# C_2020298EN.01001401.xml

| 8.9.2020 | EN | Official Journal of the European Union | C 298/14 |
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8.9.2020

EN

Official Journal of the European Union

C 298/14

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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 referred to in Article 17(2) and (3) of Commission Delegated Regulation (EU) 2019/33

(2020/C 298/08)

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

‘Leithaberg’

Reference number: PDO-AT-A0216-AM01

Date of communication: 21.2.2020

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

| 1. | As the vineyard register is now managed under the integrated administration and control system, the maximum yield per hectare must be adjusted. |
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1.

As the vineyard register is now managed under the integrated administration and control system, the maximum yield per hectare must be adjusted.

SINGLE DOCUMENT

1.   Name of the product

Leithaberg

2.   Geographical indication type

PDO – Protected Designation of Origin

3.   Categories of grapevine product

| 1. | Wine |
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1.

Wine

4.   Description of the wine(s)

The ‘Leithaberg’ designation of origin may only be used for wines obtained from varieties with characteristically high levels of fruitiness, minerality and spice (with clearly subordinate primary fruit). Other organoleptic characteristics are set out in the product specification. Only the varieties Pinot Blanc, Chardonnay, Neuburger and Grüner Veltliner, or a blend of those varieties, may be used to produce the white wines. In the case of the red wines, only the Blaufränkisch variety is permitted.

| General analytical characteristics |
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| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | |
| Minimum total acidity | |
| 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

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

5.   Wine-making practices

a.   Essential oenological practices

Relevant restrictions on making the wines

All the oenological practices authorised for wine with a protected designation of origin under Regulations (EU) 2019/934 and (EU) 2019/935 are permitted for the ‘Leithaberg’ designation of origin, except for treatment with potassium sorbate and with dimethyl dicarbonate. Deacidification of the wines is possible in accordance with Regulations (EU) 2019/934 and (EU) 2019/935. The Federal Minister for Agriculture, Regions and Tourism decides on possible acidification depending on the climate conditions during the growing season. The conditions for possible acidification are in this case governed by Regulations (EU) 2019/934 and (EU) 2019/935.

The specific oenological practices (including enrichment) are derived from the selected traditional production method and described in the product specification.

b.   Maximum yields

10 000 kilograms of grapes per hectare

6.   Demarcated geographical area

The Leithaberg wine region comprises the political district of Eisenstadt Umgebung, the statutory cities of Eisenstadt and Rust, the political municipalities of Jois and Winden, and, in the municipality of Neusiedl am See, the vineyards of Hausberg, Neuberg, Marthal and Landstraße Hutweide.

7.   Main wine grape variety(ies)

Weißer Burgunder – Pinot Blanc

Neuburger

Weißer Burgunder – Weißburgunder

Weißer Burgunder – Klevner

Grüner Veltliner – Weißgipfler

Blaufränkisch – Frankovka

Chardonnay – Morillon

8.   Description of the link(s)

At its core, the soil is composed of crystalline gneiss and schist rock, which was covered, over millions of years, with hardened, Tertiary Leitha limestone. Fifteen million years ago, a rift emerged along the Thermenlinie, leaving bedrock and schist. Nowadays, the region’s wines are characterised by these weathered bedrock soils, which contain sandy clay, but above all slate and shelly limestone. This soil gives the wines a minerally spice.

The production structure in the Leithaberg wine region is characterised by family-run winegrowing businesses which mainly process grapes from their own production and, in many cases, also sell directly from their farms. There is a strong link between the high level of tourism and the wine industry. The vines are almost exclusively cultivated using the ‘high culture’ training system and wire frames.

The wine must display the following typical characteristics: Taste: typical of the region, tightly knit, spicy, elegant, minerally, no/barely noticeable woody tones. Smell: bouquet typical of the region, fruity, spicy and fresh, subordinate primary fruit. ‘Leithaberg DAC’ wines are influenced by two factors: the Leitha mountains in the north-west and Lake Neusiedl in the south-east. The warm winds of Lake Neusiedl give the wine its notable ripeness. The Leitha mountains make for cool nights, which bring fruitiness, freshness, finesse and liveliness. The soils that give rise to ‘Leithaberg DAC’ wines consist mainly of limestone and slate. The shelly limestone gives the wines a slightly salty tone and elegance. In turn, the slate provides the necessary tension and backbone.

Moreover, the predominantly family-run nature of the winegrowing businesses means that the traditional style of winemaking is passed from generation to generation, which adds to the distinctive character of Leithaberg wines.

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

Legal framework:

National legislation

Type of further condition:

Derogation concerning production in the demarcated geographical area

Description of the condition:

Under the Austrian Wine Act, a wine with the ‘Leithaberg’ designation of origin may only be marketed if it has an official quality check number [Staatliche Prüfnummer]. In order to obtain a quality check number, a sample of each wine to be marketed with the ‘Leithaberg’ designation of origin (systematic check) must be subjected to analytical and organoleptic tests (cf. the product specification). Parties intending to submit an application for an official quality check number for a wine with the sales denomination ‘Leithaberg’ must inform the Burgenland Regional Wine Committee in writing each year. The panel tasting for the purposes of awarding a quality check number may only take place at the Federal Viticulture Office in Eisenstadt. All tasters on the official tasting panel have to be trained by the Burgenland Regional Committee in assessing the flavour profile typical of ‘Leithaberg DAC’ wines. The wine is deemed to be suitable from an organoleptic perspective if at least five of the six tasters vote in favour. If the wine is rejected as ‘Leithaberg DAC’ with opinion divided in the ratio of 4:2, the sample must be resubmitted to another wine tasting panel.

Link to the product specification

https://www.bmlrt.gv.at/land/produktion-maerkte/pflanzliche-produktion/wein/Weinherkunft.html

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

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