# C_2020133EN.01001701.xml

| 24.4.2020 | EN | Official Journal of the European Union | C 133/17 |
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24.4.2020

EN

Official Journal of the European Union

C 133/17

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OTHER LEGISLATION EUROPEAN COMMITTEE

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

(2020/C 133/10)

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

‘Felső-Magyarország/Felső-Magyarországi’

Reference number PGI-HU-A1329-AM03

Date of communication: 7.2.2020

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

1.   Changing the maximum yield to 160 hl/ha of new wine on the lees for the wine and aerated semi-sparkling wine product types

| (a) | Product specification headings affected:






  — | V. Maximum yields |
| --- | --- | --- |

(a)

Product specification headings affected:

—

V. Maximum yields

| (b) | Single document headings affected:






  — | Wine-making practices – Maximum yields |
| --- | --- | --- |

(b)

Single document headings affected:

—

Wine-making practices – Maximum yields

| (c) | Thanks to advances in viticultural technology, the number of vines planted on new or renewed vineyards in the demarcated area is growing each year, with up to double the number of vines compared with vineyards that have yet to be modernised. As a result, higher-quality grape varieties can be grown and higher yields achieved on these vineyards. |
| --- | --- |

(c)

Thanks to advances in viticultural technology, the number of vines planted on new or renewed vineyards in the demarcated area is growing each year, with up to double the number of vines compared with vineyards that have yet to be modernised. As a result, higher-quality grape varieties can be grown and higher yields achieved on these vineyards.

2.   Inclusion of the Cabernet dorsa and Nero grape varieties among the Siller, rosé and red wine types

| (a) | Product specification headings affected:






  — | VI. Permitted grape varieties |
| --- | --- | --- |

(a)

Product specification headings affected:

—

VI. Permitted grape varieties

| (b) | Single document headings affected:






  — | Main grape variety (varieties) |
| --- | --- | --- |

(b)

Single document headings affected:

—

Main grape variety (varieties)

| (c) | The Cabernet dorsa and Nero grape varieties enable high-quality wine to be produced in the demarcated area. Wine producers in the area are already producing excellent-quality rosé, Siller and red wines from these varieties, which are regularly available on the market. Being able to use the protected geographical designation ‘Felső-Magyarország’ for these wines will further enhance the reputation of the designation. |
| --- | --- |

(c)

The Cabernet dorsa and Nero grape varieties enable high-quality wine to be produced in the demarcated area. Wine producers in the area are already producing excellent-quality rosé, Siller and red wines from these varieties, which are regularly available on the market. Being able to use the protected geographical designation ‘Felső-Magyarország’ for these wines will further enhance the reputation of the designation.

3.   Adding the indications ‘cuvée’ or ‘küvé’ and ‘jégbor’ (ice wine) to the list of restricted expressions

| (a) | Product specification headings affected:






  — | VIII. Further conditions |
| --- | --- | --- |

(a)

Product specification headings affected:

—

VIII. Further conditions

| (b) | Single document headings affected:






  — | Further conditions – restricted expressions |
| --- | --- | --- |

(b)

Single document headings affected:

—

Further conditions – restricted expressions

| (c) | Wine-makers have been producing these types of wine in the demarcated production area for decades now. Producers’ intention is to label their products more accurately for consumers by using these expressions. |
| --- | --- |

(c)

Wine-makers have been producing these types of wine in the demarcated production area for decades now. Producers’ intention is to label their products more accurately for consumers by using these expressions.

SINGLE DOCUMENT

1.   Name of the product

Felső-Magyarország

Felső-Magyarországi

2.   Geographical indication type

PGI – Protected Geographical Indication

3.   Categories of grapevine product

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

1.

Wine

4.   Description of the wine(s)

Muskotály (Muscat)

Lively, fresh white wine, of a colour characteristic of the variety used, with the distinctive fragrance and taste of muscat. Dry, semi-dry, semi-sweet or sweet wine.

*The maximum total alcoholic strength and maximum total sulphur dioxide are those laid down in EU legislation.

