# C_2022160EN.01010801.xml

| 13.4.2022 | EN | Official Journal of the European Union | C 160/108 |
| --- | --- | --- | --- |

13.4.2022

EN

Official Journal of the European Union

C 160/108

---

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

(2022/C 160/13)

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

COMMUNICATION OF STANDARD AMENDMENT MODIFYING THE SINGLE DOCUMENT

‘Εύβοια’ (Evia)

PGI-GR-A1559-AM01

Date of communication: 18 January 2022

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

1.   Improvement of the organoleptic characteristics of the wines

Reason: The proposed amendment improves and expands the description of the organoleptic characteristics of the wines, in order to provide consumers with a more precise product description.

Amendments have been made to the sections entitled ‘Description of the wines’ and ‘Link with the geographical area’, by adding information under the heading ‘Product details’.

2.   Addition of the Viognier and white Moschato grape varieties, in any proportion, to the varietal composition of the white wine (dry, medium dry, medium sweet, sweet)

Reason: These varieties are very well suited to the area, and vinification of these varieties has yielded high-quality wines.

Experimental plantings, in the past and more recently, using the Viognier and white Moschato varieties, and vinification in cooperation with the Agricultural University of Athens, have resulted in excellent wines and characteristics that can be attributed to the specific features of the vineyards in our area. These varieties have adapted well to local growing conditions. The characteristics of the white wines made from the Viognier, Vidiano and white Moschato grape varieties match those of the white wines described in the technical file for the Evia Geographical Indication and may even be more pronounced.

The white Moschato variety produces a clear yellow-green colour with golden highlights. The nose is complex, with aromas of fruit and fresh grape, lemon, orange and other citrus blossom, rose petals and honey. The body is full and fruity, with lemony acidity and a long finish.

The Viognier variety produces a clear yellow-green colour with green to golden highlights. The nose is expressive, with a high aromatic intensity of citrus, stone fruit and tropical fruit, framed by lemon and orange blossom. The body is rich, full and fruity, with balanced acidity and a long, complex, full-bodied finish.

These varieties also help to produce white wines (dry, medium dry, medium sweet and sweet), which meet current consumer trends and are of particular commercial interest. They can be vinified either alone or in combination with other recommended white varieties grown in the area (Savatiano, Assyrtiko, Roditis).

3.   Addition of the Viognier grape variety in the varietal composition of the red wine (dry, medium dry, medium sweet, sweet), and clarification regarding proportion

The Evia PGI red wine (dry, medium dry, medium sweet, sweet) is produced from grapes of the Mandilaria (Kountoura Mavri), Vradyano, Agiorgitiko, Liatiko, Karampraimis, Ritino, Cabernet Sauvignon, Syrah, Grenache rouge, and Merlot grape varieties, in any proportion. The Viognier variety can be used in a proportion of up to 10 % in combination with the other varieties.

Reason: The words ‘in any proportion’ have been added to clarify the varietal composition of the product. Adding the Viognier variety produces wines with lower levels of acidity, thereby improving the quality of Evia PGI wines. When the white Viognier variety is grown and vinified together with the red varieties authorised for the red wine, it acquires characteristics of overripe dried black fruits with crisp acidity, a full, unctuous body, a robust structure and soft velvety tannins, due to the fact that the Viognier variety is overripe on the day of harvest.

4.   Addition of the words ‘in any proportion’ to the varietal composition of the rosé wine (dry, medium dry, medium sweet and sweet)

Reason: The words ‘in any proportion’ have been added to clarify the varietal composition of the product.

5.   Addition of the Vradyano variety to the single document

The Vradyano variety has been added to the single document for all the wines. It had been omitted by mistake, although it was listed in the product specification.

6.   Removal of the requirement that vineyards should be at an altitude of over 10 metres

Specifically:

‘The demarcated area for the production of Evia PGI wines is the area that lies within the administrative boundaries of the Regional Unit (former Prefecture) of Evia.’

Reason: The terroir of the island of Evia is part insular and part influenced by its mountainous landscape. The vineyards have traditionally extended from the sea to the foot of the three large mountains – Mount Dirfi, Mount Telethrio and Mount Ochi. The vineyards next to the sea produce wine with the same quality characteristics as those located at an altitude of over 10 metres or even those inland, as the sea breeze passes through them as it blows inland and again as it returns, when it is deflected off the natural barrier of the mountains. Wines produced from grapes grown in vineyards that are located within the administrative boundaries of the Regional Unit of Evia should be entitled to use the Evia PGI.

The section entitled ‘Demarcated area’ has been amended.

7.   Update to the Evia PGI technical file

To update the technical files, the following changes have been made to the product specification and single document:

| (a) | improvement of the description in the section entitled ‘Link with the geographical area’; |
| --- | --- |

(a)

improvement of the description in the section entitled ‘Link with the geographical area’;

| (b) | addition and replacement of national provisions on the applicable requirements and controls for PDO and PGI wines; and |
| --- | --- |

(b)

addition and replacement of national provisions on the applicable requirements and controls for PDO and PGI wines; and

| (c) | change in the details of the competent control bodies. |
| --- | --- |

(c)

change in the details of the competent control bodies.

Amendments have been made to the sections entitled ‘Link with the geographical area’, ‘Applicable requirements’ and ‘Controls – details of control bodies and organisations’.

SINGLE DOCUMENT

1.   Name(s)

Εύβοια (Evia)

2.   Geographical indication type

PGI – Protected Geographical Indication

3.   Categories of grapevine product

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

1.

Wine

4.   Description of the wine(s)

—

1.   Dry white wine

BRIEF WRITTEN DESCRIPTION

Appearance: pale lemon-green colour.

Smell: the aromatic palette includes intense aromas of pear, green apple, melon, pineapple, mango, apricot and white-fleshed peach.

Taste: lemony freshness in the mouth, framed by a fruity aftertaste. When the Sauvignon Blanc, Viognier or Malagouzia grape varieties are present, there is also an intense nose, with aromas of grapefruit, lime, mango, passion fruit and lemongrass, and hints of vegetation and freshly cut grass. Rich and fruity in the mouth, with pronounced acidity and a complex finish.

| — | Minimum total alcoholic strength: 11.5 % vol. |
| --- | --- |

—

Minimum total alcoholic strength: 11.5 % vol.

| — | Minimum natural alcoholic strength: 11,0 % vol. |
| --- | --- |

—

Minimum natural alcoholic strength: 11,0 % vol.

| — | Total sugar content (g/l): maximum 9,0 |
| --- | --- |

—

Total sugar content (g/l): maximum 9,0

| — | Maximum total acidity: 7,5 in grams per litre expressed as tartaric acid |
| --- | --- |

—

Maximum total acidity: 7,5 in grams per litre expressed as tartaric acid

| — | As regards the maximum alcoholic strength, the values provided for in the relevant EU legislation apply. |
| --- | --- |

—

As regards the maximum alcoholic strength, the values provided for in the relevant EU legislation apply.

| — | Where the sugar content exceeds 4 g/l, the rules laid down in Part B of Annex III to Commission Delegated Regulation (EU) 2019/33 apply.






