# Official Journal C 179/2022

| | ISSN 1977-091X |
| --- | --- |
| Official Journal
  of the European Union | C 179 |
| | |
| English edition | Information and Notices | Volume 652 May 2022 |

ISSN 1977-091X

Official Journal

of the European Union

C 179

English edition

Information and Notices

Volume 652 May 2022

---

| Contents | page |
| --- | --- |
| | II   Information |
| | INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES |
| | European Commission |
| 2022/C 179/01 | Non-opposition to a notified concentration (Case M.10689 – OCP GROUP / KOCH INDUSTRIES / JORF FERTILIZER COMPANY) (
  1
  ) | 1 |

Contents

page

II   Information

INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

2022/C 179/01

Non-opposition to a notified concentration (Case M.10689 – OCP GROUP / KOCH INDUSTRIES / JORF FERTILIZER COMPANY) (
  1
  )

1

1

---

| | IV   Notices |
| --- | --- |
| | NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES |
| | European Commission |
| 2022/C 179/02 | Euro exchange rates — 29 April 2022 | 2 |

IV   Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

2022/C 179/02

Euro exchange rates — 29 April 2022

2

---

| | V   Announcements |
| --- | --- |
| | PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY |
| | European Commission |
| 2022/C 179/03 | Prior notification of a concentration (Case M.10643 – ORACLE / CERNER) (
  1
  ) | 3 |
| 2022/C 179/04 | Prior notification of a concentration (Case M.10695 – APOLLO MANAGEMENT / BANK AND ACQUIRERS INTERNATIONAL HOLDING) – Candidate case for simplified procedure (
  1
  ) | 5 |
| | OTHER ACTS |
| | European Commission |
| 2022/C 179/05 | Publication of a communication of approval of a standard amendment to a product specification for a name in the wine sector referred to in Article 17(2) and (3) of Commission Delegated Regulation (EU) 2019/33 | 6 |
| 2022/C 179/06 | Publication of an application for registration of a name pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs | 16 |
| 2022/C 179/07 | Publication of an application for registration of a name pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs | 19 |

V   Announcements

PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY

European Commission

2022/C 179/03

Prior notification of a concentration (Case M.10643 – ORACLE / CERNER) (
  1
  )

1

3

2022/C 179/04

Prior notification of a concentration (Case M.10695 – APOLLO MANAGEMENT / BANK AND ACQUIRERS INTERNATIONAL HOLDING) – Candidate case for simplified procedure (
  1
  )

1

5

OTHER ACTS

European Commission

2022/C 179/05

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

6

2022/C 179/06

Publication of an application for registration of a name pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs

16

2022/C 179/07

Publication of an application for registration of a name pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs

19

---

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

---

(1)   Text with EEA relevance.

1

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

EN

---

II Information

INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

| 2.5.2022 | EN | Official Journal of the European Union | C 179/1 |
| --- | --- | --- | --- |

2.5.2022

EN

Official Journal of the European Union

C 179/1

---

Non-opposition to a notified concentration

(Case M.10689 – OCP GROUP / KOCH INDUSTRIES / JORF FERTILIZER COMPANY)

(Text with EEA relevance)

(2022/C 179/01)

On 25 April 2022, the Commission decided not to oppose the above notified concentration and to declare it compatible with the internal market. This decision is based on Article 6(1)(b) of Council Regulation (EC) No 139/2004 (1). The full text of the decision is available only in English and will be made public after it is cleared of any business secrets it may contain. It will be available:

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

—

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

| — | in electronic form on the EUR-Lex website (http://eur-lex.europa.eu/homepage.html?locale=en) under document number 32022M10689. EUR-Lex is the online point of access to European Union law. |
| --- | --- |

—

in electronic form on the EUR-Lex website (http://eur-lex.europa.eu/homepage.html?locale=en) under document number 32022M10689. EUR-Lex is the online point of access to European Union law.

