# C_2016291EN.01001901.xml

| 11.8.2016 | EN | Official Journal of the European Union | C 291/19 |
| --- | --- | --- | --- |

11.8.2016

EN

Official Journal of the European Union

C 291/19

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Publication of an amendment application 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

(2016/C 291/10)

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).

1

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

APPLICATION FOR APPROVAL OF AN AMENDMENT IN ACCORDANCE WITH THE FIRST SUBPARAGRAPH OF ARTICLE 53(2) OF REGULATION (EU) No 1151/2012

‘ACEITE DE TERRA ALTA’/‘OLI DE TERRA ALTA’

‘ACEITE DE TERRA ALTA’/‘OLI DE TERRA ALTA’

EU No: ES-PDO-0105-01382 — 5.10.2015

EU No: ES-PDO-0105-01382 — 5.10.2015

PDO ( X ) PGI ( )

PDO ( X ) PGI ( )

1.   Applicant group and legitimate interest

Applicant group and legitimate interest

| Consejo Regulador de la DOP Aceite de Terra Alta [Regulatory Council for the Protected Designation of Origin ‘Aceite de Terra Alta’] |
| --- |
| C/Povet de la Plana, s/n |
| 43780 GANDESA |
| TARRAGONA |
| ESPAÑA |
| Telephone: +34 977420474 |
| Website: www.dopoliterraalta.com |
| Email: info@dopoliterraalta.com |

Consejo Regulador de la DOP Aceite de Terra Alta [Regulatory Council for the Protected Designation of Origin ‘Aceite de Terra Alta’]

C/Povet de la Plana, s/n

43780 GANDESA

TARRAGONA

ESPAÑA

Telephone: +34 977420474

Website: www.dopoliterraalta.com

Email: info@dopoliterraalta.com

The Regulatory Council for the Protected Designation of Origin ‘Aceite de Terra Alta’ is made up of all the producers and processors of the oil covered by the PDO ‘Aceite de Terra Alta’ or ‘Oli de Terra Alta’ and it has a legitimate interest in submitting an amendment application.

2.   Member State or Third Country

Member State or Third Country

Spain

3.   Heading in the product specification affected by the amendment

Heading in the product specification affected by the amendment

| — | ☐ | Name of product |
| --- | --- | --- |
| — | ☒ | Description of product |
| — | ☐ | Geographical area |
| — | ☒ | Proof of origin |
| — | ☒ | Method of production |
| — | ☐ | Link |
| — | ☒ | Labelling |
| — | ☒ | Other (packaging, inspection body, and logo) |

—

☐

Name of product

—

☒

Description of product

—

☐

Geographical area

—

☒

Proof of origin

—

☒

Method of production

—

☐

Link

—

☒

Labelling

—

☒

Other (packaging, inspection body, and logo)

4.   Type of amendment(s)

Type of amendment(s)

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

—

☒

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

5.   Amendment(s)

Amendment(s)

Description of the product:

Description of the product

The description of the product has been revised and supplemented on the basis of data resulting from analyses and tastings carried out in the past 10 years, and changes to the methods of organoleptic evaluation of oils. Specifically, the following changes were made:

| — | Organoleptic characteristics:
  As regards appearance, the phrase ‘with no cloudiness or turbidity’ is deleted as it is implicit in the term ‘transparent’.
  As regards colour, the description has been expanded to include information on the colour at the beginning of the olive oil marketing year.
  As regards flavour and aroma, a description has been made of the evolution in fruitiness over the course of the marketing year. The parameters for expressing the results of the analysis of the product have also been updated to bring them into line with the International Olive Council’s method for organoleptic assessment of virgin olive oils, as required by the European regulation in force on the characteristics of olive oil and the relevant methods for analysis. This update involves the replacement of the minimum score of the tasting panel by the median of defects (Md), the median of fruitiness (Mf) and the maximum intensity of pungency and bitterness.
  Furthermore, the reference to the aromatic notes of almond and nuts was revised on the basis of tasting notes.
  This table of Organoleptic Characteristics is thus replaced:







  ‘Appearance | Clean, transparent, with no cloudiness or turbidity |
| --- | --- | --- |
| Colour | Yellow with nuances ranging from pale yellow to the yellow of old gold |
| Flavour | Has a good flavour, fruity at the beginning of the marketing year, becoming slightly sweet as the season goes on. With hints on the nose redolent of almonds and walnuts |
| Minimum number of points awarded by tasting panel | 6,5 ’ |

—

Organoleptic characteristics:

As regards appearance, the phrase ‘with no cloudiness or turbidity’ is deleted as it is implicit in the term ‘transparent’.

As regards colour, the description has been expanded to include information on the colour at the beginning of the olive oil marketing year.

As regards flavour and aroma, a description has been made of the evolution in fruitiness over the course of the marketing year. The parameters for expressing the results of the analysis of the product have also been updated to bring them into line with the International Olive Council’s method for organoleptic assessment of virgin olive oils, as required by the European regulation in force on the characteristics of olive oil and the relevant methods for analysis. This update involves the replacement of the minimum score of the tasting panel by the median of defects (Md), the median of fruitiness (Mf) and the maximum intensity of pungency and bitterness.

Furthermore, the reference to the aromatic notes of almond and nuts was revised on the basis of tasting notes.

This table of Organoleptic Characteristics is thus replaced:

‘Appearance

Clean, transparent, with no cloudiness or turbidity

Colour

Yellow with nuances ranging from pale yellow to the yellow of old gold

Flavour

Has a good flavour, fruity at the beginning of the marketing year, becoming slightly sweet as the season goes on. With hints on the nose redolent of almonds and walnuts

Minimum number of points awarded by tasting panel

6,5 ’

by the following one:

| ‘Appearance | Clear, transparent |
| --- | --- |
| Colour | At the beginning of the marketing year, its colour is green or greenish yellow. As the season goes on, it takes on a yellow colour that can range from pale yellow to the yellow of old gold |
| Flavour | Has a good flavour, with medium to strong fruitiness and as the season goes on it can become sweeter with a lighter fruitiness. With hints on the nose redolent of almond and/or nuts |
| Median of defects (Md) | 0 |
| Median for fruitiness (Mf) | ≥ 2,5 |
| Median for bitterness | ≤ 6 |
| Median for pungency | ≤ 6’ |

‘Appearance

Clear, transparent

Colour

At the beginning of the marketing year, its colour is green or greenish yellow. As the season goes on, it takes on a yellow colour that can range from pale yellow to the yellow of old gold

Flavour

Has a good flavour, with medium to strong fruitiness and as the season goes on it can become sweeter with a lighter fruitiness. With hints on the nose redolent of almond and/or nuts

Median of defects (Md)

0

Median for fruitiness (Mf)

≥ 2,5

Median for bitterness

≤ 6

Median for pungency

≤ 6’

| — | Physical and chemical characteristics: The parameters for ‘maximum moisture and volatile-substance content’ and ‘maximum impurity content’ have been removed. This is because the European provisions on the characteristics of olive oil and olive-residue oil and on the relevant methods of analysis do not consider these to be quality parameters for the assessment of the oils. |
| --- | --- |

—

Physical and chemical characteristics: The parameters for ‘maximum moisture and volatile-substance content’ and ‘maximum impurity content’ have been removed. This is because the European provisions on the characteristics of olive oil and olive-residue oil and on the relevant methods of analysis do not consider these to be quality parameters for the assessment of the oils.

Elements guaranteeing that the product originates in the area:

Elements guaranteeing that the product originates in the area:

It is proposed to simplify and structure this paragraph to make it consistent with existing traceability and control systems, and with the drafting of the most recent specifications. The reference to the ‘movement document’ that was to accompany ‘any shipment of protected oil’ is deleted since traceability can be ensured by other means.

