# Official Journal C 397/2022

| | ISSN 1977-091X |
| --- | --- |
| Official Journal
  of the European Union | C 397 |
| | |
| English edition | Information and Notices | Volume 6517 October 2022 |

ISSN 1977-091X

Official Journal

of the European Union

C 397

English edition

Information and Notices

Volume 6517 October 2022

---

| Contents | page |
| --- | --- |
| | II   Information |
| | INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES |
| | European Commission |
| 2022/C 397/01 | Non-opposition to a notified concentration (Case M.10878 – CVC / LGP / GREEN VERACITY ACQUISITION HOLDINGS) (
  1
  ) | 1 |
| 2022/C 397/02 | Non-opposition to a notified concentration (Case M.10816 – ADNOC / ADQ / RIL / JV) (
  1
  ) | 2 |
| 2022/C 397/03 | Non-opposition to a notified concentration (Case M.10866 – F2i / GVM / GENERATION AND SUPPLY BUSINESSES) (
  1
  ) | 3 |
| 2022/C 397/04 | Non-opposition to a notified concentration (Case M.10833 – FRANKLIN RESOURCES / BNY ALCENTRA GROUP HOLDINGS) (
  1
  ) | 4 |
| 2022/C 397/05 | Non-opposition to a notified concentration (Case M.10820 – BERKSHIRE / ALLEGHANY) (
  1
  ) | 5 |

Contents

page

II   Information

INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

2022/C 397/01

Non-opposition to a notified concentration (Case M.10878 – CVC / LGP / GREEN VERACITY ACQUISITION HOLDINGS) (
  1
  )

1

1

2022/C 397/02

Non-opposition to a notified concentration (Case M.10816 – ADNOC / ADQ / RIL / JV) (
  1
  )

1

2

2022/C 397/03

Non-opposition to a notified concentration (Case M.10866 – F2i / GVM / GENERATION AND SUPPLY BUSINESSES) (
  1
  )

1

3

2022/C 397/04

Non-opposition to a notified concentration (Case M.10833 – FRANKLIN RESOURCES / BNY ALCENTRA GROUP HOLDINGS) (
  1
  )

1

4

2022/C 397/05

Non-opposition to a notified concentration (Case M.10820 – BERKSHIRE / ALLEGHANY) (
  1
  )

1

5

---

| | IV   Notices |
| --- | --- |
| | NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES |
| | European Commission |
| 2022/C 397/06 | Euro exchange rates — 14 October 2022 | 6 |

IV   Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

2022/C 397/06

Euro exchange rates — 14 October 2022

6

---

| | V   Announcements |
| --- | --- |
| | PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY |
| | European Commission |
| 2022/C 397/07 | Prior notification of a concentration (Case M.10916 – ALPHA / PENINSULA / PRIMA INDUSTRIE) – Candidate case for simplified procedure (
  1
  ) | 7 |
| | OTHER ACTS |
| | European Commission |
| 2022/C 397/08 | 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 | 9 |
| 2022/C 397/09 | Publication of an application for registration of a name pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs | 15 |
| 2022/C 397/10 | Publication of an application for approval of an amendment, which is not minor, to a product specification pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs | 20 |
| 2022/C 397/11 | Publication of an application for approval of an amendment, which is not minor, to a product specification pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs | 26 |
| 2022/C 397/12 | 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 | 34 |
| 2022/C 397/13 | Publication of an application for approval of an amendment, which is not minor, to a product specification pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs | 39 |
| 2022/C 397/14 | 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 | 46 |

V   Announcements

PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY

European Commission

2022/C 397/07

Prior notification of a concentration (Case M.10916 – ALPHA / PENINSULA / PRIMA INDUSTRIE) – Candidate case for simplified procedure (
  1
  )

1

7

OTHER ACTS

European Commission

2022/C 397/08

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

9

2022/C 397/09

Publication of an application for registration of a name pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs

15

2022/C 397/10

Publication of an application for approval of an amendment, which is not minor, to a product specification pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs

20

2022/C 397/11

Publication of an application for approval of an amendment, which is not minor, to a product specification pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs

26

2022/C 397/12

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

34

2022/C 397/13

Publication of an application for approval of an amendment, which is not minor, to a product specification pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs

39

2022/C 397/14

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

46

---

| | |
| --- | --- |
| | (1)   Text with EEA relevance. |

---

(1)   Text with EEA relevance.

1

| EN | |
| --- | --- |

EN

---

II Information

INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

| 17.10.2022 | EN | Official Journal of the European Union | C 397/1 |
| --- | --- | --- | --- |

17.10.2022

EN

Official Journal of the European Union

C 397/1

---

Non-opposition to a notified concentration

(Case M.10878 – CVC / LGP / GREEN VERACITY ACQUISITION HOLDINGS)

(Text with EEA relevance)

(2022/C 397/01)

On 10 October 2022, the Commission decided not to oppose the above notified concentration and to declare it compatible with the internal market. This decision is based on Article 6(1)(b) of Council Regulation (EC) No 139/2004 (1). The full text of the decision is available only in English and will be made public after it is cleared of any business secrets it may contain. It will be available:

| — | in the merger section of the ‘Competition policy’ website of the Commission (http://ec.europa.eu/competition/mergers/cases/). This website provides various facilities to help locate individual merger decisions, including company, case number, date and sectoral indexes, |
| --- | --- |

—

in the merger section of the ‘Competition policy’ website of the Commission (http://ec.europa.eu/competition/mergers/cases/). This website provides various facilities to help locate individual merger decisions, including company, case number, date and sectoral indexes,

| — | in electronic form on the EUR-Lex website (http://eur-lex.europa.eu/homepage.html?locale=en) under document number 32022M10878. EUR-Lex is the online point of access to European Union law. |
| --- | --- |

—

in electronic form on the EUR-Lex website (http://eur-lex.europa.eu/homepage.html?locale=en) under document number 32022M10878. EUR-Lex is the online point of access to European Union law.

---

(1)  OJ L 24, 29.1.2004, p. 1.

---

| 17.10.2022 | EN | Official Journal of the European Union | C 397/2 |
| --- | --- | --- | --- |

17.10.2022

EN

Official Journal of the European Union

C 397/2

---

Non-opposition to a notified concentration

(Case M.10816 – ADNOC / ADQ / RIL / JV)

(Text with EEA relevance)

(2022/C 397/02)

On 23 September 2022, the Commission decided not to oppose the above notified concentration and to declare it compatible with the internal market. This decision is based on Article 6(1)(b) of Council Regulation (EC) No 139/2004 (1). The full text of the decision is available only in English and will be made public after it is cleared of any business secrets it may contain. It will be available:

| — | in the merger section of the ‘Competition policy’ website of the Commission (http://ec.europa.eu/competition/mergers/cases/). This website provides various facilities to help locate individual merger decisions, including company, case number, date and sectoral indexes, |
| --- | --- |

—

in the merger section of the ‘Competition policy’ website of the Commission (http://ec.europa.eu/competition/mergers/cases/). This website provides various facilities to help locate individual merger decisions, including company, case number, date and sectoral indexes,

| — | in electronic form on the EUR-Lex website (http://eur-lex.europa.eu/homepage.html?locale=en) under document number 32022M10816. EUR-Lex is the online point of access to European Union law. |
| --- | --- |

—

in electronic form on the EUR-Lex website (http://eur-lex.europa.eu/homepage.html?locale=en) under document number 32022M10816. EUR-Lex is the online point of access to European Union law.

---

(1)  OJ L 24, 29.1.2004, p. 1.

---

| 17.10.2022 | EN | Official Journal of the European Union | C 397/3 |
| --- | --- | --- | --- |

17.10.2022

EN

Official Journal of the European Union

C 397/3

---

Non-opposition to a notified concentration

(Case M.10866 – F2i / GVM / GENERATION AND SUPPLY BUSINESSES)

(Text with EEA relevance)

(2022/C 397/03)

On 27 September 2022, the Commission decided not to oppose the above notified concentration and to declare it compatible with the internal market. This decision is based on Article 6(1)(b) of Council Regulation (EC) No 139/2004 (1). The full text of the decision is available only in English and will be made public after it is cleared of any business secrets it may contain. It will be available:

| — | in the merger section of the ‘Competition policy’ website of the Commission (http://ec.europa.eu/competition/mergers/cases/). This website provides various facilities to help locate individual merger decisions, including company, case number, date and sectoral indexes, |
| --- | --- |

—

in the merger section of the ‘Competition policy’ website of the Commission (http://ec.europa.eu/competition/mergers/cases/). This website provides various facilities to help locate individual merger decisions, including company, case number, date and sectoral indexes,

| — | in electronic form on the EUR-Lex website (http://eur-lex.europa.eu/homepage.html?locale=en) under document number 32022M10866. EUR-Lex is the online point of access to European Union law. |
| --- | --- |

—

in electronic form on the EUR-Lex website (http://eur-lex.europa.eu/homepage.html?locale=en) under document number 32022M10866. EUR-Lex is the online point of access to European Union law.

---

(1)  OJ L 24, 29.1.2004, p. 1.

---

| 17.10.2022 | EN | Official Journal of the European Union | C 397/4 |
| --- | --- | --- | --- |

17.10.2022

EN

Official Journal of the European Union

C 397/4

---

Non-opposition to a notified concentration

(Case M.10833 – FRANKLIN RESOURCES / BNY ALCENTRA GROUP HOLDINGS)

(Text with EEA relevance)

(2022/C 397/04)

On 6 September 2022, the Commission decided not to oppose the above notified concentration and to declare it compatible with the internal market. This decision is based on Article 6(1)(b) of Council Regulation (EC) No 139/2004 (1). The full text of the decision is available only in English and will be made public after it is cleared of any business secrets it may contain. It will be available:

| — | in the merger section of the ‘Competition policy’ website of the Commission (http://ec.europa.eu/competition/mergers/cases/). This website provides various facilities to help locate individual merger decisions, including company, case number, date and sectoral indexes, |
| --- | --- |

—

in the merger section of the ‘Competition policy’ website of the Commission (http://ec.europa.eu/competition/mergers/cases/). This website provides various facilities to help locate individual merger decisions, including company, case number, date and sectoral indexes,

| — | in electronic form on the EUR-Lex website (http://eur-lex.europa.eu/homepage.html?locale=en) under document number 32022M10833. EUR-Lex is the online point of access to European Union law. |
| --- | --- |

—

in electronic form on the EUR-Lex website (http://eur-lex.europa.eu/homepage.html?locale=en) under document number 32022M10833. EUR-Lex is the online point of access to European Union law.

---

(1)  OJ L 24, 29.1.2004, p. 1.

---

| 17.10.2022 | EN | Official Journal of the European Union | C 397/5 |
| --- | --- | --- | --- |

17.10.2022

EN

Official Journal of the European Union

C 397/5

---

Non-opposition to a notified concentration

(Case M.10820 – BERKSHIRE / ALLEGHANY)

(Text with EEA relevance)

(2022/C 397/05)

On 23 September 2022, the Commission decided not to oppose the above notified concentration and to declare it compatible with the internal market. This decision is based on Article 6(1)(b) of Council Regulation (EC) No 139/2004 (1). The full text of the decision is available only in English and will be made public after it is cleared of any business secrets it may contain. It will be available:

| — | in the merger section of the ‘Competition policy’ website of the Commission (http://ec.europa.eu/competition/mergers/cases/). This website provides various facilities to help locate individual merger decisions, including company, case number, date and sectoral indexes, |
| --- | --- |

—

in the merger section of the ‘Competition policy’ website of the Commission (http://ec.europa.eu/competition/mergers/cases/). This website provides various facilities to help locate individual merger decisions, including company, case number, date and sectoral indexes,

| — | in electronic form on the EUR-Lex website (http://eur-lex.europa.eu/homepage.html?locale=en) under document number 32022M10820. EUR-Lex is the online point of access to European Union law. |
| --- | --- |

—

in electronic form on the EUR-Lex website (http://eur-lex.europa.eu/homepage.html?locale=en) under document number 32022M10820. EUR-Lex is the online point of access to European Union law.

---

(1)  OJ L 24, 29.1.2004, p. 1.

---

IV Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

| 17.10.2022 | EN | Official Journal of the European Union | C 397/6 |
| --- | --- | --- | --- |

17.10.2022

EN

Official Journal of the European Union

C 397/6

---

Euro exchange rates (1)

14 October 2022

(2022/C 397/06)

1 euro =

| | Currency | Exchange rate |
| --- | --- | --- |
| USD | US dollar | 0,9717 |
| JPY | Japanese yen | 143,63 |
| DKK | Danish krone | 7,4378 |
| GBP | Pound sterling | 0,86823 |
| SEK | Swedish krona | 11,0035 |
| CHF | Swiss franc | 0,9757 |
| ISK | Iceland króna | 140,50 |
| NOK | Norwegian krone | 10,3323 |
| BGN | Bulgarian lev | 1,9558 |
| CZK | Czech koruna | 24,587 |
| HUF | Hungarian forint | 418,24 |
| PLN | Polish zloty | 4,8328 |
| RON | Romanian leu | 4,9335 |
| TRY | Turkish lira | 18,0614 |
| AUD | Australian dollar | 1,5493 |
| CAD | Canadian dollar | 1,3426 |
| HKD | Hong Kong dollar | 7,6278 |
| NZD | New Zealand dollar | 1,7302 |
| SGD | Singapore dollar | 1,3852 |
| KRW | South Korean won | 1 398,50 |
| ZAR | South African rand | 17,6932 |
| CNY | Chinese yuan renminbi | 6,9952 |
| HRK | Croatian kuna | 7,5266 |
| IDR | Indonesian rupiah | 15 031,50 |
| MYR | Malaysian ringgit | 4,5689 |
| PHP | Philippine peso | 57,375 |
| RUB | Russian rouble | |
| THB | Thai baht | 37,109 |
| BRL | Brazilian real | 5,1177 |
| MXN | Mexican peso | 19,5032 |
| INR | Indian rupee | 79,9695 |

Currency

Exchange rate

USD

US dollar

0,9717

JPY

Japanese yen

143,63

DKK

Danish krone

7,4378

GBP

Pound sterling

0,86823

SEK

Swedish krona

11,0035

CHF

Swiss franc

0,9757

ISK

Iceland króna

140,50

NOK

Norwegian krone

10,3323

BGN

Bulgarian lev

1,9558

CZK

Czech koruna

24,587

HUF

Hungarian forint

418,24

PLN

Polish zloty

4,8328

RON

Romanian leu

4,9335

TRY

Turkish lira

18,0614

AUD

Australian dollar

1,5493

CAD

Canadian dollar

1,3426

HKD

Hong Kong dollar

7,6278

NZD

New Zealand dollar

1,7302

SGD

Singapore dollar

1,3852

KRW

South Korean won

1 398,50

ZAR

South African rand

17,6932

CNY

Chinese yuan renminbi

6,9952

HRK

Croatian kuna

7,5266

IDR

Indonesian rupiah

15 031,50

MYR

Malaysian ringgit

4,5689

PHP

Philippine peso

57,375

RUB

Russian rouble

THB

Thai baht

37,109

BRL

Brazilian real

5,1177

MXN

Mexican peso

19,5032

INR

Indian rupee

79,9695

---

(1)  Source: reference exchange rate published by the ECB.

---

V Announcements

PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY

European Commission

| 17.10.2022 | EN | Official Journal of the European Union | C 397/7 |
| --- | --- | --- | --- |

17.10.2022

EN

Official Journal of the European Union

C 397/7

---

Prior notification of a concentration

(Case M.10916 – ALPHA / PENINSULA / PRIMA INDUSTRIE)

Candidate case for simplified procedure

(Text with EEA relevance)

(2022/C 397/07)

1.

This notification concerns the following undertakings:

| — | Alpha Private Equity Funds 7 (SCA) SICAR, managed by Alpha Private Equity Funds Management Company S.à r.l. (‘Alpha’, Luxembourg), |
| --- | --- |

—

Alpha Private Equity Funds 7 (SCA) SICAR, managed by Alpha Private Equity Funds Management Company S.à r.l. (‘Alpha’, Luxembourg),

| — | Peninsula Investments S.C.A, managed by Peninsula Capital S.à r.l. (‘Peninsula’, Luxembourg), |
| --- | --- |

—

Peninsula Investments S.C.A, managed by Peninsula Capital S.à r.l. (‘Peninsula’, Luxembourg),

| — | Prima Industrie S.p.A (‘Prima Industrie’, Italy). |
| --- | --- |

—

Prima Industrie S.p.A (‘Prima Industrie’, Italy).

Alpha and Peninsula will acquire within the meaning of Article 3(1)(b) of the Merger Regulation joint control of the whole of Prima Industrie.

The concentration is accomplished by way of purchase of shares.

2.

| — | Alpha is a private equity investor in the European mid-market buyouts, investing mainly in industrial manufacturing, consumer and leisure, fashion and design, service and distribution sectors, |
| --- | --- |

—

Alpha is a private equity investor in the European mid-market buyouts, investing mainly in industrial manufacturing, consumer and leisure, fashion and design, service and distribution sectors,

| — | Peninsula is a long-term investment vehicle that makes equity investments in different sectors and, in particular, in industrials, healthcare, retail, technology, business services and financial technologies, |
| --- | --- |

—

Peninsula is a long-term investment vehicle that makes equity investments in different sectors and, in particular, in industrials, healthcare, retail, technology, business services and financial technologies,

| — | Prima Industrie, a joint stock company listed on Euronext Milan, is a manufacturer of laser machines and sheet metal working machinery, industrial laser sources, and additive manufacturing systems. |
| --- | --- |

—

Prima Industrie, a joint stock company listed on Euronext Milan, is a manufacturer of laser machines and sheet metal working machinery, industrial laser sources, and additive manufacturing systems.

3.

Pursuant to the Commission Notice on a simplified procedure for treatment of certain concentrations under Council Regulation (EC) No 139/2004 (2) it should be noted that this case is a candidate for treatment under the procedure set out in the Notice.

4.

Observations must reach the Commission not later than 10 days following the date of this publication. The following reference should always be specified:

M.10916 – ALPHA / PENINSULA / PRIMA INDUSTRIE

Observations can be sent to the Commission by email, by fax, or by post. Please use the contact details below:

Email: COMP-MERGER-REGISTRY@ec.europa.eu

Fax +32 22964301

Postal address:

| European Commission |
| --- |
| Directorate-General for Competition |
| Merger Registry |
| 1049 Bruxelles/Brussel |
| BELGIQUE/BELGIË |

European Commission

Directorate-General for Competition

Merger Registry

1049 Bruxelles/Brussel

BELGIQUE/BELGIË

---

(1)  OJ L 24, 29.1.2004, p. 1 (the ‘Merger Regulation’).

1

(2)  OJ C 366, 14.12.2013, p. 5.

2

---

OTHER ACTS

European Commission

| 17.10.2022 | EN | Official Journal of the European Union | C 397/9 |
| --- | --- | --- | --- |

17.10.2022

EN

Official Journal of the European Union

C 397/9

---

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

(2022/C 397/08)

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

‘Panciu’

PDO-RO-A1584-AM02

Date of communication: 22 July 2022

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

Optional labelling indications

Additional provisions are added to the product specification concerning optional labelling indications relating to specific production methods (the use of terms describing wine-making practices used throughout the world that give the wines distinctive sensory characteristics and providing relevant information to the consumer on quality, maturation and ageing).

