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: 2026-02-05
Institutions: Directorate-General for Agriculture and Rural Development, European Commission
Subjects: Navarre, Spain, consumer information, designation of origin, labelling, product designation, quality control of agricultural products, red wine, white wine








C_202600771EN.000101.fmx.xml












Official Journal of the European Union


EN
C series













C/2026/771


5.2.2026






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/2026/771)

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


                     ‘Pago de Arínzano’
                  


EU reference number: PDO-ES-A0183-AM02 – 5.11.2025
                  

1.   Name of product


               ‘Pago de Arínzano’
            
2.   Geographical indication type







☑


PDO










☐


PGI










☐


GI




3.   Sector







☐


Agricultural products










☑


Wines










☐


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 Food Quality Control and Agri-Food Laboratories.
6.   Qualification as standard amendment

The competent authority considers this amendment to the ‘Pago de Arínzano’ 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.
7.   Description of the approved standard amendment(s)


Title

CHANGES TO THE ORGANOLEPTIC DESCRIPTION

Description

The amendments improve the clarity, specificity and objectivity of the organoleptic descriptors for each type of wine in the various stages of assessment (appearance, aroma and taste).
This amendment concerns point 2(b) of the product specification and point 6 of the single document.






☑


The amendment affects the single document.





Title

UPDATE OF CONTACT DETAILS FOR THE COMPETENT AUTHORITY

Description

The opportunity has been taken to update the contact details of the competent authority.
Point 9 of the product specification has been amended; the single document is not affected.






☐


The amendment affects the single document.




SINGLE DOCUMENT

Designations of origin and geographical indications of wine



                     ‘Pago de Arínzano’
                  


EU reference number: PDO-ES-A0183-AM02 – 5.11.2025
                  

1.   Name(s)


               ‘Pago de Arínzano’
            
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
5.   Categories of grapevine product as listed in Part II of Annex VII to Regulation (EU) No 1308/2013







1.


Wine




6.   Description of the wine or wines


Grapevine product

White wines (exclusively Chardonnay)

Organoleptic characteristics


Visual appearance

They have a clear bright colour that can range from pale yellow to golden yellow.

Aroma

Aromatic complexity with fruity and/or floral notes, there may be citrus notes. After ageing, the wines are more complex, with fruity, toasted and/or spiced aromas, there may be hints of nuts.

Taste

They are clean and balanced. Full and complex at the same time, recalling the aromas on the nose. After ageing, there may be woody and/or toasted notes.

Additional information regarding organoleptic characteristics

—

Analytical characteristics







Maximum total alcoholic strength (in % volume):


—




Minimum actual alcoholic strength (in % volume):


12




Minimum total acidity:


—




Minimum total acidity unit:


in milliequivalents per litre




Maximum volatile acidity (in milliequivalents per litre):


—




Maximum total sulphur dioxide (in milligrams per litre):


150





Additional information regarding analytical characteristics

Maximum volatile acidity: 0,048 grams/litre per degree of alcoholic strength, expressed as acetic acid, with a limit of 0,65 grams/litre (10,83 milliequivalents/litre) in young wines and 0,85 grams/litre (14,17 milliequivalents/litre) in aged wines.






☑


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





Grapevine product

Red wines

Organoleptic characteristics


Visual appearance

They have a clear, bright red colour that can range from red with violet tints to ruby red, with certain shades of terracotta in those that have undergone ageing processes.
In the case of wines made from single grape varieties, the characteristics are as follows:






—


Exclusively Merlot: they have a clear, bright red colour that can range from garnet red to red with terracotta tints. Colour of medium to high intensity.










—


Exclusively Cabernet Sauvignon: they have a clear, bright red colour that can range from red with violet tints to ruby red. Colour of medium to high intensity.










—


Exclusively Tempranillo: they have a clear, bright red colour that can range from violet red to red with terracotta tints, in those that have undergone ageing processes. Colour of medium to high intensity.





Aroma

Aromatic complexity with fruity notes, red and/or black fruit. After ageing, the aromatic complexity increases, with spiced, toasted and/or balsamic notes emerging.
In the case of wines made from single grape varieties, the characteristics are as follows:






—


Exclusively Merlot: aromatic complexity with fruity notes, between red and black fruit, there may be balsamic notes. After ageing, the aromatic complexity increases, with spiced and/or woody notes.










—


Exclusively Cabernet Sauvignon: aromatic complexity with fruity and/or vegetal, balsamic or spiced notes. After ageing, the aromatic complexity increases with characteristics typical of the ageing process.










—


Exclusively Tempranillo: aromatic complexity with notes of red and/or black fruit. After ageing, the aromatic complexity increases, with spiced, toasted and/or balsamic notes emerging.





