# C_2019049EN.01000301.xml

| 7.2.2019 | EN | Official Journal of the European Union | C 49/3 |
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7.2.2019

EN

Official Journal of the European Union

C 49/3

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COMMISSION IMPLEMENTING DECISION

of 31 January 2019

on the publication in the Official Journal of the European Union of an application for amendment of a specification for a name in the wine sector referred to in Article 105 of Regulation (EU) No 1308/2013 of the European Parliament and of the Council

(Πλαγιές Πάικου (Playies Paikou) (PGI))

(2019/C 49/04)

THE EUROPEAN COMMISSION,

Having regard to the Treaty on the Functioning of the European Union,

Having regard to Regulation (EU) No 1308/2013 of the European Parliament and of the Council of 17 December 2013 establishing a common organisation of the markets in agricultural products and repealing Council Regulations (EEC) No 922/72, (EEC) No 234/79, (EC) No 1037/2001 and (EC) No 1234/2007 (1), and in particular Article 97(3) thereof,

Whereas:

| (1) | Greece has sent an application for amendment of the specification for the name ‘Πλαγιές Πάικου’ (Playies Paikou) in accordance with Article 105 of Regulation (EU) No 1308/2013. |
| --- | --- |

(1)

Greece has sent an application for amendment of the specification for the name ‘Πλαγιές Πάικου’ (Playies Paikou) in accordance with Article 105 of Regulation (EU) No 1308/2013.

| (2) | The Commission has examined the application and concluded that the conditions laid down in Articles 93 to 96, Article 97(1), and Articles 100, 101 and 102 of Regulation (EU) No 1308/2013 have been met. |
| --- | --- |

(2)

The Commission has examined the application and concluded that the conditions laid down in Articles 93 to 96, Article 97(1), and Articles 100, 101 and 102 of Regulation (EU) No 1308/2013 have been met.

| (3) | In order to allow for the presentation of statements of opposition in accordance with Article 98 of Regulation (EU) No 1308/2013, the application for amendment of the specification for the name ‘Πλαγιές Πάικου’ (Playies Paikou) should be published in the Official Journal of the European Union, |
| --- | --- |

(3)

In order to allow for the presentation of statements of opposition in accordance with Article 98 of Regulation (EU) No 1308/2013, the application for amendment of the specification for the name ‘Πλαγιές Πάικου’ (Playies Paikou) should be published in the Official Journal of the European Union,

HAS DECIDED AS FOLLOWS:

Sole Article

The application for amendment of the specification for the name ‘Πλαγιές Πάικου’ (Playies Paikou) (PGI) in accordance with Article 105 of Regulation (EU) No 1308/2013, is contained in the Annex to this Decision.

In accordance with Article 98 of Regulation (EU) No 1308/2013, the publication of this Decision confers the right to oppose the amendment of the specification referred to in the first paragraph of this Article within two months of the date of its publication in the Official Journal of the European Union.

Done at Brussels, 31 January 2019.

For the Commission

Phil HOGAN

Member of the Commission

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

1

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ANNEX

‘Πλαγιές Πάικου’ (Playies Paikou)

PGI-GR-A1088-AM01

Date of application: 14.4.2016

REQUEST FOR AMENDMENT TO THE PRODUCT SPECIFICATION

1.   Rules applicable to the amendment

Article 105 of Regulation (EU) No 1308/2013 — Non-minor modification

2.   Description and reasons for amendment

2.1.   Changes to the varietal composition of the white wine

The Playies Paikou technical file PGI-GR-A1088, Product Specification and Single Document have been amended to include the varieties Xinomavro (with white wine fermentation), Negoska (with white wine fermentation), Viognier, Gewürztraminer and Riesling in any proportions in the varietal composition of the white wine (dry, medium dry, semi-sweet and sweet).

The Xinomavro and Negoska varieties, are successfully used to produce a very interesting white wine. This practice is already being followed with success in other areas, such as neighbouring Naousa and Amintaio, and is also included in the product specification for the PGI Imathia.

Furthermore, winegrowers in the area have also planted new recommended (Gewürztraminer and Riesling) and authorised (Viognier) varieties; this has resulted in exceptional and characterful wines that reflect the specific characteristics of our area’s vineyards. They have adapted well to local growing conditions.

The white wines produced from the Xinomavro, Negoska, Gewürztraminer, Riesling and Viognier varieties have the same characteristics as the white wines described in the technical file for Geographical Indication Playies Paikou wines.

The product specification has been amended as follows:

| — | The first paragraph of the section ‘Authorised wine grape varieties’ of the Product Specification has been replaced by the following: ‘Playies Paikou (PGI) white wine (dry, medium dry, semi-sweet and sweet) is produced from grapes of the following varieties: Roditis, Malagouzia, Asyrtiko, Sauvignon Blanc, Chardonnay, Gewürztraminer, Riesling and Viognier, as well as Xinomavro (with white wine fermentation) and Negoska (with white wine fermentation). These varieties may be used in any proportions.’ |
| --- | --- |

—

The first paragraph of the section ‘Authorised wine grape varieties’ of the Product Specification has been replaced by the following: ‘Playies Paikou (PGI) white wine (dry, medium dry, semi-sweet and sweet) is produced from grapes of the following varieties: Roditis, Malagouzia, Asyrtiko, Sauvignon Blanc, Chardonnay, Gewürztraminer, Riesling and Viognier, as well as Xinomavro (with white wine fermentation) and Negoska (with white wine fermentation). These varieties may be used in any proportions.’

| — | The first paragraph of the section ‘Wine-making practices’ of the Product Specification has been replaced by the following: |
| --- | --- |

—

The first paragraph of the section ‘Wine-making practices’ of the Product Specification has been replaced by the following:

‘White winemaking:

Playies Paikou (PGI) white wine is produced using state-of-the-art white winemaking technology; the temperature during alcoholic fermentation must not exceed 20 °C. In the case of the red grape varieties Xinomavro and Negoska, the white wine fermentation method is used.’

