Publication of the communication of an approved standard amendment to a product specification of a geographical indication in accordance with Article 5(4) of Commission Delegated Regulation (EU) 2025/27
Date: 2026-01-19
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_202600371EN.000101.fmx.xml












Official Journal of the European Union


EN
C series













C/2026/371


19.1.2026






Publication of the communication of an approved standard amendment to a product specification of a geographical indication in accordance with Article 5(4) of Commission Delegated Regulation (EU) 2025/27 (1)

(C/2026/371)

COMMUNICATION OF APPROVAL OF A STANDARD AMENDMENT
(Article 24 of Regulation (EU) 2024/1143)


                     ‘Campo de Calatrava’
                  


EU reference number: PDO-ES-02870-AM01 – 20.10.2025
                  

1.   Name of the product


               ‘Campo de Calatrava’
            
2.   Geographical indication type







☑


PDO










☐


PGI










☐


GI




3.   Sector







☐


Agricultural products










☑


Wine










☐


Spirit drinks




4.   Country to which the geographical area belongs

Spain
5.   Member State authority communicating the standard amendment


Name

Ministry of Agriculture, Fisheries and Food. Directorate-General for Food. Subdirectorate-General for Quality Control and Agri-Food Laboratories.
6.   Qualification as standard amendment

The competent authority considers this amendment to the ‘Campo de Calatrava’ PDO product specification to be a standard amendment; it cannot be regarded as a Union amendment since it does not correspond to any of the situations referred to in Article 24(3) of Regulation (EU) 2024/1143 on geographical indications. Specifically, it does not: include a change in the name or in the use of the name, or in the category of product or products designated by the geographical indication; risk voiding the link with the geographical area; entail further restrictions on the marketing of the product. The area of the extension has the same environmental characteristics, so there is no change to the section on the link.
7.   Description of the approved standard amendment(s)


Heading

EXTENSION OF THE DEMARCATED AREA

Description

The demarcated geographical area has been extended to include polygon 22, parcel 74 in the municipality of Ciudad Real.
Point 4 of the product specification and point 9 of the single document have been amended accordingly.






☑


The amendment affects the single document




SINGLE DOCUMENT

Designations of origin and geographical indications of wine



                     ‘Campo de Calatrava’
                  


EU reference number: PDO-ES-02870-AM01 – 20.10.2025
                  

1.   Name(s)


               ‘Campo de Calatrava’
            
2.   Geographical indication type







☑


PDO










☐


PGI










☐


GI




3.   Country to which the defined geographical area belongs

Spain
4.   Classification of the agricultural product in accordance with the Combined Nomenclature heading and code, as referred to in Article 6(1) of Regulation (EU) 2024/1143


               2204  – Wine of fresh grapes, including fortified wines; grape must other than that of heading 2009

               2204 21 78  – Other

               2204 21 38  – Other
5.   Categories of grapevine product as listed in Part II of Annex VII to Regulation (EU) No 1308/2013







1.


Wine










5.


Quality sparkling wine










16.


Wine of overripe grapes




6.   Description of the wine(s)



Grapevine product


White and rosé wines

Organoleptic characteristics


Visual appearance

Young white wines:
Clear, featuring a range of shades of yellow but without reaching golden tones.
Barrel-fermented white wines:
Clear with tones that range from yellow to amber.
Classic white wines:
Clear and bright. Featuring a range of shades of yellow but without reaching golden tones.
White wines aged in the barrel:
Clear with tones that range from yellow to greenish and golden, depending on the variety and the time in the barrel.
Rosé wines:
Clear with pink tones that range from blue/violet to onion skin or salmon.

Aroma

Young white wines:
Clean, medium to high intensity, with primary aromas (white fruit, tropical fruit, white flowers, citrus fruit), sometimes featuring mineral notes and/or secondary aromas (yeasts).
Barrel-fermented white wines:
Clean, medium intensity, balanced. Primary aromas (white fruit, tropical fruit, white flowers, citrus fruit) and tertiary aromas (toasted or woody notes, etc.), sometimes featuring mineral notes and/or secondary aromas (yeasts).
Classic white wines:
Clean, medium to high intensity, featuring floral and/or fruity or fermented primary aromas, and minerality.
White wines aged in the barrel:
Clean, medium intensity, balanced. Primary aromas (white fruit, tropical fruit, white flowers, citrus fruit) and tertiary aromas (toasted or woody notes, etc.), sometimes featuring mineral notes and/or secondary aromas (yeasts).
Rosé wines:
Clean, medium to high intensity, primary aromas (red/black fruit, tropical fruit, pink flowers, white flowers, citrus fruit, mineral).

