# Official Journal C 234/2022

| | ISSN 1977-091X |
| --- | --- |
| Official Journal
  of the European Union | C 234 |
| | |
| English edition | Information and Notices | Volume 6517 June 2022 |

ISSN 1977-091X

Official Journal

of the European Union

C 234

English edition

Information and Notices

Volume 6517 June 2022

---

| Contents | page |
| --- | --- |
| | II   Information |
| | INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES |
| | European Commission |
| 2022/C 234/01 | Non-opposition to a notified concentration (Case M.10743 – TOWERBROOK / GSF) (
  1
  ) | 1 |
| 2022/C 234/02 | Non-opposition to a notified concentration (Case M.10686 – LOV GROUP / BETCLIC EVEREST GROUP) (
  1
  ) | 2 |
| 2022/C 234/03 | Non-opposition to a notified concentration (Case M.10731 – APOLLO MANAGEMENT / PRIMAFRIO) (
  1
  ) | 3 |

Contents

page

II   Information

INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

2022/C 234/01

Non-opposition to a notified concentration (Case M.10743 – TOWERBROOK / GSF) (
  1
  )

1

1

2022/C 234/02

Non-opposition to a notified concentration (Case M.10686 – LOV GROUP / BETCLIC EVEREST GROUP) (
  1
  )

1

2

2022/C 234/03

Non-opposition to a notified concentration (Case M.10731 – APOLLO MANAGEMENT / PRIMAFRIO) (
  1
  )

1

3

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| | IV   Notices |
| --- | --- |
| | NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES |
| | European Commission |
| 2022/C 234/04 | Euro exchange rates — 16 June 2022 | 4 |

IV   Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

2022/C 234/04

Euro exchange rates — 16 June 2022

4

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| | V   Announcements |
| --- | --- |
| | PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY |
| | European Commission |
| 2022/C 234/05 | Prior notification of a concentration (Case M.10560 - SIKA / MBCC GROUP) (
  1
  ) | 5 |
| 2022/C 234/06 | Prior notification of a concentration (Case M.10649 – PKN ORLEN / NORMBENZ / SELECTED HUNGARIAN AND SLOVAK ASSETS OF MOL) (
  1
  ) | 7 |
| | OTHER ACTS |
| | European Commission |
| 2022/C 234/07 | Publication of the amended single document following the approval of a minor amendment pursuant to the second subparagraph of Article 53(2) of Regulation (EU) No 1151/2012 | 9 |
| 2022/C 234/08 | 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 | 14 |
| 2022/C 234/09 | Publication of the amended single document following the approval of a minor amendment pursuant to the second subparagraph of Article 53(2) of Regulation (EU) No 1151/2012 | 24 |

V   Announcements

PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY

European Commission

2022/C 234/05

Prior notification of a concentration (Case M.10560 - SIKA / MBCC GROUP) (
  1
  )

1

5

2022/C 234/06

Prior notification of a concentration (Case M.10649 – PKN ORLEN / NORMBENZ / SELECTED HUNGARIAN AND SLOVAK ASSETS OF MOL) (
  1
  )

1

7

OTHER ACTS

European Commission

2022/C 234/07

Publication of the amended single document following the approval of a minor amendment pursuant to the second subparagraph of Article 53(2) of Regulation (EU) No 1151/2012

9

2022/C 234/08

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

14

2022/C 234/09

Publication of the amended single document following the approval of a minor amendment pursuant to the second subparagraph of Article 53(2) of Regulation (EU) No 1151/2012

24

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| | |
| --- | --- |
| | (1)   Text with EEA relevance. |

---

(1)   Text with EEA relevance.

1

| EN | |
| --- | --- |

EN

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II Information

INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

| 17.6.2022 | EN | Official Journal of the European Union | C 234/1 |
| --- | --- | --- | --- |

17.6.2022

EN

Official Journal of the European Union

C 234/1

---

Non-opposition to a notified concentration

(Case M.10743 – TOWERBROOK / GSF)

(Text with EEA relevance)

(2022/C 234/01)

On 8 June 2022, the Commission decided not to oppose the above notified concentration and to declare it compatible with the internal market. This decision is based on Article 6(1)(b) of Council Regulation (EC) No 139/2004 (1). The full text of the decision is available only in English and will be made public after it is cleared of any business secrets it may contain. It will be available:

| — | in the merger section of the ‘Competition policy’ website of the Commission (http://ec.europa.eu/competition/mergers/cases/). This website provides various facilities to help locate individual merger decisions, including company, case number, date and sectoral indexes, |
| --- | --- |

—

in the merger section of the ‘Competition policy’ website of the Commission (http://ec.europa.eu/competition/mergers/cases/). This website provides various facilities to help locate individual merger decisions, including company, case number, date and sectoral indexes,

| — | in electronic form on the EUR-Lex website (http://eur-lex.europa.eu/homepage.html?locale=en) under document number 32022M10743. EUR-Lex is the online point of access to European Union law. |
| --- | --- |

—

in electronic form on the EUR-Lex website (http://eur-lex.europa.eu/homepage.html?locale=en) under document number 32022M10743. EUR-Lex is the online point of access to European Union law.

---

(1)  OJ L 24, 29.1.2004, p. 1.

---

| 17.6.2022 | EN | Official Journal of the European Union | C 234/2 |
| --- | --- | --- | --- |

17.6.2022

EN

Official Journal of the European Union

C 234/2

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Non-opposition to a notified concentration

(Case M.10686 – LOV GROUP / BETCLIC EVEREST GROUP)

(Text with EEA relevance)

(2022/C 234/02)

On 10 June 2022, the Commission decided not to oppose the above notified concentration and to declare it compatible with the internal market. This decision is based on Article 6(1)(b) of Council Regulation (EC) No 139/2004 (1). The full text of the decision is available only in English and will be made public after it is cleared of any business secrets it may contain. It will be available:

| — | in the merger section of the ‘Competition policy’ website of the Commission (http://ec.europa.eu/competition/mergers/cases/). This website provides various facilities to help locate individual merger decisions, including company, case number, date and sectoral indexes, |
| --- | --- |

—

in the merger section of the ‘Competition policy’ website of the Commission (http://ec.europa.eu/competition/mergers/cases/). This website provides various facilities to help locate individual merger decisions, including company, case number, date and sectoral indexes,

| — | in electronic form on the EUR-Lex website (http://eur-lex.europa.eu/homepage.html?locale=en) under document number 32022M10686. EUR-Lex is the online point of access to European Union law. |
| --- | --- |

—

in electronic form on the EUR-Lex website (http://eur-lex.europa.eu/homepage.html?locale=en) under document number 32022M10686. EUR-Lex is the online point of access to European Union law.

---

(1)  OJ L 24, 29.1.2004, p. 1.

---

| 17.6.2022 | EN | Official Journal of the European Union | C 234/3 |
| --- | --- | --- | --- |

17.6.2022

EN

Official Journal of the European Union

C 234/3

---

Non-opposition to a notified concentration

(Case M.10731 – APOLLO MANAGEMENT / PRIMAFRIO)

(Text with EEA relevance)

(2022/C 234/03)

On 10 June 2022, the Commission decided not to oppose the above notified concentration and to declare it compatible with the internal market. This decision is based on Article 6(1)(b) of Council Regulation (EC) No 139/2004 (1). The full text of the decision is available only in English and will be made public after it is cleared of any business secrets it may contain. It will be available:

| — | in the merger section of the ‘Competition policy’ website of the Commission (http://ec.europa.eu/competition/mergers/cases/). This website provides various facilities to help locate individual merger decisions, including company, case number, date and sectoral indexes, |
| --- | --- |

—

in the merger section of the ‘Competition policy’ website of the Commission (http://ec.europa.eu/competition/mergers/cases/). This website provides various facilities to help locate individual merger decisions, including company, case number, date and sectoral indexes,

| — | in electronic form on the EUR-Lex website (http://eur-lex.europa.eu/homepage.html?locale=en) under document number 32022M10731. EUR-Lex is the online point of access to European Union law. |
| --- | --- |

—

in electronic form on the EUR-Lex website (http://eur-lex.europa.eu/homepage.html?locale=en) under document number 32022M10731. EUR-Lex is the online point of access to European Union law.

---

(1)  OJ L 24, 29.1.2004, p. 1.

