# C_2022157EN.01002401.xml

| 11.4.2022 | EN | Official Journal of the European Union | C 157/24 |
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11.4.2022

EN

Official Journal of the European Union

C 157/24

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

(2022/C 157/10)

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

NOTIFICATION OF A STANDARD AMENDMENT TO THE SINGLE DOCUMENT

‘Mór / Móri’

PDO-HU-A1333-AM04

Date of communication: 11.1.2022

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

1.   Change in the organoleptic characteristics of Móri Premium PDO wine

(a)   Product specification headings affected:

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

—

II. Description of the wines

(b)   Single document section affected:

| — | Chapter 4 ‘Description of the wine(s)’, point 4 ‘Wine – Premium’ |
| --- | --- |

—

Chapter 4 ‘Description of the wine(s)’, point 4 ‘Wine – Premium’

(c)   justification:

The organoleptic characteristics need to be clarified following the addition of a new variety to this product category and in light of experience to date.

2.   Addition of the Generosa variety to the Móri Premium PDO wine category

(a)   Product specification headings affected:

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

—

VI. Permitted grape varieties

(b)   The single document is not affected by this amendment.

(c)   justification:

The Mór wine region has a long tradition of producing full-bodied, strong, mature white wines. The intention behind the amendment is to allow this style of wine to be produced from the Generosa variety. The fact that this is a domestic variety descended from the Ezerjó and Tramini varieties and that winegrowers have many years of experience of cultivating the variety make it worthy of promotion to a higher category. In previous vintages, even without restrictions on production the Generosa variety has typically achieved a sugar content of 20 in Hungarian must grade (Magyar mustfok: MM°]), or as much as 23–24 MM° with a later harvest date and production restrictions, while preserving its acidity. Within these analytical parameters, the flavours and aromas of the variety are well preserved, as are its flavours of ripe stone fruit and honey and its spiciness, even with a later harvest date, making this variety an excellent raw material for the Móri Premium PDO category.

3.   Change in the method for harvesting Móri Premium wine

(a)   Product specification headings affected:

| — | III. Specific oenological practices |
| --- | --- |

—

III. Specific oenological practices

(b)   Single document section affected:

| — | Chapter 5 ‘Wine-making practices’, point 3 ‘Rules on grape production’, subpoint 4 ‘Method of harvesting’ |
| --- | --- |

—

Chapter 5 ‘Wine-making practices’, point 3 ‘Rules on grape production’, subpoint 4 ‘Method of harvesting’

(c)   justification:

Increasing labour shortages in the vine-growing sector and technical advances in the mechanisation of harvesting over recent years argue in favour of allowing the raw material of Móri Premium wines to be harvested mechanically, with the exceptions indicated above. Dry, full-bodied, mature wines harvested from well-ripened grapes subject to production restrictions form the basis of the Móri Premium PDO category. Modern mechanical harvesting techniques enable the raw material to reach the processing plant quickly, preventing any bruising or unwanted oxidation processes. In many cases, the mash that enters the processor through the machines’ de-stemming and sorting adapters is of even better quality than that harvested by the human labour available. To sum up, with the exceptions provided, the technology currently available is capable of ensuring the quality requirements for the Móri Premium PDO category.

SINGLE DOCUMENT

1.   Name(s)

Mór

Móri

2.   Type of geographical indication

PDO – Protected Designation of Origin

3.   Categories of grapevine products

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

1.

Wine

4.   Description of the wine(s)

1.   Wine – white

CONCISE TEXTUAL DESCRIPTION

The white wines are green-white, straw-yellow or golden yellow in colour, with pale or light shades. They are characterised by fresh, lively acidity, floral or fruity notes, lightness and freshness. They mostly lack the characteristics of ageing in barrels. The medium-bodied wines are typically aromatic with a pronounced character. The characteristics of the indicated variety are generally easily recognised.

| * | The limits laid down in the EU legislation apply to the maximum total alcoholic strength and maximum total sulphur dioxide. |
| --- | --- |

*

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 9 |
| Minimum total acidity | 4,6 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

4,6 g/l expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

18

Maximum total sulphur dioxide (in milligrams per litre)

2.   Wine – rosé

CONCISE TEXTUAL DESCRIPTION

The rosé wines are pink, violet, salmon (onion skin) or light red in colour, are light, fruity and intended for consumption within the year.

| * | The limits laid down in the EU legislation apply to the maximum total alcoholic strength and maximum total sulphur dioxide. |
| --- | --- |

*

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 9 |
| Minimum total acidity | 4,6 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

4,6 g/l expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

18

Maximum total sulphur dioxide (in milligrams per litre)

3.   Red wine

CONCISE TEXTUAL DESCRIPTION

The red wines are produced as primary wine with a short maceration process (5-7 days) for consumption within the year. They are light, simple and reminiscent of red berries in fragrance and flavour. They are pale ruby red in colour.