Chapter V of the product specification and point 9 of the single document are amended.

SINGLE DOCUMENT

1.   Name(s)

Panciu

2.   Geographical indication type

PDO – Protected Designation of Origin

3.   Categories of grapevine product

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

1.

4.   Description of the wine(s)

1.   Physico-chemical and organoleptic characteristics of the white and rosé wines

CONCISE TEXTUAL DESCRIPTION

The white wines display an aromatic diversity, with citrus and herbal notes that impart a liveliness and freshness, rose scent (Șarba), medium acidity with a strong note of freshness and sweetish tropical or vine flower aromas, delicate apple aromas and floral notes (Fetească regală), aroma of butter and tropical aromas with optimal acidity (Chardonnay) and subtle fresh fruit notes.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume): | 15,00 |
| Minimum actual alcoholic strength (in % volume): | 9,00 |
| Minimum total acidity | 3,5 grams per litre 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):

15,00

Minimum actual alcoholic strength (in % volume):

9,00

Minimum total acidity

3,5 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre):

18

Maximum total sulphur dioxide (in milligrams per litre)

200

2.   Physico-chemical and organoleptic parameters – red wines

CONCISE TEXTUAL DESCRIPTION

The red wines are medium-bodied with aromatic hints of raspberry, plum and red currant, the aromatic potential ranging from aromas of green peppers to overripe blackcurrants (Cabernet Sauvignon), as well as aromas of ripe red fruit, with notes of raisins, black pepper and colour intensity developing as they mature, and optimal alcoholic strength, producing predominantly dry and semi-dry wines, bringing out the subtle character and aroma specific to the variety (Fetească neagră).

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume): | 15,00 |
| Minimum actual alcoholic strength (in % volume): | 9,00 |
| Minimum total acidity | 3,5 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):

15,00

Minimum actual alcoholic strength (in % volume):

9,00

Minimum total acidity

3,5 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre):

20

Maximum total sulphur dioxide (in milligrams per litre)

150

5.   Wine-making practices

5.1.   Specific oenological practices

1.   Growing practices

Growing method

| — | at least 3 000 plants per hectare |
| --- | --- |

—

at least 3 000 plants per hectare

| — | irrigation: where the soil and climate conditions require it, there are drip irrigation systems in place and more will continue to be installed; these systems are to be used in such a way that does not have a negative impact on the quality of the grapes. |
| --- | --- |

—

irrigation: where the soil and climate conditions require it, there are drip irrigation systems in place and more will continue to be installed; these systems are to be used in such a way that does not have a negative impact on the quality of the grapes.

5.2.   Maximum yields

1.   Muscat Ottonel, Tămâioasă românească, Chardonnay, Pinot gris, Sauvignon, Traminer alb

15 000 kilograms of grapes per hectare

2.   Fetească albă, Riesling de Rhin, Aligote, Băbească gri, Șarba, Traminer roz

16 500 kilograms of grapes per hectare

3.   Fetească regală, Galbenă de Odobești, Crâmpoșie, Crâmpoșie selecționată, Frâncușă, Mustoasă de Măderat, Furmint, Riesling italian

19 000 kilograms of grapes per hectare

4.   Cabernet Sauvignon, Fetească neagră, Pinot noir, Merlot

16 500 kilograms of grapes per hectare

5.   Băbească neagră, Burgund mare

17 500 kilograms of grapes per hectare

6.   Codană, Arcaș, Negru Aromat, Portugais bleu, Cadarcă, Plăvaie

21 000 kilograms of grapes per hectare

7.   Muscat Ottonel, Tămâioasă românească, Chardonnay, Pinot gris, Sauvignon, Traminer alb

116 hectolitres per hectare

8.   Fetească albă, Riesling de Rhin, Aligote, Băbească gri, Șarba, Traminer roz

127 hectolitres per hectare

9.   Fetească regală, Galbenă de Odobești, Crâmpoșie, Crâmpoșie selecționată, Frâncușă, Mustoasă de Măderat, Furmint, Riesling italian

146 hectolitres per hectare

10.   Plăvaie

162 hectolitres per hectare

11.   Cabernet Sauvignon, Fetească neagră, Pinot noir, Merlot

127 hectolitres per hectare

12.   Băbească neagră, Burgund mare

135 hectolitres per hectare

13.   Codană, Arcaș, Negru Aromat, Portugais bleu, Cadarcă

162 hectolitres per hectare

6.   Demarcated geographical area

Vrancea County:

| — | Localities: Panciu, Crucea de Sus, Dumbrava, Crucea de Jos, Satu Nou, Neicu. |
| --- | --- |

—

Localities: Panciu, Crucea de Sus, Dumbrava, Crucea de Jos, Satu Nou, Neicu.

| — | Localities: Moviliţa, Diocheti-Rediu, Moviliţa Trotuşanu, Frecăţei, Văleni. |
| --- | --- |

—

Localities: Moviliţa, Diocheti-Rediu, Moviliţa Trotuşanu, Frecăţei, Văleni.

| — | Localities: Străoane, Repedea, Muncelu, Văleni. |
| --- | --- |

—

Localities: Străoane, Repedea, Muncelu, Văleni.

| — | Localities: Fitioneşti, Holbăneşti, Ghimiceşti, Ciolăneşti, Mănăstioara. |
| --- | --- |

—

Localities: Fitioneşti, Holbăneşti, Ghimiceşti, Ciolăneşti, Mănăstioara.

| — | Localities: Mărăşeşti, Haret, Călimăneşti, Modruzeni, Siretu, Tişiţa, Pădureni. |
| --- | --- |

—

Localities: Mărăşeşti, Haret, Călimăneşti, Modruzeni, Siretu, Tişiţa, Pădureni.

| — | Localities: Ţifeşti, Sârbi, Oleşeşti, Vităneşti, Clipiceşti, Bătineşti, Igeşti, Pătrăşcani. |
| --- | --- |

—

Localities: Ţifeşti, Sârbi, Oleşeşti, Vităneşti, Clipiceşti, Bătineşti, Igeşti, Pătrăşcani.

| — | Localities: Păuneşti, Viişoara. |
| --- | --- |

—

Localities: Păuneşti, Viişoara.

| — | Localities: Rugineşti, Copăceşti, Văleni, Angheleşti. |
| --- | --- |

—

Localities: Rugineşti, Copăceşti, Văleni, Angheleşti.

| — | Localities: Pufeşti, Domneşti-Târg, Ciorani, Domneşti-Sat. |
| --- | --- |

—

Localities: Pufeşti, Domneşti-Târg, Ciorani, Domneşti-Sat.

7.   Wine grape variety(-ies)

| | Aligoté B – Plant de trois, Plant gris, Vert blanc, Troyen blanc |
| --- | --- |

Aligoté B – Plant de trois, Plant gris, Vert blanc, Troyen blanc

| | Arcaş N |
| --- | --- |

Arcaş N

| | Burgund Mare N – Grosser burgunder, Grossburgunder, Blaufrankisch, Kekfrankos, Frankovka, Limberger |
| --- | --- |

Burgund Mare N – Grosser burgunder, Grossburgunder, Blaufrankisch, Kekfrankos, Frankovka, Limberger

| | Babeasca gri G |
| --- | --- |

Babeasca gri G

| | Băbească neagră N – Grossmuttertraube, Hexentraube, Crăcana, Rară neagră, Căldăruşă, Serecsia |
| --- | --- |

Băbească neagră N – Grossmuttertraube, Hexentraube, Crăcana, Rară neagră, Căldăruşă, Serecsia

| | Cabernet Sauvignon N – Petit Vidure, Burdeos tinto |
| --- | --- |

Cabernet Sauvignon N – Petit Vidure, Burdeos tinto

| | Cadarcă N – Schwarzer Kadarka, Rubinroter Kadarka, Lugojană, Gâmză, Fekete budai |
| --- | --- |

Cadarcă N – Schwarzer Kadarka, Rubinroter Kadarka, Lugojană, Gâmză, Fekete budai

| | Chardonnay W – Gentil blanc, Pinot blanc Chardonnay |
| --- | --- |

Chardonnay W – Gentil blanc, Pinot blanc Chardonnay

| | Codană N |
| --- | --- |

Codană N

| | Crâmpoşie B |
| --- | --- |

Crâmpoşie B

| | Crâmpoşie selecţionată B |
| --- | --- |

Crâmpoşie selecţionată B

| | Fetească albă B – Păsărească albă, Poama fetei, Mädchentraube, Leanyka, Leanka |
| --- | --- |

Fetească albă B – Păsărească albă, Poama fetei, Mädchentraube, Leanyka, Leanka

| | Fetească neagră N – Schwarze Mädchentraube, Poama fetei neagră, Păsărească neagră, Coada rândunicii |
| --- | --- |

Fetească neagră N – Schwarze Mädchentraube, Poama fetei neagră, Păsărească neagră, Coada rândunicii

| | Fetească regală B – Königliche Mädchentraube, Königsast, Kiralyleanka, Dănășană, Galbenă de Ardeal |
| --- | --- |

Fetească regală B – Königliche Mädchentraube, Königsast, Kiralyleanka, Dănășană, Galbenă de Ardeal

| | Frâncușă B – Vinoasă, Mildweisser, Mustoasă de Moldova, Poamă creață |
| --- | --- |

Frâncușă B – Vinoasă, Mildweisser, Mustoasă de Moldova, Poamă creață

| | Furmint B – Furmin, Șom szalai, Szegszolo |
| --- | --- |

Furmint B – Furmin, Șom szalai, Szegszolo

| | Galbenă de Odobești W – Galbenă de Căpătanu, Galbenă Uriașă, Galbenă |
| --- | --- |

Galbenă de Odobești W – Galbenă de Căpătanu, Galbenă Uriașă, Galbenă

| | Merlot N – Bigney rouge |
| --- | --- |

Merlot N – Bigney rouge

| | Muscat Ottonel B – Muscat Ottonel blanc |
| --- | --- |

Muscat Ottonel B – Muscat Ottonel blanc

| | Mustoasă de Măderat B – Lampau, Lampor, Mustafer, Mustos Feher, Straftraube |
| --- | --- |

Mustoasă de Măderat B – Lampau, Lampor, Mustafer, Mustos Feher, Straftraube

| | Negru Aromat N |
| --- | --- |

Negru Aromat N

| | Pinot Gris G – Affumé, Grauer Burgunder, Grauburgunder,Grauer Mönch, Pinot cendré, Pinot Grigio, Ruländer |
| --- | --- |

Pinot Gris G – Affumé, Grauer Burgunder, Grauburgunder,Grauer Mönch, Pinot cendré, Pinot Grigio, Ruländer

| | Pinot Noir N – Blauer Spätburgunder, Burgund mic, Burgunder roter, Klävner Morillon Noir |
| --- | --- |

Pinot Noir N – Blauer Spätburgunder, Burgund mic, Burgunder roter, Klävner Morillon Noir

| | Pinot noir N – Spätburgunder, Pinot nero |
| --- | --- |

Pinot noir N – Spätburgunder, Pinot nero

| | Plăvaie B – Bălană, Plăvană, Poamă bălaie |
| --- | --- |

Plăvaie B – Bălană, Plăvană, Poamă bălaie

| | Portugais Bleu N – Blauer Portugieser, Oporto, Portugieser, |
| --- | --- |

Portugais Bleu N – Blauer Portugieser, Oporto, Portugieser,

| | Riesling de Rhin B – Weisser Riesling, White Riesling |
| --- | --- |

Riesling de Rhin B – Weisser Riesling, White Riesling

| | Riesling italian B – Olasz Riesling, Olaszriesling, Welschriesling |
| --- | --- |

Riesling italian B – Olasz Riesling, Olaszriesling, Welschriesling

| | Sauvignon B – Sauvignon verde |
| --- | --- |

Sauvignon B – Sauvignon verde

| | Traminer Roz Rs – Rosetraminer, Savagnin roz, Gewürztraminer |
| --- | --- |

Traminer Roz Rs – Rosetraminer, Savagnin roz, Gewürztraminer

| | Traminer aromat alb B |
| --- | --- |

Traminer aromat alb B

| | Tămâioasă românească B – Busuioacă de Moldova, Muscat blanc à petit grains |
| --- | --- |

Tămâioasă românească B – Busuioacă de Moldova, Muscat blanc à petit grains

| | Tămâioasă românească B – Rumänische Weihrauchtraube, Tamianka |
| --- | --- |

Tămâioasă românească B – Rumänische Weihrauchtraube, Tamianka

| | Șarba B |
| --- | --- |

Șarba B

8.   Description of the link(s)

Link with the demarcated area

Details of the geographical area

Lithological substrate: foothill glacis resulting from the successive intertwining of alluvial fans of the Quaternary Era, which become lower and younger to the east, in the order they were deposited by the rivers that cut across the Carpathians and Sub-Carpathians. Constitutively, these deposits are accumulations of gravel and sand covered by a layer of Quaternary clayish loessic sediments, which lies on top of marine sediments (marl, clay, sand) of the Pliocene era.

Topography: divided into two functional foothill subunits: the high foothill plain (Lower and Middle Pleistocene) and the low foothill plain (Late Pleistocene – Holocene), extending to the current Siret River meadow. Winegrowing has reached maximum development in these areas, particularly thanks to the alternating altitudes and slope expositions.

Climate: Typical of the forest steppe of the temperate continental climate, influenced by Scandinavian-Baltic air masses from the north, which combine with warm Mediterranean tropical air masses from the south. This provides excellent conditions for the growth of high-quality grape varieties, mainly thanks to solar and thermal diversity and favourable rainfall. The annual average temperature, the annual average rainfall and particularly the radiative flow and the solar radiation angle provide optimal conditions for winegrowing. Soils: the soil texture provides this vineyard with the most favourable physico-chemical and hydro-physical characteristics for vine cultivation: porosity, aeration, permeability, glomerular structuring and good vertical drainage of rainwater, resulting in the limitation of cryptogrammic diseases and ensuring the relatively easy working of the vineyards. Typologically, mollisols (Cambian and clay-illuvial) and forest soils are predominant. The Cambian chernozem cumulates all favourable chemical-biological and trophicity characteristics.

Product details

The white wines distinguish themselves through their extractive character, balanced structure and good acidity, provided by the south-eastern exposure of the slopes, but also by the cultivation practices, which maintain moderate levels of production.

The red wines are renowned for their finesse, light tannins and vivid colour.

Archaeological evidence discovered in the region indicates that vines were grown by the free Dacians who inhabited this region of Romania; this is borne out by archaeological finds bearing ornamental motifs representing a vine string with grapes. As early as 1527, Georg von Reichersterffer, emissary of Ferdinand of Habsburg to the Moldavian ruler Petru Rareș, in the account of his journey made reference to the wine plantation in the area known then under the name of Podgoria Crucilor [Vineyard of the Crosses]. Further reference is made in the Codex Bandinus, where it is stated that ‘the entire southern part of Moldavia produces so much wine that during harvesting a vadră [bucket] of wine is sold for four parale [cents] and during winter for six or seven cents’.

Determinant factors

The high foothill plain (Lower and Middle Pleistocene) and the low foothill plain (Late Pleistocene – Holocene), extending to the current Siret River meadow with the alternation of altitudes and slope expositions is optimal for the cultivation of vines and, in particular, the varieties for producing red wines.

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

Labelling and marketing

Legal framework:

In national legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

No additional provisions.

Production outside the area

Legal framework:

In EU legislation

Type of further condition:

Derogation on production in the demarcated geographical area

Description of the condition:

In certain climatic conditions which, thanks to the potential of certain varieties, have a positive impact on yield levels for grapes harvested on plantations in the demarcated area, processing may also be done outside the demarcated area, in the neighbouring area where there are wine-making centres with excellent facilities for quick winemaking, fermentation at controlled temperature and preservation of the aromatic and colour potential of the varieties. The area is located in Vrancea County:

| — | Odobești, Jariștea. |
| --- | --- |

—

Odobești, Jariștea.

| — | Cotești, Obrejița, Tâmboiești, Popești, Budești, Cârligele, Vârteșcoiu, Câmpineanca. |
| --- | --- |

—

Cotești, Obrejița, Tâmboiești, Popești, Budești, Cârligele, Vârteșcoiu, Câmpineanca.

Optional labelling indications

Legal framework:

In EU legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

Some indications referring to certain production methods may also be used on a voluntary basis in the labelling/presentation, as follows:

| — | the indications ‘fermentat in barrique’ [fermented in barrels], ‘maturat in barrique’ [matured in barrels], ‘fermentat în prezența așchiilor de stejar’ [fermented in the presence of oak chips] and ‘maturat în prezența așchiilor de stejar’ [matured in the presence of oak chips] may be shown on the labelling in Romanian, or terms in languages of international use may be used to inform the consumer that the said process is employed, such as any of the following indications, |
| --- | --- |

—

the indications ‘fermentat in barrique’ [fermented in barrels], ‘maturat in barrique’ [matured in barrels], ‘fermentat în prezența așchiilor de stejar’ [fermented in the presence of oak chips] and ‘maturat în prezența așchiilor de stejar’ [matured in the presence of oak chips] may be shown on the labelling in Romanian, or terms in languages of international use may be used to inform the consumer that the said process is employed, such as any of the following indications,

| — | ‘fume’ or ‘smoked’ or ‘toasted’ in English, whether or not accompanied by the term describing the intensity of the heat treatment applied to the oak wood used, i.e. ‘light’, ‘medium’ or ‘heavy’, |
| --- | --- |

—

‘fume’ or ‘smoked’ or ‘toasted’ in English, whether or not accompanied by the term describing the intensity of the heat treatment applied to the oak wood used, i.e. ‘light’, ‘medium’ or ‘heavy’,

| — | ‘fumé’ or ‘fumée’ in French, whether or not accompanied by the term describing the intensity of the heat treatment applied to the oak wood used, i.e. ‘légère’, ‘moyenne’, ‘forte’ or ‘petite fumé’, ‘demi fumé’, ‘intense fumé’. |
| --- | --- |

—

‘fumé’ or ‘fumée’ in French, whether or not accompanied by the term describing the intensity of the heat treatment applied to the oak wood used, i.e. ‘légère’, ‘moyenne’, ‘forte’ or ‘petite fumé’, ‘demi fumé’, ‘intense fumé’.

These indications may be in any other language of international use or in the language of the country in which the wine product is intended to be marketed if the wine producer so chooses, informing the consumer of the use of practices applied throughout the world to obtain wines with distinct sensory characteristics.

For wines that undergo a period of maturation or ageing on lees, the label may include terms such as ‘sur lie’, ‘bâtonnage’ and ‘aged on the lees’.

Link to the product specification

https://www.onvpv.ro/sites/default/files/caiet_sarcini_doc_panciu_modif_cf_cererii_1424_14.06.2019_cf_cererii_485_02.03.2022_no_track_changes.pdf

---

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

---

| 17.10.2022 | EN | Official Journal of the European Union | C 397/15 |
| --- | --- | --- | --- |

17.10.2022

EN

Official Journal of the European Union

C 397/15

---

Publication of an application for registration of a name pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs

(2022/C 397/09)

This publication confers the right to oppose the application pursuant to Article 51 of Regulation (EU) No 1151/2012 of the European Parliament and of the Council (1) within three months from the date of this publication.

