# Official Journal C 372/2022

| | ISSN 1977-091X |
| --- | --- |
| Official Journal
  of the European Union | C 372 |
| | |
| English edition | Information and Notices | Volume 6529 September 2022 |

ISSN 1977-091X

Official Journal

of the European Union

C 372

English edition

Information and Notices

Volume 6529 September 2022

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| Contents | page |
| --- | --- |
| | II   Information |
| | INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES |
| | European Commission |
| 2022/C 372/01 | Non-opposition to a notified concentration (Case M.10436 – MOËT HENNESSY / CAMPARI / CLASS A TANNICO SHAREHOLDERS / TANNICO) (
  1
  ) | 1 |

Contents

page

II   Information

INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

2022/C 372/01

Non-opposition to a notified concentration (Case M.10436 – MOËT HENNESSY / CAMPARI / CLASS A TANNICO SHAREHOLDERS / TANNICO) (
  1
  )

1

1

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| | IV   Notices |
| --- | --- |
| | NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES |
| | European Commission |
| 2022/C 372/02 | Euro exchange rates — 28 September 2022 | 2 |

IV   Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

2022/C 372/02

Euro exchange rates — 28 September 2022

2

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| | V   Announcements |
| --- | --- |
| | PROCEDURES RELATING TO THE IMPLEMENTATION OF THE COMMON COMMERCIAL POLICY |
| | European Commission |
| 2022/C 372/03 | Notice of the impending expiry of certain anti-dumping measures | 3 |
| | OTHER ACTS |
| | European Commission |
| 2022/C 372/04 | Publication of a communication of approval of a standard amendment to the product specification for a name in the wine sector referred to in Article 17(2) and (3) of Commission Delegated Regulation (EU) 2019/33 | 4 |
| 2022/C 372/05 | Publication of a communication of approval of a standard amendment to the product specification for a name in the wine sector referred to in Article 17(2) and (3) of Commission Delegated Regulation (EU) 2019/33 | 15 |
| 2022/C 372/06 | Publication of a communication of approval of a standard amendment to the product specification for a name in the wine sector referred to in Article 17(2) and (3) of Commission Delegated Regulation (EU) 2019/33 | 28 |
| 2022/C 372/07 | Publication of an application for approval of an amendment, which is not minor, to a product specification pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs | 40 |

V   Announcements

PROCEDURES RELATING TO THE IMPLEMENTATION OF THE COMMON COMMERCIAL POLICY

European Commission

2022/C 372/03

Notice of the impending expiry of certain anti-dumping measures

3

OTHER ACTS

European Commission

2022/C 372/04

Publication of a communication of approval of a standard amendment to the product specification for a name in the wine sector referred to in Article 17(2) and (3) of Commission Delegated Regulation (EU) 2019/33

4

2022/C 372/05

Publication of a communication of approval of a standard amendment to the product specification for a name in the wine sector referred to in Article 17(2) and (3) of Commission Delegated Regulation (EU) 2019/33

15

2022/C 372/06

Publication of a communication of approval of a standard amendment to the product specification for a name in the wine sector referred to in Article 17(2) and (3) of Commission Delegated Regulation (EU) 2019/33

28

2022/C 372/07

Publication of an application for approval of an amendment, which is not minor, to a product specification pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs

40

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| --- | --- |
| | (1)   Text with EEA relevance. |

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(1)   Text with EEA relevance.

1

| EN | |
| --- | --- |

EN

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II Information

INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

| 29.9.2022 | EN | Official Journal of the European Union | C 372/1 |
| --- | --- | --- | --- |

29.9.2022

EN

Official Journal of the European Union

C 372/1

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Non-opposition to a notified concentration

(Case M.10436 – MOËT HENNESSY / CAMPARI / CLASS A TANNICO SHAREHOLDERS / TANNICO)

(Text with EEA relevance)

(2022/C 372/01)

On 20 December 2021, the Commission decided not to oppose the above notified concentration and to declare it compatible with the internal market. This decision is based on Article 6(1)(b) of Council Regulation (EC) No 139/2004 (1). The full text of the decision is available only in English and will be made public after it is cleared of any business secrets it may contain. It will be available:

| — | in the merger section of the ‘Competition policy’ website of the Commission (http://ec.europa.eu/competition/mergers/cases/). This website provides various facilities to help locate individual merger decisions, including company, case number, date and sectoral indexes, |
| --- | --- |

—

in the merger section of the ‘Competition policy’ website of the Commission (http://ec.europa.eu/competition/mergers/cases/). This website provides various facilities to help locate individual merger decisions, including company, case number, date and sectoral indexes,

| — | in electronic form on the EUR-Lex website (http://eur-lex.europa.eu/homepage.html?locale=en) under document number 32021M10436. EUR-Lex is the online point of access to European Union law. |
| --- | --- |

—

in electronic form on the EUR-Lex website (http://eur-lex.europa.eu/homepage.html?locale=en) under document number 32021M10436. EUR-Lex is the online point of access to European Union law.

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(1)  OJ L 24, 29.1.2004, p. 1.

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IV Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

| 29.9.2022 | EN | Official Journal of the European Union | C 372/2 |
| --- | --- | --- | --- |

29.9.2022

EN

Official Journal of the European Union

C 372/2

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Euro exchange rates (1)

28 September 2022

(2022/C 372/02)

1 euro =

| | Currency | Exchange rate |
| --- | --- | --- |
| USD | US dollar | 0,9565 |
| JPY | Japanese yen | 138,39 |
| DKK | Danish krone | 7,4368 |
| GBP | Pound sterling | 0,90268 |
| SEK | Swedish krona | 10,9194 |
| CHF | Swiss franc | 0,9437 |
| ISK | Iceland króna | 139,70 |
| NOK | Norwegian krone | 10,4576 |
| BGN | Bulgarian lev | 1,9558 |
| CZK | Czech koruna | 24,650 |
| HUF | Hungarian forint | 411,72 |
| PLN | Polish zloty | 4,8043 |
| RON | Romanian leu | 4,9485 |
| TRY | Turkish lira | 17,7311 |
| AUD | Australian dollar | 1,4924 |
| CAD | Canadian dollar | 1,3157 |
| HKD | Hong Kong dollar | 7,5084 |
| NZD | New Zealand dollar | 1,6998 |
| SGD | Singapore dollar | 1,3846 |
| KRW | South Korean won | 1 378,84 |
| ZAR | South African rand | 17,2916 |
| CNY | Chinese yuan renminbi | 6,9199 |
| HRK | Croatian kuna | 7,5313 |
| IDR | Indonesian rupiah | 14 622,96 |
| MYR | Malaysian ringgit | 4,4281 |
| PHP | Philippine peso | 56,528 |
| RUB | Russian rouble | |
| THB | Thai baht | 36,687 |
| BRL | Brazilian real | 5,1728 |
| MXN | Mexican peso | 19,5294 |
| INR | Indian rupee | 78,2655 |

Currency

Exchange rate

USD

US dollar

0,9565

JPY

Japanese yen

138,39

DKK

Danish krone

7,4368

GBP

Pound sterling

0,90268

SEK

Swedish krona

10,9194

CHF

Swiss franc

0,9437

ISK

Iceland króna

139,70

NOK

Norwegian krone

10,4576

BGN

Bulgarian lev

1,9558

CZK

Czech koruna

24,650

HUF

Hungarian forint

411,72

PLN

Polish zloty

4,8043

RON

Romanian leu

4,9485

TRY

Turkish lira

17,7311

AUD

Australian dollar

1,4924

CAD

Canadian dollar

1,3157

HKD

Hong Kong dollar

7,5084

NZD

New Zealand dollar

1,6998

SGD

Singapore dollar

1,3846

KRW

South Korean won

1 378,84

ZAR

South African rand

17,2916

CNY

Chinese yuan renminbi

6,9199

HRK

Croatian kuna

7,5313

IDR

Indonesian rupiah

14 622,96

MYR

Malaysian ringgit

4,4281

PHP

Philippine peso

56,528

RUB

Russian rouble

THB

Thai baht

36,687

BRL

Brazilian real

5,1728

MXN

Mexican peso

19,5294

INR

Indian rupee

78,2655

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(1)  Source: reference exchange rate published by the ECB.

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V Announcements

PROCEDURES RELATING TO THE IMPLEMENTATION OF THE COMMON COMMERCIAL POLICY

European Commission

| 29.9.2022 | EN | Official Journal of the European Union | C 372/3 |
| --- | --- | --- | --- |

29.9.2022

EN

Official Journal of the European Union

C 372/3

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Notice of the impending expiry of certain anti-dumping measures

(2022/C 372/03)

1.

As provided for in Article 11(2) of Regulation (EU) 2016/1036 of the European Parliament and of the Council of 8 June 2016 on protection against dumped imports from countries not members of the European Union (1), the Commission gives notice that, unless a review is initiated in accordance with the following procedure, the anti-dumping measures mentioned below will expire on the date mentioned in the table below.

2.   Procedure

Procedure

Union producers may submit a written request for a review. This request must contain sufficient evidence that the expiry of the measures would be likely to result in a continuation or recurrence of dumping and injury. Should the Commission decide to review the measures concerned, importers, exporters, representatives of the exporting country and Union producers will then be provided with the opportunity to amplify, rebut or comment on the matters set out in the review request.

3.   Time limit

Time limit

Union producers may submit a written request for a review on the above basis, to reach the European Commission, Directorate-General for Trade (Unit G-1), CHAR 4/39, 1049 Brussels, Belgium (2) at any time from the date of the publication of the present notice but no later than three months before the date mentioned in the table below.

2

| 4. | This notice is published in accordance with Article 11(2) of Regulation (EU) 2016/1036.









  Product | Country(ies) of origin or exportation | Measures | Reference | Date of expiry (3) |
| --- | --- | --- | --- | --- | --- |
| Tartaric acid | The People’s Republic of China | Anti-dumping duty | Commission Implementing Regulation (EU) 2018/921 of 28 June 2018 imposing a definitive anti-dumping duty on imports of tartaric acid originating in the People’s Republic of China following an expiry review pursuant to Article 11(2) of Regulation (EU) 2016/1036 of the European Parliament and of the Council
  (OJ L 164, 29.6.2018, p. 14) | 30.6.2023 |

4.

This notice is published in accordance with Article 11(2) of Regulation (EU) 2016/1036.

Product

Country(ies) of origin or exportation

Measures

Reference

Date of expiry (3)

3

Tartaric acid

The People’s Republic of China

Anti-dumping duty

Commission Implementing Regulation (EU) 2018/921 of 28 June 2018 imposing a definitive anti-dumping duty on imports of tartaric acid originating in the People’s Republic of China following an expiry review pursuant to Article 11(2) of Regulation (EU) 2016/1036 of the European Parliament and of the Council

(OJ L 164, 29.6.2018, p. 14)

30.6.2023

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(1)  OJ L 176, 30.6.2016, p. 21.

1

(2)  TRADE-Defence-Complaints@ec.europa.eu

2

(3)  The measure expires at midnight (00:00) of the day mentioned in this column.

3

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OTHER ACTS

European Commission

| 29.9.2022 | EN | Official Journal of the European Union | C 372/4 |
| --- | --- | --- | --- |

29.9.2022

EN

Official Journal of the European Union

C 372/4

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Publication of a communication of approval of a standard amendment to the product specification for a name in the wine sector referred to in Article 17(2) and (3) of Commission Delegated Regulation (EU) 2019/33

(2022/C 372/04)

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

‘Alsace grand cru Praelatenberg’

PDO-FR-A0381-AM02

Date of communication: 20 July 2022

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

1.   Additional indication

In Chapter I, Section II(1), of the specification, the following common forms of the names of grape varieties have been added: ‘Sylvaner’ and ‘Pinot Noir’, with the corresponding official names, respectively: Sylvaner B and Pinot Noir N.

The common form ‘Sylvaner’ has been added to correct an oversight in the original version of the specification. The original version stated in Chapter I, Section X(1)(b), that the authorised varieties ‘can be made into wine and placed on the market under their respective common names’. However, the corresponding common form of the name was not included in the list of permitted common names. Prior to the approval of the original version of the specification, a national decision meant that Sylvaner B had been added to the varieties authorised for the production of wines with the designation of origin ‘Alsace grand cru Zotzenberg’. This took into account local custom and the reputation of these wines.

The common name ‘Pinot Noir’ has been added to the specification. This is because of an application submitted at national level for recognition of the still red wines of certain ‘Alsace grand cru’ designations of origin. This application for the recognition of a red wine is based on long-standing practice, reputation and the characteristics of the wines produced with grapes of the variety Pinot Noir N grown on demarcated parcels of these ‘Alsace grand cru’ designations. Pinot Noir N is the only variety authorised for these red wines.

Chapter I, Section II(1), of the specification concerns the varieties of Muscat à petits grains, commonly referred to as ‘Muscat’. The words ‘blancs’ and ‘roses’ have been added to the names of these varieties, in order to correct an oversight in the previous version of the specification.

These amendments do not require any amendments to the single document.

2.   Types of product

In Chapter I, Section III, of the specification, the text has been amended to show that the protected designations of origin covered by the current specification no longer refer exclusively to still white wines.

The ‘Alsace grand cru’ protected designations of origin which cover red and white still wines are mentioned by name: ‘Alsace grand cru Hengst’ and ‘Alsace grand cru Kirchberg de Barr’.

This amendment does not affect the single document.

3.   Geographical area

In Chapter I, Section IV(1), of the specification, a paragraph has been added giving the dates on which the geographical area was approved by the relevant INAO (National Institute for Origin and Quality) committee. The new paragraph also refers to the 2021 Official Geographic Code as the source for the demarcation of the area boundary as it appears in the specification. Reference to the source gives legal certainty to the demarcation of the area.

As a result of the reference to the 2021 Official Geographic Code, the list of names of municipalities has been updated. The municipalities of Kientzheim and Sigolsheim have been abolished. Their territory is now part of the municipality of Kaysersberg Vignoble.

These editorial changes do not affect the boundary of the geographical area.

The following sentences have also been added to Section IV(1):

‘Maps of the geographical area can be accessed on the INAO website.

A map defining the boundaries of the geographical area has been lodged with the municipal authorities in the case of the partially included municipality.’

These amendments require the amendment of point 6 of the single document.

4.   Demarcated parcel area

Demarcated parcel area

In Chapter I, Section IV(2), of the specification:

| — | in order to correct an oversight, the words ‘6 and 7 September 2006’ have been added to the first paragraph. This is a date on which the parcel area was approved by the relevant national committee; |
| --- | --- |

—

in order to correct an oversight, the words ‘6 and 7 September 2006’ have been added to the first paragraph. This is a date on which the parcel area was approved by the relevant national committee;

| — | in the second paragraph, the wording has been amended to take into account the changes made to the names of municipalities in Section IV(1); |
| --- | --- |

—

in the second paragraph, the wording has been amended to take into account the changes made to the names of municipalities in Section IV(1);

| — | the ‘Municipalities’ column in the table has been updated to correspond to the names of municipalities mentioned in Section IV(1). |
| --- | --- |

—

the ‘Municipalities’ column in the table has been updated to correspond to the names of municipalities mentioned in Section IV(1).

These amendments do not affect the single document.

5.   Area in immediate proximity

Area in immediate proximity

In Chapter I, Section IV(3), of the specification, a paragraph has been amended to give the 2021 Official Geographic Code as the source for the demarcation of the area boundary as it appears in the specification. Reference to the source gives legal certainty to the demarcation of the area.

As a result of the reference to the 2021 Official Geographic Code, the list of names of municipalities has been updated. The name of the municipality of Kaysersberg has been deleted and that of Kaysersberg Vignoble added, together with the information that the only part of this municipality included is that belonging to the delegated municipality of Kaysersberg.

These editorial changes do not affect the boundary of the area in immediate proximity.

These amendments require the amendment of point 9 of the single document.

6.   Vine varieties

Vine varieties

In Chapter I, Section V(1)(a), of the specification, two phrases have been added: ‘— for white wines:’ and ‘— for red wines: from grape variety Pinot Noir N’. This is because an application for recognition of the still red wines was submitted at national level for certain ‘Alsace grand cru’ designations of origin. Pinot Noir N is the only variety authorised for these red wines. It is also the only variety authorised for the production of red wine in the ‘Alsace’ designation of origin.

In Sections V(1)(a), (b) and (e) and V(2)(b), the words ‘blancs’ and ‘roses’ have been added to the names of the different varieties of Muscat à petits grains. This corrects an oversight in the previous version of the specification.

The single document has not been changed on account of these amendments.

7.   Planting density

Planting density

In Chapter I, Section VI(1)(a), of the specification, the following phrases have been added: ‘For white wine production’ and ‘For red wine production’. This is to distinguish between the minimum planting densities according to the colour of the wines. These densities are stated for the designations authorised to produce red wines.

The single document has not been changed on account of these additions.

In Chapter I, Section VI(1)(a), of the specification, the date of ‘25 October 2011’ has been specified for the effective application of the rule regarding the possibility of the density changing due to grubbing-up. It replaces the wording ‘on the date on which this specification was approved’.

This amendment requires the amendment of point 5 of the single document.

8.   Pruning rule

Pruning rule

In Chapter I, Section VI(1)(b), of the specification, the previous rule for white wines regarding the number of buds per square metre of soil differed according to the grape varieties. This rule has been abolished and replaced by a single rule of 18 buds per plant.

This development makes it possible to harmonise the wording in the specifications of the Alsace designations of origin, and to simplify the methods of checking.

Point 5 of the single document has been amended.

