# Official Journal C 168/2021

| | ISSN 1977-091X |
| --- | --- |
| Official Journal
  of the European Union | C 168 |
| | |
| English edition | Information and Notices | Volume 645 May 2021 |

ISSN 1977-091X

Official Journal

of the European Union

C 168

English edition

Information and Notices

Volume 645 May 2021

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| Contents | page |
| --- | --- |
| | IV   Notices |
| | NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES |
| | European Commission |
| 2021/C 168/01 | Euro exchange rates — 4 May 2021 | 1 |
| | European Data Protection Supervisor |
| 2021/C 168/02 | Summary of the Opinion of the European Data Protection Supervisor on the conclusion of the EU and UK trade agreement and the EU and UK exchange of classified information agreement
  (The full text of this Opinion can be found in English, French and German on the EDPS website www.edps.europa.eu) | 2 |

Contents

page

IV   Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

2021/C 168/01

Euro exchange rates — 4 May 2021

1

European Data Protection Supervisor

2021/C 168/02

Summary of the Opinion of the European Data Protection Supervisor on the conclusion of the EU and UK trade agreement and the EU and UK exchange of classified information agreement
  (The full text of this Opinion can be found in English, French and German on the EDPS website www.edps.europa.eu)

(The full text of this Opinion can be found in English, French and German on the EDPS website www.edps.europa.eu

2

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| | V   Announcements |
| --- | --- |
| | PROCEDURES RELATING TO THE IMPLEMENTATION OF THE COMMON COMMERCIAL POLICY |
| | European Commission |
| 2021/C 168/03 | Notice of the impending expiry of certain anti-dumping measures | 5 |
| | PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY |
| | European Commission |
| 2021/C 168/04 | Prior notification of a concentration (Case M.10266 — Astorg Asset Management/Corialis) – Candidate case for simplified procedure (
  1
  ) | 6 |
| | OTHER ACTS |
| | European Commission |
| 2021/C 168/05 | Publication of the amended product specification following the approval of a minor amendment pursuant to the second subparagraph of Article 53(2) of Regulation (EU) No 1151/2012 | 8 |
| 2021/C 168/06 | Publication of a communication of approval of a standard amendment to a product specification for a name in the wine sector referred to in Article 17(2) and (3) of Commission Delegated Regulation (EU) 2019/33 | 12 |

V   Announcements

PROCEDURES RELATING TO THE IMPLEMENTATION OF THE COMMON COMMERCIAL POLICY

European Commission

2021/C 168/03

Notice of the impending expiry of certain anti-dumping measures

5

PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY

European Commission

2021/C 168/04

Prior notification of a concentration (Case M.10266 — Astorg Asset Management/Corialis) – Candidate case for simplified procedure (
  1
  )

1

6

OTHER ACTS

European Commission

2021/C 168/05

Publication of the amended product specification following the approval of a minor amendment pursuant to the second subparagraph of Article 53(2) of Regulation (EU) No 1151/2012

8

2021/C 168/06

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

12

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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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IV Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

| 5.5.2021 | EN | Official Journal of the European Union | C 168/1 |
| --- | --- | --- | --- |

5.5.2021

EN

Official Journal of the European Union

C 168/1

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Euro exchange rates (1)

4 May 2021

(2021/C 168/01)

1 euro =

| | Currency | Exchange rate |
| --- | --- | --- |
| USD | US dollar | 1,2021 |
| JPY | Japanese yen | 131,26 |
| DKK | Danish krone | 7,4361 |
| GBP | Pound sterling | 0,86770 |
| SEK | Swedish krona | 10,1673 |
| CHF | Swiss franc | 1,0980 |
| ISK | Iceland króna | 148,80 |
| NOK | Norwegian krone | 10,0123 |
| BGN | Bulgarian lev | 1,9558 |
| CZK | Czech koruna | 25,841 |
| HUF | Hungarian forint | 360,31 |
| PLN | Polish zloty | 4,5584 |
| RON | Romanian leu | 4,9275 |
| TRY | Turkish lira | 10,0110 |
| AUD | Australian dollar | 1,5608 |
| CAD | Canadian dollar | 1,4836 |
| HKD | Hong Kong dollar | 9,3374 |
| NZD | New Zealand dollar | 1,6887 |
| SGD | Singapore dollar | 1,6073 |
| KRW | South Korean won | 1 353,56 |
| ZAR | South African rand | 17,4433 |
| CNY | Chinese yuan renminbi | 7,8136 |
| HRK | Croatian kuna | 7,5408 |
| IDR | Indonesian rupiah | 17 395,47 |
| MYR | Malaysian ringgit | 4,9563 |
| PHP | Philippine peso | 57,787 |
| RUB | Russian rouble | 90,2438 |
| THB | Thai baht | 37,475 |
| BRL | Brazilian real | 6,5785 |
| MXN | Mexican peso | 24,4040 |
| INR | Indian rupee | 88,8140 |

Currency

Exchange rate

USD

US dollar

1,2021

JPY

Japanese yen

131,26

DKK

Danish krone

7,4361

GBP

Pound sterling

0,86770

SEK

Swedish krona

10,1673

CHF

Swiss franc

1,0980

ISK

Iceland króna

148,80

NOK

Norwegian krone

10,0123

BGN

Bulgarian lev

1,9558

CZK

Czech koruna

25,841

HUF

Hungarian forint

360,31

PLN

Polish zloty

4,5584

RON

Romanian leu

4,9275

TRY

Turkish lira

10,0110

AUD

Australian dollar

1,5608

CAD

Canadian dollar

1,4836

HKD

Hong Kong dollar

9,3374

NZD

New Zealand dollar

1,6887

SGD

Singapore dollar

1,6073

KRW

South Korean won

1 353,56

ZAR

South African rand

17,4433

CNY

Chinese yuan renminbi

7,8136

HRK

Croatian kuna

7,5408

IDR

Indonesian rupiah

17 395,47

MYR

Malaysian ringgit

4,9563

PHP

Philippine peso

57,787

RUB

Russian rouble

90,2438

THB

Thai baht

37,475

BRL

Brazilian real

6,5785

MXN

Mexican peso

24,4040

INR

Indian rupee

88,8140

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

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European Data Protection Supervisor

| 5.5.2021 | EN | Official Journal of the European Union | C 168/2 |
| --- | --- | --- | --- |

5.5.2021

EN

Official Journal of the European Union

C 168/2

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Summary of the Opinion of the European Data Protection Supervisor on the conclusion of the EU and UK trade agreement and the EU and UK exchange of classified information agreement

(The full text of this Opinion can be found in English, French and German on the EDPS website www.edps.europa.eu)

(2021/C 168/02)

On 26 December 2020, the European Commission adopted a proposal for a Council Decision on the conclusion, on behalf of the Union, of the Trade and Cooperation Agreement between the European Union and the European Atomic Energy Community, of the one part, and the United Kingdom of Great Britain and Northern Ireland, of the other part, and of the Agreement between the European Union and the United Kingdom of Great Britain and Northern Ireland (UK) concerning security procedures for exchanging and protecting classified information.

