# Official Journal C 172/2020

| | ISSN 1977-091X |
| --- | --- |
| Official Journal
  of the European Union | C 172 |
| | |
| English edition | Information and Notices | Volume 6320 May 2020 |

ISSN 1977-091X

Official Journal

of the European Union

C 172

English edition

Information and Notices

Volume 6320 May 2020

---

| Contents | page |
| --- | --- |
| | II   Information |
| | INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES |
| | European Commission |
| 2020/C 172/01 | Non-opposition to a notified concentration (Case M.9809 – Eni Rewind/CDP Equity/CircularIT JV) (
  1
  ) | 1 |

Contents

page

II   Information

INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

2020/C 172/01

Non-opposition to a notified concentration (Case M.9809 – Eni Rewind/CDP Equity/CircularIT JV) (
  1
  )

1

1

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| | IV   Notices |
| --- | --- |
| | NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES |
| | European Commission |
| 2020/C 172/02 | Euro exchange rates — 19 May 2020 | 2 |
| 2020/C 172/03 | Administrative Commission of the European Communities on social security for migrant workers Rates for conversion of currencies pursuant to Council Regulation (EEC) No 574/72 | 3 |

IV   Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

2020/C 172/02

Euro exchange rates — 19 May 2020

2

2020/C 172/03

Administrative Commission of the European Communities on social security for migrant workers Rates for conversion of currencies pursuant to Council Regulation (EEC) No 574/72

3

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| | V   Announcements |
| --- | --- |
| | OTHER ACTS |
| | European Commission |
| 2020/C 172/04 | Publication of an application for amendment pursuant to Article 17(6) of Regulation (EC) No 110/2008 of the European Parliament and of the Council on the definition, description, presentation, labelling and the protection of geographical indications of spirit drinks and repealing Council Regulation (EEC) No 1576/89 | 5 |
| 2020/C 172/05 | Publication of a communication of approval of a standard amendment to a product specification for a name in the wine sector referred to in Article 17(2) and (3) of Commission Delegated Regulation (EU) 2019/33 | 11 |
| 2020/C 172/06 | Publication of an application for registration of a name pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs | 22 |
| 2020/C 172/07 | Publication of an application for registration of a name pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs | 26 |

V   Announcements

OTHER ACTS

European Commission

2020/C 172/04

Publication of an application for amendment pursuant to Article 17(6) of Regulation (EC) No 110/2008 of the European Parliament and of the Council on the definition, description, presentation, labelling and the protection of geographical indications of spirit drinks and repealing Council Regulation (EEC) No 1576/89

5

2020/C 172/05

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

11

2020/C 172/06

Publication of an application for registration of a name pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs

22

2020/C 172/07

Publication of an application for registration of a name pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs

26

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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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II Information

INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

| 20.5.2020 | EN | Official Journal of the European Union | C 172/1 |
| --- | --- | --- | --- |

20.5.2020

EN

Official Journal of the European Union

C 172/1

---

Non-opposition to a notified concentration

(Case M.9809 – Eni Rewind/CDP Equity/CircularIT JV)

(Text with EEA relevance)

(2020/C 172/01)

On 12 May 2020, the Commission decided not to oppose the above notified concentration and to declare it compatible with the internal market. This decision is based on Article 6(1)(b) of Council Regulation (EC) No 139/2004 (1). The full text of the decision is available only in Italian and will be made public after it is cleared of any business secrets it may contain. It will be available:

| — | in the merger section of the Competition website of the Commission (http://ec.europa.eu/competition/mergers/cases/). This website provides various facilities to help locate individual merger decisions, including company, case number, date and sectoral indexes, |
| --- | --- |

—

in the merger section of the Competition website of the Commission (http://ec.europa.eu/competition/mergers/cases/). This website provides various facilities to help locate individual merger decisions, including company, case number, date and sectoral indexes,

| — | in electronic form on the EUR-Lex website (http://eur-lex.europa.eu/homepage.html?locale=en) under document number 32020M9809. EUR-Lex is the online access to European law. |
| --- | --- |

—

in electronic form on the EUR-Lex website (http://eur-lex.europa.eu/homepage.html?locale=en) under document number 32020M9809. EUR-Lex is the online access to European law.

---

(1)  OJ L 24, 29.1.2004, p. 1.

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IV Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

| 20.5.2020 | EN | Official Journal of the European Union | C 172/2 |
| --- | --- | --- | --- |

20.5.2020

EN

Official Journal of the European Union

C 172/2

---

Euro exchange rates (1)

19 May 2020

(2020/C 172/02)

1 euro =

| | Currency | Exchange rate |
| --- | --- | --- |
| USD | US dollar | 1,0950 |
| JPY | Japanese yen | 118,00 |
| DKK | Danish krone | 7,4562 |
| GBP | Pound sterling | 0,89535 |
| SEK | Swedish krona | 10,5685 |
| CHF | Swiss franc | 1,0633 |
| ISK | Iceland króna | 156,50 |
| NOK | Norwegian krone | 10,9153 |
| BGN | Bulgarian lev | 1,9558 |
| CZK | Czech koruna | 27,490 |
| HUF | Hungarian forint | 350,35 |
| PLN | Polish zloty | 4,5510 |
| RON | Romanian leu | 4,8428 |
| TRY | Turkish lira | 7,4448 |
| AUD | Australian dollar | 1,6751 |
| CAD | Canadian dollar | 1,5251 |
| HKD | Hong Kong dollar | 8,4870 |
| NZD | New Zealand dollar | 1,8004 |
| SGD | Singapore dollar | 1,5513 |
| KRW | South Korean won | 1 341,19 |
| ZAR | South African rand | 19,9649 |
| CNY | Chinese yuan renminbi | 7,7816 |
| HRK | Croatian kuna | 7,5713 |
| IDR | Indonesian rupiah | 16 177,50 |
| MYR | Malaysian ringgit | 4,7583 |
| PHP | Philippine peso | 55,567 |
| RUB | Russian rouble | 79,3839 |
| THB | Thai baht | 34,947 |
| BRL | Brazilian real | 6,2357 |
| MXN | Mexican peso | 25,8567 |
| INR | Indian rupee | 82,8535 |

Currency

Exchange rate

USD

US dollar

1,0950

JPY

Japanese yen

118,00

DKK

Danish krone

7,4562

GBP

Pound sterling

0,89535

SEK

Swedish krona

10,5685

CHF

Swiss franc

1,0633

ISK

Iceland króna

156,50

NOK

Norwegian krone

10,9153

BGN

Bulgarian lev

1,9558

CZK

Czech koruna

27,490

HUF

Hungarian forint

350,35

PLN

Polish zloty

4,5510

RON

Romanian leu

4,8428

TRY

Turkish lira

7,4448

AUD

Australian dollar

1,6751

CAD

Canadian dollar

1,5251

HKD

Hong Kong dollar

8,4870

NZD

New Zealand dollar

1,8004

SGD

Singapore dollar

1,5513

KRW

South Korean won

1 341,19

ZAR

South African rand

19,9649

CNY

Chinese yuan renminbi

7,7816

HRK

Croatian kuna

7,5713

IDR

Indonesian rupiah

16 177,50

MYR

Malaysian ringgit

4,7583

PHP

Philippine peso

55,567

RUB

Russian rouble

79,3839

THB

Thai baht

34,947

BRL

Brazilian real

6,2357

MXN

Mexican peso

25,8567

INR

Indian rupee

82,8535

---

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

---

| 20.5.2020 | EN | Official Journal of the European Union | C 172/3 |
| --- | --- | --- | --- |

20.5.2020

EN

Official Journal of the European Union

C 172/3

---

ADMINISTRATIVE COMMISSION OF THE EUROPEAN COMMUNITIES ON SOCIAL SECURITY FOR MIGRANT WORKERS

Rates for conversion of currencies pursuant to Council Regulation (EEC) No 574/72

(2020/C 172/03)

Article 107(1), (2) and (4) of Regulation (EEC) No 574/72

Reference period: April 2019

Application period: July, August and september 2020

| apr-20 | EUR | BGN | CZK | DKK | HRK | HUF | PLN |
| --- | --- | --- | --- | --- | --- | --- | --- |
| 1 EUR = | 1 | 1,95580 | 27,2301 | 7,46202 | 7,59505 | 356,512 | 4,54505 |
| 1 BGN = | 0,511300 | 1 | 13,9228 | 3,81533 | 3,88335 | 182,285 | 2,32388 |
| 1 CZK = | 0,0367240 | 0,0718248 | 1 | 0,274035 | 0,278921 | 13,0926 | 0,166912 |
| 1 DKK = | 0,134012 | 0,262101 | 3,64916 | 1 | 1,01783 | 47,7769 | 0,609091 |
| 1 HRK = | 0,131665 | 0,257510 | 3,58525 | 0,982485 | 1 | 46,9401 | 0,598423 |
| 1 HUF = | 0,00280495 | 0,00548593 | 0,0763792 | 0,020931 | 0,0213038 | 1 | 0,0127486 |
| 1 PLN = | 0,220020 | 0,430314 | 5,99116 | 1,64179 | 1,67106 | 78,4397 | 1 |
| 1 RON = | 0,206750 | 0,404361 | 5,62983 | 1,54277 | 1,57028 | 73,7088 | 0,939688 |
| 1 SEK = | 0,091827 | 0,179596 | 2,50047 | 0,685217 | 0,697433 | 32,7375 | 0,417359 |
| 1 GBP = | 1,14222 | 2,23396 | 31,1029 | 8,52330 | 8,6752 | 407,217 | 5,19146 |
| 1 NOK = | 0,088297 | 0,172691 | 2,40434 | 0,658875 | 0,670621 | 31,4790 | 0,401315 |
| 1 ISK = | 0,00636943 | 0,0124573 | 0,173440 | 0,0475288 | 0,0483761 | 2,27078 | 0,028949 |
| 1 CHF = | 0,948239 | 1,85457 | 25,8207 | 7,07578 | 7,20192 | 338,059 | 4,30979 |

apr-20

EUR

BGN

CZK

DKK

HRK

HUF

PLN

1 EUR =

1

1,95580

27,2301

7,46202

7,59505

356,512

4,54505

1 BGN =

0,511300

1

13,9228

3,81533

3,88335

182,285

2,32388

1 CZK =

0,0367240

0,0718248

1

0,274035

0,278921

13,0926

0,166912

1 DKK =

0,134012

0,262101

3,64916

1

1,01783

47,7769

0,609091

1 HRK =

0,131665

0,257510

3,58525

0,982485

1

46,9401

0,598423

1 HUF =

0,00280495

0,00548593

0,0763792

0,020931

0,0213038

1

0,0127486

1 PLN =

0,220020

0,430314

5,99116

1,64179

1,67106

78,4397

1

1 RON =

0,206750

0,404361

5,62983

1,54277

1,57028

73,7088

0,939688

1 SEK =

0,091827

0,179596

2,50047

0,685217

0,697433

32,7375

0,417359

1 GBP =

1,14222

2,23396

31,1029

8,52330

8,6752

407,217

5,19146

1 NOK =

0,088297

0,172691

2,40434

0,658875

0,670621

31,4790

0,401315

1 ISK =

0,00636943

0,0124573

0,173440

0,0475288

0,0483761

2,27078

0,028949

1 CHF =

0,948239

1,85457

25,8207

7,07578

7,20192

338,059

4,30979

| apr-20 | RON | SEK | GBP | NOK | ISK | CHF |
| --- | --- | --- | --- | --- | --- | --- |
| 1 EUR = | 4,83676 | 10,89001 | 0,875485 | 11,32540 | 157,000 | 1,05459 |
| 1 BGN = | 2,47304 | 5,56806 | 0,447635 | 5,79067 | 80,2741 | 0,539210 |
| 1 CZK = | 0,177625 | 0,399925 | 0,032151 | 0,415914 | 5,76567 | 0,0387286 |
| 1 DKK = | 0,648184 | 1,45939 | 0,117325 | 1,51774 | 21,0399 | 0,141327 |
| 1 HRK = | 0,636831 | 1,43383 | 0,1152705 | 1,49116 | 20,6714 | 0,138852 |
| 1 HUF = | 0,0135669 | 0,0305460 | 0,00245570 | 0,0317672 | 0,440378 | 0,00295806 |
| 1 PLN = | 1,064183 | 2,39602 | 0,192624 | 2,49181 | 34,5431 | 0,232030 |
| 1 RON = | 1 | 2,25151 | 0,181006 | 2,34152 | 32,4597 | 0,218036 |
| 1 SEK = | 0,444147 | 1 | 0,0803934 | 1,03998 | 14,4169 | 0,096840 |
| 1 GBP = | 5,52466 | 12,4388 | 1 | 12,9361 | 179,329 | 1,20457 |
| 1 NOK = | 0,427072 | 0,961557 | 0,0773028 | 1 | 13,8626 | 0,093117 |
| 1 ISK = | 0,030807 | 0,069363 | 0,00557634 | 0,0721363 | 1 | 0,00671711 |
| 1 CHF = | 4,58641 | 10,32634 | 0,830170 | 10,73919 | 148,874 | 1 |

