Production Standards

Single Document

1. Name(s)

Almansa (es)

Type of geographical indication

DOP – Denominación de Origen Protegida

2. Wine product categories

1. Wine

2. Quality sparkling wine

3. Description of the wine(s)

Dry white and rosé wines.

The white wines are light, of moderate alcohol content, from the palest yellow to the most golden yellows, dominated by fruity sensations, but may be combined with aromas of wood and toast. Good acidity, fresh and fruity flavours. Light wood and toasted flavours may appear.

Rosé wines range in colour from strawberry-pink to raspberry or salmon. They are fresh, light and of moderate acidity. In the mouth they are lively and fruity.

The maximum total alcoholic strength shall be that fixed within the permitted limits in accordance with the relevant EU legislation.* The maximum total alcoholic strength shall be that fixed within the permitted limits in accordance with the relevant EU legislation.

General analytical characteristics

Maximum total alcoholic strength by volume (in % vol.):

Minimum actual alcoholic strength by volume (in % vol.): 11,5

Minimum total acidity: 4 in grams per litre expressed as tartaric acid.

Maximum volatile acidity (in milliequivalents per litre): 10

Maximum total sulphur dioxide content (in milligrams per litre): 180

Semi-dry, Semi-sweet and Sweet wines.

In the visual and olfactory phase they are similar to those of dry wines of the same variety.

In the taste phase, they are balanced in relation to their alcohol content, acidity and residual sugar content.

* The maximum total alcoholic strength shall be that fixed within the permitted limits in accordance with the relevant EU legislation.

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General analytical characteristics

Maximum total alcoholic strength by volume (in % vol.):

Minimum actual alcoholic strength by volume (in % vol.): 9

Minimum total acidity: 3 in grams per litre expressed as tartaric acid.

Maximum volatile acidity (in milliequivalents per litre): 16.7

Maximum total sulphur dioxide content (in milligrams per litre): 180

Dry Red Wine.

They may range from medium to intense robe, ranging from red to violet, purple, garnet, cherry or ruby tones, and may also present tile-red tones.

Medium to high intensity with clean aromas, also admitting aromas coming from the wood and toasted.

Medium to high intensity, with good balance and structure, characteristic wood flavours with toasted nuances may appear.

* The maximum total alcoholic strength shall be that fixed within the permitted limits in accordance with the relevant EU legislation.

** The maximum total sulphur dioxide content shall be that set within the permitted limits in accordance with relevant EU legislation.

General analytical characteristics

Maximum total alcoholic strength by volume (in % vol.):

Minimum actual alcoholic strength by volume (in % vol.): 12

Minimum total acidity: 4 in grams per litre expressed as tartaric acid.

Maximum volatile acidity (in milliequivalents per litre): 11.7

Maximum total sulphur dioxide content (in milligrams per litre): 150

Quality Sparkling Wine.

Fine and persistent bubbles, for whites pale to golden and bright tones, pink to tile tones for rosés.

It will have clean and fruity aromas. The reserves will have intense aromas. Balanced in the mouth, with a structure that is easy on the palate.

The maximum total alcoholic strength shall be that fixed within the permitted limits in accordance with the relevant EU legislation.* The maximum total alcoholic strength shall be that fixed within the permitted limits in accordance with the relevant EU legislation.

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General analytical characteristics

Maximum total alcoholic strength by volume (in % vol.):

Minimum actual alcoholic strength by volume (in % vol.): 10

Minimum total acidity: 3.5 in grams per litre expressed as tartaric acid.

Maximum volatile acidity (in milliequivalents per litre): 13.3

Maximum total sulphur dioxide content (in milligrams per litre): 185

4. Viticultural practices

a. Essential oenological practices

The appropriate pressures must be applied for the extraction of the must or wine and its separation from the marc, so that the yield does not exceed 74 litres of wine for every 100 kilograms of red grapes and not more than 70 litres of wine for every 100 kilograms of white grapes.

For the production of red wines, the minimum maceration time must be 48 hours. The blending of white and red varieties is not permitted. The wooden containers used in the ageing process must be made of oak and must have a capacity that complies with the volume limits established by current regulations for the use of certain traditional terms.

Aging in barrels.

b. Maximum yields

White varieties in goblet – 7,860 kg/ha and 55 hl/ha.

Red varieties in goblet -6,430 kg/ha and 47.58 hl/ha.

