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: 2025-03-19
Institutions: Directorate-General for Agriculture and Rural Development, European Commission
Subjects: Canary Islands, Spain, consumer information, designation of origin, labelling, product designation, quality control of agricultural products, wine








C_202501618EN.000101.fmx.xml












Official Journal of the European Union


EN
C series













C/2025/1618


19.3.2025






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/2025/1618)

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


                     ‘Tacoronte-Acentejo’
                  


PDO-ES-A0115-AM04


Date of communication: 30 December 2024
                  


DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

1.   CHANGES TO ORGANOLEPTIC DESCRIPTIONS
Description
Changes have been made to the organoleptic description of category 1 white, red and rosé wines.
Section 2b of the product specification and point 4 of the single document have been amended.
This 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.
Reason
The purpose is to make the organoleptic description of category 1 white, rosé and red wines clearer and more specific in terms of appearance, aroma and taste, using more objective descriptors that make it easier for the inspection body to apply standard ‘UNE-EN ISO/IEC 17065:2012 – Conformity assessment. Requirements for bodies certifying products, processes and services’ when verifying compliance with this section of the product specification.
2.   CHANGES IN WINEGROWING PRACTICES
Description
The limit on the maximum number of buds per vine has been removed.
Section 8, subsection (b) of the product specification and point 5 of the single document have been amended.
This 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.
Reason
It is not considered necessary to set a limit on the maximum number of buds per vine as this parameter is linked to the maximum grape yield per hectare. The maximum production yield set out in Section 5 of the specification indirectly determines a maximum number of buds per vine. Deleting this requirement will therefore not affect the yield of the vineyard, and there is no need for additional checks.
3.   CHANGES IN YIELD PER HECTARE
Description
The maximum authorised production has been increased from 10 000 to 15 000 kilos per hectare, which corresponds to an increase from 74 to 111 hectolitres per hectare. The possibility of setting a limit on maximum production according to the exposed leaf area has been removed, as have the limits on maximum authorised production in the first five years after grafting.
Section 5 of the product specification and point 5 of the single document have been amended.
This 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.
Reason
These changes are considered not to affect the quality of the wine.
4.   ALLOWING THE SIMULTANEOUS PRESENCE OF OTHER WINES
Description
The amendment consists in allowing grapes, must or wine originating in the Canary Islands, but from outside the demarcated PDO area, to be present simultaneously in the same registered facility; with respect to grapes this also applies to registered vineyards and their related facilities.
Section 8, subsection (b), points 3(b), 6 and 7 of the product specification have been amended. The single document is not affected.
This 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.
Reason
The demand and supply situation, the opening of the market and marketing requirements make it necessary to allow wines from another PDO of this Autonomous Community to be simultaneously present, subject to efficient traceability at the winery allowing all stages of production to be traced and recorded. The inspection body will have access to these records at all times. Wineries wishing to make use of this arrangement must notify the Regulatory Board in advance.
5.   UPDATED DETAILS
Description
The contact details of the competent inspection body, the Instituto Canario de Calidad Agroalimentaria [Canary Islands Agri-Food Quality Institute] have been updated.
Point 9(a) of the product specification has been amended. The single document is not affected.
This 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.
Reason
The amendment of the above points provided a good opportunity to also update the contact details of the inspection body.
SINGLE DOCUMENT
1.   Name(s)

Tacoronte-Acentejo
2.   Geographical indication type

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







1.


Wine










3.


Liqueur wine










4.


Sparkling wine










5.


Quality sparkling wine










6.


Quality aromatic sparkling wine










8.


Semi-sparkling wine










9.


Aerated semi-sparkling wine










11.


Partially fermented grape must










15.


Wine from raisined grapes










16.


Wine of overripe grapes




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.   WINE (WHITES, REDS AND ROSÉS)

BRIEF WRITTEN DESCRIPTION
The white wines are all shades of yellow in colour and clean and bright in appearance; they have a clean bouquet of varying intensity, with primary aromas, and the taste is fresh with a good balance between its various components.
The red wines are all shades of red in colour and clean and bright in appearance; they have bold aromas of varying intensity, sometimes with mineral and vegetable notes, and a balanced taste.
The rosé wines are all shades of pink in colour and clean and bright in appearance; they have bold aromas of varying intensity with primary aromas and a fresh and balanced taste.






*


Maximum sulphur in accordance with EU legislation.




