Publication of a communication of approval of a standard amendment to the product specification for a name in the wine sector referred to in Article 17(2) and (3) of Commission Delegated Regulation (EU) 2019/33
Date: 2025-04-03
Institutions: Directorate-General for Agriculture and Rural Development, European Commission
Subjects: France, Nouvelle-Aquitaine, consumer information, designation of origin, labelling, product designation, quality control of agricultural products, red wine, rosé wine, white wine








C_202501992EN.000101.fmx.xml












Official Journal of the European Union


EN
C series













C/2025/1992


3.4.2025






Publication of a communication of approval of a standard amendment to the product specification for a name in the wine sector referred to in Article 17(2) and (3) of Commission Delegated Regulation (EU) 2019/33
(C/2025/1992)

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


                     ‘Irouléguy’
                  


PDO-FR-A0708-AM03


Date of communication: 8 January 2025
                  


DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT


Agri-environmental provisions

The application is to amend the product specification at Chapter I, Section VI ‘Vineyard management’, point 2 ‘Other cultivation practices’ and to add the following agri-environmental provisions:






—


Permanent grass cover is required along parcel boundaries: headlands and areas between parcels not planted or cultivated. This requirement does not apply to headlands being restored, in particular following erosion or exceptional climatic events.










—


Full chemical weed control on parcels is prohibited.










—


Hot water treatment of plants is mandatory.
These amendments are designed to take better account of the environment and of societal demands for less use of plant protection products.
The single document has been amended under the heading ‘Specific oenological practices’.




SINGLE DOCUMENT
1.   Name(s)

Irouléguy
2.   Geographical indication type

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







1.


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.   White wines

BRIEF WRITTEN DESCRIPTION
The white wines are characterised by their aromatic strength. Blending at least two varieties enhances the aromatic complexity and balance of the wine. On the nose, the wines often bring to mind aromas of exotic fruit, and in the mouth their body is well balanced by their acidity.
The wines have:






1.


a minimum natural alcoholic strength by volume of 11 %;










2.


an alcoholic strength of at least 13,5 % after enrichment.




Each batch ready to be placed on the market, in bulk or packaged, has:






1.


a fermentable sugar content of ≤ 5 g/l;










2.


a fermentable sugar content of ≤ 4 g/l for wines with a natural alcoholic strength by volume of > 14 %.




The other analytical characteristics are as laid down by EU legislation.
General analytical characteristics






—


Maximum total alcoholic strength (in % volume): —










—


Minimum actual alcoholic strength (in % volume): 11










—


Minimum total acidity: in milliequivalents per litre










—


Maximum volatile acidity (in milliequivalents per litre): —










—


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




2.   Rosé wines

BRIEF WRITTEN DESCRIPTION
The main grape used to produce the rosé wines is Cabernet Franc N, with Tannat N adding colour and fruity aromas. The wines develop a good balance of body and acidity thanks to the use of parcels selected for their excellent ripeness and good state of health.
The wines have:






1.


a minimum natural alcoholic strength by volume of 11 %;










2.


an alcoholic strength of at least 13,5 % after enrichment.




Each batch ready to be placed on the market, in bulk or packaged, has a fermentable sugar content of ≤ 4 g/l.
The other analytical characteristics are as laid down by EU legislation.
General analytical characteristics






—


Maximum total alcoholic strength (in % volume): —










—


Minimum actual alcoholic strength (in % volume): 11










—


Minimum total acidity: in milliequivalents per litre










—


Maximum volatile acidity (in milliequivalents per litre): —










—


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




3.   Red wines

BRIEF WRITTEN DESCRIPTION
The main grape used to produce the red wines is Cabernet Franc N, with Tannat N adding colour, fruity aromas and significant tannins. The aromatic expression centres on the fruits, which develop complex aromas of candied fruits and spices. The tannins are rather powerful when the wines are young but soften after maturing to give a balanced structure.
The wines have:






1.


a minimum natural alcoholic strength by volume of 11 %;










2.


an alcoholic strength of at least 13,5 % after enrichment.




Each batch ready to be placed on the market, in bulk or packaged, has:






1.


a fermentable sugar content of ≤ 3 g/l for wines with a natural alcoholic strength by volume of ≤ 14 %;










2.


a fermentable sugar content of ≤ 4 g/l for wines with a natural alcoholic strength by volume of > 14 %;










3.


a malic acid content of ≤ 0,3 g/l.




