# Official Journal C 280/2023

| | ISSN 1977-091X |
| --- | --- |
| Official Journal
  of the European Union | C 280 |
| | |
| English edition | Information and Notices | Volume 669 August 2023 |

ISSN 1977-091X

Official Journal

of the European Union

C 280

English edition

Information and Notices

Volume 669 August 2023

---

| Contents | page |
| --- | --- |
| | IV   Notices |
| | NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES |
| | European Commission |
| 2023/C 280/01 | Euro exchange rates – 8 August 2023 | 1 |

Contents

page

IV   Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

2023/C 280/01

Euro exchange rates – 8 August 2023

1

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| | V   Announcements |
| --- | --- |
| | PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY |
| | European Commission |
| 2023/C 280/02 | Prior notification of a concentration (Case M.11130 – SONAE / BKCF / BKSA / UNIVERSO IME / JV) – Candidate case for simplified procedure (
  1
  ) | 2 |
| | OTHER ACTS |
| | European Commission |
| 2023/C 280/03 | 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 | 4 |
| 2023/C 280/04 | 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 | 8 |
| 2023/C 280/05 | Publication of a communication of approval of a standard amendment to a product specification for a name in the wine sector, as referred to in Article 17(2) and (3) of Commission Delegated Regulation (EU) 2019/33 | 13 |

V   Announcements

PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY

European Commission

2023/C 280/02

Prior notification of a concentration (Case M.11130 – SONAE / BKCF / BKSA / UNIVERSO IME / JV) – Candidate case for simplified procedure (
  1
  )

1

2

OTHER ACTS

European Commission

2023/C 280/03

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

4

2023/C 280/04

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

8

2023/C 280/05

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

13

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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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IV Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

| 9.8.2023 | EN | Official Journal of the European Union | C 280/1 |
| --- | --- | --- | --- |

9.8.2023

EN

Official Journal of the European Union

C 280/1

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Euro exchange rates (1)

8 August 2023

(2023/C 280/01)

1 euro =

| | Currency | Exchange rate |
| --- | --- | --- |
| USD | US dollar | 1,0944 |
| JPY | Japanese yen | 156,55 |
| DKK | Danish krone | 7,4515 |
| GBP | Pound sterling | 0,86158 |
| SEK | Swedish krona | 11,7440 |
| CHF | Swiss franc | 0,9600 |
| ISK | Iceland króna | 144,90 |
| NOK | Norwegian krone | 11,2950 |
| BGN | Bulgarian lev | 1,9558 |
| CZK | Czech koruna | 24,240 |
| HUF | Hungarian forint | 388,50 |
| PLN | Polish zloty | 4,4500 |
| RON | Romanian leu | 4,9498 |
| TRY | Turkish lira | 29,5716 |
| AUD | Australian dollar | 1,6827 |
| CAD | Canadian dollar | 1,4755 |
| HKD | Hong Kong dollar | 8,5491 |
| NZD | New Zealand dollar | 1,8116 |
| SGD | Singapore dollar | 1,4766 |
| KRW | South Korean won | 1 444,82 |
| ZAR | South African rand | 20,6870 |
| CNY | Chinese yuan renminbi | 7,8950 |
| IDR | Indonesian rupiah | 16 665,11 |
| MYR | Malaysian ringgit | 5,0151 |
| PHP | Philippine peso | 61,747 |
| RUB | Russian rouble | |
| THB | Thai baht | 38,348 |
| BRL | Brazilian real | 5,3970 |
| MXN | Mexican peso | 18,8176 |
| INR | Indian rupee | 90,6614 |

Currency

Exchange rate

USD

US dollar

1,0944

JPY

Japanese yen

156,55

DKK

Danish krone

7,4515

GBP

Pound sterling

0,86158

SEK

Swedish krona

11,7440

CHF

Swiss franc

0,9600

ISK

Iceland króna

144,90

NOK

Norwegian krone

11,2950

BGN

Bulgarian lev

1,9558

CZK

Czech koruna

24,240

HUF

Hungarian forint

388,50

PLN

Polish zloty

4,4500

RON

Romanian leu

4,9498

TRY

Turkish lira

29,5716

AUD

Australian dollar

1,6827

CAD

Canadian dollar

1,4755

HKD

Hong Kong dollar

8,5491

NZD

New Zealand dollar

1,8116

SGD

Singapore dollar

1,4766

KRW

South Korean won

1 444,82

ZAR

South African rand

20,6870

CNY

Chinese yuan renminbi

7,8950

IDR

Indonesian rupiah

16 665,11

MYR

Malaysian ringgit

5,0151

PHP

Philippine peso

61,747

RUB

Russian rouble

THB

Thai baht

38,348

BRL

Brazilian real

5,3970

MXN

Mexican peso

18,8176

INR

Indian rupee

90,6614

---

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

---

V Announcements

PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY

European Commission

| 9.8.2023 | EN | Official Journal of the European Union | C 280/2 |
| --- | --- | --- | --- |

9.8.2023

EN

Official Journal of the European Union

C 280/2

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Prior notification of a concentration

(Case M.11130 – SONAE / BKCF / BKSA / UNIVERSO IME / JV)

Candidate case for simplified procedure

(Text with EEA relevance)

(2023/C 280/02)

1.

This notification concerns the following undertakings:

| — | Sonae SGPS, S.A. (‘Sonae’, Portugal), controlled by Efanor Investimentos, SGPS, SE (‘Efanor’, Portugal), |
| --- | --- |

—

Sonae SGPS, S.A. (‘Sonae’, Portugal), controlled by Efanor Investimentos, SGPS, SE (‘Efanor’, Portugal),

| — | Bankinter Consumer Finance, E.F.C., S.A. (‘BKCF’, Spain), controlled by Bankinter S.A. (‘BKSA’, Spain), |
| --- | --- |

—

Bankinter Consumer Finance, E.F.C., S.A. (‘BKCF’, Spain), controlled by Bankinter S.A. (‘BKSA’, Spain),

| — | Universo IME S.A. (‘Universo IME’, Portugal), controlled by Sonae, |
| --- | --- |

—

Universo IME S.A. (‘Universo IME’, Portugal), controlled by Sonae,

| — | Universo GC – Gestão e Consultoria, S.A. (‘Universo GC’, Portugal), controlled by Sonae. |
| --- | --- |

—

Universo GC – Gestão e Consultoria, S.A. (‘Universo GC’, Portugal), controlled by Sonae.

Sonae and BKCF will acquire within the meaning of Article 3(1)(b) and 3(4) of the Merger Regulation joint control of Universo IME. Sonae will contribute the whole of Universo GC to Universo IME.

The concentration is accomplished by way of purchase of shares.

2.

| — | Sonae is primarily active in food and non-food retail in Portugal, and has also activities in sectors including consumer finance and insurance, real estate, electronic communications, and IT, |
| --- | --- |

—

Sonae is primarily active in food and non-food retail in Portugal, and has also activities in sectors including consumer finance and insurance, real estate, electronic communications, and IT,

| — | BKCF is mainly active in the provision of retail banking services in Spain and Portugal. It also offers corporate and investment banking services, asset management, pension fund management, investment services, insurance and payment cards, |
| --- | --- |

—

BKCF is mainly active in the provision of retail banking services in Spain and Portugal. It also offers corporate and investment banking services, asset management, pension fund management, investment services, insurance and payment cards,

| — | Universo IME is engaged in payment services to consumers, credit intermediation for consumer loans granted by third parties, and merchant acquiring services for retailers, |
| --- | --- |

—

Universo IME is engaged in payment services to consumers, credit intermediation for consumer loans granted by third parties, and merchant acquiring services for retailers,

| — | Universo GC provides management and marketing services and acts as an insurance mediator for a variety of insurance types, including consumer credit protection insurance. |
| --- | --- |

—

Universo GC provides management and marketing services and acts as an insurance mediator for a variety of insurance types, including consumer credit protection insurance.