A proposal is therefore made to replace the current wording of the paragraph ‘Evidence that the product originates from the geographical area’ of the specification:

‘Checks and certification:

These are the basic elements guaranteeing the origin of the product. They include the following processes:

Olives arriving at extraction plants are of the authorised varieties and come from holdings listed in the register of holdings kept by the Regulatory Council, and controlled by it.

The olives are pressed and oil is extracted in the plants situated in the production area and listed in the Regulatory Council’s registers of oil mills. The oil obtained in this way is subjected to evaluation in accordance with the procedures laid down in the specification. It is stored and packed in undertakings located in the demarcated area, and listed in the registers of packing and marketing undertakings kept by the Regulatory Council.

The oil is subjected to physical, chemical and organoleptic analysis. Only oils which pass the entire inspection procedure are packaged and placed on the market under the designation of origin and with the label, back label or numbered quality seal issued by the Regulatory Council.

The number given on the labels by the Regulatory Council to the packing undertakings depends on the product the grower has given to these undertakings and on the capacity of the containers in which the product is to be marketed.

All wholesale shipments of oil covered by this designation of origin, which move from one registered undertaking to another, will have to be accompanied by a movement document issued by the Regulatory Council, in the manner in which it determines, in order to maintain certification.’

with the following text divided into three headings: ‘traceability’, ‘self-monitoring by operators’ and ‘checks and certification’.

‘Traceability

The implementation of traceability in all stages of production, manufacture and packaging enables the origin of the oil covered by the PDO to be verified.

For a proper traceability and monitoring of the product specification the following must be drawn up:

A register of producers and plots

A register of oil mills

A register of packing and marketing undertakings

Self-monitoring by registered operators

The registered operators keep records of the checks they carry out themselves in order to prove that they comply with the requirements set out in the specification. The minimum content of this self-monitoring is defined in the quality management manual.

Control and certification

The PDO is subject to controls by the certifying body, which monitors the system of controls that registered operators carry out themselves, as well as traceability and checks on the production process and on the finished product. The monitoring takes the form of periodic inspections, examination of documentation (registers) and the quality of the packaged oil.

Where the requirements laid down in this specification are not complied with, the oil may not be marketed under the PDO “Aceite de Terra Alta” or “Oli de Terra Alta”.’

Production method:

Production method

| — | The requirement to transport the olives to the oil mills in special latticed crates has been removed. It was considered that because harvesting and transport systems are evolving, it was not necessary to restrict them so long as the integrity of the olives is maintained. |
| --- | --- |

—

The requirement to transport the olives to the oil mills in special latticed crates has been removed. It was considered that because harvesting and transport systems are evolving, it was not necessary to restrict them so long as the integrity of the olives is maintained.

| — | The minimum age of the trees from which olives must come (five years) has been abolished. This is because new planting and cultivation techniques allow for optimal olive production before they have reached this age. |
| --- | --- |

—

The minimum age of the trees from which olives must come (five years) has been abolished. This is because new planting and cultivation techniques allow for optimal olive production before they have reached this age.

Labelling:

Labelling

A requirement has been added to include the phrase ‘Protected Designation of Origin’ or the initials ‘PDO’ alongside the registered name in accordance with the applicable rules.

Others:

Others

| — | Packaging: The restriction of packaging at source is deleted because it is not necessary that this be done in the defined geographical area as the current traceability and control systems enable an assurance to be given as to the quality of the product covered. Consequently, amendments have been made to all sections of the specification affected by this change. These are listed below:






  — | ‘Geographical area’: The phrase ‘The area of preparation and packaging is the same as the area of production’ is deleted and replaced by ‘The preparation area coincides with the production area. Packaging is not necessarily carried out in the delimited geographical area’ so as to remove the restriction of packaging at source. |
| --- | --- | --- |

