# C_2021269EN.01001401.xml

| 7.7.2021 | EN | Official Journal of the European Union | C 269/14 |
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7.7.2021

EN

Official Journal of the European Union

C 269/14

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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 269/09)

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

‘MINIȘ’

PDO-RO-A0029-AM01

Date of application: 2.4.2019

1.   Applicant and legitimate interest

PROVITIS professional association

The professional association was established on the basis of Government Order No 26/2000 on associations and foundations, approved with amendments by Law No 246/2005. The association is made up of producers who are natural and legal persons and covers more than 60 % of the Miniș Protected Designation of Origin (PDO) area. It is registered in the National Register of Associations under No 17165/A/2007.

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 |
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☐

Marketing restrictions

3.   Description and reasons for amendment

3.1.   Inclusion of a new wine grape variety as a main variety

The Cabernet Franc variety has been added to the list of authorised varieties, as a main variety.

As a result, Chapter IV of the Production Specification and section 1.7 of the single document has been amended.

The introduction of the Cabernet Franc variety has proved opportune given the significant returns this variety offers on the red-wine market. Its heartland may well be in the south-east of Hungary, but it has found a second home in the Miniș PDO area along the foothills of Romania’s Zarandul mountains, where traditional consumption of the variety can be traced back to when the region fell within the Austro-Hungarian Empire.

The variety has been grown in Romania since 2008 and the first harvest in 2011 was used in the creation of a blend with the Cabernet Sauvignon variety. The traceability of the single-variety wines produced from this variety has been in place since the 2012 harvest, with a view to introducing it to the group of varieties permitted to bear the Miniș PDO.

In 2012, Cabernet Franc from vineyards in the village of Covăsânț - at the northern boundary of the area that produces the best red wines from the Miniș area - was harvested separately and vinified as a single variety.

Analytical data and sensory analysis results for the last 4 consecutive years, based on the wine fiche (which is used to ensure traceability and monitor the consistency of the quality parameters of the wines), set out the values that highlight the potential alcoholic strength at harvest, with wines consistently being produced with over 13,5 % ABV, an acidity level that is generally around 5,60 g/l, and a dry extract of more than 25 g/l. A blend including a 16 % proportion of Fetească neagră for the 2015 harvest brought additional properties to the wine, such as notes of spice and rusticity, without impinging on its other characteristics.

3.2.   Inclusion of new types of wine – quality sparkling wine and semi-sparkling wine

New categories of wine were included (quality sparkling wine and semi-sparkling wine) under the Miniș PDO.

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

The introduction of new types of wine was brought on by the replanting of large areas with vines of native varieties (e.g. Mustoasă de Măderat, Chardonnay). Some of these varieties develop a fruitful and fresh aromatic potential that is best expressed in quality sparkling wine and semi-sparkling wine types.

This also represents the restoration of a traditional way of processing these varieties and the creation of a new taste, based on modernised technologies, which when applied to these varieties accentuate their specific freshness and the moderate to high acidity that some of them feature (storage under a controlled temperature to maintain the freshness and fruitiness of the wines, maturing in oak barrels on the lees with monthly bâtonnage, maturing in the barrel and then in the bottle, winemaking from grapes harvested at certain altitudes at which a specific fertile soil is found with a substratum of shale, granite and metamorphic rocks, etc).

The production of new wine categories within the Miniş PDO is a response to the diversification of consumer tastes, which are increasingly geared towards new types of wine.

In the context of investment and modernising production infrastructure and technologies, and backed up by the tradition and values of Miniș PDO still wines and a significant increase in the consumption of effervescent wines, it makes more and more sense to produce PDO quality sparkling wines and semi-sparkling wines.

3.3.   Inclusion of permitted varieties for the production of quality sparkling wines and semi-sparkling wines

The product specification has been supplemented with the varieties that are permitted for the new types of wine, quality sparkling wine and semi-sparkling wine, with some of these varieties, such as Cadarcă and Mustoasă de Măderat, having an established tradition of production in the Miniș area, particularly within the confines of the Șiria-Mâsca area, as well as others, such as Tămâioasă românească or Pinot gris, which result in well structured, fruity fresh aromas when produced in the form of quality sparkling wines.

