# C_2021083EN.01001701.xml

| 12.3.2021 | EN | Official Journal of the European Union | C 83/17 |
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12.3.2021

EN

Official Journal of the European Union

C 83/17

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Publication of an application for a Union amendment to a product specification for a name in the wine sector pursuant to Article 97(3) of Regulation (EU) No 1308/2013 of the European Parliament and of the Council

(2021/C 83/09)

This publication confers the right to oppose the application pursuant to Article 98 of Regulation (EU) No 1308/2013 of the European Parliament and of the Council (1) within two months from the date of this publication.

APPLICATION FOR A UNION AMENDMENT TO THE PRODUCT SPECIFICATION

‘RECAȘ’

PDO-RO-A0027-AM01

Date of application: 9.4.2019

1.   Applicant and legitimate interest

Vie Vin Recaș Timiș Professional Association (AVV Recaș)

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

| ☐ | Name of product |
| --- | --- |

☐

Name of product

| ☒ | Category of the grapevine product |
| --- | --- |

☒

Category of the grapevine product

| ☒ | Link |
| --- | --- |

☒

Link

| ☐ | Marketing restrictions |
| --- | --- |

☐

Marketing restrictions

3.   Description and reasons for amendment

3.1.   Including a new category of quality sparkling wine product

Description and reasons

A new category of quality sparkling wine product has been introduced.

Accordingly, Section I of the product specification and Section 1.3 of the single document have been amended.

In recent years, monitoring has been carried out on sparkling wine production from base wines to obtain quality sparkling wines from grapes grown in the Recaș area. Numerous assessments have been made by quality certification committees for wines with designation of origin, taking into account that the production of base wines produced in this area have characteristics that correspond to those of the still wines produced in this area from grapes with provenance in the Recaș terroir, and featuring the quality characteristics of the area.

When the traditional method of producing quality sparkling wines was being introduced nationally, they were only being produced in the Recaș area on an occasional basis. Since the grape varieties used to produce quality sparkling wines had not previously been cultivated in Recaș, planting only began then, and it was only with the 2011 harvest that the first assessment to certify a base wine for quality sparkling wines was carried out.

A period of re-technologisation of the wineries with modern equipment followed and in order to make this type of product, and in response to market demand for it, the traditional method of producing quality sparkling wines has now become a reality.

Over the monitoring period, sparkling wines produced in the Recaș designation of origin (Recaș) area from base wines obtained from grapes cultivated there have won prizes at national and international competitions (Concours Mondial Bruxelles 2012, 2013 and 2014, Silver Medal for Bendis Brut Rose 2011, Bendis 2012 and Bendis Brut Rose 2013; Effervescens du Monde 2013, France, Medaille d’Argent, for Bendis Brut 2012 and at the Wine Tasting Competition International Summer Wines 2012, Mainz, Germany, for Bendis 2011, awarded three stars), which confirmed their quality and underlined the recommendation to add them to the specification.

The introduction of new categories of quality sparkling wine with the Recaș PDO, with the characteristics of fruitiness and, in particular, the acidity and bright freshness, makes full use of the soil and climatic potential of the Recaș area and draws the consumer’s attention to their qualities deriving from the raw material from the Recaș geographical area with its specific climate footprint, which differentiates it from Romania’s other wine-growing regions.

Winemaking varieties include Fetească Regală, Mustoasă de Măderat, Chardonnay. Pinot Gris, Traminer Roz, Pinot Noir, Burgund Mare, Cadarcă, Syrah and Fetească Neagră are used to produce the quality sparkling wines.

3.2.   Inclusion of the analytical characteristics of a new wine category (quality sparkling wine)

Description and reasons

The specification has been supplemented to include the analytic characteristics of quality sparkling wines in order to describe these parameters for the newly introduced category.

As a result, Section XI(a) of the specification and Section 1.4 of the single document have been amended.

3.3.   Indication of the organoleptic characteristics of a new category of wine (quality sparkling wine)

Description and reasons

Following the introduction of quality sparkling wine, the organoleptic characteristics (from the point of view of appearance, aroma and taste) of quality sparkling wines have been added, as it is necessary to describe them when a new category of wine is added.

As a result, Section XI(b) of the specification and Section 1.4 of the single document have been amended.