Given the close cooperation that is expected to continue between the EU and the UK, the EDPS welcomes the agreements signed between the Union and the UK on trade and cooperation and concerning security procedures for exchanging and protecting classified information. In particular, he is very much satisfied that one of the essential elements of the trade and cooperation agreement (TCA) is the respect for and safeguarding of human rights. He also welcomes the Parties’ commitment in the TCA to ensuring a high level of personal data protection.

The EDPS is aware of the particular conditions under which these agreements have been negotiated and of the specific past and future relationship between the UK and the EU.

As far as the provisions on trade are concerned, the EDPS regrets that the TCA fails to faithfully take over the horizontal ‘EU provisions on Cross-border data flows and protection of personal data and privacy in the Digital Trade Title of EU trade agreements’ endorsed by the European Commission in 2018. Indeed, the changes introduced to these horizontal provisions, combined with other provisions of the TCA cast doubt, in the field of digital trade, on the preservation of EU autonomy as far as the fundamental rights to data protection and privacy are concerned.

The EDPS has long taken the view that, as the protection of personal data is a fundamental right in the Union, it cannot be subject to negotiations in the context of EU trade agreements. It is for the EU alone to decide how to implement fundamental rights protections in Union law. The Union cannot and should not embark on any international trade commitments that are incompatible with its domestic data protection legislation. Dialogues on data protection and trade negotiations with third countries can complement each other but must follow separate tracks. Personal data flows between the EU and third countries should be enabled by using the mechanisms provided under the EU data protection legislation. Therefore, the EDPS invites the Commission to reiterate its commitment to the horizontal provisions as the only basis for future trade agreements by the EU with third countries and that personal data protection and privacy rights will not be up for negotiation.

As far as law enforcement and judicial cooperation in criminal matters are concerned, the EDPS praises the Commission for the safeguards introduced in the TCA regarding data protection, which are all the more important given the sensitivity of this cooperation. At the same time, he regrets that certain safeguards are missing both in the general provisions, which neither contain a categorisation of data subjects as set out in Article 6 of the Law Enforcement Directive nor more detailed and robust safeguards with regard to onward transfers and in the Prüm section in particular. He also would have wished the transitional period for the passenger name record data erasure be shorter than the possible 3 years and a list of serious crimes be included. He further recommends ensuring that any future changes in the Prüm framework between EU Member States leading to additional safeguards be fully reflected into the agreement and actually implemented by both parties.

Concerning the interim provision for transmission of personal data from the EU to the UK, the EDPS underlines that this mechanism should remain exceptional and should not set a precedent for future TCAs with other third countries.

The EDPS expects to be consulted on any proposals or recommendations to the Council pursuant to Article 218 TFUE on the opening of negotiations for any subsequent supplementing agreements where there is an impact on the protection of individuals’ rights and freedoms with regard to the processing of personal data.

Finally, the TCA appears to be drafted based on the assumption that adequacy decisions under GDPR and LED will be granted (and will remain in place for the foreseeable future). The EDPS therefore wishes to remind of his recommendation from Opinion 2/2020 that the Union take steps to prepare for all eventualities, including where no adequacy decision would be adopted at all, or where it would be adopted only in relation to some areas.

1.   INTRODUCTION

| 1. | On 30 December 2020, the European Union (EU) and the United Kingdom of Great Britain and Northern Ireland (UK) signed a trade and cooperation agreement (‘TCA’) and an agreement concerning security procedures for exchanging and protecting classified information (1). |
| --- | --- |

1.

| 2. | The agreements have been applicable on a provisional basis since 1 January 2021, pending the completion of the procedures necessary for their entry into force (2). According to the TCA, this provisional application will cease at the latest on 28 February 2021 or another date as decided by the Partnership Council (3). |
| --- | --- |

2.

| 3. | On 25 January 2021, the European Commission consulted the EDPS on its proposal for a Council Decision on the conclusion with the United Kingdom of Great Britain and Northern Ireland of these two agreements (hereinafter ‘the Proposal’) (4), in accordance with Article 42(1) of Regulation (EU) No 2018/1725. The Annexes to the Proposal contain the two agreements. |
| --- | --- |

3.

| 4. | The Proposal is based on the procedure laid down in Articles 217 and 218(6), Article 218(7) and second subparagraph of Article 218(8) of the Treaty on the Functioning of the European Union (TFEU). It therefore requires the consent of the European Parliament. |
| --- | --- |

4.

| 5. | The agreement concerning security procedures for exchanging and protecting classified information does not raise comments as far as the protection of personal data is concerned. The following comments therefore focus on the TCA. The TCA is composed of seven parts (plus a number of annexes and three protocols): Part One on common and institutional provisions; Part Two on trade (including digital trade), transport, fisheries and other arrangements; Part Three on law enforcement and judicial cooperation in criminal matters; Part Four on thematic cooperation; Part Five on participation in Union programmes, sound financial management and financial provisions; Part Six on dispute settlement and horizontal provisions; and Part Seven on final provisions. |
| --- | --- |

5.

4.   CONCLUSIONS

| 37. | The EDPS welcomes the agreements found between the EU and the UK on trade and cooperation and concerning security procedures for exchanging and protecting classified information. In particular, he is very much satisfied that one of the essential elements of the TCA is the respect for and safeguarding of human rights. He also welcomes the Parties’ commitment in the TCA to ensuring a high level of personal data protection. |
| --- | --- |

37.

| 38. | As far as trade is concerned however, the changes made to the 2018 European Commission horizontal provisions combined with other provisions of the TCA cast doubt, in the field of digital trade, on the preservation of EU autonomy as far as the fundamental rights to data protection and privacy are concerned. The EDPS recommends therefore that the wording agreed with the UK on data protection and privacy remains an exception and is not the basis for future trade agreements with other third countries. To make this approach clear to all stakeholders and trading partners, the EDPS therefore invites the Commission to clearly reiterate its commitment to the horizontal position as the only basis for future trade agreements by the EU with other third countries, and that personal data protection and privacy rights will not be up for negotiation. |
| --- | --- |

38.

| 39. | As far as law enforcement and judicial cooperation in criminal matters are concerned, the EDPS praises the Commission for the safeguards introduced in the TCA regarding data protection, which are all the more important given the sensitivity of this cooperation. He regrets however that it neither contains a categorisation of data subjects as set out in Article 6 of the LED nor more detailed and robust safeguards with regard to onward transfers. While welcoming that the PNR provisions reflect the CJEU Opinion 1/15, the EDPS regrets that it was neither possible to agree on a shorter transitional period for the erasure of PNR data, nor on a common list defining serious crimes. He also recommends ensuring that any further changes leading to additional safeguards in the Prüm framework between EU Member States be fully reflected into the agreement and actually implemented by both parties and regrets that the specific EU provisions on purpose limitation and on accuracy, current relevance and storage time of data were not included in the TCA. |
| --- | --- |

