at 250 mm/year. The low rainfall, permeability of the soil and low yield allow the production of wines with a strong aroma and intense colour.
8.2.   Quality sparkling wine

The extreme temperatures and the limestone-rich soil enable cultivation of the authorised varieties, which give the wines body and balance. Similarly the lack of rainfall and the hours of sunlight produce a natural alcoholic strength enabling the production of wines with the established levels of alcoholic strength. For the production of sparkling wines, the wines referred to in the preceding paragraph are used as the cuvée, so the description of their link also applies to sparkling wines.
9.   Essential further conditions (packaging, labelling, other requirements)

Legal framework:
In national legislation
Type of further condition:
Additional provisions relating to labelling
Description of the condition:
In order to use the name of a single specific vine variety, it is necessary for at least 85 % of the grapes to come from that variety and for this to be recorded in the wine registers.
Legal framework:
In national legislation
Type of further condition:
Packaging within the demarcated geographical area
Description of the condition:
In order to ensure appropriate use of the PDO, all protected wines must be dispatched in the packaging. Production of the wines with the designation of origin does not end with the process of transforming must into wine through alcoholic fermentation and other, supplementary processes, but rather with packaging. This must be considered the final stage in the production of these wines, since it involves other oenological practices that could affect the special characteristics, namely: filtering, stabilisation and various types of corrective measures.

Link to the product specification


https://rec.castillalamancha.es/rec/public/documentacion/listadoDocs.faces#no-back-button



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


ELI: http://data.europa.eu/eli/C/2025/1384/oj
ISSN 1977-091X (electronic edition)