Commission Implementing Decision of 28 August 2017 on the publication in the Official Journal of the European Union of a request for amendment of a specification for a name in the wine sector referred to in Article 105 of Regulation (EU) No 1308/2013 of the European Parliament and of the Council (Pla I Llevant (PDO)) 2017/C 284/07
Grade B
mapped from publisher markup. A grade says how a document's structure was obtained, not how reliable the law is.
Address https://gelex.eu/eli/EU/decision/oj/C/2017/284/07@2017-08-28/en
THE EUROPEAN COMMISSION,
Having regard to the Treaty on the Functioning of the European Union,
Having regard to Regulation (EU) No 1308/2013 of the European Parliament and of the Council of 17 December 2013 establishing a common organisation of the markets in agricultural products and repealing Council Regulations (EEC) No 922/72, (EEC) No 234/79, (EC) No 1037/2001 and (EC) No 1234/2007, and in particular Article 97(3) thereof,
Whereas:
(1) Spain has sent an application for amendment of the specification for the name Pla I Llevant in accordance with Article 105 of Regulation (EU) No 1308/2013.
(2) The Commission has examined the application and concluded that the conditions laid down in Articles 93 to 96, Article 97(1), and Articles 100, 101 and 102 of Regulation (EU) No 1308/2013 have been met.
(3) In order to allow for the presentation of statements of opposition in accordance with Article 98 of Regulation (EU) No 1308/2013, the application for amendment of the specification for the name Pla I Llevant should be published in the Official Journal of the European Union,
HAS DECIDED AS FOLLOWS:
Sole Article
The application for amendment of the specification for the name Pla I Llevant (PDO), in accordance with Article 105 of Regulation (EU) No 1308/2013, is contained in the Annex to this Decision. In accordance with Article 98 of Regulation (EU) No 1308/2013, the publication of this Decision confers the right to oppose the amendment of the specification referred to in the first paragraph of this Article within two months of the date of its publication in the Official Journal of the European Union.
Done at Brussels, 28 August 2017. For the Commission Phil Hogan Member of the Commission
ANNEX
Grp. 1. Rules applicable to the amendment Article 105 of Regulation (EU) No 1308/2013 — Non-minor modification Grp. 21. Delegation of verification of the product specification to an inspection body The competent authority delegated the verification of compliance with the product specification applicable to this PDO to the Governing Council of the Pla i Llevant DO, once it had been accredited by the Spanish National Accreditation and Certification Authority (ENAC) in February 2012. This change relates only to point 9 of the product specification, and not to the single document. (1) The municipality of Santanyi borders municipalities protected by the Pla i Llevant PDO, specifically Campos and Felanitx. (2) The wine-making tradition of the municipality of Santanyi has been demonstrated throughout its history. (3) The municipality’s environmental and soil characteristics are no different from those in the remainder of the current geographical area of the Pla i Llevant PDO. (4) Previous experimental studies have been conducted with grapes from vines grown in Santanyi, under the rules of the Pla i Llevant PDO. (5) These studies have shown that wine made with grapes obtained in Santanyi meet the quality requirements (physical, chemical and organoleptic) laid down for the Pla i Llevant designation of origin. Grp. 22. Expansion of the demarcated area The amendment consists of expanding the demarcated area to include the municipality of Santanyi. Point 4 of the product specification and point 5 of the single document are therefore changed. The reasons for the amendment are as follows: Its inclusion as a protected municipality for the production of wines of the Pla i Llevant PDO is fully justified. Grp. 2. Description and reasons for amendment Grp. 1. Registered name Pla I Llevant Grp. 2. Geographical indication type PDO — protected designation of origin Grp. 31348. Categories of grapevine products Wine Liqueur wine Sparkling wine Semi-sparkling wine Grp_white_and_rosé_wines_general_analytical. characteristics. White and rosé wines are clear, transparent and bright. With fresh, fruity flavours. In the mouth they are fresh, open and fruity. The casked white wines have the flavours characteristic of the cask method. In the mouth they are full, creamy, structured and persistent. Sulphur dioxide: 240 si > 5 grs/l glucose and fructose. The limits for analytical parameters not mentioned here must comply with the relevant EU regulations. Maximum total alcoholic strength (in % volume) Minimum actual alcoholic strength (in % volume) 10,5 Minimum total acidity 4,5 milliequivalents