---

IV Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

| 17.6.2022 | EN | Official Journal of the European Union | C 234/4 |
| --- | --- | --- | --- |

17.6.2022

EN

Official Journal of the European Union

C 234/4

---

Euro exchange rates (1)

16 June 2022

(2022/C 234/04)

1 euro =

| | Currency | Exchange rate |
| --- | --- | --- |
| USD | US dollar | 1,0400 |
| JPY | Japanese yen | 138,24 |
| DKK | Danish krone | 7,4386 |
| GBP | Pound sterling | 0,85550 |
| SEK | Swedish krona | 10,6942 |
| CHF | Swiss franc | 1,0142 |
| ISK | Iceland króna | 137,50 |
| NOK | Norwegian krone | 10,4588 |
| BGN | Bulgarian lev | 1,9558 |
| CZK | Czech koruna | 24,742 |
| HUF | Hungarian forint | 398,10 |
| PLN | Polish zloty | 4,7138 |
| RON | Romanian leu | 4,9443 |
| TRY | Turkish lira | 18,0126 |
| AUD | Australian dollar | 1,4939 |
| CAD | Canadian dollar | 1,3446 |
| HKD | Hong Kong dollar | 8,1638 |
| NZD | New Zealand dollar | 1,6608 |
| SGD | Singapore dollar | 1,4451 |
| KRW | South Korean won | 1 346,88 |
| ZAR | South African rand | 16,6052 |
| CNY | Chinese yuan renminbi | 6,9844 |
| HRK | Croatian kuna | 7,5245 |
| IDR | Indonesian rupiah | 15 427,31 |
| MYR | Malaysian ringgit | 4,5786 |
| PHP | Philippine peso | 55,700 |
| RUB | Russian rouble | |
| THB | Thai baht | 36,566 |
| BRL | Brazilian real | 5,2559 |
| MXN | Mexican peso | 21,4115 |
| INR | Indian rupee | 81,1945 |

Currency

Exchange rate

USD

US dollar

1,0400

JPY

Japanese yen

138,24

DKK

Danish krone

7,4386

GBP

Pound sterling

0,85550

SEK

Swedish krona

10,6942

CHF

Swiss franc

1,0142

ISK

Iceland króna

137,50

NOK

Norwegian krone

10,4588

BGN

Bulgarian lev

1,9558

CZK

Czech koruna

24,742

HUF

Hungarian forint

398,10

PLN

Polish zloty

4,7138

RON

Romanian leu

4,9443

TRY

Turkish lira

18,0126

AUD

Australian dollar

1,4939

CAD

Canadian dollar

1,3446

HKD

Hong Kong dollar

8,1638

NZD

New Zealand dollar

1,6608

SGD

Singapore dollar

1,4451

KRW

South Korean won

1 346,88

ZAR

South African rand

16,6052

CNY

Chinese yuan renminbi

6,9844

HRK

Croatian kuna

7,5245

IDR

Indonesian rupiah

15 427,31

MYR

Malaysian ringgit

4,5786

PHP

Philippine peso

55,700

RUB

Russian rouble

THB

Thai baht

36,566

BRL

Brazilian real

5,2559

MXN

Mexican peso

21,4115

INR

Indian rupee

81,1945

---

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

---

V Announcements

PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY

European Commission

| 17.6.2022 | EN | Official Journal of the European Union | C 234/5 |
| --- | --- | --- | --- |

17.6.2022

EN

Official Journal of the European Union

C 234/5

---

Prior notification of a concentration

(Case M.10560 - SIKA / MBCC GROUP)

(Text with EEA relevance)

(2022/C 234/05)

1.

This notification concerns the following undertakings:

| — | Sika International AG (‘Sika’, Swizerland), a 100 % subsidiary of SIKA AG (‘Sika AG’, Swizerland); |
| --- | --- |

—

Sika International AG (‘Sika’, Swizerland), a 100 % subsidiary of SIKA AG (‘Sika AG’, Swizerland);

| — | LSF11 Skyscraper Holdco S.à.r.l. (‘MBCC’, Luxembourg), the ultimative parent company of the MBCC Group. |
| --- | --- |

—

LSF11 Skyscraper Holdco S.à.r.l. (‘MBCC’, Luxembourg), the ultimative parent company of the MBCC Group.

Sika will acquire within the meaning of Article 3(1)(b) of the Merger Regulation control of the whole of MBCC.

The concentration is accomplished by way of purchase of shares.

2.

| — | for Sika: group active in the development, production and supply of chemical admixtures, mortars, sealants and adhesives, damping and reinforcing materials, structural strengthening systems, industrial flooring as well as roofing and waterproofing systems which are used in the building sector and by manufacturing industries, at global level, |
| --- | --- |

—

for Sika: group active in the development, production and supply of chemical admixtures, mortars, sealants and adhesives, damping and reinforcing materials, structural strengthening systems, industrial flooring as well as roofing and waterproofing systems which are used in the building sector and by manufacturing industries, at global level,

| — | for MBCC: group composed of two business units active at global level namely (i) ‘chemical admixtures’, which provides solutions for customers in the concrete manufacturing, cement and underground construction industries, and (ii) ‘construction systems’, which offers solutions to protect and repair buildings and structures. |
| --- | --- |

—

for MBCC: group composed of two business units active at global level namely (i) ‘chemical admixtures’, which provides solutions for customers in the concrete manufacturing, cement and underground construction industries, and (ii) ‘construction systems’, which offers solutions to protect and repair buildings and structures.

3.

On preliminary examination, the Commission finds that the notified transaction could fall within the scope of the Merger Regulation. However, the final decision on this point is reserved.

4.

Observations must reach the Commission not later than 10 days following the date of this publication. The following reference should always be specified:

M.10560 - SIKA / MBCC GROUP

Observations can be sent to the Commission by email, by fax, or by post. Please use the contact details below:

Email: COMP-MERGER-REGISTRY@ec.europa.eu

Fax +32 22964301

Postal address:

| European Commission |
| --- |
| Directorate-General for Competition |
| Merger Registry |
| 1049 Bruxelles/Brussel |
| BELGIQUE/BELGIË |

European Commission

Directorate-General for Competition

Merger Registry

1049 Bruxelles/Brussel

BELGIQUE/BELGIË

---

(1)  OJ L 24, 29.1.2004, p. 1 (the ‘Merger Regulation’).

1

---

| 17.6.2022 | EN | Official Journal of the European Union | C 234/7 |
| --- | --- | --- | --- |

17.6.2022

EN

Official Journal of the European Union

C 234/7

---

Prior notification of a concentration

(Case M.10649 – PKN ORLEN / NORMBENZ / SELECTED HUNGARIAN AND SLOVAK ASSETS OF MOL)

(Text with EEA relevance)

(2022/C 234/06)

1.

This notification concerns the following undertakings:

| — | Polski Koncern Naftowy ORLEN S.A. (‘PKN ORLEN’, Poland), |
| --- | --- |

—

Polski Koncern Naftowy ORLEN S.A. (‘PKN ORLEN’, Poland),

| — | Normbenz Magyarország Kft. (‘Normbenz’, Hungary), |
| --- | --- |

—

Normbenz Magyarország Kft. (‘Normbenz’, Hungary),

| — | Selected assets in Hungary and Slovakia currently controlled by MOL Magyar Olaj- és Gázipari Nyrt. (‘MOL’, Hungary). |
| --- | --- |

—

Selected assets in Hungary and Slovakia currently controlled by MOL Magyar Olaj- és Gázipari Nyrt. (‘MOL’, Hungary).

| — | PKN Orlen will acquire within the meaning of Article 3(1)(b) of the Merger Regulation sole control of the whole of Normbenz and selected assets in Hungary and Slovakia currently controlled by MOL. |
| --- | --- |

—

PKN Orlen will acquire within the meaning of Article 3(1)(b) of the Merger Regulation sole control of the whole of Normbenz and selected assets in Hungary and Slovakia currently controlled by MOL.

| — | The concentration is accomplished by way of purchase of shares and of assets. |
| --- | --- |

—

The concentration is accomplished by way of purchase of shares and of assets.

2.

| — | PKN ORLEN is the parent company of the ORLEN Group, which is an integrated, multi-utility enterprise active in Central Europe and Canada in oil refining, and biofuels production, production of petrochemicals, production of electricity, wholesale and retail sales of motor fuels, retail sales of fast-moving consumer goods, as well as extraction of petroleum and natural gas, |
| --- | --- |

—

PKN ORLEN is the parent company of the ORLEN Group, which is an integrated, multi-utility enterprise active in Central Europe and Canada in oil refining, and biofuels production, production of petrochemicals, production of electricity, wholesale and retail sales of motor fuels, retail sales of fast-moving consumer goods, as well as extraction of petroleum and natural gas,

| — | Normbenz operates service stations in Hungary under the Lukoil brand, |
| --- | --- |

—

Normbenz operates service stations in Hungary under the Lukoil brand,

| — | The selected assets in Hungary and Slovakia currently controlled by MOL combine assets which are the basis for the operation of service stations in Hungary and Slovakia. |
| --- | --- |

—

The selected assets in Hungary and Slovakia currently controlled by MOL combine assets which are the basis for the operation of service stations in Hungary and Slovakia.

3.

On preliminary examination, the Commission finds that the notified transaction could fall within the scope of the Merger Regulation. However, the final decision on this point is reserved.

4.

Observations must reach the Commission not later than 10 days following the date of this publication. The following reference should always be specified:

M.10649 – PKN ORLEN / NORMBENZ / SELECTED HUNGARIAN AND SLOVAK ASSETS OF MOL

Observations can be sent to the Commission by email, by fax, or by post. Please use the contact details below:

Email: COMP-MERGER-REGISTRY@ec.europa.eu

Fax +32 22964301

Postal address:

| European Commission |
| --- |
| Directorate-General for Competition |
| Merger Registry |
| 1049 Bruxelles/Brussel |
| BELGIQUE/BELGIË |

European Commission

Directorate-General for Competition

Merger Registry

1049 Bruxelles/Brussel

BELGIQUE/BELGIË

---

(1)  OJ L 24, 29.1.2004, p. 1 (the ‘Merger Regulation’).

1

---

OTHER ACTS

European Commission

| 17.6.2022 | EN | Official Journal of the European Union | C 234/9 |
| --- | --- | --- | --- |

17.6.2022

EN

Official Journal of the European Union

C 234/9

---

Publication of the amended single document following the approval of a minor amendment pursuant to the second subparagraph of Article 53(2) of Regulation (EU) No 1151/2012

(2022/C 234/07)

The European Commission has approved this minor amendment in accordance with the third subparagraph of Article 6(2) of Commission Delegated Regulation (EU) No 664/2014 (1).