This amendment is reflected in the following sections of the Product Specification and the Single Document: ‘Main wine grapes’, ‘Authorised wine grape varieties’, the ‘Description of the wines’ and its subsection ‘Organoleptic characteristics’ of the section on white wine (dry, medium dry, semi-sweet and sweet) and the section ‘Winemaking practices’, where information is added on making white wine from red grape varieties.

The section ‘Link with the geographical area’ of the Single Document and the Product Specification is also affected, in particular the subsections ‘Product details’ and ‘Causal interaction’.

2.2.   Addition of sweet rosé wine

Addition of sweet rosé wine

The Playies Paikou technical file PGI-GR-A1088, Product Specification and Single Document have been amended to include sweet rosé wine. In recent years the area’s winemakers have been producing sweet rosé wines that have become established on the market.

Specifically, the following has been added at the end of the ‘Description of the wines’ section in the Product Specification:

‘4.   Sweet Rosé Wine

Detailed characteristics:

| — | Minimum actual alcoholic strength: 11,5 % vol. |
| --- | --- |

—

Minimum actual alcoholic strength: 11,5 % vol.

| — | Minimum natural alcoholic strength: 11,0 % vol. |
| --- | --- |

—

Minimum natural alcoholic strength: 11,0 % vol.

| — | Total sugar content (g/l): Minimum 45 |
| --- | --- |

—

Total sugar content (g/l): Minimum 45

| — | Total acidity expressed as tartaric acid (g/l): Minimum 4,8-Maximum 12,0 |
| --- | --- |

—

Total acidity expressed as tartaric acid (g/l): Minimum 4,8-Maximum 12,0

| — | Volatile acidity expressed as acetic acid (g/l): Maximum 1,08 (18 meq/l) |
| --- | --- |

—

Volatile acidity expressed as acetic acid (g/l): Maximum 1,08 (18 meq/l)

| — | Maximum sulphur dioxide content of the wines (total): 250 mg/l |
| --- | --- |

—

Maximum sulphur dioxide content of the wines (total): 250 mg/l

Organoleptic characteristics: Strong pomegranate colour. Scents of red berry jam and red roses. Rich taste with sweet aftertaste.

For the values of the maximum total alcoholic strength, the limits provided for in the relevant EU legislation apply.’

The last paragraph of the section ‘Authorised wine grape varieties’ of the Product Specification has been replaced by the following:

‘Playies Paikou (PGI) rosé wine (dry, medium dry, semi-sweet and sweet) is produced from fresh grapes of the Xinomavro, Limnio, Negoska, Cabernet Sauvignon, Syrah and Merlot varieties. These varieties may be used in any proportions.’

This amendment is also reflected in the sections ‘Description of the wines’ and ‘Authorised wine grape varieties’ of the Single Document.

2.3.   Updating the technical file for Playies Paikou (PGI)

Updating the technical file for Playies Paikou (PGI)

In addition to the amendments requested, and for the purposes of updating the technical file, we have made the following changes to the Product Specification: (a) we have added/replaced national provisions on the applicable requirements and controls for PDO and PGI wines and (b) we have amended the information on the competent inspection authorities.

Specifically, the section ‘INSPECTION AUTHORITIES’, has been replaced by the following:

| ‘INSPECTION AUTHORITIES |
| --- |
| The Ministry of Rural Development and Food |
| Directorate-General for Food |
| Directorate: Food Use and Technology |
| Unit: Wine and Alcoholic Beverages |
| Address | : | Menandrou 22
  10552 Athens
  GREECE |

‘INSPECTION AUTHORITIES

The Ministry of Rural Development and Food

Directorate-General for Food

Directorate: Food Use and Technology

Unit: Wine and Alcoholic Beverages

Address

:

Menandrou 22

10552 Athens

GREECE

Tel. +30 2102125113, 2102125145

Fax +30 2105245195

Email: lkiokakis@minagric.gr, kballa@minagric.gr

Directorates for the Rural Economy and Veterinary Affairs

Regional Plant Protection, Quality and Phytosanitary Control Centres.’

This modification relates to the Product Specification only and not to the Single Document.

SINGLE DOCUMENT

1.   Registered name

Registered name

‘Πλαγιές Πάικου’ (Playies Paikou)

2.   Geographical indication type

Geographical indication type

PGI — protected geographical indication

3.   Categories of grapevine products

Categories of grapevine products

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

1.

Wine

4.   Description of the wine(s)

Description of the wine(s)

DRY ROSÉ WINE

Dark purple in colour with rosy highlights. Powerful bouquet dominated by notes of rose and citrus. Balanced with the right amount of acidity and an aftertaste of flowers that lingers on the palate.

| — | Total alcoholic strength: Minimum 11,5 % vol. |
| --- | --- |

—

Total alcoholic strength: Minimum 11,5 % vol.

| — | Minimum natural alcoholic strength: 11,0 % vol. |
| --- | --- |

—

Minimum natural alcoholic strength: 11,0 % vol.

| — | Total sugar content (g/l): Maximum 9,0 (where the sugar content exceeds 4 g/l, the conditions laid down in Annex XIV to Commission Regulation (EC) No 607/2009 apply) |
| --- | --- |

—

Total sugar content (g/l): Maximum 9,0 (where the sugar content exceeds 4 g/l, the conditions laid down in Annex XIV to Commission Regulation (EC) No 607/2009 apply)

| — | Total acidity expressed as tartaric acid (g/l): Maximum 7,5 |
| --- | --- |

—

Total acidity expressed as tartaric acid (g/l): Maximum 7,5

General analytical characteristics

| Maximum total alcoholic strength (in % vol.): | |
| --- | --- |
| Minimum actual alcoholic strength (in % vol.): | 11,5 |
| Minimum total acidity: | 3,5 in grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre): | 18 |
| Maximum total sulphur dioxide (in milligrams per litre): | 200 |

Maximum total alcoholic strength (in % vol.):

Minimum actual alcoholic strength (in % vol.):

11,5

Minimum total acidity:

3,5 in grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre):

18

Maximum total sulphur dioxide (in milligrams per litre):

200

For the value of the maximum alcoholic strength, the values provided for in the relevant EU legislation apply.