3.4.   Amending wine yields by increasing the maximum yield level

Description and reasons

Wine-growing productivity has been increased for the permitted varieties cultivated in the area where still wines and quality sparkling wines are obtained, in order to adapt to production practices which make it possible to obtain high quality sparkling wines.

As a result, Sections V and VI of the specification and Section 1.5.2 of the single document have been amended.

The amendment is dictated by a change in density in the vineyards of the area, which over time has been changed from lower to higher density, due to the implementation of replanting and restructuring programmes, as well as by works linked to that process to introduce full mechanisation.

The production of Recaș PDO wines in the demarcated area used vineyards with a low plant density/ha due to larger planting distances with 2 222 to 2 778 plants/ha, and old clones with low potential for grape yield and quality, but since 2007 many of the area’s vineyards have been planted with a rescaled plant density to ensure full mechanisation, while making use of varieties with sufficient vigour to ensure higher fruit yield and maintain a level of quality consistent with the protected designation of origin.

In order to support an increase in yields, average yields across the Recaș area were monitored across different periods of five and three consecutive years, depending on the specific characteristics of the varieties permitted for cultivation, in order to identify exactly what could be the appropriate maximum level of their productivity to fulfil the quality of the wines covered by the Recaș PDO (protected designation of origin).

The varieties planted are generally native varieties but there were also clones that are much more valuable than standard varieties, which express their potential through wines produced using modernised technologies.

The Mustoasă de Măderat, Syrah and Alicante Bouschet varieties in particular have higher yields, which come from the size of the bunches and the juice content of the grape berry vacuoles.

3.5.   Additions to the specific practices used to obtain a new category of wine (quality sparkling wine)

Description and reasons

The specification is supplemented to include specific practices used to obtain a new category of quality sparkling wines, as a result of this new product category being added.

Section IX of the specification and Section 1.5.1 of the single document have been amended.

3.6.   Inclusion, in the labelling, of some optional indications referring to the specific technology used for obtaining the newly introduced category of wine (quality sparkling wine)

Description and reasons

The specification (labelling conditions) has been supplemented for the new category of wine (quality sparkling wine) by means of an optional indication of the specific technologies used to obtain this category of wine, as they have an effect on how the Recaș sparkling wine is perceived by consumers by evoking the reputation of the protected designation of origin (PDO).

Accordingly, Section XII of the specification and Section 1.9 of the single document have been amended.

3.7.   Including new wine grape varieties approved for still wines

Description and reasons

New grape varieties approved for still wines have been added to the list of the main varieties.

As a result, Section IV of the specification and Section 1.7 of the single document have been amended.

The modification is necessary in order to make use of the aromatic potential of the varieties, to maintain the reputation and diversify the variety range of the Recaș PDO, both for still wines and for quality sparkling wines obtained. These varieties are found in vineyards that come under the vineyard conversion/restructuring programme.

The newly introduced varieties were chosen after a careful study of the Romanian market, which has started to develop and expand a niche for native varieties and for those with less tannin and greater fruitiness. Diversifying varieties offers a broader range of expression of the aromatic complexity, expressiveness and originality in the quality Recaș still and sparkling wines, as has been outlined for the still wines that have been produced in this winegrowing region since at least 1318.

Therefore, while Romanian varieties such as Fetească Albă, Tămâioasă Românească and Negru de Drăgășani give prominence to the terroir of Recaș, the Viognier and the Traminer roz varieties highlight the complexity of the primary aromas of flowers and green fruit and stone fruit (apricots and white peaches) that is typical of Recaș wines, restoring the Alicante Bouschet variety to its role of enhancing the intense colour of premium range red wines. The introduction to the grape mix of the Cabernet Franc variety, which gives fine and complex wines, is a continuation of efforts to bring the best out of the specificities of Romania’s western wine-growing region.

3.8.   Indication of the technological practices used to obtain a new category of wine (quality sparkling wine)

Description and reasons

The specification is supplemented to include information on specific technologies used to obtain a new category of quality sparkling wines, as a result of this new product category being added.

Chapter IX of the Product Specification has been amended, but the single document has not.

3.9.   Indication of link with the geographical area for the new category of wine (quality sparkling wine)

Description and reasons

To ensure compliance with the legislation on introducing a new category of wine (quality sparkling wine), the specification is supplemented so that the link with the geographical area provided for in legislation is described with sufficient detail also for the category of quality sparkling wine.