Taste

Young white wines:
Balanced or with an edge of acidity, sweetness, astringency or bitterness. Medium to long finish.
Barrel-fermented white wines:
Balanced or with an edge of acidity, sweetness, astringency or bitterness. Medium to long finish, with tertiary retronasal aromas.
Classic white wines:
Balanced or with an edge of acidity, sweetness, astringency or bitterness. Medium to long finish.
White wines aged in the barrel:
Balanced or with an edge of acidity, sweetness, astringency or bitterness. Medium to long finish, with tertiary retronasal aromas.
Rosé wines:
Balanced, medium acidity, medium finish.

Additional information regarding organoleptic characteristics

—
Analytical characteristics:






Maximum total alcoholic strength (in % volume):


—




Minimum actual alcoholic strength (in % volume):


10,5 




Minimum total acidity:


4,5 




Minimum total acidity unit:


in grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre):


8,33 




Maximum total sulphur dioxide (in milligrams per litre):


140 





Additional information regarding analytical characteristics

—






☑


Any analytical characteristics not indicated in this section are within the limits laid down in the applicable EU legislation.






Grapevine product


Classic, barrel-fermented and young red wines

Organoleptic characteristics


Visual appearance

Young red wines:
Clear and bright. Various shades of red but without reaching orange tones, medium or medium-high intensities.
Barrel-fermented red wines:
Clear and bright. Various shades of red but without reaching orange tones, medium or medium-high intensities.
Classic red wines:
Clear and bright. Medium or high colour intensity. Various shades of red but without reaching red-brick/orange tones.

Aroma

Young red wines:
Clean, red/black fruit, sometimes with spicy, jammy, pink floral and/or mineral notes.
Barrel-fermented red wines:
Clean, red/black fruit and hints of toasted wood, sometimes with spicy, jammy, pink floral and/or mineral notes.
Classic red wines:
Clean, medium to high intensity, with floral, fruity, spicy and/or fermented primary aromas, and sometimes mineral notes.

Taste

Young red wines:
Medium levels of acidity, astringency and unctuosity, primary and/or secondary aromas.
Barrel-fermented red wines:
Medium levels of acidity, astringency and unctuosity, with an aftertaste featuring primary and/or secondary aromas and hints of toasted wood.
Classic red wines:
Balanced or with an edge of acidity, sweetness, astringency or bitterness. Medium astringency and medium to high acidity with notes of primary and/or fermented aromas in the aftertaste.

Additional information regarding organoleptic characteristics

—
Analytical characteristics:






Maximum total alcoholic strength (in % volume):


—




Minimum actual alcoholic strength (in % volume):


12,0 




Minimum total acidity:


4,5 




Minimum total acidity unit:


in grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre):


8,33 




Maximum total sulphur dioxide (in milligrams per litre):


130 





Additional information regarding analytical characteristics

—






☑


Any analytical characteristics not indicated in this section are within the limits laid down in the applicable EU legislation.






Grapevine product


Roble wine [Oaked wine]

Organoleptic characteristics


Visual appearance

Clear and bright, medium and/or medium-high colour intensity. Various shades of red but without reaching orange tones.

Aroma

Clean, red/black fruit with spicy notes featuring at least one of the following aroma categories: dried fruit, toasted, balsamic, mineral and/or spicy.

Taste

Balanced or with an edge of acidity, sweetness, astringency or bitterness, medium or medium-full body, medium or long finish.

Additional information regarding organoleptic characteristics

—
Analytical characteristics:






Maximum total alcoholic strength (in % volume):


—




Minimum actual alcoholic strength (in % volume):


12,0 




Minimum total acidity:


4,5 




Minimum total acidity unit:


in grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre):


10,00 




Maximum total sulphur dioxide (in milligrams per litre):


130 





Additional information regarding analytical characteristics

—






☑


Any analytical characteristics not indicated in this section are within the limits laid down in the applicable EU legislation.