SINGLE DOCUMENT

‘Goranski medun’

EU No: PDO-HR-02617 – 7.7.2020

PDO (X) PGI ( )

1.   Name(s) [of PDO or PGI]

‘Goranski medun’

2.   Member State or Third Country

Member State or Third Country

Republic of Croatia

3.   Description of the agricultural product or foodstuff

Description of the agricultural product or foodstuff

3.1.   Type of product

Type of product

Class 1.4 Other products of animal origin (eggs, honey, various dairy products except butter, etc.)

3.2.   Description of the product to which the name in (1) applies

Description of the product to which the name in (1) applies

‘Goranski medun’ is a honey produced by the autochthonous bee species, the Carniolan honey bee (Apis mellifera carnica, Pollmann 1879) from honeydew, a sweet liquid most commonly found, under the right conditions, on both coniferous (fir, spruce) and deciduous trees (oak, beech, maple).

Apis mellifera carnica

Its composition and quality set ‘Goranski medun’ far apart from most other honeys on the market. ‘Goranski medun’ contains more mineral substances, which accounts for its higher electrical conductivity and specific organoleptic properties (taste, fragrance, tactile and visual properties).

‘Goranski medun’ is extracted by spinning, it appears in liquid and crystallised forms and has specific organoleptic, physico-chemical and pollen characteristics.

| Physico-chemical properties |
| --- |
| Physico-chemical properties | Value |
| Water content | Max. 18,00 % |
| Electrical conductivity | Min. 0,9 mS/cm |
| Hydroxymethylfurfural (HMF) | Max. 15 mg/kg |
| The physico-chemical properties are established by qualified laboratories that can provide proof of accreditation of their methods for each of the relevant parameters (ISO 17025); the findings are delivered for verification to the Association of Medun Producers. |

Physico-chemical properties

Physico-chemical properties

Value

Water content

Max. 18,00 %

Electrical conductivity

Min. 0,9 mS/cm

Hydroxymethylfurfural (HMF)

Max. 15 mg/kg

The physico-chemical properties are established by qualified laboratories that can provide proof of accreditation of their methods for each of the relevant parameters (ISO 17025); the findings are delivered for verification to the Association of Medun Producers.

The values of other physico-chemical parameters, such as the content of fructose and glucose (the sum of both), sucrose, water insoluble substances, free acids and diastase activity, must comply with the criteria laid down in Annex II to Council Directive 2001/110/EC of 20 December 2001 relating to honey and Directive 2014/63/EU of the European Parliament and of the Council of 15 May 2014 amending Council Directive 2001/110/EC relating to honey.

| Pollen characteristics |
| --- |
| Characteristic | Description |
| Honeydew indicators | Strong presence of honeydew indicators (fungal spores, parts of hyphae, green algae) established in accordance with the rules of melissopalynology. |
| Pollen composition | The most common plant species and families characteristic of the defined area (nectariferous and nectarless species) described in chapter 3 of the product specification are established in accordance with the rules of melissopalynology (seasonal variations are possible).
  Pollen spectrum of the most common nectariferous families and genera:






  — | Strong presence: Apiaceae, Asteraceae |

Pollen characteristics

Characteristic

Description

Honeydew indicators

Strong presence of honeydew indicators (fungal spores, parts of hyphae, green algae) established in accordance with the rules of melissopalynology.

Pollen composition

The most common plant species and families characteristic of the defined area (nectariferous and nectarless species) described in chapter 3 of the product specification are established in accordance with the rules of melissopalynology (seasonal variations are possible).

Pollen spectrum of the most common nectariferous families and genera:

—

Strong presence: Apiaceae, Asteraceae

Apiaceae, Asteraceae

| — | Accompanying presence: Rhamnaceae, Trifolium repens, Ranunculaceae, Asteraceae T, Rosaceae, Acer spp., Fabaceae, Castanea sativa |
| --- | --- |

—

Accompanying presence: Rhamnaceae, Trifolium repens, Ranunculaceae, Asteraceae T, Rosaceae, Acer spp., Fabaceae, Castanea sativa

Rhamnaceae, Trifolium repens, Ranunculaceae, Asteraceae

Rosaceae, Acer

Fabaceae

Castanea sativa

Pollen spectrum of the most common nectarless families and genera:

| — | Poaceae, Plantago spp., Filipendula spp., Quercus spp., Fagus n., Artemisia spp., Salix spp., Helianthemum spp. |
| --- | --- |

—

Poaceae, Plantago spp., Filipendula spp., Quercus spp., Fagus n., Artemisia spp., Salix spp., Helianthemum spp.

Poaceae, Plantago

Filipendula

Quercus

Fagus

Artemisia

Salix

Helianthemum

Pollen analysis is conducted by laboratories that can prove that their staff are qualified to carry out pollen analysis of honey; the findings are delivered for verification to the Association of Medun Producers.

| Organoleptic characteristics |
| --- |
| Organoleptic characteristics | Description |
| Visual characteristics
  (physical condition, colour) | Physical condition: crystallised or liquid form, with slightly opalescent tones; crystallised samples have a somewhat lighter hue than samples of crystallised honey.

  Colour: mostly ranging from dark beige, through dark amber to reddish brown, with possible pearly hues in the structure and a greenish surface reflection in samples of liquid honey. Depending on the season, ‘Goranski medun’ may take on darker hues such as brown to dark brown or near-black, often with oil-like greenish streaks. |
| Olfactory characteristics | Fragrance: moderate to pronounced, balsamic, vanilla-like, with notes reminiscent of caramel, resin, dry leaves and charred wood. |
| Gustatory characteristics | Taste: characterised by a relatively faint sweetness (compared with that of nectar honeys), with the accompanying moderately intense aroma associative of malt and evocative of the abovementioned olfactory characteristics. |
| Tactile characteristics | Tactile characteristics: ranging from liquid to finely crystallised, occasionally in the form of sticky crystals. |
| The organoleptic characteristics are established by a panel of experts, with proof of the qualification of its specially trained sensory analysts in keeping with the training standard of the Honey Tasting Association of Croatia; the findings are delivered for verification to the Association of Medun Producers. |

Organoleptic characteristics

Organoleptic characteristics

Description

Visual characteristics

(physical condition, colour)

Physical condition: crystallised or liquid form, with slightly opalescent tones; crystallised samples have a somewhat lighter hue than samples of crystallised honey.

Physical condition:

Colour: mostly ranging from dark beige, through dark amber to reddish brown, with possible pearly hues in the structure and a greenish surface reflection in samples of liquid honey. Depending on the season, ‘Goranski medun’ may take on darker hues such as brown to dark brown or near-black, often with oil-like greenish streaks.

Colour:

Olfactory characteristics

Fragrance: moderate to pronounced, balsamic, vanilla-like, with notes reminiscent of caramel, resin, dry leaves and charred wood.

Fragrance:

Gustatory characteristics

Taste: characterised by a relatively faint sweetness (compared with that of nectar honeys), with the accompanying moderately intense aroma associative of malt and evocative of the abovementioned olfactory characteristics.

Taste:

Tactile characteristics

Tactile characteristics: ranging from liquid to finely crystallised, occasionally in the form of sticky crystals.

Tactile characteristics:

The organoleptic characteristics are established by a panel of experts, with proof of the qualification of its specially trained sensory analysts in keeping with the training standard of the Honey Tasting Association of Croatia; the findings are delivered for verification to the Association of Medun Producers.

3.3.   Feed (for products of animal origin only) and raw materials (for processed products only)

Feed (for products of animal origin only) and raw materials (for processed products only)

It is forbidden to feed bee colonies while the bees are pasturing.

3.4.   Specific steps in production that must take place in the identified geographical area

Specific steps in production that must take place in the identified geographical area

All steps in the production of ‘Goranski medun’ must take place in the geographical area defined in point 4, as follows:

| 1. | Bee pasture. |
| --- | --- |

1.

Bee pasture.

| 2. | Bees collect honeydew, add their own specific substances to it, deposit it, extract water from it and store it in honeycomb cells until it matures into honeydew honey. |
| --- | --- |

2.

Bees collect honeydew, add their own specific substances to it, deposit it, extract water from it and store it in honeycomb cells until it matures into honeydew honey.

| 3. | Extraction of ‘Goranski medun’. |
| --- | --- |

3.

Extraction of ‘Goranski medun’.

| 4. | Filtering, skimming and storing ‘Goranski medun’. |
| --- | --- |

4.

Filtering, skimming and storing ‘Goranski medun’.

3.5.   Specific rules concerning slicing, grating, packaging, etc. of the product the registered name refers to

Specific rules concerning slicing, grating, packaging, etc. of the product the registered name refers to

The process of extracting the honey and keeping the honey jars is conducted in a manner that preserves the quality of ‘Goranski medun’ and prevents the presence of any extraneous smells, impurities or potential adulterants that could compromise the quality of the product. For this reason, the filling is carried out in the defined geographical area, where ‘Goranski medun’, which is kept in bulk containers (which may be heated up to 40 °C to prevent crystallisation), is filled in glass jars of 720 ml, 370 ml or 210 ml sealed with a metal cap.

3.6.   Specific rules concerning labelling of the product the registered name refers to

Specific rules concerning labelling of the product the registered name refers to

When placed on the market, ‘Goranski medun’ is labelled in accordance with the applicable regulations. It is permitted to indicate the name of the holding or the location of the apiary alongside the protected designation of origin ‘Goranski medun’, but only if the end product originates from honeydew collected within the perimeter of an apiary situated in a prominent location and within the geographical area defined in point 4.

It is permitted to indicate the unifloral botanical origin of the product, provided that the claim can be ascertained by documentary evidence and analysis. When placing ‘Goranski medun’ on the market in any type of glass jar referred to in point 3.5, the designation of origin ‘Goranski medun’ must stand out more clearly in terms of the size, type and colour of its lettering (typography) than any other inscription or logo or the producer’s seal. The size of the producer’s inscription must not exceed 75 % of the size of the logo of the ‘Goranski medun’ designation of origin. The year of production must be indicated on the label.

All packaging must bear the logo of the ‘Goranski medun’ designation of origin. All users of the designation who place the product on the market in accordance with its specification have the right to use the logo under the same conditions. The logo of the ‘Goranski medun’ designation of origin comprises a circular shape featuring an abstract representation of a fir tree in a dark green colour, on a background of grass in varying tones of green, under a clear pale blue sky punctured by contrasting white mountain shapes. Below the circular shape sits the inscription ‘GORANSKI MEDUN’ in green capital letters, with the word ‘GORANSKI’ printed in a smaller size than the word ‘MEDUN’. The logo of the ‘Goranski medun’ designation of origin may also be reproduced in black and white.

Image 1

4.   Concise definition of the geographical area

Concise definition of the geographical area

‘Goranski medun’ is produced in the geographical area of Gorski Kotar, which lies within Primorje-Gorski Kotar County, and in the geographical area of the Ogulin-Plaški Lowlands, which belong to Karlovac County. The area lies within the administrative boundaries of the towns of Čabar, Delnice, Vrbovsko, Novi Vinodolski, Bakar and Ogulin, and the municipalities of Brod Moravice, Fužine, Lokve, Mrkopalj, Ravna Gora, Skrad, Vinodolska općina, Klana, Jelenje, Čavle, Tounj, Josipdol, Plaški and Saborsko.

5.   Link with the geographical area

Link with the geographical area

With their diverse geographical characteristics, Gorski Kotar and the Ogulin-Plaški Lowlands have a frontier-like character with overlapping features. The two areas lie on the edge of Mountainous Croatia towards the Adriatic and are highly contiguous over a relatively short distance. Gorski Kotar, which forms part of Primorje-Gorski Kotar County, is traditionally defined as a wooded hilly and mountainous area. Although its highest peaks do not reach above an altitude of 1 500 meters, the area has a distinctly alpine character. It comprises vast ranges of forest that are punctuated by smaller stretches of Karstic landscape. In terms of its physiognomy, Gorski Kotar differs considerably from the neighbouring areas (Primorje, Notranjska in Slovenia, and the rest of the Lika Plateau), where mountainous features are less prominent.

The climate in the defined geographical area is characterised by a cool, fresh and rainy spring, moderately warm and humid summer, rainy and foggy autumn and cold winter with abundant snowfall, but also sudden rushes of southerly winds that bring warmer temperatures and rain, followed by the Bora and the northerly wind, which herald moderate to severe cold and snow. The climatic instability, abundant precipitation and low average temperatures create conditions in which the local plant communities thrive.

The specificity of honeydew honey is that it is made from honeydew rather than nectar. Honeydew is a sweet liquid most commonly found, under the right conditions, on both coniferous (fir, spruce) and deciduous trees (oak, beech, maple). It is produced by insects, usually aphids and scale insects, which pierce plant cells with their stylet to access the plant juices, from which they extract nitrogenous substances and secrete the rest – as honeydew.

‘Goranski medun’ is a honey with specific characteristics that primarily depend on the concentration of the main plant stock in Gorski Kotar and the Ogulin-Plaški Lowlands: the fir tree (Abies alba Mill.) and spruce (Picea abies L.) occurring together with stands of beech (Fagus sylvatica L.) and maple (Acer spp.). These trees are hosts to aphids and scale insects, which produce the honeydew that is then gathered by bees and turned into honey. The most common cause of honeydew is the green-striped fir aphid, which attaches itself to fir shoots and can be present throughout the summer, when the weather is warm and humid. The spruce is a conifer that typically produces copious amounts of honeydew secreted by a variety of aphids and scale insects. Unlike firs, however, spruces have shallow roots, which may explain why they tend not to produce honeydew during the dry months of July and August. A spruce will produce the most honeydew in May and June, when it plays host to the spruce bud scale and other scale insects, the main sources of honeydew. Among all the conifers, the fir tree is of the greatest importance to beekeeping. The abundance of honeydew produced on fir trees is due to the variety of scale insects and the abovementioned green-striped fir aphid.

Scale insects and aphids have a well-developed mouthpiece that allows them to pierce plant cells, reach the plant transport tissue and suck out the juices. Since the tree juices are under significant capillary pressure, they are absorbed by aphids/scales in excess quantity; surplus juice is passed through an insect’s digestive system and secreted as drops of honeydew that land on the neighbouring branches, needles, leaves and the ground. Although profuse quantities of honeydew on fir trees are relatively rare (every five to seven years), the usual volume of honeydew on a fir tree is definitely much larger than on other plants. As a rule, firs will produce honeydew every year, but the quantity depends largely on the climate and soil conditions. In areas where fir trees predominate, honeydew is produced mainly in July and August, but may continue into September.

Owing to its chemical composition, honeydew honey possesses distinctive qualities that set it apart from floral honeys in many respects. It has a high mineral content and tends to crystallise faster than some other honey varieties. ‘Goranski medun’ is a special category of honeydew honey and one of the most celebrated honeys in Croatia. With its distinctive characteristics, this honey has become one of the most recognisable brands of Gorski Kotar and the Ogulin-Plaški Lowlands and has acquired a special name for itself – ‘medun’.

‘Goranski medun’ is a special category of honey that differs from other honey varieties thanks to its distinctive features (maximum moisture content of 18,00 %, maximum HMF content of 15 mg/kg, minimum electrical conductivity of 0,9 mS/cm). The pollen spectrum of ‘Goranski medun’ comprises honeydew indicators in the honey (fungal spores, parts of hyphae, green algae) and the pollen of the plant species occurring in the area at the time of production. This, along with its characteristic organoleptic and physico-chemical properties, sets it far apart from other honey varieties.

Under no circumstances should ‘Goranski medun’ be subjected to intense heat. It is permitted to decrystallise ‘Goranski medun’ at a temperature no higher than 40 °C, which does not alter the characteristics imparted on it by the honeydew from the plants within the defined area.

‘Goranski medun’ represents an inextricable link between the geographical features of the region where it is produced and the product it characterises. The interrelationship between the plant communities of fir and spruce trees and the concomitant communities of beech and maple, their entomofauna and the production of honeydew honey are directly dependent on the geographical and topographical features of the defined area, which directly influences the characteristics and distinctiveness of ‘Goranski medun’.

‘Goranski medun’ is a honey generally derived from a mix of honeydew sources, an ingredient naturally rich in mineral substances. For the most part, it contains honeydew from spruce and fir trees, which is combined with that from the deciduous beech and maple.

Thanks to the green-striped fir aphid, which is the most common cause of honeydew, honeydew honey may sometimes acquire reddish hues. Honeydew may also come from aphids, in which case it takes on darker hues of brown to dark brown, or near-black, often with oil-like greenish streaks. It should be pointed out that the common sycamore aphid is the most prolific producer of honeydew in maple stands. This holds especially true for the sycamore (Acer pseudoplatanus L.), the Norway maple (Acer platanoides L.) and the field maple (Acer campestre L.), which may yield relatively abundant quantities of honeydew and pollen, particularly in late April and in May. The abovementioned typical plant species make for the dominant features of the geographical area defined in point 4. Extensive forest cover and a landscape of green are among the most important general vegetation features of the defined area. The forest cover mainly extends across surrounding and higher-lying areas, which are the most vital to beekeepers’ interests.

The long history of beekeeping in Gorski Kotar is due to the practical know-how and skills of locals who have been pursuing the craft in this area for centuries. Their know-how and skills comprise a unique knowledge of the specific morphology of this mountainous area, a comprehensive knowledge of the local melliferous plants, the predominant climatic conditions, and the corresponding beekeeping technologies used in this unique area. ‘Goranski medun’ is produced using traditional beekeeping techniques that are over one hundred years old. One such technique is the use of beehives with movable hive frames, most commonly the Alberti-Žnidaršič (AŽ) or Langstroth-Root (LR) hives. These two types of beehive are most prevalent in Gorski Kotar, and have proved to produce the best results in practice. The beekeeping techniques, such as beehive placement, and technological processes intended to maximise the yield from bee pasture, protect the bees from pests, prevent swarming, and others, reflect the climate and meteorological conditions in the geographical area of production of ‘Goranski medun’.

Reference to publication of the specification

Reference to publication of the specification

https://poljoprivreda.gov.hr/UserDocsImages/dokumenti/hrana/proizvodi_u_postupku_zastite-zoi-zozp-zts/Specifikacija_Goranski-Medun_izmjena11082021.pdf

---

(1)  OJ L 343, 14.12.2012, p. 1.

1

---

| 17.10.2022 | EN | Official Journal of the European Union | C 397/20 |
| --- | --- | --- | --- |

17.10.2022

EN

Official Journal of the European Union

C 397/20

---

Publication of an application for approval of an amendment, which is not minor, to a product specification pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs

(2022/C 397/10)

This publication confers the right to oppose the amendment application pursuant to Article 51 of Regulation (EU) No 1151/2012 of the European Parliament and of the Council (1) within three months from the date of this publication.

APPLICATION FOR APPROVAL OF AN AMENDMENT TO THE PRODUCT SPECIFICATION OF PROTECTED DESIGNATIONS OF ORIGIN/PROTECTED GEOGRAPHICAL INDICATIONS WHICH IS NOT MINOR

Application for approval of an amendment in accordance with the first subparagraph of Article 53(2) of Regulation (EU) No 1151/2012

‘Colline di Romagna’

EU No: PDO-IT-0211-AM02 – 16.2.2022

PDO (X) PGI ( )

1.   Applicant group and legitimate interest

Organizzazione di Produttori Associazione Regionale Produttori tra Olivicoli dell’Emilia-Romagna [Producer organisation of regional olive growers from Emilia-Romagna] – Società Cooperativa Agricola [a limited-liability farming cooperative], with its registered office in Via XXIII Settembre 1845 No 112/a – 47921 Rimini (RN); Tel.: +39 0541/741762; Email: a.r.p.o@libero.it; Certified e-mail: arporimini@legalmail.it

The ARPO producer organisation is entitled to submit an application to amend the product specification pursuant to Article 13 of the Ministry of Agricultural, Food and Forestry Policy Decree of 14 October 2013.