As a result, Chapter IV of the Production Specification and Section 1.4 of the single document has been amended.

Of the white wine varieties, Mustoasa de Măderat in particular is a variety that has been used to produce sparkling wines since 1974, when the entire grape crop from the Miniș-Măderat wine region was taken to the County of Sălaj, where the famous Silvania sparkling wine was produced in Șimleu Silvaniei. Given the Mediterranean climate of the geographical area, the variety is one that performs well in terms of maintaining its freshness and fruitiness when produced as a PDO quality sparkling wine.

3.4.   Presentation of the analytical characteristics of the new types of wine - quality sparkling wine and semi-sparkling wine

The inclusion of quality sparkling wine and semi-sparkling wines means the product specification must be supplemented to include the analytical characteristics specific to the types of wine being added.

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

The new categories must reflect the description of analytical parameters specified for them.

3.5.   Presentation of the organoleptic characteristics of the new types of wine - quality sparkling wine and semi-sparkling wine

The inclusion of quality sparkling wine and semi-sparkling wine within the Miniș PDO means the organoleptic characteristics of these types of wine must be specified, giving their appearance, aroma and taste, in order to list these categories in detail within the product specification.

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

3.6.   Amendment to wine yield to reflect an increase thereof

Wine production was increased, but up to a maximum of 15 000 kg/ha of grapes and maximum of 112,5 hl/ha of wine.

As a result, Chapters V and VI of the Production Specification and Section 1.5.2 of the single document have been amended.

From 2007 to 2017, sizeable areas within the area demarcated by the Miniș PDO were replanted with Romanian vine varieties, featuring both traditional varieties and clones thereof. Under the beneficial Mediterranean pedoclimatic conditions of the area, the new vineyards that started production in 2011 have recorded growth in the harvest yield for white and red varieties, with harvest monitoring indicating a need to amend wine production figures, but this growth has not affected the quality and characteristics of wine produced under this designation.

3.7.   Indication of the technologies specific to the production of quality sparkling wines and semi-sparkling wines

The introduction of the two types of wine - quality sparkling wine and semi-sparkling wines - required the product specification to be supplemented with a presentation of the technologies specific to the production of quality sparkling wines and semi-sparkling wines, including a description of the production methods used in the Miniș PDO.

Chapter X of the product specification has been amended, but the single document has not.

3.8.   Indication of the link with geographical area for the new types of wine - quality sparkling wine and semi-sparkling wine

The description of the link with the geographical area has been supplemented to provide a better description of all wine types, now that new types of wine have been introduced to the product specification, i.e. quality sparkling wine and sparkling wine, to ensure that each category produced is described in detail.

Chapter II of the Production Specification and Section 1.8 of the single document have been amended.

The location of the vineyards on the hills not only provides excellent exposure, but also opens the vines up to solar radiation which is conducive to the accumulation of sugars and polyphenols in grapes intended for still white wines and of anthocyanins in grapes intended for still red wines.

The valleys that preserve the morning dew in summer until noon allow the right acidity to be retained in white variety grapes intended for the production of the base wine used in quality sparkling and semi-sparkling wines.

Vineyards sited at the base of slopes along the whole range of hills adjacent to the craggy transitional foothills of the Zarand range are often covered by fog, regardless of the season, while the dry autumns favour the slow accumulation of sugars in grapes, an essential condition for the production of effervescent wines In the Miniș-Măderat wine region, the average amount of sunshine is 1955 hours a year, with the minimum time for vines being 1300 hours, meaning that the area demarcated for the Miniș PDO enjoys excellent light conditions.

3.9.   Inclusion in the label of optional indications referring to the specific technology used to produce quality sparkling wine

The provisions on the bottling and labelling of quality sparkling wine were supplemented to include an indication of the capacities below which it can be bottled, and an indication of the harvest year in the case of years in which the harvest is particularly favourable to the base wine yield for sparkling wine production. Furthermore, the Production Specification has been supplemented to include indications of the specific production methods for quality sparkling wines, which reflect the actual technologies used to produce them. The harvest year may be added to the label if the production of base wine used to obtain quality sparkling wine comes entirely from the specific harvest of a single year.

