# C_2020395EN.01002701.xml

| 20.11.2020 | EN | Official Journal of the European Union | C 395/27 |
| --- | --- | --- | --- |

20.11.2020

EN

Official Journal of the European Union

C 395/27

---

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 395/07)

This communication is published in accordance with Article 17(5) of Commission Delegated Regulation (EU) 2019/33 (1).

NOTIFICATION OF A STANDARD AMENDMENT TO THE SINGLE DOCUMENT

‘KUNSÁG/KUNSÁGI’

PDO-HU-A1332-AM03

Date of communication: 10.9.2020

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

1.   Extending the area of production beyond the demarcated area

| (a) | Product specification heading affected:






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

(a)

Product specification heading affected:

—

VIII Further conditions

| (b) | Single document heading affected:






  — | |
| --- | --- | --- |

(b)

Single document heading affected:

—

| (c) | Justification: For reasons of competitiveness and to increase opportunities to use the grapes grown there, it is worthwhile to extend production outside the demarcated area to the entire area permitted by the rules. This area provides the same processing conditions as those applicable in the current production area covered by the protected designation of origin ‘Kunság/Kunsági’. |
| --- | --- |

(c)

Justification: For reasons of competitiveness and to increase opportunities to use the grapes grown there, it is worthwhile to extend production outside the demarcated area to the entire area permitted by the rules. This area provides the same processing conditions as those applicable in the current production area covered by the protected designation of origin ‘Kunság/Kunsági’.

SINGLE DOCUMENT

1.   Name of the product

Kunság

Kunsági

2.   Type of geographical indication

PDO – Protected Designation of Origin

3.   Categories of grapevine products

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

1.

Wine

| 4. | Sparkling wine |
| --- | --- |

4.

Sparkling wine

| 9. | Aerated semi-sparkling wines |
| --- | --- |

9.

Aerated semi-sparkling wines

4.   Description of the wine(s)

Wine – Rosé varietal and cuvée

The wines are pale pink, pink, or pale violet in colour; they have soft, vivid acidity and a fruity taste and fragrance. Depending on the sugar content they can be dry, semi-dry, semi-sweet or sweet.

| * | The limits laid down in the EU legislation apply to the maximum total alcoholic strength and maximum total sulphur dioxide. |
| --- | --- |

*

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume): | |
| Minimum actual alcoholic strength (in % volume): | 9 |
| Minimum total acidity: | 3,5 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):

9

Minimum total acidity:

3,5 g/l expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre):

13,33

Maximum total sulphur dioxide (in milligrams per litre):

Wine – Siller varietal and cuvée

The varietal wines have a fragrance and taste characteristic of the variety used; the coupage wines have a fragrance and taste reflecting the relative proportions of the varieties used. The wines have rounded acids, moderate tannin content, and fullness. Depending on the sugar content they can be dry, semi-dry, semi-sweet or sweet.

| * | The limits laid down in the EU legislation apply to the maximum total alcoholic strength and maximum total sulphur dioxide. |
| --- | --- |

*

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume): | |
| Minimum actual alcoholic strength (in % volume): | 9 |
| Minimum total acidity: | 3,5 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

Minimum total acidity:

3,5 g/l expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre):

20

Maximum total sulphur dioxide (in milligrams per litre):

Wine – White varietal and cuvée

The wines are pale green, pale or stronger straw-yellow in colour; often mellow with a low alcoholic strength; they have a fresh taste, with the character of summer fruits and occasionally citruses. Depending on the sugar content they can be dry, semi-dry, semi-sweet or sweet.

| * | The limits laid down in the EU legislation apply to the maximum total alcoholic strength and maximum total sulphur dioxide. |
| --- | --- |

*

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume): | |
| Minimum actual alcoholic strength (in % volume): | 9 |
| Minimum total acidity: | 3,5 g/l expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre): | 16,67 |
| 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:

3,5 g/l expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre):

16,67

Maximum total sulphur dioxide (in milligrams per litre):

Wine – Red varietal and cuvée

The wines are ruby or a stronger ruby in colour; they have an intensely fruity and spicy fragrance and a youthful taste, with moderate tannin content, pleasant acidity and alcoholic strength. Depending on the sugar content they can be dry, semi-dry, semi-sweet or sweet.

| * | The limits laid down in the EU legislation apply to the maximum total alcoholic strength and maximum total sulphur dioxide. |
| --- | --- |

*

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume): | |
| Minimum actual alcoholic strength (in % volume): | 9 |
| Minimum total acidity: | 3,5 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

Minimum total acidity:

3,5 g/l expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre):

20

Maximum total sulphur dioxide (in milligrams per litre):

Wine – Late-harvest white varietal or cuvée

The wines are gold in colour; they have a complex fragrance and a robust, oily texture, with notes of wooden-barrel and bottle ageing. They have a pleasant acidity and alcoholic strength, often with a residual sugar content.

| * | The limits laid down in the EU legislation apply to the maximum total alcoholic strength and maximum total sulphur dioxide. |
| --- | --- |

*

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume): | |
| Minimum actual alcoholic strength (in % volume): | 9 |
| Minimum total acidity: | 3,5 g/l expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre): | 33,33 |
| 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:

3,5 g/l expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre):

33,33

Maximum total sulphur dioxide (in milligrams per litre):

Wine – Late-harvest red varietal or cuvée

The wines are ruby or deep red in colour; they have a complex fragrance and a robust, oily texture with notes of wooden-barrel and bottle ageing. They have a pleasant acidity and alcoholic strength, often with a residual sugar content.

| * | The limits laid down in the EU legislation apply to the maximum total alcoholic strength and maximum total sulphur dioxide. |
| --- | --- |

*

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume): | |
| Minimum actual alcoholic strength (in % volume): | 9 |
| Minimum total acidity: | 3,5 g/l expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre): | 33,33 |
| 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:

3,5 g/l expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre):

33,33

Maximum total sulphur dioxide (in milligrams per litre):

Wine – Selected-harvest white varietal or cuvée

The wines are greenish yellow in colour; they have a fragrance and taste characteristic of the grape variety used; they have vivid acidity, a medium body and an alcoholic character. The wine can be dry, semi-dry, semi-sweet or sweet.

| * | The limits laid down in the EU legislation apply to the maximum total alcoholic strength and maximum total sulphur dioxide. |
| --- | --- |

*

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume): | |
| Minimum actual alcoholic strength (in % volume): | 9 |
| Minimum total acidity: | 3,5 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):

9

Minimum total acidity:

3,5 g/l expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre):

13,33

Maximum total sulphur dioxide (in milligrams per litre):