General analytical characteristics






—


Maximum total alcoholic strength (in % volume): 15










—


Minimum actual alcoholic strength (in % volume): 9










—


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










—


Maximum volatile acidity (in milliequivalents per litre): 18










—


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




2.   LIQUEUR WINE

BRIEF WRITTEN DESCRIPTION
The wines put up for consumption have an attractive colour, with shades of varying intensity for the more mature wines. The aromas are complex and bold, with strong notes of mature grapes – and even raisins – evocative of the grape variety. On the palate there is a clear balance between alcohol, sweetness and acidity. Wines that have been aged have the characteristic aroma and taste associated with ageing.






*


Maximum sulphur in accordance with EU legislation.




General analytical characteristics






—


Maximum total alcoholic strength (in % volume): 17,5










—


Minimum actual alcoholic strength (in % volume): 15










—


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










—


Maximum volatile acidity (in milliequivalents per litre): 25










—


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




3.   SPARKLING WINE, QUALITY SPARKLING WINE, AND QUALITY AROMATIC SPARKLING WINE

BRIEF WRITTEN DESCRIPTION
The wines put up for consumption are clear and bright, with a pale to golden-yellow colour when made from white grape varieties and a colour ranging from strawberry pink to the tones of red-onion skin when made from red grape varieties. The bubbles are small and spherical and are released in a continuous and steady manner. There is a varietal aroma on the nose that is clean, intense, complex, and fruity. The wines are round on the palate due to the release of carbon dioxide, which adds liveliness, and have a fruity finish full of flavours.






*


Minimum total alcoholic strength: Sparkling wine: 8,5 % Quality sparkling wine: 9 % Quality aromatic sparkling wine: 10 % Maximum total alcoholic strength in accordance with EU legislation.




General analytical characteristics






—


Maximum total alcoholic strength (in % volume): —










—


Minimum actual alcoholic strength (in % volume): 6










—


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










—


Maximum volatile acidity (in milliequivalents per litre): 18










—


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




4.   SEMI-SPARKLING WINE, AERATED SEMI-SPARKLING WINE

BRIEF WRITTEN DESCRIPTION
The wines are straw yellow in colour, clear and with fine bubbles, and of medium to high intensity. They have clean fruity and floral aromas, with balsamic, round, pungent and slightly acidic nuances and nutty notes in the aftertaste. Semi-sparkling and aerated semi-sparkling rosé and red wines are similar in appearance to the rosés and reds.






*


Minimum total alcoholic strength: 9 % Maximum total alcoholic strength in accordance with EU legislation. Sulphur in accordance with EU legislation.




General analytical characteristics






—


Maximum total alcoholic strength (in % volume): —










—


Minimum actual alcoholic strength (in % volume): 7










—


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










—


Maximum volatile acidity (in milliequivalents per litre): 18










—


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




5.   WINE OF OVERRIPE GRAPES AND WINE FROM RAISINED GRAPES

BRIEF WRITTEN DESCRIPTION
The wines put up for consumption are clear and bright, with the production process giving them an attractive colour with shades of varying intensity. They have clean, intense, complex and varietal aromas, with strong notes of ripe grapes and even raisins. On the palate, the full and flavoursome balance between sweetness and acidity stands out.






*


Minimum actual alcoholic strength: Wine from raisined grapes: 9 % Wine of overripe grapes: 12 % Minimum total alcoholic strength: Wine from raisined grapes: 16 % Wine of overripe grapes: 15 % Maximum total alcoholic strength in accordance with EU legislation. Sulphur in accordance with EU legislation.




General analytical characteristics






—


Maximum total alcoholic strength (in % volume): —










—


Minimum actual alcoholic strength (in % volume): —










—


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










—


Maximum volatile acidity (in milliequivalents per litre): 18










—


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




6.   PARTIALLY FERMENTED GRAPE MUST

BRIEF WRITTEN DESCRIPTION
The long growing period and slow ripening of the grapes makes the production of this wine possible. The wines are clear and bright in appearance; on the nose, medium-intensity, fruity aromas with possible grassy notes stand out; and on the palate they have good acidity with balanced sweetness.






*


The relevant EU legislation will be applied for limits not given.




