# C_2020303EN.01003101.xml

| 14.9.2020 | EN | Official Journal of the European Union | C 303/31 |
| --- | --- | --- | --- |

14.9.2020

EN

Official Journal of the European Union

C 303/31

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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 303/09)

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

‘WEINLAND’

PGI-AT-A0212-AM01

Date of communication: 24.6.2020

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

As the vineyard register is now managed under the integrated administration and control system, the maximum yield per hectare must be adjusted.

SINGLE DOCUMENT

1.   Name of the product

Weinland

2.   Geographical indication type

PGI – Protected Geographical Indication

3.   Categories of grapevine product

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

1.

Wine

| 11. | Partially fermented grape must |
| --- | --- |

11.

Partially fermented grape must

4.   Description of the wine(s)

Wines with the geographical indication ‘Weinland’ must be labelled with the traditional term ‘Landwein’, in accordance with the Austrian Wine Act. The juice of the grapes must have a minimum must weight of 14° Klosterneuburger Mostwaage (= 8,7 % vol.). The minimum actual alcoholic strength must be 8.5% vol. and the minimum acidity must be 4 g/l. Further analytical characteristics, including those for partially fermented grape must, are set out in the product specification. The ‘Weinland’ geographical indication is used mainly for light, dry, fruity and acidic wines.

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

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

Minimum total acidity

in milliequivalents per litre

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

5.   Wine-making practices

a.   Specific oenological practices

Relevant restrictions on making the wines

All the oenological practices authorised for wine with a protected geographical indication and partially fermented grape must under Regulations (EU) 2019/934 and (EU) 2019/935 are permitted for the ‘Weinland’ geographical indication, except for treatment with potassium sorbate (Annex I, Part A, Table 2, 2.4) and with dimethyl dicarbonate (Annex I, Part A, Table 2, 2.7). Deacidification of ‘Landwein’ is possible in accordance with Regulations (EU) 2019/934 and (EU) 2019/935. The Federal Minister for Agriculture, Regions and Tourism decides on possible acidification depending on the climate conditions during the growing season. The conditions for possible acidification are in this case governed by Regulations (EU) 2019/934 and (EU) 2019/935.

The specific oenological practices (including enrichment) are derived from the selected traditional production method and described in the product specification.

b.   Maximum yields

10 000 kilograms of grapes per hectare

6.   Demarcated geographical area

The geographical area of the ‘Weinland’ geographical indication comprises the winegrowing areas of the Austrian provinces Lower Austria, Burgenland and Vienna.

7.   Main wine grape varieties

| | Grüner Veltliner – Weißgipfler |
| --- | --- |

Grüner Veltliner – Weißgipfler

| | Zweigelt – Blauer Zweigelt |
| --- | --- |

Zweigelt – Blauer Zweigelt

| | Zweigelt – Rotburger |
| --- | --- |

Zweigelt – Rotburger

8.   Description of the link(s)

In Lower Austria, the weathered bedrock soils and volcanic soils produce minerally, spicy wines, while the loess deposits on the terraces give rise to a round, more full-bodied type of wine. The hot Pannonian climate, and the cool air from the Waldviertel, which makes for cool nights, cause a difference in temperature between day and night, which gives the wines a strong acid structure. This change in the air between day and night also characterises the Viennese wines, giving them an equally strong acid structure, as well as very aromatic notes.

In Burgenland, the loess/clay and chernozem soils are well suited to the production of powerful, dense red wines. In addition, sand, slate and gravel soils provide the basis for fruity, rich white wines. The varietal aromas of the wines are accentuated in particular by the Lake Neusiedl microclimate, which also makes for cool nights during the summer. On the slopes of the Eisenberg, in the south of Burgenland, the wines have fine mineral notes.

The weathered bedrock soils and volcanic soils also make the partially fermented grape must (‘Sturm’) produced in the region very spicy and minerally.

As the various categories of Austrian wine are produced in accordance with the law on designations, wines with the indication ‘Weinland’ have the typical light, fruity and acidic character of the ‘Landwein’ wines made there.

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

Legal framework:

National legislation

Type of further condition:

Derogation concerning production in the demarcated geographical area

Description of the condition:

The competent monitoring authorities under the Austrian Wine Act must carry out an annual check on ‘Landwein’ wines in accordance with European Union rules. That check must include either a purely analytical or an organoleptic and analytical examination, as well as a check on compliance with the conditions laid down in the product specification.

Link to the product specification

https://www.bmlrt.gv.at/land/produktion-maerkte/pflanzliche-produktion/wein/Weinherkunft.html

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

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