# Official Journal C 190/2020

| | ISSN 1977-091X |
| --- | --- |
| Official Journal
  of the European Union | C 190 |
| | |
| English edition | Information and Notices | Volume 638 June 2020 |

ISSN 1977-091X

Official Journal

of the European Union

C 190

English edition

Information and Notices

Volume 638 June 2020

---

| Contents | page |
| --- | --- |
| | III   Preparatory acts |
| | EUROPEAN CENTRAL BANK |
| 2020/C 190/01 | Opinion of the European Central Bank of 8 May 2020 on a proposal for a regulation on the establishment of a European instrument for temporary support to mitigate unemployment risks in an emergency (SURE) following the COVID-19 outbreak (CON/2020/14) | 1 |

Contents

page

III   Preparatory acts

EUROPEAN CENTRAL BANK

2020/C 190/01

Opinion of the European Central Bank of 8 May 2020 on a proposal for a regulation on the establishment of a European instrument for temporary support to mitigate unemployment risks in an emergency (SURE) following the COVID-19 outbreak (CON/2020/14)

1

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| | IV   Notices |
| --- | --- |
| | NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES |
| | European Commission |
| 2020/C 190/02 | Euro exchange rates — 5 June 2020 | 3 |
| | NOTICES FROM MEMBER STATES |
| 2020/C 190/03 | Information communicated by Member States regarding closure of fisheries | 4 |
| 2020/C 190/04 | Information communicated by Member States regarding closure of fisheries | 5 |

IV   Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

2020/C 190/02

Euro exchange rates — 5 June 2020

3

NOTICES FROM MEMBER STATES

2020/C 190/03

Information communicated by Member States regarding closure of fisheries

4

2020/C 190/04

Information communicated by Member States regarding closure of fisheries

5

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| | V   Announcements |
| --- | --- |
| | PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY |
| | European Commission |
| 2020/C 190/05 | Prior notification of a concentration (Case M.9849 – Banco Santander/Aegon/Popular Vida) Candidate case for simplified procedure (
  1
  ) | 6 |
| | OTHER ACTS |
| | European Commission |
| 2020/C 190/06 | 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 | 8 |
| 2020/C 190/07 | 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 | 30 |
| 2020/C 190/08 | 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 | 46 |

V   Announcements

PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY

European Commission

2020/C 190/05

Prior notification of a concentration (Case M.9849 – Banco Santander/Aegon/Popular Vida) Candidate case for simplified procedure (
  1
  )

1

6

OTHER ACTS

European Commission

2020/C 190/06

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

8

2020/C 190/07

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

30

2020/C 190/08

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

46

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

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(1)   Text with EEA relevance.

1

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

EN

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III Preparatory acts

EUROPEAN CENTRAL BANK

| 8.6.2020 | EN | Official Journal of the European Union | C 190/1 |
| --- | --- | --- | --- |

8.6.2020

EN

Official Journal of the European Union

C 190/1

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OPINION OF THE EUROPEAN CENTRAL BANK

of 8 May 2020

on a proposal for a regulation on the establishment of a European instrument for temporary support to mitigate unemployment risks in an emergency (SURE) following the COVID-19 outbreak

(CON/2020/14)

(2020/C 190/01)

Introduction and legal basis

On 2 April 2020 the European Commission adopted a proposal for a Council Regulation on the establishment of a European instrument for temporary support to mitigate unemployment risks in an emergency (SURE) following the COVID-19 outbreak (hereinafter the ‘proposed regulation’) (1).

The ECB’s competence to deliver an opinion is based on Article 127(4), second paragraph, of the Treaty since the proposed regulation concerns the monetary functions and operations of the ESCB under Chapter IV of the Statute of the European System of Central Banks and of the European Central Bank (hereinafter the ‘Statute of the ESCB’), and in particular Articles 17 and 21.2 of the Statute of the ESCB, which provide that the ECB and the national central banks (NCBs) may open accounts for, inter alia, public entities and act as fiscal agents for, inter alia, Union institutions and central governments.

In accordance with the first sentence of Article 17.5 of the Rules of Procedure of the European Central Bank, the Governing Council has adopted this opinion.

1.   General observations

The instrument to be established under the proposed regulation (the ‘SURE instrument’) would provide financial assistance in the form of loans (‘SURE loans’) by the European Union to Member States experiencing, or seriously threatened with, a severe economic disturbance caused by the coronavirus disease 2019 (COVID-19) outbreak for the financing of short-time work or similar measures aimed to protect employees and the self-employed and thus reduce the incidence of unemployment and loss of income (2). The total loan envelope would be up to EUR 100 billion. The ECB has welcomed the endorsement by the European Council of the Eurogroup agreement on three safety nets for workers, businesses and sovereigns, i.e. the SURE instrument, together with Pandemic Crisis Support by the European Stability Mechanism and a pan-European guarantee fund (3).

2.   Specific observations

Under Article 10(1) of the proposed regulation, the Commission will establish the necessary arrangements for the administration of the loans with the ECB. Under Article 10(2) of the proposed regulation, the beneficiary Member State will open a special account with its NCB for the management of the financial assistance received. It will also transfer the principal and the interest due under the loan to an account of the Union with the ECB twenty TARGET2 business days prior to the corresponding due date.

As noted above, pursuant to Article 17 and Article 21.2 of the Statute of the ESCB, the ECB and the NCBs may open accounts and act as fiscal agents for the Commission and the Member States. On this basis, the ECB and the NCBs have in the past performed tasks relating to the administration of loans arising out of economic adjustment programmes, such as the European Financial Stabilisation Mechanism (EFSM) (4) and the Union’s medium-term financial assistance (MTFA) facility enabling loans to be granted to Member States experiencing or seriously threatened with difficulties in their balance of current payments or capital movements (5). In order to ensure that the organisation of the ESCB’s operations is treated as an internal matter by the ESCB, it is suggested that reference be made to the beneficiary Member State transferring the payments due under the loans to accounts with the ESCB prior to the corresponding due date.

This opinion will be published on the ECB’s website.

Done at Frankfurt am Main, 8 May 2020.

The President of the ECB

Christine LAGARDE

---

(1)  COM(2020) 139 final.

1

(2)  See Article 1(2) of the proposed regulation.

2

(3)  See Introductory Statement, Press Conference, Christine Lagarde, President of the ECB, Luis de Guindos, Vice-President of the ECB, Frankfurt am Main, 30 April, 2020, available on the ECB’s website at www.ecb.europa.eu

3

(4)  See Article 8(1) of Council Regulation (EU) No 407/2010 of 11 May 2010 establishing a European financial stabilisation mechanism (OJ L 118, 12.5.2010, p. 1); Decision ECB/2010/17 of the European Central Bank of 14 October 2010 concerning the administration of the borrowing and lending operations concluded by the Union under the European financial stabilisation mechanism (OJ L 275, 20.10.2010, p. 10).

4

(5)  See Article 9 of Council Regulation (EC) No 332/2002 of 18 February 2002 establishing a facility providing medium-term financial assistance for Member States’ balance of payments (OJ L 53, 23.2.2002, p. 1); Decision ECB/2003/14 of the European Central Bank of 7 November 2003 concerning the administration of the borrowing-and-lending operations concluded by the European Community under the medium-term financial assistance facility (OJ L 297, 15.11.2003, p. 35).

5

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IV Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

| 8.6.2020 | EN | Official Journal of the European Union | C 190/3 |
| --- | --- | --- | --- |

8.6.2020

EN

Official Journal of the European Union

C 190/3

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Euro exchange rates (1)

5 June 2020

(2020/C 190/02)

1 euro =

| | Currency | Exchange rate |
| --- | --- | --- |
| USD | US dollar | 1,1330 |
| JPY | Japanese yen | 123,77 |
| DKK | Danish krone | 7,4564 |
| GBP | Pound sterling | 0,89448 |
| SEK | Swedish krona | 10,4250 |
| CHF | Swiss franc | 1,0866 |
| ISK | Iceland króna | 148,90 |
| NOK | Norwegian krone | 10,5403 |
| BGN | Bulgarian lev | 1,9558 |
| CZK | Czech koruna | 26,589 |
| HUF | Hungarian forint | 344,62 |
| PLN | Polish zloty | 4,4425 |
| RON | Romanian leu | 4,8382 |
| TRY | Turkish lira | 7,6747 |
| AUD | Australian dollar | 1,6227 |
| CAD | Canadian dollar | 1,5237 |
| HKD | Hong Kong dollar | 8,7809 |
| NZD | New Zealand dollar | 1,7392 |
| SGD | Singapore dollar | 1,5775 |
| KRW | South Korean won | 1 365,57 |
| ZAR | South African rand | 19,0823 |
| CNY | Chinese yuan renminbi | 8,0349 |
| HRK | Croatian kuna | 7,5715 |
| IDR | Indonesian rupiah | 15 882,40 |
| MYR | Malaysian ringgit | 4,8345 |
| PHP | Philippine peso | 56,457 |
| RUB | Russian rouble | 77,8155 |
| THB | Thai baht | 35,650 |
| BRL | Brazilian real | 5,7329 |
| MXN | Mexican peso | 24,6466 |
| INR | Indian rupee | 85,6300 |

Currency

Exchange rate

USD

US dollar

1,1330

JPY

Japanese yen

123,77

DKK

Danish krone

7,4564

GBP

Pound sterling

0,89448

SEK

Swedish krona

10,4250

CHF

Swiss franc

1,0866

ISK

Iceland króna

148,90

NOK

Norwegian krone

10,5403

BGN

Bulgarian lev

1,9558

CZK

Czech koruna

26,589

HUF

Hungarian forint

344,62

PLN

Polish zloty

4,4425

RON

Romanian leu

4,8382

TRY

Turkish lira

7,6747

AUD

Australian dollar

1,6227

CAD

Canadian dollar

1,5237

HKD

Hong Kong dollar

8,7809

NZD

New Zealand dollar

1,7392

SGD

Singapore dollar

1,5775

KRW

South Korean won

1 365,57

ZAR

South African rand

19,0823

CNY

Chinese yuan renminbi

8,0349

HRK

Croatian kuna

7,5715

IDR

Indonesian rupiah

15 882,40

MYR

Malaysian ringgit

4,8345

PHP

Philippine peso

56,457

RUB

Russian rouble

77,8155

THB

Thai baht

35,650

BRL

Brazilian real

5,7329

MXN

Mexican peso

24,6466

INR

Indian rupee

85,6300

---

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

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NOTICES FROM MEMBER STATES

| 8.6.2020 | EN | Official Journal of the European Union | C 190/4 |
| --- | --- | --- | --- |

8.6.2020

EN

Official Journal of the European Union

C 190/4

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Information communicated by Member States regarding closure of fisheries

(2020/C 190/03)

In accordance with Article 35(3) of Council Regulation (EC) No 1224/2009 of 20 November 2009 establishing a Union control system for ensuring compliance with the rules of the common fisheries policy (1), a decision has been taken to close the fishery as set down in the following table:

| Date and time of closure | 15.5.2020 |
| --- | --- |
| Duration | 15.5.2020–31.12.2020 |
| Member State | Portugal (artisanal vessels) |
| Stock or Group of stocks | BFT/AVARCH |
| Species | Bluefin tuna (Thunnus thynnus) |
| Zone | Specific archipelagos in Greece (Ionian Islands), Spain (Canary Islands) and Portugal (Azores and Madeira) |
| Type(s) of fishing vessels | — |
| Reference number | 06/TQ123 |

Date and time of closure

15.5.2020

Duration

15.5.2020–31.12.2020

Member State

Portugal (artisanal vessels)

Stock or Group of stocks

BFT/AVARCH

Species

Bluefin tuna (Thunnus thynnus)

Zone

Specific archipelagos in Greece (Ionian Islands), Spain (Canary Islands) and Portugal (Azores and Madeira)

Type(s) of fishing vessels

—

Reference number

06/TQ123

---

(1)  OJ L 343, 22.12.2009, p. 1.

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| 8.6.2020 | EN | Official Journal of the European Union | C 190/5 |
| --- | --- | --- | --- |

8.6.2020

EN

Official Journal of the European Union

C 190/5

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Information communicated by Member States regarding closure of fisheries

(2020/C 190/04)

In accordance with Article 35(3) of Council Regulation (EC) No 1224/2009 of 20 November 2009 establishing a Union control system for ensuring compliance with the rules of the common fisheries policy (1), a decision has been taken to close the fishery as set down in the following table:

| Date and time of closure | 11.5.2020 |
| --- | --- |
| Duration | 11.5.2020–31.12.2020 |
| Member State | France |
| Stock or Group of stocks | ANF/8C3411 |
| Species | Anglerfish (Lophiidae) |
| Zone | 8c, 9 and 10; Union waters of CECAF 34.1.1 |
| Type(s) of fishing vessels | — |
| Reference number | 05/TQ123 |

Date and time of closure

11.5.2020

Duration

11.5.2020–31.12.2020

Member State

France

Stock or Group of stocks

ANF/8C3411

Species

Anglerfish (Lophiidae)

Zone

8c, 9 and 10; Union waters of CECAF 34.1.1

Type(s) of fishing vessels

—

Reference number

05/TQ123

---

(1)  OJ L 343, 22.12.2009, p. 1.

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V Announcements

PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY

European Commission

| 8.6.2020 | EN | Official Journal of the European Union | C 190/6 |
| --- | --- | --- | --- |

8.6.2020

EN

Official Journal of the European Union

C 190/6

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Prior notification of a concentration

(Case M.9849 – Banco Santander/Aegon/Popular Vida)

Candidate case for simplified procedure

(Text with EEA relevance)

(2020/C 190/05)

1.

This notification concerns the following undertakings:

| — | Banco Santander, S.A. (‘Banco Santander’, Spain), |
| --- | --- |

—

Banco Santander, S.A. (‘Banco Santander’, Spain),

| — | Aegon N.V. (‘Aegon’, Netherlands), |
| --- | --- |

—

Aegon N.V. (‘Aegon’, Netherlands),

| — | Popular Vida 2020, Compañía de Seguros y Reaseguros, S.A.U. (‘Popular Vida’, Spain), controlled by Banco Santander. |
| --- | --- |

—

Popular Vida 2020, Compañía de Seguros y Reaseguros, S.A.U. (‘Popular Vida’, Spain), controlled by Banco Santander.

Aegon acquires within the meaning of Article 3(1)(b) of the Merger Regulation joint control of the whole of Popular Vida.

The concentration is accomplished by way of purchase of shares.

2.

| — | for Banco Santander: a Spanish bank and the parent company of an international group of banking and financial companies operating principally in European countries, Latin America and the United States/Puerto Rico, |
| --- | --- |

—

for Banco Santander: a Spanish bank and the parent company of an international group of banking and financial companies operating principally in European countries, Latin America and the United States/Puerto Rico,

| — | for Aegon: the parent company of a group of insurance companies listed in Amsterdam and New York, active worldwide, mainly in the United States, the Netherlands and the United Kingdom, |
| --- | --- |

—

for Aegon: the parent company of a group of insurance companies listed in Amsterdam and New York, active worldwide, mainly in the United States, the Netherlands and the United Kingdom,

| — | for Popular Vida: a company active in the life-insurance market in Spain. Its main distribution channel is the commercial network of Banco Santander. |
| --- | --- |

—

for Popular Vida: a company active in the life-insurance market in Spain. Its main distribution channel is the commercial network of Banco Santander.

3.

Pursuant to the Commission Notice on a simplified procedure for treatment of certain concentrations under the 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.9849 – Banco Santander/Aegon/Popular Vida

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

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OTHER ACTS

European Commission

| 8.6.2020 | EN | Official Journal of the European Union | C 190/8 |
| --- | --- | --- | --- |

8.6.2020

EN

Official Journal of the European Union

C 190/8

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

(2020/C 190/06)

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

‘Kunság/Kunsági’

Reference number PDO-HU-A1332-AM02

Date of communication: 9.4.2020

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

1.   Addition of the municipalities of Kömpöc, Petőfiszállás, Pálmonostora and Újszilvás to the demarcated area

| (a) | Product specification heading affected:






  — | IV. Demarcated area |
| --- | --- | --- |

(a)

Product specification heading affected:

—

IV. Demarcated area

| (b) | Single document heading affected:






  — | Demarcated geographical area |
| --- | --- | --- |

(b)

Single document heading affected:

—

Demarcated geographical area

| (c) | The areas of the municipalities of Kömpöc, Petőfiszállás, Pálmonostora and Újszilvás classified as Class I and II according to the vineyard cadastre of wine-producing regions were added to the demarcated area. The characteristics of the areas included in the vineyard cadastre correspond to the demarcated area of the ‘Kunság/Kunsági’ PDO. Vine-growing is one of the traditional economic activities of local inhabitants. The classification of the wine region and the possibility to produce the ‘Kunság/Kunsági’ PDO generates significant employment and income in these municipalities and contributes greatly towards the local tourism industry. |
| --- | --- |

(c)

The areas of the municipalities of Kömpöc, Petőfiszállás, Pálmonostora and Újszilvás classified as Class I and II according to the vineyard cadastre of wine-producing regions were added to the demarcated area. The characteristics of the areas included in the vineyard cadastre correspond to the demarcated area of the ‘Kunság/Kunsági’ PDO. Vine-growing is one of the traditional economic activities of local inhabitants. The classification of the wine region and the possibility to produce the ‘Kunság/Kunsági’ PDO generates significant employment and income in these municipalities and contributes greatly towards the local tourism industry.

