# C_2018203EN.01000201.xml

| 13.6.2018 | EN | Official Journal of the European Union | C 203/2 |
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13.6.2018

EN

Official Journal of the European Union

C 203/2

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COMMISSION IMPLEMENTING DECISION

of 11 June 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

(Vijlen (PDO))

(2018/C 203/02)

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 ‘Vijlen’ 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 ‘Vijlen’ 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. |
| --- | --- |

(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 ‘Vijlen’ should be published in the Official Journal of the European Union, |
| --- | --- |

(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 ‘Vijlen’ 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 ‘Vijlen’ (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 two months from the date of its publication in the Official Journal of the European Union.

Official Journal of the European Union

Done at Brussels, 11 June 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

SINGLE DOCUMENT

‘Vijlen’

PDO-NL-02168

Date of application: 12.2.2016

1.   Name(s) to be registered

Vijlen

2.   Geographical indication type

PDO — protected designation of origin

3.   Categories of grapevine products

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

1.

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

4.

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

5.

4.   Description of the wine(s)

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

GRAPE VARIETIES: the red varieties on the varieties list (proportion varies according to year)

Organoleptic characteristics:

Colour: intense red

Aroma: red/black fruits, slightly spicy;

Taste: fruity character with a full-bodied taste

Analytical characteristics:

All the characteristics are in line with the applicable definitions and the limits set in the EU regulations/Dutch ministerial regulations

| — | Maximum total alcoholic strength (in % volume) |
| --- | --- |

—

Maximum total alcoholic strength (in % volume)

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

—

Maximum volatile acidity

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

—

Maximum total sulphur dioxide

| — | Maximum enrichment, deacidification and, subject to approval, acidification |
| --- | --- |

—

Maximum enrichment, deacidification and, subject to approval, acidification

Sugar content between 0,5 and 12 grams per litre

General analytical characteristics

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

Minimum actual alcoholic strength (in % volume)

11,5

Minimum total acidity

63,84 in milliequivalents per litre

Wine category 1 Wine: Red, dry, full fruity character, partly barrel-aged

GRAPE VARIETIES: the red varieties on the varieties list (proportion varies according to year)

Organoleptic characteristics:

Colour: dark red

Aroma: light woody tones combined with red/black fruit

Taste: full tannin structure with a fruity after-taste and a full structure

Analytical characteristics:

All the characteristics are in line with the applicable definitions and the limits set in the EU regulations/Dutch ministerial regulations

| — | Maximum total alcoholic strength (in % volume) |
| --- | --- |

—

Maximum total alcoholic strength (in % volume)

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

—

Maximum volatile acidity

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

—

Maximum total sulphur dioxide

| — | Maximum enrichment, deacidification and, subject to approval, acidification |
| --- | --- |

—

Maximum enrichment, deacidification and, subject to approval, acidification

Sugar content between 0,5 and 12 grams per litre

General analytical characteristics

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

Minimum actual alcoholic strength (in % volume)

11,5

Minimum total acidity

63,84 in milliequivalents per litre

Wine category 1 Wine: Red, dry, full-bodied, barrel-aged

GRAPE VARIETIES: the red varieties on the varieties list (proportion varies according to year)

Organoleptic characteristics:

Colour: dark red

Aroma: light woody tones combined with red/black fruit

Taste: full tannin structure, amplified by wood

Analytical characteristics:

All the characteristics are in line with the applicable definitions and the limits set in the EU regulations/Dutch ministerial regulations

| — | Maximum total alcoholic strength (in % volume) |
| --- | --- |

—

Maximum total alcoholic strength (in % volume)

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

—

Maximum volatile acidity

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

—

Maximum total sulphur dioxide

| — | Maximum enrichment, deacidification and, subject to approval, acidification |
| --- | --- |

—

Maximum enrichment, deacidification and, subject to approval, acidification

Sugar content between 0,5 and 8 grams per litre

General analytical characteristics

| Minimum actual alcoholic strength (in % volume) | 12 |
| --- | --- |
| Minimum total acidity | 63,84 in milliequivalents per litre |

Minimum actual alcoholic strength (in % volume)

12

Minimum total acidity

63,84 in milliequivalents per litre

Wine category 1 Wine: White, dry, fruity

GRAPE VARIETIES: the white varieties on the varieties list (proportion varies according to year)

