# C_2021393EN.01003401.xml

| 29.9.2021 | EN | Official Journal of the European Union | C 393/34 |
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29.9.2021

EN

Official Journal of the European Union

C 393/34

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Publication of an application for amendment of a specification for a name in the wine sector, as referred to in Article 105 of Regulation (EU) No 1308/2013 of the European Parliament and of the Council

(2021/C 393/14)

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 2 months of the date of this publication.

APPLICATION FOR AMENDMENT OF THE PRODUCT SPECIFICATION

‘Επανομή’ (Epanomi)

PGI-GR-A0858-AM01

Date of application: 30 July 2015

1.   Rules applicable to the amendment

Article 105 of Regulation (EU) No 1308/2013 – non-minor amendment

2.   Description of and reasons for the amendment

2.1.   Addition of the product category ‘white wine of overripe grapes’ of the Malagousia variety

The amendment of the PGI-GR-A0858 Epanomi technical file, product specification and single document concerns the addition of the product category ‘white wine of overripe grapes’, to be made from grapes of the Malagousia variety.

Production of white wine from overripe grapes of the local Malagousia variety started in early 2000. This is one best grape varieties grown on Greek soil. It originates in the Nafpaktia mountain area. In the Epanomi area it has been grown for more than 35 years, producing excellent results and organoleptic qualities.

Malagousia is perfectly adapted to the terroir, which offers favourable conditions for winegrowing. The climate conditions and diversity of the soils of this area, the selected variety and the vine cultivation and winemaking techniques all contribute to giving the white wine of overripe grapes its quality characteristics.

Epanomi white wine of overripe grapes has received medals in international competitions.

This amendment concerns the sections ‘Description of the wines’, ‘Oenological practices’, ‘Maximum yields’, ‘Grape varieties authorised for wine production’ and ‘Link with the geographical area’ of the single document and product specification.

2.2.   Updating the PGI Epanomi technical file

In addition to the above amendments, the product specification has been amended as follows in the context of updating technical files: (a) national provisions on the requirements and checks applicable to PDO and PGI wines have been inserted and references to repealed provisions deleted; and (b) information on the competent authorities, in particular the name of the relevant ministry and directorate, has been updated and the directorate-general added, and the name of regional plant protection and quality control bodies has been corrected.

This amendment does not affect the single document.

SINGLE DOCUMENT

1.   Name

Επανομή (Epanomi)

2.   Geographical indication type:

PGI - Protected geographical indication

3.   Categories of grapevine product

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

1.

Wine

| 16. | Wine of overripe grapes |
| --- | --- |

16.

Wine of overripe grapes

4.   Description of the wines

Dry red wine

| — | Total minimum alcoholic strength: 12,0 % vol. |
| --- | --- |

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Total minimum alcoholic strength: 12,0 % vol.

| — | Minimum natural alcoholic strength: 11,5 % vol. |
| --- | --- |

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Minimum natural alcoholic strength: 11,5 % vol.

| — | Total sugar content (g/l): maximum 9,0* |
| --- | --- |

—

Total sugar content (g/l): maximum 9,0*

Total acidity expressed as tartaric acid (g/l): maximum 7,0

Bright, deep purple colour with brick-red tints after an extended period of ageing. Aroma of ripe fresh fruit, spices, raisin and cocoa. Full-bodied with a balanced taste and soft tannins supported by the fruit and an intensely aromatic finish.

| * | Where the sugar content is greater than 4 g/l, the requirements in part B of Annex III to Commission Regulation (EU) 2019/33 apply. |
| --- | --- |

*

For parameters where no specific value is given, the limits laid down in EU legislation apply.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 12 |
| Minimum total acidity | 3,5 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 20 |
| Maximum total sulphur dioxide (in milligrams per litre) | 150 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

12

Minimum total acidity

3,5 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

20

Maximum total sulphur dioxide (in milligrams per litre)

150

Dry white wine

| — | Total minimum alcoholic strength: 11,0 % vol. |
| --- | --- |

—

Total minimum alcoholic strength: 11,0 % vol.

| — | Minimum natural alcoholic strength: 10,5 % vol. |
| --- | --- |

—

Minimum natural alcoholic strength: 10,5 % vol.

