# C_2020227EN.01002101.xml

| 10.7.2020 | EN | Official Journal of the European Union | C 227/21 |
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10.7.2020

EN

Official Journal of the European Union

C 227/21

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

(2020/C 227/13)

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

COMMUNICATION OF STANDARD AMENDMENT MODIFYING THE SINGLE DOCUMENT

‘CAMPO DE BORJA’

PDO-ES-A0180-AM02

Date of communication: 22.4.2020

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

The amendments described and reasoned below are considered standard amendments because they do not affect the name of the protected designation of origin, nor constitute a change to, or removal or addition of, a wine product category. They also do not invalidate the link, or lead to marketing restrictions of the product.

1.   Lifting restrictions on oenological practices

This amendment concerns point 3 of the product specification on specific cultivation practices and restrictions, and point 4(a) of the Single Document, Wine-making practices: Essential oenological practices.

The restriction on specific oenological practices concerning the ban on techniques that involve preheating the grapes or heating the musts or wines, in the presence of the marc, with the purpose of forcing the extraction of the colouring material, has been removed.

The extraction of colour from the musts or wines is a technique that is currently generating a lot of interest in the area of red wine making. This technique considerably increases the levels of fruit in the wines, heightening the descriptors’ olfactory and gustatory perceptions when assessing the fruit intensity of the wines.

At present, this technique ensures absolute respect for the crop’s integrity. It extracts all the phenolic compounds in a quick and selective way, and it considerably reduces the pyrazine content (greenness) and the geosmin content (impurities), which improves the quality. Additionally, the harmful enzymes are removed (laccase, polyphenol oxidase, etc.) which results in wines that are more healthy, long-lasting, and well-structured, as well as being smoother and more aromatic.

On an economic level, this technique leads to a significant reduction in labour costs during the wine-making stage, optimising the use of tanks, leading to considerable energy savings.

Consequently, the use of the harvest or must heating technique, using relevant technological advances, produces supremely reliable wines, significantly improving the quality of the final product.

2.   Amended wording of the section on the demarcation of the geographical area

The amendment concerns point 4 of the product specification, Demarcation of the geographical area, and point 5 of the Single Document, Demarcated area.

This section is completed with the naming of the province and autonomous community in which the geographic area of the PDO is located. Furthermore, the word ‘suitable’ referring to the soil has been deleted, as there is no classification of the geographical area that determines the soil’s suitability for vine cultivation.

3.   Amendment to maximum yield

This amendment concerns point 5 of the product specification, Maximum yields, and point 4(b) of the Single Document, Wine-making practices: Maximum yields.

The permitted maximum production of grapes per hectare has been increased to 8 000 kg for the red grape varieties, and 10 000 kg for the white grape varieties.

Additionally the maximum yield of wine per hectare has been set at 56 hectolitres for wines from red grape varieties and 70 hectolitres for wines from white grape varieties, taking into account the maximum yield noted in the PDO product specification.

This amendment is supported by the report on the Amendment to the product specification of the PDO ‘Campo de Borja’, written by the Escuela Politécnica Superior de Huesca (Polytechnic School of Huesca) of the University of Zaragoza (July, 2018).

Despite the existing link to the geographical area, concerning both the human and natural factors, as described in the product specification, the changes in climate and in production techniques have resulted in a series of significant changes that justify increasing unit yields without affecting or altering the fundamental characteristics of the protected product, including:

| 1. | Increasing the vineyard irrigation area and implementing different restructuring plans

  Between the years 2000 and 2016, the irrigated vineyard areas rose from barely 34,3 % to 45,7 %.
  Furthermore, the vineyard restructuring plans carried out in the PDO have triggered a change in the vine formation systems, from the goblet system to the trellis system – mostly double cordon – which permits a significant improvement in the mechanisation of crop cultivation, making pruning and phytosanitary treatments easier.
  Both factors have meant that the vineyard has gone from receiving one irrigation a year, usually during the winter break period, to having a localised drip irrigation. This leads to a greater efficiency in water use and provision based on needs, practically until the onset of ripening, in such a way that the grapes ripen free from conditions of stress.
  All of this has an effect on the quantity of grapes produced, through increasing the density of the plantation, greater aeration of the bunches, and the ease of managing the surfaces of the leaves, which in turn helps achieve sufficient ripening. This means that an increase in yields, applying the appropriate technology, is compatible with high grape quality. |
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1.

Increasing the vineyard irrigation area and implementing different restructuring plans

Between the years 2000 and 2016, the irrigated vineyard areas rose from barely 34,3 % to 45,7 %.