| * | The limits laid down in the EU legislation apply to the maximum total alcoholic strength and maximum total sulphur dioxide. |
| --- | --- |

*

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 9 |
| Minimum total acidity | 4,6 g/l expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 20 |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

9

Minimum total acidity

4,6 g/l expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

20

Maximum total sulphur dioxide (in milligrams per litre)

4.   Wine – Premium

CONCISE TEXTUAL DESCRIPTION

Its colour ranges from straw-yellow to gold or old gold. The typically pronounced acidity and high alcoholic strength allow for longer maturation. Due to longer ageing, secondary flavours of maturation become dominant and sometimes have a mineral quality.

| * | The limits laid down in the EU legislation apply to the maximum total alcoholic strength and maximum total sulphur dioxide. |
| --- | --- |

*

| * | For late-harvest and selected-harvest wines and wines made from raisined grapes bearing the term ‘premium’, the minimum total alcoholic strength by volume is 12,83 %, and the maximum volatile acidity is 2 g/l. |
| --- | --- |

*

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 9 |
| Minimum total acidity | 4,6 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

4,6 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

5.1.   Specific oenological practices

1.   Wine – oenological practices

Specific oenological practice

Use of an intermittent wine press.

2.   Oenological practices not permitted

Relevant restriction on making the wines

Sweetening and must enrichment of the premium wines is not permitted.

3.   Rules on grape production

Cultivation practice

| 1. | Rules on training the vine:






  a. | For vineyards planted before 1 August 2010, winery products with the protected designation of origin may be produced from grapes harvested from vineyards with any cultivation method authorised earlier, as long as production is continued in the vineyard. |
| --- | --- | --- |

1.

Rules on training the vine:

a.

For vineyards planted before 1 August 2010, winery products with the protected designation of origin may be produced from grapes harvested from vineyards with any cultivation method authorised earlier, as long as production is continued in the vineyard.

| b. | For vineyards planted after 1 August 2010:






  i. | Head training |
| --- | --- | --- |

b.

For vineyards planted after 1 August 2010:

i.

Head training

| ii. | Gobelet training |
| --- | --- |

ii.

Gobelet training

| iii. | Curtain training |
| --- | --- |

iii.

Curtain training

| iv. | Low cordon training |
| --- | --- |

iv.

Low cordon training

| v. | Medium-high cordon training |
| --- | --- |

v.

Medium-high cordon training

| vi. | High cordon training |
| --- | --- |

vi.

High cordon training

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






  a. | For vineyards planted before 1 August 2010, winery products with the protected designation of origin may be produced from grapes harvested from vineyards with any plantation density authorised earlier, as long as production is continued in the vineyard. |
| --- | --- | --- |

2.

Rules on vine density in the vineyard:

a.

For vineyards planted before 1 August 2010, winery products with the protected designation of origin may be produced from grapes harvested from vineyards with any plantation density authorised earlier, as long as production is continued in the vineyard.

| b. | For vineyards planted after 1 August 2010: Min. 3 300 vines per hectare |
| --- | --- |

b.

For vineyards planted after 1 August 2010: Min. 3 300 vines per hectare

| c. | For vineyards planted after 1 August 2016: Min. 3 500 vines per hectare |
| --- | --- |

c.

For vineyards planted after 1 August 2016: Min. 3 500 vines per hectare

| 3. | Rules on bud load in the vineyard:
  The production of Móri wine is allowed only for a maximum bud load of 10 living buds per square metre. |
| --- | --- |

3.

Rules on bud load in the vineyard:

The production of Móri wine is allowed only for a maximum bud load of 10 living buds per square metre.

| 4. | Method of harvesting:
  Manual and mechanical harvesting are allowed for all PDO wines. Mechanical harvesting is allowed for Móri Premium PDO wines, except for selected-harvest or late-harvest wine, wine made from raisined grapes, main wine and ice wine, which may only be harvested manually. |
| --- | --- |

4.

Method of harvesting:

Manual and mechanical harvesting are allowed for all PDO wines. Mechanical harvesting is allowed for Móri Premium PDO wines, except for selected-harvest or late-harvest wine, wine made from raisined grapes, main wine and ice wine, which may only be harvested manually.

4.   Minimum natural sugar content and potential alcoholic strength of the grapes

Relevant restriction on making the wines

For white, rosé and red wines: 9,0 % by volume – 14,9 in Hungarian must grade (Magyar mustfok – [MM°])

For late-harvest and selected-harvest white wines, white wines made from raisined grapes and premium wines, the minimum natural sugar content of the grapes is 216 g/litre, the potential alcoholic strength is 12,83 % by volume and 20 in Hungarian must grade ([MM°]).

