# C_2020374EN.01004801.xml

| 5.11.2020 | EN | Official Journal of the European Union | C 374/48 |
| --- | --- | --- | --- |

5.11.2020

EN

Official Journal of the European Union

C 374/48

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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 374/10)

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

COMMUNICATION OF APPROVAL OF A STANDARD AMENDMENT

‘NOORD-HOLLAND’

PGI-NL-A0966-AM04

Date of communication: 18 August 2020

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

1.   Description of and reasons for the amendments to the product specification and the single document for PGI ‘Noord-Holland’

Description and reasons

Description: Include the possibility to use an additional name, referring to a smaller area, together with the PGI province name. The production area remains unchanged.

Reasons: To offer producers the possibility to also specify an additional name, referring to a smaller area, alongside the province name on the label, also strengthening regional focus.

The amendment concerns point 9: Further conditions of the single document and the addition of the designations in the product specification. This also changes the numbering of the product specification.

The following names are included:

| — | West-Friesland |
| --- | --- |

—

West-Friesland

| — | Gooi en Vechtstreek |
| --- | --- |

—

Gooi en Vechtstreek

Update due to amendment of national legislation

Description and reasons

Description: Under point 1.9 Traditional name with province name, the reference to national legislation has been replaced.

Reasons: Due to the amendment to the Dutch Order on wine and olive oil that entered into force in September 2019, a minor correction has been made to the text under point 1.9 of the product specification. ‘Traditional name with province name’: the reference to the Order on wine and olive oil has been replaced.

Old wording:

‘The requirements for the use of this name are laid down in the Order of the Minister for Economic Affairs of 5 June 2014 No WJZ/14070246 laying down rules concerning the marketing of wine and olive oil (Order on wine and olive oil).’

New wording:

‘The label of a wine complying with the rules in this product specification may state the PGI information using the traditional name ‘Landwijn Noord-Holland’ or the wording ‘Beschermde Geografische Aanduiding Noord-Holland’ [Protected Geographical Indication Noord-Holland].’

Update due to actual practice:

Description and reasons

Description and reasons

Description: Under point 1.10 Verification authority/verification procedure:

The description of the procedure carried out by the control authority has been corrected to reflect practice.

Reasons: To align the control requirements with practice, the wording of the text under point 1.10 of the product specification has been amended. The control authority may not supply a list with a limited number of labs and approve this list. Therefore this phrase has been deleted from the specification.

Old wording:

‘An analysis is required for PGIs, companies themselves have samples analysed by certified laboratories (in the Netherlands or abroad), list of limited number of laboratories to be provided to and approved by the Netherlands Food and Consumer Product Safety Authority (NVWA) for each wine. The NVWA monitors this (via administrative checks) and takes counter-samples for analysis at the NVWA laboratory.’

New wording:

‘An analysis is required for PGIs, companies themselves have samples analysed by EU-certified laboratories (in the Netherlands or abroad). The NVWA monitors this (via administrative checks) and takes counter-samples for analysis at the NVWA laboratory.’

SINGLE DOCUMENT

1.   Name of product

Name of product

‘Noord-Holland’

2.   Geographical indication type

Geographical indication type

PGI – protected geographical indication

3.   Categories of grapevine product

Categories of grapevine product

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

1.

Wine

| 4. | Sparkling wine |
| --- | --- |

4.

Sparkling wine

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

5.

Quality sparkling wine

| 8. | Semi-sparkling wine |
| --- | --- |

8.

Semi-sparkling wine

| 9. | Aerated semi-sparkling wine |
| --- | --- |

9.

Aerated semi-sparkling wine

4.   Description of the wine(s)

Description of the wine(s)

Wine category 1: Wine

Wine category 1: Wine

Organoleptic characteristics

Organoleptic characteristics

The white wines have a fresh acidity, a full fruity character and green aromas.

The red wines are characterised by red fruit and a full fruity character.