The application for approval of this minor amendment can be consulted in the Commission’s eAmbrosia database.

SINGLE DOCUMENT

‘Roquefort’

EU No: PDO-FR-0131-AM05 – 18.2.2022

PDO (X) PGI ( )

1.   Name(s)

‘Roquefort’

2.   Member State or Third Country

France

3.   Description of the agricultural product or foodstuff

3.1.   Type of product

Class 1.3. Cheeses

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

‘Roquefort’ is a blue-veined cheese prepared and produced exclusively from raw, whole sheep’s milk in accordance with fair and traditional local practices.

Before it is pressed, the raw cheese, cultured with spores of Penicillium roqueforti, fermented and salted and with a moist rind, contains a minimum of 52 g of fat per 100 g of dry matter and a minimum of 55 g of fat per 100 g of ripened cheese.

It is cylindrical, with a diameter of 19-20 cm and a height of 8,5-11,5 cm, and weighs 2,5-3 kg.

The paste is smooth and compact, with even green-blue veins, a very distinctive aroma with a slight scent of mould, and a fine, robust taste.

The cheese is ripened and matured for at least 90 days from the date of its manufacture.

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

The milk used comes from flocks of dairy sheep of the Lacaune breed.

The sheep are reared in a traditional manner with a diet based on grass, fodder and cereals, of which at least three quarters by dry matter per year should come from the geographical production area.

Whatever its origin, feed purchased from outside the farm, excluding straw and custom-milled feed or equivalent but including fodder, cereal and supplementary feed, intended for the sheep and replacement lambs must not exceed, per flock and per year, an average of 200 kg of dry matter per dairy sheep present on the farm.

All of the feed, in particular the supplementary feed, does not necessarily come from the geographical area, because there is little land suitable for crops, and the climatic conditions, with frequent summer droughts, limit their production.

When grass is available, daily grazing is mandatory as soon as the weather allows.

During the stabling period, the individual daily ration comprises at least one kilogram of dry matter of hay on average across the flock.

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

All the steps, from milk production to cheese maturation, take place in the geographical area.

The cheese is ripened in the caves located in the scree of the Combalou mountain (municipality of Roquefort-sur-Soulzon), as defined by the judgment of Millau Regional Court of 12 July 1961.

After ripening, maturing takes place exclusively in the municipality of Roquefort-sur-Soulzon.

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

Cutting ‘Roquefort’ is permitted.

The cheese is stored prior to packing, cut, packaged, pre-packed and packed exclusively in the municipality of Roquefort-sur-Soulzon, for the following reasons:

| a) | In order to guarantee the integrity of ‘Roquefort’, taking into consideration the maturing conditions for the cheese in the municipality of Roquefort-sur-Soulzon at a minimum temperature of -5 °C, it is vital that it is cut and packaged before shipping with particular attention to maintaining the cold chain by avoiding any sudden change in temperature of the ‘Roquefort’ cheese, which could entail a risk of deterioration to the product. |
| --- | --- |

a)

In order to guarantee the integrity of ‘Roquefort’, taking into consideration the maturing conditions for the cheese in the municipality of Roquefort-sur-Soulzon at a minimum temperature of -5 °C, it is vital that it is cut and packaged before shipping with particular attention to maintaining the cold chain by avoiding any sudden change in temperature of the ‘Roquefort’ cheese, which could entail a risk of deterioration to the product.

| b) | Only by packaging the cheese as quickly as possible after it leaves the temperature-controlled rooms where maturing takes place are the physical and organoleptic properties of the ‘Roquefort’ preserved from ripening and maturing until the cheese reaches the consumer. In order to achieve this aim, the packaging facilities are located in the same municipality as the temperature-controlled rooms. ‘Roquefort’ cheese is a fragile product which ripens and matures very slowly in the dark. Once it is ripened, matured and therefore ready for consumption, the cheese can withstand only limited handling by staff with specific knowledge of the product to package it as quickly as possible, in order to prevent a risk of dehydration, oxidation or the appearance of abnormal colouring. |
| --- | --- |

b)

Only by packaging the cheese as quickly as possible after it leaves the temperature-controlled rooms where maturing takes place are the physical and organoleptic properties of the ‘Roquefort’ preserved from ripening and maturing until the cheese reaches the consumer. In order to achieve this aim, the packaging facilities are located in the same municipality as the temperature-controlled rooms. ‘Roquefort’ cheese is a fragile product which ripens and matures very slowly in the dark. Once it is ripened, matured and therefore ready for consumption, the cheese can withstand only limited handling by staff with specific knowledge of the product to package it as quickly as possible, in order to prevent a risk of dehydration, oxidation or the appearance of abnormal colouring.

| c) | In order to guarantee the microbiological safety of ‘Roquefort’ until it reaches the consumer, it is important that the cheese can be traced and checked throughout the cutting, packaging, pre-packing and packing stages to the final product ready for the consumer using the identification mark for each production batch (marked on the top of the cheese). These steps require specific know-how and have a direct effect on the quality of this raw-milk cheese. |
| --- | --- |

c)

In order to guarantee the microbiological safety of ‘Roquefort’ until it reaches the consumer, it is important that the cheese can be traced and checked throughout the cutting, packaging, pre-packing and packing stages to the final product ready for the consumer using the identification mark for each production batch (marked on the top of the cheese). These steps require specific know-how and have a direct effect on the quality of this raw-milk cheese.

The rules on cutting and packaging set out above do not apply to shops which cut cheese at the request of consumers or cut/package cheese for direct sale within the meaning of Regulation (EU) No 1169/2011 of 25 October 2011.

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

Alongside the mandatory particulars laid down by the rules on labelling and presentation of foodstuffs, the packaging of ‘Roquefort’ cheeses, marketed whole or cut, bears the following:

| — | the name of the designation of origin ‘Roquefort’ written in characters at least two-thirds the size of the largest characters on the label; |
| --- | --- |

—

the name of the designation of origin ‘Roquefort’ written in characters at least two-thirds the size of the largest characters on the label;

| — | in the same field of vision, the European Union PDO symbol. |
| --- | --- |

—

in the same field of vision, the European Union PDO symbol.

This information also features on the crates or other packaging containing the cheeses.

The label also bears the applicant group’s shared trademark, known as the ‘Brebis Rouge’ [red sheep]. On labels where the PDO symbol is shown in colour, the shared trademark is also in colour; on labels where the PDO symbol is shown in black and white or negative, the shared trademark is also in black and white or negative.

Except for this shared trademark and other special trading or manufacturing marks or corporate names or symbols, it is not permitted to qualify the name ‘Roquefort’ or add any other words to it on the labelling, advertising, communication, invoices or commercial documents.

4.   Concise definition of the geographical area

Department of Aude:

Municipalities of Belpech*, Brousses-et-Villaret, Castans, Caudebronde, Cenne-Monestiés, Cuxac-Cabardès, Fanjeaux*, Fontiers-Cabardès, Fraisse-Cabardès, Labastide-Esparbairenque, Lacombe, Laprade, Lespinassière, Les Martys, Mas-Cabardès, Mayreville, Miraval-Cabardès, Montolieu, Pradelles-Cabardès, Roquefère, Saint-Denis, Saissac, La Tourette-Cabardès, Verdun-en-Lauragais, Villardonnel, Villemagne.

Department of Aveyron:

Cantons of Causse-Comtal, Causses-Rougiers, Ceor-Ségala, Millau-1, Millau-2, Monts du Réquistanais, Nord-Lévezou, Raspes et Lévezou, Rodez-2, Rodez-Onet, Vallon, Saint-Affrique, Tarn and Causses.

Municipalities of Les Albres, Anglars-Saint-Félix, Asprières, Auzits, Le Bas Ségala, Belcastel, Bertholène, Bessuéjouls, Bor-et-Bar, Bournazel, Brandonnet, La Capelle-Bleys, Castelmary, Castelnau-de-Mandailles*, Compolibat, Conques-en-Rouergue*, Crespin, Drulhe, Escandolières, Espalion, La Fouillade, Gaillac-d’Aveyron, Galgan, Goutrens, Laissac-Sévérac l’Église, Lanuéjouls, Lassouts, Lescure-Jaoul, Lugan, Lunac, Maleville, Mayran, Millau, Montbazens, Morlhon-le-Haut, Najac, Palmas d’Aveyron, Peyrusse-le-Roc, Pierrefiche, Pomayrols, Prades-d’Aubrac*, Prévinquières, Privezac, Rieupeyroux, Rignac, Rodez, Roussennac, Saint-André-de-Najac, Saint-Côme-d’Olt, Saint Geniez d’Olt et d’Aubrac, Sainte-Eulalie-d’Olt, La Salvetat-Peyralès, Sanvensa, Sébrazac, Sonnac, Tayrac, Valzergues, Vaureilles, Villecomtal, Vimenet.

Department of Gard:

Municipalities of Alzon, Blandas, Campestre-et-Luc, Causse-Bégon, Dourbies, Lanuéjols, Montdardier, Revens, Rogues, Saint-Sauveur-Camprieu, Trèves, Vissec.

