# C_2022401EN.01001001.xml

| 18.10.2022 | EN | Official Journal of the European Union | C 401/10 |
| --- | --- | --- | --- |

18.10.2022

EN

Official Journal of the European Union

C 401/10

---

Publication of an application for amendment of a specification for a name in the wine sector referred to in Article 105 of Regulation (EU) No 1308/2013 of the European Parliament and of the Council

(2022/C 401/08)

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.

REQUEST FOR AMENDMENT TO THE PRODUCT SPECIFICATION

‘Pannon’

PDO-HU-A1380-AM03

Date of application: 25.1.2018

1.   Rules applicable to the amendment

Article 105 of Regulation (EU) n° 1308/2013 – Non-minor modification

2.   Description and reasons for amendment

2.1.   Addition of the aerated semi-sparkling wine product category

Wine producers have started to make aerated semi-sparkling wines in response to changing market demands. Advances in the available technology have made it possible to achieve increasingly good quality, which has led to increased demand and production. The outstanding Pannon PDO wines can also be used to make homogeneous and high-quality products conforming to the specification.

Headings affected:

Categories of grapevine products

Description of the wines

Maximum yields

Main grape varieties

Link with the geographical area

Further conditions

2.2.   Addition of the sparkling wine product category

A combination of market demand and wine-makers’ entrepreneurship triggered the production of various sparkling wines. The base wines for sparkling wine have long been produced in the wine region. The family wineries established here have added their own sparkling wines to their product ranges. The grape varieties listed in the product specification for Pannon PDO wine yield particularly good-quality sparkling wines, making it possible to achieve uniform and higher quality.

Headings affected:

Categories of grapevine products

Description of the wines

Maximum yields

Main grape varieties

Link with the geographical area

Further conditions

2.3.   New permitted varieties: Ezerfürtű, Furmint, Kadarka (white), Pinot Noir (white), Rizlingszilváni, Zöld szagos, Zöld szilváni and Alibernet

Wine-consumption patterns are continuously changing, and producers are striving to adapt to them. The proportion of white and aromatic varieties in the defined area is increasing. Some of the requested varieties have long been used to make wine of reliable quality, whilst others are from trial plantings.

Headings affected:

Main grape varieties

2.4.   Amendment of municipalities outside the demarcated production area: the addition of Varsád

The wine-production plant in Varsád processes grapes originating from the defined area for Pannon PDO. The quality of the wine-sector products made from these grapes meets the requirements of this product specification. (The municipality of Dég was already registered in the initial application as a municipality outside the demarcated production area.)

Headings affected:

Further conditions

2.5.   Addition of the municipalities of Cikó, Fürged, Magyarszék, Németkér, Pálfa, Pári and Somberek to the demarcated production area

These municipalities belong to the same administrative unit for the purposes of Article 5(1)(b) of Regulation (EU) 2019/33 (2) as the demarcated production area. They form an integral part of the geographical area by virtue of their soil properties and location.

Headings affected:

Demarcated geographical area

2.6.   Deletion of the municipalities of Aba and Seregélyes from the demarcated production area

These municipalities have been removed from the public administration for the demarcated area and form part of another wine region. They do not form part of the geographical area by virtue of their soil properties and location and should therefore be removed from the list of municipalities in the demarcated production area.

Headings affected:

Demarcated geographical area

SINGLE DOCUMENT

1.   Name of product

Pannon

2.   Geographical indication type

PDO – Protected Designation of Origin

3.   Categories of grapevine products

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

1.

Wine

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

4.

Sparkling wine

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

9.

