Publication of an application for the approval of a Union amendment to a product specification of a protected designation of origin in the wine sector pursuant to Article 97(4) first subparagraph in conjunction with Article 105 of Regulation (EU) No 1308/2013 of the European Parliament and of the Council
Date: 2025-04-08
Institutions: Directorate-General for Agriculture and Rural Development, European Commission
Subjects: Andalusia, Spain, consumer information, designation of origin, fortified wine, labelling, product designation, quality control of agricultural products








C_202502129EN.000101.fmx.xml












Official Journal of the European Union


EN
C series













C/2025/2129


8.4.2025






Publication of an application for the approval of a Union amendment to a product specification of a protected designation of origin in the wine sector pursuant to Article 97(4) first subparagraph in conjunction with Article 105 of Regulation (EU) No 1308/2013 of the European Parliament and of the Council
(C/2025/2129)

Within three months from the date of this publication, the authorities of a Member State or of a third country, or a natural or legal person having a legitimate interest and established or resident in a third country, may lodge, in accordance with Article 17 of Regulation (EU) 2024/1143 of the European Parliament and of the Council (1), an opposition procedure with the Commission.
APPLICATION FOR A UNION AMENDMENT TO THE PRODUCT SPECIFICATION


                     ‘Jerez-Xérès-Sherry / Jerez / Xérès / Sherry’
                  


PDO-ES-A1483-AM05


Date of application: 28.11.2023
                  

1.   Applicant and legitimate interest

Consejo Regulador de las Denominaciones de Origen Protegidas ‘Jerez-Xérès-Sherry’, ‘Manzanilla-Sanlúcar de Barrameda’ y ‘Vinagre de Jerez’ [Regulatory Board for the protected designations of origin ‘Jerez-Xérès-Sherry’, ‘Manzanilla-Sanlúcar de Barrameda’ and ‘Vinagre de Jerez’]
The Regulatory Board is the managing body for the protected designations of origin ‘Jerez-Xérès-Sherry’, ‘Manzanilla-Sanlúcar de Barrameda’ and ‘Vinagre de Jerez’ in accordance with the Order of 12 February 2018 of the Regional Ministry of Agriculture, Fisheries and Rural Development. Under Article 21(2)(a) of Law 10/2007 of 26 November 2007 on the protection of the origin and quality of the wines of Andalusia, it is responsible for proposing amendments to the product specifications.
2.   Heading in the product specification affected by the amendment(s)







☐


Name of product










☒


Category of the grapevine product










☒


Link










☐


Marketing restrictions




3.   Description and reasons for amendment

3.1.   Inclusion of a new product category

Section B (Description of the wine) of the product specification and points 3 (Categories of grapevine products) and 4 (Description of the wine(s)) of the single document have been amended to include the grapevine product category ‘Wine’ alongside the existing category ‘Liqueur wine’.
Section B.1 (Types of wine) of the product specification has been amended to include category 1, ‘Wine’, which reads as follows:






‘1.


Wine, included in point 1 of Part II of Annex VII to Regulation (EU) No 1308/2013 of the European Parliament and of the Council of 17 December 2013 or any legislation that replaces it.
Wines termed “generoso” are dry liqueur wines obtained from the grape varieties authorised for “generoso” wines under Section F, in accordance with the current definition of this traditional term. They are aged for a minimum average of 2 years. The wines may be of the following types, depending on the type of maturation or ageing used:






—



                                       “Fino”: wine that is biologically aged only;










—



                                       “Amontillado”: wine for which the ageing process consists of biological ageing followed by oxidative ageing;










—



                                       “Palo Cortado”: wine mainly aged by oxidative ageing, once the initial “flor” (film-forming yeast) has died;










—



                                       “Oloroso”: wine aged by oxidative ageing only, once the initial “flor” has died.’
                                    








In point 4 (Description of the wine(s)) of the single document, the following has been included for category 1, ‘Wine’:


                     ‘The wines covered are “generoso” (dry liqueur) wines with a reducing sugar content not exceeding 4 grams per litre, including the “Fino”, “Amontillado”, “Oloroso” and “Palo Cortado” types.’
                  

