Publication of a Communication of Approval of a Standard
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10.7.2019 EN Official Journal of the European Union C 232/13 OTHER ACTS EUROPEAN COMMISSION Publication of a communication of approval of a standard amendment to a product specification for a n ame in the wine sector referred to in Article 17(2) and (3) of Commission Delegated Regulation (EU) 2019/33 (2019/C 232/12) This communication is published in accordance with the fifth paragraph of Article 17 of Commission Delegated Regulation (EU) 2019/33 (1). COMMUNICATING THE APPROVAL OF A STANDARD AMENDMENT ‘Penedès’ Reference number: PDO-ES-A1551-AM04 Notification date: 17.1.2019 DESCRIPTION AND REASONS OF THE APPROVED AMENDMENT 1. Changes to alcoholic content Description and reasons DESCRIPTION For white, rosé and red wines, the maximum limit for actual alcoholic strength has been removed and the mini mum limit has been reduced. Section 2.1.1 of the Product Specification and Section 2.4 of the Single Document must be amended accordingly. REASON(S) These changes to the minimum and maximum strength are being made on the basis of how wines from the Penedès DO are adapting to climate change. The intention is to guarantee the characteristics and typical properties of wines produced in the Penedès DO. 2. Correction to wines produced with the ‘dulce de frío’ (ice wine) method Description and reasons DESCRIPTION In the former version of the specification, wines made according to the ‘dulce de frío’ (ice wine) method had been mistakenly included in the section on liqueur wines. As the Viognier variety has been added, it can also be used for this type of wines. Section 2.1.1 of the Product Specification and Section 2.4 of the Single Document must be amended accordingly. REASON(S) Given that the actual alcoholic strength was a minimum of 9,5 % vol, these are not liqueur wines and therefore the section where they are located has been corrected. The addition of Viognier as a variety in the previous change means it now needs to be added as a variety for the ‘dulce de frío’ (ice wine) method. (1) Commission Delegated Regulation (EU) 2019/33 of 17 October 2018 supplementing Regulation (EU) No 1308/2013 of the European Parliament and of the Council as regards applications for protection of designations of origin, geographical indications and traditional terms in the wine sector, the objection procedure, restrictions of use, amendments to product specifications, cancellation of protec tion, and labelling and presentation (OJ L 9, 11.1.2019, p. 2). C 232/14 EN Official Journal of the European Union 10.7.2019 3. Changes to quality sparkling wines Description and reasons DESCRIPTION — To explain to consumers that quality sparkling wines from the Penedès D.O are 100 % organic products. — To extend the period for making and ageing quality sparkling wines from 12 to at least 15 months. When making organic quality sparkling wines, it is currently better for the sugar that is used in the bottle fermenta tion process to be from the organic grapes themselves, i.e. sugar from the cuvée or from the grape must, as this means it is not necessary to add any exogenous organic sugar. — To limit the varieties that can be used to make quality sparkling wines to those that are most suitable. — The parameters for sparkling wines have been adapted (maximum limit for actual alcoholic strength removed, total acidity limited to 5 g/l and no more rules on dry extract, ash or pH). Section 2.1.2 of the Product Specification and Section 2.4 of the Single Document must be amended accordingly. REASON(S) — To make progress towards sustainable, organic cultivation practices. — To guarantee lysis of yeasts in the second fermentation process, by increasing the number of months of ageing. — The varieties best suited to making quality sparkling wines are selected from those that are authorised. — The analytical parameters are changed to adapt the production to higher climate temperatures. For all parame ters removed, the terms of standing legislation will apply. 4. Correction to wine from overripe grapes Description and reasons DESCRIPTION Wines from overripe grapes have been removed from liqueur wines. Section 2.1.2 of the Product Specification and Section 2.4 of the Single Document must be amended accordingly. REASON(S) In the former version of the Product Specification, wines from overripe grapes were featured in the section on liqueur wines. As they constitute a separate category of wine, this error has been corrected. 