Analytical characteristics

Analytical characteristics

The definitions set out in the EU Regulations/Dutch ministerial orders are applied to the following characteristics:

| — | Maximum total alcoholic strength by volume |
| --- | --- |

—

Maximum total alcoholic strength by volume

| — | Maximum volatile acidity |
| --- | --- |

—

Maximum volatile acidity

| — | Maximum total sulphur dioxide content |
| --- | --- |

—

Maximum total sulphur dioxide content

| — | Maximum enrichment, deacidification and acidification following approval






  General analytical characteristics |
| --- | --- |
| Maximum total alcoholic strength (% vol.) | |
| Minimum actual alcoholic strength by volume (% vol.) | 6,5 |
| Minimum total acidity | 59,85 milliequivalents per litre |
| Maximum volatile acidity (milliequivalents per litre) | |
| Maximum total sulphur dioxide content (milligrams per litre) | |

—

Maximum enrichment, deacidification and acidification following approval

General analytical characteristics

Maximum total alcoholic strength (% vol.)

Minimum actual alcoholic strength by volume (% vol.)

6,5

Minimum total acidity

59,85 milliequivalents per litre

Maximum volatile acidity (milliequivalents per litre)

Maximum total sulphur dioxide content (milligrams per litre)

Wine category 4: Sparkling wine

Wine category 4: Sparkling wine

Organoleptic characteristics

Organoleptic characteristics

The white wines have a fresh acidity, a full fruity character and green aromas.

The red wines are characterised by red fruit and a full fruity character.

Analytical characteristics

Analytical characteristics

The definitions set out in the EU Regulations/Dutch ministerial orders are applied to the following characteristics:

| — | Maximum total alcoholic strength by volume |
| --- | --- |

—

Maximum total alcoholic strength by volume

| — | Maximum volatile acidity |
| --- | --- |

—

Maximum volatile acidity

| — | Maximum total sulphur dioxide content |
| --- | --- |

—

Maximum total sulphur dioxide content

| — | Maximum enrichment, deacidification and acidification following approval






  General analytical characteristics |
| --- | --- |
| Maximum total alcoholic strength (% vol.) | |
| Minimum actual alcoholic strength by volume (% vol.) | 6,5 |
| Minimum total acidity | 59,85 milliequivalents per litre |
| Maximum volatile acidity (milliequivalents per litre) | |
| Maximum total sulphur dioxide content (milligrams per litre) | |

—

Maximum enrichment, deacidification and acidification following approval

General analytical characteristics

Maximum total alcoholic strength (% vol.)

Minimum actual alcoholic strength by volume (% vol.)

6,5

Minimum total acidity

59,85 milliequivalents per litre

Maximum volatile acidity (milliequivalents per litre)

Maximum total sulphur dioxide content (milligrams per litre)

Wine category 5: Quality sparkling wine

Wine category 5: Quality sparkling wine

Organoleptic characteristics

Organoleptic characteristics

The white wines have a fresh acidity, a full fruity character and green aromas.

The red wines are characterised by red fruit and a full fruity character.

Analytical characteristics

Analytical characteristics

The definitions set out in the EU Regulations/Dutch ministerial orders are applied to the following characteristics:

| — | Maximum total alcoholic strength by volume |
| --- | --- |

—

Maximum total alcoholic strength by volume

| — | Maximum volatile acidity |
| --- | --- |

—

Maximum volatile acidity

| — | Maximum total sulphur dioxide content |
| --- | --- |

—

Maximum total sulphur dioxide content

| — | Maximum enrichment, deacidification and acidification following approval






  General analytical characteristics |
| --- | --- |
| Maximum total alcoholic strength (% vol.) | |
| Minimum actual alcoholic strength by volume (% vol.) | 6,5 |
| Minimum total acidity | 59,85 milliequivalents per litre |
| Maximum volatile acidity (milliequivalents per litre) | |
| Maximum total sulphur dioxide content (milligrams per litre) | |

—

Maximum enrichment, deacidification and acidification following approval

General analytical characteristics

Maximum total alcoholic strength (% vol.)

Minimum actual alcoholic strength by volume (% vol.)

6,5

Minimum total acidity

59,85 milliequivalents per litre

Maximum volatile acidity (milliequivalents per litre)

Maximum total sulphur dioxide content (milligrams per litre)

Wine category 8: Semi-sparkling wine

Wine category 8: Semi-sparkling wine

Organoleptic characteristics

Organoleptic characteristics

The white wines have a fresh acidity, a full fruity character and green aromas.