MEDIUM DRY ROSÉ WINE

Dark purple in colour with rosy highlights. Powerful bouquet dominated by notes of rose and citrus. Balanced with the right amount of acidity and an aftertaste of flowers that lingers on the palate. Pleasant sensation of balance between acidity and sweetness, mild and fruity.

| — | Minimum natural alcoholic strength: 11,0 % vol. |
| --- | --- |

—

Minimum natural alcoholic strength: 11,0 % vol.

| — | Total sugar content (g/l): Minimum 4,5-Maximum 17,5 (where the sugar content exceeds 12 g/l, the conditions laid down in Annex XIV to Commission Regulation (EC) No 607/2009 apply) |
| --- | --- |

—

Total sugar content (g/l): Minimum 4,5-Maximum 17,5 (where the sugar content exceeds 12 g/l, the conditions laid down in Annex XIV to Commission Regulation (EC) No 607/2009 apply)

| — | Total acidity expressed as tartaric acid (g/l): Maximum 7,5 |
| --- | --- |

—

Total acidity expressed as tartaric acid (g/l): Maximum 7,5

| — | Maximum sulphur dioxide content of the wines (total): 250 mg/l (where the sugar content is not less than 5 g/l) |
| --- | --- |

—

Maximum sulphur dioxide content of the wines (total): 250 mg/l (where the sugar content is not less than 5 g/l)

General analytical characteristics

| Maximum total alcoholic strength (in % vol.): | |
| --- | --- |
| Minimum actual alcoholic strength (in % vol.): | 11,5 |
| Minimum total acidity: | 3,5 in grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre): | 18 |
| Maximum total sulphur dioxide (in milligrams per litre): | 250 |

Maximum total alcoholic strength (in % vol.):

Minimum actual alcoholic strength (in % vol.):

11,5

Minimum total acidity:

3,5 in grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre):

18

Maximum total sulphur dioxide (in milligrams per litre):

250

For the value of the maximum alcoholic strength, the values provided for in the relevant EU legislation apply.

SEMI-SWEET ROSÉ WINE

Dark purple in colour with rosy highlights. Powerful bouquet dominated by notes of rose and citrus. Balanced with the right amount of acidity and an aftertaste of flowers that lingers on the palate. Mild taste, fruity and sweet sensation that lingers on the palate.

| — | Minimum natural alcoholic strength: 11,0 % vol. |
| --- | --- |

—

Minimum natural alcoholic strength: 11,0 % vol.

| — | Total sugar content (g/l): Minimum 12,5-Maximum 45 (where the sugar content exceeds 12 g/l, the conditions laid down in Annex XIV to Commission Regulation (EC) No 607/2009 apply). |
| --- | --- |

—

Total sugar content (g/l): Minimum 12,5-Maximum 45 (where the sugar content exceeds 12 g/l, the conditions laid down in Annex XIV to Commission Regulation (EC) No 607/2009 apply).

| — | Total acidity expressed as tartaric acid (g/l): Maximum 7,5 |
| --- | --- |

—

Total acidity expressed as tartaric acid (g/l): Maximum 7,5

General analytical characteristics

| Maximum total alcoholic strength (in % vol.): | |
| --- | --- |
| Minimum actual alcoholic strength (in % vol.): | 11,5 |
| Minimum total acidity: | 3,5 in grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre): | 18 |
| Maximum total sulphur dioxide (in milligrams per litre): | 250 |

Maximum total alcoholic strength (in % vol.):

Minimum actual alcoholic strength (in % vol.):

11,5

Minimum total acidity:

3,5 in grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre):

18

Maximum total sulphur dioxide (in milligrams per litre):

250

For the value of the maximum alcoholic strength, the values provided for in the relevant EU legislation apply.

SWEET ROSÉ WINE

Strong pomegranate colour. Scents of red berry jam and red roses. Rich taste with sweet aftertaste.

| — | Minimum natural alcoholic strength: 11,0 % vol. |
| --- | --- |

—

Minimum natural alcoholic strength: 11,0 % vol.

| — | Total sugar content (g/l): Minimum 45 |
| --- | --- |

—

Total sugar content (g/l): Minimum 45

| — | Total acidity expressed as tartaric acid (g/l): Maximum 12,0 |
| --- | --- |

—

Total acidity expressed as tartaric acid (g/l): Maximum 12,0

| — | Volatile acidity expressed as acetic acid (g/l): Maximum 1,08 (18 meq/l) |
| --- | --- |

—

Volatile acidity expressed as acetic acid (g/l): Maximum 1,08 (18 meq/l)

General analytical characteristics

| Maximum total alcoholic strength (in % vol.): | |
| --- | --- |
| Minimum actual alcoholic strength (in % vol.): | 11,5 |
| Minimum total acidity: | 4,8 in grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre): | 18 |
| Maximum total sulphur dioxide (in milligrams per litre): | 250 |

Maximum total alcoholic strength (in % vol.):

Minimum actual alcoholic strength (in % vol.):

11,5

Minimum total acidity:

4,8 in grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre):

18

Maximum total sulphur dioxide (in milligrams per litre):

250

For the value of the maximum alcoholic strength, the values provided for in the relevant EU legislation apply.

