# Official Journal C 186/2020

| | ISSN 1977-091X |
| --- | --- |
| Official Journal
  of the European Union | C 186 |
| | |
| English edition | Information and Notices | Volume 635 June 2020 |

ISSN 1977-091X

Official Journal

of the European Union

C 186

English edition

Information and Notices

Volume 635 June 2020

---

| Contents | page |
| --- | --- |
| | IV   Notices |
| | NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES |
| | Council |
| 2020/C 186/01 | Council conclusions on risk management in the area of cultural heritage | 1 |
| | European Commission |
| 2020/C 186/02 | Euro exchange rates — 4 June 2020 | 7 |

Contents

page

IV   Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

Council

2020/C 186/01

Council conclusions on risk management in the area of cultural heritage

1

European Commission

2020/C 186/02

Euro exchange rates — 4 June 2020

7

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| | V   Announcements |
| --- | --- |
| | OTHER ACTS |
| | European Commission |
| 2020/C 186/03 | Publication of an application for approval of an amendment, which is not minor, to a product specification pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs | 8 |
| 2020/C 186/04 | Publication of the amended single document following the approval of a minor amendment pursuant to the second subparagraph of Article 53(2) of Regulation (EU) No 1151/2012 | 19 |
| 2020/C 186/05 | 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 | 23 |
| 2020/C 186/06 | Publication of the amended single document following the approval of a minor amendment pursuant to the second subparagraph of Article 53(2) of Regulation (EU) No 1151/2012 | 38 |

V   Announcements

OTHER ACTS

European Commission

2020/C 186/03

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

8

2020/C 186/04

Publication of the amended single document following the approval of a minor amendment pursuant to the second subparagraph of Article 53(2) of Regulation (EU) No 1151/2012

19

2020/C 186/05

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

23

2020/C 186/06

Publication of the amended single document following the approval of a minor amendment pursuant to the second subparagraph of Article 53(2) of Regulation (EU) No 1151/2012

38

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| EN | |
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EN

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IV Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

Council

| 5.6.2020 | EN | Official Journal of the European Union | C 186/1 |
| --- | --- | --- | --- |

5.6.2020

EN

Official Journal of the European Union

C 186/1

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Council conclusions on risk management in the area of cultural heritage

(2020/C 186/01)

THE COUNCIL OF THE EUROPEAN UNION,

TAKING INTO CONSIDERATION:

| 1. | the political background as set out in the Annex; |
| --- | --- |

1.

RECALLING THAT:

| 2. | cultural heritage in all its diversity (whether tangible - including sites and landscapes, artefacts and monuments - or intangible, encompassing knowledge, skills and practices, oral traditions and performing arts) represents an important source of identity, innovation and creativity for individuals and society and, apart from its inestimable intrinsic value for the development and well-being of European society, it also makes an important contribution to economic growth, social inclusion and sustainable development; |
| --- | --- |

2.

| 3. | the significance of cultural heritage, highlighted in the New EU Strategic Agenda 2019-2024 and prioritised in the Work Plan for Culture 2019-2022 and in the New European Agenda for Culture, should be taken into account both when pursuing the sustainable development goals and whilst devising development agendas at national level; |
| --- | --- |

3.

| 4. | cultural heritage can be at risk in manifold ways, whether as a result of unintended or deliberate human activity, a natural hazard, a one-off occurrence or a recurring event, or as a result of slow decay, depopulation or a sudden disaster; |
| --- | --- |

4.

| 5. | the achievements of the European Year of Cultural Heritage 2018 should be used as a basis for affirmative action on identifying and managing risks in the area of cultural heritage; |
| --- | --- |

5.

| 6. | the protection of cultural heritage against a variety of threats is the goal of a dedicated set of actions under the third pillar of the European Framework for Action on Cultural Heritage, namely ‘Cultural heritage for a resilient Europe’; |
| --- | --- |

6.

ACKNOWLEDGING:

| 7. | the internationally recognised normative instruments, standards and principles for conservation and restoration, and the contributions made by international organisations (such as UNESCO and the Council of Europe) as well as governmental, intergovernmental (such as ICCROM), non-governmental and professional organisations (such as ICOMOS and ICOM) to preserving cultural heritage; |
| --- | --- |

7.

| 8. | the urgency of encouraging cooperation at all relevant levels and with relevant partners in order to recognise risk factors, and hence the importance of creating and implementing risk management plans in the area of cultural heritage; |
| --- | --- |

8.

| 9. | that establishing long-term measures by implementing risk management plans in tandem with planned policies, protection measures and good practices is key for the efficient prevention and mitigation of damage in a people-centred approach to safeguarding cultural heritage; |
| --- | --- |

9.

RECOGNISING THAT:

| 10. | climate change is a global phenomenon and a colossal challenge that has a major influence on cultural and natural heritage, and that it is necessary, as far as possible, to undertake measures to prevent, mitigate, adapt to and, where possible, reverse negative impacts; |
| --- | --- |

10.

| 11. | in these times of growing uncertainty at an international level, including an increasing number of emergencies and disasters, the safeguarding and sustainable management of cultural heritage is an important source of societal resilience and an asset in climate action, and, in that regard, the EU and its Member States can play an important role as a global actor in the risk management of cultural heritage; |
| --- | --- |

11.

| 12. | crises such as the COVID-19 pandemic have a paramount economic and social impact on the cultural and creative sectors. The critical loss of revenue, the disruption in the exchange of knowledge, the halt of maintenance and restoration work, the restriction of access and participation, among others, call for a stronger focus on sustainability and resilience as a key element of cultural heritage management; |
| --- | --- |

12.

| 13. | spatial planning, construction of buildings and development of territories, both in cities and rural areas, require full commitment of the involved parties so that cultural heritage is seen as an asset and not threatened or neglected; |
| --- | --- |

13.

| 14. | the inclusion of risk management in education, both in professional training and as part of life-long learning, is essential to ensuring that communities are risk-informed and engage more with safeguarding and conservation measures; |
| --- | --- |

14.

| 15. | research plays an important role in understanding the nature and impact of threats, such as climate change, and in the development of innovative and efficient methodologies for risk management in the area of cultural heritage; |
| --- | --- |

15.

INVITES THE MEMBER STATES, WITHIN THEIR RESPECTIVE AREAS OF COMPETENCE AND IN DUE COMPLIANCE WITH THE PRINCIPLE OF SUBSIDIARITY, TO:

| 16. | identify innovative tools and approaches available at EU level for risk identification, prevention, preparedness and mitigation and actively use them in order to contribute to the process of sustainable preservation, monitoring and easier risk assessment; |
| --- | --- |

16.

| 17. | share information on existing heritage expert networks, at national and other levels, to promote the identification, protection, conservation and/or restoration of Europe’s cultural heritage; |
| --- | --- |

17.

| 18. | develop, where appropriate, common mechanisms for risk management, promote cooperation at all levels and strengthen, across decision-making and heritage management levels, the adoption of collaborative approaches based on the principles of participatory governance and shared responsibility; |
| --- | --- |

18.

| 19. | recognise and integrate cultural heritage into disaster risk policies and management plans at the local, regional, national and EU levels, and establish, where appropriate, cross-sectoral cooperation, in order to ensure adequate risk management in the area of cultural heritage, taking into account relevant provisions as defined by Decision No 1313/2013/EU on a Union Civil Protection Mechanism; |
| --- | --- |

19.

| 20. | pay special attention to the protection of cultural heritage in less populated areas, with a view to making relevant risk mitigation measures available at local and regional levels; |
| --- | --- |

20.

| 21. | enhance the role of recording and documentation both in relation to the preservation of non-digital, digitalised and born-digital content, in respect of which interoperability, compatibility, accessibility and sustainability are principles which have to be taken into account; |
| --- | --- |

21.

| 22. | encourage activities supporting the regular maintenance of built and movable cultural heritage as well as landscape management and the use of appropriate and high-quality methods, techniques and materials in the conservation process so as to promote sustainability; |
| --- | --- |

22.

| 23. | promote the safeguarding and transfer of traditional skills and crafts, and devise, where appropriate, specific training activities to address risk management in all phases of professional development for heritage experts and other relevant professions; |
| --- | --- |

23.

| 24. | increase awareness and make use of the emerging digital technology - especially advances in 3D technologies - which provides a basis for innovative research, documentation and interpretation of cultural heritage, as well as for the application of appropriate safeguarding methods; |
| --- | --- |

24.

| 25. | utilise, as appropriate, available data provided by satellite programmes, such as Copernicus, and other sources, in order to monitor cultural heritage; products obtained from Earth observation technologies, such as risk assessment maps and climate change indicators, may be used in this respect; |
| --- | --- |

25.

| 26. | enhance the significant role in risk management played by authorities, cultural institutions, such as museums, archives, libraries, galleries, depositaries and cultural property owners, as well as citizens and civil society, and emphasise the need for close cooperation between them; |
| --- | --- |

26.

INVITES THE MEMBER STATES AND THE COMMISSION TO:

| 27. | raise awareness of and mobilise existing financial and logistical resources for matters related to the safeguarding of endangered heritage; |
| --- | --- |

27.

| 28. | enhance opportunities for awareness raising, mobility and exchange of experiences between relevant stakeholders in order to better share good practices, especially on disaster recovery, and the latest advances in the field of risk management, and to support capacity building and knowledge transfer; |
| --- | --- |

28.

| 29. | encourage Europe’s young people to participate in various activities in the area of cultural heritage, including those which raise the importance attached to heritage safeguarding; |
| --- | --- |

29.

| 30. | contribute, as appropriate, to the topics related to risk management within the framework of the Commission expert group on cultural heritage, with particular regard to methods for identification, prevention and reduction of loss, as well as analysis and prioritisation in risk follow-up action; |
| --- | --- |

30.

| 31. | provide positive communication to the public about the value of cultural heritage by promoting responsible behaviour and participation in safeguarding activities; |
| --- | --- |

31.

INVITES THE COMMISSION TO:

| 32. | consider producing an EU handbook on risk management in the area of cultural heritage, which could be based on: a) the results of the projects listed under the ninth cluster entitled ‘Protecting cultural heritage against natural disasters and climate change’ of the European Framework for Action on Cultural Heritage, b) the analysis of national summaries on disaster risk management to be submitted to the Commission by 31 December 2020, in line with the Reporting Guidelines on Disaster Risk Management according to Article 6(1)d of Decision No 1313/2013/EU on a Union Civil Protection Mechanism and c) relevant elements from national climate change adaptation plans or strategies. Efforts made in relation to the setting up of a network of competence centres across the EU to safeguard knowledge of endangered cultural heritage through large-scale digitisation, announced in the New European Agenda for Culture, could also be used in this context; |
| --- | --- |

32.

| 33. | continue the ongoing dialogue and cooperation with networks that have acquired valuable experience in the field of risk management in the area of cultural heritage; |
| --- | --- |

33.

| 34. | seek synergies with relevant international (governmental, intergovernmental and non-governmental) organisations in order to sustainably preserve and protect cultural heritage for present and future generations. |
| --- | --- |

34.

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ANNEX

Relevant policy documents

European Council

| — | European Council Conclusions of 14 December 2017 (EUCO 19/1/17 REV 1) |
| --- | --- |

—

European Council Conclusions of 14 December 2017 (EUCO 19/1/17 REV 1)

| — | A New Strategic Agenda 2019-2024 (adopted by the European Council on 20 June 2019) |
| --- | --- |

—

A New Strategic Agenda 2019-2024 (adopted by the European Council on 20 June 2019)

Ministerial Declarations

| — | The Davos Declaration - Towards a high-quality Baukultur for Europe, 20-22 January 2018 |
| --- | --- |

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The Davos Declaration - Towards a high-quality Baukultur for Europe, 20-22 January 2018

| — | Declaration of cooperation on advancing the digitisation of cultural heritage, Brussels, Digital Day 2019, 8 April 2019 |
| --- | --- |

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Declaration of cooperation on advancing the digitisation of cultural heritage, Brussels, Digital Day 2019, 8 April 2019

| — | The Bucharest Declaration of the Ministers of Culture and their representatives on the role of culture in building Europe’s future, 16 April 2019 |
| --- | --- |

—

The Bucharest Declaration of the Ministers of Culture and their representatives on the role of culture in building Europe’s future, 16 April 2019

| — | The Declaration adopted during the Informal Meeting of European Union Member State Ministers responsible for Cultural and European Affairs, Paris, 3 May 2019 |
| --- | --- |

—

The Declaration adopted during the Informal Meeting of European Union Member State Ministers responsible for Cultural and European Affairs, Paris, 3 May 2019

Council

Conclusions

| — | Council conclusions on architecture: culture’s contribution to sustainable development (OJ C 319, 13.12.2008, p. 13) |
| --- | --- |

—

Council conclusions on architecture: culture’s contribution to sustainable development (OJ C 319, 13.12.2008, p. 13)

| — | Council conclusions of 12 May 2009 on culture as a catalyst for creativity and innovation (8749/1/09 REV 1) |
| --- | --- |

—

Council conclusions of 12 May 2009 on culture as a catalyst for creativity and innovation (8749/1/09 REV 1)

| — | Council conclusions on the contribution of culture to local and regional development (OJ C 135, 26.5.2010, p. 15) |
| --- | --- |

—

Council conclusions on the contribution of culture to local and regional development (OJ C 135, 26.5.2010, p. 15)

| — | Council conclusions on cultural heritage as a strategic resource for a sustainable Europe (OJ C 183, 14.6.2014, p. 36) |
| --- | --- |

—

Council conclusions on cultural heritage as a strategic resource for a sustainable Europe (OJ C 183, 14.6.2014, p. 36)

| — | Council conclusions on participatory governance of cultural heritage (OJ C 463, 23.12.2014, p. 1) |
| --- | --- |

—

Council conclusions on participatory governance of cultural heritage (OJ C 463, 23.12.2014, p. 1)

| — | Council conclusions on promoting access to culture via digital means with a focus on audience development (OJ C 425, 12.12.2017, p. 4) |
| --- | --- |

—

Council conclusions on promoting access to culture via digital means with a focus on audience development (OJ C 425, 12.12.2017, p. 4)

| — | Council conclusions on the need to bring cultural heritage to the fore across policies in the EU (OJ C 196, 8.6.2018, p. 20) |
| --- | --- |

—

Council conclusions on the need to bring cultural heritage to the fore across policies in the EU (OJ C 196, 8.6.2018, p. 20)

| — | Council conclusions on the Work Plan for Culture 2019-2022 (OJ C 460, 21.12.2018, p. 12) |
| --- | --- |

—

Council conclusions on the Work Plan for Culture 2019-2022 (OJ C 460, 21.12.2018, p. 12)

| — | Council conclusions on young creative generations (OJ C 189, 5.6.2019, p. 34) |
| --- | --- |

—

Council conclusions on young creative generations (OJ C 189, 5.6.2019, p. 34)

| — | Council conclusions on an EU strategic approach to international cultural relations and a framework for action (OJ C 192, 7.6.2019, p. 6) |
| --- | --- |

