# C_2019251EN.01000701.xml

| 26.7.2019 | EN | Official Journal of the European Union | C 251/7 |
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26.7.2019

EN

Official Journal of the European Union

C 251/7

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

(2019/C 251/06)

This publication confers the right to oppose the application pursuant to Article 98 of Regulation (EU) No 1308/2013 of the European Parliament and of the Council (1) within two months from the date of this publication.

REQUEST FOR AMENDMENT TO THE PRODUCT SPECIFICATION

‘IZSÁKI ARANY SÁRFEHÉR’

PDO-HU-A1341-AM02

Date of application: 15.10.2016

1.   Rules applicable to the amendment

Article 105 of Regulation (EU) No 1308/2013 — Non-minor modification

2.   Description and reasons for amendment

2.1.   Addition of the sparkling wine product category

Description and reasons:

Amendment of sections II, III, V, VI, VII and VIII of the product specification and of sections ‘2.3. Categories of grapevine product’, ‘Description of the wine(s)’, ‘Oenological practices’, ‘Link with the geographical area’ and ‘Further conditions’ of the Single Document.

A significant proportion of wines made from the Arany sárfehér grape variety are used as base wines for sparkling wine. During their product development activities, producers in the Izsák area have devised a technique for producing sparkling wine from wine made from Arany sárfehér grapes; they intend to market the product as a protected origin sparkling wine.

2.2.   Amendment of the demarcated area

Description and reasons:

Amendment of section IV of the product specification and of the ‘Demarcated geographical area’ section of the Single Document.

The demarcated area is expanded to include the areas of Helvécia and Ballószög classified in the vineyard cadastre as class I and II. An area of 2 828 ha in these two settlements is included in the vineyard cadastre, of which 578 ha is used to grow grapes. These settlements are adjacent to Izsák, Ágasegyháza and Orgovány. They belong within the demarcated area on the basis of the grape-growing traditions and the production structure that has evolved over the centuries, and the existing production area boundaries have been duly adjusted. The change to the demarcated area does not affect the link between production area and product since the vineyards enjoy the same ecological conditions in terms of soil and climate; in terms of location, they are directly connected.

The demarcated area for the Izsáki PDO includes the following areas of the following settlements classified in the vineyard cadastre as class I and II: Ágasegyháza, Ballószög, Fülöpháza, Fülöpszállás, Helvécia, Izsák, Kunszentmiklós, Orgovány, Páhi and Szabadszállás.

2.3.   Use of traditional term

Description and reasons:

Amendment of point 2.2 of section VIII of the product specification and of the parts of Section 2.9 of the Single Document on ‘Further conditions’ and ‘traditional terms’.

The traditional expression ‘wine of protected origin’ can be used instead of the expression ‘protected designation of origin’.

2.4.   Removal of the provisions on viticulture to the ‘Specific oenological practices’ section

Description and reasons:

Transfer of certain parts unamended from section VIII to section III of the product specification.

This is a technical amendment; it remedies the fragmentation of the original description and regroups logically related information under the same section.

This amendment has no impact on the single document.

SINGLE DOCUMENT

1.   Name of product

Izsáki Arany Sárfehér

2.   Member State

Hungary

3.   Geographical indication type

PDO — protected designation of origin

4.   Categories of grapevine products

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

1.

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

4.

5.   Description of the wine(s)

White wine

A pale green or pale straw-coloured neutral white wine with discreet aromas of fruit (quince and wild pear) and wild flowers, a nose typical of the production area, the grape variety and the production method, and characteristic acidity and moderate alcoholic strength. A dry or semi-dry wine, depending on the sugar content.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) (*1) | |
| Minimum actual alcoholic strength (in % volume) | 9,87 |
| Minimum total acidity | 4,5 g/l expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) (*1) | 18 |
| Maximum total sulphur dioxide (in milligrams per litre) | 200 |

General analytical characteristics

Maximum total alcoholic strength (in % volume) (*1)

Minimum actual alcoholic strength (in % volume)

9,87

Minimum total acidity

4,5 g/l expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre) (*1)

18

Maximum total sulphur dioxide (in milligrams per litre)

200

White sparkling wine

Pale green or pale straw-coloured gleaming, limpid sparkling wine with a fragrance, decidedly acidic structure and airy lightness typical of the variety, a characteristic fruity taste and aroma, a freshness, finely distributed carbon dioxide, and a long-lasting sparkle. It is extra dry or dry, depending on the sugar content.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) (*2) | |
| Minimum actual alcoholic strength (in % volume) | 9,87 |
| Minimum total acidity | 5,0 g/l expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) (*2) | |
| Maximum total sulphur dioxide (in milligrams per litre) | 235 |

General analytical characteristics

Maximum total alcoholic strength (in % volume) (*2)

Minimum actual alcoholic strength (in % volume)

9,87

Minimum total acidity

5,0 g/l expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre) (*2)

Maximum total sulphur dioxide (in milligrams per litre)

235

6.   Wine making practices

a.   Essential oenological practices

Requirements regarding wine-making

Relevant restriction on making the wines

WINE

| — | hand-picked grapes, |
| --- | --- |

—

hand-picked grapes,

| — | grapes must be processed on the day on which they are harvested, |
| --- | --- |

—

grapes must be processed on the day on which they are harvested,

| — | pressing may be carried out only in batch presses, |
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—

pressing may be carried out only in batch presses,

| — | purification of the must, |
| --- | --- |

—

purification of the must,

| — | controlled fermentation of the must at max. 15 °C, in a built or natural cellar. |
| --- | --- |

—

controlled fermentation of the must at max. 15 °C, in a built or natural cellar.

