# Official Journal C 325/2019

| | ISSN 1977-091X |
| --- | --- |
| Official Journal
  of the European Union | C 325 |
| | |
| English edition | Information and Notices | Volume 6230 September 2019 |

ISSN 1977-091X

Official Journal

of the European Union

C 325

English edition

Information and Notices

Volume 6230 September 2019

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| Contents | page |
| --- | --- |
| | IV   Notices |
| | NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES |
| | Council |
| 2019/C 325/01 | Council Decision of 26 September 2019 appointing the Deputy Executive Director of the European Union Intellectual Property Office | 1 |
| | European Commission |
| 2019/C 325/02 | Euro exchange rates | 2 |
| 2019/C 325/03 | Opinion of the advisory committee on mergers given at its meeting of 17 December 2018 concerning a preliminary draft decision relating to Case M.8674 — BASF/Solvay’s EP and P&I Business — Rapporteur: Denmark | 3 |
| 2019/C 325/04 | Final Report of the Hearing Officer — BASF/Solvay’s EP and P&I Business (COMP/M.8674) | 5 |
| 2019/C 325/05 | Summary of Commission Decision — COMP/M.8674 — BASF/Solvay Polyamide Business | 6 |
| | Court of Auditors |
| 2019/C 325/06 | Special Report No 15/2019 — Implementation of the 2014 staff reform package at the Commission — Big savings but not without consequences for staff | 9 |

Contents

page

IV   Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

Council

2019/C 325/01

Council Decision of 26 September 2019 appointing the Deputy Executive Director of the European Union Intellectual Property Office

1

European Commission

2019/C 325/02

Euro exchange rates

2

2019/C 325/03

Opinion of the advisory committee on mergers given at its meeting of 17 December 2018 concerning a preliminary draft decision relating to Case M.8674 — BASF/Solvay’s EP and P&I Business — Rapporteur: Denmark

3

2019/C 325/04

Final Report of the Hearing Officer — BASF/Solvay’s EP and P&I Business (COMP/M.8674)

5

2019/C 325/05

Summary of Commission Decision — COMP/M.8674 — BASF/Solvay Polyamide Business

6

Court of Auditors

2019/C 325/06

Special Report No 15/2019 — Implementation of the 2014 staff reform package at the Commission — Big savings but not without consequences for staff

9

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| | V   Announcements |
| --- | --- |
| | OTHER ACTS |
| | European Commission |
| 2019/C 325/07 | Publication of an application for registration of a name pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs | 10 |
| 2019/C 325/08 | Publication of an application for approval of an amendment, which is not minor, to a product specification pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs | 15 |
| 2019/C 325/09 | Publication of a communication of approval of a standard amendment to a product specification for a name in the wine sector referred to in Article 17(2) and (3) of Commission Delegated Regulation (EU) 2019/33 | 23 |

V   Announcements

OTHER ACTS

European Commission

2019/C 325/07

Publication of an application for registration of a name pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs

10

2019/C 325/08

Publication of an application for approval of an amendment, which is not minor, to a product specification pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs

15

2019/C 325/09

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

23

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| EN | |
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EN

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IV Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

Council

| 30.9.2019 | EN | Official Journal of the European Union | C 325/1 |
| --- | --- | --- | --- |

30.9.2019

EN

Official Journal of the European Union

C 325/1

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COUNCIL DECISION

of 26 September 2019

appointing the Deputy Executive Director of the European Union Intellectual Property Office

(2019/C 325/01)

THE COUNCIL OF THE EUROPEAN UNION,

Having regard to the Treaty on the Functioning of the European Union,

Having regard to Regulation (EU) 2017/1001 of the European Parliament and of the Council of 14 June 2017 on the European Union trade mark (1), and in particular Article 158(6) thereof,

Whereas on 4 June 2019 a list of candidates for the post of Deputy Executive Director of the European Union Intellectual Property Office (‘the Office’) was submitted to the Council by the Management Board of the Office,

HAS ADOPTED THIS DECISION:

Article 1

1.   Mr Andrea DI CARLO, born in Rome (Italy) on 9 September 1970, is hereby appointed as Deputy Executive Director of the European Union Intellectual Property Office (‘the Office’) for a term of five years.

2.   The date on which the five-year term referred to in paragraph 1 commences shall be determined by the Management Board of the Office.

Article 2

This Decision shall enter into force on the date of its publication in the Official Journal of the European Union.

Done at Brussels, 26 September 2019.

For the Council

The President

T. HARAKKA

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(1)  OJ L 154, 16.6.2017, p. 1.

1

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European Commission

| 30.9.2019 | EN | Official Journal of the European Union | C 325/2 |
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30.9.2019

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Official Journal of the European Union

C 325/2

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Euro exchange rates (1)

27 September 2019

(2019/C 325/02)

1 euro =

| | Currency | Exchange rate |
| --- | --- | --- |
| USD | US dollar | 1,0935 |
| JPY | Japanese yen | 118,21 |
| DKK | Danish krone | 7,4661 |
| GBP | Pound sterling | 0,88778 |
| SEK | Swedish krona | 10,7010 |
| CHF | Swiss franc | 1,0860 |
| ISK | Iceland króna | 134,90 |
| NOK | Norwegian krone | 9,9155 |
| BGN | Bulgarian lev | 1,9558 |
| CZK | Czech koruna | 25,842 |
| HUF | Hungarian forint | 335,54 |
| PLN | Polish zloty | 4,3865 |
| RON | Romanian leu | 4,7515 |
| TRY | Turkish lira | 6,1895 |
| AUD | Australian dollar | 1,6187 |
| CAD | Canadian dollar | 1,4493 |
| HKD | Hong Kong dollar | 8,5727 |
| NZD | New Zealand dollar | 1,7388 |
| SGD | Singapore dollar | 1,5100 |
| KRW | South Korean won | 1 310,45 |
| ZAR | South African rand | 16,4831 |
| CNY | Chinese yuan renminbi | 7,7947 |
| HRK | Croatian kuna | 7,4083 |
| IDR | Indonesian rupiah | 15 489,43 |
| MYR | Malaysian ringgit | 4,5796 |
| PHP | Philippine peso | 56,736 |
| RUB | Russian rouble | 70,3733 |
| THB | Thai baht | 33,510 |
| BRL | Brazilian real | 4,5492 |
| MXN | Mexican peso | 21,4640 |
| INR | Indian rupee | 77,0685 |

Currency

Exchange rate

USD

US dollar

1,0935

JPY

Japanese yen

118,21

DKK

Danish krone

7,4661

GBP

Pound sterling

0,88778

SEK

Swedish krona

10,7010

CHF

Swiss franc

1,0860

ISK

Iceland króna

134,90

NOK

Norwegian krone

9,9155

BGN

Bulgarian lev

1,9558

CZK

Czech koruna

25,842

HUF

Hungarian forint

335,54

PLN

Polish zloty

4,3865

RON

Romanian leu

4,7515

TRY

Turkish lira

6,1895

AUD

Australian dollar

1,6187

CAD

Canadian dollar

1,4493

HKD

Hong Kong dollar

8,5727

NZD

New Zealand dollar

1,7388

SGD

Singapore dollar

1,5100

KRW

South Korean won

1 310,45

ZAR

South African rand

16,4831

CNY

Chinese yuan renminbi

7,7947

HRK

Croatian kuna

7,4083

IDR

Indonesian rupiah

15 489,43

MYR

Malaysian ringgit

4,5796

PHP

Philippine peso

56,736

RUB

Russian rouble

70,3733

THB

Thai baht

33,510

BRL

Brazilian real

4,5492

MXN

Mexican peso

21,4640

INR

Indian rupee

77,0685

---

(1)  Source: reference exchange rate published by the ECB.

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| 30.9.2019 | EN | Official Journal of the European Union | C 325/3 |
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30.9.2019

EN

Official Journal of the European Union

C 325/3

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Opinion of the advisory committee on mergers given at its meeting of 17 December 2018 concerning a preliminary draft decision relating to Case M.8674 — BASF/Solvay’s EP and P&I Business

Rapporteur: Denmark

(2019/C 325/03)

Jurisdiction

| 1. | The Advisory Committee (7 Member States) agrees with the Commission that the notified transaction constitutes a concentration within the meaning of Article 3(1)(b) of the Merger Regulation. |
| --- | --- |

1.

| 2. | The Advisory Committee (7 Member States) agrees with the Commission that the notified transaction has an EU dimension within the meaning of the Merger Regulation. |
| --- | --- |

2.

Market definition

| 3. | The Advisory Committee (7 Member States) agrees with the Commission’s definitions of the relevant product and geographic markets as stated in the draft decision. More specifically:






  a. | ADN |
| --- | --- | --- |

3.

a.

ADN

| b. | HMD |
| --- | --- |

b.

HMD

| c. | Adipic Acid |
| --- | --- |

c.

Adipic Acid

| d. | AH Salt |
| --- | --- |

d.

AH Salt

| e. | Co-Polyamide PA 6/6.6 |
| --- | --- |

e.

Co-Polyamide PA 6/6.6

| f. | PA 6.6 BP |
| --- | --- |

f.

PA 6.6 BP

| g. | PA 6.6 EP |
| --- | --- |

g.

PA 6.6 EP

| h. | PA6 3D printing powders |
| --- | --- |

h.

PA6 3D printing powders

| i. | HDI and HDI derivatives |
| --- | --- |

i.

