# C_2020190EN.01003001.xml

| 8.6.2020 | EN | Official Journal of the European Union | C 190/30 |
| --- | --- | --- | --- |

8.6.2020

EN

Official Journal of the European Union

C 190/30

---

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 190/07)

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

‘Mátra / Mátrai’

Reference number PDO-HU-A1368-AM02

Date of communication: 29.4.2020

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

1.   Inclusion of a new wine type, ‘Mátra (Mátrai) Superior’ wine, in the product specification

| (a) | Product specification headings affected:






  — | II. Description of the wines |
| --- | --- | --- |

(a)

Product specification headings affected:

—

II. Description of the wines

| — | III. Specific oenological practices |
| --- | --- |

—

III. Specific oenological practices

| — | V. Maximum yield |
| --- | --- |

—

V. Maximum yield

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

—

VI. Permitted grape varieties

| — | VII. Link with the geographical area |
| --- | --- |

—

VII. Link with the geographical area

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

—

VIII. Further conditions

| (b) | Single document sections affected:






  — | Description of the wine or wines |
| --- | --- | --- |

(b)

Single document sections affected:

—

Description of the wine or wines

| — | Wine-making practices |
| --- | --- |

—

Wine-making practices

| — | Link with the geographical area |
| --- | --- |

—

Link with the geographical area

| — | Further conditions |
| --- | --- |

—

Further conditions

| (c) | Reason:
  In the case of ‘Mátra (Mátrai) Superior’ wine, we believe that the area can override the specific characteristics of the grape variety if the wine-maker produces the wine with due care, using suitably regulated methods of cultivation. The aim is to produce an authentic, natural wine from this specific raw material using a wine-making process that involves the addition of as few artificial and modified substances as possible. |
| --- | --- |

(c)

Reason:

In the case of ‘Mátra (Mátrai) Superior’ wine, we believe that the area can override the specific characteristics of the grape variety if the wine-maker produces the wine with due care, using suitably regulated methods of cultivation. The aim is to produce an authentic, natural wine from this specific raw material using a wine-making process that involves the addition of as few artificial and modified substances as possible.

2.   Addition of the following to the permitted grape varieties: Chasselas, Furmint, Királyleányka, Bíborkadarka and Turán

| (a) | Product specification headings affected:






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

(a)

Product specification headings affected:

—

VI. Permitted grape varieties

| (b) | Single document section affected:






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

(b)

Single document section affected:

—

Main grape variety (varieties)

| (c) | Reason:
  The Mátra wine region’s great asset is the diversity of its varieties, which is the result of its specific climatic conditions and the characteristics of the production area and warrants an expansion of the number of varieties.
  Wines produced from the Chasselas variety grown in the Mátra wine region can produce fresh, light, lively and clean-tasting varietal wines. Wines made from the Furmint variety perfectly convey the values of some of the wine region’s flagship slopes. The Királyleányka variety is an excellent complement to vineyards well-suited to the range of Mátra muskotály [Muscat] varieties, further highlighting the characteristics of the production area. The Bíborkadarka and Turán red grape varieties can also be used as the basic ingredient for coupage wines, to highlight the uniqueness of the existing red wines, but they are also well-suited to the production conditions of several of the wine region’s flagship slopes. |
| --- | --- |

(c)

Reason:

The Mátra wine region’s great asset is the diversity of its varieties, which is the result of its specific climatic conditions and the characteristics of the production area and warrants an expansion of the number of varieties.

Wines produced from the Chasselas variety grown in the Mátra wine region can produce fresh, light, lively and clean-tasting varietal wines. Wines made from the Furmint variety perfectly convey the values of some of the wine region’s flagship slopes. The Királyleányka variety is an excellent complement to vineyards well-suited to the range of Mátra muskotály [Muscat] varieties, further highlighting the characteristics of the production area. The Bíborkadarka and Turán red grape varieties can also be used as the basic ingredient for coupage wines, to highlight the uniqueness of the existing red wines, but they are also well-suited to the production conditions of several of the wine region’s flagship slopes.

3.   Clarification of the size of the wine region logo

| (a) | Product specification headings affected:






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

(a)

Product specification headings affected:

—

VIII. Further conditions

| (b) | Single document section affected:






  — | The amendment does not affect the single document. |
| --- | --- | --- |

(b)

Single document section affected:

—

The amendment does not affect the single document.

| (c) | Reason:
  Our aim is to ensure that the wine region logo appears in a standardised size on ‘Mátra’ PDO products. |
| --- | --- |

(c)

Reason:

Our aim is to ensure that the wine region logo appears in a standardised size on ‘Mátra’ PDO products.

4.   Modification of oenological practice due to legislative changes

| (a) | Product specification headings affected:






  — | III. Specific oenological practices - Rules of viticulture |
| --- | --- | --- |

(a)

Product specification headings affected:

—

III. Specific oenological practices - Rules of viticulture

| (b) | Single document section affected:






  — | Wine-making practices - Specific oenological practices |
| --- | --- | --- |

(b)

Single document section affected:

—

Wine-making practices - Specific oenological practices

| (c) | Reason:
  The aim of the amendment is to produce wines of higher quality. |
| --- | --- |

(c)

Reason:

The aim of the amendment is to produce wines of higher quality.