The words ‘For white wines’ have been added at the start of the sentence. This is due to the application for recognition for still red wines submitted at national level for some ‘Alsace grand cru’ designations of origin.

A pruning rule has been added for red wines, setting the maximum number of buds per plant at 14. This is less than the number authorised for white wine production. This rule makes it possible to comply with the rules on yields and to produce good-quality grapes.

The above amendments do not affect the single document.

9.   Rules on trellising and foliage height

Rules on trellising and foliage height

In Chapter I, Section VI(1)(c), of the specification, the maximum height of the wires supporting the arched canes has been deleted, and the method of measuring the height of trellised foliage has been changed.

These amendments make it possible to verify that the foliage height is compliant as the plants grow. Previously this was possible only through a requirement relating to the support.

This amendment does not affect the single document.

10.   Average maximum crop load per parcel

Average maximum crop load per parcel

In Chapter I, Section VI(1)(d), of the specification, the average maximum crop load per parcel for white wines has been reduced from 10 000 to 8 500 kilograms per hectare, reflecting the reduced yields for these wines.

An average maximum crop load per parcel has been established for red wines. It is less than that for white wine, reflecting the yields for red wines.

These amendments do not affect the single document.

11.   Ripeness of grapes and minimum natural alcoholic strength by volume

Ripeness of grapes and minimum natural alcoholic strength by volume

In Chapter I, Section VII(2)(a), of the specification, the table has been amended. It now takes into account the application for recognition of still red wines submitted at national level for some ‘Alsace grand cru’ designations of origin.

For these ‘Alsace grand cru’ designations for red wines, minimum levels have been established for the sugar content of the different grape varieties when harvested, and for their minimum natural alcoholic strength by volume.

These amendments do not affect the single document.

For white wines, the minimum levels for the sugar content of the grapes have been increased by 2 or 3 grams per litre of must in order to respect the same 1 % variation with the minimum natural alcoholic strength by volume for each grape variety, as in the previous version of the specification. The protection and management body has chosen to calculate the transformation of grams of sugar into alcohol on the basis of 17 grams of sugar producing 1 % alcohol by volume for white wines. The original version of the specification had used the figure of 16,83 grams. The amount of 17 grams had been recommended by the competent national committee of the INAO when the original version of the specifications was established.

These amendments do not affect the single document.

12.   Yields

Yields

In Chapter I, Section VIII(1) and (2), of the specification, the yields and upper yield limits have been reduced for white wines and white wines labelled ‘Vendanges Tardives’ [Late Harvest], in accordance with the hierarchy of designations in the Alsace region. This amendment will allow better quality control.

Point 5 of the single document has been amended for the maximum yields (upper yield limits).

The words ‘Vins blancs’ have been added for wines without a description. This is due to an application submitted at national level for recognition of still red wines for some ‘Alsace grand cru’ designations of origin.

The yield and upper yield limit for red wines have been established in accordance with the hierarchy of designations of the Alsace regions, meaning that the amounts are lower for these ‘grand cru’ designations.

The latter amendments do not affect the single document.

13.   Malolactic fermentation, fermentable sugar content for red wines

Malolactic fermentation, fermentable sugar content for red wines

Chapter I, Section IX(1)(c), of the specification lays down that malolactic fermentation is carried out for red wines.

For the purpose of checking compliance with this rule, the maximum malic acid content has been established as 0,4 grams per litre at the time of packaging.

Section IX(1)(d) lays down a maximum content for fermentable sugars (glucose and fructose) of 2 grams per litre after fermentation.

The single document has not been amended.

14.   Increasing the minimum natural alcoholic strength by volume prohibited for red wines

Increasing the minimum natural alcoholic strength by volume prohibited for red wines

Chapter I, Section IX(1)(e), of the specification lays down that red wines must not be enriched in any way. This restriction applies to the production process. It is consistent with demarcation of parcels for grape-growing, minimum planting density, pruning rules and restricted yields.

The single document has not been amended.

15.   Capacity of the winery

Capacity of the winery

In Chapter I, Section IX(1)(g), of the specification, the coefficient for calculating the capacity of the winery has been reduced.

The capacity of the winery does not need to be as large in proportion to the volume of the preceding harvest.

This amendment does not affect the single document.

16.   Date of maturing and placing on the market for consumers in the case of red wines

Date of maturing and placing on the market for consumers in the case of red wines

In Chapter I, Section IX(2), of the specification, a minimum maturation period has been established for red wines: until 1 October of the year following the harvest. Wines made with grapes of the variety Pinot Noir N from these vineyards need a minimum period in order to fully express their characteristics.

In Chapter I, Section IX(5)(a), it is stated that, following the maturation period, red wines cannot be placed on the market for consumers until 1 October of the year following the harvest.

These amendments do not require any amendments to the single document.

17.   Checks on packaged batches

Checks on packaged batches

In Chapter I, Section IX(3)(b), of the specification, the rule has been abolished that required sample bottles to be kept for checks on packaged batches.

This rule is a measure of verifiability. It is now part of the checking plan.

The single document is not affected by this amendment.

18.   Storing packaged wines

Storing packaged wines

In Chapter I, Section IX(4), of the specification, further details have been provided of the characteristics of the place where packaged wines are stored.

This helps operators to comply with this rule, and makes checking easier.

This amendment does not affect the single document.

19.   Human factors contributing to the link with the geographical area

Human factors contributing to the link with the geographical area

In Chapter I, Section X(1)(b), of the specification, the text has been amended to take account of the fact that still red wines have been approved for the designations of origin ‘Alsace grand cru Hengst’ and ‘Alsace grand cru Kirchberg de Barr’.

| — | The following information has been added for the protected designation of origin ‘Alsace grand cru Hengst’: red wines approved in 2022; Pinot Noir N is the only variety authorised; the minimum planting density is 5 500 plants per hectare for the production of red wine; enrichment is not permitted in any form; there must be a minimum maturing period of 10 months. |
| --- | --- |

—

The following information has been added for the protected designation of origin ‘Alsace grand cru Hengst’: red wines approved in 2022; Pinot Noir N is the only variety authorised; the minimum planting density is 5 500 plants per hectare for the production of red wine; enrichment is not permitted in any form; there must be a minimum maturing period of 10 months.

| — | The following information has been added for the protected designation of origin ‘Alsace grand cru Kirchberg de Barr’: red wines approved in 2022; Pinot Noir N is the only variety authorised; the minimum planting density is 5 000 plants per hectare for the production of red wine; enrichment is not permitted in any form; there must be a minimum maturing period of 10 months. |
| --- | --- |

—

The following information has been added for the protected designation of origin ‘Alsace grand cru Kirchberg de Barr’: red wines approved in 2022; Pinot Noir N is the only variety authorised; the minimum planting density is 5 000 plants per hectare for the production of red wine; enrichment is not permitted in any form; there must be a minimum maturing period of 10 months.

In Section X(1)(b), information to the effect that these two designations of origin were recognised for white wines has been deleted. The words ‘for white wines’ have been added where necessary for understanding the text.

The single document has not been changed on account of these amendments.

The words ‘blancs’ and ‘roses’ have been added to the names of the different varieties of Muscat à petits grains. This corrects an oversight in the previous version of the specification. These additions do not affect the single document.

20.   Description of the wine(s)

Description of the wine(s)

In Chapter I, Section X(2), of the specification, details have been added of the visual appearance of the white wines in order to characterise them more fully.

In the case of the first two types of wine described: ‘The colour of these two types of wine is deep and intense and ranges to golden yellow.’

Details of the last two types of wine: ‘The colour of these two types of wine is deep and intense and ranges to amber yellow.’

Point 4 of the single document has been amended.

A description of the main organoleptic characteristics of the red wines has been added for the designations of origin ‘Alsace grand cru Hengst’ and ‘Alsace grand cru Kirchberg de Barr’.

These descriptions do not affect the single document.

21.   Link with the geographical area

Link with the geographical area

In Chapter I, Section X(3), of the specification, for the designation of origin ‘Alsace grand cru Hengst’, there are details about the link between the geographical origin and the characteristics of the wines which could also apply to the red wines of this designation. These details have been supplemented by information specific to the red wines.

The single document has not been amended.

22.   Transitional measures

Transitional measures

In Chapter I, Section XI(2), of the specification, in accordance with the amendments to Chapter I, Section VI, the maximum height of the wires supporting the arched canes has been deleted and the maximum number of buds per plant has been reduced.

This amendment does not affect the single document.

23.   Requirement to state the sugar content on labelling and other formats giving information for white wines

Requirement to state the sugar content on labelling and other formats giving information for white wines

Under the previous specification, mention of the sugar content was optional. Chapter I, Section XII(2)(d), of the specification has been replaced by a new text making it obligatory to mention the sugar content as laid down in Regulation (EU) 2019/33.

This information makes it easier for consumers to understand the type of wine.

The new rule does not apply to wines bearing the traditional terms ‘Vendanges Tardives’ and ‘Sélection de Grains Nobles’ [includes botrytised grapes].

Point 9 of the single document has been supplemented.

The original point (d) of Section XII(2) is now point (e).

This amendment does not affect the single document.

24.   Advance declaration of the assignment of parcels

Advance declaration of the assignment of parcels

In Chapter II, Section I(1), of the specification, a clarification has been added to the rules regarding the advance declaration of the assignment of parcels. Such declarations are submitted by operators to the protection and management body for the ‘Alsace grand cru’ designations of origin when they cease production under the designation.

This amendment does not affect the single document.

SINGLE DOCUMENT

1.   Name(s)

Name(s)

Alsace grand cru Praelatenberg

2.   Geographical indication type

Geographical indication type

PDO – Protected designation of origin

3.   Categories of grapevine products

Categories of grapevine products

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

1.

Wine

4.   Description of the wine(s)

Description of the wine(s)

BRIEF WRITTEN DESCRIPTION

The wines are still and white.

The minimum natural alcoholic strength by volume of the wines is 12,5 % for Gewürztraminer Rs and Pinot Gris G, and 11 % for other varieties. After enrichment, the total alcoholic strength by volume of the wines does not exceed 15 % for wines made from the varieties Gewürztraminer B and Pinot Gris G, and 14 % for wines made from other varieties.

The other analytical characteristics are as laid down by EU legislation.

Excellent examples of white wines suitable for ageing, they are characterised by powerful freshness underpinned by dominant tartaric acid combined with beautifully ripened grapes. The name of the designation may be supplemented by the common names of the grape varieties, on condition that the wines are made exclusively from grape varieties that can be referred to using the names in question. These are wines of great substance and complexity, with powerful aromas and numerous subtleties. Very long in the mouth, they become more complex over time.

There are two types: — dry wines with minerality; — aromatic wines that are fruity, unctuous and rich. The colour of these two types of wine is deep and intense and ranges to golden yellow.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | |
| Minimum total acidity | in milliequivalents per litre |
| 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

in milliequivalents per litre

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

2.   Designation followed by the words ‘Vendanges Tardives’

Designation followed by the words ‘Vendanges Tardives’

BRIEF WRITTEN DESCRIPTION

The minimum natural alcoholic strength by volume of the wines is 16 % for Gewürztraminer Rs and Pinot Gris G, and 14,5 % for the other varieties.

The other analytical characteristics are as laid down by EU legislation.

Wines with the description ‘Vendanges Tardives’ often have very exotic aromas, of candied fruits with a fresh finish. They are remarkably concentrated with long-lasting aromas. The colour of these wines is deep and intense and ranges to amber yellow.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | |
| Minimum total acidity | in milliequivalents per litre |
| 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

in milliequivalents per litre

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

3.   Designation followed by the words ‘Sélection de Grains Nobles’

Designation followed by the words ‘Sélection de Grains Nobles’

BRIEF WRITTEN DESCRIPTION

The minimum natural alcoholic strength by volume of the wines is 18,2 % for Gewürztraminer Rs and Pinot Gris G, and 16,4 % for other varieties.

The other analytical characteristics are as laid down by EU legislation.

Wines entitled to be labelled ‘Sélection de Grains Nobles’ are more concentrated, powerful wines, often with aromas of candied fruits. They are remarkably concentrated with long-lasting aromas. The colour of these wines is deep and intense and ranges to amber yellow.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | |
| Minimum total acidity | in milliequivalents per litre |
| 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

in milliequivalents per litre

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

5.   Wine-making practices

Wine-making practices

5.1.   Specific oenological practices

Specific oenological practices

1.   Training systems: planting density

Training systems: planting density

Cultivation method

The minimum vine planting density is 4 500 plants per hectare.

The distance between the rows of vines must not exceed 2 metres.

Vines have an in-the-row spacing of no less than 0,75 metres and no more than 1,50 metres.

As of 25 October 2011, grubbing-up of rows within a parcel must not result in spacing wider than 3 metres between the rows.

2.   Training systems: pruning rule

Training systems: pruning rule

Cultivation method

The vines are pruned to single or double Guyot with a maximum of 18 buds per plant.

3.   Harvest

Harvest

Cultivation method

The wines are made from grapes harvested manually.

4.   Increase in the minimum natural alcoholic strength by volume

Increase in the minimum natural alcoholic strength by volume

Specific oenological practice

Any increase in the minimum natural alcoholic strength by volume must not exceed:

0,5 % for wines made from the varieties Gewürztraminer B and Pinot Gris G,

1,5 % for wines made from other varieties.

Wines eligible for the term ‘Vendanges Tardives’ or ‘Sélection de Grains Nobles’ must not be enriched.

5.   Production

Production

Wine-making restriction

Use of wood chips is prohibited.

6.   Maturing the wines

Maturing the wines

Specific oenological practice

The wines must be matured until at least 1 June of the year following the harvest.

Wines eligible for the term ‘Vendanges Tardives’ or ‘Sélection de Grains Nobles’ must be matured until at least 1 June of the second year following the harvest.

5.2.   Maximum yields

Maximum yields

1.   Yield – Designation with or without the additional term ‘Vendanges Tardives’

Yield – Designation with or without the additional term ‘Vendanges Tardives’

60 hectolitres per hectare

2.   Yield – Designation followed by the term ‘Sélection de Grains Nobles’

Yield – Designation followed by the term ‘Sélection de Grains Nobles’

48 hectolitres per hectare

6.   Demarcated geographical area

Demarcated geographical area

The grapes are harvested and the wines are produced, developed and matured in the following municipalities, based on the 2021 Official Geographic Code:

| — | Department of Haut-Rhin: Entire municipalities: Ammerschwihr, Beblenheim, Bennwihr, Bergheim, Bergholtz, Eguisheim, Gueberschwihr, Guebwiller, Hattstatt, Hunawihr, Ingersheim, Katzenthal, Mittelwihr, Niedermorschwihr, Orschwihr, Pfaffenheim, Ribeauvillé, Riquewihr, Rodern, Rouffach, Saint-Hippolyte, Soultzmatt, Thann, Turckheim, Vieux-Thann, Voegtlinshoffen, Westhalten, Wettolsheim, Wintzenheim, Wuenheim and Zellenberg. |
| --- | --- |

—

Department of Haut-Rhin: Entire municipalities: Ammerschwihr, Beblenheim, Bennwihr, Bergheim, Bergholtz, Eguisheim, Gueberschwihr, Guebwiller, Hattstatt, Hunawihr, Ingersheim, Katzenthal, Mittelwihr, Niedermorschwihr, Orschwihr, Pfaffenheim, Ribeauvillé, Riquewihr, Rodern, Rouffach, Saint-Hippolyte, Soultzmatt, Thann, Turckheim, Vieux-Thann, Voegtlinshoffen, Westhalten, Wettolsheim, Wintzenheim, Wuenheim and Zellenberg.

Municipalities partially included: Kaysersberg Vignoble, only the territory of the delegated municipalities of Kientzheim and Sigolsheim.

| — | Department of Bas-Rhin: Andlau, Barr, Bergbieten, Blienschwiller, Dahlenheim, Dambach-la-Ville, Eichhoffen, Kintzheim, Marlenheim, Mittelbergheim, Molsheim, Nothalten, Scharrachbergheim-Irmstett and Wolxheim. |
| --- | --- |

—

Department of Bas-Rhin: Andlau, Barr, Bergbieten, Blienschwiller, Dahlenheim, Dambach-la-Ville, Eichhoffen, Kintzheim, Marlenheim, Mittelbergheim, Molsheim, Nothalten, Scharrachbergheim-Irmstett and Wolxheim.

A map defining the boundaries of the geographical area has been lodged with the municipal authorities of the partially included municipalities.

Maps of the geographical area can be accessed on the INAO website.

7.   Wine grape variety(-ies)

Wine grape variety(-ies)

| | Gewürztraminer Rs |
| --- | --- |

Gewürztraminer Rs

| | Muscat Ottonel B – Muscat, Moscato |
| --- | --- |

Muscat Ottonel B – Muscat, Moscato

| | Muscat à petits grains blancs B – Muscat, Moscato |
| --- | --- |

Muscat à petits grains blancs B – Muscat, Moscato

| | Muscat à petits grains roses Rs – Muscat, Moscato |
| --- | --- |

Muscat à petits grains roses Rs – Muscat, Moscato

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

Pinot Gris G

| | Riesling B |
| --- | --- |

Riesling B

8.   Description of the link(s)

Description of the link(s)

Thanks to the favourable mesoclimate conditions characteristic of the vineyards of Alsace, the protected designation of origin ‘Alsace grand cru Praelatenberg’ benefits from one of the best locations. Nestling in the picturesque countryside of Alsace, the vineyards enable the production of highly expressive wines with a thousand nuances, distinctive character and unique personality.

The predominantly gneissic substrate gives the wines their crystalline minerality and freshness.