3.

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

4.

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

M.11130 – SONAE / BKCF / BKSA / UNIVERSO IME / JV

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

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

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

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(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

| 9.8.2023 | EN | Official Journal of the European Union | C 280/4 |
| --- | --- | --- | --- |

9.8.2023

EN

Official Journal of the European Union

C 280/4

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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

(2023/C 280/03)

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

‘Edremit Körfezi Yeşil Çizik Zeytini’

EU No: PDO-TR-02398-12.4.2018

PDO ( X) PGI ( )

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

‘Edremit Körfezi Yeşil Çizik Zeytini’

2.   Member State or Third Country

Member State or Third Country

Türkiye

3.   Description of the agricultural product or foodstuff

Description of the agricultural product or foodstuff

3.1.   Type of product

Type of product

Class 1.6. Fruits, vegetables and cereals, fresh or processed

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

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

‘Edremit Körfezi Yeşil Çizik Zeytini’ is a table olive obtained from the Edremit variety by scratching and brining Edremit olives. The characteristics of ‘Edremit Körfezi Yeşil Çizik Zeytini’ are described below.

The morphological features of the fruit are as follows:

| Size: | Medium IOC (International Olive Council standard) |
| --- | --- |
| Weight (per 100 pits): | 43,77 - 63,77 g |
| Volume (per 100 pits): | 43 - 63 cm3 |
| Length of table olive in brine: | 11,76 - 13,76 mm |
| Width of table olive in brine: | 6,15 - 8,15 mm |
| Length/width ratio: | 1,68 - 1,88 mm |
| Size of pits in fruit: | 14,00 - 15,48 mm |
| Shape: | Almost round, cylindrical |
| Longitudinal symmetry: | Symmetrical |
| Transverse symmetry: | Symmetrical |
| Widest point: | Near the middle |
| Tip: | Flat or round with no bulge |
| Petiolar sinus: | Deep in the middle, narrow, shuttle-shaped indented edge. |
| Fruit colour on tree: | From green to pink, typical olive colour |
| Surface colour of table olive in brine: beige to yellow | |
| RAL 1001 – 1002 – 1003 – 1004 – 1018 – 1027 (international colour codes) | |
| Lenticels in green fruit: | Appear as small particles |
| Weight (per 100 fruits): | 355 - 375 g |
| Surface: | Deep-grooved and rough |

Size:

Medium IOC (International Olive Council standard)

Weight (per 100 pits):

43,77 - 63,77 g

Volume (per 100 pits):

43 - 63 cm3

3

Length of table olive in brine:

11,76 - 13,76 mm

Width of table olive in brine:

6,15 - 8,15 mm

Length/width ratio:

1,68 - 1,88 mm

Size of pits in fruit:

14,00 - 15,48 mm

Shape:

Almost round, cylindrical

Longitudinal symmetry:

Symmetrical

Transverse symmetry:

Symmetrical

Widest point:

Near the middle

Tip:

Flat or round with no bulge

Petiolar sinus:

Deep in the middle, narrow, shuttle-shaped indented edge.

Fruit colour on tree:

From green to pink, typical olive colour

Surface colour of table olive in brine: beige to yellow

RAL 1001 – 1002 – 1003 – 1004 – 1018 – 1027 (international colour codes)

Lenticels in green fruit:

Appear as small particles

Weight (per 100 fruits):

355 - 375 g

Surface:

Deep-grooved and rough

The olives are harvested when they are between 1 and 3 on the olive maturity index.

Brine pH: 4,0 - 4,2

Brine Salt: Max, 8 %

Citric Acid: Max, 1,5 %

Taste: thyme, bitter almond, artichoke and Aegean herbs. The bitter taste is not overpowering and there is no lingering smell. The olive flavour becomes apparent when chewed and has a sour taste like lemon rind.

Smell: the smell of grass and thyme is discernible in the brine. The aroma is reminiscent of the scent of spring flowers.

Possible defects (such as damage to the skin with or without damage to the flesh, wrinkling, presence of the stalk and damage caused by fungi, bacteria and/or insects) are tolerated up to a maximum of 4 %.

The brine should be clean and clear.

Acidifying substances and/or preservatives, such as L-ascorbic acid and citric acid, may be used when packaging the product to promote and extend its shelf life.

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

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

The product is produced from a single type of olive variety (Edremit).

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

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

All steps in the production process (growing, harvesting and processing of the olives) must take place within the defined geographical area described in point 4 below.

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

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

Products weighing between 0,5 kg and 14 kg can be packed in food-grade packages.

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

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

The following information must be written or printed legibly and indelibly on packages of ‘Edremit Körfezi Yeşil Çizik Zeytini’:

| — | trade name and address, short name and address, or registered trademark of the company |
| --- | --- |

—

trade name and address, short name and address, or registered trademark of the company

| — | lot number |
| --- | --- |

—

lot number

| — | name of the good - ‘Edremit Körfezi Yeşil Çizik Zeytini’ |
| --- | --- |

—

name of the good - ‘Edremit Körfezi Yeşil Çizik Zeytini’

| — | net weight |
| --- | --- |

—

net weight

| — | the following logo: |
| --- | --- |

—

the following logo:

Image 1

4.   Concise definition of the geographical area

Concise definition of the geographical area

The geographical region in which ‘Edremit Körfezi Yeşil Çizik Zeytini’ is officially produced covers Edremit District, Havran District, Burhaniye District, Gömeç District, Ayvalık District in Balıkesir Province, and the villages of Adatepe, Ahmetçe, Babakale, Balabanlı, Bademli, Behram, Bektaş, Büyükhusun, Çamkalabak, Hüseyinfakı, Demirci, Kayalar, Paşaköy, Sazlı, Koyunevi, Kozlu, Kuruoba, Küçükkuyu, Kocaköy, Korubaşı, Tamış, Yeniçay, and Yeşilyurt, located within the borders of Ayvacık District of Çanakkale Province.

5.   Link with the geographical area

Link with the geographical area

Olive cultivation is traditional in the Edremit Gulf area. ‘Edremit Körfezi Yeşil Çizik Zeytini’ comes from the Edremit variety, considered to be one of the most widely known varieties in Türkiye. The Edremit variety is classified as a pink scratched green olive. The Edremit Gulf area is a significant region of extensive olive cultivation in Türkiye. Olive trees have been grown here for thousands of years and today it is a major economic activity.

The olive orchards in Türkiye are generally located in the coastal zone, where Mediterranean climatic conditions prevail. The main natural factors affecting the yield are geomorphology, altitude, exposure and slope, climate, soil, water conditions, periodicity and the age of the trees, combined with human-based factors such as maintenance, irrigation, pruning, time and type of harvest. According to scientific studies, the North Aegean and South Marmara regions provide favourable conditions for the olive fruit’s development. As the Edremit Gulf is located in the North Aegean region, this statement holds true for the Edremit olive variety. According to another study, the Edremit variety grows strongly under good maintenance conditions.

Surrounding the region to the north and east, the Kaz Mountains reduce the negative impact of cold air masses in the winter months. January is the coldest month in the Edremit Gulf, with an average temperature of around 7°C that allows the olive trees to meet their cooling needs comfortably. The hot summers in the Edremit Gulf are important in accelerating the physiological activities of the olive tree and fruit development. The fact that the average temperatures are around 27°C in the Edremit Gulf contribute to the growth of the olives. This ensures that the bitterness and pungency of the fruit are strong but balanced. The different seasons contribute to the taste and smell of the fruit.