Furthermore, the vineyard restructuring plans carried out in the PDO have triggered a change in the vine formation systems, from the goblet system to the trellis system – mostly double cordon – which permits a significant improvement in the mechanisation of crop cultivation, making pruning and phytosanitary treatments easier.

Both factors have meant that the vineyard has gone from receiving one irrigation a year, usually during the winter break period, to having a localised drip irrigation. This leads to a greater efficiency in water use and provision based on needs, practically until the onset of ripening, in such a way that the grapes ripen free from conditions of stress.

All of this has an effect on the quantity of grapes produced, through increasing the density of the plantation, greater aeration of the bunches, and the ease of managing the surfaces of the leaves, which in turn helps achieve sufficient ripening. This means that an increase in yields, applying the appropriate technology, is compatible with high grape quality.

| 2. | Improvements in plant health, nutrition and pest and disease control

  To date, almost all the PDO geographical area is protected against the European grapevine moth (lobesia botrana) through the use of sexual confusion techniques, which have contributed to yield increases and, at the same time, a higher quality by curtailing problems caused by rotting in late-harvests.
  Additionally, the high level of training of field and wine technicians has led to a better control of nutrient application and the adaptation of varietal fertilisation plans through soil or leafstalk analysis techniques, as well as the use of more efficient and suitable techniques regarding pest and disease control. |
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2.

Improvements in plant health, nutrition and pest and disease control

To date, almost all the PDO geographical area is protected against the European grapevine moth (lobesia botrana) through the use of sexual confusion techniques, which have contributed to yield increases and, at the same time, a higher quality by curtailing problems caused by rotting in late-harvests.

Additionally, the high level of training of field and wine technicians has led to a better control of nutrient application and the adaptation of varietal fertilisation plans through soil or leafstalk analysis techniques, as well as the use of more efficient and suitable techniques regarding pest and disease control.

| 3. | Use of rootstock or clones from selected varieties

  The clones that had previously been used have been progressively replaced in the new plantations by clones that are characteristically more productive and have less tendency to blossom drop, which contributes to production stability, especially with regards to Grenache, the main variety in ‘Campo de Borja’ PDO. |
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3.

Use of rootstock or clones from selected varieties

The clones that had previously been used have been progressively replaced in the new plantations by clones that are characteristically more productive and have less tendency to blossom drop, which contributes to production stability, especially with regards to Grenache, the main variety in ‘Campo de Borja’ PDO.

| 4. | Delimitation of plots of each parcel

  At present, the area of the parcels recorded in the Vineyard Register is based on a measuring system using LPIS references, meaning the vineyard areas have been demarcated according to the area strictly under cultivation, not counting borders and lanes providing access and for moving machinery, which used to be included in the wine-growing area.
  The use of this system has led to a marked decline in the vineyard area of the PDO, amounting to around 1 500 ha less in the 2009-2016 period, which directly implies an increase in yields per unit of area (the area being slightly smaller). |
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4.

Delimitation of plots of each parcel

At present, the area of the parcels recorded in the Vineyard Register is based on a measuring system using LPIS references, meaning the vineyard areas have been demarcated according to the area strictly under cultivation, not counting borders and lanes providing access and for moving machinery, which used to be included in the wine-growing area.

The use of this system has led to a marked decline in the vineyard area of the PDO, amounting to around 1 500 ha less in the 2009-2016 period, which directly implies an increase in yields per unit of area (the area being slightly smaller).

4.   Addition of new varieties

The amendment affects point 6 of the product specification, Variety or varieties of grapes from which the wine is made. It does not affect the Single Document as the new varieties are classed as secondary.

Three varieties for making wines protected by the ‘Campo de Borja’ PDO have been added: Caladoc and Marselan, both red grape varieties, and Viognier, a white grape variety.

This amendment is supported by the report on the addition of the white grape variety Viognier and red grape varieties Caladoc and Marselan to the ‘Campo de Borja’ PDO product specification, written by the Oenology Unit of the Government of Aragón’s Department of Rural Development and Sustainability (June, 2018). The conclusions of the report, based on studies and tests carried out on each variety in the geographical area, show that they are suitable both in terms of agronomic aspects as well as in the analytical and sensory aspects of the wines.

In particular, it has been observed that the production of the Caladoc red variety is suitable where yield is concerned. No problems with cultivation have been observed, nor elevated sensitivity to fungal diseases compared to the control variety used (Red Grenache). It also has a stronger resistance to powdery mildew, its harvest being 10 days earlier than that of Red Grenache.