5. Changes to maximum limit in volatile acidity of certain wines Description and reasons DESCRIPTION Wines made according to certain methods (in barrel, from overripe grapes, using the ice wine method) can have higher volatile acidity limits. Section 2.1.6 of the Product Specification and Section 2.4 of the Single Document must be amended accordingly. REASON(S) Wines which are fermented and/or aged in wooden barrels can exceed 0,7 g/l and therefore they have the same status as wines aged for longer than one year. This is because when fermentation takes place in the barrel, non- negligible amounts of acetic acid can be released into the wine. This is the reason for increasing the volatile acidity limit for these types of wine. Liqueur wines and those that are made using the ice wine method can have their volatile acidity exceed 1,2 g/l tartaric acid, as long as it does not exceed 2 g /l. Sweet wines made according to the ice wine method are more prone to high volatile acidity levels due to the wine-making process, which includes factors such as the high con centration of sugars from the grapes, the metabolism of the yeasts and the long fermentation periods which favour an increase in volatile acidity. 10.7.2019 EN Official Journal of the European Union C 232/15 6. Changes in planting density and irrigation Description and reasons DESCRIPTION The maximum and minimum limits for planting density have been removed. Irrigation is limited subject to compli ance with the sections of the Product Specification concerning yield and grape quality. Section 3.1 of the Product Specification and Section 2.5.1 of the Single Document must be amended accordingly. REASON(S) Due to climate change and new growing techniques, planting needs to be adapted to different densities to those currently established. Different planting patterns will have to be used to guarantee the distinctive features of Penedès wines. As regards irrigation, the new conditions brought about by climate change include longer, more severe drought periods. Irrigation is allowed as a possibility as long as the conditions set out in this Product Specification are met. Failure to comply with these conditions can mean that irrigation may be banned on plots where it had been practised. 7. Amendments to yields Description and reasons DESCRIPTION The yields of grapes intended for quality sparkling wines and for making this type of wine are the same as those of the white varieties. Sections 5.1 and 5.2 of the Product Specification and Section 2.5.2 of the Single Document must be amended accordingly. REASON(S) An amendment has been made to the section on the yield of varieties for making quality sparkling wines. The proposed yield is 12 000 kg per hectare because quality sparkling wines have to have a lower alcohol content than still wines, i.e. around 10 % or 10,5 % volume. Therefore, the yield must be higher given the climate in order to avoid higher alcohol contents. 8. Addition of varieties Description and reasons DESCRIPTION Sumoll white and Viognier have been added as white varieties and Petit Verdot and Xarello rosé as red varieties. Section 6 of the Product Specification must be amended accordingly. The change does not affect the Single Document. REASON(S) Xarello rosé has been added as a variety because it is a native variety that has traditionally been cultivated in the Penedès region. Sumoi white is a variety that is traditional in the Penedès region, while Viognier and Petit Verdot are varieties that have adapted to the territory and climate of the Penedès region and which are used to make prestigious wines. 9. Some improvements to wine testing Description and reasons DESCRIPTION The list of laboratories where wine can be tested has been extended. Testing will take place when the wine is fin ished, immediately before or after bottling. Section 8.2 of the Product Specification must be amended accordingly. This does not affect the Single Document. REASON(S) By adding an approved laboratory, we guarantee free competition. The intention is for the quality control checks on Penedès D.O. wines via the qualification process to be carried out as close as possible to when the wine goes to market. C 232/16 EN Official Journal of the European Union 10.7.2019 10. Changes to type of stoppers allowed Description and reasons DESCRIPTION The rules on the type of stoppers allowed have been relaxed but cork is still considered to be the preferential choice. Section 8.4 of the Product Specification must be amended accordingly. The change does not affect the Sin gle Document. REASON(S) This change guarantees the quality of Penedès D.O. wines by adapting and updating the materials that can be used in stoppers. 11. Changes and improvements to the section on wordings referring to ageing Description and reasons DESCRIPTION Section 2.3 of the Product Specification has been changed to Section 8.6 and extended for quality sparkling wines to include a minimum of 15 months of ageing and the possibility of indicating the number of years between tirage and disgorgement as long as it is more than three.