Approved Standard Amendment to Geographical Indication Product Specification Under Regulation EU 2025/27

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​ 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

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

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

PUB/2026/94

OJ C, C/2026/2136, 14.4.2026, ELI: http://data.europa.eu/eli/C/2026/2136/oj (BG, ES, CS, DA, DE, ET, EL, EN, FR, GA, HR, IT, LV, LT, HU, MT, NL, PL, PT, RO, SK, SL, FI, SV)

ELI: http://data.europa.eu/eli/C/2026/2136/oj

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| | Official Journal
of the European Union | EN

C series |

| | C/2026/2136 | 14.4.2026 |
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/2026/2136)

COMMUNICATION OF APPROVAL OF A STANDARD AMENDMENT

(Article 24 of Regulation (EU) 2024/1143)

‘Tejo’

EU reference number: PGI-PT-A1547-AM02 – 19.1.2026

1. Name of product

‘Tejo’

1. Geographical indication type

| ☐ | PDO |

| ☑ | PGI |

| ☐ | GI |
3. Sector

| ☐ | Agricultural products |

| ☑ | Wines |

| ☐ | Spirit drinks |
4. Country to which the geographical area belongs

Portugal

1. Member State authority communicating the standard amendment

Name

Instituto da Vinha e do Vinho, I. P. (IVV, I. P.)

1. Qualification as standard amendment

The approved amendment falls under the definition of a standard amendment as provided for in Article 24(3)(a) of Regulation (EU) 2024/1143, as it does not risk voiding the link to the geographical area referred to in the single document, or entail further restrictions on the marketing of the product.

It therefore qualifies as a ‘standard amendment’ under Article 24(4) of Regulation (EU) 2024/1143.

1. Description of the approved standard amendment(s)

Title

Reduction of the minimum natural alcoholic strength by volume of musts intended for the production of ‘Tejo’ PGI wines

Description

Musts intended for the production of ‘Tejo’ PGI wines must have a minimum natural alcoholic strength by volume of 10,5 % for the ‘wine’ category.

| ☑ | This amendment affects the single document. |
Title

Reduction of the minimum actual alcoholic strength by volume of wines entitled to the ‘Tejo’ PGI

Description

Wines entitled to the ‘Tejo’ PGI must have a minimum actual alcoholic strength by volume of 10,5 % for the ‘wine’ category.

| ☑ | This amendment affects the single document. |
Title

Amendment of requirements for the use of the designation ‘Leve’ [Light] on the labelling.

Description

Wine, semi-sparkling wine and aerated semi-sparkling wine must meet the following requirements in order to qualify for the ‘Leve’ [Light] designation on the labelling:

| — | be made from musts with a minimum natural alcoholic strength by volume of 10,5 %; |

| — | have a minimum actual alcoholic strength by volume of 7,5 %; |

| — | have a maximum actual alcoholic strength by volume of 10,5 %; |

| — | have a total acidity of not less than 4 g/l, expressed as tartaric acid. |

| ☑ | This amendment affects the single document. |
Title

Authorisation for partial de-alcoholisation of wines entitled to the ‘Tejo’ PGI

Description

Partial de-alcoholisation is permitted for wines entitled to the ‘Tejo’ PGI, with the defined characteristics of the legislation in force and subject to the winemaking practices and restrictions that apply by law.

| ☑ | This amendment affects the single document. |
Title

Update to the description of the wines

Description

The update consists of a more precise description of the organoleptic characteristics of all of the wines.

| ☑ | This amendment affects the single document. |
SINGLE DOCUMENT

Designations of origin and geographical indications of wine

‘Tejo’

EU reference number: PGI-PT-A1547-AM02 – 19.1.2026

1. Name(s)

‘Tejo’

1. Geographical indication type

| ☐ | PDO |

| ☑ | PGI |

| ☐ | GI |
3. Country to which the defined geographical area belongs

Portugal

1. 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

1. Categories of grapevine product as listed in Part II of Annex VII to Regulation (EU) No 1308/2013

| 1. | Wine |

| 4. | Sparkling wine |

| 8. | Semi-sparkling wine |

| 9. | Aerated semi-sparkling wine |
6. Description of the wine(s)

Grapevine products

‘Tejo’ PGI wines

Organoleptic characteristics

Visual appearance

Whites — The colours range between citrine yellow, straw yellow and golden yellow.

Rosés — They vary in intensity between pink and bright salmon in colour.

Reds — Ruby to garnet in colour of moderate intensity.

Aroma

Whites — Floral or fruity aromas of white-flesh, tropical, and stone fruit. If the wines are aged, they may take on other notes during that process.

Rosés — Fruity and fragrant, with aromas of red fruit combining with floral nuances ranging from delicate to intense. If the wines are aged, they may take on other notes during that process.

Reds — Moderately intense aromas of ripe fruit such as black plum and some raisin notes; secondary notes of red fruit, wood and plants, with hints of balsamic, depending on the aromas of the main varieties used in the wine and how it is aged.

Taste

Whites — Fresh, moderately smooth and alcoholic in the mouth, with medium body and persistence, and balanced acidity.

