# C_2022315EN.01000701.xml

| 19.8.2022 | EN | Official Journal of the European Union | C 315/7 |
| --- | --- | --- | --- |

19.8.2022

EN

Official Journal of the European Union

C 315/7

---

Publication of the single document referred to in Article 94(1)(d) of Regulation (EU) No 1308/2013 of the European Parliament and of the Council and of the reference to the publication of the product specification for a name in the wine sector

(2022/C 315/06)

This publication confers the right to oppose the application pursuant to Article 98 of Regulation (EU) No 1308/2013 of the European Parliament and of the Council (1) within two months from the date of this publication.

SINGLE DOCUMENT

’Rivierenland'

PDO-NL-02774

Date of application: 10.6.2021

1.   Name to be registered

Rivierenland

2.   Geographical indication type

PDO – Protected designation of origin

3.   Categories of grapevine products

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

1.

Wine

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

5.

Quality sparkling wine

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

9.

Aerated semi-sparkling wine

| 15. | Wine from raisined grapes |
| --- | --- |

15.

Wine from raisined grapes

4.   Description of the wine(s)

1.   WINE CATEGORY 1 Wine, Wine type: red wine, dry, very fruity

Grape varieties: the red varieties in the varieties list (the proportion varies from year to year)

Organoleptic properties:

| | Colour: dark red |
| --- | --- |

Colour: dark red

| | Aroma: fruity aromas of red fruit |
| --- | --- |

Aroma: fruity aromas of red fruit

| | Taste: red fruit, spicy with a light tannin structure |
| --- | --- |

Taste: red fruit, spicy with a light tannin structure

Analytical characteristics: sugar content of from 0 to 9 grams/litre

The characteristics below for which no values are specified are in line with the limits laid down in the EU Regulations.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 11,5 |
| Minimum total acidity | 59,91 milliequivalents per litre |
| Maximum volatile acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

11,5

Minimum total acidity

59,91 milliequivalents per litre

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

2.   WINE CATEGORY 1 Wine, Wine type: red wine, dry, aged in wooden barrels

Grape varieties: the red varieties in the varieties list (the proportion varies from year to year)

Organoleptic properties:

| | Colour: dark red |
| --- | --- |

Colour: dark red

| | Aroma: intense aromas of ripe dark fruit supplemented by the spiciness of pepper, clove, laurel and tobacco |
| --- | --- |

Aroma: intense aromas of ripe dark fruit supplemented by the spiciness of pepper, clove, laurel and tobacco

| | Taste: very fruity aromas of black fruit, a full tannin structure and a hint of spices |
| --- | --- |

Taste: very fruity aromas of black fruit, a full tannin structure and a hint of spices

Analytical characteristics:

| | Sugar content of from 0 to 6 grams/litre |
| --- | --- |

Sugar content of from 0 to 6 grams/litre

| | The characteristics below for which no values are specified are in line with the limits laid down in the EU Regulations.






  General analytical characteristics |
| --- | --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 12 |
| Minimum total acidity | 53,26 milliequivalents per litre |
| Maximum volatile acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | |

The characteristics below for which no values are specified are in line with the limits laid down in the EU Regulations.

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

12

Minimum total acidity

53,26 milliequivalents per litre

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

3.   WINE CATEGORY 1 Wine, Wine type: white wine, dry, fruity

Grape varieties: the white varieties in the varieties list and the red varieties in the case of blanc de noir (the proportion varies from year to year)

Organoleptic properties:

| | Colour: yellow (possibly with a blush of colour in the case of a blanc de noir) |
| --- | --- |

Colour: yellow (possibly with a blush of colour in the case of a blanc de noir)

| | Aroma: apple, slightly caramel, with red fruit at the finish |
| --- | --- |

Aroma: apple, slightly caramel, with red fruit at the finish

| | Taste: has a fresh bouquet, a delicate taste of apple, pear, citrus fruit and a pleasant bitterness at the end |
| --- | --- |

Taste: has a fresh bouquet, a delicate taste of apple, pear, citrus fruit and a pleasant bitterness at the end

Analytical characteristics:

| | Sugar content of from 0 to 9 grams/litre |
| --- | --- |

Sugar content of from 0 to 9 grams/litre

| | The characteristics below for which no values are specified are in line with the limits laid down in the EU Regulations.






  General analytical characteristics |
| --- | --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 10,5 |
| Minimum total acidity | 79,89 milliequivalents per litre |
| Maximum volatile acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | |

The characteristics below for which no values are specified are in line with the limits laid down in the EU Regulations.