As a result, Chapter XII of the Production Specification and Section 1.9 of the single document have been amended.

SINGLE DOCUMENT

1.   Name of product

MINIȘ

2.   Geographical indication type

PDO - Protected Designation of Origin

3.   Categories of grapevine products

| 1. | Wine |
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1.

Wine

| 5. | Quality sparkling wine |
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5.

Quality sparkling wine

| 8. | Semi-sparkling wine |
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8.

Semi-sparkling wine

4.   Description of the wine(s)

Analytical and organoleptic characteristics - still white and rosé wines

The still white wines are bright, with colour hints from straw yellow to pale/greenish yellow and are full-bodied, with aromas specific to the variety; they are medium strength, with moderate to high acidity and a long aftertaste, a fruity flavour with a strong impression of the primary flavour complex (exotic fruits: lychees, grapefruit, mango or starfruit, rose petals, vine blossom, freshly mown hay, honey).

The still rosé wines have an intense colouring, which is specific to the area, and easily places and associates them with the Miniș area. The colour is raspberry or strawberry pink, shiny, with a taste of red forest fruits: blackberry, raspberry, wild strawberry, and a lasting aftertaste that characterises the best of these wines.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | 15,00 |
| Minimum actual alcoholic strength (in % volume) | 11,00 |
| Minimum total acidity | 5,5 in grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 18 |
| Maximum total sulphur dioxide (in milligrams per litre) | 200 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

15,00

Minimum actual alcoholic strength (in % volume)

11,00

Minimum total acidity

5,5 in grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

18

Maximum total sulphur dioxide (in milligrams per litre)

200

Analytical and organoleptic characteristics - red wines

The still red wines are intensely coloured, with hints of bright red to dark red, bright, rich in tannins and anthocyanins, full bodied and with high acidity, which requires a long period of maturation in both the barrel and the bottle.

They have complex, original flavours with notes of ripe forest fruits such as redcurrant, cranberry, blackberry, and blueberry. With ageing it develops a discrete flavour of vanilla, coffee or tobacco.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | 15,00 |
| Minimum actual alcoholic strength (in % volume) | 11,00 |
| Minimum total acidity | 4,5 in grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 20 |
| Maximum total sulphur dioxide (in milligrams per litre) | 150 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

15,00

Minimum actual alcoholic strength (in % volume)

11,00

Minimum total acidity

4,5 in grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

20

Maximum total sulphur dioxide (in milligrams per litre)

150

Analytical and organoleptic characteristics - quality sparkling wines

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

Properties:

| — | visual: clear, transparent, yellow to lemon-yellow for quality sparkling white wines and salmon-pink to more or less intense orange for quality sparkling rosé wines. |
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visual: clear, transparent, yellow to lemon-yellow for quality sparkling white wines and salmon-pink to more or less intense orange for quality sparkling rosé wines.

| — | olfactory: fresh, from subtle to pronounced with fruity (exotic fruits, dried apples) or floral notes (elderflower, rose). |
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olfactory: fresh, from subtle to pronounced with fruity (exotic fruits, dried apples) or floral notes (elderflower, rose).

| — | taste: pleasantly acid, with medium to high acidity; a low tannin content for quality sparkling rosé wines and almost tannin-free for quality sparkling white wines; with a thin, light floral body: white citronella flowers, white lilies or white rose, fruity: summer apple, ripening sweet pears, whitecurrants, white peaches, vegetal: crushed lemon leaf, elderflower, acacia blossom, or spicy: dill, rhubarb, basil, according to the specific aromas of the variety used in production. |
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taste: pleasantly acid, with medium to high acidity; a low tannin content for quality sparkling rosé wines and almost tannin-free for quality sparkling white wines; with a thin, light floral body: white citronella flowers, white lilies or white rose, fruity: summer apple, ripening sweet pears, whitecurrants, white peaches, vegetal: crushed lemon leaf, elderflower, acacia blossom, or spicy: dill, rhubarb, basil, according to the specific aromas of the variety used in production.