Wine – Selected-harvest rosé varietal or cuvée

The wines are pale pink, pink to pale violet in colour; they have a delicate, soft acidity and an extremely fruity fragrance. Depending on the sugar content they can be dry, semi-dry, semi-sweet or sweet.

| * | The limits laid down in the EU legislation apply to the maximum total alcoholic strength and maximum total sulphur dioxide. |
| --- | --- |

*

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume): | |
| Minimum actual alcoholic strength (in % volume): | 9 |
| Minimum total acidity: | 3,5 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):

9

Minimum total acidity:

3,5 g/l expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre):

13,33

Maximum total sulphur dioxide (in milligrams per litre):

Wine – Selected-harvest red varietal or cuvée

The wines are dark ruby or dark red in colour; they have a fruity and occasionally spicy fragrance, medium fullness, a soft character with notes of wooden-barrel and bottle ageing, and a moderate tannin content. Depending on the sugar content they can be dry, semi-dry, semi-sweet or sweet.

| * | The limits laid down in the EU legislation apply to the maximum total alcoholic strength and maximum total sulphur dioxide. |
| --- | --- |

*

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume): | |
| Minimum actual alcoholic strength (in % volume): | 9 |
| Minimum total acidity: | 3,5 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

Minimum total acidity:

3,5 g/l expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre):

20

Maximum total sulphur dioxide (in milligrams per litre):

Wine – White varietal or cuvée made from raisined grapes

The wines are gold in colour; they have a complex fragrance, high natural sugar content and a robust, oily texture; the taste and aroma are complex with notes of honey, ripe or dried fruits, and in certain cases botrytis; they are usually semi-sweet or sweet.

| * | The limits laid down in the EU legislation apply to the maximum total alcoholic strength and maximum total sulphur dioxide. |
| --- | --- |

*

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume): | |
| Minimum actual alcoholic strength (in % volume): | 9 |
| Minimum total acidity: | 3,5 g/l expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre): | 33,33 |
| 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:

3,5 g/l expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre):

33,33

Maximum total sulphur dioxide (in milligrams per litre):

Wine – Red varietal or cuvée made from raisined grapes

The wines are dark ruby or dark red in colour. Robust, full-bodied reds, they have a fragrance characterised by the aromas of ripe or dried fruits and/or spices, and a taste that is typical of wooden-barrel or bottle ageing. They have a moderate tannin content and often a residual sugar content.

| * | The limits laid down in the EU legislation apply to the maximum total alcoholic strength and maximum total sulphur dioxide. |
| --- | --- |

*

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume): | |
| Minimum actual alcoholic strength (in % volume): | 9 |
| Minimum total acidity: | 3,5 g/l expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre): | 33,33 |
| 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:

3,5 g/l expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre):

33,33

Maximum total sulphur dioxide (in milligrams per litre):

Wine – White ice wine

The wine is aged gold in colour; it has a rich and complex fragrance, vivid acidity and a very high sugar content; it has a concentrated, honey-sweet taste.

| * | The limits laid down in the EU legislation apply to the maximum total alcoholic strength and maximum total sulphur dioxide. |
| --- | --- |

*

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume): | |
| Minimum actual alcoholic strength (in % volume): | 9 |
| Minimum total acidity: | 3,5 g/l expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre): | 33,33 |
| 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:

3,5 g/l expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre):

33,33

Maximum total sulphur dioxide (in milligrams per litre):

Wine – Red ice wine

The wine is bronze red in colour; the fragrance is rich and complex, it has a very high sugar content; the taste is concentrated and honey-sweet, with a moderate tannin content.

| * | The limits laid down in the EU legislation apply to the maximum total alcoholic strength and maximum total sulphur dioxide. |
| --- | --- |

*

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume): | |
| Minimum actual alcoholic strength (in % volume): | 9 |
| Minimum total acidity: | 3,5 g/l expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre): | 33,33 |
| 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:

3,5 g/l expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre):

33,33

Maximum total sulphur dioxide (in milligrams per litre):

Sparkling wine – White

The sparkling wines have the colour indicated by the variety; their fragrance and taste are neutral or characteristic of the grape variety used; they have harmonic acidity and are light and airy, with a persistent sparkle.

| * | The limits laid down in the EU legislation apply to the maximum total alcoholic strength and maximum total sulphur dioxide. |
| --- | --- |

*

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

9

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):

Sparkling wine – Rosé

The sparkling wines have the colour indicated by the variety; their fragrance and taste are neutral or characteristic of the grape variety used; they have harmonic acidity and are light and airy, with a persistent sparkle.

| * | The limits laid down in the EU legislation apply to the maximum total alcoholic strength and maximum total sulphur dioxide. |
| --- | --- |

*

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

9

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):

Sparkling wine – Red

The sparkling wines have the colour indicated by the variety; their fragrance and taste are neutral or characteristic of the grape variety used; they have harmonic acidity and are light and airy, with a persistent sparkle.

| * | The limits laid down in the EU legislation apply to the maximum total alcoholic strength and maximum total sulphur dioxide. |
| --- | --- |

*

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

9

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):

Aerated semi-sparkling wine – White

The semi-sparkling wines are pale greenish yellow to pale straw-yellow in colour; they have a relatively low alcoholic strength, firm acidity and are lightly sparkling. They can be dry, semi-sweet or sweet. These are lively, fresh wines with a fragrance and taste of fresh grapes.

| * | The limits laid down in the EU legislation apply to the maximum total alcoholic strength and maximum total sulphur dioxide. |
| --- | --- |

*

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume): | |
| Minimum actual alcoholic strength (in % volume): | 7 |
| 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):

7

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):

Aerated semi-sparkling wine – Rosé

The semi-sparkling wines are pale pink to pink in colour; they have a relatively low alcoholic strength, firm acidity and are lightly sparkling. They can be dry, semi-sweet or sweet. These are lively, fresh wines with a fragrance and taste of fresh grapes.

| * | The limits laid down in the EU legislation apply to the maximum total alcoholic strength and maximum total sulphur dioxide. |
| --- | --- |

*

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume): | |
| Minimum actual alcoholic strength (in % volume): | 7 |
| 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):

7

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):

Aerated semi-sparkling wine – Red

The semi-sparkling wines are pale violet in colour; they have a relatively low alcoholic strength, firm acidity and are lightly sparkling. They can be dry, semi-sweet or sweet. These are lively, fresh wines with a fragrance and taste of fresh grapes.

| * | The limits laid down in the EU legislation apply to the maximum total alcoholic strength and maximum total sulphur dioxide. |
| --- | --- |

*

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume): | |
| Minimum actual alcoholic strength (in % volume): | 7 |
| 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):

7

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):

5.   Wine-making practices

a.   Specific oenological practices

Mandatory oenological practices – Wine (1)