Aerated semi-sparkling wine

4.   Description of the wine(s)

4.1.   White wine

CONCISE TEXTUAL DESCRIPTION

From greenish white, through yellowish green, to gold in colour. On the nose, it ranges from discreet subtlety to the very intense aromas of the fragrant varieties. Notes of apple and citrus fruits and even hints of flowers may appear. Pannon white wines are characterised by a complex, medium level of acidity. A fruity flavour and harmony are features of all wines produced in this region.

| * | The missing analytical data comply with the limits laid down in EU legislation. |
| --- | --- |

*

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 9 |
| Minimum total acidity | 4,5 g/l 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)

Minimum actual alcoholic strength (in % volume)

9

Minimum total acidity

4,5 g/l expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

18

Maximum total sulphur dioxide (in milligrams per litre)

200

4.2.   Rosé wine

CONCISE TEXTUAL DESCRIPTION

From the colour of onion skin, through the colour of peony, to that of strawberry. The fragrances are typical of the variety and are mainly of raspberry, strawberry and blackberry. The wine is characterised by fresh acids, with a medium intensity and a light, medium body, and the aromas that appear on the nose are also reflected on the palate.

| * | The missing analytical data comply with the limits laid down in EU legislation. |
| --- | --- |

*

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 9 |
| Minimum total acidity | 4,5 g/l 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)

Minimum actual alcoholic strength (in % volume)

9

Minimum total acidity

4,5 g/l expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

18

Maximum total sulphur dioxide (in milligrams per litre)

200

4.3.   Red wine

CONCISE TEXTUAL DESCRIPTION

Its colour ranges from red to ruby, through purple red, to a dark, deep red. Its fragrance is characterised by a fruitiness, especially of red berries, in particular strawberry, plum and cherry. This may be supplemented by spicy notes from barrel-ageing. It has a medium, full body with a typical, medium acid and medium-high tannin structure.

| * | The missing analytical data comply with the limits laid down in EU legislation. |
| --- | --- |

*

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 9 |
| Minimum total acidity | 4,5 g/l 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)

Minimum actual alcoholic strength (in % volume)

9

Minimum total acidity

4,5 g/l expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

20

Maximum total sulphur dioxide (in milligrams per litre)

150

4.4.   White sparkling wine

CONCISE TEXTUAL DESCRIPTION

Its colour may range from pale yellow to golden yellow. Its fragrance and flavour are determined by the primary fruity aromas typical of the grapes – citrus fruits and green apple – which are complemented by the secondary fragrance and aroma substances that develop during ageing, such as biscuit and brioche. The delicate sparkling produced by carbonic acid derived from the second alcoholic fermentation is present throughout the tasting process.

| * | The missing analytical data comply with the limits laid down in EU legislation. |
| --- | --- |

*

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 9 |
| Minimum total acidity | 4 g/l expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 18 |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

9

Minimum total acidity

4 g/l expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

18

Maximum total sulphur dioxide (in milligrams per litre)

4.5.   Rosé sparkling wine

CONCISE TEXTUAL DESCRIPTION

May range in colour from pale onion skin to light red. Its flavour and fragrance are determined by the fruity, light strawberry, raspberry and spicy aroma substances typical of the grapes, which are complemented by secondary fragrance and aroma substances that develop during ageing, such as biscuit and brioche, accompanied by a pleasant, balanced acidity.

| * | The missing analytical data comply with the limits laid down in EU legislation. |
| --- | --- |

*

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 9 |
| Minimum total acidity | 4 g/l expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 18 |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

9

Minimum total acidity

4 g/l expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

18

Maximum total sulphur dioxide (in milligrams per litre)

4.6.   Red sparkling wine

CONCISE TEXTUAL DESCRIPTION

May range in colour from ruby to deep red. Its flavour and fragrance are determined by the primary fruity aromas typical of the grapes (mainly cherry and currants), which are complemented by the secondary fragrance and aroma substances that develop during ageing, such as biscuit and brioche.

| * | The missing analytical data comply with the limits laid down in EU legislation. |
| --- | --- |

*

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 9 |
| Minimum total acidity | 4 g/l expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 18 |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

9

Minimum total acidity

4 g/l expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

18

Maximum total sulphur dioxide (in milligrams per litre)