The red wines are characterised by red fruit and a full fruity character.

Analytical characteristics

Analytical characteristics

The definitions set out in the EU Regulations/Dutch ministerial orders are applied to the following characteristics:

| — | Maximum total alcoholic strength by volume |
| --- | --- |

—

Maximum total alcoholic strength by volume

| — | Maximum volatile acidity |
| --- | --- |

—

Maximum volatile acidity

| — | Maximum total sulphur dioxide content |
| --- | --- |

—

Maximum total sulphur dioxide content

| — | Maximum enrichment, deacidification and acidification following approval






  General analytical characteristics |
| --- | --- |
| Maximum total alcoholic strength (% vol.) | |
| Minimum actual alcoholic strength by volume (% vol.) | 6,5 |
| Minimum total acidity | 59,85 milliequivalents per litre |
| Maximum volatile acidity (milliequivalents per litre) | |
| Maximum total sulphur dioxide content (milligrams per litre) | |

—

Maximum enrichment, deacidification and acidification following approval

General analytical characteristics

Maximum total alcoholic strength (% vol.)

Minimum actual alcoholic strength by volume (% vol.)

6,5

Minimum total acidity

59,85 milliequivalents per litre

Maximum volatile acidity (milliequivalents per litre)

Maximum total sulphur dioxide content (milligrams per litre)

Wine category 9: Aerated semi-sparkling wine

Wine category 9: Aerated semi-sparkling wine

Organoleptic characteristics

Organoleptic characteristics

The white wines have a fresh acidity, a full fruity character and green aromas.

The red wines are characterised by red fruit and a full fruity character.

Analytical characteristics

Analytical characteristics

The definitions set out in the EU Regulations/Dutch ministerial orders are applied to the following characteristics:

| — | Maximum total alcoholic strength by volume |
| --- | --- |

—

Maximum total alcoholic strength by volume

| — | Maximum volatile acidity |
| --- | --- |

—

Maximum volatile acidity

| — | Maximum total sulphur dioxide content |
| --- | --- |

—

Maximum total sulphur dioxide content

| — | Maximum enrichment, deacidification and acidification following approval






  General analytical characteristics |
| --- | --- |
| Maximum total alcoholic strength (% vol.) | |
| Minimum actual alcoholic strength by volume (% vol.) | 6,5 |
| Minimum total acidity | 59,85 milliequivalents per litre |
| Maximum volatile acidity (milliequivalents per litre) | |
| Maximum total sulphur dioxide content (milligrams per litre) | |

—

Maximum enrichment, deacidification and acidification following approval

General analytical characteristics

Maximum total alcoholic strength (% vol.)

Minimum actual alcoholic strength by volume (% vol.)

6,5

Minimum total acidity

59,85 milliequivalents per litre

Maximum volatile acidity (milliequivalents per litre)

Maximum total sulphur dioxide content (milligrams per litre)

5.   Wine making practices

Wine making practices

a.   Specific oenological practice

Specific oenological practice

Specific oenological practice

White => harvesting, sorting, pressing, pre-fining, fermentation, fining/ageing, bottling

Red => harvesting, sorting, crushing/destemming, primary fermentation, pressing, malolactic fermentation, fining/ageing, bottling

b.   Maximum yields

Maximum yields

White grapes

90 hectolitres per hectare

Red grapes

75 hectolitres per hectare

6.   Demarcated geographical area

Demarcated geographical area

The Province of North Holland, demarcated by the constitutional provincial boundaries.

