# C_2018100EN.01001401.xml

| 16.3.2018 | EN | Official Journal of the European Union | C 100/14 |
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16.3.2018

EN

Official Journal of the European Union

C 100/14

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COMMISSION IMPLEMENTING DECISION

of 14 March 2018

on the publication in the Official Journal of the European Union of the single document referred to in Article 94(1)(d) of Regulation (EU) No 1308/2013 of the European Parliament and of the Council and of the reference to the publication of the product specification for a name in the wine sector

Official Journal of the European Union

(Ambt Delden (PDO))

(2018/C 100/10)

THE EUROPEAN COMMISSION,

Having regard to the Treaty on the Functioning of the European Union,

Having regard to Regulation (EU) No 1308/2013 of the European Parliament and of the Council of 17 December 2013 establishing a common organisation of the markets in agricultural products and repealing Council Regulations (EEC) No 922/72, (EEC) No 234/79, (EC) No 1037/2001 and (EC) No 1234/2007 (1), and in particular Article 97(3) thereof,

1

Whereas:

| (1) | The Netherlands has sent an application for protection of the name ‘Ambt Delden’ in accordance with Section 2 of Chapter I of Title II of Part II of Regulation (EU) No 1308/2013. |
| --- | --- |

(1)

The Netherlands has sent an application for protection of the name ‘Ambt Delden’ in accordance with Section 2 of Chapter I of Title II of Part II of Regulation (EU) No 1308/2013.

| (2) | In accordance with Article 97(2) of Regulation (EU) No 1308/2013 the Commission has examined that application and concluded that the conditions laid down in Articles 93 to 96, Article 97(1), and Articles 100, 101 and 102 of that Regulation are met. |
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(2)

In accordance with Article 97(2) of Regulation (EU) No 1308/2013 the Commission has examined that application and concluded that the conditions laid down in Articles 93 to 96, Article 97(1), and Articles 100, 101 and 102 of that Regulation are met.

| (3) | In order to allow for the submission of statements of objection in accordance with Article 98 of Regulation (EU) No 1308/2013, the single document referred to in Article 94(1)(d) of that Regulation and the publication reference of the product specification made in the course of the preliminary national procedure for examining the application for protection of the name ‘Ambt Delden’ should be published in the Official Journal of the European Union, |
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(3)

In order to allow for the submission of statements of objection in accordance with Article 98 of Regulation (EU) No 1308/2013, the single document referred to in Article 94(1)(d) of that Regulation and the publication reference of the product specification made in the course of the preliminary national procedure for examining the application for protection of the name ‘Ambt Delden’ should be published in the Official Journal of the European Union,

Official Journal of the European Union

HAS DECIDED AS FOLLOWS:

Sole Article

The single document established in accordance with Article 94(1)(d) of Regulation (EU) No 1308/2013 and the reference to the publication of the product specification for the name ‘Ambt Delden’ (PDO) are contained in the Annex to this Decision.

In accordance with Article 98 of Regulation (EU) No 1308/2013, the publication of this Decision shall confer the right to object to the protection of the name specified in the first paragraph of this Article within 2 months from the date of its publication in the Official Journal of the European Union.

Official Journal of the European Union

Done at Brussels, 14 March 2018.

For the Commission

Phil HOGAN

Member of the Commission

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(1)  OJ L 347, 20.12.2013, p. 671.

1

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ANNEX

‘AMBT DELDEN’

PDO-NL-02169

Date of application: 12.2.2016

SINGLE DOCUMENT

1.   Name(s) to be registered

Ambt Delden (NL)

2.   Geographical indication type

PDO — protected designation of origin

3.   Categories of grapevine products

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

1.

Wine

| 3. | Liqueur wine |
| --- | --- |

3.

Liqueur wine

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

5.

Quality sparkling wine

| 15. | Wine from raisined grapes |
| --- | --- |

15.

Wine from raisined grapes

| 16. | Wine from overripe grapes |
| --- | --- |

16.

Wine from overripe grapes

4.   Description of the wine(s)

Wine category 1 Wine: Red, fruity, full-bodied

GRAPE VARIETIES: Regent or Pinotin or a blend of Regent or Pinotin (proportion varies according to year)

ORGANOLEPTIC CHARACTERISTICS

Colour: red

Aroma: red/black fruit, slightly spicy

Taste: fruity character with a full-bodied taste. Mild tannins

ANALYTICAL CHARACTERISTICS

General analytical characteristics

| Maximum total alcoholic strength (in % volume) | |
| --- | --- |
| Minimum actual alcoholic strength (in % volume) | 11,5 |
| Minimum total acidity | 63,84 in milliequivalents per litre |
| Maximum volatile acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | |

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

11,5

Minimum total acidity

63,84 in milliequivalents per litre

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

The sugar content present is between 0,5 and 6 grams per litre.