2.   Member state or third country

Italy

3.   Heading in the product specification affected by the amendment(s)

| ☐ | Name of product |
| --- | --- |

☐

Name of product

| ☒ | Description of product |
| --- | --- |

☒

Description of product

| ☐ | Geographical area |
| --- | --- |

☐

Geographical area

| ☒ | Proof of origin |
| --- | --- |

☒

Proof of origin

| ☐ | Method of production |
| --- | --- |

☐

Method of production

| ☒ | Link |
| --- | --- |

☒

Link

| ☐ | Labelling |
| --- | --- |

☐

Labelling

| ☒ | Other: Controls |
| --- | --- |

☒

Other: Controls

4.   Type of amendment(s)

| ☒ | Amendment to the product specification of a registered PDO or PGI not to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012. |
| --- | --- |

☒

Amendment to the product specification of a registered PDO or PGI not to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012.

| ☐ | Amendment to product specification of registered PDO or PGI for which a Single Document (or equivalent) has not been published not to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012. |
| --- | --- |

☐

Amendment to product specification of registered PDO or PGI for which a Single Document (or equivalent) has not been published not to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012.

5.   Amendment(s)

Description of product

| — | The amendment concerns Article 6 of the product specification and point 3.2 of the single document on the organoleptic characteristics, and more specifically aroma taste and total acidity. |
| --- | --- |

—

The amendment concerns Article 6 of the product specification and point 3.2 of the single document on the organoleptic characteristics, and more specifically aroma taste and total acidity.

The text that currently reads:

‘Aroma: medium or sometimes intense fruitiness, which may be accompanied by notes of grass or leaves;

Flavour: fruitiness with a slight bitterness and/or pungency, possibly accompanied by notes of almond, artichoke or tomato; points on the panel test: ≥ 7;

total maximum acidity expressed as oleic acid, by weight: not exceeding 0,5 g per 100 g of oil;’

has been amended to read:

‘Aroma: medium or sometimes intense fruitiness (median> from 3 to ≤ 7), which may be accompanied by notes of grass (or leaves) and/or almond, artichoke or tomato;

Flavour(smell and taste): olive fruitiness, possibly accompanied by notes of grass and/or almond, artichoke or tomato with mild/medium bitter and pungent sensations (median > 1,5 <=6);

total maximum acidity expressed as oleic acid, by weight: not exceeding 0,4 g per 100 g of oil.’

As regards the organoleptic characteristics, the specification has been adapted to the relevant EU legislation, introducing the medians of the typical descriptors of the method provided for in Regulation (EC) No 796/2002. The old sensory analysis method that is no longer meaningful and the points on the panel test ≥ 7 have been removed.

The maximum total acidity, expressed as oleic acid, has been reduced to a maximum of 0,4 %. This reduction is made to improve the quality.

Proof of origin

Proof of origin

| — | The current version of the specification does not include an article on proof of origin. The following article has therefore been inserted:


  ‘Article 8 – Origins:
  In order to guarantee the product’s origin, each stage of the production process must be monitored and the inputs and outputs for each stage recorded. This process – with the inspection body keeping registers of the cadastral parcels used to grow the olives, of the authorised agricultural producers, of the millers, and of the accredited packagers – coupled with the regular declaration of the quantities grown to the inspection body, guarantees product traceability.’ |
| --- | --- |

—

The current version of the specification does not include an article on proof of origin. The following article has therefore been inserted:

‘Article 8 – Origins:

In order to guarantee the product’s origin, each stage of the production process must be monitored and the inputs and outputs for each stage recorded. This process – with the inspection body keeping registers of the cadastral parcels used to grow the olives, of the authorised agricultural producers, of the millers, and of the accredited packagers – coupled with the regular declaration of the quantities grown to the inspection body, guarantees product traceability.’

Production method

Production method

| — | The amendment concerns Article 4 (Cultivation methods) of the product specification, specifically the paragraph on the harvesting period. |
| --- | --- |

—

The amendment concerns Article 4 (Cultivation methods) of the product specification, specifically the paragraph on the harvesting period.

The text that currently reads:

‘The period for harvesting the olives intended for the production of extra virgin olive oil with the “Colline di Romagna” protected designation of origin is between 20 October and 15 December of each year.’

has been amended to read:

‘The period for harvesting the olives intended for the production of extra virgin olive oil with the “Colline di Romagna” protected designation of origin is between the onset of ripening and 15 December of each year.’

This amendment is due to the occurrence of specific weather conditions, documented by weather data from daily climate analyses from 1961 to 2018, that show a clear rise in temperature in recent years in the area where ‘Colline di Romagna’ extra virgin olive is produced.

These climatic conditions have an impact upon the production of extra virgin olive oil, since they affect the olives’ time of ripening. The date of harvesting has, therefore, been deleted, and it has been linked to seasonal trends and, thus, the onset of ripening, which is the ideal time to start harvesting and to ensure the optimum quality of the olive oil.

Link

Link

| — | The link with the environment is not included in the current specification, but only in the published summary. A specific article containing the text in the summary sheet has been included in the product specification. It consists of the first paragraph of point 4.4 of the summary sheet and the text in point 4.6 of the published summary. These parts have been included in point 5 of the single document. |
| --- | --- |

—

The link with the environment is not included in the current specification, but only in the published summary. A specific article containing the text in the summary sheet has been included in the product specification. It consists of the first paragraph of point 4.4 of the summary sheet and the text in point 4.6 of the published summary. These parts have been included in point 5 of the single document.

The text of the specification is therefore supplemented as follows:

‘Article 10

Link

From the Villanovan era through to the Middle Ages and the beginning of the 20th century, church and other official records have contained numerous references both to the olive trees found in the hills of Romagna and to the importance of olive oil to the local rural economy.

At the beginning of the 20th century the oil was extracted – in 22 municipalities within the province – from locally grown olives. Olive-growing was the subject of particular interest, as evidenced by the publication of a booklet entitled “Ulivo e olio” in Rimini in 1901. Also in the early years of the 20th century the “Rivista agraria romagnola” featured a regular column with information and advice on olive growing. Combined with suitable cultivation methods, the microclimate produces a high quality oil of outstanding chemical and organoleptic characteristics.

The natural factors consist of two characteristics – the soil and, above all, the microclimate – which have a direct bearing on the oil’s chemical and organoleptic characteristics, since the olives are harvested before they reach full maturity, thereby ensuring that the oil produced is of high quality. The land generally consists of medium soils, tending towards clay. It has a high chalk content and is well structured so as to encourage the growth of the olives. The microclimate with, in particular, most of the rainfall occurring in the spring and autumn, and the low average annual temperatures which restrict plant growth to the period April to October, result in a gradual and late ripening of the olives and, as a result, produce olive oil of a high chemical and organoleptic quality. The human factor is best illustrated by the attachment to olive-growing traditionally shown by local farmers and the techniques introduced by the latter with a view to preserving this practice in the area.

Olive-growing is widespread throughout the province of Rimini, above all in the small and medium-sized hills located, beyond the coastal area, in the province of Forlì-Cesena. In these areas olive-growing is, together with wine-growing, the only possible type of farming, practised as it is on steep marginal land that is difficult to farm. Consequently it is a major component of the rural landscape.

The Correggiola variety is the commonest type of olive tree in the area and gives the oil its typical characteristics. The variety has the added advantage of being resistant to cold weather, tends to ripen gradually and late and this, together with the characteristics of the soil and climate, helps to produce a typical and highly prized oil.’

The amendment does not alter the link.

Other: Checks

Other: Checks

| — | The current version of the specification does not include the article on checks. A specific article has therefore been added. |
| --- | --- |

—

The current version of the specification does not include the article on checks. A specific article has therefore been added.

The newly added text reads as follows:

‘Article 9

Checks

“The product’s conformity with the specification is monitored by a control body, in accordance with the provisions of Articles 36 and 37 of Regulation (EU) No 1151/2012.

This control body is Kiwa Cermet Italia, via Cadriano 23, 40057 Cadriano di Granarolo (BO) – Tel. +39 0514593111; Fax +39 051763382; Email: info@kiwacermet.it.”’

SINGLE DOCUMENT

‘Colline di Romagna’

‘Colline di Romagna’

EU No: PDO-IT-0211-AM02 – 16.2.2022

EU No: PDO-IT-0211-AM02 – 16.2.2022

PDO (X) PGI ( )

PDO (X) PGI ( )

1.   Name(s) [of PDO or PGI]

Name(s) [of PDO or PGI]

‘Colline di Romagna’

2.   Member State or Third Country

Member State or Third Country

Italy

3.   Description of the agricultural product or foodstuff

Description of the agricultural product or foodstuff

3.1.   Type of product

Type of product

Class 1.5 Oils and fats (butter, margarine, oil, etc.)

3.2.   Description of the product to which the name in (1) applies

Description of the product to which the name in (1) applies

When released for consumption, ‘Colline di Romagna’ protected designation of origin extra virgin olive oil must have the following characteristics:

| | Colour: from green to golden yellow; |
| --- | --- |

Colour: from green to golden yellow;

| | Aroma: medium or sometimes intense fruitiness (median> from 3 to ≤ 7), which may be accompanied by hints of grass (or leaf) and/or almond and/or artichoke and/or tomato; |
| --- | --- |

Aroma: medium or sometimes intense fruitiness (median> from 3 to ≤ 7), which may be accompanied by hints of grass (or leaf) and/or almond and/or artichoke and/or tomato;

| | Taste: fruitiness, possibly accompanied by hints of grass and/or almond and/or artichoke and/or tomato with mild/medium bitter and pungent sensations (median > 1,5 ≤ 6); |
| --- | --- |

Taste: fruitiness, possibly accompanied by hints of grass and/or almond and/or artichoke and/or tomato with mild/medium bitter and pungent sensations (median > 1,5 ≤ 6);

| | Total maximum acidity by weight expressed as oleic acid: not exceeding 0,4 g per 100 g of oil; |
| --- | --- |

Total maximum acidity by weight expressed as oleic acid: not exceeding 0,4 g per 100 g of oil;

| | Peroxide value: ≤ 12 mEq O2/kg |
| --- | --- |

Peroxide value: ≤ 12 mEq O2/kg

2

| | Oleic acid ≥ 72 % |
| --- | --- |

Oleic acid ≥ 72 %

| | Tocopherols ≥ 70 mg/kg |
| --- | --- |

Tocopherols ≥ 70 mg/kg

3.3.   Feed (for products of animal origin only) and raw materials (for processed products only)

Feed (for products of animal origin only) and raw materials (for processed products only)

‘Colline di Romagna’ PDO must be obtained from the following varieties of olive trees: Correggiolo (60 % or more in each grove), Leccino (up to 40 % in each grove) and minor varieties such as Pendolino, Moraiolo and Rossina (up to 10 % in each grove).

3.4.   Specific steps in production that must take place in the identified geographical area

Specific steps in production that must take place in the identified geographical area

All production steps (growing and harvesting the olives and extracting the oil) must take place within the defined geographical area.

3.5.   Specific rules concerning slicing, grating, packaging, etc. of the product the registered name refers to

Specific rules concerning slicing, grating, packaging, etc. of the product the registered name refers to

In order to safeguard the specific characteristics and quality of ‘Colline di Romagna’ olive oil, ensuring that the checks carried out by the third body are performed under the supervision of the producers concerned, ‘Colline di Romagna’ extra virgin olive oil must also be packaged within the production area referred to in point 4.

‘Colline di Romagna’ extra virgin olive oil must be released for consumption in pre-packaged, hermetically-sealed, foodstuffs-grade containers in the following sizes: 0,10 litres, 0,25 litres, 0,50 litres, 0,75 litres, 1,00 litres, 3,00 litres and 5,00 litres.

3.6.   Specific rules concerning labelling of the product to which the registered name refers

Specific rules concerning labelling of the product to which the registered name refers

The name of the PDO ‘Colline di Romagna’ must appear on the label in distinct and indelible lettering so that it can be easily distinguished from all the other information provided. The label must indicate the year in which the olives from which the oil was made were grown. Additional references to geographical or place names of municipalities, parishes or areas inside the production area are not allowed.

4.   Concise definition of the geographical area

Concise definition of the geographical area

The area in which olives intended for the production of ‘Colline di Romagna’ extra virgin olive oil are grown and pressed comprises part of the provinces of Rimini and Forlì-Cesena in the Emilia Romagna Region.

5.   Link with the geographical area

Link with the geographical area

From the Villanovan era through to the Middle Ages and the beginning of the 20th century, church and other official records have contained numerous references both to the olive trees found in the hills of Romagna and to the importance of olive oil to the local rural economy.

At the beginning of the 20th century the oil was extracted in 22 municipalities within the province from locally grown olives. Olive growing was the subject of particular interest, as evidenced by the publication of a booklet entitled ‘Ulivo e olio’ in Rimini in 1901.

Also in the early years of the 20th century the ‘Rivista agraria romagnola’ featured a regular column with information and advice on olive growing.

Combined with suitable cultivation techniques, the microclimate produces a high quality oil of outstanding chemical and organoleptic characteristics.

The natural factors consist of two characteristics – the soil and, above all, the microclimate – which have a direct bearing on the chemical and organoleptic characteristics of the oil, since the olives are harvested before they reach full maturity, thereby ensuring that the oil produced is of high quality.

The land generally consists of medium soils, tending towards clay. It has a high chalk content and is well structured so as to encourage the growth of the olives. The microclimate with, in particular, most of the rainfall occurring in the spring and autumn, and the low average annual temperatures which restrict plant growth to the period April to October, result in a gradual and late ripening of the olives and, as a result, produce oil of a high chemical and organoleptic quality. The human factor is best illustrated by the attachment to olive-growing traditionally shown by local farmers and the techniques introduced by the latter with a view to preserving this practice in the area.

Olive-growing is widespread throughout the province of Rimini, above all in the small and medium-sized hills located, beyond the coastal area, in the province of Forlì-Cesena. In these areas olive-growing is, together with wine-growing, the only possible type of farming, practised as it is on steep marginal land that is difficult to farm. Consequently it is a major component of the rural landscape.

The Correggiola variety is the commonest type of olive tree in the area and gives the oil its typical characteristics. The variety has the added advantage of being resistant to cold weather, tends to ripen gradually and late and this, together with the characteristics of the soil and climate, helps to produce a typical and highly prized oil.

Reference to publication of the product specification

Reference to publication of the product specification

The full text of the product specification is available on the following website: http://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/3335

or alternatively:

by going directly to the home page of the Ministry of Agricultural, Food and Forestry Policy (www.politicheagricole.it) and clicking on ‘Qualità’ (at the top right of the screen), then on ‘Prodotti DOP IGP STG’ (on the left-hand side of the screen) and finally on ‘Disciplinari di Produzione all’esame dell’UE’.

---

(1)  OJ L 343, 14.12.2012, p. 1.

1

---

| 17.10.2022 | EN | Official Journal of the European Union | C 397/26 |
| --- | --- | --- | --- |

17.10.2022

EN

Official Journal of the European Union

C 397/26

---

Publication of an application for approval of an amendment, which is not minor, to a product specification pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs

(2022/C 397/11)

This publication confers the right to oppose the amendment application pursuant to Article 51 of Regulation (EU) No 1151/2012 of the European Parliament and of the Council (1) within three months from the date of this publication.

APPLICATION FOR APPROVAL OF AN AMENDMENT TO THE PRODUCT SPECIFICATION OF PROTECTED DESIGNATIONS OF ORIGIN/PROTECTED GEOGRAPHICAL INDICATIONS WHICH IS NOT MINOR

Application for approval of an amendment in accordance with the first subparagraph of Article 53(2) of Regulation (EU) No 1151/2012

‘Robiola di Roccaverano’

EU No: PDO-IT-0024-AM03 – 11.4.2022

PDO (X) PGI ( )

1.   Applicant group and legitimate interest

Consorzio per la Tutela del Formaggio Robiola di Roccaverano (Consortium for the protection of ‘Robiola di Roccaverano’ cheese), based at Via Roma 8, 14050 Roccaverano (AT); Certified email: robioladiroccaverano@pec.it

The consortium for the protection of ‘Robiola di Roccaverano’ cheese is formed by producers of ‘Robiola di Roccaverano’ cheese. It is entitled to submit an amendment application under Article 13(1) of Ministry of Agricultural, Food and Forestry Policy Decree No 12511 of 14 October 2013.

2.   Member state or third country

Italy

3.   Heading in the product specification affected by the amendment(s)

| ☒ | Name of product |
| --- | --- |

☒

Name of product

| ☐ | Description of product |
| --- | --- |

☐

Description of product

| ☒ | Geographical area |
| --- | --- |

☒

Geographical area

| ☐ | Proof of origin |
| --- | --- |

☐

Proof of origin

| ☒ | Method of production |
| --- | --- |

☒

Method of production

| ☒ | Link |
| --- | --- |

☒

Link

| ☒ | Labelling |
| --- | --- |

☒

Labelling

| ☐ | Other [to be specified] |
| --- | --- |

☐

Other [to be specified]

4.   Type of amendment(s)

| ☒ | Amendment to product specification of a registered PDO or PGI not to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012 |
| --- | --- |

☒

Amendment to product specification of a registered PDO or PGI not to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012

| ☐ | Amendment to product specification of registered PDO or PGI for which a single document (or equivalent) has not been published not to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012 |
| --- | --- |

☐

Amendment to product specification of registered PDO or PGI for which a single document (or equivalent) has not been published not to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012

5.   Amendment(s)

Name(s)

| — | This amendment concerns the product specification and the single document as regards the name under Article 1 of the product specification, point 1 of the single document, changing from ‘Robiola di Roccaverano’ to ‘Robiola di Roccaverano’ / ‘Roccaverano’, which can be used interchangeably. The word ‘Roccaverano’ has therefore been added alongside ‘Robiola di Roccaverano’ in the product specification and the single document. |
| --- | --- |

—

This amendment concerns the product specification and the single document as regards the name under Article 1 of the product specification, point 1 of the single document, changing from ‘Robiola di Roccaverano’ to ‘Robiola di Roccaverano’ / ‘Roccaverano’, which can be used interchangeably. The word ‘Roccaverano’ has therefore been added alongside ‘Robiola di Roccaverano’ in the product specification and the single document.

The text that currently reads:

‘“Robiola di Roccaverano”’

has been amended to read:

‘“Robiola di Roccaverano” / “Roccaverano”’

The product ‘Robiola di Roccaverano’ or ‘Roccaverano’ (proposed as an alternative name) has become so well known and appreciated by consumers that it has come to be identified by the name ‘Roccaverano’ alone; prefixing it with the word ‘robiola’ is therefore no longer necessary for the identification of the product and its characteristics. Current usage among agri-food operators (producers, distribution, the restaurant trade) and consumers should be recognised, as they already habitually use the name Roccaverano to refer to the product. The addition of the name ‘Roccaverano’ PDO would demonstrate the close link with the area more clearly. This practice has become even more widespread in order to better distinguish the product ‘Robiola di Roccaverano’ / ‘Roccaverano’ from various other dairy products on the market sold as robiola, which usually refer to a pasteurised cow’s milk cheese that is very different from the PDO product.