4.7.   White aerated semi-sparkling wine

CONCISE TEXTUAL DESCRIPTION

It may range in colour from greenish white to golden yellow; always with a fruity, fresh fragrance of citrus fruits and green apple, and an elegant, fresh acidity. No notes of ageing in wooden barrels are in evidence in either its flavour or fragrance.

| * | The missing analytical data comply with the limits laid down in EU legislation. |
| --- | --- |

*

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 9 |
| Minimum total acidity | 4 g/l expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 18 |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

9

Minimum total acidity

4 g/l expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

18

Maximum total sulphur dioxide (in milligrams per litre)

4.8.   Rosé aerated semi-sparkling wine

CONCISE TEXTUAL DESCRIPTION

It may range in colour from pale onion skin to light red, with a fruitiness (mainly of strawberry, raspberry and blackberry) and a lively, fresh character.

| * | The missing analytical data comply with the limits laid down in EU legislation. |
| --- | --- |

*

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 9 |
| Minimum total acidity | 4 g/l expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 18 |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

9

Minimum total acidity

4 g/l expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

18

Maximum total sulphur dioxide (in milligrams per litre)

4.9.   Red aerated semi-sparkling wine

CONCISE TEXTUAL DESCRIPTION

Its colour may range from red, through ruby or purple-red, to a deep red. It is characterised by a typical fruity flavour and fragrance of red berry fruits, such as strawberry, plum and cherry.

| * | The missing analytical data comply with the limits laid down in EU legislation. |
| --- | --- |

*

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 9 |
| Minimum total acidity | 4 g/l expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 18 |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

9

Minimum total acidity

4 g/l expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

18

Maximum total sulphur dioxide (in milligrams per litre)

5.   Wine making practices

(a)   Specific oenological practices

Grape production rules

Vine training system

Vine cultivation method and spacing:

In the case of vineyards planted before 31 July 2009, wine sector products with the Pannon protected designation of origin may be produced until the 2035/2036 wine year from grapes from any vineyard where the training method and planting density were already permitted.

Rules pertaining to new plantations

In the case of vineyards planted after 1 August 2009:

| — | the planting density may not be less than 3 300 vines/ha; |
| --- | --- |

—

the planting density may not be less than 3 300 vines/ha;

| — | the distance between rows may not be less than 2 metres or more than 3,5 metres; |
| --- | --- |

—

the distance between rows may not be less than 2 metres or more than 3,5 metres;

| — | the distance between plants may not be less than 0,6 metres or more than 1,2 metres; |
| --- | --- |

—

the distance between plants may not be less than 0,6 metres or more than 1,2 metres;

| — | any training method may be used, except for single-curtain training. |
| --- | --- |

—

any training method may be used, except for single-curtain training.

Relevant restriction on making the wines

NONE

(b)   Maximum yields

All wine sector products

100 hl/ha

All wine sector products

14 000 kg of grapes per hectare

6.   Demarcated geographical area

Areas of the following municipalities that are classified as Class I and II according to the vineyard cadastre: Helesfa, Kispeterd, Mozsgó, Nagypeterd, Nyugotszenterzsébet, Szigetvár, Boda, Cserkút, Hosszúhetény, Ivánbattyán, Keszü, Kiskassa, Kővágószőlős, Kővágótöttös, Mecseknádasd, Pécs, Pécsvárad, Szemely, Kisjakabfalva, Babarc, Bár, Bóly, Dunaszekcső, Hásságy, Lánycsók, Magyarszék, Máriakéménd, Mohács, Monyoród, Nagynyárád, Olasz, Szajk, Szederkény, Somberek and Versend;

Alsónána, Alsónyék, Báta, Bátaszék, Decs, Harc, Kakasd, Kéty, Medina, Őcsény, Sióagárd, Szálka, Szekszárd, Várdomb and Zomba;