5.   Technical amendment – Change to the name of the inspection body

| (a) | Product specification headings affected:






  — | IX. Inspection |
| --- | --- | --- |

(a)

Product specification headings affected:

—

IX. Inspection

| (b) | Single document section affected:






  — | The amendment does not affect the single document. |
| --- | --- | --- |

(b)

Single document section affected:

—

The amendment does not affect the single document.

| (c) | Reason:
  To reflect changes to the address and contact details of the designated inspection bodies. |
| --- | --- |

(c)

Reason:

To reflect changes to the address and contact details of the designated inspection bodies.

SINGLE DOCUMENT

1.   Name of the product

Mátra

Mátrai

2.   Geographical indication type

PDO - Protected Designation of Origin

3.   Categories of grapevine product

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

1.

Wine

4.   Description of the wine(s)

White

The white wines are pale green, pale straw-yellow, intense straw-yellow or straw-yellow in colour, with no oak aroma, frequently soft acidity, low alcoholic strength and a fresh, fruity and occasionally citrusy character.

- The maximum total alcoholic strength and maximum total sulphur dioxide content correspond to the limit values 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

Pale pink, pink or pale violet in colour, with a light, intense acidic sensation and an exceptionally fruity bouquet, and a fragrance and taste lacking any trace of barrel ageing. The period of consumption is one to one-and-a-half years from the harvest.

- The maximum total alcoholic strength and maximum total sulphur dioxide content correspond to the limit values 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

Intense or dark ruby-coloured wines, with an intensely fruity and often spicy bouquet, a robust taste, and partial or minimal ageing in wooden barrels, in which the flavour of oak is not dominant. Typically soft-structured and well-balanced red wines with medium alcoholic strength.

- The maximum total alcoholic strength and maximum total sulphur dioxide content correspond to the limit values 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)

Muskotály [Muscat]

Pale straw-yellow, straw-yellow or deeper straw-yellow wines with an intense Muscat flavour, a fruity taste and soft acidity, often with residual sugar.

- The maximum total alcoholic strength and maximum total sulphur dioxide content correspond to the limit values 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)

Késői szüretelésű bor [Late-harvest wine]

Golden-coloured, with a complex bouquet, a robust, oily texture, rich flavours and aromas, flavours derived from wooden-barrel or bottle ageing, a pleasant acidic sensation and alcoholic strength and often with a residual sugar content.

- The maximum total alcoholic strength and maximum total sulphur dioxide content correspond to the limit values laid down in EU legislation.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 9 |
| 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

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

Pale red to intense red in colour, with a cherry or sour-cherry bouquet, a light, vivid acid sensation, varietal character, and a fragrance and taste having no trace of barrel ageing.

- The maximum total alcoholic strength and maximum total sulphur dioxide content correspond to the limit values 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)

Superior fehér [Superior white]

Greenish-white, greenish-yellow or yellow-coloured higher-quality, developed, extremely ripe white wines, with relatively high alcoholic strength and a long-lasting taste. The varietal wines are marked by fruity and other aromas characteristic of the variety used, which may be complemented by aromas and flavours specific to the production area. The blended wines are full-bodied with a long finish, with different characteristics depending on the proportion of the types in the blend, and can be dry or semi-dry.

- The maximum total alcoholic strength and maximum total sulphur dioxide content correspond to the limit values laid down in EU legislation.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 12 |
| Minimum total acidity | 5 g/l expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 13,33 |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

12

Minimum total acidity

5 g/l expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

13,33

Maximum total sulphur dioxide (in milligrams per litre)

Superior vörös [Superior red]

The wine ranges from a garnet red colour to a deep shade of ruby, and the varietal wine has a fruity and spicy bouquet and flavours characteristic of the variety used. The bouquet, flavours, rounded acids and tannin content of the blended wines depend on the proportion of the types used in the blend. The wines have particularly ripe aromas, a velvety taste, a full-bodied character, and aromas that are fruity (cherry, sour cherry, raspberry and blackcurrant, etc.) and spicy (cinnamon, vanilla, chocolate, tobacco, etc.), and may be complemented by aromas and tastes characteristic of the production area.

- The maximum total alcoholic strength and maximum total sulphur dioxide content correspond to the limit values laid down in EU legislation.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 12 |
| Minimum total acidity | 5 g/l expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 15 |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

12

Minimum total acidity

5 g/l expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

15

Maximum total sulphur dioxide (in milligrams per litre)

5.   Wine-making practices

a.   Essential oenological practices

White

Relevant restriction on making the wines

MANDATORY:

| — | the grapes must be processed within 24 hours of harvesting |
| --- | --- |

—

the grapes must be processed within 24 hours of harvesting

| — | cleaning of must |
| --- | --- |

—

cleaning of must

Rosé

Relevant restriction on making the wines

MANDATORY:

| — | the grapes must be processed within 24 hours of harvesting |
| --- | --- |

—

the grapes must be processed within 24 hours of harvesting

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

—

pressing may be carried out only in batch presses

| — | cleaning of must |
| --- | --- |

—

cleaning of must

Red

Relevant restriction on making the wines

MANDATORY:

| — | red wine production by fermentation on the skins or by heating |
| --- | --- |

—

red wine production by fermentation on the skins or by heating

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

—

pressing may be carried out only in batch presses

Muskotály [Muscat]