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

10,5

Minimum total acidity

79,89 milliequivalents per litre

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

4.   WINE CATEGORY 1 Wine, Wine type: white wine, dry, aged in wooden barrels

Grape varieties: the white varieties in the varieties list and the red varieties in the case of blanc de noir (the proportion varies from year to year)

Organoleptic properties:

| | Colour: yellow to orange |
| --- | --- |

Colour: yellow to orange

| | Aroma: ripe tropical fruit, floral with subtle woody notes |
| --- | --- |

Aroma: ripe tropical fruit, floral with subtle woody notes

| | Taste: ripe yellow tropical fruit, full-bodied, supported by the woody aromas, and ending with a long finish |
| --- | --- |

Taste: ripe yellow tropical fruit, full-bodied, supported by the woody aromas, and ending with a long finish

Analytical characteristics:

| | Sugar content of from 0 to 9 grams/litre |
| --- | --- |

Sugar content of from 0 to 9 grams/litre

| | The characteristics below for which no values are specified are in line with the limits laid down in the EU Regulations.






  General analytical characteristics |
| --- | --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 10,5 |
| Minimum total acidity | 66,58 milliequivalents per litre |
| Maximum volatile acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | |

The characteristics below for which no values are specified are in line with the limits laid down in the EU Regulations.

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

10,5

Minimum total acidity

66,58 milliequivalents per litre

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

5.   WINE CATEGORY 1 Wine, Wine type: white wine, semi-sweet, fruity

Grape varieties: the white varieties in the varieties list and the red varieties in the case of blanc de noir (the proportion varies from year to year)

Organoleptic properties:

| | Colour: light yellow |
| --- | --- |

Colour: light yellow

| | Aroma: intense bouquet |
| --- | --- |

Aroma: intense bouquet

| | Taste: delicate taste of ripe tropical fruit, dried apricots and citrus fruit |
| --- | --- |

Taste: delicate taste of ripe tropical fruit, dried apricots and citrus fruit

Analytical characteristics:

| | Sugar content of from 12 to 45 grams/litre |
| --- | --- |

Sugar content of from 12 to 45 grams/litre

| | The characteristics below for which no values are specified are in line with the limits laid down in the EU Regulations.






  General analytical characteristics |
| --- | --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 10 |
| Minimum total acidity | 79,89 milliequivalents per litre |
| Maximum volatile acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | |

The characteristics below for which no values are specified are in line with the limits laid down in the EU Regulations.

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

10

Minimum total acidity

79,89 milliequivalents per litre

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

6.   WINE CATEGORY 1 Wine, Wine type: sweet wine

Grape varieties: the white varieties in the varieties list and the red varieties in the case of blanc de noir (the proportion varies from year to year)

Organoleptic properties:

| | Colour: refined golden yellow dessert wine |
| --- | --- |

Colour: refined golden yellow dessert wine

| | Aroma: intense bouquet |
| --- | --- |

Aroma: intense bouquet

| | Taste: a delicate taste of ripe tropical fruit, dried apricots and citrus fruit, but also spicy notes of pineapple and lychee |
| --- | --- |

Taste: a delicate taste of ripe tropical fruit, dried apricots and citrus fruit, but also spicy notes of pineapple and lychee

Analytical characteristics:

| | Sugar content of more than 45 grams/litre |
| --- | --- |

Sugar content of more than 45 grams/litre

| | The characteristics below for which no values are specified are in line with the limits laid down in the EU Regulations.






  General analytical characteristics |
| --- | --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 5 |
| Minimum total acidity | 86,54 milliequivalents per litre |
| Maximum volatile acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | |

The characteristics below for which no values are specified are in line with the limits laid down in the EU Regulations.

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

5

Minimum total acidity

86,54 milliequivalents per litre

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

7.   WINE CATEGORY 1 Wine, Wine type: rosé wine, dry, very fruity

Grape varieties: the red varieties in the varieties list (the proportion varies from year to year)

Organoleptic properties:

| | Colour: pale pink |
| --- | --- |

Colour: pale pink

| | Aroma: raspberry and summer berries, slightly spicy |
| --- | --- |

Aroma: raspberry and summer berries, slightly spicy

| | Taste: fruity wine with aromas of raspberry, strawberry and summer berries, with a refreshing finish |
| --- | --- |

Taste: fruity wine with aromas of raspberry, strawberry and summer berries, with a refreshing finish

Analytical characteristics:

| | Sugar content of from 0 to 9 grams/litre |
| --- | --- |

Sugar content of from 0 to 9 grams/litre

| | The characteristics below for which no values are specified are in line with the limits laid down in the EU Regulations.






