Mallorca PGI Wine Specification Amendment Approved

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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

PUB/2026/59

OJ C, C/2026/2070, 10.4.2026, ELI: http://data.europa.eu/eli/C/2026/2070/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/2026/2070/oj

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| | Official Journal
of the European Union | EN

C series |

| | C/2026/2070 | 10.4.2026 |
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/2026/2070)

COMMUNICATION OF APPROVAL OF A STANDARD AMENDMENT

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

‘Mallorca’

EU reference number: PGI-ES-A0960-AM04 – 15.1.2026

1. Name of product

‘Mallorca’

1. Geographical indication type

| ☐ | PDO |

| ☑ | PGI |

| ☐ | GI |
3. Sector

| ☐ | Agricultural products |

| ☑ | Wines |

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

Spain

1. Member State authority communicating the standard amendment

Name

Ministry of Agriculture, Fisheries and Food. Directorate-General for Food. Subdirectorate-General for Quality Control and Agri-Food Laboratories.

1. Qualification as standard amendment

The competent authority considers this amendment to the Mallorca PGI product specification to be a standard amendment; it cannot be regarded as a Union amendment since it does not correspond to any of the situations referred to in Article 24(3) of Regulation (EU) 2024/1143 on geographical indications. Specifically, it does not: include a change in the name or in the use of the name, or in the category of product or products designated by the geographical indication; risk voiding the link with the geographical area; entail further restrictions on the marketing of the product.

1. Description of the approved standard amendment(s)

Title

CHANGES TO THE ORGANOLEPTIC DESCRIPTION

Description

The description of the colour of the red wines has been amended to specify that the intensity of the colour varies from low to high depending on the variety and method of production used.

Section 2b of the product specification and Section 6 of the single document have been amended.

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

ADDITION OF NEW VARIETIES

Description

The following red wine-grape varieties have been added: Escursac, Esperó de Gall and Giró Negre.

Section 6 of the product specification and Section 8 of the single document have been amended.

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

Designations of origin and geographical indications of wine

‘Mallorca’

EU reference number: PGI-ES-A0960-AM04 – 15.1.2026

1. Name(s)

‘Mallorca’

1. Geographical indication type

| ☐ | PDO |

| ☑ | PGI |

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

Spain

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 |
6. Description of the wine or wines

Grapevine product

White wine

Organoleptic characteristics

Visual appearance

Clear, with a pale yellow to golden colour.

Aroma

Aromatic, bold, aromas typical of the grape varieties of origin, with fruity and/or floral aromas predominating.

Taste

Balanced, full and fresh.

Additional information regarding organoleptic characteristics

-

Analytical characteristics

| Maximum total alcoholic strength (in % volume): | - |
| Minimum actual alcoholic strength (in % volume): | 10,5 |
| Minimum total acidity: | 3,5 |
| Minimum total acidity unit: | in grams per litre, expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre): | 13,33 |
| Maximum total sulphur dioxide (in milligrams per litre): | - |
Additional information regarding analytical characteristics

Volatile acidity (g/l of acetic acid): for wines aged for more than one year, 0,86 g/l (14,33 mEq/l), increasing by 0,06 g (1 mEq) for each degree of alcoholic strength in excess of 11,0 %.

Total sulphur dioxide (mg/l):

| | wines with ≤ 5 (g/l glucose and fructose) ≤ 200 |

| | wines with > 5 (g/l glucose and fructose) ≤ 250 |

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

Rosé wine

Organoleptic characteristics

Visual appearance

Clear, with a pale pink to orangey pink colour, bright and transparent.

Aroma

Bold aromas typical of the grape varieties of origin, with primary aromas predominating.

Taste

Balanced.

Additional information regarding organoleptic characteristics

-

Analytical characteristics

| Maximum total alcoholic strength (in % volume): | - |
| Minimum actual alcoholic strength (in % volume): | 11 |
| Minimum total acidity: | 3,5 |
| Minimum total acidity unit: | in grams per litre, expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre): | 13,33 |
| Maximum total sulphur dioxide (in milligrams per litre): | - |
Additional information regarding analytical characteristics

Volatile acidity (g/l of acetic acid): for wines aged for more than one year, 0,86 g/l (14,33 mEq/l), increasing by 0,06 g (1 mEq) for each degree of alcoholic strength in excess of 11,0 %.

Total sulphur dioxide (mg/l):

| | wines with ≤ 5 (g/l glucose and fructose) ≤ 200 |

| | wines with > 5 (g/l glucose and fructose) ≤ 250 |

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

Red wine

Organoleptic characteristics

Visual appearance

Clear, with a colour that varies in intensity from low to high depending on the variety and method of production used.

Aroma

Bold aromas typical of the grape varieties of origin, powerful, characterised by the presence of red fruits.

Taste

They are well rounded and full-bodied in the mouth. Rich in tannins.

