# Official Journal C 62/2023

| | ISSN 1977-091X |
| --- | --- |
| Official Journal
  of the European Union | C 62 |
| | |
| English edition | Information and Notices | Volume 6620 February 2023 |

ISSN 1977-091X

Official Journal

of the European Union

C 62

English edition

Information and Notices

Volume 6620 February 2023

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| Contents | page |
| --- | --- |
| | II   Information |
| | INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES |
| | European Commission |
| 2023/C 62/01 | Non-opposition to a notified concentration (Case M.10935 – DNB / DANSKE BANK / SB1 / EIKA / BALDER / VIPPS / MOBILEPAY) (
  1
  ) | 1 |
| 2023/C 62/02 | Non-opposition to a notified concentration (Case M.10786 – BNP PARIBAS / CACEIS / JV) (
  1
  ) | 2 |

Contents

page

II   Information

INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

2023/C 62/01

Non-opposition to a notified concentration (Case M.10935 – DNB / DANSKE BANK / SB1 / EIKA / BALDER / VIPPS / MOBILEPAY) (
  1
  )

1

1

2023/C 62/02

Non-opposition to a notified concentration (Case M.10786 – BNP PARIBAS / CACEIS / JV) (
  1
  )

1

2

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| | IV   Notices |
| --- | --- |
| | NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES |
| | European Commission |
| 2023/C 62/03 | Euro exchange rates – 17 February 2023 | 3 |

IV   Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

2023/C 62/03

Euro exchange rates – 17 February 2023

3

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| | V   Announcements |
| --- | --- |
| | PROCEDURES RELATING TO THE IMPLEMENTATION OF THE COMMON COMMERCIAL POLICY |
| | European Commission |
| 2023/C 62/04 | Notice of the impending expiry of certain anti-subsidy measures | 4 |
| | OTHER ACTS |
| | European Commission |
| 2023/C 62/05 | Publication of a communication of approval of a standard amendment to a product specification for a name in the wine sector as referred to in Article 17(2) and (3) of Commission Delegated Regulation (EU) 2019/33 | 6 |
| 2023/C 62/06 | Publication of an approved standard amendment to a product specification of a protected designation of origin or protected geographical indication in the sector of agricultural products and foodstuffs, as referred to in Article 6b(2) and (3) of Commission Delegated Regulation (EU) No 664/2014 | 13 |

V   Announcements

PROCEDURES RELATING TO THE IMPLEMENTATION OF THE COMMON COMMERCIAL POLICY

European Commission

2023/C 62/04

Notice of the impending expiry of certain anti-subsidy measures

4

OTHER ACTS

European Commission

2023/C 62/05

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

6

2023/C 62/06

Publication of an approved standard amendment to a product specification of a protected designation of origin or protected geographical indication in the sector of agricultural products and foodstuffs, as referred to in Article 6b(2) and (3) of Commission Delegated Regulation (EU) No 664/2014

13

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

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(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

| 20.2.2023 | EN | Official Journal of the European Union | C 62/1 |
| --- | --- | --- | --- |

20.2.2023

EN

Official Journal of the European Union

C 62/1

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Non-opposition to a notified concentration

(Case M.10935 – DNB / DANSKE BANK / SB1 / EIKA / BALDER / VIPPS / MOBILEPAY)

(Text with EEA relevance)

(2023/C 62/01)

On 21 October 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 32022M10935. 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 32022M10935. EUR-Lex is the online point of access to European Union law.

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

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| 20.2.2023 | EN | Official Journal of the European Union | C 62/2 |
| --- | --- | --- | --- |

20.2.2023

EN

Official Journal of the European Union

C 62/2

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Non-opposition to a notified concentration

(Case M.10786 – BNP PARIBAS / CACEIS / JV)

(Text with EEA relevance)

(2023/C 62/02)

On 21 December 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 32022M10786. 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 32022M10786. EUR-Lex is the online point of access to European Union law.

---

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

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IV Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

| 20.2.2023 | EN | Official Journal of the European Union | C 62/3 |
| --- | --- | --- | --- |

20.2.2023

EN

Official Journal of the European Union

C 62/3

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Euro exchange rates (1)

17 February 2023

(2023/C 62/03)

1 euro =

| | Currency | Exchange rate |
| --- | --- | --- |
| USD | US dollar | 1,0625 |
| JPY | Japanese yen | 143,18 |
| DKK | Danish krone | 7,4464 |
| GBP | Pound sterling | 0,88888 |
| SEK | Swedish krona | 11,1983 |
| CHF | Swiss franc | 0,9896 |
| ISK | Iceland króna | 154,10 |
| NOK | Norwegian krone | 11,0150 |
| BGN | Bulgarian lev | 1,9558 |
| CZK | Czech koruna | 23,715 |
| HUF | Hungarian forint | 386,61 |
| PLN | Polish zloty | 4,7773 |
| RON | Romanian leu | 4,9165 |
| TRY | Turkish lira | 20,0478 |
| AUD | Australian dollar | 1,5560 |
| CAD | Canadian dollar | 1,4366 |
| HKD | Hong Kong dollar | 8,3349 |
| NZD | New Zealand dollar | 1,7123 |
| SGD | Singapore dollar | 1,4231 |
| KRW | South Korean won | 1 383,32 |
| ZAR | South African rand | 19,2650 |
| CNY | Chinese yuan renminbi | 7,3081 |
| IDR | Indonesian rupiah | 16 160,70 |
| MYR | Malaysian ringgit | 4,7090 |
| PHP | Philippine peso | 58,831 |
| RUB | Russian rouble | |
| THB | Thai baht | 36,741 |
| BRL | Brazilian real | 5,5487 |
| MXN | Mexican peso | 19,7313 |
| INR | Indian rupee | 88,0210 |

Currency

Exchange rate

USD

US dollar

1,0625

JPY

Japanese yen

143,18

DKK

Danish krone

7,4464

GBP

Pound sterling

0,88888

SEK

Swedish krona

11,1983

CHF

Swiss franc

0,9896

ISK

Iceland króna

154,10

NOK

Norwegian krone

11,0150

BGN

Bulgarian lev

1,9558

CZK

Czech koruna

23,715

HUF

Hungarian forint

386,61

PLN

Polish zloty

4,7773

RON

Romanian leu

4,9165

TRY

Turkish lira

20,0478

AUD

Australian dollar

1,5560

CAD

Canadian dollar

1,4366

HKD

Hong Kong dollar

8,3349

NZD

New Zealand dollar

1,7123

SGD

Singapore dollar

1,4231

KRW

South Korean won

1 383,32

ZAR

South African rand

19,2650

CNY

Chinese yuan renminbi

7,3081

IDR

Indonesian rupiah

16 160,70

MYR

Malaysian ringgit

4,7090

PHP

Philippine peso

58,831

RUB

Russian rouble

THB

Thai baht

36,741

BRL

Brazilian real

5,5487

MXN

Mexican peso

19,7313

INR

Indian rupee

88,0210

---

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

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V Announcements

PROCEDURES RELATING TO THE IMPLEMENTATION OF THE COMMON COMMERCIAL POLICY

European Commission

| 20.2.2023 | EN | Official Journal of the European Union | C 62/4 |
| --- | --- | --- | --- |

20.2.2023

EN

Official Journal of the European Union

C 62/4

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Notice of the impending expiry of certain anti-subsidy measures

(2023/C 62/04)

1.

As provided for in Article 18(4) of Regulation (EU) 2016/1037 of the European Parliament and of the Council of 8 June 2016 on protection against subsidised imports from countries not members of the European Union (1), the Commission gives notice that, unless a review is initiated in accordance with the following procedure, the countervailing measures mentioned below will expire on the date mentioned in the table below.