Organoleptic characteristics:

Colour: white

Aroma: green, ripe fruit

Taste: full fruity character with fresh, full structure

Analytical characteristics:

All the characteristics are in line with the applicable definitions and the limits set in the EU regulations/Dutch ministerial regulations

| — | Maximum total alcoholic strength (in % volume) |
| --- | --- |

—

Maximum total alcoholic strength (in % volume)

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

—

Maximum volatile acidity

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

—

Maximum total sulphur dioxide

| — | Maximum enrichment, deacidification and, subject to approval, acidification |
| --- | --- |

—

Maximum enrichment, deacidification and, subject to approval, acidification

Sugar content: between 1 and 8 grams per litre

General analytical characteristics

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

Minimum actual alcoholic strength (in % volume)

10,5

Minimum total acidity

77,14 in milliequivalents per litre

Wine category 1 Wine: White, dry, barrel-aged

GRAPE VARIETIES: the white varieties on the varieties list (proportion varies according to year)

Organoleptic characteristics:

Colour: white

Aroma: ripe fruit, flowery with light woody tones

Taste: full fruity character, with a full structure enhanced by wood, full-bodied finish

Analytical characteristics:

All the characteristics are in line with the applicable definitions and the limits set in the EU regulations/Dutch ministerial regulations

| — | Maximum total alcoholic strength (in % volume) |
| --- | --- |

—

Maximum total alcoholic strength (in % volume)

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

—

Maximum volatile acidity

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

—

Maximum total sulphur dioxide

| — | Maximum enrichment, deacidification and, subject to approval, acidification |
| --- | --- |

—

Maximum enrichment, deacidification and, subject to approval, acidification

Sugar content: between 1 and 8 grams per litre

General analytical characteristics

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

Minimum actual alcoholic strength (in % volume)

11,5

Minimum total acidity

77,14 in milliequivalents per litre

Wine category 1 Wine: White, semi-dry, fruity

GRAPE VARIETIES: the white varieties on the varieties list (proportion varies according to year)

Organoleptic characteristics:

Colour: white

Aroma: green, ripe fruit

Taste: Full fruity character, slight sweetness

Finish: Fresh, fruity wine with a beautifully sweet finish

Analytical characteristics:

All the characteristics are in line with the applicable definitions and the limits set in the EU regulations/Dutch ministerial regulations

| — | Maximum total alcoholic strength (in % volume) |
| --- | --- |

—

Maximum total alcoholic strength (in % volume)

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

—

Maximum volatile acidity

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

—

Maximum total sulphur dioxide

| — | Maximum enrichment, deacidification and, subject to approval, acidification |
| --- | --- |

—

Maximum enrichment, deacidification and, subject to approval, acidification

Sugar content: between 2 and 20 grams per litre

General analytical characteristics

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

Minimum actual alcoholic strength (in % volume)

10,5

Minimum total acidity

77,14 in milliequivalents per litre

Wine category 1 Wine: Rosé, full, fruity

GRAPE VARIETIES: the red varieties on the varieties list (proportion varies according to year)

Organoleptic characteristics:

Colour: light rosé colour

Aroma: slightly spicy, red fruit

Taste: fruity character yet with a fuller taste

Analytical characteristics:

All the characteristics are in line with the applicable definitions and the limits set in the EU regulations/Dutch ministerial regulations

| — | Maximum total alcoholic strength (in % volume) |
| --- | --- |

—

Maximum total alcoholic strength (in % volume)

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

—

Maximum volatile acidity

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

—

Maximum total sulphur dioxide

| — | Maximum enrichment, deacidification and, subject to approval, acidification |
| --- | --- |

—

Maximum enrichment, deacidification and, subject to approval, acidification

Sugar content: between 1 and 12 grams per litre

General analytical characteristics

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

Minimum actual alcoholic strength (in % volume)

10

Minimum total acidity

63,84 in milliequivalents per litre

Wine category 4 Sparkling wine: White, full, fruity

GRAPE VARIETIES: the white varieties on the varieties list (proportion varies according to year)

Organoleptic characteristics:

Colour: white

Aroma: green, ripe fruit

Taste: tiny bubbles, fresh fruitiness with a fuller structure

Analytical characteristics:

All the characteristics are in line with the applicable definitions and the limits set in the EU regulations/Dutch ministerial regulations

| — | Maximum total alcoholic strength (in % volume) |
| --- | --- |

—

Maximum total alcoholic strength (in % volume)

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

—

Maximum volatile acidity

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

—

Maximum total sulphur dioxide

| — | Maximum enrichment, deacidification and, subject to approval, acidification |
| --- | --- |

—

Maximum enrichment, deacidification and, subject to approval, acidification

Sugar content: between 0 and 22 grams per litre

General analytical characteristics

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

Minimum actual alcoholic strength (in % volume)

10,5

Minimum total acidity

79,8 in milliequivalents per litre

Wine category 4 Sparkling wine: Rosé, full, fruity

GRAPE VARIETIES: the red varieties on the varieties list (proportion varies according to year)

Organoleptic characteristics:

Colour: pink

Aroma: ripe, red fruit

Taste: tiny bubbles, fresh fruitiness with a fuller structure

Analytical characteristics:

All the characteristics are in line with the applicable definitions and the limits set in the EU regulations/Dutch ministerial regulations

| — | Maximum total alcoholic strength (in % volume) |
| --- | --- |

—

Maximum total alcoholic strength (in % volume)

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

—

Maximum volatile acidity

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

—

Maximum total sulphur dioxide

| — | Maximum enrichment, deacidification and, subject to approval, acidification |
| --- | --- |

—

Maximum enrichment, deacidification and, subject to approval, acidification

Sugar content: between 0 and 22 grams per litre

General analytical characteristics

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

Minimum actual alcoholic strength (in % volume)

10,5

Minimum total acidity

79,8 in milliequivalents per litre

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

GRAPE VARIETIES: the white varieties on the varieties list (proportion varies according to year)

Organoleptic characteristics:

Colour: white

Aroma: green, ripe fruit

Taste: tiny bubbles, fresh fruitiness with a fuller structure

Analytical characteristics:

All the characteristics are in line with the applicable definitions and the limits set in the EU regulations/Dutch ministerial regulations

| — | Maximum total alcoholic strength (in % volume) |
| --- | --- |

—

Maximum total alcoholic strength (in % volume)

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

—

Maximum volatile acidity

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

—

Maximum total sulphur dioxide

| — | Maximum enrichment, deacidification and, subject to approval, acidification |
| --- | --- |

—

Maximum enrichment, deacidification and, subject to approval, acidification

Sugar content: between 0 and 22 grams per litre

General analytical characteristics

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

Minimum actual alcoholic strength (in % volume)

10,5

Minimum total acidity

79,8 in milliequivalents per litre

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

GRAPE VARIETIES: the red varieties on the varieties list (proportion varies according to year)

Organoleptic characteristics:

Colour: pink

Aroma: ripe, red fruit

Taste: tiny bubbles, fresh fruitiness with a fuller structure

Analytical characteristics:

All the characteristics are in line with the applicable definitions and the limits set in the EU regulations/Dutch ministerial regulations

| — | Maximum total alcoholic strength (in % volume) |
| --- | --- |

—

Maximum total alcoholic strength (in % volume)

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

—

Maximum volatile acidity

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

—

Maximum total sulphur dioxide

| — | Maximum enrichment, deacidification and, subject to approval, acidification |
| --- | --- |

—

Maximum enrichment, deacidification and, subject to approval, acidification

Sugar content: between 0 and 22 grams per litre

General analytical characteristics

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

Minimum actual alcoholic strength (in % volume)

10,5

Minimum total acidity

79,8 in milliequivalents per litre

5.   Wine-making practices

a.   
  Essential oenological practices

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

Specific oenological practice: pulp fermentation for at least four days

Wine category 1 Wine: Red, dry, full fruity character, partly barrel-aged

Specific oenological practice: pulp fermentation for at least four days, at least 30 % of the wine should be aged in wood

Wine category 1 Wine: Red, dry, full-bodied, barrel-aged

Specific oenological practice: pulp fermentation for at least six days. The wine must be aged in wood, and stored for at least nine months in barrels (at least 50 % new wood)