Specific oenological practice

White varietal and cuvée wines, Rosé varietal and cuvée wines:

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

—

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;

Siller varietal and cuvée wines, Red varietal and cuvée wines:

| — | the grape pulp must be fermented on the skins; |
| --- | --- |

—

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;

Late-harvest white varietal or cuvée wines:

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

—

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;

| — | the wine may be bottled at the earliest on 1 March of the year following the harvest; |
| --- | --- |

—

the wine may be bottled at the earliest on 1 March of the year following the harvest;

| — | ageing in bottles for 3 months is necessary before placing on the market; |
| --- | --- |

—

ageing in bottles for 3 months is necessary before placing on the market;

Late-harvest red varietal or cuvée wines:

| — | the grape pulp must be fermented on the skins; |
| --- | --- |

—

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;

| — | the wine may be bottled at the earliest on 1 March of the year following the harvest; |
| --- | --- |

—

the wine may be bottled at the earliest on 1 March of the year following the harvest;

| — | ageing in bottles for 3 months is necessary before placing on the market; |
| --- | --- |

—

ageing in bottles for 3 months is necessary before placing on the market;

Selected-harvest white varietal or cuvée wines:

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

—

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;

| — | the wine may be bottled at the earliest on 1 March of the year following the harvest; |
| --- | --- |

—

the wine may be bottled at the earliest on 1 March of the year following the harvest;

| — | ageing in bottles for 3 months is necessary before placing on the market; |
| --- | --- |

—

ageing in bottles for 3 months is necessary before placing on the market;

Mandatory oenological practices – Wine (2)

Specific oenological practice

Selected-harvest rosé varietal or cuvée wines:

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

—

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;

| — | the wine may be bottled at the earliest on 1 March of the year following the harvest; |
| --- | --- |

—

the wine may be bottled at the earliest on 1 March of the year following the harvest;

Selected-harvest red varietal or cuvée wines:

| — | the grape pulp must be fermented on the skins; |
| --- | --- |

—

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;

| — | the wine may be bottled at the earliest on 1 March of the year following the harvest; |
| --- | --- |

—

the wine may be bottled at the earliest on 1 March of the year following the harvest;

| — | ageing in bottles for 3 months is necessary before placing on the market; |
| --- | --- |

—

ageing in bottles for 3 months is necessary before placing on the market;

White varietal or cuvée wines made from raisined grapes:

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

—

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;

| — | the wine may be bottled at the earliest on 1 March of the year following the harvest; |
| --- | --- |

—

the wine may be bottled at the earliest on 1 March of the year following the harvest;

| — | ageing in bottles for 3 months is necessary before placing on the market; |
| --- | --- |

—

ageing in bottles for 3 months is necessary before placing on the market;

Red varietal or cuvée wines made from raisined grapes:

| — | the grape pulp must be fermented on the skins; |
| --- | --- |

—

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;

| — | the wine may be bottled at the earliest on 1 March of the year following the harvest; |
| --- | --- |

—

the wine may be bottled at the earliest on 1 March of the year following the harvest;

| — | ageing in bottles for 3 months is necessary before placing on the market; |
| --- | --- |

—

ageing in bottles for 3 months is necessary before placing on the market;

White ice wine and Red ice wine:

| — | manual harvest at a temperature below -7 °C; |
| --- | --- |

—

manual harvest at a temperature below -7 °C;

| — | pressing of the grapes in a frozen state; |
| --- | --- |

—

pressing of the grapes in a frozen state;

| — | fermentation until the required sugar content is reached; |
| --- | --- |

—

fermentation until the required sugar content is reached;

| — | at least 6 months of ageing in bottles; |
| --- | --- |

—

at least 6 months of ageing in bottles;

Oenological practices not permitted – Wine

Specific oenological practice

Late-harvest white varietal or cuvée wines, Late-harvest red varietal or cuvée wines, Selected-harvest white varietal or cuvée wines, Selected-harvest rosé varietal or cuvée wines, Selected-harvest red varietal or cuvée wines, White varietal or cuvée wines made from raisined grapes, Red varietal or cuvée wines made from raisined grapes, White ice wine, Red ice wine:

| — | the enrichment of the must; |
| --- | --- |

—

the enrichment of the must;

| — | the sweetening of wines; |
| --- | --- |

—

the sweetening of wines;

Rules governing vine cultivation – Cultivation method and planting density

Cultivation practice

For existing vineyards planted before 31 December 2011, wines bearing the protected designation of origin ‘Kunság/Kunsági’ may be produced from grapes originating from the vineyard, as long as the vineyard remains in operation, regardless of the training method or planting density of the vineyard.

For vineyards established after 31 December 2011, products bearing the protected designation of origin ‘Kunság/Kunsági’ may be produced only from grapes originating from vineyards planted using the following training methods:

| — | Head-training; |
| --- | --- |

—

Head-training;

| — | Umbrella training; |
| --- | --- |

—

Umbrella training;

| — | Moser training; |
| --- | --- |

—

Moser training;

| — | Single curtain training; |
| --- | --- |

—

Single curtain training;

| — | Sylvoz training. |
| --- | --- |

—

Sylvoz training.

For vineyards established after 1 January 2012, the planting density must be at least 3 300 vines per hectare. When determining the distance between rows and between vines, besides even row and vine spacing, the planting of twin rows and/or twin vines is also acceptable. The distance between rows must be at least 1,00 m and no more than 3,60 m, whereas the distance between vines must be at least 0,60 m and no more than 1,20 m. In the case of twinned vines, the average distance between the vines is the determining factor.

When determining the vine load, the number of living light buds left on each vine may not exceed 16 per m2, regardless of the cultivation method. The final yield required to meet production targets must be determined by means of bunch regulation as necessary during the vegetation period.

For the production of wine products labelled with the protected designation of origin ‘Kunság/Kunsági’, only grapes originating from vineyards with a vine shortage ratio below 10 % may be used.

Rules governing vine cultivation – Timing and method of harvesting and grape quality

Cultivation practice

The date on which harvesting begins is set by the competent wine community council each year and is determined on the basis of test harvests carried out every week from 1 August each year.

A product made from grapes harvested before the start date defined by the wine community cannot be provided with a certificate of origin in a category under the protected designation of origin ‘Kunság/Kunsági’ and cannot be marketed with an indication of the protected designation of origin ‘Kunság/Kunsági’. The date of the harvest is published in the form of an announcement by the wine communities.

For the production of the wine products, the minimum sugar content and the potential alcoholic strength of the grapes should be applied according to the following table, in compliance with current Hungarian and European Union legislation in force.