Department of Hérault:

Municipalities of Les Aires, Avène, Bédarieux, Le Bousquet-d’Orb, Brenas, Cambon-et-Salvergues, Camplong, Carlencas-et-Levas, Cassagnoles, Castanet-le-Haut, Le Caylar, Ceilhes-et-Rocozels, Colombières-sur-Orb, Combes, Courniou, Le Cros, Dio-et-Valquières, Ferrals-les-Montagnes, Fraisse-sur-Agout, Graissessac, Hérépian, Joncels, Lamalou-les-Bains, Lauroux, Lavalette, Liausson, Lodève, Lunas, Mérifons, Mons, Mourèze, Octon, Olargues, Olmet-et-Villecun, Pégairolles-de-l’Escalette, Pézènes-les-Mines, Les Plans, Le Poujol-sur-Orb, Le Pradal, Prémian, Le Puech, Riols, Les Rives, Romiguières, Roqueredonde, Rosis, Saint-Étienne-d’Albagnan, Saint-Étienne-Estréchoux, Saint-Félix-de-l’Héras, Saint-Geniès-de-Varensal, Saint-Gervais-sur-Mare, Saint-Julien, Saint-Martin-de-l’Arçon, Saint-Maurice-Navacelles, Saint-Michel, Saint-Pierre-de-la-Fage, Saint-Pons-de-Thomières, Saint-Vincent-d’Olargues, Salasc, La Salvetat-sur-Agout, Sorbs, Le Soulié, Taussac-la-Billière, La Tour-sur-Orb, La Vacquerie-et-Saint-Martin-de-Castries, Valmascle, Verreries-de-Moussans, Vieussan, Villemagne-l’Argentière.

Department of Lozère:

Canton of Chirac.

Municipalities of Allenc, Badaroux, Banassac-Canilhac, Les Bondons, Brenoux, La Canourgue, Cans et Cévennes*, Chadenet, Chanac, Florac Trois Rivières*, Fraissinet-de-Fourques, Gatuzières, Gorges du Tarn Causses, Les Hermaux, Hures-la-Parade, Ispagnac, Lachamp-Ribennes*, Lanuéjols, Laval-du-Tarn, La Malène, Marvejols, Mas-Saint-Chély, Massegros Causses Gorges, Mende, Meyrueis, Monts-de-Randon*, Le Rozier, Saint-Bauzile, Saint-Étienne-du-Valdonnez, Saint-Pierre-de-Nogaret, Saint-Pierre-des-Tripiers, Saint-Saturnin, Sainte-Hélène, La Tieule, Trélans, Vebron.

Department of Tarn:

Cantons of Carmaux-1 Le Ségala, Les Hautes Terres d’Oc, Mazamet-1, Mazamet-2 Vallée du Thoré, La Montagne noire.

Municipalities of Alban, Amarens*, Ambialet, Arifat, Arthès*, Bellegarde-Marsal*, Bernac*, Brousse, Burlats, Cagnac-les-Mines, Carmaux, Castanet, Castelnau-de-Lévis*, Castres, Cestayrols*, Cordes-sur-Ciel*, Curvalle, Dénat*, Fauch, Le Fraysse, Le Garric, Graulhet*, Labessière-Candeil, Lacapelle-Ségalar, Laparrouquial, Lasgraisses*, Lautrec, Lempaut*, Lescure-d’Albigeois, Lombers, Mailhoc*, Massals, Mazamet, Miolles, Monestiés, Montfa, Montirat, Montredon-Labessonnié, Mont-Roc, Mouzens*, Mouzieys-Panens*, Navès*, Paulinet, Peyregoux*, Poulan-Pouzols, Pratviel*, Puéchoursi*, Puylaurens*, Rayssac, Réalmont, Roquecourbe, Rouffiac, Saint-André, Saint-Christophe, Saint-Jean-de-Vals, Saint-Julien-du-Puy, Saint-Marcel-Campes, Saint-Martin-Laguépie, Saint-Salvy-de-la-Balme, Sainte-Croix, Salles, Le Ségur, Sieurac, Soual, Souel*, Técou*, Teillet, Terre-de-Bancalié, Trévien, Vénès, Villefranche-d’Albigeois, Viviers-lès-Montagnes.

| * | Part of the municipality. |
| --- | --- |

*

5.   Link with the geographical area

‘Roquefort’ is made from raw whole milk from Lacaune sheep, which are perfectly adapted to the environmental conditions in the geographical area. The ripening cellars built in the scree on which the eponymous village rests provide the essential conditions to allow Penicillium roqueforti to develop in the cheese, giving it its characteristic flavour. The subsequent slow maturation stage ensures the product develops until it has a smooth texture and optimal organoleptic characteristics.

The geographical area corresponds to parts of the southern Massif Central, piedmont and mountain valleys. The climate, characterised by an altitude higher than 400 m, is at the confluence of Mediterranean and Atlantic influences. This means long winters that impede the start of vegetation growth in the spring, and summer droughts, often exacerbated by low water reserves in the soil. As a result of the geological substrates from the Hercynian orogeny or limestone deposits from the Mesozoic Era, combined with erosion, the topography is often undulating and the soils are stony. The geographical area includes pasture land with grazing and areas of grassland. The small amount of land suitable for crops is used for temporary grassland and cereals for own consumption.

The ripening cellars for ‘Roquefort’, located within the village of Roquefort-sur-Soulzon, are entirely cut into the scree in the foothills of the calcareous cliffs of Combalou, which over the centuries have been the site of fractures and collapses. Through the cracks in the scree, genuine natural chimneys, called ‘fleurines’, bring a current of fresh, damp air of varying strength. The fleurines serve as a huge generator of damp, cold air, following the fluctuations in the outdoor temperature and atmospheric pressure. The air that enters the ground is cooled by the cool walls of the north-east facing cliffs; it descends towards the bottom of the scree and picks up moisture as it comes into contact with the underground reservoir. The fleurines therefore create, balance out and maintain a special natural micro-climate in the caves, where Penicillium roqueforti develops.

‘Roquefort’ has a long history. A reference to it from 1070 can be found in the cartulary of the Abbaye de Conques, in Aveyron. In 1666 a decree of the Parliament of Toulouse confirmed all the royal privileges granted since Charles VI to protect ‘Roquefort’ and granted the inhabitants of Roquefort-sur-Soulzon the exclusive right to ripen ‘Roquefort’ cheese. In the 18th century, ‘Roquefort’ was declared the ‘king of cheeses’ by Diderot and d’Alembert. Subsequently, numerous judgments limited the ripening area for ‘Roquefort’ to the scree of the Combalou. On 26 July 1925 the French Parliament passed a law making ‘Roquefort’ the first cheese to be recognised with an appellation d’origine.

The rearing system in the geographical area is characteristic of ‘Roquefort’. It is based on the farming of sheep of the breed Lacaune and the use of fodder from close to the farm, without a system of transhumance. The Lacaune is particularly well adapted to its environment. Its woolly fleece, concentrated on its back, provides protection from the sun during the summer and helps the sheep cope with the heat. Its hooves are adapted to stony soil. During the grazing season, it is therefore able to draw maximum benefit from the vegetation in the geographical area, which is often low in nutrients. The work on genetic selection undertaken in the geographical area for decades has made the Lacaune into a sheep recognised for its milk-producing qualities. The sheep are reared in a traditional manner with a diet based on the grazing land and permanent and temporary grassland in the geographical area, which are used for grazing and for the cultivation of fodder. There are restrictions on purchasing feed from outside the farm.

The manufacture of ‘Roquefort’ employs specific know-how. The cheese is made from raw, whole milk. The powders and cultures of Penicillium roqueforti used to seed the cheese are prepared from traditional strains found in the micro-climate of the natural caves in the municipality of Roquefort-sur-Soulzon. The cheese is drained without pressing. Pricking is performed in order to aerate the cheese. The ‘Roquefort’ is then ripened in the cellars located in the scree of the Combalou mountain, which are naturally ventilated with fresh, damp air, for the length of time necessary for the good development of Penicillium roqueforti. It is then wrapped in protective packaging to slow the growth of Penicillium roqueforti and continues to develop through slow maturation.

‘Roquefort’ is a blue-veined cheese produced exclusively from raw, whole sheep’s milk and ripened and matured for at least 90 days from the date of its manufacture.

The paste is smooth, with even green-blue veins, a very distinctive aroma with a slight scent of mould, and a fine, robust taste.

The use of the Lacaune breed, the traditional system of rearing and the feed based on the resources in the geographical area influence the composition of the sheep’s milk, in particular the fatty acids, which carry the flavours. This milk, used raw, contributes to the particular aroma of ‘Roquefort’, which is brought to the fore during ripening and maturing by Penicillium roqueforti.

The manufacture of ‘Roquefort’ from raw, whole milk requires the cheesemaker to demonstrate flexibility. The know-how applied during production, such as draining without pressing, which creates the regular openings in the paste, and pricking, which allows air to penetrate, are essential to the development of Penicillium roqueforti during ripening, producing a paste with evenly distributed veining.

The ripening cellars built in the scree of the Combalou mountain, ventilated by ‘fleurines’, offer natural physical and biological conditions that are particularly conducive to the ripening of ‘Roquefort’. In this special climate, Penicillium roqueforti enjoys an environment very favourable to its development. It multiplies in the cheese, transforms the paste, colours it green-blue and gives it all its flavour.

The slow maturing that follows ripening develops the smooth texture of the ‘Roquefort’ paste and, at the end of a minimum period of 90 days, its very distinctive aroma with a slight scent of mould is fully developed.

