# C_2020170EN.01005101.xml

| 18.5.2020 | EN | Official Journal of the European Union | C 170/51 |
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18.5.2020

EN

Official Journal of the European Union

C 170/51

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Publication of the single document referred to in Article 94(1)(d) of Regulation (EU) No 1308/2013 of the European Parliament and of the Council and of the reference to the publication of the product specification for a name in the wine sector

(2020/C 170/09)

This publication confers the right to oppose the application pursuant to Article 98 of Regulation (EU) No 1308/2013 of the European Parliament and of the Council (1) within two months from the date of this publication.

SINGLE DOCUMENT

‘SOLTVADKERTI’

PDO-HU-02171

Date of application: 28.4.2016

1.   Name to be registered

Soltvadkerti

2.   Geographical indication type

PDO - protected designation of origin

3.   Categories of grapevine products

| 1. | Wine |
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1.

Wine

| 4. | Sparkling wine |
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4.

Sparkling wine

4.   Description of the wine(s)

White wine

A pale-green or greenish-yellow-coloured wine with a discreet aroma of the grape flower and a strongly acidic, acerbic, long aftertaste.

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

| General analytical characteristics |
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| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 11,5 |
| Minimum total acidity | 5,5 g/l expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 18 |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

11,5

Minimum total acidity

5,5 g/l expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

18

Maximum total sulphur dioxide (in milligrams per litre)

Wine from raisined grapes

A golden-yellow-coloured wine with a complex aroma, a high natural sugar content, a full, oily texture and a complex taste and aroma reminiscent of honey and ripe or dried fruits.

| * | 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 | 5,5 g/l expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 18 |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

9

Minimum total acidity

5,5 g/l expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

18

Maximum total sulphur dioxide (in milligrams per litre)

Sparkling wine

A fresh, light and airy, long-lasting, medium-intensity sparkling wine with a pale-green or pale greenish-yellow colour and a discreetly flower-scented, firm, lively, crisp, acidic and characteristically fruity taste and aroma typical of the Ezerjó variety.

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

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | 13 |
| Minimum actual alcoholic strength (in % volume) | 10 |
| Minimum total acidity | 5,5 g/l expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 18 |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

13

Minimum actual alcoholic strength (in % volume)

10

Minimum total acidity

5,5 g/l expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

18

Maximum total sulphur dioxide (in milligrams per litre)

5.   Wine making practices

a.   Essential oenological practices

White wine and wine made from raisined grapes

Relevant restriction on making the wines

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

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

| — | purification of the must required; |
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purification of the must required;

| — | controlled fermentation of the must required at maximum 18 °C . |
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controlled fermentation of the must required at maximum 18 °C .

Sparkling wine

Relevant restriction on making the wines

| — | fermentation in bottles or containers required; |
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fermentation in bottles or containers required;

| — | second fermentation for at least 3 months; |
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second fermentation for at least 3 months;

| — | further maturation in containers for at least 6 months; |
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further maturation in containers for at least 6 months;

| — | maturation in bottles for at least 3 months. |
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maturation in bottles for at least 3 months.

Vine cultivation method, spacing and bud load

Cultivation practice

The following methods are permitted for the training of vines:

| — | head-training, |
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head-training,

| — | low, medium-high or high cordon. |
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low, medium-high or high cordon.

The vine density must be at least 4 000 vines/ha, while the distance between vines must be at least 0,8 m. The rate of absent vines and proportion of foreign vines combined on a vineyard cannot exceed 10 % of the number of vines at the time of plantation.

Setting the date of the harvest

Cultivation practice

The starting date of the harvest is set by the Soltvadkert Wine Community on the basis of a test harvest carried out each week from 1 August. Any product prepared from grapes harvested before the starting date of the harvest set by the Wine Community cannot be marketed using the Soltvadkerti protected designation of origin label. The date of the harvest is published in the form of an announcement by the wine communities.

Minimum sugar content and potential alcoholic strength of the grapes

Relevant restriction on making the wines

The minimum natural sugar content of the grapes in Hungarian must grade (at 17,5 °C) is 17,0 for white wine, 20,0 for wine from raisined grapes, and 16,0 for sparkling wine.