apr-20

RON

SEK

GBP

NOK

ISK

CHF

1 EUR =

4,83676

10,89001

0,875485

11,32540

157,000

1,05459

1 BGN =

2,47304

5,56806

0,447635

5,79067

80,2741

0,539210

1 CZK =

0,177625

0,399925

0,032151

0,415914

5,76567

0,0387286

1 DKK =

0,648184

1,45939

0,117325

1,51774

21,0399

0,141327

1 HRK =

0,636831

1,43383

0,1152705

1,49116

20,6714

0,138852

1 HUF =

0,0135669

0,0305460

0,00245570

0,0317672

0,440378

0,00295806

1 PLN =

1,064183

2,39602

0,192624

2,49181

34,5431

0,232030

1 RON =

1

2,25151

0,181006

2,34152

32,4597

0,218036

1 SEK =

0,444147

1

0,0803934

1,03998

14,4169

0,096840

1 GBP =

5,52466

12,4388

1

12,9361

179,329

1,20457

1 NOK =

0,427072

0,961557

0,0773028

1

13,8626

0,093117

1 ISK =

0,030807

0,069363

0,00557634

0,0721363

1

0,00671711

1 CHF =

4,58641

10,32634

0,830170

10,73919

148,874

1

Source: ECB

Note: all cross rates involving ISK are calculated using ISK/EUR rate data from the Central Bank of Iceland

| reference: apr-20 | 1 EUR in national currency | 1 unit of N.C. in EUR |
| --- | --- | --- |
| BGN | 1,95580 | 0,511300 |
| CZK | 27,2301 | 0,0367240 |
| DKK | 7,46202 | 0,134012 |
| HRK | 7,59505 | 0,131665 |
| HUF | 356,512 | 0,00280495 |
| PLN | 4,54505 | 0,220020 |
| RON | 4,83676 | 0,206750 |
| SEK | 10,89001 | 0,091827 |
| GBP | 0,875485 | 1,14222 |
| NOK | 11,32540 | 0,088297 |
| ISK | 157,000 | 0,00636943 |
| CHF | 1,05459 | 0,948239 |

reference: apr-20

1 EUR in national currency

1 unit of N.C. in EUR

BGN

1,95580

0,511300

CZK

27,2301

0,0367240

DKK

7,46202

0,134012

HRK

7,59505

0,131665

HUF

356,512

0,00280495

PLN

4,54505

0,220020

RON

4,83676

0,206750

SEK

10,89001

0,091827

GBP

0,875485

1,14222

NOK

11,32540

0,088297

ISK

157,000

0,00636943

CHF

1,05459

0,948239

Source: ECB

Note: ISK/EUR rates based on data from the Central Bank of Iceland

| 1. | Regulation (EEC) No 574/72 determines that the rate for the conversion into a currency of amounts denominated in another currency shall be the rate calculated by the Commission and based on the monthly average, during the reference period specified in paragraph 2, of reference rates of exchange of currencies published by the European Central Bank. |
| --- | --- |

1.

| 2. | The reference period shall be:






  — | the month of January for rates of conversion applicable from 1 April following, |
| --- | --- | --- |

2.

—

the month of January for rates of conversion applicable from 1 April following,

| — | the month of April for rates of conversion applicable from 1 July following, |
| --- | --- |

—

the month of April for rates of conversion applicable from 1 July following,

| — | the month of July for rates of conversion applicable from 1 October following, |
| --- | --- |

—

the month of July for rates of conversion applicable from 1 October following,

| — | the month of October for rates of conversion applicable from 1 January following. |
| --- | --- |

—

the month of October for rates of conversion applicable from 1 January following.

The rates for the conversion of currencies shall be published in the second Official Journal of the European Union (C series) of the months of February, May, August and November.

---

V Announcements

OTHER ACTS

European Commission

| 20.5.2020 | EN | Official Journal of the European Union | C 172/5 |
| --- | --- | --- | --- |

20.5.2020

EN

Official Journal of the European Union

C 172/5

---

Publication of an application for amendment pursuant to Article 17(6) of Regulation (EC) No 110/2008 of the European Parliament and of the Council on the definition, description, presentation, labelling and the protection of geographical indications of spirit drinks and repealing Council Regulation (EEC) No 1576/89 (1)

(2020/C 172/04)

This publication confers the right to oppose the application pursuant to Article 27 of Regulation (EU) 2019/787 of the European Parliament and of the Council (2).

APPLICATION FOR THE AMENDMENT OF THE TECHNICAL FILE OF A GEOGRAPHICAL INDICATION

‘HIERBAS DE MALLORCA’

EU No: PGI-ES-01869-AM01 – 17.12.2018

Language of amendment: Spanish

Intermediary

| Ministry of Agriculture, Fisheries and Food |
| --- |
| Directorate-General for the Food Industry |
| Subdirectorate-General for Distinctive Quality and Organic Farming |
| Paseo de la Infanta Isabel, 1 |
| 28071 Madrid, SPAIN |

Ministry of Agriculture, Fisheries and Food

Directorate-General for the Food Industry

Subdirectorate-General for Distinctive Quality and Organic Farming

Paseo de la Infanta Isabel, 1

28071 Madrid, SPAIN

Tel. +34 913475397

Email: sgcdae@mapama.es

Name of the geographical indication

Hierbas de Mallorca

Specification headings affected by the amendment

Protected name (the change of the name is reflected in other headings like description of product, link, method of production, applicable requirements and checks but the content of these sections is not affected)

Amendment

Amendment to the product specification entailing an amendment of the main specifications

Explanation of the amendment

To include the name not only in Spanish but also in Catalan, given the co-official status of both languages in Spain (recognised in Article 4 of Organic Law No 1/2007 of 28 February 2007 on the reform of the Statute of Autonomy for the Balearic Islands).

It is entirely justified for the product to have two names, both in Spanish (‘Hierbas de Mallorca’) and in Catalan (‘Herbes de Mallorca’) as almost all of the manufacturers of this aniseed-flavoured spirit drink now only use the name in Catalan and consider it to be essential to be able to use the name ‘Herbes de Mallorca’ when presenting their products.

The drink ‘Hierbas de Mallorca’/‘Herbes de Mallorca’ is made exclusively on the island of Mallorca, which belongs to the Autonomous Community of the Balearic Islands.

In this autonomous community, Catalan is the language of the Balearic Islands and has official language status along with Spanish and this is recognised in Article 4 of Organic Law 1/2007 of 28 February 2007 on the reform of the Statute of Autonomy of the Balearic Islands.

The routine use of both languages – Spanish and Catalan – in the territory of the Balearic Islands means that ‘Hierbas de Mallorca’/‘Herbes de Mallorca’ has been referred to interchangeably in both Spanish (‘Hierbas de Mallorca’) and in Catalan (‘Herbes de Mallorca’) since time immemorial.

Furthermore, the reality of the market cannot be ignored. The two names, ‘Hierbas de Mallorca’/‘Herbes de Mallorca’, have been used over the years and this will continue to be the case. This applies not only to national trade, but also internationally.

The use of the term ‘Herbes de Mallorca’ is so firmly established that it is even used in marketing and promotion in other countries and in other EU languages.

Relevant amendments of the technical file

Point 1 of the technical file. Designation

The name in Catalan, ‘Herbes de Mallorca’ must also be included in the name, along with ‘Hierbas de Mallorca’.

Name: ‘Hierbas de Mallorca’/‘Herbes de Mallorca’.

Other headings are affected by this change, like description of product, link, method of production, applicable requirements and checks but their content is not amended.

MAIN SPECIFICATIONS OF THE TECHNICAL FILE

‘HIERBAS DE MALLORCA’/‘HERBES DE MALLORCA’

EU No: PGI-ES-01869-AM01 – 17.12.2018

1.   Name

‘Hierbas de Mallorca’/‘Herbes de Mallorca’

2.   Category of spirit drink

Category 25. Aniseed-flavoured spirit drinks

3.   Description of the spirit drink

‘Hierbas de Mallorca’/‘Herbes de Mallorca’ is an aniseed-flavoured spirit drink with an alcohol content of between 20 % and 50 % by volume, flavoured with plants and optionally sweetened with sucrose.

3.1.   Chemical characteristics

| — | Actual alcohol content:






  — | Minimum: 20 % vol. abs |
| --- | --- | --- |

—

Actual alcohol content:

—

Minimum: 20 % vol. abs

| — | Maximum: 50 % vol. abs |
| --- | --- |

—

Maximum: 50 % vol. abs

| — | Maximum methanol content: 20 g/hl of alcohol at 100 % vol. |
| --- | --- |

—

Maximum methanol content: 20 g/hl of alcohol at 100 % vol.

3.2.   Organoleptic characteristics

| — | Clear appearance |
| --- | --- |

—

Clear appearance

| — | Colour ranging from amber to green |
| --- | --- |

—

Colour ranging from amber to green

| — | Intense and complex aroma with strong presence of aniseed. Aromas are fresh, sweet, fruity (orange and lemon) and floral. |
| --- | --- |

—

Intense and complex aroma with strong presence of aniseed. Aromas are fresh, sweet, fruity (orange and lemon) and floral.

| — | The flavour is identifiably sweet, medium sweet or unsweetened depending on the variety, as described in the section on ‘Varieties’: sweet, blended or dry. There is a strong aftertaste of aromatic plants. |
| --- | --- |

—

The flavour is identifiably sweet, medium sweet or unsweetened depending on the variety, as described in the section on ‘Varieties’: sweet, blended or dry. There is a strong aftertaste of aromatic plants.

| — | The sensation is dense in the case of the blended and sweet varieties. |
| --- | --- |

—

The sensation is dense in the case of the blended and sweet varieties.

3.3.   Types

There are three different varieties characterised according to sugar content and actual alcoholic strength.

| — | Dry: minimum alcohol content of 35 % and maximum sugar content of 100 g/l, expressed as sucrose. |
| --- | --- |

—

Dry: minimum alcohol content of 35 % and maximum sugar content of 100 g/l, expressed as sucrose.

| — | Blended: minimum alcohol content of 25 % and sugar content of between 100 and 300 g/l, expressed as sucrose. |
| --- | --- |

—

Blended: minimum alcohol content of 25 % and sugar content of between 100 and 300 g/l, expressed as sucrose.

| — | Sweet: minimum alcohol content of 20 % and minimum sugar content of 300 g/l, expressed as sucrose. |
| --- | --- |

—

Sweet: minimum alcohol content of 20 % and minimum sugar content of 300 g/l, expressed as sucrose.

3.4.   Specific characteristics (compared with drinks of the same category)

The specific organoleptic characteristics are the intense and complex aroma with strong presence of aniseed. Aromas are fresh, sweet, fruity (orange and lemon) and floral. The colour ranges from amber to green. The flavour is sweet, medium sweet or unsweetened depending on the variety: sweet, blended or dry. The sensation is dense in the case of blended and sweet varieties.

4.   Geographical area concerned

The production and bottling area for the geographical indication is restricted to the island of Mallorca in the Autonomous Community of the Balearic Islands, Spain.

5.   Method for obtaining the spirit drink

It is produced by blending an aniseed-flavoured spirit drink with a water-alcohol solution, flavoured by maceration and/or distillation of plants, with the addition of water, ethyl alcohol of agricultural origin and, optionally, sucrose.

5.1.   Ingredients

a)   Essential

| (1) | Aniseed-flavoured spirit drink |
| --- | --- |

(1)

Aniseed-flavoured spirit drink

| (2) | Alcohol of agricultural origin |
| --- | --- |

(2)

Alcohol of agricultural origin

| (3) | Distilled, deionised and/or demineralised drinking water. |
| --- | --- |

(3)

Distilled, deionised and/or demineralised drinking water.

| (4) | Aromatic plants produced on the island of Mallorca:






  (a) | lemon verbena (Lippia citriodora) |
| --- | --- | --- |

(4)

Aromatic plants produced on the island of Mallorca:

(a)

lemon verbena (Lippia citriodora)

| (b) | camomile (Matricaria spp.) |
| --- | --- |

(b)

camomile (Matricaria spp.)

| (c) | orange (Citrus sinensis) |
| --- | --- |

(c)

orange (Citrus sinensis)

| (d) | lemon (Citrus limon) |
| --- | --- |

(d)

lemon (Citrus limon)

| (e) | rosemary (Rosmarinus officinalis) |
| --- | --- |

(e)

rosemary (Rosmarinus officinalis)

| (f) | balm (Melissa oficinallis) |
| --- | --- |

(f)

balm (Melissa oficinallis)

| (g) | fennel (Foeniculum vulgare) |
| --- | --- |

(g)

fennel (Foeniculum vulgare)

b)   Optional

| (1) | Sucrose |
| --- | --- |

(1)

Sucrose

| (2) | Other aromatic plants and/or authorised natural flavourings |
| --- | --- |

(2)

Other aromatic plants and/or authorised natural flavourings

| (3) | Colouring agents authorised for spirit drinks. |
| --- | --- |

(3)

Colouring agents authorised for spirit drinks.