Reference to publication of the specification

http://info.agriculture.gouv.fr/gedei/site/bo-agri/document_administratif-ce7087ff-374d-4ef9-bb80-df1367047144

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(1)  OJ L 179, 19.6.2014, p. 17.

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| 17.6.2022 | EN | Official Journal of the European Union | C 234/14 |
| --- | --- | --- | --- |

17.6.2022

EN

Official Journal of the European Union

C 234/14

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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

(2022/C 234/08)

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

‘Chianti Classico’

EU No: PDO-IT-0108-AM03 — 20.3.2019

PDO (X) PGI ( )

1.   Applicant group and legitimate interest

Consorzio olio DOP Chianti Classico (‘Chianti Classico’ PDO oil consortium) based at via Sangallo, 41 – loc. Sambuca – Tavernelle Val di Pesa- (FI).

The aforementioned consortium meets the requirements laid down in Article 13(1) of Ministerial Decree No l2511 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 |
| --- | --- |

☐

Name of product

| ☒ | Description of product |
| --- | --- |

☒

Description of product

| ☒ | Geographical area |
| --- | --- |

☒

Geographical area

| ☐ | Proof of origin |
| --- | --- |

☐

Proof of origin

| ☒ | Method of production |
| --- | --- |

☒

Method of production

| ☒ | Link |
| --- | --- |

☒

Link

| ☒ | Labelling |
| --- | --- |

☒

Labelling

| ☒ | Release for consumption; forms of packaging; inspections. |
| --- | --- |

☒

Release for consumption; forms of packaging; 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 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 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 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 the product

| — | Some changes to Article 10 of the product specification, point 3.2 of the single document are being proposed. |
| --- | --- |

—

Some changes to Article 10 of the product specification, point 3.2 of the single document are being proposed.

This amendment relates to the chemical assessment of ‘Chianti Classico’ PDO extra virgin olive oil. More specifically, the analysis of absorbency in ultraviolet has been deleted, the reference to the analytical method for total polyphenols has been deleted, the analysis of low-molecular-weight biophenols has been introduced, and an analysis of alpha-tocopherol has replaced of the analysis of total tocopherols.

Thus the current wording:

‘Chemical assessment

| (a) | Acidity expressed as oleic acid ≤ 0,5 %; |
| --- | --- |

(a)

Acidity expressed as oleic acid ≤ 0,5 %;

| (b) | Maximum peroxide value of 12 (mEq oxygen); |
| --- | --- |

(b)

Maximum peroxide value of 12 (mEq oxygen);

| (c) | Absorbency in ultraviolet radiation K232 maximum 2,1 and K270 maximum 0,2 |
| --- | --- |

(c)

Absorbency in ultraviolet radiation K232 maximum 2,1 and K270 maximum 0,2

| (d) | High oleic acid content >72 %; |
| --- | --- |

(d)

High oleic acid content >72 %;

| (e) | Total CMPs (phenol antioxidants) above 150 ppm, |
| --- | --- |

(e)

Total CMPs (phenol antioxidants) above 150 ppm,

| (f) | Total tocopherols above 140 ppm.’ |
| --- | --- |

(f)

Total tocopherols above 140 ppm.’

is to be replaced by:

‘Chemical assessment

| (a) | Acidity expressed as oleic acid ≤ 0,5 %; |
| --- | --- |

(a)

Acidity expressed as oleic acid ≤ 0,5 %;

| (b) | Maximum peroxide value of 12 (mEq oxygen); |
| --- | --- |

(b)

Maximum peroxide value of 12 (mEq oxygen);

| (c) | High oleic acid content >72 % |
| --- | --- |

(c)

High oleic acid content >72 %

| (d) | Total polyphenols above 150 ppm; |
| --- | --- |

(d)

Total polyphenols above 150 ppm;

| (e) | Alpha-tocopherol above 140 ppm.’ |
| --- | --- |

(e)

Alpha-tocopherol above 140 ppm.’

We consider that the analysis of absorbency in ultraviolet can be deleted.

That analysis is carried out in order to determine the K270 and K232 value.

K270 is useful to highlight the presence of rectified oil in a virgin oil as the value of K270 rises where this type of fraud is present.

Following years of checks, it is possible to rule out with certainty this type of fraud in Italian PDO and/or PGI oils and we therefore prefer to replace this analytical assessment with other more useful methods for protecting ‘Chianti Classico’ PDO oil and enhancing its value.

K232 provides qualitative information on the degree of oxidation of the oil and this value rises when the oil is ageing.

We consider, not least to avoid adding further to producers’ costs, that that information is satisfactorily provided by an analysis of the peroxide value.

The purpose of these amendments is therefore to improve the quality of the analytical information on ‘Chianti Classico’ PDO oil without adding further to the costs.

With regard to the clarification concerning the total polyphenols, we propose to delete the reference to the analytical method developed by the Milan Experimental Station as that method no longer exists and all the Italian laboratories authorised to certify PDO oils use an identical, accredited method.

The chemical analysis of biophenols introduces a piece of information that we now know to be very important for the consumer because it makes it possible to understand the real value in terms of quality of a ‘Chianti Classico’ PDO oil.

Instead of a general analysis of tocopherols (vitamins), which gives an indication of the total of these compounds in an oil, the analysis of alpha-tocopherol, i.e. one of the tocopherols normally present, is introduced.

This parameter is more appropriate and significant in that alpha-tocopherol alone accounts for approximately 90-95 % of the total tocopherols in an oil and it is the one with the highest bio-active power. Therefore, by maintaining the minimum limit of 140 ppm but specifying that it refers exclusively to alpha-tocopherol, we ensure an oil with a higher total vitamin content (the others are gamma-tocopherol, delta-tocopherol and beta-tocopherol).

Geographical area

| — | The geographical area has not changed. This amendment concerns Article 3 of the product specification and point 4 of the single document. That article implements the provisions of Regional Law No 63 of 26 November 2019 establishing the municipality of Barberino-Tavernelle, created by the merger of the municipalities of Barberino Val di Elsa and Tavernelle Val di Pesa. |
| --- | --- |

—

The geographical area has not changed. This amendment concerns Article 3 of the product specification and point 4 of the single document. That article implements the provisions of Regional Law No 63 of 26 November 2019 establishing the municipality of Barberino-Tavernelle, created by the merger of the municipalities of Barberino Val di Elsa and Tavernelle Val di Pesa.

Thus the current wording:

‘The production area for “Chianti Classico” oil comprises, in the Provinces of Siena and Florence, the administrative territory of the following municipalities: the whole of Castellina in Chianti, Gaiole in Chianti, Greve in Chianti and Radda in Chianti, and parts of Barberino Val d’Elsa, Castelnuovo Berardenga, Poggibonsi, San Casciano in Val di Pesa and Tavarnelle Val di Pesa.’

is to be replaced by:

‘The production area for “Chianti Classico” oil comprises, in the Provinces of Siena and Florence, the administrative territory of the following municipalities: the whole of Castellina in Chianti, Gaiole in Chianti, Greve in Chianti and Radda in Chianti, and parts of Barberino-Tavarnelle, Castelnuovo Berardenga, Poggibonsi and San Casciano in Val di Pesa.’

Method of production

Method of production

| — | Article 2 of the specification and point 3.2 of the single document have been amended. In addition, this information has been moved to point 3 of the single document, where it is more relevant. |
| --- | --- |

—

Article 2 of the specification and point 3.2 of the single document have been amended. In addition, this information has been moved to point 3 of the single document, where it is more relevant.

The wording:

‘“Chianti Classico” extra virgin olive oil must be produced from olives from registered olive trees in a proportion of at least 80 % from the varieties Frantoio, Correggiolo, Moraiolo and Leccino, alone or together, and not more than 20 % from other local varieties, which must always be entered in the Tuscan olive germplasm register.’

is to be replaced by:

‘“Chianti Classico” oil must be produced exclusively from olives from olive trees within the geographical production area, located within the geographical area identified by Article 3 of the product specification, entered in the register. At least 80 % of the plants on any given farm must be of the varieties “Frantoio”, “Correggiolo”, “Moraiolo”, “Leccino”, “Leccio del Corno”, whether alone or in combination, and a maximum of 20 % of the olives can be from other local varieties, which must always be entered in the Tuscan olive germplasm register’.

This clarification is proposed to state more clearly that it is permitted to register parcels planted with a single variety of olive trees even if these are not of the main varieties (Frantoio, Correggiolo, Leccino and Moraiolo). To be compliant with the product specification, at least 80 % of the trees on an individual olive farm, taken as a whole, must be of the main varieties. Therefore, it is possible to enter groves of ‘minor’ cultivars in the olive tree register for ‘Chianti Classico’ PDO, without provided that the minimum percentages laid down in the product specification are met.

In addition, Leccio del Corno, which originated from and was discovered on a farm in the area – namely in the municipality of San Casciano Val di Pesa – has been added to the list of main varieties that must account for at least 80 % of the olive trees suitable to produce olives for ‘Chianti Classico’ PDO oil. The quality characteristics of Leccio del Corno oil are very similar to those of the main varieties, with intense fruity notes and a markedly bitter and pungent flavour.

This addition is justified by years of analysis showing that the average organoleptic profile of ‘Chianti Classico’ PDO oil and the average organoleptic profile of single-variety Leccio del Corno oil, as well as the chemical and physical characteristics of single-variety Leccio del Corno oil, are fully in line with the characteristics of ‘Chianti Classico’ PDO.

| — | This amendment concerns Article 5 of the product specification, which concerns yield. |
| --- | --- |

—

This amendment concerns Article 5 of the product specification, which concerns yield.