per litre Maximum volatile acidity (in milliequivalents per litre) 13,3 Maximum total sulphur dioxide (in milligrams per litre) 180 Grp_red_wines_general_analytical. characteristics. The red wines are clear, lively and bright, with a high- to mid-depth colour. The young wines have fresh fruity flavours, while the aged wines have flavours of ripe fruit, enriched through the contribution of the cask. In the mouth they are elegant, pleasant, full-bodied, balanced and velvety, with a warm, lingering finish. Sulphur dioxide: 180 si > 5 grs/l glucose and fructose. The limits for analytical parameters not mentioned here must comply with the relevant EU regulations. Maximum total alcoholic strength (in % volume) Minimum actual alcoholic strength (in % volume) 11 Minimum total acidity 4,5 in milliequivalents per litre Maximum volatile acidity (in milliequivalents per litre) 13,3 Maximum total sulphur dioxide (in milligrams per litre) 140 Grp_wine_general_analytical. characteristics. The liqueur wines are straw-yellow in colour, with a green to gold meniscus. In the reds, the colour ranges from intense red to purple. They are clear and bright. In the whites, floral flavours and flavours reminiscent of fruit in syrup can be discerned, with tones of ripeness. The reds have flavours of preserves, raisins and nuts. They have a good acidity level, and are balanced and elegant. Sulphur dioxide: 175 si > 5 grs/l glucose and fructose. The maximum volatile acid content is 25 milliequivalents per litre, as these are wines with a total alcoholic strength by volume of 15 % vol. or more. This is in accordance with the derogation laid down in point 3 of Annex I C to Regulation (EC) No 606/2009. The limits for analytical parameters not mentioned here must comply with the relevant EU legislation. Maximum total alcoholic strength (in % volume) Minimum actual alcoholic strength (in % volume) 15 Minimum total acidity 4,5 in milliequivalents per litre Maximum volatile acidity (in milliequivalents per litre) 25 Maximum total sulphur dioxide (in milligrams per litre) 130 Grp_wine_general_analytical_characteristics_. 2. The young sparkling wines are practically colourless. For the sparkling wines which have been casked, the colour is more intense. In the rosé sparkling wines, the colour is between onion skin and a pinkish purple. In all cases, the wine has a bright appearance. The bubbles are tiny, and are released slowly, for a prolonged period, forming long chains. The flavours call to mind the way that they are made from the previous wines, from the autolysis of the lees. On the palate, the wine has a balanced acidity, without roughness. The aftertaste is clean and lingering. The limits for analytical parameters not mentioned here must comply with the relevant EU regulations. Maximum total alcoholic strength (in % volume) Minimum actual alcoholic strength (in % volume) 11 Minimum total acidity 4,5 in milliequivalents per litre Maximum volatile acidity (in milliequivalents per litre) 13,3 Maximum total sulphur dioxide (in milligrams per litre) 160 Grp_wine_general_analytical_characteristics_. 3. The white sparkling wines are straw yellow in colour, with a light gold meniscus. The rosés have a mid-depth colour, of pinkish violet. They are clear and bright. The bubbles and columns of bubbles are small. The aroma is fruity, with flavours of the second fermentation. In the mouth, the wine is fresh and fruity, with a lingering aftertaste. The limits for analytical parameters not mentioned here must comply with the relevant EU regulations. Maximum total alcoholic strength (in % volume) Minimum actual alcoholic strength (in % volume) 10 Minimum total acidity 4,5 in milliequivalents per litre, Maximum volatile acidity (in milliequivalents per litre) 13,3 Maximum total sulphur dioxide (in milligrams per litre) 160 Grp. 4. Description of the wine(s) Grp. a. Essential oenological practices Specific oenological practice The techniques used in handling the grapes, the must and the wine, the control of fermentation and the processing must be designed to produce products of the highest quality. For the extraction of the must or wine, only mechanical systems which do not damage or displace the solid parts of the bunch may be used. No use may be made of practices involving pre-heating the grapes or heating the musts or wines in the presence of the marc, which aim to force the extraction of the colouring material. Appropriate pressure should be applied for the extraction of the must or the wine and its separation from the marc, so that the yield is no greater than 70 litres of wine for every 100 kilograms of harvested crop. Grp. b. Maximum yields 11000 hectolitres per hectare 77 hectolitres per hectare Grp. 5. Wine making practices Grp. 6. Demarcated area The production area of the Pla i Llevant designation