Grapevine product


Crianza, Reserva and Gran Reserva wines

Organoleptic characteristics


Visual appearance

Crianza wines:
Clear with medium or high colour intensity. Featuring a range of shades of red, which may reach orange tones.
Reserva wines:
Clear with medium or high colour intensity. Featuring a range of shades of red, which may reach ochre/brown tones.
Gran Reserva wines:
Clear with medium or high colour intensity. Featuring a range of shades of red, which may reach ochre/brown tones.

Aroma

Crianza wines:
Clean, medium or medium-high intensity aromas featuring red/black and/or jammy fruit notes and at least two aromas from the dried fruit, toasted, balsamic, mineral and/or spicy aroma categories.
Reserva wines:
Clean, medium intensity aromas featuring red/black fruit and/or jammy fruit notes and at least three from the following aroma categories: dried fruit, toasted, balsamic, mineral and/or spicy.
Gran Reserva wines:
Clean, medium intensity aromas featuring red/black fruit and/or jammy fruit notes and at least three from the following aroma categories: dried fruit, toasted, balsamic, mineral and/or spicy.

Taste

Crianza wines:
Balanced or with an edge of acidity, sweetness, astringency or bitterness. Medium tannins.
Reserva wines:
Medium acidity, medium-bodied, with medium or long finish.
Gran Reserva wines:
Medium acidity, medium-bodied, with medium or long finish and medium or high tannins.

Additional information regarding organoleptic characteristics

—
Analytical characteristics:






Maximum total alcoholic strength (in % volume):


—




Minimum actual alcoholic strength (in % volume):


12,0 




Minimum total acidity:


4,5 




Minimum total acidity unit:


in grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre):


—




Maximum total sulphur dioxide (in milligrams per litre):


150 





Additional information regarding analytical characteristics

Volatile acidity: less than 12,5 meq/l expressed as acetic acid, which may increase by 1 meq/l for each degree of alcohol above 12 % vol. and year of ageing, up to a maximum of 20 meq/l.






☑


Any analytical characteristics not indicated in this section are within the limits laid down in the applicable EU legislation.






Grapevine product


Quality sparkling wine

Organoleptic characteristics


Visual appearance

Quality sparkling wine (white):
Pale to golden, bright. Fine and long-lasting bubbles.
Quality sparkling wine (rosé):
Featuring a wide range of colours from pale pink with salmon tones to intense carmine red. Bright. Fine and long-lasting bubbles.

Aroma

Quality sparkling wine (white):
Clean, fruity and/or mineral aromas.
Quality sparkling wine (rosé):
Clean, fruity and/or floral and/or mineral aromas.

Taste

Quality sparkling wine (white):
Broad, balanced. Medium or high acidity.
Quality sparkling wine (rosé):
Broad, balanced. Medium or high acidity.

Additional information regarding organoleptic characteristics

—
Analytical characteristics:






Maximum total alcoholic strength (in % volume):


—




Minimum actual alcoholic strength (in % volume):


10,5 




Minimum total acidity:


5,5 




Minimum total acidity unit:


in grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre):


11,66 




Maximum total sulphur dioxide (in milligrams per litre):


160 





Additional information regarding analytical characteristics

—






☑


Any analytical characteristics not indicated in this section are within the limits laid down in the applicable EU legislation.






Grapevine product


Wine of overripe grapes

Organoleptic characteristics


Visual appearance

Featuring a range of shades of red, from cherry to brick, with the possibility of ochre and/or brown tones, or even iodine and/or amber.

Aroma

The wine has jammy fruit, toasted and spicy aromas, among others.

Taste

Body, medium or long finish, and medium or high unctuosity, with an edge of sweetness.

Additional information regarding organoleptic characteristics

—
Analytical characteristics:






Maximum total alcoholic strength (in % volume):


—




Minimum actual alcoholic strength (in % volume):


16,0 




Minimum total acidity:


4,0 




Minimum total acidity unit:


in grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre):


20,00 




Maximum total sulphur dioxide (in milligrams per litre):


200 





Additional information regarding analytical characteristics

—






☑


Any analytical characteristics not indicated in this section are within the limits laid down in the applicable EU legislation.