HDI and HDI derivatives

Competitive assessment

| 4. | The Advisory Committee (7 Member States) agrees with the Commission’s assessment that the competitive concerns identified with respect to the EEA-wide market for ADN C4 are merger specific. |
| --- | --- |

4.

| 5. | The Advisory Committee (7 Member States) agrees with the Commission’s assessment that the notified transaction is likely lead to a significant impediment of effective competition as a result of






  a. | horizontal non-coordinated effects arising in in the following affected markets (i) ADN, (ii) HMD, (iii) Adipic Acid, (iv) AH Salt, (v) PA 6.6 BP, (vi) PA 6.6 EP in the EEA and PA6 3D printing powders globally
  and |
| --- | --- | --- |

5.

a.

horizontal non-coordinated effects arising in in the following affected markets (i) ADN, (ii) HMD, (iii) Adipic Acid, (iv) AH Salt, (v) PA 6.6 BP, (vi) PA 6.6 EP in the EEA and PA6 3D printing powders globally

and

| b. | vertical non-coordinated effects due to input foreclosure for (i) the upstream market for ADN and the downstream market for HMD; (ii) the upstream market for HMD and the downstream PA (AH Salt, PA 6.6 BP and PA 6.6 EP) and HDI (HDI and HDI derivatives) value chains; (iii) the upstream market for Adipic Acid and the downstream PA value chain (AH Salt, PA.6.6 BP and PA 6.6 EP); (iv) the upstream market for AH Salt and the downstream market for Co-Polyamide PA 6/6.6 and (v) the upstream market for PA 6.6 BP and the downstream market for PA 6.6 EP in the EEA. |
| --- | --- |

b.

vertical non-coordinated effects due to input foreclosure for (i) the upstream market for ADN and the downstream market for HMD; (ii) the upstream market for HMD and the downstream PA (AH Salt, PA 6.6 BP and PA 6.6 EP) and HDI (HDI and HDI derivatives) value chains; (iii) the upstream market for Adipic Acid and the downstream PA value chain (AH Salt, PA.6.6 BP and PA 6.6 EP); (iv) the upstream market for AH Salt and the downstream market for Co-Polyamide PA 6/6.6 and (v) the upstream market for PA 6.6 BP and the downstream market for PA 6.6 EP in the EEA.

| 6. | The Advisory Committee (7 Member States) agrees with the Commission’s assessment that the notified transaction is unlikely to give rise to horizontal non-coordinated, or vertical non-coordinated effects due to input foreclosure that would lead to a significant impediment of effective competition in the remaining horizontally or vertically affected markets identified in the draft decision. |
| --- | --- |

6.

| 7. | The Advisory Committee (7 Member States) agrees with the Commission’s assessment that the notified transaction is unlikely to give rise to vertical non-coordinated effects due to customer’s foreclosure that would lead to a significant impediment of effective competition in the EEA? |
| --- | --- |

7.

| 8. | The Advisory Committee (7 Member States) agrees with the Commission’s assessment that the notified transaction is unlikely to give rise to conglomerate effects that would lead to a significant impediment of effective competition in the EEA. |
| --- | --- |

8.

Commitments

| 9. | The Advisory Committee (7 Member States) agrees with the Commission that the final commitments offered by the notifying party on 31 October 2018 (*1) address the competition concerns identified by the Commission (question 4a and 4b). |
| --- | --- |

9.

| 10. | The Advisory Committee (7 Member States) agrees with the Commission that, subject to the full compliance with the final commitments offered by the notifying party on 31 October 2018, the notified transaction is not likely to significantly impede effective competition in the internal market or in a substantial part of it. |
| --- | --- |

10.

Compatibility with the internal market and the EEA Agreement

| 11. | The Advisory Committee (7 Member States) agrees with the Commission that the notified transaction must therefore be declared compatible with the internal market and the functioning of the EEA Agreement in accordance with Article 2(2) and 8(2) of the Merger Regulation and Article 57 of the EEA Agreement. |
| --- | --- |

11.

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(*1)  On 31 October 2018, revised commitments taking into account the feedback received in the market test were submitted to the Commission. The Parties submitted a final set of Commitments (the ‘Final Commitments’) on 11 December 2018.

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| 30.9.2019 | EN | Official Journal of the European Union | C 325/5 |
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30.9.2019

EN

Official Journal of the European Union

C 325/5

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Final Report of the Hearing Officer (1)

BASF/Solvay’s EP and P&I Business

(COMP/M.8674)

(2019/C 325/04)

1.

On 22 May 2018, the European Commission (the ‘Commission’) received a notification of a proposed concentration by which BASF SE (‘BASF’) would acquire sole control of the worldwide polyamide activities of Solvay S.A. (‘Solvay’) by way of purchase of shares (the ‘Proposed Transaction’).

2.

On 26 June 2018, the Commission adopted a decision initiating proceedings pursuant to Article 6(1)(c) of the Merger Regulation (2) (the ‘Article 6(1)(c) Decision’). In that decision, the Commission indicated that the Proposed Transaction had a Union dimension within the meaning of Article 1(2) of the Merger Regulation and that it raised serious doubts as to its compatibility with the internal market and the Agreement on the European Economic Area as regards various levels of the polyamide value chain.

3.

On 9 July 2018, BASF submitted its response to the Article 6(1)(c) Decision.

4.

On 19 July and 7 August 2018, following failures by BASF and Solvay respectively to provide complete information in response to separate information requests, the Commission adopted two decisions pursuant to Article 11(3) of the Merger Regulation. These decisions suspended the time limits referred to in the first subparagraph of Article 10(3) of the Merger Regulation. Solvay and BASF submitted complete responses on 28 and 30 August 2018 respectively. The suspension was lifted as from the end of 30 August 2018.

5.

On 25 September 2018 and again on 10 October 2018, the Commission extended the time period for adopting a final decision by ten working days in accordance with Article 10(3) second subparagraph, third sentence of the Merger Regulation.

6.

On 15 October 2018, the Commission received a set of proposed commitments, which it market-tested on 16 October 2018. On 31 October 2018, revised commitments taking into account the feedback received in the market test[and, on 11 December 2018, further refined commitments] (the ‘Final Commitments’) were submitted to the Commission.

7.

The Commission did not issue a statement of objections pursuant to Article 13(2) of Merger Implementing Regulation (3). There was no formal oral hearing in accordance with Article 14 of that regulation.

8.

I admitted two entities to proceedings as interested third persons. They made know their views in accordance with Article 16(1) of the Merger Implementing Regulation.

9.

In the draft decision, the Commission concludes that the Final Commitments remove the significant impediments to effective competition in the internal market or in a substantial part of it to which the Transaction would otherwise have given rise. As a result, the draft decision declares the Proposed Transaction compatible with the internal market and the Agreement on the European Economic Area, subject to full compliance with the Final Commitments.

10.

Overall, I consider that the effective exercise of procedural rights has been respected during the present proceedings.

Brussels, 8 January 2019.

Wouter WILS

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(1)  Pursuant to Articles 16 and 17 of Decision 2011/695/EU of the President of the European Commission of 13 October 2011 on the function and terms of reference of the hearing officer in certain competition proceedings (OJ L 275, 20.10.2011, p. 29) (‘Decision 2011/695/EU’).

1

(2)  Council Regulation (EC) No 139/2004 of 20 January 2004 on the control of concentrations between undertakings (OJ L 24, 29.1.2004, p. 1).

2

(3)  Commission Regulation (EC) No 802/2004 implementing Council Regulation (EC) No 139/2004 on the control of concentrations between undertakings (OJ L 133, 30.4.2004, p. 1).

3

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| 30.9.2019 | EN | Official Journal of the European Union | C 325/6 |
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30.9.2019

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Official Journal of the European Union

C 325/6

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Summary of Commission Decision

COMP/M.8674 — BASF/Solvay Polyamide Business

(2019/C 325/05)

INTRODUCTION

| 1. | The Decision declares the acquisition of Solvay's worldwide polyamide activities, (‘the Business’ Belgium) by BASF SE (‘BASF’, Germany) compatible with the internal market and the functioning of the EEA Agreement, in accordance with Articles 2(2) and Article 8(2) of the Merger Regulation and Article 57 of the EEA Agreement. |
| --- | --- |

1.

PROCEDURE

| 2. | On 22 May 2018, the Commission received a notification of a proposed concentration pursuant to Article 4 of Council Regulation (EC) No 139/2004 (the ‘Merger Regulation’) by which BASF SE intends to acquire within the meaning of Article 3(1)(b) of the Merger Regulation sole control of the Business, by way of purchase of shares (‘the Transaction’). |
| --- | --- |

2.

| 3. | BASF is designated hereinafter as ‘the Notifying Party’ and together with the Business as ‘the Parties’ or, in particular when assessing the post-Transaction scenario, the ‘Merged Entity’. |
| --- | --- |

3.

| 4. | After a preliminary examination of the notification and based on the Phase I market investigation, the Commission decided on 26 June 2018 to initiate proceedings under Article 6(1)(c) of the Merger Regulation. |
| --- | --- |

4.

| 5. | On 15 October 2018, the Parties formally submitted a set of commitments (the ‘Initial Commitments’). The Initial Commitments were market tested by the Commission on 16 October 2018. The results of the market test identified risks on the viability and competitiveness of the Divestment Business as set out in the Initial Commitments. The Parties submitted an amended set of commitments on 31 October 2018 and a final set of commitments on 11 December 2018 (‘the Final Commitments’). |
| --- | --- |

5.

| 6. | The Commission consulted Member States during the Advisory Committee on Concentrations on 17 December 2018, which provided a favourable opinion. The Hearing Officer provided its favourable opinion on the proceedings in his report, which was submitted on 8 January 2019. |
| --- | --- |

6.

THE CONCERNS IN THE DECISION OPENING PROCEEDINGS

| 7. | The main nexus of the Transaction are polyamide (also known as nylon) products (‘PA 6’ and ‘PA 6.6’). PA 6 and PA 6.6 are produced from oil derivatives through a number of chemical and physical reactions, illustrated in figure 1 below. The production process results in PA 6 BP and PA 6.6 BP (where BP stands for base polymer), which are then compounded into PA 6 EP and PA 6.6 EP (where EP stands for engineering plastics) or transformed into Performance Fibres.
  Figure 1: Polyamide value chain |
| --- | --- |

7.

Figure 1: Polyamide value chain

| 8. | PA 6 EP and PA 6.6 EP are used in a wide number of end use applications in the automotive, electronics, construction, clothing and food industries. They are found for example in automobiles, electrical and electronic appliances, windows frames, film for food packaging. PA 6 Performance Fibres and PA 6.6 Performance Fibres are used for example for carpets and clothing applications. |
| --- | --- |

8.

| 9. | The Transaction gives rise to horizontal non-coordinated effects in the EEA markets ADN, HMD, Adipic Acid, AH Salt, PA 6.6 BP, PA 6 3D Printing Powders and PA 6.6 EP, as well as of vertical input foreclosure effects in the EEA markets for ADN, HMD, Adipic Acid, AH Salt and PA 6.6 BP. |
| --- | --- |

9.

THE IN-DEPTH INVESTIGATION

1.   Horizontal non-coordinated effects

| 10. | The Decision concludes that the Transaction will lead to a significant impediment of effective competition as a result of horizontal non-coordinated effects in the in the EEA markets ADN, HMD, Adipic Acid, AH Salt, PA 6.6 BP, PA 6 3D printing powders and PA 6.6 EP. |
| --- | --- |

10.