39.

| 40. | Concerning the bridge mechanism, the EDPS stresses that such mechanism should remain exceptional and should not set a precedent for future TCAs with other third countries. |
| --- | --- |

40.

| 41. | The EDPS expects to be consulted on any proposals or recommendations to the Council pursuant to Article 218 TFUE on the opening of negotiations for any subsequent supplementing agreements where there is an impact on the protection of individuals’ rights and freedoms with regard to the processing of personal data. |
| --- | --- |

41.

| 42. | The EDPS further notes that the TCA appears to be drafted based on the assumption that adequacy decisions under GDPR and LED will be granted (and will remain in place for the foreseeable future). He therefore wishes to remind of his recommendations from Opinion 2/2020 that the Union take steps to prepare for all eventualities, including where no adequacy decision would be adopted at all, or where it would be adopted only in relation to some areas. |
| --- | --- |

42.

Brussels, 22 February 2021.

Wojciech Rafał WIEWIÓROWSKI

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(1)  See Council Decision (EU) 2020/2252 of 29 December 2020 on the signing, on behalf of the Union, and on provisional application of the Trade and Cooperation Agreement between the European Union and the European Atomic Energy Community, of the one part, and the United Kingdom of Great Britain and Northern Ireland, of the other part, and of the Agreement between the European Union and the United Kingdom of Great Britain and Northern Ireland concerning security procedures for exchanging and protecting classified information (OJ L 444, 31.12.2020, p. 2) and the agreements (OJ L 444, 31.12.2020, p. 14 and OJ L 444, 31.12.2020, p. 1463). In addition, the European Atomic Energy Community (Euratom) and the UK negotiated a cooperation agreement on the safe and peaceful uses of nuclear energy. See Council Decision (Euratom) 2020/2253 of 29 December 2020 approving the conclusion, by the European Commission, of the Agreement between the Government of the United Kingdom of Great Britain and Northern Ireland and the European Atomic Energy Community for Cooperation on the Safe and Peaceful Uses of Nuclear Energy and the conclusion, by the European Commission, on behalf of the European Atomic Energy Community, of the Trade and Cooperation Agreement between the European Union and the European Atomic Energy Community, of the one part, and the United Kingdom of Great Britain and Northern Ireland, of the other part (OJ L 444, 31.12.2020, p. 11).

1

(2)  See Council Decision of 29 December 2020 on the signing, on behalf of the Union, and on provisional application of the EU-UK TCA and Security of information Agreement. See also the notice concerning the provisional application of the two agreements (OJ L 1, 1.1.2021, p. 1).

2

(3)  It is composed of representatives of the Union and of the UK and co-chaired by a member of the Commission and a representative of the UK Government. The Commission is to represent the Union. Each Member State is allowed to send one representative to accompany as part of the Union delegation.

3

(4)  COM(2020)856.

4

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V Announcements

PROCEDURES RELATING TO THE IMPLEMENTATION OF THE COMMON COMMERCIAL POLICY

European Commission

| 5.5.2021 | EN | Official Journal of the European Union | C 168/5 |
| --- | --- | --- | --- |

5.5.2021

EN

Official Journal of the European Union

C 168/5

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Notice of the impending expiry of certain anti-dumping measures

(2021/C 168/03)

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 lodge 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) |
| --- | --- | --- | --- | --- | --- |
| Certain stainless steel tube and pipe butt- welding fittings, whether or not finished | The People’s Republic of China
  Taiwan | Anti-dumping duty | Commission Implementing Regulation (EU) 2017/141 of 26 January 2017 imposing definitive anti-dumping duties on imports of certain stainless steel tube and pipe butt- welding fittings, whether or not finished, originating in the People’s Republic of China and Taiwan
  (OJ L 22, 27.1.2017, p. 14) | 28.1.2022 |

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

Certain stainless steel tube and pipe butt- welding fittings, whether or not finished

The People’s Republic of China

Taiwan

Anti-dumping duty

Commission Implementing Regulation (EU) 2017/141 of 26 January 2017 imposing definitive anti-dumping duties on imports of certain stainless steel tube and pipe butt- welding fittings, whether or not finished, originating in the People’s Republic of China and Taiwan

(OJ L 22, 27.1.2017, p. 14)

28.1.2022

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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 of the day mentioned in this column.

3

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PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY

European Commission

| 5.5.2021 | EN | Official Journal of the European Union | C 168/6 |
| --- | --- | --- | --- |

5.5.2021

EN

Official Journal of the European Union

C 168/6

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Prior notification of a concentration

(Case M.10266 — Astorg Asset Management/Corialis)

Candidate case for simplified procedure

(Text with EEA relevance)

(2021/C 168/04)

1.

This notification concerns the following undertakings:

| — | The fund Astorg VII, SCSp (‘Astorg’, Luxemburg), |
| --- | --- |

—

The fund Astorg VII, SCSp (‘Astorg’, Luxemburg),

| — | Corialis (Luxemburg). |
| --- | --- |

—

Corialis (Luxemburg).

Astorg acquires within the meaning of Article 3(1)(b) of the Merger Regulation sole control of the whole of Corialis.

The concentration is accomplished by way of purchase of securities.

2.

| — | for Astorg: investing as an equity firm, |
| --- | --- |

—

for Astorg: investing as an equity firm,

| — | for Corialis: the production and supply of aluminum extrusion services and aluminum coated building systems and profiles for windows, doors, sliding elements, roofing systems & conservatories, curtain walls and balustrades. |
| --- | --- |

—

for Corialis: the production and supply of aluminum extrusion services and aluminum coated building systems and profiles for windows, doors, sliding elements, roofing systems & conservatories, curtain walls and balustrades.

3.

Pursuant to the Commission Notice on a simplified procedure for treatment of certain concentrations under the Council Regulation (EC) No 139/2004 (2) it should be noted that this case is a candidate for treatment under the procedure set out in the Notice.

4.

Observations must reach the Commission not later than 10 days following the date of this publication. The following reference should always be specified:

M.10266 — Astorg Asset Management/Corialis

Observations can be sent to the Commission by email, by fax, or by post. Please use the contact details below:

Email: COMP-MERGER-REGISTRY@ec.europa.eu

Fax +32 22964301

Postal address:

| European Commission |
| --- |
| Directorate-General for Competition |
| Merger Registry |
| 1049 Bruxelles/Brussel |
| BELGIQUE/BELGIË |

European Commission

Directorate-General for Competition

Merger Registry

1049 Bruxelles/Brussel

BELGIQUE/BELGIË

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(1)  OJ L 24, 29.1.2004, p. 1 (the ‘Merger Regulation’).