The oxygen-rich and cool mountain air that circulates towards the sea-facing slopes (between 50 m and 250 m in height) and the narrow and deep valleys and canyons created by the rivers that begin in the Kaz Mountains and flow into the Edremit Gulf, encounters air currents containing iodine from the Edremit Gulf in the Aegean Sea. A similar situation occurs in the areas between the Madra Mountains and the Edremit Gulf. For this reason, olives grown in the Edremit Gulf area are distinctive in terms of flavour, taste and the texture of the olive fruit flesh.

Geomorphological features play a significant role in determining the climatic conditions of the area. Likewise, landforms affect the soil, vegetation and hydrological characteristics. This is a significant factor determining the quality of olives grown in the Edremit Gulf. With the appropriate soil structure and sufficient organic matter, the olive trees are nourished and kept moist and cool. The less stress the trees experience, the more grass-flavoured fruit they yield. The Edremit Gulf cools as the wind blows from the sea during the day, but the wind changes direction as the sun sets in the evening, and the chill of the north wind from the Kaz and Madra Mountains cools down the olive fields. The slow-ripening olives have thin and durable skins. Since drought stress does not occur, the core becomes smooth, which distinguishes the Edremit Gulf from other olive-growing areas.

Groundwater accumulates as snow falls from the mountains. With the arrival of the summer months, the weather becomes hot. This warming causes the snow to melt. Snow waters flow down to the olive groves – under the ground but close to the surface. This creates a water reserve for the summer.

Irrigation is especially important for quality and yield after the dry winters.

Irrigation causes the maturing olive to become larger, develop the proper shape and absorb sufficient nutrients from all the relevant components (soil, climate, wind and water reserves). The olive trees also experience less stress, so develop the aroma and taste that are specific to this region. This aroma is reminiscent of the scent of spring flowers. The smell of grass and thyme is discernible in the brine.

These conditions give Edremit olives grown in the region a distinct flavour (thyme, bitter almond, artichoke, Aegean herbs) and result in a unique scratched green table olive taste, which is brought out by the brine. The fruit flesh of the fermented end product ‘Edremit Körfezi Yeşil Çizik Zeytin’ is softer and tastier than that from other regions. The bitter taste is not overpowering and there is no lingering smell. The olive flavour becomes apparent when chewed and has a sour taste like lemon rind. There should not be any smell or taste of butter, cheese, brine or decayed organic matter in the table olives and the brine must be of drinking-water quality.

Olives undergoing this process are separated by size. Attention is paid to ensure a size of between 200 and 300 per kg. The olives are packed into pre-prepared containers. They are kept for 3 weeks without immediately adding salt and/or artificial acidifying substances. At the end of the third week, they are placed in salty water containing a maximum 8 % salt. The olives are then left to gain flavour. The containers including the olives and brine are circulated every 10 days. All processes, including brining, should be carried out in the geographical area specified in Article 4.

The main distinguishing factor of ‘Edremit Körfezi Yeşil Çizik Zeytini’ production is its natural fermentation. There is no human intervention or any chemical treatment while the olives are fermented; therefore the production process continues for at least 6 months after harvesting, as the bitterness is gradually removed. However, some bitterness still remains in the final product, which confirms the freshness and authenticity of the olives.

A significant distinguishing feature of scratched green table olives made from olive fruits produced in the region is that the flesh and pit are easily separated from each other once fermentation is complete and no fruit flesh remains on the pit. Anothersignificant feature is that the colour of the fruit skin turns to lemon yellow in the fermented product.

The flesh and the core are easily separated from each other. The olive pit is rough but does not cause discomfort on the tongue.

Reference to publication of the specification

Reference to publication of the specification

_

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

1

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| 9.8.2023 | EN | Official Journal of the European Union | C 280/8 |
| --- | --- | --- | --- |

9.8.2023

EN

Official Journal of the European Union

C 280/8

---

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

(2023/C 280/04)

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 3 months from the date of this publication.

SINGLE DOCUMENT

‘Sel de l’Île de Ré’ / ‘Fleur de sel de l’Île de Ré’

EU No: PGI-FR-02782 — 2.7.2021

PDO ( ) PGI (X)

1.   Name(s)

‘Sel de l’Île de Ré’ / ‘Fleur de sel de l’Île de Ré’

2.   Member State or Third Country

France

3.   Description of the agricultural product or foodstuff

3.1.   Type of product

Class 2.6. Salt

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

Description by product category

A -   ‘Sel de l’Île de Ré’

‘Sel de l’Île de Ré’ in the form of crystals

Organoleptic characteristics

‘Sel de l’Île de Ré’ comes in the form of crystals which are not processed after collection, commonly known as coarse salt, or in the form of fine salt, in the case of crushed or sieved crystals. ‘Sel de l’Île de Ré’ has a grey to white colour, which varies depending on the insolubles content of the product. It may have slightly red to yellow hues due to the presence of microorganisms.

Physical characteristics

The crystals collected are mostly cubic in shape or cubic aggregates.

‘Sel de l’Île de Ré’ in crystal form is a salt containing grains of different sizes when collected, which may vary considerably during the production season and depending on how the salt marshes are managed.

| — | Grain size of ‘Sel de l’Île de Ré’, unprocessed, commonly known as coarse salt: at least 90 % of the salt has a grain size of less than 8 mm. |
| --- | --- |

—

Grain size of ‘Sel de l’Île de Ré’, unprocessed, commonly known as coarse salt: at least 90 % of the salt has a grain size of less than 8 mm.

| — | Grain size of fine salt: at least 90 % of the salt has a grain size of less than 2 mm. |
| --- | --- |

—

Grain size of fine salt: at least 90 % of the salt has a grain size of less than 2 mm.

When packaged, ‘Sel de l’Île de Ré’ contains no hard and/or sharp extraneous matter larger than 7 mm.

Chemical characteristics

‘Sel de l’Île de Ré’ in crystal form is unrefined, unwashed and free of added substances. When packaged it has:

| — | an insolubles content of 0,75 g or less per 100 g of salt |
| --- | --- |

—

an insolubles content of 0,75 g or less per 100 g of salt

| — | a moisture content of 10 % or less. |
| --- | --- |

—

a moisture content of 10 % or less.

‘Sel de l’Île de Ré’ in the form of compacted salt

Organoleptic characteristics

‘Sel de l’Île de Ré’ in compacted form comprises compacted crystals. It has a grey to white colour, which varies depending on the insolubles content of the product. It may have slightly red to yellow hues due to the presence of microorganisms.

Physical characteristics

‘Sel de l’Île de Ré’ in compacted form comes in blocks of varying size and shape, weighing more than 4 g.

When packaged, ‘Sel de l’Île de Ré’ in compacted form contains no hard and/or sharp extraneous matter larger than 7 mm.

Chemical characteristics

‘Sel de l’Île de Ré’ in compacted form is unrefined, unwashed and free of added substances. When packaged it has:

| — | an insolubles content of 0,75 g or less per 100 g of salt |
| --- | --- |

—

an insolubles content of 0,75 g or less per 100 g of salt

| — | a moisture content of 5 % or less. |
| --- | --- |

—

a moisture content of 5 % or less.

B -   ‘Fleur de sel de l’Île de Ré’

Organoleptic characteristics

‘Fleur de sel de l’Île de Ré’ is made up of light, friable crystals which are floating on the surface of the water at the time of collection.

‘Fleur de sel de l’Île de Ré’ is white and may have slightly red to yellow hues due to the presence of microorganisms, which fade over time.

Physical characteristics

‘Fleur de sel de l’Île de Ré’ crystals have mainly a hollow inverted pyramid shape.

