# C_2020051EN.01004601.xml

| 14.2.2020 | EN | Official Journal of the European Union | C 51/46 |
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14.2.2020

EN

Official Journal of the European Union

C 51/46

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Publication of the single document referred to in Article 94(1)(d) of Regulation (EU) No 1308/2013 of the European Parliament and of the Council and of the reference to the publication of the product specification for a name in the wine sector

(2020/C 51/15)

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.

SINGLE DOCUMENT

‘Adamclisi’

PDO-RO-N0037

Date of application: 30 March 2016

1.   Name to be registered

Adamclisi

2.   Geographical indication type

PDO - Protected Designation of Origin

3.   Categories of grapevine products

| 1. | Wine |
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1.

4.   Description of the wine(s)

Analytical and organoleptic characteristics of the white/rosé wines

The white wines are balanced, with good acidity, an intense aromatic profile and a complex floral bouquet; the colours are from a light yellow to the hint of ripe wheat straw and yellow-green.

The aromas span a broad range of tropical fruits, with citrus predominating, in particular blood oranges, combined with intense aromas of banana and pineapple and aromas of gooseberry, grapefruit and elderflowers.

The rosé wines, presented in different notes of pink, from a light one to an intense one have very good tartaric acidity, which gives them a special freshness and brings out their specific aromas. The rich anthocyanin accumulation produces rosé wines with hints of rose.

In terms of taste, the rosé wines have the flavour of cherries and blood oranges, with intense tones of white currant. The very light mineral notes – influenced by the soils in which the grapes are grown – are almost completely masked by the dominance of the fruit aromas and their pleasantly lively acidity.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | 15 |
| Minimum actual alcoholic strength (in % volume) | 11,5 |
| Minimum total acidity | 4,5 in grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 18 |
| Maximum total sulphur dioxide (in milligrams per litre) | 200 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

15

Minimum actual alcoholic strength (in % volume)

11,5

Minimum total acidity

4,5 in grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

18

Maximum total sulphur dioxide (in milligrams per litre)

200

Analytical and organoleptic characteristics of the red wines

The red wines are characterised by a strong colour intensity, with a deep red colour when the wine is young to the ruby-red during the short aging period, and the accumulation of sugars, anthocyanins and polyphenols creating a complex of factors conducive to yielding extracted wines.

The red wines have forest fruit aromas, notably of overripe blueberries, almonds and bitter black cherries, combined with spices such as peppercorns and green pepper, slightly smoked prunes with a bouquet of freshly mown hay and pronounced blackcurrant, against a background of velvety tannins.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | 15 |
| Minimum actual alcoholic strength (in % volume) | 11,5 |
| Minimum total acidity | 4,5 in grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 20 |
| Maximum total sulphur dioxide (in milligrams per litre) | 150 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

15

Minimum actual alcoholic strength (in % volume)

11,5

Minimum total acidity

4,5 in grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

20

Maximum total sulphur dioxide (in milligrams per litre)

150

5.   Wine making practices

a.   Essential oenological practices

Relevant restriction on making the wines

Use of the following wine making processes is prohibited:

| — | application of heat treatment to the must and pomace mix in the production of red wines; |
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—

application of heat treatment to the must and pomace mix in the production of red wines;

| — | concentration through cooling; |
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—

concentration through cooling;

| — | de-alcoholisation; |
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de-alcoholisation;

| — | elimination of sulphur dioxide by physical processes; |
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elimination of sulphur dioxide by physical processes;

| — | use of cation exchangers. |
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—

use of cation exchangers.

b.   Maximum yields

For white, rosé and red wines produced from grapes harvested at full maturity:

7 000 kilograms of grapes per hectare

For rosé and red wines:

68 hectolitres per hectare

For white wines:

70 hectolitres per hectare

6.   Demarcated geographical area

The area demarcated for the production of wines with the ‘Adamclisi’ controlled designation of origin comprises the following localities in Constanța County:

| — | municipality of Adamclisi: |
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municipality of Adamclisi:

| — | village of Adamclisi; |
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—

village of Adamclisi;

| — | village of Abrud; |
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village of Abrud;

| — | village of Hațeg; |
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village of Hațeg;

| — | village of Urluia; |
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village of Urluia;

| — | village of Zorile. |
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village of Zorile.

7.   Main wine grapes variety(ies)

Pinot Noir N - Blauer Spätburgunder, Burgund mic, Burgunder roter, Klävner Morillon Noir

Chardonnay B - Gentil blanc, Pinot blanc Chardonnay

Fetească neagră N - Schwarze Mädchentraube, Poama fetei neagră, Păsărească neagră, Coada rândunicii

Cabernet Sauvignon N - Petit Vidure, Bourdeos tinto

Sauvignon B - Sauvignon verde

Syrah N - Shiraz, Petit Syrah

8.   Description of the link(s)

Link with the geographical area - Details of the area

The demarcation of the area is not based on the estate, which belongs to a single producer, but on the soil and climate conditions in Adamclisi, which are different from those in the neighbouring controlled-designation-of-origin areas of Murfatlar and Oltina.