5.   Rules on the date of harvest and the indication of varieties

Cultivation practice

Setting the date of the harvest:

The date on which harvesting begins is set by the wine community council by 20 August each year. Any wine product made from grapes harvested before the start date of the harvest set by the wine community council cannot be granted a certificate of origin for ‘Mór / Móri’ wine and cannot be marketed using the PDO label. The date of the harvest is published in the form of an announcement by the wine communities. In the event of exceptional circumstances (e.g. weather or infection) a derogation from the above may be allowed.

Rules on the indication of varieties:

The indication of the variety and its synonyms, as defined in relevant national legislation on the classification of vine varieties suitable for wine-making, is permitted on Móri wine products of any category, subject to the following restrictions and additions:

| a. | Where a single variety is indicated, 85 % of the product must be made from that variety. |
| --- | --- |

a.

Where a single variety is indicated, 85 % of the product must be made from that variety.

| b. | Where several varieties are indicated, 100 % of the product must be made from the indicated varieties. |
| --- | --- |

b.

Where several varieties are indicated, 100 % of the product must be made from the indicated varieties.

| c. | The indication of a variety is not permitted for Móri wines distinguished by the restricted expression ‘Muskotály’ [Muscat]. |
| --- | --- |

c.

The indication of a variety is not permitted for Móri wines distinguished by the restricted expression ‘Muskotály’ [Muscat].

5.2.   Maximum yields

| 1. | Wine – white, rosé, red
  100 hectolitres per hectare |
| --- | --- |

1.

Wine – white, rosé, red

100 hectolitres per hectare

| 2. | Wine – white, rosé, red
  13 600 kg of grapes per hectare |
| --- | --- |

2.

Wine – white, rosé, red

13 600 kg of grapes per hectare

| 3. | Wine – Premium
  60 hectolitres per hectare |
| --- | --- |

3.

Wine – Premium

60 hectolitres per hectare

| 4. | Wine – Premium
  8 500 kg of grapes per hectare |
| --- | --- |

4.

Wine – Premium

8 500 kg of grapes per hectare

| 5. | Wine – Premium – Late-harvest and selected-harvest wines
  45 hectolitres per hectare |
| --- | --- |

5.

Wine – Premium – Late-harvest and selected-harvest wines

45 hectolitres per hectare

| 6. | Wine – Premium – Late-harvest and selected-harvest wines
  8 000 kg of grapes per hectare |
| --- | --- |

6.

Wine – Premium – Late-harvest and selected-harvest wines

8 000 kg of grapes per hectare

| 7. | Wine – Premium – Wines made from raisined grapes and ice wines
  20 hectolitres per hectare |
| --- | --- |

7.

Wine – Premium – Wines made from raisined grapes and ice wines

20 hectolitres per hectare

| 8. | Wine – Premium – Wines made from raisined grapes and ice wines
  5 000 kg of grapes per hectare |
| --- | --- |

8.

Wine – Premium – Wines made from raisined grapes and ice wines

5 000 kg of grapes per hectare

6.   Demarcated geographical area

Grapes originating from vineyards belonging to areas of the municipalities of Csákberény, Csókakő, Mór, Pusztavám, Söréd and Zámoly in Fejér County classified as Class I and II according to the vineyard cadastre (Mór wine region) may be used to produce wine products bearing the ‘Mór/Móri’ PDO.