2.   Addition of Mátrai muskotály to the list of authorised varieties

| (a) | Product specification headings affected:






  — | VI. Authorised varieties |
| --- | --- | --- |

(a)

Product specification headings affected:

—

VI. Authorised varieties

| — | VIII. Further conditions |
| --- | --- |

—

VIII. Further conditions

| (b) | Single document heading affected:






  — | Demarcated geographical area |
| --- | --- | --- |

(b)

Single document heading affected:

—

Demarcated geographical area

| — | Further conditions – Other restricted expressions |
| --- | --- |

—

Further conditions – Other restricted expressions

| (c) | Mátrai muskotály is a Hungarian-bred white wine grape variety. It was created by Pál Kozma and László Sz. Nagy by crossing the Arany sárfehér (Izsáki) and the Ottonel muskotály varieties. The variety is grown in the Kunság wine region on an area of 5.9929 ha of vineyards. Annex 1 to Decree No 56/2014 of 30 April 2014 of the Minister for Rural Development on the classification of grape varieties suitable for wine production lists it under ‘authorised varieties’, and Annex 15 to Decree No 127/2009 of 29 September 2009 of the Minister for Agriculture and Rural Development on the system for providing vine and wine data and issuing certificates of origin and on producing, placing on the market and labelling wine products lists the variety under the traditional expression ‘muskotály’ [Muscat]. The addition of an authorised variety does not affect the link between the production area and the product, because the ‘Kunság/Kunsági’ PDO product specification lists varieties identical to the Mátrai muskotály variety in terms of cultivation value. |
| --- | --- |

(c)

Mátrai muskotály is a Hungarian-bred white wine grape variety. It was created by Pál Kozma and László Sz. Nagy by crossing the Arany sárfehér (Izsáki) and the Ottonel muskotály varieties. The variety is grown in the Kunság wine region on an area of 5.9929 ha of vineyards. Annex 1 to Decree No 56/2014 of 30 April 2014 of the Minister for Rural Development on the classification of grape varieties suitable for wine production lists it under ‘authorised varieties’, and Annex 15 to Decree No 127/2009 of 29 September 2009 of the Minister for Agriculture and Rural Development on the system for providing vine and wine data and issuing certificates of origin and on producing, placing on the market and labelling wine products lists the variety under the traditional expression ‘muskotály’ [Muscat]. The addition of an authorised variety does not affect the link between the production area and the product, because the ‘Kunság/Kunsági’ PDO product specification lists varieties identical to the Mátrai muskotály variety in terms of cultivation value.

3.   Addition of Bíbor kadarka and Kármin to the list of authorised varieties

| (a) | Product specification headings affected:






  — | VI. Authorised varieties |
| --- | --- | --- |

(a)

Product specification headings affected:

—

VI. Authorised varieties

| (b) | Single document heading affected:






  — | Demarcated geographical area |
| --- | --- | --- |

(b)

Single document heading affected:

—

Demarcated geographical area

| (c) | High-quality wine can be made using the Bíbor kadarka and Kármin grape varieties. Producers in the wine region cultivate the listed varieties on 21 ha of vineyards. They are used as teinturier wines, thereby increasing the quality of ‘Kunság/Kunsági’ PDO red wines. |
| --- | --- |

(c)

High-quality wine can be made using the Bíbor kadarka and Kármin grape varieties. Producers in the wine region cultivate the listed varieties on 21 ha of vineyards. They are used as teinturier wines, thereby increasing the quality of ‘Kunság/Kunsági’ PDO red wines.

4.   Addition of Blauburger, Syrah and Turán to the list of authorised varieties

| (a) | Product specification headings affected:






  — | VI. Authorised varieties |
| --- | --- | --- |

(a)

Product specification headings affected:

—

VI. Authorised varieties

| (b) | Single document heading affected:






  — | Demarcated geographical area |
| --- | --- | --- |

(b)

Single document heading affected:

—

Demarcated geographical area

| (c) | High-quality wine can be made using the Blauburger Syrah and Turán grape varieties. Producers in the wine region cultivate the listed varieties on 34 ha of vineyards. The varieties can be used on their own or as cuvée components. Allowing these varieties to use the ‘Kunság/Kunsági’ PDO increases the marketability of the wines made from them. |
| --- | --- |

(c)

High-quality wine can be made using the Blauburger Syrah and Turán grape varieties. Producers in the wine region cultivate the listed varieties on 34 ha of vineyards. The varieties can be used on their own or as cuvée components. Allowing these varieties to use the ‘Kunság/Kunsági’ PDO increases the marketability of the wines made from them.

5.   Addition of Furmint, Gyöngyrizling, Leányka and Zengő to the list of authorised varieties

| (a) | Product specification headings affected:






  — | VI. Authorised varieties |
| --- | --- | --- |

(a)

Product specification headings affected:

—

VI. Authorised varieties

| (b) | document heading affected:






  — | Demarcated geographical area |
| --- | --- | --- |

(b)

document heading affected:

—

Demarcated geographical area

| (c) | High-quality wine can be made using the Furmint, Gyöngyrizling, Leányka and Zengő grape varieties. Producers in the wine region cultivate the listed varieties on 35 ha of vineyards. The use of the ‘Kunság/Kunsági’ PDO increases the marketability of these wines. |
| --- | --- |

(c)

High-quality wine can be made using the Furmint, Gyöngyrizling, Leányka and Zengő grape varieties. Producers in the wine region cultivate the listed varieties on 35 ha of vineyards. The use of the ‘Kunság/Kunsági’ PDO increases the marketability of these wines.

6.   Change to the general rules on indications

| (a) | Product specification heading affected:






  — | VIII. Further conditions |
| --- | --- | --- |

(a)

Product specification heading affected:

—

VIII. Further conditions

| (b) | document section affected:






  — | Further conditions – Rules on indications |
| --- | --- | --- |

(b)

document section affected:

—

Further conditions – Rules on indications

| (c) | We believe the variety name should stand out and be clearly legible on labels of wines bearing the ‘Kunság/Kunsági’ PDO, without being undistinctive or overcrowding the label. |
| --- | --- |

(c)

We believe the variety name should stand out and be clearly legible on labels of wines bearing the ‘Kunság/Kunsági’ PDO, without being undistinctive or overcrowding the label.

7.   Checking compliance with the product specification

| (a) | Product specification headings affected:






  — | X. Procedure for the performance of wine community tasks |
| --- | --- | --- |

(a)

Product specification headings affected:

—

X. Procedure for the performance of wine community tasks

| (b) | Single document section affected:






  — | The single document is not affected by this amendment. |
| --- | --- | --- |

(b)

Single document section affected:

—

The single document is not affected by this amendment.

| (c) | The wine community magistrate is responsible for checking that the product specification has been met, and is equipped to perform such checks. |
| --- | --- |

(c)

The wine community magistrate is responsible for checking that the product specification has been met, and is equipped to perform such checks.

8.   Amendment of the permitted maximum volatile acidity limit

| (a) | Product specification headings affected:






  — | II. Description of the wines |
| --- | --- | --- |

(a)

Product specification headings affected:

—

II. Description of the wines

| (b) | Single document section affected:






  — | Wine-making practices – Specific oenological practices |
| --- | --- | --- |

(b)

Single document section affected:

—

Wine-making practices – Specific oenological practices

| (c) | In Table II/1A. Analytical requirements, the maximum volatile acidity is modified to 2 g/l for late-harvest white varietal or cuvée wines, late-harvest red varietal or cuvée wines, white varietal or cuvée wines made from raisined grapes, red varietal or cuvée wines made from raisined grapes, white ice wine, and red ice wine. |
| --- | --- |

(c)

In Table II/1A. Analytical requirements, the maximum volatile acidity is modified to 2 g/l for late-harvest white varietal or cuvée wines, late-harvest red varietal or cuvée wines, white varietal or cuvée wines made from raisined grapes, red varietal or cuvée wines made from raisined grapes, white ice wine, and red ice wine.

9.   Removal of the requirement to age in wooden barrels

| (a) | Product specification headings affected:






  — | II. Description of the wines |
| --- | --- | --- |

(a)

Product specification headings affected:

—

II. Description of the wines

| (b) | Single document section affected:






  — | Wine-making practices – Specific oenological practices |
| --- | --- | --- |

(b)

Single document section affected:

—

Wine-making practices – Specific oenological practices

| (c) | In the table of mandatory oenological practices the requirement of ageing in wooden barrels for 3 months is removed for late-harvest white varietal or cuvée wines, late-harvest red varietal or cuvée wines, and selected-harvest red varietal or cuvée wines. The requirement of oxidative treatment is contrary to wine-making practices. The requirement is unjustified, because producers of ‘Kunság/Kunsági’ PDO wines generally use a reductive technology. |
| --- | --- |

(c)

In the table of mandatory oenological practices the requirement of ageing in wooden barrels for 3 months is removed for late-harvest white varietal or cuvée wines, late-harvest red varietal or cuvée wines, and selected-harvest red varietal or cuvée wines. The requirement of oxidative treatment is contrary to wine-making practices. The requirement is unjustified, because producers of ‘Kunság/Kunsági’ PDO wines generally use a reductive technology.

10.   Rules on the transfer of wines

| (a) | Product specification headings affected:






  — | VIII. Further conditions |
| --- | --- | --- |

(a)

Product specification headings affected:

—

VIII. Further conditions

| (b) | Single document section affected:






  — | Further conditions – Rules on the transfer of wines |
| --- | --- | --- |

(b)

Single document section affected:

—

Further conditions – Rules on the transfer of wines

| (c) | The wine region is unable to carry out the checks required under this point. The removal of the requirement reduces the administrative burdens of all those concerned. |
| --- | --- |

(c)

The wine region is unable to carry out the checks required under this point. The removal of the requirement reduces the administrative burdens of all those concerned.

11.   Amendment of the rules of packaging

| (a) | Product specification headings affected:






  — | VIII. Further conditions |
| --- | --- | --- |

(a)

Product specification headings affected:

—

VIII. Further conditions

| (b) | Single document section affected:






  — | Further conditions – Rules of packaging |
| --- | --- | --- |

(b)

Single document section affected:

—

Further conditions – Rules of packaging

| (c) | Point 3(a), (b) and (d) are removed. The removal of the requirement increases the market opportunities of all those concerned, while reducing administrative burdens. |
| --- | --- |

(c)

Point 3(a), (b) and (d) are removed. The removal of the requirement increases the market opportunities of all those concerned, while reducing administrative burdens.

SINGLE DOCUMENT

1.   Name of the product

Kunság

Kunsági

2.   Geographical indication type

PDO – Protected Designation of Origin

3.   Categories of grapevine product

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

1.

Wine

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

4.

Sparkling wine

| 9. | semi-sparkling wine |
| --- | --- |

9.

semi-sparkling wine

4.   Description of the wine(s)

Wine – White varietal and cuvée

The wines are pale green, pale or stronger straw-yellow in colour; often mellow with a low alcoholic strength; they have a fresh taste, with the character of summer fruits and occasionally citruses. Depending on the sugar content they can be dry, semi-dry, semi-sweet or sweet.

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

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 9 |
| Minimum total acidity | 3,5 g/l expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 16,67 |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

9

Minimum total acidity

3,5 g/l expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

16,67

Maximum total sulphur dioxide (in milligrams per litre)

Wine – Rosé varietal and cuvée

The wines are pale pink, pink, or pale violet in colour; they have soft, vivid acidity and a fruity taste and fragrance. Depending on the sugar content they can be dry, semi-dry, semi-sweet or sweet.

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

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 9 |
| Minimum total acidity | 3,5 g/l expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 13,33 |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

9

Minimum total acidity

3,5 g/l expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

13,33

Maximum total sulphur dioxide (in milligrams per litre)

Wine – Siller varietal and cuvée

The varietal wines have a fragrance and taste characteristic of the variety used; the coupage wines have a fragrance and taste reflecting the relative proportions of the varieties used. The wines have rounded acids, moderate tannin content, and fullness. Depending on the sugar content they can be dry, semi-dry, semi-sweet or sweet.

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

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 9 |
| Minimum total acidity | 3,5 milliequivalents per litre |
| Maximum volatile acidity (in milliequivalents per litre) | 20 |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

9

Minimum total acidity

3,5 milliequivalents per litre

Maximum volatile acidity (in milliequivalents per litre)

20

Maximum total sulphur dioxide (in milligrams per litre)

Wine – Red varietal and cuvée

The wines are ruby or a stronger ruby in colour; they have an intensely fruity and spicy fragrance and a youthful taste, with moderate tannin content, pleasant acidity and alcoholic strength. Depending on the sugar content they can be dry, semi-dry, semi-sweet or sweet.

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

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 9 |
| Minimum total acidity | 3,5 g/l expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 20 |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

9

Minimum total acidity

3,5 g/l expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

20

Maximum total sulphur dioxide (in milligrams per litre)

Wine – Late-harvest white varietal or cuvée

The wines are gold in colour; they have a complex fragrance and a robust, oily texture, with notes of wooden-barrel and bottle ageing. They have a pleasant acidity and alcoholic strength, often with a residual sugar content.

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

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 9 |
| Minimum total acidity | 3,5 g/l expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 33,33 |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

9

Minimum total acidity

3,5 g/l expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

33,33

Maximum total sulphur dioxide (in milligrams per litre)

Wine – Late-harvest red varietal or cuvée

The wines are ruby or deep red in colour; they have a complex fragrance and a robust, oily texture with notes of wooden-barrel and bottle ageing. They have a pleasant acidity and alcoholic strength, often with a residual sugar content.

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

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 9 |
| Minimum total acidity | 3,5 g/l expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 33,33 |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

9

Minimum total acidity

3,5 g/l expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

33,33

Maximum total sulphur dioxide (in milligrams per litre)

Wine – Selected-harvest white varietal or cuvée

The wines are greenish yellow in colour; they have a fragrance and taste characteristic of the grape variety used; they have vivid acidity, a medium body and an alcoholic character. The wine can be dry, semi-dry, semi-sweet or sweet.

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

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 9 |
| Minimum total acidity | 3,5 g/l expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 13,33 |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

9

Minimum total acidity

3,5 g/l expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

13,33

Maximum total sulphur dioxide (in milligrams per litre)

Wine – Selected-harvest rosé varietal or cuvée

The wines are pale pink, pink to pale violet in colour; they have a delicate, soft acidity and an extremely fruity fragrance. Depending on the sugar content they can be dry, semi-dry, semi-sweet or sweet.

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

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 9 |
| Minimum total acidity | 3,5 g/l expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 13,33 |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

9

Minimum total acidity

3,5 g/l expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

13,33

Maximum total sulphur dioxide (in milligrams per litre)

Wine – Selected-harvest red varietal or cuvée

The wines are dark ruby or dark red in colour; they have a fruity and occasionally spicy fragrance, medium fullness, a soft character with notes of wooden-barrel and bottle ageing, and a moderate tannin content. Depending on the sugar content they can be dry, semi-dry, semi-sweet or sweet.

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

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 9 |
| Minimum total acidity | 3,5 g/l expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 20 |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

9

Minimum total acidity

3,5 g/l expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

20

Maximum total sulphur dioxide (in milligrams per litre)

Wine – White varietal or cuvée made from raisined grapes

The wines are gold in colour; they have a complex fragrance, high natural sugar content and a robust, oily texture; the taste and aroma are complex with notes of honey, ripe or dried fruits, and in certain cases botrytis; they are usually semi-sweet or sweet.