—

Council conclusions on an EU strategic approach to international cultural relations and a framework for action (OJ C 192, 7.6.2019, p. 6)

Resolutions

| — | Resolution of the Ministers with responsibility for Cultural Affairs, meeting within the Council of 13 November 1986 on the protection of Europe's architectural heritage (OJ C 320, 13.12.1986, p. 1) |
| --- | --- |

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Resolution of the Ministers with responsibility for Cultural Affairs, meeting within the Council of 13 November 1986 on the protection of Europe's architectural heritage (OJ C 320, 13.12.1986, p. 1)

| — | Resolution of the Council of the European Union and the Representatives of the Governments of the Member States meeting within the Council on the Cultural Dimension of Sustainable Development (OJ C 410, 6.12.2019, p. 1) |
| --- | --- |

—

Resolution of the Council of the European Union and the Representatives of the Governments of the Member States meeting within the Council on the Cultural Dimension of Sustainable Development (OJ C 410, 6.12.2019, p. 1)

Commission

Communications

| — | Towards an integrated approach to cultural heritage for Europe (COM(2014) 477 final) |
| --- | --- |

—

Towards an integrated approach to cultural heritage for Europe (COM(2014) 477 final)

| — | Strengthening European Identity through Education and Culture. The European Commission’s contribution to the Leaders’ meeting in Gothenburg, 17 November 2017 (COM(2017) 673 final) |
| --- | --- |

—

Strengthening European Identity through Education and Culture. The European Commission’s contribution to the Leaders’ meeting in Gothenburg, 17 November 2017 (COM(2017) 673 final)

| — | A New European Agenda for Culture (COM(2018) 267 final) |
| --- | --- |

—

A New European Agenda for Culture (COM(2018) 267 final)

| — | The European Green Deal (COM(2019) 640 final) |
| --- | --- |

—

The European Green Deal (COM(2019) 640 final)

Joint Communications from the European Commission/High Representative of the Union for Foreign Affairs and Security Policy

| — | Towards an EU strategy for international cultural relations (JOIN(2016) 29 final) |
| --- | --- |

—

Towards an EU strategy for international cultural relations (JOIN(2016) 29 final)

Notices

| — | Reporting Guidelines on Disaster Risk Management, Art. 6(1)d of Decision No 1313/2013/EU (OJ C 428, 20.12.2019, p. 8) |
| --- | --- |

—

Reporting Guidelines on Disaster Risk Management, Art. 6(1)d of Decision No 1313/2013/EU (OJ C 428, 20.12.2019, p. 8)

Staff Working Documents

| — | European Framework for Action on Cultural Heritage (SWD(2018) 491 final) |
| --- | --- |

—

European Framework for Action on Cultural Heritage (SWD(2018) 491 final)

Reports

| — | Report from the Commission to the European Parliament, the Council, the European Economic and Social Committee and the Committee of the Regions on the implementation, results and overall assessment of the European Year of Cultural Heritage 2018 (COM(2019) 548 final) |
| --- | --- |

—

Report from the Commission to the European Parliament, the Council, the European Economic and Social Committee and the Committee of the Regions on the implementation, results and overall assessment of the European Year of Cultural Heritage 2018 (COM(2019) 548 final)

Studies

| — | Safeguarding cultural heritage from natural and man-made disasters. A comparative analysis of risk management in the EU - Study (April 2018) |
| --- | --- |

—

Safeguarding cultural heritage from natural and man-made disasters. A comparative analysis of risk management in the EU - Study (April 2018)

United Nations

| — | Hyogo Framework for Action 2005-2015: Building the resilience of nations and communities to disasters |
| --- | --- |

—

Hyogo Framework for Action 2005-2015: Building the resilience of nations and communities to disasters

| — | Sendai Framework for Disaster Risk Reduction 2015-2030 |
| --- | --- |

—

Sendai Framework for Disaster Risk Reduction 2015-2030

Unesco

| — | Convention for the Protection of Cultural Property in the Event of Armed Conflict (Hague Convention, 1954) |
| --- | --- |

—

Convention for the Protection of Cultural Property in the Event of Armed Conflict (Hague Convention, 1954)

| — | Convention concerning the Protection of the World Cultural and Natural Heritage (1972) |
| --- | --- |

—

Convention concerning the Protection of the World Cultural and Natural Heritage (1972)

| — | Convention on the Protection of the Underwater Cultural Heritage (2001) |
| --- | --- |

—

Convention on the Protection of the Underwater Cultural Heritage (2001)

| — | Charter on the Preservation of Digital Heritage (2003) |
| --- | --- |

—

Charter on the Preservation of Digital Heritage (2003)

| — | Convention for the Safeguarding of the Intangible Cultural Heritage (2003) |
| --- | --- |

—

Convention for the Safeguarding of the Intangible Cultural Heritage (2003)

| — | Strategy for Risk Reduction at World Heritage Properties (revised version, 2007) |
| --- | --- |

—

Strategy for Risk Reduction at World Heritage Properties (revised version, 2007)

| — | Managing Disaster Risks for World Heritage (manual, June 2010) |
| --- | --- |

—

Managing Disaster Risks for World Heritage (manual, June 2010)

| — | Budapest Declaration On World Heritage (adopted by the World Heritage Committee in June 2002) |
| --- | --- |

—

Budapest Declaration On World Heritage (adopted by the World Heritage Committee in June 2002)

Council of Europe

| — | Framework Convention on the Value of Cultural Heritage for Society (Faro Convention, 2005) |
| --- | --- |

—

Framework Convention on the Value of Cultural Heritage for Society (Faro Convention, 2005)

| — | Recommendation CM/Rec (2017)1 to Member States on the “European Cultural Heritage Strategy for the 21st century” (2017) |
| --- | --- |

—

Recommendation CM/Rec (2017)1 to Member States on the “European Cultural Heritage Strategy for the 21st century” (2017)

| — | Convention on Offences relating to Cultural Property (2017) |
| --- | --- |

—

Convention on Offences relating to Cultural Property (2017)

| — | European and Mediterranean Major Hazards Agreement (EUR-OPA) |
| --- | --- |

—

European and Mediterranean Major Hazards Agreement (EUR-OPA)

Other studies

| — | First Aid to Cultural Heritage in Times of Crisis (ICCROM and the Prince Claus Fund for Culture and Development, 2018) |
| --- | --- |

—

First Aid to Cultural Heritage in Times of Crisis (ICCROM and the Prince Claus Fund for Culture and Development, 2018)

| — | European Quality Principles for EU-funded Interventions with Potential Impact upon Cultural Heritage (ICOMOS, 2019) |
| --- | --- |

—

European Quality Principles for EU-funded Interventions with Potential Impact upon Cultural Heritage (ICOMOS, 2019)

| — | The Global Risks Report 2020 (World Economic Forum) |
| --- | --- |

—

The Global Risks Report 2020 (World Economic Forum)

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European Commission

| 5.6.2020 | EN | Official Journal of the European Union | C 186/7 |
| --- | --- | --- | --- |

5.6.2020

EN

Official Journal of the European Union

C 186/7

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Euro exchange rates (1)

4 June 2020

(2020/C 186/02)

1 euro =

| | Currency | Exchange rate |
| --- | --- | --- |
| USD | US dollar | 1,1250 |
| JPY | Japanese yen | 122,48 |
| DKK | Danish krone | 7,4557 |
| GBP | Pound sterling | 0,89685 |
| SEK | Swedish krona | 10,4172 |
| CHF | Swiss franc | 1,0786 |
| ISK | Iceland króna | 148,50 |
| NOK | Norwegian krone | 10,6048 |
| BGN | Bulgarian lev | 1,9558 |
| CZK | Czech koruna | 26,623 |
| HUF | Hungarian forint | 344,90 |
| PLN | Polish zloty | 4,4372 |
| RON | Romanian leu | 4,8373 |
| TRY | Turkish lira | 7,5868 |
| AUD | Australian dollar | 1,6276 |
| CAD | Canadian dollar | 1,5203 |
| HKD | Hong Kong dollar | 8,7189 |
| NZD | New Zealand dollar | 1,7510 |
| SGD | Singapore dollar | 1,5758 |
| KRW | South Korean won | 1 368,73 |
| ZAR | South African rand | 19,0059 |
| CNY | Chinese yuan renminbi | 8,0066 |
| HRK | Croatian kuna | 7,5725 |
| IDR | Indonesian rupiah | 15 856,88 |
| MYR | Malaysian ringgit | 4,8077 |
| PHP | Philippine peso | 56,109 |
| RUB | Russian rouble | 77,8132 |
| THB | Thai baht | 35,539 |
| BRL | Brazilian real | 5,6989 |
| MXN | Mexican peso | 24,4761 |
| INR | Indian rupee | 84,9320 |

Currency

Exchange rate

USD

US dollar

1,1250

JPY

Japanese yen

122,48

DKK

Danish krone

7,4557

GBP

Pound sterling

0,89685

SEK

Swedish krona

10,4172

CHF

Swiss franc

1,0786

ISK

Iceland króna

148,50

NOK

Norwegian krone

10,6048

BGN

Bulgarian lev

1,9558

CZK

Czech koruna

26,623

HUF

Hungarian forint

344,90

PLN

Polish zloty

4,4372

RON

Romanian leu

4,8373

TRY

Turkish lira

7,5868

AUD

Australian dollar

1,6276

CAD

Canadian dollar

1,5203

HKD

Hong Kong dollar

8,7189

NZD

New Zealand dollar

1,7510

SGD

Singapore dollar

1,5758

KRW

South Korean won

1 368,73

ZAR

South African rand

19,0059

CNY

Chinese yuan renminbi

8,0066

HRK

Croatian kuna

7,5725

IDR

Indonesian rupiah

15 856,88

MYR

Malaysian ringgit

4,8077

PHP

Philippine peso

56,109

RUB

Russian rouble

77,8132

THB

Thai baht

35,539

BRL

Brazilian real

5,6989

MXN

Mexican peso

24,4761

INR

Indian rupee

84,9320

---

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

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V Announcements

OTHER ACTS

European Commission

| 5.6.2020 | EN | Official Journal of the European Union | C 186/8 |
| --- | --- | --- | --- |

5.6.2020

EN

Official Journal of the European Union

C 186/8

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

(2020/C 186/03)

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

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

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

‘QUEIJO TERRINCHO’

EU No: PDO-PT-0218-AM01 – 19.9.2016

PDO (X) PGI ()

1.   Applicant group and legitimate interest

Applicant group

QUEITEQ – Cooperativa dos Produtores de Leite de Ovinos da Terra Quente, C.R.L. [Cooperative of sheep’s milk producers in the Terra Quente region]

Legitimate interest

The producer group formed by the ‘Queijo Terrincho’ operators (producers and processors) has a legitimate interest in submitting this amendment application. QUEITEQ – Cooperativa dos Produtores de Leite de Ovinos da Terra Quente, C.R.L. is the producer group that was responsible for the initial application for registration.

| Group name | QUEITEQ – Cooperativa dos Produtores de Leite de Ovinos da Terra Quente, C.R.L. |
| --- | --- |
| Group type | More than one person |
| Participants | Producer(s), Processor(s) |
| Address | Quinta Branca – Larinho |
| 5160 – Torre de Moncorvo |

Group name

QUEITEQ – Cooperativa dos Produtores de Leite de Ovinos da Terra Quente, C.R.L.

Group type

More than one person

Participants

Producer(s), Processor(s)

Address

Quinta Branca – Larinho

5160 – Torre de Moncorvo

Country

Portugal

Telephone

+351 279258090

Email(s)

queitec@sapo.pt

2.   Member State or Third Country

Portugal

3.   Heading in the product specification affected by the amendment

☐ Name of product

☒ Description of product

☒ Geographical area

☐ Proof of origin

☒ Method of production

☒ Link

☒ Labelling

☒ Other: addition of a product logo

4.   Type of amendment(s)

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

☐

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

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

☒

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

5.   Amendment(s)

All of the amendments concern the product specification, as no Single Document was ever published.

Description of product

Amendment 1

| — | The ranges previously given in the original specification for the diameter (13–20 cm) and weight (0,8–1,2 kg) of the cheese have been redefined as 12–20 cm and 0,7–1,1 kg respectively. |
| --- | --- |

—

The ranges previously given in the original specification for the diameter (13–20 cm) and weight (0,8–1,2 kg) of the cheese have been redefined as 12–20 cm and 0,7–1,1 kg respectively.

| — | A new ‘merendeira’ (lunchbox) size of cheese, not previously mentioned in the original specification, has been introduced, with a diameter of between 8 cm and 12 cm, a height of between 3 cm and 6 cm and a weight of between 0,35 kg and 0,55 kg. |
| --- | --- |

—

A new ‘merendeira’ (lunchbox) size of cheese, not previously mentioned in the original specification, has been introduced, with a diameter of between 8 cm and 12 cm, a height of between 3 cm and 6 cm and a weight of between 0,35 kg and 0,55 kg.

| — | The permitted percentage ranges for fat in dry matter and moisture in non-fat solids of the paste, previously given in the original specification as 45–60 % and 55–65 % respectively, have been redefined as follows: 25–50 % fat in dry matter and 35–60 % moisture in non-fat solids. |
| --- | --- |

—

The permitted percentage ranges for fat in dry matter and moisture in non-fat solids of the paste, previously given in the original specification as 45–60 % and 55–65 % respectively, have been redefined as follows: 25–50 % fat in dry matter and 35–60 % moisture in non-fat solids.

| — | Although not previously stated in the original specification, a minimum permitted temperature has been specified for long-term storage of ‘Queijo Terrincho’ and ‘Queijo Terrincho’Velho [mature], namely – 11 °C, which is above the temperature at which the cheese freezes (– 12 °C), thus preserving the characteristic aroma, flavour and texture of the paste. |
| --- | --- |

—

Although not previously stated in the original specification, a minimum permitted temperature has been specified for long-term storage of ‘Queijo Terrincho’ and ‘Queijo Terrincho’Velho [mature], namely – 11 °C, which is above the temperature at which the cheese freezes (– 12 °C), thus preserving the characteristic aroma, flavour and texture of the paste.

These amendments have been made because of changes in consumer habits, i.e. a shift towards the consumption of smaller cheeses that are lower in fat and have better keeping qualities and a longer shelf-life, in order to match supply to the current demand for smaller portions that are ready for use in specific culinary applications (sliced and pre-packaged). They have also been made because the results of tests carried out over the last few years demonstrate the need to make corrections to the original values (permitted moisture and fat content) to reflect the real situation.

Amendment 2

| — | Two new forms of storage and presentation, not previously mentioned in the original specification, are specified for ‘Queijo Terrincho’Velho, which is ripened or matured for at least 90 days and may also be presented for sale coated in red pepper paste or cut into pieces and immersed in containers of virgin olive oil. |
| --- | --- |

—

Two new forms of storage and presentation, not previously mentioned in the original specification, are specified for ‘Queijo Terrincho’Velho, which is ripened or matured for at least 90 days and may also be presented for sale coated in red pepper paste or cut into pieces and immersed in containers of virgin olive oil.