Rosés — Fresh in the mouth, with balanced acidity, good structure and persistence.

Reds — Sweet, smooth and alcoholic in the mouth, with medium body and persistence, some acidity and slight astringency.

Additional information regarding organoleptic characteristics

—

Analytical characteristics

| Maximum total alcoholic strength (in % volume): | — |
| Minimum actual alcoholic strength (in % volume): | 10,5 |
| Minimum total acidity: | — |
| 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): | — |
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 products

‘Tejo’ PGI sparkling wines

Organoleptic characteristics

Visual appearance

Whites — normally citrine yellow of varying intensity in colour. Medium to fine bubbles, ranging from moderate to persistent.

Rosés — Their colours range from pink to bright salmon. Medium to fine bubbles, ranging from moderate to persistent.

Reds — They are characterised by a ruby to garnet colour of moderate intensity. Medium to fine bubbles, ranging from moderate to persistent.

Aroma

White — Elegant, with floral or fruity aromas of white-flesh, tropical and stone fruit, which are closely linked to the aromas of the main grape varieties used and the ageing process involved.

Rosés — Fruity and fragrant aromas. Red fruit in addition to the floral notes. May take on other notes from the ageing process.

Reds — Aromas of ripe fruit, plum and fresh grapes, with secondary notes of red fruit. May take on other notes from the ageing process.

Taste

Whites — Mouthfeel: balanced freshness, volume on the palate and a degree of acidity.

Rosés — Fresh in the mouth, with balanced acidity.

Reds — Smooth and balanced in the mouth, with a fresh profile and some acidity.

Additional information regarding organoleptic characteristics

—

Analytical characteristics

| Maximum total alcoholic strength (in % volume): | — |
| Minimum actual alcoholic strength (in % volume): | 7 |
| Minimum total acidity: | — |
| 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): | — |
Additional information regarding analytical characteristics

Sparkling wines produced using the tank fermentation method must have a total acidity of not less than 4 g/l, expressed as tartaric acid.

Sparkling wines produced using the traditional bottle fermentation method must have a minimum actual alcoholic strength by volume of 10,5 %.

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

‘Tejo’ PGI semi-sparkling wines

Organoleptic characteristics

Visual appearance

Whites — colours typically ranging from citrine yellow to straw yellow. Medium to fine bubbles, ranging from moderate to persistent.

Rosés — Their colours range from pink to bright salmon. Medium to fine bubbles, ranging from moderate to persistent.

Reds — They are characterised by a ruby to garnet colour of moderate intensity. Medium to fine bubbles, ranging from moderate to persistent.

Aroma

Whites — Floral or fruity primary aromas of white-flesh, tropical, and stone fruit.

Rosés — Fruity and/or fragrant primary aromas. Red fruit in addition to the floral notes.

Reds — Essentially fruity and/or floral primary aromas.

Taste

Whites — Balanced in the mouth, with freshness, body and some acidity.

Rosés — Fresh in the mouth, with balanced acidity and some persistence.

Reds — Smooth and balanced in the mouth, with a fresh profile and some acidity.

Additional information regarding organoleptic characteristics

—

Analytical characteristics

| Maximum total alcoholic strength (in % volume): | — |
| Minimum actual alcoholic strength (in % volume): | 7 |
| Minimum total acidity: | 4 |
| 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): | — |
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 products

‘Tejo’ PGI aerated semi-sparkling wines

Organoleptic characteristics

Visual appearance

Whites — colours ranging from citrine yellow to straw yellow. Medium to fine bubbles, ranging from moderate to persistent.

Rosés — Their colours range from pink to bright salmon. Medium to fine bubbles, ranging from moderate to persistent.

Reds — They are characterised by a ruby to garnet colour of moderate intensity. Medium to fine bubbles, ranging from moderate to persistent.

Aroma

Whites — Floral or fruity primary aromatic notes of white-flesh or tropical fruit.

Rosés — Fruity and/or fragrant primary aromas. Red fruit in addition to the floral notes.

Reds — Essentially fruity and/or floral primary aromas.

Taste

Whites — Essentially light and fresh in the mouth, with balanced acidity. The presence of carbon dioxide adds freshness and vibrancy.

Rosés — Fresh in the mouth, with balanced acidity and some persistence. The presence of carbon dioxide adds freshness and vibrancy.

Reds — Smooth and balanced in the mouth, with a fresh profile and some acidity. The presence of carbon dioxide adds freshness and vibrancy.

Additional information regarding organoleptic characteristics

—

Analytical characteristics

| Maximum total alcoholic strength (in % volume): | — |
| Minimum actual alcoholic strength (in % volume): | 7 |
| Minimum total acidity: | 4 |
| 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): | — |
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 products

Partially de-alcoholised ‘Tejo’ PGI wines

Organoleptic characteristics

Visual appearance

Whites — The colours range between citrine yellow, straw yellow and golden yellow.

Rosés — Their colours range from pink to salmon.

Red wines have a ruby to garnet colour.

Aroma

Whites — Floral or fruity primary aromas.

Rosés — Fruity and/or floral primary aromas.

Reds — Essentially fruity and/or floral primary aromas.

