# Official Journal C 108/2020

| | ISSN 1977-091X |
| --- | --- |
| Official Journal
  of the European Union | C 108 |
| | |
| English edition | Information and Notices | Volume 631 April 2020 |

ISSN 1977-091X

Official Journal

of the European Union

C 108

English edition

Information and Notices

Volume 631 April 2020

---

| Contents | page |
| --- | --- |
| | IV   Notices |
| | NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES |
| | European Commission |
| 2020/C 108/01 | Euro exchange rates — 31 March 2020 | 1 |
| | NOTICES FROM MEMBER STATES |
| 2020/C 108/02 | Information communicated by Member States regarding closure of fisheries | 2 |
| 2020/C 108/03 | Information communicated by Member States regarding closure of fisheries | 3 |

Contents

page

IV   Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

2020/C 108/01

Euro exchange rates — 31 March 2020

1

NOTICES FROM MEMBER STATES

2020/C 108/02

Information communicated by Member States regarding closure of fisheries

2

2020/C 108/03

Information communicated by Member States regarding closure of fisheries

3

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| | V   Announcements |
| --- | --- |
| | PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY |
| | European Commission |
| 2020/C 108/04 | Prior notification of a concentration (Case M.9604 – NENT/Telenor/JV) (
  1
  ) | 4 |
| 2020/C 108/05 | Prior notification of a concentration (Case M.9786 – RIL/BP/RBML JV) Candidate case for simplified procedure (
  1
  ) | 6 |
| | OTHER ACTS |
| | European Commission |
| 2020/C 108/06 | Publication of a communication of approval of a standard amendment to the product specification for a name in the wine sector referred to in Article 17(2) and (3) of Commission Delegated Regulation (EU) 2019/33 | 8 |
| 2020/C 108/07 | Publication of the amended product specification following the approval of a minor amendment pursuant to the second subparagraph of Article 53(2) of Regulation (EU) No 1151/2012 | 18 |

V   Announcements

PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY

European Commission

2020/C 108/04

Prior notification of a concentration (Case M.9604 – NENT/Telenor/JV) (
  1
  )

1

4

2020/C 108/05

Prior notification of a concentration (Case M.9786 – RIL/BP/RBML JV) Candidate case for simplified procedure (
  1
  )

1

6

OTHER ACTS

European Commission

2020/C 108/06

Publication of a communication of approval of a standard amendment to the product specification for a name in the wine sector referred to in Article 17(2) and (3) of Commission Delegated Regulation (EU) 2019/33

8

2020/C 108/07

Publication of the amended product specification following the approval of a minor amendment pursuant to the second subparagraph of Article 53(2) of Regulation (EU) No 1151/2012

18

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| | |
| --- | --- |
| | (1)   Text with EEA relevance. |

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(1)   Text with EEA relevance.

1

| EN | |
| --- | --- |

EN

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IV Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

| 1.4.2020 | EN | Official Journal of the European Union | C 108/1 |
| --- | --- | --- | --- |

1.4.2020

EN

Official Journal of the European Union

C 108/1

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Euro exchange rates (1)

31 March 2020

(2020/C 108/01)

1 euro =

| | Currency | Exchange rate |
| --- | --- | --- |
| USD | US dollar | 1,0956 |
| JPY | Japanese yen | 118,90 |
| DKK | Danish krone | 7,4674 |
| GBP | Pound sterling | 0,88643 |
| SEK | Swedish krona | 11,0613 |
| CHF | Swiss franc | 1,0585 |
| ISK | Iceland króna | 155,60 |
| NOK | Norwegian krone | 11,5100 |
| BGN | Bulgarian lev | 1,9558 |
| CZK | Czech koruna | 27,312 |
| HUF | Hungarian forint | 360,02 |
| PLN | Polish zloty | 4,5506 |
| RON | Romanian leu | 4,8283 |
| TRY | Turkish lira | 7,2063 |
| AUD | Australian dollar | 1,7967 |
| CAD | Canadian dollar | 1,5617 |
| HKD | Hong Kong dollar | 8,4945 |
| NZD | New Zealand dollar | 1,8417 |
| SGD | Singapore dollar | 1,5633 |
| KRW | South Korean won | 1 341,03 |
| ZAR | South African rand | 19,6095 |
| CNY | Chinese yuan renminbi | 7,7784 |
| HRK | Croatian kuna | 7,6255 |
| IDR | Indonesian rupiah | 17 869,24 |
| MYR | Malaysian ringgit | 4,7330 |
| PHP | Philippine peso | 55,865 |
| RUB | Russian rouble | 85,9486 |
| THB | Thai baht | 35,925 |
| BRL | Brazilian real | 5,7001 |
| MXN | Mexican peso | 26,1772 |
| INR | Indian rupee | 82,8985 |

Currency

Exchange rate

USD

US dollar

1,0956

JPY

Japanese yen

118,90

DKK

Danish krone

7,4674

GBP

Pound sterling

0,88643

SEK

Swedish krona

11,0613

CHF

Swiss franc

1,0585

ISK

Iceland króna

155,60

NOK

Norwegian krone

11,5100

BGN

Bulgarian lev

1,9558

CZK

Czech koruna

27,312

HUF

Hungarian forint

360,02

PLN

Polish zloty

4,5506

RON

Romanian leu

4,8283

TRY

Turkish lira

7,2063

AUD

Australian dollar

1,7967

CAD

Canadian dollar

1,5617

HKD

Hong Kong dollar

8,4945

NZD

New Zealand dollar

1,8417

SGD

Singapore dollar

1,5633

KRW

South Korean won

1 341,03

ZAR

South African rand

19,6095

CNY

Chinese yuan renminbi

7,7784

HRK

Croatian kuna

7,6255

IDR

Indonesian rupiah

17 869,24

MYR

Malaysian ringgit

4,7330

PHP

Philippine peso

55,865

RUB

Russian rouble

85,9486

THB

Thai baht

35,925

BRL

Brazilian real

5,7001

MXN

Mexican peso

26,1772

INR

Indian rupee

82,8985

---

(1)  Source: reference exchange rate published by the ECB.

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NOTICES FROM MEMBER STATES

| 1.4.2020 | EN | Official Journal of the European Union | C 108/2 |
| --- | --- | --- | --- |

1.4.2020

EN

Official Journal of the European Union

C 108/2

---

Information communicated by Member States regarding closure of fisheries

(2020/C 108/02)

In accordance with Article 35(3) of Council Regulation (EC) No 1224/2009 of 20 November 2009 establishing a Union control system for ensuring compliance with the rules of the common fisheries policy (1), a decision has been taken to close the fishery as set down in the following table:

| Date and time of closure | 25.2.2020 at 24:00 UTC |
| --- | --- |
| Duration | 25.2.2020 at 24:00 UTC- 30.6.2020 |
| Member State | European Union (All Member States) |
| Stock or Group of stocks | RED/N3M. |
| Species | Redfish (Sebastes spp.) |
| Zone | NAFO 3M |
| Type(s) of fishing vessels | — |
| Reference number | 03/TQ123 |

Date and time of closure

25.2.2020 at 24:00 UTC

Duration

25.2.2020 at 24:00 UTC- 30.6.2020

Member State

European Union (All Member States)

Stock or Group of stocks

RED/N3M.

Species

Redfish (Sebastes spp.)