‘Fleur de sel de l’Île de Ré’ contains no hard and/or sharp extraneous matter larger than 5 mm.

When packaged, ‘Fleur de sel de l’Île de Ré’ has a density of 0,8 or less.

Chemical characteristics

When packaged, ‘Fleur de sel de l’Île de Ré’ has:

| — | a moisture content of 8 % or less. |
| --- | --- |

—

a moisture content of 8 % or less.

| — | an insolubles content of 0,2 g or less per 100 g of fleur de sel |
| --- | --- |

—

an insolubles content of 0,2 g or less per 100 g of fleur de sel

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

—

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

The production and collection of ‘Sel de l’Île de Ré’ / ‘Fleur de sel d’Île de Ré’ takes place exclusively in the geographical area.

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

‘Sel de l’Île de Ré’ / ‘Fleur de sel de l’Île de Ré’ is packed in packages identified by a batch number.

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

—

4.   Concise definition of the geographical area

The geographical area covers the following 10 municipalities:

Ars-en-Ré, Le Bois-Plage-en-Ré, La Couarde-sur-Mer, La Flotte, Loix, Les Portes-en-Ré, Rivedoux-Plage, Saint-Clément-des-Baleines, Saint-Martin-de-Ré and Sainte-Marie-de-Ré.

5.   Link with the geographical area

‘Sel de l’Île de Ré’ / ‘Fleur de sel de l’Île de Ré’ is produced from island marine salt collected by hand following the natural evaporation of sea water which flows by gravity in a controlled way into salt marshes featuring a bed naturally composed of clay.

The characteristics of ‘Sel de l’Île de Ré’ / ‘Fleur de sel de l’Île de Ré’ and its reputation are the result of a combination of natural factors, particularly climate and morphological factors, specific to the Île de Ré, and the know-how deployed by its salt workers since the 12th century.

Ré is a relatively flat, low and sedimentary island, situated a few kilometres off La Rochelle and separating the Pertuis Breton to the north from the Pertuis d’Antioche to the south.

The Île de Ré is characterised by low limestone plateaus associated with tidal marsh areas. The Île de Ré is made up of three former islets (Ré, Ars and Loix) that form part of the Aunis limestone plateau. They were gradually joined together by sandbars, shingle and accumulated sediment in the Fier d’Ars and Fosse de Loix depressions, which formed large areas of tidal marshes. In these marshes, naturally deposited sediment accumulations, particularly during the Holocene glacial retreat, evolved over time into a type of sediment known as terre de bri, creating a compact grey clay called bric on the island. These different episodes resulted in a very low relief landscape in which the highest point does not exceed 20 metres.

The Île de Ré is located in the Atlantic Ocean, which has semi-diurnal tides. The strongest tides can reach a tidal range of between 5 and 6 metres.

The mesoclimate of the Île de Ré is characterised by high average annual sunshine (2 250 hours of sunshine per year, according to the La Rochelle meteorological station) combined with low rainfall averaging 712 mm per year over an average of 113 days of precipitation (average data at La Couarde-sur-Mer, 1981-2010, Météo France). In addition, there is little change in temperature and humidity between day and night. Ventilation is active and regular as a result of alternating sea breezes and ocean disturbances bringing stronger winds from the north-west.

To increase production areas, humans have shaped the Île de Ré by clearing or sculpting various parts of the island.

The salt marshes of the Île de Ré developed in the 12th century (1191), at the initiative of the monks of Saint-Michel-en-l’Herm, the seigneurs of the islands of Ars and Loix.

The salt production area continued to expand as a result of vigorous embankment building and the creation of salt marshes around the Fier, at the initiative of the prominent protestants of the Île de Ré and La Rochelle. Salt production on the Île de Ré reached a pinnacle in the mid-19th century, growing to 1 550 ha of marshes and an annual production of 31 750 tonnes, making it a cornerstone in the island’s development (Tardy, 1987). The marsh area adapted for salt production currently covers around 20 % of the total area of the island. This man-made environment has a strong influence on the landscape and image of the island.

The current operation of the Île de Ré’s salt marshes and the harvesting techniques are identical to the practices known when the island’s salt works were at their peak (in the 19th century).

Guiding the flow of water by gravity into the salt marshes requires specific know-how and is crucial for the production of ‘Sel de l’Île de Ré’ / ‘Fleur de sel de l’Île de Ré’. The salt workers must have a good understanding of the features of their salt marshes in order to correctly manage the water, ensure it evaporates properly and thereby optimise salt and fleur de sel production.

The salt workers follow ancient techniques and use traditional tools (boguette, rouable, simoussi, souvron, etc.) designed to maintain salt marshes, manually collect salt, and collect fleur de sel on a daily basis.

‘Sel de l’Île de Ré’ is characterised by a grey to white colour and may have slightly yellow to red hues. At the time they are collected, most of the crystals are cubic in shape, and are mainly sold in this form, although they may be crushed, sieved or compacted.

‘Fleur de sel de l’Île de Ré’ is white and may have slightly red to yellow hues, which fade over time.

It consists of light and friable crystals, mostly in the form of a hollow inverted pyramid, which are floating on the surface of the water at the time of collection.

‘Sel de l’Île de Ré’ / ‘Fleur de sel de l’Île de Ré’ is not washed or enriched.

In essence, the characteristics of ‘Sel de l’Île de Ré’ / ‘Fleur de sel de l’Île de Ré’ are the result of a combination of natural factors on the Île de Ré, and the know-how deployed by the salt and fleur de sel producers.

The expansion of the salt marshes on the Île de Ré, by developing and clearing marsh areas, has intensified the island’s original mesoclimate, which is specific and particularly evaporative. The high level of sunshine, alternation of sea and land breezes, and limited rainfall, create favourable conditions for the production of salt and fleur de sel. The clay of the salt marshes, which is an impermeable material, allows heat from the sun to be reflected, improving the efficiency of the concentration basins. This particularly hard clay is the reason for the low insolubles content, which affects the particular shade of the salt (grey to white). Red to yellow hues, which are sometimes present, are related to the presence of microorganisms specific to the environment.

Salt workers learned how to handle environmental conditions by developing specific know-how relating to land development, water management within the marshland, the use of specific tools and the rhythm of collection. This salt production know-how of the Île de Ré is part of a long line of traditions and contributes to the characteristics of this salt. The salt marshes, which have a bed naturally composed of clay, have been shaped to capture the sea water naturally and regulate its flow by gravity. Salt workers manage the flow of seawater, from the vasais [basins] to the aires saunantes [salt-producing areas], encouraging the evaporation and crystallisation of sea water to obtain salt and fleur de sel.

When collected by hand, ‘Sel de l’Île de Ré’ contains grains of different sizes. This high degree of diversity, which is characteristic of a salt collected by hand according to the traditional know-how of Atlantic salt producers, leads to a higher upper limit for grain size than most salts harvested mechanically.

In addition to the specific atmospheric conditions (light wind, sun, and absence of moisture or rain), the production of fleur de sel requires expert knowledge of water conditions and even more precise collection techniques. A thin layer of water is needed so that the fleur de sel can float freely on the surface and be collected with care.

Together, the physical and climate conditions of the environment and the know-how of the salt workers make it possible to produce and collect a salt and fleur de sel which, thanks to their inherent characteristics, do not require washing or enrichment.

For over 800 years, salt production has been a pillar of the economy of the Île de Ré, in both regional and more long-distance trade. A number of historical accounts, from the 15th century to the French Revolution and again in the early 20th century, refer to salt production on the Île de Ré and its national and international trade.

Every year, ‘Sel de l’Île de Ré’ is the subject of media coverage in the press and on television (Sud-Ouest 1986, Le Figaro 2012, France 3 2017, etc.).