—

Packaging: The restriction of packaging at source is deleted because it is not necessary that this be done in the defined geographical area as the current traceability and control systems enable an assurance to be given as to the quality of the product covered. Consequently, amendments have been made to all sections of the specification affected by this change. These are listed below:

—

‘Geographical area’: The phrase ‘The area of preparation and packaging is the same as the area of production’ is deleted and replaced by ‘The preparation area coincides with the production area. Packaging is not necessarily carried out in the delimited geographical area’ so as to remove the restriction of packaging at source.

| — | ‘Elements guaranteeing that the product originates in the area’: References to packaging within the geographical area have been removed. |
| --- | --- |

—

‘Elements guaranteeing that the product originates in the area’: References to packaging within the geographical area have been removed.

| — | ‘Production method’: The following three paragraphs have been removed. These paragraphs had explained why the whole production process (including packaging) of the protected oil had to be carried out in the geographical area.

  ‘The whole process from production to labelling takes place in the defined geographical area in order to safeguard quality and ensure the traceability of the process.
  Concerning quality: Virgin olive oils are highly sensitive to external agents, which can trigger a wide range of transformations and changes; it is thus vital for this type of oil that the whole process takes place within the same geographical area.
  Traceability: With regard to checks and certification, it is essential for the proper operation of the certifying body that the whole process is carried out in the defined geographical area.’

  by the following paragraph on packaging:

  ‘The packaging and labelling process can be carried out both within and outside the geographical production area.’ |
| --- | --- |

—

‘Production method’: The following three paragraphs have been removed. These paragraphs had explained why the whole production process (including packaging) of the protected oil had to be carried out in the geographical area.

‘The whole process from production to labelling takes place in the defined geographical area in order to safeguard quality and ensure the traceability of the process.

Concerning quality: Virgin olive oils are highly sensitive to external agents, which can trigger a wide range of transformations and changes; it is thus vital for this type of oil that the whole process takes place within the same geographical area.

Traceability: With regard to checks and certification, it is essential for the proper operation of the certifying body that the whole process is carried out in the defined geographical area.’

by the following paragraph on packaging:

‘The packaging and labelling process can be carried out both within and outside the geographical production area.’

| — | Inspection body: Data on the inspection body were updated. |
| --- | --- |

—

Inspection body: Data on the inspection body were updated.

| — | National legal requirements: This section has been deleted, as it is not a requirement of Regulation (EU) No 1151/2012. |
| --- | --- |

—

National legal requirements: This section has been deleted, as it is not a requirement of Regulation (EU) No 1151/2012.

| — | The PDO logo ‘Aceite de Terra Alta’/‘Oli de Terra Alta’ has been included in the product specification. |
| --- | --- |

—

The PDO logo ‘Aceite de Terra Alta’/‘Oli de Terra Alta’ has been included in the product specification.

SINGLE DOCUMENT

‘ACEITE DE TERRA ALTA’/‘OLI DE TERRA ALTA’

‘ACEITE DE TERRA ALTA’/‘OLI DE TERRA ALTA’

EU No: ES-PDO-0105-01382 — 5.10.2015

EU No: ES-PDO-0105-01382 — 5.10.2015

PDO ( X ) PGI ( )

PDO ( X ) PGI ( )

1.   Name

Name

‘Aceite de Terra Alta’/‘Oli de Terra Alta’

2.   Member State or Third Country

Member State or Third Country

Spain

3.   Description of the agricultural product or foodstuff

Description of the agricultural product or foodstuff

3.1.   Type of product

Type of product

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

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

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

Extra-virgin olive oil from the fruit of Olea Europaea L., mainly from the Empeltre variety or a blend of the Empeltre variety and the secondary varieties Arbequina, Morruda and Farga. The oil is obtained by mechanical processes or other physical means that do not lead to a deterioration in the oil, conserving the taste, aroma and characteristics of the fruit from which it is produced.

Olea Europaea

Empeltre is the main and traditional variety because of its predominance in the production area.