Wines made with this variety present analytical and aromatic qualities similar to wines made from Grenache, highlighting its great phenolic potential which translates to increased colour and polyphenols, and in particular improves the process of ageing in barrels, making it a complementary variety to Grenache.

Marselan is a red grape variety perfectly adapted to the soil and climate conditions of the ‘Campo de Borja’ PDO, as demonstrated by the tests carried out. Its ripeness and harvest are similar to those of Red Grenache and is considered complementary to the latter for its great phenolic capacity, even more so than the Caladoc variety. It has a sensory profile between Cabernet Sauvignon wines and Red Grenache wines.

With regards the Viognier white grape variety, the tests show that it does not present any cultivation problems in the PDO geographic area. The wines display analytical characteristics similar to the wines made with the Verdejo and Sauvignon Blanc varieties, which are both included in the PDO product specification. As for the smell and taste profiles, the wines are rich in floral and fruity aromas, with a greater intensity in the taste.

5.   Additional information on the causal link between the geographical area and characteristics of the product

This amendment affects point 7 of the product specification, Link to the geographical area, and point 7 of the Single Document, Description of the links.

Some natural and human factors that determine the link of the product to the geographical area have been specified, namely the explanation that there is no doubt that a historical tradition has always existed, not only in red wine making, but also in the making of liqueur wines and quality sparkling wines. Additionally, some details related to wine-growing in the area have been added.

Furthermore, the causal link between the geographical area and the characteristics of the product has been extended to include the description for each of the wine product categories mentioned in the ‘Campo de Borja’ PDO (wine, liqueur wine, and quality sparkling wine).

6.   Amendment to the labelling requirements

This amendment concerns point 8(b)(v) of the product specification, Applicable requirements: Additional requirements: Labelling.

In accordance with the legislation and case-law on industrial property and trademarks, and keeping in mind the principles of market unity, the only additional requirement established for the wineries registered in the PDO is the obligation that they provide information on the commercial labels that will identify the wines they place on the market, so the Regulatory Board can include them in the label register, eliminating the need for the Board to approve them.

7.   Updating the legislative references

The references to EU Regulations, international standard UNE-EN ISO/IEC 17065:2012 and the ‘Campo de Borja’ PDO Regulation in the Autonomous Community of Aragon cited in the product specification, have been updated.

SINGLE DOCUMENT

1.   Name of the product

Campo de Borja

2.   Geographical indication type

PDO – Protected Designation of Origin

3.   Categories of grapevine products

| 1. | Wine |
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1.

Wine

| 3. | Liqueur wine |
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3.

Liqueur wine

| 5. | Quality sparkling wine |
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5.

Quality sparkling wine

4.   Description of the wine(s)

White and rosé wines

White:

| | Appearance: clear, crystalline, greenish-yellow. |
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Appearance: clear, crystalline, greenish-yellow.

| | Aroma: floral, fruity, bold. |
| --- | --- |

Aroma: floral, fruity, bold.

| | Taste: fresh, acidic. |
| --- | --- |

Taste: fresh, acidic.

Rosé wine:

| | Appearance: clear, crystalline, (deep) pink. |
| --- | --- |

Appearance: clear, crystalline, (deep) pink.

| | Aroma: fruity, floral. |
| --- | --- |

Aroma: fruity, floral.

| | Taste: fresh, acidic, fruity. |
| --- | --- |

Taste: fresh, acidic, fruity.

- Maximum sulphur dioxide: 250 mg/l if the sugar content ≥ 5 g/l

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 10 |
| Minimum total acidity | 4,5 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 13,33 |
| Maximum total sulphur dioxide (in milligrams per litre) | 200 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

10

Minimum total acidity

4,5 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

13,33

Maximum total sulphur dioxide (in milligrams per litre)

200

Red wines

Appearance: clear, crystalline, (cherry) red.

Aroma: fruity, ripe, floral.

Taste: long, pleasant, well-structured, fleshy, voluminous.

- Maximum sulphur dioxide: 200 mg/l if the sugar content ≥ 5 g/l

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 11 |
| Minimum total acidity | 4,5 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 13,3 |
| Maximum total sulphur dioxide (in milligrams per litre) | 150 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

11

Minimum total acidity

4,5 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

13,3

Maximum total sulphur dioxide (in milligrams per litre)

150

Quality sparkling wine

Appearance: clear, crystalline, yellow.

Aroma: fruity, floral.