Zone

NAFO 3M

Type(s) of fishing vessels

—

Reference number

03/TQ123

---

(1)  OJ L 343, 22.12.2009, p. 1.

---

| 1.4.2020 | EN | Official Journal of the European Union | C 108/3 |
| --- | --- | --- | --- |

1.4.2020

EN

Official Journal of the European Union

C 108/3

---

Information communicated by Member States regarding closure of fisheries

(2020/C 108/03)

In accordance with Article 35(3) of Council Regulation (EC) No 1224/2009 of 20 November 2009 establishing a Union control system for ensuring compliance with the rules of the common fisheries policy (1), a decision has been taken to close the fishery as set down in the following table:

| Date and time of closure | 1.1.2020 |
| --- | --- |
| Duration | 1.1.2020 – 31.12.2020 |
| Member State | Spain |
| Stock or Group of stocks | WHM/ATLANT |
| Species | White marlin (Tetrapturus albidus) |
| Zone | Atlantic Ocean |
| Type(s) of fishing vessels | — |
| Reference number | 02/TQ123 |

Date and time of closure

1.1.2020

Duration

1.1.2020 – 31.12.2020

Member State

Spain

Stock or Group of stocks

WHM/ATLANT

Species

White marlin (Tetrapturus albidus)

Zone

Atlantic Ocean

Type(s) of fishing vessels

—

Reference number

02/TQ123

---

(1)  OJ L 343, 22.12.2009, p. 1.

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V Announcements

PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY

European Commission

| 1.4.2020 | EN | Official Journal of the European Union | C 108/4 |
| --- | --- | --- | --- |

1.4.2020

EN

Official Journal of the European Union

C 108/4

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Prior notification of a concentration

(Case M.9604 – NENT/Telenor/JV)

(Text with EEA relevance)

(2020/C 108/04)

1.

This notification concerns the following undertakings:

| — | Nordic Entertainment Group AB (‘NENT’, Sweden), |
| --- | --- |

—

Nordic Entertainment Group AB (‘NENT’, Sweden),

| — | Telenor ASA (‘Telenor’, Norway), |
| --- | --- |

—

Telenor ASA (‘Telenor’, Norway),

| — | the Joint Venture (‘JV’, Sweden). |
| --- | --- |

—

the Joint Venture (‘JV’, Sweden).

NENT and Telenor acquire within the meaning of Articles 3(1)(b) and 3(4) of the Merger Regulation joint control of the JV.

The concentration is accomplished by way of purchase of shares in a newly created company constituting a joint venture.

2.

| — | for NENT: (i) the provision of TV distribution services and TV channels in Norway, Sweden, Denmark and Finland, and the creation, production and distribution of TV shows, commercials, feature films and branded content, and (ii) outside the Nordic region, the operation of production companies in other European countries, and the selling of content to customers worldwide, |
| --- | --- |

—

for NENT: (i) the provision of TV distribution services and TV channels in Norway, Sweden, Denmark and Finland, and the creation, production and distribution of TV shows, commercials, feature films and branded content, and (ii) outside the Nordic region, the operation of production companies in other European countries, and the selling of content to customers worldwide,

| — | for Telenor: the provision of mobile and fixed telecommunications services and TV distribution services in Norway, Sweden, Denmark and Finland, and the provision of mobile telecommunications services in Asia, |
| --- | --- |

—

for Telenor: the provision of mobile and fixed telecommunications services and TV distribution services in Norway, Sweden, Denmark and Finland, and the provision of mobile telecommunications services in Asia,

| — | for the JV: the provision of TV distribution services in Norway, Sweden, Denmark and Finland. |
| --- | --- |

—

for the JV: the provision of TV distribution services in Norway, Sweden, Denmark and Finland.

3.

On preliminary examination, the Commission finds that the notified transaction could fall within the scope of the Merger Regulation. However, the final decision on this point is reserved.

4.

Observations must reach the Commission not later than 10 days following the date of this publication. The following reference should always be specified:

M.9604 – NENT/Telenor/JV

Observations can be sent to the Commission by email, by fax, or by post. Please use the contact details below:

Email: COMP-MERGER-REGISTRY@ec.europa.eu

Fax +32 22964301

Postal address:

| European Commission |
| --- |
| Directorate-General for Competition |
| Merger Registry |
| 1049 Bruxelles/Brussel |
| BELGIQUE/BELGIË |

European Commission

Directorate-General for Competition

Merger Registry

1049 Bruxelles/Brussel

BELGIQUE/BELGIË

---

(1)  OJ L 24, 29.1.2004, p. 1 (the ‘Merger Regulation’).

1

---

| 1.4.2020 | EN | Official Journal of the European Union | C 108/6 |
| --- | --- | --- | --- |

1.4.2020

EN

Official Journal of the European Union

C 108/6

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Prior notification of a concentration

(Case M.9786 – RIL/BP/RBML JV)

Candidate case for simplified procedure

(Text with EEA relevance)

(2020/C 108/05)

1.

This notification concerns the following undertakings:

| — | Reliance Industries Limited (‘RIL’) (India), |
| --- | --- |

—

Reliance Industries Limited (‘RIL’) (India),

| — | BP Global Investments Limited (‘BP GIL’) (UK), controlled by BP, |
| --- | --- |

—

BP Global Investments Limited (‘BP GIL’) (UK), controlled by BP,

| — | Reliance BP Mobility Limited (‘RBML’) (India). |
| --- | --- |

—

Reliance BP Mobility Limited (‘RBML’) (India).

RIL and BP GIL acquire within the meaning of Article 3(1)(b) and 3(4) of the Merger Regulation joint control of the whole of RBML.

The concentration is accomplished by way of purchase of shares in a newly created company constituting a joint venture.

2.

| — | for RIL: hydrocarbon exploration and production, petroleum refining and marketing, petrochemicals, retail, telecommunications and digital services, |
| --- | --- |

—

for RIL: hydrocarbon exploration and production, petroleum refining and marketing, petrochemicals, retail, telecommunications and digital services,

| — | for BP: exploration, production and marketing of crude oil and natural gas; refining, marketing, supply and transportation of refined products; petrochemicals and related products; and alternative energy, |
| --- | --- |

—

for BP: exploration, production and marketing of crude oil and natural gas; refining, marketing, supply and transportation of refined products; petrochemicals and related products; and alternative energy,

| — | for RBML: the sale of ground transportation fuels through petroleum retail outlets; the sale of motor spirit and high speed diesel to the transport segment, non-transport segment and on-demand fuelling; non-fuel businesses carried out at petroleum retail outlets; the retail sale of lubricants; and the operation of RIL’s business of aviation fuel storage, into-plane fuel distribution facilities for the sale and/or supply of aviation fuel at airports in India as a service provider to RIL. The scope of the joint venture is limited to operations in India. |
| --- | --- |

—

for RBML: the sale of ground transportation fuels through petroleum retail outlets; the sale of motor spirit and high speed diesel to the transport segment, non-transport segment and on-demand fuelling; non-fuel businesses carried out at petroleum retail outlets; the retail sale of lubricants; and the operation of RIL’s business of aviation fuel storage, into-plane fuel distribution facilities for the sale and/or supply of aviation fuel at airports in India as a service provider to RIL. The scope of the joint venture is limited to operations in India.

3.

Pursuant to the Commission Notice on a simplified procedure for treatment of certain concentrations under the Council Regulation (EC) No 139/2004 (2 (2)) it should be noted that this case is a candidate for treatment under the procedure set out in the Notice.