1

(2)  OJ C 366, 14.12.2013, p. 5.

2

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OTHER ACTS

European Commission

| 5.5.2021 | EN | Official Journal of the European Union | C 168/8 |
| --- | --- | --- | --- |

5.5.2021

EN

Official Journal of the European Union

C 168/8

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Publication of the amended product specification following the approval of a minor amendment pursuant to the second subparagraph of Article 53(2) of Regulation (EU) No 1151/2012

(2021/C 168/05)

The European Commission has approved this minor amendment in accordance with the third subparagraph of Article 6(2) of Commission Delegated Regulation (EU) No 664/2014 (1).

The application for approval of this minor amendment can be consulted in the Commission’s eAmbrosia database.

PRODUCT SPECIFICATION OF A TRADITIONAL SPECIALITY GUARANTEED

‘SKLANDRAUSIS’

EU No: TSG-LV-0914-AM01 – 26 August 2020

Member State: Latvia

1   Name(s) to be registered

‘Sklandrausis’

2.   Type of product [as in Annex XI]

Class 2.24. bread, pastry, cakes, confectionery, biscuits and other baker’s wares

3.   Grounds for registration

3.1.   Whether the product:

☒ results from a mode of production, processing or composition corresponding to traditional practice for that product or foodstuff;

☐ is produced from raw materials or ingredients that are those traditionally used.

The distinctiveness of the product stems from its method of preparation, recipe, shape and appearance. ‘Sklandrausis’ is a pie that is circular in shape. Its base is made of unleavened rye-flour dough and it has upturned edges reminiscent of a fence which give it its specific shape and from which its name, ‘Sklandrausis’, is derived. It is rather large, between 8 and 14 cm in diameter. The top of a finished ‘Sklandrausis’ has a typical yellowy orange carrot colour, whereas a cross-section reveals the potato forming the bottom layer of filling.

The very form of the ‘Sklandrausis’ is significant and symbolic. Foods that are circular in shape are usually eaten at the time of the winter and summer solstices as symbolic representations of the sun. The ‘Sklandrausis’ is also associated with solar symbolism, both because of its round shape and because of the yellowy orange top layer of carrot. The ‘Sklandrausis’ embodied the creative energy of the sun at solstice feasts.

3.2.   Whether the name:

☒ has been traditionally used to refer to the specific product;

☐ identifies the traditional character or specific character of the product.

The word sklandrausis appears in Volume Three of Latviešu valodas vārdnīca [‘Dictionary of the Latvian Language’] compiled by K. Mīlenbahs and J. Endzelīns (1927-29) along with the definition ‘a round pie with a filling’.

The word is a compound of skland- and rausis. The word rausis (‘pie’) is derived from the verb raust (‘to rake over or strew’). This suggests that the pies were baked in a primitive fashion, by raking hot hearth ash or oven coals over them. Sklanda is an ancient word derived from the Couronian language (proto-language of the ancestors of the modern-day Courlanders, inhabitants of western Latvia) which means ‘fence-post, wattle fence’ or ‘slope, declivity’; in this case, it refers to the upturned edges of the pie’s crust. (Karulis, K (1992), Latviešu etimoloģijas vārdīca [‘Etymological dictionary of the Latvian language’], Vol. II). There is a special type of fence in Courland known as a sklandu žogs.

4.   Description:

4.1.   Description of the product to which the name under point 1 applies, including its main physical, chemical, microbiological or organoleptic characteristics showing the product’s specific character (Article 7(2) of this Regulation)

‘Sklandrausis’ is a round pie, 8-14 cm in diameter. The base of a ‘Sklandrausis’ is made of firm rye-flour dough rolled out to a thickness of 2-3 mm. Discs, which form the bases of the pies, are cut or pressed out of the rolled-out dough and their edges are folded upwards. The base of the ‘Sklandrausis’ is filled with layers of boiled potato and carrot filling in a ratio of 1:2 to 1:1. The potato is put in first and the carrot is placed on top. The finished ‘Sklandrausis’ is between 1,5 and 2,5 cm thick. The base of the ‘Sklandrausis’ is firm and well-baked, and the filling is porous. Typically, it has a yellowy orange carrot colour. A layer of cream may be spread over the surface, or it may be sprinkled with cinnamon or caraway seeds. ‘Sklandrausis’ may range in taste from sweetish to very sweet. Although the base leaves the unmistakable taste of bread in the mouth, the taste of carrots predominates.

‘Sklandrausis’ is eaten cold with tea or milk.

4.2.   Description of the production method of the product to which the name under point 1 applies that the producers must follow including, where appropriate, the nature and characteristics of the raw materials or ingredients used, and the method by which the product is prepared (Article 7(2) of this Regulation)

Preparation of ‘Sklandrausis’:

A total of 15-20 ‘Sklandrausis’ products can be made from the quantity of ingredients specified below.

Preparation of the dough base

600 g rye flour and/or rye meal

60 g margarine or butter

250-330 g of water

a pinch of salt, to taste

A little wheat flour (40-60 g for the quantity of rye meal and/or light rye flour referred to above) may be added to the dough to make it easier to roll out.

The flour is mixed with hot water to which margarine or butter and salt have been added. The dough must be firm and easy to roll out but not too hard. The finished dough is rolled out to a thickness of about 1,5-2,5 mm, and then discs of 10-15 cm in diameter are rolled, pressed or cut out of it. The discs, with their edges folded upwards to a height of 1,5-2 cm, are placed on a greased tray. The edges must be substantial and stand stiffly upright.

Preparation of the filling

Preparation of the potato filling:

Ingredients:

| | 0,8-1 kg potatoes |
| --- | --- |

0,8-1 kg potatoes

| | a pinch of salt, to taste |
| --- | --- |

a pinch of salt, to taste

The potatoes are boiled, then mashed (grated) until smooth and salt is added to taste while it is being kneaded. 150-200 g of melted butter or 50-100 g of cream and, if desired, 1-3 eggs may be mixed into the potato, and caraway seeds may be used to add flavour. Some of the boiled potato may be substituted with unboiled grated potatoes with the excess fluid squeezed out of them.

Preparation of the carrot filling:

Ingredients:

| | 1,5-2 kg carrots |
| --- | --- |

1,5-2 kg carrots

| | 100-300 g sugar |
| --- | --- |

100-300 g sugar

The carrots are boiled, then mashed until smooth, and sugar is added while the mass is being kneaded. 200-300 g of sour cream or, if desired, 1-2 eggs may be mixed into the mashed carrot. The carrot filling may also be made using unboiled grated carrots with the excess fluid squeezed out of them.

In order to get a denser pie filling, semolina may be added to the carrot and potato while the filling is being prepared.