  General analytical characteristics |
| --- | --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 10,5 |
| Minimum total acidity | 79,89 milliequivalents per litre |
| Maximum volatile acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | |

The characteristics below for which no values are specified are in line with the limits laid down in the EU Regulations.

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

10,5

Minimum total acidity

79,89 milliequivalents per litre

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

8.   WINE CATEGORY 5 Quality sparkling wine, Wine type: sparkling white, fruity

Grape varieties: the white varieties in the varieties list and the red varieties in the case of blanc de noir (the proportion varies from year to year)

Organoleptic properties:

| | Colour: light yellow |
| --- | --- |

Colour: light yellow

| | Aroma: ripe yellow fruit |
| --- | --- |

Aroma: ripe yellow fruit

| | Taste: soft mousse, full-bodied with aromas of ripe yellow fruit |
| --- | --- |

Taste: soft mousse, full-bodied with aromas of ripe yellow fruit

Analytical characteristics:

| | Sugar content of from 0 to 24 grams/litre |
| --- | --- |

Sugar content of from 0 to 24 grams/litre

| | The characteristics below for which no values are specified are in line with the limits laid down in the EU Regulations.






  General analytical characteristics |
| --- | --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 11 |
| Minimum total acidity | 79,89 milliequivalents per litre |
| Maximum volatile acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | |

The characteristics below for which no values are specified are in line with the limits laid down in the EU Regulations.

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

11

Minimum total acidity

79,89 milliequivalents per litre

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

9.   WINE CATEGORY 5 Quality sparkling wine, Wine type: sparkling rosé, fruity

Grape varieties: the red varieties in the varieties list (the proportion varies from year to year)

Organoleptic properties:

| | Colour: pale pink |
| --- | --- |

Colour: pale pink

| | Aroma: ripe red fruit |
| --- | --- |

Aroma: ripe red fruit

| | Taste: soft mousse, full-bodied with aromas of fresh red fruit |
| --- | --- |

Taste: soft mousse, full-bodied with aromas of fresh red fruit

Analytical characteristics:

| | Sugar content of from 0 to 24 grams/litre |
| --- | --- |

Sugar content of from 0 to 24 grams/litre

| | The characteristics below for which no values are specified are in line with the limits laid down in the EU Regulations.






  General analytical characteristics |
| --- | --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 11 |
| Minimum total acidity | 79,89 milliequivalents per litre |
| Maximum volatile acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | |

The characteristics below for which no values are specified are in line with the limits laid down in the EU Regulations.

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

11

Minimum total acidity

79,89 milliequivalents per litre

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

10.   WINE CATEGORY 9 Aerated semi-sparkling wine, Wine type: semi-sparkling white, fruity

Grape varieties: the white varieties in the varieties list and the red varieties in the case of blanc de noir (the proportion varies from year to year)

Organoleptic properties:

| | Colour: pale yellow |
| --- | --- |

Colour: pale yellow

| | Aroma: white fruit, floral |
| --- | --- |

Aroma: white fruit, floral

| | Taste: a fruity semi-sparkling wine with aromas of green apple, wild peach, blossom and discreet notes of nutmeg |
| --- | --- |

Taste: a fruity semi-sparkling wine with aromas of green apple, wild peach, blossom and discreet notes of nutmeg

Analytical characteristics:

| | Sugar content of from 5 to 24 grams/litre |
| --- | --- |

Sugar content of from 5 to 24 grams/litre

| | The characteristics below for which no values are specified are in line with the limits laid down in the EU Regulations..






  General analytical characteristics |
| --- | --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 10 |
| Minimum total acidity | 79,89 milliequivalents per litre |
| Maximum volatile acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | |

The characteristics below for which no values are specified are in line with the limits laid down in the EU Regulations..

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

10

Minimum total acidity

79,89 milliequivalents per litre

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

11.   WINE CATEGORY 9 Aerated semi-sparkling wine, Wine type: semi-sparkling rosé, very fruity

Grape varieties: the red varieties in the varieties list (the proportion varies from year to year)

Organoleptic properties:

| | Colour: pale pink |
| --- | --- |

Colour: pale pink

| | Aroma: raspberry and summer berries |
| --- | --- |

Aroma: raspberry and summer berries

| | Taste: fruity semi-sparkling wine with aromas of raspberry, strawberry and summer berries |
| --- | --- |

Taste: fruity semi-sparkling wine with aromas of raspberry, strawberry and summer berries

Analytical characteristics:

| | Sugar content of from 5 to 24 grams/litre |
| --- | --- |

Sugar content of from 5 to 24 grams/litre

| | The characteristics below for which no values are specified are in line with the limits laid down in the EU Regulations.