‘Fleur de sel de l’Île de Ré’ is also mentioned in many media outlets (The New York Times 2012, Le Point 2017, France Inter 2021, etc.). It features in local recipe books, in particular Bahic’s Le sel de l’Île de Ré (2015).

Finally, since the revival of salt production at the end of the 20th century, ‘Sel de l’Île de Ré’ / ‘Fleur de sel de l’Île de Ré’ has undergone significant development.

This reputation goes beyond French borders, as ‘Sel de l’Île de Ré’ / ‘Fleur de sel de l’Île de Ré’ is exported to Europe but also to North and South America, Asia and certain Middle Eastern countries. Media articles testify to this international journey, including Sud-Ouest 1987, The New York Times 2012, and ARD 2021.

Reference to publication of the specification

https://extranet.inao.gouv.fr/fichier/CDC-SFdSRe2211.pdf

---

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

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| 9.8.2023 | EN | Official Journal of the European Union | C 280/13 |
| --- | --- | --- | --- |

9.8.2023

EN

Official Journal of the European Union

C 280/13

---

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

(2023/C 280/05)

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

‘Utiel-Requena’

PDO-ES-A0874-AM02

Date of communication: 9 May 2023

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

1.   The description of the wines has been improved

DESCRIPTION

| A) | Specific categories of wine have been added in accordance with the description set out in Part II of Annex VIII to Regulation (EU) No 1308/2013 of the European Parliament and of the Council. |
| --- | --- |

A)

Specific categories of wine have been added in accordance with the description set out in Part II of Annex VIII to Regulation (EU) No 1308/2013 of the European Parliament and of the Council.

| B) | With regard to the alcoholic strength of wines to which special terms are applied, different wording is now used in Spanish to express ‘actual alcoholic strength’.
  This amendment concerns Section 2 of the specification and does not affect the single document.
  It is a standard amendment under Article 105 of Regulation (EU) No 1308/2013 as these are simply adjustments for legal reasons and are not on the list of Union amendments. In this specific case, no category of grapevine products has been changed, removed or added: the types of wine covered by the PDO remain the same, but the specification now states the category to which they belong. Similarly, the name of the protected designation of origin is not affected, nor is there any possibility of the link being invalidated. |
| --- | --- |

B)

With regard to the alcoholic strength of wines to which special terms are applied, different wording is now used in Spanish to express ‘actual alcoholic strength’.

This amendment concerns Section 2 of the specification and does not affect the single document.

It is a standard amendment under Article 105 of Regulation (EU) No 1308/2013 as these are simply adjustments for legal reasons and are not on the list of Union amendments. In this specific case, no category of grapevine products has been changed, removed or added: the types of wine covered by the PDO remain the same, but the specification now states the category to which they belong. Similarly, the name of the protected designation of origin is not affected, nor is there any possibility of the link being invalidated.

REASONS

For point A): to bring the specification into line with Article 4(1) of Delegated Regulation (EU) 2019/33. For point B): to bring it into line with Part IV of Annex II to Regulation (EU) No 1308/2013 and Article 20 of Implementing Regulation (EU) 2019/34.

2.   The organoleptic description of the rosé wines is more detailed

DESCRIPTION

The visual description of these wines has been improved. They are now described as ranging from violet pink to orange pink. Previously the description was limited to noting those made from the grape variety Bobal, and to a generic description of the shades of pink as ‘lively’. In the description of the aromas, the reference to raspberry as a distinguishing feature has been removed.

This amendment affects Section 2 of the specification and point 4.3 of the single document.

It is a standard amendment under Article 105 of Regulation (EU) No 1308/2013 as it is not on the list of Union amendments. In this specific case, no category of grapevine products has been changed, removed or added. Similarly, the name of the protected designation of origin is not affected, there is no possibility of the link being invalidated, and there are no associated restrictions regarding placing the product on the market.

REASONS

The purpose of this amendment is to give a more detailed description of the organoleptic characteristics of rosé wines produced with the Utiel-Requena PDO. The appearance of our wines is now described in all its diversity, which is the result of technical progress and of the grapes used. The amendment means that a range of colours can be highlighted. Raspberry has been removed from the description of the aromas as it is not typical of the wines of this designation of origin. Even the wines made from certain traditional varieties do not have this aroma.

3.   The organoleptic description of the white and rosé quality sparkling wines is more detailed

DESCRIPTION

The description now mentions a dominant note reminiscent of lees contact. It was not mentioned in the original wording of the specification. Nevertheless it is a noted organoleptic characteristic present in this type of white and rosé wine.

This amendment affects Section 2 of the specification and point 4.4 of the single document.

It is a standard amendment under Article 105 of Regulation (EU) No 1308/2013 as it is not on the list of Union amendments. In this specific case, no category of grapevine products has been changed, removed or added. Similarly, the name of the protected designation of origin is not affected, there is no possibility of the link being invalidated, and there are no associated restrictions regarding placing the product on the market.

REASONS

The aim is to give more detail in the product description. This is because the tasting panel of the inspection body for this designation of origin found that lees contact can be detected in the white and rosé wines.

4.   The maximum product yield has been stated

DESCRIPTION

The section on specific oenological practices states that the maximum permitted rate of conversion is 74 litres of wine for every 100 litres [sic] of grapes harvested.

This amendment affects Section 3 of the specification and point 5.1 of the single document.

It is a standard amendment under Article 105 of Regulation (EU) No 1308/2013 as it is not on the list of Union amendments. In this specific case, no category of grapevine products has been changed, removed or added. Similarly, the name of the protected designation of origin is not affected, there is no possibility of the link being invalidated, and there are no associated restrictions regarding placing the wines of this PDO on the market.

REASONS

The permitted yield has been stated as a specific oenological practice, in accordance with the yields laid down in Section 5 of the specification. The yield amount was already implicit in the specification, stated in kilograms per hectare and hectolitres per hectare. Now it has simply been stated explicitly.

5.   New varieties of vitis vinifera have been introduced, and the main varieties have been named for use of the special term ‘superior’

DESCRIPTION

Graciano and Monastrell have been included in the red grape varieties. Viognier, Xarel-lo, Godello, Garnacha Blanca, Albariño and Tortosí have been included in the white varieties. It is now indicated which are the main varieties, and which are not.

This amendment affects Section 6 of the specification and point 7 of the single document.

It is a standard amendment under Article 105 of Regulation (EU) No 1308/2013 as it is not on the list of Union amendments. In this specific case, no category of grapevine products has been changed, removed or added. Similarly, the name of the protected designation of origin is not affected, there is no possibility of the link being invalidated, and there are no associated restrictions regarding placing the wines of this PDO on the market.

REASONS

All the new varieties included in the specification are grown in the area covered by the Utiel-Requena PDO. There is a history of quality wines from the area using the varieties newly added [to the specification], either as single varieties or in blends, which means that these varieties are well established. We can therefore acknowledge the tradition of growing these grapes in the area and consequently include them in the protection afforded under the PDO.

The variety Graciano adds structure and aromatic qualities to the varieties already in use. Monastrell is a typically Mediterranean grape which, in the current context of climate change, is adapting to the climate conditions of the designation of origin. The white grape varieties Viognier and Tortosí have been used in the area for some time. It therefore makes sense to accept them as vines suitable for making wines with the PDO. Xarel-lo is also at home in the area. It has adapted to the terrain, producing such magnificent results that it has now become a traditional grape. Both Godello and Albariño, traditionally planted in the area, have been shown to have characteristics which, for quality wines, represent the essence of the local white wines. The same can be said of Garnacha Blanca, which was already being used to enhance other wines, adding structure and body.