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

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 9 |
| Minimum total acidity | 3,5 g/l expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 33,33 |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

9

Minimum total acidity

3,5 g/l expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

33,33

Maximum total sulphur dioxide (in milligrams per litre)

Wine – Red varietal or cuvée made from raisined grapes

The wines are dark ruby or dark red in colour. Robust, full-bodied reds, they have a fragrance characterised by the aromas of ripe or dried fruits and/or spices, and a taste that is typical of wooden-barrel or bottle ageing. They have a moderate tannin content and often a residual sugar content.

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

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 9 |
| Minimum total acidity | 3,5 g/l expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 33,33 |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

9

Minimum total acidity

3,5 g/l expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

33,33

Maximum total sulphur dioxide (in milligrams per litre)

Wine – White ice wine

The wine is aged gold in colour; it has a rich and complex fragrance, vivid acidity and a very high sugar content; it has a concentrated, honey-sweet taste.

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

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 9 |
| Minimum total acidity | 3,5 g/l expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 33,33 |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

9

Minimum total acidity

3,5 g/l expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

33,33

Maximum total sulphur dioxide (in milligrams per litre)

Wine – Red ice wine

The wine is bronze red in colour; the fragrance is rich and complex, it has a very high sugar content; the taste is concentrated and honey-sweet, with a moderate tannin content.

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

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 9 |
| Minimum total acidity | 3,5 g/l expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 33,33 |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

9

Minimum total acidity

3,5 g/l expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

33,33

Maximum total sulphur dioxide (in milligrams per litre)

Sparkling wine – White

The sparkling wines have the colour indicated by the variety; their fragrance and taste are neutral or characteristic of the grape variety used; they have harmonic acidity and are light and airy, with a persistent sparkle.

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

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 9 |
| Minimum total acidity | 5 g/l expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 13,33 |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

9

Minimum total acidity

5 g/l expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

13,33

Maximum total sulphur dioxide (in milligrams per litre)

Sparkling wine – Rosé

The sparkling wines have the colour indicated by the variety; their fragrance and taste are neutral or characteristic of the grape variety used; they have harmonic acidity and are light and airy, with a persistent sparkle.

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

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 9 |
| Minimum total acidity | 5 g/l expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 13,33 |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

9

Minimum total acidity

5 g/l expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

13,33

Maximum total sulphur dioxide (in milligrams per litre)

Sparkling wine – Red

The sparkling wines have the colour indicated by the variety; their fragrance and taste are neutral or characteristic of the grape variety used; they have harmonic acidity and are light and airy, with a persistent sparkle.

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

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 9 |
| Minimum total acidity | 5 g/l expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 13,33 |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

9

Minimum total acidity

5 g/l expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

13,33

Maximum total sulphur dioxide (in milligrams per litre)

Aerated semi-sparkling wine – White

The semi-sparkling wines are pale greenish yellow to pale straw-yellow in colour; they have a relatively low alcoholic strength, firm acidity and are lightly sparkling. They can be dry, semi-sweet or sweet. These are lively, fresh wines with a fragrance and taste of fresh grapes.

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

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 7 |
| Minimum total acidity | 5 g/l expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 13,33 |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

7

Minimum total acidity

5 g/l expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

13,33

Maximum total sulphur dioxide (in milligrams per litre)

Aerated semi-sparkling wine – Rosé

The semi-sparkling wines are pale pink to pink in colour; they have a relatively low alcoholic strength, firm acidity and are lightly sparkling. They can be dry, semi-sweet or sweet. These are lively, fresh wines with a fragrance and taste of fresh grapes.

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

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 7 |
| Minimum total acidity | 5 g/l expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 13,33 |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

7

Minimum total acidity

5 g/l expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

13,33

Maximum total sulphur dioxide (in milligrams per litre)

Aerated semi-sparkling wine – Red

The semi-sparkling wines are pale violet in colour; they have a relatively low alcoholic strength, firm acidity and are lightly sparkling. They can be dry, semi-sweet or sweet. These are lively, fresh wines with a fragrance and taste of fresh grapes.

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

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 7 |
| Minimum total acidity | 5 g/l expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 13,33 |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

7

Minimum total acidity

5 g/l expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

13,33

Maximum total sulphur dioxide (in milligrams per litre)

5.   Wine-making practices

(a)   Essential oenological practices

Mandatory oenological practices – Wine (1)

Specific oenological practice

White varietal and cuvée wines, Rosé varietal and cuvée wines:

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

—

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

| — | pressing may be carried out only in batch presses; |
| --- | --- |

—

pressing may be carried out only in batch presses;

| — | the must has to be purified; |
| --- | --- |

—

the must has to be purified;

Siller varietal and cuvée wines, Red varietal and cuvée wines:

| — | the grape pulp must be fermented on the skins; |
| --- | --- |

—

the grape pulp must be fermented on the skins;

| — | pressing may be carried out only in batch presses; |
| --- | --- |

—

pressing may be carried out only in batch presses;

Late-harvest white varietal or cuvée wines:

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

—

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

| — | pressing may be carried out only in batch presses; |
| --- | --- |

—

pressing may be carried out only in batch presses;

| — | the must has to be purified; |
| --- | --- |

—

the must has to be purified;

| — | the wine can be bottled at the earliest on 1 March of the year following the harvest; |
| --- | --- |

—

the wine can be bottled at the earliest on 1 March of the year following the harvest;

| — | ageing in bottles for 3 months is necessary before placing on the market; |
| --- | --- |

—

ageing in bottles for 3 months is necessary before placing on the market;

Late-harvest red varietal or cuvée wines:

| — | the grape pulp must be fermented on the skins; |
| --- | --- |

—

the grape pulp must be fermented on the skins;

| — | pressing may be carried out only in batch presses; |
| --- | --- |

—

pressing may be carried out only in batch presses;

| — | the wine can be bottled at the earliest on 1 March of the year following the harvest; |
| --- | --- |

—

the wine can be bottled at the earliest on 1 March of the year following the harvest;

| — | ageing in bottles for 3 months is necessary before placing on the market; |
| --- | --- |

—

ageing in bottles for 3 months is necessary before placing on the market;

Selected-harvest white varietal or cuvée wines:

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

—

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

| — | pressing may be carried out only in batch presses; |
| --- | --- |

—

pressing may be carried out only in batch presses;

| — | the must has to be purified; |
| --- | --- |

—

the must has to be purified;

| — | the wine can be bottled at the earliest on 1 March of the year following the harvest; |
| --- | --- |

—

the wine can be bottled at the earliest on 1 March of the year following the harvest;

| — | ageing in bottles for 3 months is necessary before placing on the market; |
| --- | --- |

—

ageing in bottles for 3 months is necessary before placing on the market;

Mandatory oenological practices – Wine (2)

Specific oenological practice

Selected-harvest rosé varietal or cuvée wines:

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

—

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

| — | pressing may be carried out only in batch presses; |
| --- | --- |

—

pressing may be carried out only in batch presses;

| — | the must has to be purified; |
| --- | --- |

—

the must has to be purified;

| — | the wine can be bottled at the earliest on 1 March of the year following the harvest; |
| --- | --- |

—

the wine can be bottled at the earliest on 1 March of the year following the harvest;

Selected-harvest red varietal or cuvée wines:

| — | the grape pulp must be fermented on the skins; |
| --- | --- |

—

the grape pulp must be fermented on the skins;

| — | pressing may be carried out only in batch presses; |
| --- | --- |

—

pressing may be carried out only in batch presses;

| — | the wine can be bottled at the earliest on 1 March of the year following the harvest; |
| --- | --- |

—

the wine can be bottled at the earliest on 1 March of the year following the harvest;

| — | ageing in bottles for 3 months is necessary before placing on the market; |
| --- | --- |

—

ageing in bottles for 3 months is necessary before placing on the market;

White varietal or cuvée wines made from raisined grapes:

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

—

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

| — | pressing may be carried out only in batch presses; |
| --- | --- |

—

pressing may be carried out only in batch presses;

| — | the must has to be purified; |
| --- | --- |

—

the must has to be purified;

| — | the wine can be bottled at the earliest on 1 March of the year following the harvest; |
| --- | --- |

—

the wine can be bottled at the earliest on 1 March of the year following the harvest;

| — | ageing in bottles for 3 months is necessary before placing on the market; |
| --- | --- |

—

ageing in bottles for 3 months is necessary before placing on the market;

Red varietal or cuvée wines made from raisined grapes:

| — | the grape pulp must be fermented on the skins; |
| --- | --- |

—

the grape pulp must be fermented on the skins;

| — | pressing may be carried out only in batch presses; |
| --- | --- |

—

pressing may be carried out only in batch presses;

| — | the wine can be bottled at the earliest on 1 March of the year following the harvest; |
| --- | --- |

—

the wine can be bottled at the earliest on 1 March of the year following the harvest;

| — | ageing in bottles for 3 months is necessary before placing on the market; |
| --- | --- |

—

ageing in bottles for 3 months is necessary before placing on the market;

White ice wine and Red ice wine:

| — | manual harvest at a temperature below – 7 °C; |
| --- | --- |

—

manual harvest at a temperature below – 7 °C;

| — | pressing of the grapes in a frozen state; |
| --- | --- |

—

pressing of the grapes in a frozen state;

| — | fermentation until the required sugar content is reached; |
| --- | --- |

—

fermentation until the required sugar content is reached;

| — | at least 6 months of ageing in bottles; |
| --- | --- |

—

at least 6 months of ageing in bottles;

Oenological practices not permitted – Wine

Specific oenological practice

Late-harvest white varietal or cuvée wines, Late-harvest red varietal or cuvée wines, Selected-harvest white varietal or cuvée wines, Selected-harvest rosé varietal or cuvée wines, Selected-harvest red varietal or cuvée wines, White varietal or cuvée wines made from raisined grapes, Red varietal or cuvée wines made from raisined grapes, White ice wine, Red ice wine:

| — | the enrichment of the must, |
| --- | --- |

—

the enrichment of the must,

| — | the sweetening of the wine; |
| --- | --- |

—

the sweetening of the wine;

Rules governing vine cultivation – Cultivation method and planting density

Cultivation practice

For existing vineyards planted before 31 December 2011, wines bearing the protected designation of origin ‘Kunság/Kunsági’ may be produced from grapes originating from the vineyard, as long as the vineyard remains in operation, regardless of the training method or planting density of the vineyard.

For vineyards established after 31 December 2011, products bearing the protected designation of origin ‘Kunság/Kunsági’ may be produced only from grapes originating from vineyards planted using the following training methods:

| — | Head-training; |
| --- | --- |

—

Head-training;

| — | Umbrella training; |
| --- | --- |

—

Umbrella training;

| — | Moser training; |
| --- | --- |

—

Moser training;

| — | Single curtain training; |
| --- | --- |

—

Single curtain training;

| — | Sylvoz training; |
| --- | --- |

—

Sylvoz training;

For vineyards established after 1 January 2012, the planting density must be at least 3 300 vines per hectare. When determining the distance between rows and between vines, besides even row and vine spacing, the planting of twin rows and/or twin vines is also acceptable. The distance between rows must be at least 1 m and no more than 3,6 m, whereas the distance between vines must be at least 0,6 m and no more than 1,2 m. In the case of twinned vines, the average distance between the vines is the determining factor.

When determining the vine load, the number of living light buds left on each vine may not exceed 16 per m2, regardless of the cultivation method. The final yield required to meet production targets must be determined by means of bunch regulation as necessary during the vegetation period.

For the production of wine products labelled with the protected designation of origin ‘Kunság/Kunsági’, only grapes originating from vineyards with a vine shortage ratio below 10 % may be used.

Rules governing vine cultivation – Timing and method of harvesting and grape quality

Cultivation practice

The date on which harvesting begins is set by the competent wine community council each year and is determined on the basis of test harvests carried out every week from 1 August each year.

A product made from grapes harvested before the start date defined by the wine community cannot be provided with a certificate of origin in a category under the protected designation of origin ‘Kunság/Kunsági’ and cannot be marketed with an indication of the protected designation of origin ‘Kunság/Kunsági’. The date of the harvest is published in the form of an announcement by the wine communities.

For the production of the wine products, the minimum sugar content and the potential alcoholic strength of the grapes should be applied according to the following table, in compliance with current Hungarian and European Union legislation in force.

During the harvest both manual and mechanical harvest methods are usually allowed, but the following types can be produced only from grapes harvested manually:

| — | late-harvest wine; |
| --- | --- |

—

late-harvest wine;

| — | selected-harvest wine; |
| --- | --- |

—

selected-harvest wine;

| — | wine made from raisined grapes; |
| --- | --- |

—

wine made from raisined grapes;

| — | ice wine. |
| --- | --- |

—

ice wine.

Natural minimum sugar content, and minimum potential alcoholic strength of grapes

Cultivation practice

Wine variety/Category Minimum natural sugar content of the grapes in Hungarian must grade (Magyar mustfok – [MM°], at 17,5 °C)

Wines – White varietal and cuvée, Rosé varietal and cuvée, Siller varietal and cuvée, Red varietal and cuvée: 14,82

Wine – Late-harvest white and red: 19

Wine – Selected-harvest white, rosé and red: 19

Wine – White and red made from raisined grapes: 20

Wine – White and red ice wine: 16,66 25

Sparkling wine: 14,82

Aerated semi-sparkling wine: 14,82

Minimum potential alcoholic strength of the grapes ([% vol], at 20 °C)

Wines – White varietal and cuvée, Rosé varietal and cuvée, Siller varietal and cuvée, Red varietal and cuvée: 9

Wine – Late-harvest white and red: 12,08

Wine – Selected-harvest white, rosé and red: 12,08

Wine – White and red made from raisined grapes: 12,83

Wine – White and red ice wine: 16,66

Sparkling wine: 9

Aerated semi-sparkling wine: 9

(b)   Maximum yields

White varietal and cuvée wines, Rosé varietal and cuvée wines, Siller varietal and cuvée wines, Red varietal and cuvée wines, Sparkling wines,

100 hectolitres per hectare

White varietal and cuvée wines, Rosé varietal and cuvée wines, Siller varietal and cuvée wines, Red varietal and cuvée wines, Sparkling wines,

14 300 kg of grapes per hectare

White varietal and cuvée wines, Rosé varietal and cuvée wines, Siller varietal and cuvée wines, Red varietal and cuvée wines, Sparkling wines,

14 300 kg of grapes per hectare

Aerated semi-sparkling wine

14 300 kg of grapes per hectare

Late-harvest white and red varietal or cuvée wines

70 hectolitres per hectare

Late-harvest white and red varietal or cuvée wines

10 000 kg of grapes per hectare

Selected-harvest white, rosé and red varietal or cuvée wines

70 hectolitres per hectare

Selected-harvest white, rosé and red varietal or cuvée wines

10 000 kg of grapes per hectare

White and red varietal or cuvée wines made from raisined grapes, White and red ice wines

42 hectolitres per hectare

White and red varietal or cuvée wines made from raisined grapes, White and red ice wines

6 000 kg of grapes per hectare

6.   Demarcated geographical area

The areas of the following municipalities that are classified as Class I and II according to the vineyard cadastre: Abony, Akasztó, Albertirsa, Apostag, Ágasegyháza, Ballószög, Balotaszállás, Bácsalmás, Bácsszőlős, Bénye, Bócsa, Bugac, Cegléd, Ceglédbercel, Cibakháza, Csemő, Csengőd, Cserkeszőlő, Csépa, Csikéria, Csólyospálos, Dány, Dunapataj, Dunavecse, Dömsöd, Felsőlajos, Fülöpháza, Fülöpjakab, Fülöpszállás, Harta, Gomba, Harkakötöny, Helvécia, Hernád, Imrehegy, Inárcs, Izsák, Jakabszállás, Jánoshalma, Jászberény, Jászszentandrás, Jászszentlászló, Kakucs, Kaskantyú, Kecel, Kecskemét, Kelebia, Kerekegyháza, Kéleshalom, Kiskőrös, Kiskunfélegyháza, Kiskunhalas, Kiskunmajsa, Kisszállás, Kocsér, Kóka, Kömpöc, Kunbaja, Kunbaracs, Kunfehértó, Kunszállás, Kunszentmiklós, Ladánybene, Lajosmizse, Lakitelek, Mélykút, Monor, Monorierdő, Móricgát, Nagykáta, Nagykőrös, Nagyrév, Nyárlőrinc, Nyársapát, Ócsa, Orgovány, Örkény, Páhi, Pálmonostora, Petőfiszállás, Pilis, Pirtó, Ráckeve, Solt, Soltszentimre, Soltvadkert, Szabadszállás, Szank, Szelevény, Szentkirály, Szigetcsép, Szigetszentmárton, Szigetújfalu, Tabdi, Tápiószentmárton, Tápiószele, Tázlár, Tiszaalpár, Tiszajenő, Tiszaföldvár, Tiszainoka, Tiszakécske, Tiszakürt, Tiszasas, Tiszaug, Tompa, Tóalmás, Tököl, Újlengyel, Újszilvás and Zsana