Aparhant, Bátaapáti, Bikács, Bonyhád, Bonyhádvarasd, Bölcske, Cikó, Dunaföldvár, Dunaszentgyörgy, Dúzs, Fácánkert, Felsőnyék, Fürged, Grábóc, Gyönk, Györe, Györköny, Hidas, Hőgyész, Igar, Iregszemcse, Izmény, Kisdorog, Kismányok, Kisszékely, Kisvejke, Kölesd, Lengyel, Lajoskomárom, Madocsa, Magyarkeszi, Mezőkomárom, Mórágy, Mőcsény, Mucsfa, Mucsi, Nagydorog, Nagyszékely, Nagymányok, Nagyszokoly, Németkér, Ozora, Paks, Pálfa, Pári, Pincehely, Regöly, Sárszentlőrinc, Simontornya, Szabadhidvég, Tamási, Tengelic, Tevel, Tolna, Tolnanémedi, Váralja and Závod;

Bisse, Csarnóta, Diósviszló, Harkány, Hegyszentmárton, Kistótfalu, Márfa, Nagytótfalu, Siklós, Szava, Túrony, Vokány, Kisharsány, Nagyharsány, Palkonya, Villány and Villánykövesd.

7.   Main wine grapes variety(ies)

| | alibernet |
| --- | --- |

alibernet

| | blauburger |
| --- | --- |

blauburger

| | blauer frühburgunder |
| --- | --- |

blauer frühburgunder

| | bíbor kadarka |
| --- | --- |

bíbor kadarka

| | cabernet franc – cabernet |
| --- | --- |

cabernet franc – cabernet

| | cabernet sauvignon |
| --- | --- |

cabernet sauvignon

| | chardonnay – kereklevelű |
| --- | --- |

chardonnay – kereklevelű

| | cirfandli – piros cirfandli |
| --- | --- |

cirfandli – piros cirfandli

| | cot – malbec |
| --- | --- |

cot – malbec

| | csabagyöngye – pearl of csaba |
| --- | --- |

csabagyöngye – pearl of csaba

| | cserszegi fűszeres |
| --- | --- |

cserszegi fűszeres

| | csomorika – csomor |
| --- | --- |

csomorika – csomor

| | domina |
| --- | --- |

domina

| | ezerfürtű |
| --- | --- |

ezerfürtű

| | furmint – furmint bianco |
| --- | --- |

furmint – furmint bianco

| | hamburgi muskotály – muscat de hamburg |
| --- | --- |

hamburgi muskotály – muscat de hamburg

| | hárslevelű – garszleveljü |
| --- | --- |

hárslevelű – garszleveljü

| | irsai olivér – irsai |
| --- | --- |

irsai olivér – irsai

| | juhfark – fehérboros |
| --- | --- |

juhfark – fehérboros

| | kadarka – fekete budai |
| --- | --- |

kadarka – fekete budai

| | karát |
| --- | --- |

karát

| | királyleányka – little princess |
| --- | --- |

királyleányka – little princess

| | kékfrankos – moravka |
| --- | --- |

kékfrankos – moravka

| | kékoportó – blauer portugieser |
| --- | --- |

kékoportó – blauer portugieser

| | leányka – leányszőlő |
| --- | --- |

leányka – leányszőlő

| | menoire |
| --- | --- |

menoire

| | merlot |
| --- | --- |

merlot

| | mészikadar |
| --- | --- |

mészikadar

| | nektár |
| --- | --- |

nektár

| | olasz rizling – olaszrizling |
| --- | --- |

olasz rizling – olaszrizling

| | ottonel muskotály – muscat ottonel |
| --- | --- |

ottonel muskotály – muscat ottonel

| | pinot blanc – fehér burgundi |
| --- | --- |

pinot blanc – fehér burgundi

| | pinot noir – kék burgundi |
| --- | --- |

pinot noir – kék burgundi

| | rajnai rizling – rhine riesling |
| --- | --- |

rajnai rizling – rhine riesling

| | rizlingszilváni – müller thurgau |
| --- | --- |

rizlingszilváni – müller thurgau

| | rubintos |
| --- | --- |

rubintos

| | sagrantino |
| --- | --- |

sagrantino

| | sauvignon – sauvignon blanc |
| --- | --- |

sauvignon – sauvignon blanc

| | syrah – shiraz |
| --- | --- |

syrah – shiraz

| | szürkebarát – pinot gris |
| --- | --- |

szürkebarát – pinot gris

| | sárga muskotály – muscat lunel |
| --- | --- |

sárga muskotály – muscat lunel

| | tannat |
| --- | --- |

tannat

| | tramini – traminer |
| --- | --- |

tramini – traminer

| | turán |
| --- | --- |

turán

| | viognier |
| --- | --- |

viognier