The excellent climate conditions at the end of the season are favourable to concentration on the vine and to the development of the noble rot. As a result, it is possible to produce wines from grapes harvested when overripe.

The maturation period laid down in the specification allows the wines to improve.

There are strict rules relating to production, such as maintaining a broad canopy and harvesting by hand. By adopting these rules, the winegrowers of Alsace preserve the established character of the wines, which are known for their complexity and their suitability for long keeping.

They are the top of the range for this region. These wines are more prestigious than wines with the protected designation of origin ‘Alsace’.

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

Essential further conditions (packaging, labelling, other requirements)

Area in immediate proximity

Legal framework

National legislation

Type of further condition

Derogation concerning production in the demarcated geographical area

Description of the condition

The area in the immediate vicinity, defined by derogation for winemaking, processing and maturing, comprises the territory of the following municipalities, based on the 2021 Official Geographic Code:

| — | Department of Haut-Rhin: Entire municipalities: Bergholtz-Zell, Berrwiller, Buhl, Cernay, Colmar, Gundolsheim, Hartmanswiller, Herrlisheim, Houssen, Husseren-les-Châteaux, Jungholtz, Leimbach, Obermorschwihr, Osenbach, Ostheim, Rorschwihr, Soultz, Steinbach, Uffholtz, Walbach, Wattwiller, Wihr-au-Val and Zimmerbach. |
| --- | --- |

—

Department of Haut-Rhin: Entire municipalities: Bergholtz-Zell, Berrwiller, Buhl, Cernay, Colmar, Gundolsheim, Hartmanswiller, Herrlisheim, Houssen, Husseren-les-Châteaux, Jungholtz, Leimbach, Obermorschwihr, Osenbach, Ostheim, Rorschwihr, Soultz, Steinbach, Uffholtz, Walbach, Wattwiller, Wihr-au-Val and Zimmerbach.

Municipalities partially included: Kaysersberg Vignoble, only the territory of the delegated municipality of Kaysersberg.

| — | Department of Bas-Rhin: Albé, Avolsheim, Balbronn, Bernardswiller, Bernardvillé, Bischoffsheim, Boersch, Bourgheim, Châtenois, Cleebourg, Dachstein, Dangolsheim, Dieffenthal, Dorlisheim, Epfig, Ergersheim, Ernolsheim-Bruche, Fessenheim-le-Bas, Flexbourg, Furdenheim, Gertwiller, Gimbrett-Berstett, Goxwiller, Heiligenstein, Itterswiller, Kienheim, Kirchheim, Kuttolsheim, Mittelhausen, Mutzig, Nordheim, Oberhoffen-les-Wissenbourg, Obernai, Odratzheim, Orschwiller, Osthoffen, Ottrott, Petersbach, Reichsfeld, Riedseltz, Rosenwiller, Rosheim, Rott, Saint-Nabor, Saint-Pierre, Scherwiller, Seebach, Soultz-les-Bains, Steinseltz, Stotzheim, Strasbourg, Traenheim, Villé, Wangen, Westhoffen, Wissembourg and Zellwiller. |
| --- | --- |

—

Department of Bas-Rhin: Albé, Avolsheim, Balbronn, Bernardswiller, Bernardvillé, Bischoffsheim, Boersch, Bourgheim, Châtenois, Cleebourg, Dachstein, Dangolsheim, Dieffenthal, Dorlisheim, Epfig, Ergersheim, Ernolsheim-Bruche, Fessenheim-le-Bas, Flexbourg, Furdenheim, Gertwiller, Gimbrett-Berstett, Goxwiller, Heiligenstein, Itterswiller, Kienheim, Kirchheim, Kuttolsheim, Mittelhausen, Mutzig, Nordheim, Oberhoffen-les-Wissenbourg, Obernai, Odratzheim, Orschwiller, Osthoffen, Ottrott, Petersbach, Reichsfeld, Riedseltz, Rosenwiller, Rosheim, Rott, Saint-Nabor, Saint-Pierre, Scherwiller, Seebach, Soultz-les-Bains, Steinseltz, Stotzheim, Strasbourg, Traenheim, Villé, Wangen, Westhoffen, Wissembourg and Zellwiller.

Packaging in the area

Legal framework

National legislation

Type of further condition

Packaging in the demarcated geographical area

Description of the condition

The wines are packaged in ‘Vin du Rhin’ bottles, in accordance with Decree No 55-673 of 20 May 1955, the Order of 13 May 1959 and the Decree of 19 March 1963. No other type of bottle is permitted.

Since the Law of 5 July 1972, the wines must be bottled in the departments of Bas-Rhin and Haut-Rhin in tall, thin ‘Vin du Rhin’ bottles, as laid down in the Decree of 1955.

Stating the vintage

Legal framework

National legislation

Type of further condition

Additional provisions relating to labelling

Description of the condition

The vintage must appear, together with the name of the designation, in any harvest and stock declarations, supporting documents or publicity and on any leaflets, labels, invoices or containers.

Common name

Legal framework

National legislation

Type of further condition

Additional provisions relating to labelling

Description of the condition

The name of the protected designation of origin may be supplemented by one of the common names of the grape varieties, on condition that the wines are made exclusively from grape varieties that can be referred to using the names in question.

Use of two or more common names on the same label is prohibited.

The common names are as follows:

| | Gewürztraminer |
| --- | --- |

Gewürztraminer

| | Muscat |
| --- | --- |

Muscat

| | Muscat Ottonel |
| --- | --- |

Muscat Ottonel

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

Pinot Gris

| | Riesling. |
| --- | --- |

Riesling.

Traditional terms ‘Vendanges Tardives’ and ‘Sélection de Grains Nobles’

Legal framework

National legislation

Type of further condition

Additional provisions relating to labelling

Description of the condition

For wines eligible for the term ‘Vendanges Tardives’ or ‘Sélection de Grains Nobles’, the following must also be stated:

| — | vintage |
| --- | --- |

—

vintage

| — | one of the common forms of the grape variety name. |
| --- | --- |

—

one of the common forms of the grape variety name.

Indication of the sugar content

Legal framework

National legislation

Type of further condition

Additional provisions relating to labelling

Description of the condition

The sugar content, as defined by European law, must be clearly stated in the case of white wines for which one of the 51 protected designations of origin ‘Alsace Grand Cru – lieu-dit’ is claimed under the terms of this specification. This applies when such wines are presented under the aforementioned designation and made available to the public, dispatched, offered for sale or sold, which cannot happen unless the sugar content is stated in any publicity and on any leaflets, labels, invoices or containers. It does not apply to wines labelled ‘Vendanges Tardives’ or ‘Sélection de Grains Nobles’.

Link to the product specification

Link to the product specification

https://info.agriculture.gouv.fr/gedei/site/bo-agri/document_administratif-4cec3ff9-abd4-4253-a1db-245ddd809faa

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(1)  OJ L 9, 11.1.2019, p. 2.

1

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| 29.9.2022 | EN | Official Journal of the European Union | C 372/15 |
| --- | --- | --- | --- |

29.9.2022

EN

Official Journal of the European Union

C 372/15

---

Publication of a communication of approval of a standard amendment to the product specification for a name in the wine sector referred to in Article 17(2) and (3) of Commission Delegated Regulation (EU) 2019/33

(2022/C 372/05)

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

‘Alsace grand cru Hengst’

PDO-FR-A0376-AM02

Date of communication: 20 July 2022

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

1.   Additional indication

In Chapter I, Section II(1), of the specification, the following common forms of the names of grape varieties have been added: ‘Sylvaner’ and ‘Pinot Noir’, with the corresponding official names, respectively: Sylvaner B and Pinot Noir N.

The common form ‘Sylvaner’ has been added to correct an oversight in the original version of the specification. The original version stated in Chapter I, Section X(1)(b), that the authorised varieties ‘can be made into wine and placed on the market under their respective common names’. However, the corresponding common form of the name was not included in the list of permitted common names. Prior to the approval of the original version of the specification, a national decision meant that Sylvaner B had been added to the varieties authorised for the production of wines with the designation of origin ‘Alsace grand cru Zotzenberg’. This took into account local custom and the reputation of these wines.

This change does not require the single document to be amended.

The common name ‘Pinot Noir’ has been added because of an application submitted at national level for recognition of the still red wines of this designation of origin. This application for the recognition of a red wine under the ‘Alsace grand cru Hengst’ designation is based on long-standing practice, reputation and the characteristics of the wines produced with grapes of the variety Pinot Noir N grown on demarcated parcels of this ‘Alsace grand cru’ designation, which was initially only recognised for white wines.

Pinot Noir N is the only variety authorised for these red wines.

This change requires point 9 of the single document to be amended.

Chapter I, Section II(1), of the specification concerns the varieties of Muscat à petits grains, commonly referred to as ‘Muscat’. The words ‘blancs’ and ‘roses’ have been added to the names of these varieties, in order to correct an oversight in the previous version of the specification.

This change does not require the single document to be amended.

2.   Types of product

In Chapter I, Section III, of the specification, the text has been amended to show that the protected designations of origin covered by the current specification no longer refer exclusively to still white wines.

The ‘Alsace grand cru’ protected designations of origin which cover red and white still wines are mentioned by name: ‘Alsace grand cru Hengst’ and ‘Alsace grand cru Kirchberg de Barr’.

The single document has been amended in several places, in particular in point 4, due to the recognition of still red wines under the ‘Alsace grand cru Hengst’ designation.

3.   Geographical area

In Chapter I, Section IV(1), of the specification, a paragraph has been added giving the dates on which the geographical area was approved by the relevant INAO (National Institute for Origin and Quality) committee. The new paragraph also refers to the 2021 Official Geographic Code as the source for the demarcation of the area boundary as it appears in the specification. Reference to the source gives legal certainty to the demarcation of the area.

As a result of the reference to the 2021 Official Geographic Code, the list of names of municipalities has been updated. The municipalities of Kientzheim and Sigolsheim have been abolished. Their territory is now part of the municipality of Kaysersberg Vignoble.

These editorial changes do not affect the boundary of the geographical area.

The following sentences have also been added to Section IV(1):

‘Maps of the geographical area can be accessed on the INAO website.

A map defining the boundaries of the geographical area has been lodged with the municipal authorities in the case of the partially included municipality.’

These changes require point 6 of the single document to be amended.

4.   Demarcated parcel area

Demarcated parcel area

In Chapter I, Section IV(2), of the specification:

| — | in order to correct an oversight, the words ‘6 and 7 September 2006’ have been added to the first paragraph. This is a date on which the parcel area was approved by the relevant national committee; |
| --- | --- |

—

in order to correct an oversight, the words ‘6 and 7 September 2006’ have been added to the first paragraph. This is a date on which the parcel area was approved by the relevant national committee;

| — | in the second paragraph, the wording has been amended to take into account the changes made to the names of municipalities in Section IV(1); |
| --- | --- |

—

in the second paragraph, the wording has been amended to take into account the changes made to the names of municipalities in Section IV(1);

| — | the ‘Municipalities’ column in the table has been updated to correspond to the names of municipalities mentioned in Section IV(1). |
| --- | --- |

—

the ‘Municipalities’ column in the table has been updated to correspond to the names of municipalities mentioned in Section IV(1).

These amendments do not affect the single document.

5.   Area in immediate proximity

Area in immediate proximity

In Chapter I, Section IV(3), of the specification, a paragraph has been amended to give the 2021 Official Geographic Code as the source for the demarcation of the area boundary as it appears in the specification. Reference to the source gives legal certainty to the demarcation of the area.

As a result of the reference to the 2021 Official Geographic Code, the list of names of municipalities has been updated. The name of the municipality of Kaysersberg has been deleted and that of Kaysersberg Vignoble added, together with the information that the only part of this municipality included is that belonging to the delegated municipality of Kaysersberg.

These editorial changes do not affect the boundary of the area in immediate proximity.

They require point 9 of the single document to be amended.

6.   Vine varieties

Vine varieties

In Chapter I, Section V(1)(a), of the specification, two phrases have been added: ‘— for white wines:’ and ‘— for red wines: from grape variety Pinot Noir N’. This is because an application for recognition of the still red wines was submitted at national level for certain ‘Alsace grand cru’ designations of origin. Pinot Noir N is the only variety authorised for these red wines. It is also the only variety authorised for the production of red wine in the ‘Alsace’ designation of origin.

The ‘Pinot Noir N’ wine grape variety has been added to the single document.

In Sections V(1)(a), (b) and (e) and V(2)(b), the words ‘blancs’ and ‘roses’ have been added to the names of the different varieties of Muscat à petits grains. This corrects an oversight in the previous version of the specification.

The single document is not affected by this amendment.

7.   Planting density

Planting density

In Chapter I, Section VI(1)(a), of the specification, the following phrases have been added: ‘For white wine production’ and ‘For red wine production’. This is to distinguish between the minimum planting densities according to the colour of the wines. These densities are stated for the designations authorised to produce red wines.

The following sentence has been added: For vines intended to produce red wines eligible for the ‘Alsace grand cru Hengst’ protected designation of origin, the minimum planting density is 5 500 plants per hectare.

Point 5 of the single document has been amended.

In Chapter I, Section VI(1)(a), of the specification, the date of ‘25 October 2011’ has been specified for the effective application of the rule regarding the possibility of the density changing due to grubbing-up. It replaces the wording ‘on the date on which this specification was approved’.

This amendment requires the amendment of point 5 of the single document.

8.   Pruning rule

Pruning rule

In Chapter I, Section VI(1)(b), of the specification, the previous rule for the production of white wines regarding the number of buds per square metre of soil differed according to the grape varieties. This rule has been abolished and replaced by a single rule of 18 buds per plant.

This development makes it possible to harmonise the wording in the specifications of the Alsace designations of origin, and to simplify the methods of checking.

The words ‘For white wines’ have been added at the start of the sentence. This is due to the application for recognition for still red wines submitted at national level for some ‘Alsace grand cru’ designations of origin.

A pruning rule has been added for red wines, setting the maximum number of buds per plant at 14. This is less than the number authorised for white wine production. This rule makes it possible to comply with the rules on yields and to produce good-quality grapes.

Point 5 of the single document has been amended.

9.   Rules on trellising and foliage height

Rules on trellising and foliage height

In Chapter I, Section VI(1)(c), of the specification, the maximum height of the wires supporting the arched canes has been deleted, and the method of measuring the height of trellised foliage has been changed.

These amendments make it possible to verify that the foliage height is compliant as the plants grow. Previously this was possible only through a requirement relating to the support.

This amendment does not affect the single document.

10.   Average maximum crop load per parcel

Average maximum crop load per parcel

In Chapter I, Section VI(1)(d), of the specification, the average maximum crop load per parcel for white wines has been reduced from 10 000 to 8 500 kilograms per hectare, reflecting the reduced yields for these wines.

An average maximum crop load per parcel has been established for red wines. It is less than that for white wine, reflecting the yields for red wines.

These amendments do not affect the single document.

11.   Ripeness of grapes and minimum natural alcoholic strength by volume

Ripeness of grapes and minimum natural alcoholic strength by volume

In Chapter I, Section VII(2)(a), of the specification, the table has been amended. It now takes into account the application for recognition of still red wines submitted at national level for some ‘Alsace grand cru’ designations of origin.

For ‘Alsace grand cru Hengst’, the minimum sugar content for the grapes at harvest has been set as 216 grams per litre of must for Pinot Noir N. The minimum natural alcoholic strength by volume has been set as 12,5 %.

The latter requires point 4 of the single document to be amended.

For white wines, the minimum levels for the sugar content of the grapes have been increased by 2 or 3 grams per litre of must in order to respect the same 1 % variation with the minimum natural alcoholic strength by volume for each grape variety, as in the previous version of the specification. The protection and management body has chosen to calculate the transformation of grams of sugar into alcohol on the basis of 17 grams of sugar producing 1 % alcohol by volume for white wines. The original version of the specification had used the figure of 16,83 grams. The amount of 17 grams had been recommended by the competent national committee of the INAO when the original version of the specifications was established.

This amendment does not affect the single document.

12.   Yields

Yields

In Chapter I, Section VIII(1) and (2), of the specification, the yields and upper yield limits have been reduced for white wines and white wines labelled ‘Vendanges Tardives’ [Late Harvest], in accordance with the hierarchy of designations in the Alsace region. This amendment will allow better quality control.

The words ‘Vins blancs’ have been added for wines without a description. This is due to an application submitted at national level for recognition of still red wines for some ‘Alsace grand cru’ designations of origin.

The yield and upper yield limit for red wines have been established in accordance with the hierarchy of designations of the Alsace regions, meaning that the amounts are lower for these ‘grand cru’ designations.

Point 5 of the single document has been amended for the maximum yields (upper yield limits).

13.   Malolactic fermentation, fermentable sugar content for red wines

Malolactic fermentation, fermentable sugar content for red wines

Chapter I, Section IX(1)(c), of the specification lays down that malolactic fermentation is carried out for red wines.

For checking compliance with this rule, the maximum malic acid content has been established as 0,4 grams per litre at the time of packaging.

Section IX(1)(d) lays down a maximum content for fermentable sugars (glucose and fructose) of 2 grams per litre after fermentation.

Point 4 of the single document has been amended.

14.   Increasing the minimum natural alcoholic strength by volume prohibited for red wines

Increasing the minimum natural alcoholic strength by volume prohibited for red wines

Chapter I, Section IX(1)(e), of the specification lays down that red wines must not be enriched in any way. This production restriction takes account of the fact that the marl and limestone soils of the parcels demarcated for grape-growing, together with a unique microclimate, enable the grapes to ripen perfectly.