| — | Total sugar content (g/l): maximum 9,0* |
| --- | --- |

—

Total sugar content (g/l): maximum 9,0*

| — | Total acidity expressed as tartaric acid (g/l): maximum 7,5 |
| --- | --- |

—

Total acidity expressed as tartaric acid (g/l): maximum 7,5

Intense, pale yellow colour with green tints, or intense, golden yellow colour after a period of ageing. Aroma of exotic fruit, summer fruit, jasmine, citrus fruit, vanilla and honey with hints of tobacco. Complex and rich on the palate with a harmonious, balanced taste, fresh acidity and an intensely aromatic, long finish.

| * | Where the sugar content is greater than 4 g/l, the requirements in part B of Annex III to Commission Regulation (EU) 2019/33 apply. |
| --- | --- |

*

For parameters where no specific value is given, the limits laid down in EU legislation apply.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 11 |
| Minimum total acidity | 3,5 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 18 |
| Maximum total sulphur dioxide (in milligrams per litre) | 200 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

11

Minimum total acidity

3,5 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

18

Maximum total sulphur dioxide (in milligrams per litre)

200

White wine of overripe grapes

| — | Total minimum alcoholic strength: 15 % vol. |
| --- | --- |

—

Total minimum alcoholic strength: 15 % vol.

| — | Natural sugar content (g/l): minimum 250 g/l |
| --- | --- |

—

Natural sugar content (g/l): minimum 250 g/l

| — | Total acidity expressed as tartaric acid (g/l): maximum 6,5 |
| --- | --- |

—

Total acidity expressed as tartaric acid (g/l): maximum 6,5

| — | Total sulphur dioxide content (mg/l): maximum 300** |
| --- | --- |

—

Total sulphur dioxide content (mg/l): maximum 300**

Made exclusively from the Malagousia variety, this wine has a deep gold colour due to ageing in oak barrels for an extended period. Complex aromas of white-fleshed ripe fruit such as peach, pear, quince and mango and of honey. Very smooth in the mouth, combined with good acidity and a sweet undertone.

| ** | In accordance with the derogation in part B, point 2(c), of Annex I to Commission Regulation (EU) 2019/934. |
| --- | --- |

**

For parameters where no specific value is given, the limits laid down in EU legislation apply.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 15 |
| Minimum total acidity | 3.5 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 20 |
| Maximum total sulphur dioxide (in milligrams per litre) | 300 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

15

Minimum total acidity

3.5 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

20

Maximum total sulphur dioxide (in milligrams per litre)

300

5.   Winemaking practices

5.1.   Specific oenological practices

Training of the vines

Cultivation method

The vines are trained in accordance with the typical cultivation techniques used in the area.

White winemaking

Relevant restrictions on making the wine

White winemaking:

Epanomi PGI white wine

The white wines are made using modern production techniques. The temperature during alcoholic fermentation must not exceed 20 °C.

Red winemaking

Relevant restrictions on making the wine

Red winemaking:

Epanomi PGI red wine is made using the traditional red winemaking method.

White winemaking from overripe grapes

Relevant restrictions on making the wine

Epanomi PGI white wine of overripe grapes

The grapes are left to overripen on the vine, only in years where the weather conditions allow this.

The white wines are made using modern production techniques. The temperature during alcoholic fermentation must not exceed 20 °C.

5.2.   Maximum yields

Maximum yield in hectolitres of end product per hectare - red wine

88 hectolitres per hectare

Maximum yield in hectolitres of end product per hectare - white wine

82,5 hectolitres per hectare

Maximum yield in hectolitres of end product per hectare - white wine of overripe grapes

40 hectolitres per hectare

Maximum yield in kilograms of grapes per hectare - red wine

11 000 kilograms of grapes per hectare

Maximum yield in kilograms of grapes per hectare - white wine

11 000 kilograms of grapes per hectare

Maximum yield in kilograms of grapes per hectare - white wine of overripe grapes

8 000 kilograms of grapes per hectare.

6.   Demarcated area

The demarcated production area of Epanomi PGI wines comprises the locality of Epanomi in the municipality of Thermaikos, south of Thessaloniki.

