# C_2022397EN.01004601.xml

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

EN

Official Journal of the European Union

C 397/46

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

(2022/C 397/14)

This communication is published in accordance with Article 17(5) of Commission Delegated Regulation (EU) 2019/33 (1).

COMMUNICATING THE APPROVAL OF A STANDARD AMENDMENT

‘Odobeşti’

PDO-RO-A1586-AM02

Date of communication: 21 July 2022

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

Addition of optional indications on labelling

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

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

SINGLE DOCUMENT

1.   Name(s)

Odobești

2.   Geographical indication type

PDO – Protected Designation of Origin

3.   Categories of grapevine product

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

1.

Wine

4.   Description of the wine(s)

1.   Analytical and organoleptic characteristics of white/rosé wines

CONCISE TEXTUAL DESCRIPTION

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

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

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | 15,00 |
| Minimum actual alcoholic strength (in % volume) | 9,00 |
| Minimum total acidity | 3,5 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 18 |
| Maximum total sulphur dioxide (in milligrams per litre) | 200 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

15,00

Minimum actual alcoholic strength (in % volume)

9,00

Minimum total acidity

3,5 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

18

Maximum total sulphur dioxide (in milligrams per litre)

200

2.   Analytical and organoleptic characteristics – red wines

CONCISE TEXTUAL DESCRIPTION

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

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

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | 15,00 |
| Minimum actual alcoholic strength (in % volume) | 9,00 |
| Minimum total acidity | 3,5 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 20 |
| Maximum total sulphur dioxide (in milligrams per litre) | 150 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

15,00

Minimum actual alcoholic strength (in % volume)

9,00

Minimum total acidity

3,5 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

20

Maximum total sulphur dioxide (in milligrams per litre)

150

5.   Wine-making practices

5.1.   Specific oenological practices

1.   Cultivation characteristics and practices

Cultivation practice

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

minimum 3 300 plants/hectare in existing plantations.

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

—

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

5.2.   Maximum yields

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

1.

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

15 000 kilograms of grapes per hectare

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

2.

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

16 500 kilograms of grapes per hectare

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

3.

Cabernet Sauvignon, Fetească Neagră, Pinot Noir, Merlot

17 500 kilograms of grapes per hectare

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

4.

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

19 000 kilograms of grapes per hectare

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

5.

Crâmpoşie, Furmint, Muscadelle, Grasă de Cotnari, Semillon

19 000 kilograms of grapes per hectare

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

6.

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

21 500 kilograms of grapes per hectare

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

7.

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

115 hectolitres per hectare

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

8.

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

127 hectolitres per hectare

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

9.

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

135 hectolitres per hectare

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

10.

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

146 hectolitres per hectare

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

11.

Cabernet Sauvignon, Fetească Neagră, Pinot Noir, Merlot

129 hectolitres per hectare

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

12.

Crâmpoşie, Furmint, Grasă de Cotnari, Muscadelle, Semillon

146 hectolitres per hectare

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

13.

Plăvaie

165 hectolitres per hectare

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

14.

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

159 hectolitres per hectare

6.   Demarcated geographical area

Vrancea county

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

—

Town of Odobești – village of Unirea;

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

—

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

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

—

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

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

—

Municipality of Broşteni – villages of Broşteni, Pituluşa, Arva

7.   Wine grape variety(-ies)

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

Barbera N

Babeasca gri G

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

Cabernet Sauvignon N – Petit Vidure, Burdeos tinto

Chardonnay B – Gentil blanc, Pinot blanc Chardonnay

Codană N

Crâmpoşie B

Crâmpoşie selecţionată B

Donaris B

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

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

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

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

Furmint B – Furmin, Şom szalai, Szegszolo

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

Grasă de Cotnari B – Dicktraube, Grasă, Köver szölö

Merlot N – Bigney rouge

Muscadelle B – Moscatello bianco, Mouscadet doux

Muscat Ottonel B – Muscat Ottonel blanc

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

Nebbiolo N

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

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

Pinot noir N – Spätburgunder, Pinot nero

Plăvaie B – Bălană, Plăvană, Poamă bălaie

Riesling de Rhin B – Weisser Riesling, White Riesling

Riesling italian B – Olasz Riesling, Olaszriesling, Welschriesling

Sangiovese N – Brunello di Montalcino, Morellino

Sauvignon B – Green sauvignon

Syrah N – Shiraz, Petit Syrah

Semillon B – Semillon blanc

Traminer Rose Rs – Rosetraminer, Savagnin Rose, Gewürztraminer

Traminer aromat alb B

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

Tămâioasă românească B – Rumänische Weihrauchtraube, Tamianka

Zweigelt N – Blauerzweigelt, Negru de Zweigelt, Zweigelt blau

Şarba B

8.   Description of the link(s)

Link with the demarcated area

Details of the geographical area

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

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

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

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

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

Product details:

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

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

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

Causal interaction

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

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

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

Marketing conditions

Legal framework:

in national legislation

Type of additional condition:

Additional provisions relating to labelling

Description of the condition:

No additional provisions.

Optional indications for use on labelling

Legal framework:

in EU legislation

Type of additional condition:

Additional provisions relating to labelling

Description of the condition:

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

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

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

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

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

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

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

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

Link to the product specification

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

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

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