7.   Winemaking practices

7.1.   Specific oenological practices used to make the wine or wines, relevant restrictions on making them

Winemaking practice:
—
Type of oenological practice:
Specific oenological practice
Description:
Pressures lower than 2,5 kg/cm2 are applied when pressing the marc, producing a maximum wine yield (total amount of wine that has been bled and pressed) of 74 litres per 100 kg of harvest.
White wines are produced by crushing the bunches, separated from the stalk and without the marc, and fermenting for the necessary time at a maximum temperature of 25 °C.
For the production of rosé wines, the bunches are destemmed and then crushed, and the musts are macerated with the skins for the necessary duration to obtain the characteristic colour at a temperature of less than 22 °C.
To produce the red wines, the grapes are crushed and destemmed, and the musts are fermented with the skins for as long as necessary to obtain the required minimum colour. This process takes at least three days, with a maximum fermentation temperature of 25 °C. For classic wines and those made from overripe grapes, the maximum fermentation temperature is 28 °C. For Crianza, Reserva and Gran Reserva wines, it is 30 °C.
For wine from overripe grapes, the minimum ageing period is eight years in oak barrels with a capacity of between 225 litres and 500 litres.
7.2.   Maximum yields

All wines/category/variety/type:
Gobelet-trained vines
Maximum yield:






Maximum yield:


10 000 




Maximum yield per unit:


kilograms of grapes per hectare




All wines/category/variety/type:
Gobelet-trained vines
Maximum yield:






Maximum yield:


74 




Maximum yield per unit:


hectolitres per hectare




All wines/category/variety/type:
Trellised vines
Maximum yield:






Maximum yield:


13 000 




Maximum yield per unit:


kilograms of grapes per hectare




All wines/category/variety/type:
Trellised vines
Maximum yield:






Maximum yield:


96,2 




Maximum yield per unit:


hectolitres per hectare




8.   Indication of the wine grape variety or varieties from which the wine or wines are produced







—


AIRÉN










—


ALBARIÑO










—


BOBAL










—


CABERNET FRANC










—


CABERNET SAUVIGNON










—


CHARDONNAY










—


GARNACHA TINTORERA










—


GEWÜRZTRAMINER










—


GRACIANO










—


MACABEO – VIURA










—


MALBEC










—


MERLOT










—


MOSCATEL DE ALEJANDRÍA










—


MOSCATEL DE GRANO MENUDO










—


PETIT VERDOT










—


RIESLING










—


SAUVIGNON BLANC










—


SYRAH










—


TEMPRANILLO – CENCIBEL










—


VERDEJO










—


VIOGNIER




9.   Concise definition of the demarcated geographical area

It includes the following municipalities in the province of Ciudad Real: Aldea del Rey, Almagro, Argamasilla de Calatrava, Ballesteros de Calatrava, Bolaños de Calatrava, Calzada de Calatrava, Cañada de Calatrava, Carrión de Calatrava, Granátula de Calatrava, Miguelturra, Moral de Calatrava, Pozuelo de Calatrava, Torralba de Calatrava, Valenzuela de Calatrava, Villanueva de San Carlos, Villar del Pozo, polygon 22, parcel 74 in the municipality of Ciudad Real.
10.   Link with the geographical area


Category of grapevine product







1.


Wine




Summary of the link:

                  ‘Campo de Calatrava’ wines have a wide range of aromas, facilitated by the rich soil typology illustrated by the studies and the influence of area’s volcanic origin. The varietal richness enhances the range of aromas and descriptors that add complexity to the wines. The dark soils give rise to earlier ripening, making it possible to prolong the ripening cycle of the fruit. This, combined with very high levels of sunshine and the high levels of potassium, essential for the vine’s proper nutrition and for the production of quality grapes, encourages and enhances aromatic complexity.
The geochemical fingerprint of Campo de Calatrava, shaped by its volcanic context, offers unique and distinctive mineral components. The exclusive presence of volcanic mineral elements such as Mn and Ni and unique concentrations of V, Cr, Co, Ce, Nd and Nb demonstrate the direct influence of the geochemical background.
The soil and climate conditions described allow the possibility of mineral notes appearing in the definition of the organoleptic characteristics of the wines from the production area covered.
With a high stoniness and a clay-loam texture, the optimum conditions for vine cultivation in the area make it possible to obtain balanced, structured and fresh wines.
The presence of soils that promote early ripening, together with the water conditions described above, make it possible to prolong the ripening process of the grapes. This results in greater concentrations of the constituents responsible for high alcoholic strength and colour intensity. These characteristics are reinforced by the nutritional composition that favours rather than limits the vines, as well as by the high number of sunshine hours in the production area.