---

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

---

IV Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

| 2.5.2022 | EN | Official Journal of the European Union | C 179/2 |
| --- | --- | --- | --- |

2.5.2022

EN

Official Journal of the European Union

C 179/2

---

Euro exchange rates (1)

29 April 2022

(2022/C 179/02)

1 euro =

| | Currency | Exchange rate |
| --- | --- | --- |
| USD | US dollar | 1,0540 |
| JPY | Japanese yen | 137,01 |
| DKK | Danish krone | 7,4415 |
| GBP | Pound sterling | 0,83908 |
| SEK | Swedish krona | 10,2958 |
| CHF | Swiss franc | 1,0229 |
| ISK | Iceland króna | 137,80 |
| NOK | Norwegian krone | 9,7525 |
| BGN | Bulgarian lev | 1,9558 |
| CZK | Czech koruna | 24,605 |
| HUF | Hungarian forint | 378,71 |
| PLN | Polish zloty | 4,6780 |
| RON | Romanian leu | 4,9479 |
| TRY | Turkish lira | 15,6385 |
| AUD | Australian dollar | 1,4699 |
| CAD | Canadian dollar | 1,3426 |
| HKD | Hong Kong dollar | 8,2703 |
| NZD | New Zealand dollar | 1,6119 |
| SGD | Singapore dollar | 1,4545 |
| KRW | South Korean won | 1 326,71 |
| ZAR | South African rand | 16,6473 |
| CNY | Chinese yuan renminbi | 6,9441 |
| HRK | Croatian kuna | 7,5667 |
| IDR | Indonesian rupiah | 15 301,52 |
| MYR | Malaysian ringgit | 4,5886 |
| PHP | Philippine peso | 55,200 |
| RUB | Russian rouble | |
| THB | Thai baht | 36,026 |
| BRL | Brazilian real | 5,1608 |
| MXN | Mexican peso | 21,4181 |
| INR | Indian rupee | 80,6380 |

Currency

Exchange rate

USD

US dollar

1,0540

JPY

Japanese yen

137,01

DKK

Danish krone

7,4415

GBP

Pound sterling

0,83908

SEK

Swedish krona

10,2958

CHF

Swiss franc

1,0229

ISK

Iceland króna

137,80

NOK

Norwegian krone

9,7525

BGN

Bulgarian lev

1,9558

CZK

Czech koruna

24,605

HUF

Hungarian forint

378,71

PLN

Polish zloty

4,6780

RON

Romanian leu

4,9479

TRY

Turkish lira

15,6385

AUD

Australian dollar

1,4699

CAD

Canadian dollar

1,3426

HKD

Hong Kong dollar

8,2703

NZD

New Zealand dollar

1,6119

SGD

Singapore dollar

1,4545

KRW

South Korean won

1 326,71

ZAR

South African rand

16,6473

CNY

Chinese yuan renminbi

6,9441

HRK

Croatian kuna

7,5667

IDR

Indonesian rupiah

15 301,52

MYR

Malaysian ringgit

4,5886

PHP

Philippine peso

55,200

RUB

Russian rouble

THB

Thai baht

36,026

BRL

Brazilian real

5,1608

MXN

Mexican peso

21,4181

INR

Indian rupee

80,6380

---

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

---

V Announcements

PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY

European Commission

| 2.5.2022 | EN | Official Journal of the European Union | C 179/3 |
| --- | --- | --- | --- |

2.5.2022

EN

Official Journal of the European Union

C 179/3

---

Prior notification of a concentration

(Case M.10643 – ORACLE / CERNER)

(Text with EEA relevance)

(2022/C 179/03)

1.

This notification concerns the following undertakings:

| — | Oracle Corporation (‘Oracle’, USA); |
| --- | --- |

—

Oracle Corporation (‘Oracle’, USA);

| — | Cerner Corporation (‘Cerner’, USA). |
| --- | --- |

—

Cerner Corporation (‘Cerner’, USA).

Oracle will acquire within the meaning of Article 3(1)(b) of the Merger Regulation sole control of the whole of Cerner.