7.   Main grape variety (varieties)

cabernet franc – cabernet

cabernet franc – carbonet

cabernet franc – carmenet

cabernet franc – gros cabernet

cabernet franc – gros vidur

cabernet franc – kaberne fran

cabernet sauvignon

chardonnay – chardonnay blanc

chardonnay – kereklevelű

chardonnay – morillon blanc

chardonnay – ronci bilé

cserszegi fűszeres

ezerjó – kolmreifler

ezerjó – korponai

ezerjó – szadocsina

ezerjó – tausendachtgute

ezerjó – tausendgute

ezerjó – trummertraube

generosa

irsai olivér – irsai

irsai olivér – muskat olivér

irsai olivér – zolotis

irsai olivér – zolotisztüj rannüj

királyleányka – dánosi leányka

királyleányka – erdei sárga

királyleányka – feteasca regale

királyleányka – galbena de ardeal

királyleányka – königliche mädchentraube

királyleányka – königstochter

királyleányka – little princess

kékfrankos – blauer lemberger

kékfrankos – blauer limberger

kékfrankos – blaufränkisch

kékfrankos – limberger

kékfrankos – moravka

leányka – dievcenske hrozno

leányka – feteasca alba

leányka – leányszőlő

leányka – mädchentraube

merlot

olasz rizling – grasevina

olasz rizling – nemes rizling

olasz rizling – olaszrizling

olasz rizling – riesling italien

olasz rizling – risling vlassky

olasz rizling – taljanska grasevina

olasz rizling – welschrieslig

ottonel muskotály – miszket otonel

ottonel muskotály – muscat ottonel

ottonel muskotály – muskat ottonel

pinot blanc – fehér burgundi

pinot blanc – pinot beluj

pinot blanc – pinot bianco

pinot blanc – weissburgunder

pinot noir – blauer burgunder

pinot noir – kisburgundi kék

pinot noir – kék burgundi

pinot noir – kék rulandi

pinot noir – pignula

pinot noir – pino csernüj

pinot noir – pinot cernii

pinot noir – pinot nero

pinot noir – pinot tinto

pinot noir – rulandski modre

pinot noir – savagnin noir

pinot noir – spätburgunder

rajnai rizling – johannisberger

rajnai rizling – rheinriesling

rajnai rizling – rhine riesling

rajnai rizling – riesling

rajnai rizling – riesling blanc

rajnai rizling – weisser riesling

rizlingszilváni – müller thurgau

rizlingszilváni – müller thurgau bijeli

rizlingszilváni – müller thurgau blanc

rizlingszilváni – rivaner

rizlingszilváni – rizvanac

sauvignon – sauvignon bianco

sauvignon – sauvignon bijeli

sauvignon – sauvignon blanc

sauvignon – sovinjon

syrah – blauer syrah

syrah – marsanne noir

syrah – serine noir

syrah – shiraz

syrah – sirac

szürkebarát – auvergans gris

szürkebarát – grauburgunder

szürkebarát – graumönch

szürkebarát – pinot grigio

szürkebarát – pinot gris

szürkebarát – ruländer

sárga muskotály – moscato bianco

sárga muskotály – muscat blanc

sárga muskotály – muscat bélüj

sárga muskotály – muscat de frontignan

sárga muskotály – muscat de lunel

sárga muskotály – muscat lunel

sárga muskotály – muscat sylvaner

sárga muskotály – muscat zlty

sárga muskotály – muskat weisser

sárga muskotály – weiler

sárga muskotály – weisser

tramini – gewürtztraminer

tramini – roter traminer

tramini – savagnin rose

tramini – tramin cervené

tramini – traminer

tramini – traminer rosso

zenit

zöld veltelíni – grüner muskateller

zöld veltelíni – grüner veltliner

zöld veltelíni – veltlinské zelené

zöld veltelíni – zöldveltelíni

8.   Description of the link(s)

8.1.   Wine (1)

Description of the demarcated area

(a)   Natural and cultural factors

One of Hungary’s smallest historical wine regions, the Mór wine region lies on the Vértes side of the Mór Valley, which is cupped between the Vértes and Bakony Hills in Fejér County.

The microclimate and prevailing wind direction of the wine region are influenced by the Mór Valley, which is a tectonic fault line between the Bakony and Vértes Hills. Today’s morphological characteristics were determined by surface formation in the Late Pliocene Epoch and the Quaternary Period, which produced buttes with gravel caps, long and broad ridges, rugged and gently sloping pediments. The Vértes is a karstic medium mountain range with a horst and graben structure.

The brown forest soil with clay illuviation and the brown soil largely developed on loess mixed with limestone debris and Oligocene sands. The dolomite and limestone are covered by rendzina soils.

The climate is suited to growing vines, although it is cooler than the average. The winters are mild, with considerable air movement throughout the year. The sun shines on most of the vineyards throughout the summer. The annual mean temperature is 10 °C. The area is characterised by moderate light conditions and 600–650 mm of precipitation. Most of the rain falls in the summer, the least in February and March. The prevailing winds are north-westerly. The weather is usually moderately cool and relatively rainy.

(b)   Human factors

Vine growing in the area is thought to go back to as early as Roman times. However, deeds issued after the foundation of the Hungarian state in the 11th century provide clear evidence of local viticulture. The first written record dates from after the Magyar Conquest in the Middle Ages. The will of Lord Miklós Csák in 1231 makes first mention of the Vajal (Mór) vineyards.

Ottoman rule was detrimental to vine cultivation in the area. The Turkish garrison withdrawing from Csókakő Castle burned down villages, also destroying the vineyards.

Assuming a crucial role in subsequent recovery were the Order of Friars Minor Capuchin and the German settlers (introduced to the area by the Hochburgs and the Lambergs), who brought with them modern equipment and sophisticated vine-growing and wine-making traditions. Founding their monastery between 1694 and 1696, the Capuchin monks of Mór maintained close links with fellow monks of the order in Tokaj. Tradition has it that they sent them cuttings of the Ezerjó variety to help them replant the vineyards.

The Ezerjó variety, today a ‘Hungaricum’, became the main grape variety in the wine region in the course of replanting after the phylloxera epidemic of the 19th century. The recovery of vine and wine played a major role in Mór becoming a market town in 1758.