| | zefír |
| --- | --- |

zefír

| | zengő |
| --- | --- |

zengő

| | zenit |
| --- | --- |

zenit

| | zweigelt – blauer zweigeltrebe |
| --- | --- |

zweigelt – blauer zweigeltrebe

| | zöld szagos – decsi szagos |
| --- | --- |

zöld szagos – decsi szagos

| | zöld szilváni – grüner sylvaner |
| --- | --- |

zöld szilváni – grüner sylvaner

| | zöld veltelíni – zöldveltelíni |
| --- | --- |

zöld veltelíni – zöldveltelíni

8.   Description of the link(s)

8.1.   Natural factors

The Pannon wine region comprises four wine-growing areas located in the hilly area bounded by the River Danube, the River Drava and Lake Balaton, and on the southern slopes of the Villány and Mecsek ranges situated between them. These are the Pécs, Villány, Szekszárd and Tolna wine-growing areas.

The base rock of the Tolna and Baranya hills is argillaceous and sandy sedimentary soil, which is covered by loess and loam. The limestone blocks of the Villány Hills and the Mecsek are in many places covered by loess and loam soils.

The soil of the Pannon wine region is very favourable for wine-growing.

The climate is continental, with major Mediterranean influences from the south.

The annual average temperature is 10-12 °C. The average number of sunshine hours exceeds 2 000 per year. With a few exceptions, the precipitation is approximately 600 mm.

The region’s climate and weather are particularly suitable for the production of both white and black grapes.

8.2.   Wine: Human factors

The area is one of Hungary’s oldest wine-producing regions. Viticulture was brought to Hungary, i.e. Pannonia, first by the Celts and then by the Romans. The significance of viticulture in this region is also supported by the discovery of artefacts.

In those early days, people living in the region observed the natural conditions that provided an excellent basis for viticulture and wine production. There are several written records of wines produced in this region dating back as far as the early Middle Ages. Well-tended vineyards are to be found at all the abbeys that were established in great numbers during the Árpád era.

The flourishing of viticulture was hindered only by the wars with the Turks, for some 150 years.

Local wine-making was developed further by the Germans who settled in the wine region in the 18th century. The Serbs who settled in this period introduced the production of Kadarka, from which red wine was produced using a new method: fermentation on the skins.

From among the dozens of cultivated varieties, two grape varieties used for the production of red wine became decisive during the replanting in the 18th century: one was Kadarka, which was brought from the Balkans by the Serbs while fleeing the Turks; the other was Kékoportó, which was introduced to Villány by German settlers and is said to be of Portuguese origin. The region is better known for its red wines, but white varieties predominated in the areas of Siklós, Tolna and the Mecsek: Olaszrizling, Hárslevelű, Cirfandli and Furmint.

The red wine production method of Balkan origin was introduced with Kadarka. Trodden blue grapes were fermented in large wooden tanks on farms in the vineyards of Szekszárd and in press-houses built in the cellars on the edge of the village of Villány. Following fermentation, the top of the marc base was sealed with mud and aged for a month. The wines were then poured into barrels. In Southern Transdanubia, brighter, pleasantly fresh-tasting red wines known as ‘siller’ or ‘fuchsli’ were produced by shorter maceration on skins.