4.

Observations must reach the Commission not later than 10 days following the date of this publication. The following reference should always be specified:

M.9786 – RIL/BP/RBML JV

Observations can be sent to the Commission by email, by fax, or by post. Please use the contact details below:

Email: COMP-MERGER-REGISTRY@ec.europa.eu

Fax +32 22964301

Postal address:

| European Commission |
| --- |
| Directorate-General for Competition |
| Merger Registry |
| 1049 Bruxelles/Brussel |
| BELGIQUE/BELGIË |

European Commission

Directorate-General for Competition

Merger Registry

1049 Bruxelles/Brussel

BELGIQUE/BELGIË

---

(1)  OJ L 24, 29.1.2004, p. 1 (the ‘Merger Regulation’).

1

(2)  OJ C 366,14.12.2013, p. 5.

2

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OTHER ACTS

European Commission

| 1.4.2020 | EN | Official Journal of the European Union | C 108/8 |
| --- | --- | --- | --- |

1.4.2020

EN

Official Journal of the European Union

C 108/8

---

Publication of a communication of approval of a standard amendment to the product specification for a name in the wine sector referred to in Article 17(2) and (3) of Commission Delegated Regulation (EU) 2019/33

(2020/C 108/06)

This communication is published in accordance with Article 17(5) of Commission Delegated Regulation (EU) 2019/33 (1).

COMMUNICATING THE APPROVAL OF A STANDARD AMENDMENT

‘Debrői Hárslevelű’

Reference number PDO-HU-A1373-AM02

Date of communication: 18 December 2019

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

1.   Creation of the late-harvest wine type

| a) | Product specification headings affected:






  II. | Description of the wines |
| --- | --- | --- |

a)

Product specification headings affected:

II.

Description of the wines

| III. | Specific oenological practices |
| --- | --- |

III.

Specific oenological practices

| IV. | Demarcated area |
| --- | --- |

IV.

Demarcated area

| V. | Maximum yield |
| --- | --- |

V.

Maximum yield

| VII. | Link with the geographical area |
| --- | --- |

VII.

Link with the geographical area

| VIII. | Further conditions |
| --- | --- |

VIII.

Further conditions

| b) | Increasingly, the characteristics of the Debrő region and the influence of changing climate conditions are producing higher-quality grapes of the Hárslevelű variety that can be left on the vine for longer and are suited to the production of late-harvest wine. With these late harvests, shrivelling, or the occurrence of raisined grapes through Botrytis, has been increasingly common in the demarcated area for years now. |
| --- | --- |

b)

Increasingly, the characteristics of the Debrő region and the influence of changing climate conditions are producing higher-quality grapes of the Hárslevelű variety that can be left on the vine for longer and are suited to the production of late-harvest wine. With these late harvests, shrivelling, or the occurrence of raisined grapes through Botrytis, has been increasingly common in the demarcated area for years now.

2.   Change in minimum sugar content of the grape

| a) | Product specification headings affected:






  III. | Specific oenological practices |
| --- | --- | --- |

a)

Product specification headings affected:

III.

Specific oenological practices

| b) | The purpose of the modification is to give wines produced from aromatic grape varieties a fresh, aromatic character. With the current minimum natural alcoholic strength by volume set at 10,60 % (17° Hungarian must grade), this is not possible to achieve in all vintages, since the grapes have to be able to retain their aroma and acids, which in warmer vintages can only be achieved by harvesting them earlier. |
| --- | --- |

b)

The purpose of the modification is to give wines produced from aromatic grape varieties a fresh, aromatic character. With the current minimum natural alcoholic strength by volume set at 10,60 % (17° Hungarian must grade), this is not possible to achieve in all vintages, since the grapes have to be able to retain their aroma and acids, which in warmer vintages can only be achieved by harvesting them earlier.

3.   Marking the lot numbers for the demarcated area on a map

| a) | Product specification headings affected:






  IV. | Demarcated area |
| --- | --- | --- |

a)

Product specification headings affected:

IV.

Demarcated area

| b) | Lot numbers can change over the years, so using specific lot numbers in the specification is no guarantee that they will be clearly demarcated. The areas demarcated by the lot numbers should therefore be clearly marked on a map annexed to the specification. |
| --- | --- |

b)

Lot numbers can change over the years, so using specific lot numbers in the specification is no guarantee that they will be clearly demarcated. The areas demarcated by the lot numbers should therefore be clearly marked on a map annexed to the specification.

4.   Aligning the slope names with the map annexed to the specification

| a) | Product specification headings affected:






  VIII. | Further conditions |
| --- | --- | --- |

a)

Product specification headings affected:

VIII.

Further conditions

| b) | The map annexed to the specification is being updated at the same time as the amendment, so the slope (‘dűlő’) names in the specification also need to be updated and corrected. There is no ‘Pallag-fő dűlő’ in Tarnaszentmária, while in Verpelét ‘Vadas-dűlő’ forms part of ‘Kerékkötő dűlő’ and is not marked separately, so these slope names should be deleted. |
| --- | --- |

b)

The map annexed to the specification is being updated at the same time as the amendment, so the slope (‘dűlő’) names in the specification also need to be updated and corrected. There is no ‘Pallag-fő dűlő’ in Tarnaszentmária, while in Verpelét ‘Vadas-dűlő’ forms part of ‘Kerékkötő dűlő’ and is not marked separately, so these slope names should be deleted.

5.   Amendments of a technical nature

| a) | Product specification headings affected:






  III. | Specific oenological practices |
| --- | --- | --- |

a)

Product specification headings affected:

III.

Specific oenological practices

| VI. | Permitted grape varieties |
| --- | --- |

VI.

Permitted grape varieties

| VIII. | Further conditions |
| --- | --- |

VIII.

Further conditions

| b) | Corrections required under the current name are to the wording of the specification, the use of upper and lower case, placing variety names in alphabetical order, and changing the name of the wine authority. |
| --- | --- |

b)

Corrections required under the current name are to the wording of the specification, the use of upper and lower case, placing variety names in alphabetical order, and changing the name of the wine authority.

6.   Prohibition on the sweetening of classic and superior wines, except for sweetening using must and must concentrate produced from ‘Debrői Hárslevelű’ quality grapes

The removal of sweetening using refined must concentrate strengthens the character of ‘Debrői Hárslevelű’ wines by leaving only prominent primary fruit aromas derived from the grape berries in the must originating from the ‘Debrői Hárslevelű’ demarcated area. This allows ‘Debrői Hárslevelű’ wines to be held in higher regard and improves their market position. The measure helps strengthen cooperation between vine and wine producers in the sector in the demarcated area.

7.   Correction of a technical nature to the classic wine type in the case of mechanical harvest

For the classic wine type, the yield for mechanical harvest needs to be aligned in quantitative terms with that for manual harvest.

SINGLE DOCUMENT

1.   Name of the product

Debrői Hárslevelű

2.   Geographical indication type

PDO - Protected Designation of Origin

3.   Categories of grapevine product

| 1. | Wine |
| --- | --- |

1.

4.   Description of the wine(s)

classicus [classic]

Blended wine based on the Hárslevelű variety. Dry, semi-dry, semi-sweet or sweet white wine with the aromas and flavours of fresh fruit, apricot and lime tree blossom, and with rich honey flavours.