Fortification (the addition of alcohol) is an oenological technique by which producers direct the ageing of the wines in one of two ways: either towards what is known as biological ageing, at an alcoholic strength of 15 % or slightly above, in order to maintain the ‘flor’; or towards oxidative ageing, at an alcoholic strength of 17 % or above, which destroys the ‘flor’.
In the case of biological ageing, the minimum alcoholic strength of 15 % is also justified by the need to ensure that the wines are protected against bacterial contamination. This is a real risk, given the area’s typical micro-climate conditions and the fact that the barrels must contain oxygen, as the ‘flor’ yeasts are aerobic.
The conditions brought about by climate change mean that, at present, wines often reach natural alcoholic strengths of close to or even above 15 % after fermentation. This, together with the use of the traditional practice of ‘asoleo’ (drying the grape bunches in the sun after harvesting) means that the musts can reach the minimum strengths required for the ageing processes described without fortification being technically necessary.
Furthermore, the absence of fortification has been found to have no impact on the organoleptic characteristics of the wines as described in the specification.
3.2.   Derogation for the ageing of wines of the ‘fino’ type

Section C.3 (Ageing or maturation) of the product specification and point 4 (Description of the wine(s)) of the single document have been amended to include the following derogation for the ‘Fino’ type:

                  ‘Protected wines of the “Fino” type may be aged in any of the localities that form part of the demarcated area set out in Section D.1, with the exception of Sanlúcar de Barrameda.’
               
Also, the definition of ‘Fino Viejo’ has been similarly amended to include the same derogation for ageing:






‘a.


“Fino Viejo”. “Fino” aged for a minimum average of 7 years in wineries located in any of the municipalities of the demarcated area, with the exception of Sanlúcar de Barrameda. The wine shows slight signs of oxidation due to prolonged ageing.’




Biologically aged wines produced in Sanlúcar de Barrameda have specific characteristics owing to the area’s particular growing and climate conditions, and are duly protected by the ‘Manzanilla – Sanlúcar de Barrameda’ PDO.
3.3.   Amendment to the link required by the introduction of a new product category

The first paragraph of Section G (Causal link between the geographical area and the quality of the wines) of the product specification has been amended to read as follows:


                     ‘The characteristics of the protected products are strongly influenced by the natural and human factors that characterise the geographical area in which the products originate. Products under category 1 “Wine” and those under category 3 “Liqueur wine” share the same link to their origin, as the difference between them is limited to whether or not the traditional oenological practice of fortification is used, which in certain protected wines may be replaced by other traditional techniques such as “asoleo” to achieve the levels of alcoholic strength required for each type of wine.’
                  

In turn, a reference to the category ‘Wine’ has been included in point 8 (Description of the link(s)) of the single document.
Bringing the text into line with the two product categories referred to in Section B (Description of the wine) of the product specification.
3.4.   New requirement for wineries

In Section H.4 (Requirements applicable to registered wineries) of the product specification, point 2 has been amended to read as follows to include the restriction concerning the ‘Fino’ type:






‘2.


Wineries located in Sanlúcar de Barrameda may use stocks of wine being biologically aged to produce “generoso” wines, as opposed to “Fino” wines, or to produce “generoso de licor” wines.’




Biologically aged wines produced in Sanlúcar de Barrameda have specific characteristics and are duly protected by the ‘Manzanilla – Sanlúcar de Barrameda’ PDO.
3.5.   Rules for the use of the term ‘Reserva’
                           

In Section B (Optional terms) of Annex 3 (Labelling of wines covered by the ‘Jerez – Xérès – Sherry’ PDO), point 5(e) (Terms relating to ageing) has been amended as follows:






‘e.


The term “Reserva” or other similar terms may be used for wines that have been aged for a particularly long period, and may only be used in the case of category 3, “Liqueur wine”. In the case of category 1, “Wine”, this term may be used only if it forms part of the trade mark registered by the winery and provided the trade mark was registered prior to the first existing publication of the rules governing the term “Reserva”.’




Bringing the text into line with the two product categories referred to in Section B.1 (Types of wine) of the product specification.
3.6.   Transitional provision regarding the derogation for the ageing of ‘fino’ wine

The additional/transitional provisions have been amended, transitional provisions that will no longer be in force at the end of 2023 have been deleted, and the following provision has been inserted:






‘4.