2.   Procedure

Procedure

Union producers may submit a written request for a review. This request must contain sufficient evidence that the expiry of the measures would be likely to result in a continuation or recurrence of subsidisation and injury. Should the Commission decide to review the measures concerned, importers, exporters, representatives of the exporting country and Union producers will then be provided with the opportunity to amplify, rebut or comment on the matters set out in the review request.

3.   Time limit

Time limit

Union producers may submit a written request for a review on the above basis, to reach the European Commission, Directorate-General for Trade (Unit G-1), CHAR 4/39, 1049 Brussels, Belgium (2) at any time from the date of the publication of the present notice but no later than three months before the date mentioned in the table below.

2

| 4. | This notice is published in accordance with Article 18(4) of Regulation (EU) 2016/1037.









  Product | Country(ies) of origin or exportation | Measures | Reference | Date of expiry (3) |
| --- | --- | --- | --- | --- | --- |
| Certain pneumatic tyres, new or retreaded, of rubber, of a kind used for buses or lorries and with a load index exceeding 121 | The People’s Republic of China | Anti-subsidy duty | Commission Implementing Regulation (EU) 2018/1690 of 9 November 2018 imposing definitive countervailing duties on imports of certain pneumatic tyres, new or retreaded, of rubber, of a kind used for buses or lorries and with a load index exceeding 121 originating in the People’s Republic of China and amending Commission Implementing Regulation (EU) 2018/1579 imposing a definitive anti-dumping duty and collecting definitively the provisional duty imposed on imports of certain pneumatic tyres, new or retreaded, of rubber, of a kind used for buses or lorries, with a load index exceeding 121 originating in the People’s Republic of China and repealing Implementing Regulation (EU) 2018/163
  (OJ L 283, 12.11.2018, p. 1). | 13.11.2023 |

4.

This notice is published in accordance with Article 18(4) of Regulation (EU) 2016/1037.

Product

Country(ies) of origin or exportation

Measures

Reference

Date of expiry (3)

3

Certain pneumatic tyres, new or retreaded, of rubber, of a kind used for buses or lorries and with a load index exceeding 121

The People’s Republic of China

Anti-subsidy duty

Commission Implementing Regulation (EU) 2018/1690 of 9 November 2018 imposing definitive countervailing duties on imports of certain pneumatic tyres, new or retreaded, of rubber, of a kind used for buses or lorries and with a load index exceeding 121 originating in the People’s Republic of China and amending Commission Implementing Regulation (EU) 2018/1579 imposing a definitive anti-dumping duty and collecting definitively the provisional duty imposed on imports of certain pneumatic tyres, new or retreaded, of rubber, of a kind used for buses or lorries, with a load index exceeding 121 originating in the People’s Republic of China and repealing Implementing Regulation (EU) 2018/163

(OJ L 283, 12.11.2018, p. 1).

13.11.2023

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(1)  OJ L 176, 30.6.2016, p. 55.

1

(2)  TRADE-Defence-Complaints@ec.europa.eu

2

(3)  The measure expires at midnight (00:00) of the day mentioned in this column.

3

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OTHER ACTS

European Commission

| 20.2.2023 | EN | Official Journal of the European Union | C 62/6 |
| --- | --- | --- | --- |

20.2.2023

EN

Official Journal of the European Union

C 62/6

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

(2023/C 62/05)

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

‘Haut-Médoc’

PDO-FR-A0710-AM05

Date of communication: 23.11.2022

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

1.   Official Geographic Code

The list of municipalities included in the geographical area and the area in immediate proximity has been updated on the basis of the 2022 Official Geographic Code.

This merely changes the wording and has no impact on the geographical area.

Points 6 and 9 of the single document have been amended in line with these changes.

2.   Varieties for adaptation purposes

The varieties Arinarnoa N, Castets N, Marselan N and Touriga Nacional N have been added to the specification. These are late varieties, which can be of advantage in the context of a warming climate. The fact that they are not very susceptible to rot, downy mildew or powdery mildew is also an asset. All four varieties are suitable for producing deeply coloured, complex, full-bodied and structured wines, in line with the characteristics typical of ‘Médoc’ red wines.

These varieties must not make up more than 5 % of the variety mix and 10 % of the blend.

The single document has not been amended.

3.   Spacing between plants

The minimum spacing between plants in the same row is reduced from 0,80 m to 0,70 m.

This allows increased planting density, resulting in greater competition between vines and better-quality grapes.

Point 5 of the single document has been amended.

4.   Pruning

The pruning rules have been adapted for vineyards where the spacing between plants is between 0,70 m and 0,80 m.

Point 5 of the single document has been amended.

5.   Agri-environmental provisions

Various environmental provisions have been added:

| — | Dead vines must be removed from the parcels and must not be left there. |
| --- | --- |

—

Dead vines must be removed from the parcels and must not be left there.

| — | Before each new planting, operators must carry out a physical and chemical analysis of the soil of the vine-growing parcel to collect all the necessary information on its potential and on the vine-growing conditions. |
| --- | --- |

—

Before each new planting, operators must carry out a physical and chemical analysis of the soil of the vine-growing parcel to collect all the necessary information on its potential and on the vine-growing conditions.

| — | To preserve the characteristics of the physical and biological environment, which is a fundamental part of the local area: |
| --- | --- |

—

To preserve the characteristics of the physical and biological environment, which is a fundamental part of the local area:

| — | chemical weed control is prohibited on headlands; |
| --- | --- |

—

chemical weed control is prohibited on headlands;

| — | full chemical weed control on parcels is prohibited; |
| --- | --- |

—

full chemical weed control on parcels is prohibited;

| — | operators must calculate and record their treatment frequency index (TFI). |
| --- | --- |

—

operators must calculate and record their treatment frequency index (TFI).

These amendments are intended to take better account of the environment and of general demands for less use of plant protection products.

The single document has not been amended.

6.   Maturing

The earliest end date of the maturing process is brought forward from 31 May to 31 March of the year following the harvest.

Allowing a shorter maturing period makes it possible to bring out a more fruity taste and to produce both easy-to-drink wines and more sophisticated wines suitable for ageing.

This also affects the date from which the wine can be sold to consumers.

It also requires an amendment to the link.

Point 8 of the single document has been amended.

7.   Transitional measures

Transitional measures no longer in force have been deleted.

The single document has not been amended.

8.   Main points to be checked

The additional volume for individual producers has been added to the main points to be checked.

The single document has not been amended.

9.   Reference to the inspection body

The reference to the inspection body has been reworded to align it with the wording used in other product specifications. This is a purely editorial amendment.

The single document has not been amended.

SINGLE DOCUMENT

1.   Name(s)

Haut-Médoc

2.   Geographical indication type

PDO – Protected Designation of Origin

3.   Categories of grapevine products

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

1.

Wine

4.   Description of the wine(s)

BRIEF WRITTEN DESCRIPTION

The wines have a minimum natural alcoholic strength by volume of 11 %.

The wines’ total alcoholic strength by volume after enrichment must not exceed 13 %.

Every batch of wine sold in bulk or packaged has a fermentable sugar (glucose + fructose) content of less than or equal to 3 grams per litre.

Every batch of wine sold in bulk or packaged before 1 October of the year following the year of harvest has a volatile acidity content of less than or equal to 12,25 milliequivalents per litre (0,60 grams per litre expressed as H2SO4). After that date, the volatile acidity content must not exceed 16,33 milliequivalents per litre (0,80 grams per litre expressed as H2SO4).

Every batch of wine sold in bulk has an SO2 content of less than or equal to 0,140 milligrams per litre.

Every batch of wine sold in bulk or packaged has a malic acid content of less than or equal to 0,20 grams per litre.