Maximum enrichment, deacidification and, subject to approval by the competent ministry (Agriculture, Nature and Food Quality) in the Netherlands, acidification.

Other analytical properties are in line with the applicable definitions in the EU regulations and Dutch ministerial regulations.

Wine category 1 Wine: White, dry, fruity

GRAPE VARIETIES: Johanniter or Souvignier Gris

ORGANOLEPTIC CHARACTERISTICS

Colour: white

Aroma: ripe fruit, apple, citrus fruit

Taste: full fruity character with fresh, full structure

ANALYTICAL CHARACTERISTICS

General analytical characteristics

| Maximum total alcoholic strength (in % volume) | |
| --- | --- |
| Minimum actual alcoholic strength (in % volume) | 10,5 |
| Minimum total acidity | 77,14 in milliequivalents per litre |
| Maximum volatile acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | |

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

10,5

Minimum total acidity

77,14 in milliequivalents per litre

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

The sugar content present is between 1 and 8 grams per litre.

Maximum enrichment, deacidification and, subject to approval by the competent ministry (Agriculture, Nature and Food Quality) in the Netherlands, acidification.

Other analytical properties are in line with the applicable definitions in the EU regulations and Dutch ministerial regulations.

Wine category 1 Wine: White, dry, full-bodied

GRAPE VARIETY: Solaris

ORGANOLEPTIC CHARACTERISTICS

Colour: white

Aroma: ripe fruit, flowery with light woody tones

Taste: full-flavoured fruit, with a full, buttery structure as a result of barrel aging; full aftertaste

ANALYTICAL CHARACTERISTICS

General analytical characteristics

| Maximum total alcoholic strength (in % volume) | |
| --- | --- |
| Minimum actual alcoholic strength (in % volume) | 11,5 |
| Minimum total acidity | 77,14 in milliequivalents per litre |
| Maximum volatile acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | |

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

11,5

Minimum total acidity

77,14 in milliequivalents per litre

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

The sugar content present is between 1 and 8 grams per litre.

Maximum enrichment, deacidification and, subject to approval by the competent ministry (Agriculture, Nature and Food Quality) in the Netherlands, acidification.

Other analytical properties are in line with the applicable definitions in the EU regulations and Dutch ministerial regulations.

Wine category 1 Wine: Rosé, full, fruity

GRAPE VARIETIES: Regent or Pinotin or a blend of Regent or Pinotin (proportion varies according to year)

ORGANOLEPTIC CHARACTERISTICS

Colour: salmon-pink

Aroma: slightly spicy, red fruit

Taste: fruity character, albeit with a full-bodied flavour and mild tannins

ANALYTICAL CHARACTERISTICS

General analytical characteristics

| Maximum total alcoholic strength (in % volume) | |
| --- | --- |
| Minimum actual alcoholic strength (in % volume) | 10 |
| Minimum total acidity | 63,84 in milliequivalents per litre |
| Maximum volatile acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | |

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

10

Minimum total acidity

63,84 in milliequivalents per litre

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

The sugar content present is between 1 and 8 grams per litre.

Maximum enrichment, deacidification and, subject to approval by the competent ministry (Agriculture, Nature and Food Quality) in the Netherlands, acidification.

Other analytical properties are in line with the applicable definitions in the EU regulations and Dutch ministerial regulations.

Wine category 3 Liqueur wine: Red

GRAPE VARIETIES: Regent

ORGANOLEPTIC CHARACTERISTICS

Colour: red

Aroma: sweet, red/black fruit, slightly spicy

Taste: spicy

ANALYTICAL CHARACTERISTICS

General analytical characteristics

| Maximum total alcoholic strength (in % volume) | |
| --- | --- |
| Minimum actual alcoholic strength (in % volume) | 18 |
| Minimum total acidity | 63,84 in milliequivalents per litre |
| Maximum volatile acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | |

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

18

Minimum total acidity

63,84 in milliequivalents per litre

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

The sugar content present is between 50 and 100 grams per litre

Maximum enrichment, deacidification and, subject to approval by the competent ministry (Agriculture, Nature and Food Quality) in the Netherlands, acidification.