Both red and white wines are produced in the Pannon wine region, but red wines have become more significant nowadays. At the beginning of the 20th century Kadarka and Kékoportó still provided the basis for red wines, but in recent decades Kadarka has been replaced by Kékfrankos, and the following international varieties have become widespread: Cabernet Sauvignon, Cabernet Franc and Merlot. Bordeaux-type cuveé wines aged in new wooden barrels are often produced from these varieties. Olaszrizling, Hárslevelű, Rajnai rizling and Chardonnay are the dominant types of white varieties.

8.3.   Wine: Description of the wines

Generally speaking, the wines of the demarcated area are medium or full-bodied thanks to the south-facing slopes, and thus warmer climatic conditions prevail, which leads to a higher degree of sugar ripening and a medium or high alcohol content and is in proportion to the fullness of the body. The mature style also manifests itself in fruitiness and strong tannins (of the red wines).

8.4.   Wine: Presentation and demonstration of the causal link

Owing to the Pannon wine region’s continental climate, combined with Mediterranean influences, and its south-facing slopes, Pannon wines are principally of a Mediterranean type and are characterised by a complex, elegant acidity. Owing to the sedimentary subsoil of the Tolna and Baranya hills, the region’s wines have a predominantly fruity taste. Thanks to the high number of sunshine hours, the region’s wines are typically full-bodied, with a higher alcohol content. Owing to the natural conditions, Pannon rosé and red wines contain silky tannins.

Because of the Mediterranean influence, the region’s grape and wine producers are also able to harvest late-ripening white and red wine grape varieties (e.g. Olasz rizling, Furmint, Cabernet Franc and Cabernet Sauvignon) when they are ripe and have a high sugar content.

Owing to the often favourable autumn weather conditions, it is possible to harvest both raisined and over-ripe grapes. This is evidenced by the widespread production of wines from late-harvest, select-harvest and raisined grapes in this region. These superior-quality wines combine the expertise which the region’s wine producers have built up over the centuries and passed on from one generation to the next with its natural conditions and the production potential of local varieties.

The people who live in the Pannon wine region possess a knowledge and love of viticulture that dates back centuries. The Swabians who settled in the territory of the Pannon wine region laid the foundations for today’s viticulture and wine production. Family wineries set up in the early 1990s re-established wine production and have been able to make higher-quality products, for which they have also found a market.

8.5.   Sparkling wine: Human factors

In addition to the natural and human factors described for wine, the following applies to Pannon sparkling wines:

The production of sparkling wine in the Pannon wine region stretches back 100 years. Sparkling wines produced after the first sparkling wine plant was established in 1912 were very successful and made a name for themselves nationally.

Producers in the Pannon wine sub-region revived the traditions of making sparkling wine, placing Pannon sparkling wine on the market again.

The products owed their success to the know-how and renown of local grape growers and wine makers. A key feature of Pannon sparkling wine production is the traditional process and bottle fermentation, as a result of which the secondary flavours and aromas develop in addition to the primary fruity fragrances.

8.6.   Sparkling wine: Description of the wines

As a result of longer ageing, the white sparkling wines range in colour from pale yellow to golden yellow, the rosé sparkling wines from onion skin to raspberry pink and the red sparkling wines from ruby to deep red. The fragrance and taste of Pannon sparkling wines are determined by the primary, intensely fruity or spicy (in the case of rosé and red) taste and aroma substances characteristic of the grapes; these are complemented by secondary aromas. Pannon sparkling wines have fresh acids.

8.7.   Sparkling wine: Presentation and demonstration of the causal link

The wine region comprises Hungary’s four southern wine-growing areas. The local climate is determined by continental and Mediterranean influences. The number of sunshine hours is greater than the national average. The annual amount and relatively even distribution of precipitation and the relatively good water retention properties of the soils both help to ensure that the vines have an adequate supply of water during the vegetation period. This is particularly important in the case of sparkling wines, as it prevents the formation in the wine of vegetal, musty odours and immature, harsh acids that would be accentuated by the carbon dioxide resulting from the second alcoholic fermentation.