White varieties on trellis -11,430 kg/ha and 80 hl/ha.

Red varieties on trellises -10,000 kg/ha and 74 hl/ha.

5. Delimited geographical area

It is located to the east of the province of Albacete. It includes the municipalities of Almansa, Alpera,

Bonete, Corral Rubio, Higueruela, Hoya Gonzalo, Pétrola and the hamlet of Villar de Chinchilla.

6. Main wine grape varieties

Verdejo

Monastrell

Garnacha Tintorera

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7. Link to the geographical area

The geographical area is a high plateau going from 400 metres above sea level in the neighbouring town of Fuente La Higuera, to 700 metres in Almansa. The climate is extreme continental, with very cold and dry winters accompanied by very hot summers. Rainfall is concentrated in spring and late summer, not exceeding an average of 250 mm per year.

The soil, in general, is rich in limestone, alternating areas with little substrate and stony, with other more sandy and deep.

The yield per vine 4.500 Kgr/ha, increases the concentration of colour, tannins and aromatic richness that allow us to obtain wines with a very high aroma and colour intensity.

8. Additional conditions

Legal framework:

In national legislation.

Supplementary condition category:

Additional labelling provisions.

In order to make use of the mention of a specific and unique vine variety, it will be necessary that at least 85% of the grape corresponds to that variety and is reflected as such in the winery books.

Link to the specifications

http://pagina.jccm.es/agricul/paginas/comercial-industrial/consejos_new/pliegos/Mod_AM04%20_ALMANSA_cc_20210423.pdf

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Annex II

Specifications for wines with Protected Designation of Origin Almansa

1. Name to be protected

Almansa

2. Description of the wines

The categories of wines covered by this D.O. are categories 1 and 5 of Annex VII Part II of Regulation (EU) No 1308/2013 of 17 December 2013.

2.1. The parameters to be considered, their limits and analytical tolerances are the following:

2.1.1. Wines may be dry, semi-dry, semi-sweet and sweet.

– Dry. If the residual sugar content does not exceed 4 g/l expressed as fructose and glucose.

– Semi-dry. If the total sugar content is between more than 4 and 12 g/l expressed as fructose and glucose.

– Semi-sweet. If the total sugar content is between more than 12 and 45 g/l expressed as fructose and glucose.

– Sweets. If the total sugar content is equal to or greater than 45 g/l expressed as fructose and glucose.

The types of wine in category 1 are:

2.1.2. Dry white and rosé wines:

– Actual alcoholic strength: minimum 11,5 % vol.

– Total alcoholic strength: minimum 11.5% vol.

– Minimum total acidity: 4 g/l expressed as tartaric acid.

– Maximum volatile acidity: 10 meq/l.

– Maximum total sulphur dioxide: 180 mg/l.

2.1.3. Dry red wine:

– Acquired alcoholic strength: minimum 12 % vol.

– Total alcoholic strength: minimum 12 % vol.

– Minimum total acidity: 4 g/l expressed as tartaric acid.

– Maximum volatile acidity: 11.7 meq/l.

– Maximum total sulphur dioxide: 150 mg/l.

– Minimum dye intensity: 6.5 a.u. (sum of absorbance measured at 420, 520, 620 nanometres respectively).

2.1.4. Semi-dry, semi-sweet and sweet wines, which may be white, rosé or red:

– Acquired alcoholic strength: minimum of 9% vol.

– Total alcoholic strength: minimum 11.5% vol.

– Minimum total acidity: 3 g/l expressed as tartaric acid.

– Maximum volatile acidity: 16.7 meq/l.

– Maximum total sulphur dioxide: 180 mg/l if the total sugar content is more than 5 g/l expressed as fructose and glucose, and legal limit if the content is less than 5 g/l expressed as fructose and glucose.

– Minimum colour intensity: 7 a.u. for reds (sum of absorbance measured at 420, 520 and 620 nanometres respectively).

The types of wine in category 5 are:

2.1.5. Quality sparkling wines:

They will be, whites and rosés.

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– Elaborated from a wine based on DO Almansa.

– Minimum actual alcoholic strength: 10 % vol.

– Minimum total alcoholic strength: 11 % vol.

– Minimum total acidity 3.5 g/l, expressed as tartaric acid.

– Maximum volatile acidity: 13.3 meq/l.

– Total sulphur dioxide less than 185 mg/l.