As a result, Section II of the specification and Section 1.8 of the single document have been amended.

SINGLE DOCUMENT

1.   Name of product

RECAȘ

2.   Geographical indication type

PDO – Protected Designation of Origin

3.   Categories of grapevine products

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

1.

Wine

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

5.

Quality sparkling wine

4.   Description of the wine(s)

Analytical and organoleptic characteristics – white wines

Muscat Ottonel: straw yellow, greenish yellow; typical muscat taste with a roundness and slightly velvety hints.

Sauvignon: greenish yellow, delicate aroma of vine blossom, elderflower; fruity taste, pleasant, with a long finish.

Pinot gris: lemon yellow, scent of field flowers; full, intense, with character and a discrete hint of spices.

Feteasca regala: lemon yellow, delicate and fresh aroma of field flowers; fruity, well-rounded taste.

Riesling varietal (Riesling de Rhin, Riesling Italian): pale yellow, with greenish iridescence, subtle, pleasant aroma of ripening grape; lively, fruity, with personality, balanced and a pleasant after-taste.

Mustoasă de Măderat: greenish yellow, translucent, fruity, with a particular and discrete aroma of green apple, subtle; sufficiently acid, balanced.

Chardonnay: golden yellow, characteristic acacia aroma, when slightly aged it has a fresh butter and honey flavour; unctuous, round, velvety.

Fetească albă: straw-yellow, greenish, with a scent of semi-opened vine blossom; harmonious, with natural fineness typical of the acidity imbued by the lower valley area in which it is grown.

Tămâioasă românească: golden yellow, greenish, with a specific scent of myrrh, incense, notes of acacia and linden honeycomb that are also found in the after-taste.

Traminer roz: with a particular aroma of Damascus rose petals and open linden blossom; an unctuous taste.

Viognier: greenish yellow, capitalising on the soil’s minerality; floral notes of jasmine, notes of ripening apricot; subtly spicy taste, fruity.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | 15 |
| Minimum actual alcoholic strength (in % volume) | 11 |
| Minimum total acidity | 3,5 in grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 18 |
| Maximum total sulphur dioxide (in milligrams per litre) | 250 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

15

Minimum actual alcoholic strength (in % volume)

11

Minimum total acidity

3,5 in grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

18

Maximum total sulphur dioxide (in milligrams per litre)

250

Analytical and organoleptic characteristics – red wines

Cabernet Sauvignon: purplish-red to brick red when aged, aroma of chillies, eucalyptus, black raisin and bilberry; herbal, with fine astringency, barrel matured, subtle hints of vanilla.

Merlot: ruby-red, aroma of plum, blackcurrant and raspberry, light astringency and velvetiness, on ageing an attractive bouquet with notes of mint and coffee.

Pinot noir: brownish-red, aroma of cherries, raspberries and strawberries; acquires aromas of raisin, hay and black pepper as it ages.

Fetească neagră: garnet red, notes of green pepper, ageing brings blackcurrant and prune aromas, maturing adds harmony and a clear bouquet.

Burgund mare: dark red, aroma of ripe forest fruits: redcurrant, blackberry, bilberry, balanced, long-lasting, balanced astringent tannins.

Cadarcă: aroma of ripe forest fruits: currants, cranberries, blackberries, velvety, with drier conditions producing wines with a flavour of clove.

Syrah: bright red, pepper aroma, black cherry, slightly spicy, finish with sweet, spicy notes.

Novac: intense ruby-red, brick red at maturity, bouquet of bilberries, spicy clove aroma, well integrated tannin, with a fine acidity.

Negru de Drăgăşani: dark red, black cherry aroma, ripe bilberry, velvety taste when matured, well integrated acidity, lasting after-taste.

Alicante Bouschet: a Teinturier variety, rich in anthocyanins, neutral wines of very intense colour.