Taste: acidic, balanced, fresh.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 10 |
| Minimum total acidity | 4,5 in milliequivalents per litre |
| Maximum volatile acidity (in milliequivalents per litre) | 10,83 |
| Maximum total sulphur dioxide (in milligrams per litre) | 160 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

10

Minimum total acidity

4,5 in milliequivalents per litre

Maximum volatile acidity (in milliequivalents per litre)

10,83

Maximum total sulphur dioxide (in milligrams per litre)

160

Naturally sweet wines

Appearance: based on its cuvée (whether they be whites, rosés or reds), they will present hints of greens, violets and reds.

Aroma: without diverging from the aroma of its cuvée, with clean aromas, more intense.

Taste: intense, pleasant on the palate and with a certain sweetness, characteristic of its sugar levels, with candied or dried fruit notes.

- maximum sulphur dioxide 200 mg/l in whites and 150 mg/l in reds if the sugar content < 5 g/l.

- maximum sulphur dioxide 250 mg/l in whites and 200 mg/l in reds if the sugar content ≥ 5 g/l.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 13 |
| Minimum total acidity | 4,5 in milliequivalents per litre |
| 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)

13

Minimum total acidity

4,5 in milliequivalents per litre

Maximum volatile acidity (in milliequivalents per litre)

20

Maximum total sulphur dioxide (in milligrams per litre)

Late-harvest wines

Appearance: based on its cuvée (whether they be whites, rosés or reds), they will present hints of greens, violets and reds.

Aroma: without diverging from the aroma of its cuvée, with clean aromas, more intense.

Taste: intense, pleasant on the palate with a certain sweetness, characteristic of its sugar levels, with candied or dried fruit notes.

- maximum sulphur dioxide 200 mg/l in whites and 150 mg/l in reds if the sugar content < 5 g/l.

- maximum sulphur dioxide 250 mg/l in whites and 200 mg/l in reds if the sugar content ≥ 5 g/l.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 13 |
| Minimum total acidity | 4,5 in milliequivalents per litre |
| 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)

13

Minimum total acidity

4,5 in milliequivalents per litre

Maximum volatile acidity (in milliequivalents per litre)

15

Maximum total sulphur dioxide (in milligrams per litre)

Liqueur wine

Appearance: based on its cuvée (whether they be whites, rosés or reds), they will present hints of greens, violets and reds.

Aroma: without diverging from the aroma of its cuvée, with clean aromas, more intense.

Taste: intense, pleasant on the palate with a certain sweetness, characteristic of its sugar levels, with candied or dried fruit notes.

- 200 mg/l if sugar content ≥ 5 g/l

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

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

15

Minimum total acidity

4,5 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

15

Maximum total sulphur dioxide (in milligrams per litre)

150

5.   Wine-making practices

a.   Specific oenological practices

Cultivation method

The planting density will be a minimum 1 500 plants per hectare and a maximum 4 000 plants per hectare, distributed uniformly over the whole vine planting area.

Specific oenological practice

When the harvest is carried out, healthy grapes which are sufficiently ripe, and have a sugar content equal to or more than 170 g/l of must, are used exclusively for the production of the protected wines. Grapes not in perfect condition are set aside.

Sufficient pressure shall be applied to extract the must or wine and separate it from the marc, so that the yield is not greater than 70 litres of wine for each 100 kilograms of grapes.

b.   Maximum yields

Red grape varieties

8 000 kilograms of grapes per hectare

Red grape varieties

56 hectolitres per hectare

White grape varieties

10 000 kilograms of grapes per hectare

White grape varieties

70 hectolitres per hectare

6.   Demarcated geographical area

The ‘Campo de Borja’ PDO geographical area is comprised of land located in the following municipalities of the province of Zaragoza in the Autonomous Community of Aragon: Agón, Ainzón, Alberite, Albeta, Ambel, Bisimbre, Borja, Bulbuente, Bureta, El Buste, Fuendejalón, Magallón, Maleján, Pozuelo de Aragón, Tabuenca, and Vera de Moncayo, as well as the cadastral polygons 4, 5, 6, 7, 8, 9, 10 and 11 of the municipality of Mallén, and the cadastral polygons 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14 and 19 of the municipality of Fréscano.