SPARKLING WINE

| — | fermentation in bottles or containers for at least three months, |
| --- | --- |

—

fermentation in bottles or containers for at least three months,

| — | further fermentation in containers for at least six months, |
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—

further fermentation in containers for at least six months,

| — | fermentation in bottles for at least three months. |
| --- | --- |

—

fermentation in bottles for at least three months.

All stages of the oenological practices listed for SPARKLING WINE must be performed consecutively in the applicable order.

Vine training system, spacing and bud load

Vine training system

Training systems which may be used: head-training, low cordon or high cordon.

Vine density: at least 4 000 vines/ha; distance between vines at least 0,8 m.

Only rooted cuttings may be used as propagating material when establishing a vineyard and replacing lost vines.

The rate of absent vines and proportion of foreign vines combined on a vineyard must not exceed 10 % of the number of vines at the time of plantation.

Setting the date of the harvest

| (a) | The start date for the harvest is set by the board of the Izsák Wine Community on the basis of a test harvest carried out each week from 1 August. |
| --- | --- |

(a)

The start date for the harvest is set by the board of the Izsák Wine Community on the basis of a test harvest carried out each week from 1 August.

| (b) | Any product made from grapes harvested before the start date of the harvest set by the wine community cannot be granted a certificate of origin for Izsák PDO-labelled wine and cannot be marketed using the Izsák PDO label. |
| --- | --- |

(b)

Any product made from grapes harvested before the start date of the harvest set by the wine community cannot be granted a certificate of origin for Izsák PDO-labelled wine and cannot be marketed using the Izsák PDO label.

| (c) | The date of the harvest is published in the form of an announcement by the wine communities. |
| --- | --- |

(c)

The date of the harvest is published in the form of an announcement by the wine communities.

WINE

The minimum natural sugar content of the grapes is 16,0 MM°.

The minimum potential alcoholic strength of the grapes is 9,87 % vol.

SPARKLING WINE

The minimum natural sugar content of the grapes is 14,0 MM°.

The minimum potential alcoholic strength of the grapes is 8,42 % vol.

Only hand-picked grapes.

b.   Maximum yields

Wine

100 hectolitres per hectare

Wine

14 300 kg of grapes per hectare

Sparkling wine

100 hectolitres per hectare

Sparkling wine

14 300 kg of grapes per hectare

7.   Demarcated geographical area

Description of the demarcated area

areas of the following settlements classified in the vineyard cadastre as class I and II: Ágasegyháza, Ballószög, Fülöpháza, Fülöpszállás, Helvécia, Izsák, Kunszentmiklós, Orgovány, Páhi and Szabadszállás

8.   Main wine grapes variety(ies)

arany sárfehér — huszár szőlő

9.   Description of the link(s)

WINE

1.   Description of the demarcated area:

(a)   Natural and cultural factors:

The demarcated area is situated between the Danube and Tisza rivers. The production area’s environmental features are determined mainly by its lowland plain location. Most of the area is less than 120 m above sea level. The terrain is flat, with differences in elevation of no more than 10-15 m.

The soil of the production area varies little, with the bulk of the area made up of calcareous sandy soils (humus and wind-blown sand), underlying prairie soil and occasional calcareous loess patches. The sandy soils typically heat up quickly, their bright colours better reflecting the sunlight, which helps the grapes to ripen; owing to their quartz content of over 75 %, the soils are immune to phylloxera. Their nutrient capacity and mineral content are lower.

The climatic conditions of the production area are determined by the continental climate, characterised above all by hot summers and cold winters. Owing both to the climatic conditions and to the flatness and relatively low elevation, winter frost is possible in certain vintages, but frosts may also occur in spring and autumn. The average temperature hovers around 10-11 °C. The average number of sunshine hours is 2 000 hours per year. Average annual precipitation is 450-500 mm, which largely meets the grapes’ needs, albeit with an uneven annual distribution. The area has a good water supply and the water table is close to the surface, this being offset by the Kolon-tó lake, which is key factor in determining groundwater availability.

(b)   Human factors:

The grape variety typical of the demarcated area is the Arany sárfehér, which was selected from a local vineyard in 1873. The name of the variety has been changed several times (izsáki sárfehér - 1873, izsáki - 1967, Arany sárfehér - 1999).

A training system has been developed that is specially adapted to the variety. Vines are head-trained, with a low load and short-, and smooth-spur pruning. In order to be trained in this way, the vines must be in a good condition, and this is maintained by regularly applying organic fertiliser. The high cordon training system is used on the slopes that rise from the plain; here, production is restricted and use is made of secured-spur pruning.