By way of derogation from Section C.3, stocks of wine being biologically aged in Sanlúcar de Barrameda wineries may continue to be used for the production of “Fino” wine until 31 December 2030.’




A transitional period is established to allow wineries in Sanlúcar de Barrameda to adapt and to finish their existing stocks of ‘Fino’ wine.
SINGLE DOCUMENT
1.   Name of product

Jerez-Xérès-Sherry / Jerez / Xérès / Sherry
2.   Geographical indication type

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







1.


Wine










3.


Liqueur 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)

4.1.   Wines

The wines covered are ‘generoso’ (dry liqueur) wines with a reducing sugar content not exceeding 4 grams per litre, including the ‘Fino’, ‘Amontillado’, ‘Oloroso’ and ‘Palo Cortado’ types.
Protected wines of the ‘Fino’ type may be aged in any of the localities that form part of the demarcated area set out in Section D.1, with the exception of Sanlúcar de Barrameda.
Fino
Appearance: clear, with tones ranging from straw yellow to amber. Aroma: the wine must have at least two of the following aromas specific to biological ageing: green apple, nuts or yeast (fresh bread dough). It may also have notes of fine wood that has been seasoned with wine. Taste: dry, may be slightly acidic and bitter.
Amontillado
Appearance: clear, with tones ranging from pale gold to amber. Aroma: nuts and/or plants, as well as fine wood that has been seasoned with wine. Taste: dry and balanced, may be slightly acidic.
Oloroso
Appearance: clear, with tones ranging from old gold to dark mahogany. Aroma: nuts and fine wood that has been seasoned with wine, may have caramelised notes and/or aromas of varnish. Taste: dry and balanced.
Palo Cortado
Appearance: clear, with tones ranging from old gold to dark mahogany. Aroma: nuts and fine wood that has been seasoned with wine, may have citric and/or lactic notes. Taste: dry and balanced.






*


Undefined analytical parameters must comply with the legal limits.










General analytical characteristics




Maximum total alcoholic strength (in % volume)


 




Minimum actual alcoholic strength (in % volume)


15




Minimum total acidity


 




Maximum volatile acidity (in milliequivalents per litre)


 




Maximum total sulphur dioxide (in milligrams per litre)


 




4.2.   Liqueur wines

The liqueur wines covered are ‘generoso’ (fortified) wines with a reducing sugar content not exceeding 4 grams per litre, including ‘Fino’, ‘Amontillado’, ‘Oloroso’ and ‘Palo Cortado’; ‘dulce natural’ (naturally sweet) wines with a reducing sugar content of at least 160 grams per litre, including the types ‘Dulce’, ‘Moscatel’ and ‘Pedro Ximénez’, and ‘generoso de licor’ (fortified and sweetened) wines, with a total alcoholic strength by volume of at least 17,5 % and a reducing sugar content of at least 4 grams per litre, including Pale Dry, Medium, Pale Cream and Cream.
Protected wines of the ‘Fino’ type may be aged in any of the localities that form part of the demarcated area set out in Section D.1, with the exception of Sanlúcar de Barrameda.
Fino
Appearance: clear, with tones ranging from straw yellow to amber. Aroma: the wine must have at least two of the following aromas specific to biological ageing: green apple, nuts or yeast (fresh bread dough). It may also have notes of fine wood that has been seasoned with wine. Taste: dry, may be slightly acidic and bitter.
Amontillado
Appearance: clear, with tones ranging from pale gold to amber. Aroma: nuts and/or plants, as well as fine wood that has been seasoned with wine. Taste: dry and balanced, may be slightly acidic.
Oloroso
Appearance: clear, with tones ranging from old gold to dark mahogany. Aroma: nuts and fine wood that has been seasoned with wine, may have caramelised notes and/or aromas of varnish. Taste: dry and balanced.
Palo Cortado
Appearance: clear, with tones ranging from old gold to dark mahogany. Aroma: nuts and fine wood that has been seasoned with wine, may have citrus and/or lactic notes. Taste: dry and balanced.
Moscatel
Appearance: tones ranging from chestnut to deep mahogany. Aroma: white flowers and/or citrus notes. Taste: sweet but balanced.
Pedro Ximénez
Appearance: ebony tones of varying intensity. Aroma: mainly raisin aromas. Taste: very sweet but balanced.
Dulce
Appearance: tones ranging from golden to ebony. Aroma: honey aromas. Taste: sweet but balanced.
Pale Dry
Appearance: tones ranging from straw yellow to golden. Aroma: nuts and/or yeast (fresh bread dough). Taste: slightly sweet.
Pale Cream
Appearance: tones ranging from straw yellow to golden. Aroma: nuts and/or yeast (fresh bread dough). Taste: sweet.
Medium
Appearance: tones ranging from amber to dark chestnut. Aroma: caramelised and/or nutty notes. Taste: slightly sweet.
Cream
Appearance: tones ranging from chestnut to dark mahogany. Aroma: nuts, with notes of caramel and/or raisins. Taste: sweet but balanced.