The use of these techniques is justified because they increase the keeping qualities and shelf-life of the cheese, since there is demand from consumers for cheeses covered in red pepper paste or cut into pieces and immersed in containers of virgin olive oil, techniques which they have quickly come to associate with cheeses that are matured for longer, such as ‘Queijo Terrincho’Velho. Furthermore, these forms of presentation, namely coating the cheese in red pepper paste or cutting it into pieces and immersing it in containers of virgin olive oil, are techniques which have long been used locally.

These amendments are intended to meet new market demands without altering the inherent characteristics which give the product its specific character.

These amendments also concern the section headed ‘Method of production’, which now describes the manufacturing conditions of ‘Queijo Terrincho’Velho, and the section headed ‘Labelling’, as regards the ‘Queijo Terrincho’Velho designation.

Geographical area

Amendment 3

The geographical area is unchanged.

The original text: ‘Article 1

The area in which ‘Queijo Terrincho’ is made and matured is restricted to the municipalities of Mogadouro, Alfândega da Fé, Moncorvo, Freixo de Espada à Cinta, Mirandela, Vila Flor, Carrazeda de Ansiães and Macedo de Cavaleiros (with the exception of the parishes of Edroso, Espadanedo, Ferreira, Murçós and Soutelo de Mourisco) in the district of Bragança; the parishes of Rio Torto, São Pedro de Veiga de Lila, Veiga de Lila, Valpaços, Vales and Possacos in the municipality of Valpaços in the district of Vila Real; the municipality of São João da Pesqueira (with the exception of the parishes of Riodades and Paredes da Beira) in the district of Viseu, the municipality of Vila Nova de Foz Côa, the parishes of Longroiva, Fonte Longa, Poço do Canto and Meda in the municipality of Meda and the parishes of Escalhão, Vilar de Amargo, Algodres and Mata de Lobos in the municipality of Figueira de Castelo Rodrigo in the district of Guarda, which are located in Terra Quente and the upper Douro Valley.’

has been replaced by the following:

‘The area in which the product is made and matured is restricted to the municipalities of Mogadouro, Alfândega da Fé, Torre de Moncorvo, Freixo de Espada à Cinta, Mirandela, Vila Flor, Carrazeda de Ansiães and Macedo de Cavaleiros (with the exception of the parishes of Edroso, Espadanedo, Ferreira, Murçós and Soutelo de Mourisco), São João da Pesqueira (with the exception of the parishes of Riodades and Paredes da Beira) and Vila Nova de Foz Côa and to the parishes of Rio Torto, São Pedro de Veiga de Lila, Veiga de Lila, Valpaços, Vales and Possacos in the municipality of Valpaços, the parishes of Longroiva, Fonte Longa, Poço do Canto and Meda in the municipality of Meda and the parishes of Escalhão, Vilar de Amargo, Algodres and Mata de Lobos in the municipality of Figueira de Castelo Rodrigo.’

The references to the districts that form part of the Terra Quente and upper Douro Valley sub-regions have been deleted from the Product specification to make the text clearer, given that the municipalities listed clearly define the administrative boundaries required to comply with Article 5(1)(c) of Regulation (EU) No 1151/2012.

Method of production

Method of production

Amendment 4

Details not provided in the original specification have been given regarding the operations involved in the manufacturing stage, namely processing of the milk (heating and coagulation), draining of the whey (pressing), curing and maturing (turning and washing).

The amendments have been made because of the need to provide details of the operations involved in the manufacturing stage, in particular those operations that determine that the product obtained conforms to the product description, specifically as regards the stages of coagulation and working of the curd.

| — | Although not previously stated in the original specification, it has now been stipulated that the milk must be processed immediately after milking. If this is not possible, the temperature at which it must be kept has been specified as no more than 6 °C. |
| --- | --- |

—

Although not previously stated in the original specification, it has now been stipulated that the milk must be processed immediately after milking. If this is not possible, the temperature at which it must be kept has been specified as no more than 6 °C.

| — | Although the original specification specified that the milk must be heated to a fixed temperature of 35 °C, a range has now been given for the optimum temperature that the milk must reach before the rennet is added (coagulation temperature: 30–35 °C), so as to bring this process more into line with actual conditions. |
| --- | --- |

—

Although the original specification specified that the milk must be heated to a fixed temperature of 35 °C, a range has now been given for the optimum temperature that the milk must reach before the rennet is added (coagulation temperature: 30–35 °C), so as to bring this process more into line with actual conditions.

In addition to the use of weights and hand presses, as provided for in the original specification, the use of pneumatic presses has also been allowed, with a pressing time of between three and five hours in accordance with the methodology already used. This amendment is merely the result of a technological development that can be used during the manufacturing process and has no effect on the final characteristics of the product.

| — | As in the original specification, the ripening or maturing process takes place in natural ripening facilities or in a controlled environment. The range within which relative humidity measurements may fluctuate during this process has been set at 80–90 % rather than the 80–85 % provided for in the original specification. |
| --- | --- |

—

As in the original specification, the ripening or maturing process takes place in natural ripening facilities or in a controlled environment. The range within which relative humidity measurements may fluctuate during this process has been set at 80–90 % rather than the 80–85 % provided for in the original specification.

| — | Similarly, although not set out in the original specification, upper and lower limits for temperature (8–14 °C) and humidity (75–85 %) during the maturing process for ‘Queijo Terrincho’Velho have also been defined in order to complete the description of the method of production. |
| --- | --- |

—

Similarly, although not set out in the original specification, upper and lower limits for temperature (8–14 °C) and humidity (75–85 %) during the maturing process for ‘Queijo Terrincho’Velho have also been defined in order to complete the description of the method of production.

Velho

Amendment 5

| — | Previously, in the original specification, it was stated that ‘The flocks of sheep of the Churra da Terra Quente breed, which are farmed in the area and whose particular characteristics are well suited to it, constitute the primary livestock farming activity and are basically sustained by the pastures and water meadows. The pastures consist of upland terrain, fallow land and a huge expanse of uncultivated land, on which the grass cover is coarse and sparse. However, not enough grass is produced and water meadows and secondary forage need to be used – rye, barley, turnips, lentils and the foliage of trees such as ash, elm, oak, almond and olive trees and even vines.’ |
| --- | --- |

—

Previously, in the original specification, it was stated that ‘The flocks of sheep of the Churra da Terra Quente breed, which are farmed in the area and whose particular characteristics are well suited to it, constitute the primary livestock farming activity and are basically sustained by the pastures and water meadows. The pastures consist of upland terrain, fallow land and a huge expanse of uncultivated land, on which the grass cover is coarse and sparse. However, not enough grass is produced and water meadows and secondary forage need to be used – rye, barley, turnips, lentils and the foliage of trees such as ash, elm, oak, almond and olive trees and even vines.’

As not enough grass is produced, as stated in the original specification, the possibility has also been introduced of using feed such as straw and hay produced on the farm or by other sheep farmers, autumn/winter-sown forage crops (oats, vetch, rye and yellow lupin) and spring-sown forage crops (maize and sorghum), from within the defined geographical area.

The text has been replaced and reworded as follows: ‘However, not enough grass is produced and water meadows and secondary forage need to be used – rye, barley, turnips, lentils and the foliage of trees such as ash, elm, oak, almond and olive trees and even vines from the geographical area.’

| — | All the feed given to the sheep comes from the geographical area, although the possibility has been introduced of making use of feed from other regions in times of scarcity, but this must never exceed 50 % of the dry matter each year. This feed is the same and has the same composition as the feed from the geographical area. |
| --- | --- |

—

All the feed given to the sheep comes from the geographical area, although the possibility has been introduced of making use of feed from other regions in times of scarcity, but this must never exceed 50 % of the dry matter each year. This feed is the same and has the same composition as the feed from the geographical area.

Amendment 6

Article 4 of the original version of the specification has been deleted:

‘Article 4

Packaging and Preservation

The cheese must always be packaged using an innocuous material that does not react with the contents.

The cheese must always be pre-packaged, and packaging must take place in accordance with good hygiene practices and under conditions which preserve the purity and characteristics of the cheese during normal storage and sale.

This process must be carried out by the producer.’

These descriptions have been replaced by the reasons for the existence of specific rules on packaging, with the addition of the following paragraph to further justify the need for pre-packaging of the product to be carried out by the producer:

‘Slicing and packaging must take place within the defined geographical area in order to preserve the integrity of the product and guarantee the characteristics which give it its specific character, which can easily be altered by successive handling operations and/or handling operations spread out over time’.

Amendment 7

| — | The following text not included in the original specification has been added to explain the production of the different forms of ‘Queijo Terrincho’Velho: |
| --- | --- |

—

The following text not included in the original specification has been added to explain the production of the different forms of ‘Queijo Terrincho’Velho:

Velho

‘Queijo Terrincho’Velho is a cheese matured for at least 90 days and prepared by coating the cheese with a paste of red pepper extract and grape marc spirit or virgin olive oil. It may also be immersed in virgin olive oil.

Velho

‘Queijo Terrincho’Velho coated with red pepper is produced by coating cheese that has matured for at least 90 days with a mixture of red pepper and grape marc spirit or a mixture of red pepper and virgin olive oil. The red pepper is made into a paste by mixing it with grape marc spirit or virgin olive oil when coating the cheese. The mixture should be used for a single application, so as to ensure that it has the right texture and flavour. Approximately 250 ml of grape marc spirit or 250 ml of virgin olive oil are used for 1 kg of red pepper.

Velho

The above techniques have long been used in the area to increase the keeping qualities and shelf-life of the cheese.

Amendment 8

Labelling

Labelling

Article 5 of the original version of the specification has been deleted:

‘Article 5

Labelling and Marketing

The labels of the cheeses must contain the following:

| 1. | Sales denomination – ‘Queijo Terrincho’ |
| --- | --- |

1.

Sales denomination – ‘Queijo Terrincho’

| 2. | Fat 45 % to 60 % |
| --- | --- |

2.

Fat 45 % to 60 %

| 3. | Net quantity (expressed in g or kg) |
| --- | --- |

3.

Net quantity (expressed in g or kg)

| 4. | Best before end [month and year] |
| --- | --- |

4.

Best before end [month and year]

| 5. | Cheese made from pure raw sheep’s milk |
| --- | --- |

5.

Cheese made from pure raw sheep’s milk

| 6. | Name and address of the manufacturer |
| --- | --- |

6.

Name and address of the manufacturer

The label must be affixed to one of the sides of the cheese.

The cheese may be sold to the consumer in portions, provided that they are pre-packaged.’

The above generic references included in Article 5 of the initial version of specification as originally registered have been deleted and replaced by the requirement for the labelling to include, depending on the type of product, the product logo and the words ‘QUEIJO TERRINCHO’ – Denominação de Origem Protegida’ (‘QUEIJO TERRINCHO’ – Protected Designation of Origin] or ‘QUEIJO TERRINCHO’ – DOP’ (‘QUEIJO TERRINCHO’ – PDO] or ‘QUEIJO TERRINCHO’VELHO – Denominação de Origem Protegida’ (‘QUEIJO TERRINCHO’VELHO – Protected Designation of Origin] or ‘QUEIJO TERRINCHO’VELHO – DOP’ (‘QUEIJO TERRINCHO’VELHO – PDO] in line with the product description.

VELHO

VELHO

VELHO

VELHO

The amendments have been made because of the need to bring the labelling requirements into line with the product description and to delete generic references.

Amendment 9

Article 6 of the original version of the specification has been deleted:

‘Article 6

| 1. | Only sheep of the Churra da Terra Quente breed are suitable for producing the milk used to make ‘Queijo Terrincho’, when farmed in the production area defined in Article 1 of these rules. |
| --- | --- |

1.

Only sheep of the Churra da Terra Quente breed are suitable for producing the milk used to make ‘Queijo Terrincho’, when farmed in the production area defined in Article 1 of these rules.

| 2. | All flocks must be recognised as officially brucellosis-free and must not show any signs of diseases that can be transmitted through the milk. |
| --- | --- |

2.

All flocks must be recognised as officially brucellosis-free and must not show any signs of diseases that can be transmitted through the milk.

| 3. | Flocks must be monitored in order to ensure that any treatment given to the animals complies with the recommended withdrawal periods. |
| --- | --- |

3.

Flocks must be monitored in order to ensure that any treatment given to the animals complies with the recommended withdrawal periods.

| 4. | Hygiene rules must be complied with in milking parlours and during transportation of the milk to the manufacturing site. |
| --- | --- |

4.

Hygiene rules must be complied with in milking parlours and during transportation of the milk to the manufacturing site.

| 5. | The cheese dairies must meet the technical and functional and health and hygiene conditions laid down by law. |
| --- | --- |

5.

The cheese dairies must meet the technical and functional and health and hygiene conditions laid down by law.

| 6. | In all facilities where the cheese is made, records must be kept with regard to the milk received, production, maturing and marketing.’ |
| --- | --- |

6.

In all facilities where the cheese is made, records must be kept with regard to the milk received, production, maturing and marketing.’

The information given in paragraph 1 with regard to the breed of sheep has been included in point 3.2 of the Single Document, which describes the product and the corresponding point 2 of the product specification.

Paragraphs 2 to 6 have been deleted because they concern rules that apply across the board to this area of activity and have already been laid down in general legislation.

Amendment 10

References to the obligations of producer groups and operators, and to infringements and penalties, which appeared in the original document under Articles 7, 8, 9 and 10, have also been deleted, as they are not an integral part of the product specification and concern rules that apply across the board to the production of cheese and have already been laid down in general legislation.

Amendment 11

Link

Link

With regard to the link between the defined geographical area and the characteristics of the product, Article 1 of the original version of the specification:

‘Article 1

It is a vast area covering 400 000 ha and consists of rift valleys (Mirandela-Vilariça), deep erosion valleys (Baixo-Coa, Sabor and the upper Douro) and plateaus situated at altitudes of between 600 m and 800 m. The terrain gives the area unique climatic conditions, which change from sub-Atlantic Mediterranean to semi-arid Mediterranean as you head eastwards along the Douro, the continental influence becoming more pronounced the closer to the plateaus you get.

It is an area where the climatic and topographical conditions have led to great crop diversity. It is characterised by vine and olive growing landscapes, expanding areas of olive growing, areas with a mixture of olive and almond trees, rain-fed cereal cultivation (fallow and cereals), and a variety of crops, either in areas where there is no water for irrigation or in the most fertile valleys (Mirandela and Vale da Vilariça). However, given their economic significance, farmers focus most on olive and vine growing.

Conversely, the flocks of sheep of the Churra da Terra Quente breed, which are farmed in the area and whose particular characteristics are well suited to it, constitute the primary livestock farming activity and are basically sustained by the pastures and water meadows. The pastures consist of upland terrain, fallow land and a huge expanse of uncultivated land, on which the grass cover is coarse and sparse.