Historical records show that raisined grapes were harvested for the first time in the wine region in 1834. In the 19th century, thanks to good transportability, increasing quantities of the wines of the region were sold on the Austrian market.

Although the first wine community in the area was established in Csákberény in 1882, following its application in 1901 the creation of the independent Mór wine region was registered by decree in 1928.

From after the Second World War until the end of the 1980s, the Mór State Farm provided the technological background for vine cultivation and grape processing, the necessary storage capacities and a significant part of the marketing opportunities in the wine region. By the mid-1980s, the wine-growing area had once again reached its largest expanse in centuries. In addition to supplying the domestic market, sales were mainly focused on export to the Soviet Union.

Following the regime change in 1990, the State Farm was wound up, its wine-growing capacities dismantled, and with privatisation, the destiny of the wine region was back in the hands of local decision-makers, individual farmers and wineries. This, in turn, significantly changed the structure of viniculture. Many families became wine-growers by profession, and there are now many flourishing wineries in Mór and its surroundings. The wine-growing area of the wine region has been reduced to 685 ha.

Thanks to the development, centuries-old experience and expertise of these family wineries, Mór wines are becoming increasingly popular with consumers. This trend is evidenced by the numerous gold medals won at national and international wine competitions and the opening up of sales to foreign markets.

8.2.   Wine (2)

Description of the wines

Mór wines have a rich bouquet of fragrances and aromas, a relatively high alcoholic strength and acidity, and are pleasant and usually dry. An expressive, full-bodied character and balanced acidity make these wines highly pleasurable. Good vintages in particular produce harmonious wines boasting pronounced acids with corresponding body, which, given the right wine-making technology and maturation, make for premium wines.

Mór wines are most frequently referred to in the literature as firm, pronounced and ‘masculine’. The wines of the region have the backbone, body, sugar content and acidity that usually characterise great wines. The calcareous soil imparts to the wines an acidic backbone, to which they owe their exceptional palatability. The same acidic backbone affords selected-variety Premium wines the keeping quality allowing them to develop and grow for up to several years.

Due to the draughty nature of the Mór Valley, fungal grapevine diseases are uncommon. This allows healthy grapes to be processed in most of the vintage years. White wines made from healthy fruit are also excellent for long-term ageing and for the production of historical wines (‘muzeális borok’).

Under favourable weather conditions, the grapes of the Ezerjó variety ripen to a golden yellow and have an exquisite flavour. In certain vintage years, botrytised grapes may be used to produce special-quality main wine.

Link between the production area, human factors and the product

Thanks to the natural and human factors of the geographical environment, the Mór wine region has produced nationally famed wines for centuries.

The favourable meso- and microclimate on the south–south-western slopes of the mountains and hills has developed good local growing conditions.

The specific ‘draughty’ nature of the valley is a great asset in curbing fungal grapevine diseases, reducing or avoiding frost risks, or manipulating their frequency. Other beneficial features include favourable exposure and excellent sunlight utilisation on the steep south-western slopes on the edge of the Mór Valley. Mór wines also owe their distinctive character to the relatively high lime content of the soils.

Grape-growing and wine-making in the region boast a wide range of unique traditional characteristics, which are crucial in their long-term effects. The significant differences in vine cultivation and grape processing compared to other wine regions can be put down, first, to the fact that the German-speaking settlers brought with them the cultivation practices of their home regions; second, to the Capuchin monks introducing new vine-growing and wine-making methods; and third, to the fact that these peculiarities largely developed locally, in isolation at the time.

Traditionally cultivated vineyards still employ ‘bald’ pruning and head-training with stakes, typical of the wine region, which aims to bring the bunches on the plants closer to the soil, which heats up during the day, thereby ensuring good ripening and better quality. Mór wine producers adhere to this cultivation approach to this day. All winemakers in the region seek to maintain low grapevine training methods.

Also, careful debudding helps to evenly spread out the buds, contributing to the healthy growth of the grapes, which is the key to the production of fruity Mór wines.

The raw material produced in this way is highly suitable for longer maturation of, for example, premium wines, which are traditionally made in the wine region using casks. This is because the smaller surface area allows longer maturation in wooden barrels.

The ruling variety and trademark of the wine region until the 1950s, the Ezerjó has since been accompanied by a number of predominantly white grape varieties. These include Zöld veltelíni, Rizlingszilváni, Rajnai rizling, Chardonnay, Leányka, Királyleányka, Sauvignon, Szürkebarát and Tramini, as well as a few blue grape varieties grown on a small scale. The most important variety of the wine region is still Ezerjó, grown on almost a third of the area.

Consequently, Mór wine is still widely equated with ‘Móri Ezerjó’, which came out of the fortuitous meeting of a good production area and an excellent variety. The variety is grown in several places in Hungary, but found a true home on the slopes of the Vértes.