DRY WHITE WINE

Lustrous pale green colour (with yellow highlights in the case of white wine made from grapes of the Xinomavro and Negoska varieties). Powerful bouquet dominated by notes of citrus and fresh fruit with hints of flowers. Depth with fruity aftertaste that lingers on the palate.

| — | Total alcoholic strength: Minimum 11,5 % vol. |
| --- | --- |

—

Total alcoholic strength: Minimum 11,5 % vol.

| — | Minimum natural alcoholic strength: 11,0 % vol. |
| --- | --- |

—

Minimum natural alcoholic strength: 11,0 % vol.

| — | Total sugar content (g/l): Maximum 9,0 (where the sugar content exceeds 4 g/l, the conditions laid down in Annex XIV to Commission Regulation (EC) No 607/2009 apply) |
| --- | --- |

—

Total sugar content (g/l): Maximum 9,0 (where the sugar content exceeds 4 g/l, the conditions laid down in Annex XIV to Commission Regulation (EC) No 607/2009 apply)

| — | Total acidity expressed as tartaric acid (g/l): Maximum 7,5 |
| --- | --- |

—

Total acidity expressed as tartaric acid (g/l): Maximum 7,5

General analytical characteristics

| Maximum total alcoholic strength (in % vol.): | |
| --- | --- |
| Minimum actual alcoholic strength (in % vol.): | 11,5 |
| Minimum total acidity: | 3,5 in grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre): | 18 |
| Maximum total sulphur dioxide (in milligrams per litre): | 200 |

Maximum total alcoholic strength (in % vol.):

Minimum actual alcoholic strength (in % vol.):

11,5

Minimum total acidity:

3,5 in grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre):

18

Maximum total sulphur dioxide (in milligrams per litre):

200

For the value of the maximum alcoholic strength, the values provided for in the relevant EU legislation apply.

MEDIUM DRY WHITE WINE

Lustrous pale green colour (with yellow highlights in the case of white wine made from grapes of the Xinomavro and Negoska varieties). Powerful bouquet dominated by notes of citrus and fresh fruit with hints of flowers. Pleasant sensation of balance between acidity and sweetness, mild and fruity.

| — | Minimum natural alcoholic strength: 11,0 % vol. |
| --- | --- |

—

Minimum natural alcoholic strength: 11,0 % vol.

| — | Total sugar content (g/l): Minimum 4,5-Maximum 17,5 (where the sugar content exceeds 12 g/l, the conditions laid down in Annex XIV to Commission Regulation (EC) No 607/2009 apply) |
| --- | --- |

—

Total sugar content (g/l): Minimum 4,5-Maximum 17,5 (where the sugar content exceeds 12 g/l, the conditions laid down in Annex XIV to Commission Regulation (EC) No 607/2009 apply)

| — | Total acidity expressed as tartaric acid (g/l): Maximum 7,5 |
| --- | --- |

—

Total acidity expressed as tartaric acid (g/l): Maximum 7,5

| — | Maximum sulphur dioxide content of the wines (total): 250 mg/l (where the sugar content is not less than 5 g/l) |
| --- | --- |

—

Maximum sulphur dioxide content of the wines (total): 250 mg/l (where the sugar content is not less than 5 g/l)

General analytical characteristics

| Maximum total alcoholic strength (in % vol.): | |
| --- | --- |
| Minimum actual alcoholic strength (in % vol.): | 11,5 |
| Minimum total acidity: | 3,5 in grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre): | 18 |
| Maximum total sulphur dioxide (in milligrams per litre): | 250 |

Maximum total alcoholic strength (in % vol.):

Minimum actual alcoholic strength (in % vol.):

11,5

Minimum total acidity:

3,5 in grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre):

18

Maximum total sulphur dioxide (in milligrams per litre):

250

For the value of the maximum alcoholic strength, the values provided for in the relevant EU legislation apply.

SEMI-SWEET WHITE WINE

Lustrous pale green colour (with yellow highlights in the case of white wine made from grapes of the Xinomavro and Negoska varieties). Powerful bouquet dominated by notes of citrus and fresh fruit with hints of flowers. Mild taste, fruity and sweet sensation that lingers on the palate.

| — | Minimum natural alcoholic strength: 11,0 % vol. |
| --- | --- |

—

Minimum natural alcoholic strength: 11,0 % vol.

| — | Total sugar content (g/l): Minimum 12,5-Maximum 45 |
| --- | --- |

—

Total sugar content (g/l): Minimum 12,5-Maximum 45

| — | Total acidity expressed as tartaric acid (g/l): Maximum 7,5 |
| --- | --- |

—

Total acidity expressed as tartaric acid (g/l): Maximum 7,5

General analytical characteristics

| Maximum total alcoholic strength (in % vol.): | |
| --- | --- |
| Minimum actual alcoholic strength (in % vol.): | 11,5 |
| Minimum total acidity: | 3,5 in grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre): | 18 |
| Maximum total sulphur dioxide (in milligrams per litre): | 250 |

Maximum total alcoholic strength (in % vol.):

Minimum actual alcoholic strength (in % vol.):

11,5

Minimum total acidity:

3,5 in grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre):

18

Maximum total sulphur dioxide (in milligrams per litre):

250

For the value of the maximum alcoholic strength, the values provided for in the relevant EU legislation apply.

SWEET WHITE WINE

Lustrous colour with a slightly yellow hue (with yellow highlights in the case of white wine made from grapes of the Xinomavro and Negoska varieties). Powerful bouquet dominated by notes of citrus and hints of flowers. Mild taste, fruity and sweet sensation that lingers on the palate.

| — | Minimum natural alcoholic strength: 11,0 % vol. |
| --- | --- |

—

Minimum natural alcoholic strength: 11,0 % vol.

| — | Total sugar content (g/l): Minimum 45 |
| --- | --- |

—

Total sugar content (g/l): Minimum 45

| — | Total acidity expressed as tartaric acid (g/l): Maximum 7,5 |
| --- | --- |

—

Total acidity expressed as tartaric acid (g/l): Maximum 7,5

General analytical characteristics

| Maximum total alcoholic strength (in % vol.): | |
| --- | --- |
| Minimum actual alcoholic strength (in % vol.): | 11,5 |
| Minimum total acidity: | 3,5 in grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre): | 18 |
| Maximum total sulphur dioxide (in milligrams per litre): | 250 |

Maximum total alcoholic strength (in % vol.):

Minimum actual alcoholic strength (in % vol.):

11,5

Minimum total acidity:

3,5 in grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre):

18

Maximum total sulphur dioxide (in milligrams per litre):

250

For the value of the maximum alcoholic strength, the values provided for in the relevant EU legislation apply.