The minimum overpressure shall be 3.5 bar at 20 oC in 750 ml bottle; for bottle capacity less than 250 ml

the overpressure must be greater than 3 bar at 20 oC.

Quality sparkling wines shall be described according to their residual sugar content, as follows:

– Brut nature: less than 3 g/l, expressed as glucose and fructose, this term may only be used for wine.

sparkling wine to which no sugar is added after secondary fermentation.

– Extra brut: 0 to 6 g/l expressed in glucose and fructose.

– Brut: less than 12 g/l expressed in glucose and fructose.

– Extra dry: 12 to 17 g/l expressed in glucose and fructose.

– Dry: from 17 to 32 gr/l expressed in glucose and fructose.

– Semi-dry: from 32 to 50 g/l expressed in glucose and fructose.

– Sweet: more than 50 g/l expressed as glucose and fructose.

2.1.6. Maximum permissible tolerances for analytical determination:

– Actual alcoholic strength (% vol): ± 0,2.

– Total alcoholic strength (% vol): ± 0.2.

– Total acidity (g/l expressed as tartaric acid): ± 0.3.

– Volatile acidity (meq/l): ± 3.

– Colour intensity (a.u.): ± 0,5.

– Total sulphur dioxide (mg/l): ± 15.

– Total sugars (g/l expressed as glucose and fructose): ± 0.5.

– Overpressure: ± 0,5 atmospheres.

2.2. Characteristics to be determined by organoleptic analysis:

2.2.1.1. White wine not aged in wood:

– Visual phase: Predominantly yellow tones, which may range from the palest yellows to yellows of medium tone, through the straw and may also present greenish reflections.

– Olfactory phase: Clean and of good intensity, dominated by fruity sensations.

– Tasting phase: Good acidity, fresh and fruity flavours.

2.2.1.2. White wine aged in wood for six months or less:

– Visual phase: they may range from the palest yellows to the most intense golden yellows, passing through the straw-coloured ones and may also present greenish reflections.

– Smelling phase: Clean and of good intensity, fruit sensations dominate, but they can be combined with wood and toasted aromas, typical of barrel ageing.

– Tasting phase: Good acidity, fresh and fruity flavours. Light wood and toasted flavours typical of barrel ageing may appear.

2.2.1.3. White wine aged in wood for more than 6 months:

– Visual phase: Yellow tones predominate, ranging from the palest yellows to golden yellows, passing through straw tones. More golden and intense tones typical of barrel ageing are also permitted.

– Olfactory phase: Clean and of good intensity, dominated by sensations of complexity between fruit and wood,

typical of barrel ageing. Aromas of oxidative evolution typical of a correct ageing in wood will be admitted.

– Tasting phase: Good acidity, clean and complex flavours that combine fruit and wood.

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Toasted flavours typical of barrel ageing may appear.

2.2.2. Rosé wine:

– Visual phase: They will present pink tonalities, being able to present pale pink, raspberry, strawberry or salmon reflections.

– Smelling phase: Clean with medium or high intensity where fruity aromas predominate.

– Tasting phase: Good acidity, frank and balanced. Fruity and smooth.

2.2.3.1. Red wine not aged in wood:

– Visual phase: They may range from medium to intense, ranging from red to violet, purple, garnet, cherry or ruby tones.

– Smelling phase: Medium to high intensity with clean and fruity aromas.

– Tasting phase: Medium to high intensity, with good balance and structure.

2.2.3.2. Red wine aged in wood for six months or less:

– Visual phase: They may range from medium to intense robe, ranging from red to violet, purple, garnet, cherry or ruby tones, they may also present tile-red tones.

– Smelling phase: Medium to high intensity with clean and fruity aromas, also admitting light toasted aromas.

– Tasting phase: Medium to high intensity, with good balance and structure. Characteristic wood flavours with toasted nuances may appear.

2.2.3.3. Red wine aged in wood for more than 6 months:

– Visual phase: They may range from medium to intense robe, ranging from red to violet, purple, garnet, cherry or ruby tones, they may also present red tile or orange tones.

– Smelling phase: Medium to high intensity with clean and complex aromas, also admitting aromas coming from the wood and toasted.

– Tasting phase: Medium to high intensity, with good balance and structure, characteristic flavours of the wood may appear with toasted nuances and oxidative evolution typical of a correct ageing in barrels.

2.2.4. Quality sparkling wines:

– Visual phase: Fine and persistent bubbles, pale to golden and bright tones for whites, pink to tile tones for rosés.