- maximum total alcoholic strength and maximum total sulphur dioxide in accordance with the relevant EU legislation.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 11,0 |
| Minimum total acidity | 4,6 g/l expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 18 |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

11,0

Minimum total acidity

4,6 g/l expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

18

Maximum total sulphur dioxide (in milligrams per litre)

superior

Blended wine based on the Hárslevelű variety. Rich, full-bodied, mature and aged dry, semi-dry, semi-sweet or sweet white wine with the aromas and flavours of lime tree blossom, ripened fruit, and honey.

- maximum total alcoholic strength and maximum total sulphur dioxide in accordance with the relevant EU legislation.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 11,0 |
| Minimum total acidity | 4,6 g/l expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 18 |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

11,0

Minimum total acidity

4,6 g/l expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

18

Maximum total sulphur dioxide (in milligrams per litre)

késői szüretelésű [late-harvest]

Blended wine based on the Hárslevelű variety. Rich, full-bodied, mature and aged white wine with the aromas and flavours of lime tree blossom, ripened fruit, and honey. The aromas and flavours of aged (raisined) grapes predominate, with the possible appearance of ‘botrytised’ aromas formed by noble rot.

- maximum total alcoholic strength and maximum total sulphur dioxide in accordance with the relevant EU legislation.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 9,0 |
| Minimum total acidity | 4,6 g/l expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 18 |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

9,0

Minimum total acidity

4,6 g/l expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

18

Maximum total sulphur dioxide (in milligrams per litre)

5.   Wine-making practices

a.   Essential oenological practices

wine-making – classicus [classic]

Relevant restriction on making the wines

Mandatory oenological practices:

| — | the grapes must be processed on the day on which they are harvested; |
| --- | --- |

—

the grapes must be processed on the day on which they are harvested;

| — | pressing may be carried out only in batch presses; |
| --- | --- |

—

pressing may be carried out only in batch presses;

| — | the must has to be purified; |
| --- | --- |

—

the must has to be purified;

| — | the wine must contain wine of the Hárslevelű variety to at least 85 %. |
| --- | --- |

—

the wine must contain wine of the Hárslevelű variety to at least 85 %.

Oenological practices not permitted:

| — | sweetening of the wine using refined must concentrate, or using must or must concentrate from outside the demarcated production area |
| --- | --- |

—

sweetening of the wine using refined must concentrate, or using must or must concentrate from outside the demarcated production area

wine-making – superior

Relevant restriction on making the wines

Mandatory oenological practices:

| — | the grapes must be processed on the day on which they are harvested; |
| --- | --- |

—

the grapes must be processed on the day on which they are harvested;

| — | pressing may be carried out only in batch presses; |
| --- | --- |

—

pressing may be carried out only in batch presses;

| — | the wine must contain wine of the Hárslevelű variety to at least 85 %. |
| --- | --- |

—

the wine must contain wine of the Hárslevelű variety to at least 85 %.

| — | cannot be placed on the market any earlier than 1 May of the year following the harvest. |
| --- | --- |

—

cannot be placed on the market any earlier than 1 May of the year following the harvest.

Oenological practices not permitted:

| — | sweetening of the wine using refined must concentrate, or using must or must concentrate from outside the demarcated production area |
| --- | --- |

—

sweetening of the wine using refined must concentrate, or using must or must concentrate from outside the demarcated production area

wine-making – késői szüretelésű [late-harvest]

Relevant restriction on making the wines

Mandatory oenological practices:

| — | the grapes must be processed on the day on which they are harvested; |
| --- | --- |

—

the grapes must be processed on the day on which they are harvested;

| — | pressing may be carried out only in batch presses; |
| --- | --- |

—

pressing may be carried out only in batch presses;

| — | the wine must contain wine of the Hárslevelű variety to at least 85 %. |
| --- | --- |

—

the wine must contain wine of the Hárslevelű variety to at least 85 %.

Oenological practices not permitted:

| — | sweetening of wine; |
| --- | --- |

—

sweetening of wine;

| — | use of oak chips; |
| --- | --- |

—

use of oak chips;

| — | reverse osmosis; |
| --- | --- |

—

reverse osmosis;

| — | partial dealcoholisation of the wine. |
| --- | --- |

—

partial dealcoholisation of the wine.

vine cultivation – cultivation method

Cultivation practice

| 1. | Rules on training the vine:






  a. | For vineyards already in existence on 1 August 2010: Grapes suited to the production of classic, superior and late-harvest wines of protected origin can be harvested from any vineyard regardless of cultivation method, as long as the vineyard lasts. |
| --- | --- | --- |

1.

a.

For vineyards already in existence on 1 August 2010: Grapes suited to the production of classic, superior and late-harvest wines of protected origin can be harvested from any vineyard regardless of cultivation method, as long as the vineyard lasts.

| b. | For vineyards planted after 1 August 2010: Guyot, medium-high cordon, low cordon, umbrella, fan, head and gobelet training |
| --- | --- |

b.

For vineyards planted after 1 August 2010: Guyot, medium-high cordon, low cordon, umbrella, fan, head and gobelet training

vine cultivation - spacing

Cultivation practice

| 2. | Rules on vine density in the vineyard






  a. | For vineyards already in existence on 1 August 2010: Grapes suited to the production of classic, superior and late-harvest wines of protected origin can be harvested from any vineyard regardless of spacing, as long as the vineyard lasts. |
| --- | --- | --- |

2.

a.

For vineyards already in existence on 1 August 2010: Grapes suited to the production of classic, superior and late-harvest wines of protected origin can be harvested from any vineyard regardless of spacing, as long as the vineyard lasts.

| b. | In the case of vineyards planed after 1 August 2010 (classic and late-harvest wines):






  i. | vine density of at least 3 700 vines/ha; |
| --- | --- | --- |

b.

In the case of vineyards planed after 1 August 2010 (classic and late-harvest wines):

i.

vine density of at least 3 700 vines/ha;

| ii. | distance between vines of at least 0,8 m. |
| --- | --- |

ii.

distance between vines of at least 0,8 m.

| c. | For vineyards planted after 1 August 2010 (superior wines):






  i. | vine density: at least 4 000 vines/ha; |
| --- | --- | --- |

c.

For vineyards planted after 1 August 2010 (superior wines):

i.

vine density: at least 4 000 vines/ha;

| ii. | distance between vines of at least 0,8 m. |
| --- | --- |

ii.

distance between vines of at least 0,8 m.

vine cultivation - bud load and vine loss

Cultivation practice

| 3. | Bud load: max. 6 bright buds/m2 |
| --- | --- |

3.

| 4. | Vine loss: in the case of existing vineyards, vine loss cannot exceed 10 % of the number of vines at the time of plantation, regardless of spacing and cultivation method.
  vine cultivation – harvest and grape quality
  Cultivation practice |
| --- | --- |

4.

vine cultivation – harvest and grape quality

Cultivation practice

| 5. | Method of harvest: mechanical or manual |
| --- | --- |

5.

| 6. | Setting the date of the harvest: the maturity of the grape varieties grown is determined by the competent wine community magistrate, which it uses to determine the initial date of the harvest of a particular variety. |
| --- | --- |

6.

| 7. | Grape quality (minimum sugar content expressed as potential alcoholic strength):






  a. | classicus [classic]






  i. | 9,83 % by volume (16 Hungarian must grade): Cserszegi fűszeres, Irsai Olivér, Ottonel muskotály, Sárga muskotály |
| --- | --- | --- | --- |

7.

a.

classicus [classic]

i.

