# C_2023222EN.01005001.xml

| 26.6.2023 | EN | Official Journal of the European Union | C 222/50 |
| --- | --- | --- | --- |

26.6.2023

EN

Official Journal of the European Union

C 222/50

---

Publication of the single document referred to in Article 94(1)(d) of Regulation (EU) No 1308/2013 of the European Parliament and of the Council and of the reference to the publication of the product specification for a name in the wine sector

(2023/C 222/19)

This publication confers the right to oppose the application pursuant to Article 98 of Regulation (EU) No 1308/2013 of the European Parliament and of the Council (1) within two months from the date of this publication.

SINGLE DOCUMENT

‘Großräschener See’

PGI-DE-02660

Date of application: 25.2.2021

1.   Name to be registered

Großräschener See

2.   Geographical indication type

PGI – Protected Geographical Indication

3.   Categories of grapevine products

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

1.

Wine

| 5. | Quality sparkling wine |
| --- | --- |

5.

Quality sparkling wine

4.   Description of the wine(s)

1.   Wine: dry full-bodied white wine. VINE VARIETY: Solaris

Appearance: yellow to golden-yellow, with hints of orange

Smell: ripe, yellow fruit, with an exotic touch

Taste: heady, fruity bouquet, mix of exotic fruit such as peach, lychee, fully ripe banana and herbal-vegetal notes, slight nutmeg finish

Analytical characteristics:

For analytical characteristics where no figure is given, the current legislation applies.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | |
| Minimum total acidity | |
| Maximum volatile acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

Minimum total acidity

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

2.   Wine: dry full-bodied white wine. VINE VARIETY: Cabernet Blanc

Appearance: pale green to yellow

Smell: complex aromas of pear and tropical fruit, hints of elderflower and green pepper

Taste: minerality imparted by the glacial till soil with calcareous sandy loam, full bodied, fine fruity character specific to the vine variety, with a long finish

Analytical characteristics:

For analytical characteristics where no figure is given, the current legislation applies.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | |
| Minimum total acidity | |
| Maximum volatile acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

Minimum total acidity

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

3.   Wine: dry fruity white wine. VINE VARIETY: Johanniter

Appearance: pale green to pale yellow

Smell: citrus fruit, pear or melon

Taste: minerality imparted by the glacial till soil with calcareous sandy loam, lively and delicate acidity

Analytical characteristics:

For analytical characteristics where no figure is given, the current legislation applies.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | |
| Minimum total acidity | |
| Maximum volatile acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

Minimum total acidity

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

4.   Wine: medium-dry fruity white wine. VINE VARIETY: Johanniter

Appearance: pale green to pale yellow

Smell: citrus fruit, pear or melon

Taste: minerality imparted by the glacial till soil with calcareous sandy loam, lively and delicate acidity, pleasant interplay of acidity and sweetness

Analytical characteristics:

For analytical characteristics where no figure is given, the current legislation applies.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | |
| Minimum total acidity | |
| Maximum volatile acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

Minimum total acidity

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

5.   Wine: dry fruity rosé wine. VINE VARIETY: Pinotin

Appearance: salmon pink, copper pink, pale red.

Smell: fruity, red berries such as strawberry, raspberry

Taste: fruity character, fresh fruit, harmonious

Analytical characteristics:

For analytical characteristics where no figure is given, the current legislation applies.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | |
| Minimum total acidity | |
| Maximum volatile acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

Minimum total acidity

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

6.   Wine: fruity, full-bodied red wine. VINE VARIETY: Pinotin

Appearance: ruby red

Smell: dark cherry, dark-coloured berries

Taste: wild berries, black cherry, heady, full-bodied, long finish

Analytical characteristics:

For analytical characteristics where no figure is given, the current legislation applies.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | |
| Minimum total acidity | |
| Maximum volatile acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