  General analytical characteristics |
| --- | --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 10 |
| Minimum total acidity | 79,89 milliequivalents per litre |
| Maximum volatile acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | |

The characteristics below for which no values are specified are in line with the limits laid down in the EU Regulations.

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

10

Minimum total acidity

79,89 milliequivalents per litre

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

12.   WINE CATEGORY 9 Aerated semi-sparkling wine, Wine type: semi-sparkling red, very fruity

Grape varieties: the red varieties in the varieties list (the proportion varies from year to year)

Organoleptic properties:

| | Colour: light red |
| --- | --- |

Colour: light red

| | Aroma: summer fruit, aromatic |
| --- | --- |

Aroma: summer fruit, aromatic

| | Taste: light mousse, fresh summer fruit, low alcoholic strength. An aromatic wine with few tannins. Perfectly suited as an aperitif or dessert wine. |
| --- | --- |

Taste: light mousse, fresh summer fruit, low alcoholic strength. An aromatic wine with few tannins. Perfectly suited as an aperitif or dessert wine.

Analytical characteristics:

| | Sugar content of from 25 to 150 grams/litre |
| --- | --- |

Sugar content of from 25 to 150 grams/litre

| | The characteristics below for which no values are specified are in line with the limits laid down in the EU Regulations.






  General analytical characteristics |
| --- | --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 7 |
| Minimum total acidity | 93,20 milliequivalents per litre |
| Maximum volatile acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | |

The characteristics below for which no values are specified are in line with the limits laid down in the EU Regulations.

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

7

Minimum total acidity

93,20 milliequivalents per litre

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

13.   WINE CATEGORY 15 Wine from raisined grapes, Wine type: sweet wine, white

Grape varieties: the white varieties in the varieties list (the proportion varies from year to year)

Organoleptic properties:

| | Colour: golden yellow |
| --- | --- |

Colour: golden yellow

| | Aroma: candied white and tropical fruit |
| --- | --- |

Aroma: candied white and tropical fruit

| | Taste: delicate aromas of ripe tropical and dried fruit balanced by acidity |
| --- | --- |

Taste: delicate aromas of ripe tropical and dried fruit balanced by acidity

Analytical characteristics:

| | sugar content of from 100 to 250 grams/litre |
| --- | --- |

sugar content of from 100 to 250 grams/litre

| | The characteristics below for which no values are specified are in line with the limits laid down in the EU Regulations.






  General analytical characteristics |
| --- | --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 9 |
| Minimum total acidity | 106,51 milliequivalents per litre |
| Maximum volatile acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | |

The characteristics below for which no values are specified are in line with the limits laid down in the EU Regulations.

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

9

Minimum total acidity

106,51 milliequivalents per litre

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

5.   Wine making practices

a.   Essential oenological practices

1.   WINE CATEGORY 1 Wine, Wine type: red wine, dry, very fruity

Specific oenological practice

| — | Fermentation on skins for at least 4 days |
| --- | --- |

—

Fermentation on skins for at least 4 days

| — | Complete malolactic fermentation |
| --- | --- |

—

Complete malolactic fermentation

2.   WINE CATEGORY 1 Wine, Wine type: red wine, dry, aged in wooden barrels

Specific oenological practice

| — | Fermentation on skins for at least 4 days |
| --- | --- |

—

Fermentation on skins for at least 4 days

| — | Ageing in wooden barrels for at least 9 months |
| --- | --- |

—

Ageing in wooden barrels for at least 9 months

| — | Complete malolactic fermentation |
| --- | --- |

—

Complete malolactic fermentation

3.   WINE CATEGORY 1 Wine, Wine type: white wine, dry, fruity

Specific oenological practice

| — | Cold fermentation at below 20 °C (except for an increase in temperature at the beginning of fermentation for wines that are difficult to ferment) |
| --- | --- |

—

Cold fermentation at below 20 °C (except for an increase in temperature at the beginning of fermentation for wines that are difficult to ferment)

| — | Possible use of fermentation of the skin of white grapes or the production of a blanc de noir |
| --- | --- |

—

Possible use of fermentation of the skin of white grapes or the production of a blanc de noir

4.   WINE CATEGORY 1 Wine, Wine type: white wine, dry, aged in wooden barrels

Specific oenological practice

| — | Cold fermentation at below 20 °C (except for an increase in temperature at the beginning of fermentation for wines that are difficult to ferment) |
| --- | --- |