2.   Description of the wines:

Pale green or pale straw-coloured, with a specific aroma imparted by the grape variety that is reminiscent of quince, wild pear and medicinal plants.

The wine has a rich, markedly acidic taste, is of moderate alcoholic strength and is neutral.

3.   Presentation and demonstration of the causal link

Owing primarily to the near-surface water table and the particularities of the sandy soils, the environment has a significant impact on the characteristics of wines made from the Arany sárfehér grapes. This distinctiveness means above all wines with a specific acid composition and high acidity, and a moderate alcoholic strength.

The wines have a lower mineral content typical of sandy soils.

The production area’s wines are chiefly designated as short-maturation wines.

The traditions associated with Arany sárfehér, as the production area’s most important grape variety, are due to the passionate localism, enthusiasm and persistence of the people of Izsák and, to a large extent, to the outstanding, fruitful work done by László Kostka.

Reductive technologies can be deployed thanks to the continuous technological developments that have taken place in Izsák’s wine-producing enterprises.

The variety is well suited to the area’s environment; its fertility and the quality of the harvest provide the basis for the local people’s employment and livelihood.

SPARKLING WINE

1.   Description of the demarcated area:

(a)   Natural and cultural factors:

The demarcated area is situated between the Danube and Tisza rivers. The production area’s environmental features are determined mainly by its lowland plain location. Most of the area is less than 120 m above sea level. The terrain is flat, with differences in elevation of no more than 10-15 m. The soil of the production area varies little, with the bulk of the area made up of calcareous sandy soils (humus and wind-blown sand), underlying prairie soil and occasional calcareous loess patches. The sandy soils typically heat up quickly, their bright colours better reflecting the sunlight, which helps the grapes to ripen; owing to their quartz content of over 75 %, the soils are immune to phylloxera. Their nutrient capacity and mineral content are lower.

The climatic conditions of the production area are determined by the continental climate, characterised above all by hot summers and cold winters. Owing both to the climatic conditions and to the flatness and relatively low elevation, winter frost is possible in certain vintages, but frosts may also occur in spring and autumn. The average temperature hovers around 10–11 °C. The average number of sunshine hours is 2 000 hours per year. Average annual precipitation is 450-500 mm, which largely meets the grapes’ needs, albeit with an uneven annual distribution. The area has a good water supply and the water table is close to the surface, this being offset by the Kolon-tó lake, which is key factor in determining groundwater availability.

(b)   Human factors:

With its specific acid composition, high acidity, neutrality and moderate alcoholic strength, the wine is ideal for the production of sparkling wine. Sparkling wine has been produced here since 1972. The sparkling wines produced here are IZSÁKI ARANY SÁRFEHÉR sparkling wine, made entirely from wine produced from Arany sárfehér, a unique, distinctive grape variety that is grown in the area.

2.   Description of the wines:

Pale green or pale straw-coloured gleaming, limpid sparkling wine with a fragrance, decidedly acidic structure and airy lightness typical of the variety, a characteristic fruity taste and aroma, a freshness, finely distributed carbon dioxide, and a long-lasting sparkle. It is extra dry or dry, depending on the sugar content.

3.   Presentation and demonstration of the causal link

Owing primarily to the near-surface water table and the particularities of the sandy soils, the soil and climate have a significant impact on the characteristics of the sparkling wines made from Arany sárfehér grapes.

The calcareous soil imparts to the sparkling wine an exquisite and decidedly acidic composition.

The near-surface groundwater to be found in the sandy soil makes for an airy light sparkling wine.

The heat sum measured during the vegetation period and the positive effect of the number of sunshine hours help the grapes ripen, giving the sparkling wine its fruity character.

Processing the grapes using quick, reductive technology not only preserves the variety’s fresh aromas, but also provides its elegant colour.

The autolysis aroma formed during production of the sparkling wine is discreet.

10.   Essential further conditions

Rules on indications

Legal framework:

In national legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

The traditional term ‘wine of protected origin’ may be used.

The name of the settlement or of a smaller geographical unit may not appear on the label.

Locality names may appear together with the Izsáki Arany Sárfehér protected designation of origin.

| — | Izsák – Gedeon |
| --- | --- |

—

Izsák – Gedeon

| — | Izsák – Szajor |
| --- | --- |

—

Izsák – Szajor

| — | Izsák – Kisizsák |
| --- | --- |

—

Izsák – Kisizsák

| — | Izsák – Páskom |
| --- | --- |

—

Izsák – Páskom

| — | Izsák – Osztály |
| --- | --- |

—

Izsák – Osztály

The name of a locality may be used only if 100 % of the wine has been produced in that locality.

The certification mark issued by the Izsák Wine Community must appear in the presentation.

Link to the product specification

http://boraszat.kormany.hu/download/6/5b/52000/Izsaki%20Arany%20Sarfeher_v2.pdf

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

(*1)  maximum total alcoholic strength in accordance with the relevant legislation in force

(*2)  maximum total alcoholic strength and maximum volatile acidity in accordance with the relevant legislation in force.

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