The wording:

‘The oil yield must not exceed 650 kg/ha for olive groves with a density of at least 200 plants.

For groves with lower density, yield must not exceed 3,25 kg per tree.

That limit must not exceed 2 kg of oil per tree in groves with a density exceeding 500 trees per hectare.’

is to be replaced by:

‘The olive yield must not exceed:

20 kg per tree in groves with a density of up to 250 plants per hectare and per farm unit;

12 kg per tree in groves with a density of between 251 and 500 trees per hectare and per farm unit;

8 kg per tree in groves with a density of more than 501 trees per hectare and per farm unit.

In any case, a farm’s maximum oil yield per 100 kg of olives cannot exceed 20 %.

These limits must also be complied with in the case of olives from batches from more than one farm unit being mixed. The yield determined will be the average yield of the batch being processed.’

The amendment of this article carries out the ‘conversion’ from olive oil to olives with reference to the three planting density classes already present in Article 5, without de facto introducing restrictions or increases in the production capacity of olive-oil-producing units.

The purpose of this amendment is to make the checks on olive growers easier.

| — | This amendment concerns Article 7 of the product specification relating to the arrangements for harvesting and storage. |
| --- | --- |

—

This amendment concerns Article 7 of the product specification relating to the arrangements for harvesting and storage.

The wording:

‘The olives must be directly detached from the tree, where necessary collected on nets or sheets, and transported and stored in stackable boxes with perforations on 5 sides, in layers which do not exceed 30 cm in perforated crates or in trolleys. If the olives are stored, this must take place in suitable cool, ventilated premises for not more than three days after harvesting. Transport to the oil mill may take place in the same boxes or in other appropriate containers. The use of bags or bales is prohibited.

If crates and/or trolleys are used, the olives must be transported to the oil mill on the same day they are harvested.

Storage in the mill before milling must take place in premises and in containers that guarantee the quality characteristics of the product.

The olives must be processed within 24 hours of delivery to the oil mills, which must be located within the territory referred to in Article 3 of this product specification, and must be suitable in accordance with the conditions laid down in Article 8 below.’

is to be replaced by:

‘The olives must be directly detached from the tree, where necessary collected on nets or sheets, and transported and stored in stackable boxes with perforations on 5 sides, in layers which do not exceed 30 cm or in perforated crates or in trolleys. If the olives are stored, this must take place in suitable cool, ventilated premises for not more than three days after harvesting. Transport to the oil mill may take place in the same boxes or in other appropriate containers. The use of bags or bales is prohibited.

Storage in the mill before milling must take place in premises and in containers that guarantee the quality characteristics of the product.

If crates and/or trolleys are used for harvesting, the olives must be transported to the oil mill on the same day they are harvested.

The olives must be processed within 24 hours of delivery to the oil mills, which must be located within the territory referred to in Article 3 of this product specification, and must be suitable in accordance with the conditions laid down in Article 8 below.’

In order to make the sentence clearer, the word ‘or’ has been inserted after ‘30 cm’.

The addition of the penultimate paragraph is intended to specify that the transport of the olives to the mill must take place on the same day as the harvesting if crates or trolleys are used as storage containers for the harvested olives. This change is necessary to ensure that the olives that are most likely to be damaged are processed quickly.

| — | This amendment concerns Article 8 of the product specification relating to the oil extraction method and constitution of batches. |
| --- | --- |

—

This amendment concerns Article 8 of the product specification relating to the oil extraction method and constitution of batches.

The wording:

‘Once the olives have been cleaned in water or air at ambient temperature, extraction of “Chianti Classico” oil must take place using reliable and consistent mechanical and physical methods. The temperature of the extraction installations must be controlled so that it is no higher than 27 °C.’

is to be replaced by:

‘Once the olives have been cleaned in water, with or without air, at ambient temperature, extraction of “Chianti Classico” oil must take place using reliable and consistent mechanical and physical methods. The temperature of the extraction installations must be controlled so that it is no higher than 27 °C.’

This addition is necessary in order to clarify that both water and air can be used during the cleaning stage.

Link

Link

| — | This point is not an amendment in the true sense. The link does not appear in the current specification, only in the published single document. Therefore the text in the single document is to be inserted in a specific article in the specification. |
| --- | --- |

—

This point is not an amendment in the true sense. The link does not appear in the current specification, only in the published single document. Therefore the text in the single document is to be inserted in a specific article in the specification.

The text inserted into the specification reads as follows:

‘Link

Article 18

The production area of “Chianti Classico” oil has specific climatic and hydrological characteristics and has been well mapped out since the 14th century.

The production area is fairly uniform in terms of terrain and climate; autumns which are on average mild and dry give way to hard winters. The environment as a whole is such that olive trees can be cultivated at the limit of their natural growth zone, which has and indeed continues to influence the olives’ fructification and maturing process.

According to the cultivation techniques which have always been used in this area, the olives are harvested directly from the tree before they are fully mature.

The thermal conditions also determine the shape of the trees (normally branching out at the top) adopted by the local growers, which allows the crown to grow so as to better distribute light and heat in the crown, which help the trees develop during short periods of the year.

“Chianti Classico” extra virgin olive oil is made from varieties traditionally grown in Tuscany and is distinguished by its sensory profile, mainly due to its intense bitter and pungent taste, with fruity aromatic notes.

The chemical and organoleptic characteristics of “Chianti Classico” PDO extra virgin olive oil are linked to the climate of the production area which has a direct influence on the quality and quantity of the phenols, the degree of bitterness and pungency of the taste and the level of fruitiness.

In view of the need to protect the olives from the first autumn frosts, they are traditionally harvested early (i.e. before they are fully mature). Even if this means a lower quantity of oil, it allows the olives to be harvested when their polyphenol content is still high, helping to intensify the bitter and pungent taste so typical of “Chianti Classico” oil. Moreover, thanks to the major variations in temperature normal in this area in autumn, “Chianti Classico” extra virgin olive oil is also distinguished by a very fruity aroma.

The area was given more precise recognition in an edict issued by Duke Cosimo III in 1716 marking out its present boundaries in acknowledgement of the merits and distinctive features of its wine and olive production: a kind of PDO long before the term was invented. A complete theoretical and practical treatise on the olive by G. Tavanti in 1819 listed the main varieties grown in the Chianti Classico region.’

Labelling

Labelling

| — | This amendment concerns Article 17 – Designation and Presentation – of the product specification and point 3.6 of the single document. |
| --- | --- |

—

This amendment concerns Article 17 – Designation and Presentation – of the product specification and point 3.6 of the single document.

In the second line, ‘law and trade standards’ has been replaced by the more appropriate “current law”.

The word “immediately” with reference to the location of the words “Denominazione di Origine Protetta” following the name of the designation has been removed, and the use of the acronym “DOP” (PDO) has been permitted.

The wording:

“The labelling on containers referred to in the previous article must bear, in addition to the particulars normally required by law and trade standards, the words ‘Olio Extravergine di Oliva Chianti Classico’ followed immediately by the words ‘Denominazione di Origine Protetta’ (Protected Designation of Origin) and show clearly in indelible characters the year of production in accordance with Article 6 of this product specification.

It is prohibited to add to the designation any qualifier not expressly provided for in this product specification. However, trademarks of producer groups, names of holdings, estates or farms and place names referring to locations where the olives were genuinely grown may be included.

The designation must be shown on the label in clear, indelible letters sufficiently intense in colour to contrast sharply with the colour of the label. The graphic characters of any additional wording may not exceed 50 % of the size of the characters used for the designation.”

is to be replaced by:

“The labelling on containers referred to in the previous article must bear, in addition to the particulars normally required by current law, the words ‘Olio Extravergine di Oliva Chianti Classico’ and the words ‘Denominazione di Origine Protetta’ (Protected Designation of Origin) or the acronym DOP (PDO), and show clearly in indelible characters the year of production in accordance with Article 6 of this product specification.”

It is prohibited to add to the designation any laudatory expression not expressly provided for in this product specification. However, marks denoting producer groups, names of holdings, estates or farms and place names referring to locations where the olives were genuinely grown may be included.

The designation must be shown on the label in clear, indelible letters sufficiently intense in colour to contrast sharply with the colour of the label. The graphic characters of any other wording may not exceed 50 % of the size of the characters used for the designation.’

The aim of these changes is to make it possible to adapt the manner of inserting these words to the type of label.

Release for consumption; forms of packaging; inspections

Release for consumption; forms of packaging; inspections

Release for consumption

Release for consumption

| — | This amendment concerns Article 13 of the product specification; this information has also been inserted in point 3.5 of the single document on the timing of release for consumption and the deadline for bottling. |
| --- | --- |

—

This amendment concerns Article 13 of the product specification; this information has also been inserted in point 3.5 of the single document on the timing of release for consumption and the deadline for bottling.

The wording:

‘“Chianti Classico” oil may be bottled until 31 October of the year following the year of production and released for consumption until February of the following year.

The year of production must always be clearly shown on the labelling of “Chianti Classico” oil.’

is to be replaced by:

‘“Chianti Classico” oil may be bottled until 31 January of the second year following the year of production. The year of production must always be clearly shown on the labelling of “Chianti Classico” oil.’