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, barrel-aged

Specific oenological practice: cold fermentation under 18 °C (exceptions for temperature increase at the start of fermentation and wines that do not ferment easily) storage for at least six months in barrels, 50 % new wood

Wine category 1 Wine: White, semi-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: 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 4 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) Traditional method

Wine category 4 Sparkling 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) Traditional method

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) Traditional method

Wine category 5 Quality sparkling 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) Traditional method

b.   
  Maximum yields

Red Cabernet Cortis

50 hectolitres per hectare

Red Monarch

50 hectolitres per hectare

Red Pinot Noir

50 hectolitres per hectare

Red Pinotin

50 hectolitres per hectare

Red Baron

50 hectolitres per hectare

White Souvignier Gris

55 hectolitres per hectare

White Johanniter

55 hectolitres per hectare

White Solaris

55 hectolitres per hectare

White Pinot Gris

55 hectolitres per hectare

White Chardonnay

55 hectolitres per hectare

White Cabernet Blanc

55 hectolitres per hectare

White Muscaris

55 hectolitres per hectare

6.   Demarcated area

The geographical area of Vijlen is situated wholly in the three-country municipality of Vaals, in the district of Vijlen.

The protected designation of origin of Vijlen applies only to the terrain of Vijlen with loess soil in the top layer and three layers of soil which together make up this unique terroir. Besides the loess soil, this specific area is characterised by layers of terra fusca, rough shingle and flint eluvium.

The PDO Vijlen covers an area of 419 ha.

7.   Main wine grapes

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

Souvignier Gris B

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

Pinotin N

| | Muscaris B |
| --- | --- |

Muscaris B

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

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

| | Baron N |
| --- | --- |

Baron N

| | Solaris |
| --- | --- |

Solaris

| | Pinot noir N |
| --- | --- |

Pinot noir N

| | Pinot Gris G |
| --- | --- |

Pinot Gris G

| | Monarch |
| --- | --- |

Monarch

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

Johanniter B

| | Chardonnay B |
| --- | --- |

Chardonnay B

| | Cabernet Cortis |
| --- | --- |

Cabernet Cortis

8.   Description of the link(s)

Soil

The geographical area of PDO Vijlen is primarily characterised by ‘flint slope soil’ consisting of flint eluvium as well as loess, terra fusca and gravel, but without old deposits from the Maas.

The soil in this area differs from that of the geographical area of Mergelland, where loess, marl (soft rock) and Maas gravel are the main elements and in which the sediments of the Maas river play an important role. By contrast, these sediments from the Maas are not characteristic of the geographical area of PDO Vijlen. These occur to the north of the edge of the hills (north of Vijlen). The soil in this area, which evolved differently, is characterised by flint eluvium (the remaining solution of limestone, composed of a mixture of strongly eroded flint and varying amounts of clay, loam and terra fusca), as well as terra fusca (like flint eluvium, this is an erosion product of limestone, but consists predominately of (heavy) clay with little or no flint, as it comes from limestone rock with a low flint content). The difference is further increased by the climatological factors (higher altitude and surrounding hills).

Climate and environment

The most important features of the climate in this area are as follows:

| — | The climate in the area is less directly influenced by the sea and has more features typical of a continental climate (less moderate than by the sea, which is reflected in the temperatures). |
| --- | --- |

—

The climate in the area is less directly influenced by the sea and has more features typical of a continental climate (less moderate than by the sea, which is reflected in the temperatures).

| — | The vineyards are located at an altitude of 170 to 220 metres above Amsterdam Ordnance Datum (NAP), on southern slopes, encompassed by hills, thus creating a small micro-climate. |
| --- | --- |

—

The vineyards are located at an altitude of 170 to 220 metres above Amsterdam Ordnance Datum (NAP), on southern slopes, encompassed by hills, thus creating a small micro-climate.

| — | The higher altitude, surrounded by valleys, means the night-time temperature is often higher (better breakdown of acids). |
| --- | --- |

—

The higher altitude, surrounded by valleys, means the night-time temperature is often higher (better breakdown of acids).

| — | The altitude also means there is less mist, particularly in September and October, leading to less humidity and therefore fewer problems with botrytis. |
| --- | --- |

—

The altitude also means there is less mist, particularly in September and October, leading to less humidity and therefore fewer problems with botrytis.

| — | The location on the sheltered side of the Eifel and the Ardennes means that rain and hail do not often affect the PDO area. |
| --- | --- |

—

The location on the sheltered side of the Eifel and the Ardennes means that rain and hail do not often affect the PDO area.

