# C_2020298EN.01002001.xml

| 8.9.2020 | EN | Official Journal of the European Union | C 298/20 |
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8.9.2020

EN

Official Journal of the European Union

C 298/20

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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 298/10)

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

COMMUNICATING THE APPROVAL OF A STANDARD AMENDMENT

‘Steiermark’

Reference number: PDO-AT-A0225-AM01

Date of communication: 21.2.2020

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

Description and reasons

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

Steiermark

2.   Geographical indication type

PDO – Protected Designation of Origin

3.   Categories of grapevine product

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

1.

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

5.

4.   Description of the wine(s)

The ‘Steiermark’ designation of origin may be used for wine and quality sparkling wine/Sekt.

‘Steiermark’ is mainly produced as ‘Qualitätswein’, in which case the juice of the grapes must have a minimum must weight of 15° Klosterneuburger Mostwaage (= 9,5 % vol.). The minimum actual alcoholic strength must be 9 % vol. and the minimum acidity must be 4 g/l. Further analytical characteristics are set out in the product specification.

‘Steiermark’ is also produced with other distinctions (e.g. ‘Kabinett’, ‘Spätlese’, ‘Eiswein’). Almost 70 % of the wine produced in the Styria winegrowing region is white wine. Differences in locations and soils give rise to wines with different characters, from fresh, lively Steirischer Junker to full-bodied single-estate wines.

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

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

5.   Wine-making practices

a.   Essential oenological practices

Relevant restrictions on making the wines

All the oenological practices authorised for wine with a protected designation of origin under Regulations (EU) 2019/934 and (EU) 2019/935 are permitted for the ‘Steiermark’ designation of origin, except for treatment with potassium sorbate and with dimethyl dicarbonate. Deacidification of the wines 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 demarcated geographical area of the ‘Steiermark’ designation of origin comprises the entire province of Styria in Austria.

7.   Main wine grape variety(ies)

Zweigelt – Rotburger

Welschriesling

Sauvignon Blanc

Zweigelt – Blauer Zweigelt

8.   Description of the link(s)

The Styrian winegrowing areas are located in a climate zone that lies partly within the area of influence of the Illyrian Adriatic climate. The high degree of parcelling and the considerable distances between growing areas mean the wines also differ from one area to another.

In the winegrowing area of south-eastern Styria, volcanic soils, basalt soils and sandy, heavy clay soils predominate. The transition from the hot, dry Pannonian climate to the humid Illyrian Mediterranean climate is discernible in the region.

Southern Styria lies on the southern edge of the Graz Basin, which is bounded to the west by the Gleinalpe, Stubalpe and Koralpe mountains and to the south by the Possruck mountains. It is open to the south-east. Slate, sand, marl and chalk soils predominate. The climate also has southern European and Pannonian influences.

In the winegrowing area of western Styria, gneiss and slate bedrock soils predominate. The Illyrian climate with its relatively high precipitation is discernible. Almost 70 % of the wine produced in the Styria winegrowing region is white wine. Differences in locations and soils give rise to wines with different characters, from fresh, lively Steirischer Junker to full-bodied single-estate wines. The different types of soil and location mean there is a considerable variation in Styrian wine, from fresh, lively white wines to full-bodied single-estate wines and velvety red wines produced mainly in south-eastern Styria, where the climate is slightly milder. The marked difference in temperature between day and night helps the aromas of the wines to develop and has a positive effect on the acid structure.

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:

Under the Austrian Wine Act, a wine with the ‘Steiermark’ designation of origin may only be marketed if it has an official quality check number [Staatliche Prüfnummer]. This rule does not apply to ‘Sekt’ or ‘Qualitätsschaumwein’. In order to obtain a quality check number, a sample of each wine to be marketed with the ‘Steiermark’ designation of origin (systematic check) must be subjected to analytical and organoleptic tests. In the sensory test, the wines are tested by an official tasting panel. An official tasting panel consists of six tasters and a tasting panel chairperson. The samples are placed before the tasters anonymously. The test form includes only the information required for the evaluation, such the traditional designation (‘Qualitätswein’, ‘Spätlese’, etc.), the variety and the year. The tasters use their experience and set benchmark wines to judge whether the wines presented to them are typical in terms of variety, year and traditional designation and are marketable (free from imperfections). The tasting question is answered yes or no. If the judgment is negative, the reasons for the rejection must be given in writing. The sample meets the sensory requirements if the majority of tasters have judged it positively. If the opinion of the first tasting panel is divided evenly on a particular sample, the sample is submitted to a further panel. If opinion is divided evenly twice, the overall test result is negative.

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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