The wines in question are still, tannic red wines of a deep colour and with excellent ageing qualities. They are usually obtained by blending, and Cabernet Sauvignon N is typically the main grape variety. This variety gives the wines spicy notes, which blend with vanilla notes in wines aged in barrels. Merlot N makes for round, soft wines with aromas of red fruit, and Cabernet Franc N and Petit Verdot N enhance the wines’ structure and complexity (adding freshness in years of good ripeness, in the case of Petit Verdot N).

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

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

Minimum total acidity

in milliequivalents per litre

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

5.   Wine-making practices

5.1.   Specific oenological practices

| 1. | Density and distance |
| --- | --- |

1.

Density and distance

Growing method

The minimum planting density of the vines is 6 500 plants per hectare. The distance between the rows is 1,80 metres or less, and the spacing between plants in the same row is at least 0,70 metres.

| 2. | Pruning rules |
| --- | --- |

2.

Pruning rules

Growing method

Pruning is mandatory. It is carried out at the unfolded leaves stage (Lorenz stage 9) at the latest.

In vineyards where the spacing between plants in a row is more than 0,80 m, the following pruning methods may be used:

| — | two-cane pruning, double Guyot or Médoc, with a maximum of five buds per cane; |
| --- | --- |

—

two-cane pruning, double Guyot or Médoc, with a maximum of five buds per cane;

| — | single Guyot or mixed Guyot, with a maximum of seven buds per vine; |
| --- | --- |

—

single Guyot or mixed Guyot, with a maximum of seven buds per vine;

| — | short pruning, fan pruning to four arms or two cordons, with a maximum of 12 buds per vine, or to one cordon with no more than seven buds per vine. |
| --- | --- |

—

short pruning, fan pruning to four arms or two cordons, with a maximum of 12 buds per vine, or to one cordon with no more than seven buds per vine.

In vineyards where the spacing between plants in a row is between 0,70 m and 0,80 m, only pruning to one cordon, fan pruning to a maximum of four arms and single Guyot pruning are allowed. These vineyards are also subject to a maximum load of seven buds per vine.

| 3. | Enrichment |
| --- | --- |

3.

Enrichment

Specific oenological practice

Reductive methods of enrichment are permitted up to a concentration rate of 15 %.

After enrichment, the wines’ total alcoholic strength by volume must not exceed 13 %.

5.2.   Maximum yields

65 hectolitres per hectare

6.   Demarcated geographical area

The grapes are harvested and the wines made, processed and matured in the following municipalities of the department of Gironde, based on the Official Geographic Code in force on 1 January 2022: Arcins, Arsac, Avensan, Blanquefort, Castelnau-de-Médoc, Cissac-Médoc, Cussac-Fort-Médoc, Labarde, Lamarque, Listrac-Médoc, Ludon-Médoc, Macau, Margaux-Cantenac, Moulis-en-Médoc, Parempuyre, Pauillac, Le Pian-Médoc, Saint-Aubin-de-Médoc, Saint-Estèphe, Saint-Julien-Beychevelle, Saint-Laurent-Médoc, Saint-Médard-en-Jalles, Saint-Sauveur, Saint-Seurin-de-Cadourne, Sainte-Hélène, Soussans, Le Taillan-Médoc and Vertheuil.

7.   Main wine grape varieties

| | Cabernet Franc N |
| --- | --- |

Cabernet Franc N

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

Cabernet Sauvignon N

| | Carmenère N |
| --- | --- |

Carmenère N

| | Cot N – Malbec |
| --- | --- |

Cot N – Malbec

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

Merlot N

| | Petit Verdot N |
| --- | --- |

Petit Verdot N

8.   Description of the link(s)

The geographical area of the ‘Haut-Médoc’ registered designation of origin covers the left bank of the Garonne and of the Gironde extending from the conurbation of Bordeaux. The area stretches over almost 50 kilometres from Le Taillan-Médoc in the south to Saint-Seurin-de-Cadourne in the north, and about a dozen kilometres from east to west. The geographical area thus partly overlaps with that of the ‘Médoc’ registered designation of origin and concerns the municipalities upstream of the Gironde estuary, hence the name. The area spans 28 municipalities of the Gironde department.

Although the climate is predominantly Atlantic, the ‘Haut-Médoc’ river banks differ from the municipalities of the Médoc located further north in that seasonal fluctuations and rainfall are more moderate. These favourable climatic conditions are due to the presence of the Atlantic Ocean and the Gironde, whose waters have the effect of regulating temperatures.

The oceanic climate, in some years combined with periods of rain and low pressure in autumn, or, conversely, hot and very sunny late seasons, creates a notable ‘vintage effect’. The area’s main characteristics are, however, linked above all to the geology typical of this sedimentary basin, the specific geological history of its soils, its landscape and topography, and the current soil composition of its vineyards.

Médoc wines have gained worldwide renown thanks to generations of winegrowers who have expertly exploited the special characteristics of the land. Over time, the winegrowers’ detailed knowledge of the soils and expert use of drainage techniques to further improve their quality have allowed them to develop the best possible growing methods for producing red wines suited for ageing. Recent progress in plant health and the mechanisation of vineyards have not altered the winegrowers’ determination to maintain growing methods allowing them to produce typical red wines with good keeping qualities.

Historically, ‘Haut-Médoc’ has been made from various grape varieties selected for their suitability for producing, through careful blending, wines with good keeping qualities. Médoc winegrowers thus reserve specific vine varieties for particular types of soil: Merlot N for colluvial soils, Carmenère N for poor and dry gravel soils, Cabernet Franc N for calcareous resurgences or dry sandy soils, also suitable for the Cot N variety, and Petit Verdot N for leached brown soils. Cabernet Sauvignon N, the principal variety in the blend, thrives in deep gravel soils.

This diversity requires selective management of the vineyard, in terms of limiting the distance between rows and monitoring the maximum load per parcel and per plant.

The reputation and renown of ‘Haut-Médoc’ wines are essentially linked to its various traditional classifications, namely ‘cru’, ‘Château’ and various quality wines. In 1647, when the ‘Jurade de Bordeaux’ issued the first ranking of Guyenne wines in history, the reputation of wines from the Médoc parishes was already established. Under Louis XV, this classification was refined by region, divided first by parish and then by ‘cru’. In the 19th century, at the time of the 1855 World Exhibition, the ranking of Bordeaux ‘crus’ was formalised by the Classification of Bordeaux wines.

The reputation of ‘Haut-Médoc’ wines is linked, among other things, to the five ‘classified crus’ produced within the geographical area of the registered designation of origin.

In the 20th century, the 1932 classification of Médoc ‘crus bourgeois’ included 444 wines classified as ‘cru’, 153 of which belong to the ‘Haut-Médoc’ registered designation of origin.

‘Haut-Médoc’ wines are tannic wines deep red in colour, usually made by blending various grape varieties. Cabernet Sauvignon N, typically the principal variety, gives the wine spicy notes that combine perfectly with the vanilla notes produced by ageing in barrels – a method used more often than for the ‘Médoc’ registered designation of origin. The Merlot N variety makes for round, soft wines with aromas of red fruit. Cabernet Franc N and Petit Verdot N enhance the wines’ structure and complexity, also adding freshness in years of good ripeness in the case of Petit Verdot N.

The vines are managed so as to obtain very ripe and healthy grapes, with a controlled yield. Long maceration periods allow more concentrated wines to be obtained. For a more delicate taste, ageing is therefore essential. ‘Haut-Médoc’ wines have excellent ageing qualities.

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

Area in immediate proximity

Legal framework:

National legislation

Type of further condition:

Derogation concerning production in the demarcated geographical area

Description of the condition:

The area in immediate proximity, defined by derogation for the making of the wines, comprises the territory of the following municipalities of the department of Gironde, based on the Official Geographic Code in force on 1 January 2022: Bégadan, Blaignan-Prignac, Civrac-en-Médoc, Couquèques, Gaillan-en-Médoc, Jau-Dignac-et-Loirac, Lesparre-Médoc, Naujac-sur-Mer, Ordonnac, Queyrac, Saint-Christoly-Médoc, Saint-Germain-d’Esteuil, Saint-Vivien-de-Médoc, Saint-Yzans-de-Médoc, Valeyrac and Vensac.