– Olfactory phase: It will have clean and fruity aromas. The reserves will have intense aromas.

– Tasting phase: Balanced in the mouth, with structure and easy to drink.

3. Specific oenological practices

The appropriate pressures must be applied for the extraction of the must or wine and its separation from the marc, so that the yield does not exceed 74 litres of wine for every 100 kilograms of red grapes and not more than 70 litres of wine for every 100 kilograms of white grapes.

The production of white, rosé and red wines protected by the Almansa Denomination of Origin will be carried out exclusively with the authorised varieties.

For the production of red wines, the minimum maceration time must be 48 hours.

The reception of grapes destined for wines not covered by the Almansa P.D.O. will be done separately from those destined for wines covered by the same.

It is not allowed to mix white and red varieties, rosés will only be made with red grapes.

After the harvest, only healthy grapes with the necessary degree of maturity to reach 11 degrees of alcohol in white and rosé wines and 12 degrees of alcohol in red wines will be used for the production of protected wines.

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Red grapes with less than 11 degrees baumé may not be used if they are intended for the production of rosé wines and with less than 12 degrees baumé if they are intended for the production of red wines. White grapes with less than 11 degrees baumé may not be used if they are intended for the production of white wines.

The fractions of wine obtained with an excess yield due to inadequate pressures exceeding 74% of the transformation index may under no circumstances be used for the production of protected wines.

Techniques for pre-heating the grapes or heating the musts or wines in the presence of the marc, tending to force the extraction of the colouring matter, may not be used.

The wooden containers used in the ageing processes must be made of oak and with a capacity that complies with the volume limits established by the regulations in force for the use of certain traditional terms or regulated terms.

4. Demarcation of the geographical area

It includes the plots and subplots located in the following municipalities:

– Almansa.

– Alpera.

– Bonete.

– Corral Rubio.

– Higueruela.

– Hoya Gonzalo.

– Pétrola.

– Chinchilla: area bounded by the AB-402 service road (which runs from Horna to Venta de Alhama) and which borders on one side with the municipalities of Pétrola and Corral Rubio and on the other with the municipalities of Bonete, Higueruela and Hoya Gonzalo.

The wines will be produced in wineries located in the municipalities within the geographical area.

5. Maximum yields

The following yields per hectare shall not be exceeded under any circumstances:

– Wines from goblet trained vines:

White: 7,860 kg/ha and 55 hl/ha.

Red: 6,430 kg/ha and 47.58 hl/ha.

– Wines from vines trained on trellises:

White: 11,430 kg/ha and 80 hl/ha.

Red: 10,000 kg/ha and 74 hl/ha.

6. Wine grape varieties

Reds: Garnacha Tintorera, Monastrell, Cabernet Sauvignon, Tempranillo, Syrah, Merlot, Garnacha Tinta, Petit Verdot, Pinot Noir and Cabernet Franc.

– Whites: Chardonnay, Sauvignon Blanc, Verdejo, Macabeo and Moscatel de Grado Menudo.

7. Link to the geographical area

7.1. Detailed information on the geographical area (natural and human factors)

7.1.1. Wines

The geographical area covered by the D.O. Almansa, is a high plateau that borders to the east, through the so-called Almansa corridor, with the ancient Kingdom of Valencia. This passage has marked for centuries the transition from the lands of Levante to Castile. The main differentiation of the territory that comprises the D.O. Almansa, compared AÑO XL Núm. 150 6 de agosto de 2021 29368

with the Levante is the difference in altitude, going from 400 metres above sea level in the neighbouring town of Fuente La Higuera, to 700 metres in Almansa, distancing between them only 15 km. The climate is extreme continental, with very cold and dry winters accompanied by very hot summers. Rainfall is concentrated in spring and late summer, not exceeding an average of 250 mm per year.

The soil, in general, is rich in limestone, alternating areas with little substrate and stony, with other more sandy and deep.

In general they are not very fertile lands, giving low yields per hectare.

The towns that make up the D.O. Almansa are all within the province of Albacete. It is an eminently rural area whose largest urban center is the city of Almansa itself with 26,000 inhabitants, being agriculture, the most important resource of the area.

The D.O. Almansa was founded in 1966.

7.1.2. Sparkling wines.

The climate of the production area, as well as the average altitude and the winemaking tradition of the DO Almansa make the conditions suitable for producing grapes of the required quality, ideal for the production of sparkling wines. For the production of these wines, the base wines used are those indicated in point 2 of these specifications. Consequently, what is indicated in point 7.1.1. also applies to sparkling wines.