Other analytical properties are in line with the applicable definitions in the EU regulations and Dutch ministerial regulations.

Wine category 5 Quality sparkling wine: white, full, fruity

GRAPE VARIETIES: Johanniter or Souvignier Gris

ORGANOLEPTIC CHARACTERISTICS

Colour: white

Aroma: apple, citrus

Taste: fruity, fresh with tiny bubbles, with a more full-bodied structure

ANALYTICAL CHARACTERISTICS

General analytical characteristics

| Maximum total alcoholic strength (in % volume) | |
| --- | --- |
| Minimum actual alcoholic strength (in % volume) | 10,5 |
| Minimum total acidity | 79,8 in milliequivalents per litre |
| Maximum volatile acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | |

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

10,5

Minimum total acidity

79,8 in milliequivalents per litre

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

The sugar content present is between 2 and 12 grams per litre.

Maximum enrichment, deacidification and, subject to approval by the competent ministry (Agriculture, Nature and Food Quality) in the Netherlands, acidification.

Other analytical properties are in line with the applicable definitions in the EU regulations and Dutch ministerial regulations.

Wine category 15 Wine from raisined grapes: white

GRAPE VARIETIES: Johanniter or Souvignier Gris or Solaris

ORGANOLEPTIC CHARACTERISTICS

Colour: white

Aroma: ripe fruit, citrus fruit

Taste: full-bodied structure, unctuous, sweet with fresh, full-bodied tones

ANALYTICAL CHARACTERISTICS

General analytical characteristics

| Maximum total alcoholic strength (in % volume) | |
| --- | --- |
| Minimum actual alcoholic strength (in % volume) | 9,4 |
| Minimum total acidity | 79,8 in milliequivalents per litre |
| Maximum volatile acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | |

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

9,4

Minimum total acidity

79,8 in milliequivalents per litre

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

The sugar content present is between 100 and 220 grams per litre.

Maximum enrichment, deacidification and, subject to approval by the competent ministry (Agriculture, Nature and Food Quality) in the Netherlands, acidification.

Other analytical properties are in line with the applicable definitions in the EU regulations and Dutch ministerial regulations.

Wine category 16 Wine from overripe grapes: white

GRAPE VARIETIES: Johanniter or Souvignier Gris or Solaris

ORGANOLEPTIC CHARACTERISTICS

Colour: white

Aroma: fruit, citrus fruit

Taste: full-bodied structure, unctuous, sweet with fresh, full-bodied tones

ANALYTICAL CHARACTERISTICS

General analytical characteristics

| Maximum total alcoholic strength (in % volume) | |
| --- | --- |
| Minimum actual alcoholic strength (in % volume) | 12 |
| Minimum total acidity | 73,15 in milliequivalents per litre |
| Maximum volatile acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | |

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

12

Minimum total acidity

73,15 in milliequivalents per litre

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

The sugar content present is between 20 and 80 grams per litre.

Maximum enrichment, deacidification and, subject to approval by the competent ministry (Agriculture, Nature and Food Quality) in the Netherlands, acidification.

Other analytical properties are in line with the applicable definitions in the EU regulations and Dutch ministerial regulations.

5.   Winemaking practices

a.   
  Essential oenological practices

Wine category 1 Wine: Red, fruity, full-bodied

Specific oenological practice

Pulp fermentation for at least four days

Ageing in wooden casks for between 8 and 24 months

Wine category 1 Wine: White, dry, fruity

Specific oenological practice

Cold fermentation under 18 °C (exceptions for temperature increase at the start of fermentation and wines that do not ferment easily)

Wine category 1 Wine: White, dry, full-bodied

Specific oenological practice

Cold fermentation under 18 °C (exceptions for temperature increase at the start of fermentation and wines that do not ferment easily)

At least 50 % of the volume barrel-aged for a minimum of three months

Wine category 1 Wine: Rosé, full, fruity

Specific oenological practice

Cold fermentation under 18 °C (exceptions for temperature increase at the start of fermentation and wines that do not ferment easily)

Wine category 3 Liqueur wine: Red

Specific oenological practice

Pulp fermentation for at least four days

Ageing in wooden casks for at least two years

Addition of wine alcohol

Wine category 5 Quality sparkling wine: White, full, fruity

Specific oenological practice

Cold fermentation under 18 °C (exceptions for temperature increase at the start of fermentation and wines that do not ferment easily)

Second fermentation in bottle using the ‘Méthode traditionnelle’

Wine category 15 Wine from raisined grapes: White

Specific oenological practice

Late harvest, picking by hand.