—

Cold fermentation at below 20 °C (except for an increase in temperature at the beginning of fermentation for wines that are difficult to ferment)

| — | Ageing in wooden barrels of at least 50 % of the volume for a minimum of 3 months |
| --- | --- |

—

Ageing in wooden barrels of at least 50 % of the volume for a minimum of 3 months

| — | Possible use of fermentation of the skin of white grapes or the production of a blanc de noir |
| --- | --- |

—

Possible use of fermentation of the skin of white grapes or the production of a blanc de noir

5.   WINE CATEGORY 1 Wine, Wine type: white wine, semi-sweet, fruity

Specific oenological practice

| — | Cold fermentation at below 20 °C (except for an increase in temperature at the beginning of fermentation for wines that are difficult to ferment) |
| --- | --- |

—

Cold fermentation at below 20 °C (except for an increase in temperature at the beginning of fermentation for wines that are difficult to ferment)

| — | Stopping fermentation early by chilling and/or filtration |
| --- | --- |

—

Stopping fermentation early by chilling and/or filtration

| — | Possible use of fermentation of the skin of white grapes or the production of a blanc de noir |
| --- | --- |

—

Possible use of fermentation of the skin of white grapes or the production of a blanc de noir

6.   WINE CATEGORY 1 Wine, Wine type: rosé, dry, very fruity

Specific oenological practice

| — | Cold fermentation at below 20 °C (except for an increase in temperature at the beginning of fermentation for wines that are difficult to ferment) |
| --- | --- |

—

Cold fermentation at below 20 °C (except for an increase in temperature at the beginning of fermentation for wines that are difficult to ferment)

| — | Cold maceration on skins to extract the rosé colour |
| --- | --- |

—

Cold maceration on skins to extract the rosé colour

7.   WINE CATEGORY 1 Wine, Wine type: sweet wine

Specific oenological practice

| — | Cold fermentation at below 20 °C (except for an increase in temperature at the beginning of fermentation for wines that are difficult to ferment) |
| --- | --- |

—

Cold fermentation at below 20 °C (except for an increase in temperature at the beginning of fermentation for wines that are difficult to ferment)

| — | In the case of ice wine, the grapes must have been frozen outside (at at least –7 °C), and thus be harvested and processed completely frozen, so the water from the grape does not enter the wine. |
| --- | --- |

—

In the case of ice wine, the grapes must have been frozen outside (at at least –7 °C), and thus be harvested and processed completely frozen, so the water from the grape does not enter the wine.

| — | Possible use of fermentation of the skin of white grapes or the production of a blanc de noir |
| --- | --- |

—

Possible use of fermentation of the skin of white grapes or the production of a blanc de noir

8.   WINE CATEGORY 5 Quality sparkling wine, Wine type: sparkling white, fruity

Specific oenological practice

| — | Cold fermentation at below 20 °C (except for an increase in temperature at the beginning of fermentation for wines that are difficult to ferment) |
| --- | --- |

—

Cold fermentation at below 20 °C (except for an increase in temperature at the beginning of fermentation for wines that are difficult to ferment)

| — | Whole-bunch pressing with a maximum yield of 64 % |
| --- | --- |

—

Whole-bunch pressing with a maximum yield of 64 %

| — | Secondary fermentation in the bottle, using the traditional method |
| --- | --- |

—

Secondary fermentation in the bottle, using the traditional method

| — | Possible use of fermentation of the skin of white grapes or the production of a blanc de noir |
| --- | --- |

—

Possible use of fermentation of the skin of white grapes or the production of a blanc de noir

9.   WINE CATEGORY 5 Quality sparkling wine, Wine type: sparkling rosé, very fruity

Specific oenological practice

| — | Cold fermentation at below 20 °C (except for an increase in temperature at the beginning of fermentation for wines that are difficult to ferment) |
| --- | --- |

—

Cold fermentation at below 20 °C (except for an increase in temperature at the beginning of fermentation for wines that are difficult to ferment)

| — | Cold maceration on skins to extract the rosé colour |
| --- | --- |

—

Cold maceration on skins to extract the rosé colour

| — | Secondary fermentation in the bottle, using the traditional method |
| --- | --- |

—

Secondary fermentation in the bottle, using the traditional method

10.   WINE CATEGORY 9 Aerated semi-sparkling wine, Wine type: semi-sparkling white, fruity

Specific oenological practice

| — | Cold fermentation at below 20 °C (except for an increase in temperature at the beginning of fermentation for wines that are difficult to ferment) |
| --- | --- |