‘However, not enough grass is produced and water meadows and secondary forage need to be used – rye, barley, turnips, lentils and the foliage of trees such as ash, elm, oak, almond and olive trees and even vines from the geographical area.’ This is where the sheep have their permanent pasture. Almost all year round, the sheep spend the nights confined in enclosures or sheepfolds on the agricultural land.

It is this mix of upland terrain, dry plateaus and bright skies, with its specific environmental conditions, which, together with the traditional farming methods, contributes to the specific characteristics of the milk produced by the Churra da Terra Quente (Terrincha) sheep.

That milk, when processed with skill and expertise by local people, who have handed their know-how down from generation to generation, produces a cheese of unrivalled distinctiveness.’

has been replaced by the following:

‘The quality of ‘Queijo Terrincho’ is due exclusively to the natural and human factors linked to the defined geographical area.

There are reports that associate the spread of the production of sheep’s cheese with medieval Christian monasteries in this region and elsewhere. The best evidence for the origin of this cheese is perhaps the fact that, in the region of Terra Quente Transmontana, the area in which the Churra da Terra Quente breed of sheep originated, namely the Vilariça Valley, and more specifically Quinta da Terrincha, has given the breed its alternative name, the ‘Terrincha’, and has also given its name to the cheese, i.e. ‘Terrincho’. This shows that, in this sub-area, there is a convergence of natural and human factors that characterise the entire production area.

The Terra Quente Transmontana and the upper Douro Valley, the areas in which the defined geographical area is located, were initially home to a very hardy and well-adapted breed of sheep, the Badana breed. It was from this breed that the Churra da Terra Quente breed was developed at the end of the 19th century by cross-breeding with Mondegueiro rams. It reached its full expression from the mid-20th century onwards. The breed is therefore hardy, well-adapted to the region and quite fertile, often giving birth to twins. It is a moderate meat producer, but as it is primarily a milk-producing breed, it is closely linked to cheese-making in the region.

The region is one of hilly plateaus, with some steep slopes, and acidic and not very fertile soils, with a few pockets of good agricultural land. The rainfall, which is concentrated in the winter months, is used to the full during the long, dry summer. This all means that the availability of food resources is not constant, spring being a time of abundance and summer a time of scarcity.

These conditions strongly influence crop distribution in the region, favouring traditional, extensive production systems and causing the Churra da Terra Quente sheep reared in this way to produce milk whose characteristics are such that, when processed by local people using their ancestral skills and know-how, it produces a very distinctive cheese which has stood the test of time.

The mild aroma and flavour, which become stronger and more intense as ‘Queijo Terrincho’ ages, thus derive from the characteristics of the pure raw milk used and are closely linked to the breed of sheep and the vegetation typical of the upland terrain and water meadows, which forms a key part of the feed of the sheep reared in the defined geographical area.

The close and uniform texture, colour and slightly unctuous appearance of the paste are the result of an artisanal manufacturing process that is founded on the know-how of the local people, particularly with regard to how to work the curds and handle them in such a way as to drain off the whey and produce a compact mass.

The maturing and ripening process takes place in natural ripening facilities in a controlled environment, under the following conditions.

| Maturing | ‘Queijo Terrincho’ | ‘Queijo Terrincho’Velho |
| --- | --- | --- |
| Temperature (°C) | 5–12 | 8–14 |
| Humidity (%) | 80–90 | 75–85 |
| Minimum amount of time (days) | 30 | 90 |

Maturing

‘Queijo Terrincho’

‘Queijo Terrincho’Velho

Temperature (°C)

5–12

8–14

Humidity (%)

80–90

75–85

Minimum amount of time (days)

30

90

Maintaining these conditions and taking the necessary care during this process – particularly with regard to the washing of the cheese, the frequency of which depends on the appearance of the rind, which must always be smooth and clean – are operations which rely on local know-how and are determining factors in ensuring that the cheese obtained has a paste with the desired texture, colour and appearance.

Local know-how is also evident in the use of the traditional preservation techniques associated with cheeses that are matured for a greater length of time, which allow the product to be kept for longer without any alteration in its distinctive characteristics. This is the case with regard to the practice of coating the rind with red pepper paste – a semi-solid mixture of red pepper and grape marc spirit or red pepper and virgin olive oil produced locally in traditional stills or in olive oil mills – and as regards the preservation of the cheese by immersing it in containers of virgin olive oil after removing the rind and cutting the cheese into pieces.

As regards the link between human factors and the product, ‘Queijo Terrincho’ is considered traditional to this region of Trás-os-Montes, and the production method and preservation techniques have been handed down from one generation to the next and are still used today.’

The text of Article 1 of the original specification has been reworded to give a more precise description of the natural factors, namely the soil and climatic conditions, human factors and local know-how, which are the characteristics of the geographical area from which the product derives its specificity. It explains how the characteristics of the geographical area affect the identified specific characteristics of the product, stating that the quality of ‘Queijo Terrincho’ is due exclusively to the natural and human factors linked to the defined geographical area.

The text has been reworded to comply with the provisions on drafting the Single Document, in accordance with Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs, in particular with regard to point 5 (Link with the geographical area), as it is essential that the Single Document provides a thorough and coherent explanation of how the causal link is established, and this was not the case with the original text.

Other

Other

Use of the product logo has been made obligatory.

SINGLE DOCUMENT

‘Queijo Terrincho’

‘Queijo Terrincho’

EU No: PDO-PT-0218-AM01 –
  19.9.2016

EU No: PDO-PT-0218-AM01 –

19.9.2016

PGI () PDO (X)

PGI () PDO (X)

1.   Name(s)

Name(s)

‘Queijo Terrincho’

2.   Member State or Third Country

Member State or Third Country

Portugal

3.   Description of the agricultural product or foodstuff

Description of the agricultural product or foodstuff

3.1.   Type of product

Type of product

Class 1.3. Cheeses

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

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

‘Queijo Terrincho’ denotes the matured cheese produced by slowly draining curds obtained by coagulating pure raw sheep’s milk from Churra da Terra Quente ewes with rennet of animal origin. ‘Queijo Terrincho’ has a minimum maturation period of 30 days. If the cheese has matured or ripened for a minimum of 90 days, the designation of origin ‘Queijo Terrincho’ is qualified as Velho (mature).

Velho

The main characteristics are set out below:

Characteristics of ‘Queijo Terrincho’ and ‘Queijo Terrincho’Velho

Velho

| Cheese | ‘Queijo Terrincho’ | ‘Queijo Terrincho’Velho |
| --- | --- | --- |
| Shape | Short, regular cylinder (disc), slightly concave in the centre, with no defined edge | Short, regular cylinder (disc), slightly convex in the centre, with an uneven edge |
| Height | 3,0–6,0 cm | 2,0–6,0 cm |
| Weight | 0,7–1,1 kg | 0,5–1,0 kg |
| Diameter | 12–20 cm | 10,0–18,0 cm |
| Weight (lunchbox size) | 0,35–0,55 kg | 0,25–0,45 kg |
| Diameter (lunchbox size) | 8,0–12,0 cm | 5,0–10,0 cm |
| Rind | Supple, whole, well formed, smooth, light straw-yellow colour all over | Hard, whole, well formed, red in colour, sometimes rough-textured |
| Paste |
| Texture | Close and even, slightly buttery and sometimes loses it shape when cut (semi-soft) | Close and even, well formed, not buttery and keeps its shape when cut (hard) |
| Appearance | Slightly creamy, with a few holes | Not very creamy, with a few holes |
| Colour | Uniformly white | Yellowish |
| Smell and taste | Intense smell, mild and clean, not very sharp | Strong, with a balanced mixture of different smells |
| Fat (in dry matter) % | 25–50 | 35–60 |
| Moisture (in non-fat solids) % | 35–60 | 20–55 |

Cheese

‘Queijo Terrincho’

‘Queijo Terrincho’Velho

Velho

Shape

Short, regular cylinder (disc), slightly concave in the centre, with no defined edge

Short, regular cylinder (disc), slightly convex in the centre, with an uneven edge

Height

3,0–6,0 cm

2,0–6,0 cm

Weight

0,7–1,1 kg

0,5–1,0 kg

Diameter

12–20 cm

10,0–18,0 cm

Weight (lunchbox size)

0,35–0,55 kg

0,25–0,45 kg

Diameter (lunchbox size)

8,0–12,0 cm

5,0–10,0 cm

Rind

Supple, whole, well formed, smooth, light straw-yellow colour all over

Hard, whole, well formed, red in colour, sometimes rough-textured

Paste

Texture

Close and even, slightly buttery and sometimes loses it shape when cut (semi-soft)

Close and even, well formed, not buttery and keeps its shape when cut (hard)

Appearance

Slightly creamy, with a few holes

Not very creamy, with a few holes

Colour

Uniformly white

Yellowish

Smell and taste

Intense smell, mild and clean, not very sharp

Strong, with a balanced mixture of different smells

Fat (in dry matter) %

25–50

35–60

Moisture (in non-fat solids) %

35–60

20–55

‘Queijo Terrincho’ and ‘Queijo Terrincho’Velho are marketed whole, sliced or in pre-packaged portions.

Velho

‘Queijo Terrincho’Velho may also be presented for sale coated in red pepper paste or cut into pieces and immersed in containers of virgin olive oil.

Velho

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 sheep feed primarily on pastures located on upland terrain, fallow land and a huge expanse of uncultivated land, on which the grass cover is coarse and sparse, and on water meadows or natural pastures within the defined geographical area.

As there is not enough grass, secondary forage needs to be provided, such as rye, barley, oats, turnips, lentils and the foliage of trees such as ash, elm, oak, almond and olive trees and even vines from the geographical area.

Use is also made of other feed, such as straw and hay, autumn/winter-sown forage crops (oats, vetch, rye and yellow lupin) and spring-sown forage crops (maize and sorghum), produced on the farm or by other sheep farmers, from within the defined geographical area.

All the feed given to the sheep comes from the geographical area. Only in times of scarcity is it possible to make use of feed from other regions, but this must never exceed 50 % of the dry matter each year. This feed is the same and has the same composition as the feed from the defined geographical area, so the characteristics of the product are not affected.

Food-grade salt, in a proportion of between 15 % and 20 % by weight of the cheese, and animal rennet are used.

The pure raw milk obtained from Churra da Terra Quente ewes must have the following physico-chemical characteristics:

| Acidity (ml NaOH N\1) | 25–30 |
| --- | --- |
| pH | 6,5–6,6 |
| Density (at 20 °C) | 1 036–1 038 |
| Fat content (g/100 g) | 8,5 |
| Protein content (g/100 g) | 6,4–6,6 |
| Total nitrogen (%) | 1,0–1,1 |
| Non-casein nitrogen (%) | 0,2–0,3 |

Acidity (ml NaOH N\1)

25–30

pH

6,5–6,6

Density (at 20 °C)

1 036–1 038

Fat content (g/100 g)

8,5

Protein content (g/100 g)

6,4–6,6

Total nitrogen (%)

1,0–1,1

Non-casein nitrogen (%)

0,2–0,3

The red pepper, olive oil and grape marc spirit used to prepare the red pepper paste come from the defined geographical area.

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

Production of the milk and manufacturing, including maturing and ripening, must take place in the defined geographical area.

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

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

Long-term storage of the product is permitted at a temperature no lower than – 11 °C.

Slicing and packaging must take place within the defined geographical area in order to preserve the integrity of the product and guarantee the characteristics which give it its specific character, which can easily be altered by successive handling operations and/or handling operations spread out over time.

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

In addition to the product logo shown below, the product label must bear the following words: ‘QUEIJO TERRINCHO’ – Denominação de Origem Protegida’ (‘QUEIJO TERRINCHO’ – Protected Designation of Origin] or ‘QUEIJO TERRINCHO’ – DOP’ (‘QUEIJO TERRINCHO’ – PDO] or ‘QUEIJO TERRINCHO’ – Denominação de Origem Protegida VELHO’ (‘QUEIJO TERRINCHO’ – Protected Designation of Origin VELHO] or ‘QUEIJO TERRINCHO’ – DOP VELH
  O" (‘QUEIJO TERRINCHO’ – PDO VELHO].

VELHO

VELHO

VELH

O

VELHO

Image 1

4.   Concise definition of the geographical area

Concise definition of the geographical area

The area in which the product is made and matured is restricted to the municipalities of Mogadouro, Alfândega da Fé, Torre de Moncorvo, Freixo de Espada à Cinta, Mirandela, Vila Flor, Carrazeda de Ansiães and Macedo de Cavaleiros (with the exception of the parishes of Edroso, Espadanedo, Ferreira, Murçós and Soutelo de Mourisco), São João da Pesqueira (with the exception of the parishes of Riodades and Paredes da Beira) and Vila Nova de Foz Côa and to the parishes of Rio Torto, São Pedro de Veiga de Lila, Veiga de Lila, Valpaços, Vales and Possacos in the municipality of Valpaços, the parishes of Longroiva, Fonte Longa, Poço do Canto and Meda in the municipality of Meda and the parishes of Escalhão, Vilar de Amargo, Algodres and Mata de Lobos in the municipality of Figueira de Castelo Rodrigo.

5.   Link with the geographical area

Link with the geographical area

The quality of ‘Queijo Terrincho’ is due exclusively to the natural and human factors linked to the defined geographical area.

There are reports that associate the spread of the production of sheep’s cheese with medieval Christian monasteries in this region and elsewhere. The best evidence for the origin of this cheese is perhaps the fact that, in the region of Terra Quente Transmontana, the area in which the Churra da Terra Quente breed of sheep originated, namely the Vilariça Valley, and more specifically Quinta da Terrincha, has given the breed its alternative name, the ‘Terrincha’, and has also given its name to the cheese, i.e. ‘Terrincho’. This shows that, in this sub-area, there is a convergence of natural and human factors that characterise the entire production area.

The Terra Quente Transmontana and the upper Douro Valley, the areas in which the defined geographical area is located, were initially home to a very hardy and well-adapted breed of sheep, the Badana breed. It was from this breed that the Churra da Terra Quente breed was developed at the end of the 19th century by cross-breeding with Mondegueiro rams. It reached its full expression from the mid-20th century onwards. The breed is therefore hardy, well-adapted to the region and quite fertile, often giving birth to twins. It is a moderate meat producer, but as it is primarily a milk-producing breed, it is closely linked to cheese-making in the region.

th

The region is one of hilly plateaus, with some steep slopes, and acidic and not very fertile soils, with a few pockets of good agricultural land. The rainfall, which is concentrated in the winter months, is used to the full during the long, dry summer. This all means that the availability of food resources is not constant, spring being a time of abundance and summer a time of scarcity.

These conditions strongly influence crop distribution in the region, favouring traditional, extensive production systems and causing the Churra da Terra Quente sheep reared in this way to produce milk whose characteristics are such that, when processed by local people using their ancestral skills and know-how, it produces a very distinctive cheese which has stood the test of time.