The minimum potential alcoholic strength of the grapes (% vol, at 20 °C) is 10,6 for white wine, 12,83 for wine from raisined grapes, and 9,87 for sparkling wine.

b.   Maximum yields

wine and sparkling wine

70 hl/ha

grape yield

10 000 kg of grapes per hectare

6.   Demarcated geographical area

Areas within the administrative boundaries of the municipality of Soltvadkert that are classified as Class I and II according to the vineyard cadastre.

7.   Main wine grapes variety(ies)

ezerjó - kolmreifler

ezerjó - korponai

ezerjó - szadocsina

ezerjó - tausendachtgute

ezerjó - tausendgute

ezerjó - trummertraube

8.   Description of the link(s)

Natural factors (wine and sparkling wine)

Situated between the Danube and Tisza rivers, the production area stands out from the surrounding region. Its ecological features are determined mainly by its low-lying nature. Most of the area is between 110 m and 120 m above sea level. The terrain is flat, with differences in altitude of not more than 10-15 m.

Alluvial sand sheets are characteristic features of the production area, with underlying meadow soil and occasional calcareous loess patches. The sandy soils typically heat up quickly, their bright colours better reflecting the sunlight, which helps the grapes to ripen; owing to their quartz content of over 75 %, the soils are immune to phylloxera. Thanks to its mineral content, the nutrient capacity of the subsoil has a positive effect on the quality of the grapes.

The climate conditions of the production area are determined by the continental climate, characterised above all by hot summers and cold winters. The average temperature hovers around 10-11 °C. The average number of sunshine hours is 2 100 hours per year. Average annual precipitation is 500 to 550 mm, which largely meets the grapes’ needs, albeit with an uneven annual distribution. Soltvadkert lake has a positive influence on the climate of the production area.

Human factors (wine)

The growing of grapes to make Soltvadkerti wine dates back to the 18th century. The perseverance and hard work of the local inhabitants would turn the sunlit, windswept sand dunes into a fertile production area. Their combination of diligence and talent was handed down from generation to generation, creating a thriving culture of grape and fruit production.

Thanks to local ecological conditions, the variety used and the expertise of local inhabitants, Soltvadkerti wine production has seen considerable growth. The local inhabitants and winemakers ensure grape production and traditions are nurtured and the good reputation of Soltvadkerti wines preserved. Family wineries operating in the area have become the driving force behind this production. Restricting production and setting a specific harvest date have been decisive in developing grape-production techniques. Wine production is based on reductive techniques, which is further enhanced by ageing in casks.

Ezerjó is an historical Hungarian, white-wine-producing grape variety that became an important variety in the Soltvadkert area of the Kunság wine region. What makes this variety distinct and unique is that it can be used to produce harvest wine, wine from raisined grapes, or sparkling wine.

Presentation and demonstration of the causal link (wine)

| — | The production area has a considerable effect on the characteristics of the wine, which manifests itself in the following ways: |
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The production area has a considerable effect on the characteristics of the wine, which manifests itself in the following ways:

| — | The calcareous soil has a positive influence on the acid composition of the grapes. |
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The calcareous soil has a positive influence on the acid composition of the grapes.

| — | The minerality of the subsoil heightens its strong character. |
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The minerality of the subsoil heightens its strong character.

| — | The heat sum measured during the vegetation period and the positive effect of the number of sunshine hours help the grapes to ripen and the sugar content to develop, the balance between acid and alcohol resulting in harmonious wines. |
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The heat sum measured during the vegetation period and the positive effect of the number of sunshine hours help the grapes to ripen and the sugar content to develop, the balance between acid and alcohol resulting in harmonious wines.

| — | The temperature of Soltvadkert lake has a balancing effect, regulating groundwater availability as well as creating favourable humidity levels. The groundwater level is close to the surface, so water can be easily absorbed by the vine roots. The number of sunshine hours and favourable groundwater supply help the grapes to develop evenly, which guarantees consistently high quality in vine-growing. This reduces the role of the vintage effect, enabling high-quality wine to be produced from grapes of consistent quality almost every year. |
| --- | --- |

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The temperature of Soltvadkert lake has a balancing effect, regulating groundwater availability as well as creating favourable humidity levels. The groundwater level is close to the surface, so water can be easily absorbed by the vine roots. The number of sunshine hours and favourable groundwater supply help the grapes to develop evenly, which guarantees consistently high quality in vine-growing. This reduces the role of the vintage effect, enabling high-quality wine to be produced from grapes of consistent quality almost every year.