of origin is made up of the following municipalities, located on the island of Majorca: Algaida, Ariany, Arta, Campos, Capdepera, Felanitx, Llucmajor, Manacor, Maria de la Salut, Montuíri, Muro, Petra, Porreres, Sant Joan, Sant Llorenc des Cardassar, Santa Margalida, Santanyi, Sineu and Vilafranca de Bonany, which the Governing Council has classified as suitable for the production of grapes of the varieties indicated. (1) PENSAL BLANCA, synonym of: MOLL (2) CALLET (3) GORGOLLASSA (4) GIRO ROS (5) FOGONEU (6) MANTO NEGRO Grp. 7. Main wine grapes Grp. wine. The vines are characterised by the island nature of the region and their location, almost at sea level. The region’s Embat wind provides coolness, humidity and salinity. It affects the type of vine-growing, as it leaves the fruit exposed to the air through green pruning and by providing a high level of salts. High sunshine levels promote the synthesis of phenolic compounds, provide a high concentration of flavours and a high alcohol content, red wines with high- to mid-depth colour and white wines with a clear appearance. The chalky soils foster the presence of aromatics. This set of factors means that the wines of Pla i Llevant have a unique character, featuring a well-integrated acidity that gives wines their typical structure and strength. Grp_semisparkling_and_liqueur. wine. The differentiating characteristics of sparkling, semi-sparkling and liqueur wines of the Pla i Llevant PDO are conferred upon them by the differential quality of the base wines used to make them. Grp. 8. Description of the link(s) Grp. 9. Essential further conditions Legal framework: In national legislation Type of further condition: Additional provisions relating to labelling Description of the condition: The label must bear the name and logo of the Pla i Llevant DO. Legal framework: In national legislation Type of further condition: Packaging in the demarcated area Description of the condition: Bottling must take place in the production area, given the importance that it has for the quality of the resulting product. The best conditions are more certain to be assured if bottling is done by undertakings established in the same region as the wineries covered by the designation and operating under their direct control, as they have specialised experience and, what is more, thorough knowledge of the specific characteristics of the wine in question. The bottles in which the wine is sold for consumption must bear guarantee seals, label or numbered secondary label issued by the inspection body, which must be affixed at the winery itself. The inspection body must be give advance written notification if wine from other geographical regions is to be stored. Storage will be authorised subject to the following conditions: Wine in bottles with a capacity < 15 L. Bottles labelled at place of origin. Grp_to_the_product. specification. http://www.caib.es/sites/qualitatagroalimentaria/es/pla_i_llevant-46239/
ANNEX
PLA I LLEVANT PDO-ES-A1038-AM03 Date of application: 11.2.2016 REQUEST FOR AMENDMENT TO THE PRODUCT SPECIFICATION
1. Rules applicable to the amendment Article 105 of Regulation (EU) No 1308/2013 — Non-minor modification
2. Description and reasons for amendment Grp. 21. Delegation of verification of the product specification to an inspection body The competent authority delegated the verification of compliance with the product specification applicable to this PDO to the Governing Council of the Pla i Llevant DO, once it had been accredited by the Spanish National Accreditation and Certification Authority (ENAC) in February 2012. This change relates only to point 9 of the product specification, and not to the single document. (1) The municipality of Santanyi borders municipalities protected by the Pla i Llevant PDO, specifically Campos and Felanitx. (2) The wine-making tradition of the municipality of Santanyi has been demonstrated throughout its history. (3) The municipality’s environmental and soil characteristics are no different from those in the remainder of the current geographical area of the Pla i Llevant PDO. (4) Previous experimental studies have been conducted with grapes from vines grown in Santanyi, under the rules of the Pla i Llevant PDO. (5) These studies have shown that wine made with grapes obtained in Santanyi meet the quality requirements (physical, chemical and organoleptic) laid down for the Pla i Llevant designation of origin. Grp. 22. Expansion of the demarcated area The amendment consists of expanding the demarcated area to include the municipality of Santanyi. Point 4 of the product specification and point 5 of the single document are therefore changed. The reasons for the amendment are as follows: Its inclusion as a protected municipality for the production of wines of the Pla i Llevant PDO is fully justified.