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

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | 15,00 |
| Minimum actual alcoholic strength (in % volume) | 11,00 |
| Minimum total acidity | 3,5 in grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 10,5 |
| Maximum total sulphur dioxide (in milligrams per litre) | 150 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

15,00

Minimum actual alcoholic strength (in % volume)

11,00

Minimum total acidity

3,5 in grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

10,5

Maximum total sulphur dioxide (in milligrams per litre)

150

Analytical and organoleptic characteristics - semi-sparkling wine

Properties:

| — | visual: clear, transparent, yellow-green, bright for the white wine and salmon-pink to a vibrant raspberry pink for the semi-sparkling rosé, with fine effervescence. |
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visual: clear, transparent, yellow-green, bright for the white wine and salmon-pink to a vibrant raspberry pink for the semi-sparkling rosé, with fine effervescence.

| — | olfactory: fresh, the primary aromas that come from the selected varieties (white flowers, white stone fruit, summer apple or pear), must be present and combined in harmony with secondary aromas, based on the fermentation process (yeast, biscuit, fresh dough). |
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olfactory: fresh, the primary aromas that come from the selected varieties (white flowers, white stone fruit, summer apple or pear), must be present and combined in harmony with secondary aromas, based on the fermentation process (yeast, biscuit, fresh dough).

| — | taste: acid, effervescent, with fine and persistent bubbles, with a taste rich in primary floral aromas (white flowers: elderflower, acacia, rose), fruity (green apple, white peach, grapefruit, mangoes, lychees), well balanced and with a medium-plus or pronounced finish. |
| --- | --- |

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taste: acid, effervescent, with fine and persistent bubbles, with a taste rich in primary floral aromas (white flowers: elderflower, acacia, rose), fruity (green apple, white peach, grapefruit, mangoes, lychees), well balanced and with a medium-plus or pronounced finish.

The over-pressurisation of the semi-sparkling wine is between 1 and 2,5 bar at 20 °C.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | 11,00 |
| Minimum actual alcoholic strength (in % volume) | 7,00 |
| Minimum total acidity | 3,5 in grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 10,5 |
| Maximum total sulphur dioxide (in milligrams per litre) | 185 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

11,00

Minimum actual alcoholic strength (in % volume)

7,00

Minimum total acidity

3,5 in grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

10,5

Maximum total sulphur dioxide (in milligrams per litre)

185

5.   Wine making practices

a.   Specific oenological practices

Oenological practices

Specific oenological practice

Use of oak wood chips

Oak wood chips are used in wine production and in order to transmit to the wine certain constituents of oak wood. The wood chips used must originate exclusively from species of the Quercus genus.

The dimensions of the particles of wood must be such that at least 95 % in weight are retained by a 2 mm mesh filter (9 mesh).

Limits set for the use of certain substances:

| — | carbon dioxide used for wine bearing the Miniș PDO shall not exceed 2 g/l in wine processed in this way |
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carbon dioxide used for wine bearing the Miniș PDO shall not exceed 2 g/l in wine processed in this way

| — | citric acid used for wine bearing the Miniș PDO shall not exceed 1 g/l in wine processed in this way |
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citric acid used for wine bearing the Miniș PDO shall not exceed 1 g/l in wine processed in this way

| — | metatartaric acid used for wine bearing the Miniș PDO shall not exceed 100 mg/l. |
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metatartaric acid used for wine bearing the Miniș PDO shall not exceed 100 mg/l.

b.   Maximum yields

Chardonnay, Cabernet franc, Pinot gris, Pinot noir, Sauvignon, Riesling de Rhin, Novac, Traminer roz, Tămâioasă românească

10 000 kilograms of grapes per hectare

Cabernet Sauvignon, Merlot, Furmint

11 000 kilograms of grapes per hectare

Burgund mare, Fetească regală, Riesling italian, Muscat Ottonel, Fetească neagră, Mustoasă de Măderat, Cadarcă, Syrah