Relevant restriction on making the wines

MANDATORY:

| — | the grapes must be processed within 24 hours of harvesting |
| --- | --- |

—

the grapes must be processed within 24 hours of harvesting

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

—

pressing may be carried out only in batch presses

| — | cleaning of must |
| --- | --- |

—

cleaning of must

| — | coupage rule: the wine must contain at least 85% Cserszegi fűszeres, Irsai Olivér, Ottonel muskotály or Sárga muskotály varieties |
| --- | --- |

—

coupage rule: the wine must contain at least 85% Cserszegi fűszeres, Irsai Olivér, Ottonel muskotály or Sárga muskotály varieties

Késői szüretelésű bor [Late-harvest wine]

Relevant restriction on making the wines

MANDATORY:

| — | the grapes must be processed within 24 hours of harvesting |
| --- | --- |

—

the grapes must be processed within 24 hours of harvesting

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

—

pressing may be carried out only in batch presses

| — | cleaning of must |
| --- | --- |

—

cleaning of must

| — | must be bottled no earlier than the first day of March in the year following the harvest |
| --- | --- |

—

must be bottled no earlier than the first day of March in the year following the harvest

| — | three-month ageing in the bottle before being placed on the market |
| --- | --- |

—

three-month ageing in the bottle before being placed on the market

PROHIBITED:

| — | sweetening |
| --- | --- |

—

sweetening

| — | must enrichment |
| --- | --- |

—

must enrichment

Siller

Relevant restriction on making the wines

MANDATORY:

| — | the grapes must be processed within 24 hours of harvesting |
| --- | --- |

—

the grapes must be processed within 24 hours of harvesting

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

—

pressing may be carried out only in batch presses

Superior fehér [Superior white]

Relevant restriction on making the wines

MANDATORY:

| — | the grapes must be processed within 24 hours of harvesting |
| --- | --- |

—

the grapes must be processed within 24 hours of harvesting

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

—

pressing may be carried out only in batch presses

| — | may not be placed on the market any earlier than the first day of March in the year following the harvest |
| --- | --- |

—

may not be placed on the market any earlier than the first day of March in the year following the harvest

| — | the entire quantity must be certified and bottled as a single batch |
| --- | --- |

—

the entire quantity must be certified and bottled as a single batch

PROHIBITED:

| — | sweetening |
| --- | --- |

—

sweetening

| — | must enrichment |
| --- | --- |

—

must enrichment

| — | acidification |
| --- | --- |

—

acidification

| — | de-acidification |
| --- | --- |

—

de-acidification

| — | use of oak chips |
| --- | --- |

—

use of oak chips

| — | reverse osmosis |
| --- | --- |

—

reverse osmosis

Superior vörös [Superior red]

Relevant restriction on making the wines

MANDATORY:

| — | the grapes must be processed within 24 hours of harvesting |
| --- | --- |

—

the grapes must be processed within 24 hours of harvesting

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

—

pressing may be carried out only in batch presses

| — | may not be placed on the market any earlier than 1 May of the year following the harvest |
| --- | --- |

—

may not be placed on the market any earlier than 1 May of the year following the harvest

| — | the entire quantity must be certified and bottled as a single batch |
| --- | --- |

—

the entire quantity must be certified and bottled as a single batch

PROHIBITED:

| — | sweetening |
| --- | --- |

—

sweetening

| — | must enrichment |
| --- | --- |

—

must enrichment

| — | acidification |
| --- | --- |

—

acidification

| — | de-acidification |
| --- | --- |

—

de-acidification

| — | use of oak chips |
| --- | --- |

—

use of oak chips

| — | reverse osmosis |
| --- | --- |

—

reverse osmosis

Rules of viticulture (1)

Cultivation practice

| 1. | Cultivation method and planting density: Only grapes originating from vineyards with a vine loss of 25 % or less can be used to produce ‘Mátra’ PDO wines. |
| --- | --- |

1.

Cultivation method and planting density: Only grapes originating from vineyards with a vine loss of 25 % or less can be used to produce ‘Mátra’ PDO wines.

| 2. | Vine bud load: When determining the vine load, the number of living light buds left on each vine may not exceed 16 per square metre, regardless of the cultivation method. There is an exception for ‘Mátra(i) Superior’ wines, for which the number of living light buds left on each vine may not exceed 12 per square metre. |
| --- | --- |

2.

Vine bud load: When determining the vine load, the number of living light buds left on each vine may not exceed 16 per square metre, regardless of the cultivation method. There is an exception for ‘Mátra(i) Superior’ wines, for which the number of living light buds left on each vine may not exceed 12 per square metre.

| 3. | Rules for plantations established after 1 January 2012:






  a. | Cultivation method







  i. | Umbrella |
| --- | --- | --- | --- |

3.

Rules for plantations established after 1 January 2012:

a.

Cultivation method

i.

Umbrella

| ii. | Moser |
| --- | --- |

ii.

Moser

| iii. | Single curtain |
| --- | --- |

iii.

Single curtain

| iv. | Sylvoz |
| --- | --- |

iv.

Sylvoz

| v. | Low and medium-height cordon |
| --- | --- |

v.

Low and medium-height cordon

| b. | Planting density: at least 3 500 vines/ha. When determining the distance between rows and between vines, in addition to even spacing between rows and vines, the planting of twin rows and/or twin vines is acceptable. |
| --- | --- |

b.