9,83 % by volume (16 Hungarian must grade): Cserszegi fűszeres, Irsai Olivér, Ottonel muskotály, Sárga muskotály

| ii. | 10,60 % by volume (17 Hungarian must grade): Chardonnay, Hárslevelű, Királyleányka, Leányka, Olasz rizling, Pinot blanc, Rajnai rizling, Sauvignon, Szürkebarát, Tramini, Zenit |
| --- | --- |

ii.

10,60 % by volume (17 Hungarian must grade): Chardonnay, Hárslevelű, Királyleányka, Leányka, Olasz rizling, Pinot blanc, Rajnai rizling, Sauvignon, Szürkebarát, Tramini, Zenit

| b. | superior: For all grape varieties: 12,83 % by volume (20 Hungarian must grade) |
| --- | --- |

b.

superior: For all grape varieties: 12,83 % by volume (20 Hungarian must grade)

| c. | késői szüretelésű [late-harvest] For all grape varieties: 12,83 % by volume (20 Hungarian must grade) |
| --- | --- |

c.

késői szüretelésű [late-harvest] For all grape varieties: 12,83 % by volume (20 Hungarian must grade)

b.   Maximum yields

classicus [classic]

100 hl/ha

classic [classicus] – mechanical harvest

13 100 kg of grapes per hectare

superior

60 hl/ha

superior – manual harvest

9 000 kg of grapes per hectare

superior – mechanical harvest

8 400 kg of grapes per hectare

késői szüretelésű [late-harvest]

66 hl/ha

késői szüretelésű [late-harvest] – manual harvest

10 000 kg of grapes per hectare

késői szüretelésű [late-harvest] – mechanical harvest

9 400 kg of grapes per hectare

6.   Demarcated geographical area

Areas of the municipalities of Aldebrő, Feldebrő, Tarnaszentmária, Tófalu and Verpelét that are classified as Class I and II according to the vineyard cadastre, except for the areas marked on the map attached to the specification.

7.   Main grape varieties

sauvignon - sauvignon bianco

leányka - mädchentraube

királyleányka - dánosi leányka

irsai olivér - irsai

hárslevelű - lindeblättrige

tramini - roter traminer

rajnai rizling - rhine riesling

rajnai rizling - riesling

rajnai rizling - johannisberger

rajnai rizling - riesling blanc

rajnai rizling - weisser riesling

irsai olivér - zolotis

pinot blanc - fehér burgundi

ottonel muskotály - muscat ottonel

királyleányka - erdei sárga

irsai olivér - muskat olivér

hárslevelű - feuilles de tilleul

hárslevelű - lipovina

chardonnay - kereklevelű

tramini - savagnin rose

tramini - tramin cervené

szürkebarát - graumönch

szürkebarát - grauburgunder

szürkebarát - pinot grigio

szürkebarát - auvergans gris

szürkebarát - ruländer

sauvignon - sauvignon bijeli

sauvignon - sovinjon

sárga muskotály - weisser

sárga muskotály - muscat sylvaner

sárga muskotály - weiler

sárga muskotály - moscato bianco

sárga muskotály - muscat zlty

sárga muskotály - muskat weisser

sárga muskotály - muscat bélüj

sárga muskotály - muscat de frontignan

sárga muskotály - muscat blanc

sárga muskotály - muscat de lunel

tramini - traminer

tramini - traminer rosso

pinot blanc - pinot bianco

pinot blanc - weissburgunder

ottonel muskotály - muskat ottonel

olasz rizling - nemes rizling

olasz rizling - risling vlassky

olasz rizling - riesling italien

olasz rizling - grasevina

olasz rizling - taljanska grasevina

leányka - feteasca alba

leányka - dievcenske hrozno

olasz rizling - welschrieslig

chardonnay - chardonnay blanc

chardonnay - morillon blanc

chardonnay - ronci bilé

cserszegi fűszeres

hárslevelű - garszleveljü

irsai olivér - zolotisztüj rannüj

királyleányka - feteasca regale

királyleányka - galbena de ardeal

királyleányka - königliche mädchentraube

királyleányka - königstochter

királyleányka - little princess

leányka - leányszőlő

ottonel muskotály - miszket otonel

pinot blanc - pinot beluj

rajnai rizling - rheinriesling

sauvignon - sauvignon blanc

szürkebarát - pinot gris

sárga muskotály - muscat lunel

tramini - gewürtztraminer

zenit

8.   Description of the link(s)

Description of the demarcated area

| a) | Natural and cultural factors
  The demarcated area for ‘Debrői Hárslevelű’ is located at the junction of the Mátra mountains, the Bükk mountains and the Great Plain, at an altitude of between 170 and 220 metres. Viticulture on the typically south and south-west-facing hills has been significant since the beginning of the 15th century.
  The soil of production areas on the edge of the municipalities of Verpelét, Feldebrő, Aldebrő and Tófalu is humic alluvial sand left over after the sea had retreated, and several types of brown earth (ramman, chernozem, clay) formed in the andesite base rock. With a couple of exceptions, vineyards are located on plateaus and on their slight, south and south-west-facing, downward slopes. The suitability of the soil to the plantation of vineyards is enhanced further by the favourable topographic conditions of the edge of the production area, the protection provided by the Mátra mountains, and the balancing effect of the climate of the Tarna Valley. The hills and mountains surrounding the Eger and Debrő production area are particularly well‐suited to viticulture. The plantation of other, especially arable, crops, was mostly unprofitable in the past and remains so to this day. The typical meteorological data for the wine region over a 47-year average are as follows: mean annual temperature: 10,65 °C; mean annual precipitation: 592,6 mm; mean annual number of sunshine hours: 1 964. Data on the quality or properties of the product derived mainly or exclusively from the geographical environment |
| --- | --- |

a)

Natural and cultural factors

The demarcated area for ‘Debrői Hárslevelű’ is located at the junction of the Mátra mountains, the Bükk mountains and the Great Plain, at an altitude of between 170 and 220 metres. Viticulture on the typically south and south-west-facing hills has been significant since the beginning of the 15th century.

The soil of production areas on the edge of the municipalities of Verpelét, Feldebrő, Aldebrő and Tófalu is humic alluvial sand left over after the sea had retreated, and several types of brown earth (ramman, chernozem, clay) formed in the andesite base rock. With a couple of exceptions, vineyards are located on plateaus and on their slight, south and south-west-facing, downward slopes. The suitability of the soil to the plantation of vineyards is enhanced further by the favourable topographic conditions of the edge of the production area, the protection provided by the Mátra mountains, and the balancing effect of the climate of the Tarna Valley. The hills and mountains surrounding the Eger and Debrő production area are particularly well‐suited to viticulture. The plantation of other, especially arable, crops, was mostly unprofitable in the past and remains so to this day. The typical meteorological data for the wine region over a 47-year average are as follows: mean annual temperature: 10,65 °C; mean annual precipitation: 592,6 mm; mean annual number of sunshine hours: 1 964. Data on the quality or properties of the product derived mainly or exclusively from the geographical environment

| b) | Human factors
  The first production of the ‘Debrői Hárslevelű’ wine variety is linked to Pál Rácz, the cellar master of Kompolt.
  His descriptions reveal that from the very beginning, the wine was a blend based on the Hárslevelű variety. The other varieties were needed above all to balance vintage differences. |
| --- | --- |

b)

Human factors

The first production of the ‘Debrői Hárslevelű’ wine variety is linked to Pál Rácz, the cellar master of Kompolt.