15 000 kilograms of grapes per hectare

Chardonnay, Cabernet Franc, Novac, Pinot gris, Pinot noir, Riesling de Rhin, Sauvignon and Traminer roz, Tămâioasă românească

75,00 hectolitres per hectare

Cabernet Sauvignon, Furmint, Merlot

82,50 hectolitres per hectare

Burgund mare, Cadarcă, Fetească regală, Fetească neagră, Muscat Ottonel, Mustoasă de Măderat, Riesling Italian and Syrah

112,50 hectolitres per hectare

6.   Demarcated geographical area

The area demarcated for the production of wines with the Miniș PDO comprises the following localities in the County of Arad:

| — | the town of Lipova: the village of Radna; |
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the town of Lipova: the village of Radna;

| — | the municipality of Păuliș: the villages of Barațca and Păuliș; |
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the municipality of Păuliș: the villages of Barațca and Păuliș;

| — | the municipality of Ghioroc: the villages of Miniș, Ghioroc and Cuvin; |
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the municipality of Ghioroc: the villages of Miniș, Ghioroc and Cuvin;

| — | the municipality of Covăsânț: the village of Covăsânț; |
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the municipality of Covăsânț: the village of Covăsânț;

| — | the municipality of Șiria: the villages of Șiria, Galșa and Mâsca; |
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the municipality of Șiria: the villages of Șiria, Galșa and Mâsca;

| — | the municipality of Târnova: the villages of Târnova and Drauț; |
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the municipality of Târnova: the villages of Târnova and Drauț;

| — | the town of Ineu: the village of Mocrea; |
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the town of Ineu: the village of Mocrea;

| — | the town of Pâncota: villages of Pâncota and Măderat; |
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the town of Pâncota: villages of Pâncota and Măderat;

| — | the municipality of Șilindia: villages of Șilindia, Satu Mic, and Luguzău. |
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the municipality of Șilindia: villages of Șilindia, Satu Mic, and Luguzău.

7.   Wine grapes variety(ies)

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

Cabernet Franc N

Cabernet Sauvignon N - Petit Vidure, Bourdeos tinto

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

Chardonnay B - Gentil blanc, Pinot blanc Chardonnay

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

Fetească regală B - Konigliche Madchentraube, Konigsast, Ktralyleanka, Dănăşană, Galbenă de Ardeal

Furmint B - Furmin, Şom szalai, Szegszolo

Merlot N - Bigney rouge

Muscat Ottonel B - Muscat Ottonel blanc

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

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, Klävner 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 Roz Rs - Rosetraminer, Savagnin roz, Gewürztraminer

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

Tămâioasă românească B - Rumanische Weihrauchtraube, Tamianka.

8.   Description of the link(s)

Details of geographical area

The Zarand foothills constitute the variety’s specific natural factor, characterised as the region is by skeletal soils rich in iron and microelements.

The vine plantations have a predominantly southern exposure, with some exceptional south-western and south-eastern exposures. As a result, different individual vineyards, located at the same latitude and longitude and cultivating the same variety of grape, are distinguished from one another by a variety of topoclimatic characteristics. The microclimate in the area has Mediterranean influences and long, warm, dry autumns. Ecoclimatic data: annual average temperature: 11,2 °C, total annual precipitation: 644 mm, total active temperatures: 3 291 °C, total sunshine hours: 1 490, total active precipitation: 365 mm. The ten-year average for relative humidity is around 75 %.

The Miniș-Măderat wine region generally has a temperate continental climate with Mediterranean influences, affected by the climatic characteristics of central Europe. Some ecological features of the area come from the natural shelter of the Munții Zărandului [Zărand Hills], the south-western exposure, slopes of 15 to 35 % and the specifics of the soil. The winters are generally mild, spring shifts quickly to summer, especially in the last 10 to 15 years. Monthly average temperatures only fall below 0 °C in January and February, and usually not below -2 °C. In the key period for developing quality (July to September), the maturation period of the grapes, the average monthly temperature remains at an optimum level above 21 °C in July and August, and 15,5 °C in September. The overall thermal balance, the sum of positive temperatures, has a multi-annual average of 4 125 °C. The active thermal balance is a multi-annual average of 3 667 °C. The useful (effective) thermal balance is 1 558 °C, with the lowest - recorded in 1979 - being 1 102 °C while the highest was 2 485 °C in 1995. The biological limit for vines is 1 000 °C. The average temperature in the growing season is 17,3 °C.