7.   Main wine grape varieties

| | Limnio N |
| --- | --- |

Limnio N

| | Αssyrtiko Β |
| --- | --- |

Αssyrtiko Β

| | Malagousia B |
| --- | --- |

Malagousia B

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

Chardonnay B

| | Sauvignon Blanc B |
| --- | --- |

Sauvignon Blanc B

| | Viognier B |
| --- | --- |

Viognier B

| | Xinomavro N – Xinogaltso, Popolka |
| --- | --- |

Xinomavro N – Xinogaltso, Popolka

| | Cabernet Sauvignon N |
| --- | --- |

Cabernet Sauvignon N

| | Mourvedre N |
| --- | --- |

Mourvedre N

| | Grenache Rouge N |
| --- | --- |

Grenache Rouge N

| | Merlot N |
| --- | --- |

Merlot N

| | Syrah N |
| --- | --- |

Syrah N

8.   Description of the links

8.1   Information on the geographical area – wines and wines of overripe grapes

The historical, cultural, social and economic link, and the link with the geographical environment and origin, apply to the ‘wine’ and ‘wine of overripe grapes’ categories.

A.   Historical link

The Epanomi area belongs to the region of Kalamaria, meaning ‘good side’, a name given to it by French travellers owing to the high quality of its farming products. There is evidence that wine has been made here for one and a half millennia, and its vineyards were renowned in the Byzantine era. The first reference to the settlement, under the name of Panomi (1302), is linked to the existence of vines in the region. Winegrowing appears to have continued throughout the period of Ottoman occupation. In the 1875 census 325 vineyards were recorded, increasing to 586 in the 1907 census. In 1907 there were 27 wine presses in buildings specifically for that purpose and 22 in houses of the village. There are also records of taxes paid to the local Ottoman authorities for keeping vineyards and making local wines.

B.   Cultural, social and economic link

Vines and wine have been inextricably linked to the cultural, social and economic life of the region’s inhabitants since Antiquity.

This link still exists today, with fairs and conferences being held to promote wine and as part of local cultural traditions, including the ‘wine trails’ of Epanomi.

C.   Geographical environment and origin

The Epanomi winegrowing area is located in the municipality of Thermaikos, south of Thessaloniki. It enjoys a Mediterranean climate. The average annual temperature is 16 °C and average annual rainfall is around 550 mm. In the early hours of dawn there is heavy dew-fall, which helps reduce transpiration, and a dry northerly wind draws excess moisture from the plants. The soil is made up of sandy clay and clayey loam. Its calcium carbonate content helps provide good structure and drainage, and a relatively high clay content leads to high nutrient levels. A moderate organic matter content contributes to good soil structure and drainage. The slope gradient is low to medium, which is good for drainage and helps reduce or even eliminate the risk of diseases, in particular mildew. The influence of the sea, combined with the gradient and orientation of the slopes, significantly reduces the risk of frost.

8.2   Information on products in the ‘wine’ category

Epanomi PGI white wines have an intense, pale yellow colour with green and silver tints, or an intense, golden yellow colour after a period of ageing in oak barrels. Their aromas vary according to type, grape variety and ageing. Characterised by fresh acidity, the wines are complex and rich in the mouth, due to the ideal ripening conditions for the grape varieties.

Epanomi PGI red wines have an intense, red colour with bluish tints and aromas of red fruit, spices, cocoa and raisin. They are full-bodied with a balanced taste and soft tannins thanks to the ideal climate conditions prevailing in the region, which ensure good physiological and phenolic ripeness.

8.3   Information on products in the ‘wine of overripe grapes’ category

White wines of overripe grapes have been produced since early 2000 from the Malagousia variety. This variety has been grown in the area for more than 35 years, producing excellent results. It is perfectly adapted to the terroir, which offers favourable conditions for winegrowing.

The grapes are left to overripen on the vine in years where the weather conditions allow this. The wine has a deep, golden colour due to ageing in oak barrels for an extended period and is characterised by aromas of ripe, white-fleshed fruit and honey. It has a pleasant roundness in the mouth, ideally balanced with its characteristic good acidity.

Epanomi white wines made from overripe grapes have received awards in international competitions, including the Decanter World Wine Awards, the International Wine Challenge and the International Wine & Spirits Competition.

8.4   Causal interaction for the ‘wine’ category

As set out in detail above, the unique qualities of Epanomi PGI wines are due to the region’s specific characteristics (soil, climate, influence of summer breezes) combined with the vine varieties grown and the cultivation techniques used.