The mild aroma and flavour, which become stronger and more intense as ‘Queijo Terrincho’ ages, thus derive from the characteristics of the pure raw milk used and are closely linked to the breed of sheep and the vegetation typical of the upland terrain and water meadows, which forms a key part of the feed of the sheep reared in the defined geographical area.

The close and uniform texture, colour and slightly unctuous appearance of the paste are the result of an artisanal manufacturing process that is founded on the know-how of the local people, particularly with regard to how to work the curds and handle them in such a way as to drain off the whey and produce a compact mass.

The maturing and ripening process takes place in natural ripening facilities in a controlled environment, under the following conditions.

| Maturing | ‘Queijo Terrincho’ | ‘Queijo Terrincho’Velho |
| --- | --- | --- |
| Temperature (°C) | 5–12 | 8–14 |
| Humidity (%) | 80–90 | 75–85 |
| Minimum amount of time (days) | 30 | 90 |

Maturing

‘Queijo Terrincho’

‘Queijo Terrincho’Velho

Velho

Temperature (°C)

5–12

8–14

Humidity (%)

80–90

75–85

Minimum amount of time (days)

30

90

Maintaining these conditions and taking the necessary care during this process – particularly with regard to the washing of the cheese, the frequency of which depends on the appearance of the rind, which must always be smooth and clean – are operations which rely on local know-how and are determining factors in ensuring that the cheese obtained has a paste with the desired texture, colour and appearance.

Local know-how is also evident in the use of the traditional preservation techniques associated with cheeses that are matured for a greater length of time, which allow the product to be kept for longer without any alteration in its distinctive characteristics. This is the case with regard to the practice of coating the rind with red pepper paste – a semi-solid mixture of red pepper and grape marc spirit or red pepper and virgin olive oil produced locally in traditional stills or in olive oil mills – and as regards preserving the cheese in containers of virgin olive oil.

As regards the link between human factors and the product, ‘Queijo Terrincho’ is considered traditional to this region of Trás-os-Montes and the production method and preservation techniques have been handed down from one generation to the next and are still used today.

Reference to publication of the specification

Reference to publication of the specification

(the second subparagraph of Article 6(1) of this Regulation)

https://tradicional.dgadr.gov.pt/images/prod_imagens/queijos/docs/CE_Qj_Terrincho.pdf

---

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

1

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| 5.6.2020 | EN | Official Journal of the European Union | C 186/19 |
| --- | --- | --- | --- |

5.6.2020

EN

Official Journal of the European Union

C 186/19

---

Publication of the amended single document following the approval of a minor amendment pursuant to the second subparagraph of Article 53(2) of Regulation (EU) No 1151/2012

(2020/C 186/04)

The European Commission has approved this minor amendment in accordance with the third subparagraph of Article 6(2) of Commission Delegated Regulation (EU) No 664/2014 (1).

The application for approval of this minor amendment can be consulted in the Commission’s eAmbrosia database.

SINGLE DOCUMENT

‘TOMME DE SAVOIE’

EU No: PGI-FR-0177-AM03 – 10.1.2020

PDO ( ) PGI (X)

1.   Name(s)

‘Tomme de Savoie’

2.   Member State or Third Country

France

3.   Description of the agricultural product or foodstuff

3.1.   Type of product

Class 1.3. Cheeses

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

‘Tomme de Savoie’ is a pressed, uncooked cheese made from raw or thermised cow’s milk. The minimum ripening period is 30 days between the renneting date and the date the cheeses leave the ripening cellars.

It comes in the form of a flat cylinder and measures 18 cm to 21 cm in diameter and 5 cm to 8 cm in height. It weighs between 1,2 kg and 2 kg. It can also come in a smaller format, but with the same organoleptic properties. In this case, its maximum height is 8 cm and its weight may be between 400 g and 900 g.

The rind is smooth to slightly uneven, of a grey to whitish-grey colour. Secondary mould may develop on the rind.

The paste is semi-hard, white to yellow in colour, with small openings. Its taste is clean and slightly salty, sometimes with a touch of acidity and a touch of sharpness.

The cheese has a minimum fat content of 9 % of the total weight and a minimum dry matter content of 45 %.

The salt content is between 1,2 % and 2 %.

‘Tomme de Savoie’ is sold in the following formats: whole, cut into portions or slices, or in pre-packaged consumer sales units (portions or slices).

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

The different types of authorised feed are:

| — | coarse fodder (grass, first and second-cut hay, green maize, sorghum, straw, catch crops); |
| --- | --- |

—

coarse fodder (grass, first and second-cut hay, green maize, sorghum, straw, catch crops);

| — | corn cob and wet-grain maize, permitted only between 1 October and 1 May; |
| --- | --- |

—

corn cob and wet-grain maize, permitted only between 1 October and 1 May;

| — | dehydrated fodder, dehydrated lucerne, dehydrated beet pulp, fodder beet, which must be clean and sound; |
| --- | --- |

—

dehydrated fodder, dehydrated lucerne, dehydrated beet pulp, fodder beet, which must be clean and sound;

| — | the following supplementary feed and additives:






  — | cereal grains and their derivatives (bran, middlings, flour, dehydrated brewers’ grains); the cereal grains may be preserved by inerting; |
| --- | --- | --- |

—

the following supplementary feed and additives:

—

cereal grains and their derivatives (bran, middlings, flour, dehydrated brewers’ grains); the cereal grains may be preserved by inerting;

| — | seeds and oilseed and protein cakes; |
| --- | --- |

—

seeds and oilseed and protein cakes;

| — | by-products: lucerne protein concentrate, non-protein nitrogen (by-products of starch or yeast production), urea < 3 % in supplementary feed; |
| --- | --- |

—

by-products: lucerne protein concentrate, non-protein nitrogen (by-products of starch or yeast production), urea < 3 % in supplementary feed;

| — | molasses and vegetable oil, minerals, vitamins, trace elements and natural plant extracts; |
| --- | --- |

—

molasses and vegetable oil, minerals, vitamins, trace elements and natural plant extracts;

| — | lactoserum produced on the holding, which must be used within 24 hours. |
| --- | --- |

—

lactoserum produced on the holding, which must be used within 24 hours.

For lactating cows:

| — | all coarse fodder used must come from the geographical area; |
| --- | --- |

—

all coarse fodder used must come from the geographical area;

| — | dehydrated fodder, corn cob, wet-grain maize and fodder beet from outside the geographical area is limited to 4 kg of dry matter per lactating cow as a daily average over the year. |
| --- | --- |

—

dehydrated fodder, corn cob, wet-grain maize and fodder beet from outside the geographical area is limited to 4 kg of dry matter per lactating cow as a daily average over the year.

These restrictions ensure that most of the dry matter consumed by the dairy cows comes from the defined geographical area. They therefore strengthen the link between the product and its geographical origin.

In the case of farm-based production, the milk used to produce ‘Tomme de Savoie’ must come from a herd of dairy cows at least 75 % of which are of the Abondance, Montbéliarde or Tarentaise breed.

At the processing plant, the milk collected for producing ‘Tomme de Savoie’ must come from dairy cows at least 75 % of which are of the Abondance, Montbéliarde or Tarentaise breed.

The reason for maintaining the tradition of farming the traditional Abondance, Montbéliarde and Tarentaise breeds is that they have demonstrated their ability to adapt to the physical and climatic constraints of the environment. They are physically adapted to grazing on sloping pastures, tolerant to heat and well suited to grazing in summer and to eating dry fodder in winter.

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

The milk production, processing and ripening stages take place in the geographical area.

Production of the milk to be used to make ‘Tomme de Savoie’ in the geographical area is justified by the fact that the region has abundant fodder resources, which are used in cheese production.

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

—

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

The labelling of cheeses bearing the protected geographical indication ‘Tomme de Savoie’ must comply with the following requirements:

| — | The name ‘Tomme de Savoie’ must appear on all packaging, with the European Union’s PGI logo in the same visual field. |
| --- | --- |

—

The name ‘Tomme de Savoie’ must appear on all packaging, with the European Union’s PGI logo in the same visual field.

| — | The name and address of the manufacturer or ripener or packager must be indicated. |
| --- | --- |

—

The name and address of the manufacturer or ripener or packager must be indicated.

| — | The name of the certifying body must be specified. |
| --- | --- |

—

The name of the certifying body must be specified.

| — | The geographical origin of any cheese marketed under the geographical indication must be indicated, in the format defined by the group, on one side or on the edge. This requirement does not apply to cheeses marketed directly to the consumer by a farm producer or cheesemaker. |
| --- | --- |

—

The geographical origin of any cheese marketed under the geographical indication must be indicated, in the format defined by the group, on one side or on the edge. This requirement does not apply to cheeses marketed directly to the consumer by a farm producer or cheesemaker.

| — | In addition, for cheeses made using small moulds, the word ‘petite’ (small) may appear on the label, invoices and sales documents, but not adjacent to or immediately above the name ‘Tomme de Savoie’. |
| --- | --- |

—

In addition, for cheeses made using small moulds, the word ‘petite’ (small) may appear on the label, invoices and sales documents, but not adjacent to or immediately above the name ‘Tomme de Savoie’.

4.   Concise definition of the geographical area

The geographical area covers the whole of the two departments of Savoie and Haute Savoie and the following municipalities in the departments of Ain and Isère.

Department of Ain: Anglefort, Béon, Billiat, Ceyzérieu, Chanay, Corbonod, Cressin-Rochefort, Culoz, Flaxieu, Injoux-Génissiat, Lavours, Léaz, Massignieu-de-Rives, Parves-et-Nattages, Pollieu, Saint-Martin-de-Bavel, Seyssel, Surjoux-Lhôpital, Talissieu, Valserhône, Villes, Virignin, Vongnes.

Department of Isère: Entre-deux-Guiers, Miribel-les-Échelles, Saint-Christophe-sur-Guiers, Saint-Pierre-de-Chartreuse, Saint-Pierre d’Entremont.

5.   Link with the geographical area

The link between ‘Tomme de Savoie’ and its area of origin is founded on its specific quality.

The natural environment of the ‘Tomme de Savoie’ area has a wide range of soil substrates and a homogeneous mountain climate.

In terms of its topography and geology, the ‘Tomme de Savoie’ geographical area is quite diverse. The area lies mainly at an altitude of between 200 m and 2 500 m, with characteristic soil types from both old crystalline and limestone massifs.

The climate is typical of mountain areas: the winters are long and sometimes harsh and the summers hot. With the exception of the Maurienne and Tarentaise valleys, where there is generally less rain, the annual rainfall is high, with an average of 1 000 mm and up to 1 500 mm at the base of the pre-Alpine mountain ranges. Precipitation occurs throughout the year.

The combination of deep soils and high rainfall distributed over the year means that the geographical area is distinguished and characterised by high-quality grassland (pasture and meadows with rich and diverse flora).

In the foreland, cereal and maize production is also well developed.

As regards human factors, ‘Tomme de Savoie’ is the oldest of the Savoie cheeses. ‘Tomme de Savoie’ has long been a cheese intended for domestic consumption. It was an essential source of protein in the peasants’ diet.

The quantity of milk available depended very much on the other uses made of it, in particular as a source of fat, which was in high demand. The peasants of the province of Savoie would use whatever milk was left to make this cheese.

Just as the fat content of ‘Tomme de Savoie’ varied depending on the degree of skimming, different farm producers made ‘Tomme de Savoie’ cheeses of different sizes.

‘Tomme de Savoie’ was originally produced domestically before production was extended to certain cheese-making dairies.

The production of milk to be used to make ‘Tomme de Savoie’ still draws on the abundance of grass in the geographical area but also on the continued tradition of farming the traditional Abondance, Montbéliarde and Tarentaise breeds. These breeds have demonstrated their ability to adapt to the physical and climatic constraints of the environment. They are physically adapted to grazing on sloping pastures, tolerant to heat and well suited to grazing in summer and to eating dry fodder in winter. The dairy cows’ feed is based on the use of fodder and cereals produced mainly in the geographical area.

In these mountain areas, specific cheese-making expertise has been developed that is adapted to the environment. The techniques used are adapted to the characteristics of the milk, and the cheesemakers take particular care to control a number of points such as inoculation, management of the mesophilic and thermophilic flora and ripening.

These techniques are the result of shared expertise in a region where there has long been a culture of producing pressed cheeses.

Ripening the cheese on wooden boards in cellars allows the paste to develop properly and also enables the development of surface flora, in particular mucor. ‘Tomme de Savoie’ cheeses are turned over at least once a week while they ripen and the ‘hairs’ are removed at the same time.

‘Tomme de Savoie’ is a pressed, uncooked cheese made from raw or thermised cow’s milk.

‘Tomme de Savoie’ is characterised by its relatively small, flat cylindrical shape, its smooth to slightly uneven, grey to whitish-grey rind, and its clean and slightly salty taste, sometimes with a touch of acidity and a touch of sharpness.

The fact that the geographical area produces sufficient quantities of coarse fodder and cereals to meet milk production needs, while maintaining extensive production systems, ensures that the animals have a varied diet.

The systems for farming the dairy herds promote the use of the wide variety of local fodder resources available in the geographical area. Production of the milk in the geographical area means that optimum use can be made of grazing resources, as has been done for generations, and the milk can be obtained from traditional breeds. Local breeds are preferred, since they now account for over 90 % of the total livestock population. These breeds, which are well suited to the climate and mountain topography, are able to meet their full production potential despite sometimes difficult conditions. Through their milk, the diversity of the flora they consume is reflected in the cheese.

This milk, produced in large quantities owing to a specific diet, is better suited to the production of ‘Tomme de Savoie’ than that of other breeds raised in the same conditions. It is a particular property of the milk that the curd obtained after renneting is firmer and the cheese yield higher.

A number of studies have highlighted the importance of diet and the composition of fodder for the quality of milk (e.g. Bugaud C., Buchin S., Hauwuy A., Coulon J.B., 2002. Texture et flaveur du fromage selon la nature du pâturage: cas du fromage d’Abondance [Texture and flavour of cheese according to pasture type: the case of cheese from the Abondance breed], INRA Prod. Anim., GIS AlpesJura; Dorioz J.M., Fleury P., Coulon J.B., Martin B., 2000. La composante milieu physique dans l’effet terroir pour la production fromagère: quelques réflexions à partir du cas des fromages des Alpes du Nord [The physical environment as a factor in the impact of ‘terroir’ on cheese production: a discussion relating to cheeses from the Northern Alps], Courrier de l’environnement, GIS AlpesJura; or Lucas A., Hulin S., Michel V., Agabriel C., Chamba J.F., Rock E., Coulon J.B., 2006. Relations entre les conditions de production du lait et les teneurs en composés d’intérêt nutritionnel dans le fromage: étude en conditions réelles de production [Relationship between milk production conditions and nutritional constituent content in cheese: a study under actual production conditions], INRA Prod. Anim., GIS AlpesJura). The last of these studies, which related to ‘Tomme de Savoie’, highlights the significant effect of feed on the fat-soluble micronutrient content of cheeses. It also shows that the fatty acid profile of the milk, and by extension of the cheese, is linked primarily to the basic ration of the cows’ feed.