Taste

Whites — Medium body and persistence, with balanced acidity.

Rosés — Fresh on the palate, with balanced acidity and good structure.

Reds — Fresh on the palate, with balanced acidity and good structure.

Additional information regarding organoleptic characteristics

—

Analytical characteristics

| Maximum total alcoholic strength (in % volume): | — |
| Minimum actual alcoholic strength (in % volume): | 0,5 |
| Minimum total acidity: | — |
| Minimum total acidity unit: | — |
| Maximum volatile acidity (in milliequivalents per litre): | — |
| Maximum total sulphur dioxide (in milligrams per litre): | — |
Additional information regarding analytical characteristics

Under Article 119(1)(a)(ii) of Regulation (EU) No 1308/2013, the term ‘partially de-alcoholised’ applies to products that have an actual alcoholic strength above 0,5 % by volume and are below the minimum actual alcoholic strength of the category before de-alcoholisation. It is not technically possible to enter the expression ‘above 0,5 %’ on the form, so the value of 0,5 % vol. is indicated as a minimum reference. N.B. This value meets the legal requirement ‘above 0,5 %’ in accordance with the legislation.

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

Partially de-alcoholised ‘Tejo’ PGI sparkling wines

Organoleptic characteristics

Visual appearance

Whites — The colours range from citrine yellow to golden yellow. Medium to fine bubbles, ranging from moderate to persistent.

Rosés — Their colours range from pink to salmon. Medium to fine bubbles, ranging from moderate to persistent.

Reds — Red to garnet in colour and/or [shades acquired] during the ageing process, where applicable. Medium to fine bubbles, ranging from fairly long to persistent.

Aroma

Whites — Floral and/or fruity aromas and/or [notes acquired] during the ageing process, where applicable.

Rosés — Fruity and/or floral aromas and/or [notes acquired] during the ageing process, where applicable.

Reds — Fruity and/or floral aromas and/or [notes acquired] during the ageing process, where applicable.

Taste

Whites — Medium body and persistence on the palate, with balanced acidity.

Rosés — Fresh on the palate, with balanced acidity and good structure.

Reds — Fresh on the palate, with balanced acidity and good structure.

Additional information regarding organoleptic characteristics

—

Analytical characteristics

| Maximum total alcoholic strength (in % volume): | — |
| Minimum actual alcoholic strength (in % volume): | 0,5 |
| Minimum total acidity: | — |
| Minimum total acidity unit: | — |
| Maximum volatile acidity (in milliequivalents per litre): | — |
| Maximum total sulphur dioxide (in milligrams per litre): | — |
Additional information regarding analytical characteristics

Under Article 119(1)(a)(ii) of Regulation (EU) No 1308/2013, the term ‘partially de-alcoholised’ applies to products that have an actual alcoholic strength above 0,5 % by volume and are below the minimum actual alcoholic strength of the category before de-alcoholisation. It is not technically possible to enter the expression ‘above 0,5 %’ on the form, so the value of 0,5 % vol. is indicated as a minimum reference. N.B. This value meets the legal requirement ‘above 0,5 %’ in accordance with the legislation.

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

Partially de-alcoholised ‘Tejo’ PGI semi-sparkling wines

Organoleptic characteristics

Visual appearance

Whites — The colours range from citrine yellow to golden yellow. Medium to fine bubbles, ranging from moderate to persistent.

Rosés — Their colours range from pink to salmon. Medium to fine bubbles, ranging from moderate to persistent.

Red wines have a ruby to garnet colour. Medium to fine bubbles, ranging from moderate to persistent.

Aroma

Whites — Floral and/or fruity primary aromas.

Rosés — Floral and/or fruity primary aromas.

Reds — Floral and/or fruity primary aromas.

Taste

Whites — Medium body and persistence on the palate, with balanced acidity.

Rosés — Fresh on the palate, with balanced acidity and good structure.

Reds — Fresh on the palate, with balanced acidity and good structure.

Additional information regarding organoleptic characteristics

—

Analytical characteristics

| Maximum total alcoholic strength (in % volume): | — |
| Minimum actual alcoholic strength (in % volume): | 0,5 |
| Minimum total acidity: | — |
| Minimum total acidity unit: | — |
| Maximum volatile acidity (in milliequivalents per litre): | — |
| Maximum total sulphur dioxide (in milligrams per litre): | — |
Additional information regarding analytical characteristics

Under Article 119(1)(a)(ii) of Regulation (EU) No 1308/2013, the term ‘partially de-alcoholised’ applies to products that have an actual alcoholic strength above 0,5 % by volume and are below the minimum actual alcoholic strength of the category before de-alcoholisation. It is not technically possible to enter the expression ‘above 0,5 %’ on the form, so the value of 0,5 % vol. is indicated as a minimum reference. N.B. This value meets the legal requirement ‘above 0,5 %’ in accordance with the legislation.

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

Partially de-alcoholised ‘Tejo’ PGI aerated semi-sparkling wines

Organoleptic characteristics

Visual appearance

Whites — The colours range from citrine yellow to golden yellow. Medium to fine bubbles, ranging from moderate to persistent.

Rosés — Their colours range from pink to salmon. Medium to fine bubbles, ranging from moderate to persistent.