Point 5 of the single document has been amended.

15.   Capacity of the winery

Capacity of the winery

In Chapter I, Section IX(1)(g), of the specification, the coefficient for calculating the capacity of the winery has been reduced.

The capacity of the winery does not need to be as large in proportion to the volume of the preceding harvest.

This amendment does not affect the single document.

16.   Date of maturing and placing on the market for consumers in the case of red wines

Date of maturing and placing on the market for consumers in the case of red wines

In Chapter I, Section IX(2), of the specification, a minimum maturation period has been established for red wines: until 1 October of the year following the harvest. Wines made with grapes of the variety Pinot Noir N from these vineyards need a minimum period in order to fully express their characteristics.

Point 5 of the single document has been amended.

In Chapter I, Section IX(5)(a), it is stated that, following the maturation period, red wines cannot be placed on the market for consumers until 1 October of the year following the harvest.

This change does not require the single document to be amended.

17.   Checks on packaged batches

Checks on packaged batches

In Chapter I, Section IX(3)(b), of the specification, the rule has been abolished that required sample bottles to be kept for checks on packaged batches.

This rule is a measure of verifiability. It is now part of the checking plan.

The single document is not affected by this amendment.

18.   Storing packaged wines

Storing packaged wines

In Chapter I, Section IX(4), of the specification, further details have been provided of the characteristics of the place where packaged wines are stored.

This helps operators to comply with this rule, and makes checking easier.

This amendment does not affect the single document.

19.   Human factors contributing to the link with the geographical area

Human factors contributing to the link with the geographical area

In Chapter I, Section X(1)(b), of the specification, the text has been amended to take account of the fact that still red wines have been approved for the designations of origin ‘Alsace grand cru Hengst’ and ‘Alsace grand cru Kirchberg de Barr’.

| — | The following information has been added for the protected designation of origin ‘Alsace grand cru Hengst’: red wines approved in 2022; Pinot Noir N is the only variety authorised; the minimum planting density is 5 500 plants per hectare for the production of red wine; enrichment is not permitted in any form; there must be a minimum maturing period of 10 months. |
| --- | --- |

—

The following information has been added for the protected designation of origin ‘Alsace grand cru Hengst’: red wines approved in 2022; Pinot Noir N is the only variety authorised; the minimum planting density is 5 500 plants per hectare for the production of red wine; enrichment is not permitted in any form; there must be a minimum maturing period of 10 months.

Points 4, 5 and 7 of the single document have been amended.

| — | The following information has been added for the protected designation of origin ‘Alsace grand cru Kirchberg de Barr’: red wines approved in 2022; Pinot Noir N is the only variety authorised; the minimum planting density is 5 000 plants per hectare for the production of red wine; enrichment is not permitted in any form; there must be a minimum maturing period of 10 months. |
| --- | --- |

—

The following information has been added for the protected designation of origin ‘Alsace grand cru Kirchberg de Barr’: red wines approved in 2022; Pinot Noir N is the only variety authorised; the minimum planting density is 5 000 plants per hectare for the production of red wine; enrichment is not permitted in any form; there must be a minimum maturing period of 10 months.

The single document is not affected by this amendment.

In Section X(1)(b), information to the effect that these two designations of origin were recognised for white wines has been deleted. The words ‘for white wines’ have been added where necessary for understanding the text.

The single document is not affected by these amendments.

In Section X(1)(b), the words ‘blancs’ and ‘roses’ have been added to the names of the different varieties of Muscat à petits grains. This corrects an oversight in the previous version of the specification. These additions do not affect the single document.

20.   Description of the wine(s):

Description of the wine(s):

In Chapter I, Section X(2), of the specification, details have been added of the visual appearance of the white wines in order to characterise them more fully.

In the case of the first two types of wine described: ‘The colour of these two types of wine is deep and intense and ranges to golden yellow.’

Details of the last two types of wine: ‘The colour of these two types of wine is deep and intense and ranges to amber yellow.’

In Chapter I, Section X(2), a description of the main organoleptic characteristics of the red wines has been added for the designations of origin ‘Alsace grand cru Hengst’ and ‘Alsace grand cru Kirchberg de Barr’.

For ‘Alsace grand cru Hengst’, the following text has been added:

‘The red wines are distinguished wines that are characterised by their power and depth and are very well suited to ageing. They have a beautiful ruby-red colour and a complex nose, with notes of red fruit and spices. In the mouth, their texture is rich and elegant, with silky tannins. Well structured and with a long and pleasing finish, the “grand cru Hengst” red wines develop more expression with age.’

Point 4 of the single document has been amended.

21.   Link with the geographical area

Link with the geographical area

In Chapter I, Section X(3) of the specification, with reference to the designation of origin ‘Alsace grand cru Hengst’, the following sentence has been added: ‘These marl and limestone soils, together with a unique microclimate, enable grapes to ripen perfectly, producing distinguished red wines with silky tannins.’

This addition expands the previous information on the link between the geographical origin and the characteristics of the wines, which can also apply to the red wines of this designation.

Point 8 of the single document has been amended.

22.   Transitional measures

Transitional measures

In Chapter I, Section XI(2), of the specification, in accordance with the amendments to Chapter I, Section VI, the maximum height of the wires supporting the arched canes has been deleted and the maximum number of buds per plant has been reduced.

This amendment does not affect the single document.

23.   Requirement to state the sugar content on labelling and other formats giving information for white wines

Requirement to state the sugar content on labelling and other formats giving information for white wines

Under the previous specification, mention of the sugar content was optional. Chapter I, Section XII(2)(d), of the specification has been replaced by a new text making it obligatory to mention the sugar content as laid down in Regulation (EU) 2019/33.

This information makes it easier for consumers to understand the type of wine.

The new rule does not apply to wines bearing the traditional terms ‘Vendanges Tardives’ and ‘Sélection de Grains Nobles’ [includes botrytised grapes].

Point 9 of the single document has been supplemented.

The original point (d) of Section XII(2) is now point (e).

This amendment does not affect the single document.

24.   Advance declaration of the assignment of parcels

Advance declaration of the assignment of parcels

In Chapter II, Section I(1), of the specification, a clarification has been added to the rules regarding the advance declaration of the assignment of parcels. Such declarations are submitted by operators to the protection and management body for the ‘Alsace grand cru’ designations of origin when they cease production under the designation.

This amendment does not affect the single document.

25.   Traditional terms ‘Vendanges Tardives’ and ‘Sélection de Grains Nobles’ and common names

Traditional terms ‘Vendanges Tardives’ and ‘Sélection de Grains Nobles’ and common names

In point 9 ‘Additional conditions’ in the single document:

The heading ‘Traditional terms’ has been amended to specify the common names of the varieties eligible for the terms ‘Vendanges Tardives’ and ‘Sélection de Grains Nobles’. This is due to the addition of the common name ‘Pinot Noir’ under the heading ‘Common name’.

SINGLE DOCUMENT

1.   Name(s)

Name(s)

Alsace grand cru Hengst

2.   Geographical indication type

Geographical indication type

PDO – Protected designation of origin

3.   Categories of grapevine products

Categories of grapevine products

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

1.

Wine

4.   Description of the wine(s)

Description of the wine(s)

1.   White wine

White wine

BRIEF WRITTEN DESCRIPTION

The minimum natural alcoholic strength by volume is 12,5 % for Gewürztraminer Rs and Pinot Gris G, and 11 % for other varieties.

After enrichment, the total alcoholic strength by volume of the wines does not exceed 15 % for wines made from the varieties Gewürztraminer B and Pinot Gris G, and 14 % for wines made from other varieties.

The other analytical characteristics are as laid down by EU legislation.

Excellent examples of white wines suitable for ageing, they are characterised by powerful freshness underpinned by dominant tartaric acid combined with beautifully ripened grapes. The name of the designation may be supplemented by the common names of the grape varieties, on condition that the wines are made exclusively from grape varieties that can be referred to using the names in question. These are wines of great substance and complexity, with powerful aromas and numerous subtleties. Very long in the mouth, they become more complex over time. There are two types: dry wines with minerality and aromatic wines that are fruity, unctuous and rich. The colour of these two types of wine is deep and intense and ranges to golden yellow.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | |
| Minimum total acidity | in milliequivalents per litre |
| 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

in milliequivalents per litre

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

2.   Designation followed by the words ‘Vendanges Tardives’, white wine

Designation followed by the words ‘Vendanges Tardives’, white wine

BRIEF WRITTEN DESCRIPTION

The minimum natural alcoholic strength by volume of the wines is 16 % for Gewürztraminer Rs and Pinot Gris G, and 14,5 % for the other varieties.

The other analytical characteristics are as laid down by EU legislation.

Wines with the description ‘Vendanges Tardives’ often have very exotic aromas, of candied fruits with a fresh finish. Their colour is deep and intense and ranges to golden yellow.

| 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)

3.   Designation followed by the words ‘Sélection de Grains Nobles’, white wine

Designation followed by the words ‘Sélection de Grains Nobles’, white wine

BRIEF WRITTEN DESCRIPTION

The minimum natural alcoholic strength by volume of the wines is 18,2 % for Gewürztraminer Rs and Pinot Gris G, and 16,4 % for the other varieties.

The other analytical characteristics are as laid down by EU legislation.

Wines entitled to be labelled ‘Sélection de Grains Nobles’ are more concentrated, powerful wines, often with aromas of candied fruits. They are remarkably concentrated with long-lasting aromas. Their colour is deep and intense and ranges to amber yellow.

| 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)

4.   Red wine

Red wine

BRIEF WRITTEN DESCRIPTION

The red wines, which are made solely from the Pinot Noir N grape variety, have a minimum natural alcoholic strength by volume of 12,5 %.

Malolactic fermentation is completed. At the packaging stage, the wines have a malic acid content not exceeding 0.4 grams per litre.

After fermentation, the wines have a fermentable sugar content not exceeding 2 grams per litre.

The other analytical characteristics are as laid down by EU legislation.

These are distinguished wines that are characterised by their power and depth and are very well suited to ageing. They have a beautiful ruby-red colour and a complex nose, with notes of red fruit and spices. In the mouth, their texture is rich and elegant, with silky tannins. Well structured and with a long and pleasing finish, they develop more expression with age.

| 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

Wine-making practices

5.1.   Specific oenological practices

Specific oenological practices

1.   Planting density

Planting density

Cultivation method

For vines intended to produce white wines, the minimum planting density is 4 500 plants per hectare.

For vines intended to produce red wines, the minimum planting density is 5 500 plants per hectare.

The distance between the rows of vines must not exceed 2 metres.

Vines have an in-the-row spacing of no less than 0,75 metres and no more than 1,50 metres.

As of 25 October 2011, grubbing-up of rows within a parcel must not result in spacing wider than 3 metres between the rows.

2.   Pruning rule

Pruning rule

Cultivation method

For white wines, the vines are pruned to single or double Guyot with a maximum of 18 buds per plant.

For red wines, the vines are pruned to single or double Guyot with a maximum of 14 buds per plant.

3.   Harvest

Harvest

Cultivation method

The wines are made from grapes harvested manually.

4.   Increase in the minimum natural alcoholic strength by volume

Increase in the minimum natural alcoholic strength by volume

Specific oenological practice

For the white wines, any increase in the minimum natural alcoholic strength by volume must not exceed 0,5 % for wines made from the varieties Gewürztraminer B and Pinot Gris G, and 1,5 % for wines made from other varieties.

The white wines eligible for the term ‘Vendanges Tardives’ or ‘Sélection de Grains Nobles’ and the red wines must not be enriched.

5.   Production

Production

Wine-making restriction

The use of wood chips is not permitted.

6.   Maturing the wines

Maturing the wines

Specific oenological practice

The white wines must be matured until at least 1 June of the year following the harvest.

The red wines must be matured until at least 1 October of the year following the harvest.

Wines eligible for the term ‘Vendanges Tardives’ or ‘Sélection de Grains Nobles’ must be matured until at least 1 June of the second year following the harvest.

5.2.   Maximum yields

Maximum yields

1.   Designation followed or not by the words ‘Vendanges Tardives’, white wine

Designation followed or not by the words ‘Vendanges Tardives’, white wine

60 hectolitres per hectare

2.   Designation followed by the words ‘Sélection de Grains Nobles’, white wine

Designation followed by the words ‘Sélection de Grains Nobles’, white wine

48 hectolitres per hectare

3.   Red wine

Red wine

48 hectolitres per hectare

6.   Demarcated geographical area

Demarcated geographical area

The grapes are harvested and the wines are produced, developed and matured in the following municipalities, based on the 2021 Official Geographic Code:

| — | Department of Haut-Rhin: Entire municipalities: Ammerschwihr, Beblenheim, Bennwihr, Bergheim, Bergholtz, Eguisheim, Gueberschwihr, Guebwiller, Hattstatt, Hunawihr, Ingersheim, Katzenthal, Mittelwihr, Niedermorschwihr, Orschwihr, Pfaffenheim, Ribeauvillé, Riquewihr, Rodern, Rouffach, Saint-Hippolyte, Soultzmatt, Thann, Turckheim, Vieux-Thann, Voegtlinshoffen, Westhalten, Wettolsheim, Wintzenheim, Wuenheim and Zellenberg. Municipality partially included: Kaysersberg Vignoble, only the territory of the delegated municipalities of Kientzheim and Sigolsheim. |
| --- | --- |

—

Department of Haut-Rhin: Entire municipalities: Ammerschwihr, Beblenheim, Bennwihr, Bergheim, Bergholtz, Eguisheim, Gueberschwihr, Guebwiller, Hattstatt, Hunawihr, Ingersheim, Katzenthal, Mittelwihr, Niedermorschwihr, Orschwihr, Pfaffenheim, Ribeauvillé, Riquewihr, Rodern, Rouffach, Saint-Hippolyte, Soultzmatt, Thann, Turckheim, Vieux-Thann, Voegtlinshoffen, Westhalten, Wettolsheim, Wintzenheim, Wuenheim and Zellenberg. Municipality partially included: Kaysersberg Vignoble, only the territory of the delegated municipalities of Kientzheim and Sigolsheim.

| — | Department of Bas-Rhin: Andlau, Barr, Bergbieten, Blienschwiller, Dahlenheim, Dambach-la-Ville, Eichhoffen, Kintzheim, Marlenheim, Mittelbergheim, Molsheim, Nothalten, Scharrachbergheim-Irmstett and Wolxheim. |
| --- | --- |

—

Department of Bas-Rhin: Andlau, Barr, Bergbieten, Blienschwiller, Dahlenheim, Dambach-la-Ville, Eichhoffen, Kintzheim, Marlenheim, Mittelbergheim, Molsheim, Nothalten, Scharrachbergheim-Irmstett and Wolxheim.

A map defining the boundaries of the geographical area has been lodged with the municipal authorities of the partially included municipalities.

Maps of the geographical area can be accessed on the INAO website.

7.   Wine grape variety(-ies)

Wine grape variety(-ies)

| | Gewürztraminer Rs |
| --- | --- |

Gewürztraminer Rs

| | Muscat Ottonel B – Muscat, Moscato |
| --- | --- |

Muscat Ottonel B – Muscat, Moscato

| | Muscat à petits grains blancs B – Muscat, Moscato |
| --- | --- |

Muscat à petits grains blancs B – Muscat, Moscato

| | Muscat à petits grains roses Rs – Muscat, Moscato |
| --- | --- |

Muscat à petits grains roses Rs – Muscat, Moscato

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

Pinot Gris G

| | Pinot Noir N |
| --- | --- |

Pinot Noir N

| | Riesling B |
| --- | --- |

Riesling B

8.   Description of the link(s)

Description of the link(s)

Thanks to the favourable climate conditions characteristic of the vineyards of Alsace, the protected designation of origin ‘Alsace grand cru Hengst’ benefits from one of the best locations. Nestling in the picturesque countryside of Alsace, the vineyards enable the production of highly expressive wines, with distinctive character and unique personality.

The soil and climate conditions confer a solid and very robust character on the wines, which makes them suitable for ageing. Powerful, complex and dense, their finish is marked by ripe acidity.

These marl and limestone soils, together with a unique microclimate, enable grapes to ripen perfectly, producing distinguished red wines with silky tannins.

The excellent climate conditions at the end of the season are favourable to concentration on the vine and to the development of the noble rot. As a result, it is possible to produce wines from grapes harvested when overripe.

The maturation period laid down in the specification allows the wines to improve.

There are strict rules relating to production, such as maintaining a broad canopy and harvesting by hand. By adopting these rules, the winegrowers of Alsace preserve the established character of the wines, which are known for their complexity and their suitability for long keeping.

They are the top of the range for this region. These wines are more prestigious than wines with the protected designation of origin ‘Alsace’.

The work by Médard Barth entitled Der Rebbau des Elsass und die Absatzgebieten seiner Weine, written in 1958, spoke highly of this lieu-dit, which today is famous.