Production follows traditional practices with three separate stages.

The first stage involves extracting the plant aroma. Producer experience is fundamental at this stage. The proportion of essential aromatic plants is selected on this basis. The selected plants are macerated in a water-alcohol solution for as long as necessary to extract the aromas. This phase can be enhanced by distilling the macerate.

In the second stage, an aniseed-flavoured spirit drink is produced from agricultural alcohol, water and extracts or distillates of aniseed and, optionally, sucrose.

In the third and final stage, the products of the previous stages are blended with the optional addition of water, alcohol and sugar, in order to achieve the desired alcohol and sugar content and organoleptic characteristics. At this stage, the producer’s experience is fundamental. It is the basis for deciding the proportion of the aromatic extract produced at the first stage in order to achieve the distinctive characteristics of ‘Hierbas de Mallorca’/‘Herbes de Mallorca’.

6.   Link with the geographical environment or origin

This spirit drink is widely renowned thanks to its high levels of production and sales over the years. All of this can be attributed to its unique organoleptic qualities: clear appearance; colour ranging from amber to green; intense aroma with strong presence of aniseed; perceptible fresh, sweet, fruity (orange and lemon) and floral notes. Numerous sources provide evidence of its reputation over the years, from its beginnings to the present.

The product’s traditional character dates back to its origins in the monasteries. The monks produced a wide range of spirits and spirit drinks using plants and fruits.

In the ‘posesiones’, as the large Mallorcan country estates were called, farmers were known to make an aniseed-flavoured spirit drink with local aromatic plants.

Production was possible thanks to the abundance of stills on the island. It is known that, at the end of the eighteenth century, there were 177 stills in Mallorca dedicated to the production of spirits. They produced 780 000 litres of distillates, of which 60 % was for local consumption. These stills enabled production of the distillate that provided the basis for manufacturing this unique spirit drink.

Furthermore, farmers’ wide-ranging knowledge of the characteristics of the island’s aromatic plants enabled them to select the most appropriate ones for flavouring the distillate. This led to the creation of ‘Hierbas de Mallorca’/‘Herbes de Mallorca’.

The organoleptic characteristics are what gives the product its reputation. They are clearly identifiable by the aromas of various plants from the island of Mallorca, especially fennel, rosemary, lemon verbena, camomile, lemon, orange and lemon balm. Use of these aromatic plants did not come about by chance. Rather, it is the result of observation and knowledge of wild plants on the part of producers, with the experience passed down the generations. Producers selected the most appropriate plants in their correct proportions to give the drink a pleasant and characteristic aroma and taste.

At the end of the nineteenth century, production and consumption of the drink increased due to the opening of small traditional producer establishments. Some of those establishments are still operating today.

Since the nineteenth century, the people of Mallorca have enjoyed traditional ‘Hierbas’ at all their celebrations, family gatherings and social events. Recent studies demonstrate the product’s current popularity. For example, according to the publication ‘Diagnosis de la producción y comercialización de los productos con denominación de calidad 2010’ [Analysis of the production and placing on the market of products with quality designations in 2010] produced by the Balearic Island Agrifood Quality Institute, sales increased by 11 % between 2009 and 2010, reaching a total sales volume of 1 301 457 litres.

This spirit drink is notably traditional in character. Nevertheless, it should be pointed out that the aforementioned study shows sales rising in EU countries in 2010, up 64 % compared with the previous year. This proves that the product is rated highly among European consumers.

Today it is drunk in homes, bars and restaurants. Traditionally the product is drunk before or after a meal, or with dessert. One of the great pairings is a glass of ‘Hierbas’ with ‘buñuelos’ [sweet, fried dough-balls]. Thanks to its popularity, its uses have evolved and it is also used in cocktails including the following: ‘Agua de Mallorca’ containing the sweet variety of ‘Hierbas’, kiwi and ‘gaseosa’ [sweetened soda water]; ‘El viento del Teix de Mallorca’ containing the unsweetened variety of ‘Hierbas’, Cointreau and blue After Shock; ‘Cielo abierto’ containing blended ‘Hierbas’, coconut milk and a dash of crème de cacao; and ‘Ca Nostra’ containing unsweetened ‘Hierbas’, Palo de Mallorca and Gin de Mahón.

Note that this drink has numerous culinary uses as an ingredient. For example, it is used to preserve dried figs and to impart a characteristic aroma and flavour to them.

The drink’s prestige is confirmed by its mention in various publications, for example Herbes i Remeis Casolans (Ripoll, Ll. 1985) and Llibre de la Ratafia (Fábrega, J. 2001). It should also be noted that it appears in international publications. This is especially significant given that current production is carried out in traditional form and by only seven producers. Relevant examples include:

| — | Brandl, F, 2003. Brandls Bar Buch, published by Matthaes Verlag GmbH, winner of the Goldmedalle gastronomische akademie Deutschlands E.V. |
| --- | --- |

—

Brandl, F, 2003. Brandls Bar Buch, published by Matthaes Verlag GmbH, winner of the Goldmedalle gastronomische akademie Deutschlands E.V.

| — | Dominé, A. et al., 2009. El libro del Bar y de los Cócteles, published by H.F. Ullmann, which lists the most internationally successful distillates. |
| --- | --- |

—

Dominé, A. et al., 2009. El libro del Bar y de los Cócteles, published by H.F. Ullmann, which lists the most internationally successful distillates.

Furthermore, indirect proof of its wide reach, reputation and prestige can be found by considering the number of references on the internet. A Google search for ‘Hierbas de Mallorca’ on 3 April 2012 returned around 96 200 hits. The same search in Catalan, ‘Herbes de Mallorca’ returned 95 000 hits. The hits are linked to websites on gastronomy, tourist guides, recipes and newspaper articles, among others.

Specific characteristics attributable to the geographical area

The geographical influence lies in the agricultural and climatic conditions and in the human factor. On one hand, the agricultural and climatic conditions of Mallorca are ideal for growing the aromatic plants lemon verbena, camomile, lemon, orange, rosemary, balm and fennel. These give the drink its organoleptic characteristics. On the other hand, the human factor, especially the producers’ experience, are crucial for achieving the unique characteristics of ‘Hierbas de Mallorca’/‘Herbes de Mallorca’. Decisions about proportions of plants in the macerate, as well as blending aromatic extract with the aniseed-flavoured spirit drink, are based on the producer’s experience and on organoleptic analysis of the product.

7.   European Union or national/regional provisions

| — | Regulation (EC) No 110/2008 of the European Parliament and of the Council of 15 January 2008 on the definition, description, presentation, labelling and the protection of geographical indications of spirit drinks and repealing Council Regulation (EEC) No 1576/89. |
| --- | --- |

—

Regulation (EC) No 110/2008 of the European Parliament and of the Council of 15 January 2008 on the definition, description, presentation, labelling and the protection of geographical indications of spirit drinks and repealing Council Regulation (EEC) No 1576/89.

| — | Commission Implementing Regulation (EU) No 716/2013 of 25 July 2013 laying down rules for the application of Regulation (EC) No 110/2008 of the European Parliament and of the Council on the definition, description, presentation, labelling and the protection of geographical indications of spirit drinks |
| --- | --- |

—

Commission Implementing Regulation (EU) No 716/2013 of 25 July 2013 laying down rules for the application of Regulation (EC) No 110/2008 of the European Parliament and of the Council on the definition, description, presentation, labelling and the protection of geographical indications of spirit drinks

| — | Law 1/1999 of 17 March 1999 on the Statute of Balearic Island agrifood producers and industrialists. |
| --- | --- |

—

Law 1/1999 of 17 March 1999 on the Statute of Balearic Island agrifood producers and industrialists.

Producers with the geographical indication must meet the following requirements.

| (a) | They must be listed in the Register of Manufacturers and Packagers of ‘Hierbas de Mallorca’/‘Herbes de Mallorca’. |
| --- | --- |

(a)

They must be listed in the Register of Manufacturers and Packagers of ‘Hierbas de Mallorca’/‘Herbes de Mallorca’.

| (b) | Bottling in the place of origin: the drink can only be placed on the market when bottled at the place of origin. The purpose behind this restriction is to ensure that the geographical indication is protected and justified on the basis of the following reasons:






  b.1. | Guaranteeing, safeguarding and protecting product quality and hence the reputation of the geographical indication. Operators assume this responsibility as a group and in full, for the following reasons.






  — | The fact that packaging takes place in the production area is vital in helping to preserve the specific characteristics and quality. It is equivalent to entrusting the application and control of packaging standards to the producers and to the control structure. These bodies have the necessary knowledge and skills. They also have a fundamental interest in preserving the reputation acquired, along with implementation and enforcement of all the rules on bottling. |
| --- | --- | --- | --- |

(b)

Bottling in the place of origin: the drink can only be placed on the market when bottled at the place of origin. The purpose behind this restriction is to ensure that the geographical indication is protected and justified on the basis of the following reasons:

b.1.

Guaranteeing, safeguarding and protecting product quality and hence the reputation of the geographical indication. Operators assume this responsibility as a group and in full, for the following reasons.

—

The fact that packaging takes place in the production area is vital in helping to preserve the specific characteristics and quality. It is equivalent to entrusting the application and control of packaging standards to the producers and to the control structure. These bodies have the necessary knowledge and skills. They also have a fundamental interest in preserving the reputation acquired, along with implementation and enforcement of all the rules on bottling.

| — | The production area is situated on the island of Mallorca. Bulk transport to other areas could involve one or more sea crossings of considerable duration. This can pose a risk to preserving the finished quality of the product as one of the essential factors of its distinctive quality is the particular aroma. It is therefore essential to preserve the aroma acquired during production and to avoid the presence of alien aromas. In order to ensure the essential characteristics, bottling must be done at the place of origin and by the producers themselves. |
| --- | --- |

—

The production area is situated on the island of Mallorca. Bulk transport to other areas could involve one or more sea crossings of considerable duration. This can pose a risk to preserving the finished quality of the product as one of the essential factors of its distinctive quality is the particular aroma. It is therefore essential to preserve the aroma acquired during production and to avoid the presence of alien aromas. In order to ensure the essential characteristics, bottling must be done at the place of origin and by the producers themselves.

| — | The mere coexistence of two different bottling processes inside or outside the production area, with or without a systematic control could reduce the trust enjoyed by the geographical indication among consumers, who are reassured that all stages – production and packaging – are carried out under the control and responsibility of the group protected by this geographical indication. |
| --- | --- |

—

The mere coexistence of two different bottling processes inside or outside the production area, with or without a systematic control could reduce the trust enjoyed by the geographical indication among consumers, who are reassured that all stages – production and packaging – are carried out under the control and responsibility of the group protected by this geographical indication.

| b.2. | To guarantee traceability and ensure control:
  Permitting packaging outside of the demarcated area would compromise the guarantee of the origin of the product covered. |
| --- | --- |

b.2.

To guarantee traceability and ensure control:

Permitting packaging outside of the demarcated area would compromise the guarantee of the origin of the product covered.

| (c) | The product covered is presented in transparent packaging with a maximum capacity of three litres. In exceptional circumstances, other types of packaging can be used with prior authorisation by the competent authority. It is permitted for the packaging to contain aromatic plants in maceration. |
| --- | --- |

(c)

The product covered is presented in transparent packaging with a maximum capacity of three litres. In exceptional circumstances, other types of packaging can be used with prior authorisation by the competent authority. It is permitted for the packaging to contain aromatic plants in maceration.

8.   Applicant

| Consell de Fabricants de Begudes Espirituoses de Mallorca |
| --- |
| Carrer Gremi d’Hortolans, 11, planta 3, despacho 3. |
| Polígon Son Rossinyol |
| 07009 Palma de Mallorca- Illes Balears (Spain) |

Consell de Fabricants de Begudes Espirituoses de Mallorca

Carrer Gremi d’Hortolans, 11, planta 3, despacho 3.

Polígon Son Rossinyol

07009 Palma de Mallorca- Illes Balears (Spain)

9.   Specific labelling rules

Specific labelling rules: the product covered by the geographical indication must include the following on its label:

| 1. | The name ‘Hierbas de Mallorca’/‘Herbes de Mallorca’ in letters of at least 2 mm in height. Optionally, this can be followed by one of the three varieties described in section 3.3. |
| --- | --- |

1.