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

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

9,5

Minimum total acidity

4 g/l expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

18

Maximum total sulphur dioxide (in milligrams per litre)

Siller

A dry wine, made from blue grapes, containing more colouring matter and deeper in colour, more robust and more acidic than rosé wines, with fruity and spicy aromas perceptible in both its fragrance and taste.

*The maximum total alcoholic strength and maximum total sulphur dioxide are those laid down in EU legislation.

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

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

9,5

Minimum total acidity

4 g/l expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

18

Maximum total sulphur dioxide (in milligrams per litre)

Rosé

Made from blue grapes, of a colour ranging from that of onion skin through to bright pink, with lively, fresh fruity fragrances and flavours and in some cases floral aromas; an exuberant wine with light, playful acids; dry, semi-dry, semi-sweet or sweet.

*The maximum total alcoholic strength and maximum total sulphur dioxide are those laid down in EU legislation.

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

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

9,5

Minimum total acidity

4 g/l expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

18

Maximum total sulphur dioxide (in milligrams per litre)

White

Lively and fresh in character, with a long finish, varietal wines are of a colour characteristic of the variety used, with fruity and other fragrances and tastes. The white wine can be made in such a way that it can be classified as dry, semi-dry, semi-sweet or sweet.

*The maximum total alcoholic strength and maximum total sulphur dioxide are those laid down in EU legislation.

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

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

9,5

Minimum total acidity

4 g/l expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

18

Maximum total sulphur dioxide (in milligrams per litre)

Red

The varietal wines have colours, fragrances and tastes characteristic of the variety used, with rounded acids; coupage wines have a tannin content reflecting the relative proportions of the varieties used and a velvety taste and body; these wines have fruity and spicy aromas and range from dry to sweet.

*The maximum total alcoholic strength and maximum total sulphur dioxide are those laid down in EU legislation.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 9,5 |
| Minimum total acidity | 4 g/l expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 20 |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

9,5

Minimum total acidity

4 g/l expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

20

Maximum total sulphur dioxide (in milligrams per litre)

5.   Wine-making practices

a.   Essential oenological practices

Mandatory oenological practices (1)

Relevant restriction on making the wines

| 1. | Muskotály (Muscat)






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

1.

Muskotály (Muscat)

—

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

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

—

pressing may be carried out only in batch presses,

| — | the must has to be purified, |
| --- | --- |

—

the must has to be purified,

| — | rules on coupage: the Cserszegi fűszeres, Irsai Olivér, Ottonel muskotály, Sárga muskotály, Csaba gyöngye, Hamburgi muskotály, Zefír or Mátrai muskotály varieties must account jointly or separately for at least 85 % of the wine. |
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—

rules on coupage: the Cserszegi fűszeres, Irsai Olivér, Ottonel muskotály, Sárga muskotály, Csaba gyöngye, Hamburgi muskotály, Zefír or Mátrai muskotály varieties must account jointly or separately for at least 85 % of the wine.

Mandatory oenological practices (2)

Relevant restriction on making the wines

| 2. | Siller






  — | the grape pulp must be fermented on the skins, |
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2.

Siller

—

the grape pulp must be fermented on the skins,

| — | pressing may be carried out only in batch presses. |
| --- | --- |

—

pressing may be carried out only in batch presses.

| 3. | Rosé






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

3.

Rosé

—

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

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

—

pressing may be carried out only in batch presses,

| — | the must has to be purified. |
| --- | --- |

—

the must has to be purified.

| 4. | White






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

4.

White

—

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

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

—

pressing may be carried out only in batch presses,

| — | the must has to be purified. |
| --- | --- |

—

the must has to be purified.

| 5. | Red






  — | pressing may be carried out only in batch presses. |
| --- | --- | --- |

5.

Red

—

pressing may be carried out only in batch presses.