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

Rules on indications (1)

Legal framework:

In national legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

| (a) | The expression ‘oltalom alatt álló eredetmegjelölés’ (‘protected designation of origin’) and its Hungarian-language adjective variants, as well as the same in any of the official languages of the European Union, may appear on the label. |
| --- | --- |

(a)

The expression ‘oltalom alatt álló eredetmegjelölés’ (‘protected designation of origin’) and its Hungarian-language adjective variants, as well as the same in any of the official languages of the European Union, may appear on the label.

| (b) | On the label of a wine with the ‘Mór/Móri’ protected designation of origin, the words ‘oltalom alatt álló eredetmegjelölés’ (‘protected designation of origin’) may be replaced by ‘védett eredetű bor’ (‘protected origin wine’). |
| --- | --- |

(b)

On the label of a wine with the ‘Mór/Móri’ protected designation of origin, the words ‘oltalom alatt álló eredetmegjelölés’ (‘protected designation of origin’) may be replaced by ‘védett eredetű bor’ (‘protected origin wine’).

| (c) | The ‘Mór’ protected designation of origin may be replaced by the indication ‘Móri’ or ‘Móri borvidék’ (Mór wine region). The grammatical variant with the derivative ‘-i’ of the names of all municipalities listed in point VIII/1.1.2 may also be indicated on the labels. |
| --- | --- |

(c)

The ‘Mór’ protected designation of origin may be replaced by the indication ‘Móri’ or ‘Móri borvidék’ (Mór wine region). The grammatical variant with the derivative ‘-i’ of the names of all municipalities listed in point VIII/1.1.2 may also be indicated on the labels.

| (d) | Indication of vintage is mandatory for all primary and new wines. |
| --- | --- |

(d)

Indication of vintage is mandatory for all primary and new wines.

| (e) | When the vintage is indicated, 85 % of the wine must originate from that vintage. An exception is made for primary or new wines, as well as for ‘virgin vintage’ or ‘first harvest’ wines, where 100 % of the wine must come from the relevant vintage. |
| --- | --- |

(e)

When the vintage is indicated, 85 % of the wine must originate from that vintage. An exception is made for primary or new wines, as well as for ‘virgin vintage’ or ‘first harvest’ wines, where 100 % of the wine must come from the relevant vintage.

| (f) | 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 ‘Mór/Móri’ wine. |
| --- | --- |

(f)

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 ‘Mór/Móri’ wine.

| (g) | The expression ‘rozé’ can be replaced by ‘rosé’, and the expression ‘küvé’ by ‘cuvée’. |
| --- | --- |

(g)

The expression ‘rozé’ can be replaced by ‘rosé’, and the expression ‘küvé’ by ‘cuvée’.

Rules on indications (2)

Legal framework:

In national legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

| (a) | ‘Küvé’ or ‘cuvée’ wines may indicate wines obtained by blending several grape varieties, on the label of which the name of the grape varieties constituting the cuvée may be indicated in descending order of quantity in order to provide information for consumers. If the names of the varieties are indicated, the names of all the varieties that make up the cuvée must be indicated. |
| --- | --- |

(a)

‘Küvé’ or ‘cuvée’ wines may indicate wines obtained by blending several grape varieties, on the label of which the name of the grape varieties constituting the cuvée may be indicated in descending order of quantity in order to provide information for consumers. If the names of the varieties are indicated, the names of all the varieties that make up the cuvée must be indicated.

| (b) | The expression ‘Öreg tőkék bora’ (‘Wine of old vines’) may be included on the label when at least 85 % of the wine comes from a terroir whose vines are over 40 years old. |
| --- | --- |

(b)

The expression ‘Öreg tőkék bora’ (‘Wine of old vines’) may be included on the label when at least 85 % of the wine comes from a terroir whose vines are over 40 years old.

| (c) | The use of the expression ‘birtokbor’ [estate-grown wine] is permitted on Mór wines provided that 100 % of the grapes used as raw material for the wines come from the area cultivated by the specific winery. In the case of family businesses, the expression ‘birtokbor’ [estate-grown wine] may also be indicated on the label of wines produced in vineyards cultivated by family members. |
| --- | --- |

(c)

The use of the expression ‘birtokbor’ [estate-grown wine] is permitted on Mór wines provided that 100 % of the grapes used as raw material for the wines come from the area cultivated by the specific winery. In the case of family businesses, the expression ‘birtokbor’ [estate-grown wine] may also be indicated on the label of wines produced in vineyards cultivated by family members.

| (d) | The expressions ‘késői szüretelésű bor’ [late-harvest wine], ‘válogatott szüretelésű bor’ [selected-harvest wine], ‘főbor’ [main wine], ‘jégbor’ [ice wine] and ‘töppedt szőlőből készült bor’ [wine made from raisined grapes] may appear on the label of premium wines only. |
| --- | --- |

(d)

The expressions ‘késői szüretelésű bor’ [late-harvest wine], ‘válogatott szüretelésű bor’ [selected-harvest wine], ‘főbor’ [main wine], ‘jégbor’ [ice wine] and ‘töppedt szőlőből készült bor’ [wine made from raisined grapes] may appear on the label of premium wines only.