| — | With production restricted and the harvest date defined, grape-production techniques give the area a distinct quality, which is further enhanced by local producers through a combination of reductive wine-making and ageing in casks. This distinctiveness means above all harmonious wines with a specific acid composition and high acidity, and a velvety taste characteristic of the variety. |
| --- | --- |

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With production restricted and the harvest date defined, grape-production techniques give the area a distinct quality, which is further enhanced by local producers through a combination of reductive wine-making and ageing in casks. This distinctiveness means above all harmonious wines with a specific acid composition and high acidity, and a velvety taste characteristic of the variety.

| — | As a result of the natural shrivelling, the sugar content concentrates, producing a natural residual sugar content in the wines and lending the wine its full, oily texture. |
| --- | --- |

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As a result of the natural shrivelling, the sugar content concentrates, producing a natural residual sugar content in the wines and lending the wine its full, oily texture.

Human factors (sparkling wine)

With its specific acid composition, high acidity, discreetly distinctive, moderate alcoholic strength, the Ezerjó grape variety is perfectly suited to the production of sparkling wine. The technology used to make sparkling wine from wine produced using 100 % Ezerjó grapes was developed recently in local wineries. The unique nature of the product is the result of the character of the grapes grown here and the use of reductive wine-production techniques and traditional, bottled fermentation and ageing.

Presentation and demonstration of the causal link (sparkling wine)

| — | Owing primarily to the particularities of the sandy soils, the environment has a significant impact on the characteristics of the sparkling wine, which manifests itself in the following ways: |
| --- | --- |

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Owing primarily to the particularities of the sandy soils, the environment has a significant impact on the characteristics of the sparkling wine, which manifests itself in the following ways:

| — | The calcareous soil lends the sparkling wine its specific, delicate acid composition. |
| --- | --- |

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The calcareous soil lends the sparkling wine its specific, delicate acid composition.

| — | As the grapes are harvested early, the sparkling wine’s acids are vivid and crisp. |
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As the grapes are harvested early, the sparkling wine’s acids are vivid and crisp.

| — | The minerality of the subsoil heightens its strong character. |
| --- | --- |

—

The minerality of the subsoil heightens its strong character.

| — | The temperature of Soltvadkert lake has a balancing effect, regulating groundwater availability as well as creating favourable humidity levels. The groundwater level is close to the surface, so water can be easily absorbed by the vine roots. The number of sunshine hours and favourable groundwater supply help the grapes to develop evenly, which guarantees consistently high quality in vine-growing. This reduces the role of the vintage effect, enabling high-quality sparkling wine to be produced from grapes of consistent quality almost every year. |
| --- | --- |

—

The temperature of Soltvadkert lake has a balancing effect, regulating groundwater availability as well as creating favourable humidity levels. The groundwater level is close to the surface, so water can be easily absorbed by the vine roots. The number of sunshine hours and favourable groundwater supply help the grapes to develop evenly, which guarantees consistently high quality in vine-growing. This reduces the role of the vintage effect, enabling high-quality sparkling wine to be produced from grapes of consistent quality almost every year.

| — | The heat sum measured during the vegetation period and the positive effect of the number of sunshine hours help the grapes to ripen, which gives the sparkling wine its fruity character. |
| --- | --- |

—

The heat sum measured during the vegetation period and the positive effect of the number of sunshine hours help the grapes to ripen, which gives the sparkling wine its fruity character.

| — | Processing the wine using quick, reductive technology not only preserves the variety’s fresh aromas, but also provides its elegant colour. As a result, the autolysis aroma formed during production of the sparkling wine is discreet. |
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Processing the wine using quick, reductive technology not only preserves the variety’s fresh aromas, but also provides its elegant colour. As a result, the autolysis aroma formed during production of the sparkling wine is discreet.

9.   Essential further conditions

Labelling rules - General labelling rules

Legal framework:

In national legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

Names of localities that may be used to indicate smaller geographical units: Csábor, Szarvaskút-dűlő, Kútágas-dűlő. The name of a locality may be used only if 100% of the wine is produced from grapes originating in that locality.

Link to the product specification

https://boraszat.kormany.hu/soltvadkert

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(1)  OJ L 347, 20.12.2013, p. 671.

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