Drying naturally for at least two weeks.

Vinification using cold fermentation, under 18 °C (exceptions for temperature increase at the start of fermentation and wines that do not ferment easily)

Wine category 16 Wine from overripe grapes: White

Specific oenological practice

Late harvest with at least 110 Oechsle

Vinification using cold fermentation, under 18 °C (exceptions for temperature increase at the start of fermentation and wines that do not ferment easily)

b.   
  Maximum yields

Red, Regent

65 hectolitres per hectare

Red, Pinotin

65 hectolitres per hectare

White, Souvignier Gris

65 hectolitres per hectare

White Souvignier Gris, wine from raisined grapes

20 hectolitres per hectare

White Souvignier Gris, wine from overripe grapes

40 hectolitres per hectare

White, Johanniter

65 hectolitres per hectare

White, Johanniter, wine from raisined grapes

20 hectolitres per hectare

White, Johanniter, wine from overripe grapes

40 hectolitres per hectare

White, Solaris

55 hectolitres per hectare

White, Solaris, wine from raisined grapes

20 hectolitres per hectare

White, Solaris, wine from overripe grapes

40 hectolitres per hectare

6.   Demarcated area

The area of origin of PDO Ambt Delden is located in Ambt Delden, which is part of the municipality of Hof van Twente (province of Overijssel).

Ambt Delden includes the villages of Bentelo and Hengevelde, and the localities of Azelo, Deldenerbroek, Deldeneresch, Wiene and Zeldam.

Within Ambt Delden, only those areas that have gleysol soils with loamy fine sand are taken into account. The surface of the defined area is approximately 8 000 ha.

7.   Main wine grapes

| | Souvignier Gris B |
| --- | --- |

Souvignier Gris B

| | Pinotin N |
| --- | --- |

Pinotin N

| | Solaris Regent N |
| --- | --- |

Solaris Regent N

| | Johanniter B |
| --- | --- |

Johanniter B

8.   Description of the link(s)

Soil

The soil texture in Ambt Delden is fairly complex, with various soil types alternating and merging with one another.

This PDO applies only to the gleysol areas in Ambt Delden with loamy fine sand.

Description of the humic gleysols

This is sandy soil with a mineral layer that is, in most cases, black, but occasionally brown. These elements have combined in this area to form loamy fine sand.

Profiles of the humic gleysols:

The top layer, which is between 15 and 25 cm thick and rich in humus, is predominantly dark grey to black with an organic matter content of between 5 and 10 %. Generally speaking, the loam content is between 15 and 25 % and the clay mineral content is between 6 and 10 %.

A considerably heavier layer of soil (gleyic clay) follows the upper horizons that contain loam and clay minerals. This is referred to as humic gleysol with a loam or clay surface.

The heavier layer, which is 5 to 20 cm thick, has a loam content of 30 to 60 % and a lutum content of 15 to 30 % (if the lutum fraction is greater than 25 %, it is clay, whereas 25 to 35 % means it is light clay).

The sand in the humus-rich top layer is predominantly very fine and moderately fine. Below 80 cm, this sand substratum is quite frequently calcareous.

Climate and environment

Ambt Delden is located in the Twente area, where the average (1971-2000) climate for the wine cultivation period of May to September is as follows (corresponding figures for Maastricht and the national average in brackets):

| — | Average temperature: 15,0 Celsius (15,6, 15,2) |
| --- | --- |

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Average temperature: 15,0 Celsius (15,6, 15,2)

| — | Average minimum temperature: 9,7 Celsius (11,0, 10,5) |
| --- | --- |

—

Average minimum temperature: 9,7 Celsius (11,0, 10,5)

| — | Average maximum temperature: 19,9 Celsius (20,4, 19,7) |
| --- | --- |

—

Average maximum temperature: 19,9 Celsius (20,4, 19,7)

| — | Average relative humidity: 78,8 % (76,8 %, 78,8 %) |
| --- | --- |

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Average relative humidity: 78,8 % (76,8 %, 78,8 %)

| — | Average precipitation: 64,9 mm (64,7 mm, 64,9 mm), per month; Average hours of sunlight: 174,2 hours, (176,1 hours, 185,1 hours), per month; Slightly lower night-time temperatures help to make fresh, fruity wines. |
| --- | --- |

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Average precipitation: 64,9 mm (64,7 mm, 64,9 mm), per month; Average hours of sunlight: 174,2 hours, (176,1 hours, 185,1 hours), per month; Slightly lower night-time temperatures help to make fresh, fruity wines.