Category of grapevine product







5.


Quality sparkling wine




Summary of the link:
They have a wide range of aromas facilitated by the rich soil typology, illustrated in the studies, and the influence of the area’s volcanic origin.
The geochemical fingerprint of Campo de Calatrava, shaped by its volcanic landscape, offers unique and distinctive mineral components, demonstrating the direct influence of the geochemical background.
The soil and climate conditions described above give rise to the minerality in the wines of the given production area.
With a high stoniness and a clay-loam texture, the optimum conditions for vine cultivation in the area make it possible to obtain balanced, structured and fresh wines.

Category of grapevine product







16.


Wine of overripe grapes




Summary of the link:
The unique climate of the production area, with high levels of light and warm temperatures in autumn, the high solar radiation during the grape-ripening period, together with relatively low humidity and low levels of precipitation, encourages the over-ripening of the grapes. This results in wines with a higher residual sugar content and high aromatic intensities and minerality in the production area, facilitated by its volcanic geochemical fingerprint.
11.   Further applicable requirements


Description of the requirement or derogation

PACKAGING AT SOURCE
Legal framework:
In national legislation
Type of additional requirement or derogation:
Packaging within the demarcated geographical area
Description of the requirement/derogation:
The wines are bottled in the production area as this process entails additional oenological practices, filtration, stabilisation, and corrections of various kinds that may affect their characteristics and specificities. Bottling within the production area allows direct control of the packaging operation and avoids possible transport risks such as oxidation and heat stress, which would deteriorate the wines’ physico-chemical and organoleptic characteristics and affect their stability.

Description of the requirement or derogation

LABELLING
Legal framework:
In national legislation
Type of additional requirement or derogation:
Additional provisions relating to labelling
Description of the requirement/derogation:






—


The name of a recognised smaller geographical unit may feature on the label, provided that 100 % of the grapes from which the wine has been made were sourced there. The following smaller geographical units have been recognised and demarcated: ‘Casa del Capitán’: Polygon 22, parcels 27 and 28 in Moral de Calatrava. ‘Casa de Garcibáñez’: Polygon 23, parcels 1, 3 and 9 in Moral de Calatrava. ‘Carril de las Cubas’: Polygon 23, parcels 56, 57, 58 and 85 in Miguelturra. ‘Encomienda de Cervera’: Polygon 45, parcels 1, 4, 49, 53, 54, 55, 56, 57, 58, 59, 60, 63, 64 and 65 in Almagro.










—


The term ‘joven’ [young] may feature on the label of wines made in the same wine year in which they are labelled.










—


The term ‘fermentado en barrica’ [barrel-fermented] may feature if this practice has been used for 100 % of the wine. The term ‘parcialmente fermentado en barrica’ [partially barrel-fermented] may feature if this is the case for at least 60 % of the wine.










—


The term ‘vino blanco envejecido en madera’ [white wine aged in wood] may feature if the wine has spent at least two months in oak barrels.





Electronic (URL) reference to the publication of the product specification


https://apliagri.castillalamancha.es/sites/default/files/2025-08/Pliego_Condic_CAMPO_DE_CALATRAVA_definitivo.pdf



(1)  Commission Delegated Regulation (EU) 2025/27 of 30 October 2024 supplementing Regulation (EU) 2024/1143 of the European Parliament and of the Council with rules concerning the registration and the protection of geographical indications, traditional specialities guaranteed and optional quality terms and repealing Delegated Regulation (EU) No 664/2014 (OJ L, 2025/27, 15.1.2025, ELI: http://data.europa.eu/eli/reg_del/2025/27/oj).


ELI: http://data.europa.eu/eli/C/2026/371/oj
ISSN 1977-091X (electronic edition)