His descriptions reveal that from the very beginning, the wine was a blend based on the Hárslevelű variety. The other varieties were needed above all to balance vintage differences.

Description of the wines

The demarcated area suited to the production of ‘Debrői Hárslevelű’ gives aromas to the ‘Debrői Hárslevelű’ wines, which are rich in flowery odours and fruits. These wines are also characterised by a fuller, richer and longer-lasting taste than other well-known Hárslevelű varieties.

As a result of the vicinity of the northern boundary of viticulture and wine production and the presence of mountain-valley winds, these wines have quasi‐acidity and long-lasting tastes.

Demonstration of the causal link

The general climate conditions of the demarcated area are mainly influenced by the vicinity of the Mátra mountains. These provide protection from winter frosts, and the cool nights brought about by the ‘mountain wind’ after warm summer and autumn days ensure the grapes retain a refined and elegant acidity and their primary fruity aromas. The soils of the Debrő region have a good water balance, and, due to the average annual precipitation of 600 mm, grapes develop in a balanced, stress‐free manner. As a result, no immature acidity due to water deficiency forms in these wines.

Increasingly, the characteristics of the Debrő region and the influence of changing climate conditions are producing higher-quality grapes of the Hárslevelű variety that can be left on the vine for longer and are suited to the production of late-harvest wine. With these late harvests, shrivelling, or the occurrence of raisined grapes through Botrytis, has been increasingly common in the demarcated area for years now.

9.   Essential further conditions (packaging, labelling, other requirements)

Rules on indications

Legal framework:

In EU legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

| a) | The traditional expression ‘wine of protected origin’ can be used to replace the expression ‘protected designation of origin’, in the form of ‘classic wine of protected origin’, ‘superior wine of protected origin’ or ‘late-harvest wine of protected origin’. |
| --- | --- |

a)

The traditional expression ‘wine of protected origin’ can be used to replace the expression ‘protected designation of origin’, in the form of ‘classic wine of protected origin’, ‘superior wine of protected origin’ or ‘late-harvest wine of protected origin’.

| b) | Variety names, traditional expressions, other restricted expressions, or expressions referring to the colour of the wine can be indicated only if such expressions do not stand out more than the designation of origin in terms of their font type, font size or font colour. |
| --- | --- |

b)

Variety names, traditional expressions, other restricted expressions, or expressions referring to the colour of the wine can be indicated only if such expressions do not stand out more than the designation of origin in terms of their font type, font size or font colour.

| c) | In the case of superior wines, the expression ‘Superior’ is added to the wine name (*1), which must be indicated on the label after the designation of origin, using the same typography. In the case of wines the label of which includes a slope name as the name of a smaller geographical unit, the expression ‘Superior’ in the wine name* is replaced by an indication of this unit. |
| --- | --- |

c)

In the case of superior wines, the expression ‘Superior’ is added to the wine name (*1), which must be indicated on the label after the designation of origin, using the same typography. In the case of wines the label of which includes a slope name as the name of a smaller geographical unit, the expression ‘Superior’ in the wine name* is replaced by an indication of this unit.

| d) | In the case of late-harvest wines, the expression ‘Late-harvest’ is added to the wine name*, which must be indicated on the label after the designation of origin, using the same typography. |
| --- | --- |

d)

In the case of late-harvest wines, the expression ‘Late-harvest’ is added to the wine name*, which must be indicated on the label after the designation of origin, using the same typography.

| e) | Traditional expressions and restricted expressions permitted for use:






  i) | traditional expressions: in accordance with Section 55 of Decree No 127/2009 of 29 September 2009 of the Minister for Agriculture and Rural Development; |
| --- | --- | --- |

e)

Traditional expressions and restricted expressions permitted for use:

i)

traditional expressions: in accordance with Section 55 of Decree No 127/2009 of 29 September 2009 of the Minister for Agriculture and Rural Development;

| ii) | restricted expressions: in accordance with Annex 15 to Decree No 127/2009 of 29 September 2009 of the Minister for Agriculture and Rural Development. |
| --- | --- |

ii)

restricted expressions: in accordance with Annex 15 to Decree No 127/2009 of 29 September 2009 of the Minister for Agriculture and Rural Development.

Rules on indications (2)

Legal framework:

In EU legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

| f) | Smaller geographical units that may be indicated and the rules for indicating them:






  i) | Municipalities:






  — | Names of municipalities that may be indicated: Verpelét, Feldebrő, Aldebrő, Tófalu |
| --- | --- | --- | --- |

f)

Smaller geographical units that may be indicated and the rules for indicating them:

i)

Municipalities:

—

Names of municipalities that may be indicated: Verpelét, Feldebrő, Aldebrő, Tófalu

| — | Identity of origin at least 85 % |
| --- | --- |

—

Identity of origin at least 85 %

| ii) | Slope names






  — | Slope names may be indicated only on the labels of superior and late-harvest wines. Identity of origin: 100 % |
| --- | --- | --- |

ii)

Slope names

—

Slope names may be indicated only on the labels of superior and late-harvest wines. Identity of origin: 100 %

| — | slope names that may be indicated:






  (a) | Aldebrő: Káli-völgy, Poharas-dűlő, Sík-hegy, Szent Donát-dűlő, Uraké |
| --- | --- | --- |

—

slope names that may be indicated:

(a)

Aldebrő: Káli-völgy, Poharas-dűlő, Sík-hegy, Szent Donát-dűlő, Uraké

| (b) | Feldebrő: Alberki, Bogár-hát, Csepegő, Csonkás, Egri út, Szőlők háta |
| --- | --- |

(b)

Feldebrő: Alberki, Bogár-hát, Csepegő, Csonkás, Egri út, Szőlők háta

| (c) | Tarnaszentmária: Dobi-oldal, Dobi-tető, |
| --- | --- |

(c)

Tarnaszentmária: Dobi-oldal, Dobi-tető,

| (d) | Tófalu: Bogár-hát, Petes-alja |
| --- | --- |

(d)

Tófalu: Bogár-hát, Petes-alja

| (e) | Verpelét: Ácsok, Fekete-oldal, Hagyóka, Hosszúi-dűlő, Kecske-hát, Kerékkötő, Keresztfai-dűlő, Királyi-dűlő, Kis-hegy, Kő-hegy, Majka, Mátra alja-dűlő, Pallagfő, Szent János-dűlő, Tilalmas, Tölgyes-szél, Túró-mező,, Varjas, Veresi-dűlő |
| --- | --- |

(e)

Verpelét: Ácsok, Fekete-oldal, Hagyóka, Hosszúi-dűlő, Kecske-hát, Kerékkötő, Keresztfai-dűlő, Királyi-dűlő, Kis-hegy, Kő-hegy, Majka, Mátra alja-dűlő, Pallagfő, Szent János-dűlő, Tilalmas, Tölgyes-szél, Túró-mező,, Varjas, Veresi-dűlő

| iii) | Connection between smaller geographical units and trademarks: in the case of wine products designated using registered trademarks consisting partially or wholly of the name of a smaller geographical unit, or of a reference to a geographical area of the country, or using trademarks established through use before 11 May 2002, the rules pertaining to the origin of grapes used for the production of wines do not apply. |
| --- | --- |

iii)

Connection between smaller geographical units and trademarks: in the case of wine products designated using registered trademarks consisting partially or wholly of the name of a smaller geographical unit, or of a reference to a geographical area of the country, or using trademarks established through use before 11 May 2002, the rules pertaining to the origin of grapes used for the production of wines do not apply.