Cabernet Franc: ruby-red, specific aromas of overripe forest fruits, vegetal-herbal, vigorous, particular to the Recaș PDO region.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | 15 |
| Minimum actual alcoholic strength (in % volume) | 11 |
| Minimum total acidity | 3,5 in grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 20 |
| Maximum total sulphur dioxide (in milligrams per litre) | 200 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

15

Minimum actual alcoholic strength (in % volume)

11

Minimum total acidity

3,5 in grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

20

Maximum total sulphur dioxide (in milligrams per litre)

200

Analytical and organoleptic characteristics – quality sparkling wines

The quality sparkling wines are distinguished by their finesse, freshness, naturalness, fermentation aromas with hints of flowers, honey, slightly dried hay, autolysed notes suggesting warm bread.

| — | appearance: greenish-yellow to pale yellow, greenish-yellow to straw yellow, bright with persistent foam for white and red sparkling wines of varied intensity, bright, with a fine, long-lasting foam for rosé sparkling wine, |
| --- | --- |

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appearance: greenish-yellow to pale yellow, greenish-yellow to straw yellow, bright with persistent foam for white and red sparkling wines of varied intensity, bright, with a fine, long-lasting foam for rosé sparkling wine,

| — | nose: fresh, fine, floral for many of the white wines, |
| --- | --- |

—

nose: fresh, fine, floral for many of the white wines,

| — | taste: acid, fine, elegant, floral, autolysed olfactory and taste (biscuit, toasted bread). |
| --- | --- |

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taste: acid, fine, elegant, floral, autolysed olfactory and taste (biscuit, toasted bread).

The wine grape varieties used for the production of quality Recaș PDO sparkling wines (Fetească regală, Mustoasă de Măderat, Chardonnay, Pinot gris, Traminer roz, Pinot noir, Burgund mare, Cadarcă, Syrah, Fetească neagră) are characterised as full bodied, the particular finesse confers strength and body, with both that specific finesse and the fruitiness and velvetiness that comes in particular from the chardonnay, and the acidity and freshness required for sparkling wines (particularly the Mustoasă de Măderat).

The overpressure of quality sparkling wine is at least 3,5 bar at 20 °C.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | 12,5 |
| Minimum actual alcoholic strength (in % volume) | 11 |
| Minimum total acidity | 3,5 in grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 15 |
| Maximum total sulphur dioxide (in milligrams per litre) | 150 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

12,5

Minimum actual alcoholic strength (in % volume)

11

Minimum total acidity

3,5 in grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

15

Maximum total sulphur dioxide (in milligrams per litre)

150

5.   Wine-making practices

a.   Specific oenological practices

Specific practices for quality sparkling wine

Specific oenological practice

Quality sparkling wine should be obtained through a second fermentation in autoclaves or bottles, depending on the technique employed.

For the production of Recaș quality sparkling wines, both the base wine used to obtain the quality sparkling wine and the final product should be produced within the demarcated area.

Rosé quality Recaș PDO sparkling wines may be obtained only from black or red varieties, by maceration of the fruit. For the purposes of this document, rosé wines may also be considered to be those produced from Pinot Gris and Traminer Roz varieties if the fruit is macerated for as long as it is necessary to extract the colour from these two subtly coloured varieties. White wine may also be obtained by the vinification of black or red grapes.

b.   Maximum yields

Cabernet Sauvignon, Cabernet Franc, Fetească neagră, Pinot noir

13 000 kilograms of grapes per hectare

Chardonnay, Muscat Ottonel, Pinot gris, Riesling italian, Tămâioasă românească, Traminer roz

13 000 kilograms of grapes per hectare

Cadarcă, Merlot, Riesling de Rhin, Sauvignon, Viognier, Negru de Drăgășani

14 000 kilograms of grapes per hectare

Burgund mare, Fetească regală, Fetească albă, Novac

15 000 kilograms of grapes per hectare

| — | with yield generated by bunch size and the juice content of grapes berry vacuoles for Mustoasă de Măderat, Syrah, and Alicante Bouschet |
| --- | --- |

—

with yield generated by bunch size and the juice content of grapes berry vacuoles for Mustoasă de Măderat, Syrah, and Alicante Bouschet

16 000 kilograms of grapes per hectare

Cabernet Sauvignon, Cabernet Franc, Fetească neagră, Pinot noir

97,5 hectolitres per hectare

Chardonnay, Muscat Ottonel, Pinot gris, Riesling italian, Tămâioasă românească, Traminer roz

97,5 hectolitres per hectare

Cadarcă, Merlot, Riesling de Rhin, Sauvignon, Viognier, Negru de Drăgășani

105 hectolitres per hectare

Burgund mare, Fetească regală, Fetească albă, Novac

112,50 hectolitres per hectare

| — | with yield generated by bunch size and the juice content of grapes berry vacuoles for Mustoasă de Măderat, Syrah, and Alicante Bouschet |
| --- | --- |