Oil with the Terra Alta designation of origin has the following characteristics:

Organoleptic:

Organoleptic:

| Appearance | Clear, transparent |
| --- | --- |
| Colour | At the beginning of the marketing year, its colour is green or greenish yellow. As the season goes on, it takes on a yellow colour that can range from pale yellow to the yellow of old gold |
| Flavour | Has a good flavour, with medium to strong fruitiness and as the season goes on it can become sweeter with a lighter fruitiness. With hints on the nose redolent of almond and/or nuts |
| Median of defects (Md) | 0 |
| Median for fruitiness (Mf) | ≥ 2,5 |
| Median for bitterness | ≤ 6 |
| Median for pungency | ≤ 6 |

Appearance

Clear, transparent

Colour

At the beginning of the marketing year, its colour is green or greenish yellow. As the season goes on, it takes on a yellow colour that can range from pale yellow to the yellow of old gold

Flavour

Has a good flavour, with medium to strong fruitiness and as the season goes on it can become sweeter with a lighter fruitiness. With hints on the nose redolent of almond and/or nuts

Median of defects (Md)

0

Median for fruitiness (Mf)

≥ 2,5

Median for bitterness

≤ 6

Median for pungency

≤ 6

Chemical and physical properties:

Chemical and physical properties:

| Maximum acidity (% of oleic acid) | 0,50 |
| --- | --- |
| Maximum peroxide value (meq. O2/kg) | 18 |
| K270 maximum | 0,20 |
| K232 maximum | 2,50 |

Maximum acidity (% of oleic acid)

0,50

Maximum peroxide value (meq. O2/kg)

2

18

K270 maximum

270

0,20

K232 maximum

232

2,50

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)

—

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

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

The olives must be grown and the product processed solely within the geographical area defined in point 4.

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

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

The olive oil may be packaged either within or outside the defined geographical area described in point 4.

For retail sale, the product must be packaged in containers holding up to 5 litres and permitted by the legislation in force.

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 name of the designation ‘Aceite de Terra Alta’ (in Spanish) or ‘Oli de Terra Alta’ (in Catalan) must be displayed on the packaging, along with the phrase ‘Protected Designation of Origin’ or ‘PDO’ in addition to the information of a general nature required in the relevant legislation.

4.   Concise definition of the geographical area

Concise definition of the geographical area

The production area comprises the Terra Alta district and some municipalities in the Ribera d’Ebre district, both located in the southwest of the Autonomous Community of Catalonia.

The following municipalities are therefore included in this geographical area:

| Terra Alta | Ribera d’Ebre |
| --- | --- |
| Arnes | Corbera d’Ebre | Pinell de Brai | Ascó |
| Batea | Gandesa | Pobla de Massaluca | Flix (all zones except zones 13, 18, 19, 20 and 21) |
| Bot | Horta de Sant Joan | Prat de Comte | Riba roja d’Ebre |
| Caseres | La Fatarella | Vilalba dels Arcs | |

Terra Alta

Ribera d’Ebre

Arnes

Corbera d’Ebre

Pinell de Brai

Ascó

Batea

Gandesa

Pobla de Massaluca

Flix (all zones except zones 13, 18, 19, 20 and 21)

Bot

Horta de Sant Joan

Prat de Comte

Riba roja d’Ebre

Caseres

La Fatarella

Vilalba dels Arcs

5.   Link with the geographical area

Link with the geographical area

The protected olive oils are produced and processed in the southern part of the Ebro valley. The diversity of the topography and the fact that this is an inland region, far from the sea, means that it is considered a transitional zone between an upland climate and a continental Mediterranean climate. In terms of soil and climate, it is characterised by three key factors:

—   Altitude: The area lies on a plateau averaging 400 m above sea level, composed of limey soils with very low fertility.