  General analytical characteristics |
| --- | --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 11,5 |
| Minimum total acidity | 3,5 in grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 18 |
| Maximum total sulphur dioxide (in milligrams per litre) | 200 |

—

Where the sugar content exceeds 4 g/l, the rules laid down in Part B of Annex III to Commission Delegated Regulation (EU) 2019/33 apply.

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

11,5

Minimum total acidity

3,5 in 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.   Medium dry white wine

BRIEF WRITTEN DESCRIPTION

Appearance: pale golden colour with green highlights.

Smell: the aromatic palette includes intense aromas of rose, lychee, pepper, mint, ginger, caramel and spices.

Taste: rich and unctuous in the mouth, with an intensity of floral aromas and spices. The balanced acidity contrasts pleasantly with the unctuous mouth, creating a long finish.

| — | Minimum natural alcoholic strength: 11,0 % vol. |
| --- | --- |

—

Minimum natural alcoholic strength: 11,0 % vol.

| — | Total sugar content (g/l): minimum 4,5 - maximum 17,5 |
| --- | --- |

—

Total sugar content (g/l): minimum 4,5 - maximum 17,5

| — | Maximum total acidity: 7,5 in grams per litre expressed as tartaric acid |
| --- | --- |

—

Maximum total acidity: 7,5 in grams per litre expressed as tartaric acid

| — | As regards the maximum alcoholic strength, the values provided for in the relevant EU legislation apply. |
| --- | --- |

—

As regards the maximum alcoholic strength, the values provided for in the relevant EU legislation apply.

| — | Where the sugar content exceeds 12 g/l, the rules laid down in Part B of Annex III to Commission Delegated Regulation (EU) 2019/33 apply. |
| --- | --- |

—

Where the sugar content exceeds 12 g/l, the rules laid down in Part B of Annex III to Commission Delegated Regulation (EU) 2019/33 apply.

| — | The maximum permitted sulphur dioxide content is 250 milligrams per litre for white wines with a sugar content, expressed as the sum of glucose and fructose, of at least 5 grams per litre (in accordance with the derogation provided for in Part B of Annex I to Commission Delegated Regulation (EU) 2019/934.






  General analytical characteristics |
| --- | --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 11,5 |
| Minimum total acidity | 3,5 in grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 18 |
| Maximum total sulphur dioxide (in milligrams per litre) | 250 |

—

The maximum permitted sulphur dioxide content is 250 milligrams per litre for white wines with a sugar content, expressed as the sum of glucose and fructose, of at least 5 grams per litre (in accordance with the derogation provided for in Part B of Annex I to Commission Delegated Regulation (EU) 2019/934.

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

11,5

Minimum total acidity

3,5 in grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

18

Maximum total sulphur dioxide (in milligrams per litre)

250

3.   Medium sweet white wine

BRIEF WRITTEN DESCRIPTION

Appearance: yellow-green colour, which may develop into a medium-intensity golden colour with ageing.

Smell: the aromatic palette comprises a complex nose with notes of melon, pineapple, peach, apricot and citrus blossom.

Taste: fruity in the mouth, with the same aromatic character as the nose. Medium-bodied.

| — | Minimum natural alcoholic strength: 11,0 % vol. |
| --- | --- |

—

Minimum natural alcoholic strength: 11,0 % vol.

| — | Total sugar content (g/l): minimum 12,5 - maximum 45 |
| --- | --- |

—

Total sugar content (g/l): minimum 12,5 - maximum 45

| — | Maximum total acidity: 7,5 in grams per litre expressed as tartaric acid |
| --- | --- |

—

Maximum total acidity: 7,5 in grams per litre expressed as tartaric acid

| — | As regards the maximum alcoholic strength, the values provided for in the relevant EU legislation apply. |
| --- | --- |

—

As regards the maximum alcoholic strength, the values provided for in the relevant EU legislation apply.

| — | The maximum permitted sulphur dioxide content is 250 milligrams per litre for white wines with a sugar content, expressed as the sum of glucose and fructose, of at least 5 grams per litre (in accordance with the derogation provided for in Part B of Annex I to Commission Delegated Regulation (EU) 2019/934.






  General analytical characteristics |
| --- | --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 11,5 |
| Minimum total acidity | 3,5 in grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 18 |
| Maximum total sulphur dioxide (in milligrams per litre) | 250 |

—

The maximum permitted sulphur dioxide content is 250 milligrams per litre for white wines with a sugar content, expressed as the sum of glucose and fructose, of at least 5 grams per litre (in accordance with the derogation provided for in Part B of Annex I to Commission Delegated Regulation (EU) 2019/934.

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

11,5

Minimum total acidity

3,5 in grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

18

Maximum total sulphur dioxide (in milligrams per litre)

250

4.   Sweet white wine

BRIEF WRITTEN DESCRIPTION

Appearance: bright golden colour.

Smell: the aromatic palette comprises complex concentrated aromas of rose, honey, orange blossom and herbs, with hints of butterscotch. The aromas develop with ageing, comprising raisins, sweet spices, chocolate, caramel and hazelnut.

Taste: quite sweet in the mouth, but supported by good acidity; very intense aromas of rose, honey, peach, caramel and butter.

Velvety texture and well-structured long finish.

| — | Minimum natural alcoholic strength: 11,0 % vol. |
| --- | --- |

—

Minimum natural alcoholic strength: 11,0 % vol.

| — | Total sugar content (g/l): minimum 45 |
| --- | --- |

—

Total sugar content (g/l): minimum 45

| — | Maximum total acidity: 7,5 in grams per litre expressed as tartaric acid |
| --- | --- |

—

Maximum total acidity: 7,5 in grams per litre expressed as tartaric acid

| — | As regards the maximum alcoholic strength, the values provided for in the relevant EU legislation apply. |
| --- | --- |

—

As regards the maximum alcoholic strength, the values provided for in the relevant EU legislation apply.

| — | The maximum permitted sulphur dioxide content is 250 milligrams per litre for white wines with a sugar content, expressed as the sum of glucose and fructose, of at least 5 grams per litre (in accordance with the derogation provided for in Part B of Annex I to Commission Delegated Regulation (EU) 2019/934.