The fact that the milk used for production is raw or thermised ensures the presence of natural flora, which are protected as a result of the prompt initiation of the production process. This diverse flora is in part what gives ‘Tomme de Savoie’ its particular characteristics.

The use of raw or thermised milk allows the initial characteristics of the milk to be preserved, in particular those imparted by the cows’ feed, the diversity of which is one of the features of the geographical area.

Just as the fat content of ‘Tomme de Savoie’ varied depending on the degree of skimming, the different farm producers made ‘Tomme de Savoie’ cheeses of different sizes. The quantity of milk available depended very much on the other uses made of it, in particular as a source of fat, which was in high demand. The peasants would use whatever milk was left to make this cheese.

To stay true to the product’s traditional characteristics, the cheesemakers use a pressing technique to produce cheeses that, although different in size, are all fairly small compared to other cheeses from the region and have varying fat contents.

Production practices have led to the selection of the appropriate flora for production. Its use enables current producers to develop the characteristic taste of the cheese. The ripening process develops this flavour further.

The surface flora, consisting mainly of mucor, gives ‘Tomme de Savoie’ its characteristic grey appearance. The ripening of the cheese on wooden boards helps the surface flora to develop. The care taken when turning the cheese during ripening also helps to form the rind that is so characteristic of ‘Tomme de Savoie’, in particular by removing the mucor ‘hairs’.

Publication reference of the product specification

(the second subparagraph of Article 6(1) of the Regulation)

https://info.agriculture.gouv.fr/gedei/site/bo-agri/document_administratif-f5bec304-85e4-4ca2-b956-c784993548e1

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(1)  OJ L 179, 19.6.2014, p. 17.

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| 5.6.2020 | EN | Official Journal of the European Union | C 186/23 |
| --- | --- | --- | --- |

5.6.2020

EN

Official Journal of the European Union

C 186/23

---

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 186/05)

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

‘Hajós-Baja’

Reference number PDO-HU-A1388-AM02

Date of communication: 15.2.2020

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

1.   Addition of new wine types to the wine product category

| 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 yields |
| --- | --- |

—

V. Maximum yields

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

—

VI. Permitted grape varieties

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

—

VII. Link with the geographical area

| b) | Single document headings affected:






  — | Description of the wine(s) |
| --- | --- | --- |

b)

Single document headings affected:

—

Description of the wine(s)

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

—

Wine-making practices – Specific oenological practices

| — | Wine-making practices – Maximum yields |
| --- | --- |

—

Wine-making practices – Maximum yields

| c) | Expanding the types of wine makes it easier to convey and evoke the uniqueness and diversity of ‘Hajós-Baja’ wines. The late-harvest wines are full-bodied and expressive of the production method and ageing process. They have a residual sugar content. The premium wines are imposing, with complex aromas and a robust, rich taste characterised by intense fruitiness. In many cases, tastes and fragrances of dried fruit and jam may be apparent, often accompanied by an intense spicy character, dominated by aromas from ageing in wooden barrels and bottles. The ice wines are robust, with a balance of sweet flavours as a result of their residual sugar content and their acidity and alcoholic strength. |
| --- | --- |

c)

Expanding the types of wine makes it easier to convey and evoke the uniqueness and diversity of ‘Hajós-Baja’ wines. The late-harvest wines are full-bodied and expressive of the production method and ageing process. They have a residual sugar content. The premium wines are imposing, with complex aromas and a robust, rich taste characterised by intense fruitiness. In many cases, tastes and fragrances of dried fruit and jam may be apparent, often accompanied by an intense spicy character, dominated by aromas from ageing in wooden barrels and bottles. The ice wines are robust, with a balance of sweet flavours as a result of their residual sugar content and their acidity and alcoholic strength.

2.   Change to the organoleptic description of existing wine types to bring it into line with that of the new wine types

| a) | Product specification heading affected:






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

a)

Product specification heading affected:

—

II. Description of the wines

| b) | Single document heading affected:






  — | Description of the wine(s) |
| --- | --- | --- |

b)

Single document heading affected:

—

Description of the wine(s)

| c) | The new wine types greatly expand the range of ‘Hajós-Baja’ wines, so the organoleptic description of existing wine types needs to be adapted. |
| --- | --- |

c)

The new wine types greatly expand the range of ‘Hajós-Baja’ wines, so the organoleptic description of existing wine types needs to be adapted.

3.   Change to the analytical parameters of the sparkling wine

| a) | Product specification headings affected:






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

a)

Product specification headings affected:

—

II. Description of the wines

| b) | Single document heading affected:






  — | Description of the wine(s) |
| --- | --- | --- |

b)

Single document heading affected:

—

Description of the wine(s)

| c) | The regulations currently in force are being aligned with current legislation. |
| --- | --- |

c)

The regulations currently in force are being aligned with current legislation.

4.   Deletion of the analytical requirement (column) regarding maximum total alcoholic strength

| a) | Product specification headings affected:






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

a)

Product specification headings affected:

—

II. Description of the wines

| b) | Single document heading affected:






  — | Description of the wine(s) |
| --- | --- | --- |

b)

Single document heading affected:

—

Description of the wine(s)

| c) | The previous regulation is not justified, since there have been instances where the natural total alcoholic strength of these wines has been higher in several vintages as a result of climate change. The deletion has no negative effect on the quality of the wines. |
| --- | --- |

c)

The previous regulation is not justified, since there have been instances where the natural total alcoholic strength of these wines has been higher in several vintages as a result of climate change. The deletion has no negative effect on the quality of the wines.

5.   Addition of the areas of Bácsszentgyörgy classified as Class I and II according to the vineyard cadastre to the demarcated area

| a) | Product specification headings affected:






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

a)

Product specification headings affected:

—

IV. Demarcated area

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

—

VIII. Further conditions

| b) | Single document heading affected:






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

b)

Single document heading affected:

—

Demarcated geographical area

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

—

Further conditions

| c) | Border areas of the municipality of Bácsszentgyörgy correspond to the wine‐producing municipalities of Csátalja and Dávod. In Bácsszentgyörgy, an area of 6,8109 ha is registered in the vineyard cadastre, and two simplified warehouse keepers are in operation. The characteristics of this area match the description of the link between the ‘Hajós-Baja’ PDO production area and the product. Vine-growing is one of the traditional economic activities of local inhabitants. |
| --- | --- |

c)

Border areas of the municipality of Bácsszentgyörgy correspond to the wine‐producing municipalities of Csátalja and Dávod. In Bácsszentgyörgy, an area of 6,8109 ha is registered in the vineyard cadastre, and two simplified warehouse keepers are in operation. The characteristics of this area match the description of the link between the ‘Hajós-Baja’ PDO production area and the product. Vine-growing is one of the traditional economic activities of local inhabitants.

6.   Expanding the list of permitted grape varieties for the wines: to include the Generosa variety

| a) | Product specification headings affected:






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

a)

Product specification headings affected:

—

VI. Permitted grape varieties

| b) | Single document heading affected:






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

b)

Single document heading affected:

—

Main grape variety (varieties)

| c) | Generosa is a frost- and disease-resistant grape variety that is easy to grow and produces lively, fresh, fashionable wines. It is a variety that has gained ground in this wine region of late, and is currently grown on 12,4 hectares. |
| --- | --- |

c)

Generosa is a frost- and disease-resistant grape variety that is easy to grow and produces lively, fresh, fashionable wines. It is a variety that has gained ground in this wine region of late, and is currently grown on 12,4 hectares.

7.   Expanding the list of permitted grape varieties for the sparkling wine:

| a) | Product specification headings affected:






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

a)

Product specification headings affected:

—

VI. Permitted grape varieties

| b) | Single document heading affected:






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

b)

Single document heading affected:

—

Main grape variety (varieties)

| c) | There is a tradition in the wine region of using these grape varieties to produce sparkling wine. With their elegant and pleasant fragrances and aromas corresponding to the colour of the wine (white, e.g. Chardonnay; rosé, e.g. Kékfrankos; or red, e.g. Kékfrankos), and relatively high and lively acidity, the components of the base wine of the sparkling wine are well-balanced. The sparkling wines have a long-lasting effervescence and reflect the richness of secondary fragrances and aromas from fermenting in bottles. During production of the Muscat-scented sparkling wine (Cserszegi fűszeres), the fragrances and aromas of the grape variety and production area complement the neutral richness of the taste. |
| --- | --- |

c)

There is a tradition in the wine region of using these grape varieties to produce sparkling wine. With their elegant and pleasant fragrances and aromas corresponding to the colour of the wine (white, e.g. Chardonnay; rosé, e.g. Kékfrankos; or red, e.g. Kékfrankos), and relatively high and lively acidity, the components of the base wine of the sparkling wine are well-balanced. The sparkling wines have a long-lasting effervescence and reflect the richness of secondary fragrances and aromas from fermenting in bottles. During production of the Muscat-scented sparkling wine (Cserszegi fűszeres), the fragrances and aromas of the grape variety and production area complement the neutral richness of the taste.

8.   Deletion of point (c) of the rules on indications (formal requirement on the use of expressions)

| a) | Product specification headings affected:






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

a)

Product specification headings affected:

—

VIII. Further conditions

| b) | Single document heading affected:






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

b)

Single document heading affected:

—

Further conditions

| c) | Variety names play a relatively prominent role in deciding which wine to buy, so we believe that deleting point (c) of the rules on indications would promote sales of the wine. |
| --- | --- |

c)

Variety names play a relatively prominent role in deciding which wine to buy, so we believe that deleting point (c) of the rules on indications would promote sales of the wine.

9.   Deletion of point (b) of the rules on presentation (the rule on placing on the market in glass bottles only)

| a) | Product specification headings affected:






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

a)

Product specification headings affected:

—

VIII. Further conditions

| b) | Single document heading affected:






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

b)

Single document heading affected:

—

Further conditions

| c) | Advances in packaging techniques allow wine-makers to use 3, 5 and 10‐litre bag-in-boxes, in which they can market their wines while preserving quality. |
| --- | --- |

c)

Advances in packaging techniques allow wine-makers to use 3, 5 and 10‐litre bag-in-boxes, in which they can market their wines while preserving quality.

10.   Deletion of the point on the designation of the competent local wine evaluation committee and the section on how it operates, and deletion of the section on the powers of the inspection authority

| a) | Product specification headings affected:






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

a)

Product specification headings affected:

—

VIII. Further conditions

| — | IX. Inspections |
| --- | --- |

—

IX. Inspections

| b) | Single document heading affected:






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

b)

Single document heading affected:

—

The amendment does not affect the single document.

| c) | The way the local wine evaluation committee operates makes it harder for producers to market their wines, by delaying the process. It is also difficult to create the right technical and financial conditions for the committee to operate, so the committee is unable to resolve the wine-classification requirements of wineries in a flexible manner. |
| --- | --- |

c)

The way the local wine evaluation committee operates makes it harder for producers to market their wines, by delaying the process. It is also difficult to create the right technical and financial conditions for the committee to operate, so the committee is unable to resolve the wine-classification requirements of wineries in a flexible manner.

11.   Deletion of the obligation to draw up a secretarial decision based on the records of the competent local wine evaluation committee

| a) | Product specification headings affected:






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

a)

Product specification headings affected:

—

VIII. Further conditions

| b) | Single document heading affected:






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

b)

Single document heading affected:

—

The amendment does not affect the single document.

| c) | The local wine evaluation committee does not operate in the wine region, so we request that the obligation be deleted. |
| --- | --- |

c)

The local wine evaluation committee does not operate in the wine region, so we request that the obligation be deleted.

12.   Delegating responsibility for inspections to the wine community magistrate under the procedure for the performance of wine community tasks

| 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 heading affected:






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

b)

Single document heading affected:

—

The amendment does not affect the single document.

| c) | The wine community magistrate meets the conditions for carrying out inspections. |
| --- | --- |

c)

The wine community magistrate meets the conditions for carrying out inspections.

13.   Changing the section of the table on placing on the market under the procedure for the performance of wine community tasks

| 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 heading affected:






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

b)

Single document heading affected:

—

The amendment does not affect the single document.

| c) | The current legislation does not require the wine community magistrate to take samples, so we request that this be deleted. Organoleptic assessment is not the responsibility of the wine community magistrate, so we request that it too be deleted. It is the responsibility of the wine community magistrate to issue the document certifying the origin of the wine (the certificate of wine origin) for placing on the market. |
| --- | --- |

c)

The current legislation does not require the wine community magistrate to take samples, so we request that this be deleted. Organoleptic assessment is not the responsibility of the wine community magistrate, so we request that it too be deleted. It is the responsibility of the wine community magistrate to issue the document certifying the origin of the wine (the certificate of wine origin) for placing on the market.

14.   Technical amendment (change of name of the wine authority)

| a) | Product specification headings affected:






  — | IX. Inspections |
| --- | --- | --- |

a)

Product specification headings affected:

—

IX. Inspections

| b) | Single document heading affected:






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

b)

Single document heading affected:

—

The amendment does not affect the single document.

| c) | There has been a change in the name of the wine authority, so the new name needs to be included in the product specification. |
| --- | --- |

c)

There has been a change in the name of the wine authority, so the new name needs to be included in the product specification.

SINGLE DOCUMENT

1.   Name of the product

Hajós-Baja

2.   Geographical indication type

PDO - Protected Designation of Origin

3.   Categories of grapevine product

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

1.

Wine

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

4.

Sparkling wine

4.   Description of the wine(s)

White varietal and cuvée wines

Their colour ranges from greenish white to pale straw-yellow. These wines have an intense bouquet, with light and frequently soft acidity, and floral, fruity or citrusy notes.

- 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 | 3,5 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

3,5 g/l expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

18

Maximum total sulphur dioxide (in milligrams per litre)

Rosé varietal and cuvée wines

Their colour ranges from salmon to pale red. These wines are lively and fresh, with a fruity aroma. They are produced using a reductive technique.

- 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 | 3,5 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

3,5 g/l expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

18

Maximum total sulphur dioxide (in milligrams per litre)

Red varietal and cuvée wines

The fresh and fruity red wines have an intense or dark ruby colour. They are simple, fruity and youthful, with a minimal aroma of oak and tannin, typically vivid acidity and low alcoholic strength.

The medium- and full-bodied red wines have a dark ruby or pale garnet colour. Their fragrance is spicy, their taste robust, with a distinct tannin content. They are aged partially or wholly in wooden barrels, although the flavour of oak is not dominant.