The concentration is accomplished by way of public bid, through a tender offer to purchase all issued and outstanding shares of Cerner.

2.

| — | Oracle is active worldwide in the development, production, marketing, and distribution of IT solutions, including enterprise applications and infrastructure software and services. |
| --- | --- |

—

Oracle is active worldwide in the development, production, marketing, and distribution of IT solutions, including enterprise applications and infrastructure software and services.

| — | Cerner is a global supplier of healthcare provider software and services that support the clinical, financial and operational needs of healthcare provider organisations of all sizes, including providing software and services for electronic health records. |
| --- | --- |

—

Cerner is a global supplier of healthcare provider software and services that support the clinical, financial and operational needs of healthcare provider organisations of all sizes, including providing software and services for electronic health records.

3.

On preliminary examination, the Commission finds that the notified transaction could fall within the scope of the Merger Regulation. However, the final decision on this point is reserved.

4.

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

M.10643 – ORACLE / CERNER

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

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

Fax +32 22964301

Postal address:

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

European Commission

Directorate-General for Competition

Merger Registry

1049 Bruxelles/Brussel

BELGIQUE/BELGIË

---

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

1

---

| 2.5.2022 | EN | Official Journal of the European Union | C 179/5 |
| --- | --- | --- | --- |

2.5.2022

EN

Official Journal of the European Union

C 179/5

---

Prior notification of a concentration

(Case M.10695 – APOLLO MANAGEMENT / BANK AND ACQUIRERS INTERNATIONAL HOLDING)

Candidate case for simplified procedure

(Text with EEA relevance)

(2022/C 179/04)

1.

This notification concerns the following undertakings:

| — | Apollo Management, L.P. (‘Apollo’, US), |
| --- | --- |

—

Apollo Management, L.P. (‘Apollo’, US),

| — | Bank and Acquirers International Holding S.A.S. (‘BAI’, France), controlled by Worldline SA (‘Wordline’, France). |
| --- | --- |

—

Bank and Acquirers International Holding S.A.S. (‘BAI’, France), controlled by Worldline SA (‘Wordline’, France).

Apollo will acquire within the meaning of Article 3(1)(b) of the Merger Regulation sole control of the whole of BAI.

The concentration is accomplished by way of purchase of shares.

2.

| — | Apollo is a global alternative asset manager headquartered in New York City, |
| --- | --- |

—

Apollo is a global alternative asset manager headquartered in New York City,

| — | BAI is part of Worldline and is the sub-holding company of a group of companies active in the manufacturing and supply of point of sales terminals (POS terminals) and related software services mostly to merchant acquirers (banks and payment service providers), acquirers and distributors. |
| --- | --- |

—

BAI is part of Worldline and is the sub-holding company of a group of companies active in the manufacturing and supply of point of sales terminals (POS terminals) and related software services mostly to merchant acquirers (banks and payment service providers), acquirers and distributors.

3.

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

4.

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

M.10695 – APOLLO MANAGEMENT / BANK AND ACQUIRERS INTERNATIONAL HOLDING

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

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

Fax +32 22964301

Postal address:

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

European Commission

Directorate-General for Competition

Merger Registry

1049 Bruxelles/Brussel

BELGIQUE/BELGIË

---

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

1

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

2

---

OTHER ACTS

European Commission

| 2.5.2022 | EN | Official Journal of the European Union | C 179/6 |
| --- | --- | --- | --- |

2.5.2022

EN

Official Journal of the European Union

C 179/6

---

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

(2022/C 179/05)

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

COMMUNICATION OF STANDARD AMENDMENT MODIFYING THE SINGLE DOCUMENT

‘Calatayud’

PDO-ES-A0247-AM02

Date of communication: 4 February 2022

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

1.   New wording in the description of the wines covered by the PDO

DESCRIPTION

The current wording of section 2 of the specification lists the wines covered by the protected designation of origin according to grapevine product categories: white wines, rosé wines, red wines, quality sparkling wines, liqueur wines and semi-sparkling wines. However, an error has been detected in the wording as it includes wines identified by the terms ‘Naturally sweet’ and ‘Late-harvest’ in category 1: ‘Wine’. These terms appear in Spanish legislation as optional indications. Both are applicable to wines of overripe grapes with a protected designation of origin or geographical indication.