General analytical characteristics






—


Maximum total alcoholic strength (in % volume): —










—


Minimum actual alcoholic strength (in % volume): 1










—


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










—


Maximum volatile acidity (in milliequivalents per litre): —










—


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




7.   NATURALLY SWEET WINE

BRIEF WRITTEN DESCRIPTION
These are wines made without artificially increasing their alcoholic strength; the alcohol content comes entirely from fermentation. The natural alcoholic strength by volume is over 15 % and the actual alcoholic strength by volume is at least 13 %. The wines put up for consumption are clear and bright, with the production process giving them an attractive colour with shades of varying intensity. They have clean, intense, complex and varietal aromas, with strong notes of ripe grapes and even raisins. On the palate, the full and flavoursome balance between sweetness and acidity stands out.






*


Minimum total alcoholic strength: 15 % Maximum total alcoholic strength in accordance with EU legislation. Sulphur in accordance with EU legislation.




General analytical characteristics






—


Maximum total alcoholic strength (in % volume): —










—


Minimum actual alcoholic strength (in % volume): 13










—


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










—


Maximum volatile acidity (in milliequivalents per litre): 25










—


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




5.   Winemaking practices

5.1.   Essential oenological practices

1.   Specific oenological practice
Grapes for the production of wines covered by this designation must have a minimum sugar content of 154 g/l.
The techniques used in the handling of the grapes, the must and the wine, the control of the fermentation and the storage process lead to the highest-quality wines, upholding the traditional qualities of the types of wine covered by this designation.
2.   Growing practices
The growing practices must be traditional practices, and the maximum planting density is 3 000 vines per hectare.
The vines may be irrigated only in order to ensure the survival of the vine and to ensure or improve its quality. New plantations, re-plantations, or replacement plantations may also be irrigated. Irrigation may take place all year round in the first three growing years.
5.2.   Maximum yields


                  15 000 kg of grapes per hectare
111 hectolitres per hectare
6.   Demarcated geographical area

The production area is made up of the following municipalities of the island of Tenerife: Tegueste, Tacoronte, El Sauzal, La Matanza de Acentejo, La Victoria de Acentejo, Santa Úrsula, La Laguna, El Rosario and Santa Cruz de Tenerife.
7.   Wine grape varieties

ALBILLO CRIOLLO
BASTARDO BLANCO - BABOSO BLANCO
BASTARDO NEGRO - BABOSO NEGRO
BERMEJUELA - MARMAJUELO
BREVAL
BURRABLANCA
CABERNET SAUVIGNON
CASTELLANA NEGRA
DORADILLA
FORASTERA BLANCA
GUAL
LISTAN BLANCO DE CANARIAS
LISTAN NEGRO - ALMUÑECO
LISTÁN PRIETO
MALVASIA AROMÁTICA
MALVASÍA ROSADA
MALVASÍA VOLCÁNICA
MERLOT
MOSCATEL DE ALEJANDRÍA
MOSCATEL NEGRO
NEGRAMOLL
PEDRO XIMÉNEZ
PINOT NOIR
RUBY CABERNET
SABRO
SYRAH
TEMPRANILLO
TINTILLA
TORRONTÉS
VERDELLO
VIJARIEGO BLANCO - DIEGO
VIJARIEGO NEGRO
8.   Description of the links

8.1.   White wines, red wines and rosé wines

Although all of the Canary Islands are volcanic in origin, the soil of Tacoronte-Acentejo has developed in a different way, marked by clay-loam and clay-silt. It produces balanced and fresh white wines that are persistent in the mouth; well-structured red wines with highly balanced nuances, good-quality tannins, and a bold, long aftertaste; and rosé wines with a good balance between acidity and freshness.
8.2.   Liqueur wine

The large number of micro-climates created by the terrain, soil, and influence of the trade winds means that certain varieties do not reach the optimal degree of ripeness for the production of naturally sweet wines. Therefore grape alcohol was traditionally used to produce these types of wine, which have fresh aromas bringing the variety to mind. These wines are more complex when they have undergone an ageing process.
8.3.   Semi-sparkling wine

The growing period of vines in the district makes it possible to produce semi-sparkling wines. The consistency of temperature in the area and the large amount of sunshine give rise to a long growing period and a slow ripening of the grapes. This produces soft, intensely fruity wines with a lively mouthfeel.
8.4.   Sparkling wine


                  ‘Tacoronte-Acentejo’ vines have a long growing period and slow-ripening grapes. This is due to the great consistency of temperature in the geographic area, where there is between 450 and 550 mm of rainfall a year and no risk of frost. The area has an average of 2 500 hours of sunshine a year and little variation between summer and winter, with northerly (trade) winds, which produce a tremendous variety of strongly contrasting microclimates. The differences between these microclimates can be felt within a distance of just 100 metres. The long growing phase and the slow ripening of the grapes mean that the wines acquire good aromatic intensity. These factors also produce the lively mouthfeel and fruity finish.
8.5.   Wine of overripe grapes