Geographical area

Geographical area

| — | Amendment concerning Article 3 of the product specification and point 4 of the single document. The municipality of Cartosio, only part of which is currently included, has been added to the geographical area in its entirety. |
| --- | --- |

—

Amendment concerning Article 3 of the product specification and point 4 of the single document. The municipality of Cartosio, only part of which is currently included, has been added to the geographical area in its entirety.

The text that currently reads:

‘The geographical area includes the following municipalities within the province of Asti: Bubbio, Cessole, Loazzolo, Mombaldone, Monastero Bormida, Olmo Gentile, Roccaverano, San Giorgio Scarampi, Serole and Vesime; within the province of Alessandria: Castelletto d’Erro, Denice, Malvicino, Merana, Montechiaro d’Acqui, Pareto, Ponti, Spigno Monferrato and that part of the Municipality of Cartosio located on the left bank of the Erro stream.’

has been amended to read:

‘The geographical area includes the following municipalities within the province of Asti: Bubbio, Cessole, Loazzolo, Mombaldone, Monastero Bormida, Olmo Gentile, Roccaverano, San Giorgio Scarampi, Serole and Vesime; within the province of Alessandria: Cartosio, Castelletto d’Erro, Denice, Malvicino, Merana, Montechiaro d’Acqui, Pareto, Ponti and Spigno Monferrato.’

The inclusion of the entire municipality of Cartosio rectifies an error made at the time of the initial application for the protected designation of origin. Indeed, with regard to topography and landscape, the two banks of the Erro stream in the municipality of Cartosio do not differ significantly. Moreover, from an agronomic point of view and with particular attention to pastures, fodder crops and cultivation practices, Cartosio as a whole does not differ from the other municipalities in the production area of ‘Robiola di Roccaverano’ / ‘Roccaverano’.

The total UAA of the municipality of Cartosio is made up primarily of grassland (38 % as mixed meadow), which justifies the request – in relation to the permanent nature and low intensity of the goat farms used for this dairy production. There is also an agronomic and productive connection within the municipality of Cartosio itself. There are a number of holdings with their main premises in the production area of ‘Robiola di Roccaverano’ / ‘Roccaverano’ that manage plots of land as mixed meadow, i.e. intended for the production of fodder with the same characteristics as that used for ‘Robiola di Roccaverano’ / ‘Roccaverano’, but are located in the part of Cartosio not included in the current specification.

Method of production

Method of production

| — | Amendment concerning Article 4 of the product specification and point 3.3 of the single document regarding the raw materials used. |
| --- | --- |

—

Amendment concerning Article 4 of the product specification and point 3.3 of the single document regarding the raw materials used.

The text that currently reads:

‘Article 4

Method of production

“Robiola di Roccaverano” is made from raw whole milk sourced exclusively from the production area from goats of the Roccaverano and Camosciata Alpina breeds and their crosses, ewes of the Pecora delle Langhe breed and cows of the Piemontese and Bruna Alpina breeds and their crosses in the following proportions: using either raw whole goats’ milk exclusively or a blend of goats’ milk with up to 50 % raw whole cows’ and/or ewes’ milk, from successive milkings carried out within a period of between 24 and 48 hours. The percentages of the different types of milk used to make the cheese must be indicated on the label. The sheep and goats are fed by grazing between 1 March and 30 November and with green and/or dried fodder and fresh and processed cereal grain, legumes and oleaginous plants.

Parcels of meadow-pasture, grassland and woodland must be entered in a register held by the control body. The cows are fed by grazing and with green and/or dried fodder and fresh and processed cereal grain, legumes and oleaginous plants. More than 80 % of the feed of all the animals must come from the production area. The use of maize silage and green silage is prohibited. The feed must not contain any GMOs. It is prohibited to use milk from livestock farms without grazing land.’

has been amended to read:

‘Article 4

Method of production

“Robiola di Roccaverano” / “Roccaverano” is made from raw milk sourced exclusively from the production area from goats of the Roccaverano and Camosciata Alpina breeds and their cross-breeds, from successive milkings carried out within a period of between 24 and 48 hours. The goats are fed by grazing between 1 March and 30 November and with green and/or dried fodder and fresh and processed cereal grain, legumes and oleaginous plants. Parcels of meadow-pasture, grassland and woodland must be entered in a register held by the control body. More than 80 % of the animals’ feed must come from the production area. The use of maize silage and green silage is prohibited. The feed must not contain any GMOs. It is prohibited to use milk from livestock farms without grazing land.’

Successive historical trends show the prevalence of semi-extensive goat farming in the area in question, with the significant and growing presence of indigenous breeds such as the Roccaverano goat. The change in the specification to pure goat’s milk recognises the reality of the situation.

Very little ewes’ milk and cows’ milk has been used in the production of ‘Robiola di Roccaverano’ / ‘Roccaverano’ for decades, even though the quantity of milk used and the number of cheeses produced have increased. Mixed milk production has reached almost zero. The reduction in the presence of cows, even considering both dairy and veal calf lines, and the extreme rarity of ewes in the ‘Robiola di Roccaverano’ / ‘Roccaverano’ area are such that there is no scope for significant mixed milk production.

This amendment also highlights the positive contribution of goat farming to the ecosystem: it helps to maintain a typical and fragile ‘livestock landscape’, and to protect against the risks of erosion and loss of biodiversity, by keeping pasture and grassland in good condition.

This highlights the gradual recovery of the rare Roccaverano goat breed, which, alongside Camosciata, is one of the two goat breeds recognised in the product specification.

Link

Link

| — | Amendment concerning Article 7 of the product specification and point 5 of the single document relating to the link. In particular, the amendment concerns the last paragraph of the part relating to the specificity of the geographical area. Aside from the change of name, the amendment adapts this point to the amendment concerning the raw material by removing the references to sheep and cows. |
| --- | --- |

—

Amendment concerning Article 7 of the product specification and point 5 of the single document relating to the link. In particular, the amendment concerns the last paragraph of the part relating to the specificity of the geographical area. Aside from the change of name, the amendment adapts this point to the amendment concerning the raw material by removing the references to sheep and cows.

The text that currently reads:

‘... This mix of fodder plants, with its natural balance of carbohydrates, proteins and vitamins, provides high-quality feed for sheep, goats and cattle. The particular properties of the flora with their different scents and aromas are also found in the milk, which means that the fragrance of “Robiola di Roccaverano” cheese is unlike that of any other cheese.

The sheep and goats also graze on woodland, which as well as protecting the soil, also protects the animals from the excessive heat of summer.’

has been amended to read:

‘... This mix of fodder plants, with its natural balance of carbohydrates, proteins and vitamins, provides high-quality feed for goats. The particular properties of the flora with their different scents and aromas are also found in the milk, which means that the fragrance of “Robiola di Roccaverano” / “Roccaverano” cheese is unlike that of any other cheese.

The goats also graze on woodland, which as well as protecting the soil, also protects the animals from the excessive heat of summer.’

Labelling

Labelling

| — | Amendment to Article 8 of the product specification and point 3.7 of the single document. The amendment changes the point on labelling by adapting it to the change in the name and the change in the raw materials used. |
| --- | --- |

—

Amendment to Article 8 of the product specification and point 3.7 of the single document. The amendment changes the point on labelling by adapting it to the change in the name and the change in the raw materials used.

The text that currently reads:

| | Product specification

  ‘On release for consumption, the packaging is sealed with an adhesive label bearing the PDO logo in the form of a stylised “R”. The brown, stylised uppercase “R” contains the image of a tower with battlements, inspired by the historic tower in the Municipality of Roccaverano; the counter within the letter “R” represents a “Robiola di Roccaverano” cheese and the stem is decorated with a green and pale yellow/green design intended to represent the meadows and the typical, sinuous shape of the hills of the Langhe. This is enclosed within a dark green ring bearing the words “ROBIOLA DI ROCCAVERANO” in white, uppercase lettering with a small, white stylised flower at bottom centre. The whole logo is printed on a white background. Underneath the logo is the code number identifying the production holding and the label’s serial number, on an ochre background for “Robiola di Roccaverano” produced exclusively from goats’ milk and on a white background for that produced from a blend of milks. The percentages of the different types of milk used must be marked on the label. It is only after this seal has been affixed that the product may be placed on the market with the “Robiola di Roccaverano” Protected Designation of Origin.
  All cheeses must be marketed whole, packed and bearing a seal. If “Robiola di Roccaverano” cheese is transferred unpackaged to maturers and/or ripeners, operating within the production area in order to continue maturing, it must be accompanied by a document showing:






  (a) | the number of cheeses produced from goat’s milk and/or the number of cheeses produced from mixed milk; |
| --- | --- | --- |

Product specification

Product specification

‘On release for consumption, the packaging is sealed with an adhesive label bearing the PDO logo in the form of a stylised “R”. The brown, stylised uppercase “R” contains the image of a tower with battlements, inspired by the historic tower in the Municipality of Roccaverano; the counter within the letter “R” represents a “Robiola di Roccaverano” cheese and the stem is decorated with a green and pale yellow/green design intended to represent the meadows and the typical, sinuous shape of the hills of the Langhe. This is enclosed within a dark green ring bearing the words “ROBIOLA DI ROCCAVERANO” in white, uppercase lettering with a small, white stylised flower at bottom centre. The whole logo is printed on a white background. Underneath the logo is the code number identifying the production holding and the label’s serial number, on an ochre background for “Robiola di Roccaverano” produced exclusively from goats’ milk and on a white background for that produced from a blend of milks. The percentages of the different types of milk used must be marked on the label. It is only after this seal has been affixed that the product may be placed on the market with the “Robiola di Roccaverano” Protected Designation of Origin.

All cheeses must be marketed whole, packed and bearing a seal. If “Robiola di Roccaverano” cheese is transferred unpackaged to maturers and/or ripeners, operating within the production area in order to continue maturing, it must be accompanied by a document showing:

(a)

the number of cheeses produced from goat’s milk and/or the number of cheeses produced from mixed milk;

| (b) | the words “Robiola di Roccaverano”; |
| --- | --- |

(b)

the words “Robiola di Roccaverano”;

| (c) | the number of the respective EU logos and their serial numbers.’ |
| --- | --- |

(c)

the number of the respective EU logos and their serial numbers.’

| | Single Document


  ‘On release for consumption, the packaging is sealed with an adhesive label bearing the PDO logo in the form of a stylised “R”. The brown, stylised uppercase “R” contains the image of a tower with battlements, inspired by the historic tower in the Municipality of Roccaverano; the counter within the letter “R” represents a “Robiola di Roccaverano” cheese and the stem is decorated with a green and pale yellow/green design intended to represent the meadows and the typical, sinuous shape of the hills of the Langhe. This is enclosed within a dark green ring bearing the words “ROBIOLA DI ROCCAVERANO” in white, uppercase lettering with a small, white stylised flower at bottom centre. The whole logo is printed on a white background. Underneath the logo is the code number identifying the production holding and the label’s serial number, on an ochre background for “Robiola di Roccaverano” produced exclusively from goats’ milk and on a white background for that produced from a blend of milks. The percentages of the different types of milk used must be marked on the label. All cheeses must be marketed whole, packed and bearing a seal.’ |
| --- | --- |

Single Document

Single Document

‘On release for consumption, the packaging is sealed with an adhesive label bearing the PDO logo in the form of a stylised “R”. The brown, stylised uppercase “R” contains the image of a tower with battlements, inspired by the historic tower in the Municipality of Roccaverano; the counter within the letter “R” represents a “Robiola di Roccaverano” cheese and the stem is decorated with a green and pale yellow/green design intended to represent the meadows and the typical, sinuous shape of the hills of the Langhe. This is enclosed within a dark green ring bearing the words “ROBIOLA DI ROCCAVERANO” in white, uppercase lettering with a small, white stylised flower at bottom centre. The whole logo is printed on a white background. Underneath the logo is the code number identifying the production holding and the label’s serial number, on an ochre background for “Robiola di Roccaverano” produced exclusively from goats’ milk and on a white background for that produced from a blend of milks. The percentages of the different types of milk used must be marked on the label. All cheeses must be marketed whole, packed and bearing a seal.’

Image 2

has been amended to read:

| | Product specification & Single Document


  ‘On release for consumption, the packaging is sealed with an adhesive label bearing the PDO logo. Underneath the logo is the code number identifying the production holding and the label’s serial number on an ochre background. It is only after this seal has been affixed that the product may be placed on the market either with the “Robiola di Roccaverano” or with the “Roccaverano” Protected Designation of Origin. The label must bear the name, business name and address of the maturer/packager; it is also forbidden to add any description that is not expressly provided for; references to names, business names or brand names may be used provided these have no laudatory purport and are not misleading to the consumer. Other truthful and verifiable references that are permitted under current legislation may also be used, provided that they do not conflict with the purposes and content of this product specification.
  All cheeses must be marketed whole, packed and bearing a seal. If “Robiola di Roccaverano” / “Roccaverano” cheese is transferred unpackaged to maturers and/or ripeners, operating within the production area in order to continue maturing, it must be accompanied by a document showing: the words “Robiola di Roccaverano” or “Roccaverano”, the number of cheeses produced, the number of the respective EU logos and their serial numbers.
  The PDO logo consists of a stylised “R”: the brown, stylised “R” contains the image of a tower with battlements, inspired by the historic tower in the Municipality of Roccaverano; the counter within the letter “R” represents a “Robiola di Roccaverano” / “Roccaverano” cheese and the stem is decorated with a green and pale yellow/green design intended to represent the meadows and the typical, sinuous shape of the hills of the Langhe. This is enclosed within a dark green ring bearing the word “ROCCAVERANO” in white, uppercase lettering with a small, white stylised flower at bottom centre. The whole logo is printed on a white background.’ |
| --- | --- |

Product specification & Single Document

Product specification & Single Document

‘On release for consumption, the packaging is sealed with an adhesive label bearing the PDO logo. Underneath the logo is the code number identifying the production holding and the label’s serial number on an ochre background. It is only after this seal has been affixed that the product may be placed on the market either with the “Robiola di Roccaverano” or with the “Roccaverano” Protected Designation of Origin. The label must bear the name, business name and address of the maturer/packager; it is also forbidden to add any description that is not expressly provided for; references to names, business names or brand names may be used provided these have no laudatory purport and are not misleading to the consumer. Other truthful and verifiable references that are permitted under current legislation may also be used, provided that they do not conflict with the purposes and content of this product specification.

All cheeses must be marketed whole, packed and bearing a seal. If “Robiola di Roccaverano” / “Roccaverano” cheese is transferred unpackaged to maturers and/or ripeners, operating within the production area in order to continue maturing, it must be accompanied by a document showing: the words “Robiola di Roccaverano” or “Roccaverano”, the number of cheeses produced, the number of the respective EU logos and their serial numbers.

The PDO logo consists of a stylised “R”: the brown, stylised “R” contains the image of a tower with battlements, inspired by the historic tower in the Municipality of Roccaverano; the counter within the letter “R” represents a “Robiola di Roccaverano” / “Roccaverano” cheese and the stem is decorated with a green and pale yellow/green design intended to represent the meadows and the typical, sinuous shape of the hills of the Langhe. This is enclosed within a dark green ring bearing the word “ROCCAVERANO” in white, uppercase lettering with a small, white stylised flower at bottom centre. The whole logo is printed on a white background.’

Image 3

SINGLE DOCUMENT

‘Robiola di Roccaverano’ / ‘Roccaverano’

‘Robiola di Roccaverano’ / ‘Roccaverano’

EU No: PDO-IT-0024-AM03 – 11.4.2022

EU No: PDO-IT-0024-AM03 – 11.4.2022

PDO (X) PGI ( )

PDO (X) PGI ( )

1.   Name(s)

Name(s)

‘Robiola di Roccaverano’ / ‘Roccaverano’

2.   Member State or third country

Member State or third country

Italy

3.   Description of the agricultural product or foodstuff

Description of the agricultural product or foodstuff

3.1.   Type of product

Type of product

Class 1.3 – Cheeses

3.2.   Description of the product to which the name in (1) applies

Description of the product to which the name in (1) applies

‘Robiola di Roccaverano’ / ‘Roccaverano’ is a cheese made throughout the year from fresh curd that is then ripened or matured.

‘Robiola di Roccaverano’ / ‘Roccaverano’ PDO is cylindrical in shape with straight faces with slightly bevelled edges and a slightly convex lateral surface. The faces are between 10 and 14 cm in diameter and the lateral surface is 2,5 to 4 cm in height. Each cheese weighs between 250 and 400 grams. These parameters apply at the end of the minimum maturation period.

The reference criteria for ‘Robiola di Roccaverano’ / ‘Roccaverano’ as regards fat, protein substances and ash are as follows:

| | Fat: minimum 40 % of dry matter |
| --- | --- |

Fat: minimum 40 % of dry matter

| | Protein substances: minimum 34 % of dry matter |
| --- | --- |

Protein substances: minimum 34 % of dry matter

| | Ash: minimum 3 % of dry matter. |
| --- | --- |

Ash: minimum 3 % of dry matter.

The organoleptic properties of ‘Robiola di Roccaverano’ / ‘Roccaverano’ cheese vary according to the degree of ripening:

prodotto fresco (fresh cheese) ripened between 4 and 10 days: rind: this may be present in the form of a light natural bloom of mould or may be absent; external appearance: milky white or straw-yellow; paste: milky white; structure: creamy, soft; taste and flavour: delicate, rich and/or slightly sour;

prodotto fresco

prodotto affinato (mature cheese) ripened for 11 days or more: rind: in the form of a natural bloom of mould; external appearance: milky white or straw-yellow or slightly reddish; paste: milky white; structure: soft, slightly more compact as maturing progresses, the flavoursome part next to the rind may be creamy.

prodotto affinato

The aromas and tastes of ‘Robiola di Roccaverano’ / ‘Roccaverano’ intensify as the cheese is matured up to the point of pungency.

3.3.   Feed (for products of animal origin only) and raw materials (for processed products only)

Feed (for products of animal origin only) and raw materials (for processed products only)

3.3.1.   Raw materials (for processed products only)

Raw materials (for processed products only)

‘Robiola di Roccaverano’ / ‘Roccaverano’ is made from raw milk sourced exclusively from the production area from goats of the Roccaverano and Camosciata Alpina breeds and their cross-breeds, from successive milkings carried out within a period of between 24 and 48 hours.

3.3.2.   Feed (for products of animal origin only)

Feed (for products of animal origin only)

The goats are fed by grazing between 1 March and 30 November and with green and/or dried fodder and fresh and processed cereal grain, legumes and oleaginous plants. Parcels of meadow-pasture, grassland and woodland must be entered in a register held by the control body. More than 80 % of the feed of all the animals must come from the production area. The use of maize silage and green silage is prohibited. The feed must not contain any GMOs. It is prohibited to use milk from livestock farms without grazing land.

3.4.   Specific steps in production that must take place in the identified geographical area

Specific steps in production that must take place in the identified geographical area

Holdings rearing the livestock whose milk is used to produce ‘Robiola di Roccaverano’ / ‘Roccaverano’ must be located within the defined geographical area.