Human aspects (cultivation and vinification)

To positively influence the quality of the cultivation/vinification of the grapes, certain choices have been made (human aspects):

| — | When planting, some two square metres of space are allowed per plant (sufficient nutrients). |
| --- | --- |

—

When planting, some two square metres of space are allowed per plant (sufficient nutrients).

| — | A cultivation method is used that ensures a good leaf/grape ratio (sufficient photosynthesis), and vines are pruned by hand (selection of the best year-old shoots so as to obtain a good foliage wall with maximum sunlight absorption). |
| --- | --- |

—

A cultivation method is used that ensures a good leaf/grape ratio (sufficient photosynthesis), and vines are pruned by hand (selection of the best year-old shoots so as to obtain a good foliage wall with maximum sunlight absorption).

| — | This is further enhanced by maintaining a leaf zone of at least 1 metre above the grape zone. |
| --- | --- |

—

This is further enhanced by maintaining a leaf zone of at least 1 metre above the grape zone.

| — | Stripping the leaves of the grape zone to facilitate exposure to sunlight and wind, so that the clusters will also dry quickly after wet weather. |
| --- | --- |

—

Stripping the leaves of the grape zone to facilitate exposure to sunlight and wind, so that the clusters will also dry quickly after wet weather.

| — | If necessary, thinning clusters to improve the quality of the remaining grapes. |
| --- | --- |

—

If necessary, thinning clusters to improve the quality of the remaining grapes.

| — | Harvesting by hand (selection of grapes). |
| --- | --- |

—

Harvesting by hand (selection of grapes).

| — | Regarding vinification, see the essential oenological practices described above. |
| --- | --- |

—

Regarding vinification, see the essential oenological practices described above.

Causal link

The causal link is characterised by the following distinctive aspects of the area:

The soil is composed of a unique combination of flint eluvium as well as loess, terra fusca and gravel, but without old deposits from the Maas.

Flint eluvium is found as a single unit only in small areas in the south-eastern part of South Limburg on the Belgian border, including on the late-tertiary peneplain. In steep slopes, it is a significant component of the flint slope soils. The soils contain many rugged flintstones of between 2 and 10 cm.

Only in the geographical area of PDO Vijlen is there a unique combination of soils with flint eluvium/loess as well as terra fusca and gravel.

This soil has an impact on the characteristics of the grapes cultivated on it over a fairly long season (heat absorption by the stones) and the moisture-retaining qualities of the loess (avoiding aridity).

The high altitude, surrounded by hills, means that the slopes/plateau of the vineyards have the following climate features, which clearly have a favourable influence on the cultivated grapes (riper grapes with regard to sugar/acids/taste) and result in fuller-bodied wines with more taste:

| — | Higher night-time temperatures ensure better acid metabolism |
| --- | --- |

—

Higher night-time temperatures ensure better acid metabolism

| — | Less mist/dew (sinks into the valleys) |
| --- | --- |

—

Less mist/dew (sinks into the valleys)

| — | Lack of or only rare heavy rain/hail, due to the location on the sheltered side of the Ardennes |
| --- | --- |

—

Lack of or only rare heavy rain/hail, due to the location on the sheltered side of the Ardennes

The wines are created by a unique combination of varieties and the related human aspects (cultivation/vinification), creating beautiful cuvées of new and classic varieties.

In addition, these features of the soil, climate and cultivation are combined with a vinification that is unique in the Netherlands. The wine is transferred by gravity using the four cellars lying above one another, meaning fewer pumpings are needed. The wine is then vinified in smaller tanks to make optimal use of the different vinification techniques (see Essential oenological practices) with the aim of making a wine each year that is fuller-bodied and expressive in taste.

The organoleptic and analytical characteristics result from the combination of the soil, climate, and human aspects (cultivation and vinification), which produce red wines with a full tannin structure and white/rosé wines that are predominantly full and fruity.

9.   Essential further conditions

—

Link to the product specification

https://www.rvo.nl/sites/default/files/2015/12/Productdossier%20BOB%20Vijlen.pdf

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