During the harvest both manual and mechanical harvest methods are usually allowed, but the following types can be produced only from grapes harvested manually:

| — | late-harvest wine; |
| --- | --- |

—

late-harvest wine;

| — | selected-harvest wine; |
| --- | --- |

—

selected-harvest wine;

| — | wine made from raisined grapes; |
| --- | --- |

—

wine made from raisined grapes;

| — | ice wine. |
| --- | --- |

—

ice wine.

Natural minimum sugar content, and minimum potential alcoholic strength of grapes

Cultivation practice

| Wine variety/Category | Minimum natural sugar content of the grapes in Hungarian must grade (Magyar mustfok – [MM°], at 17,5 °C) |
| --- | --- |
| Wines – White varietal and cuvée, Rosé varietal and cuvée, Siller varietal and cuvée, Red varietal and cuvée: | 14,82 |
| Wine – Late-harvest white and red: | 19,00 |
| Wine – Selected-harvest white, rosé and red: | 19,00 |
| Wine – White and red made from raisined grapes: | 20,00 |
| Wine – White and red ice wine: | 16,66 | 25,00 |
| Sparkling wine: | 14,82 |
| Aerated semi-sparkling wine: | 14,82 |

Wine variety/Category

Minimum natural sugar content of the grapes in Hungarian must grade (Magyar mustfok – [MM°], at 17,5 °C)

Wines – White varietal and cuvée, Rosé varietal and cuvée, Siller varietal and cuvée, Red varietal and cuvée:

14,82

Wine – Late-harvest white and red:

19,00

Wine – Selected-harvest white, rosé and red:

19,00

Wine – White and red made from raisined grapes:

20,00

Wine – White and red ice wine:

16,66

25,00

Sparkling wine:

14,82

Aerated semi-sparkling wine:

14,82

Minimum potential alcoholic strength of the grapes ([%vol], at 20 °C)

| Wines – White varietal and cuvée, Rosé varietal and cuvée, Siller varietal and cuvée, Red varietal and cuvée: | 9,0 |
| --- | --- |
| Wine – Late-harvest white and red: | 12,08 |
| Wine – Selected-harvest white, rosé and red: | 12,08 |
| Wine – White and red made from raisined grapes: | 12,83 |
| Wine – White and red ice wine: | 16,66 |
| Sparkling wine: | 9,0 |
| Aerated semi-sparkling wine: | 9,0 |

Wines – White varietal and cuvée, Rosé varietal and cuvée, Siller varietal and cuvée, Red varietal and cuvée:

9,0

Wine – Late-harvest white and red:

12,08

Wine – Selected-harvest white, rosé and red:

12,08

Wine – White and red made from raisined grapes:

12,83

Wine – White and red ice wine:

16,66

Sparkling wine:

9,0

Aerated semi-sparkling wine:

9,0

b.   Maximum yields

White varietal and cuvée wines, Rosé varietal and cuvée wines, Siller varietal and cuvée wines, Red varietal and cuvée wines, Sparkling wines,

100 hectolitres per hectare

White varietal and cuvée wines, Rosé varietal and cuvée wines, Siller varietal and cuvée wines, Red varietal and cuvée wines, Sparkling wines,

14 300 kg of grapes per hectare

Aerated semi-sparkling wines

100 hectolitres per hectare

Aerated semi-sparkling wines

14 300 kg of grapes per hectare

Late-harvest white and red varietal or cuvée wines

70 hectolitres per hectare

Late-harvest white and red varietal or cuvée wines

10 000 kg of grapes per hectare

Selected-harvest white, rosé and red varietal or cuvée wines

70 hectolitres per hectare

Selected-harvest white, rosé and red varietal or cuvée wines

10 000 kg of grapes per hectare

White and red varietal or cuvée wines made from raisined grapes, White and red ice wines

42 hectolitres per hectare

White and red varietal or cuvée wines made from raisined grapes, White and red ice wines

6 000 kg of grapes per hectare

6.   Demarcated geographical area

The areas of the following municipalities that are classified as Class I and II according to the vineyard cadastre: Abony, Akasztó, Albertirsa, Apostag, Ágasegyháza, Ballószög, Balotaszállás, Bácsalmás, Bácsszőlős, Bénye, Bócsa, Bugac, Cegléd, Ceglédbercel, Cibakháza, Csemő, Csengőd, Cserkeszőlő, Csépa, Csikéria, Csólyospálos, Dány, Dunapataj, Dunavecse, Dömsöd, Felsőlajos, Fülöpháza, Fülöpjakab, Fülöpszállás, Harta, Gomba, Harkakötöny, Helvécia, Hernád, Imrehegy, Inárcs, Izsák, Jakabszállás, Jánoshalma, Jászberény, Jászszentandrás, Jászszentlászló, Kakucs, Kaskantyú, Kecel, Kecskemét, Kelebia, Kerekegyháza, Kéleshalom, Kiskőrös, Kiskunfélegyháza, Kiskunhalas, Kiskunmajsa, Kisszállás, Kocsér, Kóka, Kömpöc, Kunbaja, Kunbaracs, Kunfehértó, Kunszállás, Kunszentmiklós, Ladánybene, Lajosmizse, Lakitelek, Mélykút, Monor, Monorierdő, Móricgát, Nagykáta, Nagykőrös, Nagyrév, Nyárlőrinc, Nyársapát, Ócsa, Orgovány, Örkény, Páhi, Pálmonostora, Petőfiszállás, Pilis, Pirtó, Ráckeve, Solt, Soltszentimre, Soltvadkert, Szabadszállás, Szank, Szelevény, Szentkirály, Szigetcsép, Szigetszentmárton, Szigetújfalu, Tabdi, Tápiószentmárton, Tápiószele, Tázlár, Tiszaalpár, Tiszajenő, Tiszaföldvár, Tiszainoka, Tiszakécske, Tiszakürt, Tiszasas, Tiszaug, Tompa, Tóalmás, Tököl, Újlengyel, Újszilvás and Zsana