  General analytical characteristics |
| --- | --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 11,5 |
| Minimum total acidity | 3,5 in grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 18 |
| Maximum total sulphur dioxide (in milligrams per litre) | 250 |

—

The maximum permitted sulphur dioxide content is 250 milligrams per litre for white wines with a sugar content, expressed as the sum of glucose and fructose, of at least 5 grams per litre (in accordance with the derogation provided for in Part B of Annex I to Commission Delegated Regulation (EU) 2019/934.

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

11,5

Minimum total acidity

3,5 in grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

18

Maximum total sulphur dioxide (in milligrams per litre)

250

5.   Dry red wine

BRIEF WRITTEN DESCRIPTION

Appearance: deep ruby colour, which may turn red or brick-red with ageing, and violet highlights.

Smell: the aromatic palette comprises aromas with an intense, complex bouquet of plum, cherry, sour cherry, mulberry, apricot, spices and pepper, and balanced barrel aromas.

Taste: rich and spicy in the mouth, with velvety tannins and good acidity. Velvety texture and a long finish.

| — | Minimum total alcoholic strength: 12,0 % vol. |
| --- | --- |

—

Minimum total alcoholic strength: 12,0 % vol.

| — | Minimum natural alcoholic strength: 11,5 % vol. |
| --- | --- |

—

Minimum natural alcoholic strength: 11,5 % vol.

| — | Total sugar content (g/l): maximum 9,0 |
| --- | --- |

—

Total sugar content (g/l): maximum 9,0

| — | Maximum total acidity: 7,0 in grams per litre expressed as tartaric acid |
| --- | --- |

—

Maximum total acidity: 7,0 in grams per litre expressed as tartaric acid

| — | As regards the maximum alcoholic strength, the values provided for in the relevant EU legislation apply. |
| --- | --- |

—

As regards the maximum alcoholic strength, the values provided for in the relevant EU legislation apply.

| — | Where the sugar content exceeds 4 g/l, the rules laid down in Part B of Annex III to Commission Delegated Regulation (EU) 2019/33 apply.






  General analytical characteristics |
| --- | --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 12,0 |
| Minimum total acidity | 3,5 in grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 20 |
| Maximum total sulphur dioxide (in milligrams per litre) | 150 |

—

Where the sugar content exceeds 4 g/l, the rules laid down in Part B of Annex III to Commission Delegated Regulation (EU) 2019/33 apply.

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

12,0

Minimum total acidity

3,5 in grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

20

Maximum total sulphur dioxide (in milligrams per litre)

150

6.   Medium dry red wine

BRIEF WRITTEN DESCRIPTION

Appearance: deep ruby colour, which may turn red or brick-red with ageing, and violet highlights.

Smell: the aromatic palette comprises aromas of mulberry, plum, cherry and strawberry.

Taste: medium body, slightly sweet, with mild tannins. Medium finish.

| — | Minimum natural alcoholic strength: 11,5 % vol. |
| --- | --- |

—

Minimum natural alcoholic strength: 11,5 % vol.

| — | Total sugar content (g/l): minimum 4,5 - maximum 17,5 |
| --- | --- |

—

Total sugar content (g/l): minimum 4,5 - maximum 17,5

| — | Maximum total acidity: 7,0 in grams per litre expressed as tartaric acid |
| --- | --- |

—

Maximum total acidity: 7,0 in grams per litre expressed as tartaric acid

| — | As regards the maximum alcoholic strength, the values provided for in the relevant EU legislation apply. |
| --- | --- |

—

As regards the maximum alcoholic strength, the values provided for in the relevant EU legislation apply.

| — | Where the sugar content exceeds 12 g/l, the rules laid down in Part B of Annex III to Commission Delegated Regulation (EU) 2019/33 apply. |
| --- | --- |

—

Where the sugar content exceeds 12 g/l, the rules laid down in Part B of Annex III to Commission Delegated Regulation (EU) 2019/33 apply.

| — | The maximum permitted sulphur dioxide content is 200 milligrams per litre for red wines with a sugar content, expressed as the sum of glucose and fructose, of at least 5 grams per litre (in accordance with the derogation provided for in Part B of Annex I to Commission Delegated Regulation (EU) 2019/934.






  General analytical characteristics |
| --- | --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 12,0 |
| Minimum total acidity | 3,5 in grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 20 |
| Maximum total sulphur dioxide (in milligrams per litre) | 200 |

—

The maximum permitted sulphur dioxide content is 200 milligrams per litre for red wines with a sugar content, expressed as the sum of glucose and fructose, of at least 5 grams per litre (in accordance with the derogation provided for in Part B of Annex I to Commission Delegated Regulation (EU) 2019/934.

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

12,0

Minimum total acidity

3,5 in grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

20

Maximum total sulphur dioxide (in milligrams per litre)

200

7.   Medium sweet red wine

BRIEF WRITTEN DESCRIPTION

Appearance: deep ruby colour, which may turn red or brick-red with ageing, and violet highlights.

Smell: the aromatic palette comprises aromas of mulberry, plum, cherry and strawberry.

Taste: medium body, distinct sweetness. Medium sweet finish.

| — | Minimum natural alcoholic strength: 11,5 % vol. |
| --- | --- |

—

Minimum natural alcoholic strength: 11,5 % vol.

| — | Total sugar content (g/l): minimum 12,5 - maximum 45 |
| --- | --- |

—

Total sugar content (g/l): minimum 12,5 - maximum 45

| — | Maximum total acidity: 7,0 in grams per litre expressed as tartaric acid |
| --- | --- |

—

Maximum total acidity: 7,0 in grams per litre expressed as tartaric acid

| — | As regards the maximum alcoholic strength, the values provided for in the relevant EU legislation apply. |
| --- | --- |

—

As regards the maximum alcoholic strength, the values provided for in the relevant EU legislation apply.

| — | The maximum permitted sulphur dioxide content is 200 milligrams per litre for red wines with a sugar content, expressed as the sum of glucose and fructose, of at least 5 grams per litre (in accordance with the derogation provided for in Part B of Annex I to Commission Delegated Regulation (EU) 2019/934.