The climate of Epanomi is ideal for the varieties grown there because the grapes reach the desired physiological and phenolic ripeness before the onset of heavy rains in autumn, which would harm the quality of the grapes.

The warm and dry conditions prevailing in the area, combined with the soil type, allow the grapes to ripen between mid-August and mid-September, depending on the variety. Thus, the type and organoleptic characteristics of the wines produced in the area vary due to the combination of the varieties grown and the particularly warm and dry conditions, directly reflecting the climate.

The white grape varieties are grown in the lowest parts of the vineyard to avoid water stress, which would reduce the acidity of the wines. The only exception is the Malagousia variety, which is sensitive to excess humidity and is therefore grown on the middle to higher parts of the slopes. The grapes begin to ripen towards mid-August in the case of Chardonnay, Sauvignon Blanc and Viognier, whereas the Assyrtiko and Malagousia varieties reach full ripeness in late August.

In particular, wines made from the Assyrtiko variety, which is perfectly adapted to the local environment, have pronounced acidity, high alcoholic strength, aromas of ripe, green fruit with floral notes and a slight minerality on the palate.

Wines made from the Malagousia variety, which ripens easily, have a particularly high alcoholic strength, good acidity (due to cool northerly winds) and aromas of tropical fruit, citrus fruit and jasmine.

Due to the warm ripening conditions, Chardonnay, Viognier and Sauvignon Blanc wines have a tropical bouquet combined with a rich depth on the palate, good acidity and good ageing potential.

The red varieties are grown in the highest parts of the vineyard where the soil retains less water, to trigger the desired water stress and achieve optimum phenolic and physiological ripeness. Grapes grown on sandy soils produce wines with delicate aromas, whereas mainly clayey soils result in wines with a distinct phenolic character. Ripening begins towards the end of August for the red varieties Merlot and Grenache Rouge, followed by Syrah, Cabernet Sauvignon and Mourvedre, and finally Limnio and Xinomavro during the first half of September.

In particular, wines made from the Merlot and Grenache Rouge varieties have a high alcohol content and are soft in the mouth, with aromas of ripe fruit. Syrah, Cabernet Sauvignon and Mourvedre wines are well-structured with an intense colour and excellent ageing qualities. Wines made from the Limnio variety are rich in volume and intense in colour with distinct aromas of red fruit, whereas Xinomavro wines have good colour intensity due to the ideal local ripening conditions for this variety, good alcoholic strength and characteristic aromas of red fruit.

8.5   Causal interaction for the ‘wine of overripe grapes’ category

Malagousia is a polyvalent variety which, depending on the cultivation and winemaking method used, may produce simple wines with aromas of muscat and lemon or wines with a more complex body and aromas of citrus fruit (citron, lemon), ripe fruit, herbs and white pepper. This largely depends on the location and aspect of the vineyard, the relief of the land and the mechanical and chemical composition of the soil.

The Malagousia variety is highly adaptable but sensitive to humidity. It is therefore planted in the highest-lying areas where there is less humidity and the grapes have good ripening conditions. Wines made from this variety are complex with distinct aromas of citrus and tropical fruit. They have good acidity due to northerly winds drawing moisture from the plants and maritime breezes lowering the temperature of the grapes during the summer months.

The slopes of mainly sandy, nutrient-poor soil mean that water is rapidly and easily drained, providing very favourable conditions for the variety, in particular during the ripening period. Otherwise, if it absorbs too much water, the thin Malagousia grape skin breaks, leading to botrytis.

Also, the selection of older plants (30 years or older) of this variety, combined with the area’s nutrient-poor soils, results in low yields that favour overripening. In highly productive years, however, green harvesting is practised to allow the grapes to ripen.

The terpenes-based muscat aromas characteristic of this variety become less intense in the case of direct exposure to the sun. The planting orientation in the production area is therefore east-west to ensure harmonious ripening and to protect the grapes from direct exposure to solar radiation, thus preventing sunburn. Also, the canopy (above 2 metres) is managed in a way that ensures better shading and protection of the grapes.

Clonal selection is also an advantage. A clone of the variety with loose grape bunches is used for planting to ensure better ventilation of the grapes, reducing the risk of botrytis.