Red wines have a ruby to garnet colour. Medium to fine bubbles, ranging from moderate to persistent.

Aroma

Whites — Floral and/or fruity primary aromas.

Rosés — Floral and/or fruity primary aromas.

Reds — Floral and/or fruity primary aromas.

Taste

Whites — Medium body and persistence on the palate, with balanced acidity. The presence of carbon dioxide adds freshness and vibrancy.

Rosés — Fresh on the palate, with balanced acidity and good structure. The presence of carbon dioxide adds freshness and vibrancy.

Reds — Fresh on the palate, with balanced acidity and good structure. The presence of carbon dioxide adds freshness and vibrancy.

Additional information regarding organoleptic characteristics

—

Analytical characteristics

| Maximum total alcoholic strength (in % volume): | — |
| Minimum actual alcoholic strength (in % volume): | 0,5 |
| Minimum total acidity: | — |
| Minimum total acidity unit: | — |
| Maximum volatile acidity (in milliequivalents per litre): | — |
| Maximum total sulphur dioxide (in milligrams per litre): | — |
Additional information regarding analytical characteristics

Under Article 119(1)(a)(ii) of Regulation (EU) No 1308/2013, the term ‘partially de-alcoholised’ applies to products that have an actual alcoholic strength above 0,5 % by volume and are below the minimum actual alcoholic strength of the category before de-alcoholisation. It is not technically possible to enter the expression ‘above 0,5 %’ on the form, so the value of 0,5 % vol. is indicated as a minimum reference. N.B. This value meets the legal requirement ‘above 0,5 %’ in accordance with the legislation.

| ☑ | 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 practices

Wine, sparkling wine, semi-sparkling wine and aerated semi-sparkling wine (including partially de-alcoholised grapevine products) – vine-training and cultivation methods

Type of oenological practice

| | Restriction relating to winemaking |
Description

Vines intended for the production of wines and wine products entitled to the ‘Tejo’ PGI must be pure crop and trained to grow close to the ground, pruned in bush or cordon style.

The cultivation methods used in the vines used to produce ‘Tejo’ PGI wines are traditional and those recommended by the corresponding certifying body.

Vines intended for the production of wine products entitled to the ‘Tejo’ PGI must be growing or planted on one of the following soil types:

| (a) | Normal psammitic and para-hydromorphic regosols; |

| (b) | modern and ancient alluvial soils; |

| (c) | colluvial soils; |

| (d) | normal litholic, non-humic, lightly unsaturated soils formed of fine and rough sand and sandstone and of gneiss or fine rock; |

| (e) | brown and red calcareous soils found in xeric environments, normal and clay-like, made of chalk and marl; |

| (f) | yellowish-brown, non-calcareous basalt clays; |

| (g) | brown and red or yellow Mediterranean soils of calcareous and non-calcareous materials, normal, clay-like or para-hydromorphic, of hard chalks and dolomites, of fine sandstones, clays, argillites, gneisses or fine rock and of arkose; |

| (h) | non-hydromorphic and hydromorphic podzols with and without a hardpan of sand and sandstone; |

| (i) | saline alluvial soils of moderate salinity. |
Winemaking practices

Wine, sparkling wine, semi-sparkling wine and aerated semi-sparkling wine – natural alcoholic strength by volume

Type of oenological practice

| | Restriction relating to winemaking |
Description

The must used for products entitled to the ‘Tejo’ PGI is required to have a minimum natural alcoholic strength by volume of:

| (a) | Wine – 10,5 % vol.; |

| (b) | Sparkling wine – 9 % vol.; |

| (c) | Semi-sparkling wine – 9 % vol.; |

| (d) | Aerated semi-sparkling wine – 9 % vol. |
Winemaking practices

Partially de-alcoholised wine, sparkling wine, semi-sparkling wine and aerated semi-sparkling wine – Partial dealcoholisation

Type of oenological practice

| | Specific winemaking practice |
Description

It is permitted for the ‘Tejo’ PGI grapevine product categories indicated in the title to undergo a partial de-alcoholisation process.

The following conditions must be fulfilled in order for a ‘partially de-alcoholised’ grapevine product to be placed on the market:

| 1. | The base wine (before de-alcoholisation) must fulfil all the characteristics of the respective grapevine product category; |

| 2. | In order to reduce the alcohol content of the base wine, a de-alcoholisation process must take place. |

| 3. | The term ‘partially de-alcoholised’ must accompany the designation of the product on the label. |
Each of the de-alcoholisation processes listed below, used alone or in combination with other listed de-alcoholisation processes, are allowed to partially reduce the ethanol content of grapevine products with the ‘Tejo’ PGI:

| (a) | Partial evaporation by vacuum; |

| (b) | Membrane techniques; |

| (c) | Distillation. |
The elimination of ethanol in ‘Tejo’ PGI grapevine products shall not be done in conjunction with an increase of the sugar content in the grape must.