The long vegetation period and the high heat sum ensure optimum conditions for the grapes used to make the base wines for the sparkling wines to ripen properly and for their fresh acids to be preserved.

The location of the vineyards, the Mediterranean climatic conditions, the clayey, nutrient-rich calcareous-loess soils and grape varieties best suited to the production area combine to give Pannon sparkling wine its unique character, which preserves the complex fruity or spicy fragrance and aroma substances, and its freshness and elegant acidity, even after the second alcoholic fermentation. Sparkling wines with elegant, delicate secondary fragrances resulting from the longer ageing that is part of the traditional production process are typical of the wine region.

8.8.   Aerated semi-sparkling wine: Human factors

In addition to the human factors already described for wine, the following applies to Pannon aerated semi-sparkling wine:

Aerated semi-sparkling wine is a product category that is relatively new to the Pannon wine region. The region’s producers started to produce it from the grapes traditionally grown here and used to make the base wine for sparkling wine, and they had success in marketing it on the domestic market.

The product owes its commercial and economic success to the know-how and renown of local grape growers and wine makers. Pannon aerated semi-sparkling wine is typically produced from varieties grown here, the time of harvesting being selected in such a way as to ensure that, during processing, the grapes’ natural primary taste and aroma substances can be preserved; the addition of carbon dioxide prior to bottling has the effect of accentuating this.

8.9.   Aerated semi-sparkling wine: Description of the wines

Pannon aerated white, rosé and semi-sparkling wines typically have a harmonious acid content, are lively and have fresh, complex fruity aromas.

8.10.   Aerated semi-sparkling wine: Presentation and demonstration of the causal link

The region comprises Hungary’s four southern wine-growing areas. The local climate is determined by continental and Mediterranean influences. This is the part of Hungary where spring arrives first, and the number of sunshine hours is higher than the national average. The annual amount and relatively even distribution of precipitation and the relatively good water retention properties of the soils both help to ensure that the grapes have an adequate supply of water during the vegetation period. This is particularly important in the case of the aerated semi-sparkling wines, as it prevents the formation in the wine of vegetal, musty odours and immature, harsh acids that would be accentuated by the carbon dioxide present in the wine.

The location of the vineyards, the Mediterranean climate, the clayey, nutrient-rich calcareous-loess soils and varieties that are well-suited to the production area combine to give the product a unique character, as reflected in the complex fruity taste and aroma substances, freshness and elegant acidity.

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

Geographical area where wines with the Pannon protected designation of origin may be produced

Legal framework:

By an organisation which manages the PDOs/PGIs, where foreseen by Member States

Type of further condition:

Derogation on production in the demarcated geographical area

Description of the condition:

Wines with the Pannon protected designation of origin may be produced only in the municipalities in the Tolna, Szekszárd, Pécs and Villány wine-growing areas that are listed in section IV of the product specification, and in Dég in Fejér County and in Varsád in Tolna County.

The municipalities of Dég and Varsád are located in the same administrative area as that of the Pannon wine region.

Rules on indications

Legal framework:

By an organisation which manages the PDOs/PGIs, where foreseen by Member States

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

No smaller geographical unit may be indicated alongside the Pannon protected designation of origin.

The Pannon logo may be displayed.

Traditional terms authorised for use, other terms whose use is restricted, terms indicating the production method, and other terms whose use is regulated:

Wine

| 1. | White: Késői szüretelésű [late-harvest wine], Válogatott szüretelésű [select-harvest wine], Muskotály, Cuvée or Küvé, Szűretlen [unfiltered], Töppedt szőlőből készült [made from raisined grapes], Primőr [primeur] or Újbor [new wine], barrique, ‘barrique-ban erjesztett’ [barrique-fermented] or ‘hordóban erjesztett’ [barrel-fermented], ‘barrique-ban érlelt’ [barrique-aged] or ‘hordóban érlelt’ [barrel-aged] |
| --- | --- |

1.