2.   Vertical non-coordinated effects

| 11. | The Decision concludes that the Transaction will lead to a significant impediment of effective competition as a result of vertical non-coordinated effects in relation to vertical input foreclosure effects in the EEA markets for ADN, HMD, Adipic Acid, AH Salt and PA 6.6 BP upstream and the respective vertically related markets downstream. |
| --- | --- |

11.

3.   Commitments

| 12. | The Final Commitments consist in the divestiture of a business (the ‘Divestment Business’), which is composed of:






  a. | the Business' entire facilities at Belle-Etoile, France, Gorzow, Poland, Blanes, Spain and Valence, France. In these facilities, the Business currently produces HMD, AH Salt, PA 6 BP, PA T4E BP, PA 6.6 BP, PA 6 3D printing powder, performance fibres and PA 6.6 EP; |
| --- | --- | --- |

12.

a.

the Business' entire facilities at Belle-Etoile, France, Gorzow, Poland, Blanes, Spain and Valence, France. In these facilities, the Business currently produces HMD, AH Salt, PA 6 BP, PA T4E BP, PA 6.6 BP, PA 6 3D printing powder, performance fibres and PA 6.6 EP;

| b. | a 49 % interest in a production joint venture (the ‘Chalampé JV’) to which the entirety of the assets owned by the Business on the Chalampé site in France will be transferred including the production facilities of KA Oil, Nitric Acid, AA and AH Salt. The Purchaser will have the right to offtake 49 % of the products manufactured by the Chalampé JV. BASF will have the right to offtake 51 %. The rights of the Divestment Business on the governance of the Chalampé JV are guaranteed. The Divestment Business does not include the Business' shares in a JV with Invista for the production of ADN at HMD at the Chalampé site, which will be transferred to BASF; |
| --- | --- |

b.

a 49 % interest in a production joint venture (the ‘Chalampé JV’) to which the entirety of the assets owned by the Business on the Chalampé site in France will be transferred including the production facilities of KA Oil, Nitric Acid, AA and AH Salt. The Purchaser will have the right to offtake 49 % of the products manufactured by the Chalampé JV. BASF will have the right to offtake 51 %. The rights of the Divestment Business on the governance of the Chalampé JV are guaranteed. The Divestment Business does not include the Business' shares in a JV with Invista for the production of ADN at HMD at the Chalampé site, which will be transferred to BASF;

| c. | all tangible and intangible assets (including the use by the Divestment Business of intellectual property rights, patents and know-how) and personnel that contribute to its current operation or are necessary to ensure its viability and competitiveness. It also includes licences, permits and authorisations, as well as all contracts, leases, commitments and customer orders of the Divestment Business, all customer credit and other records of the Divestment Business; |
| --- | --- |

c.

all tangible and intangible assets (including the use by the Divestment Business of intellectual property rights, patents and know-how) and personnel that contribute to its current operation or are necessary to ensure its viability and competitiveness. It also includes licences, permits and authorisations, as well as all contracts, leases, commitments and customer orders of the Divestment Business, all customer credit and other records of the Divestment Business;

| d. | three supply agreements for ADN, one for the duration of [...] years, one for the duration of up to [...] years and one for [...], if the closing of the Divestment occurs in 2019. |
| --- | --- |

d.

three supply agreements for ADN, one for the duration of [...] years, one for the duration of up to [...] years and one for [...], if the closing of the Divestment occurs in 2019.

| e. | the benefit, for a transitional period after Closing and on terms and conditions equivalent to those at present afforded to the Divestment Business, of all current arrangements under which Solvay or its Affiliated Undertakings supply products or services to the Divestment Business; |
| --- | --- |

e.

the benefit, for a transitional period after Closing and on terms and conditions equivalent to those at present afforded to the Divestment Business, of all current arrangements under which Solvay or its Affiliated Undertakings supply products or services to the Divestment Business;

| f. | transitional supply agreements pursuant to which the Divestment Business will offer to BASF for a period of [...] years a number of products.; |
| --- | --- |

f.

transitional supply agreements pursuant to which the Divestment Business will offer to BASF for a period of [...] years a number of products.;

| g. | an upfront buyer clause and clauses to the effect that the Divestment Business be sold to a purchaser with an established presence in the production and sale of chemical products. In particular, it is required that the Purchaser has to be able to compete for global customers and to the key category of automotive customers. |
| --- | --- |

g.

an upfront buyer clause and clauses to the effect that the Divestment Business be sold to a purchaser with an established presence in the production and sale of chemical products. In particular, it is required that the Purchaser has to be able to compete for global customers and to the key category of automotive customers.

| 13. | The Decision concludes that the Final Commitments are sufficient in scope and suitable to remove entirely the significant impediments to effective competition to which the Transaction would otherwise have given rise and that, therefore, the Final Commitments render the concentration brought about by the Transaction compatible with the internal market and the EEA Agreement. The Commission therefore finds that, following modification in accordance with the Final Commitments, the concentration brought about by the Transaction would not significantly impede effective competition in the internal market or within the territory covered by the EEA Agreement, or in a substantial part of them. |
| --- | --- |

13.

CONCLUSION

| 14. | The Decision concludes that, subject to full compliance with the Final Commitments of 11 December 2018, the Transaction will not significantly impede effective competition in the internal market or in a substantial part of it. Consequently, the Commission proposes to declare the Transaction compatible with the internal market and the EEA Agreement, in accordance with Articles 2(2) and Article 8(2) of the Merger Regulation and Article 57 of the EEA Agreement. |
| --- | --- |

14.

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Court of Auditors

| 30.9.2019 | EN | Official Journal of the European Union | C 325/9 |
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30.9.2019

EN

Official Journal of the European Union

C 325/9

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Special Report No 15/2019

‘Implementation of the 2014 staff reform package at the Commission — Big savings but not without consequences for staff’

(2019/C 325/06)

The European Court of Auditors hereby informs you that Special Report No 15/2019, ‘Implementation of the 2014 staff reform package at the Commission — Big savings but not without consequences for staff’ has just been published.

The report can be accessed for consultation or downloading on the European Court of Auditors' website: http://eca.europa.eu

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V Announcements

OTHER ACTS

European Commission

| 30.9.2019 | EN | Official Journal of the European Union | C 325/10 |
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30.9.2019

EN

Official Journal of the European Union

C 325/10

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Publication of an application for registration of a name pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs

(2019/C 325/07)

This publication confers the right to oppose the amendment application pursuant to Article 51 of Regulation (EU) No 1151/2012 of the European Parliament and of the Council (1) within three months of the date of this publication.

SINGLE DOCUMENT

‘HUILE D’OLIVE DE PROVENCE’

EU No: PDO-FR-02421 – 28.5.2018

PDO ( X ) PGI ( )

1.   Name(s)

‘Huile d’olive de Provence’

2.   Member State or Third Country

France

3.   Description of the agricultural product or foodstuff

3.1.   Type of product

Class 1.5. Oils and fats (butter, margarine, oil, etc.)

3.2.   Description of the product to which the name in (1) applies

‘Huile d’olive de Provence’ is a virgin or extra virgin olive oil, obtained solely by mechanical means, which has the following physical and chemical characteristics:

| — | Peroxide value: ≤ 15 mEqO2/kg when first placed on the market; |
| --- | --- |

—

Peroxide value: ≤ 15 mEqO2/kg when first placed on the market;

| — | Fatty acid composition (as a percentage):







  Fatty acids | Minimum | maximum |
| --- | --- | --- | --- |
| C16:1ω7
  (palmitoleic acid) | 0,40 | 1,50 |
| C17:1ω8
  (margaroleic acid) | 0,09 | 0,45 |
| C18:1ω7
  (vaccenic acid) | 1,25 | 3,30 |
| C18:2ω6
  (linoleic acid) | 5,50 | 14,00 |

—

Fatty acid composition (as a percentage):

Fatty acids

Minimum

maximum

C16:1ω7

(palmitoleic acid)

0,40

1,50

C17:1ω8

(margaroleic acid)

0,09

0,45

C18:1ω7

(vaccenic acid)

1,25

3,30

C18:2ω6

(linoleic acid)

5,50

14,00

‘Huile d’olive de Provence’ obtained from olives milled within a short time (less than four days) after being harvested, has the following additional chemical and organoleptic characteristics:

| — | acidity: ≤ 0,5 % oleic acid content |
| --- | --- |

—

acidity: ≤ 0,5 % oleic acid content

| — | median bitterness: between 1,5 and 3,5 |
| --- | --- |

—

median bitterness: between 1,5 and 3,5

| — | median pungency: between 1,5 and 3,5 |
| --- | --- |

—

median pungency: between 1,5 and 3,5

| — | aromas perceptible to the nose and palate: fresh grass and/or raw artichoke |
| --- | --- |

—

aromas perceptible to the nose and palate: fresh grass and/or raw artichoke

‘Huile d’olive de Provence’ followed by the words ‘matured olives’, obtained by milling matured olives (milled 4-10 days after harvesting), has the following additional chemical and organoleptic characteristics:

| — | acidity: between 0,4 % and 1,5 % oleic acid content |
| --- | --- |

—

acidity: between 0,4 % and 1,5 % oleic acid content

| — | median bitterness: ≤ 1 |
| --- | --- |

—

median bitterness: ≤ 1

| — | median pungency: ≤ 1 |
| --- | --- |

—

median pungency: ≤ 1

| — | aromas perceptible to the nose and palate: black olives, candied fruit, forest and/or toast. |
| --- | --- |

—

aromas perceptible to the nose and palate: black olives, candied fruit, forest and/or toast.

The values for the ‘bitter’ and ‘pungent’ attributes refer to the IOC method (International Olive Council).