Area in immediate proximity

Legal framework:

National legislation

Type of further condition:

Derogation concerning production in the demarcated geographical area

Description of the condition:

The area in immediate proximity, defined by derogation for the processing and ageing of the wines, comprises the territory of the following municipalities of the department of Gironde, based on the Official Geographic Code in force on 1 January 2022: Abzac, Aillas, Ambarès-et-Lagrave, Ambès, Anglade, Arbanats, Les Artigues-de-Lussac, Artigues-près-Bordeaux, Arveyres, Asques, Aubiac, Auriolles, Auros, Ayguemorte-Les-Graves, Bagas, Baigneaux, Barie, Baron, Barsac, Bassanne, Bassens, Baurech, Bayas, Bayon-sur-Gironde, Bazas, Beautiran, Bégadan, Bègles, Béguey, Bellebat, Bellefond, Belvès-de-Castillon, Bernos-Beaulac, Berson, Berthez, Beychac-et-Caillau, Bieujac, Les Billaux, Birac, Blaignac, Blaignan-Prignac, Blasimon, Blaye, Blésignac, Bommes, Bonnetan, Bonzac, Bordeaux, Bossugan, Bouliac, Bourdelles, Bourg, Le Bouscat, Branne, Brannens, Braud-et-Saint-Louis, La Brède, Brouqueyran, Bruges, Budos, Cabanac-et-Villagrains, Cabara, Cadarsac, Cadaujac, Cadillac, Cadillac-en-Fronsadais, Camarsac, Cambes, Camblanes-et-Meynac, Camiac-et-Saint-Denis, Camiran, Camps-sur-l’Isle, Campugnan, Canéjan, Capian, Caplong, Carbon-Blanc, Cardan, Carignan-de-Bordeaux, Cars, Cartelègue, Casseuil, Castelmoron-d’Albret, Castelviel, Castets et Castillon, Castillon-la-Bataille, Castres-Gironde, Caudrot, Caumont, Cauvignac, Cavignac, Cazats, Cazaugitat, Cénac, Cenon, Cérons, Cessac, Cestas, Cézac, Chamadelle, Civrac-de-Blaye, Civrac-sur-Dordogne, Civrac-en-Médoc, Cleyrac, Coimères, Coirac, Comps, Coubeyrac, Couquèques, Courpiac, Cours-de-Monségur, Cours-les-Bains, Coutras, Coutures, Créon, Croignon, Cubnezais, Cubzac-les-Ponts, Cudos, Cursan, Daignac, Dardenac, Daubèze, Dieulivol, Donnezac, Donzac, Doulezon, Les Eglisottes-et-Chalaures, Escoussans, Espiet, Les Esseintes, Etauliers, Eynesse, Eyrans, Eysines, Faleyras, Fargues, Fargues-Saint-Hilaire, Le Fieu, Flaujagues, Floirac, Floudès, Fontet, Fossés-et-Baleyssac, Fours, Francs, Fronsac, Frontenac, Gabarnac, Gaillan-en-Médoc, Gajac, Galgon, Gans, Gardegan-et-Tourtirac, Gauriac, Gauriaguet, Générac, Génissac, Gensac, Gironde-sur-Dropt, Gornac, Gours, Gradignan, Grayan-et-l’Hôpital, Grézillac, Grignols, Guillac, Guillos, Guîtres, Le Haillan, Haux, Hure, Illats, Isle-Saint-Georges, Izon, Jau-Dignac-et-Loirac, Jugazan, Juillac, Labescau, Ladaux, Lados, Lagorce, Lalande-de-Pomerol, Lamothe-Landerron, La Lande-de-Fronsac, Landerrouat, Landerrouet-sur-Ségur, Landiras, Langoiran, Langon, Lansac, Lapouyade, Laroque, Laruscade, Latresne, Lavazan, Léogeats, Léognan, Lesparre-Médoc, Lestiac-sur-Garonne, Les Lèves-et-Thoumeyragues, Libourne, Lignan-de-Bazas, Lignan-de-Bordeaux, Ligueux, Listrac-de-Durèze, Lormont, Loubens, Loupes, Loupiac, Loupiac-de-la-Réole, Lugaignac, Lugasson, Lugon-et-l’Ile-du-Carnay, Lussac, Madirac, Maransin, Marcenais, Margueron, Marimbault, Marions, Marsas, Martignas-sur-Jalle, Martillac, Martres, Masseilles, Massugas, Mauriac, Mazères, Mazion, Mérignac, Mérignas, Mesterrieux, Mombrier, Mongauzy, Monprimblanc, Monségur, Montagne, Montagoudin, Montignac, Montussan, Morizès, Mouillac, Mouliets-et-Villemartin, Moulon, Mourens, Naujac-sur-Mer, Naujan-et-Postiac, Néac, Nérigean, Neuffons, Le Nizan, Noaillac, Noaillan, Omet, Ordonnac, Paillet, Les Peintures, Pellegrue, Périssac, Pessac, Pessac-sur-Dordogne, Petit-Palais-et-Cornemps, Peujard, Le Pian-sur-Garonne, Pineuilh, Plassac, Pleine-Selve, Podensac, Pomerol, Pompéjac, Pompignac, Pondaurat, Porchères, Porte-de-Benauge, Portets, Le Pout, Préchac, Preignac, Prignac-et-Marcamps, Pugnac, Puisseguin, Pujols, Pujols-sur-Ciron, Le Puy, Puybarban, Puynormand, Queyrac, Quinsac, Rauzan, Reignac, La Réole, Rimons, Riocaud, Rions, La Rivière, Roaillan, Romagne, Roquebrune, La Roquille, Ruch, Sablons, Sadirac, Saillans, Saint-Aignan, Saint-André-de-Cubzac, Saint-André-du-Bois, Saint-André-et-Appelles, Saint-Androny, Saint-Antoine-du-Queyret, Saint-Antoine-sur-l’Isle, Saint-Aubin-de-Blaye, Saint-Aubin-de-Branne, Saint-Avit-de-Soulège, Saint-Avit-Saint-Nazaire, Saint-Brice, Saint-Caprais-de-Bordeaux, Saint-Christoly-de-Blaye, Saint-Christoly-Médoc, Saint-Christophe-de-Double, Saint-Christophe-des-Bardes, Saint-Cibard, Saint-Ciers-d’Abzac, Saint-Ciers-de-Canesse, Saint-Ciers-sur-Gironde, Saint-Côme, Saint-Denis-de-Pile, Saint-Emilion, Saint-Etienne-de-Lisse, Saint-Exupéry, Saint-Félix-de-Foncaude, Saint-Ferme, Saint-Genès-de-Blaye, Saint-Genès-de-Castillon, Saint-Genès-de-Fronsac, Saint-Genès-de-Lombaud, Saint-Genis-du-Bois, Saint-Germain-de-Grave, Saint-Germain-de-la-Rivière, Saint-Germain-d’Esteuil, Saint-Germain-du-Puch, Saint-Gervais, Saint-Girons-d’Aiguevives, Saint-Hilaire-de-la-Noaille, Saint-Hilaire-du-Bois, Saint-Hippolyte, Saint-Jean-de-Blaignac, Saint-Jean-d’Illac, Saint-Laurent-d’Arce, Saint-Laurent-des-Combes, Saint-Laurent-du-Bois, Saint-Laurent-du-Plan, Saint-Léon, Saint-Loubert, Saint-Loubès, Saint-Louis-de-Montferrand, Saint-Macaire, Saint-Magne-de-Castillon, Saint-Maixant, Saint-Mariens, Saint-Martial, Saint-Martin-de-Laye, Saint-Martin-de-Lerm, Saint-Martin-de-Sescas, Saint-Martin-du-Bois, Saint-Martin-du-Puy, Saint-Martin-Lacaussade, Saint-Médard-de-Guizières, Saint-Médard-d’Eyrans, Saint-Michel-de-Fronsac, Saint-Michel-de-Lapujade, Saint-Michel-de-Rieufret, Saint-Morillon, Saint-Palais, Saint-Pardon-de-Conques, Saint-Paul, Saint-Pey-d’Armens, Saint-Pey-de-Castets, Saint-Philippe-d’Aiguille, Saint-Philippe-du-Seignal, Saint-Pierre-d’Aurillac, Saint-Pierre-de-Bat, Saint-Pierre-de-Mons, Saint-Quentin-de-Baron, Saint-Quentin-de-Caplong, Saint-Romain-la-Virvée, Saint-Sauveur-de-Puynormand, Saint-Savin, Saint-Selve, Saint-Seurin-de-Bourg, Saint-Seurin-de-Cursac, Saint-Seurin-sur-l’Isle, Saint-Sève, Saint-Sulpice-de-Faleyrens, Saint-Sulpice-de-Guilleragues, Saint-Sulpice-de-Pommiers, Saint-Sulpice-et-Cameyrac, Saint-Trojan, Saint-Vincent-de-Paul, Saint-Vincent-de-Pertignas, Saint-Vivien-de-Blaye, Saint-Vivien-de-Médoc, Saint-Vivien-de-Monségur, Saint-Yzan-de-Soudiac, Saint-Yzans-de-Médoc, Sainte-Colombe, Sainte-Croix-du-Mont, Sainte-Eulalie, Sainte-Florence, Sainte-Foy-la-Grande, Sainte-Foy-la-Longue, Sainte-Gemme, Sainte-Radegonde, Sainte-Terre, Salaunes, Salleboeuf, Les Salles-de-Castillon, Samonac, Saucats, Saugon, Sauternes, La Sauve, Sauveterre-de-Guyenne, Sauviac, Savignac, Savignac-de-l’Isle, Semens, Sendets, Sigalens, Sillas, Soulac-sur-Mer, Soulignac, Soussac, Tabanac, Taillecavat, Talais, Talence, Targon, Tarnès, Tauriac, Tayac, Teuillac, Tizac-de-Curton, Tizac-de-Lapouyade, Toulenne, Le Tourne, Tresses, Uzeste, Val-de-Livenne, Val de Virvée, Valeyrac, Vayres, Vendays-Montalivet, Vensac, Vérac, Verdelais, Le Verdon-sur-Mer, Vignonet, Villandraut, Villegouge, Villenave-de-Rions, Villenave-d’Ornon, Villeneuve, Virelade, Virsac and Yvrac.