The name ‘Hierbas de Mallorca’/‘Herbes de Mallorca’ in letters of at least 2 mm in height. Optionally, this can be followed by one of the three varieties described in section 3.3.

| 2. | One of the following two logos: Option A in colour or Option B in black and white. | |
| --- | --- | --- |
| Option A | Option B |

2.

One of the following two logos: Option A in colour or Option B in black and white.

Image 1

Image 2

Option A

Option B

| 3. | An alphanumeric control number. |
| --- | --- |

3.

An alphanumeric control number.

---

(1)  OJ L 39, 13.2.2008, p. 16.

(2)  OJ L 130, 17.5.2019, p. 1.

---

| 20.5.2020 | EN | Official Journal of the European Union | C 172/11 |
| --- | --- | --- | --- |

20.5.2020

EN

Official Journal of the European Union

C 172/11

---

Publication of a communication of approval of a standard amendment to a 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 172/05)

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

‘Duna-Tisza-közi’

Reference number PGI-HU-A1342-AM02

Date of communication: 14.2.2020

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

1.   Change in minimum actual alcoholic strength to 4,5 % v/v

| a) | Product specification headings affected:






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

a)

Product specification headings affected:

—

II. Description of the wines

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

—

VII. Link with the geographical area

| b) | Single document sections affected:






  — | Description of the wine(s) |
| --- | --- | --- |

b)

Single document sections affected:

—

Description of the wine(s)

| — | Link with the geographical area |
| --- | --- |

—

Link with the geographical area

| c) | There is demand on the market for wines with lower alcoholic strength, a light structure and a residual sugar content. The organoleptic characteristics of products with relatively low actual alcoholic strength and a residual sugar content meet the requirements of the product specification. |
| --- | --- |

c)

There is demand on the market for wines with lower alcoholic strength, a light structure and a residual sugar content. The organoleptic characteristics of products with relatively low actual alcoholic strength and a residual sugar content meet the requirements of the product specification.

2.   Change to the general rules on indications

| a) | Product specification heading affected:






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

a)

Product specification heading affected:

—

VIII. Further conditions

| b) | Single document section affected:






  — | Further conditions – Rules on indications |
| --- | --- | --- |

b)

Single document section affected:

—

Further conditions – Rules on indications

| c) | We believe the variety name should stand out and be clearly legible on labels of wines bearing the protected geographical indication ‘Duna-Tisza-közi’, without being undistinctive or overcrowding the label. |
| --- | --- |

c)

We believe the variety name should stand out and be clearly legible on labels of wines bearing the protected geographical indication ‘Duna-Tisza-közi’, without being undistinctive or overcrowding the label.

3.   Increasing the maximum yield per hectare to 160 hl/ha

| a) | Product specification heading affected:






  — | V. Maximum yields |
| --- | --- | --- |

a)

Product specification heading affected:

—

V. Maximum yields

| b) | Single document section affected:






  — | Wine-making practices – Maximum yields |
| --- | --- | --- |

b)

Single document section affected:

—

Wine-making practices – Maximum yields

| c) | The restructuring programme of recent years has significantly altered the structure of vineyards in the production area. Producers now have much more efficient vineyards at their disposal, where grapes of the same quality level as before are providing higher yields. Wine products enjoying the reputation of the geographical indication ‘Duna-Tisza-közi’ can also be produced at these yield levels. |
| --- | --- |

c)

The restructuring programme of recent years has significantly altered the structure of vineyards in the production area. Producers now have much more efficient vineyards at their disposal, where grapes of the same quality level as before are providing higher yields. Wine products enjoying the reputation of the geographical indication ‘Duna-Tisza-közi’ can also be produced at these yield levels.

4.   Possibility to make white wine from the Mátrai muskotály and Vértes csillaga varieties

| a) | Product specification heading affected:






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

a)

Product specification heading affected:

—

VI. Permitted grape varieties

| b) | Single document section affected:






  — | Main wine grape variety(ies) |
| --- | --- | --- |

b)

Single document section affected:

—

Main wine grape variety(ies)

| c) | High-quality wine can be made using the Mátrai muskotály and Vértes csillaga grape varieties. The fruit of these non-classified varieties was mainly exploited by local producers as must. Allowing the protected geographical indication ‘Duna-Tisza-közi’ to be used further enhances the reputation of these wines. |
| --- | --- |

c)

High-quality wine can be made using the Mátrai muskotály and Vértes csillaga grape varieties. The fruit of these non-classified varieties was mainly exploited by local producers as must. Allowing the protected geographical indication ‘Duna-Tisza-közi’ to be used further enhances the reputation of these wines.

5.   Possibility to make red wine from the Syrah variety

| a) | Product specification heading affected:






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

a)

Product specification heading affected:

—

VI. Permitted grape varieties

| b) | Single document section affected:






  — | Main wine grape variety(ies) |
| --- | --- | --- |

b)

Single document section affected:

—

Main wine grape variety(ies)

| c) | The Syrah variety has been planted in the Danube-Tisza Interfluve over recent years. Its fruit produces high-quality wine. Allowing the protected geographical indication ‘Duna-Tisza-közi’ to be used enables the wine to be marketed with an indication of its place of origin. |
| --- | --- |

c)

The Syrah variety has been planted in the Danube-Tisza Interfluve over recent years. Its fruit produces high-quality wine. Allowing the protected geographical indication ‘Duna-Tisza-közi’ to be used enables the wine to be marketed with an indication of its place of origin.

6.   Extending the area of production beyond the demarcated area

| a) | Product specification heading affected:






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

a)

Product specification heading affected:

—

VIII. Further conditions

| b) | Single document section affected:






  — | Further conditions – Production outside the demarcated production area |
| --- | --- | --- |

b)

Single document section affected:

—

Further conditions – Production outside the demarcated production area

| c) | For reasons of competitiveness and to increase opportunities to use the grapes grown there, it is worthwhile to extend production outside the demarcated area to the entire area permitted by the rules. This area provides the same processing conditions as those applicable in the current area of production covered by the protected geographical indication ‘Duna-Tisza-közi’. |
| --- | --- |

c)

For reasons of competitiveness and to increase opportunities to use the grapes grown there, it is worthwhile to extend production outside the demarcated area to the entire area permitted by the rules. This area provides the same processing conditions as those applicable in the current area of production covered by the protected geographical indication ‘Duna-Tisza-közi’.

7.   Expanding the varieties that can be used to produce Muskotály [Muscat] wines

| a) | Product specification heading affected:






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

a)

Product specification heading affected:

—

VIII. Further conditions

| b) | Single document section affected:






  — | Further conditions – Rules on the use of certain expressions |
| --- | --- | --- |

b)

Single document section affected:

—

Further conditions – Rules on the use of certain expressions

| c) | Under the national regulations, Csabagyöngye, Mátrai muskotály and Zefir are classified as Muscat varieties, so the variety use has been clarified. |
| --- | --- |

c)

Under the national regulations, Csabagyöngye, Mátrai muskotály and Zefir are classified as Muscat varieties, so the variety use has been clarified.

SINGLE DOCUMENT

1.   Name of the product

Duna-Tisza-közi

2.   Geographical indication type

PGI – Protected Geographical Indication

3.   Categories of grapevine product

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

1.

4.   Description of the wine(s)

White varietal and cuvée wines

Lively and fresh in character, with a medium finish, the varietal wines have fruity and flowery aromas and tastes that are typical of the variety used. Dry, semi-dry, semi-sweet or sweet wine.

| * | The maximum total sulphur dioxide content corresponds to the limit values laid down in EU legislation. |
| --- | --- |

*

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | 8 |
| Minimum actual alcoholic strength (in % volume) | 4,5 |
| Minimum total acidity | 3,5 g/l expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 16,67 |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

8

Minimum actual alcoholic strength (in % volume)

4,5

Minimum total acidity

3,5 g/l expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

16,67

Maximum total sulphur dioxide (in milligrams per litre)

Rosé varietal and cuvée wines

Light, fresh wines with vivid acidity, made from red grapes, with lively and fresh fruity aromas and tastes (of raspberry, peach, sour cherry, blackcurrant, strawberry, etc.) and occasionally flowery aromas. Dry, semi-dry, semi-sweet or sweet wine.

| * | The maximum total sulphur dioxide content corresponds to the limit values laid down in EU legislation. |
| --- | --- |

*

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | 8 |
| Minimum actual alcoholic strength (in % volume) | 4,5 |
| Minimum total acidity | 3,5 g/l expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 13,33 |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

8

Minimum actual alcoholic strength (in % volume)

4,5

Minimum total acidity

3,5 g/l expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

13,33

Maximum total sulphur dioxide (in milligrams per litre)

Siller varietal and cuvée wines

The varietal wines have aromas and tastes that are typical of the variety used, with rounded acids; the coupage wines have a character reflecting the relative proportions of the varieties used; these are full-bodied wines with moderate tannins. Dry, semi-dry, semi-sweet or sweet wine.

| * | The maximum total sulphur dioxide content corresponds to the limit values laid down in EU legislation. |
| --- | --- |

*

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | 8 |
| Minimum actual alcoholic strength (in % volume) | 4,5 |
| Minimum total acidity | 3,5 g/l expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 20 |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

8

Minimum actual alcoholic strength (in % volume)

4,5

Minimum total acidity

3,5 g/l expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

20

Maximum total sulphur dioxide (in milligrams per litre)

Red varietal and cuvée wines

The red varietal wines have aromas and tastes that are typical of the variety used, with rounded acids; the coupage wines have a tannin content reflecting the relative proportions of the varieties used and a velvety taste and body; these wines have fruity (sour cherry, raspberry, walnut, blackcurrant, etc.) and spicy (cinnamon, vanilla), chocolate and tobacco aromas; they can be dry, semi-dry, semi-sweet or sweet.

| * | The maximum total sulphur dioxide content corresponds to the limit values laid down in EU legislation. |
| --- | --- |

*

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | 8 |
| Minimum actual alcoholic strength (in % volume) | 4,5 |
| Minimum total acidity | 3,5 g/l expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 20 |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

8

Minimum actual alcoholic strength (in % volume)

4,5

Minimum total acidity

3,5 g/l expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

20

Maximum total sulphur dioxide (in milligrams per litre)

5.   Wine-making practices

a.   Essential oenological practices

Rules on training the vine:

Cultivation practice

| 1. | Rules on training the vine:






  a. | In the case of existing vineyards planted before 1 January 2012, wines bearing the protected geographical indication ‘Duna-Tisza-közi’ may be produced from grapes originating from the vineyard, as long as the vineyard remains in operation, regardless of the training method or planting density of the vineyard. |
| --- | --- | --- |

1.

Rules on training the vine:

a.

In the case of existing vineyards planted before 1 January 2012, wines bearing the protected geographical indication ‘Duna-Tisza-közi’ may be produced from grapes originating from the vineyard, as long as the vineyard remains in operation, regardless of the training method or planting density of the vineyard.

| b. | In the case of vineyards established after 1 January 2012, products bearing the protected geographical indication ‘Duna-Tisza-közi’ may be produced only from grapes originating from vineyards planted using the following training methods:






  i. | Head |
| --- | --- | --- |

b.

In the case of vineyards established after 1 January 2012, products bearing the protected geographical indication ‘Duna-Tisza-közi’ may be produced only from grapes originating from vineyards planted using the following training methods:

i.

Head

| ii. | Umbrella |
| --- | --- |

ii.

Umbrella

| iii. | Moser and improved Moser |
| --- | --- |

iii.

Moser and improved Moser

| iv. | Single curtain |
| --- | --- |

iv.

Single curtain

| v. | Sylvoz training |
| --- | --- |

v.

Sylvoz training

Rules on vine density in the vineyard

Cultivation practice

| a. | For vineyards established after 1 January 2012, the planting density should be at least 3 300 vines per hectare. |
| --- | --- |

a.

For vineyards established after 1 January 2012, the planting density should be at least 3 300 vines per hectare.

| b. | Row and vine spacing must be determined on the basis of evenly spaced rows and vines and twin-row and/or twin-vine planting arrangements. The distance between rows must be at least 1,00 m and no more than 3,60 m, whereas the distance between vines must be at least 0,60 m and no more than 1,20 m. In the case of twinned vines, the average distance between the vines is the determining factor. |
| --- | --- |

b.

Row and vine spacing must be determined on the basis of evenly spaced rows and vines and twin-row and/or twin-vine planting arrangements. The distance between rows must be at least 1,00 m and no more than 3,60 m, whereas the distance between vines must be at least 0,60 m and no more than 1,20 m. In the case of twinned vines, the average distance between the vines is the determining factor.

| c. | The final yield required to meet production targets must be determined by means of bunch regulation as necessary during the vegetation period. |
| --- | --- |

c.

The final yield required to meet production targets must be determined by means of bunch regulation as necessary during the vegetation period.

Minimum sugar content of grapes

Cultivation practice

Minimum natural sugar content of the grapes (in Hungarian must grade (MM °), at 17,5 °C):

| 1. | White varietal and cuvée wines 13,43 |
| --- | --- |

1.