—

Cold fermentation at below 20 °C (except for an increase in temperature at the beginning of fermentation for wines that are difficult to ferment)

| — | Maximum of 2,5 bar of CO2 on the bottle |
| --- | --- |

—

Maximum of 2,5 bar of CO2 on the bottle

| — | Possible use of fermentation of the skin of white grapes or the production of a blanc de noir |
| --- | --- |

—

Possible use of fermentation of the skin of white grapes or the production of a blanc de noir

11.   WINE CATEGORY 9 Aerated semi-sparkling wine, Wine type: semi-sparkling rosé, very fruity

Specific oenological practice

| — | Cold fermentation at below 20 °C (except for an increase in temperature at the beginning of fermentation for wines that are difficult to ferment) |
| --- | --- |

—

Cold fermentation at below 20 °C (except for an increase in temperature at the beginning of fermentation for wines that are difficult to ferment)

| — | Cold maceration on skins to extract the rosé colour |
| --- | --- |

—

Cold maceration on skins to extract the rosé colour

| — | Maximum of 2,5 bar of CO2 on the bottle |
| --- | --- |

—

Maximum of 2,5 bar of CO2 on the bottle

12.   WINE CATEGORY 9 Aerated semi-sparkling wine, Wine type: semi-sparkling red, very fruity

Specific oenological practice

| — | Cold fermentation at below 18 °C (except for an increase in temperature at the beginning of fermentation for wines that are difficult to ferment) |
| --- | --- |

—

Cold fermentation at below 18 °C (except for an increase in temperature at the beginning of fermentation for wines that are difficult to ferment)

| — | Maximum of 2,5 bar of CO2 on the bottle |
| --- | --- |

—

Maximum of 2,5 bar of CO2 on the bottle

13.   WINE CATEGORY 15 Wine from raisined grapes, Wine type: sweet wine

Specific oenological practice

| — | Cold fermentation at below 20 °C (except for an increase in temperature at the beginning of fermentation for wines that are difficult to ferment) |
| --- | --- |

—

Cold fermentation at below 20 °C (except for an increase in temperature at the beginning of fermentation for wines that are difficult to ferment)

| — | The wine is obtained from grapes which have been partially dehydrated (by being dried in the sun or shade). As a result, without enrichment, the must of these grapes has a minimum potential alcohol volume of 16 % (or at least 272 grams of sugar/litre). |
| --- | --- |

—

The wine is obtained from grapes which have been partially dehydrated (by being dried in the sun or shade). As a result, without enrichment, the must of these grapes has a minimum potential alcohol volume of 16 % (or at least 272 grams of sugar/litre).

b.   Maximum yields

| 1. | Cabernet Blanc
  50 hectolitres per hectare |
| --- | --- |

1.

50 hectolitres per hectare

| 2. | Johanniter
  60 hectolitres per hectare |
| --- | --- |

2.

60 hectolitres per hectare

| 3. | Merzling
  60 hectolitres per hectare |
| --- | --- |

3.

60 hectolitres per hectare

| 4. | Muscaris
  50 hectolitres per hectare |
| --- | --- |

4.

50 hectolitres per hectare

| 5. | Sauvignac
  50 hectolitres per hectare |
| --- | --- |

5.

50 hectolitres per hectare

| 6. | Solaris
  60 hectolitres per hectare |
| --- | --- |

6.

60 hectolitres per hectare

| 7. | Cabernet Cantor
  40 hectolitres per hectare |
| --- | --- |

7.

40 hectolitres per hectare

| 8. | Cabernet Cortis
  40 hectolitres per hectare |
| --- | --- |

8.

40 hectolitres per hectare

| 9. | Cabaret Noir
  40 hectolitres per hectare |
| --- | --- |

9.

40 hectolitres per hectare

| 10. | Monarch
  40 hectolitres per hectare |
| --- | --- |

10.

40 hectolitres per hectare

| 11. | Pinotin
  40 hectolitres per hectare |
| --- | --- |

11.

40 hectolitres per hectare

| 12. | Regent
  40 hectolitres per hectare |
| --- | --- |

12.

40 hectolitres per hectare

| 13. | Souvignier Gris
  60 hectolitres per hectare |
| --- | --- |

13.

60 hectolitres per hectare

| 14. | Villaris
  60 hectolitres per hectare |
| --- | --- |

14.