Filling and baking the ‘Sklandrausis’

The potato is spread over the rye-flour pastry base, and the carrot is placed on top. The ratio of potato to carrot in the filling is between 1:2 and 1:1. The finished ‘Sklandrausis’ (fresh or frozen) is baked in an oven at a high temperature (220-250°C) until the base is dry (i.e. for 15-30 minutes).

Coating

| | 200-300 g sour cream |
| --- | --- |

200-300 g sour cream

| | 200-300 g sugar |
| --- | --- |

200-300 g sugar

The finished ‘Sklandrausis’ is coated with a mixture of sour cream and sprinkled with sugar. Cinnamon or caraway seeds may be sprinkled over it for added flavour.

Cream, sugar and egg mixture may also be used in the coating. Making this coating involves mixing the aforementioned amounts of sour cream and sugar with two eggs. In this case, the ‘Sklandrausis’ needs to be baked in a hot oven for at least a further 5 minutes.

Shelf life and storage

| Temperature of storage | Product preparation stage | Shelf life |
| --- | --- | --- |
| + 2 to + 6 °C | Finished ‘Sklandrausis’ | 3 days |
| -18 °C | Semi-finished ‘Sklandrausis’ | 12 months |

Temperature of storage

Product preparation stage

Shelf life

+ 2 to + 6 °C

Finished ‘Sklandrausis’

3 days

-18 °C

Semi-finished ‘Sklandrausis’

12 months

4.3.   Description of the key elements establishing the product’s traditional character (Article 7(2) of this Regulation)

The ‘Sklandrausis’ can be considered a Latvian national dish, as the traditions associated with preparing and eating it stretch back into the distant past. This is evidenced by its significance at ancient Latvian seasonal festivals and celebrations. The skill of making ‘Sklandrausis’ has been passed down from generation to generation.

The product has a long history. Its precursor was a simple pie made with unleavened rye dough and baked in the embers of an open fire - a pie with a filling. The existence of pie filling is attested to by the name of the product, which refers to the pie’s upturned edges (žogs or sklanda, i.e. a fence). These edges served to prevent the filling from spilling out into the fire.

There is extant documentary evidence that chopped carrots were used as ‘Sklandrausis’ filling as far back as the time of the Duchy of Courland (from the 16th to the 18th century). Carrots began to be cultivated in Latvia in the 16th century. Later, following the arrival of potatoes in Latvia in the 17th century, finely chopped (grated) potatoes were also used as a ‘Sklandrausis’ ingredient. Initially potatoes were only consumed by the landed gentry. In the 19th century, potatoes also began to be grown by peasant farmers, rapidly becoming popular and occupying an important place in the national diet.

A reference to the making of ‘Sklandrausis’ in Courland can be found in an article by J. Heniņš, ‘Vārdi, kas nav sastopami Ulmaņa vārdnīcā’ [‘Words not found in Ulmanis’ dictionary’], published in Proceedings No 17 of the Scientific Committee of the Riga Latvian Association in 1914.

Writing on the traditional diet of the Courland Livonians (Lībieši, a collection of articles published in 1994), Linda Dumpe, ethnographer and researcher into Latvian dietary habits, explains that this type of pie deserves special attention, as it is a very ancient type of baked good. ‘Sklandrausis’ is considered a traditional name for a pie as it is widely recognised and used nowadays when talking about Latvian national cuisine (Masiļūne, Ņ. (2004), Latviešu nacionālie ēdieni [‘Latvian national dishes’]). The traditional nature of the ‘Sklandrausis’ is attested to in the works of various authors describing Latvian seasonal traditions. ‘Sklandrausis’ is mentioned as being a dish typical of the Harvest Festival or Jumis. Ancient Latvians celebrated this festival at the time of the autumn solstice to mark the end of the harvest (Auns, O.T. (1993), Latviešu tautas dzīvesziņa [‘The social customs of the Latvian people’]). The ‘Sklandrausis’ was also made and eaten at various other festivals associated with seasonal rituals, such as Easter. Andrejs Štālers (born 1866), a Livonian from Kolka, recalled that various delicacies, including pieces of ‘Sklandrausis’, were handed out following the traditional Easter ritual of singing (Šuvcāne, V.M. (2003), Lībiešu folklora [‘Livonian folklore’]). When recounting the traditions maintained in and around Alsunga at the beginning of the 20th century, Pēteris Upenieks recalled that ‘Sklandrausis’ was made at Christmas time (Balandnieki, 2005).

The recipe for ‘Sklandrausis’ features in almost every cookbook in which Latvian breadmaking traditions are described; for instance, Daudzveidīgā maizīte [‘The many forms of bread’] by breadmaking expert Zigrīda Liepiņa, published in 1993. In the study Mūsu maize. Our daily bread by ethnographer Indra Čekstere, published in 2004, it is stated that, to make a really delicious ‘Sklandrausis’, the ladies of Livonian households use half as many potatoes as carrots and make the carrot filling especially sweet. Finally each ‘Sklandrausis’ is spread with a mixture of cream, sugar and eggs and sprinkled with caraway seeds.

The making of ‘Sklandrausis’ is also mentioned by the philologist, historian and folklorist Kārlis Draviņš in Kurzeme aizgājušos laikos [‘Courland in olden times’], published in 2000. Describing breadmaking traditions in Courland at the beginning of the 20th century, he recalls that the ‘Sklandrausis’ was also baked with a filling contained within a pastry with upturned edges. The filling was made of boiled and mashed potatoes and grated carrots.

The volume Latviešu tautas ēdieni [‘Traditional Latvian cuisine’] (2009) by L. Dumpe, a compilation of material gathered during various ethnographic expeditions, contains a recipe for ‘Sklandrausis’ as recounted by Elza Rozenfelde (born 1919) in Melnsils: ‘They took a lot of effort and stuff to make. They were made with rye flour. They were quite big, as they were baked in an oven. The edges were folded upwards. The dough hardened while cooking.’ She used a potato and carrot mass for the filling, mixing it as required with cream, sugar, eggs, fat and a little flour or semolina, and caraway seeds and cinnamon for added flavour.

Although ‘Sklandrausis’ was made by women in every household, using their creativity and the products they had at home, research and oral accounts nevertheless indicate that preparation of a ‘Sklandrausis’ in a traditional manner is considered to involve unleavened rye-flour dough, with the round base of the ‘Sklandrausis’ being rolled or cut out of this dough, and its edges upturned. A potato and carrot mass is used as the filling, to which the cook may add other ingredients, such as butter, cream, sugar, eggs, semolina, etc. at their discretion.

The traditions associated with making ‘Sklandrausis’ have survived to the present day. The pies tend to be baked at home, most often in Courland. The ‘Sklandrausis’ has gained popularity as the result of being one of various products offered to tourists. Guests visiting farmsteads or places where ‘Sklandrausis’ is manufactured are given the opportunity to observe how it is made and to taste it for themselves.

---

(1)  OJ L 179, 19.6.2014, p. 17.