Altitude

—   Natural barriers: Three mountain ridges converge in the district: the ‘Pàndols’ and ‘Cavalls’, with maximum altitudes of 700 m, and the largest ridge, ‘Els ports de Beseit’, the northernmost peaks of which reach altitudes of 1 400 m. All of this creates a distinctive terrain, which gives it a unique micro-climate with an inland Mediterranean climate of extreme temperatures, wide temperature ranges, and summer drought.

Natural barriers

—   Winds: In addition to — and as a consequence of — the above, the winds in the area are of major importance, not so much because of their intensity (which is not excessive), but because of what they contribute to the growing conditions. The two most important winds in the area are the ‘Garbinada’ and the ‘Cerç’.

Winds

The character of the olive oil protected by the PDO comes from its main variety, ‘Empeltre’, an indigenous variety traditionally grown in the area. It is appreciated for its high oil content and the excellent quality of its oils. This variety grows naturally and exclusively throughout all of the Ebro valley and the Balearic Islands. The geographic area of the PDO ‘Aceite de Terra Alta’ or ‘Oli de Terra Alta’ corresponds exactly to the southern part of this valley. It is a variety that is perfectly adapted to the soil and climate characteristics of the production area of the PDO. This is because it was not recently introduced, but is the result of natural selection that gave rise to a hardy variety that is adapted to poor soils and resistant to drought and the cold. Indeed it is the traditional and main variety in the Terra Alta district, and is also the only variety that is grown in both places. The Empeltre variety is so important and special in the Terra Alta district that it also goes by the name of ‘Terra Alta’ in plant nurseries.

The altitude, the natural barriers that shape the area’s terrain, and the winds all create a unique micro-climate in the area. This directly affects the life-cycle of the olive tree, and as a result, its fruit — the olive — and the oil which is produced from it.

In the specific case of the winds, the ‘Garbinada’, a south-west wind, brings the moisture necessary for the cultivation of olive trees. Thanks to its characteristics and frequency, the ‘Cerç’, a cold and dry wind from the north-west, prevents many health problems (fungi), helping to ensure that the raw material for the oil ripens without problems, and that it arrives at the oil mills in excellent condition.

Historically, ‘Aceite de Terra Alta’ and ‘Oli de Terra Alta’ is the result of a long tradition, as the Arabs are credited with bringing olive cultivation to the Terra Alta district. In 1192, at the time of the transition from Arab to Christian, the production of oil in this district was already one of the cornerstones of agricultural production (Cartes de Poblament de Gandesa, 1992). Moreover, according to Antoni Mascaró in his book My memories (1948), in Batea in the municipality of Terra Alta, in around 1787, olives were the most widely cultivated product, followed by grains and vines. The text states ‘the olive oil harvest, which gives this area its robust wealth, this year produced 21 000 pitchers, each one of which weighed 38 pounds, which makes 31 920 Castilian arrobas [...]’. This means that the then population of less than 1 000 inhabitants, produced 350 000 kilos of olive oil, which corresponds to approximately 1 800 000 kilos of olives, which gives an idea of the importance of olive oil production in the area in the 18th century. In the middle of the 19th century, its importance continued, and in what is now Terra Alta, olive oil accounted for the largest share of cultivation, far outstripping present levels of production (Diccionario Geográfico-Estadístico-Histórico de España by Pascual Madoz, 1847). He also praised its quality and claimed of the Gandesa area ‘[...] this area produces large amounts of high-quality olive oil, wheat and rye [...]’

My memories

Diccionario Geográfico-Estadístico-Histórico de España

The geographical area’s natural factors have therefore shaped the natural selection of its olives, which are suitable for the production of olive oil. This combined with the area’s long history of olive-growing (linked to all the steps of growing and processing, from tilling, through to harvesting at the time of optimum ripeness, and processing) allows for the production of the highest-quality olive oils, with good flavour, a fruity taste, and hints on the nose redolent of almond and/or nuts.

Reference to publication of the product specification

Reference to publication of the product specification

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

http://gencat.cat/alimentacio/pliego-aceite-terra-alta

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

1

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