# C_2020365EN.01001901.xml

| 29.10.2020 | EN | Official Journal of the European Union | C 365/19 |
| --- | --- | --- | --- |

29.10.2020

EN

Official Journal of the European Union

C 365/19

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

(2020/C 365/11)

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

COMMUNICATION OF APPROVAL OF A STANDARD AMENDMENT

‘LIMBURG’

PGI-NL-A0961-AM04

Date of communication: 18.8.2020

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

1.   Description of and reasons for the amendments to the product specification and single document for pgi ‘limburg’

Changes to the labelling

Description and reasons

Description: Providing for the possibility of supplementing the province name in the PGI with the name of a smaller geographical area. The production area remains unchanged.

Reason: To allow producers to supplement the name of the province with the name of a smaller geographical area on the label and to increase the regional focus.

The amendment relates to point 9 (Further conditions) of the single document and the addition of the name to the product specification. As a result, the headings in the product specification have been renumbered.

The following name has been included:

| — | Zuid-Limburg |
| --- | --- |

—

Zuid-Limburg

Update as a result of amendments to national legislation

Description and reasons

Description: Under point 1.9 (Traditional name including the name of the province), the reference to national legislation has been replaced.

Reason: As a result of the amendment to the national Wine and Olive Oil Order which entered into force in September 2019, a small amendment has been made to the text under point 1.9 of the product specification (Traditional name including the name of the province), replacing the reference to that Order.

Old wording:

‘The requirements for the use of this name are laid down in Order No WJZ/14070246 of the Minister for Economic Affairs of 5 June 2014 laying down rules on the marketing of wine and olive oil (Wine and Olive Oil Order).’

New wording:

‘The label of a wine that meets the requirements set out in this product specification may bear the PGI information along with the traditional name ‘Landwijn Limburg’ or the words ‘Beschermde Geografische Aanduiding Limburg’ [Protected Geographical Indication ‘Limburg’].’

Update as a result of practice

Update as a result of practice

Description and reasons

Description: Under point 1.10 (Inspection body/inspection procedure):

The description of the procedure followed by the inspection body has been brought into line with practice.

Reason: The text under point 1.10 of the product specification has been amended to bring the inspection requirements into line with practice. The inspection body cannot provide an approved list of a limited number of laboratories. This text has therefore been deleted from the specification.

Old wording:

‘Testing is compulsory for PGI wines. Companies must have samples tested by a certified laboratory (in or outside the Netherlands) – a list of a limited number of laboratories is to be provided to and approved by the Food and Consumer Product Safety Authority (NVWA). The NVWA monitors this (by means of administrative checks) and takes counter-samples at random for analysis in the NVWA laboratory.’

New wording:

‘Testing is compulsory for PGI wines. Companies must have samples tested by an EU-certified laboratory (in or outside the Netherlands). The Food and Consumer Product Safety Authority (NVWA) monitors this (by means of administrative checks) and takes counter-samples at random for analysis in the NVWA laboratory.’

SINGLE DOCUMENT

1.   Name of product

Name of product

Limburg

2.   Geographical indication type

Geographical indication type

PGI – protected geographical indication

3.   Categories of grapevine product

Categories of grapevine product

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

1.

Wine

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

4.

Sparkling wine

| 5. | Quality sparkling wine |
| --- | --- |

5.

Quality sparkling wine

| 8. | Semi-sparkling wine |
| --- | --- |

8.

Semi-sparkling wine

| 9. | Aerated semi-sparkling wine |
| --- | --- |

9.

Aerated semi-sparkling wine

4.   Description of the wine(s)

Description of the wine(s)

Wine category 1: wine

Wine category 1: wine

Organoleptic characteristics:

The white wines are fresh and very fruity, with green and predominantly tropical notes.

The red wines are characterised by black fruit and are full-bodied.

Analytical characteristics:

The definitions set out in the EU Regulations/Dutch ministerial orders apply with regard to the following characteristics:

| — | Maximum total alcoholic strength |
| --- | --- |

—

Maximum total alcoholic strength

| — | Maximum volatile acidity |
| --- | --- |

—

Maximum volatile acidity

| — | Maximum total sulphur dioxide |
| --- | --- |

—

Maximum total sulphur dioxide

| — | Maximum enrichment, deacidification and acidification following approval






  General analytical characteristics |
| --- | --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 6,5 |
| Minimum total acidity | 59,85 milliequivalents per litre |
| Maximum volatile acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | |

—

Maximum enrichment, deacidification and acidification following approval

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

6,5

Minimum total acidity

59,85 milliequivalents per litre

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

Wine category 4: sparkling wine

Wine category 4: sparkling wine

Organoleptic characteristics:

The white wines are fresh and very fruity, with green and predominantly tropical notes.