The soil types prevailing in the Miniș-Măderat wine region are: 40 % eutric regosols, associated with 40 % eutric lithosols and 20 % weakly eroded eutric soil. Also found here: eutric brown soil, pseudo-glazed, brown podzolic soils, and chernozem. The Miniș-Ghioroc area features regosolic soils, lithic and brown soils. Brown argilics, brown regosolics and colluvial soils are rarely found. These types of soil are well suited to extracting the minerals that vines need small quantities of, but that give the grapes their specific feel and quality. The small quantity and the spectrum of microelements of this area can be found in the high values of the non-reducing dry extract, which rarely drops below 25 g/l.

Human factors

The human factor is found in a tradition of selected harvesting and harvesting in multiple turns, with a preference for varieties that are well suited to late harvesting or harvesting when the grape berries are ennobled. The influence of the human factor on the production of quality sparkling wines and semi-sparkling wines is found in the management of land parcels, each having a specific variety grown on it.

The pruning and management of vines has an impact on the production of the grapes intended for quality sparkling and semi-sparkling wines, with the parcels providing the yields to make these wines featuring spurred cordon pruning, since the Guyot-cane system is not conducive to developing high acidity levels.

The presence of viticulture in the Arad area is attested to by Bishop Gerard in his work ’Deliberatio’. In 1038, with the assent of the king, Queen Gisela of Hungary donated eight vineyards located on Macra hill (today known as Mocrea) and the same number of vine growers. In 1562 the tithe was 141 000 litres, and the cultivated areas exceeded 700 hectares. The Miniș locality appears for the first time on a wine-growing map in the year 1212.

For the 1864 London international wine competition, wines were selected from 11 localities. The wines selected were chiefly from Miniș and Măderat, with some dating from 1785. At the Vienna 1873 World Exposition, a number of samples of wine were awarded honorary medals. In the following year, an aromatic wine from Păuliș won first prize in London.

The Cadarcă variety was prepared for the first time in 1744, first in Miniș, and subsequently in Ghioroc, Păuliș and Cuvin.

The Museum of Vine and Wine, located within the Miniș Research and Development Station in the municipality of Ghioroc, County of Arad, forms part of the Arad Museum Complex. The museum was founded in 1988. Here visitors can see tools, equipment, documents and photographs relating to the history of viticulture in the Miniș-Măderat wine region.

Product details

The white and rosé still wines obtained in this area are highly extractive, with the average sugar exceeding 25 g/l in all varieties and with a higher acidity than in other Romanian wine producing regions; they have fruit aromas of grapefruit and mango.

The still red wines are intensely coloured, thanks to the ferruginous calcareous substrate on which the vineyards are cultivated, and are rich in tannins and anthocyanins, with aromas of raspberry, wild strawberry, and blackberry, full bodied and with high acidity, which requires a long period of maturation in both the barrel and the bottle. The most acidic red wines are those obtained from the Cadarcă and Burgund Mare varieties. Nevertheless, total acidity is balanced and comes to the fore during malolactic fermentation. It is extremely rare that a still red wine is ready to be consumed without at least 6 months of oak-barrel maturation, while the period required for maturation and ageing is higher than in other wine-growing regions.

Quality sparkling wines (fruity aroma of summer apple, ripe pear, white peach, elderflower) and semi-sparkling wines (aroma of summer pear, green apple, grapefruit, rose) share an acidity that guarantees their freshness and capacity to be aged.

The young wines have high freshness, floral, fruity and citrus notes, mineral notes and an effervescence that is sustained and persistent; the mature wines offer a set of rounded aromas such as yellow fruits, and spices.