Lastly, the variety has been found to adapt very well to the changing climate. In recent years there has been no rainfall in the region in August or September. The variety ripens better in these conditions, thus allowing wine of overripe grapes to be produced almost every year.

9.   Essential further conditions

Additional provisions relating to wine
  labelling

Legal framework:

National legislation

Type of further condition:

Additional provisions relating to labelling

Description of the term:

Article 53(1), (2) and (6) of and, in particular, Annex V to Commission Delegated Regulation (EU) 2019/33 of 17 October 2018 supplementing Regulation (EU) No 1308/2013 of the European Parliament and of the Council as regards applications for protection of designations of origin, geographical indications and traditional terms in the wine sector, the objection procedure, restrictions of use, amendments to product specifications, cancellation of protection, and labelling and presentation

The term ‘βιολογικό’/‘βιο’ (organic) may be printed on the labelling of organic Epanomi PGI wines together with the product name, and must be followed by:

| — | the code number of the inspection body |
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—

the code number of the inspection body

| — | the EU logo |
| --- | --- |

—

the EU logo

| — | the words ‘Γεωργία ΕΕ ή και Γεωργία Ελλάδα’ (EU and/or Greek farming product). |
| --- | --- |

—

the words ‘Γεωργία ΕΕ ή και Γεωργία Ελλάδα’ (EU and/or Greek farming product).

Additional provisions relating to wine labelling

Legal framework:

National legislation

Type of further condition:

Additional provisions relating to labelling

Description of the term:

Terms referring to specific production methods

Articles 3 and 4 of Ministerial Decision No 280557 of 9 June 2005 laying down the time of maturation, ageing and placement on the market of local wines with a Superior Quality Designation of Origin and Local Wines, as well as the terms used in labelling thereof relating to their production method or preparation methods (Government Gazette, Series II, No 818 of 15 June 2005) set out the conditions for using the following terms:

| — | ‘ΝΕΟΣ ΟΙΝΟΣ’ / ‘ΝΕΑΡΟΣ ΟΙΝΟΣ’ (new wine) |
| --- | --- |

—

‘ΝΕΟΣ ΟΙΝΟΣ’ / ‘ΝΕΑΡΟΣ ΟΙΝΟΣ’ (new wine)

| — | ‘ΩΡΙΜΑΝΣΗ ΣΕ ΒΑΡΕΛΙ’ / ‘ΩΡΙΜΑΣΕ ΣΕ ΒΑΡΕΛΙ’ (matured in barrel) |
| --- | --- |

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‘ΩΡΙΜΑΝΣΗ ΣΕ ΒΑΡΕΛΙ’ / ‘ΩΡΙΜΑΣΕ ΣΕ ΒΑΡΕΛΙ’ (matured in barrel)

| — | ‘ΠΑΛΑΙΩΜΕΝΟΣ ΣΕ ΒΑΡΕΛΙ’ / ‘ΠΑΛΑΙΩΣΗ ΣΕ ΒΑΡΕΛΙ’ (aged in barrel) |
| --- | --- |

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‘ΠΑΛΑΙΩΜΕΝΟΣ ΣΕ ΒΑΡΕΛΙ’ / ‘ΠΑΛΑΙΩΣΗ ΣΕ ΒΑΡΕΛΙ’ (aged in barrel)

| — | ‘ΟΙΝΟΠΟΙΗΘΗΚΕ ΚΑΙ ΩΡΙΜΑΣΕ ΣΕ ΒΑΡΕΛΙ’ / ‘ΟΙΝΟΠΟΙΗΣΗ ΚΑΙ ΩΡΙΜΑΝΣΗ ΣΕ ΒΑΡΕΛΙ’ (fermented and matured in barrel) |
| --- | --- |

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‘ΟΙΝΟΠΟΙΗΘΗΚΕ ΚΑΙ ΩΡΙΜΑΣΕ ΣΕ ΒΑΡΕΛΙ’ / ‘ΟΙΝΟΠΟΙΗΣΗ ΚΑΙ ΩΡΙΜΑΝΣΗ ΣΕ ΒΑΡΕΛΙ’ (fermented and matured in barrel)

| — | ‘ΟΙΝΟΠΟΙΗΣΗ ΣΕ ΒΑΡΕΛΙ’ / ‘ΟΙΝΟΠΟΙΗΘΗΚΕ ΣΕ ΒΑΡΕΛΙ’ (fermented in barrel). |
| --- | --- |

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‘ΟΙΝΟΠΟΙΗΣΗ ΣΕ ΒΑΡΕΛΙ’ / ‘ΟΙΝΟΠΟΙΗΘΗΚΕ ΣΕ ΒΑΡΕΛΙ’ (fermented in barrel).