DRY RED WINE

Vivid red colour with deep mauve highlights. Aromatic palate with notes of blackcurrants, cherries and tomatoes with a hint of pepper. Crisp, full with mild tannins and a strong aftertaste of fruit that lingers on the palate.

| — | Total alcoholic strength: Minimum 12 % vol. |
| --- | --- |

—

Total alcoholic strength: Minimum 12 % vol.

| — | Minimum natural alcoholic strength: 11,5 % vol. |
| --- | --- |

—

Minimum natural alcoholic strength: 11,5 % vol.

| — | Total sugar content (g/l): Maximum 9,0 (where the sugar content exceeds 4 g/l, the conditions laid down in Annex XIV to Commission Regulation (EC) No 607/2009 apply). |
| --- | --- |

—

Total sugar content (g/l): Maximum 9,0 (where the sugar content exceeds 4 g/l, the conditions laid down in Annex XIV to Commission Regulation (EC) No 607/2009 apply).

| — | Total acidity expressed as tartaric acid (g/l): Maximum 7,0 |
| --- | --- |

—

Total acidity expressed as tartaric acid (g/l): Maximum 7,0

General analytical characteristics

| Maximum total alcoholic strength (in % vol.): | |
| --- | --- |
| Minimum actual alcoholic strength (in % vol.): | 12 |
| Minimum total acidity: | 3,5 in grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre): | 20 |
| Maximum total sulphur dioxide (in milligrams per litre): | 150 |

Maximum total alcoholic strength (in % vol.):

Minimum actual alcoholic strength (in % vol.):

12

Minimum total acidity:

3,5 in grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre):

20

Maximum total sulphur dioxide (in milligrams per litre):

150

For the value of the maximum alcoholic strength, the values provided for in the relevant EU legislation apply.

MEDIUM DRY RED WINE

Vivid red colour with deep mauve highlights. Aromatic palate with notes of blackcurrants, cherries and tomatoes with a hint of pepper. Pleasant sensation of balance between acidity and sweetness, mild and fruity.

| — | Minimum natural alcoholic strength: 11,5 % vol. |
| --- | --- |

—

Minimum natural alcoholic strength: 11,5 % vol.

| — | Total sugar content (g/l): Minimum 4,5-Maximum 17,5 (where the sugar content exceeds 12 g/l, the conditions laid down in Annex XIV of Commission Regulation (EC) No 607/2009 apply) |
| --- | --- |

—

Total sugar content (g/l): Minimum 4,5-Maximum 17,5 (where the sugar content exceeds 12 g/l, the conditions laid down in Annex XIV of Commission Regulation (EC) No 607/2009 apply)

| — | Total acidity expressed as tartaric acid (g/l): Maximum 7,0 |
| --- | --- |

—

Total acidity expressed as tartaric acid (g/l): Maximum 7,0

| — | Maximum sulphur dioxide content of the wines (total): 200 mg/l (where the sugar content is not less than 5 g/l) |
| --- | --- |

—

Maximum sulphur dioxide content of the wines (total): 200 mg/l (where the sugar content is not less than 5 g/l)

General analytical characteristics

| Maximum total alcoholic strength (in % vol.): | |
| --- | --- |
| Minimum actual alcoholic strength (in % vol.): | 12 |
| Minimum total acidity: | 3,5 in grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre): | 20 |
| Maximum total sulphur dioxide (in milligrams per litre): | 200 |

Maximum total alcoholic strength (in % vol.):

Minimum actual alcoholic strength (in % vol.):

12

Minimum total acidity:

3,5 in grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre):

20

Maximum total sulphur dioxide (in milligrams per litre):

200

For the value of the maximum alcoholic strength, the values provided for in the relevant EU legislation apply.

SEMI-SWEET RED WINE

Vivid red colour with deep mauve highlights. Aromatic palate with notes of blackcurrants, cherries and tomatoes with a hint of pepper. Mild taste, fruity and sweet sensation that lingers on the palate.

| — | Minimum natural alcoholic strength: 11,5 % vol. |
| --- | --- |

—

Minimum natural alcoholic strength: 11,5 % vol.

| — | Total sugar content (g/l): Minimum 12,5-Maximum 45 |
| --- | --- |

—

Total sugar content (g/l): Minimum 12,5-Maximum 45

| — | Total acidity expressed as tartaric acid (g/l): Maximum 7,0 |
| --- | --- |

—

Total acidity expressed as tartaric acid (g/l): Maximum 7,0

General analytical characteristics

| Maximum total alcoholic strength (in % vol.): | |
| --- | --- |
| Minimum actual alcoholic strength (in % vol.): | 12 |
| Minimum total acidity: | 3,5 in grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre): | 20 |
| Maximum total sulphur dioxide (in milligrams per litre): | 200 |

Maximum total alcoholic strength (in % vol.):

Minimum actual alcoholic strength (in % vol.):

12

Minimum total acidity:

3,5 in grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre):

20

Maximum total sulphur dioxide (in milligrams per litre):

200

For the value of the maximum alcoholic strength, the values provided for in the relevant EU legislation apply.