The milk must be produced and the cheese processed and ripened within the defined geographical area.

3.5.   Specific rules concerning slicing, grating, packaging, etc. of the product the registered name refers to

Specific rules concerning slicing, grating, packaging, etc. of the product the registered name refers to

The cheeses must be packed in the production area, since the cheese’s lack of a rind and its fresh and soft body expose it to the risk of dehydration, oxidation and deterioration of the fat content. In addition, because of its lack of a rind at the time of production, the cheese cannot be indelibly marked.

3.6.   Specific rules concerning labelling of the product the registered name refers to

Specific rules concerning labelling of the product the registered name refers to

On release for consumption, the packaging is sealed with an adhesive label bearing the PDO logo. Underneath the logo is the code number identifying the production holding and the label's serial number on an ochre background. It is only after this seal has been affixed that the product may be placed on the market either with the ‘Robiola di Roccaverano’ or with the ‘Roccaverano’ Protected Designation of Origin. The label must bear the name, business name and address of the maturer/packager; it is also forbidden to add any description that is not expressly provided for; references to names, business names or brand names may be used provided these have no laudatory purport and are not misleading to the consumer. Other truthful and verifiable references that are permitted under current legislation may also be used, provided that they do not conflict with the purposes and content of this product specification.

All cheeses must be marketed whole, packed and bearing a seal. If ‘Robiola di Roccaverano’ / ‘Roccaverano’ cheese is transferred unpackaged to maturers and/or ripeners, operating within the production area in order to continue maturing, it must be accompanied by a document showing: the words ‘Robiola di Roccaverano’ / ‘Roccaverano’, the number of cheeses produced, the number of the respective EU logos and their serial numbers.

The PDO logo consists of a stylised ‘R’: the brown, stylised uppercase ‘R’ contains the image of a tower with battlements, inspired by the historic tower in the Municipality of Roccaverano; the counter within the letter ‘R’ represents a ‘Robiola di Roccaverano’ / ‘Roccaverano’ cheese and the stem is decorated with a green and pale yellow/green design intended to represent the meadows and the typical, sinuous shape of the hills of the Langhe. This is enclosed within a dark green ring bearing the word ‘Roccaverano’ in white, uppercase lettering with a small, white stylised flower at bottom centre. The whole logo is printed on a white background.

Image 4

4.   Concise definition of the geographical area

Concise definition of the geographical area

The geographical area includes the following municipalities within the province of Asti: Bubbio, Cessole, Loazzolo, Mombaldone, Monastero Bormida, Olmo Gentile, Roccaverano, San Giorgio Scarampi, Serole and Vesime; within the province of Alessandria: Cartosio, Castelletto d’Erro, Denice, Malvicino, Merana, Montechiaro d’Acqui, Pareto, Ponti and Spigno Monferrato.

5.   Link with the geographical area

Link with the geographical area

5.1.   Specific features of the geographical area

Specific features of the geographical area

The soil is clay with marl subsoil. In certain areas, compaction has produced colluvial soils in the form of a very deep clayey stratum with high water retention capacity, offering a very high level of fertility. The area has a typical continental climate characterised by extreme cold, significant snowfall and frequent cycles of freezing and thawing in winter and a rapid transition to high summer temperatures towards the end of June. There is little variation in the pattern of precipitation and the annual average rainfall is 300 mm, with very low points in the spring-summer period, liable to cause serious droughts. These soil and climate conditions favour the growth of typical forage plants on grassland and meadow-pasture. The meadows feature a wide range of plants, mainly grasses (around 75 %) and legumes (around 25 %), together with a many aromatic and medicinal plants. The main grasses are: ryegrass (Lolium spp.), cock’s-foot (Dactylis glomerata), fescue (Festuca spp.), meadow grass (Poa spp.), vernal grass, etc. The main legumes are: mountain clover (Trifolium montanum), bird’s-foot trefoil (Lotus corniculatus), milfoil (Achillea spp.), etc. Among the aromatic and scented grasses, in addition to vernal grass, are umbrelliferae, such as wild carrot (Daucus carota carota), creeping thistle (Cirsium arvense), sage (Salvia officinalis), great lavender (Lavandula latifolia), many varieties of thyme (Thymus spp.), common rue (Ruta graveolens), rose hip (Rosa canina canina), etc. This mix of fodder plants, with its natural balance of carbohydrates, proteins and vitamins, provides high-quality feed for goats. The goats also graze on woodland, which as well as protecting the soil, also protects the animals from the excessive heat of summer.

Lolium

Dactylis glomerata

Festuca

Poa

Trifolium montanum

Lotus corniculatus

Achillea

Daucus carota carota

Cirsium arvense

Salvia officinalis

Lavandula latifolia

Thymus

Ruta graveolens

Rosa canina canina

5.2.   Specificity of the product

Specificity of the product

‘Robiola di Roccaverano’ / ‘Roccaverano’ is a small, soft, rindless cheese. It is distinguished by its white paste, without holes. Its texture ranges from soft and creamy to compact and solid and it melts in the mouth, leaving a pleasant flavour and an aftertaste that ranges from green grass/medicinal plants to a more defined and pungent taste, reminiscent of toasted hazelnuts and the whiff of goat.

5.3.   Causal link between the geographical area and the quality or characteristics of the product (for PDO) or a given quality, the reputation or other characteristic of the product (for PGI)

Causal link between the geographical area and the quality or characteristics of the product (for PDO) or a given quality, the reputation or other characteristic of the product (for PGI)

The particular flavour and aroma of ‘Robiola di Roccaverano’ / ‘Roccaverano’ are the result of the high-quality raw milk from which it is produced. The quality of the milk can be attributed to the high quality of the animals’ feed.

The particular properties of the flora with their different scents and aromas are also found in the milk, which means that the fragrance of ‘Robiola di Roccaverano’ / ‘Roccaverano’ cheese is unlike that of any other cheese.

A manuscript written by the priest Pistone dating from 1899 recounts the history of the Parish of Roccaverano and the surrounding hamlets from 960 to 1860. Among the historic information of political relevance are economic data that highlight the importance of ‘Robiola di Roccaverano’ / ‘Roccaverano’, such as the fact that the Municipality of Roccaverano hosted five annual fairs. On these occasions, ‘excellent Robiole cheeses’ were sold for export. The manuscript refers specifically to export as by that time Robiola was well known not only in Italy but also in France. Clearly, even back then ‘Robiola’ was regarded as more than just an ordinary cheese, having characteristics that were different from other cheeses. ‘Robiola di Roccaverano’ / ‘Roccaverano’ can also be kept for up to six months in oil in glass jars or stored in straw.

Reference to publication of the product specification

Reference to publication of the product specification

The full text of the product specification is available on the following website: http://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/3335

or alternatively:

by going directly to the home page of the Ministry of Agricultural, Food and Forestry Policy (www.politicheagricole.it) and clicking on ‘Qualità’ (at the top right of the screen), then on ‘Prodotti DOP IGP STG’ (on the left-hand side of the screen) and finally on ‘Disciplinari di Produzione all’esame dell’UE’.

---

(1)  OJ L 343, 14.12.2012, p. 1.

1

---

| 17.10.2022 | EN | Official Journal of the European Union | C 397/34 |
| --- | --- | --- | --- |

17.10.2022

EN

Official Journal of the European Union

C 397/34

---

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

(2022/C 397/12)

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

‘Terras do Navia’

PGI-ES-02787

Date of application: 23.7.2021

1.   Name to be registered

Terras do Navia

2.   Geographical indication type

PGI – Protected geographical indication

3.   Categories of grapevine products

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

1.

Wine

4.   Description of the wine(s)

1.   White wines

CONCISE TEXTUAL DESCRIPTION

In general, these wines are fresh and smooth in the mouth, clear and bright with bold aromas, giving a good sense of the grapes from which they are made. They have moderate alcoholic strength, floral and fruity aromas and a well-balanced acidity.

The white wines are yellow in colour with greenish tones. They have intense aromas of flowers and ripe fresh fruit and are well structured, generous and fresh in the mouth, with hints of citrus.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 11,5 |
| Minimum total acidity | 5,0 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 17,9 |
| Maximum total sulphur dioxide (in milligrams per litre) | 200 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

11,5

Minimum total acidity

5,0 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

17,9

Maximum total sulphur dioxide (in milligrams per litre)

200

2.   Red wines

CONCISE TEXTUAL DESCRIPTION

In general, these wines are fresh and smooth in the mouth, clear and bright with bold aromas, giving a good sense of the grapes from which they are made. They have moderate alcoholic strength, floral and fruity aromas and a well-balanced acidity.

The red wines are of a medium to deep red colour with violet tints. They have aromas of ripe fruit (blackberries, cherries, fruits of the strawberry tree and cranberries) and a taste predominantly of red fruits, with a slightly tannic finish. A good balance between alcoholic strength and acidity makes these wines suitable for ageing in wooden barrels.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 10 |
| Minimum total acidity | 5,0 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 17,9 |
| Maximum total sulphur dioxide (in milligrams per litre) | 150 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

10

Minimum total acidity

5,0 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

17,9

Maximum total sulphur dioxide (in milligrams per litre)

150

5.   Wine making practices

(a)   Essential oenological practices

1.

Cultivation method

The grapes must be harvested using harvesting crates or other containers authorised by the competent authority.

2.

Specific oenological practice

The maximum production yield of the wine is 68 litres for every 100 kilograms of grapes.

(b)   Maximum yields

1.   WHITE VARIETIES

10 000 kilograms of grapes per hectare

2.

68 hectolitres per hectare

3.   RED VARIETIES

8 000 kilograms of grapes per hectare

4.

54,40 hectolitres per hectare

6.   Demarcated geographical area

The grapes used to make the wines may come only from vineyards in the production and processing area, which comprises land that is suitable for grape production. The area is spread across the parishes of Cereixido, Lamas de Moreira, Monteseiro, San Martiño de Suarna, Vilabol de Suarna and Vilar da Cuiña in the municipality of A Fonsagrada; the parishes of A Pobra de Navia, Barcia, Castañedo, Muñís, Mosteiro and A Ribeira in the municipality of Navia de Suarna; and the whole municipality of Negueira de Muñiz. The entire territory is located in the province of Lugo, in the Autonomous Community of Galicia.

In the legal system of the Autonomous Community of Galicia, parishes are recognised local territorial units forming the basic subdivisions of a municipality. Their map boundaries are accurate and well established.

7.   Main wine grapes variety(ies)

Albarín blanco – Branco lexítimo

Albariño

Brancellao

Bruñal – Albarín tinto

Caíño blanco

Caíño tinto

Godello

Loureira – Loureiro blanco

Loureiro tinto

Mencía

Merenzao – María ordoña

Torrontés

Treixadura

8.   Description of the link(s)

The application to register this geographical indication is based on the specific quality of the wines, which is linked to the geographical environment of production, as set out below.

The climate of the demarcated area can be classified as maritime, transitioning towards a Mediterranean climate, with low average annual temperatures. July and August are the warmest months, with an average temperature of 21 oC, significant temperature variation between night and day and particularly dry summers, giving rise to a more Mediterranean type of climate, as evidenced by the widespread presence of species such as strawberry and cork trees. January is the coldest month, with an average temperature of 7,5 oC. According to the closest weather stations, the annual estimated rainfall at an altitude of 450 metres above sea level is 650 millimetres.

Within the demarcated area, almost the entire land surface dedicated to winegrowing is situated at 200-500 metres above sea level, and the land nestles among mountains rising more than 1 000 metres above sea level. The mainly south and south-west-facing vineyards are protected by the slopes of the Ancares, the Uría mountains and the Acebo mountains to the north, which form an important barrier against sea breezes.

Most of the soils are moderately acidic and permeable, with low water-retention capacity and limited organic-matter content in their uppermost layer. The majority of these are old soils with sufficient depth and good sunlight exposure, making them suitable for winegrowing.

In terms of geology, the Navia basin is made up of metasediments dating from the Lower Palaeozoic era, with a predominance of sandy rocks and schist. The lithological substrate is mostly composed of slate, quartzite and granite outcrops dating from the Hercynian period, and slightly metamorphosed sedimentary rocks. There is a moderate proportion of coarse elements, making the soils highly permeable and easy to work. They are light in texture, the most common types being loamy or sandy-loamy, with good drainage and sufficient aeration.

In general the wines are clear and bright, fresh and smooth with floral and fruity aromas, and with moderate alcoholic strength balanced with acidity. The white wines are yellow in colour with greenish tones. They have pronounced aromas of flowers and ripe fresh fruit and are structured, generous and fresh in the mouth, with a citrus finish. The red wines are of a medium to deep red colour with violet tints. They have aromas of ripe fruit and a taste predominantly of red fruits, with a slightly tannic finish.

These wines are an accurate reflection of the effects of the temperature, rainfall and growing conditions in the area. Added to this is the human factor, which is defined by:

| — | the planting of vines in areas with good exposure, with soils that are warm, permeable and low in organic matter, as is typical of this geographic area. The traditional training and pruning methods used low goblet-trained vines. This, along with a wooden support and medium planting density, allows them to adapt better to the local environment, resulting in balanced, harmonious wines that have an excellent aromatic expression and good keeping qualities; |
| --- | --- |

—

the planting of vines in areas with good exposure, with soils that are warm, permeable and low in organic matter, as is typical of this geographic area. The traditional training and pruning methods used low goblet-trained vines. This, along with a wooden support and medium planting density, allows them to adapt better to the local environment, resulting in balanced, harmonious wines that have an excellent aromatic expression and good keeping qualities;

| — | the choice of locally adapted native varieties, all of which are difficult to find in other wine-growing areas. Branco Lexítimo deserves a special mention as it reaches its fullest potential in this area. Its balanced acidity and alcohol content, with an abundance of terpenes, gives the white wines their high intensity and aromatic quality. The grape that stands out among the red varieties, even though it does not have the largest planted area, is the Merenzao. The location allows it to reach its fullest potential, producing wines that have a high colour intensity while retaining their finesse, with a very stable acidity, a good balance between malic and tartaric acid, an appropriate alcoholic strength and a high quantity of anthocyanins; |
| --- | --- |

—

the choice of locally adapted native varieties, all of which are difficult to find in other wine-growing areas. Branco Lexítimo deserves a special mention as it reaches its fullest potential in this area. Its balanced acidity and alcohol content, with an abundance of terpenes, gives the white wines their high intensity and aromatic quality. The grape that stands out among the red varieties, even though it does not have the largest planted area, is the Merenzao. The location allows it to reach its fullest potential, producing wines that have a high colour intensity while retaining their finesse, with a very stable acidity, a good balance between malic and tartaric acid, an appropriate alcoholic strength and a high quantity of anthocyanins;

| — | the use of harvesting crates or other containers authorised by the competent authority, which is essential to preserve the quality of the grapes during transport from the vineyard to the winery, thus reducing the risk of uncontrolled maceration or fermentation affecting the organoleptic qualities of the wines. |
| --- | --- |

—

the use of harvesting crates or other containers authorised by the competent authority, which is essential to preserve the quality of the grapes during transport from the vineyard to the winery, thus reducing the risk of uncontrolled maceration or fermentation affecting the organoleptic qualities of the wines.

As regards the influence of the natural growing environment, a factor worth mentioning is the area’s maritime climate, transitioning towards Mediterranean, with particularly dry summers and significant temperature variation between night and day. This has a direct effect on the accumulation of secondary metabolites that influence the quality of the berry, such as phenolic and volatile compounds that help shape the colour, aroma and taste, and thus the quality, of the grapes and the wine.

Moreover, during the growing season temperatures are relatively high in this area due to good sunlight exposure, and this has a very positive effect on photosynthesis, which in turn increases the sugar content of the grapes. The area is also characterised by a considerable variation in temperature, which facilitates the accumulation of anthocyanins and terpenes in the berry.

The exposure and orientation of the slopes is a crucial factor in that they allow vines to be grown in difficult climatic conditions and improve the quality of the harvest. In the geographical area a south / south-west orientation is ideal in terms of the quality of the grapes and the wine. There is also the beneficial effect of the mountains, which form a barrier protecting the area from sea breezes.

The altitude at which vines are grown is also important, in as far as high altitudes are linked to low air temperatures that influence the phenolic ripeness of the berry.

In terms of soil the ideal conditions for growing vines are deep, well-drained soils with moderate fertility and a moderate water-retention capacity, which correspond to the conditions in this area. The soils are also acidic, and the vine varieties grown in the area are well adapted to this type of soil.

In short, the particular qualities of wines from this area are the result of the centuries-old expertise of local winegrowers, who over the years have selected the vine varieties best adapted to this particular natural environment and developed the most suitable growing techniques. The vine varieties covered by this PGI, which are traditionally grown in the production area but much less widespread in other wine-growing areas, thus give the wines produced from them specific quality characteristics and distinctive properties. Various studies carried out on the varieties in question have shown that they have a high aromatic potential, characterised by terpenes, in particular in the case of the white varieties.

9.   Essential further conditions

Legal framework:

In national legislation

Type of further condition:

Packaging within the demarcated geographical area

Description of the condition:

The wines must be produced and bottled in the demarcated geographical area of production. Transporting and bottling the wine outside the wine-making area would compromise its quality, as it could be exposed to oxidation and reduction, variations in temperature and other influences. The further the wine is transported, the greater the risk. Bottling in the area of origin allows the product’s characteristics and quality to be preserved. This, combined with the experience and in-depth knowledge of the wines’ particular qualities, built up over the years by local producers, makes it necessary to bottle the wines in the area of origin, thus preserving all their physical, chemical and organoleptic characteristics.

Legal framework:

In national legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

All the bottles must bear a numbered certification label, provided by the control authority, which must be affixed in the winery itself. This label must include the geographical indication logo.

Link to the product specification

https://mediorural.xunta.gal/sites/default/files/produtos/en-tramitacion/Pliego-Condiciones-Terras-do-Navia-mayo_2022.pdf

---

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

---

| 17.10.2022 | EN | Official Journal of the European Union | C 397/39 |
| --- | --- | --- | --- |

17.10.2022

EN

Official Journal of the European Union

C 397/39

---

Publication of an application for approval of an amendment, which is not minor, to a product specification pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs

(2022/C 397/13)

This publication confers the right to oppose the amendment application pursuant to Article 51 of Regulation (EU) No 1151/2012 of the European Parliament and of the Council (1) within three months from the date of this publication.

APPLICATION FOR APPROVAL OF AN AMENDMENT TO THE PRODUCT SPECIFICATION OF PROTECTED DESIGNATIONS OF ORIGIN/PROTECTED GEOGRAPHICAL INDICATIONS WHICH IS NOT MINOR

Application for approval of an amendment in accordance with the first subparagraph of Article 53(2), of Regulation (EU) No 1151/2012

‘Estepa’

EU No: PDO-ES-0341-AM02 – 15.11.2021

PDO (X) PGI ( )

1.   Applicant group and legitimate interest

Consejo Regulador de la Denominación de Origen Protegida ‘Estepa’ [Regulatory Board for the ‘Estepa’ Protected Designation of Origin]; Address: Polígono Industrial Sierra Sur, Avda. del Mantecado 7, 41560 Estepa (Seville), Tel.: 955912630–607436353, E-mail address: secretaria@doestepa.es

The Regulatory Board for the ‘Estepa’ protected designation of origin has the legal capacity to and a legitimate interest in submitting this amendment application in accordance with Article 13(2)(a) of Government of Andalusia Law No 2/2011 of 25 March 2011 on fisheries and food quality.