60 hectolitres per hectare

6.   Demarcated geographical area

The ‘Rivierenland’ area of origin covers a contiguous area between and along the rivers which flow from Germany and Limburg into the province of Gelderland and on to Gorinchem, where the fluvial and sandy clay passes into peatland. The ‘Rivierenland’ geographical area is defined mainly on the basis of the rivers which flow through it. The external borders of the area extend up to 5 km, as the crow flies, across the river, measured from the middle of the river. The area is bounded to the north by (from east to west) the Oude IJssel, IJssel, Nederrijn and Lek and to the east by the land border with Germany, between Gendringen and Bredeweg. To the south the area is bounded by the provincial border with Limburg – between Bredeweg and Molenhoek – and the provincial border with North Brabant up to and including Heusden, which follows the course of the River Maas. The western border is defined by the Heusden Canal and the Dammed Maas towards Woudrichem, which is located on the Waal. From Woudrichem, the border of the province of Gelderland is followed across the Linge towards the Lek in the north of the ‘Rivierenland’ PDO area.

7.   Main wine grapes variety(ies)

Cabaret Noir N (VB 91-26-4)

Cabernet Blanc B (VB 91-26-1)

Cabernet Cantor N

Cabernet Cortis

Johanniter B

Merzling B

Monarch

Muscaris B

Pinotin N

Regent N

Sauvignac B (Cal 6-04)

Solaris

Souvignier Gris

Villaris B

8.   Description of the link(s)

| 8.1. | The terroir – all of the influences on the vine in the vineyard – has a major impact on the quality of wine. Within the ‘Rivierenland’ demarcated geographical area, all aspects of the terroir – the climate, location, soil, vineyard management, selection of varieties, and wine-making process – contribute to the quality of the wines of all four categories (1. Wine, 5. Quality sparkling wine, 9. Aerated semi-sparkling wine and 15. Wine from raisined grapes). |
| --- | --- |

8.1.

Climate

The northerly location of the ‘Rivierenland’ area ensures that the ripening period extends into the months of September and October. As a result, the grapes ripen at moderate daytime and cool night-time temperatures. The cool nights ensure that the breakdown of acids takes place very gradually, allowing the grapes to ripen for a long time and to achieve optimal phenolic ripeness. These climatic conditions produce the typical cool-climate wines of the ‘Rivierenland’ PDO, with plenty of primary fruity aromas and pleasant, fresh acidity.

Location

The area’s location – on the lee side (the dry side) of the Utrecht and Veluwe hill ridges – means that rainfall is moderate in comparison with the surrounding regions. This location, in combination with the open plains of polders and water areas, also ensures above-average levels of wind in comparison with the regions to the area’s north and south. This wind ensures that the vineyards are optimally ventilated, meaning that the leaf canopy dries rapidly, particularly after rainfall (which is already moderate). This reduces the risk of fungi developing and the grapes remain healthy and of high quality. This allows the ripening period of the grapes to be extended – there is no need for enforced harvesting – and means that they can be left on the vine until autumn (September/October) in order to bring them to optimum physiological ripeness.

Soil

The nutrient- and mineral-rich fluvial soil in the ‘Rivierenland’ area ensures optimum growth, which is ideal for fruit production and is highly suited to bringing out the primary aromas of the grapes. The fluvial soils have a high water retention capacity and even provide enough water during periods of drought. This enables the vine to absorb sufficient nutrients during dry periods and also allows photosynthesis to continue. This promotes the production of sugars and the ripening of the primary aromas which are so characteristic of ‘Rivierenland’ PDO wines.

Vineyard management

In the ‘Rivierenland’ area, winegrowers play a crucial role in ensuring optimal ripening of the grapes by properly managing their vineyards. Management of the soil (tillage and seeding of the rows for good soil structure and water balance) and leaf canopy (removal of leaves from the cluster zone, green harvesting, pruning, etc.), low yield and determination of the optimal harvest time ensure that the grapes achieve optimum alcoholic and phenolic ripeness.

Examples of the impact of human action on all the wines are:

| — | ‘Soft pruning’ is carried out during winter, which is important for maintaining a healthy vine. The number of buds is reduced during this pruning, which helps ripe grapes to grow (no overloading of the vine, resulting in a quality wine). |
| --- | --- |

—

‘Soft pruning’ is carried out during winter, which is important for maintaining a healthy vine. The number of buds is reduced during this pruning, which helps ripe grapes to grow (no overloading of the vine, resulting in a quality wine).

| — | The use of green harvesting (removal of bunches) to ensure that the vine can feed each bunch enough to achieve the right ripeness, improving the ripeness of the grapes. |
| --- | --- |

—

The use of green harvesting (removal of bunches) to ensure that the vine can feed each bunch enough to achieve the right ripeness, improving the ripeness of the grapes.

| — | The removal of leaves to ensure that the bunches dry more quickly in order to prevent botrytis as much as possible, but also to produce looser bunches that dry better and have more healthy grapes. |
| --- | --- |

—

The removal of leaves to ensure that the bunches dry more quickly in order to prevent botrytis as much as possible, but also to produce looser bunches that dry better and have more healthy grapes.

| — | The correct harvest time is determined by measuring the combination of sugar/acid and aroma, combined with a precise weather forecast and a good picture of the health of the grapes. These factors are all taken into account when deciding when to harvest (harvesting of optimally ripe grapes). |
| --- | --- |

—

The correct harvest time is determined by measuring the combination of sugar/acid and aroma, combined with a precise weather forecast and a good picture of the health of the grapes. These factors are all taken into account when deciding when to harvest (harvesting of optimally ripe grapes).