Causal interaction

The oenoclimatic potential of the wine region in which the area demarcated for the Miniș controlled designation of origin is located has a score of 4666 on the hydro-helio-thermal index (which has a range of between 4600 and 5100). This means that the region is particularly apt for the production of red and white still wines.

The location of the vineyards on the hills not only provides excellent exposure, but also opens the vines up to solar radiation which is conducive to the accumulation of sugars and anthocyanins in grapes intended for still red wine production. The quantity of anthocyanin pigments in the Cadarcă variety is 60 % higher on the slope than at the slope’s base.

The still red wines obtained from skeletal, ferruginous soils have a bright red colour with deep ruby highlights and are very generous and expressive. There are also variations in total acidity, which is lower on the slope owing to a lower proportion of malic acid in the grapes.

The natural factor specific to the vineyards of Păuliș, Covăsânț, Ghioroc and Cuvinunde, found in many of the red wine varieties, gives the wines obtained an intensity of colour, softness, notes of red forest fruits or acacia blossom. Wines from indigenous varieties such as Fetească neagră or Cadarcă or varieties such as Pinot Noir, Merlot, Cabernet Sauvignon and Cabernet Franc are produced by the winegrowers using traditional winemaking technologies and the concept of minimal intervention, without selected yeasts, but using temperature control, with maturation in large then small barrels, most of them used a second or third time.

In this manner, quality sparkling wines preserve the vigour of the specific aromas and acidity, even if they pass through the secondary fermentation process, becoming enriched with secondary aromas (pastries, baked bread or yeast).

Since the acidity is higher than in other Romanian vineyards, white still wines have good storage potential, some of them even being suitable for maturing and ageing (Furmint, Chardonnay, Mustoasă de Măderat).

The southern and eastern part of the wine region, which contains a specific limestone soil type, gives red wines an intense colour and a wealth of tannins and anthocyanins to many of the still red wines (e.g. Cadarcă, Burgund mare), thus creating an average ageing path of at least 6 months in the barrel and then more in the bottle.

Modern technologies and temperature control are used in the production of white wines to preserve the freshness and fruitiness of the wines. Chardonnay is matured in oak barrels on the lees with monthly bâtonnage, while Furmint is matured in small barrels.

This oenoclimate with Mediterranean influences creates aromatic tones for still wines obtained from white varieties, enriching them in flavonoids and terpenes, and enhancing the accumulation of sugars. The sugar concentration is higher on the slope and the plateau or the terrace than in the low land, by 11% and 8%, respectively.

The climate of the area offers grapes and musts the ideal natural acidity for the production of sparkling and semi-sparkling wines. The valleys that preserve the morning dew in summer until noon allow the right level of acidity to be retained for quality sparkling wines and semi-sparkling wines. The parcels chosen for the production of grapes that will be used for quality sparkling wines and semi-sparkling wines are those where clones with the following characteristics have been planted in recent years: high acidity (over 6 g/l of tartaric acid), and substantially higher yields (compared to vineyards before conversion/restructuring) with lower anthocyanin and tannin content compared to the traditional varieties from which these clones have been selected.

At the parcel level, winegrowers have established a division of varieties for the purposes of sound harvest management when the maturity oenologists require for production is reached and for the type of vine pruning and management that has a positive impact on the production of quality sparkling and semi-sparkling wines; the pruning style has been updated, moving from spurred cordon or single or double Guyot pruning to Guyot Poussard pruning, which ensures a greater quantity of the mature cane that supplies the nutrients needed for fruit bud growth. The Guyot Poussard pruning used in the new vineyards avoids the removal of mature cane, as the vines are constantly invigorated by annual pruning and green work (folding shoots away from stems, removing immature or sterile shoots and tips).

