# C_2023249EN.01001301.xml

| 14.7.2023 | EN | Official Journal of the European Union | C 249/13 |
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14.7.2023

EN

Official Journal of the European Union

C 249/13

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

(2023/C 249/08)

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

‘Izsáki Arany Sárfehér’

PDO-HU-A1341-AM03

Date of communication: 25.4.2023

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

1.   Amendment of the organoleptic description of the sparkling wines

Product specification headings affected: DESCRIPTION OF THE WINES

The amendment affects the single document.

Reasons: The organoleptic characteristics of the sparkling wine have been amended as a result of the use of modern winemaking techniques.

2.   Deletion of the method of harvest

Product specification headings affected: SPECIFIC OENOLOGICAL PRACTICES

The amendment affects the single document.

Reasons: The requirement for manual harvesting has been deleted. The aim is to bring harvesting into line with everyday practice as a result of the transformation in grape-production techniques and the reduction in the use of manual labour in the sector.

3.   The regulation of sparkling wine fermentation and ageing techniques has been simplified and standardised.

Product specification headings affected: SPECIFIC OENOLOGICAL PRACTICES

The amendment affects the single document.

Reasons: The excessive rules applied to the production processes for this product have been simplified.

4.   Clarification of vine training systems

Product specification headings affected: SPECIFIC OENOLOGICAL PRACTICES

The amendment affects the single document.

Reasons: The training systems have been defined in line with those set out in the restructuring plan for the wine region.

5.   Change of the word ‘prairie’ to ‘meadow’ in the description of the link

Product specification headings affected: LINK WITH THE GEOGRAPHICAL AREA

The amendment affects the single document

Reasons: The soil type has been corrected.

6.   Deletion of the reference to the sugar content under the ‘Link with the geographical area’ for the sparkling wine

Product specification headings affected: LINK WITH THE GEOGRAPHICAL AREA

The amendment affects the single document

Reasons: Due to a change in the organoleptic characteristics, it was also justified to delete the reference to the sugar content under the link.

SINGLE DOCUMENT

1.   Name(s) to be registered

Izsáki Arany Sárfehér

2.   Geographical indication type

PDO – protected designation of origin

3.   Categories of grapevine product

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

1.

Wine

| 4. | Sparkling wine |
| --- | --- |

4.

Sparkling wine

4.   Description of the wine(s)

1.   White wine

CONCISE TEXTUAL DESCRIPTION

A pale green or pale straw-coloured neutral white wine with discreet aromas of fruit (quince and wild pear) and wild flowers, a nose typical of the production area, the grape variety and the production method, and characteristic acidity and moderate alcoholic strength. A dry or semi-dry wine, depending on the sugar content.

| * | The limits laid down in the EU legislation apply to the maximum total alcoholic strength and maximum total sulphur dioxide. |
| --- | --- |

*

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 9,87 |
| Minimum total acidity | 4,5 g/l expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 18 |
| Maximum total sulphur dioxide (in milligrams per litre) | 200 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

9,87

Minimum total acidity

4,5 g/l expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

18

Maximum total sulphur dioxide (in milligrams per litre)

200

2.   White sparkling wine

CONCISE TEXTUAL DESCRIPTION

Pale green, pale straw-yellow in colour, with a persistent, even presence of carbon dioxide. Light, discreet aromas of fruits such as quince, wild pear or citrus fruits; hints of flowers may also appear. On the palate, in addition to fresh acids, it has a light, medium body, with an even distribution of carbon dioxide, and a medium length, while the fruity flavours of the aroma may also appear discreetly in the mouth.

| * | The limits laid down in the EU legislation apply to the maximum total alcoholic strength and maximum total sulphur dioxide. |
| --- | --- |

*

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 9,87 |
| Minimum total acidity | 5,0 g/l expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | 235 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

9,87

Minimum total acidity

5,0 g/l expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

235

5.   Oenological practices

5.1.   Specific oenological practices

1.   Requirements regarding wine-making

Relevant restriction on making the wines

WINE

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

—

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

| — | pressing may be carried out only in batch presses, |
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—

pressing may be carried out only in batch presses,

| — | purification of the must, |
| --- | --- |

—

purification of the must,

| — | controlled fermentation of the must |
| --- | --- |

—

controlled fermentation of the must

SPARKLING WINE

| — | fermentation for 3 months, |
| --- | --- |

—

fermentation for 3 months,

| — | further fermentation of the sparkling wine for at least 6 months |
| --- | --- |

—

further fermentation of the sparkling wine for at least 6 months

All stages of the oenological practices listed for the SPARKLING WINE must be performed consecutively in the applicable order.