Planting density: at least 3 500 vines/ha. When determining the distance between rows and between vines, in addition to even spacing between rows and vines, the planting of twin rows and/or twin vines is acceptable.

| c. | distance between rows: no less than 1 m, no more than 3,26 m |
| --- | --- |

c.

distance between rows: no less than 1 m, no more than 3,26 m

| d. | distance between vines: no less than 0,6 m, no more than 1,2 m. In the case of twinned vines, the average distance between the vines is the determining factor. |
| --- | --- |

d.

distance between vines: no less than 0,6 m, no more than 1,2 m. In the case of twinned vines, the average distance between the vines is the determining factor.

Rules of viticulture (2)

Cultivation practice

| 4. | Setting the date of the harvest: The date on which harvesting begins is set each year by the relevant wine community council. 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 ‘Mátra’ PDO-labelled wine and cannot be marketed using the ‘Mátra’ PDO label. The date of the harvest is published in the form of an announcement by the wine communities. |
| --- | --- |

4.

Setting the date of the harvest: The date on which harvesting begins is set each year by the relevant wine community council. 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 ‘Mátra’ PDO-labelled wine and cannot be marketed using the ‘Mátra’ PDO label. The date of the harvest is published in the form of an announcement by the wine communities.

| 5. | In the case of ‘Mátra(i) Superior’ wines, the quantity of fruit must be reduced so that it does not exceed 1 kg per vine. |
| --- | --- |

5.

In the case of ‘Mátra(i) Superior’ wines, the quantity of fruit must be reduced so that it does not exceed 1 kg per vine.

Rules on harvesting

Cultivation practice

Setting the date of the harvest: The date on which harvesting begins is set each year by the relevant wine community council. The date of the harvest is published in the form of an announcement by the wine communities.

Minimum sugar content of grapes:

| — | White: 9 % by volume (15° Hungarian must grade) |
| --- | --- |

—

White: 9 % by volume (15° Hungarian must grade)

| — | Rosé: 9 % by volume (15° Hungarian must grade) |
| --- | --- |

—

Rosé: 9 % by volume (15° Hungarian must grade)

| — | Red: 9 % by volume (15° Hungarian must grade) |
| --- | --- |

—

Red: 9 % by volume (15° Hungarian must grade)

| — | Muskotály [Muscat]: 9 % by volume (15° Hungarian must grade) |
| --- | --- |

—

Muskotály [Muscat]: 9 % by volume (15° Hungarian must grade)

| — | Késői szüretelésű bor [Late-harvest wine] 12,08 % by volume (19° Hungarian must grade) |
| --- | --- |

—

Késői szüretelésű bor [Late-harvest wine] 12,08 % by volume (19° Hungarian must grade)

| — | Siller: 9 % by volume (15° Hungarian must grade) |
| --- | --- |

—

Siller: 9 % by volume (15° Hungarian must grade)

| — | Superior fehér [Superior white]: 12,45 % by volume (19,5° Hungarian must grade) |
| --- | --- |

—

Superior fehér [Superior white]: 12,45 % by volume (19,5° Hungarian must grade)

| — | Superior vörös [Superior red]: 12,45 % by volume (19,5° Hungarian must grade) |
| --- | --- |

—

Superior vörös [Superior red]: 12,45 % by volume (19,5° Hungarian must grade)

Method of harvest: manual or mechanical (Késői szüretelésű [Late-harvest], Superior fehér [Superior white] and Superior vörös [Superior red]: manual harvest only)

b.   Maximum yields

White, rosé, red and Siller wines, if the municipality name is indicated:

100 hl/ha

White, rosé, red and Siller wines, if the municipality name is indicated:

14 000 kg of grapes per hectare

White, rosé, red and Siller wines, if the locality name is indicated:

56 hl/ha

White, rosé, red and Siller wines, if the locality name is indicated:

8 000 kg of grapes per hectare

Muskotály [Muscat] wines, if the municipality name is indicated:

12 000 kg of grapes per hectare

Muskotály [Muscat] wines, if the locality name is indicated:

56 hl/ha

Muskotály [Muscat] wines, if the locality name is indicated:

8 000 kg of grapes per hectare

White, rosé, red, Siller and Muskotály [Muscat] wines:

100 hl/ha

White, rosé, red, Siller and Muskotály [Muscat] wines:

14 000 kg of grapes per hectare

White, rosé, red, Siller and Muskotály [Muscat] wines:

14 000 kg of grapes per hectare

Késői szüretelésű [Late-harvest] wine, if the municipality name is indicated:

56 hl/ha

Késői szüretelésű [Late-harvest] wine, if the municipality name is indicated:

8 000 hl/ha

Késői szüretelésű [Late-harvest] wine, if the locality name is indicated

40 hl/ha

Késői szüretelésű [Late-harvest] wine, if the locality name is indicated

6 000 kg of grapes per hectare

Késői szüretelésű [Late-harvest] wine:

10 000 kg of grapes per hectare

Késői szüretelésű [Late-harvest] wine:

10 000 kg of grapes per hectare

Superior fehér [Superior white] and Superior vörös [Superior red] wines:

60 hl/ha

Superior fehér [Superior white] and Superior vörös [Superior red] wines, if the municipality name is indicated:

8 000 hl/ha

6.   Demarcated geographical area

Areas of the following municipalities that are classified as Class I or II in the vineyard cadastre: Abasár, Apc, Atkár, Budapest-Rákosliget, Detk, Domoszló, Ecséd, Gyöngyös, Gyöngyöshalász, Gyöngyösoroszi, Gyöngyöspata, Gyöngyössolymos, Gyöngyöstarján, Halmajugra, Hatvan, Heves, Karácsond, Kerepes, Kisnána, Kisnémedi, Markaz, Mogyoród, Nagyréde, Őrbottyán, Pálosvörösmart, Pásztó, Rózsaszentmárton, Szada, Szendehely, Szücsi, Vác, Vácegres, Vácrátót, Vécs, Veresegyház and Visonta.