White varietal and cuvée wines 13,43

| 2. | Rosé varietal and cuvée wines 13,43 |
| --- | --- |

2.

Rosé varietal and cuvée wines 13,43

| 3. | Siller varietal and cuvée wines 13,43 |
| --- | --- |

3.

Siller varietal and cuvée wines 13,43

| 4. | White varietal and cuvée wines 13,43 |
| --- | --- |

4.

White varietal and cuvée wines 13,43

Minimum potential alcoholic strength of the grapes (% vol.), at 20 °C:

| 1. | White varietal and cuvée wines 8,00 |
| --- | --- |

1.

White varietal and cuvée wines 8,00

| 2. | Rosé varietal and cuvée wines 8,00 |
| --- | --- |

2.

Rosé varietal and cuvée wines 8,00

| 3. | Siller varietal and cuvée wines 8,00 |
| --- | --- |

3.

Siller varietal and cuvée wines 8,00

| 4. | White varietal and cuvée wines 8,00 |
| --- | --- |

4.

White varietal and cuvée wines 8,00

b.   Maximum yields

Wine

160 hl/ha

Wine grapes

24 000 kg of grapes per hectare

6.   Demarcated geographical area

Areas of Bács-Kiskun, Csongrád, Jász-Nagykun-Szolnok and Pest Counties that are classified as Class I and II according to the vineyard cadastre of wine-producing regions.