The red wines are characterised by black fruit and are full-bodied.

Analytical characteristics:

The definitions set out in the EU Regulations/Dutch ministerial orders apply with regard to the following characteristics:

| — | Maximum total alcoholic strength |
| --- | --- |

—

Maximum total alcoholic strength

| — | Maximum volatile acidity |
| --- | --- |

—

Maximum volatile acidity

| — | Maximum total sulphur dioxide |
| --- | --- |

—

Maximum total sulphur dioxide

| — | Maximum enrichment, deacidification and acidification following approval






  General analytical characteristics |
| --- | --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 6,5 |
| Minimum total acidity | 59,85 milliequivalents per litre |
| Maximum volatile acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | |

—

Maximum enrichment, deacidification and acidification following approval

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

6,5

Minimum total acidity

59,85 milliequivalents per litre

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

Wine category 5: quality sparkling wine

Wine category 5: quality sparkling wine

Organoleptic characteristics:

The white wines are fresh and very fruity, with green and predominantly tropical notes.

The red wines are characterised by black fruit and are full-bodied.

Analytical characteristics:

The definitions set out in the EU Regulations/Dutch ministerial orders apply with regard to the following characteristics:

| — | Maximum total alcoholic strength |
| --- | --- |

—

Maximum total alcoholic strength

| — | Maximum volatile acidity |
| --- | --- |

—

Maximum volatile acidity

| — | Maximum total sulphur dioxide |
| --- | --- |

—

Maximum total sulphur dioxide

| — | Maximum enrichment, deacidification and acidification following approval






  General analytical characteristics |
| --- | --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 6,5 |
| Minimum total acidity | 59,85 milliequivalents per litre |
| Maximum volatile acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | |

—

Maximum enrichment, deacidification and acidification following approval

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

6,5

Minimum total acidity

59,85 milliequivalents per litre

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

Wine category 8: semi-sparkling wine

Wine category 8: semi-sparkling wine

Organoleptic characteristics:

The white wines are fresh and very fruity, with green and predominantly tropical notes.

The red wines are characterised by black fruit and are full-bodied.

Analytical characteristics:

The definitions set out in the EU Regulations/Dutch ministerial orders apply with regard to the following characteristics:

| — | Maximum total alcoholic strength |
| --- | --- |

—

Maximum total alcoholic strength

| — | Maximum volatile acidity |
| --- | --- |

—

Maximum volatile acidity

| — | Maximum total sulphur dioxide |
| --- | --- |

—

Maximum total sulphur dioxide

| — | Maximum enrichment, deacidification and acidification following approval






  General analytical characteristics |
| --- | --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 6,5 |
| Minimum total acidity | 59,85 milliequivalents per litre |
| Maximum volatile acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | |

—

Maximum enrichment, deacidification and acidification following approval

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

6,5

Minimum total acidity

59,85 milliequivalents per litre

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

Wine category 9: aerated semi-sparkling wine

Wine category 9: aerated semi-sparkling wine

Organoleptic characteristics:

The white wines are fresh and very fruity, with green and predominantly tropical notes.

The red wines are characterised by black fruit and are full-bodied.

Analytical characteristics:

The definitions set out in the EU Regulations/Dutch ministerial orders apply with regard to the following characteristics:

| — | Maximum total alcoholic strength |
| --- | --- |

—

Maximum total alcoholic strength

| — | Maximum volatile acidity |
| --- | --- |

—

Maximum volatile acidity

| — | Maximum total sulphur dioxide |
| --- | --- |

—

Maximum total sulphur dioxide

| — | Maximum enrichment, deacidification and acidification following approval






  General analytical characteristics |
| --- | --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 6,5 |
| Minimum total acidity | 59,85 milliequivalents per litre |
| Maximum volatile acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | |

—

Maximum enrichment, deacidification and acidification following approval

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

6,5

Minimum total acidity

59,85 milliequivalents per litre

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

5.   Wine-making practices

Wine-making practices

a.   Specific oenological practices

Specific oenological practices

Specific oenological practice

WHITE => harvesting, sorting, pressing, pre-fining, fermentation, fining/ageing, bottling

RED => harvesting, sorting, crushing/destemming, primary fermentation, pressing, malolactic fermentation, fining/ageing, bottling

b.   Maximum yields

Maximum yields

White grapes

100 hectolitres per hectare

Red grapes

85 hectolitres per hectare

Dornfelder grapes

100 hectolitres per hectare

6.   Demarcated geographical area

Demarcated geographical area

Province of Limburg, delimited by the provincial borders laid down in accordance with the Constitution.