3.3.   Feed (for products of animal origin only) and raw materials (for processed products only)

‘Huile d’olive de Provence’ is produced from olives or olive oils of the following varieties:

| — | Aglandau, Bouteillan, Cayon and Salonenque, accounting for at least 80 % in the groves covered by the designation of origin, with at least 30 % Aglandau; |
| --- | --- |

—

Aglandau, Bouteillan, Cayon and Salonenque, accounting for at least 80 % in the groves covered by the designation of origin, with at least 30 % Aglandau;

| — | Picholine, Grossanne, Tanche, Brun, Cayets, Ribiers, Cayanne, Verdale des Bouches-du-Rhône and old local varieties (trees planted before the frost of 1956, of which there are many within the geographical area), accounting for no more than 20 % in groves covered by the designation of origin. |
| --- | --- |

—

Picholine, Grossanne, Tanche, Brun, Cayets, Ribiers, Cayanne, Verdale des Bouches-du-Rhône and old local varieties (trees planted before the frost of 1956, of which there are many within the geographical area), accounting for no more than 20 % in groves covered by the designation of origin.

3.4.   Specific steps in production that must take place in the defined geographical area

All operations, from olive growing to olive oil production, take place within the geographical area.

3.5.   Specific rules concerning slicing, grating, packaging, etc. of the product to which the registered name refers

—

3.6.   Specific rules concerning labelling of the product to which the registered name refers

In addition to the compulsory information required by the rules on the labelling and presentation of foodstuffs, the labelling of oils bearing the designation of origin ‘Huile d’olive de Provence’ must include the following:

| — | the name (i.e. the designation of origin) ‘Huile d’olive de Provence’, immediately followed, where applicable, by the words ‘matured olives’, written in characters that are at least half the size of the characters in which the name appears, |
| --- | --- |

—

the name (i.e. the designation of origin) ‘Huile d’olive de Provence’, immediately followed, where applicable, by the words ‘matured olives’, written in characters that are at least half the size of the characters in which the name appears,

| — | the words ‘appellation d’origine protégée’ [protected designation of origin] or ‘A.O.P.’ [PDO] |
| --- | --- |

—

the words ‘appellation d’origine protégée’ [protected designation of origin] or ‘A.O.P.’ [PDO]

These details must all be in the same visual field and on the same label. They must be in lettering which is clear, legible, indelible and sufficiently large to stand out clearly against the background on which it is printed, so as to be clearly distinguishable from all other written or graphic information.

4.   Concise definition of the geographical area

The geographical area defined for the production of ‘Huile d’olive de Provence’ extends across seven departments and comprises 464 communes (two of them partially). It covers the territory of:

| — | All communes in the department of Alpes de Haute-Provence, except the following: Annot, Banonf, Barras, Barrême, Bayons, Bellafaire, Bevons, Bras-d’Asse, Braux, La Bréole, Le Brusquet, Le Caire, Castellane, Val-de-Chalvagne, Châteaufort, Châteauneuf-Miravail, Chaudon-Norante, Clamensane, Claret, La Condamine-Châtelard Curbans, Curel, Draix, Entrages, Faucon-du-Caire, Faucon-de-Barcelonnette, Le Fugeret, La Garde, Hautes-Duyes L’Hospitalet, Lardiers, Le Lauzet-Ubaye, Marcoux, Melve, Mison, Montclar, Montsalier, Nibles, Noyers-sur-Jabron, Les Ormergues, Piégut, Pontis, Revest-du-Bion, La Robine-sur-Galabre, La Rochegiron, La Rochette, Saint-André-les-Alpes, Saint-Benoît, Saint-Etienne-les-Orgues, Saint-Jacques, Saint-Julien-du-Verdon, Saint-Vincent-les-Forts, Saint-Vincent-sur-Jabon, Saumane, Sausses, Seyne, Sigoyer, Thèze, Thoard, Turriers, Valbelle, Valernes, Vaumeilh and Venterol. |
| --- | --- |

—

All communes in the department of Alpes de Haute-Provence, except the following: Annot, Banonf, Barras, Barrême, Bayons, Bellafaire, Bevons, Bras-d’Asse, Braux, La Bréole, Le Brusquet, Le Caire, Castellane, Val-de-Chalvagne, Châteaufort, Châteauneuf-Miravail, Chaudon-Norante, Clamensane, Claret, La Condamine-Châtelard Curbans, Curel, Draix, Entrages, Faucon-du-Caire, Faucon-de-Barcelonnette, Le Fugeret, La Garde, Hautes-Duyes L’Hospitalet, Lardiers, Le Lauzet-Ubaye, Marcoux, Melve, Mison, Montclar, Montsalier, Nibles, Noyers-sur-Jabron, Les Ormergues, Piégut, Pontis, Revest-du-Bion, La Robine-sur-Galabre, La Rochegiron, La Rochette, Saint-André-les-Alpes, Saint-Benoît, Saint-Etienne-les-Orgues, Saint-Jacques, Saint-Julien-du-Verdon, Saint-Vincent-les-Forts, Saint-Vincent-sur-Jabon, Saumane, Sausses, Seyne, Sigoyer, Thèze, Thoard, Turriers, Valbelle, Valernes, Vaumeilh and Venterol.

| — | The following communes in the department of Alpes-Maritimes: Auvare, La Croix-sur-Roudoule, Puget-Rostan, Puget-Théniers, Rigaud and Touët-sur-Var. |
| --- | --- |

—

The following communes in the department of Alpes-Maritimes: Auvare, La Croix-sur-Roudoule, Puget-Rostan, Puget-Théniers, Rigaud and Touët-sur-Var.

| — | All communes in the department of Bouches-du-Rhône, except the following communes or parts thereof: Arles (in part), Cabannes, Carnoux-en-Provence, Fos-sur-Mer, Maillane, Marignane, Mollégès, Port-Saint-Louis-du-Rhône, Rognonas, Saint-Andiol, Saint-Pierre-de-Mézoarques, Saint-Victoret, Saintes-Maries-de-la-Mer and Verquières. |
| --- | --- |

—

All communes in the department of Bouches-du-Rhône, except the following communes or parts thereof: Arles (in part), Cabannes, Carnoux-en-Provence, Fos-sur-Mer, Maillane, Marignane, Mollégès, Port-Saint-Louis-du-Rhône, Rognonas, Saint-Andiol, Saint-Pierre-de-Mézoarques, Saint-Victoret, Saintes-Maries-de-la-Mer and Verquières.

| — | The following commune in the department of Drôme: Rochegude. |
| --- | --- |

—

The following commune in the department of Drôme: Rochegude.

| — | The following communes in the department of Gard: Les Angles, Pujaut, Roquemaure, Sauveterre, Villeneuve-Les-Avignon, Tavel, Lirac, Saint-Laurent-des-Arbres and Saint-Geniès-de-Comolas. |
| --- | --- |

—

The following communes in the department of Gard: Les Angles, Pujaut, Roquemaure, Sauveterre, Villeneuve-Les-Avignon, Tavel, Lirac, Saint-Laurent-des-Arbres and Saint-Geniès-de-Comolas.

| — | All communes in the department of Var, except the following: Bargème, La Bastide, Le Bourguet, Brovès, Châteauvieux, Comps-sur-Artuby, La Martre, Plan-d’Aups-Sainte-Baume, La Roque-Esclapon, Trigance and Vérignon. |
| --- | --- |

—

All communes in the department of Var, except the following: Bargème, La Bastide, Le Bourguet, Brovès, Châteauvieux, Comps-sur-Artuby, La Martre, Plan-d’Aups-Sainte-Baume, La Roque-Esclapon, Trigance and Vérignon.

| — | All communes in the department of Vaucluse, except the following communes or parts thereof: Althen-des-Paluds, Aurel, Auribeau, Brantes, Buisson, Buoux, Caderousse, Cairanne, Castellet, Crestet, Entraigues-sur-la-Sorgue, Entrechaux, Faucon, Grillon, Lagarde-d’Apt, Lamotte-du-Rhône, Lapalud, Malaucene (in part), Montfavet, Monieux, Le Pontet, Puymeras, Rasteau, Richerenches, Roaix, Saint-Christol, Saint-Marcellin-lès-Vaison, Saint-Romain-en-Viennois, Saint-Roman-de-Malegarde, Saint-Trinit, Sault, Savoillan, Seguret, Sivergues, Vaison-la-Romaine, Valreas, Villedieu and Visan. |
| --- | --- |

—

All communes in the department of Vaucluse, except the following communes or parts thereof: Althen-des-Paluds, Aurel, Auribeau, Brantes, Buisson, Buoux, Caderousse, Cairanne, Castellet, Crestet, Entraigues-sur-la-Sorgue, Entrechaux, Faucon, Grillon, Lagarde-d’Apt, Lamotte-du-Rhône, Lapalud, Malaucene (in part), Montfavet, Monieux, Le Pontet, Puymeras, Rasteau, Richerenches, Roaix, Saint-Christol, Saint-Marcellin-lès-Vaison, Saint-Romain-en-Viennois, Saint-Roman-de-Malegarde, Saint-Trinit, Sault, Savoillan, Seguret, Sivergues, Vaison-la-Romaine, Valreas, Villedieu and Visan.

5.   Link with the geographical area

The chemical and organoleptic characteristics of ‘Huile d’olive de Provence’ are essentially due to the varietal composition of the oil, which is determined by natural factors in the geographical area and the local production know-how.

The geographical area covers all the main areas of relief in the Provence region, excluding the High and Middle Alps, where the environmental conditions are not suitable for olive growing. The area is bordered by the Mediterranean sea to the south, by the Rhône to the west, and by the Vaucluse plateaux, montagne de Lure, Préalpes de Dignes and Plans de Provence to the north, while its eastern boundary is marked by the Signe Valley and the Esterel Massif.

The landscape is rugged, featuring ridges topped with formidable limestone formations and sites located on sunward-facing slopes that are suitable for olive growing, though they are sometimes quite small.

The Provençal olive groves are planted on soils that are mostly neutral or carbonated, with a high gravel content. They are either loamy sand or sandy loam, or else gravelly, reddish-brown, well-drained sandy clay soils.