Other restricted expressions that may be indicated:

Legal framework:

In national legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

| — | ‘Muzeális bor’ [Historical wine]: white, premium |
| --- | --- |

—

‘Muzeális bor’ [Historical wine]: white, premium

| — | ‘Birtokbor’ [Estate-grown wine]: all wines |
| --- | --- |

—

‘Birtokbor’ [Estate-grown wine]: all wines

| — | ‘Öreg tőkék bora’ [Wine of old vines]: all wines |
| --- | --- |

—

‘Öreg tőkék bora’ [Wine of old vines]: all wines

| — | ‘Virgin vintage’ or ‘első szüret’ [first harvest]: all wines |
| --- | --- |

—

‘Virgin vintage’ or ‘első szüret’ [first harvest]: all wines

| — | ‘Muskotály’ [Muscat]: white |
| --- | --- |

—

‘Muskotály’ [Muscat]: white

| — | ‘Cuvée’ or ‘küvé’: all wines |
| --- | --- |

—

‘Cuvée’ or ‘küvé’: all wines

| — | ‘Szűretlen’ [Unfiltered]: red |
| --- | --- |

—

‘Szűretlen’ [Unfiltered]: red

| — | ‘Primőr’ [Primeur] or ‘újbor’ [new wine]: white, rosé, red |
| --- | --- |

—

‘Primőr’ [Primeur] or ‘újbor’ [new wine]: white, rosé, red

| — | ‘Barrique’: white, red, premium |
| --- | --- |

—

‘Barrique’: white, red, premium

Smaller geographical units that may be used in addition to the ‘Mór’ PDO

Legal framework:

In national legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

Municipalities:

| — | Fejér County: Csákberény, Csókakő, Pusztavám, Söréd, Zámoly |
| --- | --- |

—

Fejér County: Csákberény, Csókakő, Pusztavám, Söréd, Zámoly

For Mór wines labelled with a municipality name, at least 85 % of the grapes must originate from vineyards classified in class I or II in that municipality, and up to 15 % of the processed grapes may originate from other parts of the Mór demarcated production area.

Rules on presentation

Legal framework:

By an organisation which manages the PDO/PGI, where foreseen by Member States

Type of further condition:

Packaging in the demarcated geographical area

Description of the condition:

Premium wines may only be sold in bottles.

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

Premium wines may only be sold in the wine year following the harvest.

Production outside the demarcated production area (1)

Legal framework:

By an organisation which manages the PDO/PGI, where foreseen by Member States

Type of further condition:

Derogation concerning production in the demarcated geographical area

Description of the condition:

For historical reasons, ‘Mór’ PDO wines may be produced in the following counties and towns in addition to the municipalities listed in Chapter IV:

| — | Fejér County: |
| --- | --- |

—

Fejér County:

The municipalities of Aba, Alcsútdoboz, Bicske, Csabdi, Etyek, Felcsút, Gárdony, Gyúró, Igar, Kajászó, Kápolnásnyék, Lajoskomárom, Martonvásár, Mezőkomárom, Nadap, Pákozd, Pázmánd, Seregélyes, Sukoró, Szabadhídvég, Székesfehérvár, Tordas, Vál and Velence

| — | Bács-Kiskun County: |
| --- | --- |

—

Bács-Kiskun County:

The municipalities of Ágasegyháza, Akasztó, Apostag, Bácsalmás, Bácsszőlős, Ballószög, Balotaszállás, Bátmonostor, Bócsa, Borota, Bugac, Császártöltés, Csengőd, Csátalja, Csávoly, Csikéria, Csólyospálos, Dunapataj, Dunavecse, Dusnok, Érsekcsanád, Érsekhalma, Felsőlajos, Fülöpháza, Fülöpjakab, Hajós, Harkakötöny, Harta, Helvécia, Imrehegy, Izsák, Jakabszállás, Jánoshalma, Jászszentlászló, Kaskantyú,, Kecel, Kecskemét, Kelebia, Kéleshalom, Kerekegyháza, Kiskőrös, Kiskunfélegyháza, Kiskunmajsa, Kisszállás, Kunbaja, Kunbaracs, Kunfehértó, Kunszállás, Kunszentmiklós, Ladánybene, Lajosmizse, Lakitelek, Pirtó, Páhi, Rém, Solt, Soltszentimre, Soltvadkert, Sükösd, Szabadszállás, Szank, Szentkirály, Tabdi, Tázlár, Tiszaalpár, Tiszakécske, Tiszaug, Tompa, Vaskút and Zsana