7.   Main wine grapes variety(ies)

Main wine grapes variety(ies)

Acolon

Auxerrois B

Bacchus B

Baco noir

Baron N

Bianca B

Birstaler muscat

Bronner B

Cabaret Noir N (VB-91-26-4)

Cabernet Blanc B (VB-91-26-1)

Cabernet Cantor N

Cabernet Carbon N

Cabernet Carol N

Cabernet Cortis

Cabernet Cubin

Cabernet Dorio

Cabernet Dorsa

Cabernet Franc N

Cabernet Jura

Cabernet Mitos

Cabernet Sauvignon

Cabertin N (VB-91-26-17)

Calandro N

Carmenere

Chardonnay B

Dakapo

Domina N

Dornfelder N

Dunkelfelder N

Excelsior

Faber B

Florental N

Früburgunder N

Gamaret N

Gamay N

Gewürztraminer Rs

Golubok N

Hegel

Helios

Hibernal B

Huxelrebe B

Hölder B

Johanniter B

Juwel B

Kerner B

Kernling B

Landal N

Léon millot N

Maréchal Foch N

Melody

Merlot

Merzling B

Meunier N

Monarch

Morio muscat B

Muscaris B

Muscat Blanc

Muscat Blue

Müller thurgau B

Orion B

Ortega B

Palatina

Phoenix B

Pinot Gris G

Pinot blanc B

Pinot noir N

Pinotin N

Plantet N

Polo Muscat B

Portugiezer N

Prior N

Rayon d’or B

Reberger

Regent N

Riechensteiner B

Riesling B

Rondo N

Roter Elbling Rs

Ruländer G

Satin Noir N (VB-91-26-29)

Sauvignac B (Cal 6-04)

Sauvignon Blanc B

Sauvignon Soyhieres B (VB-32-7)

Scheurebe B

Schönburger Rs

Seyval B

Siegerrebe Rs

Silcher B

Sirius

Solaris

Souvignier Gris

St. Laurent

Staufer

Sylvaner B

Syrah

Tempranillo

Villaris B

Viognier B

Würzer B

Zweigeltrebe N

8.   Description of the link(s)

Description of the link(s)

‘Geographical area: description and climate’

The hills in South Limburg were formed by an interplay of tectonics, sedimentation and erosion. In the extreme south-east there are hills, the highest of which, the Vaalserberg, measures about 323 m above NAP (Normal Amsterdam Level), with limestone, sandstone or clay from the Cretaceous period, usually covered by loamy soils, in the south and south-east. In southern to central and northern Limburg, along the Maas, there is fluvial clay, loam and sand, often on fluvial sand and gravel. Further to the south and centre there is mainly loess, alternating with loam on fluvial sand and gravel, and in the centre and north fine and loamy fine sand (geest).

The climate is characterised by:

| — | An average rainfall of 808 mm/year |
| --- | --- |

—

An average rainfall of 808 mm/year

| — | 1 561 hours of sunshine per year (Maastricht) |
| --- | --- |

—

1 561 hours of sunshine per year (Maastricht)

| — | An average temperature of 10,2 °C over the year as a whole and 17,5 °C over the summer |
| --- | --- |

—

An average temperature of 10,2 °C over the year as a whole and 17,5 °C over the summer

| — | A difference between the daytime and night-time temperatures in September of 9,3 °C |
| --- | --- |

—

A difference between the daytime and night-time temperatures in September of 9,3 °C

‘Causal link’

The climate makes it possible to achieve the higher yield, with sufficient ripeness. The ripeness expresses itself in fresh, very fruity white wines with predominantly tropical notes and a red wine characterised by black fruit.

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

Essential further conditions (packaging, labelling, other requirements)

Legal framework:

EU rules

Type of further condition:

Derogation concerning production in the defined geographical area

Description of the condition:

Area in immediate proximity for production of the wine

As regards the production area for winemaking (vinification), all Dutch provinces are defined as being in immediate proximity.

Part or all of a base wine made in the area covered by the PGI or an area in immediate proximity may be bottled by a contractor as semi-sparkling or sparkling wine.

This may take place outside the PGI area or area in immediate proximity while retaining the PGI name. In that case, the bottler is also to be indicated on the label, possibly using a code number (bottled by............. for.............).

Legal framework:

EU rules

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

The following name of a smaller area within the area covered by the ‘Limburg’ PGI may be used together with the name ‘Limburg’ if at least 85 % of the grapes used come from that area:

| — | Zuid-Limburg |
| --- | --- |

—

Zuid-Limburg

Link to the product specification

Link to the product specification

https://www.rvo.nl/sites/default/files/2017/09/BGA%20Limburg%20productdossier%20v1.1.pdf

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