‘Huile d’olive de Provence’ has the following specific characteristics:

| — | It is chiefly composed of the Aglandau (at least 20 %), Bouteillan, Cayon and Salonenque varieties. This is what distinguishes it from olive oils produced in neighbouring regions, where these varieties are either not grown (the Nice, Nyons, Nîmes and Languedoc basins) or blended in different proportions (the basins of the Baux de Provence Valley, Aix-en-Provence and Haute-Provence). |
| --- | --- |

—

It is chiefly composed of the Aglandau (at least 20 %), Bouteillan, Cayon and Salonenque varieties. This is what distinguishes it from olive oils produced in neighbouring regions, where these varieties are either not grown (the Nice, Nyons, Nîmes and Languedoc basins) or blended in different proportions (the basins of the Baux de Provence Valley, Aix-en-Provence and Haute-Provence).

| — | It has a specific fatty acid composition, as shown in point 3.2. |
| --- | --- |

—

It has a specific fatty acid composition, as shown in point 3.2.

| — | It has the following organoleptic characteristics:






  — | either a distinct yet moderate bitterness and pungency and aromas of fresh grass and/or raw artichoke; |
| --- | --- | --- |

—

It has the following organoleptic characteristics:

—

either a distinct yet moderate bitterness and pungency and aromas of fresh grass and/or raw artichoke;

| — | or a near lack of bitterness and pungency, with aromas of black olive, candied fruit, forest and/or toast; |
| --- | --- |

—

or a near lack of bitterness and pungency, with aromas of black olive, candied fruit, forest and/or toast;

| — | its acidity, expressed as oleic acid, is either below 0,5 % or between 0,4 % and 1,5 %. |
| --- | --- |

—

its acidity, expressed as oleic acid, is either below 0,5 % or between 0,4 % and 1,5 %.

The characteristics of the geographical area determine the varietal composition of the oil. The production area, except for its coastal fringe, is a peripheral olive-growing belt. This region, which lies at the northernmost limit for olive growing (up to an altitude of 750-800 m) has a ‘Provençal’ Mediterranean climate (a dry summer season sandwiched between two rainy seasons, with high annual sunshine). Additional features of the climate are the periods of heavy frost that mark the history of olive growing in Provence, and the strong, dominant ‘mistral’ wind, which cools and purifies the air, making the conditions healthier and more suitable for olive growing. These conditions also oblige the growers to select the best-adapted varieties. The Provençal olive groves are thus planted with four main varieties: Aglandau, whose maximum range lies within the geographical area, but also Salonenque, Bouteillan and Cayon. These varieties, due to the timing of their flowering periods (from relatively to very late) and their natural resistance to cold (which ranges from moderate to high) are especially well adapted to the cool temperatures found in the production area. The olive groves are located in the hills and foothills, where exposure, soil and natural drainage conditions are good. Due to the strong wind, the olive trees are planted in pedestrian orchards, so they are better protected. The soils, which are chiefly limestone and gravelly, are well aerated while ensuring a sufficient water supply in periods of dry weather.

The northerly location of the geographical area, with its heightened risk of frost, is also the reason why the olives are harvested as soon as they start turning colour (from bright green to yellow) and before they are completely ripe.

The production methods are based on an age-old practice whereby the olives are milled either shortly after harvesting or after being matured for several days in anaerobic conditions.

Thus:

| — | The specific fatty acid composition of this olive oil, defined in point 3.2, is determined by its varietal composition. It is a blend of four varieties: Aglandau, Bouteillan, Cayon and Salonenque, in proportions that vary depending on the area and the grower’s preference, with at least 20 % Aglandau. |
| --- | --- |

—

The specific fatty acid composition of this olive oil, defined in point 3.2, is determined by its varietal composition. It is a blend of four varieties: Aglandau, Bouteillan, Cayon and Salonenque, in proportions that vary depending on the area and the grower’s preference, with at least 20 % Aglandau.

| — | Its bitterness and pungency levels are determined by its varietal composition but also the stage at which the olives are harvested (when they are turning colour). However, when the grower chooses to let the olives mature for several days before milling, the oil loses almost all its bitterness and pungency. |
| --- | --- |

—

Its bitterness and pungency levels are determined by its varietal composition but also the stage at which the olives are harvested (when they are turning colour). However, when the grower chooses to let the olives mature for several days before milling, the oil loses almost all its bitterness and pungency.

| — | The oil’s principal fresh grass and/or raw artichoke aromas also come from its varietal composition. However, when the olives are matured for several days before milling, the oil acquires specific black olive, candied fruit, forest and/or toast aromas, as indicated in point 3.2. |
| --- | --- |

—

The oil’s principal fresh grass and/or raw artichoke aromas also come from its varietal composition. However, when the olives are matured for several days before milling, the oil acquires specific black olive, candied fruit, forest and/or toast aromas, as indicated in point 3.2.

| — | ‘Huile d’olive de Provence’ followed by the words ‘matured olives’ has minimal acidity due to the temperature increase the olives undergo when they are matured before milling; |
| --- | --- |

—

‘Huile d’olive de Provence’ followed by the words ‘matured olives’ has minimal acidity due to the temperature increase the olives undergo when they are matured before milling;

| — | Furthermore, the traditional oil extraction techniques, involving only mechanical centrifugal extraction or pressing, at temperatures that are below 30 °C throughout the process, preserve the original aromas of the varieties used, as indicated in point 3.2, and prevent the breakdown of the fatty acids that are specific to ‘Huile d’olive de Provence’. |
| --- | --- |

—

Furthermore, the traditional oil extraction techniques, involving only mechanical centrifugal extraction or pressing, at temperatures that are below 30 °C throughout the process, preserve the original aromas of the varieties used, as indicated in point 3.2, and prevent the breakdown of the fatty acids that are specific to ‘Huile d’olive de Provence’.

Publication reference of the specification

(the second subparagraph of Article 6(1) of the Regulation)

https://extranet.inao.gouv.fr/fichier/CDC-HOProvence.pdf

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(1)  OJ L 343, 14.12.2012, p. 1.

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| 30.9.2019 | EN | Official Journal of the European Union | C 325/15 |
| --- | --- | --- | --- |

30.9.2019

EN

Official Journal of the European Union

C 325/15

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Publication of an application for approval of an amendment, which is not minor, to a product specification pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs

(2019/C 325/08)

This publication confers the right to oppose the amendment application pursuant to Article 51 of Regulation (EU) No 1151/2012 of the European Parliament and of the Council (1) within three months from the date of this publication.

APPLICATION FOR APPROVAL OF AN AMENDMENT TO THE PRODUCT SPECIFICATION OF PROTECTED DESIGNATIONS OF ORIGIN/PROTECTED GEOGRAPHICAL INDICATIONS WHICH IS NOT MINOR

Application for approval of an amendment in accordance with the first subparagraph of Article 53(2) of Regulation (EU) No 1151/2012

‘PASTA DI GRAGNANO’

EU No: PGI-IT-00870-AM01 — 25.10.2018

PDO ( ) PGI ( X )

1.   Applicant group and legitimate interest

| Consorzio di Tutela della Pasta di Gragnano |
| --- |
| Via Vittorio Veneto, 20 |
| 80054 Gragnano (NA) |
| ITALIA |
| Telephone: +39 0810108908 |
| Email: info@consorziogragnanocittadellapasta.it |

Consorzio di Tutela della Pasta di Gragnano

Via Vittorio Veneto, 20

80054 Gragnano (NA)

ITALIA

Telephone: +39 0810108908

Email: info@consorziogragnanocittadellapasta.it

The Consorzio di Tutela della Pasta di Gragnano IGP is entitled to submit an amendment application in accordance with Article 13(1) of Decree No 12511 of the Ministry of Agricultural, Food and Forestry Policy of 14 October 2013.

2.   Member State or Third Country

Italy

3.   Heading in the product specification affected by the amendment(s)

| — | ☐ | Name of product |
| --- | --- | --- |
| — | ☒ | Description of product |
| — | ☐ | Geographical area |
| — | ☐ | Proof of origin |
| — | ☒ | Method of production |
| — | ☐ | Link |
| — | ☒ | Labelling |
| — | ☒ | Other [Inspections] |

—

☐

Name of product

—

☒

Description of product

—

☐

Geographical area

—

☐

Proof of origin

—

☒

Method of production

—

☐

Link

—

☒

Labelling

—

☒

Other [Inspections]

4.   Type of amendment(s)

| — | ☒ | Amendment to product specification of a registered PDO or PGI not to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012. |
| --- | --- | --- |
| — | ☐ | Amendment to product specification of a registered PDO or PGI for which a Single Document (or equivalent) has not been published not to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012. |

—

☒

Amendment to product specification of a registered PDO or PGI not to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012.

—

☐

Amendment to product specification of a registered PDO or PGI for which a Single Document (or equivalent) has not been published not to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012.

5.   Amendment(s)

Description of product

Point 2.2 of Article 2 of the specification and corresponding point 3.2 of the single document:

‘2.2   Chemical characteristics:

| — | moisture: not exceeding 12,5 % of the finished product; |
| --- | --- |

—

moisture: not exceeding 12,5 % of the finished product;

| — | minimum nutritional value for 100 g of the product when dry:






  energy value | 1 486 KJ 350 Kcal |
| --- | --- | --- |
| protein | 13 g |
| carbohydrates | 73 g |
| fats | 1 g |
| ash max. | 0,86 %’ |

—

minimum nutritional value for 100 g of the product when dry:

energy value

1 486 KJ 350 Kcal

protein

13 g

carbohydrates

73 g

fats

1 g

ash max.

0,86 %’

is amended as follows:

‘2.2   Chemical characteristics:

| — | moisture: not exceeding 12,5 % of the finished product; |
| --- | --- |

—

moisture: not exceeding 12,5 % of the finished product;

| — | protein minimum 13 % of dry matter |
| --- | --- |

—

protein minimum 13 % of dry matter

| — | ash max. 0,86 % of dry matter’ |
| --- | --- |

—

ash max. 0,86 % of dry matter’

The amendment removes the references to nutritional values not directly linked to the qualitative characteristics of Pasta di Gragnano. The information regarding the ‘energy value’, carbohydrates and fat content will in any case be available to consumers as they will feature in the Nutrition table required by Regulation (EU) No 1169/2011. The parameters referring to moisture, protein and ash content, as the main chemical characteristics of Pasta di Gragnano, are thus being maintained. In order to allow more accurate measurements, it is also specified that the percentage protein and ash content is based on the dry matter.

Method of production

Method of production

The following sentence in Article 5 of the specification and corresponding point 3.3 of the single document:

‘The durum wheat semolina used to produce the “Pasta di Gragnano” PGI must have the following characteristics:

| — | moisture: not exceeding 15 % of the finished product; |
| --- | --- |

—

moisture: not exceeding 15 % of the finished product;

| — | minimum nutritional value for 100 g of the product when dry:






  energy value | 1 486 KJ 350 Kcal |
| --- | --- | --- |
| protein | 13 g |
| carbohydrates | 73 g |
| fats | 1 g |
| ash max. | 0,86 %’ |

—

minimum nutritional value for 100 g of the product when dry:

energy value

1 486 KJ 350 Kcal

protein

13 g

carbohydrates

73 g

fats

1 g

ash max.