7.   Main grape varieties

chasselas – weisser gutedel

tramini – traminer

syrah – blauer syrah

syrah – serine noir

királyleányka – feteasca regale

syrah – marsanne noir

kadarka – jenei fekete

hamburgi muskotály – muscat de hamburg

pozsonyi fehér – czétényi fehér

kékoportó – portugizer

sauvignon – sovinjon

kövidinka – a dinka crvena

pinot noir – kék rulandi

pinot noir – savagnin noir

pinot noir – pinot cernii

furmint – zapfner

leányka – leányszőlő

furmint – posipel

furmint – som

olasz rizling – nemes rizling

tramini – roter traminer

cabernet franc – carbonet

nektár

tramini – savagnin rose

pinot blanc – weissburgunder

olasz rizling – taljanska grasevina

furmint – furmint bianco

chardonnay – kereklevelű

pinot noir – pignula

sauvignon – sauvignon bianco

olasz rizling – grasevina

szürkebarát – auvergans gris

leányka – dievcenske hrozno

irsai olivér – zolotis

kékfrankos – blaufränkisch

királyleányka – galbena de ardeal

rizlingszilváni – müller thurgau blanc

szürkebarát – pinot gris

rizlingszilváni – müller thurgau bijeli

zenit

sauvignon – sauvignon blanc

ezerjó – korponai

rizlingszilváni – rizvanac

kadarka – negru moale

ezerfürtű

chasselas – chrupka belia

pinot noir – pinot tinto

turán

kékoportó – portugais bleu

irsai olivér – muskat olivér

kadarka – kadarka negra

hárslevelű – lipovina

chasselas – fendant blanc

tramini – gewürtztraminer

kadarka – gamza

pinot noir – kisburgundi kék

pinot noir – spätburgunder

chasselas – saszla belaja

zöld veltelíni – zöldveltelíni

arany sárfehér – huszár szőlő

szürkebarát – pinot grigio

chasselas – fehér gyöngyszőlő

furmint – szigeti

zöld veltelíni – grüner muskateller

kövidinka – steinschiller

tramini – traminer rosso

zöld veltelíni – grüner veltliner

gyöngyrizling

pinot noir – pino csernüj

rizlingszilváni – rivaner

arany sárfehér – izsáki sárfehér

tramini – tramin cervené

kékfrankos – moravka

kármin

kékfrankos – blauer lemberger

irsai olivér – irsai

rajnai rizling – rhine riesling

cabernet franc – cabernet

chardonnay – chardonnay blanc

hamburgi muskotály – muszkat gamburgszkij

hárslevelű – garszleveljü

ezerjó – tausendachtgute

királyleányka – erdei sárga

kékoportó – portugalske modré

kadarka – kadar

ezerjó – szadocsina

rajnai rizling – rheinriesling

chasselas – chasselas doré

királyleányka – little princess

cabernet franc – kaberne fran

rajnai rizling – riesling

zweigelt – zweigeltrebe

arany sárfehér – fehér dinka

hárslevelű – feuilles de tilleul

bíbor kadarka

cabernet franc – gros vidur

királyleányka – königstochter

hamburgi muskotály – muscat de hambourg

olasz rizling – welschrieslig

ottonel muskotály – muskat ottonel

kadarka – törökszőlő

leányka – feteasca alba

kadarka – szkadarka

rajnai rizling – weisser riesling

királyleányka – königliche mädchentraube

rajnai rizling – johannisberger

kövidinka – a dinka rossa

pinot noir – rulandski modre

kövidinka – a ruzsica

pinot blanc – pinot beluj

syrah – shiraz

zengő

olasz rizling – risling vlassky

hamburgi muskotály – miszket hamburgszki

cabernet sauvignon

chardonnay – ronci bilé

szürkebarát – grauburgunder

chasselas – fehér fábiánszőlő

szürkebarát – ruländer

cabernet franc – carmenet

cserszegi fűszeres

chasselas – chasselas dorato

ottonel muskotály – muscat ottonel

kékoportó – blauer portugieser

rizlingszilváni – müller thurgau

hárslevelű – lindeblättrige

kékfrankos – limberger

sauvignon – sauvignon bijeli

zweigelt – rotburger

kadarka – csetereska

pinot blanc – fehér burgundi

ezerjó – trummertraube

leányka – mädchentraube

hamburgi muskotály – moscato d’Amburgo

kövidinka – a dinka mala

karát

ezerjó – tausendgute

pinot noir – pinot nero

arany sárfehér – német dinka

ottonel muskotály – miszket otonel

királyleányka – dánosi leányka

kadarka – fekete budai

pozsonyi fehér – czétényi

kövidinka – a kamena dinka

kékfrankos – blauer limberger

mátrai muskotály

olasz rizling – riesling italien

pinot noir – kék burgundi

pinot blanc – pinot bianco

chasselas – chasselas blanc

ezerjó – kolmreifler

generosa

furmint – moslavac bijeli

furmint – mosler

blauburger

rajnai rizling – riesling blanc

syrah – sirac

chardonnay – morillon blanc

zöld veltelíni – veltlinské zelené

zweigelt – blauer zweigeltrebe

jubileum 75

pinot noir – blauer burgunder

olasz rizling – olaszrizling

szürkebarát – graumönch

cabernet franc – gros cabernet

arany sárfehér – izsáki

irsai olivér – zolotisztüj rannüj

kékoportó – modry portugal

8.   Description of the link(s)

For all categories – Description of the demarcated area

(a)   Natural and cultural factors

The area demarcated for production is situated in the central part of Hungary. It lies largely within an area of the Hungarian Plain bounded by the Rivers Danube and Tisza, known as the Danube-Tisza Interfluve, and in the Tiszazug region. It is connected to some production areas of Csepel Island to the northwest and those of the Gödöllő Hills to the north.

The production area’s environmental features are determined mainly by its lowland plain location. The area is less than 150 m below sea level. The terrain is flat, with differences in altitude of not more than 10–20 m.

Most of the production areas of the Kunság wine region have calcareous sandy soil (humous and quicksand), as well as brown forest soil, chernozem, marshy meadow and alluvial meadow soils. Typically, sand soil heats up quickly, its light colour better reflects the sunshine (which helps the ripening of the grapes) and it is immune to phylloxera as a result of its quartz content, which exceeds 75 %. On the other hand, its nutrient-providing and water-storage capacity and its mineral content are relatively low.

The climate conditions of the production area are mainly determined by the continental climate predominant in Hungary, which is characterised above all by hot summers and cold winters.

The average temperature is around 10–11 °C. Heatwaves are frequent in the months of the vegetation period, i.e. in July and August. The average number of sunshine hours is over 2 000 hours per year.

Average annual precipitation is 450–500 mm, which largely meets the grapes’ needs, albeit with an uneven annual distribution.

(b)   Human factors

Due to its large geographical size, the production area has rich vine-growing and wine-making traditions. The first written references to vineyards in the area date back to 1075. In the Middle Ages, wine production primarily served to satisfy local needs. Following the Turkish occupation, vines were planted in the demarcated area in order to rehabilitate abandoned sandy areas and to bind quicksand. The phylloxera epidemic of 1875 left vineyards virtually untouched, and largely enhanced their role. Technological developments at the end of the 19th century significantly improved the quality of the wines of the region. From the early 1900s, the wines of the production areas became widely known and their market expanded significantly. As a result, the area of the vineyards multiplied.

Continuous, ongoing technological developments allow for the use of reductive technology and the production of white and rosé wines that are popular nowadays and fresh reds that emphasise the fruitiness of the grapes.

The slogan of the wine region, ‘A Kunsági Bor a Mindennapok Bora’ (‘The wines of Kunság are wines for every day’), has been protected since the year 2000.

The producers of the demarcated area choose variety structures suited to the potential offered by ecological conditions, consciously develop the geographical proportion of traditional and new varieties, and use vine-growing and wine-production techniques suited to market conditions.

Wine

2.   Description of the wines

The wines develop rapidly, and have a moderate acid content, with a soft character. The white and rosé wines have an intensity of aroma and richness of taste. Red wines of the region are generally fruity and light, with a less deep colour, and their tannins are less pronounced. Due to the limey sand soil, the taste of the wines is less mineral.

The selected-harvest wines are characteristic of their variety, and have a balanced acid, alcohol and sugar content.

The late-harvest wines and wines made from raisined grapes are full-bodied and have a distinctive character as a result of the production method and ageing. They contain residual sugar.

The ice wines are full-bodied; they have a balanced, sweet taste as a result of their residual sugar, acid and alcohol content.

3.   Link between the production area, human factors and the product

The ecological environment, in particular the sandy soils, has a significant impact on the characteristics of the wines. These features are particularly present in the quickly developing, usually lighter wines with relatively low acidity, greater softness, quickly developing acids and moderate alcoholic strength in most vintage years.

The wines have a lower mineral content typical of sandy soils. The wines of the production area are chiefly designated as short-maturation wines for early consumption. The ecological environment gave rise to the spread of several traditional wine varieties in the area (Ezerjó, Kadarka, Kövidinka). The typical character of the varieties can be intensified by selected harvests. In certain vintage years the grapes produce unique values. Overripe and raisined harvests can be used as a raw material for richly alcoholic, full-bodied wines, the quality of which is further increased during ageing. Light and fresh wines are a perfect raw material for the production of sparkling wines and aerated semi-sparkling wines.

The Kunság wine region assumes a crucial role in the vine and wine sector of Hungarian agriculture, as almost half of the country’s grapes are produced here. In addition to its economic weight, vine production has a significant social role to play in generating and supplementing income and in retaining the local population. Due to local ecological conditions (e.g. sandy soils, lack of precipitation), vine-growing is one of the most cost-effective farming activities in this region. The landscape-forming effect of vine-growing helps make the region more attractive. Vineyards have been effective in preventing the spread of wind-borne sands, and vines tend to survive better than other plants on soils with poor water-retention capacity.

Native and newly bred Hungarian wine grape varieties dominate the vineyards of the Kunság wine region.

Thanks primarily to the relatively light, fruity and aromatic Muscat wines of the region, the Kunság wine region enjoys a strong reputation among consumers.

Sparkling wine

(b)   Human factors

In addition to the human factors described above, the following applies to ‘Kunság/Kunsági’ sparkling wines:

The production of semi-sparkling and sparkling wines has been based on varieties in the production area, which have a distinctive acidity (e.g. Ezerjó, Cserszegi fűszeres).

2.   Description of the wines

The sparkling wines are airy and light, with a fresh fragrance and vivid acidity.

3.   Link between the production area, human factors and the product

The ecological environment, in particular the sandy soils, has a significant impact on the characteristics of the wines. These features are particularly present in the quickly developing, usually lighter wines with relatively low acidity, greater softness, quickly developing acids and moderate alcoholic strength in most vintage years.

The wines have a lower mineral content typical of sandy soils. The wines of the production area are chiefly designated as short-maturation wines for early consumption. The ecological environment gave rise to the spread of several traditional wine varieties in the area (Ezerjó, Kadarka, Kövidinka). The typical character of the varieties can be intensified by selected harvests. In certain vintage years the grapes produce unique values. Overripe and raisined harvests can be used as a raw material for richly alcoholic, full-bodied wines, the quality of which is further increased during ageing. Light and fresh wines are a perfect raw material for the production of sparkling wines and aerated semi-sparkling wines.

The Kunság wine region assumes a crucial role in the vine and wine sector of Hungarian agriculture, as almost half of the country’s grapes are produced here. In addition to its economic weight, vine production has a significant social role to play in generating and supplementing income and in retaining the local population. Due to local ecological conditions (e.g. sandy soils, lack of precipitation), vine-growing is one of the most cost-effective farming activities in this region. The landscape-forming effect of vine-growing helps make the region more attractive. Vineyards have been effective in preventing the spread of wind-borne sands, and vines tend to survive better than other plants on soils with poor water-retention capacity.

Native and newly bred Hungarian wine grape varieties dominate the vineyards of the Kunság wine region.

Thanks primarily to the relatively light, fruity and aromatic Muscat wines of the region, the Kunság wine region enjoys a strong reputation among consumers.

Aerated semi-sparkling wines

(b)   Human factors

In addition to the human factors described above, the following applies to ‘Kunság/Kunsági’ sparkling wines:

The production of semi-sparkling and sparkling wines has been based on varieties in the production area, which have a distinctive acidity (e.g. Ezerjó, Cserszegi fűszeres).

2.   Description of the wines

The aerated semi-sparkling wines have a fresh fragrance and are light.

3.   Link between the production area, human factors and the product

The ecological environment, in particular the sandy soils, has a significant impact on the characteristics of the wines. These features are particularly present in the quickly developing, usually lighter wines with relatively low acidity, greater softness, quickly developing acids and moderate alcoholic strength in most vintage years.

The wines have a lower mineral content typical of sandy soils. The wines of the production area are chiefly designated as short-maturation wines for early consumption. The ecological environment gave rise to the spread of several traditional wine varieties in the area (Ezerjó, Kadarka, Kövidinka). The typical character of the varieties can be intensified by selected harvests. In certain vintage years the grapes produce unique values. Overripe and raisined harvests can be used as a raw material for richly alcoholic, full-bodied wines, the quality of which is further increased during ageing. Light and fresh wines are a perfect raw material for the production of sparkling wines and aerated semi-sparkling wines.

The Kunság wine region assumes a crucial role in the vine and wine sector of Hungarian agriculture, as almost half of the country’s grapes are produced here. In addition to its economic weight, vine production has a significant social role to play in generating and supplementing income and in retaining the local population. Due to local ecological conditions (e.g. sandy soils, lack of precipitation), vine-growing is one of the most cost-effective farming activities in this region. The landscape-forming effect of vine-growing helps make the region more attractive. Vineyards have been effective in preventing the spread of wind-borne sands, and vines tend to survive better than other plants on soils with poor water-retention capacity.

Native and newly bred Hungarian wine grape varieties dominate the vineyards of the Kunság wine region.

Thanks primarily to the relatively light, fruity and aromatic Muscat wines of the region, the Kunság wine region enjoys a strong reputation among consumers.

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

Rules on indications – Smaller geographical units that can be indicated on the label

Legal framework:

In national legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

| (i) | Indication of municipality names
  The names of municipalities belonging to the Kunság wine region may be indicated as smaller geographical units than the Kunság demarcated production area, with the exception of the names of the municipalities of Izsák and Monor. |
| --- | --- |

(i)

Indication of municipality names

The names of municipalities belonging to the Kunság wine region may be indicated as smaller geographical units than the Kunság demarcated production area, with the exception of the names of the municipalities of Izsák and Monor.

| (ii) | Indication of slope names
  The following slope names may be indicated together with the designation of the demarcated production area ‘Kunság’ and the name of the municipality:






  — | Arany-hegy (in the municipality of Ceglédbercel) |
| --- | --- | --- |

(ii)

Indication of slope names

The following slope names may be indicated together with the designation of the demarcated production area ‘Kunság’ and the name of the municipality:

—

Arany-hegy (in the municipality of Ceglédbercel)

| — | Fischer-part (in the municipalities of Cegléd and Ceglédbercel) |
| --- | --- |

—

Fischer-part (in the municipalities of Cegléd and Ceglédbercel)

| (iii) | Indication of district names
  The following district names may be indicated together with the designation of the demarcated production area ‘Kunság’:






  — | Kecskemét, which includes the vineyards belonging to the class I and II border areas of the municipalities of Felsőlajos, Kecskemét, Kerekegyháza, Kunbaracs, Kunszállás, Ladánybene and Lajosmizse according to the vineyard cadastre. |
| --- | --- | --- |

(iii)

Indication of district names

The following district names may be indicated together with the designation of the demarcated production area ‘Kunság’:

—

Kecskemét, which includes the vineyards belonging to the class I and II border areas of the municipalities of Felsőlajos, Kecskemét, Kerekegyháza, Kunbaracs, Kunszállás, Ladánybene and Lajosmizse according to the vineyard cadastre.

| — | Tiszakürt, which includes the vineyards belonging to the class I and II border areas of the municipalities of Cserkeszőlő, Csépa, Nagyrév, Szelevény, Tiszainoka, Tiszakürt, Tiszasas and Tiszaug according to the vineyard cadastre. |
| --- | --- |

—

Tiszakürt, which includes the vineyards belonging to the class I and II border areas of the municipalities of Cserkeszőlő, Csépa, Nagyrév, Szelevény, Tiszainoka, Tiszakürt, Tiszasas and Tiszaug according to the vineyard cadastre.