  General analytical characteristics |
| --- | --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 12 |
| Minimum total acidity | 3,5 |
| Maximum volatile acidity (in milliequivalents per litre) | 20 |
| Maximum total sulphur dioxide (in milligrams per litre) | 200 |

—

The maximum permitted sulphur dioxide content is 200 milligrams per litre for red wines with a sugar content, expressed as the sum of glucose and fructose, of at least 5 grams per litre (in accordance with the derogation provided for in Part B of Annex I to Commission Delegated Regulation (EU) 2019/934.

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

12

Minimum total acidity

3,5

Maximum volatile acidity (in milliequivalents per litre)

20

Maximum total sulphur dioxide (in milligrams per litre)

200

8.   Sweet red wine

BRIEF WRITTEN DESCRIPTION

Appearance: deep ruby colour, which may turn red or brick-red with ageing, and violet highlights.

Smell: the aromatic palette comprises complex aromas of plum, mulberry, sour cherry, dark chocolate and vanilla.

Taste: sweet in the mouth, with soft tannins, good acidity and aromas of plum, blueberry and cherry jam, and vanilla. Long sweet finish.

| — | Minimum natural alcoholic strength: 11,5 % vol. |
| --- | --- |

—

Minimum natural alcoholic strength: 11,5 % vol.

| — | Total sugar content (g/l): minimum 45 |
| --- | --- |

—

Total sugar content (g/l): minimum 45

| — | Maximum total acidity: 7,5 in grams per litre expressed as tartaric acid |
| --- | --- |

—

Maximum total acidity: 7,5 in grams per litre expressed as tartaric acid

| — | As regards the maximum alcoholic strength, the values provided for in the relevant EU legislation apply. |
| --- | --- |

—

As regards the maximum alcoholic strength, the values provided for in the relevant EU legislation apply.

| — | The maximum permitted sulphur dioxide content is 200 milligrams per litre for red wines with a sugar content, expressed as the sum of glucose and fructose, of at least 5 grams per litre (in accordance with the derogation provided for in Part B of Annex I to Commission Delegated Regulation (EU) 2019/934.






  General analytical characteristics |
| --- | --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 12,0 |
| Minimum total acidity | 3,5 in grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 20 |
| Maximum total sulphur dioxide (in milligrams per litre) | 200 |

—

The maximum permitted sulphur dioxide content is 200 milligrams per litre for red wines with a sugar content, expressed as the sum of glucose and fructose, of at least 5 grams per litre (in accordance with the derogation provided for in Part B of Annex I to Commission Delegated Regulation (EU) 2019/934.

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

12,0

Minimum total acidity

3,5 in grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

20

Maximum total sulphur dioxide (in milligrams per litre)

200

9.   Dry rosé wine

BRIEF WRITTEN DESCRIPTION

Appearance: extensive palette of colours ranging from medium-intensity salmon to intense rose, with violet highlights.

Smell: the aromatic palette comprises aromas of strawberry, pomegranate and bigarreau cherry.

Taste: fresh and fruity in the mouth, with aromas of strawberry and pomegranate; crisp acidity with a spicy character of red pepper. Long finish.

| — | Minimum total alcoholic strength: 11,5 % vol. |
| --- | --- |

—

Minimum total alcoholic strength: 11,5 % vol.

| — | Minimum natural alcoholic strength: 11,0 % vol. |
| --- | --- |

—

Minimum natural alcoholic strength: 11,0 % vol.

| — | Total sugar content (g/l): maximum 9,0 |
| --- | --- |

—

Total sugar content (g/l): maximum 9,0

| — | Maximum total acidity: 7,5 in grams per litre expressed as tartaric acid |
| --- | --- |

—

Maximum total acidity: 7,5 in grams per litre expressed as tartaric acid

| — | As regards the maximum alcoholic strength, the values provided for in the relevant EU legislation apply. |
| --- | --- |

—

As regards the maximum alcoholic strength, the values provided for in the relevant EU legislation apply.

| — | Where the sugar content exceeds 4 g/l, the rules laid down in Part B of Annex III to Commission Delegated Regulation (EU) 2019/33 apply.






  General analytical characteristics |
| --- | --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 11,5 |
| Minimum total acidity | 3,5 in grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 18 |
| Maximum total sulphur dioxide (in milligrams per litre) | 200 |

—

Where the sugar content exceeds 4 g/l, the rules laid down in Part B of Annex III to Commission Delegated Regulation (EU) 2019/33 apply.

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

11,5

Minimum total acidity

3,5 in grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

18

Maximum total sulphur dioxide (in milligrams per litre)

200

10.   Medium dry rosé wine

BRIEF WRITTEN DESCRIPTION

Appearance: extensive palette of colours ranging from medium-intensity salmon to intense rose, with violet highlights.

Smell: the aromatic palette comprises aromas of strawberry and cherry.

Taste: fresh and fruity in the mouth, with aromas of strawberry and light sweetness. Medium finish.

| — | Minimum natural alcoholic strength: 11,0 % vol. |
| --- | --- |

—

Minimum natural alcoholic strength: 11,0 % vol.

| — | Total sugar content (g/l): minimum 4,5 - maximum 17,5 |
| --- | --- |

—

Total sugar content (g/l): minimum 4,5 - maximum 17,5

| — | Maximum total acidity: 7,5 in grams per litre expressed as tartaric acid |
| --- | --- |

—

Maximum total acidity: 7,5 in grams per litre expressed as tartaric acid

| — | As regards the maximum alcoholic strength, the values provided for in the relevant EU legislation apply. |
| --- | --- |

—

As regards the maximum alcoholic strength, the values provided for in the relevant EU legislation apply.

| — | Where the sugar content exceeds 12 g/l, the rules laid down in Part B of Annex III to Commission Delegated Regulation (EU) 2019/33 apply. |
| --- | --- |

—

Where the sugar content exceeds 12 g/l, the rules laid down in Part B of Annex III to Commission Delegated Regulation (EU) 2019/33 apply.

| — | The maximum permitted sulphur dioxide content is 250 milligrams per litre for rosé wines with a sugar content, expressed as the sum of glucose and fructose, of at least 5 grams per litre (in accordance with the derogation provided for in Part B of Annex I to Commission Delegated Regulation (EU) 2019/934.






  General analytical characteristics |
| --- | --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 11,5 |
| Minimum total acidity | 3,5 in grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 18 |
| Maximum total sulphur dioxide (in milligrams per litre) | 250 |

—

The maximum permitted sulphur dioxide content is 250 milligrams per litre for rosé wines with a sugar content, expressed as the sum of glucose and fructose, of at least 5 grams per litre (in accordance with the derogation provided for in Part B of Annex I to Commission Delegated Regulation (EU) 2019/934.