Broader geographical unit

Legal framework:

National legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

The broader geographical unit ‘Vin de Bordeaux-Médoc’ or ‘Grand Vin de Bordeaux-Médoc’ may be indicated on the label.

The size of the letters used must not be larger, either in height or in width, than two thirds of the size of the letters denoting the name of the registered designation of origin.

Link to the product specification

https://info.agriculture.gouv.fr/gedei/site/bo-agri/document_administratif-7d0de082-8fed-40e1-8ea7-5603f5525abd

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

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| 20.2.2023 | EN | Official Journal of the European Union | C 62/13 |
| --- | --- | --- | --- |

20.2.2023

EN

Official Journal of the European Union

C 62/13

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Publication of an approved standard amendment to a product specification of a protected designation of origin or protected geographical indication in the sector of agricultural products and foodstuffs, as referred to in Article 6b(2) and (3) of Commission Delegated Regulation (EU) No 664/2014

(2023/C 62/06)

This communication is published in accordance with Article 6b(5) of Commission Delegated Regulation (EU) No 664/2014 (1).

Communicating the approval of a standard amendment to the product specification of a protected designation of origin or protected geographical indication originating in a Member State

(Regulation (EU) No 1151/2012)

‘VINAGRE DEL CONDADO DE HUELVA’

EU NO: PDO-ES-0724-AM02 – 14.11.2022

PDO (X) PGI ( )

1.   Name of product

‘Vinagre del Condado de Huelva’

2.   Member State to which the geographical area belongs

Spain

3.   Member State authority communicating the standard amendment

Directorate-General for Agri-Food Industry, Innovation and Supply Chain (Dirección General de Industrias, Innovación y Cadena Agroalimentaria)

Regional Ministry of Agriculture, Fisheries, Waters and Rural Development of the Government of Andalusia (Consejería de Agricultura, Pesca, Agua y Desarrollo Rural de la Junta de Andalucía)

Calle Tabladilla, s/n, 41071 Seville, España. Tel. +34 955032278, Fax +34 955032112.

Email: dgiica.cagpds@juntadeandalucia.es

4.   Description of the approved amendment(s)

This should be considered a standard amendment as the amendments to the approved product specification do not affect the protected name, risk voiding the link with the environment or entail further restrictions on the marketing of the product as referred to in Article 53(2) of Regulation (EU) No 1151/2012.

This amendment involves changes to the single document.

The following amendments have been approved In the product specification:

| — | Section B.2 Raw material – wine (amendment)
  The vinegars covered by the specification are produced from wines certified under the ‘Condado de Huelva’ designation of origin, not only white and ‘generoso’ wines but also other types of wine certified under the ‘Condado de Huelva’ designation, as origin is the decisive and distinguishing factor.
  The products that may be added during the production or ageing process have been listed for traceability purposes and in order to establish the organoleptic, physical and chemical characteristics of the final product. |
| --- | --- |

—

Section B.2 Raw material – wine (amendment)

The vinegars covered by the specification are produced from wines certified under the ‘Condado de Huelva’ designation of origin, not only white and ‘generoso’ wines but also other types of wine certified under the ‘Condado de Huelva’ designation, as origin is the decisive and distinguishing factor.

The products that may be added during the production or ageing process have been listed for traceability purposes and in order to establish the organoleptic, physical and chemical characteristics of the final product.

| — | Section B.3 Analytical characteristics of the vinegars (amendment)
  The terms that may be used on the labelling to refer to the content of reducing substances in the vinegars have been specified in order to standardise the criteria for their use and to avoid misleading consumers. The acetic acid content may decrease and the residual alcohol content increase if a vinegar contains more than 60 g/l of reducing substances, and the relevant exceptions have therefore been specified.
  On the other hand, the reference to ash content has been deleted. Prolonged ageing increases the ash content and improves the quality of vinegars, meaning that limiting the ash content does not make sense.
  The acetoin content has been aligned with that of quality vinegars.
  The parameters for dry extract and residual alcohol have been brought into line with current legislation on wine vinegars, bearing in mind that most unaged vinegars are produced using the method of submerged cultivation in industrial fermenters. |
| --- | --- |

—

Section B.3 Analytical characteristics of the vinegars (amendment)

The terms that may be used on the labelling to refer to the content of reducing substances in the vinegars have been specified in order to standardise the criteria for their use and to avoid misleading consumers. The acetic acid content may decrease and the residual alcohol content increase if a vinegar contains more than 60 g/l of reducing substances, and the relevant exceptions have therefore been specified.

On the other hand, the reference to ash content has been deleted. Prolonged ageing increases the ash content and improves the quality of vinegars, meaning that limiting the ash content does not make sense.

The acetoin content has been aligned with that of quality vinegars.