Der Rebbau des Elsass und die Absatzgebieten seiner Weine

lieu-dit

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

Essential further conditions (packaging, labelling, other requirements)

Area in immediate proximity

Legal framework

National legislation

Type of further condition

Derogation concerning production in the demarcated geographical area

Description of the condition

The area in the immediate vicinity, defined by derogation for winemaking, processing and maturing, comprises the territory of the following municipalities, based on the 2021 Official Geographic Code:

| — | Department of Haut-Rhin: Entire municipalities: Bergholtz-Zell, Berrwiller, Buhl, Cernay, Colmar, Gundolsheim, Hartmanswiller, Herrlisheim, Houssen, Husseren-les-Châteaux, Jungholtz, Leimbach, Obermorschwihr, Osenbach, Ostheim, Rorschwihr, Soultz, Steinbach, Uffholtz, Walbach, Wattwiller, Wihr-au-Val and Zimmerbach. Municipality partially included: Kaysersberg Vignoble, only the territory of the delegated municipality of Kaysersberg. |
| --- | --- |

—

Department of Haut-Rhin: Entire municipalities: Bergholtz-Zell, Berrwiller, Buhl, Cernay, Colmar, Gundolsheim, Hartmanswiller, Herrlisheim, Houssen, Husseren-les-Châteaux, Jungholtz, Leimbach, Obermorschwihr, Osenbach, Ostheim, Rorschwihr, Soultz, Steinbach, Uffholtz, Walbach, Wattwiller, Wihr-au-Val and Zimmerbach. Municipality partially included: Kaysersberg Vignoble, only the territory of the delegated municipality of Kaysersberg.

| — | Department of Bas-Rhin: Albé, Avolsheim, Balbronn, Bernardswiller, Bernardvillé, Bischoffsheim, Boersch, Bourgheim, Châtenois, Cleebourg, Dachstein, Dangolsheim, Dieffenthal, Dorlisheim, Epfig, Ergersheim, Ernolsheim-Bruche, Fessenheim-le-Bas, Flexbourg, Furdenheim, Gertwiller, Gimbrett-Berstett, Goxwiller, Heiligenstein, Itterswiller, Kienheim, Kirchheim, Kuttolsheim, Mittelhausen, Mutzig, Nordheim, Oberhoffen-les-Wissenbourg, Obernai, Odratzheim, Orschwiller, Osthoffen, Ottrott, Petersbach, Reichsfeld, Riedseltz, Rosenwiller, Rosheim, Rott, Saint-Nabor, Saint-Pierre, Scherwiller, Seebach, Soultz-les-Bains, Steinseltz, Stotzheim, Strasbourg, Traenheim, Villé, Wangen, Westhoffen, Wissembourg and Zellwiller. |
| --- | --- |

—

Department of Bas-Rhin: Albé, Avolsheim, Balbronn, Bernardswiller, Bernardvillé, Bischoffsheim, Boersch, Bourgheim, Châtenois, Cleebourg, Dachstein, Dangolsheim, Dieffenthal, Dorlisheim, Epfig, Ergersheim, Ernolsheim-Bruche, Fessenheim-le-Bas, Flexbourg, Furdenheim, Gertwiller, Gimbrett-Berstett, Goxwiller, Heiligenstein, Itterswiller, Kienheim, Kirchheim, Kuttolsheim, Mittelhausen, Mutzig, Nordheim, Oberhoffen-les-Wissenbourg, Obernai, Odratzheim, Orschwiller, Osthoffen, Ottrott, Petersbach, Reichsfeld, Riedseltz, Rosenwiller, Rosheim, Rott, Saint-Nabor, Saint-Pierre, Scherwiller, Seebach, Soultz-les-Bains, Steinseltz, Stotzheim, Strasbourg, Traenheim, Villé, Wangen, Westhoffen, Wissembourg and Zellwiller.

Packaging in the area

Legal framework

National legislation

Type of further condition

Packaging in the demarcated geographical area

Description of the condition

The wines are packaged in ‘Vin du Rhin’ bottles, in accordance with Decree No 55-673 of 20 May 1955, the Order of 13 May 1959 and the Decree of 19 March 1963. No other type of bottle is permitted.

Since the Law of 5 July 1972, the wines must be bottled in the departments of Bas-Rhin and Haut-Rhin in tall, thin ‘Vin du Rhin’ bottles, as laid down in the Decree of 1955.

Stating the vintage

Legal framework

National legislation

Type of further condition

Additional provisions relating to labelling

Description of the condition

The vintage must appear, together with the name of the designation, in any harvest and stock declarations, supporting documents or publicity and on any leaflets, labels, invoices or containers.

Common name

Legal framework

National legislation

Type of further condition

Additional provisions relating to labelling

Description of the condition

The name of the protected designation of origin may be supplemented by one of the common names of the grape varieties, on condition that the wines are made exclusively from grape varieties that can be referred to using the names in question.

Use of two or more common names on the same label is prohibited.

The common names are as follows:

| | Gewürztraminer |
| --- | --- |

Gewürztraminer

| | Muscat |
| --- | --- |

Muscat

| | Muscat Ottonel |
| --- | --- |

Muscat Ottonel

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

Pinot Gris

| | Pinot Noir |
| --- | --- |

Pinot Noir

| | Riesling. |
| --- | --- |

Riesling.

Indication of the sugar content for the white wines

Legal framework

National legislation

Type of further condition

Additional provisions relating to labelling

Description of the condition

The sugar content, as defined by European law, must be clearly stated in the case of white wines for which one of the 51 protected designations of origin ‘Alsace Grand Cru – lieu-dit’ is claimed under the terms of this specification. This applies when such wines are presented under the aforementioned designation and made available to the public, dispatched, offered for sale or sold, which cannot happen unless the sugar content is stated in any publicity and on any leaflets, labels, invoices or containers. It does not apply to wines labelled ‘Vendanges Tardives’ or ‘Sélection de Grains Nobles’.

Traditional terms ‘Vendanges Tardives’ and ‘Sélection de Grains Nobles’

Legal framework

National legislation

Type of further condition

Additional provisions relating to labelling

Description of the condition

For wines eligible for the term ‘Vendanges Tardives’ or ‘Sélection de Grains Nobles’, the following must also be stated:

| — | vintage |
| --- | --- |

—

vintage

| — | one of the following common forms of the grape variety name:






  — | Gewürztraminer |
| --- | --- | --- |

—

one of the following common forms of the grape variety name:

—

Gewürztraminer

| — | Muscat |
| --- | --- |

—

Muscat

| — | Muscat Ottonel |
| --- | --- |

—

Muscat Ottonel

| — | Pinot Gris |
| --- | --- |

—

Pinot Gris

| — | Riesling. |
| --- | --- |

—

Riesling.

Link to the product specification

Link to the product specification

https://info.agriculture.gouv.fr/gedei/site/bo-agri/document_administratif-4cec3ff9-abd4-4253-a1db-245ddd809faa

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(1)  OJ L 9, 11.1.2019, p. 2.

1

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| 29.9.2022 | EN | Official Journal of the European Union | C 372/28 |
| --- | --- | --- | --- |

29.9.2022

EN

Official Journal of the European Union

C 372/28

---

Publication of a communication of approval of a standard amendment to the product specification for a name in the wine sector referred to in Article 17(2) and (3) of Commission Delegated Regulation (EU) 2019/33

(2022/C 372/06)

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

‘Alsace grand cru Altenberg de Bergheim’

PDO-FR-A0915-AM02

Date of communication: 20 July 2022

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

1.   Additional indication

In Chapter I, Section II(1), of the specification, the following common forms of the names of grape varieties have been added: ‘Sylvaner’ and ‘Pinot Noir’, with the corresponding official names, respectively: Sylvaner B and Pinot Noir N.

The common form ‘Sylvaner’ has been added to correct an oversight in the original version of the specification. The original version stated in Chapter I, Section X(1)(b), that the authorised varieties ‘can be made into wine and placed on the market under their respective common names’. However, the corresponding common form of the name was not included in the list of permitted common names. Prior to the approval of the original version of the specification, a national decision meant that Sylvaner B had been added to the varieties authorised for the production of wines with the designation of origin ‘Alsace grand cru Zotzenberg’. This took into account local custom and the reputation of these wines.

The common name ‘Pinot Noir’ has been added to the specification. This is because of an application submitted at national level for recognition of the still red wines of certain ‘Alsace grand cru’ designations of origin. This application for the recognition of a red wine is based on long-standing practice, reputation and the characteristics of the wines produced with grapes of the variety Pinot Noir N grown on demarcated parcels of these ‘Alsace grand cru’ designations. Pinot Noir N is the only variety authorised for these red wines.

Chapter I, Section II(1), of the specification concerns the varieties of Muscat à petits grains, commonly referred to as ‘Muscat’. The words ‘blancs’ and ‘roses’ have been added to the names of these varieties, in order to correct an oversight in the previous version of the specification.

These amendments do not require any amendments to the single document.

2.   Types of product

In Chapter I, Section III, of the specification, the text has been amended to show that the protected designations of origin covered by the current specification no longer refer exclusively to still white wines.

The ‘Alsace grand cru’ protected designations of origin which cover red and white still wines are mentioned by name: ‘Alsace grand cru Hengst’ and ‘Alsace grand cru Kirchberg de Barr’.

This amendment does not affect the single document.

3.   Geographical area

In Chapter I, Section IV(1), of the specification, a paragraph has been added giving the dates on which the geographical area was approved by the relevant INAO (National Institute for Origin and Quality) committee. The new paragraph also refers to the 2021 Official Geographic Code as the source for the demarcation of the area boundary as it appears in the specification. Reference to the source gives legal certainty to the demarcation of the area.

As a result of the reference to the 2021 Official Geographic Code, the list of names of municipalities has been updated. The municipalities of Kientzheim and Sigolsheim have been abolished. Their territory is now part of the municipality of Kaysersberg Vignoble.

These editorial changes do not affect the boundary of the geographical area.

The following sentences have also been added to Section IV(1):

‘Maps of the geographical area can be accessed on the INAO website.

A map defining the boundaries of the geographical area has been lodged with the municipal authorities in the case of the partially included municipality.’

These amendments require the amendment of point 6 of the single document.

4.   Demarcated parcel area

In Chapter I, Section IV(2), of the specification:

| — | in order to correct an oversight, the words ‘6 and 7 September 2006’ have been added to the first paragraph. This is a date on which the parcel area was approved by the relevant national committee; |
| --- | --- |

—

in order to correct an oversight, the words ‘6 and 7 September 2006’ have been added to the first paragraph. This is a date on which the parcel area was approved by the relevant national committee;

| — | in the second paragraph, the wording has been amended to take into account the changes made to the names of municipalities in Section IV(1); |
| --- | --- |

—

in the second paragraph, the wording has been amended to take into account the changes made to the names of municipalities in Section IV(1);

| — | the ‘Municipalities’ column in the table has been updated to correspond to the names of municipalities mentioned in Section IV(1). |
| --- | --- |

—

the ‘Municipalities’ column in the table has been updated to correspond to the names of municipalities mentioned in Section IV(1).

These amendments do not affect the single document.

5.   Area in immediate proximity

In Chapter I, Section IV(3), of the specification, a paragraph has been amended to give the 2021 Official Geographic Code as the source for the demarcation of the area boundary as it appears in the specification. Reference to the source gives legal certainty to the demarcation of the area.

As a result of the reference to the 2021 Official Geographic Code, the list of names of municipalities has been updated. The name of the municipality of Kaysersberg has been deleted and that of Kaysersberg Vignoble added, together with the information that the only part of this municipality included is that belonging to the delegated municipality of Kaysersberg.

These editorial changes do not affect the boundary of the area in immediate proximity.

These amendments require the amendment of point 9 of the single document.

6.   Vine varieties

In Chapter I, Section V(1)(a), of the specification, two phrases have been added: ‘— for white wines:’ and ‘— for red wines: from grape variety Pinot Noir N’. This is because an application for recognition of the still red wines was submitted at national level for certain ‘Alsace grand cru’ designations of origin. Pinot Noir N is the only variety authorised for these red wines. It is also the only variety authorised for the production of red wine in the ‘Alsace’ designation of origin.

In Sections V(1)(a), (b) and (e) and V(2)(b), the words ‘blancs’ and ‘roses’ have been added to the names of the different varieties of Muscat à petits grains. This corrects an oversight in the previous version of the specification.

The single document has not been changed on account of these amendments.

7.   Planting density

In Chapter I, Section VI(1)(a), of the specification, the following phrases have been added: ‘For white wine production’ and ‘For red wine production’. This is to distinguish between the minimum planting densities according to the colour of the wines. These densities are stated for the designations authorised to produce red wines.

The single document has not been changed on account of these additions.

In Chapter I, Section VI(1)(a), of the specification, the date of ‘25 October 2011’ has been specified for the effective application of the rule regarding the possibility of the density changing due to grubbing-up. It replaces the wording ‘on the date on which this specification was approved’.

This amendment requires the amendment of point 5 of the single document.

8.   Pruning rule

In Chapter I, Section VI(1)(b), of the specification, the previous rule for white wines regarding the number of buds per square metre of soil differed according to the grape varieties. This rule has been abolished and replaced by a single rule of 18 buds per plant.

This development makes it possible to harmonise the wording in the specifications of the Alsace designations of origin, and to simplify the methods of checking.

Point 5 of the single document has been amended.

The words ‘For white wines’ have been added at the start of the sentence. This is due to the application for recognition for still red wines submitted at national level for some ‘Alsace grand cru’ designations of origin.

A pruning rule has been added for red wines, setting the maximum number of buds per plant at 14. This is less than the number authorised for white wine production. This rule makes it possible to comply with the rules on yields and to produce good-quality grapes.

The above amendments do not affect the single document.

9.   Rules on trellising and foliage height

In Chapter I, Section VI(1)(c), of the specification, the maximum height of the wires supporting the arched canes has been deleted, and the method of measuring the height of trellised foliage has been changed.

These amendments make it possible to verify that the foliage height is compliant as the plants grow. Previously this was possible only through a requirement relating to the support.

This amendment does not affect the single document.

10.   Average maximum crop load per parcel

In Chapter I, Section VI(1)(d), of the specification, the average maximum crop load per parcel for white wines has been reduced from 10 000 to 8 500 kilograms per hectare, reflecting the reduced yields for these wines.

An average maximum crop load per parcel has been established for red wines. It is less than that for white wine, reflecting the yields for red wines.

These amendments do not affect the single document.

11.   Ripeness of grapes and minimum natural alcoholic strength by volume

In Chapter I, Section VII(2)(a), of the specification, the table has been amended. It now takes into account the application for recognition of still red wines submitted at national level for some ‘Alsace grand cru’ designations of origin.

For these ‘Alsace grand cru’ designations for red wines, minimum levels have been established for the sugar content of the different grape varieties when harvested, and for their minimum natural alcoholic strength by volume.

These amendments do not affect the single document.

For white wines, the minimum levels for the sugar content of the grapes have been increased by 2 or 3 grams per litre of must in order to respect the same 1 % variation with the minimum natural alcoholic strength by volume for each grape variety, as in the previous version of the specification. The protection and management body has chosen to calculate the transformation of grams of sugar into alcohol on the basis of 17 grams of sugar producing 1 % alcohol by volume for white wines. The original version of the specification had used the figure of 16,83 grams. The amount of 17 grams had been recommended by the competent national committee of the INAO when the original version of the specifications was established.

These amendments do not affect the single document.

12.   Yields

In Chapter I, Section VIII(1) and (2), of the specification, the yields and upper yield limits have been reduced for white wines and white wines labelled ‘Vendanges Tardives’ [Late Harvest], in accordance with the hierarchy of designations in the Alsace region. This amendment will allow better quality control.

Point 5 of the single document has been amended for the maximum yields (upper yield limits).

The words ‘Vins blancs’ have been added for wines without a description. This is due to an application submitted at national level for recognition of still red wines for some ‘Alsace grand cru’ designations of origin.

The yield and upper yield limit for red wines have been established in accordance with the hierarchy of designations of the Alsace regions, meaning that the amounts are lower for these ‘grand cru’ designations.

The latter amendments do not affect the single document.

13.   Malolactic fermentation, fermentable sugar content for red wines

Chapter I, Section IX(1)(c), of the specification lays down that malolactic fermentation is carried out for red wines.

For the purpose of checking compliance with this rule, the maximum malic acid content has been established as 0,4 grams per litre at the time of packaging.

Section IX(1)(d) lays down a maximum content for fermentable sugars (glucose and fructose) of 2 grams per litre after fermentation.

The single document has not been amended.

14.   Increasing the minimum natural alcoholic strength by volume prohibited for red wines

Chapter I, Section IX(1)(e), of the specification lays down that red wines must not be enriched in any way. This restriction applies to the production process. It is consistent with demarcation of parcels for grape-growing, minimum planting density, pruning rules and restricted yields.

The single document has not been amended.

15.   Capacity of the winery

In Chapter I, Section IX(1)(g), of the specification, the coefficient for calculating the capacity of the winery has been reduced.

The capacity of the winery does not need to be as large in proportion to the volume of the preceding harvest.

This amendment does not affect the single document.

16.   Date of maturing and placing on the market for consumers in the case of red wines

In Chapter I, Section IX(2), of the specification, a minimum maturation period has been established for red wines: until 1 October of the year following the harvest. Wines made with grapes of the variety Pinot Noir N from these vineyards need a minimum period in order to fully express their characteristics.

In Chapter I, Section IX(5)(a), it is stated that, following the maturation period, red wines cannot be placed on the market for consumers until 1 October of the year following the harvest.

These amendments do not require any amendments to the single document.

17.   Checks on packaged batches

In Chapter I, Section IX(3)(b), of the specification, the rule has been abolished that required sample bottles to be kept for checks on packaged batches.

This rule is a measure of verifiability. It is now part of the checking plan.

The single document is not affected by this amendment.

18.   Storing packaged wines

In Chapter I, Section IX(4), of the specification, further details have been provided of the characteristics of the place where packaged wines are stored.

This helps operators to comply with this rule, and makes checking easier.

This amendment does not affect the single document.