7.   Main wine grape varieties

| | tramini – traminer |
| --- | --- |

tramini – traminer

| | syrah – serine noir |
| --- | --- |

syrah – serine noir

| | syrah – marsanne noir |
| --- | --- |

syrah – marsanne noir

| | kadarka – jenei fekete |
| --- | --- |

kadarka – jenei fekete

| | hamburgi muskotály – muscat de hamburg |
| --- | --- |

hamburgi muskotály – muscat de hamburg

| | pozsonyi fehér – czétényi fehér |
| --- | --- |

pozsonyi fehér – czétényi fehér

| | kékoportó – portugizer |
| --- | --- |

kékoportó – portugizer

| | kövidinka – a dinka crvena |
| --- | --- |

kövidinka – a dinka crvena

| | pinot noir – kék rulandi |
| --- | --- |

pinot noir – kék rulandi

| | furmint – zapfner |
| --- | --- |

furmint – zapfner

| | furmint – posipel |
| --- | --- |

furmint – posipel

| | furmint – som |
| --- | --- |

furmint – som

| | tramini – roter traminer |
| --- | --- |

tramini – roter traminer

| | cabernet franc – carbonet |
| --- | --- |

cabernet franc – carbonet

| | zalagyöngye |
| --- | --- |

zalagyöngye

| | nektár |
| --- | --- |

nektár

| | tramini – savagnin rose |
| --- | --- |

tramini – savagnin rose

| | furmint bianco |
| --- | --- |

furmint bianco

| | chardonnay – kereklevelű |
| --- | --- |

chardonnay – kereklevelű

| | medina |
| --- | --- |

medina

| | aletta |
| --- | --- |

aletta

| | csabagyöngye – perle di csaba |
| --- | --- |

csabagyöngye – perle di csaba

| | olasz rizling – grasevina |
| --- | --- |

olasz rizling – grasevina

| | kékfrankos – blaufränkisch |
| --- | --- |

kékfrankos – blaufränkisch

| | királyleányka – galbena de ardeal |
| --- | --- |

királyleányka – galbena de ardeal

| | szürkebarát – pinot gris |
| --- | --- |

szürkebarát – pinot gris

| | kunleány |
| --- | --- |

kunleány

| | csabagyöngye – pearl of csaba |
| --- | --- |

csabagyöngye – pearl of csaba

| | sauvignon – sauvignon blanc |
| --- | --- |

sauvignon – sauvignon blanc

| | rozália |
| --- | --- |

rozália

| | ezerfürtű |
| --- | --- |

ezerfürtű

| | kékoportó – portugais bleu |
| --- | --- |

kékoportó – portugais bleu

| | kadarka – kadarka negra |
| --- | --- |

kadarka – kadarka negra

| | tramini – gewürtztraminer |
| --- | --- |

tramini – gewürtztraminer

| | pinot noir – kisburgundi kék |
| --- | --- |

pinot noir – kisburgundi kék

| | pátria |
| --- | --- |

pátria

| | pinot noir – spätburgunder |
| --- | --- |

pinot noir – spätburgunder

| | zöld veltelíni – zöldveltelíni |
| --- | --- |

zöld veltelíni – zöldveltelíni

| | kerner |
| --- | --- |

kerner

| | arany sárfehér – huszár szőlő |
| --- | --- |

arany sárfehér – huszár szőlő

| | szürkebarát – pinot grigio |
| --- | --- |

szürkebarát – pinot grigio

| | kövidinka – steinschiller |
| --- | --- |

kövidinka – steinschiller

| | tramini – traminer rosso |
| --- | --- |

tramini – traminer rosso

| | gyöngyrizling |
| --- | --- |

gyöngyrizling

| | pinot noir – pino csernüj |
| --- | --- |

pinot noir – pino csernüj

| | rizlingszilváni – rivaner |
| --- | --- |

rizlingszilváni – rivaner

| | tramini – tramin cervené |
| --- | --- |

tramini – tramin cervené

| | csabagyöngye – perla di csaba |
| --- | --- |

csabagyöngye – perla di csaba

| | irsai olivér – irsai |
| --- | --- |

irsai olivér – irsai

| | chardonnay – chardonnay blanc |
| --- | --- |

chardonnay – chardonnay blanc

| | hamburgi muskotály – muszkat gamburgszkij |
| --- | --- |

hamburgi muskotály – muszkat gamburgszkij

| | hárslevelű – garszleveljü |
| --- | --- |

hárslevelű – garszleveljü

| | ezerjó – tausendachtgute |
| --- | --- |

ezerjó – tausendachtgute

| | királyleányka – erdei sárga |
| --- | --- |

királyleányka – erdei sárga

| | kékoportó – portugalske modré |
| --- | --- |

kékoportó – portugalske modré

| | rajnai rizling – rheinriesling |
| --- | --- |

rajnai rizling – rheinriesling

| | királyleányka – little princess |
| --- | --- |

királyleányka – little princess

| | bíbor kadarka |
| --- | --- |

bíbor kadarka

| | hárslevelű – feuilles de tilleul |
| --- | --- |

hárslevelű – feuilles de tilleul

| | cabernet franc – gros vidur |
| --- | --- |

cabernet franc – gros vidur

| | királyleányka – königstochter |
| --- | --- |

királyleányka – königstochter

| | hamburgi muskotály – muscat de hambourg |
| --- | --- |

hamburgi muskotály – muscat de hambourg

| | ottonel muskotály – muskat ottonel |
| --- | --- |

ottonel muskotály – muskat ottonel

| | kadarka – törökszőlő |
| --- | --- |

kadarka – törökszőlő

| | rajnai rizling – weisser riesling |
| --- | --- |

rajnai rizling – weisser riesling

| | kövidinka – a ruzsica |
| --- | --- |

kövidinka – a ruzsica

| | pinot blanc – pinot beluj |
| --- | --- |

pinot blanc – pinot beluj

| | zengő |
| --- | --- |

zengő

| | hamburgi muskotály – miszket hamburgszki |
| --- | --- |

hamburgi muskotály – miszket hamburgszki

| | cabernet sauvignon |
| --- | --- |

cabernet sauvignon

| | pelso |
| --- | --- |

pelso

| | chardonnay – ronci bilé |
| --- | --- |

chardonnay – ronci bilé

| | szürkebarát – grauburgunder |
| --- | --- |

szürkebarát – grauburgunder

| | franc – carmenet |
| --- | --- |

franc – carmenet

| | kékfrankos – limberger |
| --- | --- |

kékfrankos – limberger

| | ezerjó – trummertraube |
| --- | --- |

ezerjó – trummertraube

| | hamburgi muskotály – moscato d’Amburgo |
| --- | --- |

hamburgi muskotály – moscato d’Amburgo

| | ezerjó – tausendgute |
| --- | --- |

ezerjó – tausendgute

| | arany sárfehér – német dinka |
| --- | --- |

arany sárfehér – német dinka

| | olasz rizling – riesling italien |
| --- | --- |

olasz rizling – riesling italien

| | bianca |
| --- | --- |

bianca

| | generosa |
| --- | --- |

generosa

| | pölöskei muskotály |
| --- | --- |

pölöskei muskotály

| | blauburger |
| --- | --- |

blauburger

| | syrah – sirac |
| --- | --- |

syrah – sirac

| | chardonnay – morillon blanc |
| --- | --- |

chardonnay – morillon blanc

| | zweigelt – blauer zweigeltrebe |
| --- | --- |

zweigelt – blauer zweigeltrebe

| | pinot noir – blauer burgunder |
| --- | --- |

pinot noir – blauer burgunder

| | olasz rizling – olaszrizling |
| --- | --- |

olasz rizling – olaszrizling

| | cabernet franc – gros cabernet |
| --- | --- |

cabernet franc – gros cabernet

| | odysseus |
| --- | --- |

odysseus

| | irsai olivér – zolotisztüj rannüj |
| --- | --- |

irsai olivér – zolotisztüj rannüj

| | kékoportó – modry portugal |
| --- | --- |

kékoportó – modry portugal

| | alicante boushet |
| --- | --- |

alicante boushet

| | chasselas – weisser gutedel |
| --- | --- |

chasselas – weisser gutedel

| | syrah – blauer syrah |
| --- | --- |

syrah – blauer syrah

| | királyleányka – feteasca regale |
| --- | --- |

királyleányka – feteasca regale

| | sauvignon – sovinjon |
| --- | --- |

sauvignon – sovinjon

| | pinot noir – savagnin noir |
| --- | --- |

pinot noir – savagnin noir

| | pinot noir – pinot cernii |
| --- | --- |

pinot noir – pinot cernii

| | villard blanc |
| --- | --- |

villard blanc

| | nero |
| --- | --- |

nero

| | olasz rizling – nemes rizling |
| --- | --- |

olasz rizling – nemes rizling

| | pinot blanc – weissburgunder |
| --- | --- |

pinot blanc – weissburgunder

| | olasz rizling – taljanska grasevina |
| --- | --- |

olasz rizling – taljanska grasevina

| | viktória gyöngye |
| --- | --- |

viktória gyöngye

| | pinot noir – pignula |
| --- | --- |

pinot noir – pignula

| | orpheus |
| --- | --- |

orpheus

| | sauvignon – sauvignon bianco |
| --- | --- |

sauvignon – sauvignon bianco

| | duna gyöngye |
| --- | --- |

duna gyöngye

| | szürkebarát – auvergans gris |
| --- | --- |

szürkebarát – auvergans gris

| | irsai olivér – zolotis |
| --- | --- |

irsai olivér – zolotis

| | rizlingszilváni – müller thurgau blanc |
| --- | --- |

rizlingszilváni – müller thurgau blanc

| | rizlingszilváni – müller thurgau bijeli |
| --- | --- |

rizlingszilváni – müller thurgau bijeli

| | zenit |
| --- | --- |

zenit

| | csillám |
| --- | --- |

csillám

| | ezerjó – korponai |
| --- | --- |

ezerjó – korponai

| | rizlingszilváni – rizvanac |
| --- | --- |

rizlingszilváni – rizvanac

| | kadarka – negru moale |
| --- | --- |

kadarka – negru moale

| | chasselas – chrupka belia |
| --- | --- |

chasselas – chrupka belia

| | pinot noir – pinot tinto |
| --- | --- |

pinot noir – pinot tinto

| | turán |
| --- | --- |

turán

| | irsai olivér – muskat olivér |
| --- | --- |

irsai olivér – muskat olivér

| | hárslevelű – lipovina |
| --- | --- |

hárslevelű – lipovina

| | chasselas – fendant blanc |
| --- | --- |

chasselas – fendant blanc

| | kadarka – gamza |
| --- | --- |

kadarka – gamza

| | chasselas – saszla belaja |
| --- | --- |

chasselas – saszla belaja

| | vértes csillaga |
| --- | --- |

vértes csillaga

| | chasselas – fehér gyöngyszőlő |
| --- | --- |

chasselas – fehér gyöngyszőlő

| | furmint – szigeti |
| --- | --- |

furmint – szigeti

| | zöld veltelíni – grüner muskateller |
| --- | --- |

zöld veltelíni – grüner muskateller

| | zöld veltelíni – grüner veltliner |
| --- | --- |

zöld veltelíni – grüner veltliner

| | csabagyöngye – zsemcsug szaba |
| --- | --- |

csabagyöngye – zsemcsug szaba

| | arany sárfehér – izsáki sárfehér |
| --- | --- |

arany sárfehér – izsáki sárfehér

| | kékfrankos – moravka |
| --- | --- |

kékfrankos – moravka

| | kármin |
| --- | --- |

kármin

| | kékfrankos – blauer lemberger |
| --- | --- |

kékfrankos – blauer lemberger

| | rajnai rizling – rhine riesling |
| --- | --- |

rajnai rizling – rhine riesling

| | cabernet franc – cabernet |
| --- | --- |

cabernet franc – cabernet

| | pannon frankos |
| --- | --- |

pannon frankos

| | kadarka – kadar |
| --- | --- |

kadarka – kadar

| | ezerjó – szadocsina |
| --- | --- |

ezerjó – szadocsina

| | chasselas – chasselas doré |
| --- | --- |

chasselas – chasselas doré

| | cabernet franc – kaberne fran |
| --- | --- |

cabernet franc – kaberne fran

| | rajnai rizling – riesling |
| --- | --- |

rajnai rizling – riesling

| | zweigelt – zweigeltrebe |
| --- | --- |

zweigelt – zweigeltrebe

| | arany sárfehér – fehér dinka |
| --- | --- |

arany sárfehér – fehér dinka

| | merlot |
| --- | --- |

merlot

| | olasz rizling – welschrieslig |
| --- | --- |

olasz rizling – welschrieslig

| | csabagyöngye – vengerskii muskatnii rannüj |
| --- | --- |

csabagyöngye – vengerskii muskatnii rannüj

| | kadarka – szkadarka |
| --- | --- |

kadarka – szkadarka

| | királyleányka – königliche mädchentraube |
| --- | --- |

királyleányka – königliche mädchentraube

| | rajnai rizling – johannisberger |
| --- | --- |

rajnai rizling – johannisberger

| | pinot noir – rulandski modre |
| --- | --- |

pinot noir – rulandski modre

| | kövidinka – a dinka rossa |
| --- | --- |

kövidinka – a dinka rossa

| | syrah – shiraz |
| --- | --- |

syrah – shiraz

| | rubintos |
| --- | --- |

rubintos

| | olasz rizling – risling vlassky |
| --- | --- |

olasz rizling – risling vlassky

| | chasselas – fehér fábiánszőlő |
| --- | --- |

chasselas – fehér fábiánszőlő

| | szürkebarát – ruländer |
| --- | --- |

szürkebarát – ruländer

| | cserszegi fűszeres |
| --- | --- |

cserszegi fűszeres

| | chasselas – chasselas dorato |
| --- | --- |

chasselas – chasselas dorato

| | ottonel muskotály – muscat ottonel |
| --- | --- |

ottonel muskotály – muscat ottonel

| | kékoportó – blauer portugieser |
| --- | --- |

kékoportó – blauer portugieser

| | rizlingszilváni – müller thurgau |
| --- | --- |

rizlingszilváni – müller thurgau

| | hárslevelű – lindeblättrige |
| --- | --- |

hárslevelű – lindeblättrige

| | sauvignon – sauvignon bijeli |
| --- | --- |

sauvignon – sauvignon bijeli

| | zweigelt – rotburger |
| --- | --- |

zweigelt – rotburger

| | csabagyöngye – perla czabanska |
| --- | --- |

csabagyöngye – perla czabanska

| | kadarka – csetereska |
| --- | --- |

kadarka – csetereska

| | pinot blanc – fehér burgundi |
| --- | --- |

pinot blanc – fehér burgundi

| | kövidinka – a dinka mala |
| --- | --- |

kövidinka – a dinka mala

| | rózsakő |
| --- | --- |

rózsakő

| | karát |
| --- | --- |

karát

| | pinot noir – pinot nero |
| --- | --- |

pinot noir – pinot nero

| | ottonel muskotály – miszket otonel |
| --- | --- |

ottonel muskotály – miszket otonel

| | királyleányka – dánosi leányka |
| --- | --- |

királyleányka – dánosi leányka

| | kadarka – fekete budai |
| --- | --- |

kadarka – fekete budai

| | pozsonyi fehér – czétényi |
| --- | --- |

pozsonyi fehér – czétényi

| | kövidinka – a kamena dinka |
| --- | --- |

kövidinka – a kamena dinka

| | kékfrankos – blauer limberger |
| --- | --- |

kékfrankos – blauer limberger

| | mátrai muskotály |
| --- | --- |

mátrai muskotály

| | pinot noir – kék burgundi |
| --- | --- |

pinot noir – kék burgundi

| | pinot blanc – pinot bianco |
| --- | --- |

pinot blanc – pinot bianco

| | chasselas – chasselas blanc |
| --- | --- |

chasselas – chasselas blanc

| | furmint – moslavac bijeli |
| --- | --- |

furmint – moslavac bijeli

| | ezerjó – kolmreifler |
| --- | --- |

ezerjó – kolmreifler

| | furmint – mosler |
| --- | --- |

furmint – mosler

| | rajnai rizling – riesling blanc |
| --- | --- |

rajnai rizling – riesling blanc

| | refrén |
| --- | --- |

refrén

| | zöld veltelíni – veltlinské zelené |
| --- | --- |

zöld veltelíni – veltlinské zelené

| | jubileum 75 |
| --- | --- |

jubileum 75

| | csabagyöngye – perle von csaba |
| --- | --- |

csabagyöngye – perle von csaba

| | szürkebarát – graumönch |
| --- | --- |

szürkebarát – graumönch

| | arany sárfehér – izsáki |
| --- | --- |

arany sárfehér – izsáki

| | zefír |
| --- | --- |

zefír

8.   Description of the link(s)

Wine – Description of the demarcated area (1)

a)   Natural and cultural factors

The area covered by the protected geographical indication ‘Duna-Tisza-közi’ is located in the central part of Hungary. It lies largely within an area of the Hungarian Plain bounded by the Rivers Danube and Tisza, known as the Danube-Tisza Interfluve (the Kiskunság, Észak-Bácska, Jászság and Tápióság regions), and the parts of the Tiszazug region and Csongrád County to the east of the River Tisza. It is connected to some production areas of Csepel Island to the northwest and those of the Gödöllő Hills to the north.

The production area’s environmental features are determined mainly by its low-lying nature: most of the area is less than 150 m above sea level. The terrain is flat, with differences in altitude of not more than 10-15 m.

The soils of the production area covered by the protected geographical indication ‘Duna-Tisza-közi’ show little variation, as most of the area is located on calcareous sandy soils. The formation of these sandy soils is attributable primarily to the River Danube, which deposited sandy sediments in the Danube-Tisza Interfluve over thousands of years as it shifted from east to west. Typically, sandy soils can warm up rapidly, which is conducive to the ripening of grapes.

On the other hand, such soils have poor nutrient supply and water retention capacities and a low mineral content. The climate conditions of the production area are mainly determined by the continental climate predominant in Hungary, which is characterised above all by hot summers and cold winters. The climate conditions, low-lying nature and relatively low height above sea level combine to make the occurrence of frosts likely in winter, spring and autumn alike. The average temperature is around 10– 11 °C. The average number of sunshine hours is 2 000 hours per year. The average annual amount of precipitation is 450-500 mm.

b)   Human factors

Due to its large geographical size, the production area has rich vine-growing and wine-producing traditions. Some of these are related to the flourishing of the industry in the Middle Ages, followed by the renewed exploitation (stabilisation) of the abandoned sandy areas after the Ottoman occupation. Since sand proved to be immune to phylloxera, the epidemic not only left vine-growing untouched, but also largely enhanced its role.

The impact of human factors on the production area can be observed in the following areas:

| — | the conscious development of a variety structure (with traditional and new varieties) suited to the potential offered by ecological conditions; |
| --- | --- |

—

the conscious development of a variety structure (with traditional and new varieties) suited to the potential offered by ecological conditions;

| — | the development of vine-growing and wine-production techniques suited to ecological, and partly to market, conditions; |
| --- | --- |

—

the development of vine-growing and wine-production techniques suited to ecological, and partly to market, conditions;

| — | the development of a production and integration structure suited to ecological and market conditions. |
| --- | --- |

—

the development of a production and integration structure suited to ecological and market conditions.

Wine – Description of the demarcated area (2)

| 2. | Description of the wines
  The wines develop rapidly and tend to be light, with a softer character due to their relatively low acid content. Some vintages are rich in alcohol.
  The white and rosé wines have an intensity of aroma and richness of taste. The Siller and red wines are generally fruity and relatively light, with a less deep colour, and their tannins also form rapidly.
  The mineral content of the wines is lower, which is attributable to the sandy soil. |
| --- | --- |

2.

Description of the wines

The wines develop rapidly and tend to be light, with a softer character due to their relatively low acid content. Some vintages are rich in alcohol.

The white and rosé wines have an intensity of aroma and richness of taste. The Siller and red wines are generally fruity and relatively light, with a less deep colour, and their tannins also form rapidly.

The mineral content of the wines is lower, which is attributable to the sandy soil.

| 3. | Link between the production area, human factors and the product
  The ecological environment, in particular the sandy soil, has a significant impact on the characteristics of the wines. The wines of the production area are chiefly designated as short-maturation wines for early consumption. The ecological environment has resulted in the spread of a number of well-adapted varieties (Bianca, Kövidinka, Cserszegi fűszeres, etc.).
  Accounting for just under half of the country’s total grape production, the area covered by the protected geographical indication ‘Duna-Tisza-közi’ plays a key role in the vine-growing and wine-producing sector of Hungarian agriculture. In addition to its economic weight, vine production has a significant social role to play in generating and supplementing income and in retaining the local population. Due to local ecological conditions (e.g. sandy soils, lack of precipitation), vine-growing is one of the most cost-effective farming activities in this region. The landscape-forming effect of vine-growing helps make the region more attractive.
  Vineyards have been effective in preventing the spread of wind-borne sands, and vines tend to survive better than other plants on soils with poor water-retention capacity. The proportion of indigenous and newly bred Hungarian grape varieties planted in these vineyards – over 60 % – is the highest in Hungary. These varieties form the backbone of wine production. There is ever greater demand for (tolerant and resistant) grape varieties developed from Vitis vinifera, a species well adapted to local ecological conditions, and for varieties created by cross-breeding Vitis vinifera with other Vitis species, thereby ensuring profitability.
  Thanks primarily to the relatively light, fruity and aromatic Muscat wines of the region, the Danube-Tisza Interfluve enjoys a strong reputation among consumers.
  Lifestyle changes have altered wine-consumption habits, with increased demand for aromatic, fresh wines with low alcoholic strength. The characteristics of the production area, the varieties grown and the technological readiness of winemakers have created an opportunity to satisfy this demand. |
| --- | --- |

3.

Link between the production area, human factors and the product

The ecological environment, in particular the sandy soil, has a significant impact on the characteristics of the wines. The wines of the production area are chiefly designated as short-maturation wines for early consumption. The ecological environment has resulted in the spread of a number of well-adapted varieties (Bianca, Kövidinka, Cserszegi fűszeres, etc.).

Accounting for just under half of the country’s total grape production, the area covered by the protected geographical indication ‘Duna-Tisza-közi’ plays a key role in the vine-growing and wine-producing sector of Hungarian agriculture. In addition to its economic weight, vine production has a significant social role to play in generating and supplementing income and in retaining the local population. Due to local ecological conditions (e.g. sandy soils, lack of precipitation), vine-growing is one of the most cost-effective farming activities in this region. The landscape-forming effect of vine-growing helps make the region more attractive.

Vineyards have been effective in preventing the spread of wind-borne sands, and vines tend to survive better than other plants on soils with poor water-retention capacity. The proportion of indigenous and newly bred Hungarian grape varieties planted in these vineyards – over 60 % – is the highest in Hungary. These varieties form the backbone of wine production. There is ever greater demand for (tolerant and resistant) grape varieties developed from Vitis vinifera, a species well adapted to local ecological conditions, and for varieties created by cross-breeding Vitis vinifera with other Vitis species, thereby ensuring profitability.

Thanks primarily to the relatively light, fruity and aromatic Muscat wines of the region, the Danube-Tisza Interfluve enjoys a strong reputation among consumers.

Lifestyle changes have altered wine-consumption habits, with increased demand for aromatic, fresh wines with low alcoholic strength. The characteristics of the production area, the varieties grown and the technological readiness of winemakers have created an opportunity to satisfy this demand.

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

Rules on indications

Legal framework:

In national legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

| 1. | The expression ‘oltalom alatt álló földrajzi jelzés’ (protected geographical indication) may be replaced by the traditional expression ‘tájbor’ (country wine). |
| --- | --- |

1.

The expression ‘oltalom alatt álló földrajzi jelzés’ (protected geographical indication) may be replaced by the traditional expression ‘tájbor’ (country wine).