| 1. | The base wine (before de-alcoholisation) must fulfil all the characteristics of the respective grapevine product category; |

| 2. | In order to reduce the alcohol content of the base wine, a de-alcoholisation process must take place. |

| 3. | The term ‘partially de-alcoholised’ must accompany the designation of the product on the label. |
Each of the de-alcoholisation processes listed below, used alone or in combination with other listed de-alcoholisation processes, are allowed to partially reduce the ethanol content of grapevine products with the ‘Tejo’ PGI:

| (a) | Partial evaporation by vacuum; |

| (b) | Membrane techniques; |

| (c) | Distillation. |
7.2. Maximum yields

All wines / category / variety / type

‘Tejo’ PGI wine, sparkling wine, semi-sparkling wine and aerated semi-sparkling wine (including partially de-alcoholised grapevine products)

Maximum yield

| Maximum yield: | 225 |
| Maximum yield unit: | hectolitres per hectare |
8. Indication of the wine grape variety or varieties from which the wine or wines are produced

| — | Alfrocheiro / Tinta Bastardinha |

| — | Alicante Bouschet |

| — | Alicante Branco |

| — | Alvarelhão / Brancelho |

| — | Alvarinho |

| — | Amaral |

| — | Antão Vaz |

| — | Aragonez / Tinta Roriz; Tempranillo |

| — | Arinto / Pedernã |

| — | Arinto Roxo |

| — | Assaraky |

| — | Avesso |

| — | Azal |

| — | Baga |

| — | Bastardo / Graciosa |

| — | Bastardo Roxo |

| — | Bical / Borrado das Moscas |

| — | Boal Branco |

| — | Boal Espinho |

| — | Cabernet Franc |

| — | Cabernet Sauvignon |

| — | Caladoc |

| — | Camarate |

| — | Carignan |

| — | Carmenère |

| — | Castelão / João de Santarém(1); Periquita |

| — | Cerceal Branco |

| — | Cercial / Cercial da Bairrada |

| — | Chardonnay |

| — | Chasselas Roxo |

| — | Chenin / Chenin Blanc |

| — | Cinsaut |

| — | Colombard / Semilão |

| — | Cornifesto |

| — | Corropio |

| — | Cot / Malbec |

| — | Códega do Larinho |

| — | Dolcetto |

| — | Donzelinho Branco |

| — | Donzelinho Roxo |

| — | Dornfelder |

| — | Durif / Petite Syrah |

| — | Encruzado |

| — | Esgana Cão Tinto |

| — | Espadeiro |

| — | Fernão Pires / Maria Gomes |

| — | Fernão Pires Rosado |

| — | Folha de Figueira / Dona Branca |

| — | Fonte Cal |

| — | Galego |

| — | Galego Dourado |

| — | Galego Rosado |

| — | Gamay |

| — | Gewürztraminer |

| — | Gouveio |

| — | Gouveio Roxo |

| — | Grand Noir |

| — | Greco / Greco di Tufo |

| — | Grenache |

| — | Grüner Veltliner |

| — | Jaen / Mencia |

| — | Jampal |

| — | Labrusco |

| — | Lemberger / Blaufränkisch |

| — | Loureiro |

| — | Malvasia |

| — | Malvasia Branca |

| — | Malvasia Cândida |

| — | Malvasia Cândida Roxa |

| — | Malvasia Fina / Boal; Bual |

| — | Malvasia Fina Roxa |

| — | Malvasia Preta Roxa / Pinheira Roxa |

| — | Malvasia Rei |

| — | Manteúdo |

| — | Marquinhas |

| — | Marsanne |

| — | Marselan |

| — | Marufo / Mourisco Roxo |

| — | Merlot |

| — | Monvedro |

| — | Moreto |

| — | Moscadet |

| — | Moscatel Galego Branco / Muscat à Petits Grains |

| — | Moscatel Galego Roxo / Moscatel Roxo |

| — | Moscatel Galego Tinto |

| — | Moscatel Graúdo / Moscatel de Setúbal |

| — | Mourisco |

| — | Mourisco Branco |

| — | Müller Thurgau |

| — | Nebbiolo |

| — | Negra Mole |

| — | Nero |

| — | Nero d’Avola |

| — | Parreira Matias |

| — | Perrum |

| — | Petit Bouschet |

| — | Petit Manseng |

| — | Petit Verdot |

| — | Pinot Blanc |

| — | Pinot Gris / Pinot Grigio |

| — | Pinot Noir |

| — | Pintosa |

| — | Português Azul / Blauer Portugieser |

| — | Preto Martinho |

| — | Rabigato |

| — | Rabo de Ovelha |

| — | Ramisco |

| — | Ratinho |

| — | Riesling |

| — | Rotgipfler |

| — | Roussanne |

| — | Rufete / Tinta Pinheira |

| — | Sangiovese |

| — | Sauvignon / Sauvignon Blanc |

| — | Seara Nova |

| — | Semillon |

| — | Sercial / Esgana Cão |

| — | Sercialinho |

| — | Sezão |

| — | Syrah / Shiraz |

| — | Síria / Roupeiro / Códega |

| — | Tamarez / Molinha |

| — | Tannat |

| — | Teinturier |

| — | Terrantez |

| — | Terrantez do Pico |

| — | Tinta Barroca |

| — | Tinta Caiada / Pau Ferro / Tinta Lameira |

| — | Tinta Carvalha |

| — | Tinta Francisca |

| — | Tinta Gorda |

| — | Tinta Grossa / Carrega Tinto |

| — | Tinta Miúda |

| — | Tinta Negra / Molar / Saborinho |

| — | Tinta Pomar |

| — | Tinta da Barca |

| — | Tintinha |

| — | Tinto Cão |

| — | Tinto Pegões |

| — | Touriga Franca |

| — | Touriga Fêmea |

| — | Touriga Nacional |

| — | Trajadura / Treixadura |

| — | Trincadeira / Tinta Amarela / Trincadeira Preta |

| — | Trincadeira das Pratas |

| — | Tália / Ugni Blanc; Trebbiano /Toscano |

| — | Verdejo |

| — | Verdelho |

| — | Verdelho Roxo |

| — | Verdelho Tinto |

| — | Vinhão / Sousão |

| — | Viognier |

| — | Viosinho |

| — | Vital |

| — | Zinfandel |
9. Concise definition of the demarcated geographical area

The geographical area for the production of ‘Tejo’ PGI comprises:

| — | the district of Santarém, except the municipality of Ourém; |

| — | in the district of Lisbon, the municipality of Azambuja. |
10. Link with the geographical area

The causal link with the geographical origin is based on

| ☑ | its reputation |

| ☑ | a given quality |

| ☑ | other characteristics |
Categories of grapevine product

| 1. | Wine |
Summary of the link

Details of the geographical area relevant to the link

These details apply to partially de-alcoholised wine.

Natural factors

The geographical area is located in the centre of Portugal. It covers the entire territory of the Tagus river valley, almost the whole of its length on Portuguese territory, as far as its estuary near Lisbon.

The main orographic elements are the Montejunto, Aires, and Candeeiros mountain ranges, which demarcate the region to the west and shelter it from the influence of the Atlantic.

The climate is temperate, with moderate average temperatures (between 15 °C and 17 °C), strong sunshine (about 2 800 hours of sunshine per year) and high rainfall (with an average annual rainfall of 750 mm) concentrated mainly in the winter months.

The Tagus river, which crosses and dominates the region due to the volume of water it carries, has a very marked moderating influence on the climate of the region throughout the year, so in summer hot days are followed by fresh and humid nights.

In addition to its strong influence on the climate of the region, the Tagus river also plays a decisive role in the formation of its characteristic soils: ‘Campo’ – with highly fertile alluvial soils, ‘Charneca’- with sandy and not very fertile soils, and ‘Bairro’- with moderately fertile clay-limestone soils.

Human factors

There is evidence that the history of viticulture in the region predates Portugal becoming a nation, with the Romans said to have been the first to have introduced this crop in the region, which has played a key role in the settlement of the region over the centuries.

Specific product characteristics associated with the geographical area

‘Tejo’ PGI wines have common distinguishing characteristics, as they are aromatic, fresh and balanced wine products with marked acidity.

Link with the geographical area

The quality characteristics of the wines are determined by the influence of the soil and climate conditions of the geographical area.

The high levels of sunshine recorded in the region, coupled with high rainfall, favour the accumulation of sugars in the grapes. On the other hand, the influence of the dominant presence of the Tagus river ensures mild temperatures all year round. In summer, the river’s influence means fresh and humid nights, considerably reducing the water stress for the plants.

The combination of these conditions ensures a balanced ripening of the grapes, meaning they retain a good level of natural acidity, giving the wine products a freshness and balance between acidity and alcohol, which is a well-known characteristic of ‘Tejo’ PGI wines.

The different types of soils in the region with their varying levels of fertility, combined with the selection of vine varieties best suited to those specific conditions, play a large role in their differentiation, quality and intrinsic characteristics.

The varieties and their careful selection in order to ensure they are best adapted to conditions within the region are a key component in the specificity of wine products entitled to the ‘Tejo’ PGI. In addition to the many indigenous vine varieties that have a strong regional character, there are other varieties that are perfectly adapted to the geography and the constraints of the landscape in the region.

The human factor, which preserves traditions going back thousands of years and is reflected in the choice of varieties that have adapted best to the conditions in the geographical area, is of decisive importance in producing grapes that give ‘Tejo’ PGI wines their characteristics.

The link between the soil and climatic factors, the region's vine varieties and the traditional know-how gives rise to wines with distinctive characteristics, marked by the minerality, acidity and freshness of the wine products entitled to bear the ‘Tejo’ PGI.

Categories of grapevine product

| 4. | Sparkling wine |
Summary of the link

Details of the geographical area relevant to the link

These details apply to partially de-alcoholised sparkling wine.

Natural factors

The geographical area is located in the centre of Portugal. It covers the entire territory of the Tagus river valley, almost the whole of its length on Portuguese territory, as far as its estuary near Lisbon.

The main orographic elements are the Montejunto, Aires, and Candeeiros mountain ranges, which demarcate the region to the west and shelter it from the influence of the Atlantic.

The climate is temperate, with moderate average temperatures (between 15 °C and 17 °C), strong sunshine (about 2 800 hours of sunshine per year) and high rainfall (with an average annual rainfall of 750 mm) concentrated mainly in the winter months.