2.   Member state or third country

Spain

3.   Heading in the product specification affected by the amendment(s)

| ☐ | Name of product |
| --- | --- |

☐

Name of product

| ☒ | Description of product |
| --- | --- |

☒

Description of product

| ☒ | Geographical area |
| --- | --- |

☒

Geographical area

| ☒ | Proof of origin |
| --- | --- |

☒

Proof of origin

| ☒ | Method of production |
| --- | --- |

☒

Method of production

| ☐ | Link |
| --- | --- |

☐

Link

| ☐ | Labelling |
| --- | --- |

☐

Labelling

| ☐ | Other |
| --- | --- |

☐

Other

4.   Type of amendment(s)

| ☒ | Amendment to product specification of a registered PDO or PGI not to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012. |
| --- | --- |

☒

Amendment to product specification of a registered PDO or PGI not to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012.

| ☐ | Amendment to product specification of registered PDO or PGI for which a Single Document (or equivalent) has not been published not to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012 |
| --- | --- |

☐

Amendment to product specification of registered PDO or PGI for which a Single Document (or equivalent) has not been published not to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012

5.   Amendment(s)

5.1.   Section B. Physical, chemical and organoleptic characteristics of the oils of the product specification and point 3.2 of the single document, Description of the product to which the name in (1) applies, are amended as follows:

| — | Addition of analytical method K268. |
| --- | --- |

—

Addition of analytical method K268.

K270 or K268: ≤ 0,18

Reason:

Analytical method K268 should be considered equivalent to K270, the method currently referred to in the product specification, in accordance with Commission Regulation (EEC) No 2568/91 of 11 July 1991 on the characteristics of olive oil and olive-residue oil and on the relevant methods of analysis (2).

| — | Addition of the values 2/1, 2/2, 2/6, 3/1, 3/2, 3/6, 4/1, 4/2, 4/3, 4/4, 4/5, 4/6, 4/7, 4/8, 4/9, 4/10, 5/1, 5/2, 5/3, 5/4, 5/5, 5/6, 5/7, 5/8, 5/9, 5/10, 6/1, 6/2, 6/3, 6/4, 6/5, 6/6, 6/7, 6/8, 6/9, 6/10, 7/1, 7/2, 7/3, 7/4, 7/5, 7/6, 7/7, 7/8, 7/9 and 7/10 on the BTB scale. |
| --- | --- |

—

Addition of the values 2/1, 2/2, 2/6, 3/1, 3/2, 3/6, 4/1, 4/2, 4/3, 4/4, 4/5, 4/6, 4/7, 4/8, 4/9, 4/10, 5/1, 5/2, 5/3, 5/4, 5/5, 5/6, 5/7, 5/8, 5/9, 5/10, 6/1, 6/2, 6/3, 6/4, 6/5, 6/6, 6/7, 6/8, 6/9, 6/10, 7/1, 7/2, 7/3, 7/4, 7/5, 7/6, 7/7, 7/8, 7/9 and 7/10 on the BTB scale.

Reason:

Introducing these new values adjusts the product specification to cover the extra virgin olive oils that are now being produced in the ‘Estepa’ PDO geographical area due to new plantations and climate change, which are of excellent quality but are currently not included in the colour range and therefore cannot use the designation.

| — | New units of measurement for polyphenols and tocopherols and correct definition of the methods of analysis. |
| --- | --- |

—

New units of measurement for polyphenols and tocopherols and correct definition of the methods of analysis.

Polyphenols: ≥ 405 mg/kg for all the oils, except the Arbequina single-variety oil, for which the requirement is ≥ 250 mg/kg.

Tocopherols: ≤ 261,1 mg/kg.

Methods of analysis.

Polyphenols: liquid chromatography with ultraviolet diode array detection (mg/kg) or colorimetry using ultraviolet spectrophotometry measured in mg/kg of caffeic acid.

Tocopherols: liquid chromatography with fluorescence detection (mg/kg).

Reason:

The current unit of measurement for polyphenols and tocopherols, ppm, is replaced with the equivalent mg/kg, which is the measurement unit most commonly used in legislation and scientific literature.

| — | Adjustment of the percentage of olive varieties in oils that are a blend of Hojiblanca, Arbequina, Manzanilla, Picual and Lechín de Sevilla. |
| --- | --- |

—

Adjustment of the percentage of olive varieties in oils that are a blend of Hojiblanca, Arbequina, Manzanilla, Picual and Lechín de Sevilla.

Wording in the current product specification:

| — | Hojiblanca, Arbequina, Manzanilla, Picual and Lechín de Sevilla:






  — | Hojiblanca: at least 35 % |
| --- | --- | --- |

—

Hojiblanca, Arbequina, Manzanilla, Picual and Lechín de Sevilla:

—

Hojiblanca: at least 35 %

| — | Arbequina: at least 15 % |
| --- | --- |

—

Arbequina: at least 15 %

| — | other varieties: at least 5 %. |
| --- | --- |

—

other varieties: at least 5 %.

Amended product specification:

| — | Hojiblanca, Arbequina, Manzanilla, Picual and Lechín de Sevilla: |
| --- | --- |

—

Hojiblanca, Arbequina, Manzanilla, Picual and Lechín de Sevilla:

Olives of the Hojiblanca variety, harvested solely in November, must account for at least 35 %.

Reason:

The current minimum percentage of the secondary varieties (Arbequina, Manzanilla, Picual and Lechín) should be deleted due to their limited impact on the oil’s organoleptic characteristics and the difficulty of checking compliance. Early harvesting, in November, of Hojiblanca olives, and the fact that this variety makes up more than 35 % of the blend, is what determines the oil’s characteristics; the other varieties merely add aromatic nuances.

5.2.   Section C. Geographical area of the product specification and point 4 of the single document, Concise definition of the geographical area, are amended as follows:

The geographical area is extended by adding a neighbouring municipality, Martín de la Jara, and a number of cadastral polygons of the municipalities of Écija (33, 34, 35, 36, 37 and 38) and Osuna (17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 96, 97, 102, 104 and 105).

Reason:

The geographical area of ‘Estepa’ PDO should be extended as the varieties of olive tree grown in the municipalities in question and their climate, soil and farming conditions are similar to those of the existing area, allowing the causal link and the characteristics of ‘Estepa’ PDO’ extra virgin olive oils to be maintained.

5.3.   Section D. Proof that the product originated in the area of the product specification is amended as follows:

In the third paragraph of point 1, the wording ‘Before and during the marketing year’ is replaced by ‘Throughout the year...’.

In the fourth paragraph of point 4, the wording ‘approval issued by the laboratory’ is replaced by the more correct wording ‘approval issued by staff responsible for quality or by the management of the mill’.

Furthermore, the fifth and sixth paragraphs are replaced as follows, as the existing text describes processes involving a series of paper-based tasks that were used when the IT system and means of traceability were less advanced and digitised:

‘The Quality and Laboratory Department shall determine the composition of the batch, which must indicate the number of kilos for each reference in the batch. The transfer of each batch from the mill to the packing plant shall be recorded in a computerised traceability system.

To ensure traceability, the location, identification, registration and marking of extra virgin olive oil in the warehouses of the combined mill and packing plant shall be recorded using a computerised traceability procedure.’

In point 5, the wording ‘The number of certification labels issued by the Regulatory Board...’ is replaced by ‘the number of certification labels issued or allocated by the Regulatory Board...’.

5.4.   The following derogations from the rules should be added in Section E. Method of production, a.1) Harvest of the product specification:

The following derogations from the rules should be added in Section E. Method of production, a.1) Harvest of the product specification:

Wording in the current product specification:

| | Harvesting may be extended to 30 December for Arbequina olives and to 15 January for the other varieties. |
| --- | --- |

Harvesting may be extended to 30 December for Arbequina olives and to 15 January for the other varieties.

Amended product specification:

| | Harvesting takes place until 30 December for Arbequina olives and until 15 January for the other varieties. This period may be extended to 31 January if the weather conditions prevent harvesting or a drastic increase in the size of the harvest means it is not possible to meet the time limits set. The Regulatory Board must approve any extension of the olive harvesting period and inform all operators. |
| --- | --- |

Harvesting takes place until 30 December for Arbequina olives and until 15 January for the other varieties. This period may be extended to 31 January if the weather conditions prevent harvesting or a drastic increase in the size of the harvest means it is not possible to meet the time limits set. The Regulatory Board must approve any extension of the olive harvesting period and inform all operators.

Reason:

| | The olive harvesting period should be extended to 31 January as it has been established that it is possible to continue producing extra virgin olive oils of the quality required by the product specification in terms of their physical, chemical and organoleptic characteristics with olives harvested up to that date. It is for the Regulatory Board to approve such an extension if the weather conditions prevent harvesting or there is a drastic increase in the size of the harvest, and all operators must be informed in advance. |
| --- | --- |

The olive harvesting period should be extended to 31 January as it has been established that it is possible to continue producing extra virgin olive oils of the quality required by the product specification in terms of their physical, chemical and organoleptic characteristics with olives harvested up to that date. It is for the Regulatory Board to approve such an extension if the weather conditions prevent harvesting or there is a drastic increase in the size of the harvest, and all operators must be informed in advance.

SINGLE DOCUMENT

‘Estepa’

‘Estepa’

EU No: PDO-ES-0341-AM02 – 15.11.2021

EU No: PDO-ES-0341-AM02 – 15.11.2021

PDO (X) PGI ( )

PDO (X) PGI ( )

1.   Name(s) [of PDO or PGI]

Name(s) [of PDO or PGI]

‘Estepa’

2.   Member state or third country

Member state or third country

Spain

3.   Description of the agricultural product or foodstuff

Description of the agricultural product or foodstuff

3.1.   Type of product

Type of product

Class 1.5. Oils and fats (butter, margarine, oil, etc.)

3.2.   Description of the product to which the name in (1) applies

Description of the product to which the name in (1) applies

Extra virgin olive oil made from the fruit of the varieties of olive tree (Olea europaea, L.) listed below. There are four types of oil:

Olea europaea

| — | Hojiblanca, Arbequina, Manzanilla, Picual and Lechín de Sevilla |
| --- | --- |

—

Hojiblanca, Arbequina, Manzanilla, Picual and Lechín de Sevilla

| — | Hojiblanca and Arbequina |
| --- | --- |

—

Hojiblanca and Arbequina

| — | Hojiblanca |
| --- | --- |

—

Hojiblanca

| — | Arbequina |
| --- | --- |

—

Arbequina

All the extra virgin olive oils must be made solely by mechanical or physical means that do not impair quality, so that the oils conserve the taste, aroma and characteristics of the fruit from which they are produced.

The olives must be of the authorised varieties, harvested directly from the tree when they have reached the degree of ripeness that will give fruity oils with the requisite characteristics.

The designation of origin can only be used for extra virgin olive oils that, after being aged in cellars, meet the following requirements:

| | Median score for fruitiness: ≥ 4,5; |
| --- | --- |

Median score for fruitiness: ≥ 4,5;

| | Median score for bitterness: ≥ 3 and ≤ 6; |
| --- | --- |

Median score for bitterness: ≥ 3 and ≤ 6;

| | Median score for pungency: ≥ 3 and ≤ 6; |
| --- | --- |

Median score for pungency: ≥ 3 and ≤ 6;

| | Acidity (%): ≤ 0,3; |
| --- | --- |

Acidity (%): ≤ 0,3;

| | Peroxide value (mEq O2/kg): ≤ 15; |
| --- | --- |

Peroxide value (mEq O2/kg): ≤ 15;

2

| | Ultraviolet absorbency (K270 or K268): ≤ 0,18 mEq active oxygen per kilogram of oil; |
| --- | --- |

Ultraviolet absorbency (K270 or K268): ≤ 0,18 mEq active oxygen per kilogram of oil;

270

268

| | Natural antioxidants, polyphenols (% of caffeic acid): ≥ 405 (mg/kg); |
| --- | --- |

Natural antioxidants, polyphenols (% of caffeic acid): ≥ 405 (mg/kg);

| | Natural antioxidants, polyphenols (% of caffeic acid) of Arbequina olives: ≥ 250 (mg/kg); |
| --- | --- |

Natural antioxidants, polyphenols (% of caffeic acid) of Arbequina olives: ≥ 250 (mg/kg);

| | Oxidative stability (Rancimat system) measured in hours (100 oC or 120 oC with an air flow of 10 l/h): ≥ 43,6 h at 100 oC and ≥ 7 at 120 oC; |
| --- | --- |

Oxidative stability (Rancimat system) measured in hours (100 oC or 120 oC with an air flow of 10 l/h): ≥ 43,6 h at 100 oC and ≥ 7 at 120 oC;

o

o

o

o

| | Tocopherols: ≤ 261,1 mg/kg. |
| --- | --- |

Tocopherols: ≤ 261,1 mg/kg.

The colour of the oil may vary between the following values on the BTB scale: 2/1, 2/2, 2/3, 2/4, 2/5, 2/6, 3/1, 3/2, 3/3, 3/4, 3/5, 3/6, 4/1, 4/2, 4/3, 4/4, 4/5, 4/6, 4/7, 4/8, 4/9, 4/10, 5/1, 5/2, 5/3, 5/4, 5/5, 5/6, 5/7, 5/8, 5/9, 5/10, 6/1, 6/2, 6/3, 6/4, 6/5, 6/6, 6/7, 6/8, 6/9, 6/10, 7/1, 7/2, 7/3, 7/4, 7/5, 7/6, 7/7, 7/8, 7/9 and 7/10.

As a result of early harvesting, these oils have a fruitiness of green rather than ripe olives, in general between green and ripe.

The characteristics of the oils vary according to the olives used:

| — | Hojiblanca, Arbequina, Manzanilla, Picual and Lechín de Sevilla |
| --- | --- |

—

Hojiblanca, Arbequina, Manzanilla, Picual and Lechín de Sevilla

Olives of the Hojiblanca variety, harvested exclusively in November, must account for at least 35 %.

This type of oil has the fruitiness of green rather than ripe olives with a medium intensity. It has the bitterness and pungency on the palate typical of oils obtained at the beginning of the season.

| — | Hojiblanca and Arbequina |
| --- | --- |

—

Hojiblanca and Arbequina

The oil is made from between 20 % and 80 % extra virgin olive oil of Hojiblanca olives and between 80 % and 20 % of Arbequina olives.

This type of oil has the fruitiness of green rather than ripe olives. It has the bitterness and pungency on the palate typical of oils obtained at the beginning of the season.

| — | Hojiblanca |
| --- | --- |

—

Hojiblanca

100 % extra virgin Hojiblanca olive oil, i.e. oil made solely from Hojiblanca olives.

This type of oil has the fruitiness of green rather than ripe olives.

It has the bitterness and pungency on the palate typical of oils obtained at the beginning of the season.

| — | Arbequina |
| --- | --- |

—

Arbequina

100 % extra virgin Arbequina olive oil, i.e. oil made solely from Arbequina olives.

‘Estepa’ PDO Arbequina extra virgin olive oil has the fruitiness of green rather than ripe olives, with balanced bitterness and pungency on the palate.

3.3.   Feed (for products of animal origin only) and raw materials (for processed products only)

Feed (for products of animal origin only) and raw materials (for processed products only)

Not applicable.

3.4.   Specific steps in production that must take place in the identified geographical area

Specific steps in production that must take place in the identified geographical area

Growing and oil making.

3.5.   Specific rules concerning slicing, grating, packaging, etc. of the product the registered name refers to

Specific rules concerning slicing, grating, packaging, etc. of the product the registered name refers to

Not applicable.

3.6.   Specific rules concerning labelling of the product the registered name refers to

Specific rules concerning labelling of the product the registered name refers to

The words Denominación de Origen Protegida ‘Estepa’ [‘Estepa’ protected designation of origin] must appear on the labels and certification labels.

Denominación de Origen Protegida ‘Estepa’

The commercial labels of each registered operator must be approved by the Regulatory Board.

All packaging in which the oil is released onto the consumer market must carry a guarantee seal and a numbered label or certification label issued by the Regulatory Board, in accordance with the Quality and Procedures Manual, affixed at the warehouse, mill or packing plant in such a way that they cannot be reused.

4.   Concise definition of the geographical area

Concise definition of the geographical area

The area comprises 12 entire municipalities in the province of Seville – Aguadulce, Badolatosa, Casariche, Estepa, Gilena, Herrera, Lora de Estepa, Marinaleda, Pedrera, La Roda de Andalucía, El Rubio and Martín de Jara – in addition to cadastral polygons 33-38 of the municipality of Écija, polygons 17-33, 96, 97, 102, 104 and 105 of the municipality of Osuna, and land in one municipality in the province of Córdoba: Puente Genil, specifically the area known as Miragenil.

5.   Link with the geographical area

Link with the geographical area

5.1.   Specificity of the geographical area

Specificity of the geographical area

The calcareous soils, the scarcity of water in the Estepa area and the continental climate with hot summers and cold winters are all factors that accelerate the ripening of the olives.

Studies show that this type of soil promotes a higher concentration of antioxidants that are of particular interest from a nutritional standpoint: tocopherols, especially alpha-tocopherol, which is by far the main antioxidant (> 90 %).

In this geographical environment, where a significant proportion of the olive groves traditionally produce table olives – around 30 % of total olive production in the Estepa area is for the table olive industry – the harvest traditionally begins very early. This is the result, firstly, of natural factors, as the soil and climatic conditions cause the fruit to ripen more quickly, and, secondly, of the practice of uninterrupted harvesting, as the harvesting of the table olives that begins in September overlaps or is followed by the harvesting of the olives used for olive oil production.

These practices help to produce oils with distinctive chemical and organoleptic characteristics.

5.2.   Specificity of the product

Specificity of the product

| — | ‘Estepa’ PDO olive oils have a pronounced bitterness, with a median score of between 3 and 6. |
| --- | --- |

—

‘Estepa’ PDO olive oils have a pronounced bitterness, with a median score of between 3 and 6.

| — | Their fruitiness is unmatched, greater than 4,5, one of the highest requirements in the European Union. |
| --- | --- |

—

Their fruitiness is unmatched, greater than 4,5, one of the highest requirements in the European Union.

| — | They are richer in phenolic compounds than oils obtained from other varieties and from the same varieties grown elsewhere. |
| --- | --- |

—

They are richer in phenolic compounds than oils obtained from other varieties and from the same varieties grown elsewhere.

| — | High oxidative stability. |
| --- | --- |

—

High oxidative stability.

| — | High content of the pigments found in olive oil, specifically chlorophylls and carotenes (BTB scale). |
| --- | --- |

—

High content of the pigments found in olive oil, specifically chlorophylls and carotenes (BTB scale).

5.3.   Causal link between the geographical area and the quality or characteristics of the product (for PDO) or a specific quality, the reputation or other characteristic of the product (for PGI)

Causal link between the geographical area and the quality or characteristics of the product (for PDO) or a specific quality, the reputation or other characteristic of the product (for PGI)

There are two factors: natural factors (the ecosystem) and human factors. These agrological factors explain why the oils obtained have a higher polyphenol and tocopherol content, as laid down in the product specification.

