# C_2020298EN.01001701.xml

| 8.9.2020 | EN | Official Journal of the European Union | C 298/17 |
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8.9.2020

EN

Official Journal of the European Union

C 298/17

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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 298/09)

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

‘Burgenland’

Reference number: PDO-AT-A0207-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

Burgenland

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 ‘Burgenland’ designation of origin may be used for wine and quality sparkling wine/Sekt. ‘Burgenland’ is also produced with other distinctions (e.g. ‘Kabinett’, ‘Spätlese’, ‘Eiswein’). The corresponding analytical characteristics are set out in the product specification. The combination of climate, soil, location and intense sunshine means that the range of wines produced in Burgenland is large and varied – from lively, fruity white wines to powerful, full-bodied red wines and botrytised special-attribute wines [Prädikatsweine].

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

7.   Main wine grape variety(ies)

Zweigelt – Rotburger

Welschriesling

Grüner Veltliner – Weißgipfler

Zweigelt – Blauer Zweigelt

8.   Description of the link(s)

The Burgenland winegrowing area, especially the north-eastern banks of Lake Neusiedl, is characterised by loess and chernozem soils. In the Seewinkel area, there are also gravel, sandy and saline soils. The slopes of the Leitha mountains are home to limestone and slate soils, whereas in the Mittelburgenland area the soil is characterised by heavy clay soils.

The climate is distinguished by dry, hot summers and cold winters with little snow. High humidity and autumn fogs favour the development of botrytis for the production of special-attribute wines such as ‘Beerenauslese’ and ‘Trockenbeerenauslese’, especially in the Seewinkel area and the area around Rust. Lake Neusiedl, with its 300 km2 of water and reed beds, plays a major role as a climate regulator and provides a special microclimate. White wines and red wines are produced in roughly equal proportions in the Burgenland winegrowing area. The main varieties used for the white wines are Welschriesling and Grüner Veltliner. Zweigelt is the main variety used for the red wines, which are classically aged and fruity or powerful and dense. The production of special-attribute wines such as ‘Trockenbeerenauslese’ and ‘Eiswein’ also plays a major role. As regards their organoleptic qualities, the wines range from fresh, fruity white wines to rich red wines and botrytised special-attribute wines. 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.

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 ‘Burgenland’ 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 ‘Burgenland’ 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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