7.   Main grape variety (varieties)

arany sárfehér - fehér dinka

arany sárfehér - huszár szőlő

arany sárfehér - izsáki

arany sárfehér - izsáki sárfehér

arany sárfehér - német dinka

blauburger

bíbor kadarka

cabernet franc - cabernet

cabernet franc - carbonet

cabernet franc - carmenet

cabernet franc - gros cabernet

cabernet franc - gros vidur

cabernet franc - kaberne fran

cabernet sauvignon

chardonnay - chardonnay blanc

chardonnay - kereklevelű

chardonnay - morillon blanc

chardonnay - ronci bilé

chasselas - chasselas blanc

chasselas - chasselas dorato

chasselas – chasselas doré

chasselas – chrupka belia

chasselas – fehér fábiánszőlő

chasselas – fehér gyöngyszőlő

chasselas – fendant blanc

chasselas – saszla belaja

chasselas – weisser gutedel

cserszegi fűszeres

ezerfürtű

ezerjó – kolmreifler

ezerjó – korponai

ezerjó – szadocsina

ezerjó – tausendachtgute

ezerjó – tausendgute

ezerjó – trummertraube

furmint – furmint bianco

furmint – moslavac bijeli

furmint – mosler

furmint – posipel

furmint – som

furmint – szigeti

furmint – zapfner

generosa

gyöngyrizling

hamburgi muskotály – miszket hamburgszki

hamburgi muskotály – moscato d'Amburgo

hamburgi muskotály – muscat de hambourg

hamburgi muskotály – muscat de hamburg

hamburgi muskotály – muszkat gamburgszkij

hárslevelű – feuilles de tilleul

hárslevelű – garszleveljü

hárslevelű – lindeblättrige

hárslevelű – lipovina

irsai olivér – irsai

irsai olivér – muskat olivér

irsai olivér – zolotis

irsai olivér – zolotisztüj rannüj

jubileum 75

kadarka – csetereska

kadarka – fekete budai

kadarka – gamza

kadarka – jenei fekete

kadarka – kadar

kadarka – kadarka negra

kadarka – negru moale

kadarka – szkadarka

kadarka – törökszőlő

karát

királyleányka – dánosi leányka

királyleányka – erdei sárga

királyleányka – feteasca regale

királyleányka – galbena de ardeal

királyleányka – königliche mädchentraube

királyleányka – königstochter

királyleányka – little princess

kármin

kékfrankos – blauer lemberger

kékfrankos – blaufränkisch

kékfrankos – limberger

kékfrankos – moravka

kéknyelű – blaustängler

kékoportó – blauer portugieser

kékoportó – modry portugal

kékoportó – portugais bleu

kékoportó – portugalske modré

kékoportó – portugizer

kövidinka – a dinka crvena

kövidinka – a dinka mala

kövidinka – a dinka rossa

kövidinka – a kamena dinka

kövidinka – a ruzsica

kövidinka – steinschiller

leányka – dievcenske hrozno

leányka – feteasca alba

leányka – leányszőlő

leányka – mädchentraube

merlot

mátrai muskotály

nektár

olasz rizling – grasevina

olasz rizling – nemes rizling

olasz rizling – olaszrizling

olasz rizling – riesling italien

olasz rizling – risling vlassky

olasz rizling – taljanska grasevina

olasz rizling – welschrieslig

ottonel muskotály – miszket otonel

ottonel muskotály – muscat ottonel

ottonel muskotály – muskat ottonel

pinot blanc – fehér burgundi

pinot blanc – pinot beluj

pinot blanc – pinot bianco

pinot blanc – weissburgunder

pinot noir – blauer burgunder

pinot noir – kisburgundi kék

pinot noir – kék burgundi

pinot noir – kék rulandi

pinot noir – pignula

pinot noir – pino csernüj

pinot noir – pinot cernii

pinot noir – pinot nero

pinot noir – pinot tinto

pinot noir – rulandski modre

pinot noir – savagnin noir

pinot noir – spätburgunder

pozsonyi fehér – czétényi

pozsonyi fehér – czétényi fehér

rajnai rizling – johannisberger

rajnai rizling – rheinriesling

rajnai rizling – rhine riesling

rajnai rizling – riesling

rajnai rizling – riesling blanc

rajnai rizling – weisser riesling

rizlingszilváni – müller thurgau

rizlingszilváni – müller thurgau bijeli

rizlingszilváni – müller thurgau blanc

rizlingszilváni – rivaner

rizlingszilváni – rizvanac

sauvignon – sauvignon bianco

sauvignon – sauvignon bijeli

sauvignon – sauvignon blanc

sauvignon – sovinjon

szürkebarát – auvergans gris

szürkebarát – grauburgunder

szürkebarát – graumönch

szürkebarát – pinot grigio

szürkebarát – pinot gris

szürkebarát – ruländer

tramini – gewürtztraminer

tramini – roter traminer

tramini – savagnin rose

tramini – tramin cervené

tramini – traminer

tramini – traminer rosso

zengő

zenit

zweigelt – blauer zweigeltrebe

zweigelt – rotburger

zweigelt – zweigeltrebe

zöld veltelíni – grüner muskateller

zöld veltelíni – grüner veltliner

zöld veltelíni – veltlinské zelené

zöld veltelíni – zöldveltelíni

8.   Description of the link(s)

‘For all categories – Description of the demarcated area’

| (a) | Natural and cultural factors
  The area demarcated for production is situated in the central part of Hungary. It lies largely within an area of the Hungarian Plain bounded by the Rivers Danube and Tisza, known as the Danube-Tisza Interfluve, and in the Tiszazug region. To the northwest is Csepel Island. To the North, it is connected to some production areas of the Gödöllő Hills.
  The production area’s environmental features are determined mainly by its lowland plain location. The area is less than 150 m below sea level. The terrain is flat, with differences in altitude of not more than 10-20 m.
  Most of the production areas of the Kunság wine region have calcareous sandy soil (humous and quicksand), as well as brown forest soil, chernozem, marshy meadow and alluvial meadow soils. Typically, sand soil heats up quickly, its light colour better reflects the sunshine (which helps the ripening of the grapes) and it is immune to phylloxera as a result of its quartz content, which exceeds 75 %. On the other hand, its nutrient-providing and water-storage capacity and its mineral content are relatively low.
  The climate conditions of the production area are mainly determined by the continental climate predominant in Hungary, which is characterised above all by hot summers and cold winters.
  The average temperature is around 10-11 °C. Heatwaves are frequent in the months of the vegetation period, i.e. in July and August. The average number of sunshine hours is over 2 000 hours per year.
  Average annual precipitation is 450-500 mm, which largely meets the grapes’ needs, albeit with an uneven annual distribution. |
| --- | --- |

(a)

The area demarcated for production is situated in the central part of Hungary. It lies largely within an area of the Hungarian Plain bounded by the Rivers Danube and Tisza, known as the Danube-Tisza Interfluve, and in the Tiszazug region. To the northwest is Csepel Island. To the North, it is connected to some production areas of the Gödöllő Hills.

The production area’s environmental features are determined mainly by its lowland plain location. The area is less than 150 m below sea level. The terrain is flat, with differences in altitude of not more than 10-20 m.

Most of the production areas of the Kunság wine region have calcareous sandy soil (humous and quicksand), as well as brown forest soil, chernozem, marshy meadow and alluvial meadow soils. Typically, sand soil heats up quickly, its light colour better reflects the sunshine (which helps the ripening of the grapes) and it is immune to phylloxera as a result of its quartz content, which exceeds 75 %. On the other hand, its nutrient-providing and water-storage capacity and its mineral content are relatively low.