The need to identify the main varieties is related to the requirement for certain varieties to be used in order to qualify wines for the special term ‘Superior’. This is covered by point (ii) of Sub-section H ‘Special and traditional terms’, in Section 8 of the specification. It constitutes an update of the production conditions.

6.   Improvements to the wording of the section on the link

DESCRIPTION

In the previous specification, under ‘Human Factors’ in the section on the link, it was stated that the area covered by the Utiel-Requena PDO was to be included in the category ‘landscape of vine and wine’ in the application for UNESCO World Heritage status. The current situation is that this wine-growing area has been included in the indicative list under the heading ‘Wine in Iberia’. In addition, the number of winegrowers has been updated, the new varieties are mentioned, the description of the wines has been adapted in line with the changes to their organoleptic characteristics, and, in the section on the causal link, liqueur wines are also mentioned.

This amendment concerns Section 7 of the specification and does not affect the single document.

It is a standard amendment under Article 105 of Regulation (EU) No 1308/2013 as it is not on the list of Union amendments. In this specific case, no category of grapevine products has been changed, removed or added. Similarly, the name of the protected designation of origin is not affected, there is no possibility of the link being invalidated, and there are no associated restrictions regarding placing the wines of this PDO on the market.

REASONS

We have taken the opportunity to update the information on the link. In addition, the inadvertent omission of liqueur wines has been corrected.

7.   Cellaring requirements

DESCRIPTION

It is considered appropriate to add a clarification to the specification regarding the cellaring of PDO wines. They remain within the production area although cellaring outside the PDO area will continue to be authorised, in accordance with established rights and subject to appropriate controls. The same applies to the bodegas de embotellado, wine cellars with bottling facilities, provided that they were authorised prior to December 2011. The heading ‘Bottling of wines’ has been changed to ‘Bottling and cellaring of wines’.

Section 8.F of the specification is affected, having become 8.E with the removal of Section 8.A, which referred to obsolete legislation. The single document is not affected.

It is a standard amendment under Article 105 of Regulation (EU) No 1308/2013 as it is not on the list of Union amendments. In this specific case, no category of grapevine products has been changed, removed or added. Similarly, the name of the protected designation of origin is not affected, there is no possibility of the link being invalidated, and there are no associated restrictions regarding placing the wines of this PDO on the market.

REASONS

Wines that are cellared remain within the geographical area, in wine cellars that must also be registered as such. This is to facilitate checking in order to guarantee the authenticity and quality of the wines, for the benefit of the consumer.

8.   Improved labelling rules

DESCRIPTION

The requirement for labels to be approved before they are put into circulation has been removed. It is now optional to submit them to the management body, which can issue non-binding comments, without prejudice to the legislation applicable once the labels are in circulation. It is the responsibility of the operators to ensure that labels do not confuse consumers.

This amendment affects Section 8.G (now Section 8.F) of the specification but does not affect the single document.

It is a standard amendment under Article 105 of Regulation (EU) No 1308/2013 as it is not on the list of Union amendments. In this specific case, no category of grapevine products has been changed, removed or added. Similarly, the name of the protected designation of origin is not affected, there is no possibility of the link being invalidated, and there are no associated restrictions regarding placing the wines of this PDO on the market.

REASONS

The change was necessary in order to comply with Article 17 of Law 20/2013 of 9 December 2013 on ensuring market unity, as the ‘principles of necessity and proportionality’ were lacking.

9.   Changes to the requirements for certain terms used on labels

DESCRIPTION

The error regarding the aforementioned legislation has been corrected: Article 93 has been replaced by Article 112(a) of Regulation (EU) No 1308/2013. In addition, the requirements have been amended with regard to the following terms used on labels:

| — | ‘Superior’: the reference to a rule no longer in force has been deleted, and it is stated that the wine is considered to have ‘superior’ organoleptic qualities. |
| --- | --- |

—

‘Superior’: the reference to a rule no longer in force has been deleted, and it is stated that the wine is considered to have ‘superior’ organoleptic qualities.

| — | ‘Madurado’ [aged] or ‘Madurado en barrica’ [barrel aged]: the requirement has been included for organoleptic evidence of the wine having had contact with wood. |
| --- | --- |

—

‘Madurado’ [aged] or ‘Madurado en barrica’ [barrel aged]: the requirement has been included for organoleptic evidence of the wine having had contact with wood.

| — | ‘Reserva’ and ‘Gran Reserva’: the wording has been corrected to comply with the definition of this term in national legislation. |
| --- | --- |

—

‘Reserva’ and ‘Gran Reserva’: the wording has been corrected to comply with the definition of this term in national legislation.

| — | ‘Bobal Alta Expresión’ [Bobal profound expression]: the minimum age of the vines producing the grapes has been raised from 35 to 50 years.
  This amendment affects Section 8.H (now Section 8.G) of the specification and point 9 of the single document.
  It is a standard amendment under Article 105 of Regulation (EU) No 1308/2013 as it is not on the list of Union amendments. In this specific case, no category of grapevine products has been changed, removed or added. Similarly, the name of the protected designation of origin is not affected, there is no possibility of the link being invalidated, and there are no associated restrictions regarding placing the wines of this PDO on the market. |
| --- | --- |

—

‘Bobal Alta Expresión’ [Bobal profound expression]: the minimum age of the vines producing the grapes has been raised from 35 to 50 years.

This amendment affects Section 8.H (now Section 8.G) of the specification and point 9 of the single document.

It is a standard amendment under Article 105 of Regulation (EU) No 1308/2013 as it is not on the list of Union amendments. In this specific case, no category of grapevine products has been changed, removed or added. Similarly, the name of the protected designation of origin is not affected, there is no possibility of the link being invalidated, and there are no associated restrictions regarding placing the wines of this PDO on the market.

REASONS

The wording has been corrected and the requirements for the terms have been specified and improved.

In particular, for the term ‘Bobal Alta Expresión’, the vineyards are in fact over 50 years old. While they comply with the current requirement of ‘over 35 years’, the amendment means that the requirement is much more precise and representative of the situation.

10.   Updated details of the competent authority and inspection body

DESCRIPTION

The details of the competent authority and the delegated inspection body have been updated.

This amendment affects Section 9 of the specification but does not affect the single document.

It is a standard amendment under Article 105 of Regulation (EU) No 1308/2013 as it is not on the list of Union amendments. In this specific case, no category of grapevine products has been changed, removed or added. Similarly, the name of the protected designation of origin is not affected, there is no possibility of the link being invalidated, and there are no associated restrictions regarding placing the wines of this PDO on the market.

REASONS

The opportunity has been taken to reflect changes in the details of both bodies.

SINGLE DOCUMENT

1.   Name(s)

Utiel-Requena

2.   Geographical indication type

PDO – Protected Designation of Origin

3.   Categories of grapevine products

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

1.

Wine

| 3. | Liqueur wine |
| --- | --- |

3.

Liqueur wine

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

5.

Quality sparkling wine

| 6. | Quality aromatic sparkling wine |
| --- | --- |

6.

Quality aromatic sparkling wine

| 8. | Semi-sparkling wine |
| --- | --- |

8.