19.   Human factors contributing to the link with the geographical area

In Chapter I, Section X(1)(b), of the specification, the text has been amended to take account of the fact that still red wines have been approved for the designations of origin ‘Alsace grand cru Hengst’ and ‘Alsace grand cru Kirchberg de Barr’.

| — | The following information has been added for the protected designation of origin ‘Alsace grand cru Hengst’: red wines approved in 2022; Pinot Noir N is the only variety authorised; the minimum planting density is 5 500 plants per hectare for the production of red wine; enrichment is not permitted in any form; there must be a minimum maturing period of 10 months. |
| --- | --- |

—

The following information has been added for the protected designation of origin ‘Alsace grand cru Hengst’: red wines approved in 2022; Pinot Noir N is the only variety authorised; the minimum planting density is 5 500 plants per hectare for the production of red wine; enrichment is not permitted in any form; there must be a minimum maturing period of 10 months.

| — | The following information has been added for the protected designation of origin ‘Alsace grand cru Kirchberg de Barr’: red wines approved in 2022; Pinot Noir N is the only variety authorised; the minimum planting density is 5 000 plants per hectare for the production of red wine; enrichment is not permitted in any form; there must be a minimum maturing period of 10 months. |
| --- | --- |

—

The following information has been added for the protected designation of origin ‘Alsace grand cru Kirchberg de Barr’: red wines approved in 2022; Pinot Noir N is the only variety authorised; the minimum planting density is 5 000 plants per hectare for the production of red wine; enrichment is not permitted in any form; there must be a minimum maturing period of 10 months.

In Section X(1)(b), information to the effect that these two designations of origin were recognised for white wines has been deleted. The words ‘for white wines’ have been added where necessary for understanding the text.

The single document has not been changed on account of these amendments.

The words ‘blancs’ and ‘roses’ have been added to the names of the different varieties of Muscat à petits grains. This corrects an oversight in the previous version of the specification. These additions do not affect the single document.

20.   Description of the wine(s):

In Chapter I, Section X(2), of the specification, details have been added of the visual appearance of the white wines in order to characterise them more fully.

In the case of the first two types of wine described: ‘The colour of these two types of wine is deep and intense and ranges to golden yellow.’

Details of the last two types of wine: ‘The colour of these two types of wine is deep and intense and ranges to amber yellow.’

Point 4 of the single document has been amended.

A description of the main organoleptic characteristics of the red wines has been added for the designations of origin ‘Alsace grand cru Hengst’ and ‘Alsace grand cru Kirchberg de Barr’.

These descriptions do not affect the single document.

21.   Link with the geographical area

In Chapter I, Section X(3), of the specification, for the designation of origin ‘Alsace grand cru Hengst’, there are details about the link between the geographical origin and the characteristics of the wines which could also apply to the red wines of this designation. These details have been supplemented by information specific to the red wines.

The single document has not been amended.

22.   Transitional measures

In Chapter I, Section XI(2), of the specification, in accordance with the amendments to Chapter I, Section VI, the maximum height of the wires supporting the arched canes has been deleted and the maximum number of buds per plant has been reduced.

This amendment does not affect the single document.

23.   Requirement to state the sugar content on labelling and other formats giving information for white wines

Under the previous specification, mention of the sugar content was optional. Chapter I, Section XII(2)(d), of the specification has been replaced by a new text making it obligatory to mention the sugar content as laid down in Regulation (EU) 2019/33.

This information makes it easier for consumers to understand the type of wine.

The new rule does not apply to wines bearing the traditional terms ‘Vendanges Tardives’ and ‘Sélection de Grains Nobles’ [includes botrytised grapes].

Point 9 of the single document has been supplemented.

The original point (d) of Section XII(2) is now point (e).

This amendment does not affect the single document.

24.   Advance declaration of the assignment of parcels

In Chapter II, Section I(1), of the specification, a clarification has been added to the rules regarding the advance declaration of the assignment of parcels. Such declarations are submitted by operators to the protection and management body for the ‘Alsace grand cru’ designations of origin when they cease production under the designation.

This amendment does not affect the single document.

25.   Description of the wine(s) Traditional terms ‘Vendanges Tardives’ and ‘Sélection de Grains Nobles’ and common names

In the single document, point 4(1), (2) and (3), ‘Description of the wine(s)’, the words ‘for the other grape varieties’ have been deleted and replaced with ‘for the variety Riesling B’. This was due to the fact that Riesling B, Gewürztraminer B and Pinot Gris G are the permitted varieties for the production of single-variety wines with this designation.

It was necessary to clarify the brief written description for wines bearing the traditional terms ‘Vendanges Tardives’ and ‘Sélection de Grains Nobles’. This was because, from the outset, the specification for the designation ‘Alsace grand cru Altenberg de Bergheim’ has only permitted use of these three varieties for producing wines bearing one or other of the traditional terms.

In point 9, ‘Additional conditions’, of the single document:

| — | the section on ‘Traditional terms’ has been corrected as the various ‘Muscat’ varieties are not permitted in the production of wines bearing these traditional terms. Deleting the common names ‘Muscat’ and ‘Muscat Ottonel’ corrects a clerical error in the previous version of the single document. |
| --- | --- |

—

the section on ‘Traditional terms’ has been corrected as the various ‘Muscat’ varieties are not permitted in the production of wines bearing these traditional terms. Deleting the common names ‘Muscat’ and ‘Muscat Ottonel’ corrects a clerical error in the previous version of the single document.

SINGLE DOCUMENT

1.   Name(s)

Alsace grand cru Altenberg de Bergheim

2.   Geographical indication type

PDO – Protected designation of origin

3.   Categories of grapevine products

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

1.

Wine

4.   Description of the wine(s)

1.

BRIEF WRITTEN DESCRIPTION

The wines are still and white.

The minimum natural alcoholic strength by volume of the wines is 14 % for Gewürztraminer Rs and Pinot Gris G, 12 % for Riesling and 14 % for wines made from blends of grape varieties. The wines are not subject to any form of enrichment.

The other analytical characteristics are as laid down by EU legislation.

Excellent examples of white wines suitable for ageing, they are characterised by powerful freshness underpinned by dominant tartaric acid combined with beautifully ripened grapes.

These are wines of great substance and complexity, with very powerful aromas. Very long in the mouth, they become more complex over time.

Altenberg de Bergheim produces wines strongly influenced by the terroir, as they are made from thin-skinned grapes, sensitive the weather, which are harvested at advanced stages of physiological ripeness. The must is never enriched. These wines develop over time. They have excellent keeping qualities and reach the peak of perfection after 15 to 20 years.

At their best, these wines are very powerful. Subtle when first tasted, they fill the mouth. Their acidity is fruity and sweet with touches of vanilla. They are often affected by the noble rot but remain very fresh.

There are two types:

| — | aromatic wines, full, fruity, rich and complex, made from the permitted varieties, planted separately or together, wines which are never classed as dry; |
| --- | --- |

—

aromatic wines, full, fruity, rich and complex, made from the permitted varieties, planted separately or together, wines which are never classed as dry;

| — | a group of wines made exclusively from Riesling, cultivated separately, drier, with a mineral character, serious and sometimes characterised by aromas of fossil fuels. |
| --- | --- |

—

a group of wines made exclusively from Riesling, cultivated separately, drier, with a mineral character, serious and sometimes characterised by aromas of fossil fuels.

The colour of these two types of wine is deep and intense and ranges to golden yellow.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | |
| Minimum total acidity | in milliequivalents per litre |
| 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

in milliequivalents per litre

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

2.   Designation followed by the words ‘Vendanges Tardives’

BRIEF WRITTEN DESCRIPTION

The minimum natural alcoholic strength by volume of the wines is 16 % for Gewürztraminer Rs and Pinot Gris G, and 14,5 % for Riesling B.

The other analytical characteristics are as laid down by EU legislation.

Wines with the description ‘Vendanges Tardives’ often have very exotic aromas, of candied fruits with a fresh finish. They are remarkably concentrated with long-lasting aromas. The colour of these wines is deep and intense and ranges to amber yellow.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | |
| Minimum total acidity | in milliequivalents per litre |
| 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

in milliequivalents per litre

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

3.   Designation followed by the words ‘Sélection de Grains Nobles’

BRIEF WRITTEN DESCRIPTION

The minimum natural alcoholic strength by volume of the wines is 18,2 % for Gewürztraminer Rs and Pinot Gris G, and 16,4 % for Riesling B.

The other analytical characteristics are as laid down by EU legislation.

Wines entitled to be labelled ‘Sélection de Grains Nobles’ are more concentrated, powerful wines, often with aromas of candied fruits. They are remarkably concentrated with long-lasting aromas. The colour of these wines is deep and intense and ranges to amber yellow.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | |
| Minimum total acidity | in milliequivalents per litre |
| 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

in milliequivalents per litre

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

5.   Wine-making practices

5.1.   Specific oenological practices

1.   Training systems: planting density

Cultivation method

The minimum vine planting density is 5 500 plants per hectare.

The distance between the rows of vines must not exceed 2 metres.

Vines have an in-the-row spacing of no less than 0,75 metres and no more than 1,50 metres.

As of 25 October 2011, grubbing-up of rows within a parcel must not result in spacing wider than 3 metres between the rows.

2.   Training systems: pruning rules

Cultivation method

The vines are pruned to single or double Guyot with a maximum of 18 buds per plant.

3.   Harvest

Cultivation method

The wines are made from grapes harvested manually.

4.   Blends of grape varieties

Specific oenological practice

The wines are not subject to any form of enrichment.

Wines eligible for the term ‘Vendanges Tardives’ or ‘Sélection de Grains Nobles’ must not be enriched.

5.   Oenological practices and physical treatments

Specific oenological practice

| — | Use of wood chips is prohibited. |
| --- | --- |

—

Use of wood chips is prohibited.

| — | Enrichment is entirely prohibited for the protected designation of origin ‘Alsace grand cru Altenberg de Bergheim’. |
| --- | --- |

—

Enrichment is entirely prohibited for the protected designation of origin ‘Alsace grand cru Altenberg de Bergheim’.

6.   Maturing the wines

Specific oenological practice

The wines must be matured until at least 1 June of the year following the harvest.

Wines eligible for the term ‘Vendanges Tardives’ or ‘Sélection de Grains Nobles’ must be matured until at least 1 June of the second year following the harvest.

5.2.   Maximum yields

1.   Upper yield limit – Designation with or without the additional term ‘Vendanges Tardives’

60 hectolitres per hectare

2.   Upper yield limit – Designation followed by the term ‘Sélection de Grains Nobles’

48 hectolitres per hectare

6.   Demarcated geographical area

The grapes are harvested and the wines are produced, developed and matured in the following municipalities, based on the 2021 Official Geographic Code:

| — | Department of Haut-Rhin: Entire municipalities: Ammerschwihr, Beblenheim, Bennwihr, Bergheim, Bergholtz, Eguisheim, Gueberschwihr, Guebwiller, Hattstatt, Hunawihr, Ingersheim, Katzenthal, Mittelwihr, Niedermorschwihr, Orschwihr, Pfaffenheim, Ribeauvillé, Riquewihr, Rodern, Rouffach, Saint-Hippolyte, Soultzmatt, Thann, Turckheim, Vieux-Thann, Voegtlinshoffen, Westhalten, Wettolsheim, Wintzenheim, Wuenheim and Zellenberg.
  Municipalities partially included: Kaysersberg Vignoble, only the territory of the delegated municipalities of Kientzheim and Sigolsheim. |
| --- | --- |

—

Department of Haut-Rhin: Entire municipalities: Ammerschwihr, Beblenheim, Bennwihr, Bergheim, Bergholtz, Eguisheim, Gueberschwihr, Guebwiller, Hattstatt, Hunawihr, Ingersheim, Katzenthal, Mittelwihr, Niedermorschwihr, Orschwihr, Pfaffenheim, Ribeauvillé, Riquewihr, Rodern, Rouffach, Saint-Hippolyte, Soultzmatt, Thann, Turckheim, Vieux-Thann, Voegtlinshoffen, Westhalten, Wettolsheim, Wintzenheim, Wuenheim and Zellenberg.

Municipalities partially included: Kaysersberg Vignoble, only the territory of the delegated municipalities of Kientzheim and Sigolsheim.

| — | Department of Bas-Rhin: Andlau, Barr, Bergbieten, Blienschwiller, Dahlenheim, Dambach-la-Ville, Eichhoffen, Kintzheim, Marlenheim, Mittelbergheim, Molsheim, Nothalten, Scharrachbergheim-Irmstett and Wolxheim.
  A map defining the boundaries of the geographical area has been lodged with the municipal authorities of the partially included municipalities.
  Maps of the geographical area can be accessed on the INAO website. |
| --- | --- |

—

Department of Bas-Rhin: Andlau, Barr, Bergbieten, Blienschwiller, Dahlenheim, Dambach-la-Ville, Eichhoffen, Kintzheim, Marlenheim, Mittelbergheim, Molsheim, Nothalten, Scharrachbergheim-Irmstett and Wolxheim.

A map defining the boundaries of the geographical area has been lodged with the municipal authorities of the partially included municipalities.

Maps of the geographical area can be accessed on the INAO website.

7.   Wine grape variety(-ies)

Gewürztraminer Rs

Pinot Gris G

Riesling B

8.   Description of the link(s)

Thanks to the favourable climate conditions characteristic of the vineyards of Alsace, the protected designation of origin ‘Alsace grand cru Altenberg de Bergheim’ offers the quintessential expression of a very fine terroir. Nestling in the picturesque countryside of Alsace, the vineyards enable the production of highly expressive wines, with distinctive character and unique personality. The location of the vineyards, with slopes generally facing directly south; the geology, and especially the highly fractured limestone subsoils and influence of the clay-limestone topsoil; the warm climate and regular water supply: these are all factors that contribute to the regular growth of the vines, with balanced vigour and results of the highest quality.

The terroir permits rather late, enhanced ripening, often intensified by the excellent climate conditions at the season’s end. Such conditions are favourable to concentration on the vine and to the development of the noble rot. As a result, it is possible to produce wines from grapes harvested when overripe.

The maturation period laid down in the specification allows the wines to improve.

There are strict rules relating to production, such as maintaining a broad canopy and harvesting by hand. By adopting these rules, the winegrowers of Alsace preserve the established character of the wines, which are known for their complexity and their suitability for long keeping.

They are the top of the range for this region. The ‘Altenberg de Bergheim’ wines are among the most prestigious produced in Alsace.

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

Area in immediate proximity

Legal framework

National legislation

Type of further condition

Derogation concerning production in the demarcated geographical area

Description of the condition

The area in the immediate vicinity, defined by derogation for winemaking, processing and maturing, comprises the territory of the following municipalities, based on the 2021 Official Geographic Code:

| — | Department of Haut-Rhin: Entire municipalities: Bergholtz-Zell, Berrwiller, Buhl, Cernay, Colmar, Gundolsheim, Hartmanswiller, Herrlisheim, Houssen, Husseren-les-Châteaux, Jungholtz, Leimbach, Obermorschwihr, Osenbach, Ostheim, Rorschwihr, Soultz, Steinbach, Uffholtz, Walbach, Wattwiller, Wihr-au-Val and Zimmerbach.
  Municipalities partially included: Kaysersberg Vignoble, only the territory of the delegated municipality of Kaysersberg. |
| --- | --- |

—

Department of Haut-Rhin: Entire municipalities: Bergholtz-Zell, Berrwiller, Buhl, Cernay, Colmar, Gundolsheim, Hartmanswiller, Herrlisheim, Houssen, Husseren-les-Châteaux, Jungholtz, Leimbach, Obermorschwihr, Osenbach, Ostheim, Rorschwihr, Soultz, Steinbach, Uffholtz, Walbach, Wattwiller, Wihr-au-Val and Zimmerbach.

Municipalities partially included: Kaysersberg Vignoble, only the territory of the delegated municipality of Kaysersberg.

| — | Department of Bas-Rhin: Albé, Avolsheim, Balbronn, Bernardswiller, Bernardvillé, Bischoffsheim, Boersch, Bourgheim, Châtenois, Cleebourg, Dachstein, Dangolsheim, Dieffenthal, Dorlisheim, Epfig, Ergersheim, Ernolsheim-Bruche, Fessenheim-le-Bas, Flexbourg, Furdenheim, Gertwiller, Gimbrett-Berstett, Goxwiller, Heiligenstein, Itterswiller, Kienheim, Kirchheim, Kuttolsheim, Mittelhausen, Mutzig, Nordheim, Oberhoffen-les-Wissenbourg, Obernai, Odratzheim, Orschwiller, Osthoffen, Ottrott, Petersbach, Reichsfeld, Riedseltz, Rosenwiller, Rosheim, Rott, Saint-Nabor, Saint-Pierre, Scherwiller, Seebach, Soultz-les-Bains, Steinseltz, Stotzheim, Strasbourg, Traenheim, Villé, Wangen, Westhoffen, Wissembourg and Zellwiller.
  Packaging in the area
  Legal framework
  EU legislation
  Type of further condition
  Packaging in the demarcated geographical area
  Description of the condition
  The wines are packaged in ‘Vin du Rhin’ bottles, in accordance with Decree No 55-673 of 20 May 1955, the Order of 13 May 1959 and the Decree of 19 March 1963. No other type of bottle is permitted.
  Since the Law of 5 July 1972, the wines must be bottled in the departments of Bas-Rhin and Haut-Rhin in tall, thin ‘Vin du Rhin’ bottles, as laid down in the Decree of 1955.
  Stating the vintage
  Legal framework
  National legislation
  Type of further condition
  Additional provisions relating to labelling
  Description of the condition
  The vintage must appear, together with the name of the designation, in any harvest and stock declarations, supporting documents or publicity and on any leaflets, labels, invoices or containers.
  Common name
  Legal framework
  National legislation
  Type of further condition
  Additional provisions relating to labelling
  Description of the condition
  The name of the protected designation of origin may be supplemented by one of the common names of the grape varieties, on condition that the wines are made exclusively from grape varieties that can be referred to using the names in question.
  Use of two or more common names on the same label is prohibited.
  The common names are as follows:
  Gewürztraminer
  Pinot Gris
  Riesling.
  Traditional terms ‘Vendanges Tardives’ and ‘Sélection de Grains Nobles’
  Legal framework
  National legislation
  Type of further condition
  Additional provisions relating to labelling
  Description of the condition
  For wines eligible for the term ‘Vendanges Tardives’ or ‘Sélection de Grains Nobles’, the following must also be stated:






  — | vintage |
| --- | --- | --- |

—

Department of Bas-Rhin: Albé, Avolsheim, Balbronn, Bernardswiller, Bernardvillé, Bischoffsheim, Boersch, Bourgheim, Châtenois, Cleebourg, Dachstein, Dangolsheim, Dieffenthal, Dorlisheim, Epfig, Ergersheim, Ernolsheim-Bruche, Fessenheim-le-Bas, Flexbourg, Furdenheim, Gertwiller, Gimbrett-Berstett, Goxwiller, Heiligenstein, Itterswiller, Kienheim, Kirchheim, Kuttolsheim, Mittelhausen, Mutzig, Nordheim, Oberhoffen-les-Wissenbourg, Obernai, Odratzheim, Orschwiller, Osthoffen, Ottrott, Petersbach, Reichsfeld, Riedseltz, Rosenwiller, Rosheim, Rott, Saint-Nabor, Saint-Pierre, Scherwiller, Seebach, Soultz-les-Bains, Steinseltz, Stotzheim, Strasbourg, Traenheim, Villé, Wangen, Westhoffen, Wissembourg and Zellwiller.