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

11,5

Minimum total acidity

3,5 in grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

18

Maximum total sulphur dioxide (in milligrams per litre)

250

11.   Medium sweet rosé wine

BRIEF WRITTEN DESCRIPTION

Appearance: extensive palette of colours ranging from medium-intensity salmon to intense rose, with violet highlights.

Smell: the aromatic palette comprises aromas of strawberry and cherry.

Taste: fresh and fruity in the mouth, with aromas of strawberry and good sweetness. Medium finish.

| — | Minimum natural alcoholic strength: 11,0 % vol. |
| --- | --- |

—

Minimum natural alcoholic strength: 11,0 % vol.

| — | Total sugar content (g/l): minimum 12,5 - maximum 45 |
| --- | --- |

—

Total sugar content (g/l): minimum 12,5 - maximum 45

| — | Maximum total acidity: 7,5 in grams per litre expressed as tartaric acid |
| --- | --- |

—

Maximum total acidity: 7,5 in grams per litre expressed as tartaric acid

| — | As regards the maximum alcoholic strength, the values provided for in the relevant EU legislation apply. |
| --- | --- |

—

As regards the maximum alcoholic strength, the values provided for in the relevant EU legislation apply.

| — | The maximum permitted sulphur dioxide content is 250 milligrams per litre for rosé wines with a sugar content, expressed as the sum of glucose and fructose, of at least 5 grams per litre (in accordance with the derogation provided for in Part B of Annex I to Commission Delegated Regulation (EU) 2019/934.






  General analytical characteristics |
| --- | --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 11,5 |
| Minimum total acidity | 3,5 in grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 18 |
| Maximum total sulphur dioxide (in milligrams per litre) | 250 |

—

The maximum permitted sulphur dioxide content is 250 milligrams per litre for rosé wines with a sugar content, expressed as the sum of glucose and fructose, of at least 5 grams per litre (in accordance with the derogation provided for in Part B of Annex I to Commission Delegated Regulation (EU) 2019/934.

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

11,5

Minimum total acidity

3,5 in grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

18

Maximum total sulphur dioxide (in milligrams per litre)

250

12.   Sweet rosé wine

BRIEF WRITTEN DESCRIPTION

Appearance: extensive palette of colours ranging from medium-intensity salmon to intense rose, with violet highlights.

Smell: the aromatic palette comprises aromas of strawberry and cherry.

Taste: fruity and sweet in the mouth, with aromas of strawberry. Medium finish.

| — | Minimum natural alcoholic strength: 11,0 % vol. |
| --- | --- |

—

Minimum natural alcoholic strength: 11,0 % vol.

| — | Total sugar content (g/l): minimum 45 |
| --- | --- |

—

Total sugar content (g/l): minimum 45

| — | Maximum total acidity: 7,5 in grams per litre expressed as tartaric acid |
| --- | --- |

—

Maximum total acidity: 7,5 in grams per litre expressed as tartaric acid

| — | As regards the maximum alcoholic strength, the values provided for in the relevant EU legislation apply. |
| --- | --- |

—

As regards the maximum alcoholic strength, the values provided for in the relevant EU legislation apply.

| — | The maximum permitted sulphur dioxide content is 250 milligrams per litre for rosé wines with a sugar content, expressed as the sum of glucose and fructose, of at least 5 grams per litre (in accordance with the derogation provided for in Part B of Annex I to Commission Delegated Regulation (EU) 2019/934.






  General analytical characteristics |
| --- | --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 11,5 |
| Minimum total acidity | 3,5 in grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 18 |
| Maximum total sulphur dioxide (in milligrams per litre) | 250 |

—

The maximum permitted sulphur dioxide content is 250 milligrams per litre for rosé wines with a sugar content, expressed as the sum of glucose and fructose, of at least 5 grams per litre (in accordance with the derogation provided for in Part B of Annex I to Commission Delegated Regulation (EU) 2019/934.

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

11,5

Minimum total acidity

3,5 in grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

18

Maximum total sulphur dioxide (in milligrams per litre)

250

5.   Wine-making practices

5.1.   Specific oenological practices

1.   Red wine-making

Wine-making restrictions

Evia PGI red wine is produced using traditional red wine-making methods. When the Viognier variety is added in a proportion of up to 10 %, it is vinified together with the other varieties using traditional red wine-making methods.

2.   Rosé wine-making

Wine-making restrictions

Evia PGI rosé wine is produced using state-of-the-art rosé wine-making technology; the temperature during alcoholic fermentation must not exceed 20 °C.

3.   Specific oenological practices used to make the wines

Specific oenological practice

In medium dry, medium sweet and sweet wine-making, wine sweetening is permitted in accordance with the applicable provisions (Part D of Annex I to Commission Delegated Regulation (EU) 2019/934).

4.   Vine training systems

Cultivation method

The vines are cordon-trained or gobelet-trained, and the pruning method used depends on the variety.

5.   White wine-making

Wine-making restrictions

Evia PGI white wine is produced using state-of-the-art white wine-making technology; the temperature during alcoholic fermentation must not exceed 20 °C.

5.2.   Maximum yields

| 1. | Maximum yield in hectolitres of end product per hectare |
| --- | --- |

1.

Maximum yield in hectolitres of end product per hectare

96 hectolitres per hectare

| 2. | Maximum yield in kilograms of grapes per hectare |
| --- | --- |

2.

Maximum yield in kilograms of grapes per hectare

12 000 kilograms of grapes per hectare

6.   Demarcated geographical area

The demarcated area for the production of Evia PGI wines is the area that lies within the administrative boundaries of the Regional Unit (former Prefecture) of Evia.

