# C_2023129EN.01006101.xml

| 13.4.2023 | EN | Official Journal of the European Union | C 129/61 |
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13.4.2023

EN

Official Journal of the European Union

C 129/61

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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 129/06)

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

’Schouwen-Duiveland'

PDO-NL-02775

Date of application: 10.6.2021

1.   Name to be registered

Schouwen-Duiveland

2.   Geographical indication type

PDO - Protected Designation of Origin

3.   Categories of grapevine products

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

1.

Wine

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

5.

Quality sparkling wine

4.   Description of the wine(s)

Category 1: Wine, Wine type: White wine, dry, fruity

Grape varieties: the white varieties on the varieties list (the proportion varies according to year)

Organoleptic properties:

Colour: green/yellow

Aroma: green apple, grapefruit and honey

Taste: dry, fresh and briny, with balanced acids and notes of peach, pear and chalk

Analytical characteristics of the wines:

Sugar content: from 0 to 9 grams per litre

The characteristics below for which no values are specified are in line with the limits laid down in the EU Regulations.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 11,5 |
| Minimum total acidity | 73,15 in milliequivalents per litre |
| 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)

11,5

Minimum total acidity

73,15 in milliequivalents per litre

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

Category 1: Wine, Wine type: White wine, dry, aged in wooden barrels

Grape varieties: the white varieties on the varieties list (the proportion varies according to year)

Organoleptic properties:

Colour: light yellow to yellow

Aroma: vanilla, citrus, with smoky notes

Taste: a full-bodied, dry wine with woody notes, soft acids and chalk

Analytical characteristics of the wines:

Sugar content from 0 to 9 grams per litre

The characteristics below for which no values are specified are in line with the limits laid down in the EU Regulations.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 12 |
| Minimum total acidity | 73,15 in milliequivalents per litre |
| 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)

12

Minimum total acidity

73,15 in milliequivalents per litre

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

Category 1: Wine, Wine type: Semi-dry, semi-sweet white wine, fruity character

Grape varieties: the white varieties on the varieties list (the proportion varies according to year)

Organoleptic properties:

Colour: pale, almost colourless to light yellow

Aroma: roses, yellow apple, lychee and passion fruit

Taste: full-bodied wine with a sweet finish, with peach/pear notes and soft acids

Analytical characteristics of the wines:

Sugar content from 10 to 45 grams per litre

The characteristics below for which no values are specified are in line with the limits laid down in the EU Regulations.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 12 |
| Minimum total acidity | 73,15 in milliequivalents per litre |
| 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)

12

Minimum total acidity

73,15 in milliequivalents per litre

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

Category 1: Wine, Wine type: White wine, sweet, fruity character

Grape varieties: the white varieties on the varieties list (the proportion varies according to year)

Organoleptic properties:

Colour: light yellow to yellow

Aroma: quince, apricot and apple

Taste: sweet wine with notes of quince, honey, pepper and candied fruit

Analytical characteristics of the wines:

Sugar content more than 45 grams per litre

The characteristics below for which no values are specified are in line with the limits laid down in the EU Regulations.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 12 |
| Minimum total acidity | 73,15 in milliequivalents per litre |
| 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)

12

Minimum total acidity

73,15 in milliequivalents per litre

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

Category 5: Quality sparkling wine, Wine type: Sparkling white, fruity

Grape varieties: the white varieties on the varieties list (the proportion varies according to year)

Organoleptic properties:

Colour: pale, almost colourless to light yellow

Aroma: fresh, green apple, pear and apricot

Taste: Lively and refreshing, briny, apple, almond, with a fine mousse

Analytical characteristics:

Sugar content from 0 to 12 grams per litre

The characteristics below for which no values are specified are in line with the limits laid down in the EU Regulations.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 11,5 |
| Minimum total acidity | 73,15 in milliequivalents per litre |
| 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)

11,5

Minimum total acidity

73,15 in milliequivalents per litre

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

5.   Wine making practices

a.   Essential oenological practices

Wine category 1: Wine, Wine type: Dry white wine, fruity character / semi-dry, semi-sweet white wine, fruity character / sweet white wine, fruity character

Specific oenological practice

Cold fermentation at below 20 °C (exception: the temperature is increased at the beginning of fermentation for wines that are difficult to ferment)

Wine category 1: Wine, Wine type: White wine, dry, full-bodied, stored in wood

Specific oenological practice

Cold fermentation at below 20 °C (exception: the temperature is increased at the beginning of fermentation for wines that are difficult to ferment)

Ageing in wooden barrels of at least 50 % of the volume for a minimum of 6 months

Wine category 5: Quality sparkling wine, Wine type: Quality sparkling wine, white, full fruity character

Specific oenological practice

Cold fermentation at below 20 °C (exception: the temperature is increased at the beginning of fermentation for wines that are difficult to ferment)

Second fermentation in the bottle using the traditional method.

b.   Maximum yields

For all grape varieties listed

75 hectolitres per hectare

6.   Demarcated geographical area

The demarcated geographical area is the entire island of Schouwen-Duiveland, constituting the municipality of ‘Schouwen-Duiveland’.

The size of the area is 48 800 ha.