0,86 %’

is amended as follows:

‘The durum wheat semolina used to produce the “Pasta di Gragnano” PGI must have the following characteristics:

| — | moisture: not exceeding 15 % of the finished product; |
| --- | --- |

—

moisture: not exceeding 15 % of the finished product;

| — | protein min. 13 % of dry matter |
| --- | --- |

—

protein min. 13 % of dry matter

| — | ash max 0,86 % of dry matter’ |
| --- | --- |

—

ash max 0,86 % of dry matter’

As already explained for the amendment to Article 2, the amendment aims to remove parameters that are not characteristic of the quality of Pasta di Gragnano. The key properties of durum wheat semolina (the main ingredient of Pasta di Gragnano) are therefore being maintained and it is specified that the protein and ash content is based on the dry matter.

In recent years the production process has demonstrated the difficulty involved in defining minimum values for the nutritional elements which are combined in foodstuffs. Indeed, in the case of the nutrition table for pasta, an increase in the protein content leads to a decrease in the carbohydrate content. For the purposes of describing the qualitative characteristics of durum wheat pasta, only the minimum protein content need be indicated.

The following sentence in Article 5 of the product specification:

‘DRYING: the drying stage varies depending on the pasta shape but in any case the temperature ranges between 40 and 80 °C and the time ranges between 6 and 60 hours.’

is amended as follows:

‘DRYING: the drying stage varies depending on the pasta shape but in any case the temperature ranges between 40 and 85 °C and the time ranges between 4 and 60 hours.’

The maximum temperature has been raised from ‘80 °C’ to ‘85 °C’ and the minimum drying time has been lowered from ‘6 hours’ to ‘4 hours’ based on experience gained in the production process, as there was evidence of problems in adhering to the maximum drying temperature of 80 °C and the minimum 6-hour duration of the drying stage, particularly after certain new pasta shapes with specific dimensions and shapes were introduced.

While these amendments comply with the traditional production method and will not have any impact on the characteristics of the end product, they will be a better reflection of the reality of the production process for the ‘Pasta di Gragnano’ PGI.

Labelling

Labelling

The following sentence in Article 8 of the specification and corresponding point 3.6 of the single document:

‘The various forms of packaging used for “Pasta di Gragnano” are as follows: cardboard boxes, transparent bags or packaging made from plant-based or other recyclable materials and permitted by EU rules. The packages weigh either 125 g, 250 g, 500 g, 1 kg or 2 kg.’

is amended as follows:

‘The various forms of packaging used for “Pasta di Gragnano” are as follows: cardboard boxes, transparent bags or packaging made from plant-based or other food-grade material permitted by EU rules. The packages have a minimum weight of 100 g (3,5274 oz) to 5 000 g (176,3698 oz) and their weight may be expressed in units of measurement other than those that are used in the EU.’

The amendment has replaced the term ‘recyclable’ with the expression ‘food-grade ... permitted by EU rules’. This makes the packaging rules in the specification clearer by defining a more suitable regulatory framework.

The explicit definition of the package weights (125 g, 250 g, 500 g, 1 kg or 2 kg) has also been removed and replaced with a minimum weight of 100 g and a maximum weight of 5 000 g. This enables the weight to be indicated using units of measurement other than those used in the EU. In line with the deregulation of nominal quantities for pre-packaged food products, this amendment will enable operators to decide on package weight based on market demand. The increase in the maximum weight will also increase the update of the PGI in the hotel, restaurant and catering sector (HORECA).

The possibility of the weight being indicated in units of measurement other than those that are used in the EU will also facilitate exports of the product (e.g. ounces in the US) and increase uptake in the hotel, restaurant and catering sector (HORECA).

The following sentence in Article 8 of the specification and corresponding point 3.6 of the single document:

‘The labels affixed to packaging must bear, in clear and legible print of the same size, the following indications:

| a) | “Pasta di Gragnano” and “Indicazione Geografica Protetta” (“Protected Geographical Indication”) or the acronym “IGP” (“PGI”); |
| --- | --- |

a)

“Pasta di Gragnano” and “Indicazione Geografica Protetta” (“Protected Geographical Indication”) or the acronym “IGP” (“PGI”);

| b) | the name, company name and address of the packager or producer;’ |
| --- | --- |

b)

the name, company name and address of the packager or producer;’

is amended as follows:

‘The labels affixed to packaging must bear, in clear and legible print of the same size, the following indications:

| a) | “Pasta di Gragnano” and “Indicazione Geografica Protetta” (“Protected Geographical Indication”) or the acronym “IGP” (“PGI”); |
| --- | --- |

a)

“Pasta di Gragnano” and “Indicazione Geografica Protetta” (“Protected Geographical Indication”) or the acronym “IGP” (“PGI”);

| b) | the address of the producer;’ |
| --- | --- |

b)

the address of the producer;’

The words ‘the name, company name and’ have been removed to make it mandatory to indicate the producer, which is not always the same as the operator marketing the product.

The following sentence in Article 8 of the product specification:

‘The use of wordings referring to companies, names, business names and private brands which are not laudatory in nature and are not likely to mislead the consumer are permitted.’

is amended as follows:

‘It is not permitted to add words of laudatory purport to the Protected Geographical Indication so as not to mislead consumers.’

It should be clarified that to use words of laudatory purport alongside the designation would be contrary to Article 7 of Regulation (EU) No 1169/2011 on fair information practices, as it could suggest that a certain PGI pasta possessed special characteristics when in fact all pasta products covered by the Gragnano PGI possess such characteristics.

The following sentence in Article 8 of the product specification:

‘The size of the logo must be proportionate to the dimensions of the package and its own proportions must not be altered.’

is amended as follows:

‘The size of the logo must be proportionate to the dimensions of the package and the proportions set out below must not be changed.’

Replacing ‘its own’ with ‘set out below’ is a merely stylistic change as it does not alter the existing content but merely aims to define more clearly how the logo must be used.

Other

Other

Inspections

Inspections

The following sentence in Article 7 of the product specification:

‘Pursuant to Articles 10 and 11 of Regulation (EU) No 510/2006, an authorised control body verifies compliance with the terms of this product specification. The control body entrusted with the task of verifying the various stages in the production process for the “Pasta di Gragnano” designation is Certiquality S.r.l., with registered address Via Gaetano Giardino 4, 20123 Milan (Tel. 02 80691716).’

is amended as follows:

‘Pursuant to Articles 36 and 37 of Regulation (EU) No 1151/2012, a control body checks that the product meets the requirements of the specification. This body is as follows: CSQA Certificazioni srl — VAT No 02603680246 — Via San Gaetano 74 — 36016 Thiene (VI). Tel. 0445.313011, Fax 0445.313070 — Web: http://www.csqa.it; certified email: csqa@legalmail.it; email: regolamentato@csqa.it.’

The amendment updates references to legislation and to the control body, pursuant to Regulation (EU) No 1151/2012.

SINGLE DOCUMENT

‘PASTA DI GRAGNANO’

‘PASTA DI GRAGNANO’

EU No: PGI-IT-00870-AM01 — 25.10.2018

EU No: PGI-IT-00870-AM01 — 25.10.2018

PDO ( ) PGI ( X )

PDO ( ) PGI ( X )

1.   Name(s)

Name(s)

‘Pasta di Gragnano’

2.   Member State or Third Country

Member State or Third Country

Italy

3.   Description of the agricultural product or foodstuff

Description of the agricultural product or foodstuff

3.1.   Type of product

Type of product

Class 2.5 pasta

3.2.   Description of the product to which the name in (1) applies

Description of the product to which the name in (1) applies

‘Pasta di Gragnano’ is a product obtained by mixing durum wheat semolina with water from the local aquifer.

Various pasta types are marketed, all of which are traditional and stem from the creativity of Gragnano pasta-makers.

The product must have the following properties when released for consumption:

Physical characteristics:

| — | external appearance: homogeneous, without white or black stains; absence of air bubbles, fissures, cuts, mould, larvae, parasites or foreign bodies; |
| --- | --- |

—

external appearance: homogeneous, without white or black stains; absence of air bubbles, fissures, cuts, mould, larvae, parasites or foreign bodies;

| — | cross-section: vitreous; |
| --- | --- |

—

cross-section: vitreous;

| — | colour: straw-yellow; |
| --- | --- |

—

colour: straw-yellow;

| — | coarseness: characteristic of the use of bronze draw-plates; |
| --- | --- |

—

coarseness: characteristic of the use of bronze draw-plates;

‘Pasta di Gragnano’ PGI has the following properties when cooked:

| — | consistency: firm yet elastic; |
| --- | --- |

—

consistency: firm yet elastic;

| — | homogeneity when cooked: uniform; |
| --- | --- |

—

homogeneity when cooked: uniform;

| — | resistance to cooking: good — remains firm for a long time; |
| --- | --- |

—

resistance to cooking: good — remains firm for a long time;

| — | glutinosity: absent or imperceptible. |
| --- | --- |

—

glutinosity: absent or imperceptible.

Chemical characteristics:

moisture: not exceeding 12,5 % of the finished product;

| protein | min. 13 % of dry matter |
| --- | --- |
| ash | max 0,86 % of dry matter |

protein

min. 13 % of dry matter

ash

max 0,86 % of dry matter

Organoleptic characteristics:

| — | flavour: savoury with a distinctive taste of durum wheat; |
| --- | --- |

—

flavour: savoury with a distinctive taste of durum wheat;

| — | aroma: of mature wheat. |
| --- | --- |

—

aroma: of mature wheat.

3.3.   Feed (for products of animal origin only) and raw materials (for processed products only)

Feed (for products of animal origin only) and raw materials (for processed products only)

The durum wheat semolina used to produce the ‘Pasta di Gragnano’ PGI must have the following characteristics:

moisture: not exceeding 15 % of the finished product;

| protein | min. 13 % of dry matter |
| --- | --- |
| ash | max 0,86 % of dry matter |

protein

min. 13 % of dry matter

ash

max 0,86 % of dry matter

The durum wheat semolina is mixed with water not exceeding 30 % of the total mixture. After that, the dough is kneaded amply and becomes uniform and elastic.