7.   Main wine grapes variety(ies)

CHARDONNAY

GARNACHA BLANCA

GARNACHA TINTA

GARNACHA TINTORERA

MACABEO – VIURA

MAZUELA

MOSCATEL DE ALEJANDRÍA

MOSCATEL DE GRANO MENUDO – MOSCATEL MORISCO

SYRAH

TEMPRANILLO

VERDEJO

8.   Description of the link(s)

WINE

The link to the geographical area is based on historic tradition that pre-dates 1203. The Monastery of Veruela’s influence on the development of the vine was significant. It preserved, developed and strengthened the viticulture that exists to this day. The low precipitation, the ‘Cierzo’ wind and the sudden changes in temperature affect the organoleptic qualities of the wines. The ‘Cierzo’ wind produces an intense transpiration that limits moisture in the soil, causing permanent water stress which weakens the vines. Consequently, phenolic ripeness is very slow, which boosts the presence of aromas and intense colour tones in the wines.

LIQUEUR WINE

Traditional liqueur wines of the ‘Campo de Borja’ PDO date back various centuries. The geographical and climatic conditions of the area provide a very high degree of ripeness and, together with low production and late harvest in the vineyards, confer a distinctive personality in which aromas of very ripe or even overripe fruit, which are highly appropriate qualities for liqueur wines, stand out.

QUALITY SPARKLING WINE

The quality sparkling wines are influenced by the natural soil, climate, and wine-making elements in the area which give them their specific visual, olfactory and gustatory characteristics. As a result of being made according to the traditional method, these sparkling wines are soft and creamy, presenting a mix of the aromas and tastes of the wines produced in the geographical area. Its secondary fermentation in the bottle and ageing on the fermentation lees gives it fine, long-lasting bubbles, as well as a fruity and elegant aroma.

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

Legal framework:

In national legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

The commercial labels of each registered company must be communicated to the Regulatory Board to be recorded in the label register, subject to controls for compliance with the requirements of this product specification.

Labels must bear the following wording: Denominación de Origen ‘Campo de Borja’ [Designation of Origin ‘Campo de Borja’]. Products intended for consumption must bear guarantee marks, numbered and issued by the Regulatory Board, which will be attached in the registered winery, ensuring that they cannot be re-used.

The traditional terms that may be used on wines covered by the ‘Campo de Borja’ PDO are:

| — | Traditional terms referred to in Article 112(a) of Regulation (EU) No 1308/2013 of the European Parliament and of the Council: ‘Denominación de Origen’ [‘Designation of Origin’] or ‘DO’ |
| --- | --- |

—

Traditional terms referred to in Article 112(a) of Regulation (EU) No 1308/2013 of the European Parliament and of the Council: ‘Denominación de Origen’ [‘Designation of Origin’] or ‘DO’

| — | Traditional terms referred to in Article 112(b) of Regulation (EU) No 1308/2013 of the European Parliament and of the Council: ‘Crianza’, ‘Reserva’, ‘Gran Reserva’, ‘Añejo’, ‘Noble’, ‘Clásico’, ‘Rancio’, ‘Superior’ and ‘Viejo’. |
| --- | --- |

—

Traditional terms referred to in Article 112(b) of Regulation (EU) No 1308/2013 of the European Parliament and of the Council: ‘Crianza’, ‘Reserva’, ‘Gran Reserva’, ‘Añejo’, ‘Noble’, ‘Clásico’, ‘Rancio’, ‘Superior’ and ‘Viejo’.

The additional wording that may be used on the labelling depending on the method of production are: ‘Naturally sweet’, ‘Late-harvest’, ‘Carbonic maceration’, ‘Oak’, and ‘Barrel Fermented’.

This wording will be used on the wines that meet the requirements established in points 2 and 3.

Legal framework:

In national legislation

Type of further condition:

Packaging within the demarcated geographical area

Description of the condition:

Packaging must take place in the demarcated geographical area described in point 4 of the product specification, which will guarantee the origin of the product.

Transporting and bottling the wine outside the wine-making area can jeopardise quality, as the wine can be exposed to oxidation-reduction, variations in temperature and other influences. The further the wine travels, the greater the risk. Bottling in the area of origin allows the product’s characteristics and quality to be preserved.

Bottling is an important operation that, if not performed in compliance with rigorous requirements, may be seriously undermine product quality and alter the characteristics of the wine.

This, combined with the experience and deep knowledge of the wines’ particular qualities, built up over the years by the wineries of the designation of origin ‘Campo de Borja’, make it necessary to bottle in the area of origin. Consequently, all the physical, chemical and organoleptic characteristics of these wines are preserved.

Link to the product specification

https://www.aragon.es/documents/20127/20408990/Pliego+de+condiciones+modificado+de+la+DOP+Campo+de+Borja-consolidado.pdf/2c6b3f59-ec26-25ef-d091-298a4b158ce9?t=1572445693220

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

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