7.   Main wine grapes variety(ies)

| | Cabernet Sauvignon N |
| --- | --- |

Cabernet Sauvignon N

| | Grenache Blanc B |
| --- | --- |

Grenache Blanc B

| | Grenache Rouge N |
| --- | --- |

Grenache Rouge N

| | Merlot N |
| --- | --- |

Merlot N

| | Sauvignon Blanc B |
| --- | --- |

Sauvignon Blanc B

| | Syrah N |
| --- | --- |

Syrah N

| | Viognier B |
| --- | --- |

Viognier B

| | Agiorgitiko N |
| --- | --- |

Agiorgitiko N

| | Aidani Aspro B |
| --- | --- |

Aidani Aspro B

| | Vradyano N |
| --- | --- |

Vradyano N

| | Karampraimis N |
| --- | --- |

Karampraimis N

| | Liatiko N |
| --- | --- |

Liatiko N

| | Malagouzia B |
| --- | --- |

Malagouzia B

| | Mandilaria Aspri B |
| --- | --- |

Mandilaria Aspri B

| | Monemvassia B – Monovassia, Monomvassitiko |
| --- | --- |

Monemvassia B – Monovassia, Monomvassitiko

| | Moschato Aspro B |
| --- | --- |

Moschato Aspro B

| | Moschofilero N – Mavrofilero |
| --- | --- |

Moschofilero N – Mavrofilero

| | Ritino N |
| --- | --- |

Ritino N

| | Roditis Rs – Alepou |
| --- | --- |

Roditis Rs – Alepou

| | Savatiano Β – Doumprena Aspri, Kountoura Aspri, Perachoritiko, Sakeiko |
| --- | --- |

Savatiano Β – Doumprena Aspri, Kountoura Aspri, Perachoritiko, Sakeiko

8.   Description of the link(s)

8.1.   Historical, cultural, social and economic links

A.   Historical link

As evidenced in the Iliad, wine-growing in the region was already well developed in Homer’s time. The ancient name for Evia (Euboea) was Abantis, which came from the name of its inhabitants. The Abantes were the first prehistoric Greek tribe to settle in Evia, particularly around Halkida (Chalcis) and Eretria, between 2100 and 1900 BCE. According to a myth, they took their name from the nymph Aba. They were a warlike, martial people who, among other things, had taken part in the Trojan War under King Elephenor. The great poet Homer refers on several occasions to both Evia as a whole and to certain areas such as Istaia as being ‘grape-producing’ areas.

The following extract from Theognis of Megara (784, 892) alludes to Evia’s ancient winegrowing tradition:

‘ηλθον δ’ Ευβοιης απελοειν πεδιον... και Ληλαντου δ’αγαθον κειρεται οινοπεδου’

Translation: ‘I came to Evia, which is an area full of vines, in beautiful Lilantio great quantities of wine are produced.’

The vineyards in the province of Karystia also have a tradition that is lost in the mists of time. In the second half of the 20th century in particular, they played a leading role in the region’s economy. Merchants from Karystia sold the region’s grape must on the markets of Volos and Thessaloniki. Thousands of wooden barrels full of must were loaded onto large caiques at the port of Karystos.

In the 6th century CE, the geographer Stephanus of Byzantium described Kymi in Evia as a town, while during the period of western rule (1204-1470), it was also known as a port (Porto Chimi).

Towards the end of the period of Ottoman rule, Kymi developed economically thanks mainly to the production of and trade in wine. The town suffered major destruction during the War of Independence of 1821, in which it played an active part. After independence, it became the capital of the province of Karystia. From the 1830s up to the end of the 19th century, Kymi’s economy was at its peak, thanks to the trade in locally produced agricultural products (wine, oil, silk), as well as coal. Exports of wine to France, in particular, brought wealth to Kymi.

B.   Cultural, social and economic links

Vines and wine have been inseparably linked to the cultural, social and economic lives of the local people since ancient times. This link still exists today, as can be seen from the events and conferences organised to promote wine, as well as local cultural traditions.

Specifically, Evia now has three different ‘wine routes’, covering the entire the island and including all 17 of its organised wineries.

In addition, the island’s wineries take part in all European wine promotion events, such as ‘Open Doors’ events and the European Day of Wine Tourism.

Wine also plays an important role in the island’s economy, both as a dominant product in the agricultural and artisanal sectors, and in tourism in the form of wine tourism.

8.2.   Geographical environment and geographical origin

Evia PGI wines are produced within the administrative boundaries of the Regional Unit of Evia (see map).

Evia is Greece’s second largest island and the sixth largest island in the Mediterranean. It stretches down the length of the north-eastern coast of Central Greece (Sterea Ellada), from the Malian Gulf to the shores of Attica, separated by the mainland by the Gulf of Evia. The island’s north and north-east coasts border the Aegean Sea.

Evia is divided into small, naturally isolated regions that are separated from one another by the large, steep mountains that occupy most of the island: Mount Telethrio to the north, Mount Dirfi in the central part of the island and Mount Ochi to the south. Between them, there are fertile plains, such as Psachna and Lilantio, small valleys and coastal strips with coves and inlets (bay of Karystos, Styra, etc.).

23°48’56.14" E. long.

38°33’42.68" N. lat.

Area: 3 661,64 km2

Relief

The area is large, with a diversity of soils and terrain. The vineyards under cultivation start at an altitude of 10 m and the highest are at 600 m on Mount Dirfi (1 745 m). Traditionally, vines were usually planted on the most fertile plains, but they are now grown on steep slopes for good drainage and better exposure to the sun. Most of the vineyards are located on slopes.

Soil

Geologically, Evia is a continuation of Attica. The land consists mainly of schist, and there are many geological formations. There also seems to have been intense volcanic activity during the quaternary period of the Cenozoic era, when the island broke off from the mainland.

The soils vary from sand, loamy-sand, loam, sandy-clay to clay. The vineyard soils are medium-textured (SL, SLC), with a neutral pH and a small amount of calcium carbonate.

Climate

On the basis of meteorological data, the region has a Mediterranean climate. The overall average annual temperature is 18,4 °C, with 24,9 °C in the summer months and 10,5 °C in the winter. The average maximum temperature is reached in July and the minimum in January.

The average rainfall is around 600 mm, and its distribution is typical of Mediterranean climates, i.e. heavier rainfall from October to April. The theoretical evapotranspiration level is the same as the rainfall level in the winter months, but higher during the vegetative cycle. Strong north-easterly winds prevail in the region, especially in winter, while in spring and summer they are light to medium.

8.3.   Product details

The climate, soil types, grape varieties grown and farming and wine-making methods used all contribute to the quality characteristics of Evia PGI wines.

The white wines are pale green in colour, sometimes with a slightly yellow hue. The aromatic profile covers encompasses aromas of citrus, flowers and ripe fruit. This is due to the specific characteristics of the varieties used and the area where they are grown, as the profile varies with location and soil type. They also have good depth on the palate and a finish that derives from both the varieties used and the good ripening achieved in the area.

The rosé wines stand out for their extensive colour palette and bright or intense hues, derived from the varieties used and the area where they are grown. They also have a powerful bouquet, dominated by flowers and red fruit. The balance of all the types of rosé wine (dry, medium dry, medium sweet and sweet) is excellent, mainly because of their good acidity.