Where a district name is indicated, the names of the municipalities belonging to that district cannot be used as a designation of a smaller geographical unit.

The name of a smaller geographical unit may be indicated on the label only if 100 % of the product originates from that smaller geographical unit.

Rules on indications

Legal framework:

In national legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

Other restricted expressions:

| — | ‘Muskotály’ [Muscat] means a wine made at least 85 % from the harvest of one or more of the following grape varieties: Cserszegi fűszeres, Irsai Olivér, Generosa, Hamburgi muskotály, Nektár, Mátrai Muskotály, Ottonel muskotály, and/or Tramini. |
| --- | --- |

—

‘Muskotály’ [Muscat] means a wine made at least 85 % from the harvest of one or more of the following grape varieties: Cserszegi fűszeres, Irsai Olivér, Generosa, Hamburgi muskotály, Nektár, Mátrai Muskotály, Ottonel muskotály, and/or Tramini.

| — | ‘Primőr’ [Primeur] means a wine bottled in the year of harvest. The synonymous expression ‘újbor’ [new wine] may also be used. |
| --- | --- |

—

‘Primőr’ [Primeur] means a wine bottled in the year of harvest. The synonymous expression ‘újbor’ [new wine] may also be used.

The variety name Arany Sárfehér may not be indicated on the label.

In the case of blended wines, the designation’s Hungarian spelling ‘küvé’ and its synonym ‘házasítás’ (blended wine) may also be used, as well as the original spelling ‘cuvée’.

Rules on presentation

Legal framework:

In national legislation

Type of further condition:

Packaging in the demarcated geographical area

Description of the condition:

Wines, sparkling wines and aerated semi-sparkling wines may be bottled only by bottlers registered by the Regional Council of Wine Communities of the Kunság Wine Region.

Production outside the demarcated production area:

Legal framework:

In national legislation

Type of further condition:

Derogation concerning production in the demarcated geographical area

Description of the condition:

allowed in the municipalities of Borota, Csongrád and Hajós.

Link to the product specification

https://boraszat.kormany.hu/admin/download/7/4d/82000/Kunsag%20OEM_v4_standard.pdf

---

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

---

| 8.6.2020 | EN | Official Journal of the European Union | C 190/30 |
| --- | --- | --- | --- |

8.6.2020

EN

Official Journal of the European Union

C 190/30

---

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

(2020/C 190/07)

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

‘Mátra / Mátrai’

Reference number PDO-HU-A1368-AM02

Date of communication: 29.4.2020

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

1.   Inclusion of a new wine type, ‘Mátra (Mátrai) Superior’ wine, in the product specification

| (a) | Product specification headings affected:






  — | II. Description of the wines |
| --- | --- | --- |

(a)

Product specification headings affected:

—

II. Description of the wines

| — | III. Specific oenological practices |
| --- | --- |

—

III. Specific oenological practices

| — | V. Maximum yield |
| --- | --- |

—

V. Maximum yield

| — | VI. Permitted grape varieties |
| --- | --- |

—

VI. Permitted grape varieties

| — | VII. Link with the geographical area |
| --- | --- |

—

VII. Link with the geographical area

| — | VIII. Further conditions |
| --- | --- |

—

VIII. Further conditions

| (b) | Single document sections affected:






  — | Description of the wine or wines |
| --- | --- | --- |

(b)

Single document sections affected:

—

Description of the wine or wines

| — | Wine-making practices |
| --- | --- |

—

Wine-making practices

| — | Link with the geographical area |
| --- | --- |

—

Link with the geographical area

| — | Further conditions |
| --- | --- |

—

Further conditions

| (c) | Reason:
  In the case of ‘Mátra (Mátrai) Superior’ wine, we believe that the area can override the specific characteristics of the grape variety if the wine-maker produces the wine with due care, using suitably regulated methods of cultivation. The aim is to produce an authentic, natural wine from this specific raw material using a wine-making process that involves the addition of as few artificial and modified substances as possible. |
| --- | --- |

(c)

Reason:

In the case of ‘Mátra (Mátrai) Superior’ wine, we believe that the area can override the specific characteristics of the grape variety if the wine-maker produces the wine with due care, using suitably regulated methods of cultivation. The aim is to produce an authentic, natural wine from this specific raw material using a wine-making process that involves the addition of as few artificial and modified substances as possible.

2.   Addition of the following to the permitted grape varieties: Chasselas, Furmint, Királyleányka, Bíborkadarka and Turán

| (a) | Product specification headings affected:






  — | VI. Permitted grape varieties |
| --- | --- | --- |

(a)

Product specification headings affected:

—

VI. Permitted grape varieties

| (b) | Single document section affected:






  — | Main grape variety (varieties) |
| --- | --- | --- |

(b)

Single document section affected:

—

Main grape variety (varieties)

| (c) | Reason:
  The Mátra wine region’s great asset is the diversity of its varieties, which is the result of its specific climatic conditions and the characteristics of the production area and warrants an expansion of the number of varieties.
  Wines produced from the Chasselas variety grown in the Mátra wine region can produce fresh, light, lively and clean-tasting varietal wines. Wines made from the Furmint variety perfectly convey the values of some of the wine region’s flagship slopes. The Királyleányka variety is an excellent complement to vineyards well-suited to the range of Mátra muskotály [Muscat] varieties, further highlighting the characteristics of the production area. The Bíborkadarka and Turán red grape varieties can also be used as the basic ingredient for coupage wines, to highlight the uniqueness of the existing red wines, but they are also well-suited to the production conditions of several of the wine region’s flagship slopes. |
| --- | --- |

(c)

Reason:

The Mátra wine region’s great asset is the diversity of its varieties, which is the result of its specific climatic conditions and the characteristics of the production area and warrants an expansion of the number of varieties.

Wines produced from the Chasselas variety grown in the Mátra wine region can produce fresh, light, lively and clean-tasting varietal wines. Wines made from the Furmint variety perfectly convey the values of some of the wine region’s flagship slopes. The Királyleányka variety is an excellent complement to vineyards well-suited to the range of Mátra muskotály [Muscat] varieties, further highlighting the characteristics of the production area. The Bíborkadarka and Turán red grape varieties can also be used as the basic ingredient for coupage wines, to highlight the uniqueness of the existing red wines, but they are also well-suited to the production conditions of several of the wine region’s flagship slopes.

3.   Clarification of the size of the wine region logo

| (a) | Product specification headings affected:






  — | VIII. Further conditions |
| --- | --- | --- |

(a)

Product specification headings affected:

—

VIII. Further conditions

| (b) | Single document section affected:






  — | The amendment does not affect the single document. |
| --- | --- | --- |

(b)

Single document section affected:

—

The amendment does not affect the single document.

| (c) | Reason:
  Our aim is to ensure that the wine region logo appears in a standardised size on ‘Mátra’ PDO products. |
| --- | --- |

(c)

Reason:

Our aim is to ensure that the wine region logo appears in a standardised size on ‘Mátra’ PDO products.

4.   Modification of oenological practice due to legislative changes

| (a) | Product specification headings affected:






  — | III. Specific oenological practices - Rules of viticulture |
| --- | --- | --- |

(a)

Product specification headings affected:

—

III. Specific oenological practices - Rules of viticulture

| (b) | Single document section affected:






  — | Wine-making practices - Specific oenological practices |
| --- | --- | --- |

(b)

Single document section affected:

—

Wine-making practices - Specific oenological practices

| (c) | Reason:
  The aim of the amendment is to produce wines of higher quality. |
| --- | --- |

(c)

Reason:

The aim of the amendment is to produce wines of higher quality.

5.   Technical amendment – Change to the name of the inspection body

| (a) | Product specification headings affected:






  — | IX. Inspection |
| --- | --- | --- |

(a)

Product specification headings affected:

—

IX. Inspection

| (b) | Single document section affected:






  — | The amendment does not affect the single document. |
| --- | --- | --- |

(b)

Single document section affected:

—

The amendment does not affect the single document.

| (c) | Reason:
  To reflect changes to the address and contact details of the designated inspection bodies. |
| --- | --- |

(c)

Reason:

To reflect changes to the address and contact details of the designated inspection bodies.

SINGLE DOCUMENT

1.   Name of the product

Mátra

Mátrai

2.   Geographical indication type

PDO - Protected Designation of Origin

3.   Categories of grapevine product

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

1.

Wine

4.   Description of the wine(s)

White

The white wines are pale green, pale straw-yellow, intense straw-yellow or straw-yellow in colour, with no oak aroma, frequently soft acidity, low alcoholic strength and a fresh, fruity and occasionally citrusy character.

- The maximum total alcoholic strength and maximum total sulphur dioxide content correspond to the limit values laid down in EU legislation.

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

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

9,5

Minimum total acidity

4 g/l expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

18

Maximum total sulphur dioxide (in milligrams per litre)

Rosé

Pale pink, pink or pale violet in colour, with a light, intense acidic sensation and an exceptionally fruity bouquet, and a fragrance and taste lacking any trace of barrel ageing. The period of consumption is one to one-and-a-half years from the harvest.

- The maximum total alcoholic strength and maximum total sulphur dioxide content correspond to the limit values laid down in EU legislation.

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

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

9,5

Minimum total acidity

4 g/l expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

18

Maximum total sulphur dioxide (in milligrams per litre)

Red

Intense or dark ruby-coloured wines, with an intensely fruity and often spicy bouquet, a robust taste, and partial or minimal ageing in wooden barrels, in which the flavour of oak is not dominant. Typically soft-structured and well-balanced red wines with medium alcoholic strength.

- The maximum total alcoholic strength and maximum total sulphur dioxide content correspond to the limit values laid down in EU legislation.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 9,5 |
| Minimum total acidity | 4 g/l expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 20 |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

9,5

Minimum total acidity

4 g/l expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

20

Maximum total sulphur dioxide (in milligrams per litre)

Muskotály [Muscat]

Pale straw-yellow, straw-yellow or deeper straw-yellow wines with an intense Muscat flavour, a fruity taste and soft acidity, often with residual sugar.

- The maximum total alcoholic strength and maximum total sulphur dioxide content correspond to the limit values laid down in EU legislation.

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

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

9,5

Minimum total acidity

4 g/l expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

18

Maximum total sulphur dioxide (in milligrams per litre)

Késői szüretelésű bor [Late-harvest wine]

Golden-coloured, with a complex bouquet, a robust, oily texture, rich flavours and aromas, flavours derived from wooden-barrel or bottle ageing, a pleasant acidic sensation and alcoholic strength and often with a residual sugar content.

- The maximum total alcoholic strength and maximum total sulphur dioxide content correspond to the limit values laid down in EU legislation.

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

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

9

Minimum total acidity

4 g/l expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

18

Maximum total sulphur dioxide (in milligrams per litre)

Siller

Pale red to intense red in colour, with a cherry or sour-cherry bouquet, a light, vivid acid sensation, varietal character, and a fragrance and taste having no trace of barrel ageing.

- The maximum total alcoholic strength and maximum total sulphur dioxide content correspond to the limit values laid down in EU legislation.

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

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

9,5

Minimum total acidity

4 g/l expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

18

Maximum total sulphur dioxide (in milligrams per litre)

Superior fehér [Superior white]

Greenish-white, greenish-yellow or yellow-coloured higher-quality, developed, extremely ripe white wines, with relatively high alcoholic strength and a long-lasting taste. The varietal wines are marked by fruity and other aromas characteristic of the variety used, which may be complemented by aromas and flavours specific to the production area. The blended wines are full-bodied with a long finish, with different characteristics depending on the proportion of the types in the blend, and can be dry or semi-dry.

- The maximum total alcoholic strength and maximum total sulphur dioxide content correspond to the limit values laid down in EU legislation.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 12 |
| Minimum total acidity | 5 g/l expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 13,33 |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

12

Minimum total acidity

5 g/l expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

13,33

Maximum total sulphur dioxide (in milligrams per litre)

Superior vörös [Superior red]

The wine ranges from a garnet red colour to a deep shade of ruby, and the varietal wine has a fruity and spicy bouquet and flavours characteristic of the variety used. The bouquet, flavours, rounded acids and tannin content of the blended wines depend on the proportion of the types used in the blend. The wines have particularly ripe aromas, a velvety taste, a full-bodied character, and aromas that are fruity (cherry, sour cherry, raspberry and blackcurrant, etc.) and spicy (cinnamon, vanilla, chocolate, tobacco, etc.), and may be complemented by aromas and tastes characteristic of the production area.

- The maximum total alcoholic strength and maximum total sulphur dioxide content correspond to the limit values laid down in EU legislation.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 12 |
| Minimum total acidity | 5 g/l expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 15 |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

12

Minimum total acidity

5 g/l expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

15

Maximum total sulphur dioxide (in milligrams per litre)

5.   Wine-making practices

a.   Essential oenological practices

White

Relevant restriction on making the wines

MANDATORY:

| — | the grapes must be processed within 24 hours of harvesting |
| --- | --- |

—

the grapes must be processed within 24 hours of harvesting

| — | cleaning of must |
| --- | --- |

—

cleaning of must

Rosé

Relevant restriction on making the wines

MANDATORY:

| — | the grapes must be processed within 24 hours of harvesting |
| --- | --- |

—

the grapes must be processed within 24 hours of harvesting

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

—

pressing may be carried out only in batch presses

| — | cleaning of must |
| --- | --- |

—

cleaning of must

Red

Relevant restriction on making the wines

MANDATORY:

| — | red wine production by fermentation on the skins or by heating |
| --- | --- |

—

red wine production by fermentation on the skins or by heating

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

—

pressing may be carried out only in batch presses

Muskotály [Muscat]

Relevant restriction on making the wines

MANDATORY:

| — | the grapes must be processed within 24 hours of harvesting |
| --- | --- |

—

the grapes must be processed within 24 hours of harvesting

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

—

pressing may be carried out only in batch presses

| — | cleaning of must |
| --- | --- |

—

cleaning of must

| — | coupage rule: the wine must contain at least 85% Cserszegi fűszeres, Irsai Olivér, Ottonel muskotály or Sárga muskotály varieties |
| --- | --- |

—

coupage rule: the wine must contain at least 85% Cserszegi fűszeres, Irsai Olivér, Ottonel muskotály or Sárga muskotály varieties

Késői szüretelésű bor [Late-harvest wine]

Relevant restriction on making the wines

MANDATORY:

| — | the grapes must be processed within 24 hours of harvesting |
| --- | --- |

—

the grapes must be processed within 24 hours of harvesting

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

—

pressing may be carried out only in batch presses

| — | cleaning of must |
| --- | --- |

—

cleaning of must

| — | must be bottled no earlier than the first day of March in the year following the harvest |
| --- | --- |

—

must be bottled no earlier than the first day of March in the year following the harvest

| — | three-month ageing in the bottle before being placed on the market |
| --- | --- |

—

three-month ageing in the bottle before being placed on the market

PROHIBITED:

| — | sweetening |
| --- | --- |

—

sweetening

| — | must enrichment |
| --- | --- |

—

must enrichment

Siller

Relevant restriction on making the wines

MANDATORY:

| — | the grapes must be processed within 24 hours of harvesting |
| --- | --- |

—

the grapes must be processed within 24 hours of harvesting

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

—

pressing may be carried out only in batch presses

Superior fehér [Superior white]

Relevant restriction on making the wines

MANDATORY:

| — | the grapes must be processed within 24 hours of harvesting |
| --- | --- |

—

the grapes must be processed within 24 hours of harvesting

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

—

pressing may be carried out only in batch presses

| — | may not be placed on the market any earlier than the first day of March in the year following the harvest |
| --- | --- |

—

may not be placed on the market any earlier than the first day of March in the year following the harvest

| — | the entire quantity must be certified and bottled as a single batch |
| --- | --- |

—

the entire quantity must be certified and bottled as a single batch

PROHIBITED:

| — | sweetening |
| --- | --- |

—

sweetening

| — | must enrichment |
| --- | --- |

—

must enrichment

| — | acidification |
| --- | --- |

—

acidification

| — | de-acidification |
| --- | --- |

—

de-acidification

| — | use of oak chips |
| --- | --- |

—

use of oak chips

| — | reverse osmosis |
| --- | --- |

—

reverse osmosis

Superior vörös [Superior red]

Relevant restriction on making the wines

MANDATORY:

| — | the grapes must be processed within 24 hours of harvesting |
| --- | --- |

—

the grapes must be processed within 24 hours of harvesting

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

—

pressing may be carried out only in batch presses

| — | may not be placed on the market any earlier than 1 May of the year following the harvest |
| --- | --- |

—

may not be placed on the market any earlier than 1 May of the year following the harvest

| — | the entire quantity must be certified and bottled as a single batch |
| --- | --- |

—

the entire quantity must be certified and bottled as a single batch

PROHIBITED:

| — | sweetening |
| --- | --- |

—

sweetening

| — | must enrichment |
| --- | --- |

—

must enrichment

| — | acidification |
| --- | --- |

—

acidification

| — | de-acidification |
| --- | --- |

—

de-acidification

| — | use of oak chips |
| --- | --- |

—

use of oak chips

| — | reverse osmosis |
| --- | --- |

—

reverse osmosis

Rules of viticulture (1)

Cultivation practice

| 1. | Cultivation method and planting density: Only grapes originating from vineyards with a vine loss of 25 % or less can be used to produce ‘Mátra’ PDO wines. |
| --- | --- |

1.