Production outside the demarcated production area

Legal framework:

By an organisation which manages the PDO/PGI, where foreseen by Member States

Type of further condition:

Derogation on production in the demarcated geographical area

Description of the condition:

Within the administrative boundaries of the municipalities of Andornaktálya, Demjén, Eger, Egerbakta, Egerszalók, Egerszólát, Felsőtárkány, Kerecsend, Kompolt, Maklár, Nagytálya, Noszvaj, Novaj, Ostoros and Szomolya.

Link to the product specification

https://boraszat.kormany.hu/debroi-harslevelu

---

(1)  OJ L 9, 11.1.2019, p. 2.

(*1)  the wine name in respect of this part consists of the following: the designation of origin, and elements regulated in the product specification that are as prominent on the label as the designation of origin due to their typography.

---

| 1.4.2020 | EN | Official Journal of the European Union | C 108/18 |
| --- | --- | --- | --- |

1.4.2020

EN

Official Journal of the European Union

C 108/18

---

Publication of the amended product specification following the approval of a minor amendment pursuant to the second subparagraph of Article 53(2) of Regulation (EU) No 1151/2012

(2020/C 108/07)

The European Commission has approved this minor amendment in accordance with the third subparagraph of Article 6(2) of Commission Delegated Regulation (EU) No 664/2014 (1).

The application for approval of this minor amendment can be consulted in the Commission’s eAmbrosia database.

PRODUCT SPECIFICATION OF A TRADITIONAL SPECIALITY GUARANTEED

‘ЛУКАНКА ПАНАГЮРСКА’ (LUKANKA PANAGYURSKA)

EU No: TSG-BG-01099-AM01 –
  23.7.2019

‘Bulgaria’

1.   Name(s) to be registered

‘Луканка Панагюрска’ (Lukanka Panagyurska)

2.   Type of product

Class 1.2. Meat products (cooked, salted, smoked, etc.)

3.   Grounds for registration

3.1.   Whether the product

☒ results from a mode of production, processing or composition corresponding to traditional practice for that product or foodstuff

☐ is produced from raw materials or ingredients that are those traditionally used.

The product was registered under Commission Implementing Regulation (EU) No 835/2014

3.2.   Whether the name

☒ has been traditionally used to refer to the specific product

☐ identifies the traditional character or specific character of the product

The name ‘Луканка Панагюрска’ (Lukanka Panagyurska) is specific in itself. It is derived from the city of Panagyurishte, where the product was first made. ‘Lukanka Panagyurska’ is a very popular sausage widely known under this name. For this reason it is produced all year round under strict adherence to the traditional recipe and production methods, without its quality and characteristics being influenced by seasonal or geographical variations. Right up to the present day, this has remained the practice in the production of ‘Lukanka Panagyurska’.

The name ‘lukanka’ originated in the 19th century. In his article ‘Kak be sazdadena bulgarskata lukanka’ (‘How the Bulgarian lukanka sausage was created’, Hranitelna promishlenost, issue 1, 1975, Sofia, page 40) Marin Marinov describes how the name ‘lukanka’ was originally linked to meat products that had onion as an ingredient (the root of the name ‘lukanka’ is ‘luk’, the Bulgarian word for onion). Onions have since disappeared from the recipe, but the name ‘lukanka’ has been consecrated by use. In 1958 the recipe and quality standards for ‘Lukanka Panagyurska’ sausage were laid down in Bulgarian State Standard 2589-58 and have not been changed since.

4.   Description

4.1.   Description of the product to which the name under point 1 applies, including its main physical, chemical, microbiological or organoleptic characteristics showing the product’s specific character (Article 7(2) of this Regulation)

‘Lukanka Panagyurska’ sausage is a pressed, raw-cured meat product prepared from fresh-cut beef (which may be replaced by fresh buffalo meat) and fresh pork, additives and natural seasoning, stuffed into a natural or artificial casing with a diameter (φ) of 50-80 mm, adhering tightly to the filling. If stuffed into an artificial casing, the ‘Lukanka Panagyurska’ is a straight sausage tied with twine or closed with clips at both ends. If stuffed into a natural casing it is slightly curved and tied with twine at both ends. Natural casing can be made of bovine large intestine or ovine caecum. The cut surface is evenly structured and homogeneous, shows no gaps, is red to brownish red in colour, and dotted with regularly spaced bits of fat 2 to 4 mm in diameter and white to faintly pink in colour. The product has a dense elastic consistency. Typical is the moderately salty taste and the distinct aroma of its seasoning.

‘Lukanka Panagyurska’ sausage is suitable for direct consumption after removal of the casing.

‘Lukanka Panagyurska’ sausage has the following physico-chemical properties:

| — | maximum water content: 40 % by mass, |
| --- | --- |

—

maximum water content: 40 % by mass,

| — | maximum fat content: 42 % by mass, |
| --- | --- |

—

maximum fat content: 42 % by mass,

| — | minimum protein content: 28 % of dry matter (using the Kjeldahl method), |
| --- | --- |

—

minimum protein content: 28 % of dry matter (using the Kjeldahl method),

| — | maximum salt content: 4,6 % by mass, |
| --- | --- |

—

maximum salt content: 4,6 % by mass,

| — | minimum pH: 5,2. |
| --- | --- |

—

minimum pH: 5,2.

‘Lukanka Panagyurska’ sausage may be marketed whole, in pieces or sliced, vacuum-packed or in modified-atmosphere packaging.

4.2.   Description of the production method of the product to which the name under point 1 applies that the producers must follow including, where appropriate, the nature and characteristics of the raw materials or ingredients used, and the method by which the product is prepared (Article 7(2) of this Regulation)

The recipe for 100 kg of ‘Lukanka Panagyurska’ sausage filling is as follows:

| | Meat:







  — | Fresh beef (may be replaced with fresh buffalo meat), up to 10 % fat (unsorted): 60 kg |
| --- | --- | --- |

Meat:

—

Fresh beef (may be replaced with fresh buffalo meat), up to 10 % fat (unsorted): 60 kg

| — | Fresh pork, up to 5 % fat (lean pork): 20 kg |
| --- | --- |

—

Fresh pork, up to 5 % fat (lean pork): 20 kg

| — | Fresh pork, up to 50 % fat (pork belly): 20 kg |
| --- | --- |

—

Fresh pork, up to 50 % fat (pork belly): 20 kg

| | Seasoning:







  — | Black or white pepper, without additives: 300 g |
| --- | --- | --- |

Seasoning:

—

Black or white pepper, without additives: 300 g

| — | Cumin, without additives: 300 g |
| --- | --- |

—

Cumin, without additives: 300 g

| | Other ingredients:







  — | Sugar: 300 g |
| --- | --- | --- |

Other ingredients:

—

Sugar: 300 g

| — | Salt: 2,3 kg |
| --- | --- |

—

Salt: 2,3 kg

| — | Preservative: potassium nitrate: 100 g, or sodium nitrate: 85 g |
| --- | --- |

—

Preservative: potassium nitrate: 100 g, or sodium nitrate: 85 g

| — | (Note: 100 g potassium nitrate may be replaced with 85 g sodium nitrate.) |
| --- | --- |

—

(Note: 100 g potassium nitrate may be replaced with 85 g sodium nitrate.)

| — | Antioxidant: ascorbic acid (E300): 50 g |
| --- | --- |

—

Antioxidant: ascorbic acid (E300): 50 g

The use of starter cultures is allowed.