The red wines have an intense, deep red colour with deep mauve highlights when young and brick-red highlights after when aged for a number of years, as well as an extensive aromatic palate with notes of blackcurrant, cherry, black fruit and a hint of pepper. They have a full flavour with mild tannins and a strong, lingering, fruity aftertaste.

Evia PGI wines have won awards in international competitions (Le Challenge International du Vin, France; Decanter, London UK; AWC, Vienna; IWSC, London UK; TEXSOM International Wine Awards, USA; Sommeliers Choice Awards, UK; SMV international wine championship, Canada).

8.4.   Causal interaction

The uniqueness of Evia PGI wines derives from the specific characteristics of the area (soil, climate, effect of winds in summer), in combination with the varieties grown and the cultivation methods used.

The geographical area demarcated for the production of ‘Evia’ PGI wines hosts a wide variety of soil and climatic conditions that are particularly good for the ripening of many grape varieties. Because of the climate, white varieties predominate on the plains, while red grape varieties predominate on the slopes of the three mountains (Mount Telethrio to the north, Mount Dirfi in the central part of the island and Mount Ochi to the south).

The wind conditions are a specific feature of the area, which borders the Gulf of Evia to the west and the Aegean Sea to the east. The moist air from the sea hits the mountains and rises sharply, resulting in a change in temperature and a reversal of its direction. As a result, there are favourable winds and a good temperature difference between day and night (up to 10 degrees) across the whole island, and especially during the months when veraison occurs.

The high-quality characteristics of the wines produced on the island of Evia are due to the region’s particularly varied soil types, which range from sand, loamy-sand, loam, sandy-clay to clay.

Likewise, given the macroclimatic conditions in the area of origin and interactions with the topography and the soil, the area’s white and rosé grape varieties produce wines with attributes that are characteristic of the place where they are grown. The Sauvignon Blanc, Moschato and Malagouzia grape varieties ripen in the second 10 days of August, the Assyrtiko and Viognier varieties in the third 10 days of August, and the Roditis and Savatiano varieties in the second half of September. Wines made from the Sauvignon Blanc variety have aromas of fruit, particularly peach, and to a lesser extent a green character. However, they vary greatly from vineyard to vineyard, giving the winemaker even more choice. For example, heavier soils enhance the green character, whereas lighter soils enhance the aromas of ripe fruit. The Malagouzia variety usually makes wines with an intensely flowery bouquet, enhancing the aromatic palette greatly when combined with other varieties. Moreover, in locations where the grapes ripen later, the Malagouzia, Aidani Aspro and Athiri varieties can produce wines with a bouquet of citrus fruit, combined with a rich, lingering taste. Wines made from the Assyrtiko variety have a full body and structure, high acidity and a distinctive aroma that varies between flowers and citrus. When the white Moschato variety is grown in loamy-sand, loam or sandy-clay soils, it produces complex aromas of fruit and fresh grape, lemon, orange and other citrus blossom, rose petals and honey. The body is full and fruity, with lemony acidity and a long finish.

The white Viognier variety produces a high aromatic intensity of citrus, stone fruit and tropical fruit, framed by lemon and orange blossom. The body is rich, full and fruity, with balanced acidity and a lingering, complex, full-bodied finish.

Evia’s specific microclimate and its influence on the wines produced are also very apparent in the red wines. A typical example is the performance of the Syrah grape variety, which is multipurpose since this grape can be used to produce high-quality red and rosé wines. The Syrah variety is therefore used in the wider Evia region to produce wines with an intense aromatic character and a concentration of aromas that varies according to the location of the vineyard. Vineyards with sandy-loam soils produce wines with a delicate aroma, while wines produced in soils with a high proportion of clay and less calcium carbonate have a strong phenolic character. When the white Viognier variety is grown and vinified alongside the area’s red varieties, and specifically with the Syrah variety, the Viognier variety ripens earlier than the Syrah. As a result, the Viognier grapes are overripe on the day of harvest. This combination/coordination gives the red wines characteristics of overripe black fruits with crisp acidity. Principally though, the wines have a full, unctuous body, a robust structure and soft velvety tannins when they are vinified together with the Viognier variety.

Likewise, given the macroclimatic conditions in the area of origin and interactions with the topography and the soil, the area’s red grape varieties produce wines with attributes that are characteristic of the place where they are grown. With the Mandilaria (Kountoura Mavri), Vradyano, Karampraimis, Ritino, Cabernet Sauvignon, Grenache rouge and Merlot varieties, Evia’s specific climatic and morphological features are exploited to best advantage to produce complex wines with good phenolic potential, rounded soft tannins and a rich mouth.

Evia’s rosé wines, produced mainly from the Mandilaria (Kountoura Mavri), Vradyano, Karampraimis, Ritino, Cabernet Sauvignon, Grenache rouge, Merlot and Syrah varieties, planted in vineyards close to the sea, stand out for their deep rosé colour with an intense aromatic complexity of red fruits and a rich mouth, as they ripen very well. In contrast, when these varieties are planted on the poor slopes inland, they ripen late and produce pale rose coloured wines with aromatic freshness and a characteristic acidity.

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

Derogations

Legal framework:

In EU legislation

Type of further condition:

Derogation for production in the demarcated geographical area

Description of the condition:

Article 5(1) of Commission Delegated Regulation (EU) 2019/33 supplementing Regulation (EU) No 1308/2013 of the European Parliament and of the Council as regards applications for protection of designations of origin, geographical indications and traditional terms in the wine sector, the objection procedure, restrictions of use, amendments to product specifications, cancellation of protection, and labelling and presentation.

Derogations

Legal framework:

In national legislation

Type of further condition:

Derogation for production in the demarcated geographical area

Description of the condition:

Article 4(c) of Joint Ministerial Decision No 392169/20.10.1999 laying down general rules concerning the use of the term ‘Local Wine’ in the description of table wine (Government Gazette, Series II, No 1985/8.11.99), as amended by Joint Ministerial Decision No 321813/29.8.2007 (Government Gazette, Series II, No 1723/29.8.2007), states:

‘Table wines for which the term “Local Wine” can be used with a geographical indication of a province, prefecture or wine-growing area which is smaller than a prefecture shall be produced in wineries operating in the prefecture or in adjacent prefectures’. Specifically, Evia PGI wines may be produced in wineries located in the Regional Unit (former prefecture) of Evia or in the neighbouring Regional Unit (former Prefecture) of Viotia.