2.
2.1. Delegation of verification of the product specification to an inspection body The competent authority delegated the verification of compliance with the product specification applicable to this PDO to the Governing Council of the Pla i Llevant DO, once it had been accredited by the Spanish National Accreditation and Certification Authority (ENAC) in February 2012. This change relates only to point 9 of the product specification, and not to the single document.
2.2. Expansion of the demarcated area The amendment consists of expanding the demarcated area to include the municipality of Santanyi. Point 4 of the product specification and point 5 of the single document are therefore changed. The reasons for the amendment are as follows: Its inclusion as a protected municipality for the production of wines of the Pla i Llevant PDO is fully justified. (1) The municipality of Santanyi borders municipalities protected by the Pla i Llevant PDO, specifically Campos and Felanitx. (2) The wine-making tradition of the municipality of Santanyi has been demonstrated throughout its history. (3) The municipality’s environmental and soil characteristics are no different from those in the remainder of the current geographical area of the Pla i Llevant PDO. (4) Previous experimental studies have been conducted with grapes from vines grown in Santanyi, under the rules of the Pla i Llevant PDO. (5) These studies have shown that wine made with grapes obtained in Santanyi meet the quality requirements (physical, chemical and organoleptic) laid down for the Pla i Llevant designation of origin.
The municipality of Santanyi borders municipalities protected by the Pla i Llevant PDO, specifically Campos and Felanitx.
The wine-making tradition of the municipality of Santanyi has been demonstrated throughout its history.
The municipality’s environmental and soil characteristics are no different from those in the remainder of the current geographical area of the Pla i Llevant PDO.
Previous experimental studies have been conducted with grapes from vines grown in Santanyi, under the rules of the Pla i Llevant PDO.
These studies have shown that wine made with grapes obtained in Santanyi meet the quality requirements (physical, chemical and organoleptic) laid down for the Pla i Llevant designation of origin.
SINGLE DOCUMENT
1. Registered name Pla I Llevant
2. Geographical indication type PDO — protected designation of origin
3.1.3.4.8. Categories of grapevine products Wine Liqueur wine Sparkling wine Semi-sparkling wine
4. Description of the wine(s) Grp_white_and_rosé_wines_general_analytical. characteristics. White and rosé wines are clear, transparent and bright. With fresh, fruity flavours. In the mouth they are fresh, open and fruity. The casked white wines have the flavours characteristic of the cask method. In the mouth they are full, creamy, structured and persistent. Sulphur dioxide: 240 si > 5 grs/l glucose and fructose. The limits for analytical parameters not mentioned here must comply with the relevant EU regulations. Maximum total alcoholic strength (in % volume) Minimum actual alcoholic strength (in % volume) 10,5 Minimum total acidity 4,5 milliequivalents per litre Maximum volatile acidity (in milliequivalents per litre) 13,3 Maximum total sulphur dioxide (in milligrams per litre) 180 Grp_red_wines_general_analytical. characteristics. The red wines are clear, lively and bright, with a high- to mid-depth colour. The young wines have fresh fruity flavours, while the aged wines have flavours of ripe fruit, enriched through the contribution of the cask. In the mouth they are elegant, pleasant, full-bodied, balanced and velvety, with a warm, lingering finish. Sulphur dioxide: 180 si > 5 grs/l glucose and fructose. The limits for analytical parameters not mentioned here must comply with the relevant EU regulations. Maximum total alcoholic strength (in % volume) Minimum actual alcoholic strength (in % volume) 11 Minimum total acidity 4,5 in milliequivalents per litre Maximum volatile acidity (in milliequivalents per litre) 13,3 Maximum total sulphur dioxide (in milligrams per litre) 140 