Packaging in the area

Legal framework

EU legislation

Type of further condition

Packaging in the demarcated geographical area

Description of the condition

The wines are packaged in ‘Vin du Rhin’ bottles, in accordance with Decree No 55-673 of 20 May 1955, the Order of 13 May 1959 and the Decree of 19 March 1963. No other type of bottle is permitted.

Since the Law of 5 July 1972, the wines must be bottled in the departments of Bas-Rhin and Haut-Rhin in tall, thin ‘Vin du Rhin’ bottles, as laid down in the Decree of 1955.

Stating the vintage

Legal framework

National legislation

Type of further condition

Additional provisions relating to labelling

Description of the condition

The vintage must appear, together with the name of the designation, in any harvest and stock declarations, supporting documents or publicity and on any leaflets, labels, invoices or containers.

Common name

Legal framework

National legislation

Type of further condition

Additional provisions relating to labelling

Description of the condition

The name of the protected designation of origin may be supplemented by one of the common names of the grape varieties, on condition that the wines are made exclusively from grape varieties that can be referred to using the names in question.

Use of two or more common names on the same label is prohibited.

The common names are as follows:

Gewürztraminer

Pinot Gris

Riesling.

Traditional terms ‘Vendanges Tardives’ and ‘Sélection de Grains Nobles’

Legal framework

National legislation

Type of further condition

Additional provisions relating to labelling

Description of the condition

For wines eligible for the term ‘Vendanges Tardives’ or ‘Sélection de Grains Nobles’, the following must also be stated:

—

vintage

| — | one of the common forms of the grape variety name. |
| --- | --- |

—

one of the common forms of the grape variety name.

Indication of the sugar content

Legal framework

National legislation

Type of further condition

Additional provisions relating to labelling

Description of the condition

The sugar content, as defined by European law, must be clearly stated in the case of white wines for which one of the 51 protected designations of origin ‘Alsace Grand Cru – lieu-dit’ is claimed under the terms of this specification. This applies when such wines are presented under the aforementioned designation and made available to the public, dispatched, offered for sale or sold, which cannot happen unless the sugar content is stated in any publicity and on any leaflets, labels, invoices or containers. It does not apply to wines labelled ‘Vendanges Tardives’ or ‘Sélection de Grains Nobles’.

Link to the product specification

https://info.agriculture.gouv.fr/gedei/site/bo-agri/document_administratif-4cec3ff9-abd4-4253-a1db-245ddd809faa

---

(1)  OJ L 9, 11.1.2019, p. 2.

---

| 29.9.2022 | EN | Official Journal of the European Union | C 372/40 |
| --- | --- | --- | --- |

29.9.2022

EN

Official Journal of the European Union

C 372/40

---

Publication of an application for approval of an amendment, which is not minor, to a product specification pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs

(2022/C 372/07)

This publication confers the right to oppose the amendment application pursuant to Article 51 of Regulation (EU) No 1151/2012 of the European Parliament and of the Council (1) within three months from the date of this publication.

APPLICATION FOR APPROVAL OF A NON-MINOR AMENDMENT TO THE PRODUCT SPECIFICATION OF A PROTECTED DESIGNATION OF ORIGIN/PROTECTED GEOGRAPHICAL INDICATION

Application for approval of an amendment in accordance with the first subparagraph of Article 53(2) of Regulation (EU) No 1151/2012

‘Pane Toscano’

EU No: PDO-IT-01016-AM01-29.4.2021

PDO ( X ) PGI ( )

1.   Applicant group and legitimate interest

| Consorzio di Tutela del Pane Toscano DOP [Protection association for ‘Pane Toscano’ PDO] |
| --- |
| via Tiziano Vecelio 32 – 52100 AREZZO |

Consorzio di Tutela del Pane Toscano DOP [Protection association for ‘Pane Toscano’ PDO]

via Tiziano Vecelio 32 – 52100 AREZZO

Tel. +39 0575314289

Email: info@panetoscano.net

Certified e-mail: panetoscano@legalmail.it

This group is authorised to submit an amendment application under Article 13(1) of Ministry of Agricultural, Food and Forestry Policy Decree No 12511 of 14 October 2013.

2.   Member state or third country

Italy

3.   Heading in the product specification affected by the amendment(s)

| ☐ | Product name |
| --- | --- |

☐

Product name

| ☒ | Product description |
| --- | --- |

☒

Product description

| ☐ | Geographical area |
| --- | --- |

☐

Geographical area

| ☐ | Proof of origin |
| --- | --- |

☐

Proof of origin

| ☒ | Production method |
| --- | --- |

☒

Production method

| ☒ | Link |
| --- | --- |

☒

Link

| ☒ | Labelling |
| --- | --- |

☒

Labelling

| ☐ | Other: |
| --- | --- |

☐

Other:

4.   Type of amendment(s)

| ☒ | Amendment to the product specification of a registered PDO or PGI not to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012. |
| --- | --- |

☒

Amendment to the product specification of a registered PDO or PGI not to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012.

| ☐ | Amendment to the product specification of registered PDO or PGI for which a Single Document (or equivalent) has not been published not to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012. |
| --- | --- |

☐

Amendment to the product specification of registered PDO or PGI for which a Single Document (or equivalent) has not been published not to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012.

5.   Amendments

Product description

| 1. | In Article 2 of the product specification and point 3.2 of the single document, the text:
  ‘type 0 common wheat flour’
  is amended as follows:
  ‘type 0 or type 1 or type 2 common wheat flour’.
  This amendment provides for the possibility of also using type 1 or 2 flour to produce ‘Pane Toscano’ PDO. The intention is to meet the growing demand from a large segment of consumers (39 %) who declared in 2019 that they ate bread made from less refined flour in order to adopt a high-fibre and thus healthier diet. |
| --- | --- |

1.

‘type 0 common wheat flour’

is amended as follows:

‘type 0 or type 1 or type 2 common wheat flour’.

This amendment provides for the possibility of also using type 1 or 2 flour to produce ‘Pane Toscano’ PDO. The intention is to meet the growing demand from a large segment of consumers (39 %) who declared in 2019 that they ate bread made from less refined flour in order to adopt a high-fibre and thus healthier diet.

| 2. | The following point of Article 2 of the product specification and point 3.2 of the single document concerning the characteristics of the crumb:
  ‘Crumb: for type 0, white or ivory colour characterised by irregular holes;’
  has been supplemented as follows:
  ‘Crumb: for type 0, white or ivory colour, or for type 1 or type 2, a uniform amber colour characterised by irregular holes;’
  The amendment takes into account that type 1 and type 2 flour may now be used and aims to describe the impact that has on the colour of the crumb. |
| --- | --- |

2.

‘Crumb: for type 0, white or ivory colour characterised by irregular holes;’

has been supplemented as follows:

‘Crumb: for type 0, white or ivory colour, or for type 1 or type 2, a uniform amber colour characterised by irregular holes;’

The amendment takes into account that type 1 and type 2 flour may now be used and aims to describe the impact that has on the colour of the crumb.

| 3. | The moisture content of ‘no more than 30 % by weight’ mentioned in Article 2 of the product specification and point 3.2 of the single document has been changed to ‘no more than 40 %’.
  The proposal is to indicate the moisture content laid down in Italian law (Law No 580 of 4 July 1967, ‘Rules for the processing and marketing of cereals, flour, bread and pasta’), as the present value would not be appropriate for the larger sizes of ‘Pane Toscano’ PDO made with type 0 or for those made with type 1 or type 2 flour. |
| --- | --- |

3.

The proposal is to indicate the moisture content laid down in Italian law (Law No 580 of 4 July 1967, ‘Rules for the processing and marketing of cereals, flour, bread and pasta’), as the present value would not be appropriate for the larger sizes of ‘Pane Toscano’ PDO made with type 0 or for those made with type 1 or type 2 flour.

Production method

| 4. | The following point of Article 5 of the product specification and point 3.3 of the single document are aligned with the first amendment:
  ‘The raw material used for preparing “Pane Toscano” PDO is type 0 wheat flour, containing wheatgerm, produced from wheat varieties grown, stored and milled exclusively within the production area referred to in Article 3.’
  This is supplemented as follows:
  ‘The raw material used for preparing “Pane Toscano” PDO is type 0, type 1 or type 2 wheat flour, containing wheatgerm, produced from wheat varieties grown, stored and milled exclusively within the production area referred to in Article 3.’
  It is therefore specified that type 1 or type 2 wheat flour, containing wheatgerm, produced from varieties of wheat grown, stored and milled exclusively within the production area referred to in Article 3, may also be used as a raw material for ‘Pane Toscano’ PDO, as well as the type 0 flour used currently. |
| --- | --- |

4.

‘The raw material used for preparing “Pane Toscano” PDO is type 0 wheat flour, containing wheatgerm, produced from wheat varieties grown, stored and milled exclusively within the production area referred to in Article 3.’

This is supplemented as follows:

‘The raw material used for preparing “Pane Toscano” PDO is type 0, type 1 or type 2 wheat flour, containing wheatgerm, produced from wheat varieties grown, stored and milled exclusively within the production area referred to in Article 3.’

It is therefore specified that type 1 or type 2 wheat flour, containing wheatgerm, produced from varieties of wheat grown, stored and milled exclusively within the production area referred to in Article 3, may also be used as a raw material for ‘Pane Toscano’ PDO, as well as the type 0 flour used currently.

| 5. | In Article 5.2 of the product specification, after the paragraph heading
  ‘Milling’
  the following sentence is added:
  ‘Type 0 flour is roller-milled, while type 1 or type 2 flour can be either roller-milled or stone-milled.’
  This amendment introduces the possibility of milling type 1 and type 2 flour using millstones in order to revive a traditional method.
  This does not affect the single document. |
| --- | --- |

5.

‘Milling’

the following sentence is added:

‘Type 0 flour is roller-milled, while type 1 or type 2 flour can be either roller-milled or stone-milled.’

This amendment introduces the possibility of milling type 1 and type 2 flour using millstones in order to revive a traditional method.

This does not affect the single document.

| 6. | In Article 5.2 of the product specification, in the ‘Milling’ paragraph, the following text
  ‘The operating temperature within the roller mill during the milling process may not exceed 40 °C.’
  is amended as follows:
  ‘The operating temperature within the roller mill during the milling process may not exceed 40 °C. For the production of type 1 or type 2 stone-milled flour, the grains enter the millstones and are ground into flour in a single process, obtaining 100 % whole-grain flour, which will then be sieved and turned into type 1 and type 2 flour; at the end of the milling process the flour has a maximum temperature of 35 °C. The flour thus obtained contains the entire wheatgerm.’
  This amendment supplements the previous one by describing how the flour is ground using the millstone system.
  This does not affect the single document. |
| --- | --- |

6.

‘The operating temperature within the roller mill during the milling process may not exceed 40 °C.’

is amended as follows:

‘The operating temperature within the roller mill during the milling process may not exceed 40 °C. For the production of type 1 or type 2 stone-milled flour, the grains enter the millstones and are ground into flour in a single process, obtaining 100 % whole-grain flour, which will then be sieved and turned into type 1 and type 2 flour; at the end of the milling process the flour has a maximum temperature of 35 °C. The flour thus obtained contains the entire wheatgerm.’

This amendment supplements the previous one by describing how the flour is ground using the millstone system.

This does not affect the single document.

| 7. | In Article 5.2 of the product specification, in the ‘Milling’ paragraph, the phrase
  ‘Immediately after milling, the flour must be stored at the mill for at least 10 days from the end of milling in order to ensure that ageing takes place.’
  is supplemented as follows:
  ‘Immediately after milling, the flour must be stored at the mill for at least 10 days for type 0 flour and at least 7 days for type 1 or type 2 flour in order to ensure that ageing takes place.’
  This amendment, which is in line with the first amendment, aims to specify the ageing period for type 1 and type 2 flour, in the same way as for type 0 flour.
  This does not affect the single document. |
| --- | --- |

7.

‘Immediately after milling, the flour must be stored at the mill for at least 10 days from the end of milling in order to ensure that ageing takes place.’

is supplemented as follows:

‘Immediately after milling, the flour must be stored at the mill for at least 10 days for type 0 flour and at least 7 days for type 1 or type 2 flour in order to ensure that ageing takes place.’

This amendment, which is in line with the first amendment, aims to specify the ageing period for type 1 and type 2 flour, in the same way as for type 0 flour.

This does not affect the single document.

| 8. | In Article 5.2 of the product specification, in the paragraph on ‘Milling’, and in paragraph 3.3. of the single document, after the characteristics of the type 0 common wheat flour, the following product and technical characteristics are given for flour type 1 and type 2:






  Type 1 or type 2 flour | |
| --- | --- | --- |
| Parameter | Value |
| W (Chopin) | Between 140 and 230 |
| P/L (index) | Between 0,30 and 0,90 |
| H2O absorption | Over 54 % |
| C:D (Brabender stability) | Over 5’ |
| Falling number | Over 280 |

8.

Type 1 or type 2 flour

Parameter

Value

W (Chopin)

Between 140 and 230

P/L (index)

Between 0,30 and 0,90

H2O absorption

Over 54 %

C:D (Brabender stability)

Over 5’

Falling number

Over 280

This amendment, which is in line with amendment 1, aims to specify the product characteristics for type 1 and type 2 flour in the same way as for type 0 flour.

| 9. | In Article 5.3 Bread-making process of the product specification, every reference to ‘type 0 common wheat flour’ is amended to ‘type 0 or type 1 or type 2 common wheat flour’.
  This amendment, which is in line with the first amendment, aims to specify the product characteristics for type 1 and type 2 flour in the same way as for type 0 flour.
  This does not affect the single document. |
| --- | --- |

9.

This amendment, which is in line with the first amendment, aims to specify the product characteristics for type 1 and type 2 flour in the same way as for type 0 flour.

This does not affect the single document.

| 10. | In Article 5.3 Bread-making process of the product specification, the phrase:
  ‘The loaves are then left to rest for a period of at least two and a half hours until they rise to the optimal point, and are then placed in the oven for baking.’
  is supplemented with the following sentence:
  ‘Wood-fired ovens may be used.’
  This amendment makes it possible to promote a traditional type of baking very popular with consumers.
  This does not affect the single document. |
| --- | --- |

10.

‘The loaves are then left to rest for a period of at least two and a half hours until they rise to the optimal point, and are then placed in the oven for baking.’

is supplemented with the following sentence:

‘Wood-fired ovens may be used.’

This amendment makes it possible to promote a traditional type of baking very popular with consumers.

This does not affect the single document.

| 11. | In Article 6 of the product specification and point 5 of the single document, the reference to
  ‘type 0 common wheat flour’
  is amended as follows:
  ‘type 0 or type 1 or type 2 common wheat flour’.
  This amendment does not affect the typical bread-baking method employed in Tuscany and is intended to bring the product specification and the single document into line with the amendment referred to in point 1 of this document. |
| --- | --- |

11.

‘type 0 common wheat flour’

is amended as follows:

‘type 0 or type 1 or type 2 common wheat flour’.

This amendment does not affect the typical bread-baking method employed in Tuscany and is intended to bring the product specification and the single document into line with the amendment referred to in point 1 of this document.