3.4.   Specific steps in production that must take place in the identified geographical area

Specific steps in production that must take place in the identified geographical area

The production process of ‘Pasta di Gragnano’ is made up of the following phases: mixing and kneading, extrusion or wire-drawing, drying, cooling and stabilisation, all of which takes place in the territory of the Municipality of Gragnano in the Province of Naples.

3.5.   Specific rules concerning slicing, grating, packaging, etc. of the product the registered name refers to

Specific rules concerning slicing, grating, packaging, etc. of the product the registered name refers to

Packaging must take place in the area within 24 hours after production both to avoid moisture loss, which would compromise the special organoleptic qualities of the product, and because moisture loss and handling during transportation would cause the various pasta shapes obtained to be broken or damaged. The various forms of packaging used for ‘Pasta di Gragnano’ are as follows: cardboard boxes, transparent bags or packaging made from plant-based or other food-grade material permitted by EU rules. The packages have a minimum weight of 100 g (3,5274 oz) to 5 000 g (176,3698 oz) and their weight may be expressed in units of measurement other than those that are used in the EU.

3.6.   Specific rules concerning labelling of the product the registered name refers to

Specific rules concerning labelling of the product the registered name refers to

The labels affixed to packaging must bear, in clear and legible print of the same size, the following indications:

| a) | ‘Pasta di Gragnano’ and ‘Indicazione Geografica Protetta’ (‘Protected Geographical Indication’) or the acronym ‘IGP’ (‘PGI’); |
| --- | --- |

a)

‘Pasta di Gragnano’ and ‘Indicazione Geografica Protetta’ (‘Protected Geographical Indication’) or the acronym ‘IGP’ (‘PGI’);

| b) | the address of the producer; |
| --- | --- |

b)

the address of the producer;

| c) | the logo of the ‘Pasta di Gragnano’ designation: |
| --- | --- |

c)

the logo of the ‘Pasta di Gragnano’ designation:

| d) | the logo must be used in conjunction with the Protected Geographical Indication and with the EU symbol.
  The designation’s logo can also be printed in black and white, in monochrome or in negative. |
| --- | --- |

d)

the logo must be used in conjunction with the Protected Geographical Indication and with the EU symbol.

The designation’s logo can also be printed in black and white, in monochrome or in negative.

4.   Concise definition of the geographical area

Concise definition of the geographical area

The production area of ‘Pasta di Gragnano’ PGI covers the entire territory of the Municipality of Gragnano, located in the Province of Naples.

5.   Link with the geographical area

Link with the geographical area

The town of Gragnano has been known for producing durum wheat pasta since the sixteenth century. The historical importance of pasta production in Gragnano was so great that it influenced urban planning. In the mid-nineteenth century, when a new town plan was being put into place, the width of the streets and the height of the buildings were designed so as to allow wind to circulate better and thus to facilitate the drying phase of the pasta.

Pasta production in the Municipality of Gragnano has always involved the use of bronze draw-plates. This specificity sparked off the production of various types of draw-plates, allowing different pasta shapes to be produced, which the imagination of the locals the associated with events told in anecdotes or local histories.

In addition, water from the Lattari mountains near Gragnano has always been plentiful. This resource undoubtedly facilitated pasta production, both because it was an ingredient which needed to be added to the semolina in order to obtain the pasta dough and because it was used to turn the grindstones of the mills used to grind the wheat and thus to produce the flour.

The ‘Valle dei Mulini di Gragnano’ (‘Gragnano Valley of the Mills’) bears witness to the above. There, one can still admire the remains of these structures which were once used in the production process of ‘Pasta di Gragnano’.

Today Gragnano is known as ‘pasta town’ thanks to its long history of pasta production.

‘Pasta di Gragnano’ features a coarse surface which allows the product to blend well with a variety of sauces and to be cooked ‘al dente’.

Furthermore, the originality of the various pasta shapes, resulting from the creativity of professional local pasta-makers, has made the product highly recognisable for consumers.

The request for ‘Pasta di Gragnano’ PGI to be recognised is justified by its reputation and fame. ‘Pasta di Gragnano’ is known for its traditional production method involving the use of bronze draw-plates.

These bronze draw-plates give the pasta a coarseness which helps it to absorb sauces and seasonings. During the extrusion phase, the bronze of the draw-plates keeps the dough in points of contact with the draw-plates, thus creating tiny areas of roughness which allow the pasta, once cooked, to easily absorb and retain sauces. This also increases the surface area in contact with the taste buds, bringing out the best of the raw materials whilst preserving the typical taste and fragrance of wheat.

These properties, along with the large number of original pasta shapes created by pasta chefs, make ‘Pasta di Gragnano’ much appreciated by both chefs and consumers, as may be seen from numerous articles published in cookery and gastronomy magazines. By way of example, see ‘La pasta dei grandi chef’, published in the magazine ‘Cucina Gourmet’ (pp. 122-124, Edifim, 2010), the article ‘La pasta di Gragnano’, published in the gastronomy guide ‘L’Italia del Gambero Rosso’ (p. 89, Sole 24 Ore, 2007), the article ‘La Pasta Artigianale: aziende storiche’, published in the ‘Adesso pasta’ guide (pp. 54-55, Altraeconomia, 2010). In addition to these publications, other articles have been published in daily newspapers, such as ‘Sfida fra chef con la pasta di Gragnano’ (La Repubblica, 21 June 2012), ‘Italie: à Gragnano la vie rêvée des pâtes’ (Le Monde, 17 December 2010), ‘A Gragnano tutti pazzi per la pasta’ (Corriere della sera, Doveviaggi.it, February 2012), ‘Spaghetti, penne e rigatoni: dalla “base” alle 5 stelle’ (Corriere della sera, 25 April 2012), ‘Pasta Diva’ (Corriere della sera — itinerari gastronomici, 6 October 2010).

The use of bronze draw-plates has been preserved over time in Gragnano despite the spread of Teflon draw-plates. While Teflon indeed facilitates the production process, it does not bear comparison with the features of Gragnano’s traditional production methods on which the reputation of ‘Pasta di Gragnano’ is built.

The attention that Gragnano pasta-makers pay to ensuring that the drying phase is carried out properly is also worthy of note. This is a legacy from the past, when the pasta used to be placed on dryers in the open air in the streets of Gragnano. When the drying phase is managed properly, the pasta is better suited for cooking and retains its fragrance and flavour.

Gragnano has hosted a thematic event for some years now, featuring street demonstrations of the old manufacturing processes of ‘Pasta di Gragnano’.

Historical texts and the bibliography on ‘Pasta di Gragnano’ certify that the production of ‘Pasta di Gragnano’ dates back to the 16th-17th centuries. Under the Kingdom of the Two Sicilies in the mid-nineteenth century, the reputation of Gragnano pasta and the hard work and know-how of the citizens involved in its manufacturing became famous throughout the kingdom.

Pasta-making was a flourishing industry in Gragnano just before Italy was united, with around a hundred pasta factories employing a good 70 % of the active Gragnano population.

Since the turn of the twentieth century the name ‘Pasta di Gragnano’ has become very well-known both in common language and in business, to such an extent that retailers from Florence, Turin and Milan — and elsewhere in the world — have been ordering large quantities of ‘Pasta di Gragnano’ for years.

Reference to publication of the product specification

Reference to publication of the product specification

(the second subparagraph of Article 6(1) of this Regulation)

The Ministry launched the national opposition procedure with the publication of the amendment application regarding ‘Pasta di Gragnano’ PGI in Official Gazette of the Italian Republic No 170 of 24 July 2018. The full text of the product specification is available on the internet at the following website:

Official Gazette of the Italian Republic

http://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/3335

or alternatively:

by going directly to the homepage of the Ministry of Agricultural, Food and Forestry Policy (http://www.politicheagricole.it) and clicking on ‘Qualità e sicurezza’ (in the top right-hand corner of the screen) and finally on ‘Disciplinari di Produzione all’esame dell’UE’.

---

(1)  OJ L 343, 14.12.2012, p. 1.

1

---

| 30.9.2019 | EN | Official Journal of the European Union | C 325/23 |
| --- | --- | --- | --- |

30.9.2019

EN

Official Journal of the European Union

C 325/23

---

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

(2019/C 325/09)

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

COMMUNICATING THE APPROVAL OF A STANDARD AMENDMENT

‘Valdepeñas’

Reference number: PDO-ES-A0051-AM02

Notification date: 24.7.2019

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

1.   Amendment of maximum yields (point 5 of the product specification and 1.5.2 of the Single Document)

Description and reasons

The maximum yields per hectare are amended as follows:

| — | White grape varieties: 8 000 kg/ha and 56,00 hl/ha |
| --- | --- |

—

White grape varieties: 8 000 kg/ha and 56,00 hl/ha

| — | Red grape varieties: 7 500 kg/ha and 52,50 hl/ha |
| --- | --- |

—

Red grape varieties: 7 500 kg/ha and 52,50 hl/ha

Where vineyards are registered as being in their first and second year of grafting, the yields cannot be used to produce wines with the Valdepeñas PDO.

The maximum yields allowed per hectare for vineyards with vines in their third year of grafting are as follows:

| — | White grape varieties: 3 750 kg/ha and 26,25 hl/ha |
| --- | --- |

—

White grape varieties: 3 750 kg/ha and 26,25 hl/ha

| — | Red grape varieties: 3 000 kg/ha and 21,00 hl/ha |
| --- | --- |

—

Red grape varieties: 3 000 kg/ha and 21,00 hl/ha

Should these yields be exceeded, no part of the parcel’s grape production can be used to produce Valdepeñas PDO wines.

Reason(s): the ‘Valdepeñas’ Protected Designation of Origin has one of the lowest maximum yields per hectare in Spain. The cultivation practices of recent years have led to an increase in yields per hectare, mainly due to the introduction of irrigation in most of the existing vineyards, the move from traditional planting systems using the goblet-training method to trellis-training systems and the introduction of new varieties. The increase in yield has made it necessary to alter the maximum yields per hectare in line with the current vine-growing situation in the area, to match production in the surrounding areas more closely.