Grp_wine_general_analytical. characteristics. The liqueur wines are straw-yellow in colour, with a green to gold meniscus. In the reds, the colour ranges from intense red to purple. They are clear and bright. In the whites, floral flavours and flavours reminiscent of fruit in syrup can be discerned, with tones of ripeness. The reds have flavours of preserves, raisins and nuts. They have a good acidity level, and are balanced and elegant. Sulphur dioxide: 175 si > 5 grs/l glucose and fructose. The maximum volatile acid content is 25 milliequivalents per litre, as these are wines with a total alcoholic strength by volume of 15 % vol. or more. This is in accordance with the derogation laid down in point 3 of Annex I C to Regulation (EC) No 606/2009. The limits for analytical parameters not mentioned here must comply with the relevant EU legislation. Maximum total alcoholic strength (in % volume) Minimum actual alcoholic strength (in % volume) 15 Minimum total acidity 4,5 in milliequivalents per litre Maximum volatile acidity (in milliequivalents per litre) 25 Maximum total sulphur dioxide (in milligrams per litre) 130 Grp_wine_general_analytical_characteristics_. 2. The young sparkling wines are practically colourless. For the sparkling wines which have been casked, the colour is more intense. In the rosé sparkling wines, the colour is between onion skin and a pinkish purple. In all cases, the wine has a bright appearance. The bubbles are tiny, and are released slowly, for a prolonged period, forming long chains. The flavours call to mind the way that they are made from the previous wines, from the autolysis of the lees. On the palate, the wine has a balanced acidity, without roughness. The aftertaste is clean and lingering. The limits for analytical parameters not mentioned here must comply with the relevant EU regulations. Maximum total alcoholic strength (in % volume) Minimum actual alcoholic strength (in % volume) 11 Minimum total acidity 4,5 in milliequivalents per litre Maximum volatile acidity (in milliequivalents per litre) 13,3 Maximum total sulphur dioxide (in milligrams per litre) 160 Grp_wine_general_analytical_characteristics_. 3. The white sparkling wines are straw yellow in colour, with a light gold meniscus. The rosés have a mid-depth colour, of pinkish violet. They are clear and bright. The bubbles and columns of bubbles are small. The aroma is fruity, with flavours of the second fermentation. In the mouth, the wine is fresh and fruity, with a lingering aftertaste. The limits for analytical parameters not mentioned here must comply with the relevant EU regulations. Maximum total alcoholic strength (in % volume) Minimum actual alcoholic strength (in % volume) 10 Minimum total acidity 4,5 in milliequivalents per litre, Maximum volatile acidity (in milliequivalents per litre) 13,3 Maximum total sulphur dioxide (in milligrams per litre) 160
4. Wine — White and Rosé Wines General analytical characteristics
White and rosé wines are clear, transparent and bright. With fresh, fruity flavours. In the mouth they are fresh, open and fruity. The casked white wines have the flavours characteristic of the cask method. In the mouth they are full, creamy, structured and persistent. Sulphur dioxide: 240 si > 5 grs/l glucose and fructose. The limits for analytical parameters not mentioned here must comply with the relevant EU regulations. Maximum total alcoholic strength (in % volume) Minimum actual alcoholic strength (in % volume) 10,5 Minimum total acidity 4,5 milliequivalents per litre Maximum volatile acidity (in milliequivalents per litre) 13,3 Maximum total sulphur dioxide (in milligrams per litre) 180
Wine — Red Wines General analytical characteristics
The red wines are clear, lively and bright, with a high- to mid-depth colour. The young wines have fresh fruity flavours, while the aged wines have flavours of ripe fruit, enriched through the contribution of the cask. In the mouth they are elegant, pleasant, full-bodied, balanced and velvety, with a warm, lingering finish. Sulphur dioxide: 180 si > 5 grs/l glucose and fructose. The limits for analytical parameters not mentioned here must comply with the relevant EU regulations. Maximum total alcoholic strength (in % volume) Minimum actual alcoholic strength (in % volume) 11 Minimum total acidity 4,5 in milliequivalents per litre Maximum volatile acidity (in milliequivalents per litre) 13,3 Maximum total sulphur dioxide (in milligrams per litre) 140