*


Undefined analytical parameters must comply with the legal limits.










General analytical characteristics




Maximum total alcoholic strength (in % volume)


 




Minimum actual alcoholic strength (in % volume)


15




Minimum total acidity


 




Maximum volatile acidity (in milliequivalents per litre)


 




Maximum total sulphur dioxide (in milligrams per litre)


 




5.   Wine making practices

a.   Specific oenological practices

The production of wine under this designation is capped at 70 litres of wine per 100 kilograms of grapes. All stocks of wine being aged must be stored in oak barrels with a capacity not exceeding 1 000 litres. All wines must have a minimum average age of 2 years in order to be eligible for release. In the case of category 3 ‘Liqueur wine’, after or during the ageing process the wines may be fortified or blended with other wines or with authorised supplementary products. In the case of category 1 ‘Wine’, there is an exception for ‘vino de color’ (a blend of wine and concentrated grape must) which can be added to ‘generoso’ wines produced by oxidative ageing, in order to adjust the final colour.
In accordance with Commission Regulation (EU) 2019/934 of 12 March 2019, the supplementary products mentioned at points b, c, d and f of Section C.4 of the product specification can only be used to produce ‘vino generoso de licor’ wines. The exception is ‘vino de color’, which can be added to ‘generoso’ wines produced by oxidative ageing, in order to adjust the final colour.
Similarly, calcium sulphate may be used for acidification in the case of liqueur wines intended to be dry, subject to the limits laid down in current legislation.
b.   Maximum yields


                  11 428 kilograms of grapes per hectare
6.   Demarcated geographical area

The geographical area of ‘Jerez-Xérès-Sherry’ PDO wines is made up of the municipalities of Jerez de la Frontera, El Puerto de Santa María, Sanlúcar de Barrameda, Trebujena, Chipiona, Rota, Puerto Real, Chiclana de la Frontera, Lebrija and San José del Valle, located within an area bordered to the east by Greenwich meridian 5° 49’ west and to the north by parallel 36° 58’ north.
The ‘pagos’ (wine estates) recognised as smaller geographical units, and their exact delimitation, can be consulted at: https://www.sherry.wine/es/vinos-de-jerez/pagos.
7.   Wine grape variety(ies)

BEBA - EVA
MOSCATEL DE ALEJANDRÍA
PALOMINO
PALOMINO FINO - LISTÁN BLANCO
PEDRO XIMÉNEZ
PERRUNO
VIJARIEGO BLANCO - VIGIRIEGA
8.   Description of the link(s)