In addition, in the paragraph describing the maximum sugar content, the term ‘reducing sugars’ has been replaced by ‘residual sugars’. The wording has also been changed so that the specification only contains information specific to the ‘Calatayud’ PDO.

This amendment concerns section 2 of the specification, ‘Description of the wine(s)’, and sections 3 and 4 of the single document.

It is considered a standard amendment as, under Article 14 of Delegated Regulation (EU) 2019/33, it does not consist of a change, a deletion or an addition of a category of grapevine product. Rather, it is a correction of an error in the wording of the aforementioned sections. Furthermore, this amendment does not correspond to any of the other conditions referred to in Article 14.

REASONS

It is necessary to correct the omission from the specification and the single document of category 16, ‘Wine from overripe grapes’. Category 16 should include the description of the analytical and organoleptic characteristics of ‘Naturally sweet’ and ‘Late-harvest’ wines.

2.   Enlargement of the geographical area

DESCRIPTION

Five municipalities have been incorporated in the demarcated geographical area of the ‘Calatayud’ PDO: Daroca, Machones, Murero, Orcajo and Villafeliche. In addition, the information in this section has been expanded with a reference to the province and Autonomous Community in which the geographical area is located.

This amendment concerns section 4 of the specification, ‘Demarcation of the geographical area’, and section 6 of the single document, ‘Demarcated geographical area’.

This amendment is considered standard as, under Article 14 of Delegated Regulation (EU) 2019/33, it does not void the link. Furthermore, this amendment does not correspond to any of the other conditions referred to in Article 14.

REASONS

This amendment is justified by the reports issued by the University of Zaragoza (February 2019) and the technical units of the Regional Government of Aragon (November 2019 and June 2021), concerning the extension of the territorial boundaries of the ‘Calatayud’ PDO and the relevant wine-related issues. Extending the boundaries of the PDO area means incorporating the municipalities of Daroca, Manchones, Murero, Orcajo and Villafeliche. The studies and tests conducted concluded that this does not alter the link with the geographical area or the characteristics of the wines with the ‘Calatayud’ PDO.

The studies conducted in the municipalities for inclusion in the PDO covered conditions such as soil types, climate (precipitations and temperatures) and the altitude at which the different vine varieties are planted. The studies show that these are similar to existing conditions in ‘Calatayud’. There is clear natural continuity with the area.

In terms of wine, the studies covered four of the parameters that define the wines of the PDO: grape variety percentages and vineyard yield; basic analysis; sensory analysis and nuclear magnetic resonance (proton NMR). For each of these parameters, it was shown that wines from the new municipalities are comparable to the wines with the ‘Calatayud’ PDO. Of particular importance is the proton NMR fingerprint, which shows that the wines of the municipalities for incorporation are consistent with the model of the PDO. This in turn shows that there is no effect on the link or characteristics of the wines described in the ‘Calatayud’ PDO specification.

3.   Improvement to the wording of the link

DESCRIPTION

The link with the geographical area has been improved and the information expanded. More specifically, the description of the causal link with the geographical area has been added for each of the wine product categories listed in section 2 of the specification, so as to specify the particular characteristics that each of the types of wine with the ‘Calatayud’ PDO owe to the area.

This amendment concerns section 7 of the specification, ‘Link’, and section 8 of the single document, ‘Description of the link(s)’.

This amendment is considered standard as, under Article 14 of Delegated Regulation (EU) 2019/33, it does not void the link but simply improves the wording. In addition, it does not correspond to any of the other conditions referred to in the aforementioned Article 14.

REASONS

The amendment to the specification is an opportunity to improve the link and, in particular, comply with the legislation requiring proof of the link for each of the categories covered by the PDO.