7.   Main wine grapes variety(ies)

Main wine grapes variety(ies)

Acolon

Auxerrois B

Bacchus B

Baco noir

Baron N

Bianca B

Birstaler muscat

Bronner B

Cabaret Noir N (VB-91-26-4)

Cabernet Blanc B (VB-91-26-1)

Cabernet Cantor N

Cabernet Carbon N

Cabernet Carol N

Cabernet Cortis

Cabernet Cubin

Cabernet Dorio

Cabernet Dorsa

Cabernet Franc N

Cabernet Jura

Cabernet Mitos

Cabernet Sauvignon

Cabertin N (VB-91-26-17)

Calandro N

Carmenere

Chardonnay B

Dakapo

Domina N

Dornfelder N

Dunkelfelder N

Excelsior

Faber B

Florental N

Früburgunder N

Gamaret N

Gamay N

Gewürztraminer Rs

Golubok N

Hegel

Helios

Hibernal B

Huxelrebe B

Hölder B

Johanniter B

Juwel B

Kerner B

Kernling B

Landal N

Léon millot N

Maréchal Foch N

Melody

Merlot

Merzling B

Meunier N

Monarch

Morio muscat B

Muscaris B

Muscat Blanc

Muscat Blue

Müller thurgau B

Orion B

Ortega B

Palatina

Phoenix B

Pinot Gris G

Pinot blanc B

Pinot noir N

Pinotin N

Plantet N

Polo Muscat B

Portugiezer N

Prior N

Rayon d'or B

Reberger

Regent N

Riechensteiner B

Riesling B

Rondo N

Roter Elbling Rs

Ruländer G

Satin Noir N (VB-91-26-29)

Sauvignac B (Cal 6-04)

Sauvignon Blanc B

Sauvignon Soyhieres B (VB-32-7)

Scheurebe B

Schönburger Rs

Seyval B

Siegerrebe Rs

Silcher B

Sirius

Solaris

Souvignier Gris

St. Laurent

Staufer

Sylvaner B

Syrah

Tempranillo

Villaris B

Viognier B

Würzer B

Zweigeltrebe N

8.   Description of the link(s)

Description of the link(s)

‘Geographical area: description and climate’

In the south-east there are formations pushed up in the last Ice Age, consisting mainly of coarse and fine river sand (often gravelly) (='t Gooi).

Around Amsterdam there are scattered deposits of peat soil on clay.

Along the coast, there are dune (sand) deposits often with bands of marine sand mixed with clay or peat (‘geest soils’).

Besides dune sand, the island of Texel also has deposits of marine clay and sand with clay loam.

The climate is characterised by:

| — | Average precipitation of 868 mm/year |
| --- | --- |

—

Average precipitation of 868 mm/year

| — | 1 707 hours of sunshine (average over Schiphol and De Kooy)/year |
| --- | --- |

—

1 707 hours of sunshine (average over Schiphol and De Kooy)/year

| — | A mean temperature of 10,1 °C for the year and 16,6 °C in summer |
| --- | --- |

—

A mean temperature of 10,1 °C for the year and 16,6 °C in summer

| — | A difference between day and night temperature in September of 7,4 °C |
| --- | --- |

—

A difference between day and night temperature in September of 7,4 °C

‘Causal link’

The climate makes it possible to achieve the indicated yields and maturity, producing a fresh, full-fruit wine with green notes, and red fruits in the case of the red wine.

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

Essential further conditions (packaging, labelling, other requirements)

Legal framework:

The Union rules

Type of further condition:

Exception concerning production in the defined geographical area

Description of the condition:

Nearby area involved in the production of wine

As regards the production area for wine-making (vinification), all Dutch provinces are defined as ‘nearby’.

When the base wine has been made in the PGI area or an area nearby, part of this base wine or the total volume may be bottled under contract as semi-sparkling or sparkling wine.

This may take place outside the PGI area or area nearby and retain the PGI designation. In this case, the person bottling under contract must also be indicated, possibly using a code number (Bottled by ... for...).

Legal framework:

The Union rules

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

The following names of small areas falling within the PGI area of ‘Noord-Holland’ may be used together with the name of ‘Noord-Holland’ provided that at least 85 % of the grapes used come from this area:

| — | West-Friesland |
| --- | --- |

—

West-Friesland

| — | Gooi en Vechtstreek |
| --- | --- |

—

Gooi en Vechtstreek

Link to the product specification

Link to the product specification

https://www.rvo.nl/sites/default/files/2017/09/BGA%20Noord%20Holland%20productdossier%20v1.1.pdf

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