2.   Vine training system, spacing and bud load

Vine training system

Training systems which may be used: head training, Moser, modified Moser, umbrella and Sylvoz training.

Vine density: at least 4 000 vines/ha

Only rooted cuttings may be used as propagating material when establishing a vineyard and replacing lost vines.

The rate of absent vines and proportion of foreign vines combined on a vineyard must not exceed 10 % of the number of vines at the time of plantation.

Setting the date of the harvest

| (a) | The start date for the harvest is set by the Izsák wine community council on the basis of a test harvest carried out each week from 1 August. |
| --- | --- |

(a)

The start date for the harvest is set by the Izsák wine community council on the basis of a test harvest carried out each week from 1 August.

| (b) | Any product made from grapes harvested before the start date of the harvest set by the wine community cannot be granted a certificate of origin for Izsák PDO-labelled wine and cannot be marketed using the Izsák PDO label. |
| --- | --- |

(b)

Any product made from grapes harvested before the start date of the harvest set by the wine community cannot be granted a certificate of origin for Izsák PDO-labelled wine and cannot be marketed using the Izsák PDO label.

| (c) | The date of the harvest is published in the form of an announcement by the wine communities. |
| --- | --- |

(c)

The date of the harvest is published in the form of an announcement by the wine communities.

WINE

The minimum natural sugar content of the grapes is 16,0 MM° [Hungarian must grade].

The minimum potential alcoholic strength of the grapes is 9,87 % vol.

SPARKLING WINE

The minimum natural sugar content of the grapes is 14,0 MM° [Hungarian must grade].

The minimum potential alcoholic strength of the grapes is 8,42 % vol.

5.2.   Maximum yield

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

1.

Wine

100 hectolitres per hectare

| 2. | Wine
  14 300 kg of grapes per hectare |
| --- | --- |

2.

Wine

14 300 kg of grapes per hectare

| 3. | Sparkling wine
  100 hectolitres per hectare |
| --- | --- |

3.

Sparkling wine

100 hectolitres per hectare

| 4. | Sparkling wine
  14 300 kg of grapes per hectare |
| --- | --- |

4.

Sparkling wine

14 300 kg of grapes per hectare

6.   Demarcated geographical area

Description of the demarcated area

Areas of the following municipalities classified in the vineyard cadastre as class I and II: Ágasegyháza, Ballószög, Fülöpháza, Fülöpszállás, Helvécia, Izsák, Kunszentmiklós, Orgovány, Páhi and Szabadszállás

7.   Wine grape variety(varieties)

Arany Sárfehér - Huszár Szőlő

8.   Description of the link(s)

8.1.   Wine

1.   Description of the demarcated area

(a)   Natural and cultural factors:

The demarcated area is situated between the Danube and Tisza rivers. The production area’s environmental features are determined mainly by its lowland plain location. Most of the area is less than 120 m above sea level. The terrain is flat, with differences in elevation of no more than 10-15 m.

The soil of the production area varies little, with the bulk of the area made up of calcareous sandy soils (humus and wind-blown sand), underlying meadow soil and occasional calcareous loess patches. The sandy soils typically heat up quickly, their bright colours better reflecting the sunlight, which helps the grapes to ripen; owing to their quartz content of over 75 %, the soils are immune to phylloxera. Their nutrient capacity and mineral content are lower.

The climatic conditions of the production area are determined by the continental climate, characterised above all by hot summers and cold winters. Owing both to the climatic conditions and to the flatness and relatively low elevation, winter frost is possible in certain vintages, although frosts may also occur in spring and autumn. The average temperature hovers around 10-11 °C. The average number of sunshine hours is 2 000 hours per year. Average annual precipitation is 450-500 mm, which largely meets the grapes’ needs, albeit with an uneven annual distribution. The area has a good water supply and the water table is close to the surface, this being offset by Lake Kolon, which is a key factor in determining groundwater availability.

(b)   Human factors:

The grape variety typical of the demarcated area is the Arany Sárfehér, which was selected from a local vineyard in 1873. The name of the variety has been changed several times (Izsáki Sárfehér - 1873, Izsáki - 1967, Arany Sárfehér - 1999).

A training system has been developed that is specially adapted to the variety. Vines are head-trained, with a low load and short- and smooth-spur pruning. In order to be trained in this way, the vines must be in good condition, and this is maintained by regularly applying organic fertiliser. The high cordon training system is used on the slopes that rise from the plain; here, production is restricted and use is made of secured-spur pruning.

2.   Description of the wines:

Pale green or pale straw-coloured, with a specific aroma imparted by the grape variety that is reminiscent of quince, wild pear and medicinal plants.

The wine has a rich, markedly acidic taste, is of moderate alcoholic strength and is neutral.