Minimum total acidity

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

7.   Wine: fruity, full-bodied, oak barrel-matured red wine. VINE VARIETY: Pinotin

Appearance: ruby red, dark red; matured: reddish-brownish

Smell: dark cherry, dark-coloured berries

Taste: wild berries, black cherry, chocolatey when matured for a long time, full-bodied, long finish, well-integrated tannins, soft vanilla notes

Analytical characteristics:

For analytical characteristics where no figure is given, the current legislation applies.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | |
| Minimum total acidity | |
| Maximum volatile acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

Minimum total acidity

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

8.   Quality sparkling wine: pink, fruity white wine. VINE VARIETY: Johanniter, Solaris, Cabernet Blanc, Pinotin or blended

Appearance: pale yellow, pale copper pink, pink, pale red

Smell: fruity

Taste: fruity, persistent bubbles, highly quaffable.

Analytical characteristics:

For analytical characteristics where no figure is given, the current legislation applies.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | 13,5 |
| Minimum actual alcoholic strength (in % volume) | 11 |
| Minimum total acidity | |
| Maximum volatile acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

13,5

Minimum actual alcoholic strength (in % volume)

11

Minimum total acidity

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

5.   Wine making practices

a.   Essential oenological practices

1.   Wine

Specific oenological practices

White wine, rosé wine

There are no specific oenological practices

Red wine from Pinotin

Pulp fermentation for at least 3 days

Oak barrel-matured Pinotin red wine

Pulp fermentation for at least 3 days

Maturation in wooden barrels for between 8 and 24 months

2.   Quality sparkling wine

Specific oenological practices

Second fermentation in the bottle may only be by means of traditional bottle fermentation.

b.   Maximum yields

| 1. | Wine
  90 hectolitres per hectare |
| --- | --- |

1.

Wine

90 hectolitres per hectare

| 2. | Quality sparkling wine
  90 hectolitres per hectare |
| --- | --- |

2.

Quality sparkling wine

90 hectolitres per hectare

6.   Demarcated geographical area

‘Großräschener See’ PGI is part of the ‘Brandenburger Landwein’ Protected Geographical Indication, registration No PGI-DE-A1281.

‘Großräschener See’ PGI includes areas where vines may be planted in the district of Großräschen, where the climate is influenced by Lake Großräschen which has a surface area of some 775 ha.

The ‘Großräschener See’ PGI area enclosed by plots and subplots is located in the Brandenburg PGI area. The following subplots are part of the ‘Großräschener See’ PGI demarcated area:

| Seq. No. | District | Plot | Subplot |
| --- | --- | --- | --- |
| 1 | Großräschen | 5 | 1 260 |
| 2 | Großräschen | 6 | 676 |
| 3 | Großräschen | 6 | 579 |
| 4 | Großräschen | 5 | 1 259 |
| 5 | Großräschen | 6 | 707 |

Seq. No.

District

Plot

Subplot

1

Großräschen

5

1 260

2

Großräschen

6

676

3

Großräschen

6

579

4

Großräschen

5

1 259

5

Großräschen

6

707

7.   Main wine grapes variety(ies)

Cabernet Blanc

Johanniter

Pinotin

Solaris

8.   Description of the link(s)

The particular quality of the wines is linked to the special climate, with an average of 2 018 hours of sunshine per year, the particular geological environment, the choice of locally-adapted varieties and the picking of the grapes by hand. The wines (category 1) and sparkling wines (category 5) differ from Brandenburg PGI wines on account of their reputation earned due to the particularly complex, multi-layered aromas which result from the unique illumination from Lake Großräschen combined with the glacial till soil from the second Saale glacial stage. The aforementioned geographical area on its natural soil is distinguished from the secondary landscape of open-cast mines and dump soil and from the sandy, partly gravelly soils in Brandenburg.