---

| 5.5.2021 | EN | Official Journal of the European Union | C 168/12 |
| --- | --- | --- | --- |

5.5.2021

EN

Official Journal of the European Union

C 168/12

---

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

(2021/C 168/06)

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

COMMUNICATION OF A STANDARD AMENDMENT AMENDING THE SINGLE DOCUMENT

‘RIOJA’

PDO-ES-A0117-AM08

Date of communication: 15 January 2021

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

1.   Definition of the smaller geographical units (point 4 of the specification and point 1.6 of the single document)

This amendment is justified by the requirement set out in Article 55 of Regulation (EU) 2019/33, namely: ‘Where reference is made to names of geographical units which are smaller than the area underlying the designation of origin or geographical indication, the area of the geographical unit in question shall be well defined by the applicant in the product specification and the single document.’ If recognition is granted by means of a Ministerial Order published in the Spanish Official State Gazette, those are the relevant references.

2.   Inclusion of the reference to specific labelling rules (point 8 b.9 of the specification and point 1.9 of the single document)

Article 94(2) of Regulation (EU) No 1308/2013 states that the product specification must set out the ‘applicable requirements laid down ..., where provided for by Member States, by an organisation which manages the protected designation of origin or the protected geographical indication, having regard to the fact that such requirements must be objective, non-discriminatory and compatible with Union law.’

Article 5(k) of Regulation (EU) 2019/33 states that the single document must set out the specific rules applicable to packaging and labelling.

SINGLE DOCUMENT

1.   Name of the product

Rioja

2.   Geographical indication type

PDO - Protected Designation of Origin

3.   Categories of grapevine products

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

1.

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

5.

4.   Description of the wine(s)

White and rosé wines (dry and semi-dry)

White wines: straw yellow with hints of lime, clean and bright. Aroma of green fruit, flowers and vegetables, typical of the variety. Moderate acidity with a sensation of freshness.

Rosé wines: strawberry with a tinge of raspberry (salmon in the case of ‘Crianza’ wines), bright, clean. Aroma of red fruits and floral notes. Balance between acidity and fruit in the mouth, with a fresh feeling.

In both cases, the aromas are blended in the maturing process with others of oak wood (vanilla, toasted and smoky notes) and the acidity is integrated with the toasted wood notes.

*The alcohol content varies depending on the sub-areas and ageing.

*Greater volatility in wines that are over a year old.

*Maximum SO2 180 mg/l if sugar < 5 g/l.

*For any limits not covered, the standing legislation will apply.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 10,5 |
| Minimum total acidity | 3,5 in grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 13,3 |
| Maximum total sulphur dioxide (in milligrams per litre) | 240 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

10,5

Minimum total acidity

3,5 in grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

13,3

Maximum total sulphur dioxide (in milligrams per litre)

240

White and rosé wines (semi-sweet and sweet)

White wines: straw yellow with hints of lime, clean and bright. Aroma of green fruit, flowers and vegetables, typical of the variety. Moderate acidity, a feeling of freshness and sweetness in the mouth depending on the type.

Rosé wines: strawberry with a tinge of raspberry (salmon in the case of ‘Crianza’ wines), bright, clean. Aroma of red fruits and floral notes. A balance between acidity/fruit, a feeling of freshness and sweetness in the mouth depending on the type.

In both cases, the aromas are blended in the maturing process with others of oak wood (vanilla, toasted and smoky notes) and the acidity is integrated with the toasted wood notes.

*The alcohol content varies depending on the sub-areas and ageing.

*Greater volatility in wines that are over a year old.

*Maximum SO2 180 mg/l if sugar < 5 g/l.

*For any limits not covered, the standing legislation will apply.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 10,5 |
| Minimum total acidity | 3,5 in grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 25 |
| Maximum total sulphur dioxide (in milligrams per litre) | 240 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

10,5

Minimum total acidity

3,5 in grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

25

Maximum total sulphur dioxide (in milligrams per litre)

240

Red wines (dry and semi-dry)

Young wines are purple with violet tones; ‘Crianza’ wines are maroon and cherry red; ‘Reserva’ wines are cherry red in colour with hints of ruby; ‘Gran Reserva’ wines are ruby with russet tones. Nose: intense fruity, varietal and floral notes, with toasted oak wood aromas in the case of ‘Crianza’ wines. ‘Reserva’ and ‘Gran Reserva’ wines are more complex with spicy aromas. Taste: flavourful with balanced acid/alcohol/tannin content. Ageing improves smoothness and extends the length.

*The alcohol content limits vary depending on the areas and ageing.

*Volatile: dry wines more than a year old, maximum 1 gr/l up to 10 % vol. and 0,06 gr/l for each degree of alcohol above 10 % vol.

*SO2: maximum 140 mg/l if sugar < 5 g/l.

*For any limits not covered, the standing legislation will apply.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 11,5 |
| Minimum total acidity | 3,5 in grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 13,3 |
| Maximum total sulphur dioxide (in milligrams per litre) | 180 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

11,5

Minimum total acidity

3,5 in grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

13,3

Maximum total sulphur dioxide (in milligrams per litre)

180

Quality sparkling wines (white or rosé)

Wine featuring the continuous release of carbon dioxide which takes the visual form of fine bubbles when served for consumption.

Quality sparkling wine, like its cuvée after the first fermentation, will be clear, without particulates in suspension, and different shades of yellow or pink in colour.

Its aroma must have positive attributes of freshness and fruit, with the complexity resulting from resting on the lees during the second fermentation. This is most noticeable in ‘Reserva’ and ‘Gran Añada’ wines. It must be free from defects, especially those resulting from oxidisation or reduction.

*For any limits not covered, the standing legislation will apply.

*Maximum actual alcoholic strength: 13 % volume

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 11 |
| Minimum total acidity | 5,5 in grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 10,83 |
| Maximum total sulphur dioxide (in milligrams per litre) | 140 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

11

Minimum total acidity

5,5 in grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

10,83

Maximum total sulphur dioxide (in milligrams per litre)

140

5.   Wine-making practices

a.   Specific oenological practices

Cultivation method

Vineyards are considered to start producing in their fourth growth cycle (or before that, subject to authorisation).

Density: min. 2 850 - max. 10 000 vines/ha.

Pruning/training systems: goblet pruning and variants, double cordon, rod and thumb, single or unilateral cordon, double Guyot (only for Chardonnay, Sauvignon Blanc, Verdejo, white Maturana, white Tempranillo and Turruntés).

Maximum load: 12 buds/vine; 16 for white varieties mentioned and 14 for Grenache. Possible exceptions.

Irrigation: allowed. Between 15 August and the harvest, irrigation must only be carried out using localised systems and a notification must be submitted in writing 24 hours in advance; sprinkler irrigation allowed if permission is granted; other methods are prohibited.