Semi-sparkling wine

4.   Description of the wine(s)

1.   Red wine

CONCISE TEXTUAL DESCRIPTION

Appearance: intense shades of red with violet tints, sometimes developing to cherry red with age. In the red wines made from the Bobal grape and intended for ageing, the colour develops very slowly. Aromas: aromas of black and red fruit. Over time, aromas of ripe fruit develop. Taste: wines with body, good intensity and generally balanced acidity.

| * | Maximum volatile acidity in wines made prior to the most recent vintage: 20 milliequivalents per litre (16,6 + 1 milliequivalents per litre) for every degree of alcohol over 10 %. |
| --- | --- |

*

| ** | Maximum SO2: 150 milligrams per litre for wines with less than 5 grams of sugar per litre; 200 milligrams per litre for wines with 5 grams of sugar or more per litre. |
| --- | --- |

**

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 10,5 |
| Minimum total acidity | 3,5 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 15 |
| Maximum total sulphur dioxide (in milligrams per litre) | 150 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

10,5

Minimum total acidity

3,5 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

15

Maximum total sulphur dioxide (in milligrams per litre)

150

2.   White wine

CONCISE TEXTUAL DESCRIPTION

Yellow shades of varying intensity, may have hints of green. White wines made from the variety Tardana are more of a golden colour. Floral and white fruit aromas. Wines made from Tardana grapes may have tropical aromas. In the mouth, they have volume along with a touch of acidity that gives them freshness.

| * | Maximum volatile acidity in wines made prior to the most recent vintage: 18 milliequivalents per litre (16,6 + 1 milliequivalents per litre) for every degree of alcohol over 10 %. |
| --- | --- |

*

| ** | Maximum SO2: 200 milligrams per litre for wines with less than 5 grams of sugar per litre; 250 milligrams per litre for wines with 5 grams of sugar or more per litre. |
| --- | --- |

**

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 10 |
| Minimum total acidity | 4 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 15 |
| Maximum total sulphur dioxide (in milligrams per litre) | 200 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

10

Minimum total acidity

4 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

15

Maximum total sulphur dioxide (in milligrams per litre)

200

3.   Rosé wine

CONCISE TEXTUAL DESCRIPTION

Shades of pink, ranging from violet pink to orange pink. Aromas reminiscent of red fruit; strawberry predominates in wines made from Bobal grapes. In the mouth, they have volume and freshness from the natural acidity of the grape variety. The intense aromas of red fruits remain in the aftertaste.

| * | Maximum volatile acidity in wines made prior to the most recent vintage: 18 milliequivalents per litre (16,6 + 1 milliequivalents per litre) for every degree of alcohol over 10 %. |
| --- | --- |

*

| ** | Maximum SO2: 200 milligrams per litre for wines with less than 5 grams of sugar per litre; 250 milligrams per litre for wines with 5 grams of sugar or more per litre. |
| --- | --- |

**

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 9 |
| Minimum total acidity | 4 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 15 |
| Maximum total sulphur dioxide (in milligrams per litre) | 200 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

9

Minimum total acidity

4 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

15

Maximum total sulphur dioxide (in milligrams per litre)

200

4.   Quality sparkling wine

CONCISE TEXTUAL DESCRIPTION

Fruity aromas with subtle notes reminiscent of lees contact, with a balance of sugars and acidity in the mouth.

| * | Maximum volatile acidity in wines made prior to the most recent vintage: 18 milliequivalents per litre (16,6 + 1 milliequivalents per litre) for white and rosé wines, and 20 milliequivalents per litre (16,6 + 1 milliequivalents per litre) for red wines, for every degree of alcohol over 10 %. |
| --- | --- |

*

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 11 |
| Minimum total acidity | 4,5 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 15 |
| Maximum total sulphur dioxide (in milligrams per litre) | 185 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

11

Minimum total acidity

4,5 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

15

Maximum total sulphur dioxide (in milligrams per litre)

185

5.   Quality aromatic sparkling wines

CONCISE TEXTUAL DESCRIPTION

Shades of yellow; fruity aromas reminiscent of the grapes used; in the mouth a slight touch of sweetness nicely integrated with the acidity.

| * | Maximum volatile acidity in wines made prior to the most recent vintage: 18 milliequivalents per litre (16,6 + 1 milliequivalents per litre) for every degree of alcohol over 10 %. |
| --- | --- |

*

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 6 |
| Minimum total acidity | 4,5 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 15 |
| Maximum total sulphur dioxide (in milligrams per litre) | 185 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

6

Minimum total acidity

4,5 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

15

Maximum total sulphur dioxide (in milligrams per litre)

185

6.   White, rosé and red semi-sparkling wine

CONCISE TEXTUAL DESCRIPTION

In appearance, they present the characteristics already described for white, rosé or red wines, as applicable. The dominant aromas are associated with the grape varieties. In the mouth, they are light and fresh.

| * | Maximum volatile acidity in wines made prior to the most recent vintage: 18 milliequivalents per litre (16,6 + 1 milliequivalents per litre) for white and rosé wines, and 20 milliequivalents per litre (16.6 + 1 milliequivalents per litre) for red wines, for every degree of alcohol over 10 %. |
| --- | --- |

*

| ** | Maximum SO2 (milligrams per litre): 150 for red wines and 200 for white and rosé wines with less than 5 grams of sugar per litre; 200 for red wines and 250 for white and rosé wines with 5 grams of sugar or more per litre. |
| --- | --- |

**

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 7 |
| Minimum total acidity | 4,5 grams per litre 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)

7

Minimum total acidity

4,5 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

15

Maximum total sulphur dioxide (in milligrams per litre)

7.   White and rosé liqueur wines

CONCISE TEXTUAL DESCRIPTION

The appearance and aromas are as described for white wines. In the mouth they are unctuous with an excellent balance of acidity to sugar.

| * | Maximum volatile acidity in wines made prior to the most recent vintage: 18 milliequivalents per litre (16,6 + 1 milliequivalents per litre) for every degree of alcohol over 10 %. |
| --- | --- |

*

| ** | Maximum SO2: 150 milligrams per litre for wines with less than 5 grams of sugar per litre; 200 milligrams per litre for wines with 5 grams of sugar or more per litre. |
| --- | --- |

**

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 15 |
| Minimum total acidity | 4 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 15 |
| Maximum total sulphur dioxide (in milligrams per litre) | 150 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

15

Minimum total acidity

4 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

15

Maximum total sulphur dioxide (in milligrams per litre)

150

8.   Red liqueur wine

CONCISE TEXTUAL DESCRIPTION

Appearance and aromas are as described for red wines. In the mouth they are unctuous with an excellent balance of acidity to sugar.

| * | Maximum volatile acidity in wines made prior to the most recent vintage: 20 milliequivalents per litre (16,6 + 1 milliequivalents per litre) for every degree of alcohol over 10 %. |
| --- | --- |

*

| ** | Maximum SO2: 150 milligrams per litre for wines with less than 5 grams of sugar per litre; 200 milligrams per litre for wines with 5 grams of sugar or more per litre. |
| --- | --- |

**

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 15 |
| Minimum total acidity | 3,5 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 15 |
| Maximum total sulphur dioxide (in milligrams per litre) | 150 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

15

Minimum total acidity

3,5 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

15

Maximum total sulphur dioxide (in milligrams per litre)

150

9.   White, rosé and red low-alcohol wines

CONCISE TEXTUAL DESCRIPTION

In appearance, they present the characteristics already described for white, rosé or red wines, as applicable. They are fruity wines reminiscent of the fresh grapes used in their making. In the mouth, they offer a nicely integrated acidity giving them freshness and harmony.

| * | Maximum total acidity: 3,5 grams per litre for red wines, and 4 grams per litre for white and rosé wines. |
| --- | --- |

*

| ** | Maximum volatile acidity in wines made prior to the most recent vintage: 18 milliequivalents per litre (16,6 + 1 milliequivalents per litre) for white and rosé wines, and 20 milliequivalents per litre (16,6 + 1 milliequivalents per litre) for red wines, for every degree of alcohol over 10 %. |
| --- | --- |

**

| ** | Maximum SO2 (milliequivalents per litre): 150 for red wines and 200 for white and rosé wines with less than 5 grams of sugar per litre; 200 for red wines and 250 for white and rosé wines with at least 5 grams of sugar per litre. |
| --- | --- |

**

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | - |
| Minimum actual alcoholic strength (in % volume) | 4,5 |
| Minimum total acidity | in milliequivalents per litre |
| 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)

4,5

Minimum total acidity

in milliequivalents per litre

Maximum volatile acidity (in milliequivalents per litre)

15

Maximum total sulphur dioxide (in milligrams per litre)

5.   Wine-making practices

5.1.   Specific oenological practices

Specific oenological practice

Maximum 74 litres of wine for every 100 kilograms of grapes

5.2.   Maximum yields

| 1. | Gobelet-trained red varieties
  7 500 kilograms of grapes per hectare
  55,5 hectolitres per hectare |
| --- | --- |

1.