Liqueur wine General analytical characteristics
The liqueur wines are straw-yellow in colour, with a green to gold meniscus. In the reds, the colour ranges from intense red to purple. They are clear and bright. In the whites, floral flavours and flavours reminiscent of fruit in syrup can be discerned, with tones of ripeness. The reds have flavours of preserves, raisins and nuts. They have a good acidity level, and are balanced and elegant. Sulphur dioxide: 175 si > 5 grs/l glucose and fructose. The maximum volatile acid content is 25 milliequivalents per litre, as these are wines with a total alcoholic strength by volume of 15 % vol. or more. This is in accordance with the derogation laid down in point 3 of Annex I C to Regulation (EC) No 606/2009. The limits for analytical parameters not mentioned here must comply with the relevant EU legislation. Maximum total alcoholic strength (in % volume) Minimum actual alcoholic strength (in % volume) 15 Minimum total acidity 4,5 in milliequivalents per litre Maximum volatile acidity (in milliequivalents per litre) 25 Maximum total sulphur dioxide (in milligrams per litre) 130
Sparkling wine General analytical characteristics
The young sparkling wines are practically colourless. For the sparkling wines which have been casked, the colour is more intense. In the rosé sparkling wines, the colour is between onion skin and a pinkish purple. In all cases, the wine has a bright appearance. The bubbles are tiny, and are released slowly, for a prolonged period, forming long chains. The flavours call to mind the way that they are made from the previous wines, from the autolysis of the lees. On the palate, the wine has a balanced acidity, without roughness. The aftertaste is clean and lingering. The limits for analytical parameters not mentioned here must comply with the relevant EU regulations. Maximum total alcoholic strength (in % volume) Minimum actual alcoholic strength (in % volume) 11 Minimum total acidity 4,5 in milliequivalents per litre Maximum volatile acidity (in milliequivalents per litre) 13,3 Maximum total sulphur dioxide (in milligrams per litre) 160
Semi-sparkling wine General analytical characteristics
The white sparkling wines are straw yellow in colour, with a light gold meniscus. The rosés have a mid-depth colour, of pinkish violet. They are clear and bright. The bubbles and columns of bubbles are small. The aroma is fruity, with flavours of the second fermentation. In the mouth, the wine is fresh and fruity, with a lingering aftertaste. The limits for analytical parameters not mentioned here must comply with the relevant EU regulations. Maximum total alcoholic strength (in % volume) Minimum actual alcoholic strength (in % volume) 10 Minimum total acidity 4,5 in milliequivalents per litre, Maximum volatile acidity (in milliequivalents per litre) 13,3 Maximum total sulphur dioxide (in milligrams per litre) 160
5. Wine making practices Grp. a. Essential oenological practices Specific oenological practice The techniques used in handling the grapes, the must and the wine, the control of fermentation and the processing must be designed to produce products of the highest quality. For the extraction of the must or wine, only mechanical systems which do not damage or displace the solid parts of the bunch may be used. No use may be made of practices involving pre-heating the grapes or heating the musts or wines in the presence of the marc, which aim to force the extraction of the colouring material. Appropriate pressure should be applied for the extraction of the must or the wine and its separation from the marc, so that the yield is no greater than 70 litres of wine for every 100 kilograms of harvested crop. Grp. b. Maximum yields 11000 hectolitres per hectare 77 hectolitres per hectare
5. a.