Human aspects (cultivation and vinification)

The cultivation of the grapes in this region is marked by various measures to improve the quality: first, the selection of varieties that produce ripe, aromatic grapes in this environment, facilitated by a later harvest (until late October) that is based on measuring the ripeness of the grapes. The selected varieties were furthermore chosen to achieve a higher level of sustainability in terms of cultivation (resistance).

Other features of cultivation include the Guyot system, whereby the foliage wall is grown vertically, and the open grape zone which optimises sunlight exposure for the ripening of the grapes, which grow better due to the grape zone which is stripped of its leaves (sun, dries quickly). In addition, vines are planted in rows spaced between 2 and 2,2 metres to ensure sufficient sun exposure for each row. The distance between plants is between 1 and 1,2 metres, also to ensure that each plant can obtain sufficient nutrients from the soil (some 2,2 square metres per plant). Clusters are thinned to allow the remaining clusters to ripen better (sugar, aromas). One of the most crucial decisions in the wine-making process is when to harvest the grapes. This is determined based on very precise monitoring of the ripeness, sugar level, acid (pH) and aromas of the grapes in order to ensure a quality wine.

Vinification of white/rosé wine takes place by cold fermentation to achieve the characteristic fresh, fruity wines. The red wines are barrel-aged to produce wines full of flavour. White wines may be partially aged in barrels in order to produce a fuller wine.

Causal link

The quality of the wine originates in the combination of the climate, soil, viniculture and vinification.

The soil contributes to its quality by virtue of the humic gleysols used for planting the vines, which has a loam content of 30 to 60 %, a significant proportion of organic matter, between 5 and 10 %, and often calcareous sand in deeper layers.

A loam soil is ideally suited to viniculture, as it retains nutrients and moisture well, which allows the grape aromas to fully develop and thus ensure a full-bodied wine.

The climate (more of a continental climate) helps to achieve the required ripeness, but with the fresh and fruity flavour of the wine (due to the somewhat lower night-time temperatures).

There are also the human aspects: the varieties selected, cultivation method used (maximum use of sunlight, thinning of clusters), harvest management (monitoring of sugars, acids and aromas), and vinification (cold fermentation, ageing in wooden casks), which when combined with the soil and the climate enable the production of quality wines.

The organoleptic and analytical characteristics of the wines produced, such as the characteristic fresh and fruity flavour of the white and rosé wines and the soft tannins of the red wines, are the result of this relationship between the soil, climate and human aspects.

Other categories of grapevine products are made besides wine: liqueur wine, sparkling quality wine, wine from raisined grapes and wine from overripe grapes.

Liqueur wine is made of the base wine with the same organoleptic properties as the ‘Ambt Delden’ category ‘wine’ (which result from the combination of soil, climate and human action), but with the quantity of residual sugar desired for liqueur wine. In addition, it is matured in wooden casks for at least two years, (allowing the wine to develop further, with milder tannins and woody tones) and the alcohol is developed into a liqueur, by the addition of wine alcohol.

Sparkling wine is made of the base wine with the same organoleptic properties as the ‘Ambt Delden’ category ‘wine’ (it has the same fresh, fruity taste that results from the combination of soil, climate and human actions). In addition, it has properties resulting from the transformation of the base wine into sparkling wine, which involves fermentation in the bottle (méthode traditionnelle), which gives the elegant bubbles.

Wine from raisined grapes develops a concentration of sugars and aromas by the essential step of allowing the grapes to ripen longer and then letting them dry for at least two weeks. Cold fermentation creates a wine with an effective alcohol content of at least 9,4 %.

The concentration of aromas in this fruity wine results from the combination of soil, climate and human actions.

Wine from overripe grapes develops a sugar content of at least 110 Oechsle, by the essential step of allowing the grapes to ripen for longer. With cold fermentation and without enrichment, this and the combination of soil, climate and human actions create a fruity wine with an effective alcohol content of at least 12 %.

This approach has won us medals each year in several competitions, both in the Netherlands and abroad (e.g. Vienna, Berlin).

9.   Essential further conditions

No further conditions applicable

Link to the product specification

https://www.rvo.nl/sites/default/files/2016/08/Productdossier-Ambt-Delden.pdf

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