Taste

They are balanced, with good tannic structure and harmony. Body with a medium-to-long finish. Fruity, ranging from red and/or black fruit to ripe fruit. After ageing, woody and/or toasted notes emerge.
In the case of wines made from single grape varieties, the characteristics are as follows:






—


Exclusively Merlot: they are balanced, with structured tannins and fruity. Medium to full body. After ageing, toasted and/or woody notes emerge.










—


Exclusively Cabernet Sauvignon: they are balanced, with good tannic structure and harmony. Body with a medium-to-long finish. Fruity and/or spiced, there may be liquorice and/or mineral notes. After ageing, woody and/or toasted notes emerge.










—


Exclusively Tempranillo: they are balanced, fruity with good tannic structure and harmony. Body with a medium-to-long finish. After ageing, woody, mineral or toasted notes emerge.





Additional information regarding organoleptic characteristics

—

Analytical characteristics







Maximum total alcoholic strength (in % volume):


—




Minimum actual alcoholic strength (in % volume):


12,5




Minimum total acidity:


—




Minimum total acidity unit:


in milliequivalents per litre




Maximum volatile acidity (in milliequivalents per litre):


—




Maximum total sulphur dioxide (in milligrams per litre):


125





Additional information regarding analytical characteristics

Maximum volatile acidity: 0,048 grams/litre per degree of alcoholic strength, expressed as acetic acid, with a limit of 0,65 grams/litre (10,83 milliequivalents/litre) in young wines and 0,85 grams/litre (14,17 milliequivalents/litre) in aged wines.






☑


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:
Relevant restriction on making the wines
Description:
The minimum planting density is 3 000 plants per hectare, with no upper limit. Planting densities tend to be high, with the aim of creating competition and thereby regulating production, along with fruit with greater body and extract. Harvest is manual and mechanised.

Winemaking practice

—
Type of oenological practice:
Specific oenological practice
Description:
Alcoholic fermentation takes place in stainless steel tanks of varying capacities with temperature control. Selected yeast is added. During fermentation and subsequent maceration, pumping over and other techniques are used to extract colour and aromas. Malolactic fermentation takes place in oak barrels and stainless steel tanks following inoculation with bacteria. Ageing takes place in oak barrels. Finally the wine is clarified, filtered and bottled.
7.2.   Maximum yields


All wines/category/variety/type

Tempranillo and Chardonnay varieties
Maximum yield:






Maximum yield:


6 000 




Maximum yield unit:


kilograms of grapes per hectare





All wines/category/variety/type

Tempranillo and Chardonnay varieties
Maximum yield:






Maximum yield:


42




Maximum yield unit:


hectolitres per hectare





All wines/category/variety/type

Cabernet Sauvignon and Merlot varieties
Maximum yield:






Maximum yield:


7 000 




Maximum yield unit:


kilograms of grapes per hectare





All wines/category/variety/type

Cabernet Sauvignon and Merlot varieties
Maximum yield:






Maximum yield:


49




Maximum yield unit:


hectolitres per hectare




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







—


CABERNET SAUVIGNON










—


CHARDONNAY










—


MERLOT










—


TEMPRANILLO




9.   Concise definition of the demarcated geographical area

The vineyard is located in the municipality of Aberin (Navarre), in the district of Tierra Estella in Navarre, on the estate named ‘Señorío de Arínzano’. The estate is located in the foothills of the Montejurra mountain. The River Ega runs through it. The geographical boundaries have been established as follows:






—


North: the boundary is the administrative border between Aberin and Villatuerta.










—


South: the boundary is the small hydro plant on the River Ega.










—


East: the boundary is the administrative boundary between Aberin y Villatuerta, from there turning southwards crossing the summit of Santa Barbara hill.










—


West: the boundary is the Peñazas ravine and other parcels of arable land in the area.




10.   Link with the geographical area


Category of grapevine product







1.


Wine





Summary of the link

The climate characteristics are dry and hot summers with a significant difference in temperature between night and day at the end of summer. Together with the Atlantic aspect, these characteristics result in a long growing season and slow but good ripening of the grapes. This is ideal for producing very aromatic, balanced and flavourful wines with a high polyphenol content. Furthermore, the stony soils have medium levels of carbonates, a low clay content and a loamy to loamy-clayey-sandy texture. These also contribute to producing wines with a high colour intensity, high quality and aromatic intensity, notable acidity and sustained structure and body. Mineral notes are prominent.
11.   Further applicable requirements


Title of the requirement/derogation

LABELLING

Legal framework

National legislation

Type of further requirement/derogation

Additional provisions relating to labelling

Description of the requirement/derogation

The label of the protected product must clearly display the name Vino de Pago de Arínzano.

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


pcdoparinzano25.navarra.es



(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/2026/771/oj
ISSN 1977-091X (electronic edition)