Production outside the demarcated production area (2)

Legal framework:

By an organisation which manages the PDO/PGI, where foreseen by Member States

Type of further condition:

Derogation concerning production in the demarcated geographical area

Description of the condition:

| — | Komárom-Esztergom County: |
| --- | --- |

—

Komárom-Esztergom County:

The municipalities of Ászár, Baj, Bajót, Bársonyos, Császár, Csép, Dunaalmás, Dunaszentmiklós, Esztergom, Ete, Kerékteleki, Kesztölc, Kisbér, Kocs, Lábatlan, Mocsa, Mogyorósbánya, Nagyigmánd, Neszmély, Nyergesújfalu, Süttő, Szomód, Tát, Tata, Tokod, Vérteskethely and Vértesszőlős

| — | Pest County: |
| --- | --- |

—

Pest County:

The municipalities of Abony, Albertirsa, Bénye, Budajenő, Budakeszi, Cegléd, Ceglédbercel, Csemő, Dány, Dömsöd, Gomba, Hernád, Inárcs, Kakucs, Kerepes, Kisnémedi, Kocsér, Kóka, Mogyoród, Monor, Monorierdő, Nagykőrös, Ócsa, Őrbottyán, Örkény, Páty, Pilis, Pilisborosjenő, Ráckeve, Szada, Szigetcsép, Szigetszentmárton, Szigetújfalu, Tápiószele, Tápiószentmárton, Telki, Tóalmás, Tököl, Újlengyel, Üröm, Vác, Vácegres and Veresegyház

| — | Somogy County: |
| --- | --- |

—

Somogy County:

The municipalities of Andocs, Balatonberény, Balatonboglár, Balatonendréd, Balatonkeresztúr, Balatonlelle, Balatonőszöd, Balatonszabadi, Balatonszemes, Böhönye, Csoma, Csurgó, Gyugy, Kaposhomok, Kaposkeresztúr, Karád, Kercseliget, Kéthely, Kötcse, Kőröshegy, Látrány, Lengyeltóti, Marcali, Mosdós and Ordacsehi

Production outside the demarcated production area (3)

Legal framework:

By an organisation which manages the PDO/PGI, where foreseen by Member States

Type of further condition:

Derogation concerning production in the demarcated geographical area

Description of the condition:

| — | Tolna County: |
| --- | --- |

—

Tolna County:

The municipalities of Alsónána, Alsónyék, Aparhant, Báta, Bátaapáti, Bátaszék, Bikács, Bölcske, Bonyhád, Bonyhádvarasd, Decs, Dunaföldvár, Dunaszentgyörgy, Dúzs, Fácánkert, Felsőnyék, Grábóc, Gyönk, Györe, Györköny, Harc, Hőgyész, Iregszemcse, Izmény, Kakasd, Kéty, Kisdorog, Kismányok, Kisszékely, Kisvejke, Kölesd, Lengyel, Madocsa, Magyarkeszi, Medina, Mőcsény, Mórágy, Mucsfa, Mucsi, Nagydorog, Nagymányok, Nagyszékely, Nagyszokoly, Ozora, Őcsény, Paks, Pincehely, Regöly, Sárszentlőrinc, Simontornya, Sióagárd, Szálka, Szekszárd, Tamási, Tengelic, Tevel, Tolna, Tolnanémedi, Váralja, Várdomb, Závod and Zomba

| — | Veszprém County: |
| --- | --- |

—

Veszprém County:

The municipalities of Ábrahámhegy, Alsóörs, Aszófő, Badacsonytomaj, Badacsonytördemic, Balatonakali, Balatonalmádi, Balatoncsicsó, Balatonederics, Balatonfüred, Balatonfőkajár, Balatonhenye, Balatonkenese, Balatonrendes, Balatonszepezd, Balatonszőlős, Balatonudvari, Balatonvilágos, Csopak, Csabrendek, Dörgicse, Felsőörs, Gyulakeszi, Hegyesd, Hegymagas, Káptalantóti, Kisapáti, Kővágóörs, Köveskál, Lesencefalu, Lesenceistvánd, Lesencetomaj, Lovas, Mencshely, Mindszentkálla, Monostorapáti, Monoszló, Nemesgulács, Nemesvita, Óbudavár, Örvényes, Paloznak, Pécsely, Raposka, Révfülöp, Salföld, Sáska, Sümeg, Sümegprága, Szentantalfa, Szentbékkálla, Szentjakabfa, Szigliget, Tagyon, Tapolca, Tihany, Uzsa, Vászoly, Zalahaláp and Zánka

Exceptions to this rule are premium wines, which may only be processed in the municipalities listed in Chapter IV.

Link to the product specification

https://boraszat.kormany.hu/admin/download/6/5f/d2000/Mor%20OEM_vv3_standard_korr_nelkul.pdf

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

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