The Tagus river, which crosses and dominates the region due to the volume of water it carries, has a very marked moderating influence on the climate of the region throughout the year, so in summer hot days are followed by fresh and humid nights.

In addition to its strong influence on the climate of the region, the Tagus river also plays a decisive role in the formation of its characteristic soils: ‘Campo’ – with highly fertile alluvial soils, ‘Charneca’- with sandy and not very fertile soils, and ‘Bairro’- with moderately fertile clay-limestone soils.

Human factors

There is evidence that the history of viticulture in the region predates Portugal becoming a nation, with the Romans said to have been the first to have introduced this crop in the region, which has played a key role in the settlement of the region over the centuries.

Specific product characteristics associated with the geographical area

‘Tejo’ PGI sparkling wines have common distinguishing characteristics, as they are aromatic, fresh and balanced wine products with marked acidity.

Link with the geographical area

The quality characteristics of the wines are determined by the influence of the soil and climate conditions of the geographical area.

The high levels of sunshine recorded in the region, coupled with high rainfall, favour the accumulation of sugars in the grapes. On the other hand, the influence of the dominant presence of the Tagus river ensures mild temperatures all year round. In summer, the river’s influence means fresh and humid nights, considerably reducing the water stress for the plants.

The combination of these conditions ensures a balanced ripening of the grapes, meaning they retain a good level of natural acidity, giving the wine products a freshness and balance between acidity and alcohol, which is a well-known characteristic of ‘Tejo’ PGI sparkling wines.

The different types of soils in the region with their varying levels of fertility, combined with the selection of vine varieties best suited to those specific conditions, play a large role in their differentiation, quality and intrinsic characteristics.

The varieties and their careful selection in order to ensure they are best adapted to conditions within the region are a key component in the specificity of wine products entitled to the ‘Tejo’ PGI. In addition to the many indigenous vine varieties that have a strong regional character, there are other varieties that are perfectly adapted to the geography and the constraints of the landscape in the region.

The human factor, which preserves traditions going back thousands of years and is reflected in the choice of varieties that have adapted best to the conditions in the geographical area, is of decisive importance in producing grapes that give ‘Tejo’ PGI sparkling wines their characteristics.

The link between the soil and climatic factors, the region's vine varieties and the traditional know-how gives rise to wines with distinctive characteristics, marked by the minerality, acidity and freshness of the wine products entitled to bear the ‘Tejo’ PGI.

Categories of grapevine product

| 8. | Semi-sparkling wine |
Summary of the link

Details of the geographical area relevant to the link

These details apply to partially de-alcoholised semi-sparkling wine.

Natural factors

The geographical area is located in the centre of Portugal. It covers the entire territory of the Tagus river valley, almost the whole of its length on Portuguese territory, as far as its estuary near Lisbon.

The main orographic elements are the Montejunto, Aires, and Candeeiros mountain ranges, which demarcate the region to the west and shelter it from the influence of the Atlantic.

The climate is temperate, with moderate average temperatures (between 15 °C and 17 °C), strong sunshine (about 2 800 hours of sunshine per year) and high rainfall (with an average annual rainfall of 750 mm) concentrated mainly in the winter months.

The Tagus river, which crosses and dominates the region due to the volume of water it carries, has a very marked moderating influence on the climate of the region throughout the year, so in summer hot days are followed by fresh and humid nights.

In addition to its strong influence on the climate of the region, the Tagus river also plays a decisive role in the formation of its characteristic soils: ‘Campo’ – with highly fertile alluvial soils, ‘Charneca’- with sandy and not very fertile soils, and ‘Bairro’- with moderately fertile clay-limestone soils.

Human factors

There is evidence that the history of viticulture in the region predates Portugal becoming a nation, with the Romans said to have been the first to have introduced this crop in the region, which has played a key role in the settlement of the region over the centuries.

Specific product characteristics associated with the geographical area

‘Tejo’ PGI semi-sparkling wines have common distinguishing characteristics, as they are aromatic, fresh and balanced wine products with marked acidity.

Link with the geographical area

The quality characteristics of the wines are determined by the influence of the soil and climate conditions of the geographical area.

The high levels of sunshine recorded in the region, coupled with high rainfall, favour the accumulation of sugars in the grapes. On the other hand, the influence of the dominant presence of the Tagus river ensures mild temperatures all year round. In summer, the river’s influence means fresh and humid nights, considerably reducing the water stress for the plants.

The combination of these conditions ensures a balanced ripening of the grapes, meaning they retain a good level of natural acidity, giving the wine products a freshness and balance between acidity and alcohol, which is a well-known characteristic of ‘Tejo’ PGI semi-sparkling wines.

The different types of soils in the region with their varying levels of fertility, combined with the selection of vine varieties best suited to those specific conditions, play a large role in their differentiation, quality and intrinsic characteristics.

The varieties and their careful selection in order to ensure they are best adapted to conditions within the region are a key component in the specificity of wine products entitled to the ‘Tejo’ PGI. In addition to the many indigenous vine varieties that have a strong regional character, there are other varieties that are perfectly adapted to the geography and the constraints of the landscape in the region.