Rules on the use of certain expressions

Legal framework:

In national legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

| i) | ‘Muskotály’ [Muscat]: Wine in which the proportion of one or more of the grape varieties Aletta, Csabagyöngye, Cserszegi fűszeres, Generosa, Irsai Olivér, Mátrai muskotály, Muscat ottonel, Nektár, Pölöskei muskotály, Tramini or Zefir is at least 85 %. |
| --- | --- |

i)

‘Muskotály’ [Muscat]: Wine in which the proportion of one or more of the grape varieties Aletta, Csabagyöngye, Cserszegi fűszeres, Generosa, Irsai Olivér, Mátrai muskotály, Muscat ottonel, Nektár, Pölöskei muskotály, Tramini or Zefir is at least 85 %.

| ii) | ‘Primőr’ [Primeur]: A wine bottled in the year of harvest. The synonymous expression ‘újbor’ [new wine] may also be used. |
| --- | --- |

ii)

‘Primőr’ [Primeur]: A wine bottled in the year of harvest. The synonymous expression ‘újbor’ [new wine] may also be used.

Production outside the demarcated production area

Legal framework:

In national legislation

Type of further condition:

Derogation on production in the demarcated geographical area

Description of the condition:

In the following administrative areas adjacent to the demarcated area:

| | the administrative area of the municipalities of Baranya, Békés, Borsod-Abaúj-Zemplén, Fejér, Hajdú-Bihar, Heves, Komárom-Esztergom, Nógrád and Tolna Counties, and of Budapest. |
| --- | --- |

the administrative area of the municipalities of Baranya, Békés, Borsod-Abaúj-Zemplén, Fejér, Hajdú-Bihar, Heves, Komárom-Esztergom, Nógrád and Tolna Counties, and of Budapest.

Link to the product specification

https://boraszat.kormany.hu/download/6/2d/82000/Duna-Tisza%20k%C3%B6zi%20OFJ_v5.pdf

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

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| 20.5.2020 | EN | Official Journal of the European Union | C 172/22 |
| --- | --- | --- | --- |

20.5.2020

EN

Official Journal of the European Union

C 172/22

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Publication of an application for registration of a name pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs

(2020/C 172/06)

This publication confers the right to oppose the application pursuant to Article 51 of Regulation (EU) No 1151/2012 of the European Parliament and of the Council (1) within three months from the date of this publication.

SINGLE DOCUMENT

‘OLIO LUCANO’

EU No: PGI-IT-02458 – 26.4.2019

PDO () PGI (X)

1.   Name(s)

‘Olio lucano’

2.   Member State or Third Country

Italy

3.   Description of the agricultural product or foodstuff

3.1.   Type of product

Class 1.5. Oils and fats (butter, margarine, oil, etc.)

3.2.   Description of the product to which the name in (1) applies

‘Olio lucano’ PGI must comply with the following characteristics at the time of packaging:

| a. | Chemical/physical analysis







  — | Acidity (expressed as oleic acid): maximum 0,6 %;
  Peroxide value: max.12 mEq O2/kg; |
| --- | --- | --- |

a.

Chemical/physical analysis

—

Acidity (expressed as oleic acid): maximum 0,6 %;

Peroxide value: max.12 mEq O2/kg;

| b. | Sensory analysis







  Descriptor | Median |
| --- | --- | --- |
| Olive fruitiness | 2– |
| Bitterness | 2–7 |
| Pungency | 2– |
| Grass and/or tomato and/or artichoke and/or almond and/or apple | 0–6 |

b.

Sensory analysis

Descriptor

Median

Olive fruitiness

2–

Bitterness

2–7

Pungency

2–

Grass and/or tomato and/or artichoke and/or almond and/or apple

0–6

‘Olio lucano’ PGI has the following characteristics: colour ranging between green and yellow, medium fruitiness, medium bitterness and medium pungency, with possible aromatic notes of fresh grass, artichoke, tomato, almond and apple. The balance between the nuances of its aroma and taste is one of the specific hallmarks of this oil.

3.3.   Feed (for products of animal origin only) and raw materials (for processed products only)

‘Olio lucano’ extra virgin olive oil must be obtained from the following olive cultivars or synonyms thereof, alone or in combination:

Acerenza, Ogliarola del Vulture (synonyms: Ripolese or Rapollese, Ogliarola di Melfi, Nostrale), Ogliarola del Bradano (synonyms: Comune, Ogliarola), Maiatica (synonyms: oliva di Ferrandina, Pasola), Nociara, Ghiannara, Augellina, Justa, Cornacchiola, Romanella, Carpinegna, Faresana, Sammartinengna, Spinoso, Cannellina, Cima di Melfi, Fasolina, Fasolona, Lardaia, Olivo da mensa, Orazio, Palmarola, Provenzale, Racioppa, Roma, Rotondella, Russulella, Scarpetta, Tarantina, Coratina, Frantoio, Leccino. The total of other varieties present may not exceed 20 %.

3.4.   Specific steps in production that must take place in the identified geographical area

All stages of the production process, i.e. cultivation, harvesting and oil extraction, must take place within the identified geographical area.

3.5.   Specific rules concerning slicing, grating, packaging, etc. of the product the registered name refers to

—

3.6.   Specific rules concerning labelling of the product the registered name refers to

Names, business names and brand names may be used truthfully, provided they have no laudatory purport and are not such as to mislead the consumer. Reference to packaging at an olive holding, an association of olive holdings or a firm located in the production area is permitted only if the oil is packaged at the holding or firm in question.

The use of other geographical indications is forbidden. The ‘Olio lucano’ designation must feature on the label in distinct and indelible lettering so that it can be distinguished from all the other information provided.

The label must contain the ‘Olio lucano’ PGI logo indicated below, which consists of a stylised amphora adorned by four oblique curved lines. The amphora is the earthenware container used to transport the oil in ancient times. The curved lines adorning the amphora are helical, evoking the characteristically contorted trunks of age-old olive trees. There are four curves like the four lines in the emblem of Basilicata, which represent the four main rivers that traverse the region: the Bradano, Basento, Agri and Sinni rivers.

U.tifnderneath the graphic sign appears the wording ‘olio lucano’ in lower case Mockup Bold followed by ‘Indicazione Geografica Protetta’ (‘Protected Geographical Indication’]. The logo can also be embossed on the packaging.

Image 3

4.   Concise definition of the geographical area

The production area of ‘Olio lucano’ PGI is the entire administrative territory of the Basilicata region.

5.   Link with the geographical area

The application for recognition is based on the reputation which ‘Olio lucano’ enjoys on account of its specific characteristics.

The link between ‘Olio lucano’ and the environment is based on geographical, soil and climate, agronomic, technological and historical-social factors which are both common and specific to the identified geographical region and which combine to determine the chemico-physical and organoleptic characteristics described in point 3.2.

The name ‘Olio lucano’ by which the product is known both in trade and in everyday language is derived from the history of the name of the identified geographical area. In fact, the territory of the present-day region of Basilicata overlaps with the larger territory known as Lucania in Roman times (around the 5th–4th century B.C.), a land inhabited by the Lucanians, an Italic people. The two names for the region, Basilicata and Lucania, are now used interchangeably in everyday language and this is why the adjective ‘lucano’ [Lucanian] is used to identify something or someone that belongs or comes from the Basilicata region.

Olive trees are widespread in the regional territory, which has the Pollino massif, the Murge hills, the Ofanto river and the Ionian and Tyrhennian seas as its natural boundaries. The area is distinctive for its various rivers and the presence of olive plantations on the hillsides sloping down to them. In the many small municipalities in Basilicata, perched on hilltops for historical reasons, the olive groves are concentrated mostly in the immediate vicinity of the villages and the high number of mills (about 150 in operation in the 131 municipalities in the region) mean that the olives can be pressed without delay.

A structural feature of the olive-growing sector in Basilicata is that the trees are grown on hillsides by small enterprises: 83 % are planted on hillsides and mountains and the average UAA of the olive holdings is less than a hectare. In these inland areas, olives are grown according to dry farming techniques on sloping land subject to erosion. In the past, it was traditional in all growing areas for olives to be grown on the least fertile, most marginal land. In such environments, olives are often the only feasible tree crop and therefore, as well as being a predominant feature of the landscape, they also play a very important role in social and environmental terms.

Basilicata belongs to the Central Mediterranean meteorological region, with annual isotherms of between 16°°C and 17 °C and a typically Mediterranean climate of hot summers and rain concentrated in the winter. One characteristic of the climate throughout the entire territory is the drought that is always a feature of the late spring and summer, albeit with a certain degree of variability in the drought index (annual rainfall/mean annual temperature) depending on the altitude and the temperature at the time.

Olive trees have been present in Basilicata since antiquity. Pieces of wood, olives, leaves and seeds dating from the 6th century BC were found in Pantanello di Metaponto during archaeological digs coordinated by Professor Carter from the University of Texas at Austin. Greek settlers to the Lucania region in ancient times brought with them varieties which have adapted to the environment, such as Maiatica, which cannot be found anywhere else. The range of varieties has also been broadened over the centuries as a result of the work of and exchanges between the various monastic communities to be found throughout the region (Matera, Monticchio, Banzi, Acerenza, Montescaglioso). One example of this is the genetic similarity between the Frantoio variety and the Ogliarola cultivar group described in Basilicata. Nowadays the range of varieties in the identified geographical area includes a uniform distribution of specific varieties such as Coratina, Leccino, Frantoio and Ogliarole in all growing areas. Together with the many local cultivars, these conditions help determine the specific characteristics which are shared by ‘Olio lucano’.

Given the combined effect of the human and geographical factors described above, in particular the soil and climate characteristics of the hillside growing environment, as well as the composition and distribution of the range of varieties in the identified geographical area, the distinctive hallmark of ‘Olio lucano’ PGI’ is the medium intensity of its organoleptic parameters and the balance between the nuances of its aroma and taste.

The oil produced in Basilicata with this peculiarity is known as ‘Olio lucano’, as confirmed by several prizes in competitions in Italy and elsewhere in the world and by the inclusion of various ‘Olio lucano’ oils with the above-mentioned characteristics in guides on the sector.

In the last three decades (since the late 1980s) there have been multiple records of the name ‘Olio lucano’ being used in trade, everyday language and scientific publications (Lupoli, 1989).

In trade, as well as the name ‘Olio lucano’ being used to identify the product directly (e.g. on labels issued by the ‘Lettieri’ undertaking from the municipality of Laurenzana in Potenza province, 1993), there are also many documentary records of the adjective ‘lucano’ or the name ‘Lucania’ being used on labels (e.g. ‘Colli lucani’ [Lucanian hills] ‘Bontà della Lucania’, [Goodness of Lucania] ‘Dalle colline lucane’ [From the Lucanian hills], etc.) and as part of the trade names of undertakings in the sector (e.g. ‘Podere Lucano’ [Lucanian farmstead] from the municipality of Ripacandida in Potenza province, ‘Oroverde Lucano srl’ [Lucanian Green Gold srl] from Ferrandina in Matera province, which clearly uses the adjective form ‘lucano’ to refer to the oil known as ‘green gold’.

However, the European legislation on PDOs and PGIs banning the use of geographical references on labels has prevented the name being used by unaccredited producers.

From the year 2000 onwards, the ‘OLIVARUM’ regional competition held for extra virgin olive oil produced in Basilicata has helped raise the profile of olive-growing and encouraged producers to continue improving quality.

The fact that operators have been taking part in the main national and international events in the sector has attracted the attention of consumers and operators from outside the region, thus boosting the reputation of ‘Olio lucano’.