3.   Presentation and demonstration of the causal link:

Owing primarily to the near-surface water table and the particularities of the sandy soils, the environment has a significant impact on the characteristics of wines made from Arany Sárfehér grapes. This distinctiveness means above all wines with a specific acid composition and high acidity, and a moderate alcoholic strength.

The wines have a lower mineral content typical of sandy soils.

The production area’s wines are chiefly designated as short-maturation wines.

The traditions associated with Arany Sárfehér, as the production area’s most important grape variety, are due to the passionate localism, enthusiasm and persistence of the people of Izsák and, to a large extent, to the outstanding, fruitful work done by László Kostka.

Reductive technologies can be deployed thanks to the continuous technological developments that have taken place in Izsák’s wine-producing enterprises.

The variety is well suited to the area’s environment; its fertility and the quality of the harvest provide the basis for the local people’s employment and livelihood.

8.2.   Sparkling wine

1.   Description of the demarcated area

(a)   Natural and cultural factors:

The demarcated area is situated between the Danube and Tisza rivers. The production area’s environmental features are determined mainly by its lowland plain location. Most of the area is less than 120 m above sea level. The terrain is flat, with differences in elevation of no more than 10-15 m. The soil of the production area varies little, with the bulk of the area made up of calcareous sandy soils (humus and wind-blown sand), underlying meadow soil and occasional calcareous loess patches. The sandy soils typically heat up quickly, their bright colours better reflecting the sunlight, which helps the grapes to ripen; owing to their quartz content of over 75 %, the soils are immune to phylloxera. Their nutrient capacity and mineral content are lower.

The climatic conditions of the production area are determined by the continental climate, characterised above all by hot summers and cold winters. Owing both to the climatic conditions and to the flatness and relatively low elevation, winter frost is possible in certain vintages, although frosts may also occur in spring and autumn. The average temperature hovers around 10-11 °C. The average number of sunshine hours is 2 000 hours per year. Average annual precipitation is 450-500 mm, which largely meets the grapes’ needs, albeit with an uneven annual distribution. The area has a good water supply and the water table is close to the surface, this being offset by Lake Kolon, which is a key factor in determining groundwater availability.

(b)   Human factors:

With its specific acid composition, high acidity, neutrality and moderate alcoholic strength, the wine is ideal for the production of sparkling wine. Sparkling wine has been produced here since 1972. The sparkling wines produced here are IZSÁKI ARANY SÁRFEHÉR sparkling wine, made entirely from wine produced from Arany Sárfehér, a unique, distinctive grape variety that is grown in the area.

2.   Description of the wines

Pale green or pale straw-coloured gleaming, limpid sparkling wine with a fragrance, decidedly acidic structure and airy lightness typical of the variety, a characteristic fruity taste and aroma, a freshness, finely distributed carbon dioxide, and a long-lasting sparkle.

3.   Presentation and demonstration of the causal link

Owing primarily to the near-surface water table and the particularities of the sandy soils, the soil and climate have a significant impact on the characteristics of the sparkling wines made from Arany Sárfehér grapes.

The calcareous soil imparts to the sparkling wine an exquisite and decidedly acidic composition.

The near-surface groundwater to be found in the sandy soil makes for an airy light sparkling wine.

The heat sum measured during the vegetation period and the positive effect of the number of sunshine hours help the grapes ripen, giving the sparkling wine its fruity character.

Processing the grapes using quick, reductive technology not only preserves the variety’s fresh aromas, but also provides its elegant colour.

The autolysis aroma formed during production of the sparkling wine is discreet.

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:

The traditional term ‘wine of protected origin’ may be used.

The name of the municipality as a smaller geographical unit must not appear on the label.

Vineyard names may appear together with the Izsáki Arany Sárfehér protected designation of origin.

| — | Izsák – Gedeon |
| --- | --- |

—

Izsák – Gedeon

| — | Izsák – Szajor |
| --- | --- |

—

Izsák – Szajor

| — | Izsák – Kisizsák |
| --- | --- |

—

Izsák – Kisizsák

| — | Izsák – Páskom |
| --- | --- |

—

Izsák – Páskom

| — | Izsák – Osztály |
| --- | --- |

—

Izsák – Osztály

The name of a vineyard may be used only if 100 % of the wine has been produced in that vineyard.

The certification mark issued by the Izsák wine community must appear in the presentation.

Link to the product specification

https://boraszat.kormany.hu/download/c/06/13000/Term%C3%A9kle%C3%ADr%C3%A1s%20Izsaki%20Arany%20Sarfeher%20v3%20m%C3%B3dos%C3%ADt%C3%A1sok%20jel%C3%B6l%C3%A9s%C3%A9vel.pdf

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

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