The other analytical characteristics are as laid down by EU legislation.
General analytical characteristics






—


Maximum total alcoholic strength (in % volume): —










—


Minimum actual alcoholic strength (in % volume): 11










—


Minimum total acidity: in milliequivalents per litre










—


Maximum volatile acidity (in milliequivalents per litre): —










—


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




5.   Winemaking practices

5.1.   Specific oenological practices

1.   Restrictions
Winemaking restriction
The use of continuous presses is prohibited.
The use of oenological charcoal in making the rosé wines is prohibited, whether alone or mixed in preparations.
2.   Planting density - Spacing
Cultivation method
The minimum planting density of the vines is 4 000 plants per hectare.
The spacing between the rows is 2,50 metres or less.
The spacing between plants in the same row is at least 0,90 metres.
These provisions do not apply to vines planted on terraces. For those vines, the spacing between plants in the same row is 0,80 metres or more.
3.   Pruning of the vine
Cultivation method
Vines are pruned using the single or double Guyot method or spur pruning (the Royat cordon method).
The number of buds per plant does not exceed:






—


16 for the Cabernet Franc N, Cabernet Sauvignon N, Courbu B, Petit Courbu B and Petit Manseng B varieties;










—


12 for the Tannat N and Gros Manseng B varieties.




4.   Other cultivation practices
Cultivation method






a)


To preserve the characteristics of the physical and biological environment, which is a fundamental part of the terroir, permanent grass cover is required along parcel boundaries: headlands and areas between parcels not planted or cultivated. This requirement does not apply to headlands being restored, in particular following erosion or exceptional climatic events.










b)


Full chemical weed control on parcels is prohibited.










c)


Hot water treatment of plants is mandatory.




5.   Irrigation
Cultivation method
Irrigation may be authorised in accordance with Article D.645-5 of the Rural and Maritime Fisheries Code.
6.   Specific harvesting provisions
Cultivation method
Grapes are harvested manually.
5.2.   Maximum yields









1.


 
60 hectolitres per hectare




6.   Demarcated geographical area

The grapes are harvested and the wines made, developed and matured in the territory of the following municipalities in the department of Pyrénées-Atlantiques: Aincille, Anhaux, Ascarat, Bidarray, Bussunarits-Sarrasquette, Bustince-Iriberry, Irouléguy, Ispoure, Jaxu, Lasse, Lecumberry, Ossès, Saint-Etienne-de-Baïgorry, Saint-Jean-le-Vieux and Saint-Martin-d’Arrossa.
7.   Wine grape variety(ies)

Cabernet Franc N
Cabernet Sauvignon N
Gros Manseng B
Petit Courbu B
Petit Manseng B
Tannat N
8.   Description of the link(s)

In the 18th century, the vineyards developed under the influence of the monasteries associated with the Camino de Santiago, which passes through the area. In the foothills of the Basque mountains, vineyards cover the steep slopes, which have excellent exposure to sunshine. The physical properties of the soils, along with the sloping terrain, drain away the excess water resulting from the high rainfall levels. The autumnal south wind enhances the effect of the temperature and sunshine, allowing the grapes to ripen well. The local grape varieties are especially adapted to the climate, producing tannic and balanced red wines and fruity rosés, thanks to the excellent ripeness of the grapes grown on vines exposed to sunshine. The white wines are lively and aromatic, from a climate where water stress does not occur.
9.   Essential further conditions (packaging, labelling, other requirements)


Broader geographical unit

Legal framework:
National legislation
Type of further condition:
Additional provisions relating to labelling
Description of the condition:
Wines with the protected designation of origin ‘Irouléguy’ may specify on their labels the broader geographical unit ‘Sud-Ouest’ [south-west]. The size of the letters for the broader geographical unit must not be larger, either in height or width, than the size of the letters forming the name of the protected designation of origin.

Link to the product specification


https://info.agriculture.gouv.fr/gedei/site/bo-agri/document_administratif-90b99013-a98c-483b-8dd1-07c72e57536b



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


ELI: http://data.europa.eu/eli/C/2025/1992/oj
ISSN 1977-091X (electronic edition)