7.2. Information on the quality or characteristics of the wine essentially or exclusively due to the geographical environment

7.2.1. Wines

The semi-arid continental climate of the D.O. Almansa’s production area, together with a soil that is not very fertile, facilitates self-control of the vines’ production, with an average yield per hectare of 4,500 kg. This low yield per vine increases the concentration of colour, tannins and aromatic richness of the red wines.

The altitude above sea level means that, during the ripening period, the thermal inversion at night is very pronounced. This phenomenon is ideal for the production of high quality grapes.

7.2.2. Sparkling wines

The sparkling wines of the DO Almansa are characterised by being full-bodied and balanced, with a fine, persistent bubble. The base wines used to make the sparkling wines are the wines listed in section 2 of these specifications. Consequently, the provisions of section 7.2.1 also apply to sparkling wines.

7.3. Relationship between the characteristics of the geographical area and the quality of the wine

7.3.1. Wines.

The production area of the DO Almansa is located in a transition zone, the vineyards are located on flat land, characterized by permeable soils, limestone and poor in nutrients, also the average rainfall is low, 250 mm / year. The low rainfall, the permeability of the soils and the low production, allow us to obtain wines with a very high aroma and colour intensity.

7.3.2. Sparkling wines.

The geographical environment makes it possible to grow the varieties set out in section 6 of these specifications, which give the wines their fullness and balance, as well as the dryness and hours of sunshine, a natural alcoholic strength that allows the wines to be made with the alcoholic strengths defined. For the production of sparkling wines, the base wines used are those indicated in section 2 of these specifications. Consequently, what is indicated in section 7.3.1 also applies to sparkling wines.

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8. Applicable requirements

– In order to make use of the mention of a specific and unique vine variety on the labelling, at least 85 % of the grapes must correspond to that variety and be recorded as such in the cellar books.

– For the protected designation of origin Almansa, the traditional term referred to in Article 112(1) shall mean

(a) of Regulation (EU) No 1308/2013 of the European Parliament and of the Council of 22 December 2013 establishing the common organisation of the markets in agricultural products, Single CMO Regulation, is Designation of Origin. As provided for in Article 119(3)(a) of that Regulation, this traditional term may replace the expression Protected Designation of Origin on the labelling of wines.

The traditional terms, referred to in Article 112(b) of Regulation (EU) No 1308/2013 of the European Parliament and of the Council of 22 December 2013 establishing a common organisation of the market in agricultural products, which may be used for wines covered by the Almansa protected designation of origin are: Crianza, Reserva, Gran Reserva, Añejo, Noble, and Viejo.

9. Checks

9.1. Competent authority:

General Directorate of Food.

Department of Agriculture, Water and Rural Development

C/ Pintor Matías Moreno 4

45002 Toledo

Phone 925 266700

E-mail: dga@jccm.es

9.2 Control bodies

In accordance with the Order of 19/01/2010, of the Regional Ministry of Agriculture and Rural Development, which establishes the general system of control of wines with protected designation of origin and certification of the designation of origin of the same (DOCM no 19 of 29 January 2010), the system for certifying wines with designation of origin will be carried out by authorised certification bodies in accordance with Decree No 9/2007 of 6 February 2007 on the authorisation of control bodies for agri-food products in the Autonomous Community of Castile-La Mancha and the creation of their register (DOCM No 30 of 9 February 2007).

The information relating to the inspection bodies authorised to check compliance with these specifications is updated on the following website: http://pagina.jccm.es/agricul/paginas/comercial-industrial/figuras_calidad/reg_op/buscar_reg_ent.htm

Currently the certification bodies are:

Liec Agroalimentaria, S.L.

Pol. Industrial Calle XV, Parcela R-113

13200 Manzanares (Ciudad Real)

Sohiscert, S.A.

Finca La Cañada – Ctra. Sevilla-Utrera, km 20,8

Apdo. Correos 349

41710 Utrera (Sevilla)

Oce Global, S.L.U.

C/ La Parra, 25, Bajo

02002 Albacete

Certifood, S.L.

C/ Cristóbal Bordiu,35, 4a Planta, Oficina 415

28003 Madrid

Agrocolor, S.L.

Carretera de Ronda, 11, Bajo.

04004 Almería