Areas where the climate is influenced by Lake Großräschen benefit from a special microclimate, with 51,1 days of summer (days >= 25 °C) and a substrate of ground moraine underlain by calcareous sandy loam consisting of glacial till, formed during the second Saale glacial stage. The lime-rich soil has a pH of 7,2. The alkaline soil reaction is a prerequisite for excellent growing conditions and nutrient availability. The good capacity of the soil to retain heat, nutrients and moisture allows the grape aromas to fully develop and thus ensures the wines are full-bodied.

The areas under vines are situated some 100 m above sea-level and enjoy a south-eastern or southern exposure. The steepest vineyard located directly by the lake has a gradient of 30 % to 33 % and is exposed to intense sunshine. The remaining area is situated on a flat hillside with a gradient of 5 %. Due to the climatic and geographical conditions in conjunction with the choice of variety, must weights are significantly higher than in the surrounding ‘Landwein’-producing region of Brandenburg (minimum natural alcoholic strength of 9,5 % as opposed to 5,9 % in Brandenburg Landwein).

Lake Großräschen reflects heat and light energy, and acts as a buffer against extreme fluctuations in temperature. Light is reflected from the surface of the water, playing a particularly important role in photosynthesis. The illumination from the water therefore has a significant impact on assimilation by the leaves. Assimilation, in turn, leads to the incorporation of aromas, making wines from the area under the influence of Lake Großräschen particularly aromatic and full-bodied. The glacial till soil ensures there is a good nutrient supply available to plants and, unlike the predominantly sandy soils of Brandenburg (also known as ‘the Brandenburg sandbox’), the soil in the demarcated area in question can retain water for longer, having a positive impact on the wines, as detailed below for each product.

The interplay between climate and soil gives the Solaris variety special organoleptic characteristics not found when grown in other geographical areas – exotic fruit such as peach, lychee and fully ripe banana only feature so distinctively on the palate in this geographical area. Unlike when grown in other geographical areas, the Cabernet Blanc achieves higher must weights and special taste characteristics of elderflower and pear, with subtle notes of green pepper found only in the finish. The Johanniter variety has a minerality imparted by the calcareous sandy loam and presents a lively interplay of acidity and sweetness. The climate and soil at Lake Großräschen give the white wine varieties their unique acidity levels at harvest time. The soil and climate are particularly well suited to growing the Pinotin variety and give the wines an intense ruby red colour and complex berry aromas. The soil affects the balance in the aroma profile even in young Pinotin wines.

All grapes are picked selectively by hand, resulting in particularly clear, pure wines. The date of the grape harvest is determined by monitoring very precisely the ripeness, sugar level, acidity and pH-value of the grapes. White and rosé wines are made by cold fermentation to achieve their characteristic aroma profile. The red wines are dark ruby red in colour due to the length of time spent in contact with the skins. To produce their characteristic taste of wild berries and black cherry, they are partly aged in stainless steel tanks. Some of the red wines are barrel-matured to produce more flavourful wines, with well-integrated tannins, which offer good ageing potential.

Category 5: at the same time, differences in daytime and night-time temperatures result in a grape harvest with high acidity, an important factor in the production of basic sparkling wine used for quality sparkling wine. The special characteristics of the grape harvest for basic sparkling wine come from the illumination from Lake Großräschen, influencing the aroma profile found even in early harvests with a high acid content.

9.   Essential further conditions

Legal framework:

National legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

The information to be provided on the labels and packaging is defined by the laws and regulations in force in the European Union, the Federal Republic of Germany and the Federal State of Brandenburg. For the ‘Großräschener See’ PGI to be used on the labelling, the bottler must have been included in the system of annual inspections regarding compliance with the product specification.

Legal framework:

EU law

Type of further condition:

Derogation concerning production in the demarcated geographical area

Description of the condition:

‘Großräschener See’ PGI wines may be aged in Saxony

Link to the product specification

www.ble.de/eu-qualitaetskennzeichen-wein

---

(1)  OJ L 347, 20.12.2013, p. 671.

---