—

with yield generated by bunch size and the juice content of grapes berry vacuoles for Mustoasă de Măderat, Syrah, and Alicante Bouschet

120 hectolitres per hectare

6.   Demarcated geographical area

The area demarcated for the production of wines with the Recaș protected designation of origin is situated in the following areas of Timiș County:

| — | the town of Recaș, and the villages of Izvin, Herneacova and Petrovaselo. |
| --- | --- |

—

the town of Recaș, and the villages of Izvin, Herneacova and Petrovaselo.

7.   Wine grape variety(ies)

Alicante Bouschet N - Alicante Henri Bouschet

Burgund Mare R - Grosser burgunder, Grossburgunder, Blaufrankisch, Kekfrankos, Frankovka, Limberger

Cabernet Franc N

Cabernet Sauvignon N - Petit Vidure, Bourdeos tinto

Cadarcă R - Schwarzer Kadarka, Rubinroter Kadarka, Lugojană, Gâmză, Fekete budai

Chardonnay W - Gentil blanc, Pinot blanc Chardonnay

Fetească albă B - Păsărească albă, Poama fetei, Mädchentraube, Leanyka, Leanka

Fetească neagră N - Schwarze Mädchentraube, Poama fetei neagră, Păsărească neagră, Coada rândunicii

Fetească regală B - Königliche Mädchentraube, Königsast, Kiralyleanka, Dănășană, Galbenă de Ardeal

Merlot N - Bigney rouge

Muscat Ottonel B - Muscat Ottonel blanc

Mustoasă de Măderat B - Lampau, Lampor, Mustafer, Mustos Feher, Straftraube

Negru de Drăgăşani N

Novac N

Pinot Gris G - Affumé,Grau Burgunder,Grauburgunder,Grauer Mönch,Pinot cendré,Pinot Grigio,Ruländer

Pinot noir N - Blauer Spätburgunder, Burgund mic, Burgunder roter, Klăvner Morillon Noir

Pinot noir N - Spätburgunder, Pinot nero

Riesling de Rhin B - Weisser Riesling, White Riesling

Riesling Italian B - Olasz Riesling, Olaszriesling, Welschriesling

Sauvignon B - Sauvignon verde

Syrah N - Shiraz, Petit Syrah

Traminer Rose Rs - Rosetraminer, Savagnin Rose, Gewürztraminer

Tămâioasă românească W - Busuioacă de Moldova, Muscat blanc à petit grains

Tămâioasă românească B - Rumänische Weihrauchtraube, Tamianka

Viognier B - Bergeron, Barbin, Rebolot, Greffou, Picotin Blanc, Vionnier

Viognier B - Petit Vionnier, Viogne, Galopine, Vugava bijela

8.   Description of the link(s)

Details of the geographical area

Natural factors

The Banato-Crișană plain is the westerly continuation of the foothills of the Zarand mountains, up to the edge of the great Pannonian Plain. The differences in the biological and pedoclimatic features form two sub-units: the higher plain (hills) and the lower plain.

The area demarcated for the Recaș PDO is predominantly located on the higher plain in the hilly area, with approximately 18 % of the area demarcated for the protected designation of origin found in the higher foothills, which is fragmented by a network of valleys that serves as the transition between the foothills and the lower plain.

The global radiation (comprising direct radiation and diffuse radiation) has an average value of 118 kcal/cm2, 100 kcal/cm2 of which comes in the warm months (April-September), giving the vines what they need for their photosynthetic metabolic processes.

The number of days of sunshine is 292, with most of the black grape varieties requiring a lot of sunshine so the area’s favourable conditions make it possible to produce very well defined wines.

The rainfall is classified in the 608 mm isohyet, according to measurements at the Recaș weather station over the period 1949 to 1995

There are years where syrah/shiraz can reach a quality level similar to the wines of Barosa valley in Australia, due exclusively to the combination of hot air and low air humidity.

The altitude of the Recaș-Petrovaselo foothills ranges from 135 to 180 metres, broken up by the river network of the Lipova hills (Dealurile Lipovei), another wine-growing area. The landforms created by this hydrographic network includes interfluvial plains, with microdepressions bordered by steep slopes, valleys of varied depth that are marshy or periodically flooded.