Cultivation method and planting density: Only grapes originating from vineyards with a vine loss of 25 % or less can be used to produce ‘Mátra’ PDO wines.

| 2. | Vine bud load: When determining the vine load, the number of living light buds left on each vine may not exceed 16 per square metre, regardless of the cultivation method. There is an exception for ‘Mátra(i) Superior’ wines, for which the number of living light buds left on each vine may not exceed 12 per square metre. |
| --- | --- |

2.

Vine bud load: When determining the vine load, the number of living light buds left on each vine may not exceed 16 per square metre, regardless of the cultivation method. There is an exception for ‘Mátra(i) Superior’ wines, for which the number of living light buds left on each vine may not exceed 12 per square metre.

| 3. | Rules for plantations established after 1 January 2012:






  a. | Cultivation method







  i. | Umbrella |
| --- | --- | --- | --- |

3.

Rules for plantations established after 1 January 2012:

a.

Cultivation method

i.

Umbrella

| ii. | Moser |
| --- | --- |

ii.

Moser

| iii. | Single curtain |
| --- | --- |

iii.

Single curtain

| iv. | Sylvoz |
| --- | --- |

iv.

Sylvoz

| v. | Low and medium-height cordon |
| --- | --- |

v.

Low and medium-height cordon

| b. | Planting density: at least 3 500 vines/ha. When determining the distance between rows and between vines, in addition to even spacing between rows and vines, the planting of twin rows and/or twin vines is acceptable. |
| --- | --- |

b.

Planting density: at least 3 500 vines/ha. When determining the distance between rows and between vines, in addition to even spacing between rows and vines, the planting of twin rows and/or twin vines is acceptable.

| c. | distance between rows: no less than 1 m, no more than 3,26 m |
| --- | --- |

c.

distance between rows: no less than 1 m, no more than 3,26 m

| d. | distance between vines: no less than 0,6 m, no more than 1,2 m. In the case of twinned vines, the average distance between the vines is the determining factor. |
| --- | --- |

d.

distance between vines: no less than 0,6 m, no more than 1,2 m. In the case of twinned vines, the average distance between the vines is the determining factor.

Rules of viticulture (2)

Cultivation practice

| 4. | Setting the date of the harvest: The date on which harvesting begins is set each year by the relevant wine community council. Any product made from grapes harvested before the start date of the harvest set by the wine community cannot be granted a certificate of origin for ‘Mátra’ PDO-labelled wine and cannot be marketed using the ‘Mátra’ PDO label. The date of the harvest is published in the form of an announcement by the wine communities. |
| --- | --- |

4.

Setting the date of the harvest: The date on which harvesting begins is set each year by the relevant wine community council. Any product made from grapes harvested before the start date of the harvest set by the wine community cannot be granted a certificate of origin for ‘Mátra’ PDO-labelled wine and cannot be marketed using the ‘Mátra’ PDO label. The date of the harvest is published in the form of an announcement by the wine communities.

| 5. | In the case of ‘Mátra(i) Superior’ wines, the quantity of fruit must be reduced so that it does not exceed 1 kg per vine. |
| --- | --- |

5.

In the case of ‘Mátra(i) Superior’ wines, the quantity of fruit must be reduced so that it does not exceed 1 kg per vine.

Rules on harvesting

Cultivation practice

Setting the date of the harvest: The date on which harvesting begins is set each year by the relevant wine community council. The date of the harvest is published in the form of an announcement by the wine communities.

Minimum sugar content of grapes:

| — | White: 9 % by volume (15° Hungarian must grade) |
| --- | --- |

—

White: 9 % by volume (15° Hungarian must grade)

| — | Rosé: 9 % by volume (15° Hungarian must grade) |
| --- | --- |

—

Rosé: 9 % by volume (15° Hungarian must grade)

| — | Red: 9 % by volume (15° Hungarian must grade) |
| --- | --- |

—

Red: 9 % by volume (15° Hungarian must grade)

| — | Muskotály [Muscat]: 9 % by volume (15° Hungarian must grade) |
| --- | --- |

—

Muskotály [Muscat]: 9 % by volume (15° Hungarian must grade)

| — | Késői szüretelésű bor [Late-harvest wine] 12,08 % by volume (19° Hungarian must grade) |
| --- | --- |

—

Késői szüretelésű bor [Late-harvest wine] 12,08 % by volume (19° Hungarian must grade)

| — | Siller: 9 % by volume (15° Hungarian must grade) |
| --- | --- |

—

Siller: 9 % by volume (15° Hungarian must grade)

| — | Superior fehér [Superior white]: 12,45 % by volume (19,5° Hungarian must grade) |
| --- | --- |

—

Superior fehér [Superior white]: 12,45 % by volume (19,5° Hungarian must grade)

| — | Superior vörös [Superior red]: 12,45 % by volume (19,5° Hungarian must grade) |
| --- | --- |

—

Superior vörös [Superior red]: 12,45 % by volume (19,5° Hungarian must grade)

Method of harvest: manual or mechanical (Késői szüretelésű [Late-harvest], Superior fehér [Superior white] and Superior vörös [Superior red]: manual harvest only)

b.   Maximum yields

White, rosé, red and Siller wines, if the municipality name is indicated:

100 hl/ha

White, rosé, red and Siller wines, if the municipality name is indicated:

14 000 kg of grapes per hectare

White, rosé, red and Siller wines, if the locality name is indicated:

56 hl/ha

White, rosé, red and Siller wines, if the locality name is indicated:

8 000 kg of grapes per hectare

Muskotály [Muscat] wines, if the municipality name is indicated:

12 000 kg of grapes per hectare

Muskotály [Muscat] wines, if the locality name is indicated:

56 hl/ha

Muskotály [Muscat] wines, if the locality name is indicated:

8 000 kg of grapes per hectare

White, rosé, red, Siller and Muskotály [Muscat] wines:

100 hl/ha

White, rosé, red, Siller and Muskotály [Muscat] wines:

14 000 kg of grapes per hectare

White, rosé, red, Siller and Muskotály [Muscat] wines:

14 000 kg of grapes per hectare

Késői szüretelésű [Late-harvest] wine, if the municipality name is indicated:

56 hl/ha

Késői szüretelésű [Late-harvest] wine, if the municipality name is indicated:

8 000 hl/ha

Késői szüretelésű [Late-harvest] wine, if the locality name is indicated

40 hl/ha

Késői szüretelésű [Late-harvest] wine, if the locality name is indicated

6 000 kg of grapes per hectare

Késői szüretelésű [Late-harvest] wine:

10 000 kg of grapes per hectare

Késői szüretelésű [Late-harvest] wine:

10 000 kg of grapes per hectare

Superior fehér [Superior white] and Superior vörös [Superior red] wines:

60 hl/ha

Superior fehér [Superior white] and Superior vörös [Superior red] wines, if the municipality name is indicated:

8 000 hl/ha

6.   Demarcated geographical area

Areas of the following municipalities that are classified as Class I or II in the vineyard cadastre: Abasár, Apc, Atkár, Budapest-Rákosliget, Detk, Domoszló, Ecséd, Gyöngyös, Gyöngyöshalász, Gyöngyösoroszi, Gyöngyöspata, Gyöngyössolymos, Gyöngyöstarján, Halmajugra, Hatvan, Heves, Karácsond, Kerepes, Kisnána, Kisnémedi, Markaz, Mogyoród, Nagyréde, Őrbottyán, Pálosvörösmart, Pásztó, Rózsaszentmárton, Szada, Szendehely, Szücsi, Vác, Vácegres, Vácrátót, Vécs, Veresegyház and Visonta.

7.   Main wine grape varieties

chasselas - weisser gutedel

syrah - blauer syrah

tramini - traminer

syrah - serine noir

királyleányka - feteasca regale

syrah - marsanne noir

kadarka - jenei fekete

sauvignon - sovinjon

pinot noir - kék rulandi

pinot noir - savagnin noir

furmint - zapfner

pinot noir - pinot cernii

leányka - leányszőlő

furmint - posipel

furmint - som

olasz rizling - nemes rizling

tramini - roter traminer

cabernet franc - carbonet

tramini - savagnin rose

pinot blanc - weissburgunder

furmint - furmint bianco

olasz rizling - taljanska grasevina

chardonnay - kereklevelű

pinot noir - pignula

sauvignon - sauvignon bianco

olasz rizling - grasevina

leányka - dievcenske hrozno

szürkebarát - auvergans gris

irsai olivér - zolotis

kékfrankos - blaufränkisch

királyleányka - galbena de ardeal

rizlingszilváni - müller thurgau blanc

szürkebarát - pinot gris

rizlingszilváni - müller thurgau bijeli

zenit

sauvignon - sauvignon blanc

sárga muskotály - weiler

rizlingszilváni - rizvanac

kadarka - negru moale

chasselas - chrupka belia

pinot noir - pinot tinto

turán

irsai olivér - muskat olivér

kadarka - kadarka negra

hárslevelű - lipovina

chasselas - fendant blanc

tramini - gewürtztraminer

kadarka - gamza

pinot noir - kisburgundi kék

pinot noir - spätburgunder

chasselas - saszla belaja

zöld veltelíni - zöldveltelíni

szürkebarát - pinot grigio

chasselas - fehér gyöngyszőlő

furmint - szigeti

sárga muskotály - muscat lunel

zöld veltelíni - grüner muskateller

tramini - traminer rosso

zöld veltelíni - grüner veltliner

pinot noir - pino csernüj

rizlingszilváni - rivaner

tramini - tramin cervené

kékfrankos - moravka

kékfrankos - blauer lemberger

irsai olivér - irsai

rajnai rizling - rhine riesling

cabernet franc - cabernet

chardonnay - chardonnay blanc

sárga muskotály - muscat zlty

hárslevelű - garszleveljü

királyleányka - erdei sárga

kadarka - kadar

rajnai rizling - rheinriesling

chasselas - chasselas doré

királyleányka - little princess

cabernet franc - kaberne fran

rajnai rizling - riesling

zweigelt - zweigeltrebe

bíbor kadarka

hárslevelű - feuilles de tilleul

cabernet franc - gros vidur

merlot

királyleányka - königstochter

olasz rizling - welschrieslig

ottonel muskotály - muskat ottonel

leányka - feteasca alba

kadarka - törökszőlő

kadarka - szkadarka

rajnai rizling - weisser riesling

sárga muskotály - muscat bélüj

királyleányka - königliche mädchentraube

rajnai rizling - johannisberger

pinot noir - rulandski modre

pinot blanc - pinot beluj

syrah - shiraz

sárga muskotály - muscat de lunel

olasz rizling - risling vlassky

cabernet sauvignon

chardonnay - ronci bilé

szürkebarát - grauburgunder

chasselas - fehér fábiánszőlő

szürkebarát - ruländer

cabernet franc - carmenet

sárga muskotály - muskat weisser

cserszegi fűszeres

chasselas - chasselas dorato

ottonel muskotály - muscat ottonel

rizlingszilváni - müller thurgau

hárslevelű - lindeblättrige

kékfrankos - limberger

sauvignon - sauvignon bijeli

sárga muskotály - moscato bianco

zweigelt - rotburger

kadarka - csetereska

pinot blanc - fehér burgundi

leányka - mädchentraube

sárga muskotály - weisser

sárga muskotály - muscat blanc

sárga muskotály - muscat de frontignan

pinot noir - pinot nero

ottonel muskotály - miszket otonel

királyleányka - dánosi leányka

kadarka - fekete budai

kékfrankos - blauer limberger

olasz rizling - riesling italien

pinot noir - kék burgundi

pinot blanc - pinot bianco

chasselas - chasselas blanc

furmint - moslavac bijeli

furmint - mosler

blauburger

rajnai rizling - riesling blanc

syrah - sirac

chardonnay - morillon blanc

zöld veltelíni - veltlinské zelené

zweigelt - blauer zweigeltrebe

pinot noir - blauer burgunder

olasz rizling - olaszrizling

szürkebarát - graumönch

cabernet franc - gros cabernet

irsai olivér - zolotisztüj rannüj

sárga muskotály - muscat sylvaner

8.   Description of the link(s)

Wine

1.   Description of the demarcated area

(a)   Natural and cultural factors

The area demarcated for the production of wines under the ‘Mátra’ protected designation of origin is located in the northern part of Hungary. The Mátra is the highest range of hills in the country, running from east to west, and its sun-rich southern slopes are home to the country’s largest hilly wine region. High-quality wine grapes can be grown on the partly volcanic, partly nutrient-rich sedimentary soils protected from the northern winds.

The soils of the wine region fall into two major groups: grassland soils and forest soils. Grassland soils formed in the lower part of the wine region, while forest soils formed in the upper part, in forest areas cleared of trees.

The climatic conditions in the production area are determined by the continental climate that prevails in Hungary and is characterised primarily by hot summers and cold winters. The grapevine is a light-loving plant and requires a luminous intensity of 20 000-30 000 lux for assimilation. It grows best where the number of hours of sunshine during the growing season is between 1 250 and 1 500. The Mátraalja [the lower slopes of the Mátra Hills] receives this amount almost every year. Annual sunshine is between 1 900 and 2 000 hours. These figures may vary substantially from year to year, but in the Mátraalja they rarely fall below the minimum required for successful vine-growing. The lower temperature limit for production can be drawn at the 9-10 °C isotherm. The five-year average in the wine region is 10,5 °C, and in the growing season it can reach 17 °C. In many years the annual average exceeds 11 °C, an important marker of good vintages. The amount of precipitation in the Mátraalja is 356-903 mm. The average precipitation in June, July and August has a positive effect on quality and quantity. The sheltering effect of the Mátra also has a positive influence on temperatures.

(b)   Human factors

Due to its large geographical size, the production area has rich vine-growing and wine-making traditions. Vine-growing in the Mátraalja dates as far back as the very beginning of the second millennium. The first written reference dates from 1042, when the Benedictine monastery founded by Samuel Aba benefited from the royal donation of a vineyard estate. Grapevines and wine continued to play an important role in the history of the local people. In the 15th century, several municipalities were granted urban rights, allowing their residents to trade freely in wine. In 1536, following the Turkish occupation, King John I of Hungary (Szapolyai János) granted the citizens of the city of Gyöngyös the right to freely sell their wine, which they did by displaying sign-boards over their cellars. At the turn of the 17th and 18th centuries, the Gyöngyös city council encouraged local citizens to plant vines by granting them various advantages. After the Second World War, the small wine-cellars disappeared and were replaced by large-scale cooperatives. The rate of grapevine planting increased, and the size of the wine region approached 8 000 hectares. In 1990, property rights were reformed, and most vineyards became private property. Family-run wine-cellars were established – estates that still define the wine region today.

The production of vine propagating material, including vine grafting, has played a major role in the Mátra wine region. Its origins go back to the beginning of the century, in the municipalities of Abasár and Nagyréde. In 1961, stock colonies and nursery plantations of European varieties were established on a sizeable area in Gyöngyöshalász and Ludas. These sites turned the production of grapevine grafts into the key production activity in Abasár and Nagyréde in the 1960s, following the creation of cooperatives. This gave rise to the current diversity of varieties in the Mátra wine region.

The Mátra wine region plays a key role in Hungary’s viticultural and wine-making sectors. In addition to its economic significance, grape production also plays an important social role by generating and supplementing income and helping to retain the local population. Vine-growing also contributes to the attractiveness of the area through the role it plays in shaping the landscape.