8.2.   Selection of the grape varieties

The varieties of grape used in the ‘Rivierenland’ area are suitable in a damper northern climate due to their higher tolerance to fungal diseases and their slightly earlier ripening, which supports sustainable cultivation. The disease tolerance allows the ripening period to be extended and the use of fungicides to be minimised. This promotes the overall ecology of the vineyard and also the health of the vines and the quality of the grapes and the wine.

Winemaking

The wine-making practices focus on preserving the primary aromas and fresh acidity.

Details for the other wine categories (other than the category ‘Wine’)

—   Quality sparkling wine

The base wine for quality sparkling wine has the same organoleptic properties as the category ‘Wine’ (the same freshness and fruity flavour resulting from the combination of soil, climate and human action). It also has the characteristics resulting from the transformation of the base wine into sparkling wine using bottle fermentation (the traditional method), which gives the wine its elegant mousse. The wine has an excess pressure of at least 3,5 bar. The cuvée used for quality sparkling wine has a minimum total alcoholic strength by volume of 11 %.

—   Aerated semi-sparkling wine

The base wine for semi-sparkling wine also has the same organoleptic properties as the category ‘Wine’ (the same freshness and fruity taste resulting from the combination of soil, climate and human action). It also has the characteristics resulting from the addition of CO2 to obtain the bead. Aerated semi-sparkling wine has a minimum actual alcoholic strength of 7 % and an excess pressure of at most 2,5 bar. A fresh and very fruity summer wine.

—   Wine from raisined grapes

The essential step of ripening the grapes for longer before drying them for at least 2 weeks is what gives wine from raisined grapes its concentration of sugars and aromas. The cold fermentation process produces a wine with a minimum actual alcoholic strength of 9.4 %. The concentration of aromas in this fruity wine is a result of the combination of soil, climate and human action. The care taken by the people who make it is, in particular, what gives the dessert wine its full flavour.

Summary

The influences of the terroir, the selection of grape varieties and the wine-making practices have an impact on all the categories of wine produced in the ‘Rivierenland’ area. The grapes for all wines from the ‘Wine’ category have achieved optimum alcoholic and phenolic ripeness, giving the white and rosé wines very fruity aromas and fresh acidity. In addition, there are robust red wines with a smooth finish, which, as a result of the wine-making process, have also preserved these very fruity aromas and are further characterised by a soft texture and supple tannins. Grapes for wines from the ‘Quality sparkling wine’ and ‘Aerated semi-sparkling wine’ categories are often harvested earlier than those intended for wines from the ‘Wine’ category. Although they have accordingly retained more of their fresh acidity, the terroir has nevertheless already given them many fruity aromas, meaning that they are perfectly ripened for the style of wine in question. The grapes intended for wines from the ‘Wine from raisined grapes’ category have achieved optimum alcoholic and phenolic ripeness and the terroir has ensured that they strike an optimal balance between acidity, sugars and aromas. As a result of the drying of the grapes and the concentration of their juice, this delicate balance is further refined in the final high-quality dessert wine with concentrated sugars, fruity aromas and fresh acidity.

9.   Essential further conditions

Smaller area name

Legal framework:

| | EU rules |
| --- | --- |

EU rules

Type of further condition:

| | Additional provisions relating to labelling |
| --- | --- |

Additional provisions relating to labelling

Description of the condition:

| | The regional names ‘Achterhoek’ and ‘Betuwe’ may be added to ‘Rivierenland’, the name of the area of origin, to designate a smaller region of provenance within that area. In that case, at least 85 % of the grapes must come from the designated region. |
| --- | --- |

The regional names ‘Achterhoek’ and ‘Betuwe’ may be added to ‘Rivierenland’, the name of the area of origin, to designate a smaller region of provenance within that area. In that case, at least 85 % of the grapes must come from the designated region.

Link to the product specification

https://www.rvo.nl/sites/default/files/2022-04/Productdossier-BOB-Rivierenland.pdf

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

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