The human factor, which preserves traditions going back thousands of years and is reflected in the choice of varieties that have adapted best to the conditions in the geographical area, is of decisive importance in producing grapes that give ‘Tejo’ PGI semi-sparkling wines their characteristics.

The link between the soil and climatic factors, the region's vine varieties and the traditional know-how gives rise to wines with distinctive characteristics, marked by the minerality, acidity and freshness of the wine products entitled to bear the ‘Tejo’ PGI.

Categories of grapevine product

| 9. | Aerated semi-sparkling wine |
Summary of the link

Details of the geographical area relevant to the link

These details apply to partially de-alcoholised aerated semi-sparkling wine.

Natural factors

The geographical area is located in the centre of Portugal. It covers the entire territory of the Tagus river valley, almost the whole of its length on Portuguese territory, as far as its estuary near Lisbon.

The main orographic elements are the Montejunto, Aires, and Candeeiros mountain ranges, which demarcate the region to the west and shelter it from the influence of the Atlantic.

The climate is temperate, with moderate average temperatures (between 15 °C and 17 °C), strong sunshine (about 2 800 hours of sunshine per year) and high rainfall (with an average annual rainfall of 750 mm) concentrated mainly in the winter months.

The Tagus river, which crosses and dominates the region due to the volume of water it carries, has a very marked moderating influence on the climate of the region throughout the year, so in summer hot days are followed by fresh and humid nights.

In addition to its strong influence on the climate of the region, the Tagus river also plays a decisive role in the formation of its characteristic soils: ‘Campo’ – with highly fertile alluvial soils, ‘Charneca’- with sandy and not very fertile soils, and ‘Bairro’- with moderately fertile clay-limestone soils.

Human factors

There is evidence that the history of viticulture in the region predates Portugal becoming a nation, with the Romans said to have been the first to have introduced this crop in the region, which has played a key role in the settlement of the region over the centuries.

Specific product characteristics associated with the geographical area

‘Tejo’ PGI aerated semi-sparkling wines have common distinguishing characteristics, as they are aromatic, fresh and balanced wine products with marked acidity.

Link with the geographical area

The quality characteristics of the wines are determined by the influence of the soil and climate conditions of the geographical area.

The high levels of sunshine recorded in the region, coupled with high rainfall, favour the accumulation of sugars in the grapes. On the other hand, the influence of the dominant presence of the Tagus river ensures mild temperatures all year round. In summer, the river’s influence means fresh and humid nights, considerably reducing the water stress for the plants.

The combination of these conditions ensures a balanced ripening of the grapes, meaning they retain a good level of natural acidity, giving the wine products a freshness and balance between acidity and alcohol, which is a well-known characteristic of ‘Tejo’ PGI aerated semi-sparkling wines.

The different types of soils in the region with their varying levels of fertility, combined with the selection of vine varieties best suited to those specific conditions, play a large role in their differentiation, quality and intrinsic characteristics.

The varieties and their careful selection in order to ensure they are best adapted to conditions within the region are a key component in the specificity of wine products entitled to the ‘Tejo’ PGI. In addition to the many indigenous vine varieties that have a strong regional character, there are other varieties that are perfectly adapted to the geography and the constraints of the landscape in the region.

The human factor, which preserves traditions going back thousands of years and is reflected in the choice of varieties that have adapted best to the conditions in the geographical area, is of decisive importance in producing grapes that give ‘Tejo’ PGI aerated semi-sparkling wines their characteristics.

The link between the soil and climatic factors, the region's vine varieties and the traditional know-how gives rise to wines with distinctive characteristics, marked by the minerality, acidity and freshness of the wine products entitled to bear the ‘Tejo’ PGI.

1. Further applicable requirements

Title of the requirement / derogation

Wine, sparkling wine, semi-sparkling wine and aerated semi-sparkling wine (including partially de-alcoholised grapevine products) – Labelling

Legal framework

In national legislation

Type of further requirement / derogation

Additional provisions relating to labelling

Title of the requirement / derogation

Assessment of labelling prior to placement on the market. The mark is a mandatory indication on the labelling.

Title of the requirement / derogation

Wine – ‘Leve’ [Light] designation

Legal framework

In national legislation

Type of further requirement / derogation

Additional provisions relating to labelling

Title of the requirement / derogation

Wine bearing the ‘Leve’ [Light] designation must:

| — | be made from musts with a minimum natural alcoholic strength by volume of 7,5 %; |

| — | have a minimum actual alcoholic strength by volume of 7,5 %; |

| — | have a maximum actual alcoholic strength by volume of 10,5 %; |

| — | have a total acidity of not less than 4 g/l, expressed as tartaric acid; |

| — | have a maximum overpressure of 1 bar. |
Electronic (URL) reference to the publication of the product specification

https://www.ivv.gov.pt/np4/8616.html

https://diariodarepublica.pt/dr/detalhe/aviso/19336-2025-927366449

https://diariodarepublica.pt/dr/detalhe/portaria/226-2014-58763444

(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/2026/2136/oj

ISSN 1977-091X (electronic edition)

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