Link

| 12. | The following paragraph from Article 6 of the product specification:
  ‘The characteristics of the “Pane Toscano” PDO derive from the age-old, typical bread-baking method employed in Tuscany, which excludes the use of salt as an ingredient in the dough and requires a natural sourdough starter to help the dough to rise, the use of type 0 common wheat flour, containing wheatgerm, obtained from selected varieties grown in Tuscany for almost a hundred years and other varieties derived from them.’
  is amended as follows:
  ‘These characteristics derive from the age-old, typical bread-baking method employed in Tuscany, which excludes the use of salt as an ingredient in the dough and which requires a natural sourdough starter to help the dough to rise, the use of type 0, or type 1 or type 2 common wheat flour, containing wheatgerm, obtained from selected varieties grown in Tuscany for almost a hundred years and other varieties derived from them.’
  The corresponding point 5 of the single document:
  ‘“Pane Toscano” PDO is characterised by its shelf life, an indication of proper rising, which protects it against mould for a much longer period than other breads found on the market today. It is distinguished by its organoleptic qualities, particularly its aroma of roasted hazelnuts and the “neutral”, i.e. unsalted, flavour of its crumb, by its crunchy crust and its crumb’s irregular holes and white-to-ivory colour.’
  is amended as follows:
  ‘“Pane Toscano” PDO is characterised by its shelf life, an indication of proper rising, which protects it against mould for a much longer period than other breads found on the market today. It is distinguished by its organoleptic qualities, particularly its aroma of roasted hazelnuts and the “neutral”, i.e. unsalted, flavour of its crumb, by its crunchy crust and its crumb’s irregular holes and white-to-ivory colour in the case of type 0 flour or uniform amber colour in the case of type 1 or type 2 flour.’
  This amendment does not affect the typical bread-baking method employed in Tuscany, which excludes the use of salt as an ingredient in the dough and which requires a natural sourdough starter to help the dough to rise, the use of common wheat flour, containing wheatgerm, made from selected varieties historically grown in Tuscany and other varieties derived from them. The purpose of this amendment is to bring the single document into line with the amendment referred to in point 1. |
| --- | --- |

12.

‘The characteristics of the “Pane Toscano” PDO derive from the age-old, typical bread-baking method employed in Tuscany, which excludes the use of salt as an ingredient in the dough and requires a natural sourdough starter to help the dough to rise, the use of type 0 common wheat flour, containing wheatgerm, obtained from selected varieties grown in Tuscany for almost a hundred years and other varieties derived from them.’

is amended as follows:

‘These characteristics derive from the age-old, typical bread-baking method employed in Tuscany, which excludes the use of salt as an ingredient in the dough and which requires a natural sourdough starter to help the dough to rise, the use of type 0, or type 1 or type 2 common wheat flour, containing wheatgerm, obtained from selected varieties grown in Tuscany for almost a hundred years and other varieties derived from them.’

The corresponding point 5 of the single document:

‘“Pane Toscano” PDO is characterised by its shelf life, an indication of proper rising, which protects it against mould for a much longer period than other breads found on the market today. It is distinguished by its organoleptic qualities, particularly its aroma of roasted hazelnuts and the “neutral”, i.e. unsalted, flavour of its crumb, by its crunchy crust and its crumb’s irregular holes and white-to-ivory colour.’

is amended as follows:

‘“Pane Toscano” PDO is characterised by its shelf life, an indication of proper rising, which protects it against mould for a much longer period than other breads found on the market today. It is distinguished by its organoleptic qualities, particularly its aroma of roasted hazelnuts and the “neutral”, i.e. unsalted, flavour of its crumb, by its crunchy crust and its crumb’s irregular holes and white-to-ivory colour in the case of type 0 flour or uniform amber colour in the case of type 1 or type 2 flour.’

This amendment does not affect the typical bread-baking method employed in Tuscany, which excludes the use of salt as an ingredient in the dough and which requires a natural sourdough starter to help the dough to rise, the use of common wheat flour, containing wheatgerm, made from selected varieties historically grown in Tuscany and other varieties derived from them. The purpose of this amendment is to bring the single document into line with the amendment referred to in point 1.

Labelling

| 13. | Article 8 of the product specification and point 3.6 of the single document:
  The paragraph:
  ‘However, the following are permitted:






  — | the use of names, trade names of companies and consortia and private logos, provided that they have no laudatory purport and are not such as to mislead the consumer. These indications may feature on the label on condition that their font size is no larger than that of the denomination “Pane Toscano”; |
| --- | --- | --- |

13.

The paragraph:

‘However, the following are permitted:

—

the use of names, trade names of companies and consortia and private logos, provided that they have no laudatory purport and are not such as to mislead the consumer. These indications may feature on the label on condition that their font size is no larger than that of the denomination “Pane Toscano”;

| — | possible information for the consumer regarding the use and organoleptic characteristics of “Pane Toscano” PDO, as well as historical and cultural references.’ |
| --- | --- |

—

possible information for the consumer regarding the use and organoleptic characteristics of “Pane Toscano” PDO, as well as historical and cultural references.’

is amended as follows:

‘However, the following are permitted:

| — | the use of names, trade names of companies and consortia and private logos, provided that they have no laudatory purport and are not such as to mislead the consumer; |
| --- | --- |

—

the use of names, trade names of companies and consortia and private logos, provided that they have no laudatory purport and are not such as to mislead the consumer;

| — | references to the production process such as: wheat varieties, “stone-ground” and “baked in a wood-fired oven”; |
| --- | --- |

—

references to the production process such as: wheat varieties, “stone-ground” and “baked in a wood-fired oven”;

| — | possible information for the consumer regarding the use and organoleptic characteristics of “Pane Toscano” PDO, as well as historical and cultural references. |
| --- | --- |

—

possible information for the consumer regarding the use and organoleptic characteristics of “Pane Toscano” PDO, as well as historical and cultural references.

These indications may feature on the label on condition that their font size is no larger than that of the denomination “Pane Toscano”’.

The amendments introduced make it possible to emphasise the product’s characteristics, the raw materials and the entire production process, with a view to providing consumers with more information.

SINGLE DOCUMENT

‘Pane Toscano’

EU No: PDO-IT-01016-AM01-29.4.2021

PDO (X) PGI ( )

1.   Name

‘Pane Toscano’

2.   Member State or third country

Italy

3.   Description of the agricultural product or foodstuff

3.1.   Type of product

Class 2.4. Bread, pastry, cakes, confectionery, biscuits and other baker’s wares;

3.2.   Description of the product to which the name in (1) applies

‘Pane Toscano’ PDO refers to bread made by a typical method used in Tuscany, which requires the exclusive use of a sourdough starter, water and type 0, type 1 or type 2 common wheat flour, containing wheatgerm, made from the varieties of wheat grown in the production area defined in point 4.

When the product is marketed, ‘Pane Toscano’ PDO should have the following characteristics:

| — | Shape and weight: loaves weighing between 0,45 kg and 0,55 kg, rhomboid-shaped, locally known as ‘filoncino’; loaves weighing between 0,90 kg and 1,10 kg or between 1,80 kg and 2,20 kg, rectangular in shape with rounded corners, locally known as ‘filone’; |
| --- | --- |

—

Shape and weight: loaves weighing between 0,45 kg and 0,55 kg, rhomboid-shaped, locally known as ‘filoncino’; loaves weighing between 0,90 kg and 1,10 kg or between 1,80 kg and 2,20 kg, rectangular in shape with rounded corners, locally known as ‘filone’;

| — | Thickness: between 5 and 10 cm; |
| --- | --- |

—

Thickness: between 5 and 10 cm;

| — | Crust: crisp and crunchy, with a dark, opaque light brown colour; |
| --- | --- |

—

Crust: crisp and crunchy, with a dark, opaque light brown colour;

| — | Crumb: for type 0, white or ivory colour, or for type 1 or type 2, a uniform amber colour characterised by irregular holes; |
| --- | --- |

—

Crumb: for type 0, white or ivory colour, or for type 1 or type 2, a uniform amber colour characterised by irregular holes;

| — | Aroma: roasted hazelnuts; |
| --- | --- |

—

Aroma: roasted hazelnuts;

| — | Taste: neutral, i.e. unsalted, and slightly sour; |
| --- | --- |

—

Taste: neutral, i.e. unsalted, and slightly sour;

| — | Moisture: no more than 40 % by weight. |
| --- | --- |

—

Moisture: no more than 40 % by weight.

3.3.   Feed (for products of animal origin only) and raw materials (for processed products only)

Type 0 common wheat flour, containing wheatgerm, with the following product and technical characteristics:

| Parameter | Value |
| --- | --- |
| W (Chopin) | Between 160 and 230 |
| P/L (index) | Between 0,35 and 0,65 |
| H2O absorption | Over 54 % |
| C:D (Brabender stability) | Over 6’ |
| Falling number | Over 260 |

Parameter

Value

W (Chopin)

Between 160 and 230

P/L (index)

Between 0,35 and 0,65

H2O absorption

Over 54 %

C:D (Brabender stability)

Over 6’

Falling number

Over 260

Type 1 or type 2 common wheat flour, containing wheat germ, with the following product and technical characteristics:

| Parameter | Value |
| --- | --- |
| W (Chopin) | Between 140 and 230 |
| P/L (index) | Between 0,30 and 0,90 |
| H2O absorption | Over 54 % |
| C:D (Brabender stability) | Over 5’ |
| Falling number | Over 280 |

Parameter

Value

W (Chopin)

Between 140 and 230

P/L (index)

Between 0,30 and 0,90

H2O absorption

Over 54 %

C:D (Brabender stability)

Over 5’

Falling number

Over 280

Flours with a W (Chopin) value higher than that given in the table may only be used to prepare the sourdough starter.

Water.

Natural yeast or sourdough, consisting of a portion of dough from a previous preparation which, kept in a suitable environment, undergoes a gradual process of fermentation and acidification. When suitably refreshed, this sourdough starter is able to initiate the rising process when combined with new dough.

3.4.   Specific steps in production that must take place in the identified geographical area

Growing, harvesting and storing the wheat; then grinding the grain to obtain the wheatgerm flour.

Producing the natural yeast or sourdough starter, as it is or freeze-dried, and keeping an ‘archive’ of strains that can be used to refresh the sourdough starter; preparing the starter (biga), the rising process, and finally baking the bread.

3.5.   Specific rules concerning slicing, grating, packaging, etc. of the product to which the registered name refers

‘Pane Toscano’ PDO is marketed in food-grade packaging, either sliced or unsliced. Both the slicing and packaging of the sliced and unsliced bread must be carried out exclusively at the place of production. These operations must be performed immediately after the bread has cooled so as to preserve the aroma of ‘Pane Toscano’ PDO and to avoid excessive variations in the moisture content of the unsliced product and of the surface of the slices, which would change their organoleptic characteristics. The product may also be sliced and packaged in a modified atmosphere.

Alternatively, the product may be sold unpackaged as long as it is identifiable by a label suitable for food use, applied directly to the loaf before baking, which bears the logo of the PDO and other mandatory information.

3.6.   Specific rules concerning labelling of the product to which the registered name refers

The following information must be provided on the packaging:

| — | the logo of the ‘Pane Toscana’ PDO; |
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the logo of the ‘Pane Toscana’ PDO;

| — | the EU PDO symbol, which must be placed in the same visual field as the denomination ‘Pane Toscano’; |
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the EU PDO symbol, which must be placed in the same visual field as the denomination ‘Pane Toscano’;

| — | the name and address or location of the individual and/or associated baker. |
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the name and address or location of the individual and/or associated baker.

| — | No other qualifications may be added to those listed in the product specification, including the terms: type, flavour, use, selection or similar qualifiers. |
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No other qualifications may be added to those listed in the product specification, including the terms: type, flavour, use, selection or similar qualifiers.

However, the following are permitted:

| — | the use of names, trade names of companies and consortia and private logos, provided that they have no laudatory purport and are not such as to mislead the consumer; |
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the use of names, trade names of companies and consortia and private logos, provided that they have no laudatory purport and are not such as to mislead the consumer;

| — | references to the production process such as: wheat varieties, ‘stone-ground’ and ‘baked in a wood-fired oven’; |
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references to the production process such as: wheat varieties, ‘stone-ground’ and ‘baked in a wood-fired oven’;

| — | possible information for the consumer regarding the use and organoleptic characteristics of ‘Pane Toscano’ PDO, as well as historical and cultural references. |
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possible information for the consumer regarding the use and organoleptic characteristics of ‘Pane Toscano’ PDO, as well as historical and cultural references.

These indications may feature on the label providing their font size is no larger than that of the designation ‘Pane Toscano’.

The ‘Pane Toscano’ PDO logo consists of an image representing the outline of the region of Tuscany.

Image 1

4.   Concise definition of the geographical area

The area where the wheat, flour and yeast are obtained, and where ‘Pane Toscano’ PDO is produced and packaged, comprises the entire administrative territory of the Tuscany Region.

5.   Link with the geographical area

The link with the geographical area is based on natural factors, the specific characteristics of the product, as well as the human factor and the production method used in the geographical area defined in point 4.

The production area for ‘Pane Toscano’ PDO slopes downwards from the interior to the coast and from north to south, and is bordered by the Apennine mountains which protect it against inclement weather from the east and particularly from the north-east, while it is completely exposed to winds and precipitation from the west. From the climate point of view the area is characterised by temperatures and precipitation that are quite different from those in all neighbouring areas, seen at regional level, during the wheat-growing season from November to July. The climate data (minimum, average and maximum temperature, total precipitation and sunshine) during the period from 1981 to 2010 reveal that the minimum temperatures are the most influential factor for the parameters (W and P/L) of the flour used, and that in spite of the variations present in the region, the area is clearly different from the others. In this area common wheat is grown on the wide plains (the Arno and Tiber valleys), but above all on the huge Apennine hilly areas or uplands. These environments have led to the emergence of different local wheat ecotypes, the landrace varieties, from which many of the varieties grown today specifically for making flour suitable for the production of ‘Pane Toscano’ PDO originated. The same varieties grown in other areas, even those neighbouring Tuscany, do not have the same commercial and technical parameters required to produce ‘Pane Toscano’ PDO; this confirms the specific nature and influence of climatic conditions, as well as of genetic heritage. The rheological properties of the flour due to the climate are ideal for the proving of dough using sourdough starters produced and kept alive, from one baking session to the next, thanks to the production expertise passed on among the bakers in the area who are able to ascertain the exact dosage and production time required to achieve constant product quality.

‘Pane Toscano’ PDO is characterised by its shelf life, an indication of proper rising, which protects it against mould for a much longer period than other breads found on the market today. It is distinguished by its organoleptic qualities, particularly its aroma of roasted hazelnuts and the ‘neutral’, i.e. unsalted, flavour of its crumb, by its crunchy crust and its crumb’s irregular holes and white-to-ivory colour in the case of type 0 flour or uniform amber colour in the case of type 1 or type 2 flour. ‘Pane Toscano’ PDO is also distinguished by its high nutritional value and digestibility due to the use of a mixture of flours low in gluten and with the nutritional value of the wheatgerm (unlike today’s now-widespread practice of adding the wheatgerm during processing), and to the historical absence of salt in its ingredients.

The link between the geographical area and the quality and product characteristics of ‘Pane Toscano’ PDO is inherent in the long bread-making process, which allows the sourdough starter (in the absence of salt) to extract those components from the wheatgerm flour which, when the bread is baked, give the product its typical flavour, appearance and shelf life.

These characteristics derive from the age-old, typical bread-baking method employed in Tuscany which excludes the use of salt as an ingredient in the dough and requires a natural sourdough starter to help the dough to rise, the use of type 0, type 1 or type 2 soft wheat flour, containing wheatgerm, mainly obtained from selected varieties grown in Tuscany since the beginning of the twentieth century.

The absence of salt in ‘Pane Toscano’ appears to stem from a historical, typically Tuscan, dispute between the then rival cities of Florence and Pisa in the twelfth century.

The sourdough starter in particular must interact with flours which have the wheat quality characteristics listed in point 3.3 and which are produced in the area defined in point 4, i.e. low hardness, low W value and medium P/L value. These characteristics, which are statistically proven for the varieties grown in the area of ‘Pane Toscano’ PDO and not proven in neighbouring areas, are confirmed by a significant climatic specificity which influences the genotype thanks to the temperatures and in particular the minimum temperatures.

Most of the common wheat varieties grown today for producing this bread are derived from parent varieties selected in the Valdichiana valley in the early twentieth century, which then became established in the ‘Pane Toscano’ PDO production area.

Another factor is that the bakers continue to use flour produced without removing the wheatgerm, which clearly helps to make the bread of higher nutritional value.

The presence of the wheatgerm, today seemingly entirely absent in the flours used to make generic bread, not only positively influences the nutritional characteristics of ‘Pane Toscano’ PDO but also the rising process due to wheatgerm being rich in enzymes which help break down the compound sugars. A further factor characterising this production is the expert use of sourdough starters produced by bakers who, simply by mixing water and the same flour used to make ‘Pane Toscano’ PDO, create the conditions for lactic-acid fermentation, resulting in compounds which, during baking, give the bread its typical aroma and flavour. Finally, not using salt not only influences the fermentation processes, but also clearly characterises the flavour of this typical Tuscan food product.

In this context where there is an interplay of various factors, the most important of all is the bakers’ craft which, thanks to their thorough knowledge of the quality parameters to be respected and of the preparation of the sourdough starter, and thanks to their close attention during the rising and baking phases, results in a highly typical product with a high nutritional value.

Reference to publication of the product specification

(the second subparagraph of Article 6(1) of Commission Implementing Regulation (EU) No 668/2014)

The full text of the product specification is available on the following website: http://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/3335

or alternatively:

by going directly to the home page of the Ministry of Agricultural, Food and Forestry Policy (www.politicheagricole.it) and clicking on ‘Qualità’ (at the top right of the screen), then on ‘Prodotti DOP IGP STG’ (on the left-hand side of the screen) and finally on ‘Disciplinari di Produzione all’esame dell’UE’.

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(1)  OJ L 343, 14.12.2012, p. 1.

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