7.   Main wine grapes variety(ies)

| | Auxerrois B |
| --- | --- |

Auxerrois B

| | Cabernet Blanc B (VB-91-26-1) |
| --- | --- |

Cabernet Blanc B (VB-91-26-1)

| | Gewürztraminer Rs |
| --- | --- |

Gewürztraminer Rs

| | Müller Thurgau B |
| --- | --- |

Müller Thurgau B

| | Pinot Gris G |
| --- | --- |

Pinot Gris G

| | Pinot Blanc B |
| --- | --- |

Pinot Blanc B

| | Souvignier Gris |
| --- | --- |

Souvignier Gris

8.   Description of the link(s)

Demarcated geographical area

The terroir – all of the influences on the vine in the vineyard – has a major impact on the quality of wine. Within the defined geographical area of Schouwen-Duiveland, all aspects of the terroir – climate, location, soil, vineyard management, variety selection and vinification – contribute to the quality of the wines in both wine categories (1. Wine and 5. Quality sparkling wine).

Climate:

Data from the Royal Dutch Meteorological Institute (Koninklijk Nederlands Meteorologisch Instituut – KNMI) confirm that the mild sea climate, with longer hours and a higher intensity of sunlight, helps the grapes to ripen well. The location of the island means that the line of dunes causes a break in the clouds (resulting in more sunlight) and there is slightly less rainfall than in other parts of the Netherlands (which is beneficial to the health of the grapes).

The KNMI data give the 2018 and 2019 Huglin index as 1 746 and 1 572 (to the end of September), indicating the area’s suitability for wine-growing (over 1 500). At the same time, there is an average of 0,5 hours more sun per day compared with other areas in the Netherlands (which is good for ripening through photosynthesis).

Soil and location:

The location, in the bed of what used to be the river (the Gouwe) between Schouwen and Duiveland, is characterised by calcareous sandy clay loam with extra shell lime up to 80 cm deep (mature soil). The combination of sandy clay loam (marine clay soil) with lime forms an ideal soil due to its ability to preserve moisture and richness in minerals/lime for growing and maturing the grapes.

The position close to the sea provides a saline environment (sea breeze) which helps to prevent disease and has a positive impact on the taste of the wine.

The frequent breezes ensure that the vineyard is well-ventilated and dries quickly after precipitation, which facilitates a longer ripening period (healthy grapes for optimal phenological ripeness).

The unique feature of this area is that it is an island surrounded by water on the edge of the North Sea, with salty winds (bringing sea salt), more hours of sunshine, and sandy clay loam soil rich in lime (from shellfish). Together these aspects produce a pronounced freshness and minerality in the wines. In addition, the tides and the location of the dunes bring reduced precipitation, infrequent hail and more sunshine, resulting in more extract in the wines. Depending on the variety, the wines have deeply fresh flavours but also profound hints of peach/pear with deeply spicy/mineral notes such as gooseberries, saltiness, lime, honey and aniseed.

Human aspects (cultivation/vinification)

The varieties were chosen because they are suited to the climate and soil, so the grapes achieve optimal ripeness.

This is accentuated by the planting method (enough sun, enough soil per plant) and, if necessary, the thinning of bunches.

Careful harvest management (checking of sugars, acids and aromas) and vinification (cold fermentation, ageing in wooden barrels) complete the production of quality wines from these grapes.

Details of the actions taken by humans are as follows:

| — | The use of green harvesting (removal of bunches) to ensure that the vine can feed each bunch enough to achieve the right ripeness, improving the ripeness of the grapes. |
| --- | --- |

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The use of green harvesting (removal of bunches) to ensure that the vine can feed each bunch enough to achieve the right ripeness, improving the ripeness of the grapes.

| — | The correct harvest time is determined by measuring the combination of sugar/acid and aroma, combined with a precise weather forecast and a good picture of the health of the grapes. These factors are all taken into account when deciding when to harvest (harvesting of optimally ripe grapes). |
| --- | --- |

—

The correct harvest time is determined by measuring the combination of sugar/acid and aroma, combined with a precise weather forecast and a good picture of the health of the grapes. These factors are all taken into account when deciding when to harvest (harvesting of optimally ripe grapes).

| — | Circular cultivation, use of prunings (chopped) and pomace (peelings) on the rows. |
| --- | --- |

—

Circular cultivation, use of prunings (chopped) and pomace (peelings) on the rows.

| — | Vine shoots are topped during growing weather to ensure that the nutrients get to the bunches. |
| --- | --- |

—

Vine shoots are topped during growing weather to ensure that the nutrients get to the bunches.

Details for the other wine categories (not the category ‘wine’)

| — | Quality sparkling wine |
| --- | --- |

—

Quality sparkling wine

For quality sparkling wine, the base wine has the same organoleptic characteristics as for the category ‘wine’. It also has the characteristics resulting from the transformation of the base wine into sparkling wine using bottle fermentation (the traditional method), which gives the wine its beautiful mousse. The wine has an excess pressure of at least 3,5 bar. The cuvée used for quality sparkling wine has a minimum total alcoholic strength by volume of 11 %.

Link/summary

The combination of the soil (seabed), climate (marine climate) and human aspects results in recognisable varietal and cuvée wines, full-bodied and fruity, wines with a citrus aroma and sparkling wines with a characteristic mousse, which pair very well with seafood. This freshness is uniquely underpinned by the marine climate and the marine clay soil containing shell lime (salinity in air and soil).

9.   Essential further conditions

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Link to the product specification

https://www.rvo.nl/sites/default/files/2021/01/Productdossier%20BOB%20Schouwen%20Duiveland.pdf

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

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