Essential oenological practices Specific oenological practice The techniques used in handling the grapes, the must and the wine, the control of fermentation and the processing must be designed to produce products of the highest quality. For the extraction of the must or wine, only mechanical systems which do not damage or displace the solid parts of the bunch may be used. No use may be made of practices involving pre-heating the grapes or heating the musts or wines in the presence of the marc, which aim to force the extraction of the colouring material. Appropriate pressure should be applied for the extraction of the must or the wine and its separation from the marc, so that the yield is no greater than 70 litres of wine for every 100 kilograms of harvested crop.
b.
Maximum yields 11000 hectolitres per hectare 77 hectolitres per hectare
6. Demarcated area The production area of the Pla i Llevant designation of origin is made up of the following municipalities, located on the island of Majorca: Algaida, Ariany, Arta, Campos, Capdepera, Felanitx, Llucmajor, Manacor, Maria de la Salut, Montuíri, Muro, Petra, Porreres, Sant Joan, Sant Llorenc des Cardassar, Santa Margalida, Santanyi, Sineu and Vilafranca de Bonany, which the Governing Council has classified as suitable for the production of grapes of the varieties indicated.
7. Main wine grapes (1) PENSAL BLANCA, synonym of: MOLL (2) CALLET (3) GORGOLLASSA (4) GIRO ROS (5) FOGONEU (6) MANTO NEGRO
PENSAL BLANCA, synonym of: MOLL
CALLET
GORGOLLASSA
GIRO ROS
FOGONEU
MANTO NEGRO
8. Description of the link(s) Grp. wine. The vines are characterised by the island nature of the region and their location, almost at sea level. The region’s Embat wind provides coolness, humidity and salinity. It affects the type of vine-growing, as it leaves the fruit exposed to the air through green pruning and by providing a high level of salts. High sunshine levels promote the synthesis of phenolic compounds, provide a high concentration of flavours and a high alcohol content, red wines with high- to mid-depth colour and white wines with a clear appearance. The chalky soils foster the presence of aromatics. This set of factors means that the wines of Pla i Llevant have a unique character, featuring a well-integrated acidity that gives wines their typical structure and strength. Grp_semisparkling_and_liqueur. wine. The differentiating characteristics of sparkling, semi-sparkling and liqueur wines of the Pla i Llevant PDO are conferred upon them by the differential quality of the base wines used to make them.
8. Wine
The vines are characterised by the island nature of the region and their location, almost at sea level. The region’s Embat wind provides coolness, humidity and salinity. It affects the type of vine-growing, as it leaves the fruit exposed to the air through green pruning and by providing a high level of salts. High sunshine levels promote the synthesis of phenolic compounds, provide a high concentration of flavours and a high alcohol content, red wines with high- to mid-depth colour and white wines with a clear appearance. The chalky soils foster the presence of aromatics. This set of factors means that the wines of Pla i Llevant have a unique character, featuring a well-integrated acidity that gives wines their typical structure and strength.
Sparkling, semi-sparkling and liqueur wine
The differentiating characteristics of sparkling, semi-sparkling and liqueur wines of the Pla i Llevant PDO are conferred upon them by the differential quality of the base wines used to make them.
9. Essential further conditions Legal framework: In national legislation Type of further condition: Additional provisions relating to labelling Description of the condition: The label must bear the name and logo of the Pla i Llevant DO. Legal framework: In national legislation Type of further condition: Packaging in the demarcated area Description of the condition: Bottling must take place in the production area, given the importance that it has for the quality of the resulting product. The best conditions are more certain to be assured if bottling is done by undertakings established in the same region as the wineries covered by the designation and operating under their direct control, as they have specialised experience and, what is more, thorough knowledge of the specific characteristics of the wine in question. The bottles in which the wine is sold for consumption must bear guarantee seals, label or numbered secondary label issued by the inspection body, which must be affixed at the winery itself. The inspection body must be give advance written notification if wine from other geographical regions is to be stored. Storage will be authorised subject to the following conditions: Wine in bottles with a capacity < 15 L. Bottles labelled at place of origin.
Link to the product specification
http://www.caib.es/sites/qualitatagroalimentaria/es/pla_i_llevant-46239/