Wines and liqueur wines

Products under category 1 ‘Wine’ and those under category 3 ‘Liqueur wine’ share the same link to their origin, as the difference between them is limited to whether or not the traditional oenological practice of fortification is used, which in certain protected wines may be replaced by other traditional techniques such as ‘asoleo’ (sun-drying) to achieve the levels of alcoholic strength required for each type of wine.
The wines’ characteristics are strongly influenced by the area’s natural and human factors and are common to both category 1 and category 3 products, as both share the same link with the origin, the only difference between them being whether or not the practice of fortification is used.
The geographical environment has a direct impact on certain basic characteristics of the wines, such as alcoholic strength and acidity. These are usually moderate, although this depends on the specific wine-growing practices applied. The soils which abound in the region are known as locally as ‘albariza’ and produce wines with a distinctive chalky character. They are elegant and flavourful with good body and moderate acidity, and have great potential to develop over time. This makes it possible to produce ‘generoso’ wines which, in some cases, age for an exceptionally long time.
Generally speaking, healthy, high-quality harvests of an excellent ripeness result from the almost complete absence of rainfall throughout most of the vines’ growing cycle; the prevailing dry easterly winds; and the high moisture retention capacity of the ‘albariza’ soil. Furthermore, winegrowers have for centuries been engaged in identifying the grape varieties best suited not only to the soil and climate conditions but also to the particular processes of production and ageing to which they are subject. All of the varieties used to make the wines, which contribute significantly to their unique character, have been perfectly adapted to the demarcated area since time immemorial. The main variety in terms of quantity is Palomino Fino. It gives the wines an intense of expression of terroir and a great capacity for ageing. Moscatel de Alejandría and Pedro Ximénez are grape varieties with greater levels of sugars and acidity, making them excellent for producing traditional natural sweet wines, and also conferring the characteristic primary aromas. The other varieties used are always local and fully adapted to the environment. In short, using traditional local varieties influences the character of the wines, and gives them great potential to develop during ageing.
In addition to natural factors, the importance of human factors must be stressed. These have created a whole set of genuine winegrowing and oenological practices that directly influence the character of the wines. Characteristics include the dominance of tertiary aromas from biological ageing, great intensity, balance and length.
In the case of ‘generoso’ wines, biological ageing, i.e. ageing beneath a ‘flor’, is served exceptionally well by the traditional dynamic system of blending known as ‘criaderas y solera’. Also significant are the high levels of humidity which, thanks to the traditional architecture in the region, are enhanced by the regular nocturnal breezes blowing through the wineries from the Atlantic ocean. The climate is similarly beneficial for wines undergoing oxidative ageing as it reduces the natural evaporation of the wine being aged in casks.
For natural sweet wines, the main varieties used are highly aromatic, with a balance of alcohol and acidity as a result of the prevailing climate conditions. This makes it possible to produce wines with a significant sugar content but which, despite this, are very balanced in the mouth. In addition, the traditional practice of ‘asoleo’ produces wines with a greater concentration of both sugar and acidity, giving them additional characteristics of very ripe fruit and a particularly unctuous texture.
Finally, in the case of the ‘generoso de licor’ wines, these are made by fortifying the aforementioned wines, i.e. adding alcohol. They have the characteristics of the base wines which, as we have seen, are closely linked to the geographical environment. Furthermore, fortification is itself a centuries old practice in the wineries. Its origin is also linked to the strong tradition of export from this wine-producing region. Wine merchants needed wines ‘designed’ specifically to satisfy different tastes, based on ‘generoso’ wines blended with natural sweet wines.
9.   Specific further requirements (packaging, labelling, other requirements)

Legal framework:
In national legislation
Type of further condition:
Packaging within the demarcated geographical area
Description of the condition:
To ensure the preservation of the particular characteristics and quality of the wines and in order to prevent any organoleptic deterioration resulting from transportation to other areas, bottling must take place within the demarcated production area.
Legal framework:
In national legislation
Type of further condition:
Additional provisions relating to labelling
Description of the condition:
The labels used for the wines bearing the PDO must comply with the provisions of the applicable legislation, as well as with Annex 3 to the product specification. This applies to both mandatory and optional labelling information.
The bottles must bear quality seals issued by the Regulatory Board or secondary labels featuring a distinctive mark and an alphanumeric identification code, in accordance with rules laid down by the Regulatory Board. Optional indication of the wider geographical region: ‘Andalucía’.

Link to the product specification


https://lajunta.es/4svc9



(1)  Regulation (EU) 2024/1143 of the European Parliament and of the Council of 11 April 2024 on geographical indications for wine, spirit drinks and agricultural products, as well as traditional specialities guaranteed and optional quality terms for agricultural products, amending Regulations (EU) No 1308/2013, (EU) 2019/787 and (EU) 2019/1753 and repealing Regulation (EU) No 1151/2012 (OJ L, 2024/1143, 23.4.2024, ELI: http://data.europa.eu/eli/reg/2024/1143/oj).


ELI: http://data.europa.eu/eli/C/2025/2129/oj
ISSN 1977-091X (electronic edition)