For quality sparkling wines, the grapes must be harvested by hand (mechanical harvesting is prohibited).

Specific oenological practice

Proportion of varieties depending on wine types:

RED: min. 95 % of red varieties if the grapes are destemmed and 85 % if they are whole.

WHITE: 100 % white grapes.

ROSÉ: min. 25 % red grapes.

QUALITY SPARKLING WINES (WHITE AND ROSÉ): with white and/or red grapes. Rosés must contain at least 25 % red grapes.

The optional mixing of grape colours must be done after delivery.

Grape characteristics: healthy and with a minimum alcohol content of: 11 % vol. for red wines, 10,5 % vol. for white wines and 9,5 % vol. for quality sparkling wines.

Maximum processing yield:

| — | 70 litres/100 kg harvest for wines. This can vary in exceptional cases within certain limits. |
| --- | --- |

—

70 litres/100 kg harvest for wines. This can vary in exceptional cases within certain limits.

| — | 62 litres/100 kg harvest for quality sparkling wines. This can vary in exceptional cases within certain limits. |
| --- | --- |

—

62 litres/100 kg harvest for quality sparkling wines. This can vary in exceptional cases within certain limits.

| — | 65 litres/100 kg harvest for those that feature the ‘viñedo singular’ (single vineyard) indication. No variation allowed. |
| --- | --- |

—

65 litres/100 kg harvest for those that feature the ‘viñedo singular’ (single vineyard) indication. No variation allowed.

Relevant restriction on making the wines

Prohibitions:

| — | Use of fractions of must or wine obtained by inadequate pressures in protected wines |
| --- | --- |

—

Use of fractions of must or wine obtained by inadequate pressures in protected wines

| — | Continuous screw presses, crushing machines with a centrifugal action, preheating of grapes or heating must or wine in the presence of the marc in order to force the extraction of colouring material |
| --- | --- |

—

Continuous screw presses, crushing machines with a centrifugal action, preheating of grapes or heating must or wine in the presence of the marc in order to force the extraction of colouring material

| — | Using pieces of oak wood in production, maturing and storage |
| --- | --- |

—

Using pieces of oak wood in production, maturing and storage

| — | Blending different types of wine to obtain wine that is different to the blended wines |
| --- | --- |

—

Blending different types of wine to obtain wine that is different to the blended wines

Specific wine-making conditions:

| — | Barrel fermentation: only for white and rosé wines, which must remain in the barrel for at least a month. |
| --- | --- |

—

Barrel fermentation: only for white and rosé wines, which must remain in the barrel for at least a month.

| — | Carbonic maceration: the maximum percentage of white grapes permitted in the production of red wines is 5 % in the case of stemmed grapes and 15 % in that of whole grapes. |
| --- | --- |

—

Carbonic maceration: the maximum percentage of white grapes permitted in the production of red wines is 5 % in the case of stemmed grapes and 15 % in that of whole grapes.

| — | Quality sparkling wine: according to the traditional method. At least 15 consecutive months between tirage and disgorgement, in the same bottle. The entire production process, including labelling, at the same winery. In the secondary fermentation, the actual alcohol content must not exceed 1,5 % vol. The expedition liqueur must not increase the actual alcohol content by more than 0,5 % vol. After disgorgement, transfer without filtration is allowed to glass bottles with a capacity of less than 0,75 l or at least 3 l. Acidification and decolouring are prohibited. |
| --- | --- |

—

Quality sparkling wine: according to the traditional method. At least 15 consecutive months between tirage and disgorgement, in the same bottle. The entire production process, including labelling, at the same winery. In the secondary fermentation, the actual alcohol content must not exceed 1,5 % vol. The expedition liqueur must not increase the actual alcohol content by more than 0,5 % vol. After disgorgement, transfer without filtration is allowed to glass bottles with a capacity of less than 0,75 l or at least 3 l. Acidification and decolouring are prohibited.

b.   Maximum yields

Red grape varieties

6 500 kilograms of grapes per hectare

Red grape varieties

45,5 hectolitres per hectare

White grape varieties

9 000 kilograms of grapes per hectare

White grape varieties

63 hectolitres per hectare

Red grapes intended for ‘viñedo singular’ (single vineyard)

5 000 kilograms of grapes per hectare

Red grapes intended for ‘viñedo singular’ (single vineyard)

32,5 hectolitres per hectare

White grapes intended for ‘viñedo singular’ (single vineyard)

6 922 kilograms of grapes per hectare

White grapes intended for ‘viñedo singular’ (single vineyard)

44,99 hectolitres per hectare

6.   Demarcated geographical area

RIOJA ALTA

Autonomous Community of La Rioja

Ábalos

Alesanco

Alesón

Anguciana

Arenzana de Abajo

Arenzana de Arriba

Azofra

Badarán

Bañares

Baños de Río Tobía

Baños de Rioja

Berceo

Bezares

Bobadilla

Briñas

Briones

Camprovín

Canillas

Cañas

Cárdenas

Casalarreina

Castañares de Rioja

Cellórigo

Cenicero

Cidamón

Cihuri

Cirueña

Cordovín

Cuzcurrita de Río Tirón

Daroca de Rioja

Entrena

Estollo

Foncea

Fonzaleche

Fuenmayor

Galbárruli

Gimileo

Haro

Hervías

Herramélluri

Hormilla

Hormilleja

Hornos de Moncalvillo

Huércanos

Lardero

Leiva

Logroño

Manjarrés

Matute

Medrano

Nájera

Navarrete

Ochánduri

Ollauri

Rodezno

Sajazarra

San Asensio

San Millán de Yécora

San Torcuato

San Vicente de la Sonsierra

Santa Coloma

Sojuela

Sorzano

Sotés

Tirgo

Tormantos

Torrecilla sobre Alesanco

Torremontalbo

Treviana

Tricio

Uruñuela

Ventosa

Villalba de Rioja

Villar de Torre

Villarejo

Zarratón

Province of Burgos (Miranda de Ebro): El Ternero (enclave)

RIOJA ORIENTAL

Autonomous Community of La Rioja

Agoncillo

Aguilar del Río Alhama

Albelda

Alberite

Alcanadre

Aldeanueva de Ebro

Alfaro

Arnedillo

Arnedo

Arrúbal

Ausejo

Autol

Bergasa

Bergasilla

Calahorra

Cervera del Río Alhama

Clavijo

Corera

Cornago

El Redal

El Villar de Arnedo

Galilea

Grávalos

Herce

Igea

Lagunilla de Jubera

Leza del Río Leza

Molinos de Ocón

Murillo de Río Leza

Muro de Aguas

Nalda

Ocón (La Villa)

Pradejón

Préjano

Quel

Ribafrecha

Rincón de Soto

Santa Engracia de Jubera (Northern area)

Santa Eulalia Bajera

Tudelilla

Villamediana de Iregua

Villarroya

Autonomous Community of Navarre

Andosilla

Aras

Azagra

Bargota

Mendavia

San Adrián

Sartaguda

Viana

RIOJA ALAVESA

Province of Álava

Baños de Ebro

Barriobusto

Cripán

Elciego

Elvillar de Álava

Labastida

Labraza

Laguardia

Lanciego

Lapuebla de La barca

Leza

Moreda de Álava

Navaridas

Oyón

Salinillas de Buradón

Samaniego

Villabuena de Álava

Yécora

Vineyards located in the municipality of Lososa on the right bank of the Ebro that had been entered on the Council’s vineyard register as of 29 April 1991 shall remain registered as long as they continue to exist.