SWEET RED WINE

Vivid red colour. Aromatic palate with notes of blackcurrants and cherries. Rich depth on the palate that is mild and long-lasting.

| — | Minimum natural alcoholic strength: 11,5 % vol. |
| --- | --- |

—

Minimum natural alcoholic strength: 11,5 % vol.

| — | Total sugar content (g/l): Minimum 45 |
| --- | --- |

—

Total sugar content (g/l): Minimum 45

| — | Total acidity expressed as tartaric acid (g/l): Maximum 7,5 |
| --- | --- |

—

Total acidity expressed as tartaric acid (g/l): Maximum 7,5

General analytical characteristics

| Maximum total alcoholic strength (in % vol.): | |
| --- | --- |
| Minimum actual alcoholic strength (in % vol.): | 12 |
| Minimum total acidity: | 3,5 in grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre): | 20 |
| Maximum total sulphur dioxide (in milligrams per litre): | 200 |

Maximum total alcoholic strength (in % vol.):

Minimum actual alcoholic strength (in % vol.):

12

Minimum total acidity:

3,5 in grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre):

20

Maximum total sulphur dioxide (in milligrams per litre):

200

For the value of the maximum alcoholic strength, the values provided for in the relevant EU legislation apply.

5.   Winemaking practices

Winemaking practices

a.   
  Essential oenological practices

Essential oenological practices

Specific oenological practice

Specific oenological practice

In medium dry, semi-sweet and sweet winemaking, wine sweetening is permitted in accordance with the applicable provisions (Annex I D to Regulation (EC) No 606/2009).

Cultivation technique

Cultivation technique

The vines are trained in accordance with the typical cultivation techniques used locally.

Restrictions on making the wines

Restrictions on making the wines

White winemaking: Playies Paikou (PGI) white wine is produced using state-of-the-art white winemaking technology; the temperature during alcoholic fermentation must not exceed 20 °C. In the case of the red grape varieties Xinomavro and Negoska, the white wine fermentation method is used.

Red winemaking: Playies Paikou (PGI) red wine is produced according to the classic red winemaking method.

Rosé winemaking: Playies Paikou (PGI) rosé wine is produced using state-of-the-art rosé winemaking technology; the temperature during alcoholic fermentation must not exceed 20 °C.

b.   
  Maximum yields

Maximum yields

Maximum yield in hectolitres of end product per hectare — White wines

105 hectolitres per hectare

Maximum yield in hectolitres of end product per hectare — Red wines

96 hectolitres per hectare

Maximum yield in hectolitres of end product per hectare — Rosé wines

90 hectolitres per hectare

Maximum grape yield(s) per hectare — Red, white and rosé wines

12 000 kilograms of grapes per hectare

Maximum grape yield(s) per hectare — Roditis variety

14 000 kilograms of grapes per hectare

6.   Demarcated area

Demarcated area

The demarcated production area for Playies Paikou (PGI) wine comprises the areas of the municipal districts of Karpi, Griva, Goumenissa, Gerakonas and Filiria of the municipality of Goumenissa and the municipal districts of Evropos, Polypetro and Touba in the municipality of Evropos in the prefecture of Kilkis at an altitude of over 80 metres.

7.   Main wine grapes

Main wine grapes

| | Roditis Rs — Alepou |
| --- | --- |

Roditis Rs — Alepou

| | Xinomavro N — Xinogaltso, Popolka |
| --- | --- |

Xinomavro N — Xinogaltso, Popolka

| | Negoska N |
| --- | --- |

Negoska N

| | Cabernet Sauvignon N |
| --- | --- |

Cabernet Sauvignon N

| | Malagouzia B |
| --- | --- |

Malagouzia B

| | Limnio Ν |
| --- | --- |

Limnio Ν

| | Chardonnay B |
| --- | --- |

Chardonnay B

| | Viognier B |
| --- | --- |

Viognier B

| | Syrah N |
| --- | --- |

Syrah N

| | Sauvignon Blanc B |
| --- | --- |

Sauvignon Blanc B

| | Reisling B |
| --- | --- |

Reisling B

| | Merlot N |
| --- | --- |

Merlot N

| | Gewürztraminer Rs |
| --- | --- |

Gewürztraminer Rs

| | Asyrtiko B |
| --- | --- |

Asyrtiko B

8.   Description of the link(s)

Description of the link(s)

Historical, cultural and social link and geographical environment — Wine

Historical, cultural and social link and geographical environment — Wine

Details of the geographical area

Details of the geographical area

A.   Historical link

Historical link

The reputation that the area has built up through producing PDO Goumenissa wines has prompted the spread of modern vine cultivation techniques throughout the PGI Playies Paikou area, with a greater number of varieties being grown whose grapes produce wines that are popular on the market. The recognition of the PGI Playies Paikou has thus come about in the context of the historical development of winemaking in the area, based on existing tradition and the contemporary infrastructure that has been built up in recent years.

B.   Cultural, social and economic links

Cultural, social and economic links

Vines and wine have been inseparably linked to the cultural, social and economic lives of the local people since ancient times.

This link still exists today, as can be seen from the events organised to promote wine, as well as the local cultural traditions.

C.   Geographical environment and geographical origin

Geographical environment and geographical origin

Climate

The climate (according to Lang) comes under the category of sub-dry to sub-humid. Thermal sum (base temperature 10 °C): 1 980 degree-days from April to October. Continentality: 20,93 °C. Sunlight hours: 1 818 from April to October. Average temperature during the month when the grapes ripen: 19,8 °C. Precipitation: 650 mm annually, 65 mm during the month when the grapes ripen. Winds: during winter, the northerly ‘Vardaris’ wind prevails. In summer, gentle local winds (breezes) prevail that come mainly from the south, but there are also north-easterly ‘Meltemi’ winds that mitigate the summer heat.