Additional information regarding organoleptic characteristics

-

Analytical characteristics

| Maximum total alcoholic strength (in % volume): | - |
| Minimum actual alcoholic strength (in % volume): | 11,5 |
| Minimum total acidity: | 3,5 |
| Minimum total acidity unit: | in grams per litre, expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre): | 13,33 |
| Maximum total sulphur dioxide (in milligrams per litre): | - |
Additional information regarding analytical characteristics

Volatile acidity (g/l of acetic acid): for wines aged for more than one year, 0,86 g/l (14,33 mEq/l), increasing by 0,06 g (1 mEq) for each degree of alcoholic strength in excess of 11,0 %.

Total sulphur dioxide (mg/l):

| | wines with ≤ 5 (g/l glucose and fructose) ≤ 150 |

| | wines with > 5 (g/l glucose and fructose) ≤ 200 |

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

7.1. Specific oenological practices used to make the wine or wines, relevant restrictions on making them

Winemaking practice

-

Type of oenological practice

Relevant winemaking restriction

Description

The planting density of the vineyards is a maximum of 5 500 vines per hectare.

The minimum natural alcoholic strength by volume is 10 % for white varieties and 10,5 % for red varieties. Appropriate pressure is applied to extract the must and separate it from the marc in such a way that no more than 74 litres of wine are obtained from every 100 kg of grapes.

7.2. Maximum yields

All wines / category / variety / type

White grape varieties

Maximum yield

| Maximum yield: | 11 000 |
| Maximum yield unit: | kilograms of grapes per hectare |
All wines / category / variety / type

White grape varieties

Maximum yield

| Maximum yield: | 81,4 |
| Maximum yield unit: | hectolitres per hectare |
All wines / category / variety / type

Red grape varieties

Maximum yield

| Maximum yield: | 10 000 |
| Maximum yield unit: | kilograms of grapes per hectare |
All wines / category / variety / type

Red grape varieties

Maximum yield

| Maximum yield: | 74 |
| Maximum yield unit: | hectolitres per hectare |
8. Indication of the wine grape variety or varieties from which the wine or wines are produced

| — | CABERNET SAUVIGNON |

| — | CALLET |

| — | CHARDONNAY |

| — | ESCURSAC |

| — | ESPERÓ DE GALL |

| — | FOGONEU |

| — | GIRÓ NEGRE |

| — | GIRÓ ROS |

| — | GORGOLLASSA |

| — | MACABEO – VIURA |

| — | MALVASIA AROMÁTICA |

| — | MANTO NEGRO |

| — | MERLOT |

| — | MOLL – PRENSAL |

| — | MONASTRELL |

| — | MOSCATEL DE ALEJANDRÍA |

| — | MOSCATEL DE GRANO MENUDO |

| — | PARELLADA |

| — | PINOT NOIR |

| — | RIESLING |

| — | SAUVIGNON BLANC |

| — | SYRAH |

| — | TEMPRANILLO |

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

The whole of the island of Mallorca, in the Autonomous Community of the Balearic Islands.

1. Link with the geographical area

The causal link with the geographical origin is based on:

| ☑ | Reputation |

| ☐ | Given quality |

| ☐ | Other characteristics. |
Category of grapevine product

| 1. | Wine |
Summary of the link

Over the years, the geographical environment has left its mark on the specific chemical and organoleptic characteristics of PGI Mallorca wine. The link with the production area has given rise to a distinctive and esteemed wine, and this has contributed to its reputation.

PGI Mallorca wine is renowned because of the importance that the production and marketing of the island’s wine has had historically and still has to this day. The distinctive organoleptic characteristics of the wine have resulted in its quality being recognised and have thus led to the reputation it enjoys.

Low summer rainfall, high levels of sunshine and high temperatures cause water stress, resulting in grape yields that are relatively low, but with high winemaking potential. Of particular note are the high polyphenol content and optimum alcoholic strength, which give rise to a fruity aroma that is specific to the varieties used to make Mallorca wine.

The interaction between the human factor and the characteristics of PGI Mallorca wine is evident both in the cultivation practices and in the making of the wine, with suitable pruning and vine-training techniques being used to maintain appropriate yields. The grapes are harvested at the right time to obtain the specified alcoholic strength and the other chemical characteristics which give Mallorca wine its distinctive organoleptic characteristics.

1. Further applicable requirements

Title of the requirement/derogation

LABELLING RULES

Legal framework

In national legislation

Type of further requirement/derogation

Additional provisions relating to labelling

Description of the requirement/derogation

All packages labelled with the ‘Mallorca’ protected geographical indication must bear an official control number issued by the control body.

Title of the requirement/derogation

PACKAGING WITHIN THE DEMARCATED AREA

Legal framework

In national legislation

Type of further requirement/derogation

Packaging within the demarcated geographical area

Description of the requirement/derogation

Mallorca wine can be placed on the market only if it has been bottled in the place of origin, in order to safeguard the quality of the protected geographical indication, guarantee traceability and ensure control.

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

https://www.caib.es/sites/qualitatagroalimentaria/es/vinodelatierramallorca-675/

(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/2026/2070/oj

ISSN 1977-091X (electronic edition)

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