Training the vine on strings, which is the traditional method in this district, improves exposure to sunlight and keeps a uniform temperature across the whole plant, resulting in a perfect equilibrium. This produces wines characterised by a good balance between sweetness and acidity in the mouth.
8.6.   Partially fermented grape must

The traditional cultivation system that is most used in this district is ‘training on strings’. This system promotes a high level of exposure of the vine to sunshine, giving the grapes a high sugar concentration, which helps the production of this type of wine.
8.7.   Aerated semi-sparkling wine

The growing period of vines in the district makes it possible to produce semi-sparkling wines. The consistency of temperature in the area and the large amount of sunshine give rise to a long growing period and a slow ripening of the grapes. This produces soft, intensely fruity wines with a lively mouthfeel. However, the human factor is decisive for this category since the total or partial addition of carbon dioxide is necessary to achieve the aforementioned characteristics.
8.8.   Quality sparkling wine


                  ‘Tacoronte-Acentejo’ vines have a long growing period and slow-ripening grapes. This is due to the great consistency of temperature in the geographic area, where there is between 450 and 550 mm of rainfall a year and no risk of frost. The area has an average of 2 500 hours of sunshine a year and little variation between summer and winter, with northerly (trade) winds, which produce a tremendous variety of strongly contrasting microclimates. The differences between these microclimates can be felt within a distance of just 100 metres. The long growing phase and the slow ripening of the grapes mean that the wines acquire good aromatic intensity. These factors also produce a lively mouthfeel and a fruity finish.
The human factor is essential to achieve the characteristics of this wine: the overpressure must be greater than or equal to 3,5 bar, and the total alcoholic strength of the base wine must be at least 9 %. It is this characteristic that distinguishes it from the category of sparkling wine.
8.9.   Quality aromatic sparkling wine


                  ‘Tacoronte-Acentejo’ vines have a long growing period and slow-ripening grapes. This is due to the great consistency of temperature in the geographic area, where there is between 450 and 550 mm of rainfall a year and no risk of frost. The area has an average of 2 500 hours of sunshine a year and little variation between summer and winter, with northerly (trade) winds, which produce a tremendous variety of strongly contrasting microclimates. The differences between these microclimates can be felt within a distance of just 100 metres. The long growing phase and the slow ripening of the grapes mean that the wines acquire good aromatic intensity. These factors also produce a lively mouthfeel and a fruity finish.
The wines owe their specific characteristics, in particular the intensity of their aromas, mainly to the varieties used, which are among those authorised by the Commission, and to the qualities of the soil and climate.
8.10.   Wine from raisined grapes

Generous sunlight (an average of 2 500 hours a year), uniform temperatures (less than 10 °C variation over the year) and vineyard layout (orientation for maximum sun exposure) provide ideal conditions for the plant to develop. This produces wines characterised by good balance between sweetness and acidity in the mouth.
8.11.   Naturally sweet wine

Training the vine on strings, which is the traditional method in this district, improves exposure to sunlight and keeps a uniform temperature across the whole plant, resulting in a perfect equilibrium. This produces wines characterised by a good balance between sweetness and acidity in the mouth.
9.   Essential further conditions (packaging, labelling, other requirements)

Legal framework:
National legislation
Type of further condition:
Packaging within the demarcated geographical area
Description of the condition:
The production of wines with this designation of origin concludes with additional oenological practices of various types that can affect their final characteristics, specific features and nuances. If packaging took place outside the demarcated area, it would not be possible to guarantee the quality of the final product, as it would be necessary to transport it to the bottling sites. This would involve unnecessary handling of the product which would impair the quality and safety of the wine.
Legal framework:
In national legislation
Type of further condition:
Additional provisions relating to labelling
Description of the condition:
The labels of the wines covered by this designation must prominently display the indication ‘Tenerife’.
The name of the district ‘Anaga’ may also be included, provided that the grapes used in the production of the wine come solely from that district and that the wine was produced within the district.

Link to the product specification


https://www.gobiernodecanarias.org/cmsgob2/export/sites/agpsa/icca/galerias/doc/calidad/v/ta/pliego.pdf



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


ELI: http://data.europa.eu/eli/C/2025/1618/oj
ISSN 1977-091X (electronic edition)