Soil

The wider Playies Paikou area is made up of granite type rock, sandstone, schist, ophiolites and limestone, while the parent material is composed of deposits with terra rossa, marl and marly limestone in hard and soft layers. Most of the area’s soil is pH neutral to alkaline. The area has from sufficient to high amounts of both equivalent and active calcium carbonate, with the exception of certain areas that have none at all. In general, the exchange capacity of the area’s soil is very good and provides the plants with the requisite amounts of nutrients, due to the presence of a high percentage of smectites in clay minerals, while there are high amounts of both exchange calcium and exchange magnesium. The organic matter is generally sufficient in the surface layers and decreases with depth. In most cases the amount of organic matter in the area’s soil supplies the plants with the nitrogen required for growth, and nitrogen fertilisers need to be applied only occasionally.

Topography

The area is extremely hilly, with a variety of orientations and inclines of between 0 and 30 %. Combined with the soil and macroclimate, this creates a range of vineyard locations that are one of the main factors shaping the performance of the varieties grown in the area. The vineyard locations differ with regard to the mesoclimate, which is mainly the result of the interaction between the climate and the local topography, and also with regard to the soil.

Product details

Playies Paikou (PGI) white wines are characterised by their pale shade of green, sometimes with a slightly yellow hue. Their aromatic profile includes aromas of citrus, flowers and other fruits, depending on the variety and vineyard location. They are also characterised by adequate depth and aftertaste, mainly due to the adequate and synchronised ripening of the varieties in the area.

Playies Paikou (PGI) rosé wines stand out for their strong colour and rosy hues, derived from the varieties used and the area where they are grown. They also have a powerful bouquet, dominated by rose and citrus. The balance of all the types of rosé wine (dry, medium dry, semi-sweet and sweet) is excellent, mainly because of its good acidity.

A vivid red colour with deep mauve highlights characterises the Playies Paikou (PGI) red wines, as well as an aromatic palate with notes of blackcurrants, cherries and tomatoes with a hint of pepper. They have a full flavour with mild tannins and a strong aftertaste of fruit that lingers on the palate.

Causal interaction

Causal interaction

Due to the temperatures in the area, the ripening of the grapes reaches its peak between the last 10 days of August and the first five days of October, depending on the variety. Due to this peak in ripening and the high degree of continentality, the style and organoleptic characteristics of the wines produced are a direct result of the climate and variations in the vineyard locations. For example, Xinomavro grapes that ripen early in vineyards planted on calcareous soils produce wines with delicate aromas, whereas the grapes that ripen later in locations with clay soil produce wines with a strong phenolic character.

The Negoska variety ripens at the same time as the Xinomavro and is used to produce wines with a high alcohol content, strong colour and average acidity, which can be paired very well with the corresponding wines of the Xinomavro variety. The Merlot, Syrah and Cabernet Sauvignon varieties ripen on average on 5, 10 and 20 September respectively. Merlot is used to produce mild wines with a high alcohol content and aromas of ripe fruit, while Syrah wines are characterised by their good structure, strong colour and suitability for ageing for long periods. Cabernet Sauvignon is used to produce wines with particular aromas (mainly of small red fruits, but also spicy aromas), good depth, alcohol content, and suitability for ageing.

The Chardonnay, Sauvignon Blanc, Gewürztraminer and Malagouzia varieties ripen in the last 10 days of August, the Riesling and Asyrtiko varieties in the first five days of September, the Viognier variety in the second five days of September and the Roditis variety in the second half of September. Due to the relatively warm ripening conditions, the Chardonnay wines usually have a mature tropical bouquet combined with rich depth on the palate, while the Sauvignon Blanc wines are characterised by aromas of fruits, mainly peach, and less by green characteristics, depending on the soil. The Malagouzia and Gewürztraminer varieties principally give rise to wines with an intensely flowery bouquet, enhancing the aromatic palate when they are combined with other varieties. Wines produced from the Asyrtiko variety have a rich body and structure, high acidity and a distinctive aroma that varies between flowers and citrus. The area’s wines produced from the Riesling variety mainly stand out for the finesse of their aromatic palate. The Viognier variety is used to produce wines that are mainly characterised by their strong structure and suitability for ageing, where the aroma of fruits, such as apricot, is moderated by the more mature aromas of honey. The Roditis variety produces wines with aromatic finesse and a rich palate.

In conclusion, the quality, style and particularity of the wines produced in the area derive from the terroir, both at wider area and individual vineyard level.

9.   Essential further conditions

Essential further conditions

Legal framework: In EU legislation

Type of further condition: Derogation on production in the demarcated geographical area

Description of the condition:

Article 6(4)(b) of Commission Regulation (EC) No 607/2009 laying down certain detailed rules for the implementation of Council Regulation (EC) No 479/2008 as regards protected designations of origin and geographical indications, traditional terms, labelling and presentation of certain wine sector products.

Legal framework: In national legislation

Type of further condition: Derogation on production in the demarcated geographical area

Description of the condition:

Article 4(c) of Joint Ministerial Decision No 392169/20.10.1999 laying down general rules concerning the use of the term ‘Local Wine’ in the description of table wine (Government Gazette, Series II, No 1985/8.11.99), as amended by Joint Ministerial Decision No 321813/29.8.2007, states:

‘Table wines for which the term “Local Wine” can be used with a geographical indication of a province, prefecture or wine-growing area which is smaller than a prefecture, shall be produced in wineries operating in the prefecture or in adjacent prefectures. Specifically, Playies Paikou (PGI) wines can be produced in wineries operating in the prefecture of Kilkis or in the neighbouring prefectures of Pella, Thessaloniki and Serres.’

Legal framework: In EU legislation

Type of further condition: Supplementary provisions concerning labelling

Description of the condition: Terms relating to certain production methods

Article 66(1), (2) and (6) of Commission Regulation (EC) No 607/2009 laying down certain detailed rules for the implementation of Council Regulation (EC) No 479/2008 as regards protected designations of origin and geographical indications, traditional terms, labelling and presentation of certain wine sector products.