Gobelet-trained red varieties

7 500 kilograms of grapes per hectare

55,5 hectolitres per hectare

| 2. | Gobelet-trained Bobal grapes
  8 600 kilograms of grapes per hectare
  63,64 hectolitres per hectare |
| --- | --- |

2.

Gobelet-trained Bobal grapes

8 600 kilograms of grapes per hectare

63,64 hectolitres per hectare

| 3. | Gobelet-trained white varieties
  9 900 kilograms of grapes per hectare
  73,26 hectolitres per hectare |
| --- | --- |

3.

Gobelet-trained white varieties

9 900 kilograms of grapes per hectare

73,26 hectolitres per hectare

| 4. | Trellised red varieties
  9 100 kilograms of grapes per hectare
  67,34 hectolitres per hectare |
| --- | --- |

4.

Trellised red varieties

9 100 kilograms of grapes per hectare

67,34 hectolitres per hectare

| 5. | Trellised Bobal grapes
  10 500 kilograms of grapes per hectare
  77,70 hectolitres per hectare |
| --- | --- |

5.

Trellised Bobal grapes

10 500 kilograms of grapes per hectare

77,70 hectolitres per hectare

| 6. | Trellised white varieties
  12 000 kilograms of grapes per hectare
  88,80 hectolitres per hectare |
| --- | --- |

6.

Trellised white varieties

12 000 kilograms of grapes per hectare

88,80 hectolitres per hectare

6.   Demarcated geographical area

The area in which the grapes are grown and wines with the Utiel-Requena PDO made comprises land located in the municipalities of Camporrobles, Caudete de las Fuentes, Fuenterrobles, Requena, Siete Aguas, Sinarcas, Utiel, Venta del Moro and Villargordo del Cabriel, all of which are in the province of Valencia.

The area in which the product is made and aged is the same as the production area.

7.   Wine grape variety(ies)

BOBAL

CABERNET SAUVIGNON

CHARDONNAY

GARNACHA BLANCA

GARNACHA TINTA

GARNACHA TINTORERA

GODELLO

GRACIANO

MACABEO - VIURA

MERLOT

MERSEGUERA

MONASTRELL

PARELLADA

PETIT VERDOT

PINOT NOIR

PLANTA NOVA - TARDANA

SAUVIGNON BLANC

SYRAH

TEMPRANILLO

TORTOSÍ

VERDEJO

8.   Description of the link(s)

8.1.   Red wines

The degree of phenolics obtained in the area, especially from local variety Bobal, together with the high total acidity, are the factors responsible for the red wines being intense shades of red, sometimes with violet tints. It is the terrain that confers the aromatic notes of red and black fruits with touches of balsam, on account of the characteristics previously described. In general, the vineyards of this geographical area produce wines with body on account of the aforementioned concentration of phenolics. These combine aromas that persist in the aftertaste with good volume, length and minerality in the mouth.

8.2.   White wines and rosé wines

For white wines, the largely limestone nature of the soils gives the wines floral and white-fruit aromas, which can be fairly intense if full phenolic ripening is achieved. Their freshness in the mouth, from their natural acidity, is notable.

The rosé wines produced under the PDO can be identified by their characteristic sustained pink colour, especially when made from grapes of the variety Bobal. The red-fruit aromas are characteristic. In the case of Bobal grapes, there are predominant strawberry aromas typical of the variety in the Utiel-Requena terrain.

8.3.   Sparkling, semi-sparkling and low-alcohol wines

Largely owing to the plentiful hours of sunshine when the sugars are developing in the ripening grapes, it is possible to produce the powerful aromatics and balance of sugar and acidity necessary to make these kinds of wine.

8.4.   Quality aromatic sparkling wines

The plentiful hours of sunshine each year allow the grapes to develop their sugars but without resulting in excessive alcoholic strength as the components in the skins ripen effectively.

These wines are characterised by their balance of sugar and acidity and the quality of their powerful aromas. They are pleasing in the mouth while having a certain freshness reminiscent of the fruit from which they are made. The natural acidity of these wines gives them a good capacity for keeping and ageing.

8.5.   Liqueur wines

The specific characteristics of the liqueur wines can be achieved thanks to the low risk of fungal diseases in the PDO area. For this type of wine, late harvests are possible with healthy grapes that have very high sugar levels while naturally preserving a very high total acidity. Their organoleptic qualities are influenced by the different stages leading up to the harvest, the combination of sugars with acidity and the level of ripeness that the grapes reach. It is, of course, the land and the climate conditions of this area that give these grapes their identity.

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

Legal framework:

In national legislation

Type of further condition:

Packaging within the demarcated geographical area

Description of the condition:

Packaging can only be carried out by registered wineries located in the demarcated area of the PDO. There is an exception for bottling facilities located outside the production area authorised by the Regulatory Board prior to December 2011. The exception applies solely for the activity for which such wineries were authorised and with the same conditions under which they were included in the bottling facility register, subject to the inspection procedure laid down by the Regulatory Board.

Legal framework:

In national legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

The name of the Protected Designation of Origin Utiel-Requena, in addition to the information generally required under in the applicable legislation, must feature prominently on the labels of packaged wines.

The vintage must appear prominently on bottled white, rosé and red wines.

Irrespective of the type of packaging in which the wines are released for consumption, they must bear a numbered seal of guarantee, label or back label issued by the Regulatory Board, which must be affixed at the winery itself, in accordance with the standards set by the Regulatory Board, and in such a way that it cannot be re-used. The Regulatory Board can authorise substituting the numbered back label for an equivalent numbering system approved by it.

The following terms can be used:

‘Bobal con mención específica’ [Bobal with special mention] for single-variety rosé and red wines made from Bobal grapes.

‘Madurado’ [aged] or ‘Madurado en barrica’ [barrel aged], for red or white wines held in oak barrels or cone barrels with a maximum capacity of 600 litres, for a period not exceeding 6 months but sufficient to affect the original organoleptic characteristics, thereby altering the primary characteristics of aroma and taste in a way that allows the contact with wood to be identified.

‘Bobal Alta Expresión’ [Bobal profound expression] for single-varietal Bobal wines, with or without ageing, which offer the maximum expression of the terroir through the Bobal variety. The vineyards must be over 50 years old. The yield must be less than 4 000 kilos per hectare (29,60 hectolitres per hectare). They must not be irrigated, except where the Regulatory Board gives prior authorisation. The methods of viticulture used must focus on safeguarding the biological balance of the vineyard and must respect the environment. All agricultural practices followed must be justified in a field log. At all times, the wineries must ensure that these wines are kept entirely separate from other wines made in their facilities, and must state their origin. The labels must state the number of bottles in the batch of wine bearing this term.

Link to the product specification

https://portalagrari.gva.es/documents/366567370/0/00001D+PC+DO+UTIEL-REQUENA+DEFINITIVO.pdf/76ec7286-6eef-f866-3b5f-ab88734cbbed?t=1682418183136

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

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