The climate conditions of the production area are mainly determined by the continental climate predominant in Hungary, which is characterised above all by hot summers and cold winters.

The average temperature is around 10-11 °C. Heatwaves are frequent in the months of the vegetation period, i.e. in July and August. The average number of sunshine hours is over 2 000 hours per year.

Average annual precipitation is 450-500 mm, which largely meets the grapes’ needs, albeit with an uneven annual distribution.

| (b) | Human factors
  Due to its large geographical size, the production area has rich vine-growing and wine-making traditions. The first written references to vineyards in the area date back to 1075. In the Middle Ages, wine production primarily served to satisfy local needs. Following the Turkish occupation, vines were planted in the demarcated area in order to rehabilitate abandoned sandy areas and to bind quicksand. The phylloxera epidemic of 1875 left vineyards virtually untouched, and largely enhanced their role. Technological developments at the end of the 19th century significantly improved the quality of the wines of the region. From the early 1900s, the wines of the production areas became widely known and their market expanded significantly. As a result, the area of the vineyards multiplied.
  Continuous, ongoing technological developments allow for the use of reductive technology and the production of white and rosé wines that are popular nowadays and fresh reds that emphasise the fruitiness of the grapes.
  The slogan of the wine region, ‘A Kunsági Bor a Mindennapok Bora’ [‘The wines of Kunság are wines for every day’], has been protected since the year 2000.
  The producers of the demarcated area choose variety structures suited to the potential offered by ecological conditions, consciously develop the geographical proportion of traditional and new varieties, and use vine-growing and wine-production techniques suited to market conditions.
  ‘Wine’ |
| --- | --- |

(b)

Due to its large geographical size, the production area has rich vine-growing and wine-making traditions. The first written references to vineyards in the area date back to 1075. In the Middle Ages, wine production primarily served to satisfy local needs. Following the Turkish occupation, vines were planted in the demarcated area in order to rehabilitate abandoned sandy areas and to bind quicksand. The phylloxera epidemic of 1875 left vineyards virtually untouched, and largely enhanced their role. Technological developments at the end of the 19th century significantly improved the quality of the wines of the region. From the early 1900s, the wines of the production areas became widely known and their market expanded significantly. As a result, the area of the vineyards multiplied.

Continuous, ongoing technological developments allow for the use of reductive technology and the production of white and rosé wines that are popular nowadays and fresh reds that emphasise the fruitiness of the grapes.

The slogan of the wine region, ‘A Kunsági Bor a Mindennapok Bora’ [‘The wines of Kunság are wines for every day’], has been protected since the year 2000.

The producers of the demarcated area choose variety structures suited to the potential offered by ecological conditions, consciously develop the geographical proportion of traditional and new varieties, and use vine-growing and wine-production techniques suited to market conditions.

‘Wine’

| 2. | Description of the wines
  The wines develop rapidly, and have a moderate acid content, with a soft character. The white and rosé wines have an intensity of aroma and richness of taste. Red wines of the region are generally fruity and light, with a less deep colour, and their tannins are less pronounced. Due to the limey sand soil, the taste of the wines is less mineral.
  The selected-harvest wines are characteristic of their variety, and have a balanced acid, alcohol and sugar content.
  The late-harvest wines and wines made from raisined grapes are full-bodied and have a distinctive character as a result of the production method and ageing. They contain residual sugar.
  The ice wines are full-bodied; they have a balanced, sweet taste as a result of their residual sugar, acid and alcohol content. |
| --- | --- |

2.

The wines develop rapidly, and have a moderate acid content, with a soft character. The white and rosé wines have an intensity of aroma and richness of taste. Red wines of the region are generally fruity and light, with a less deep colour, and their tannins are less pronounced. Due to the limey sand soil, the taste of the wines is less mineral.

The selected-harvest wines are characteristic of their variety, and have a balanced acid, alcohol and sugar content.

The late-harvest wines and wines made from raisined grapes are full-bodied and have a distinctive character as a result of the production method and ageing. They contain residual sugar.

The ice wines are full-bodied; they have a balanced, sweet taste as a result of their residual sugar, acid and alcohol content.

| 3. | Link between the production area, human factors and the product
  The ecological environment, in particular the sandy soils, has a significant impact on the characteristics of the wines. These features are particularly present in the quickly developing, usually lighter wines with relatively low acidity, greater softness, quickly developing acids and moderate alcoholic strength in most vintage years.
  The wines have a lower mineral content typical of sandy soils. The wines of the production area are chiefly designated as short-maturation wines for early consumption. The ecological environment gave rise to the spread of several traditional wine varieties in the area (Ezerjó, Kadarka, Kövidinka). The typical character of the varieties can be intensified by selected harvests. In certain vintage years the grapes produce unique values. Overripe and raisined harvests can be used as a raw material for richly alcoholic, full-bodied wines, the quality of which is further increased during ageing. Light and fresh wines are a perfect raw material for the production of sparkling wines and aerated semi-sparkling wines.
  The Kunság wine region assumes a crucial role in the vine and wine sector of Hungarian agriculture, as almost half of the country’s grapes are produced here. In addition to its economic weight, vine production has a significant social role to play in generating and supplementing income and in retaining the local population. Due to local ecological conditions (e.g. sandy soils, lack of precipitation), vine-growing is one of the most cost-effective farming activities in this region. The landscape-forming effect of vine-growing helps make the region more attractive. Vineyards have been effective in preventing the spread of wind-borne sands, and vines tend to survive better than other plants on soils with poor water-retention capacity.
  Native and newly bred Hungarian wine grape varieties dominate the vineyards of the Kunság wine region.
  Thanks primarily to the relatively light, fruity and aromatic Muscat wines of the region, the Kunság wine region enjoys a strong reputation among consumers.
  ‘Sparkling wine’ |
| --- | --- |

3.

The ecological environment, in particular the sandy soils, has a significant impact on the characteristics of the wines. These features are particularly present in the quickly developing, usually lighter wines with relatively low acidity, greater softness, quickly developing acids and moderate alcoholic strength in most vintage years.

The wines have a lower mineral content typical of sandy soils. The wines of the production area are chiefly designated as short-maturation wines for early consumption. The ecological environment gave rise to the spread of several traditional wine varieties in the area (Ezerjó, Kadarka, Kövidinka). The typical character of the varieties can be intensified by selected harvests. In certain vintage years the grapes produce unique values. Overripe and raisined harvests can be used as a raw material for richly alcoholic, full-bodied wines, the quality of which is further increased during ageing. Light and fresh wines are a perfect raw material for the production of sparkling wines and aerated semi-sparkling wines.