Vine cultivation method and spacing

Cultivation practice

| (a) | Rules on training the vine:






  (i) | With regard to existing vineyards: Grapes suited to the production of wine under the PGI may be harvested from any vineyard regardless of cultivation method, as long as the vineyard is in operation. |
| --- | --- | --- |

(a)

Rules on training the vine:

(i)

With regard to existing vineyards: Grapes suited to the production of wine under the PGI may be harvested from any vineyard regardless of cultivation method, as long as the vineyard is in operation.

| (ii) | With regard to new vineyards: Guyot, high cordon, medium-high cordon, low cordon, umbrella, single curtain, fan, head- and gobelet training. |
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(ii)

With regard to new vineyards: Guyot, high cordon, medium-high cordon, low cordon, umbrella, single curtain, fan, head- and gobelet training.

| (b) | Rules on vine density in the vineyard






  (i) | With regard to existing vineyards: Grapes suited to the production of wine under the PGI may be harvested from any vineyard regardless of plantation density, as long as the vineyard is in operation. |
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(b)

Rules on vine density in the vineyard

(i)

With regard to existing vineyards: Grapes suited to the production of wine under the PGI may be harvested from any vineyard regardless of plantation density, as long as the vineyard is in operation.

| (ii) | With regard to new vineyards:






  — | vine density of at least 3 300 vines/ha; |
| --- | --- | --- |

(ii)

With regard to new vineyards:

—

vine density of at least 3 300 vines/ha;

| — | distance between vines of at least 0,8 m. |
| --- | --- |

—

distance between vines of at least 0,8 m.

Harvest and vine quality

Cultivation practice

| 1. | Method of harvest: manual or mechanical |
| --- | --- |

1.

Method of harvest: manual or mechanical

| 2. | Setting the date of the harvest: no date of earliest harvest specified. |
| --- | --- |

2.

Setting the date of the harvest: no date of earliest harvest specified.

| 3. | Minimum sugar content of grapes (expressed in potential alcohol strength): 8,0 %vol (13,4 °Hungarian must grade) |
| --- | --- |

3.

Minimum sugar content of grapes (expressed in potential alcohol strength): 8,0 %vol (13,4 °Hungarian must grade)

b.   Maximum yields

160 hl/ha

manual harvest

21 000 kg of grapes per hectare

mechanical harvest

20 500 kg of grapes per hectare

6.   Demarcated geographical area

Areas of Borsod-Abaúj-Zemplén, Heves and Nógrád Counties that are classified as Class I and II according to the vineyard cadastre

7.   Main grape varieties

rajnai rizling – rheinriesling

királyleányka – little princess

cabernet franc – kaberne fran

bíbor kadarka

merlot

kabar

nero

leányka – feteasca alba

zéta

pinot blanc – pinot beluj

cabernet dorsa

zalagyöngye

zengő

furmint – furmint bianco

medina

cabernet sauvignon

chardonnay – ronci bilé

bouvier

menoire

cserszegi fűszeres

zenit

csabagyöngye – pearl of csaba

alibernet

sauvignon – sauvignon blanc

juhfark – lämmerschwantz

kadarka – negru moale

sárga muskotály – weisser

ezerfürtű

chasselas – chrupka belia

turán

mézes

kékoportó – portugais bleu

viognier

tramini – gewürtztraminer

ottonel muskotály – miszket otonel

pinot noir – spätburgunder

mátrai muskotály

zöld szilváni – silvanec zeleni

bianca

zöld veltelíni – zöldveltelíni

kerner

blauburger

gyöngyrizling

syrah – sirac

rizlingszilváni – rivaner

kékfrankos – moravka

zweigelt – blauer zweigeltrebe

semillon – petit semillon

kármin

olasz rizling – olaszrizling

szürkebarát – graumönch

kövérszőlő – grasa de cotnari

csókaszőlő

irsai olivér – zolotisztüj rannüj

zefír

hamburgi muskotály – muszkat gamburgszkij

hárslevelű – garszleveljü

8.   Description of the link(s)

The general climate conditions of the Felső-Magyarország (Upper Hungary) region are influenced above all by the region’s proximity to the Northern Hungarian Uplands. These provide protection from winter frosts, and the cool nights brought about by the ‘mountain wind’ after warm summer and autumn days ensure that the grapes retain a refined and elegant acidity and their primary fruity aromas. That is why the wines produced in this area have a lively acidity and long finish. The red wines have a relatively low tannin content.