- 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 | 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)

Late-harvest white varietal and cuvée wines

These wines are gold in colour, with a complex fragrance and a robust, oily texture. They have a richness of flavour, with tastes derived from ageing in wooden barrels or bottles, pleasant acidity and alcoholic strength, and often 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 | 3,5 g/l expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 23,33 |
| 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)

23,33

Maximum total sulphur dioxide (in milligrams per litre)

Late-harvest red varietal and cuvée wines

These wines are ruby or dark red in colour, with a complex fragrance and a robust, oily texture. They have a richness of flavour, with tastes derived from ageing in wooden barrels or bottles, pleasant acidity and alcoholic strength, and often 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 | 3,5 g/l expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 23,33 |
| 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)

23,33

Maximum total sulphur dioxide (in milligrams per litre)

Premium white varietal and cuvée wines

Their colour ranges from greenish white to gold. These wines have primarily floral, fruity and citrusy notes, with the richness of intense, complex fragrances and aromas. Some may be reductive and aged full-bodied wines.

- 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 | 3,5 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

3,5 g/l expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

18

Maximum total sulphur dioxide (in milligrams per litre)

Premium rosé varietal and cuvée wines

Their colour ranges from salmon to pale red. These wines are elegant, lively and fresh, with a fruity fragrance. They are produced using a reductive technique.

- 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 | 3,5 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

3,5 g/l expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

18

Maximum total sulphur dioxide (in milligrams per litre)

Premium red varietal and cuvée wines

They are dark ruby or pale garnet in colour, with a spicy fragrance and fullness of flavour, and a distinct tannin content. They are aged partially or wholly in wooden barrels, although the flavour of oak is not dominant. Fragrances and aromas of dried fruit and jam develop in these wines as a result of lengthy fermentation.

- 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 | 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)

White ice wines

These wines are old gold in colour. They have a rich, complex aroma, a concentrated, vividly acidic, honey-sweet taste, and a very high 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 | 3,5 g/l expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 23,33 |
| 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)

23,33

Maximum total sulphur dioxide (in milligrams per litre)

Red ice wines

These wines are bronze-red in colour. They have a rich, complex aroma, and a concentrated, honey-sweet taste, with a very high acid content, and flavours reminiscent of dried fruit.

- 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 | 3,5 g/l expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 23,33 |
| 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)

23,33

Maximum total sulphur dioxide (in milligrams per litre)

White sparkling wines

Colour: greenish white, peach, pale straw-yellow

Aroma: intensely fruity and floral

Taste and flavour: fresh, vivid, with harmonic acidity

Sparkle: balanced, long-lasting

- 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 | 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)

Rosé sparkling wines

Colour: pale pink, onion-skin or salmon

Aroma: distinct, reminiscent of fruit

Taste and flavour: with harmonic, soft acidity

Sparkle: fine, long-lasting

- 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 | 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)

Red sparkling wines

Colour: ruby, dark ruby

Aroma: intense, youthful, fruity aromas

Taste and flavour: spicy, fruity, full-bodied

Sparkle: long-lasting, balanced

- 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 | 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)

5.   Wine-making practices

a.   Essential oenological practices

Oenological practices not permitted

Relevant restriction on making the wines

Late-harvest white varietal and cuvée wine, Late-harvest red varietal and cuvée wine, White ice wine, Red ice wine: increase of alcoholic strength, sweetening

Premium white varietal and cuvée wine, Premium rosé varietal and cuvée wine, Premium red varietal and cuvée wine: sweetening

Mandatory oenological practices:

Relevant restriction on making the wines

White ice wine, Red ice wine: the grapes must be harvested at a temperature of less than -7 °C and pressed while they are frozen

Rules of viticulture

Cultivation practice

| 1. | Rules on training the vine:






  a. | Vineyards planted before 31 December 2011: any |
| --- | --- | --- |

1.

a.

Vineyards planted before 31 December 2011: any

| b. | Vineyards planted after 1 January 2012: covered head-training, low and medium‐height cordon, gobelet training, umbrella training, Moser training, Sylvoz training, improved Moser training, single-curtain training |
| --- | --- |

b.

Vineyards planted after 1 January 2012: covered head-training, low and medium‐height cordon, gobelet training, umbrella training, Moser training, Sylvoz training, improved Moser training, single-curtain training

| 2. | Rules on vine density in the vineyard:






  a. | Vineyards planted before 31 December 2011: any |
| --- | --- | --- |

2.

a.

Vineyards planted before 31 December 2011: any

| b. | Vineyards planted after 1 January 2012:






  — | vine density: at least 3 300 vines/ha |
| --- | --- | --- |

b.

Vineyards planted after 1 January 2012:

—

vine density: at least 3 300 vines/ha

| — | distance between rows: 1,00-3,60 m |
| --- | --- |

—

distance between rows: 1,00-3,60 m

| — | distance between vines: at least 0,60 m to 1,20 m (in the case of twin vine planting, the average vine spacing must be taken into account) |
| --- | --- |

—

distance between vines: at least 0,60 m to 1,20 m (in the case of twin vine planting, the average vine spacing must be taken into account)

| 3. | Bud load: maximum 12 living buds per square metre |
| --- | --- |

3.

| 4. | Setting the date of the harvest: by decision of the council of the competent wine community, which is based on test harvests carried out weekly from 1 August each year.
  Minimum potential alcoholic strength of the grapes expressed in Hungarian must grade (MM) and alcoholic strength in % volume
  Cultivation practice
  White varietal and cuvée wine, Rosé varietal and cuvée wine, Red varietal and cuvée wine, and Siller varietal and cuvée wine: 14,9 MM, 9,0 vol %
  Late-harvest white varietal and cuvée wine, Late-harvest red varietal and cuvée wine: 19,0 MM, 12,08 vol %
  Premium white varietal and cuvée wine: 17,5 MM, 10,97 vol %
  Premium rosé varietal and cuvée wine, Premium red varietal and cuvée wine: 17,4 MM, 10,89 vol %
  White ice wine, Red ice wine: 25,0 MM, 16,66 vol %
  Sparkling wine: 14,9 MM, 9,0 vol % |
| --- | --- |

4.

Minimum potential alcoholic strength of the grapes expressed in Hungarian must grade (MM) and alcoholic strength in % volume

Cultivation practice

White varietal and cuvée wine, Rosé varietal and cuvée wine, Red varietal and cuvée wine, and Siller varietal and cuvée wine: 14,9 MM, 9,0 vol %

Late-harvest white varietal and cuvée wine, Late-harvest red varietal and cuvée wine: 19,0 MM, 12,08 vol %

Premium white varietal and cuvée wine: 17,5 MM, 10,97 vol %

Premium rosé varietal and cuvée wine, Premium red varietal and cuvée wine: 17,4 MM, 10,89 vol %

White ice wine, Red ice wine: 25,0 MM, 16,66 vol %

Sparkling wine: 14,9 MM, 9,0 vol %

b.   Maximum yields

White varietal and cuvée wine, Rosé varietal and cuvée wine, Red varietal and cuvée wine, and Siller varietal and cuvée wine:

100 hl/ha

White varietal and cuvée wine, Rosé varietal and cuvée wine, Red varietal and cuvée wine, and Siller varietal and cuvée wine:

14 300 kg of grapes per hectare

Late-harvest white varietal and cuvée wine, Late-harvest red varietal and cuvée wine:

70 hl/ha

Late-harvest white varietal and cuvée wine, Late-harvest red varietal and cuvée wine:

10 000 kg of grapes per hectare

Premium white varietal wine, Premium rosé varietal and cuvée wine, Premium red varietal and cuvée wine:

60 hl/ha

Premium white varietal wine, Premium rosé varietal and cuvée wine, Premium red varietal and cuvée wine:

8 500 kg of grapes per hectare

White ice wine, Red ice wine:

42 hl/ha

White ice wine, Red ice wine:

6 000 kg of grapes per hectare

Sparkling wine

100 hl/ha

Sparkling wine

14 300 kg of grapes per hectare

6.   Demarcated geographical area

Areas of the following municipalities that are classified as Class I and II according to the vineyard cadastre: Baja, Bácsszentgyörgy, Bátmonostor, Borota, Császártöltés, Csátalja, Csávoly, Dávod, Dusnok, Érsekcsanád, Érsekhalma, Hajós, Nagybaracska, Nemesnádudvar, Rém, Sükösd, Vaskút.

7.   Main grape varieties

kékoportó – portugalske modré

kadarka – kadar

rajnai rizling – rheinriesling

kadarka – jenei fekete

cabernet franc – kaberne fran

rajnai rizling – riesling

zweigelt – zweigeltrebe

cabernet franc – gros vidur

kékoportó – portugizer

sauvignon – sovinjon

merlot

kövidinka – a dinka crvena

pinot noir – kék rulandi

pinot noir – savagnin noir

pinot noir – pinot cernii

olasz rizling – welschrieslig

ottonel muskotály – muskat ottonel

kadarka – törökszőlő

kadarka – szkadarka

rajnai rizling – weisser riesling

olasz rizling – nemes rizling

rajnai rizling – johannisberger

kövidinka – a dinka rossa

pinot noir – rulandski modre

kövidinka – a ruzsica

pinot blanc – pinot beluj

cabernet franc – carbonet

pinot blanc – weissburgunder

olasz rizling – taljanska grasevina

chardonnay – kereklevelű

olasz rizling – risling vlassky

pinot noir – pignula

cabernet sauvignon

sauvignon – sauvignon bianco

olasz rizling – grasevina

szürkebarát – auvergans gris

chardonnay – ronci bilé

irsai olivér – zolotis

szürkebarát – grauburgunder

kékfrankos – blaufränkisch

szürkebarát – ruländer

cabernet franc – carmenet

szürkebarát – pinot gris

cserszegi fűszeres

ottonel muskotály – muscat ottonel

kékoportó – blauer portugieser

kékfrankos – limberger

sauvignon – sauvignon blanc

sauvignon – sauvignon bijeli

zweigelt – rotburger

kadarka – csetereska

pinot blanc – fehér burgundi

kadarka – negru moale

kövidinka – a dinka mala

pinot noir – pinot tinto

kékoportó – portugais bleu

irsai olivér – muskat olivér

kadarka – kadarka negra

pinot noir – pinot nero

ottonel muskotály – miszket otonel

kadarka – gamza

pinot noir – kisburgundi kék

kadarka – fekete budai

pinot noir – spätburgunder

kövidinka – a kamena dinka

kékfrankos – blauer limberger

olasz rizling – riesling italien

pinot noir – kék burgundi

pinot blanc – pinot bianco

generosa

szürkebarát – pinot grigio

kövidinka – steinschiller

rajnai rizling – riesling blanc

pinot noir – pino csernüj

chardonnay – morillon blanc

kékfrankos – moravka

zweigelt – blauer zweigeltrebe

pinot noir – blauer burgunder

olasz rizling – olaszrizling

szürkebarát – graumönch

kékfrankos – blauer lemberger

cabernet franc – gros cabernet

irsai olivér – irsai

rajnai rizling – rhine riesling

cabernet franc – cabernet

irsai olivér – zolotisztüj rannüj

chardonnay – chardonnay blanc

kékoportó – modry portugal

8.   Description of the link(s)

Wine and sparkling wine – Description of the demarcated area

a)   Natural and cultural factors

The area covered by the ‘Hajós-Baja’ protected designation of origin is situated in the southern part of Hungary, on the northern spurs of the Telecskai Hills. It is bordered to the west by the River Danube, to the north and east by the sand plateaus of the Homokhátság region between the Rivers Danube and Tisza, and to the south by the international border.

The River Danube played a significant part in shaping the production area. The current riverbed was formed by river regulation measures.

The environmental characteristics of the production area are largely defined by the diverse topography of the region. Most areas are situated at a height of 150 m above sea level.

In terms of topography, the area is characterised by alternating hills and valleys typically oriented in a north-western or south-eastern direction, which offer favourable locations for vineyards. Differences in altitude can exceed 10-20 meters. The gradient of the slopes is 2-10 %.

The soils of the production area covered by the ‘Hajós-Baja’ protected designation of origin predominantly consist of sheets of calcareous sandy soils (humus and quicksand) formed on a loess base, although brown forest soil, chernozem and meadow and alluvial soils can also be found to some extent.

The climatic conditions of the production area are determined by the continental climate, which is predominant in Hungary and is characterised above all by hot summers and cold winters. Spring and autumn frost is frequent due to both the climate and the relatively low altitude.

Average temperatures are around 11-12 °C. The annual average number of sunshine hours is over 2 000. Annual average rainfall is 450-500 mm, which is adequate for the needs of the vines, despite its uneven distribution throughout the year.

b)   Human factors

The production area has rich vine-growing and wine-making traditions. As is the case with Hungary in general, vine-growing in the area dates back to Roman times.

The Hajós-Baja wine region lay at the frontier of the ancient Roman Empire (the River Danube marked the ‘limes’, the frontier of the Empire), but the influence of the Romans reached even this region.

The vine-growing tradition of the Middle Ages was set back by the Turkish occupation of the 16th and 17th centuries, which led to a sharp decline in population and a fall in production.

After the end of the Turkish occupation, it was the settling of German-speaking families, mostly Swabians, that had a crucial effect on the revival of grape production and on the establishment of the wine cellar culture and wine-making technology that is characteristic of the production area. Vine-growing shifted to the sandy areas after the phylloxera epidemic due to the immunity of these areas to phylloxera, but grapevine reconstruction brought some of the parcels of land that offered exceptional production conditions back into production. Secondary vocational education was introduced in Baja in 1904.

The period after World War II saw the emergence of major wineries and a reform of vine-growing. In addition to the traditional varieties that had been used almost exclusively until then (Ezerjó, Kadarka, Kövidinka, Mézes), producers also began planting the varieties Kékfrankos, Leányka, Muscat Ottonel and Olaszrizling.

Various forms of cultivation technique involving larger distances between rows, as well as high vine-training, came to predominate. In addition to a further change in varieties (the planting of world-famous varieties such as Chardonnay or Cabernet sauvignon), an increase in the size of the cultivated area and a change in cultivation method, the late 1970s also saw the development of modernised, high-capacity wine production plants.

Sparkling wine – Description of the demarcated area

b)   Human factors

In addition to the above, the following characteristics also apply to ‘Hajós-Baja’ sparkling wines:

The production area has rich traditions in vine-growing and sparkling wine production.

It was in 1975 that the Hosszúhegyi Állami Gazdaság (Hosszúhegy State Farm) began producing sparkling wine in the wine region.

By the 1980s, production had reached 25 million bottles per year. Most of it was marketed as sparkling wine produced using Russian tank maturation techniques.

The plant also produced sparkling wine matured in tanks for longer periods of time.

The Carmen family of sparkling wines included both rosé and red varieties.

Since the mid-2000s, a family-owned winery has been producing sparkling wine made using classic bottle-maturing techniques here.

Wine

2.   Description of the wines

The ecological environment of the wine region allows for the production of full‐bodied, moderately acidic, smooth wines with high alcoholic strength. The nutritional and water-retaining capabilities of the loess subsoil give the grapes grown here a unique character, resulting in wines with mineral characteristics stemming from the calcareous subsoil.

The white and rosé wines have an intense fragrance and richness of flavour. The red wines are usually fruity, with a deep colour and a marked tannin content, and develop slowly.