The following is a list of the main prizes and acknowledgements received at various national and international competitions up to 2016:

| — | ‘ERCOLE OLIVARIO’ national competition, 2011, Winner – 2nd prize |
| --- | --- |

—

‘ERCOLE OLIVARIO’ national competition, 2011, Winner – 2nd prize

| — | ‘ERCOLE OLIVARIO’ national competition, 2006, 2007, 2011, 2017, Finalist Oils |
| --- | --- |

—

‘ERCOLE OLIVARIO’ national competition, 2006, 2007, 2011, 2017, Finalist Oils

| — | ‘L’ORCIOLO D’ORO’ national competition, 2014, Winner – 3rd prize |
| --- | --- |

—

‘L’ORCIOLO D’ORO’ national competition, 2014, Winner – 3rd prize

| — | ‘L’ORCIOLO D’ORO’ national competition, from 2006 to 2017, Grand Mention |
| --- | --- |

—

‘L’ORCIOLO D’ORO’ national competition, from 2006 to 2017, Grand Mention

| — | ‘LEON D’ORO’ national competition, 2007, 2009, 2013, Grand Mention |
| --- | --- |

—

‘LEON D’ORO’ national competition, 2007, 2009, 2013, Grand Mention

| — | ‘MONTIFERRU’ national competition, 2013, Winner – 3rd prize |
| --- | --- |

—

‘MONTIFERRU’ national competition, 2013, Winner – 3rd prize

| — | ‘MONTIFERRU’ national competition, 2014, Winner – 2nd prize |
| --- | --- |

—

‘MONTIFERRU’ national competition, 2014, Winner – 2nd prize

| — | ‘MONTIFERRU’ national competition, 2016, Winner – 1st prize |
| --- | --- |

—

‘MONTIFERRU’ national competition, 2016, Winner – 1st prize

| — | ‘SOL D’ORO’ national competition, 2009, 2013, Grand Mention |
| --- | --- |

—

‘SOL D’ORO’ national competition, 2009, 2013, Grand Mention

| — | ‘SOL D’ORO’ national competition, 2016, Winner – 3rd prize |
| --- | --- |

—

‘SOL D’ORO’ national competition, 2016, Winner – 3rd prize

| — | ‘BIOL’ international competition, 2013, 1 Gold medal, 3 Silver medals |
| --- | --- |

—

‘BIOL’ international competition, 2013, 1 Gold medal, 3 Silver medals

| — | ‘BIOL’ international competition, 2014, 3 Gold medals, 3 Silver medals |
| --- | --- |

—

‘BIOL’ international competition, 2014, 3 Gold medals, 3 Silver medals

| — | ‘BIOL’ international competition, 2016, 1 Extra gold medal, 1 Gold medal, 2 Silver medals |
| --- | --- |

—

‘BIOL’ international competition, 2016, 1 Extra gold medal, 1 Gold medal, 2 Silver medals

| — | ‘JOOP’ (Japan Olive Oil Prize) international competition, 2014, Winner 1st Prize Medium category |
| --- | --- |

—

‘JOOP’ (Japan Olive Oil Prize) international competition, 2014, Winner 1st Prize Medium category

| — | ‘JOOP’ (Japan Olive Oil Prize) international competition, 2016, Mention |
| --- | --- |

—

‘JOOP’ (Japan Olive Oil Prize) international competition, 2016, Mention

Reference to publication of the product specification

(the second subparagraph of Article 6(1) of this Regulation)

The full text of the product specification can be consulted at http://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/3335

or alternatively:

by going directly to the home page of the Ministry of Agricultural, Food and Forestry Policy (www.politicheagricole.it) and clicking on ‘Qualità’ (at the top right of the screen), then on ‘Prodotti DOP IGP STG’ (on the left-hand side of the screen) and finally on ‘Disciplinari di Produzione all’esame dell’UE’.

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(1)  OJ L 343, 14.12.2012, p. 1.

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| 20.5.2020 | EN | Official Journal of the European Union | C 172/26 |
| --- | --- | --- | --- |

20.5.2020

EN

Official Journal of the European Union

C 172/26

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Publication of an application for registration of a name pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs

(2020/C 172/07)

This publication confers the right to oppose the application pursuant to Article 51 of Regulation (EU) No 1151/2012 of the European Parliament and of the Council (1) within three months from the date of this publication.

SINGLE DOCUMENT

‘Akasztói szikiponty’

EU No: PDO-HU-02410 – 15.2.2018

PDO (X) PGI ()

1.   Name(s)

‘Akasztói szikiponty’

2.   Member State or Third Country

Hungary

3.   Description of the agricultural product or foodstuff

3.1.   Type of product

Class 1.7 Fresh fish, molluscs, and crustaceans and products derived therefrom

3.2.   Description of the product to which the name in (1) applies

‘Akasztói szikiponty’ is a variety of the carp (Cyprinus carpio L.) type species reared exclusively from a classified Hungarian state-recognised variety and sold live, fresh, chilled or frozen when at least two and not more than five summers old.

When determining the age, a fish is considered to be as many summers as have passed from spring spawning to October of the given year.

‘Akasztói szikiponty’ has a light greyish golden-yellow colour, with an elongated body and bright orange fins.

Weight of fish (live weight):

| — | Two summers old: between 1,5 and 2 kg; |
| --- | --- |

—

Two summers old: between 1,5 and 2 kg;

| — | Three summers old: between 2 and 3,5 kg; |
| --- | --- |

—

Three summers old: between 2 and 3,5 kg;

| — | Four summers old: between 3,5 and 6 kg; |
| --- | --- |

—

Four summers old: between 3,5 and 6 kg;

| — | When five summers old, it can reach between 6 and 8 kg. |
| --- | --- |

—

When five summers old, it can reach between 6 and 8 kg.

‘Akasztói szikiponty’ has the quality characteristics below.

The flesh of the ‘Akasztói szikiponty’ has the following chemical characteristics: 25–30 % dry matter, 17–23 % protein, 5–12 % fat.

The flesh of the ‘Akasztói szikiponty’ has the following organoleptic characteristics:

| — | Colour: light pink to pale reddish |
| --- | --- |

—

Colour: light pink to pale reddish

| — | Odour: clean, pleasant, slightly salty, reminiscent of clayey sand |
| --- | --- |

—

Odour: clean, pleasant, slightly salty, reminiscent of clayey sand

| — | Flavour and consistency: clean-tasting fish flesh, flaky, meaty texture, firm, low in fat |
| --- | --- |

—

Flavour and consistency: clean-tasting fish flesh, flaky, meaty texture, firm, low in fat

3.3.   Feed (for products of animal origin only) and raw materials (for processed products only)

The fish feed consists of natural feed and concentrated feed.

Natural fish feed comprises organisms living in the fish ponds located in the defined geographical area, accounting for between 40 % and 50 % of the total feed. Natural fish feed includes zooplanktons, wheel animalcules (rotifers), copepods, water fleas (Cladocera), worms (Tubifex), non-biting midges (Chironomidae) and other insect larvae found in the ponds. These organisms provide the protein intake of the fish.

Concentrated feed from the geographical area, such as maize, maize screenings, wheat, wheat screenings, triticale, rye, peas and sorghum, may be given to fish in ground and screened form, whether or not in a mixture. Concentrated feed accounts for between 50 % and 60 % of the total feed. Concentrated feed provides the energy required for the subsistence of the fish.

Juveniles may be given, only in the period from May to October following hatching (when one summer old), complete supplementary feed of natural origin and free of GMO, the amount of which may not exceed 30 % of the total feed. This special supplementary feed, given only when the fish are one summer old, is intended to meet their total protein requirement, where the amount of protein provided by natural organisms is insufficient for their age. The ingredients of this specific, complete, supplementary feed cannot be provided entirely from the geographical area, and therefore the feed comes from outside the geographical area.

Annual total feed from the geographical area:

| — | When the fish are one summer old: min. 70 % |
| --- | --- |

—

When the fish are one summer old: min. 70 %

| — | When the fish are two to five summers old: 100 % |
| --- | --- |

—

When the fish are two to five summers old: 100 %

Since the characteristics of ‘Akasztói szikiponty’ develop when the fish are two summers old, the feed they are given when they are one summer old does not affect the properties of the final product.

3.4.   Specific steps in production that must take place in the identified geographical area

The entire production cycle for ‘Akasztói szikiponty’ takes place in the municipalities of Akasztó and Dunatetétlen.

3.5.   Specific rules concerning slicing, grating, packaging, etc. of the product the registered name refers to

—

3.6.   Specific rules concerning labelling of the product the registered name refers to

The product’s colour logo must appear on the packaging and be at least 3 cm in diameter. The circular logo has a blue border. The upper part contains the name ‘Akasztói szikiponty’, the bottom part the applicant group’s internet address. The dominant element at the centre of the logo is a greyish golden-yellow-coloured fish motif, with the sun, water and reeds in the background. Right holders may use the logo of the product without restriction.

Image 4

4.   Concise definition of the geographical area

‘Akasztói szikiponty’ is produced in the municipalities of Akasztó and Dunatetétlen.

5.   Link with the geographical area

The medium and large-sized ponds (0,1–45 ha) where ‘Akasztói szikiponty’ [saline carp from Akasztó] are bred, reared and farmed have circular embankments and are located on salt plains near the Kiskunság National Park in Kiskunság between the Danube and the Tisza. The total area of the ponds is close to 400 hectares (ha). The salt plains, which currently enjoy protected status, were formed mainly after the regulation of the Danube, which altered the flow of the groundwater. The extremely saline ground, which shines bright white in the summer from the precipitated salt, is what gives the protected areas their geological and geomorphological value.

The ponds were formed on these saline soils. In diluted form, the majority of saline trona ore is flushed out when the first pond-water is drained, but the fish preserves the slight smell of fresh salt.

In the saline ponds built for rearing the fish, the subsoil is made up of thin compacted clayey sand with a layer of fertile mud just a few centimetres thick. The average depth of the ponds is 70–80 cm. The annual amount of sunshine in the geographical area is over 2 000 hours averaged over fifty years, which means that the shallow ponds heat up fast, triggering biological production earlier than in deeper ponds.

The pure flavour of the flesh of ‘Akasztói szikiponty’ and its clean, pleasant, slightly salty odour reminiscent of clayey sand and the colour of its fins are attributable to the natural environment; while the texture and low fat content of the flesh are due to the human factor, that is, the know-how of the fish farmers. Combined, these elements give the product its unique character.

Fish in the shallow ponds have access to natural feed earlier, allowing them to regenerate earlier and develop more evenly than in deeper ponds. The vitamins, amino-acids and natural animal protein obtained from the organisms eaten by the fish (natural feed) are of critical importance for the development of ‘Akasztói szikiponty’.

The prevailing northern winds in the geographical area often stir up the water of the shallow ponds right to the bottom. Consequently, no thermal stratification can form and the supply of oxygen at the bottom of the ponds is also favourable for decomposers. This prevents the production of digester materials, and in turn, the flesh of ‘Akasztói szikiponty’ is free from unpleasant odours and substances detrimental to flavour. The odour of the flesh is reminiscent of the clayey sandy and has a slightly salty note resulting from the saline water.

It is also important to highlight the link between the colour of ‘Akasztói szikiponty’ and the pond beds, as the fish are completely adapted to the colour of the pond bed. The characteristic greyish golden-yellow colour and orange fins of ‘Akasztói szikiponty’ evolved to match the light-coloured clayey-sandy pond bed.

However, the quality of ‘Akasztói szikiponty’ is due not only to the exceptional properties of the natural environment, but also to the local fish-rearing traditions and techniques.

In the early 2000s, through the existing local expertise and accumulated years of experience, the technology was perfected for exploiting the special conditions in the ponds built in the local saline areas to produce fish with low-fat, lean flesh. In accordance with the technology, the weight of the fish and the temperature of the water are used to determine how much concentrated feed needs to be given to the fish as a percentage of body weight in order to keep the flesh low in fat and lean. The fish are provided with ample natural feed through a permanent supply of organic fertiliser in every farming pond.

Producing a kilogram of ‘Akasztói szikiponty’ flesh requires two kilograms of concentrated feed, whereas the literature prescribes four to five kilograms for regular farmed carp. In the ponds located in the geographical area, concentrated feed is depleted fast (in four to six hours) and as a result, the fish’s stomach expands. In the space of the 18 hours before the next feeding, they must find their own natural feed in the pond. This, however, requires a lot of swimming. Intensive movement makes ‘Akasztói szikiponty’ muscular and prevents the growth of any layer of fat. The high-starch concentrated feed gives the fish the energy they need to move, and the natural feed provides the protein needed for the production of the fish flesh. As a result of intensive continuous movement and concentrated feeding based on metabolic energy needs, ‘Akasztói szikiponty’ becomes muscular and accordingly its flesh will have a very low fat content (5–12 %) with a flaky, meaty texture.

The unique quality of ‘Akasztói szikiponty’ is also due to the fact that the targets for population size generally accepted in the literature were significantly reduced. Adapted to local geographical conditions, they were reworked for production purposes on the basis of the natural yield. The fish’s main source of protein is the natural feed found in the ponds. Maintaining this is the principal task during the production cycle, since it accounts for the protein content of the flesh and for optimum fish growth, one of the pillars of its clean taste and appetising flavour. On the basis of the results of the weekly plankton checks and the fortnightly test catches, local experts adjust the parameters of the production technology, provide additional nutrients, thin out the number of fish or adapt the feed dosage in order to consistently maintain fish flesh with a low fat content of 5–12 %.

‘Akasztói szikiponty’ are farmed under near-natural conditions, as research shows that the principal characteristic of the flesh, namely the fat content, is very similar to that of wild carp living in natural bodies of water. The fat content of carp living in natural conditions is in the region of 5–10 % and can be as much as 15–20 % in fish reared in other areas.

The unique characteristics of ‘Akasztói szikiponty’ are due to the properties of the production location, the feed given on the basis of metabolic energy requirements and the unique production technology, setting the fish apart from carp reared in other areas.

Reference to publication of the product specification

(the second subparagraph of Article 6(1) of this Regulation)

https://gi.kormany.hu/foldrajzi-arujelzok

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(1)  OJ L 343, 14.12.2012, p. 1.

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