Additional provisions relating to wine labelling

Legal framework:

In EU legislation

Type of further condition:

Supplementary provisions concerning labelling

Description of the condition:

A.   Terms relating to certain production methods

Article 53(1), (2) and (6) of Commission Delegated Regulation (EU) 2019/33 supplementing Regulation (EU) No 1308/2013 of the European Parliament and of the Council as regards applications for protection of designations of origin, geographical indications and traditional terms in the wine sector, the objection procedure, restrictions of use, amendments to product specifications, cancellation of protection, and labelling and presentation.

Additional provisions relating to wine labelling

Legal framework:

In national legislation

Type of further condition:

Supplementary provisions concerning labelling

Description of the condition:

A.   Terms relating to certain production methods

Articles 3 and 4 of Ministerial Decision No 280557/9.6.2005 laying down the time of maturation, ageing and placing on the market of wines with a Superior Quality Designation of Origin and Local Wines, as well as of the terms used in the labelling of such wines that relate to the production method or preparation methods (Government Gazette, Series II, No 818/15.6.2005) lay down the rules on the use of the following terms:

| — | ‘ΝΕΟΣ ΟΙΝΟΣ’ or ‘ΝΕΑΡΟΣ ΟΙΝΟΣ’ (NEW WINE) |
| --- | --- |

—

‘ΝΕΟΣ ΟΙΝΟΣ’ or ‘ΝΕΑΡΟΣ ΟΙΝΟΣ’ (NEW WINE)

| — | ‘ΩΡΙΜΑΝΣΗ ΣΕ ΒΑΡΕΛΙ’ or ‘ΩΡΙΜΑΣΕ ΣΕ ΒΑΡΕΛΙ’ (BARREL MATURED) |
| --- | --- |

—

‘ΩΡΙΜΑΝΣΗ ΣΕ ΒΑΡΕΛΙ’ or ‘ΩΡΙΜΑΣΕ ΣΕ ΒΑΡΕΛΙ’ (BARREL MATURED)

| — | ‘ΠΑΛΑΙΩΜΕΝΟΣ ΣΕ ΒΑΡΕΛΙ’ or ‘ΠΑΛΑΙΩΣΗ ΣΕ ΒΑΡΕΛΙ’ (BARREL AGED) |
| --- | --- |

—

‘ΠΑΛΑΙΩΜΕΝΟΣ ΣΕ ΒΑΡΕΛΙ’ or ‘ΠΑΛΑΙΩΣΗ ΣΕ ΒΑΡΕΛΙ’ (BARREL AGED)

| — | ‘ΟΙΝΟΠΟΙΗΘΗΚΕ ΚΑΙ ΩΡΙΜΑΣΕ ΣΕ ΒΑΡΕΛΙ’ or ‘ΟΙΝΟΠΟΙΗΣΗ ΚΑΙ ΩΡΙΜΑΝΣΗ ΣΕ ΒΑΡΕΛΙ’ (BARREL VINIFIED AND MATURED) |
| --- | --- |

—

‘ΟΙΝΟΠΟΙΗΘΗΚΕ ΚΑΙ ΩΡΙΜΑΣΕ ΣΕ ΒΑΡΕΛΙ’ or ‘ΟΙΝΟΠΟΙΗΣΗ ΚΑΙ ΩΡΙΜΑΝΣΗ ΣΕ ΒΑΡΕΛΙ’ (BARREL VINIFIED AND MATURED)

| — | ‘ΟΙΝΟΠΟΙΗΣΗ ΣΕ ΒΑΡΕΛΙ’ or ‘ΟΙΝΟΠΟΙΗΘΗΚΕ ΣΕ ΒΑΡΕΛΙ’ (BARREL VINIFIED) |
| --- | --- |

—

‘ΟΙΝΟΠΟΙΗΣΗ ΣΕ ΒΑΡΕΛΙ’ or ‘ΟΙΝΟΠΟΙΗΘΗΚΕ ΣΕ ΒΑΡΕΛΙ’ (BARREL VINIFIED)

B.   Printing the vintage year on the labelling

Where the terms ‘ΝΕΟΣ ΟΙΝΟΣ’ or ‘ΝΕΑΡΟΣ ΟΙΝΟΣ’ (‘NEW WINE’) are used in the labelling of wines, it is mandatory to print the vintage year, in accordance with Article 1(2) of Ministerial Decision No 280557/9.6.2005 laying down the time of maturation, ageing and placing on the market of wines with a Superior Quality Designation of Origin and Local Wines, as well as of the terms used in the labelling of such wines that relate to the production method or preparation methods (Government Gazette, Series II, No 818/15.6.2005).

C.   Traditional terms

| — | Traditional terms in accordance with Ministerial Decision No 235309/7.2.2002 on the approval of traditional terms used for wines (Government Gazette, Series II, No 179/19.2.2002) which are linked to the designation of origin or the geographical indication. |
| --- | --- |

—

Traditional terms in accordance with Ministerial Decision No 235309/7.2.2002 on the approval of traditional terms used for wines (Government Gazette, Series II, No 179/19.2.2002) which are linked to the designation of origin or the geographical indication.

In accordance with the above Ministerial Decision, the traditional terms which can be used in the labelling of wines with the Evia Protected Geographical Indication (PGI) are:

ΛΕΥΚΟΣ ΑΠΟ ΛΕΥΚΑ ΣΤΑΦΥΛΙΑ / Blanc de blancs (White from white grapes), ΛΕΥΚΟΣ ΑΠΟ ΕΡΥΘΡΑ ΣΤΑΦΥΛΙΑ / Blanc de noir (White from red grapes), ΛΕΥΚΟΣ ΑΠΟ ΕΡΥΘΡΩΠΑ ΣΤΑΦΥΛΙΑ or ΛΕΥΚΟΣ ΑΠΟ ΓΚΡΙΖΑ ΣΤΑΦΥΛΙΑ / Blanc de gris (White from rosé grapes or White from grey grapes), ΚΟΚΚΙΝΕΛΙ / kokineli (Kokineli), ΟΙΝΟΣ ΛΟΦΩΝ / Vin de collines (Wine from hills), ΟΙΝΟΣ ΠΛΑΓΙΩΝ / Vin de coteaux (Wine from slopes).

D.   Restrictions concerning names of varieties

Decision No 311498/10.7.2009 (Government Gazette, Series II, No 1493/23.7.2009) prohibits the printing of the name of the ‘Monemvassia’ variety on the labels and packaging of white wines.

Link to the product specification

http://www.minagric.gr/images/stories/docs/agrotis/POP-PGE/2021/prodiagrafes_evia170122.pdf

---

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

---