7.   Main wine grape varieties

chasselas - weisser gutedel

syrah - blauer syrah

tramini - traminer

syrah - serine noir

királyleányka - feteasca regale

syrah - marsanne noir

kadarka - jenei fekete

sauvignon - sovinjon

pinot noir - kék rulandi

pinot noir - savagnin noir

furmint - zapfner

pinot noir - pinot cernii

leányka - leányszőlő

furmint - posipel

furmint - som

olasz rizling - nemes rizling

tramini - roter traminer

cabernet franc - carbonet

tramini - savagnin rose

pinot blanc - weissburgunder

furmint - furmint bianco

olasz rizling - taljanska grasevina

chardonnay - kereklevelű

pinot noir - pignula

sauvignon - sauvignon bianco

olasz rizling - grasevina

leányka - dievcenske hrozno

szürkebarát - auvergans gris

irsai olivér - zolotis

kékfrankos - blaufränkisch

királyleányka - galbena de ardeal

rizlingszilváni - müller thurgau blanc

szürkebarát - pinot gris

rizlingszilváni - müller thurgau bijeli

zenit

sauvignon - sauvignon blanc

sárga muskotály - weiler

rizlingszilváni - rizvanac

kadarka - negru moale

chasselas - chrupka belia

pinot noir - pinot tinto

turán

irsai olivér - muskat olivér

kadarka - kadarka negra

hárslevelű - lipovina

chasselas - fendant blanc

tramini - gewürtztraminer

kadarka - gamza

pinot noir - kisburgundi kék

pinot noir - spätburgunder

chasselas - saszla belaja

zöld veltelíni - zöldveltelíni

szürkebarát - pinot grigio

chasselas - fehér gyöngyszőlő

furmint - szigeti

sárga muskotály - muscat lunel

zöld veltelíni - grüner muskateller

tramini - traminer rosso

zöld veltelíni - grüner veltliner

pinot noir - pino csernüj

rizlingszilváni - rivaner

tramini - tramin cervené

kékfrankos - moravka

kékfrankos - blauer lemberger

irsai olivér - irsai

rajnai rizling - rhine riesling

cabernet franc - cabernet

chardonnay - chardonnay blanc

sárga muskotály - muscat zlty

hárslevelű - garszleveljü

királyleányka - erdei sárga

kadarka - kadar

rajnai rizling - rheinriesling

chasselas - chasselas doré

királyleányka - little princess

cabernet franc - kaberne fran

rajnai rizling - riesling

zweigelt - zweigeltrebe

bíbor kadarka

hárslevelű - feuilles de tilleul

cabernet franc - gros vidur

merlot

királyleányka - königstochter

olasz rizling - welschrieslig

ottonel muskotály - muskat ottonel

leányka - feteasca alba

kadarka - törökszőlő

kadarka - szkadarka

rajnai rizling - weisser riesling

sárga muskotály - muscat bélüj

királyleányka - königliche mädchentraube

rajnai rizling - johannisberger

pinot noir - rulandski modre

pinot blanc - pinot beluj

syrah - shiraz

sárga muskotály - muscat de lunel

olasz rizling - risling vlassky

cabernet sauvignon

chardonnay - ronci bilé

szürkebarát - grauburgunder

chasselas - fehér fábiánszőlő

szürkebarát - ruländer

cabernet franc - carmenet

sárga muskotály - muskat weisser

cserszegi fűszeres

chasselas - chasselas dorato

ottonel muskotály - muscat ottonel

rizlingszilváni - müller thurgau

hárslevelű - lindeblättrige

kékfrankos - limberger

sauvignon - sauvignon bijeli

sárga muskotály - moscato bianco

zweigelt - rotburger

kadarka - csetereska

pinot blanc - fehér burgundi

leányka - mädchentraube

sárga muskotály - weisser

sárga muskotály - muscat blanc

sárga muskotály - muscat de frontignan

pinot noir - pinot nero

ottonel muskotály - miszket otonel

királyleányka - dánosi leányka

kadarka - fekete budai

kékfrankos - blauer limberger

olasz rizling - riesling italien

pinot noir - kék burgundi

pinot blanc - pinot bianco

chasselas - chasselas blanc

furmint - moslavac bijeli

furmint - mosler

blauburger

rajnai rizling - riesling blanc

syrah - sirac

chardonnay - morillon blanc

zöld veltelíni - veltlinské zelené

zweigelt - blauer zweigeltrebe

pinot noir - blauer burgunder

olasz rizling - olaszrizling

szürkebarát - graumönch

cabernet franc - gros cabernet

irsai olivér - zolotisztüj rannüj

sárga muskotály - muscat sylvaner

8.   Description of the link(s)

Wine

1.   Description of the demarcated area

(a)   Natural and cultural factors

The area demarcated for the production of wines under the ‘Mátra’ protected designation of origin is located in the northern part of Hungary. The Mátra is the highest range of hills in the country, running from east to west, and its sun-rich southern slopes are home to the country’s largest hilly wine region. High-quality wine grapes can be grown on the partly volcanic, partly nutrient-rich sedimentary soils protected from the northern winds.