Wines (2)

2.   Description of the wines

The ecological environment has a significant impact on the characteristics of the wines. These characteristics cannot be reproduced in other wine-growing regions. This distinctiveness manifests itself above all in rapidly developing, generally light, relatively soft, rapidly acidifying wines, with some vintages rich in alcohol. As a result of the soil and climatic conditions, the white and rosé wines have an intense bouquet and are rich in flavour. The red wines are generally fruity, lighter, and less deep in colour; their tannic acids also develop rapidly. The wines have a rich mineral content due to the properties of the soil. The wines of the production area are chiefly regarded as short-maturation wines for rapid consumption. The ecological environment has led to the proliferation of traditional varieties associated with this production area.

Continuous technological developments in the Mátra wine region allow the use of reductive technology for the white and rosé wines and the production of fresh red wines emphasising the fruity nature of the grapes.

In the case of ‘Mátra (Mátrai) Superior’ wine, we believe that the area can override the specific characteristics of the grape variety if the wine-maker produces the wine with due care, using suitably regulated methods of cultivation. The purpose is to produce an authentic, natural wine from this particular raw material using a wine-making process that involves the addition of as few artificial and modified substances as possible.

3.   Link between the production area, human factors and the product

Thanks primarily to the relatively light, fruity and aromatic Muscat wines of the region, the Mátra wine region enjoys a strong reputation among consumers. From the point of view of the market, wines from this area represent good value for money.

In addition to the lighter wines, the Mátra wine region also has a number of production areas where the fruit grown in the vineyards can be used to produce natural, authentic wines. These wines are of outstanding quality, including in terms of their analytical parameters, thanks to values that reflect the flavours of the Mátra wine region and the protected origin system.

The impact of human factors on the production area can be observed in the following areas:

| — | the conscious establishment of varietal structures (including both traditional and new varieties) that are in keeping with the ecological potential of the area; |
| --- | --- |

—

the conscious establishment of varietal structures (including both traditional and new varieties) that are in keeping with the ecological potential of the area;

| — | the development of vine-growing and wine-production techniques suited to ecological, and partly to market, conditions; |
| --- | --- |

—

the development of vine-growing and wine-production techniques suited to ecological, and partly to market, conditions;

| — | the development of a production and integration structure suited to ecological and market conditions. |
| --- | --- |

—

the development of a production and integration structure suited to ecological and market conditions.

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

Rules on indications (1)

Legal framework:

In national legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

| (a) | Variety names, traditional expressions, expressions referring to the colour of the wine or other restricted expressions can be indicated only if they do not stand out more than the designation of origin in terms of their font type, font size or font colour. |
| --- | --- |

(a)

Variety names, traditional expressions, expressions referring to the colour of the wine or other restricted expressions can be indicated only if they do not stand out more than the designation of origin in terms of their font type, font size or font colour.

| (b) | Rules on coupage wines:






  i. | The terms ‘küvé’ and ‘cuvée’, or, as a synonym, ‘házasítás’ [coupage], may be used. |
| --- | --- | --- |

(b)

Rules on coupage wines:

i.

The terms ‘küvé’ and ‘cuvée’, or, as a synonym, ‘házasítás’ [coupage], may be used.

| ii. | Indication of a variety name is possible only if the proportion of a variety in the coupage is at least 5%. In this case, the variety name must appear in a font size not more than 50% of the font size used to indicate the designation of origin. |
| --- | --- |

ii.

Indication of a variety name is possible only if the proportion of a variety in the coupage is at least 5%. In this case, the variety name must appear in a font size not more than 50% of the font size used to indicate the designation of origin.

| (c) | It is recommended that the logo of the Mátra wine region feature on the label. Minimum dimensions: 1,5 x 1,5 cm |
| --- | --- |

(c)

It is recommended that the logo of the Mátra wine region feature on the label. Minimum dimensions: 1,5 x 1,5 cm

Rules on indications (2)

Legal framework:

In national legislation

Type of further condition:

Packaging in the demarcated geographical area

Description of the condition:

| (d) | Rules on the indication of smaller geographical units:






  i. | The name of a smaller geographical unit (such as a municipality or locality) may feature on the label only if 100% of the product was produced within that smaller geographical unit or locality. A locality name may only appear together with the ‘Mátra’ designation of origin and the name of the municipality. |
| --- | --- | --- |

(d)

Rules on the indication of smaller geographical units:

i.

The name of a smaller geographical unit (such as a municipality or locality) may feature on the label only if 100% of the product was produced within that smaller geographical unit or locality. A locality name may only appear together with the ‘Mátra’ designation of origin and the name of the municipality.

| ii. | Names of municipalities that may be indicated: Abasár, Apc, Atkár, Detk, Domoszló, Ecséd, Gyöngyös, Gyöngyöshalász, Gyöngyösoroszi, Gyöngyöspata, Gyöngyössolymos, Gyöngyöstarján, Hatvan, Halmajugra, Heves, Karácsond, Kisnána, Markaz, Mogyoród, Nagyréde, Rózsaszentmárton, Szücsi, Vécs, Visonta, Pásztó, Szendehely, Budapest-Rákosliget, Kerepes, Kisnémedi, Mogyoród, Őrbottyán, Szada, Vác, Vácegres, Vácrátót and Veresegyház. Demarcation: administrative boundaries |
| --- | --- |

ii.

Names of municipalities that may be indicated: Abasár, Apc, Atkár, Detk, Domoszló, Ecséd, Gyöngyös, Gyöngyöshalász, Gyöngyösoroszi, Gyöngyöspata, Gyöngyössolymos, Gyöngyöstarján, Hatvan, Halmajugra, Heves, Karácsond, Kisnána, Markaz, Mogyoród, Nagyréde, Rózsaszentmárton, Szücsi, Vécs, Visonta, Pásztó, Szendehely, Budapest-Rákosliget, Kerepes, Kisnémedi, Mogyoród, Őrbottyán, Szada, Vác, Vácegres, Vácrátót and Veresegyház. Demarcation: administrative boundaries

| iii. | The following locality names may be indicated: See Annex 1. Delineation: See map. |
| --- | --- |

iii.

The following locality names may be indicated: See Annex 1. Delineation: See map.

Rules on indications (3)

Legal framework:

By an organisation which manages the PDO/PGI, where foreseen by Member States

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

| (f) | Other restricted expressions that may be indicated:






  — | ‘barrique’, ‘barrique-ban erjesztett’ [barrique-fermented] or ‘hordóban erjesztett’ [cask-fermented], ‘barrique-ban érlelt’ [barrique-aged] or ‘hordóban érlelt’ [cask-aged]: all wine types |
| --- | --- | --- |

(f)

Other restricted expressions that may be indicated:

—

‘barrique’, ‘barrique-ban erjesztett’ [barrique-fermented] or ‘hordóban erjesztett’ [cask-fermented], ‘barrique-ban érlelt’ [barrique-aged] or ‘hordóban érlelt’ [cask-aged]: all wine types

| — | ‘első szüret’ [first harvest], ‘virgin vintage’ or ‘szűztermés’ [virgin crop]: white, rosé, red, Muskotály [Muscat], Siller |
| --- | --- |

—

‘első szüret’ [first harvest], ‘virgin vintage’ or ‘szűztermés’ [virgin crop]: white, rosé, red, Muskotály [Muscat], Siller

| — | ‘újbor’ [new wine] or ‘primőr’ [primeur]: white, rosé, red, Muskotály [Muscat], Siller |
| --- | --- |

—

‘újbor’ [new wine] or ‘primőr’ [primeur]: white, rosé, red, Muskotály [Muscat], Siller

| — | ‘válogatott szüretelésű bor’ [selected-harvest wine]: all wine types, Superior fehér [Superior white], Superior vörös [Superior red] |
| --- | --- |

—

‘válogatott szüretelésű bor’ [selected-harvest wine]: all wine types, Superior fehér [Superior white], Superior vörös [Superior red]

| — | ‘szűretlen’ [unfiltered]: white, red, Muskotály [Muscat], Késői szüretelésű bor [Late-harvest wine], Superior fehér [Superior white], Superior vörös [Superior red] |
| --- | --- |

—

‘szűretlen’ [unfiltered]: white, red, Muskotály [Muscat], Késői szüretelésű bor [Late-harvest wine], Superior fehér [Superior white], Superior vörös [Superior red]

| — | ‘töppedt szőlőből készült bor’ [wine made from raisined grapes]: white, Muskotály [Muscat], Siller, Késői szüretelésű bor [Late-harvest wine] |
| --- | --- |

—

‘töppedt szőlőből készült bor’ [wine made from raisined grapes]: white, Muskotály [Muscat], Siller, Késői szüretelésű bor [Late-harvest wine]

| — | ‘ice wine’: white, Muskotály [Muscat], Késői szüretelésű bor [Late-harvest wine] |
| --- | --- |

—

‘ice wine’: white, Muskotály [Muscat], Késői szüretelésű bor [Late-harvest wine]

| — | ‘Küvé’ or ‘cuvée’: all wine types, Superior fehér [Superior white], Superior vörös [Superior red] |
| --- | --- |

—

‘Küvé’ or ‘cuvée’: all wine types, Superior fehér [Superior white], Superior vörös [Superior red]

| — | ‘Muzeális bor’ [Museum-piece wine]: white, red, Muskotály [Muscat], Késői szüretelésű bor [Late-harvest wine] |
| --- | --- |

—

‘Muzeális bor’ [Museum-piece wine]: white, red, Muskotály [Muscat], Késői szüretelésű bor [Late-harvest wine]

| — | ‘főbor’ [prime wine]: white, Superior fehér [Superior white], Superior vörös [Superior red] |
| --- | --- |

—

‘főbor’ [prime wine]: white, Superior fehér [Superior white], Superior vörös [Superior red]

Rules on presentation

Legal framework:

In national legislation

Type of further condition:

Packaging in the demarcated geographical area

Description of the condition:

| (a) | Late-harvest and white and red Superior wine may be marketed only in bottles. The bottling requirement does not apply to wines produced by producers in their own cellar within the production area for consumption on the premises. A further criterion is that Superior wines may be marketed only in glass bottles with a serial number on the label. |
| --- | --- |

(a)

Late-harvest and white and red Superior wine may be marketed only in bottles. The bottling requirement does not apply to wines produced by producers in their own cellar within the production area for consumption on the premises. A further criterion is that Superior wines may be marketed only in glass bottles with a serial number on the label.

| (b) | Wines may only be packaged by a plant authorised by the wine authority and registered by the Mátra Council of Wine Communities (Mátrai Hegyközségi Tanács – MHT). |
| --- | --- |

(b)

Wines may only be packaged by a plant authorised by the wine authority and registered by the Mátra Council of Wine Communities (Mátrai Hegyközségi Tanács – MHT).

| (c) | Packaging may be done outside the production area only if 48 hours’ notice is given. The notice must be given to the MHT. Packaging must be carried out within 90 days of the wine’s removal from the production area. |
| --- | --- |

(c)

Packaging may be done outside the production area only if 48 hours’ notice is given. The notice must be given to the MHT. Packaging must be carried out within 90 days of the wine’s removal from the production area.

Production outside the demarcated production area

Legal framework:

In national legislation

Type of further condition:

Derogation on production in the demarcated geographical area

Description of the condition:

| (a) | Shipping is possible after informing the secretary of the MHT. The shipper must notify the secretary of the MHT, at least 48 hours in advance of dispatch, of the following: the variety of grapes, the must and the base wine; the place of origin and destination; and the quantity to be shipped (which can be defined to within approx. ± 15 % of the quantity of grapes). |
| --- | --- |

(a)

Shipping is possible after informing the secretary of the MHT. The shipper must notify the secretary of the MHT, at least 48 hours in advance of dispatch, of the following: the variety of grapes, the must and the base wine; the place of origin and destination; and the quantity to be shipped (which can be defined to within approx. ± 15 % of the quantity of grapes).

| (b) | The area of production: Bács-Kiskun County, Heves County, Komárom-Esztergom County, Pest County |
| --- | --- |

(b)

The area of production: Bács-Kiskun County, Heves County, Komárom-Esztergom County, Pest County

Link to the product specification

https://boraszat.kormany.hu/admin/download/8/5d/82000/Microsoft%20Word%20-%20Matra%20OEM_termekleiras_v2_standard.pdf

---

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

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| 8.6.2020 | EN | Official Journal of the European Union | C 190/46 |
| --- | --- | --- | --- |

8.6.2020

EN

Official Journal of the European Union

C 190/46

---

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

(2020/C 190/08)

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

‘ROOIBOS’/‘RED BUSH’

EU No: PDO-ZA-2427 - 21.8.2018

PDO (X) PGI ( )

1.   Name(s)

‘Rooibos’/‘Red Bush’

2.   Member State or Third Country

South Africa

3.   Description of the agricultural product or foodstuff

3.1.   Type of product

Class 1.8. Other products listed in Annex I to the Treaty (spices etc.)

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

The name of ‘Rooibos’/‘Red Bush’ can only be used to refer to the dried leaves and stems of 100 % pure ‘Rooibos’/‘Red Bush’ – derived from Aspalathus linearis and that has been cultivated or wild-harvested in the geographic area as described in this application.

‘Rooibos’/‘Red Bush’ is presented in two forms: (a) oxidised and (b) green (unoxidised) dried leaves and stems of Aspalathus linearis.

| (a) | In the case of oxidised dried leaves and stems of Aspalathus linearis, ‘Rooibos’/‘Red Bush’ has a distinctive colour that ranges from light brown, yellow to a shiny brick-red colour. It may also have some lighter coloured sticks (dried pieces of stem) mixed with the rest of the product. The moisture level of ‘Rooibos’/‘Red Bush’ is below 10 %. |
| --- | --- |

(a)

In the case of oxidised dried leaves and stems of Aspalathus linearis, ‘Rooibos’/‘Red Bush’ has a distinctive colour that ranges from light brown, yellow to a shiny brick-red colour. It may also have some lighter coloured sticks (dried pieces of stem) mixed with the rest of the product. The moisture level of ‘Rooibos’/‘Red Bush’ is below 10 %.

| (b) | Green (unoxidised) ‘Rooibos’/‘Red Bush’ is the unoxidised dried leaves and stems of the Aspalathus linearis plant. Any sign of browning or oxidation is absent from green (unoxidised) ‘Rooibos’/‘Red Bush’. Green (unoxidised) ‘Rooibos’/‘Red Bush’ leaves have a dominant light green colour and it includes reddish brown thin stem and white woody pieces. The moisture level of green (unoxidised) ‘Rooibos’/‘Red Bush’ is below 5 %. |
| --- | --- |

(b)

Green (unoxidised) ‘Rooibos’/‘Red Bush’ is the unoxidised dried leaves and stems of the Aspalathus linearis plant. Any sign of browning or oxidation is absent from green (unoxidised) ‘Rooibos’/‘Red Bush’. Green (unoxidised) ‘Rooibos’/‘Red Bush’ leaves have a dominant light green colour and it includes reddish brown thin stem and white woody pieces. The moisture level of green (unoxidised) ‘Rooibos’/‘Red Bush’ is below 5 %.

The flavour and taste of Rooibos/Red Bush is determined by a human sensoric test which is conducted by a trained tester. The flavour and taste of different batches of Rooibos/Red Bush may differ but through the analysis of a large sample set, the following flavours have been proven to be present in Rooibos/Red Bush to differing degrees.

| Flavour | Sweet | Honey |
| --- | --- | --- |
| Caramel |
| Fruity | Citrus |
| Berry |
| Apricot Jam |
| Woody | Bushy/Stemmy |
| Smokey/Burnt |
| Floral | Fynbos |
| Perfume |
| Spicy | Cinnamon |
| Taste and mouthfeel | Basic tastes | Sweet |
| Bitter |
| Sour |
| Mouthfeel | Soft and smooth |
| Astringent |

Flavour

Sweet

Honey

Caramel

Fruity

Citrus

Berry

Apricot Jam

Woody

Bushy/Stemmy

Smokey/Burnt

Floral

Fynbos

Perfume

Spicy

Cinnamon

Taste and mouthfeel

Basic tastes

Sweet

Bitter

Sour

Mouthfeel

Soft and smooth

Astringent

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

The only raw material for ‘Rooibos’/‘Red Bush’ is the freshly harvested leaves and stems of Aspalathus linearis.

It contains between 0,02 and 1,16 % of aspalathin and up to 0,4 % nothofagin.