The parameters for dry extract and residual alcohol have been brought into line with current legislation on wine vinegars, bearing in mind that most unaged vinegars are produced using the method of submerged cultivation in industrial fermenters.

| — | Section B.4 Types of vinegar (amendment)
  The heading of Section B.4 has been changed to ‘Organoleptic characteristics’ in order to use the same organoleptic criteria for all the vinegars, in line with those set for other protected designations of origin, making them more objective and easier to assess and bringing them into line with other Andalusian product specifications.
  Other requirements for the various types of vinegar have been moved to the new Section B.5. |
| --- | --- |

—

Section B.4 Types of vinegar (amendment)

The heading of Section B.4 has been changed to ‘Organoleptic characteristics’ in order to use the same organoleptic criteria for all the vinegars, in line with those set for other protected designations of origin, making them more objective and easier to assess and bringing them into line with other Andalusian product specifications.

Other requirements for the various types of vinegar have been moved to the new Section B.5.

| — | Section D.1 Declarations (deletion)
  This section concerns the declarations to be submitted by wineries registered with the Regulatory Board. As these are common to all the designations of origin managed by the Board, as specified in the Order of 6 April 2018 approving the regulation on the rules of procedure of the Regulatory Board for the ‘Condado de Huelva’ and ‘Vinagre del Condado de Huelva’ protected designations of origin and the ‘Vino Naranja del Condado de Huelva’ designation of origin, the section was deleted to avoid duplication. |
| --- | --- |

—

Section D.1 Declarations (deletion)

This section concerns the declarations to be submitted by wineries registered with the Regulatory Board. As these are common to all the designations of origin managed by the Board, as specified in the Order of 6 April 2018 approving the regulation on the rules of procedure of the Regulatory Board for the ‘Condado de Huelva’ and ‘Vinagre del Condado de Huelva’ protected designations of origin and the ‘Vino Naranja del Condado de Huelva’ designation of origin, the section was deleted to avoid duplication.

| — | Section D.2 Records of movements (amendment)
  This section has been renumbered as a result of the deletion of Section D.1. It specifies the registers that are mandatory for wineries, as there are other registers for this protected designation of origin for businesses that are not wineries and are therefore not required to keep records of movements. |
| --- | --- |

—

Section D.2 Records of movements (amendment)

This section has been renumbered as a result of the deletion of Section D.1. It specifies the registers that are mandatory for wineries, as there are other registers for this protected designation of origin for businesses that are not wineries and are therefore not required to keep records of movements.

| — | Section E.2 ‘Vinagre Condado de Huelva’Viejo (amendment)
  Following changes to the categories of wine covered by the ‘Condado de Huelva’ PDO specification, this section has been adjusted to allow the various types of wine included to be used in the vinegar ageing process.
  The Vinagre Añada type has been removed and replaced by Gran Reserva to bring the specification into line with the Andalusian designations of origin for vinegar. |
| --- | --- |

—

Section E.2 ‘Vinagre Condado de Huelva’Viejo (amendment)

Following changes to the categories of wine covered by the ‘Condado de Huelva’ PDO specification, this section has been adjusted to allow the various types of wine included to be used in the vinegar ageing process.

The Vinagre Añada type has been removed and replaced by Gran Reserva to bring the specification into line with the Andalusian designations of origin for vinegar.

| — | Section F.1 Permitted practices, and Section F.2 Prohibited practices (amendment)
  The criteria concerning permitted and prohibited practices have been harmonised and brought into line with current legislation on vinegars, i.e. Royal Decree 661/2012 of 13 April 2012 establishing the quality standard for the production and marketing of vinegars. |
| --- | --- |

—

Section F.1 Permitted practices, and Section F.2 Prohibited practices (amendment)

The criteria concerning permitted and prohibited practices have been harmonised and brought into line with current legislation on vinegars, i.e. Royal Decree 661/2012 of 13 April 2012 establishing the quality standard for the production and marketing of vinegars.

| — | Section G.3 Human link (amendment)
  This section has been amended, taking into account the types of vinegar and ageing covered by the preceding sections. |
| --- | --- |

—

Section G.3 Human link (amendment)

This section has been amended, taking into account the types of vinegar and ageing covered by the preceding sections.

| — | Section G.4 Causal interaction (sixth and seventh subparagraphs) (amendment)
  The wine type has been amended to include other ‘Condado de Huelva’ PDO wines that are also used in the enrichment process. Also, the reference to the minimum volatile acidity content of aged vinegars has been deleted to avoid inconsistencies, since sweet and semi-sweet vinegars may have a total acetic acid content of 60 g/l, as specified in point B.3(a). |
| --- | --- |

—

Section G.4 Causal interaction (sixth and seventh subparagraphs) (amendment)

The wine type has been amended to include other ‘Condado de Huelva’ PDO wines that are also used in the enrichment process. Also, the reference to the minimum volatile acidity content of aged vinegars has been deleted to avoid inconsistencies, since sweet and semi-sweet vinegars may have a total acetic acid content of 60 g/l, as specified in point B.3(a).

| — | Section H. Verification of compliance with the product specification (amendment)
  The references to the designated competent authority responsible for controls and the webpage listing the bodies responsible for verifying compliance with the product specification have been updated. |
| --- | --- |

—

Section H. Verification of compliance with the product specification (amendment)

The references to the designated competent authority responsible for controls and the webpage listing the bodies responsible for verifying compliance with the product specification have been updated.

| — | Section I. Labelling (amendment)
  The conditions or requirements that must be met in order to use various terms have been specified to ensure the terms are used correctly. |
| --- | --- |

—

Section I. Labelling (amendment)

The conditions or requirements that must be met in order to use various terms have been specified to ensure the terms are used correctly.

SINGLE DOCUMENT

‘VINAGRE DEL CONDADO DE HUELVA’

EU NO: PDO-ES-0724-AM02 – 14.11.2022

PDO (X) PGI ( )

1.   Name

‘Vinagre del Condado de Huelva’

2.   Member State or Third Country

Spain

3.   Description of the agricultural product or foodstuff

3.1.   Type of product

Class 1.8 – Other products of Annex I of the Treaty (spices etc.)

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

‘Vinagre del Condado de Huelva’ is a wine vinegar obtained by acetous fermentation of a certified wine with the ‘Condado de Huelva’ designation of origin.

The physical and chemical characteristics of ‘Vinagre del Condado de Huelva’ are defined as follows:

| 1. | The values obtained in analyses of aged protected vinegars must be within the following limits:






  a) | Minimum total acetic acid content: 70 g/l, except for the sweet or semi-sweet vinegars, which may have a minimum total acid content of 60 g/l. |
| --- | --- | --- |

1.

The values obtained in analyses of aged protected vinegars must be within the following limits:

a)

Minimum total acetic acid content: 70 g/l, except for the sweet or semi-sweet vinegars, which may have a minimum total acid content of 60 g/l.

| b) | Soluble dry extract: not less than 1,30 g/l and per percentage point of acetic acid. |
| --- | --- |

b)

Soluble dry extract: not less than 1,30 g/l and per percentage point of acetic acid.

| c) | Acetoin content: not less than 80 mg/l. |
| --- | --- |

c)

Acetoin content: not less than 80 mg/l.

| d) | The residual alcohol content must not exceed 3 % by volume, except for the sweet or semi-sweet vinegars, in which it may not exceed 4 % by volume. |
| --- | --- |

d)

The residual alcohol content must not exceed 3 % by volume, except for the sweet or semi-sweet vinegars, in which it may not exceed 4 % by volume.

| e) | Aged semi-sweet vinegars must contain at least 60 g/l of reducing substances. |
| --- | --- |

e)

Aged semi-sweet vinegars must contain at least 60 g/l of reducing substances.

| f) | Aged sweet vinegars must contain at least 150 g/l of reducing substances. |
| --- | --- |

f)

Aged sweet vinegars must contain at least 150 g/l of reducing substances.

| 2. | The values obtained in analyses of unaged protected vinegars must be within the following limits:






  a) | Minimum total acetic acid content: 60 g/l. |
| --- | --- | --- |

2.