It is proposed that the requirement to release the oil for consumption (i.e. sale by the packager) by 28 February be removed, as it has been shown that this restriction is excessive and constrains business activity. Correct information to the consumer is in any case guaranteed by the obligation to show the year clearly on the label and, above all, the presence on the label of the ‘use by’ date of the oil. It is also proposed to specify 31 January of the second year following the year of harvesting as the deadline for bottling.

The oil, by its nature and in our situation, keeps better in bulk than when bottled. Producers therefore generally prefer to carry out bottling in response to orders and try to keep the number of bottles or cans of oil in stock to a minimum. This is to preserve the freshness and quality of the product.

Therefore, in the light of the above, in order to overcome any problems with preservation and marketing of ‘Chianti Classico’ PDO oil and to prevent such problems from occurring in future, and given that ‘Chianti Classico’ PDO oil is in any case required to have a ‘use by’ date on the label, we consider it appropriate to specify 31 January of the second year following the year of harvest as the new deadline for bottling.

| — | This amendment concerns Article 15 of the specification on the new deadline for bottling for the types of storage for the oil which does not undergo clarifying filtration. |
| --- | --- |

—

This amendment concerns Article 15 of the specification on the new deadline for bottling for the types of storage for the oil which does not undergo clarifying filtration.

The wording:

By way of derogation from the first paragraph of this article, oil complying with the rules laid down in the specification can be bottled by 31 October of the year following the year of the olive harvesting where it is subject to clarifying filtration by 31 December of the year of production, and in any event by the date of application for certification.

is to be replaced by:

By way of derogation from the first paragraph of this article, oil complying with the rules laid down in the specification can be bottled by 31 January of the second year following the year of the olive harvesting where it is subject to clarifying filtration by 31 December of the year of production, and in any event by the date of application for certification.

It is proposed to specify 31 January of the second year following the year of harvesting as the deadline for bottling.

This amendment is the result of the amendment to Article 13 above.

The deleted sentence reads as follows:

‘Where the oil has not immediately undergone clarifying filtration by 31 December of the year of harvesting, it must also be stored under inert gas’.

It is proposed to remove the requirement to store unfiltered oil under inert gas while maintaining the deadline for packaging at 45 days from the date of certification.

Unfiltered oil stored under inert gas retains its characteristics, unlike unfiltered oil stored without gas. Nevertheless, it is considered that requiring operators to bottle the oil within 45 days of the date of certification can offer the consumer comprehensive protection. Where bottling does not take place within 45 days, the chemical and organoleptic checks must be repeated.

Forms of packaging

Forms of packaging

| — | Article 16 of the specification and point 3.5 of the single document have been amended. |
| --- | --- |

—

Article 16 of the specification and point 3.5 of the single document have been amended.

The current wording:

‘“Chianti Classico” oil must be packaged in the production area in glass or metal containers of the specified volumes in nominal quantities of up to 5 (five) litres. Glass, metal or PET containers of less than 100 ml are also allowed, provided that their packaging complies with the total capacities authorised by the regulations in force. Containers must be closed hermetically in such a way that the guarantee seal is broken on opening.’

is to be replaced by:

‘“Chianti Classico” oil must be packaged in the production area referred to in Article 3 in containers of the legally permitted materials and volumes.

The packaging must be closed in accordance with the law and must bear a guarantee seal. For containers with a capacity of less than 100 ml, the capacity may be omitted.’

It is proposed to allow the use of containers of various materials and capacities to allow operators to respond better to market demands.

It also allows operators to affix the guarantee seal in the most appropriate way depending on the type of container.

Inspections

Inspections

| — | A specific article has been inserted into the product specification concerning inspections. It includes all the information about the control body. |
| --- | --- |

—

A specific article has been inserted into the product specification concerning inspections. It includes all the information about the control body.

The new article reads as follows:

‘Inspections

Article 19

The conformity of the product to the product specification is checked by the control body in accordance with the provisions of current EU legislation. The responsible control body is Valoritalia Srl, with its registered office at Via Piave 24, 00187 Rome, Tel. +39 0645437975; Fax +39 0645438908; Email: info@valoritalia.it.’

SINGLE DOCUMENT

‘Chianti Classico’

‘Chianti Classico’

EU No: PDO-IT-0108-AM03 — 20.3.2019

EU No: PDO-IT-0108-AM03 — 20.3.2019

PDO (X) PGI ( )

PDO (X) PGI ( )

1.   Name(s) [of PDO or PGI]

Name(s) [of PDO or PGI]

‘Chianti Classico’

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 [listed in Annex XI]

Type of product [listed in Annex XI]

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

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

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

‘Chianti Classico’ is an extra virgin olive oil that when released for consumption has the following characteristics:

Chemical assessment

Chemical assessment

| (a) | Acidity expressed as oleic acid ≤ 0,5 %; |
| --- | --- |

(a)

Acidity expressed as oleic acid ≤ 0,5 %;

| (b) | Maximum peroxide value of 12 (mEq oxygen); |
| --- | --- |

(b)

Maximum peroxide value of 12 (mEq oxygen);

| (c) | High oleic acid content >72 % |
| --- | --- |

(c)

High oleic acid content >72 %

| (d) | Total polyphenols above 150 ppm; |
| --- | --- |

(d)

Total polyphenols above 150 ppm;

| (e) | Alpha-tocopherol above 140 ppm. |
| --- | --- |

(e)

Alpha-tocopherol above 140 ppm.

Organoleptic assessment

Organoleptic assessment

The oil must:

| — | be of a colour ranging from deep green to green with golden tones, |
| --- | --- |

—

be of a colour ranging from deep green to green with golden tones,

| — | have a fruity aroma that is distinctly typical of olive oil. |
| --- | --- |

—

have a fruity aroma that is distinctly typical of olive oil.

The scores in the profile sheet completed by the tasting panel must be as follows:

| (a) | green fruitiness 3-8 |
| --- | --- |

(a)

green fruitiness 3-8

| (b) | bitterness 2-8 |
| --- | --- |

(b)

bitterness 2-8

| (c) | pungency 2-8 |
| --- | --- |

(c)

pungency 2-8

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)

‘Chianti Classico’ extra virgin olive oil must be produced from olives from registered olive trees at least 80 % of which on any given farm must be from the varieties ‘Frantoio’, ‘Correggiolo’, ‘Moraiolo’, ‘Leccino’ and ‘Leccio del Corno’, alone or together, and a maximum of 20 % of the olives can be from other local varieties, which must always be entered in the Tuscan olive germplasm register.

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

All the stages in the production process, cultivation, harvesting and oil extraction must take place exclusively within the geographical production area referred to in point 4.

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

‘Chianti Classico’ olive oil can be packaged up to 31 January of the second year following the year of production. The year of production must always be clearly marked on the label.

‘Chianti Classico’ extra virgin olive oil must be packaged in the production area referred to in Article 4 in containers of the legally permitted materials and volumes. The packaging must be closed in accordance with the law and must bear a guarantee seal. For containers with a capacity of less than 100 ml, the capacity may be omitted.

‘Chianti Classico’ extra virgin olive oil must be packaged in the geographical production area so as to better guarantee the product’s proof of origin and avoid deterioration and loss of the product’s specific characteristics, defined in 3.2 above, when it is transported in bulk, in particular the typical bitter and pungent notes of ‘Chianti Classico’ extra virgin olive oil, determined by the phenol antioxidant content and the profile of aromatic substances. Exposure to oxygen in the air when being transferred, pumped, transported and unloaded – operations carried out more frequently if bottling takes place outside the production area – could cause the ‘Chianti Classico’ extra virgin olive oil to lose the specific characteristics defined in point 3.2 above.

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 labelling on containers must bear, in addition to the particulars normally required by current law, the words ‘Olio Extravergine di Oliva Chianti Classico’ and the words ‘Denominazione di Origine Protetta’ (Protected Designation of Origin) or the acronym DOP (PDO), and show clearly in indelible characters the year of production.

It is prohibited to add to the designation any laudatory expression not expressly provided for in this product specification. However, marks denoting producer groups, names of holdings, estates or farms and place names referring to locations where the olives were genuinely grown may be included.

The designation must be shown on the label in clear, indelible letters sufficiently intense in colour to contrast sharply with the colour of the label. The graphic characters of any additional wording may not exceed 50 % of the size of the characters used for the designation.’

4.   Concise definition of the geographical area

Concise definition of the geographical area

The production area for ‘Chianti Classico’ oil comprises, in the Provinces of Siena and Florence, the administrative territory of the following municipalities: the whole of Castellina in Chianti, Gaiole in Chianti, Greve in Chianti and Radda in Chianti, and parts of Barberino-Tavarnelle, Castelnuovo Berardenga, Poggibonsi and San Casciano in Val di Pesa.

The area is the same as the production area for ‘Chianti Classico’ wine set out in the Interministerial Decree of 31 July 1932, published in GURI (Italian State Gazette) No 209 of 9 September 1932.

5.   Link with the geographical area

Link with the geographical area

Specificity of the geographical area

Specificity of the geographical area

The production area of ‘Chianti Classico’ oil has specific climatic and hydrological characteristics and has been well mapped out since the 14th century.

The production area is fairly uniform in terms of terrain and climate; autumns which are on average mild and dry give way to hard winters. The environment as a whole is such that olive trees can be cultivated at the limit of their natural growth zone, which has and indeed continues to influence the olives’ fructification and maturing process.

According to the cultivation techniques which have always been used in this area, the olives are harvested directly from the tree before they are fully mature.