Any change to the boundaries of the municipalities included in the production area shall not mean that registered vineyards will be removed from the vineyard register.

The production area includes smaller geographical entities that are identified as ‘viñedos singulares’ (single vineyards). These are smaller than a municipality and can consist of a single cadastral parcel or various different parcels. The vines must be at least 35 years old.

The single vineyards recognised are demarcated in the Annex to Order APA/816/2019 of 28 June 2019 (Spanish Official State Gazette 181 of 30 July 2019) (https://www.boe.es/boe/dias/2019/07/30/pdfs/BOE-A-2019-11186.pdf) and the Annex to Order APA/780/2020 of 3 August 2020 (Spanish Official State Gazette 214 of 8 August 2020) (https://www.boe.es/boe/dias/2020/08/08/pdfs/BOE-A-2020-9446.pdf).

7.   Main wine grapes variety(ies)

ALARIJE - MALVASÍA RIOJANA

ALBILLO MAYOR - TURRUNTÉS

CHARDONNAY

WHITE GRENACHE

RED GRENACHE

GRACIANO

MACABEO - VIURA

WHITE MATURANA

RED MATURANA

MAZUELA

SAUVIGNON BLANC

TEMPRANILLO

WHITE TEMPRANILLO

VERDEJO

8.   Description of the link(s)

WINE

Wines made from grapes from Rioja Alta are characterised by the special influence of the Atlantic climate. This gives the wines moderate alcoholic strength and body with high acidity. For this reason, the wines are suitable for barrel-ageing. The area has fewer hours of daylight during the growth cycle than the area further south covered by the Designation. It also has higher rainfall, which has a direct bearing on its acidity. These factors, together with the protection afforded by the Sierra de Cantabria, enhance the characteristics described in the wines, whether on their own or blended with wines from other areas. In the case of the area of Rioja Alavesa, the convergence of Atlantic and Mediterranean climates means that the wines have a somewhat higher alcoholic strength than those previously mentioned. They also have a lower acidity and are more versatile inasmuch as they are suitable for immediate consumption and for ageing. The protection from the Sierra de Cantabria, to the north, is even more significant. The hours of daylight are similar to those of Rioja Alta while the rainfall is somewhat lower. Their versatility also makes them ideal in the production of blended wines. Finally, for the wines from the southernmost area, Rioja Oriental, we find lower rainfall and a notably Mediterranean climate generally characterised by more sunshine. The wines have higher alcoholic strength and aroma and are ideal for blending to produce wines intended for ageing. At the same time, the climate conditions result in wines that can also be suitable for more immediate consumption.

Analysis of the soils reveals three main types. Firstly, there are the clay-limestone soils found in the northernmost part of the area covered by the Designation. These represent the basic source for vine-growing, situated between Rioja Alavesa and Rioja Alta. Then, in the latter area and in Rioja Oriental, there are also the alluvial and iron-rich clay soils which produce wines with less body than those previously mentioned.

In economic terms, wine represents 20 % of the region’s GDP. The ancient practice of wine-growing, and the vital importance of wine in the region, means dependence on its sustainability. Full advantage is therefore taken of the natural conditions described. In particular, there is the speciality of ageing wines, which has resulted in one of the highest concentrations of oak barrels in the world.

QUALITY SPARKLING WINE

While the Designation is mainly known for the production of still wines, some wineries have nevertheless been producing quality sparkling wines by the traditional method since the mid-nineteenth century, hence the know-how and experience.

Freshness and acidity are two key elements in the production of quality sparkling wines. The Designation is situated within an area of cooler temperatures, according to the Winkler scale. This contributes to short growing cycles resulting in correct phenolic ripeness without reaching high levels of alcoholic strength: features that provide the ideal starting point for the production of these wines.

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

Legal framework:

In national legislation

Type of further condition:

Packaging within the demarcated geographical area

Description of the condition:

Wines covered by the ‘Rioja’ Qualified Designation of Origin must only be bottled at registered wineries authorised by the Governing Council. Otherwise the wine will not be allowed to use the designation.

This requirement has been established in response to the fact that the quality of the wine finally offered to the consumer is at greater risk when the wine has been transported and bottled outside the production area than when these operations are conducted within the area. The requirement serves to protect the fine reputation of Rioja wine by strengthening control of its special characteristics and quality. It protects the Qualified Designation of Origin from which all of the producers concerned benefit. The decision was confirmed by a judgment of the Court of Justice of the European Union of 16 May 2000.

Legal framework:

In national legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

The term ‘RIOJA’ must be prominently featured and, just below ‘RIOJA’, the following elements should appear: the words

‘Denominación de Origen Calificada’ [Qualified Designation of Origin]; the stamp of the Governing Council; the trademark; and the name or business name of a registered winery or a trade name.

The terms ‘barrel’ and ‘wood’ must not be referred to in the marketing, advertising and labelling of wines before the maturing process is complete.

It is permitted to use the name of an area or municipality when the grape is from there and when it is produced, matured (as applicable) and bottled there. However, no more than 15 % of the grapes used to make the wine can come from registered vineyards located in municipalities bordering on the area or municipality where the operator is based and proof must be provided that the aforementioned 15 % of the grapes will be available on an exclusive basis for a period of at least 10 consecutive years.

In the case of quality sparkling wines, the expression ‘Método Tradicional’ [Traditional Method] must be featured immediately below the term referring to the sugar content and in a font size that must not exceed that which is used for the name ‘Rioja’.

On the label featuring the mandatory particulars, the font size of the expression ‘Método Tradicional’ [Traditional Method] must not be smaller than 0,3 cm.

The term ‘viñedo singular’ [single vineyard] must be featured immediately below the term that is registered as a trademark, with a font size, thickness and colour no larger than that which is used for the name ‘Rioja’.

Legal framework:

In national legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

Without prejudice to the above, minimum labelling requirements laid down in accordance with Article 17(h)(4) of Law 6/2015 of 12 May 2015 on protected designations of origin and geographical indications at supra-Autonomous-Community level must be complied with.

Link to the product specification

https://www.mapa.gob.es/es/alimentacion/temas/calidad-diferenciada/pliegodecondicionesdocarioja5denoviembrede2020_tcm30-552276.pdf

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

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