The values obtained in analyses of unaged protected vinegars must be within the following limits:

a)

Minimum total acetic acid content: 60 g/l.

| b) | Soluble dry extract: not less than 1,20 g/l and per percentage point of acetic acid. |
| --- | --- |

b)

Soluble dry extract: not less than 1,20 g/l and per percentage point of acetic acid.

| c) | Acetoin content: not less than 35 mg/l. |
| --- | --- |

c)

Acetoin content: not less than 35 mg/l.

| d) | The residual alcohol content must not exceed 1,5 % by volume. |
| --- | --- |

d)

The residual alcohol content must not exceed 1,5 % by volume.

The organoleptic characteristics of ‘Vinagre del Condado de Huelva’ are defined as follows:

Vinegars covered by the ‘Vinagre del Condado de Huelva’ PDO are pale yellow to intense mahogany in colour and range from clear to dense in appearance, depending on the content of reducing substances. They have an intense aroma with notes of wine predominating, sometimes with hints of alcohol and wood in aged vinegars, and a pleasing taste that lingers in the mouth.

The following types of vinegar are covered:

| 1. | ‘Vinagre Condado de Huelva’:
  Vinegar produced by the acetous fermentation of wine with the ‘Condado de Huelva’ designation of origin. |
| --- | --- |

1.

‘Vinagre Condado de Huelva’:

Vinegar produced by the acetous fermentation of wine with the ‘Condado de Huelva’ designation of origin.

| 2. | ‘Vinagre Condado de Huelva’Viejo (aged):
  ‘Vinagre del Condado de Huelva’ aged in oak casks or vats, enriched with wines covered by the ‘Condado de Huelva’ designation of origin.
  There are three subcategories of this vinegar, based on the type and length of ageing.






  2.1 | Vinagre Solera / Vinagre Crianza

  This is a ‘Vinagre del Condado de Huelva’ aged using the traditional dynamic or static method for a period of no less than 6 months. |
| --- | --- | --- |

2.

‘Vinagre Condado de Huelva’Viejo (aged):

‘Vinagre del Condado de Huelva’ aged in oak casks or vats, enriched with wines covered by the ‘Condado de Huelva’ designation of origin.

There are three subcategories of this vinegar, based on the type and length of ageing.

2.1

Vinagre Solera / Vinagre Crianza

This is a ‘Vinagre del Condado de Huelva’ aged using the traditional dynamic or static method for a period of no less than 6 months.

| 2.2. | Vinagre Reserva

  This is a ‘Vinagre del Condado de Huelva’ aged using the traditional dynamic or static method for a period of no less than 2 years. |
| --- | --- |

2.2.

Vinagre Reserva

This is a ‘Vinagre del Condado de Huelva’ aged using the traditional dynamic or static method for a period of no less than 2 years.

| 2.3 | Vinagre Gran Reserva

  This is a ‘Vinagre del Condado de Huelva’ aged in a wooden casks for a period of no less than 10 years. |
| --- | --- |

2.3

Vinagre Gran Reserva

This is a ‘Vinagre del Condado de Huelva’ aged in a wooden casks for a period of no less than 10 years.

| 3. | The following types of sweet and semi-sweet vinegars are covered by the aged vinegars described above:






  — | Vinagre Viejo al Pedro Ximénez: ‘Vinagre del Condado de Huelva’ to which Pedro Ximénez wine or must of the Pedro Ximénez grape variety is added; |
| --- | --- | --- |

3.

The following types of sweet and semi-sweet vinegars are covered by the aged vinegars described above:

—

Vinagre Viejo al Pedro Ximénez: ‘Vinagre del Condado de Huelva’ to which Pedro Ximénez wine or must of the Pedro Ximénez grape variety is added;

| — | Vinagre Viejo al Moscatel: ‘Vinagre del Condado de Huelva’ to which Moscatel wine or must of the Moscatel grape variety is added. |
| --- | --- |

—

Vinagre Viejo al Moscatel: ‘Vinagre del Condado de Huelva’ to which Moscatel wine or must of the Moscatel grape variety is added.

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

The vinegar is produced using certified ‘Condado de Huelva’ PDO wine as raw material, to which the following may be added:

| a) | fresh grape must; |
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a)

fresh grape must;

| b) | must from raisined grapes; |
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b)

must from raisined grapes;

| c) | fresh grape must with fermentation arrested by adding alcohol; |
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c)

fresh grape must with fermentation arrested by adding alcohol;

| d) | raisined grape must with fermentation arrested by adding alcohol; |
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d)

raisined grape must with fermentation arrested by adding alcohol;

| e) | concentrated grape must; |
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e)

concentrated grape must;

| f) | rectified concentrated grape must; |
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f)

rectified concentrated grape must;

| g) | products under a), b), c) and d) following reduction. |
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g)

products under a), b), c) and d) following reduction.

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

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

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

The labels and guarantee seals of protected products must be verified and registered by the Regulatory Board.

All packaging used to market the vinegar must bear non-reusable quality seals or numbered seals issued by the Regulatory Board or, where appropriate, numbered secondary labels, in accordance with the standards set by the Regulatory Board.

The use of any term that could damage the reputation and quality image of the designation of origin is expressly prohibited, as is the use of any terms intended to extol the vinegar’s qualities that could, explicitly or implicitly, undermine the reputation of other protected vinegars.

The term semidulce (semi-sweet) may be used on the labelling of vinegars containing more than 60 g/l and less than 150 g/l of reducing substances.

The term dulce (sweet) or balsámico (balsamic) may be used on the labelling of vinegars containing more than 150 g/l of reducing substances.

The term joven (young) may be used for unaged vinegars.

The Regulatory Board’s actions regarding the use of these labels may never discriminate against any operator who complies with the product specification.

4.   Concise definition of the geographical area

The municipalities covered by the ‘Vinagre del Condado de Huelva’ PDO are Almonte, Beas, Bollullos Par del Condado, Bonares, Chucena, Gibraleón, Hinojos, La Palma del Condado, Lucena del Puerto, Manzanilla, Moguer, Niebla, Palos de la Frontera, Rociana del Condado, San Juan del Puerto, Trigueros, Villalba del Alcor and Villarrasa. The area extends across the plain of the lower Guadalquivir and borders on the Doñana National Park.

5.   Link with the geographical area

5.1.   Specific nature of the geographical area

a)   Natural factor

The characteristics of ‘Condado de Huelva’ vinegars are a product above all of the natural environment in which they are produced and aged and they are influenced in a profound and unique way by the proximity of the Doñana National Park, which is considered to be one of the lungs of Europe. The Condado de Huelva area is known as the ‘Entorno de Doñana’ (the Doñana Region).

The Condado de Huelva lies in the Guadalquivir depression, situated in the south-east quadrant of the Province of Huelva, stretching from the foothills of the Sierra de Aracena to the coast and bordering on the Doñana National Park.

The landscape of the area in which the vinegar is produced and aged is flat or slightly undulating, with gradients nowhere exceeding 17 %, at altitudes increasing from 50 m to 180 m from south to north, with uniform soils because of the composition of the rich parent material.