The Adamclisi area is a long-standing historically documented wine-growing area in the Dobrogea region of Romania.

Adamclisi is situated on the highest plateau of south-western Dobrogea, close to the areas of Oltina and Murfatlar. This location, combined with the fact that the soil here is chernozemic – compared to the predominantly loessial soil of the neighbouring areas – is what makes Adamclisi’s red wines medium-bodied with various bold primary aromas (fruitiness), such as smoked dried fruit and forest fruits, while the white wines have pronounced mineral notes, thanks to the rendzina and chernozemic regosol soils.

Link with the geographical area - Causal interaction

The Adamclisi plateau, which is predominantly chernozemic with limestone deposits up to 0.8 m deep and rich in iron and magnesium, and the sunshine of more than 1 800 hours a year produce white wines that are fruity, yet floral and full-bodied, and red wines, in particular the Murfatlar PDO wines, that have velvety soft tannins that temper the harshness specific to the variety.

Soil and agrochemical studies carried out by the Murfatlar Research and Development Station for Wine-Growing and Wine-Making found a considerable area given over to vines in Adamclisi over the period 1975-1980. This area was cleared many years later (2000-2001) and subsequently re-planted with noble varieties. The areas concerned are distinct from the neighbouring Murfatlar and Oltina PDO areas, with sometimes considerable differences in terms of the environmental conditions.

Unlike the Murfatlar and Oltina areas, the Adamclisi area’s vicinity to adjacent forests favours a better distribution of beneficial rain during the vegetation period for all varieties.

Compared to the neighbouring area of Oltina, situated on the banks of the Danube, mist is much less frequent in Adamclisi, which is why, benefiting from the good level of sunshine, growth and full maturity occur at a much earlier stage and the grapes accumulate more polyphenols and anthocyanin than in the neighbouring areas. Therefore, the wines become rounder and velvety, with forest fruit and spicy aromas (red wines) or fresh and unctuous, with an aroma of tropical fruit and honeycomb (white wines).

The characteristics of the white and red wines are determined by factors such as the number of sunny days in the year (an average of 300 days/year), the chernozem soil with carbonates on the surface, enriched with nutritious elements vital for vines, and the Adamclisi area’s location on the south-west Dobrogea continental plateau, at an optimum distance from both the Black Sea and the Danube, which tempers the heatwaves and makes the maximum summer daytime temperature optimal for the accumulation of sugars; dewy nights are virtually non-existent due to the wind present in the area.

The soil, rich in ferric salts formed on limestone and calcareous sandstone in reddish brown soils, makes for excellent anthocyanin accumulation, which is reflected in the intense colour of the red wines and their light mineral taste, contributing to their long generous finish.

Link with the geographical area - Details of human factors

The quality of wine is ensured by professionals possessing skills to obtain wines that preserve the tradition, while using innovative technologies in vineyards and wine production.

In majority of the plantations (mostly the location of the vineyards being on moderate and hilly terraces), the producers maintain the vineyards by cane and spur pruning. Such pruning in combination with soil rich in humus and mineral content ensures the production of typical wines from PDO Adamclisi area.

Production of wines is permitted as from the third year of grape production, in order to ensure the preservation of the PDO Adamclisi specificity, resulting in wines with very good accumulation of sugars, anthocyanin and polyphenols and with constant alcoholic strength over 12.5% - 13% vol.

The type of soil (loess deposits, carbonate favourable especially for red wines) has allowed over time a specific maintenance of the vineyards, adding to it in recent years the use of certified planting material, adaptable to the pedo-climatic conditions in the Adamclisi area, i.e. grafts of highly productive clones and rootstocks with high potential for resistance to hot, dry summers and harsh winters with strong winds.

Link with the geographical area - Product details

The climate and soils specific to Adamclisi give the wines produced in the area a particular character that is different to those grown in the neighbouring areas.

The white wines have colours ranging from that of ripe wheat to yellow, with greenish iridescence and intense aromas ranging from lemon and vine flowers to pineapple and bananas, characteristics determined by the constant level of sunshine in the area.

The red and rosé wines are pale pink to ruby red or violet red, with a balance between tartaric acid and alcohol content, specific aromas of lightly-smoked plums, black forest fruits, and the aromas and flavour of green pepper and peppercorns, combined with strong aromas of roasted almond and bitter black forest cherries. The red wines have good anthocyanin accumulation.

The white and rosé wines have a balanced structure and good acidity, with good accumulations of sugars and polyphenols right from the start of ripening. The vineyards’ south-east exposure, with a large number of sunny days and balanced rainfall, combined with soils with a medium / high humus and nutrient content makes for excellent grape ripening. The accumulations of anthocyanin, polyphenols and sugars give the wines balance and complex aromas, which is also helped by the fact that instead of de-leafing, there is only a light tipping carried out on the vines in July-August, giving them a richly productive vegetative mass that also preserves the aromatic potential.

9.   Essential further conditions

None

Link to the product specification

http://onvpv.ro/sites/default/files/caiet_sarcini_doc_adamclisi_modif_cf_notif_comisiei_europene_din_20.05.2019_no_track_changes.pdf

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

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