The region is suited to the production of white wines that are either light but have a long finish, or dense, robust and rich. Rich, rosé and Siller wines and lighter or more robust red wines suited to or requiring longer maturation can also be found.

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

Legal framework:

In national legislation

Type of further condition:

Derogation on production in the demarcated geographical area

Description of the condition:

Within Pest County, Jász-Nagykun-Szolnok County, Hajdú-Bihar County, and Szabolcs-Szatmár-Bereg County

Use of the word ‘tájbor’ (regional wine)

Legal framework:

In national legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

The following may be displayed as a synonym of the protected geographical indication: ‘tájbor’ (regional wine)

Restricted expressions:

Legal framework:

By an organisation which manages the PDO/PGI, where foreseen by Member States

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

| (i) | Muskotály (Muscat): ‘első szüret’ (first harvest), ‘virgin vintage’, ‘újbor’ (new wine), ‘primőr’ (primeur), ‘termőhelyen palackozva’ (bottled in the production area) |
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(i)

Muskotály (Muscat): ‘első szüret’ (first harvest), ‘virgin vintage’, ‘újbor’ (new wine), ‘primőr’ (primeur), ‘termőhelyen palackozva’ (bottled in the production area)

| (ii) | Siller: ‘első szüret’ (first harvest), ‘virgin vintage’, ‘újbor’ (new wine), ‘primőr’ (primeur), ‘termőhelyen palackozva’ (bottled in the production area), cuvée, küvé |
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(ii)

Siller: ‘első szüret’ (first harvest), ‘virgin vintage’, ‘újbor’ (new wine), ‘primőr’ (primeur), ‘termőhelyen palackozva’ (bottled in the production area), cuvée, küvé

| (iii) | Rosé: ‘első szüret’ (first harvest), ‘virgin vintage’, ‘újbor’ (new wine), ‘primőr’ (primeur), ‘termőhelyen palackozva’ (bottled in the production area), cuvée, küvé |
| --- | --- |

(iii)

Rosé: ‘első szüret’ (first harvest), ‘virgin vintage’, ‘újbor’ (new wine), ‘primőr’ (primeur), ‘termőhelyen palackozva’ (bottled in the production area), cuvée, küvé

| (iv) | White: ‘barrique’, ‘fahordós érlelésű bor’ (wine aged in wooden barrels), ‘első szüret’ (first harvest), ‘virgin vintage’, ‘újbor’ (new wine), ‘primőr’ (primeur), ‘termőhelyen palackozva’ (bottled in the production area), cuvée, küvé, jégbor (ice wine) |
| --- | --- |

(iv)

White: ‘barrique’, ‘fahordós érlelésű bor’ (wine aged in wooden barrels), ‘első szüret’ (first harvest), ‘virgin vintage’, ‘újbor’ (new wine), ‘primőr’ (primeur), ‘termőhelyen palackozva’ (bottled in the production area), cuvée, küvé, jégbor (ice wine)

| (v) | Red: ‘barrique’, ‘fahordós érlelésű bor’ (wine aged in wooden barrels), ‘első szüret’ (first harvest), ‘virgin vintage’, ‘újbor’ (new wine), ‘primőr’ (primeur), ‘termőhelyen palackozva’ (bottled in the production area), cuvée, küvé, jégbor (ice wine) |
| --- | --- |

(v)

Red: ‘barrique’, ‘fahordós érlelésű bor’ (wine aged in wooden barrels), ‘első szüret’ (first harvest), ‘virgin vintage’, ‘újbor’ (new wine), ‘primőr’ (primeur), ‘termőhelyen palackozva’ (bottled in the production area), cuvée, küvé, jégbor (ice wine)

Link to the product specification

https://boraszat.kormany.hu/admin/download/0/3c/82000/FELSO-MAGYARORSZAG_v1_standard.pdf

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

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