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

| | Marketing conditions for quality sparkling wines |
| --- | --- |

Marketing conditions for quality sparkling wines

| | Legal framework: |
| --- | --- |

Legal framework:

| | In national legislation |
| --- | --- |

In national legislation

| | Type of further condition: |
| --- | --- |

Type of further condition:

| | Additional provisions relating to labelling |
| --- | --- |

Additional provisions relating to labelling

Description of the condition:

The harvest year can only be used in the labelling of quality sparkling wines, if the base wine yield for production of high-quality sparkling wine with the Miniș PDO comes entirely from grapes harvested in that year, within the area demarcated for the Miniș PDO, if it is a year with a particularly remarkable harvest that offers exceptional wines.

One of the following single vineyard designations may be added to the Miniș PDO, as producers want: BARAŢCA, PĂULIŞ, DEALU DAICONI, DEALU CURŢII, DEALU LUNG, DEALU SOARELUI, MINIŞ, GHIOROC, CUVIN, FAŢA CRUCII,COVĂSÂNŢ, ŞIRIA, GALŞA, DEALUL CIREŞILOR, DEALUL ZĂNOAGA, DEALUL DOMNESC, MÂSCA, MĂDERAT, PÂNCOTA, DEALUL BOCRITA, ŞILINDIA.

Marketing conditions for quality sparkling wines

Legal framework:

In national legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

The words ‘bottle-fermented’ may only be used if:

| — | the product was made sparkling by a second alcoholic fermentation in the bottle |
| --- | --- |

—

the product was made sparkling by a second alcoholic fermentation in the bottle

| — | the length of the production process, including ageing in the undertaking where the product was made, from the start of the fermentation process to make the cuvée into a quality sparkling wine, has been at least nine months |
| --- | --- |

—

the length of the production process, including ageing in the undertaking where the product was made, from the start of the fermentation process to make the cuvée into a quality sparkling wine, has been at least nine months

| — | the fermentation process to make the cuvée into a quality sparkling wine and the duration of the presence of the cuvée on the lees lasted at least 90 days. |
| --- | --- |

—

the fermentation process to make the cuvée into a quality sparkling wine and the duration of the presence of the cuvée on the lees lasted at least 90 days.

Marketing conditions for quality sparkling wines

Legal framework:

In national legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

The words ‘bottle-fermented by the traditional method’ or ‘traditional method’ or ‘classical method’ or ‘classical traditional method’ may be used only if the product:

| — | was made sparkling by a second alcoholic fermentation in the bottle. |
| --- | --- |

—

was made sparkling by a second alcoholic fermentation in the bottle.

| — | stayed in contact with the lees for at least nine months without interruption in the same undertaking from the time the cuvée was constituted |
| --- | --- |

—

stayed in contact with the lees for at least nine months without interruption in the same undertaking from the time the cuvée was constituted

| — | was separated from the lees by disgorging. |
| --- | --- |

—

was separated from the lees by disgorging.

The words ‘tank fermented’ or ‘container / autoclave fermented’ may be used, provided that the product:

| — | underwent secondary fermentation in an ‘acrotofor’ tank / autoclave / fermentation tank / fermentation cistern / pressure-resistant metallic container, and was then transferred to other containers by filtration, followed by bottling (non-continuous or Marinotti/Charmat method). |
| --- | --- |

—

underwent secondary fermentation in an ‘acrotofor’ tank / autoclave / fermentation tank / fermentation cistern / pressure-resistant metallic container, and was then transferred to other containers by filtration, followed by bottling (non-continuous or Marinotti/Charmat method).

| — | was passed through a fermentation procedure into a system of multiple connected but hermetically sealed containers. The base wine intended for quality sparkling wine, biologically deoxygenated and well-mixed with liqueur de tirage and yeast lees, is added to the system continuously (continuous flow or Asti method). |
| --- | --- |

—

was passed through a fermentation procedure into a system of multiple connected but hermetically sealed containers. The base wine intended for quality sparkling wine, biologically deoxygenated and well-mixed with liqueur de tirage and yeast lees, is added to the system continuously (continuous flow or Asti method).

Link to the product specification

http://onvpv.ro/sites/default/files/caiet_de_sarcini_doc_minis_modif_cf_notif_908_11.05.2020_la_cererea_nr._1391_21.06.2017_no_track_changes.pdf

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

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