The region’s soil is poor in organic matter and the landscape predominantly limestone. This determines the choice of crops – olive trees and certain tough, resistant varieties of plant, which are adapted to these conditions better than any other. In the Estepa area 95 % of farmland is planted with olive trees.

The fact that there are a great many olive trees, especially Hojiblanca but also the other authorised varieties, planted on calcareous soil explains why, given the particular characteristics of these varieties, the oils obtained have distinctive organoleptic qualities and are much fruitier than other oils.

Studies show that this calcareous type of soil promotes higher levels of antioxidants that are of particular interest from a nutritional standpoint: tocopherols.

Another natural factor that has a decisive impact on our oils is the local climate, in that the water stress caused by the scarcity of water in the Estepa area gives the oils a more pronounced bitterness than is found in oils produced elsewhere, including those obtained from the same varieties of olive.

Also, the low rainfall together with the fact that the summers are milder than in neighbouring areas, a typical feature of continental climates, accelerates the ripening of the olives and so they are harvested early.

Lastly, the human factor is of decisive importance. The fact that a significant proportion of the olive groves in the Estepa area traditionally produce table olives – around 30 % of total olive production is for the table olive industry – means that the harvest traditionally begins earlier than in any other part of the world. This is the result, firstly, of natural factors, as the soil and climatic conditions cause the fruit to ripen more quickly, and, secondly, of the practice of uninterrupted harvesting, as the harvesting of the table olives that begins in September overlaps or is followed by the harvesting of the olives used for olive oil production.

These practices help to produce oils with distinctive chemical and organoleptic characteristics.

Reference to publication of the specification

Reference to publication of the specification

https://juntadeandalucia.es/export/drupaljda/PliegoEstepamodificado2.pdf

or by navigating as follows from the homepage of the Regional Ministry of Agriculture, Fisheries and Sustainable Development (https://www.juntadeandalucia.es/organismos/agriculturaganaderiapescaydesarrollosostenible.html): Areas de actividad [‘Areas of activity’] then Industrias y Cadena Agroalimentarias [‘Agri-food Industries and Chain’] then Calidad [‘Quality’] then Denominaciones de Calidad [‘Quality Schemes’] and finally Aceite de Oliva Virgen Extra [‘Extra Virgin Olive Oil’].

---

(1)  OJ L 343, 14.12.2012, p. 1.

1

(2)  OJ L 248, 5.9.1991, p. 1.

2

---

| 17.10.2022 | EN | Official Journal of the European Union | C 397/46 |
| --- | --- | --- | --- |

17.10.2022

EN

Official Journal of the European Union

C 397/46

---

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

(2022/C 397/14)

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

‘Odobeşti’

PDO-RO-A1586-AM02

Date of communication: 21 July 2022

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

Addition of optional indications on labelling

Additional provisions are added to the specification regarding optional indications on the labelling of wines that refer to certain production methods (the use of terms indicating wine-making practices applied throughout the world that give the wines their distinct sensory characteristics, which are of significance to the consumer in terms of quality, maturity and ageing).

Chapter VI of the specification and point 9 of the single document are amended.

SINGLE DOCUMENT

1.   Name(s)

Odobești

2.   Geographical indication type

PDO – Protected Designation of Origin

3.   Categories of grapevine product

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

1.

Wine

4.   Description of the wine(s)

1.   Analytical and organoleptic characteristics of white/rosé wines

CONCISE TEXTUAL DESCRIPTION

The white wines bear the specific hallmark of the area, with floral notes, sweet notes and exotic or citrus fruit notes. Some wines have medium or high acidity, a strong note of freshness, and a wide aromatic range from marked herbal notes to sweetish tropical fruit, a frequent aroma being that of vine flowers.

The white wines are fine, aromatically neutral, with aromas of apples, floral notes (Fetească regală), aroma of sweet roses completed with ageing with hints of musk, raisins, honey (Tămâioasă românească), or citrus fruit and herbal notes giving liveliness and freshness accompanied by floral aromas and discreet aromas of fresh fruit (Crâmpoșie).

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | 15,00 |
| Minimum actual alcoholic strength (in % volume) | 9,00 |
| Minimum total acidity | 3,5 grams per litre 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)

15,00

Minimum actual alcoholic strength (in % volume)

9,00

Minimum total acidity

3,5 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

18

Maximum total sulphur dioxide (in milligrams per litre)

200

2.   Analytical and organoleptic characteristics – red wines

CONCISE TEXTUAL DESCRIPTION

The red wines show an increased accumulation of coloured tannins, an aromatic concentration, with fruity notes and a good balance due to the accumulation of sugars, with a persistent taste, delicacy and fresh notes.

The red wines have a variety of aromas of sun-dried prunes (Fetească neagră), with initial aromatic potential from wild, woodsy notes, through green bell pepper and continuing with aromas of over-ripe grapes and blackcurrants (Cabernet Sauvignon), or redolent of ripe cherry and red fruit, with aromas of raisins, tobacco, or black pepper with ageing.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | 15,00 |
| Minimum actual alcoholic strength (in % volume) | 9,00 |
| Minimum total acidity | 3,5 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)

15,00

Minimum actual alcoholic strength (in % volume)

9,00

Minimum total acidity

3,5 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

20

Maximum total sulphur dioxide (in milligrams per litre)

150

5.   Wine-making practices

5.1.   Specific oenological practices

1.   Cultivation characteristics and practices

Cultivation practice

| — | minimum 3 300 plants/hectare in existing plantations. |
| --- | --- |

—

minimum 3 300 plants/hectare in existing plantations.

| — | training method: as chosen by the producer, depending on the variety and the soil and climate conditions. |
| --- | --- |

—

training method: as chosen by the producer, depending on the variety and the soil and climate conditions.

5.2.   Maximum yields

| 1. | Sauvignon, Pinot Gris, Muscat Ottonel, Traminer alb, Tămâioasă românească, Traminer roz
  15 000 kilograms of grapes per hectare |
| --- | --- |

1.

Sauvignon, Pinot Gris, Muscat Ottonel, Traminer alb, Tămâioasă românească, Traminer roz

15 000 kilograms of grapes per hectare

| 2. | Aligote, Șarba, Băbească Gri, Chardonnay, Fetească albă, Frâncușă, Riesling de Rhin, Donaris
  16 500 kilograms of grapes per hectare |
| --- | --- |

2.

Aligote, Șarba, Băbească Gri, Chardonnay, Fetească albă, Frâncușă, Riesling de Rhin, Donaris

16 500 kilograms of grapes per hectare

| 3. | Cabernet Sauvignon, Fetească Neagră, Pinot Noir, Merlot
  17 500 kilograms of grapes per hectare |
| --- | --- |

3.

Cabernet Sauvignon, Fetească Neagră, Pinot Noir, Merlot

17 500 kilograms of grapes per hectare

| 4. | Fetească Regală, Crâmpoşie selecţionată, Mustoasă de Măderat, Riesling Italian, Galbenă de Odobești
  19 000 kilograms of grapes per hectare |
| --- | --- |

4.

Fetească Regală, Crâmpoşie selecţionată, Mustoasă de Măderat, Riesling Italian, Galbenă de Odobești

19 000 kilograms of grapes per hectare

| 5. | Crâmpoşie, Furmint, Muscadelle, Grasă de Cotnari, Semillon
  19 000 kilograms of grapes per hectare |
| --- | --- |

5.

Crâmpoşie, Furmint, Muscadelle, Grasă de Cotnari, Semillon

19 000 kilograms of grapes per hectare

| 6. | Plăvaie, Băbească Neagră, Codană, Syrah, Sangiovese, Barbera, Nebbiolo, Zweigelt
  21 500 kilograms of grapes per hectare |
| --- | --- |

6.

Plăvaie, Băbească Neagră, Codană, Syrah, Sangiovese, Barbera, Nebbiolo, Zweigelt

21 500 kilograms of grapes per hectare

| 7. | Sauvignon, Pinot Gris, Muscat Ottonel, Traminer alb, Tămâioasă românească, Traminer roz
  115 hectolitres per hectare |
| --- | --- |

7.

Sauvignon, Pinot Gris, Muscat Ottonel, Traminer alb, Tămâioasă românească, Traminer roz

115 hectolitres per hectare

| 8. | Aligote, Șarba, Băbească Gri, Chardonnay, Fetească albă, Frâncușă, Riesling de Rhin, Donaris
  127 hectolitres per hectare |
| --- | --- |

8.

Aligote, Șarba, Băbească Gri, Chardonnay, Fetească albă, Frâncușă, Riesling de Rhin, Donaris

127 hectolitres per hectare

| 9. | White vinification of the varieties: Cabernet Sauvignon, Fetească Neagră, Pinot Noir, Merlot
  135 hectolitres per hectare |
| --- | --- |

9.

White vinification of the varieties: Cabernet Sauvignon, Fetească Neagră, Pinot Noir, Merlot

135 hectolitres per hectare

| 10. | Fetească Regală, Crâmpoşie selecţionată, Mustoasă de Măderat, Riesling Italian, Galbenă de Odobești
  146 hectolitres per hectare |
| --- | --- |

10.

Fetească Regală, Crâmpoşie selecţionată, Mustoasă de Măderat, Riesling Italian, Galbenă de Odobești

146 hectolitres per hectare

| 11. | Cabernet Sauvignon, Fetească Neagră, Pinot Noir, Merlot
  129 hectolitres per hectare |
| --- | --- |

11.

Cabernet Sauvignon, Fetească Neagră, Pinot Noir, Merlot

129 hectolitres per hectare

| 12. | Crâmpoşie, Furmint, Grasă de Cotnari, Muscadelle, Semillon
  146 hectolitres per hectare |
| --- | --- |

12.

Crâmpoşie, Furmint, Grasă de Cotnari, Muscadelle, Semillon

146 hectolitres per hectare

| 13. | Plăvaie
  165 hectolitres per hectare |
| --- | --- |

13.

Plăvaie

165 hectolitres per hectare

| 14. | Băbească Neagră, Codană, Syrah, Sangiovese, Barbera, Nebbiolo, Zweigelt
  159 hectolitres per hectare |
| --- | --- |

14.

Băbească Neagră, Codană, Syrah, Sangiovese, Barbera, Nebbiolo, Zweigelt

159 hectolitres per hectare

6.   Demarcated geographical area

Vrancea county

| — | Town of Odobești – village of Unirea; |
| --- | --- |

—

Town of Odobești – village of Unirea;

| — | Municipality of Jariştea – villages of Jariştea, Pădureni, Scânteia, Vărsătura; |
| --- | --- |

—

Municipality of Jariştea – villages of Jariştea, Pădureni, Scânteia, Vărsătura;

| — | Municipality of Boloteşti – villages of Boloteşti, Pietroasa, Vităneştii de sub Măgură, Găgeşti, Putna, Ivănceşti |
| --- | --- |

—

Municipality of Boloteşti – villages of Boloteşti, Pietroasa, Vităneştii de sub Măgură, Găgeşti, Putna, Ivănceşti

| — | Municipality of Broşteni – villages of Broşteni, Pituluşa, Arva |
| --- | --- |

—

Municipality of Broşteni – villages of Broşteni, Pituluşa, Arva

7.   Wine grape variety(-ies)

Aligoté B – Plant de trois, Plant gris, Vert blanc, Troyen blanc

Barbera N

Babeasca gri G

Băbească neagră N – Grossmuttertraube, Hexentraube, Crăcana, Rară neagră, Căldăruşă, Serecsia

Cabernet Sauvignon N – Petit Vidure, Burdeos tinto

Chardonnay B – Gentil blanc, Pinot blanc Chardonnay

Codană N

Crâmpoşie B

Crâmpoşie selecţionată B

Donaris B

Fetească albă B – Păsărească albă, Poama fetei, Mädchentraube, Leanyka, Leanka

Fetească neagră N – Schwarze Mädchentraube, Poama fetei neagră, Păsărească neagră, Coada rândunicii

Fetească regală B – Königliche Mädchentraube, Königsast, Kiralyleanka, Dănășană, Galbenă de Ardeal

Frâncuşă B – Vinoasă, Mildweisser, Mustoasă de Moldova, Poamă creaţă

Furmint B – Furmin, Şom szalai, Szegszolo

Galbenă de Odobești B – Galbenă de Căpătanu, Galbenă Uriaşă, Galbenă

Grasă de Cotnari B – Dicktraube, Grasă, Köver szölö

Merlot N – Bigney rouge

Muscadelle B – Moscatello bianco, Mouscadet doux

Muscat Ottonel B – Muscat Ottonel blanc

Mustoasă de Măderat B – Lampau, Lampor, Mustafer, Mustos Feher, Straftraube

Nebbiolo N

Pinot Gris G – Affumé, Grauer Burgunder, Grauburgunder, Grauer Mönch, Pinot cendré, Pinot Grigio, Ruländer

Pinot noir N – Blauer Spätburgunder, Burgund mic, Burgunder roter, Klăvner Morillon Noir

Pinot noir N – Spätburgunder, Pinot nero

Plăvaie B – Bălană, Plăvană, Poamă bălaie

Riesling de Rhin B – Weisser Riesling, White Riesling

Riesling italian B – Olasz Riesling, Olaszriesling, Welschriesling

Sangiovese N – Brunello di Montalcino, Morellino

Sauvignon B – Green sauvignon

Syrah N – Shiraz, Petit Syrah

Semillon B – Semillon blanc

Traminer Rose Rs – Rosetraminer, Savagnin Rose, Gewürztraminer

Traminer aromat alb B

Tămâioasă românească B – Busuioacă de Moldova, Muscat blanc à petit grains

Tămâioasă românească B – Rumänische Weihrauchtraube, Tamianka

Zweigelt N – Blauerzweigelt, Negru de Zweigelt, Zweigelt blau

Şarba B

8.   Description of the link(s)

Link with the demarcated area

Details of the geographical area

Lithologic substrate – proluvial-diluvial sands and gravel, covered with a loessial deposit, comprising a Pleistocene fragmental complex reposing on alternating layers of Pliocene marine marl, clay and sand.

Relief: a unified level of diluvial-proluvial glacis, relatively evenly inclined at 300 metres in the west and 100 metres in the east, and from the bottom of the slope of the Odobești hill crest of the hillside adjoining the Romanian Plain. In terms of geomorphology, the area is characterised by broad interfluves parallel to W-E. Due to the morphometric differences in height and exposure, it is possible to cultivate a wide range of vine varieties in the vineyards.

Climate: temperate continental with extreme influences due to the presence of East-European air masses and Atlantic air masses from the West and North-West all the year round, but mainly in the transition seasons. Global solar irradiance shows average annual values of over 120 Kcal/cm2, with variations between 110 on the northern exposures and 140 on the southern ones.

According to the data of the Odobești Research Station, the climate in the region has become warmer in the last 40 years.

Soils: the soils in the area and the largest extension are Mollisol soils, represented by levigated chernozems (cambic and argillic-illuvial) prevailing in the eastern and central part of the wine-growing region and grey soils in the western part. The medium and light texture ensures permeability, drainage and valuable physical and technological properties, with a favourable chemical composition and significant humus and nutrient contents that are particularly suitable for vine cultivation.

Product details:

The colour of the white wines is characteristic of the type and age of the wine; they are characterised by superior aroma (bouquet in old wines) and taste features, harmony of taste and smell and smoothness. Their typical characteristics, notably the higher colour intensity, are given by the geographical area and more specifically the abundant heliothermal resources and the light-textured soils. This is helped by the location of the Odobești area on the foothills of the Sub-Carpathians, whose average altitude is 200 m. This area is linked bio-pedo-climatically to the Romanian Plain and genetically to the Sub-Carpathians, but is a distinct contact area with its own ecological features favourable for vine cultivation.

Since the 17th century, the reputation of this vineyard has increased. Dimitrie Cantemir’s ‘Descriptio Moldaviae’ ranked the Odobești vineyards third in the country in terms of quality. It is no coincidence that vineyards in this region were owned by the Moldavian rulers, the Metropolitans of Iași and the bishops of Roman and Radăuți.

Such was the quality of the wine in this region that over the years it was delivered to Poland and Russia at the request of their rulers (in 1456 King Casimir of Poland asked Petru Rareș, the ruler of Moldavia, for wine from this region).

Causal interaction

Due to the climate conditions and the soil characterised by high acidity, the wines obtained are appreciated for their freshness and fruitiness.

The average annual sunshine of around 2 100 hours ensures optimal conditions for the ripening and concentration of sugars and aromatic substances in the grapes, which determine the wines’ primary aromas. The average annual temperature is around 9-10°C with an average temperature range (thermal oscillation).

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

Marketing conditions

Legal framework:

in national legislation

Type of additional condition:

Additional provisions relating to labelling

Description of the condition:

No additional provisions.

Optional indications for use on labelling

Legal framework:

in EU legislation

Type of additional condition:

Additional provisions relating to labelling

Description of the condition:

Some indications referring to certain production methods may also be used on a voluntary basis, as follows:

| — | the indications ‘fermentat in barrique [fermented in barrels]’, ‘maturat in barrique [matured in barrels]’, ‘fermentat în prezența așchiilor de stejar [fermented in the presence of oak chips]’ and ‘maturat în prezența așchiilor de stejar [matured in the presence of oak chips]’ may be shown on the labelling in Romanian, or terms in languages of international use may be used to inform the consumer that the said process is employed, such as any of the following indications: |
| --- | --- |

—

the indications ‘fermentat in barrique [fermented in barrels]’, ‘maturat in barrique [matured in barrels]’, ‘fermentat în prezența așchiilor de stejar [fermented in the presence of oak chips]’ and ‘maturat în prezența așchiilor de stejar [matured in the presence of oak chips]’ may be shown on the labelling in Romanian, or terms in languages of international use may be used to inform the consumer that the said process is employed, such as any of the following indications:

| — | ‘fume’ or ‘smoked’ or ‘toasted’ in English, whether or not accompanied by the term describing the intensity of the heat treatment applied to the oak wood used, i.e. ‘light’, ‘medium’ or ‘heavy’. |
| --- | --- |

—

‘fume’ or ‘smoked’ or ‘toasted’ in English, whether or not accompanied by the term describing the intensity of the heat treatment applied to the oak wood used, i.e. ‘light’, ‘medium’ or ‘heavy’.

| — | ‘fumé’ or ‘fumée’ in French, whether or not accompanied by the term describing the intensity of the heat treatment applied to the oak wood used, i.e. ‘légère’, ‘moyenne’, ‘forte’ or ‘petite fumé’, ‘demi fumé’, ‘intense fumé’. |
| --- | --- |

—

‘fumé’ or ‘fumée’ in French, whether or not accompanied by the term describing the intensity of the heat treatment applied to the oak wood used, i.e. ‘légère’, ‘moyenne’, ‘forte’ or ‘petite fumé’, ‘demi fumé’, ‘intense fumé’.

These indications may be in any other language of international use or in the language of the country in which the wine product is intended to be marketed if the wine producer so chooses, informing the consumer of the use of practices applied throughout the world to obtain wines with distinct sensory characteristics.

For wines that undergo a period of maturation or ageing on the lees, the label may include terms such as ‘sur lie’, ‘bâttonnage’ or ‘aged on the lees’.

Link to the product specification

https://www.onvpv.ro/sites/default/files/caiet_sarcini_doc_odobesti_modif_cf_cererii_1426_14.06.2019_si_484_02.03.2022_no_track_changes.pdf

---

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

---