# C_2023068EN.01003601.xml

| 24.2.2023 | EN | Official Journal of the European Union | C 68/36 |
| --- | --- | --- | --- |

24.2.2023

EN

Official Journal of the European Union

C 68/36

---

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

(2023/C 68/11)

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

‘Neusiedlersee’

PDO-AT-A0219-AM01

Date of communication: 29.11.2022

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

1.   Maximum yield per hectare

The maximum yield per hectare prior to the 2020 harvest was 9 000 kg/ha; as of the 2020 harvest it has been set at 10 000 kg/ha.

2.   Vine varieties

Prior to the 2020 harvest all grape varieties authorised for quality wines in Austria were permitted for use in ‘Neusiedlersee’ PDO wines. Since the 2020 harvest the list of possible grape varieties has been restricted.

SINGLE DOCUMENT

1.   Name(s)

Neusiedlersee

2.   Geographical indication type

PDO – protected designation of origin

3.   Categories of grapevine product

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

1.

Wine

| 15. | Wine from raisined grapes |
| --- | --- |

15.

Wine from raisined grapes

| 16. | Wine of overripe grapes |
| --- | --- |

16.

Wine of overripe grapes

4.   Description of the wine(s)

1.   PDO ‘Neusiedlersee’

CONCISE TEXTUAL DESCRIPTION

‘Neusiedlersee’ PDO wines are made from the Zweigelt grape variety.

Robe: muted deep red;

Bouquet: characteristic fruity-velvety bouquet with aromas of vanilla and sour cherry;

Taste: When aged in steel tanks, ‘Neusiedlersee’ PDO wines display the ripe sour cherry or plum aromas that characterise the Zweigelt variety.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | 15,0 |
| Minimum actual alcoholic strength (in % volume) | 12,0 |
| Minimum total acidity | 4 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 20 |
| Maximum total sulphur dioxide (in milligrams per litre) | 150 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

15,0

Minimum actual alcoholic strength (in % volume)

12,0

Minimum total acidity

4 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

20

Maximum total sulphur dioxide (in milligrams per litre)

150

2.   PDO ‘Neusiedlersee’‘Reserve’

CONCISE TEXTUAL DESCRIPTION

Wines of the Neusiedlersee’ PDO can also be aged in wooden casks and bear the additional designation ‘Reserve’.

Taste: Fruit notes of ripe sour cherry or plum recede into the background, with notes of ripe tannins, vanilla, chocolate and plum jam derived from the wooden casks coming to the fore.

Robe: muted and very deep red;

Bouquet: When aged in wooden casks, Neusiedlersee’ PDO ‘Reserve’ wines display, depending on the toasting of the casks, notes ranging from the typical vanilla to smoky chocolate.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | 15,0 |
| Minimum actual alcoholic strength (in % volume) | 13,0 |
| Minimum total acidity | 4 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 20 |
| Maximum total sulphur dioxide (in milligrams per litre) | 150 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

15,0

Minimum actual alcoholic strength (in % volume)

13,0

Minimum total acidity

4 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

20

Maximum total sulphur dioxide (in milligrams per litre)

150

3.   PDO ‘Neusiedlersee’‘fruchtsüß’

CONCISE TEXTUAL DESCRIPTION

‘Neusiedlersee’ PDO wines of the ‘fruchtsüß’ category are made from overripe grapes.

Grape variety: All white Austrian quality vine varieties may be used; the main variety is Welschriesling.

Smell and taste: must meet the criteria for the traditional designations ‘Spätlese’ and ‘Auslese’, chief among them being high fruit sweetness and hints of tropical fruit (e.g. banana and pineapple).

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | 15,0 |
| Minimum actual alcoholic strength (in % volume) | 5 |
| Minimum total acidity | 4 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 18 |
| Maximum total sulphur dioxide (in milligrams per litre) | 350 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

15,0

Minimum actual alcoholic strength (in % volume)

5

Minimum total acidity

4 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

18

Maximum total sulphur dioxide (in milligrams per litre)

350

4.   PDO ‘Neusiedlersee’‘edelsüß’

CONCISE TEXTUAL DESCRIPTION

‘Neusiedlersee’ PDO wines of the ‘edelsüß’ category are made from raisined grapes.

Grape variety: All white Austrian quality vine varieties may be used; the main variety is Welschriesling.

Smell and taste: must meet the criteria for the traditional designations ‘Beerenauslese’ and ‘Trockenbeerenauslese’, chief among them being the characteristic nut, honey and caramel aromas.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | 15,0 |
| Minimum actual alcoholic strength (in % volume) | 5 |
| Minimum total acidity | 4 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 40 |
| Maximum total sulphur dioxide (in milligrams per litre) | 400 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

15,0

Minimum actual alcoholic strength (in % volume)

5

Minimum total acidity

4 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

40

Maximum total sulphur dioxide (in milligrams per litre)

400

5.   Wine-making practices

5.1.   Specific oenological practice

—

5.2.   Maximum yields

PDO ‘Neusiedlersee’

10 000 kilograms of grapes per hectare

6.   Demarcated geographical area

The protected designation of origin ‘Neusiedlersee’ covers the whole of the political district of Neusiedl am See in Burgenland, except for the municipalities of Winden and Jois.