The Kunság wine region assumes a crucial role in the vine and wine sector of Hungarian agriculture, as almost half of the country’s grapes are produced here. In addition to its economic weight, vine production has a significant social role to play in generating and supplementing income and in retaining the local population. Due to local ecological conditions (e.g. sandy soils, lack of precipitation), vine-growing is one of the most cost-effective farming activities in this region. The landscape-forming effect of vine-growing helps make the region more attractive. Vineyards have been effective in preventing the spread of wind-borne sands, and vines tend to survive better than other plants on soils with poor water-retention capacity.

Native and newly bred Hungarian wine grape varieties dominate the vineyards of the Kunság wine region.

Thanks primarily to the relatively light, fruity and aromatic Muscat wines of the region, the Kunság wine region enjoys a strong reputation among consumers.

‘Sparkling wine’

| (b) | Human factors
  In addition to the human factors described above, the following applies to ‘Kunság/Kunsági’ sparkling wines:
  The production of semi-sparkling and sparkling wines has been based on varieties in the production area, which have a distinctive acidity (e.g. Ezerjó, Cserszegi fűszeres). |
| --- | --- |

(b)

In addition to the human factors described above, the following applies to ‘Kunság/Kunsági’ sparkling wines:

The production of semi-sparkling and sparkling wines has been based on varieties in the production area, which have a distinctive acidity (e.g. Ezerjó, Cserszegi fűszeres).

| 2. | Description of the wines
  The sparkling wines are airy and light, with a fresh fragrance and vivid acidity. |
| --- | --- |

2.

The sparkling wines are airy and light, with a fresh fragrance and vivid acidity.

| 3. | Link between the production area, human factors and the product
  The ecological environment, in particular the sandy soils, has a significant impact on the characteristics of the wines. These features are particularly present in the quickly developing, usually lighter wines with relatively low acidity, greater softness, quickly developing acids and moderate alcoholic strength in most vintage years.
  The wines have a lower mineral content typical of sandy soils. The wines of the production area are chiefly designated as short-maturation wines for early consumption. The ecological environment gave rise to the spread of several traditional wine varieties in the area (Ezerjó, Kadarka, Kövidinka). The typical character of the varieties can be intensified by selected harvests. In certain vintage years the grapes produce unique values. Overripe and raisined harvests can be used as a raw material for richly alcoholic, full-bodied wines, the quality of which is further increased during ageing. Light and fresh wines are a perfect raw material for the production of sparkling wines and aerated semi-sparkling wines.
  The Kunság wine region assumes a crucial role in the vine and wine sector of Hungarian agriculture, as almost half of the country’s grapes are produced here. In addition to its economic weight, vine production has a significant social role to play in generating and supplementing income and in retaining the local population. Due to local ecological conditions (e.g. sandy soils, lack of precipitation), vine-growing is one of the most cost-effective farming activities in this region. The landscape-forming effect of vine-growing helps make the region more attractive. Vineyards have been effective in preventing the spread of wind-borne sands, and vines tend to survive better than other plants on soils with poor water-retention capacity.
  Native and newly bred Hungarian wine grape varieties dominate the vineyards of the Kunság wine region.
  Thanks primarily to the relatively light, fruity and aromatic Muscat wines of the region, the Kunság wine region enjoys a strong reputation among consumers.
  ‘Aerated semi-sparkling wine’
  In addition to the human factors described above, the following applies to ‘Kunság/Kunsági’ aerated semi-sparkling wines:
  The production of aerated semi-sparkling wines has been based on varieties in the production area, which have a distinctive acidity (e.g. Ezerjó, Cserszegi fűszeres). |
| --- | --- |

3.

The ecological environment, in particular the sandy soils, has a significant impact on the characteristics of the wines. These features are particularly present in the quickly developing, usually lighter wines with relatively low acidity, greater softness, quickly developing acids and moderate alcoholic strength in most vintage years.

The wines have a lower mineral content typical of sandy soils. The wines of the production area are chiefly designated as short-maturation wines for early consumption. The ecological environment gave rise to the spread of several traditional wine varieties in the area (Ezerjó, Kadarka, Kövidinka). The typical character of the varieties can be intensified by selected harvests. In certain vintage years the grapes produce unique values. Overripe and raisined harvests can be used as a raw material for richly alcoholic, full-bodied wines, the quality of which is further increased during ageing. Light and fresh wines are a perfect raw material for the production of sparkling wines and aerated semi-sparkling wines.

The Kunság wine region assumes a crucial role in the vine and wine sector of Hungarian agriculture, as almost half of the country’s grapes are produced here. In addition to its economic weight, vine production has a significant social role to play in generating and supplementing income and in retaining the local population. Due to local ecological conditions (e.g. sandy soils, lack of precipitation), vine-growing is one of the most cost-effective farming activities in this region. The landscape-forming effect of vine-growing helps make the region more attractive. Vineyards have been effective in preventing the spread of wind-borne sands, and vines tend to survive better than other plants on soils with poor water-retention capacity.

Native and newly bred Hungarian wine grape varieties dominate the vineyards of the Kunság wine region.

Thanks primarily to the relatively light, fruity and aromatic Muscat wines of the region, the Kunság wine region enjoys a strong reputation among consumers.

‘Aerated semi-sparkling wine’

In addition to the human factors described above, the following applies to ‘Kunság/Kunsági’ aerated semi-sparkling wines:

The production of aerated semi-sparkling wines has been based on varieties in the production area, which have a distinctive acidity (e.g. Ezerjó, Cserszegi fűszeres).

| 2. | Description of the wines
  The aerated semi-sparkling wines have a fresh fragrance and are light. |
| --- | --- |

2.

The aerated semi-sparkling wines have a fresh fragrance and are light.

| 3. | Link between the production area, human factors and the product
  The ecological environment, in particular the sandy soils, has a significant impact on the characteristics of the wines. These features are particularly present in the quickly developing, usually lighter wines with relatively low acidity, greater softness, quickly developing acids and moderate alcoholic strength in most vintage years.
  The wines have a lower mineral content typical of sandy soils. The wines of the production area are chiefly designated as short-maturation wines for early consumption. The ecological environment gave rise to the spread of several traditional wine varieties in the area (Ezerjó, Kadarka, Kövidinka). The typical character of the varieties can be intensified by selected harvests. In certain vintage years the grapes produce unique values. Overripe and raisined harvests can be used as a raw material for richly alcoholic, full-bodied wines, the quality of which is further increased during ageing. Light and fresh wines are a perfect raw material for the production of sparkling wines and aerated semi-sparkling wines.
  The Kunság wine region assumes a crucial role in the vine and wine sector of Hungarian agriculture, as almost half of the country’s grapes are produced here. The Kunság wine region assumes a crucial role in the vine and wine sector of Hungarian agriculture, as almost half of the country’s grapes are produced here. Due to local ecological conditions (e.g. sandy soils, lack of precipitation), vine-growing is one of the most cost-effective farming activities in this region. The landscape-forming effect of vine-growing helps make the region more attractive. Vineyards have been effective in preventing the spread of wind-borne sands, and vines tend to survive better than other plants on soils with poor water-retention capacity.
  Native and newly bred Hungarian wine grape varieties dominate the vineyards of the Kunság wine region.
  Thanks primarily to the relatively light, fruity and aromatic Muscat wines of the region, the Kunság wine region enjoys a strong reputation among consumers. |
| --- | --- |

3.