Additional provisions relating to wine labelling

Legal framework:

National legislation

Type of further condition:

Additional provisions relating to labelling

Description of the term:

Printing the vintage year on the labelling

Where the term ‘ΝΕΟΣ ΟΙΝΟΣ’ / ‘ΝΕΑΡΟΣ ΟΙΝΟΣ’ (new wine) is used on the labelling of wines, it is mandatory to print the vintage year, in accordance with Article 1(2) of Ministerial Decision No 280557 of 9 June 2005 laying down the time of maturation, ageing and placement on the market of local wines with a Superior Quality Designation of Origin and Local Wines, as well as the terms used in labelling thereof relating to their production method or preparation methods (Government Gazette, Series II, No 818 of 15 June 2005).

Additional provisions relating to wine labelling

Legal framework:

National legislation

Type of further condition:

Additional provisions relating to labelling

Description of the term:

Labelling terms in accordance with national legislation

Under Ministerial Decision No 235309 of 7 February 2002, the following traditional terms may be printed on the labelling of wines bearing the protected geographical indication Epanomi PGI:

‘ΛΕΥΚΟΣ ΑΠΟ ΛΕΥΚΑ ΣΤΑΦΥΛΙΑ’ / ‘Blanc de blancs’ (white from white grapes), ‘ΛΕΥΚΟΣ ΑΠΟ ΕΡΥΘΡΑ ΣΤΑΦΥΛΙΑ’ / ‘Blanc de noir’ (white from red grapes), ‘ΛΕΥΚΟΣ ΑΠΟ ΕΡΥΘΡΩΠΑ ΣΤΑΦΥΛΙΑ’ / ‘ΛΕΥΚΟΣ ΑΠΟ ΓΚΡΙΖΑ ΣΤΑΦΥΛΙΑ’ / ‘Blanc de gris’ (white from ‘gris’ grapes), ‘ΚΟΚΚΙΝΕΛΙ’ / ‘Kokineli’ (Kokineli), ‘ΟΙΝΟΣ ΛΟΦΩΝ’ / ‘Vin de collines’ (wine from hills), ‘ΟΙΝΟΣ ΠΛΑΓΙΩΝ’ / ‘Vin de coteaux’ (wine from slopes).

Derogations

Legal framework:

National legislation

Type of further condition:

Derogation concerning production in the demarcated geographical area

Description of the term:

Article 5(1)(b) of Commission Delegated Regulation (EU) 2019/33 of 17 October 2018 supplementing Regulation (EU) No 1308/2013 of the European Parliament and of the Council as regards applications for protection of designations of origin, geographical indications and traditional terms in the wine sector, the objection procedure, restrictions of use, amendments to product specifications, cancellation of protection, and labelling and presentation.

Derogations

Legal framework:

National legislation

Type of further condition:

Derogation concerning production in the demarcated geographical area

Description of the term:

According to Article 4(c) of Joint Ministerial Decision No 392169 of 20 October 1999 laying down general rules concerning the use of the term ‘Τοπικός Οίνος’ (Local Wine) in the description of table wine (Government Gazette, Series II, No 1985 of 8 November 1999), as amended by Joint Ministerial Decision No 321813 of 29 August 2007:

‘Table wines for which the term “Local Wine” can be used with a geographical indication of a province, prefecture or winegrowing area smaller than a prefecture shall be produced in wineries operating in the prefecture or in adjacent prefectures.’

Specifically, Epanomi PGI wines may be produced in wineries located in the prefecture of Thessaloniki or in the neighbouring prefectures of Chalkidiki, Imathia, Pella, Kilkis and Serres.

Reference to publication of the specification

http://www.minagric.gr/images/stories/docs/agrotis/POP-PGE/OINOS/PGE_prodiagrafes_epanomh050517.pdf

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

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