The thermal conditions also determine the shape of the trees (normally branching out at the top) adopted by the local growers, which allows the crown to grow so as to better distribute light and heat in the crown, which help the trees develop during short periods of the year.

Specificity of the product

Specificity of the product

‘Chianti Classico’ extra virgin olive oil is made from varieties traditionally grown in Tuscany and is distinguished by its sensory profile, mainly due to its intense bitter and pungent taste, with fruity aromatic notes.

Causal link between the geographical area and the quality or characteristics of the product (for PDO) or a specific quality, the reputation or other characteristic of the product (for PGI)

Causal link between the geographical area and the quality or characteristics of the product (for PDO) or a specific quality, the reputation or other characteristic of the product (for PGI)

The chemical and organoleptic characteristics of ‘Chianti Classico’ PDO extra virgin olive oil are linked to the climate of the production area which has a direct influence on the quality and quantity of the phenols, the degree of bitterness and pungency of the taste and the level of fruitiness.

In view of the need to protect the olives from the first autumn frosts, they are traditionally harvested early (i.e. before they are fully mature). Even if this means a lower quantity of oil, it allows the olives to be harvested when their polyphenol content is still high, helping to intensify the bitter and pungent taste so typical of ‘Chianti Classico’ oil. Moreover, thanks to the major variations in temperature normal in this area in autumn, ‘Chianti Classico’ extra virgin olive oil is also distinguished by a very fruity aroma.

The area was given more precise recognition in an edict issued by Duke Cosimo III in 1716 marking out its present boundaries in acknowledgement of the merits and distinctive features of its wine and olive production: a kind of PDO long before the term was invented. A complete theoretical and practical treatise on the olive by G. Tavanti in 1819 listed the main varieties grown in the Chianti Classico region.

Reference to publication of the product specification

Reference to publication of the product specification

The full text of the Product Specification is available on the following Internet: http://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/3335

or alternatively:

by going directly to the home page of the Ministry of Agricultural, Food and Forestry Policy (www.politicheagricole.it) and clicking on ‘Qualità’ (at the top right of the screen), then on ‘Prodotti DOP IGP STG’ (on the left-hand side of the screen) and finally on ‘Disciplinari di Produzione all’esame dell’UE’.

---

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

1

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| 17.6.2022 | EN | Official Journal of the European Union | C 234/24 |
| --- | --- | --- | --- |

17.6.2022

EN

Official Journal of the European Union

C 234/24

---

Publication of the amended single document following the approval of a minor amendment pursuant to the second subparagraph of Article 53(2) of Regulation (EU) No 1151/2012

(2022/C 234/09)

The European Commission has approved this minor amendment in accordance with the third subparagraph of Article 6(2) of Commission Delegated Regulation (EU) No 664/2014 (1).

The application for approval of this minor amendment can be consulted in the Commission’s eAmbrosia database.

SINGLE DOCUMENT

‘Farina di Neccio della Garfagnana’

EU No: PDO-IT-0196-AM01 – 12.1.2022

PDO (x) PGI ( )

1.   Name

‘Farina di Neccio della Garfagnana’

2.   Member State or Third Country

Italy

3.   Description of the agricultural product or foodstuff

3.1.   Type of product

Class 1.6 - Fruit, vegetables and cereals fresh or processed.

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

The protected designation of origin ‘Farina di Neccio della Garfagnana’ is reserved for sweet flour from chestnuts obtained from chestnut trees (Castanea sativa Mill.) of the varieties described in point 3.3 below, the characteristics of which are to be attributed exclusively to natural factors and human activity.

Before being placed on the market, ‘Farina di Neccio della Garfagnana’ PDO must have the following characteristics:

| — | grain size: fine both to the touch and on the palate; |
| --- | --- |

—

grain size: fine both to the touch and on the palate;

| — | maximum moisture content: 13 %; |
| --- | --- |

—

maximum moisture content: 13 %;

| — | colour: may vary from white to dark ivory; |
| --- | --- |

—

colour: may vary from white to dark ivory;

| — | taste: sweet with a mild, slightly bitter aftertaste; |
| --- | --- |

—

taste: sweet with a mild, slightly bitter aftertaste;

| — | aroma: of chestnuts. |
| --- | --- |

—

aroma: of chestnuts.

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

The flour is made from chestnuts of the following varieties from the area referred to in point 4 of this document: Carpinese, Pontecosi, Mazzangaia, Pelorosa, Rossola, Verdola, Nerona and Capannaccia, along with chestnut varieties from the same areas of origin as referred to in point 4 of this document, but with purely local names.

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

—

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

All stages of production, from harvesting the chestnuts in the field to drying, milling and preparing the flour for consumption, must take place in the geographical area defined in point 4 below.

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

From 1 December onwards, ‘Farina di Neccio della Garfagnana’ PDO is marketed in sealed bags made of food-grade material in accordance with the laws in force, recyclable or compostable, with a squared bottom, multi-layered, and an outer paper layer coloured Pantone 4026 C.

The capacity of the bags is 500 g and 1 kg, although larger bags are used for flour not intended for sale to the general public.

In addition to the mandatory information required by legislation on the labelling and presentation of foodstuffs, each packaging unit must display:

| — | the logo of the designation, immediately followed by the wording ‘Denominazione Origine Protetta’ or the acronym D.O.P. and the European Union PDO symbol in the same field of vision; |
| --- | --- |

—

the logo of the designation, immediately followed by the wording ‘Denominazione Origine Protetta’ or the acronym D.O.P. and the European Union PDO symbol in the same field of vision;

| — | the name and address of the packager. |
| --- | --- |

—

the name and address of the packager.

The name ‘Farina di Neccio della Garfagnana’ PDO must not be supplemented by any qualifying adjective referring to it, even if it is graphically separate.

Without prejudice to the prohibition set out in the previous paragraph, informative descriptions such as: ‘slow drying’, ‘stone milled’ or ‘water mill’ are permitted;

| — | references to company names or private trademarks are permitted, as long as they do not mislead the consumer. |
| --- | --- |

—

references to company names or private trademarks are permitted, as long as they do not mislead the consumer.

Logo:

Image 1

4.   Concise definition of the geographical area

The geographical area in which ‘Farina di Neccio della Garfagnana’ is produced comprises the following municipalities of the province of Lucca: Castelnuovo di Garfagnana; Castiglione Garfagnana; Pieve Fosciana; San Romano di Garfagnana; Sillano Giucugnano; Piazza al Serchio; Minucciano; Camporgiano; Careggine; Fosciandora; Molazzana; Vagli; Villa Collemandina; Gallicano; Borgo a Mozzano; Barga; Coreglia Antelminelli; Bagni di Lucca; Fabbriche di Vergemoli.

5.   Link with the geographical area

5.1.   Specificity of the geographical area

Leaving aside the presence of the human population and the intensive exploitation of the chestnut tree, proof of a link with the area can be found in the very nature of the tree as a forest species.

Generally speaking, chestnut trees only grow in areas providing particularly favourable soil and climate conditions. It is difficult to introduce chestnuts into new areas if they do not grow there spontaneously, even when the soil and climate conditions are similar to those in the original areas.

As regards the province of Lucca and Garfagnana in particular, numerous documents highlight the positive economic and dietary influence of chestnut trees and their fruit on local populations since ancient times. People have therefore developed a close link with the tree in order to exploit its products to the maximum.

5.2.   Specificity of the product

‘Farina di Neccio della Garfagnana’ PDO is made from chestnuts of varieties that are considered to be too small for the fresh fruit and vegetable market but which are very sweet. This influences the product’s chestnut taste, which is sweet with a slightly bitter aftertaste due to the traditional process of slow drying using fire in typical ‘metati’ dryers situated in the chestnut fields themselves. The good reputation is also due to the fine grain size obtained through stone milling, which is done slowly in order not to overheat and spoil the flour.

5.3.   Causal link between the geographical area and the quality or characteristics of the product (for PDO) or a specific quality, the reputation or other characteristic of the product (for PGI)

Considering chestnut flour only, in this case ‘Farina di Neccio della Garfagnana’, it should be pointed out that the processing required by the product has long obliged people to construct small buildings to facilitate processing operations. The area thus has many structures (‘metati’) used for drying the chestnuts, as well as for milling them. It is estimated that in 1950 there were roughly 5000 ‘metati’ in the defined area and that in 1800 there were approximately 245 mills.

The particular architectural and structural features of these constructions are such that both the product specification and municipal building regulations provide for their preservation as expressions of the local culture and proof of the link with the environment.

Another important aspect is the extent to which chestnut flour has influenced the local cuisine. Typical dishes include chestnut flour polenta, ‘manafregoli’ (chestnut flour cooked with milk), ‘castagnaccio’ (a kind of baked flatbread made with chestnut flour, olive oil, walnuts and pine nuts) and what could be defined as the bread of the Garfagnana area, which is known as ‘neccio’ and is made with flour, water and salt.

Reference to publication of the product specification

The consolidated text of the product specification is available on the following Internet: http://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/3335”

or alternatively:

by going directly to the home page of the Ministry of Agricultural, Food and Forestry Policy (www.politicheagricole.it) and clicking on ‘Qualità’ (at the top right of the screen), then on ‘Prodotti DOP IGP STG’ (on the left-hand side of the screen) and finally on ‘Disciplinari di Produzione all’esame dell’UE’.

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(1)  OJ L 179, 19.6.2014, p. 17.

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