The soils of the wine region fall into two major groups: grassland soils and forest soils. Grassland soils formed in the lower part of the wine region, while forest soils formed in the upper part, in forest areas cleared of trees.

The climatic conditions in the production area are determined by the continental climate that prevails in Hungary and is characterised primarily by hot summers and cold winters. The grapevine is a light-loving plant and requires a luminous intensity of 20 000-30 000 lux for assimilation. It grows best where the number of hours of sunshine during the growing season is between 1 250 and 1 500. The Mátraalja [the lower slopes of the Mátra Hills] receives this amount almost every year. Annual sunshine is between 1 900 and 2 000 hours. These figures may vary substantially from year to year, but in the Mátraalja they rarely fall below the minimum required for successful vine-growing. The lower temperature limit for production can be drawn at the 9-10 °C isotherm. The five-year average in the wine region is 10,5 °C, and in the growing season it can reach 17 °C. In many years the annual average exceeds 11 °C, an important marker of good vintages. The amount of precipitation in the Mátraalja is 356-903 mm. The average precipitation in June, July and August has a positive effect on quality and quantity. The sheltering effect of the Mátra also has a positive influence on temperatures.

(b)   Human factors

Due to its large geographical size, the production area has rich vine-growing and wine-making traditions. Vine-growing in the Mátraalja dates as far back as the very beginning of the second millennium. The first written reference dates from 1042, when the Benedictine monastery founded by Samuel Aba benefited from the royal donation of a vineyard estate. Grapevines and wine continued to play an important role in the history of the local people. In the 15th century, several municipalities were granted urban rights, allowing their residents to trade freely in wine. In 1536, following the Turkish occupation, King John I of Hungary (Szapolyai János) granted the citizens of the city of Gyöngyös the right to freely sell their wine, which they did by displaying sign-boards over their cellars. At the turn of the 17th and 18th centuries, the Gyöngyös city council encouraged local citizens to plant vines by granting them various advantages. After the Second World War, the small wine-cellars disappeared and were replaced by large-scale cooperatives. The rate of grapevine planting increased, and the size of the wine region approached 8 000 hectares. In 1990, property rights were reformed, and most vineyards became private property. Family-run wine-cellars were established – estates that still define the wine region today.

The production of vine propagating material, including vine grafting, has played a major role in the Mátra wine region. Its origins go back to the beginning of the century, in the municipalities of Abasár and Nagyréde. In 1961, stock colonies and nursery plantations of European varieties were established on a sizeable area in Gyöngyöshalász and Ludas. These sites turned the production of grapevine grafts into the key production activity in Abasár and Nagyréde in the 1960s, following the creation of cooperatives. This gave rise to the current diversity of varieties in the Mátra wine region.

The Mátra wine region plays a key role in Hungary’s viticultural and wine-making sectors. In addition to its economic significance, grape production also plays an important social role by generating and supplementing income and helping to retain the local population. Vine-growing also contributes to the attractiveness of the area through the role it plays in shaping the landscape.

Wines (2)

2.   Description of the wines

The ecological environment has a significant impact on the characteristics of the wines. These characteristics cannot be reproduced in other wine-growing regions. This distinctiveness manifests itself above all in rapidly developing, generally light, relatively soft, rapidly acidifying wines, with some vintages rich in alcohol. As a result of the soil and climatic conditions, the white and rosé wines have an intense bouquet and are rich in flavour. The red wines are generally fruity, lighter, and less deep in colour; their tannic acids also develop rapidly. The wines have a rich mineral content due to the properties of the soil. The wines of the production area are chiefly regarded as short-maturation wines for rapid consumption. The ecological environment has led to the proliferation of traditional varieties associated with this production area.

Continuous technological developments in the Mátra wine region allow the use of reductive technology for the white and rosé wines and the production of fresh red wines emphasising the fruity nature of the grapes.

In the case of ‘Mátra (Mátrai) Superior’ wine, we believe that the area can override the specific characteristics of the grape variety if the wine-maker produces the wine with due care, using suitably regulated methods of cultivation. The purpose is to produce an authentic, natural wine from this particular raw material using a wine-making process that involves the addition of as few artificial and modified substances as possible.

3.   Link between the production area, human factors and the product

Thanks primarily to the relatively light, fruity and aromatic Muscat wines of the region, the Mátra wine region enjoys a strong reputation among consumers. From the point of view of the market, wines from this area represent good value for money.

In addition to the lighter wines, the Mátra wine region also has a number of production areas where the fruit grown in the vineyards can be used to produce natural, authentic wines. These wines are of outstanding quality, including in terms of their analytical parameters, thanks to values that reflect the flavours of the Mátra wine region and the protected origin system.

