# C_2020295EN.01002801.xml

| 7.9.2020 | EN | Official Journal of the European Union | C 295/28 |
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7.9.2020

EN

Official Journal of the European Union

C 295/28

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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 295/09)

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

‘Salzburg’

Reference number: PDO-AT-A0224-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

Salzburg

2.   Geographical indication type

PDO – Protected Designation of Origin

3.   Categories of grapevine product

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

1.

Wine

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

5.

Quality sparkling wine

4.   Description of the wine(s)

The ‘Salzburg’ designation of origin may be used for wine and quality sparkling wine; however, it is not used for the latter in practice.

‘Salzburg’ is mainly produced as ‘Qualitätswein’; the analytical characteristics are set out in the product specification.

‘Salzburg’ is also produced with other distinctions (e.g. ‘Kabinett’, ‘Spätlese’, ‘Eiswein’); the corresponding analytical characteristics are set out in the product specification. Due to the large number of small-scale vineyards, it is not possible to define a single set of organoleptic qualities for the wines. Nevertheless, the harsh climate, with significant differences in temperature between day and night, ensures that the wines have a good acid structure.

| 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 ‘Salzburg’ 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 ‘Salzburg’ designation of origin comprises the entire province of Salzburg in Austria.

7.   Main wine grape variety(ies)

| | Roter Veltliner |
| --- | --- |

Roter Veltliner

| | St. Laurent |
| --- | --- |

St. Laurent

| | Müller-Thurgau – Rivaner |
| --- | --- |

Müller-Thurgau – Rivaner

| | Rathay |
| --- | --- |

Rathay

| | Sylvaner – Grüner Sylvaner |
| --- | --- |

Sylvaner – Grüner Sylvaner

| | Jubiläumsrebe |
| --- | --- |

Jubiläumsrebe

| | Blauer Burgunder – Blauburgunder |
| --- | --- |

Blauer Burgunder – Blauburgunder

| | Blauer Portugieser |
| --- | --- |

Blauer Portugieser

| | Chardonnay – Morillon |
| --- | --- |

Chardonnay – Morillon

| | Goldburger |
| --- | --- |

Goldburger

| | Grauer Burgunder – Ruländer |
| --- | --- |

Grauer Burgunder – Ruländer

| | Merlot |
| --- | --- |

Merlot

| | Weißer Riesling – Rheinriesling |
| --- | --- |

Weißer Riesling – Rheinriesling

| | Sauvignon Blanc |
| --- | --- |

Sauvignon Blanc

| | Muskateller – Roter Muskateller |
| --- | --- |

Muskateller – Roter Muskateller

| | Syrah – Shiraz |
| --- | --- |

Syrah – Shiraz

| | Neuburger |
| --- | --- |

Neuburger

| | 4 |
| --- | --- |

4

| | Frühroter Veltliner – Malvasier |
| --- | --- |

Frühroter Veltliner – Malvasier

| | Traminer – Gelber Traminer |
| --- | --- |

Traminer – Gelber Traminer

| | Blaufränkisch – Frankovka |
| --- | --- |

Blaufränkisch – Frankovka

| | Zierfandler – Spätrot |
| --- | --- |

Zierfandler – Spätrot

| | Cabernet Sauvignon |
| --- | --- |

Cabernet Sauvignon

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

Zweigelt – Rotburger

| | Welschriesling |
| --- | --- |

Welschriesling

| | Cabernet Franc |
| --- | --- |

Cabernet Franc

| | Blauburger |
| --- | --- |

Blauburger

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

Grüner Veltliner – Weißgipfler

| | Scheurebe – Sämling 88 |
| --- | --- |

Scheurebe – Sämling 88

| | Bouvier |
| --- | --- |

Bouvier

| | Muskat-Ottonel |
| --- | --- |

Muskat-Ottonel

| | Weißer Burgunder – Klevner |
| --- | --- |

Weißer Burgunder – Klevner

| | Furmint |
| --- | --- |

Furmint

| | Rotgipfler |
| --- | --- |

Rotgipfler

| | Roesler |
| --- | --- |

Roesler

8.   Description of the link(s)

A small number of individual holdings produce wine in locations that are favourable in terms of climate. As a result, it is not possible to provide a general description of the climate and soil conditions. The production structure in the Salzburg wine region is therefore also exclusively characterised by family-run winegrowing businesses which only process grapes from their own production and sell directly from their farms. In order to obtain ripe, healthy grapes during harvesting, the varieties and rootstocks cultivated should have appropriate properties for the geological and climate conditions. The requirements are winter hardiness, late flowering and high resistance to fungal diseases and rot. Due to the large number of small-scale vineyards, it is not possible to define a single set of organoleptic qualities for the wines. Nevertheless, the harsh climate, with significant differences in temperature between day and night, ensures that the wines have a good 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 ‘Salzburg’ designation of origin may only be marketed if it has an official quality check number [Staatliche Prüfnummer]. This rule does not apply to ‘Sekt’, ‘Qualitätsschaumwein’ or ‘Hauersekt’. In order to obtain a quality check number, a sample of each wine to be marketed with the ‘Salzburg’ designation of origin (systematic check) must be subjected to analysis (cf. the product specification). 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’, ‘Kabinett’, ‘Spätlese’, ‘Auslese’, 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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