Casing: natural (made from salted bovine large intestine or ovine caecum) or artificial, diameter (φ): 50–80 mm.

Twine or clips and suspension hooks.

Production method:

‘Lukanka Panagyurska’ sausage is made from fresh beef (which may be replaced by fresh buffalo meat) and fresh pork with a pH of 5,6 to 6,2. After the bones and sinews have been removed and the pork and beef (or buffalo meat) have been sorted by type and quality, the meat is chopped by hand or machine. The chopped beef (or buffalo meat) and pork are then weighed in the quantities called for by the recipe and ground in one of the following three ways:

| — | by grinding in a meat grinder (mincer) and blending in a cutter machine, |
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by grinding in a meat grinder (mincer) and blending in a cutter machine,

| — | by grinding in a meat grinder (mincer) and blending in a mixer, |
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by grinding in a meat grinder (mincer) and blending in a mixer,

| — | by grinding and blending in a cutter machine. |
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by grinding and blending in a cutter machine.

During the grinding process all seasoning and salting ingredients are added in the amounts called for by the recipe (salt, potassium or sodium nitrate, sugar, ascorbic acid, and seasoning, consisting of black or white pepper without additives, cumin without additives, and starter cultures).

The resulting sausage mixture is then stuffed by machine into a casing made of bovine large intestine or ovine caecum or into an artificial casing. The casing is tied with twine or closed with clips at both ends. Once stuffed, the ‘Lukanka Panagyurska’ sausages are suspended from wooden or metal frames (rods) arranged on sausage trolleys. For two to six days the ‘Lukanka Panagyurska’ sausages are dried and drained at an air temperature of 8 to 24 °C and 65 to 90 % relative humidity, then moved to the drying room. The sausages are dried at a maximum air temperature of 17 °C and 70 to 85 % relative humidity in natural or air-conditioned drying rooms. During drying and maturing, the sausages are pressed two to three times using flat wooden presses. The sausages are kept in the presses for 12–24 hours. The production supervisor determines by sight when the sausages are ready for pressing. The sausages are first placed in the press when the lower end and the surface are fully dry to the touch and bits of grease are bulging slightly under the casing. Subsequent pressing takes place as the production supervisor sees fit. The mechanical pressure slightly raises the temperature of the product. Combined with the condensed moisture this enables a layer of white noble mould to form on the surface. The presses must be manufactured according to certain traditional standards. Apart from being resistant to physical stress, they must be able to absorb the moisture that is released. For this reason they are made of wood, a natural material that can be sanitised and dried.

The production process for ‘Lukanka Panagyurska’ sausage takes at least 20 days and is complete when the product has taken on its characteristic structure and consistency.

4.3.   Description of the key elements establishing the product’s traditional character (Article 7(2) of this Regulation)

Specific character of the product:

‘Lukanka Panagyurska’ sausage has the following specific properties:

| — | Distinctive appearance: the exterior surface is covered in dry white noble mould, which is a sign that the sausage has been properly matured and dried. |
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Distinctive appearance: the exterior surface is covered in dry white noble mould, which is a sign that the sausage has been properly matured and dried.

| — | Flattened shape of the sausages, which is the result of pressing. The shape of this product is distinct from other cylindrically or parallelepiped-shaped raw-cured cut meat products. |
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Flattened shape of the sausages, which is the result of pressing. The shape of this product is distinct from other cylindrically or parallelepiped-shaped raw-cured cut meat products.

| — | Characteristic aroma and flavour: lightly salted, with elements of the seasoning clearly expressed. The specific taste and aroma of the meat, enriched with the aroma of cumin in combination with black or white pepper set ‘Lukanka Panagyurska’ sausage apart from similar products in this category, which are seasoned with garlic, cardamom, allspice and nutmeg. |
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Characteristic aroma and flavour: lightly salted, with elements of the seasoning clearly expressed. The specific taste and aroma of the meat, enriched with the aroma of cumin in combination with black or white pepper set ‘Lukanka Panagyurska’ sausage apart from similar products in this category, which are seasoned with garlic, cardamom, allspice and nutmeg.

| — | The cut surface, which is specific in that it has an elliptic cross-section, while other dry cured products have round or rectangular cross-sections. ‘Lukanka Panagyurska’ sausage has a characteristic brownish-red to red colour, which it owes to its combination of beef (or buffalo meat) and pork, as opposed to the pinkish red found in similar products made of pure pork. |
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The cut surface, which is specific in that it has an elliptic cross-section, while other dry cured products have round or rectangular cross-sections. ‘Lukanka Panagyurska’ sausage has a characteristic brownish-red to red colour, which it owes to its combination of beef (or buffalo meat) and pork, as opposed to the pinkish red found in similar products made of pure pork.

Traditional character of the product:

The traditional character of the product consists of its composition, which has never changed, the methods used for its production and the aroma and flavour, which have been kept over the years.

The traditional character of the recipe is determined by the basic meat ingredients and the seasoning mixture.

The composition and the quality requirements for ‘Lukanka Panagyurska’ sausage have remained unchanged for over 30 years. The composition per 100 kg of sausage filling (60 kg beef or buffalo meat, 20 kg lean pork, 20 kg pork belly, 300 g black or white pepper without additives, 300 g cumin without additives) was laid down in 1983 by Technical Standard 37-83, approved by the National Agro-Industrial Union (NAPS) under BDS 2589-83 (basic standard).

To ensure the quality of the end product it is essential that the quality standards for the ingredients be observed. In the journal Hranitelna promishlenost, issue 8/9 of 1964, the authors G. Gerginov, production manager, and Kr. Dimov, division manager, explain: ‘Beef fat (with the exception of kidney fat) improves the quality of sudzhuk and lukanka sausages, requiring unsorted meat as is the case for “Lukanka Panagyurska” sausage, and gives the sausages their specific pleasant taste. Meat from sows or boars is not allowed ...’ (Marin Marinov, Proizvodstvo i plasment na mesni produkti (Production and distribution of meat products), Sofia, 1963, page 110).

The traditional drying and pressing methods have also been kept. These are essential aspects of the ‘Lukanka Panagyurska’ sausage production process. According to Stefan Danchev in his 1972 dissertation Tehnologichno prouchvane na mehaniziran sposob za presovane i sushene na trayni mesni produkti (Study of mechanised pressing and drying techniques for meat products with a long shelf life), ‘pressing also affects maturing and drying, which are crucial to the quality of the finished product’.

According to Traditsionni Bulgarski Retsepturi i Tehnologii (Traditional Bulgarian Recipes and Preparation Methods) published by the Asotsiatsia na mesoprerabotvatelite v Bulgaria (Bulgarian Meat Processors Association), Sofia, 2002, ‘on day five, when the lukanka sausages have started to dry and bits of fat are beginning to bulge slightly under the casing, it is time to put them under the press. They are pressed twice or three times, depending on the size of the sausage’ (page 17).

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(1)  OJ L 179, 19.6.2014, p. 17.

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