The impact of human factors on the production area can be observed in the following areas:

| — | the conscious establishment of varietal structures (including both traditional and new varieties) that are in keeping with the ecological potential of the area; |
| --- | --- |

—

the conscious establishment of varietal structures (including both traditional and new varieties) that are in keeping with the ecological potential of the area;

| — | the development of vine-growing and wine-production techniques suited to ecological, and partly to market, conditions; |
| --- | --- |

—

the development of vine-growing and wine-production techniques suited to ecological, and partly to market, conditions;

| — | the development of a production and integration structure suited to ecological and market conditions. |
| --- | --- |

—

the development of a production and integration structure suited to ecological and market conditions.

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

Rules on indications (1)

Legal framework:

In national legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

| (a) | Variety names, traditional expressions, expressions referring to the colour of the wine or other restricted expressions can be indicated only if they do not stand out more than the designation of origin in terms of their font type, font size or font colour. |
| --- | --- |

(a)

Variety names, traditional expressions, expressions referring to the colour of the wine or other restricted expressions can be indicated only if they do not stand out more than the designation of origin in terms of their font type, font size or font colour.

| (b) | Rules on coupage wines:






  i. | The terms ‘küvé’ and ‘cuvée’, or, as a synonym, ‘házasítás’ [coupage], may be used. |
| --- | --- | --- |

(b)

Rules on coupage wines:

i.

The terms ‘küvé’ and ‘cuvée’, or, as a synonym, ‘házasítás’ [coupage], may be used.

| ii. | Indication of a variety name is possible only if the proportion of a variety in the coupage is at least 5%. In this case, the variety name must appear in a font size not more than 50% of the font size used to indicate the designation of origin. |
| --- | --- |

ii.

Indication of a variety name is possible only if the proportion of a variety in the coupage is at least 5%. In this case, the variety name must appear in a font size not more than 50% of the font size used to indicate the designation of origin.

| (c) | It is recommended that the logo of the Mátra wine region feature on the label. Minimum dimensions: 1,5 x 1,5 cm |
| --- | --- |

(c)

It is recommended that the logo of the Mátra wine region feature on the label. Minimum dimensions: 1,5 x 1,5 cm

Rules on indications (2)

Legal framework:

In national legislation

Type of further condition:

Packaging in the demarcated geographical area

Description of the condition:

| (d) | Rules on the indication of smaller geographical units:






  i. | The name of a smaller geographical unit (such as a municipality or locality) may feature on the label only if 100% of the product was produced within that smaller geographical unit or locality. A locality name may only appear together with the ‘Mátra’ designation of origin and the name of the municipality. |
| --- | --- | --- |

(d)

Rules on the indication of smaller geographical units:

i.

The name of a smaller geographical unit (such as a municipality or locality) may feature on the label only if 100% of the product was produced within that smaller geographical unit or locality. A locality name may only appear together with the ‘Mátra’ designation of origin and the name of the municipality.

| ii. | Names of municipalities that may be indicated: Abasár, Apc, Atkár, Detk, Domoszló, Ecséd, Gyöngyös, Gyöngyöshalász, Gyöngyösoroszi, Gyöngyöspata, Gyöngyössolymos, Gyöngyöstarján, Hatvan, Halmajugra, Heves, Karácsond, Kisnána, Markaz, Mogyoród, Nagyréde, Rózsaszentmárton, Szücsi, Vécs, Visonta, Pásztó, Szendehely, Budapest-Rákosliget, Kerepes, Kisnémedi, Mogyoród, Őrbottyán, Szada, Vác, Vácegres, Vácrátót and Veresegyház. Demarcation: administrative boundaries |
| --- | --- |

ii.

Names of municipalities that may be indicated: Abasár, Apc, Atkár, Detk, Domoszló, Ecséd, Gyöngyös, Gyöngyöshalász, Gyöngyösoroszi, Gyöngyöspata, Gyöngyössolymos, Gyöngyöstarján, Hatvan, Halmajugra, Heves, Karácsond, Kisnána, Markaz, Mogyoród, Nagyréde, Rózsaszentmárton, Szücsi, Vécs, Visonta, Pásztó, Szendehely, Budapest-Rákosliget, Kerepes, Kisnémedi, Mogyoród, Őrbottyán, Szada, Vác, Vácegres, Vácrátót and Veresegyház. Demarcation: administrative boundaries

| iii. | The following locality names may be indicated: See Annex 1. Delineation: See map. |
| --- | --- |

iii.

The following locality names may be indicated: See Annex 1. Delineation: See map.

Rules on indications (3)

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:

| (f) | Other restricted expressions that may be indicated:






  — | ‘barrique’, ‘barrique-ban erjesztett’ [barrique-fermented] or ‘hordóban erjesztett’ [cask-fermented], ‘barrique-ban érlelt’ [barrique-aged] or ‘hordóban érlelt’ [cask-aged]: all wine types |
| --- | --- | --- |

(f)

Other restricted expressions that may be indicated:

—

‘barrique’, ‘barrique-ban erjesztett’ [barrique-fermented] or ‘hordóban erjesztett’ [cask-fermented], ‘barrique-ban érlelt’ [barrique-aged] or ‘hordóban érlelt’ [cask-aged]: all wine types

| — | ‘első szüret’ [first harvest], ‘virgin vintage’ or ‘szűztermés’ [virgin crop]: white, rosé, red, Muskotály [Muscat], Siller |
| --- | --- |