White: Késői szüretelésű [late-harvest wine], Válogatott szüretelésű [select-harvest wine], Muskotály, Cuvée or Küvé, Szűretlen [unfiltered], Töppedt szőlőből készült [made from raisined grapes], Primőr [primeur] or Újbor [new wine], barrique, ‘barrique-ban erjesztett’ [barrique-fermented] or ‘hordóban erjesztett’ [barrel-fermented], ‘barrique-ban érlelt’ [barrique-aged] or ‘hordóban érlelt’ [barrel-aged]

| 2. | Rosé: Válogatott Szüretelésű [select-harvest wine], Szüretlen [unfiltered], Primőr [primeur] or Újbor [new wine] |
| --- | --- |

2.

Rosé: Válogatott Szüretelésű [select-harvest wine], Szüretlen [unfiltered], Primőr [primeur] or Újbor [new wine]

| 3. | Red: Siller, Késői szüretelésű [late-harvest wine], Válogatott szüretelésű [select-harvest wine], Muskotály, Cuvée or Küvé, Szűretlen [unfiltered], Töppedt szőlőből készült [made from raisined grapes], Primőr [primeur] or Újbor [new wine], barrique, ‘barrique-ban erjesztett’ [barrique-fermented] or ‘hordóban erjesztett’ [barrel-fermented], ‘barrique-ban érlelt’ [barrique-aged] or ‘hordóban érlelt’ [barrel-aged] |
| --- | --- |

3.

Red: Siller, Késői szüretelésű [late-harvest wine], Válogatott szüretelésű [select-harvest wine], Muskotály, Cuvée or Küvé, Szűretlen [unfiltered], Töppedt szőlőből készült [made from raisined grapes], Primőr [primeur] or Újbor [new wine], barrique, ‘barrique-ban erjesztett’ [barrique-fermented] or ‘hordóban erjesztett’ [barrel-fermented], ‘barrique-ban érlelt’ [barrique-aged] or ‘hordóban érlelt’ [barrel-aged]

Sparkling wine and aerated semi-sparkling wine:

| 1. | White: Muskotály, Cuvée or Küvé |
| --- | --- |

1.

White: Muskotály, Cuvée or Küvé

| 2. | Rosé: Muskotály, Cuvée or Küvé |
| --- | --- |

2.

Rosé: Muskotály, Cuvée or Küvé

| 3. | Red: Muskotály, Cuvée or Küvé |
| --- | --- |

3.

Red: Muskotály, Cuvée or Küvé

The expressions ‘termőhelyen palackozva’ [bottled in the production area], ‘termelői palackozás’ [bottled by the producer] and ‘pinceszövetkezetben palackozva’ [bottled in a winery cooperative] may be indicated on any Pannon wine.

The term ‘rozé’ may be replaced by ‘rosé’, and the term ‘küvé’ by ‘cuvée’, or by ‘házasítás’ [blend].

Rules on presentation

Legal framework:

By an organisation which manages the PDOs/PGIs, where foreseen by Member States

Type of further condition:

Packaging in the demarcated geographical area

Description of the condition:

All presentation methods are allowed, except for late-harvest Pannon wines, select-harvest Pannon wines and Pannon wines made from raisined grapes, which may be sold in glass bottles only.

This rule does not apply to wines produced within the production area by the producer in his/her own cellar for on-site consumption.

Advance notification of presentation:

Bottling facilities outside the demarcated area must notify the secretary of the Pannon wine region of any bottling of wine sector products with the protected designation of origin no later than 8 days before presentation commences.

Link to the product specification

https://boraszat.kormany.hu/download/9/b1/f2000/Pannon%20term%C3%A9kle%C3%ADr%C3%A1s%203-v%C3%A1ltozat%20COM%20kn.pdf

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

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

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