Legal framework: In national legislation

Type of further condition: Supplementary provisions concerning labelling

Description of the condition: Terms relating to certain production methods

Articles 3 and 4 of Ministerial Decision No 280557/9.6.2005 laying down the time of ripening, ageing and placement on the market of wines with Superior Quality Designation of Origin and Local Wines, as well as of the terms used in labelling thereof relating to their production method or preparation methods (Government Gazette, Series II, No 818/15.6.2005) set out the conditions for using the following terms:

| — | ‘ΝΕΟΣ ΟΙΝΟΣ’ or ‘ΝΕΑΡΟΣ ΟΙΝΟΣ’ (NEW WINE), |
| --- | --- |

—

‘ΝΕΟΣ ΟΙΝΟΣ’ or ‘ΝΕΑΡΟΣ ΟΙΝΟΣ’ (NEW WINE),

| — | ‘ΩΡΙΜΑΝΣΗ ΣΕ ΒΑΡΕΛΙ’ or ‘ΩΡΙΜΑΣΕ ΣΕ ΒΑΡΕΛΙ’ (BARREL MATURED), |
| --- | --- |

—

‘ΩΡΙΜΑΝΣΗ ΣΕ ΒΑΡΕΛΙ’ or ‘ΩΡΙΜΑΣΕ ΣΕ ΒΑΡΕΛΙ’ (BARREL MATURED),

| — | ‘ΠΑΛΑΙΩΜΕΝΟΣ ΣΕ ΒΑΡΕΛΙ’ or ‘ΠΑΛΑΙΩΣΗ ΣΕ ΒΑΡΕΛΙ’ (BARREL AGED), |
| --- | --- |

—

‘ΠΑΛΑΙΩΜΕΝΟΣ ΣΕ ΒΑΡΕΛΙ’ or ‘ΠΑΛΑΙΩΣΗ ΣΕ ΒΑΡΕΛΙ’ (BARREL AGED),

| — | ‘ΟΙΝΟΠΟΙΗΘΗΚΕ ΚΑΙ ΩΡΙΜΑΣΕ ΣΕ ΒΑΡΕΛΙ’ or ‘ΟΙΝΟΠΟΙΗΣΗ ΚΑΙ ΩΡΙΜΑΝΣΗ ΣΕ ΒΑΡΕΛΙ’ (BARREL VINIFIED AND MATURED), |
| --- | --- |

—

‘ΟΙΝΟΠΟΙΗΘΗΚΕ ΚΑΙ ΩΡΙΜΑΣΕ ΣΕ ΒΑΡΕΛΙ’ or ‘ΟΙΝΟΠΟΙΗΣΗ ΚΑΙ ΩΡΙΜΑΝΣΗ ΣΕ ΒΑΡΕΛΙ’ (BARREL VINIFIED AND MATURED),

| — | ‘ΟΙΝΟΠΟΙΗΣΗ ΣΕ ΒΑΡΕΛΙ’ or ‘ΟΙΝΟΠΟΙΗΘΗΚΕ ΣΕ ΒΑΡΕΛΙ’ (BARREL VINIFIED). |
| --- | --- |

—

‘ΟΙΝΟΠΟΙΗΣΗ ΣΕ ΒΑΡΕΛΙ’ or ‘ΟΙΝΟΠΟΙΗΘΗΚΕ ΣΕ ΒΑΡΕΛΙ’ (BARREL VINIFIED).

Legal framework: In national legislation

Type of further condition: Supplementary provisions concerning labelling

Description of the condition: Printing the vintage year on the labelling

Where the terms ‘ΝΕΟΣ ΟΙΝΟΣ’ or ‘ΝΕΑΡΟΣ ΟΙΝΟΣ’ (NEW WINE) are used on the labelling of wines, it is mandatory to print the vintage year, in accordance with Article 1(2) of Ministerial Decision No 280557/9.6.2005 laying down the time of ripening, ageing and placement on the market of wines with Superior Quality Designation of Origin and Local Wines, as well as of the terms used in labelling thereof relating to their production method or preparation methods (Government Gazette, Series II, No 818/15.6.2005).

Legal framework: In national legislation

Type of further condition: Supplementary provisions concerning labelling

Description of the condition: Labelling terms in accordance with national legislation.

In accordance with Ministerial Decision No 235309/7.2.2002, the terms which can be used on the labelling of Playies Paikou wines with a protected geographical indication (PGI) are:

ΛΕΥΚΟΣ ΑΠΟ ΛΕΥΚΑ ΣΤΑΦΥΛΙΑ/Blanc de blancs (WHITE FROM WHITE GRAPES), ΛΕΥΚΟΣ ΑΠΟ ΕΡΥΘΡΑ ΣΤΑΦΥΛΙΑ/Blanc de noir (WHITE FROM RED GRAPES), ΛΕΥΚΟΣ ΑΠΟ ΕΡΥΘΡΩΠΑ ΣΤΑΦΥΛΙΑ or ΛΕΥΚΟΣ ΑΠΟ ΓΚΡΙΖΑ ΣΤΑΦΥΛΙΑ/Blanc de gris (WHITE FROM ROSÉ GRAPES OR WHITE FROM GREY GRAPES), ΚΟΚΚΙΝΕΛΙ/kokineli (KOKINELI), ΟΙΝΟΣ ΛΟΦΩΝ/Vin de collines (WINE FROM HILLS), ΟΙΝΟΣ ΠΛΑΓΙΩΝ/Vin de coteaux (WINE FROM SLOPES), ΟΡΕΙΝΩΝ ΑΜΠΕΛΩΝΩΝ or ΑΠΟ ΟΡΕΙΝΑ ΚΡΑΣΑΜΠΕΛΑ/Vin de vignobles Montagneux (MOUNTAINOUS VINEYARDS OR MOUNTAINOUS WINE VINEYARDS).

Link to the product specification

Link to the product specification

http://www.minagric.gr/images/stories/docs/agrotis/POP-PGE/OINOS/PGE_trop_prodiagrafes_paikos191217.pdf

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