—

‘első szüret’ [first harvest], ‘virgin vintage’ or ‘szűztermés’ [virgin crop]: white, rosé, red, Muskotály [Muscat], Siller

| — | ‘újbor’ [new wine] or ‘primőr’ [primeur]: white, rosé, red, Muskotály [Muscat], Siller |
| --- | --- |

—

‘újbor’ [new wine] or ‘primőr’ [primeur]: white, rosé, red, Muskotály [Muscat], Siller

| — | ‘válogatott szüretelésű bor’ [selected-harvest wine]: all wine types, Superior fehér [Superior white], Superior vörös [Superior red] |
| --- | --- |

—

‘válogatott szüretelésű bor’ [selected-harvest wine]: all wine types, Superior fehér [Superior white], Superior vörös [Superior red]

| — | ‘szűretlen’ [unfiltered]: white, red, Muskotály [Muscat], Késői szüretelésű bor [Late-harvest wine], Superior fehér [Superior white], Superior vörös [Superior red] |
| --- | --- |

—

‘szűretlen’ [unfiltered]: white, red, Muskotály [Muscat], Késői szüretelésű bor [Late-harvest wine], Superior fehér [Superior white], Superior vörös [Superior red]

| — | ‘töppedt szőlőből készült bor’ [wine made from raisined grapes]: white, Muskotály [Muscat], Siller, Késői szüretelésű bor [Late-harvest wine] |
| --- | --- |

—

‘töppedt szőlőből készült bor’ [wine made from raisined grapes]: white, Muskotály [Muscat], Siller, Késői szüretelésű bor [Late-harvest wine]

| — | ‘ice wine’: white, Muskotály [Muscat], Késői szüretelésű bor [Late-harvest wine] |
| --- | --- |

—

‘ice wine’: white, Muskotály [Muscat], Késői szüretelésű bor [Late-harvest wine]

| — | ‘Küvé’ or ‘cuvée’: all wine types, Superior fehér [Superior white], Superior vörös [Superior red] |
| --- | --- |

—

‘Küvé’ or ‘cuvée’: all wine types, Superior fehér [Superior white], Superior vörös [Superior red]

| — | ‘Muzeális bor’ [Museum-piece wine]: white, red, Muskotály [Muscat], Késői szüretelésű bor [Late-harvest wine] |
| --- | --- |

—

‘Muzeális bor’ [Museum-piece wine]: white, red, Muskotály [Muscat], Késői szüretelésű bor [Late-harvest wine]

| — | ‘főbor’ [prime wine]: white, Superior fehér [Superior white], Superior vörös [Superior red] |
| --- | --- |

—

‘főbor’ [prime wine]: white, Superior fehér [Superior white], Superior vörös [Superior red]

Rules on presentation

Legal framework:

In national legislation

Type of further condition:

Packaging in the demarcated geographical area

Description of the condition:

| (a) | Late-harvest and white and red Superior wine may be marketed only in bottles. The bottling requirement does not apply to wines produced by producers in their own cellar within the production area for consumption on the premises. A further criterion is that Superior wines may be marketed only in glass bottles with a serial number on the label. |
| --- | --- |

(a)

Late-harvest and white and red Superior wine may be marketed only in bottles. The bottling requirement does not apply to wines produced by producers in their own cellar within the production area for consumption on the premises. A further criterion is that Superior wines may be marketed only in glass bottles with a serial number on the label.

| (b) | Wines may only be packaged by a plant authorised by the wine authority and registered by the Mátra Council of Wine Communities (Mátrai Hegyközségi Tanács – MHT). |
| --- | --- |

(b)

Wines may only be packaged by a plant authorised by the wine authority and registered by the Mátra Council of Wine Communities (Mátrai Hegyközségi Tanács – MHT).

| (c) | Packaging may be done outside the production area only if 48 hours’ notice is given. The notice must be given to the MHT. Packaging must be carried out within 90 days of the wine’s removal from the production area. |
| --- | --- |

(c)

Packaging may be done outside the production area only if 48 hours’ notice is given. The notice must be given to the MHT. Packaging must be carried out within 90 days of the wine’s removal from the production area.

Production outside the demarcated production area

Legal framework:

In national legislation

Type of further condition:

Derogation on production in the demarcated geographical area

Description of the condition:

| (a) | Shipping is possible after informing the secretary of the MHT. The shipper must notify the secretary of the MHT, at least 48 hours in advance of dispatch, of the following: the variety of grapes, the must and the base wine; the place of origin and destination; and the quantity to be shipped (which can be defined to within approx. ± 15 % of the quantity of grapes). |
| --- | --- |

(a)

Shipping is possible after informing the secretary of the MHT. The shipper must notify the secretary of the MHT, at least 48 hours in advance of dispatch, of the following: the variety of grapes, the must and the base wine; the place of origin and destination; and the quantity to be shipped (which can be defined to within approx. ± 15 % of the quantity of grapes).

| (b) | The area of production: Bács-Kiskun County, Heves County, Komárom-Esztergom County, Pest County |
| --- | --- |

(b)

The area of production: Bács-Kiskun County, Heves County, Komárom-Esztergom County, Pest County

Link to the product specification

https://boraszat.kormany.hu/admin/download/8/5d/82000/Microsoft%20Word%20-%20Matra%20OEM_termekleiras_v2_standard.pdf

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

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