The profile of the slopes is generally smooth, very rarely featuring mixed landforms, which is a result of very old and now stabilised landslides. The terraced Recaș-Izvin hills rest on a spur of the Bega riverbank, along the lower plain of the Timiș river. It forms a flat, terraced plateau with its boundaries not demarcated by relief features.

Value is found in areas with skeletal soil by using the negru de drăgășani variety, with soil conditions found here similar to the sub-Carpathian hills, which the variety was created by Romanian viticultural researchers.

Human factors

Agrotechnical practices, management of the vine structure, and determining the technological maturity for harvesting grapes intended for the production of base wines for Recaș PDO quality sparkling wines, together with the attributes of the grapes acquired in the vineyard and during processing, make this an outstanding wine, with its own personality, which is easily identifiable on the market, not just from its label, but also from its taste and flavour.

In order to determine the technological maturity for harvesting grapes, average samples of 1 000 grapes are measured for mass, the seed ripeness stage is verified and the level of accumulated sugars is determined in correlation with acidity. This correlation affects and ensures balanced acidity, especially in wines with fresh and floral characteristics.

The producers carefully select the varieties for quality sparkling wines at the harvest/pre-processing stage, in order to bring out these varieties’ aromatic expressivity, to preserve the balance of aromas and to obtain a fine fizz. There are varieties (such as Chardonnay) which have a great potential for aromatic evolution in the form of quality sparkling wine, as they are usually harvested early so that the aromas are finely contoured, delicate and less potent, and so that the medium acidity and especially the fresh aromas of these quality sparkling wines are preserved, as well as a balanced aftertaste.

Link with the demarcated area

Product details

Red wines obtained from ferruginous soils have a bright red colour, are extremely subtle and have an outstanding personality.

The wines are consistent, and reveal their qualities gradually. In terms of taste, the wine not only confirms its aromas but amplifies them, providing a fleshy, firm, almost fat drinking sensation.

Beginning with a strong impression of fruits, the wine develops over time, shifting from small forest fruits (wild strawberry and raspberry) for the red wines to floral notes of linden, acacia and elder flowers for the white wines, covering a wide range of intermediary notes, interspersed with mineral impressions of cold basalt, combined with a pleasant acidity, all of which comes together in a harmonious whole, without the range of aromas becoming separated into their individual components. The after-taste is unique, very long-lasting and complex. It is difficult to compare it to any other wine.

The still white wines also have vigour and unctuousness, subtle hints of vine blossom, elderflower, fruit flavour, specific aromas of green apple, fresh butter and honey to light ageing, typical natural finesse sustained by the acidity imbued by the low-lying valley terroir in which it is cultivated, with notes of acacia honeycomb and linden in its after-taste.

The red wines have aromas of plums, black currants, raspberries and a mild astringency, with an attractive bouquet with ageing, featuring notes of mints and coffee with consistency, astringent balanced tannins and subtle hints of vanilla to maturation in the barrel.

If Romanian varieties such as Fetească Albă, Tămâioasă Românească and Negru de Drăgășani give prominence to the terroir of Recaș, the Viognier and the Traminer roz varieties highlight the complexity of the primary aromas typical to Recaș wines, restoring the Alicante Bouschet variety to its role of enhancing the intense colour of the premium range red wines. The cabernet franc variety, which produces fine, elegant and complex wines, naturally continues the showcasing of typical elements of winemaking in the western Recaș wine-growing area.

Recaș quality sparkling wines are differentiated from quality sparkling wines obtained from the same varieties from other geographical areas precisely because the base wine for sparkling wines comes from grapes grown and harvested at technological maturity in the Recaș area. All the attributes of the grapes from the Recaș geographical area are influenced by its oenoclimate and the human factors present there. Agrotechnical practices, management of the vine structure, and determining the technological maturity for harvesting grapes intended for the production of base wines for Recaș PDO quality sparkling wines, together with the attributes of the grapes acquired in the vineyard and during processing, make this an outstanding wine, with its own personality, which is easily identifiable on the market, not just from its label, but also from its taste and flavour.