The ecological environment, in particular the sandy soils, has a significant impact on the characteristics of the wines. These features are particularly present in the quickly developing, usually lighter wines with relatively low acidity, greater softness, quickly developing acids and moderate alcoholic strength in most vintage years.

The wines have a lower mineral content typical of sandy soils. The wines of the production area are chiefly designated as short-maturation wines for early consumption. The ecological environment gave rise to the spread of several traditional wine varieties in the area (Ezerjó, Kadarka, Kövidinka). The typical character of the varieties can be intensified by selected harvests. In certain vintage years the grapes produce unique values. Overripe and raisined harvests can be used as a raw material for richly alcoholic, full-bodied wines, the quality of which is further increased during ageing. Light and fresh wines are a perfect raw material for the production of sparkling wines and aerated semi-sparkling wines.

The Kunság wine region assumes a crucial role in the vine and wine sector of Hungarian agriculture, as almost half of the country’s grapes are produced here. The Kunság wine region assumes a crucial role in the vine and wine sector of Hungarian agriculture, as almost half of the country’s grapes are produced here. Due to local ecological conditions (e.g. sandy soils, lack of precipitation), vine-growing is one of the most cost-effective farming activities in this region. The landscape-forming effect of vine-growing helps make the region more attractive. Vineyards have been effective in preventing the spread of wind-borne sands, and vines tend to survive better than other plants on soils with poor water-retention capacity.

Native and newly bred Hungarian wine grape varieties dominate the vineyards of the Kunság wine region.

Thanks primarily to the relatively light, fruity and aromatic Muscat wines of the region, the Kunság wine region enjoys a strong reputation among consumers.

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

Rules on indications – Smaller geographical units that can be indicated on the label

Legal framework:

In national legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

| (i) | Indication of municipality names
  The names of municipalities belonging to the Kunság wine region may be indicated as smaller geographical units than the Kunság demarcated production area, with the exception of the names of the municipalities of Izsák and Monor. |
| --- | --- |

(i)

Indication of municipality names

The names of municipalities belonging to the Kunság wine region may be indicated as smaller geographical units than the Kunság demarcated production area, with the exception of the names of the municipalities of Izsák and Monor.

| (ii) | Indication of slope names
  The following slope names may be indicated together with the designation of the demarcated production area ‘Kunság’ and the name of the municipality:






  — | Arany-hegy (in the municipality of Ceglédbercel) |
| --- | --- | --- |

(ii)

Indication of slope names

The following slope names may be indicated together with the designation of the demarcated production area ‘Kunság’ and the name of the municipality:

—

Arany-hegy (in the municipality of Ceglédbercel)

| — | Fischer-part (in the municipalities of Cegléd and Ceglédbercel) |
| --- | --- |

—

Fischer-part (in the municipalities of Cegléd and Ceglédbercel)

| (iii) | Indication of district names |
| --- | --- |

(iii)

Indication of district names

The following district names may be indicated together with the designation of the demarcated production area ‘Kunság’:

| — | Kecskemét, which includes the vineyards belonging to the class I and II border areas of the municipalities of Felsőlajos, Kecskemét, Kerekegyháza, Kunbaracs, Kunszállás, Ladánybene and Lajosmizse according to the vineyard cadastre. |
| --- | --- |

—

Kecskemét, which includes the vineyards belonging to the class I and II border areas of the municipalities of Felsőlajos, Kecskemét, Kerekegyháza, Kunbaracs, Kunszállás, Ladánybene and Lajosmizse according to the vineyard cadastre.

| — | Tiszakürt, which includes the vineyards belonging to the class I and II border areas of the municipalities of Cserkeszőlő, Csépa, Nagyrév, Szelevény, Tiszainoka, Tiszakürt, Tiszasas and Tiszaug according to the vineyard cadastre. |
| --- | --- |

—

Tiszakürt, which includes the vineyards belonging to the class I and II border areas of the municipalities of Cserkeszőlő, Csépa, Nagyrév, Szelevény, Tiszainoka, Tiszakürt, Tiszasas and Tiszaug according to the vineyard cadastre.

Where a district name is indicated, the names of the municipalities belonging to that district cannot be used as a designation of a smaller geographical unit.

The name of a smaller geographical unit may be indicated on the label only if 100% of the product originates from that smaller geographical unit.

Rules on indications

Legal framework:

In national legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

Other restricted expressions:

| — | ‘Muskotály’ [Muscat] means a wine made at least 85 % from the harvest of one or more of the following grape varieties: Cserszegi fűszeres, Irsai Olivér, Generosa, Hamburgi muskotály, Nektár, Mátrai Muskotály, Ottonel muskotály, and/or Tramini. |
| --- | --- |

—

‘Muskotály’ [Muscat] means a wine made at least 85 % from the harvest of one or more of the following grape varieties: Cserszegi fűszeres, Irsai Olivér, Generosa, Hamburgi muskotály, Nektár, Mátrai Muskotály, Ottonel muskotály, and/or Tramini.

| — | ‘Primőr’ [Primeur] means a wine bottled in the year of harvest. The synonymous expression ‘újbor’ [new wine] may also be used. |
| --- | --- |

—

‘Primőr’ [Primeur] means a wine bottled in the year of harvest. The synonymous expression ‘újbor’ [new wine] may also be used.

The variety name Arany Sárfehér may not be indicated on the label.

In the case of blended wines, the designation’s Hungarian spelling ‘küvé’ and its synonym ‘házasítás’ (blended wine) may also be used, as well as the original spelling ‘cuvée’.

Rules on bottling

Legal framework:

In national legislation

Type of further condition:

Packaging in the demarcated geographical area

Description of the condition:

Wines, sparkling wines and aerated semi-sparkling wines may be bottled only by bottlers registered by the Regional Council of Wine Communities of the Kunság Wine Region.

Production outside the demarcated production area:

Legal framework:

In national legislation

Type of further condition:

Derogation concerning production in the demarcated geographical area

Description of the condition:

Allowed in the municipalities of Bonyhád, Borota, Budapest, Csongrád and Hajós.

Link to the product specification

https://boraszat.kormany.hu/download/d/4d/82000/Kunsag%20OEM_v4.pdf

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

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