7.   Wine grape variety(ies)

Welschriesling

Zweigelt – Blauer Zweigelt

Zweigelt – Rotburger

8.   Description of the link(s)

PDO ‘Neusiedlersee’

Climate: The ‘Neusiedlersee’ PDO area lies at the centre of the Pannonian climate zone. The climate is distinguished by dry, hot summers and cold winters with little snow. Central Europe’s largest steppe lake, the Neusiedlersee with its 300 km2 of water and reed beds plays a major role as a climate regulator and provides a special microclimate. In summer the large body of water warms up and slowly releases the stored heat to the environment at night. High humidity (resulting from the lake’s large surface area) and autumn fog characterise the period during which the grapes ripen in the ‘Neusiedlersee’ PDO area.

Soil: The ‘Neusiedlersee’ PDO area stretches from the north to the east shore of the Neusiedlersee. The north-east shore of the Neusiedlersee has loessial and chernozem soils. In the Seewinkel (the southern part of the ‘Neusiedlersee’ PDO area) there are also gravel, sandy and saline soils.

Link: These factors have the following impact on the flavour of ‘Neusiedlersee’ PDO wines:

| 1) | ‘Neusiedlersee’ PDO and ‘Neusiedlersee’ PDO ‘Reserve’ wines are made from the Zweigelt grape variety. This variety prefers nutrient-poor soils like the gravel, sandy and saline soils in the south of the Neusiedlersee area and develops its characteristic sour-cherry, plum and apricot aromas on those soils. |
| --- | --- |

1)

‘Neusiedlersee’ PDO and ‘Neusiedlersee’ PDO ‘Reserve’ wines are made from the Zweigelt grape variety. This variety prefers nutrient-poor soils like the gravel, sandy and saline soils in the south of the Neusiedlersee area and develops its characteristic sour-cherry, plum and apricot aromas on those soils.

| (2) | ‘Neusiedlersee’ PDO ‘Spätlese’ and ‘Auslese’ wines are made from overripe grapes. The hot, dry summers of the Neusiedlersee wine-growing area allow the grapes to ripen for a particularly long time. This process is further supported by the heat-regulating effect of the lake, which warms up over the summer. The overripe grapes confer notes of tropical fruit (e.g. banana and pineapple) on the smell and taste. |
| --- | --- |

(2)

‘Neusiedlersee’ PDO ‘Spätlese’ and ‘Auslese’ wines are made from overripe grapes. The hot, dry summers of the Neusiedlersee wine-growing area allow the grapes to ripen for a particularly long time. This process is further supported by the heat-regulating effect of the lake, which warms up over the summer. The overripe grapes confer notes of tropical fruit (e.g. banana and pineapple) on the smell and taste.

| (3) | ‘Neusiedlersee’ PDO ‘Beerenauslese’ and ‘Trockenbeerenauslese’ wines are made from raisined grapes. High humidity (resulting from the lake’s large surface area) and autumn fog favour the formation of ‘noble rot’ (Botrytis cinerea). Infestation with this fungus leaves the grape skin perforated and permeable to water. This causes the grapes to dry while still on the stem in the vineyard. This confers the characteristic nut, honey and caramel aromas on the smell and taste. |
| --- | --- |

(3)

‘Neusiedlersee’ PDO ‘Beerenauslese’ and ‘Trockenbeerenauslese’ wines are made from raisined grapes. High humidity (resulting from the lake’s large surface area) and autumn fog favour the formation of ‘noble rot’ (Botrytis cinerea). Infestation with this fungus leaves the grape skin perforated and permeable to water. This causes the grapes to dry while still on the stem in the vineyard. This confers the characteristic nut, honey and caramel aromas on the smell and taste.

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

Production

Legal framework:

In national legislation

Type of further condition:

Derogation concerning production in the demarcated geographical area

Description of the condition:

For all PDO wines, the Austrian Wine Act provides that the production of a PDO wine must take place in the wine-growing region (PGI region of origin) in which the PDO area is located or in an adjacent wine-growing region. Austria therefore makes general use of the derogation provided for in Article 5 of Regulation (EU) 2019/33.

For the production of ‘Neusiedlersee ’ PDO wines, additional conditions have been laid down: ‘Neusiedlersee’ PDO wines may be made outside the area of origin when the producer’s vineyards are located in the ‘Neusiedlersee’ PDO area and the wine is made at premises of the producer outside that area or when there are parcel contracts between a producer with premises outside the ‘Neusiedlersee’ PDO area and owners of vineyards inside that area.

Bottling

Legal framework:

In national legislation

Type of further condition:

Packaging within the demarcated geographical area

Description of the condition:

The Austrian Wine Act does not lay down general rules on the bottling of PDO wines.

In order to ensure the quality and typical characteristics of ‘Neusiedlersee’ PDO wines, the following conditions are laid down on the bottling of ‘Neusiedlersee’ PDO wines: ‘Neusiedlersee’ PDO wines may be bottled outside the area of origin when the bottler’s vineyards are located in the ‘Neusiedlersee’ PDO area and the wine is bottled at premises of the bottler outside that area.

Link to the product specification

https://info.bml.gv.at/themen/landwirtschaft/landwirtschaft-in-oesterreich/pflanzliche-produktion/wein/Weinherkunft.html

---

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

---