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

During the production of ‘Rooibos’/‘Red Bush’ the following steps must take place in the identified geographical area:

| (a) | Seeds of the plant Aspalathus linearis are gathered by local seed gatherers, often from ant heaps. The gatherers then supply the seeds to farmers. This is an age-old tradition still being implemented today and an essential part of Rooibos cultivation as it is known today. |
| --- | --- |

(a)

Seeds of the plant Aspalathus linearis are gathered by local seed gatherers, often from ant heaps. The gatherers then supply the seeds to farmers. This is an age-old tradition still being implemented today and an essential part of Rooibos cultivation as it is known today.

| (b) | It is commercially cultivated or grows naturally in the wild. |
| --- | --- |

(b)

It is commercially cultivated or grows naturally in the wild.

| (c) | It is harvested from the cultivated fields (either mechanically or by hand) or from the wild (by hand only). |
| --- | --- |

(c)

It is harvested from the cultivated fields (either mechanically or by hand) or from the wild (by hand only).

| (d) | It is processed and dried at a tea court. The tea court may be on or off-farm, but it must be in the designated area. |
| --- | --- |

(d)

It is processed and dried at a tea court. The tea court may be on or off-farm, but it must be in the designated area.

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

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

‘Rooibos’/‘Red Bush’ may be blended with teas, infusions and other products, whether or not for human consumption. The labelling of such products must conform with the rules applicable to labelling of products in the territory where the product is marketed.

As a guide, the following are considered as compatible with the use of the name ‘Rooibos’/‘Red Bush’:

| — | To carry as product designation ‘Rooibos’/‘Red Bush’, the final product must contain 100 % of the dried leaves and stems of Aspalathus linearis. |
| --- | --- |

—

To carry as product designation ‘Rooibos’/‘Red Bush’, the final product must contain 100 % of the dried leaves and stems of Aspalathus linearis.

| — | If the ‘Rooibos’/‘Red Bush’ is blended with another product, ‘Rooibos’/‘Red Bush’ can be used as the main descriptor (‘Rooibos’/‘Red Bush’ <<other product>>) provided that:






  — | ‘Rooibos’/‘Red Bush’ is the main ingredient. |
| --- | --- | --- |

—

If the ‘Rooibos’/‘Red Bush’ is blended with another product, ‘Rooibos’/‘Red Bush’ can be used as the main descriptor (‘Rooibos’/‘Red Bush’ <<other product>>) provided that:

—

‘Rooibos’/‘Red Bush’ is the main ingredient.

| — | The exact percentages appear on the label/packaging. |
| --- | --- |

—

The exact percentages appear on the label/packaging.

| — | The final product must still be recognisable as ‘Rooibos’/‘Red Bush’ as characterised in the description of the product. |
| --- | --- |

—

The final product must still be recognisable as ‘Rooibos’/‘Red Bush’ as characterised in the description of the product.

| — | If another product is blended with ‘Rooibos’/‘Red Bush’, it can be called “<<other product>> and ‘Rooibos’/‘Red Bush’ blend” as a descriptor only if it contains ‘Rooibos’/‘Red Bush’ and on condition that:






  — | ‘Rooibos’/‘Red Bush’ provides a distinctive character to the product. |
| --- | --- | --- |

—

If another product is blended with ‘Rooibos’/‘Red Bush’, it can be called “<<other product>> and ‘Rooibos’/‘Red Bush’ blend” as a descriptor only if it contains ‘Rooibos’/‘Red Bush’ and on condition that:

—

‘Rooibos’/‘Red Bush’ provides a distinctive character to the product.

| — | The exact percentage of the ‘Rooibos’/‘Red Bush’ content appears on the label/packaging. |
| --- | --- |

—

The exact percentage of the ‘Rooibos’/‘Red Bush’ content appears on the label/packaging.

| — | The product with the highest percentage appears first on the label. |
| --- | --- |

—

The product with the highest percentage appears first on the label.

| — | ‘Rooibos’/‘Red Bush’ flavoured tea or infusions with liquid flavourants (flavoured ‘Rooibos’/‘Red Bush’) can be called ‘Rooibos’/‘Red Bush’ <<liquid flavourant>> on the conditions that:






  — | ‘Rooibos’/‘Red Bush’ is the main ingredient (after water). |
| --- | --- | --- |

—

‘Rooibos’/‘Red Bush’ flavoured tea or infusions with liquid flavourants (flavoured ‘Rooibos’/‘Red Bush’) can be called ‘Rooibos’/‘Red Bush’ <<liquid flavourant>> on the conditions that:

—

‘Rooibos’/‘Red Bush’ is the main ingredient (after water).

| — | The exact percentage of ‘Rooibos’/‘Red Bush’ content appears on the label/packaging. |
| --- | --- |

—

The exact percentage of ‘Rooibos’/‘Red Bush’ content appears on the label/packaging.

| — | The final product must still be recognisable as ‘Rooibos’/‘Red Bush’ as characterised in the description of the product. |
| --- | --- |

—

The final product must still be recognisable as ‘Rooibos’/‘Red Bush’ as characterised in the description of the product.

| — | Other products (for instance extracts, soaps, cream, yoghurts, liquor, etc.) ‘Rooibos’/‘Red Bush’ <<other product>> may be mentioned in or close to the trade name of the product incorporating it as well as in the labelling, presentation and advertising relating to that product, provided that the following conditions are met:






  — | The product should not contain any other comparable ingredient, i.e. any other ingredient which may partially or totally replace ‘Rooibos’/‘Red Bush’. |
| --- | --- | --- |

—

Other products (for instance extracts, soaps, cream, yoghurts, liquor, etc.) ‘Rooibos’/‘Red Bush’ <<other product>> may be mentioned in or close to the trade name of the product incorporating it as well as in the labelling, presentation and advertising relating to that product, provided that the following conditions are met:

—

The product should not contain any other comparable ingredient, i.e. any other ingredient which may partially or totally replace ‘Rooibos’/‘Red Bush’.

| — | ‘Rooibos’/‘Red Bush’ should be used in sufficient quantities to confer an essential characteristic on the product concerned. |
| --- | --- |

—

‘Rooibos’/‘Red Bush’ should be used in sufficient quantities to confer an essential characteristic on the product concerned.

| — | The percentage of incorporation of ‘Rooibos’/‘Red Bush’ should ideally be indicated in or in close proximity to the trade name of the relevant foodstuff or, failing that, in the list of ingredients, in direct relation to the ingredient in question. |
| --- | --- |

—

The percentage of incorporation of ‘Rooibos’/‘Red Bush’ should ideally be indicated in or in close proximity to the trade name of the relevant foodstuff or, failing that, in the list of ingredients, in direct relation to the ingredient in question.

| — | Any terms, abbreviations or symbols accompanying the registered name used in labelling, within or close to the trade name or in the list of ingredients of the product may not convey the impression that the product itself is a PDO or PGI. |
| --- | --- |

—

Any terms, abbreviations or symbols accompanying the registered name used in labelling, within or close to the trade name or in the list of ingredients of the product may not convey the impression that the product itself is a PDO or PGI.

4.   Concise definition of the geographical area

The geographical area of production, drying and oxidation of ‘Rooibos’/‘Red Bush’ is the following:

| (a) | In the Western Cape Province; the local municipalities of Bergrivier, Breede Valley, Cape Agulhas, Cederberg, City of Cape Town, Drakenstein, Langeberg, Matzikamma, Overstrand, Saldanha Bay, Stellenbosch, Swartland, Swellendam, Theewaterskloof and Witzenberg. |
| --- | --- |

(a)

In the Western Cape Province; the local municipalities of Bergrivier, Breede Valley, Cape Agulhas, Cederberg, City of Cape Town, Drakenstein, Langeberg, Matzikamma, Overstrand, Saldanha Bay, Stellenbosch, Swartland, Swellendam, Theewaterskloof and Witzenberg.

| (b) | In the Northern Cape Province; the local Municipality of Hantam. |
| --- | --- |

(b)

In the Northern Cape Province; the local Municipality of Hantam.

5.   Link with the geographical area

Geographical area

The taste and specific composition of ‘Rooibos’/‘Red Bush’ is directly related to the climate where it is grown. Cold wet winters, growth in spring and early summer and then maturity and polyphenol accumulation as the weather gets hotter and drier. It follows that, if Aspalathus linearis is grown in any other climate, it will not have the same characteristics as ‘Rooibos’/‘Red Bush’ due to less polyphenol accumulation. In order to understand this causal relationship, it is important to understand the way in which Aspalathus linearis has adapted to the unique climate, soils and geography of this area.

The geographical area in which ‘Rooibos’/‘Red Bush’ naturally grows is known for its hot, dry summers and cold wet winters. Indeed, on 27 October 2015 a temperature of 48,3 °C was measured in Vredendal; the highest October temperature ever measured on earth. The rainfall in this area ranges between 380 to 635 mm per year and precipitation is predominantly during the winter months with occasional showers in early summer and late autumn. The long, hot summer months are extremely dry. The soils in the area are derived from the Table Mountain Sandstone Complex resulting in nutrient-poor, coarse, sandy soils with a pH between 4,5 to 5,5. Table Mountain Sandstone is made up predominantly of quarzitic sandstone laid down between 510 and 400 million years ago. It is the hardest, and most erosion-resistant layer of the Cape Supergroup.

‘Rooibos’/‘Red Bush’ has developed some unique characteristics (i.e. shape and coating of leaves, etc.) to adapt in this harsh climate. In addition to a network of lateral roots just below the soil surface that can utilise even light precipitation, the plant has a long tap root that reaches as deep as two metres and helps the plant find moisture and reach water during the dry summers. The lateral roots enable the plant to enhance phosphorus acquisition from the soil, which is among the most phosphorous impoverished in the world.

One of the biggest secrets underlying the adaption of ‘Rooibos’/‘Red Bush’ in this harsh climate can be found in its symbiotic relationship with the nitrogen-fixating bacteria on its roots. As a legume, the bacteria on the roots of Aspalathus linearis convert nitrogen dioxide to biologically useful ammonia in a process known as nitrogen fixation. The plant absorbs the nitrogen and benefits from it in exchange for providing the bacteria with food. This process is common for legumes, but what is unique in the case of Aspalathus linearis is that the indigenous bradyrhizobia are naturally tolerant of acidity and the plant has some ability to modify its rhizosphere pH in order to promote symbiotic establishment and nutrient availability to plants growing in this otherwise infertile acidic soil. It has been reported in the literature that very few symbioses can tolerate such extremities of soil acidity and low nutrient stress whilst fixing high levels of nitrogen as exhibited by Aspalathus linearis.

Producers of ‘Rooibos’/‘Red Bush’ have taken advantage of the hot and dry summers to naturally dry the harvested material. ‘Rooibos’/‘Red Bush’ is harvested each year during the hot summers and is sun-dried just after harvesting. The harsh sun, with the absence of rain, allows for natural drying of ‘Rooibos’/‘Red Bush’ during which the process of oxidisation can be optimally controlled.

Human intervention

Although the Cape Floral Region (with its distinctive ‘Fynbos’ vegetation) is the smallest of the six Floral Kingdoms of the world, it is the most diverse and it is one of the most special places in the world for plants in terms of diversity, density and the number of endemic species. However, Aspalathus linearis is one of a limited number of plants which has made a successful transition from a wild to a cultivated crop and is one of relatively few economically important fynbos plants to date; the result of human intervention.

Almost 250 years ago Swedish naturalist Carl Thunberg reported that, during his travels in Africa in 1772, he met the local inhabitants and observed that they used ‘Rooibos’/‘Red Bush’ as a beverage. ‘Rooibos’/‘Red Bush’ leaves and stems were collected on the mountains and bunched into hessian bags that were carried down the steep slopes on the backs of donkeys. The basic ‘Rooibos’/‘Red Bush’ processing methods that are still in use today (first cut and bruise the ‘Rooibos’/‘Red Bush’ leaves and stems, then ‘sweat’ or cure the tea in heaps and finally then spread it out to dry in the sun) were developed at that time.

Around 1930 a local Clanwilliam doctor and nature lover Le Fras Nortier became interested in ‘wild bush tea’ and started experimenting with ‘Rooibos’/‘Red Bush’. It was difficult to find ‘Rooibos’/‘Red Bush’ seeds (due to their extremely small size) and Nortier asked the local people, some of them his patients, to search for seeds in the sandy soils and collect some for him. A Khoi woman brought him a matchbox filled with seeds and later Nortier learnt her secret. The woman would follow ants that were dragging ‘Rooibos’/‘Red Bush’ seeds to their nests. She then broke open the nests to collect seeds, always leaving some for the ants to survive. This way of collecting seeds is still being used by some seed collectors.

Looking for a way to propagate the seeds, Nortier discovered that the seeds would only germinate if they were cracked open first – imitating the effect of mountain fires. Nortier cultivated the first plants on the Klein Kliphuis farm near Clanwilliam. He learnt that the seeds should be sown in January and that the best time to transplant the tiny seedlings is just after heavy rain when more rain is due. Nortier also inspired and encouraged local farmers to start cultivating ‘Rooibos’/‘Red Bush’.

These practices of seed collection and scouring of seeds are still being used today and Aspalathus linearis is produced under dry land conditions as the plant is adapted to dry, hot summers. These environmental conditions influence the chemical composition of ‘Rooibos’/‘Red Bush’, in particular the level and type of polyphenols found in the final product. ‘Rooibos’/‘Red Bush’ producers have adapted their land management and cultivation practices to the harsh conditions of the region. For instance, fire cannot be used to clear areas for cultivation as it destroys the organic content of the soil. Furthermore, cover crops plays an important role during various stages of the cultivation process and minimum or conservation tillage is a common practice.

Harvesting takes place during the dry summer months of November to May and 20 % of the plant material must be left on the plant. The freshly harvested material must reach the tea court within 72 hours of being harvested and a mechanical cutter is used to reduce the stems and leaves so that they are between 1–10 mm in length. In the case of oxidised ‘Rooibos’/‘Red Bush’ the freshly cut material is then exposed to the sun in row-like heaps on the concrete or rock surface of the tea court. The rows are wetted, the leaves bruised and the rows turned at regular intervals until the right consistency is reached after which it is spread thinly on the tea court to dry. In the case of unoxidised (green) ‘Rooibos’/‘Red Bush’, the leaves and stems are thinly spread on the tea court straight after it was cut into 1–10 mm lengths.

The tea court process is often described as an art form and is one of the most critical parts of the ‘Rooibos’/‘Red Bush’ production process with specific know-how and expertise required. The tea maker carefully watches the colour, texture and moistness of the tea until the desired soapy feel is attained. A typical method is to take a handful of the wet, bruised tea and squeeze it until the hand forms a fist, and if the moisture level is correct, a tiny trickle of juice runs through the gaps between the base of the fingers.

Expert graders evaluate the quality of ‘Rooibos’/‘Red Bush’ according to a number of factors, including the colour of the dry and infused leaves, the intensity, colour and clarity of the infusion, as well as the flavour and taste. Trained sensory panels are used to judge taste and flavour. A sensory wheel has been developed and is a valuable tool to facilitate communication among ‘Rooibos’/‘Red Bush’ producers, processors, grading experts, marketers, flavour houses, importers and consumers. To aid interpretation of the descriptors a preliminary sensory lexicon for some of the descriptors has also been developed.

Specificity of the product

The unique sensory characteristics (or flavour and mouth-feel) of ‘Rooibos’/‘Red Bush’ has 27 descriptive attributes. The 20 flavour and seven taste and mouthfeel descriptors are based on analysis of a large sample set and capture the sensory fingerprint of ‘Rooibos’/‘Red Bush’.

These unique sensory characteristics of ‘Rooibos’/‘Red Bush’ can be ascribed to the complex phenolic chemistry of Aspalathus linearis. The flavonoid composition of ‘Rooibos’/‘Red Bush’ is unique in that it contains aspalathin and aspalalinin, as well as the rare compounds nothofagin and enolicphenylpyruvic acid glucoside. Whereas most of the flavonoids occur ubiquitously in the plant kingdom, until now aspalathin has only been detected in Aspalathus linearis, creating its unique sensory characteristics.

It was noted in the previous section that the use of the dried leaves and stems of ‘Rooibos’/‘Red Bush’ as a tea was first documented almost 250 years ago. Since then its fruity, sweet taste with caffeine-free low tannin status has resulted in it being a cultural icon of South Africa. Surveys conducted in 2005 showed that ‘Rooibos’/‘Red Bush’ tea was one of the ten most frequently consumed foods in an informal settlement in South Africa.

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

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