Causal interaction

The area is characterised by the advection of damp south-west and the north-west winds and headwinds that are slightly higher than in the rest of the country, leading to a rapid growth of cloud when weather fronts bringing precipitation come in from central Europe. The long, warm autumns favour the build-up of anthocyanins in the skin of Syrah/Shiraz, Negru de Drăgășani and Cabernet Franc grapes.

The topography of the Recaș area comprises wide valleys where, in July, against a background of a broad temperature range, foggy mornings are the rule. The depth and texture of the soil on the lower slopes have a particular influence on yield volumes. Vines tend to develop their root system, extending the period of active root growth to the detriment of the accumulation of sugars in grape berries. The alternating of high day-time and low night-time temperatures (temperature range) influences the composition of the cellular liquids within the grapes, lowering pH and hence increasing the acidity.

The high temperatures and rainfall in the first part of the ripening phase (the last ten days of July) are decisive in reaching the ratio of acidity, pH, aromas and sugars required for a harvest suitable for quality sparkling wines.

The clay-limestone soils have a much better water retention coefficient and drainage than sandy soils. The deep soils of Recaș make it easier for grapes to accumulate the volatile substances that will create the aromatic complexity of the base wines used for quality PDO sparkling wines. Also, this type of soil takes longer to warm up, and the grapes ripen much slower, so the period when they can be harvested for quality sparkling wines is longer than in other vineyards.

Varieties planned for large harvests are carefully pruned for fruit and canopy management work applied to the vine structure in order to obtain harvests within the parameters required for quality sparkling wine production.

The winegrowing area for the production of grapes used as the raw material for quality Recaș PDO sparkling wines is hilly and broken up by valleys. The width of these valleys breaking up the hills ranges from tens of metres up to 450 metres, generally opening to the north-east or south-west, providing sound exposure to the sun with very lightly inclined slopes. Over time, these valleys have developed into a system through which storm waters are evacuated during heavy rain or snowmelt. The frequency of these natural channels, consolidated or unconsolidated gullies, contributes – together with the diversity of the metamorphic rocks – to the complexity of the microrelief landscape specific of the area demarcated for the Recaș protected designation of origin

Under these conditions, the growing and maturing of the grapes takes place under an aero-hydric regime favourable to the development of the medium (and in some places even high) acidity levels, required to produce the base wine needed to produce quality sparkling wines. The white varieties of Tămâioasa Românească, Traminer Roz and Viognier respond very well to the cool mornings at the foot of these valley slopes, together with a fog that favours an excellent balance between acidity, sugars and aromatic compounds.

In order to obtain quality sparkling wines, many winegrowers from the Recaș designation of origin area harvest grapes at night in order to reduce the duration of technological processing by preventing the mass of harvested grapes from cooling. This is followed by quick and gentle processing of the pomace-must mix in order to avoid reducing the nutrients necessary for fermentation. Some producers also use certain cellars for storage. These cellars were built many years ago, but have been maintained and brought to an optimal functioning level. They guarantee the optimal storage climate for the wines to preserve their freshness (developed especially by sparkling white wines) for longer, but also to aid in maturing (in the cellars, there are riddling tables used for obtaining quality sparkling wines).

Management of the vine structure is also practiced, by means of green operations/works (single or double Guyot pruning, Guyot Poussard pruning, depending on the positioning of the plot on the slope and on the specific fructification of the variety, selecting a semi-high, partially or fully mechanised vine training method, removing shoots from the stem in order to control weeds between the rows by mowing, mobilising the soil using a specific type of cultivator machine, removing sterile shoots to promote the growth/maturation of the crop (for example in the case of Chardonnay) and pinching shoots before they flower to promote fruit setting at a much higher percentage, an increased average bunch mass, and an increased yield per unit surface area in varieties such as Fetească Regală, Pinot Noir or Muscat Ottonel).

9.   Specific further requirements (packaging, labelling, other requirements)

Marketing conditions

Legal framework:

in national legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

The specification (labelling conditions) has been supplemented for the newly introduced category of wine (quality sparkling wine) by means of an optional indication of the specific technologies used to obtain this category of wine, as they have an effect on how the Recaș sparkling wine is perceived by consumers by evoking the reputation of the protected designation of origin.

Link to the product specification

http://onvpv.ro/sites/default/files/caiet_de_sarcini_doc_recas_cf_notific_2068_17.09.2019_la_cererea_1351_16.06.2017_cf_notific_798_21.04.2020_no_track_changes.pdf

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

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