2.   Annual amendment to the maximum yield due to weather conditions (point 8 of the product specification, the Single Document is unaltered)

Description and reasons

The following has been added to the product specification:

The maximum yield per hectare established in section (5) can be amended on an annual basis by the Interbranch Association of the Valdepeñas Designation of Origin. An increase in the maximum yield per hectare cannot exceed 10 % of the yield established in section (5), i.e. 8 800 kg per hectare for white grape varieties and 8 250 kg per hectare for red grape varieties. Similarly, depending on the circumstances of the wine year, the Interbranch Association of the Valdepeñas Designation of Origin can reduce the maximum permitted production by 10 % of the yield per hectare established in section (5), i.e. 7 200 kg per hectare for white grape varieties and 6 750 kg per hectare for red grape varieties.

Within these limits, the Interbranch Association of the Valdepeñas Designation of Origin can, for each wine year, set a margin of no more than 10 % for surplus production because of weather conditions, i.e. 9 680 kg per hectare for white grape varieties and 9 075 kg per hectare for red grape varieties. Surplus production resulting from weather conditions cannot be placed on the market as Valdepeñas PDO wine.

Reason(s): With the current cultivation systems, which have enhanced the scope for plant growth, in years that have been good in terms of rainfall and hours of sunlight, the foliage density of the vines allows these quantities of grapes to ripen properly, without decreasing the quality. This is because in these conditions the vines are able to complete their life cycle properly.

SINGLE DOCUMENT

1.   Name of the product

Valdepeñas

2.   Geographical indication type

PDO — Protected Designation of Origin

3.   Categories of grapevine product

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

1.

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

5.

4.   Description of the wine(s)

WHITE WINE

Appearance

Pale yellow with greenish or amber shades. Barrel-fermented, straw yellow with golden or greenish tones. Carbonic maceration, pale yellow colour with greenish or amber tones. Oak, straw yellow with golden or greenish tones. ‘Crianza’, yellow colour with amber tones and golden tints.

Aroma

Clean and fresh primary aromas and a moderately intense fruitiness. Barrel-aged, complex aroma with subtle notes reminiscent of the barrel. Carbonic maceration, clean and fresh primary aromas and a moderately intense fruitiness. Oaked, complex aroma with subtle notes reminiscent of the barrel. ‘Crianza’, moderately intense aromas with hints ranging from vanilla to toasted.

Taste

Mild, light and fruity, balanced structure. Barrel-aged and oaked, smooth, balanced and full-bodied with a long finish. Carbonic maceration, smooth, light and fruity, balanced structure. ‘Crianza’, smooth, balanced and full-bodied with a medium finish.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | 11 |
| Minimum actual alcoholic strength (in % volume) | 11 |
| Minimum total acidity | 4 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 10 |
| Maximum total sulphur dioxide (in milligrams per litre) | 180 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

11

Minimum actual alcoholic strength (in % volume)

11

Minimum total acidity

4 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

10

Maximum total sulphur dioxide (in milligrams per litre)

180

ROSÉ WINE

Appearance

Pink colour with red and violet hues.

Aroma

Moderately intense aroma, clean, fresh and fruity with red fruit notes.

Taste

Bold on the palate with hints of red fruit and medium-to-high acidity.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | 11,5 |
| Minimum actual alcoholic strength (in % volume) | 11,5 |
| Minimum total acidity | 4 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 10 |
| Maximum total sulphur dioxide (in milligrams per litre) | 180 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

11,5

Minimum actual alcoholic strength (in % volume)

11,5

Minimum total acidity

4 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

10

Maximum total sulphur dioxide (in milligrams per litre)

180

RED WINE, BARREL-AGED RED, CARBONIC-MACERATED RED, OAKED RED

Appearance

Cherry red/purple colour, clean, bright, with good depth. Barrel-aged: cherry colour with garnet tones, clean, bright, with good depth. Carbonic-macerated: cherry colour with garnet tones, clean, bright, with good depth. Oaked: cherry colour with garnet or violet tones and good depth.

Aroma

Intense aromas of ripe red fruits, typical of the varieties from which they are produced. Barrel-aged: medium-intensity, clean red fruit aromas and subtle barrel aromas. Carbonic macerated: clean, fruity aromas of medium-to-high intensity. Oaked, complex aroma with hints of barrel-ageing.

Taste

Meaty, dry, good tannin balance, medium-to-high acidity and pleasant aftertaste. Barrel-aged: clean medium-intensity aromas of red fruit and light barrel aromas. Carbonic-macerated: intense, fruity and balanced taste. Oaked: mild, balanced and full-bodied with a long finish.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | 12,5 |
| Minimum actual alcoholic strength (in % volume) | 12,5 |
| Minimum total acidity | 4 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 10 |
| Maximum total sulphur dioxide (in milligrams per litre) | 150 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

12,5

Minimum actual alcoholic strength (in % volume)

12,5

Minimum total acidity

4 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

10

Maximum total sulphur dioxide (in milligrams per litre)

150

TRADITIONAL RED WINE

Appearance

Clean, violet/garnet red colour.

Aroma

Bold, fruity wines with primary aromas and medium aromatic intensity.

Taste

Moderate tannins, balanced alcohol content/acidity with a long finish.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | 12 |
| Minimum actual alcoholic strength (in % volume) | 12 |
| Minimum total acidity | 4 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 10 |
| Maximum total sulphur dioxide (in milligrams per litre) | 150 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

12

Minimum actual alcoholic strength (in % volume)

12

Minimum total acidity

4 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

10

Maximum total sulphur dioxide (in milligrams per litre)

150

SPARKLING WINE

Appearance

Pale or golden and bright tones. Fine and long-lasting bubbles.

Aroma

Clean and fruity aromas of moderate intensity.

Taste

Broad and balanced.

| — | Excess CO2 pressure (at 20 °C): above 3,5 atmospheres. |
| --- | --- |

—

Excess CO2 pressure (at 20 °C): above 3,5 atmospheres.

| — | Where parameters are not defined, the applicable regulations are to be followed. |
| --- | --- |

—

Where parameters are not defined, the applicable regulations are to be followed.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | 11 |
| Minimum actual alcoholic strength (in % volume) | 11 |
| Minimum total acidity | 4 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 10 |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

11

Minimum actual alcoholic strength (in % volume)

11

Minimum total acidity

4 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

10

Maximum total sulphur dioxide (in milligrams per litre)

‘CRIANZA’, ‘RESERVA’ and ‘GRAN RESERVA’ RED WINES

Appearance

‘Crianza’: intense cherry red with purple tones. ‘Reserva’: garnet-red colour with ochre tones, clear and smooth with medium-high depth. ‘Gran Reserva’: ruby-red with terra cotta tones and medium-high depth.

Aroma

‘Crianza’: clean, bold, intense, ripe fruit aroma with the distinctive aromas of barrel-ageing. ‘Reserva’: intense aroma of ripe fruit and spices, and aromas characteristic of bottle-ageing. ‘Gran Reserva’: intense, complex and spiced, well-aged in the bottle.

Taste

‘Crianza’: intense flavour, pleasant on the palate, with hints of ripe fruit, good tannin balance and a medium finish. ‘Reserva’: Intense aroma of ripe fruit and spices, and aromas characteristic of bottle-ageing. ‘Gran Reserva’: meaty, velvety, well-rounded and harmonious, with a long finish.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | 12,5 |
| Minimum actual alcoholic strength (in % volume) | 12,5 |
| Minimum total acidity | 4 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 10 |
| Maximum total sulphur dioxide (in milligrams per litre) | 150 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

12,5

Minimum actual alcoholic strength (in % volume)

12,5

Minimum total acidity

4 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

10

Maximum total sulphur dioxide (in milligrams per litre)

150

5.   Wine-making practices

a.   Essential oenological practices

Specific oenological practice

Fermentation temperature in white wines must be monitored and must not exceed 18 °C. If maceration is carried out with the grape skins, this must be done over a period of one to six days and the fermentation temperature can reach up to 25 °C.

The maceration period for rosé wines is between 12 and 48 hours and the fermentation temperature must be below 25 °C The static must settling method with slow fermentation for at least five days, at a controlled temperature below 18 °C.

For red wines, the must is macerated with the skins for a period of at least 48 hours, at a controlled temperature below 28 °C.

After devatting and pressing, fermentation continues without the skins at a controlled temperature, which must not exceed 25 °C.

b.   Maximum yields

White grape varieties

8 000 kilograms of grapes per hectare

White grape varieties

56,00 hectolitres per hectare

Red grape varieties

7 500 kilograms of grapes per hectare

Red grape varieties

52,50 hectolitres per hectare

White variety vines in the third year of grafting

3 750 kilograms of grapes per hectare

White variety vines in the third year of grafting

26,25 hectolitres per hectare

Red variety vines in the third year of grafting

3 000 kilograms of grapes per hectare

Red variety vines in the third year of grafting

21 hectolitres per hectare

6.   Demarcated geographical area

Located south of the province of Ciudad Real across the following municipalities:

Valdepeñas, Santa Cruz de Mudela, Moral de Calatrava, Alcubillas, San Carlos del Valle, Torrenueva, and part of the following municipalities: Alhambra, Granátula de Calatrava, Montiel and Torre de Juan Abad.

7.   Main wine grape variety(ies)

| | VERDEJO |
| --- | --- |

VERDEJO

| | AIRÉN |
| --- | --- |

AIRÉN

| | CABERNET SAUVIGNON |
| --- | --- |

CABERNET SAUVIGNON

| | SYRAH |
| --- | --- |

SYRAH

| | TEMPRANILLO — CENCIBEL |
| --- | --- |

TEMPRANILLO — CENCIBEL

| | MACABEO — VIURA |
| --- | --- |

MACABEO — VIURA

8.   Description of the link(s)

The production area’s dry continental climate and the prevalence of limy soils lead to water stressed vines. Consequently, these produce fewer but well ripened grapes. The limy soils (with high pH levels of between 7,5 and 8,5) offer low resistance to root penetration, as well as reflecting sunlight and storing heat from the sun for night-time. These are good conditions for producing well-structured, complex and elegant red wines.

In the summer, high temperatures mellow towards the end, favouring a slower final ripening, which enhances the development of polyphenolic compounds and preserves the aromas.

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

Legal framework:

In national legislation

Type of further condition:

Addition provisions relating to labelling

Description of the condition

The quality sparkling wines of the ‘Valdepeñas’ PDO can use the terms ‘Premium’ and ‘Reserva’ on their labels.

Link to the product specification

http://pagina.jccm.es/agricul/paginas/comercial-industrial/consejos_new/pliegos/modificacion_Pliego_Condiciones_2019_Valdepenas.pdf

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

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