The geographical location of the Condado de Huelva gives it a Mediterranean climate, although its exposure to the Atlantic, facilitated by the relief, brings oceanic influences. The climate is therefore relatively wet.

| — | The average maximum temperature is fairly stable at around 22,5 oC. |
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The average maximum temperature is fairly stable at around 22,5 oC.

| — | Average minimum temperatures range from 9,8 oC to 11,9 oC. |
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Average minimum temperatures range from 9,8 oC to 11,9 oC.

| — | The annual average temperature varies between 15,8 °C and 16,9 °C. |
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The annual average temperature varies between 15,8 °C and 16,9 °C.

| — | Precipitation is variable, ranging from 810 mm to 716 mm. |
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Precipitation is variable, ranging from 810 mm to 716 mm.

| — | The area receives an annual average of between 3 000 and 3 100 hours of actual sunshine. |
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The area receives an annual average of between 3 000 and 3 100 hours of actual sunshine.

| — | Relative humidity ranges between 60 % and 80 %. |
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Relative humidity ranges between 60 % and 80 %.

b)   Human factor

There are two types of vinegar produced in the Condado de Huelva:

| — | The first type is obtained by acetous fermentation of wine of the ‘Condado de Huelva’ designation of origin using the industrial method of submerged fermentation, which is based on the presence of a bacterial culture in the wine being processed into vinegar.. |
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The first type is obtained by acetous fermentation of wine of the ‘Condado de Huelva’ designation of origin using the industrial method of submerged fermentation, which is based on the presence of a bacterial culture in the wine being processed into vinegar..

| — | To obtain this type of vinegar, fermentation is carried out at a temperature of between 28 oC and 33 oC and aeration must be adequate in terms of both quality and quantity. |
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To obtain this type of vinegar, fermentation is carried out at a temperature of between 28 oC and 33 oC and aeration must be adequate in terms of both quality and quantity.

| — | A second type, known as Vinagre Viejo, is classified in three subtypes depending on the type and length of ageing: Vinagre Solera / Vinagre Crianza, Vinagre Reserva and Vinagre Gran Reserva. |
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A second type, known as Vinagre Viejo, is classified in three subtypes depending on the type and length of ageing: Vinagre Solera / Vinagre Crianza, Vinagre Reserva and Vinagre Gran Reserva.

The ageing rooms are designed to maintain a constant temperature of between 15 °C and 18 °C all year round, with the highest possible relative humidity (between 60 % and 80 %), good ventilation and a suitable orientation. This is achieved by means of high ceilings and correctly orientated windows and by sprinkling the clay floors with water during periods of high temperatures, which is all intended to create the microclimate required to ensure the optimum ageing of our vinegars.

The casks and vats of American oak used in the Condado de Huelva play a fundamental role in improving the quality of the vinegars during the ageing process. The porosity of the oak allows the vinegar to come into contact with oxygen in the air, permitting oxidation, which promotes ageing.

During ageing, there are changes in the chemical composition of the aged vinegar, and these bring about changes in its characteristics. The processes involved are:

| — | evaporation; |
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evaporation;

| — | direct extraction from the wood; |
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direct extraction from the wood;

| — | reactions between the components of the wood and the vinegar being aged; |
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reactions between the components of the wood and the vinegar being aged;

| — | reactions between the components of the vinegar being aged; |
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reactions between the components of the vinegar being aged;

| — | chemical processes such as oxidation and hydrolysis. |
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chemical processes such as oxidation and hydrolysis.

5.2.   Specificity of the product

The vinegars covered by the ‘Vinagre del Condado de Huelva’ designation of origin are obtained by acetous fermentation of a wine with the ‘Condado de Huelva’ designation of origin and, depending on whether they are aged or not, can include ‘Vinagre del Condado de Huelva’ and ‘Vinagre Viejo del Condado de Huelva’.

a)   ‘Vinagre Condado de Huelva’

Vinegar produced by the acetous fermentation of wine with the ‘Condado de Huelva’ designation of origin.

b)   ‘Vinagre Condado de Huelva’Viejo

‘Vinagre del Condado de Huelva’ aged in oak casks or vats, enriched with wines covered by the ‘Condado de Huelva’ designation of origin.

There are three subcategories of this vinegar, which differ in terms of the type and length of ageing.

| — | Vinagre Solera / Vinagre Crianza |
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Vinagre Solera / Vinagre Crianza

| — | This is a ‘Vinagre del Condado de Huelva’ aged using the traditional dynamic or static method for a period of no less than 6 months. |
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This is a ‘Vinagre del Condado de Huelva’ aged using the traditional dynamic or static method for a period of no less than 6 months.

| — | Vinagre Reserva |
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Vinagre Reserva

| — | This is a ‘Vinagre del Condado de Huelva’ aged using the traditional dynamic or static method for a period of no less than 2 years. |
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This is a ‘Vinagre del Condado de Huelva’ aged using the traditional dynamic or static method for a period of no less than 2 years.

| — | Vinagre Gran Reserva |
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Vinagre Gran Reserva

| — | This is a ‘Vinagre del Condado de Huelva’ aged in a wooden casks for a period of no less than 10 years. |
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This is a ‘Vinagre del Condado de Huelva’ aged in a wooden casks for a period of no less than 10 years.

5.3.   Causal link between the geographical area and the quality or characteristics of the product

The distinguishing characteristics of ‘Vinagre del Condado de Huelva’ are mainly due to the raw material from which it is made, a wine with the ‘Condado de Huelva’ designation of origin, which owes its unique characteristics to the native Zalema variety of grape – which is native and exclusive to the defined geographical area – and to its production and ageing in the Condado de Huelva.

Additionally, thanks to the geographical location of the area covered by the designation of origin, oxidation is favoured by the high relative humidity, the mild temperatures and the higher oxygen content in the air on account of the proximity of the Atlantic Ocean and the Doñana National Park.

The flat or slightly undulating landscape facilitates the arrival of currents of air. The orientation and architecture of the ageing rooms allow good ventilation and favour the transfer of oxygen through the oak of the casks and vats.

The climatic conditions even allow the vinegar to be aged in the enclosed courtyards of the producers’ facilities.

The characteristics of the vinegars are defined by the value of the parameters:

| — | The residual alcohol content is due to enrichment with wine of the ‘Condado de Huelva’ designation of origin. |
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The residual alcohol content is due to enrichment with wine of the ‘Condado de Huelva’ designation of origin.

| — | The porosity of the wood used to make the casks and vats allows the vinegar to come into contact with oxygen, facilitating acetous fermentation. |
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The porosity of the wood used to make the casks and vats allows the vinegar to come into contact with oxygen, facilitating acetous fermentation.

| — | During ageing, the volume of the vinegar is reduced by evaporation, which increases dry extract, which is further increased as substances are extracted from the wood and the components of the wood and vinegar react together. |
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During ageing, the volume of the vinegar is reduced by evaporation, which increases dry extract, which is further increased as substances are extracted from the wood and the components of the wood and vinegar react together.

| — | Sprinkling the clay floors with water is a practice used in the vinegar ageing rooms to control the relative humidity and the temperature and ensure that they remain stable throughout the ageing process, promoting the mellowing of the vinegars and reducing losses through evaporation. |
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Sprinkling the clay floors with water is a practice used in the vinegar ageing rooms to control the relative humidity and the temperature and ensure that they remain stable throughout the ageing process, promoting the mellowing of the vinegars and reducing losses through evaporation.

| — | During ageing, the lignin content of the wood is reduced by a process of hydrolysis caused by the ethanol and the water. Hydrolysis is the principal route by which substances pass from the cask or vat to the vinegar, influencing the aroma and colour of the aged vinegars. |
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During ageing, the lignin content of the wood is reduced by a process of hydrolysis caused by the ethanol and the water. Hydrolysis is the principal route by which substances pass from the cask or vat to the vinegar, influencing the aroma and colour of the aged vinegars.

Reference to publication of the product specification

The product specification can be consulted by going to the home page of the Regional Ministry of Agriculture, Fisheries, Waters and Rural Development (https://lajunta.es/3vr71) and clicking on the following: ‘Temas’/‘Industrias y Cadena Agroalimentaria’/‘Calidad y Promoción’/‘Denominaciones de calidad’/‘Vinagres’, or by clicking on the following link: https://lajunta.es/3wnd5.

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

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