The premium wines are imposing, with complex aromas and a robust, rich taste characterised by intense fruitiness. In many cases, tastes and fragrances of dried fruit and jam may be apparent, often accompanied by an intense spicy character, dominated by aromas from ageing in wooden barrels and bottles.

The late-harvest wines are full-bodied and expressive of the production method and ageing process. They have a residual sugar content.

The ice wines are robust, with a balance of sweet flavours as a result of their residual sugar content and their acidity and alcoholic strength.

It is recommended that wines from the production area be marketed after ageing in barrels and bottles.

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

The ecological environment has a key influence on the characteristics of the wines. This distinctiveness primarily results in full-bodied, moderately acidic, smooth wines with high alcoholic strength.

One of the characteristics of sandy soils is that they heat up quickly, and reflect sunlight better due to their light colour, which helps the grapes to ripen. At the same time, the nutritional and water-retaining capabilities of the loess subsoil give local grapes a unique character, resulting in wines with mineral characteristics stemming from the calcareous subsoil.

Due to the soil and the climatic conditions, the white and rosé wines have an intensity of aroma and richness of flavour. The red wines are usually fruity, with a deep colour and a marked tannin content, and develop slowly. It is recommended that wines from the production area be marketed after ageing in barrels and bottles.

The Hajós-Baja wine region is a key part of the vine-growing and wine-producing sector of Hungarian agriculture. In addition to its economic weight, vine production also plays a significant social role by helping to retain the local population.

Vine-growing and wine-making, as well as the associated wine tourism business, are growing steadily to this day. The area is home to Hungary’s largest wine cellar village, the Hajósi Pincefalu.

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

| — | the conscious development of a varietal structure (including both traditional and new varieties) in keeping with the ecological potential of the area; |
| --- | --- |

—

the conscious development of a varietal structure (including both traditional and new varieties) in keeping with the ecological potential of the area;

| — | the development of vine-growing and wine-making technology in line with ecological and market characteristics; |
| --- | --- |

—

the development of vine-growing and wine-making technology in line with ecological and market characteristics;

| — | 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.

Sparkling wine

2.   Description of the wines

The base wines are mostly full-bodied, moderately acidic, smooth wines with high alcoholic strength.

They also bear mineral characteristics. The white and rosé base wines have an intensity of aroma and richness of flavour. The red base wines are usually fruity, with a deep colour and a marked tannin content.

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

The ecological environment has a key influence on the characteristics of the base wines. This distinctiveness results primarily in full-bodied, moderately acidic, relatively smooth base wines with high alcoholic strength.

One of the characteristics of sandy soils is that they heat up quickly, and reflect sunlight better due to their light colour, which helps the grapes to ripen. At the same time, the nutritional and water-retaining capabilities of the loess subsoil give local grapes a unique character, resulting in base wines with mineral characteristics stemming from the calcareous subsoil.

Due to the soil and the climatic conditions, the white and rosé base wines have an intensity of aroma and richness of flavour. The Siller and red base wines are usually fruity, with a deep colour and a marked tannin content, and develop slowly.

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

| — | the conscious development of a varietal structure (including both traditional and new varieties) in keeping with the ecological potential of the area; |
| --- | --- |

—

the conscious development of a varietal structure (including both traditional and new varieties) in keeping with the ecological potential of the area;

| — | the development of vine-growing and wine and sparkling wine production technology in line with ecological and market characteristics; |
| --- | --- |

—

the development of vine-growing and wine and sparkling wine production technology in line with ecological and market characteristics;

| — | 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

Legal framework:

In national legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

Names of the smaller geographical areas that can be indicated on the label: Baja, Bátmonostor, Bácsszentgyörgy, Borota, Császártöltés, Csátalja, Csávoly, Dávod, Dusnok, Érsekcsanád, Érsekhalma, Hajós, Nagybaracska, Nemesnádudvar, Rém, Sükösd, Vaskút.

Expressions that can be indicated: barrique, cuvée, muskotály [Muscat], primőr [primeur], prémium [premium], siller, késői szüretelésű [late-harvest], jégbor [ice wine].

Rules on bottling (applicable to all product categories and wine types):

Legal framework:

In national legislation

Type of further condition:

Packaging in the demarcated geographical area

Description of the condition:

| a) | In a wine cellar in the territory of the Hajós-Baja wine region, wines from own production can be sold directly from the container or bottle in the case of on-site consumption. |
| --- | --- |

a)

In a wine cellar in the territory of the Hajós-Baja wine region, wines from own production can be sold directly from the container or bottle in the case of on-site consumption.

| b) | Bottling of the wines can be carried out only in a bottling establishment registered by the wine community of the Hajós-Baja wine region. Presentation may be carried out outside the production area only if notification is given 48 hours before presentation takes place. Notification should be made to the Wine Community Council of the Hajós-Baja Wine Region (Hajós-Bajai Borvidék Hegyközségi Tanácsa). Bottling must take place within 90 days of transferring the wine from its place of production. |
| --- | --- |

b)

Bottling of the wines can be carried out only in a bottling establishment registered by the wine community of the Hajós-Baja wine region. Presentation may be carried out outside the production area only if notification is given 48 hours before presentation takes place. Notification should be made to the Wine Community Council of the Hajós-Baja Wine Region (Hajós-Bajai Borvidék Hegyközségi Tanácsa). Bottling must take place within 90 days of transferring the wine from its place of production.

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:

in the municipalities of Bócsa, Kecel, Kéleshalma and Kiskőrös.

Link to the product specification

https://boraszat.kormany.hu/admin/download/3/5d/82000/Hajos%20Baja%20OEM_v3_standard.pdf

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

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| 5.6.2020 | EN | Official Journal of the European Union | C 186/38 |
| --- | --- | --- | --- |

5.6.2020

EN

Official Journal of the European Union

C 186/38

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Publication of the amended single document following the approval of a minor amendment pursuant to the second subparagraph of Article 53(2) of Regulation (EU) No 1151/2012

(2020/C 186/06)

The European Commission has approved this minor amendment in accordance with the third subparagraph of Article 6(2) of Commission Delegated Regulation (EU) No 664/2014 (1).

The application for approval of this minor amendment can be consulted in the Commission’s eAmbrosia database.

SINGLE DOCUMENT

‘MORTADELLA DI PRATO’

EU No: PGI-IT-01333-AM01 – 1.10.2019

PDO () PGI (X)

1.   Name(s)

‘Mortadella di Prato’

2.   Member State or Third Country

Italy

3.   Description of the agricultural product or foodstuff

3.1.   Type of product

Class 1.2 – Meat products (cooked, salted, smoked, etc.)

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

The name ‘Mortadella di Prato’ denotes a cold meat product made of a fine mixture of pigmeat, sea salt, garlic, spices and alchermes (or alkermes, in a quantity of between 0,3 and 0,6 %) contained in a casing and subjected to heat treatment. The product must have the following properties when released for consumption: weight: between 0,5 and 10 kg; shape: cylindrical and slightly elliptic; dimensions: length: between 8 and 70 cm; diameter between 6 and 35 cm; organoleptic characteristics: consistency of the mixture: firm and compact, soft to the palate as a result of fine grinding; external colour: pink tending to dull; internal colour: dark pink owing to the colouring action of the alchermes, with white spots attributable to the presence of cubes of fat; aroma: penetrating spicy aroma with a hint of alchermes from the outset; flavour: typical for the product in terms of the contrast between the hot and pungent flavour of the spices, garlic and sea salt and the sweet and delicate flavour of the alchermes; chemical/physical characteristics: ratio of fats to proteins: up to 1,5.

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

Feed for the pigs intended to be used to produce ‘Mortadella di Prato’ must take the form of a swill or mash and have a dry matter content of not less than 45 %, up to a maximum of 80 kg live weight of the pigs, and not less than 55 % during the fattening period. The consumption of whey (a by-product of curds) and buttermilk (a by-product of butter processing) should not exceed 15 litres per animal, per day).

‘Mortadella di Prato’ is made exclusively from the following cuts of meat, in the percentages indicated: shoulder: from 40 to 50 %; subcutaneous fat: from 9 to 15 %; ham trimmings: from 10 to 20 %; nape: from 5 to 15 %; jowl: from 5 to 15 %; pork belly: from 5 to 10 %. Mandatory ingredients are as follows: alchermes: from 0,3 to 0,6 %; ground pepper: from 0,1 to 0,3 %; whole peppercorns: from 0,1 to 0,2 %; sea salt: from 2,0 to 3,0 %: ground spices (coriander, cinnamon, nutmeg, mace and cloves): from 0,1 to 0,25 %; garlic: from 0,08 to 0,2 %; preservatives may be used as permitted by law; the addition of sodium glutamate is prohibited.

The meat used must come from pigs weighing not less than 160 kg (+/- 10 %) and older than nine months at the time of slaughter. The interval between the slaughter of the pigs and the processing of the meat must not be less than 24 hours and not more than 96 hours.

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

The following steps in the production of ‘Mortadella di Prato’ must take place within the geographical area and in continuous succession without intervals: trimming, grinding and kneading; filling and tying; steaming and cooking; rinsing and cooling.

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

The time between cooling/subsequent drying and first packaging, which takes place under vacuum, may not exceed 20 minutes. Apart from giving rise to a risk of microbial growth, failure to comply with this time limit would have the effect of irredeemably spoiling the product’s delicate organoleptic balance, compromising its aroma and altering its characteristic pink colour.

The product may be repackaged, even outside the geographical area, in pieces or in slices, in trays, in vacuum or modified atmosphere packaging.

‘Mortadella di Prato’ may be marketed whole, in pieces or in slices, in vacuum or modified atmosphere packaging, in trays.

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

The logo, as reproduced below, in the form of an oval image intersected towards the bottom by the outline of a rectangle that changes the oval shape, forming a single figure, must appear on the packaging in clear and legible lettering on the label.

Image 2

4.   Concise definition of the geographical area

The area in which ‘Mortadella di Prato’ is produced and packaged comprises the entire territory of the municipality of Prato and the municipalities of Agliana, Quarrata and Montale in the Province of Pistoia.

5.   Link with the geographical area

The Prato area is characterised by a rational use of water from the river that crosses it, the Bisenzio, and other streams. The need to reclaim the broad and fertile flood plain and the notion of being able to exploit its water to produce energy to operate both mills and textile machinery arose in the 12th century and led to the building of the so-called gore, a large network of artificial canals that cross the Prato plain, extending to the neighbouring municipalities of Agliana, Quarrata and Montale situated in the Province of Pistoia. In addition to supplying energy, the gore and streams also allowed the development from medieval times of the Arte dei Beccai (butchers’ guild), which, for hygiene reasons, required large quantities of running water, something which it had in common with the profession of dyers. It was at that time that the processing and use of pigmeat was established. It enjoyed particular renown and was an important element of the economy, representing the main food source during the winter months. Every peasant family reared their own pigs, while well-off city dwellers made use of the system of agistment, which involved entrusting animals to peasants for fattening, with the agreement that they should do ‘half of what God does’. In subsequent centuries as well, the annual consumption of pigmeat was significant, such that the ‘salsicciari’ (sausage makers) of Prato were highly reputed and made subject to a specific tax owing to the sheer scale of the turnover which the sale of their sausages was already achieving. The particular configuration of waterways in the area thus favoured the traditional proximity between the ancient dyers’ profession, to which the first use of cochineal is ascribed, and that of butchers, who went on to use the celebrated ‘grana de tintore’ as a colouring and flavouring, including in sausages.

The reputation of ‘Mortadella di Prato’ is based primarily on the use of alchermes, which gives rise to a contrast between its sweet and delicate flavours and the hot and pungent flavour of the spices, garlic and sea salt, giving the product organoleptic characteristics that are entirely original. The traditional local ‘know-how’ makes the product all the more specific owing to: the choice of cuts of meat most suited to cooking, the achievement of a particular cohesion in the mixture resulting from the combination of proteins from connective tissue and the sugars contained in the alchermes, the enhanced protection of fats against rancidity resulting from the bacteriostatic and antioxidant action of the mix of spices, black pepper, garlic and sea salt, and the guarantee of a long and gradual drying of the product as a result of the fact that it is previously cooked by steaming. These are all aspects which, taken together, make the product unique in the Italian culinary landscape.

The presence of alchermes as a distinctive ingredient of ‘Mortadella di Prato’ is a clear indicator of the Prato origin and exclusivity of the product. Alchermes is a liqueur with a bright red colour obtained exclusively from cochineal, a dried and ground parasitic insect which, for centuries, has been used to dye woven fabrics, traditionally the main economic activity around the gore (canals) of the city and district of Prato. Prato’s considerable familiarity with cochineal has given rise to great versatility in its use as a colouring in textiles and in food and medicinal products. In particular, it has been kept alive in the culinary use of alchermes in products ranging from meat products to local pastries (‘pesche di Prato’). This, together with the fact that producers in Prato have managed to preserve traditional production methods, has enhanced the reputation of ‘Mortadella di Prato’, which is beyond doubt and substantiated by extensive documentation. The first documents concerning ‘Mortadella di Prato’ as a product originating in the city of Prato of which we are certain date back to 1733 to the time of the beatification of Catherine of Ricci, when the nuns of the Dominican Monastery of Prato prepared a lunch for the guests in which it featured as a local speciality. ‘Mortadella di Prato’ is later mentioned by this name in 1854 in correspondence between Cesare Guasti and Giovanni Pierallini, in articles in the newspaper ‘Lo Zenzero’ from 1862, and throughout the 19th century in various economic publications (‘L’Italia economica’ from 1868, ‘l’Italia all’opera’ from 1869), in reports drawn up in Italian, English and French for the International Exhibitions in London and Paris, and in a note written by a French Police Commissioner concerning the export of the product to France (1867), confirming the reputation it had gained. In particular, a report by an official of the International Exhibition of London states that ‘Mortadella di Prato and Mortadella di Bologna lend their name to the entire genre’. There are also numerous documented references to ‘Mortadella di Prato’ from the 20th century in a range of publications including local recipe books and the national daily press, as well as in national and international gastronomy, thus demonstrating a significant growth in its reputation. Its particular characteristics have meant that the product has been mentioned in many local, national and international cookery books and gastronomic guides, including in the first edition of the ‘Guida Gastronomica d’Italia’ of the Touring Club Italiano (1931). Its reputation is also linked to the interest in the product shown by leading chefs and well-known figures from the worlds of international culture and gastronomy, such as the writer Manuel Vázquez Montalbán. It has also been promoted as a true expression of the gastronomic tradition of Prato by associations such as the Accademia della cucina italiana (1987) and Slow Food, which has designated it as a protected food product since 2000. Since the 18th century, ‘Mortadella di Prato’ has been enjoyed with figs or in traditional cuisine as an ingredient in many local dishes, including ‘sedani alla pratese’ (Prato-style celery). The product regularly features in international fairs as well as in the ‘DiVini Profumi’ food and wine festival in Prato itself.

Reference to publication of the specification

(second subparagraph of Article 6(1) of this Regulation)

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

Or alternatively:

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

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(1)  OJ L 179, 19.6.2014, p. 17.

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