4.   Amendment to the requirements applicable to the PDO

DESCRIPTION

The reference has been deleted to the Regulatory Board drawing up rules on the harvest, deciding when the harvest starts and sorting and transporting the harvested grapes.

This amendment concerns section 8.b.i) of the specification: ‘Applicable requirements. Supplementary requirements. Cultivation practices’. It does not affect the single document.

This amendment is considered standard as, under Article 14 of Delegated Regulation (EU) 2019/33, it does not correspond to any of the conditions included in the article.

REASONS

In light of the current growing practices, the ongoing training for staff on the ground and oenologists, and the annual climate variations, it is not considered necessary for the start date of the harvest to be set or for specific requirements on grape transportation to be issued. Based on their technical and oenological criteria for making the various wines, each of the wineries registered with the PDO schedules a staggered harvest based on grape ripeness. The grapes are transported in such a way as not to impair the quality of the fruit.

5.   Deletion of specific requirements for maturing and ageing facilities

DESCRIPTION

The current requirements in the specification referring to facilities used for ageing wines covered by the PDO have been deleted. Similarly, the set periods establishing the lifespans of the barrels have been removed.

This amendment concerns section 8.b.ii) of the specification: ‘Applicable requirements. Supplementary requirements. Facilities for maturing and ageing’. It does not affect the single document.

This amendment is considered standard as, under Article 14 of Delegated Regulation (EU) 2019/33, it does not correspond to any of the conditions included in the article.

REASONS

The removal of requirements related to the facilities for ageing is justified because these are general temperature, humidity and ventilation conditions with no specific values.

With regard to the barrels, current market demand is for very fruity wines but with certain notes conferred by the wood of the barrels. For this reason, winery workers usually blend wines that have spent time in new barrels with wines that have been in used barrels. It is therefore considered unnecessary to establish a maximum period of use for barrels.

6.   Formal amendment of the term ‘suitable’

DESCRIPTION

The expression ‘wines classified as suitable’ has been replaced by ‘wines eligible for the PDO’ in the section on additional bottling requirements.

This amendment concerns section 8.b.iii) (now subsection ii) of the specification: ‘Applicable requirements. Supplementary requirements. Packaging’. It does not affect the single document.

This amendment is considered standard as, under Article 14 of Delegated Regulation (EU) 2019/33, it does not correspond to any of the conditions included in the article.

REASONS

This is a terminological amendment for the purposes of alignment with UNE-EN ISO/IEC 17065:2012: ‘Conformity assessment. Requirements for bodies certifying products, processes and services’.

7.   Amendment to labelling requirements

DESCRIPTION

The only additional requirement for wineries registered with the designation is that they have to submit the commercial labels used to identify the wines they place on the market, so that the Regulatory Board can enter them in the Labels Register. The reference to the labels being approved by the Regulatory Board has been deleted.

The wording setting out the optional indications that can be used for the wines of the ‘Calatayud’ PDO has been improved. This is in compliance with the definitions in national legislation, applicable according to the method of production, and also with the specific indications established for this PDO.

Additionally, the references to European legislation in this section have been updated.

This amendment concerns section 8.b.iv) (now subsection iii) of the specification: ‘Applicable requirements. Supplementary requirements. Packaging’. It does not affect the single document.

This amendment is considered standard as, under Article 14 of Delegated Regulation (EU) 2019/33, it does not correspond to any of the conditions included in the article.

REASONS

The reference to the approval of labels has been deleted, in accordance with the legislation and case-law on intellectual property and trade marks, and taking account of the principles of market unity.

8.   Other amendments

DESCRIPTION

The fax number of the Regulatory Board for the ‘Calatayud’ protected designation of origin has been deleted. The reference to UNE-EN ISO/IEC 17065:2012 has been updated.

This amendment concerns section 9 of the specification: ‘Verification of compliance with the specification. Control body’. It does not affect the single document.

This amendment is considered standard as, under Article 14 of Delegated Regulation (EU) 2019/33, it does not correspond to any of the conditions included in the article.

REASONS

Updating the wording of the specification in this section.

SINGLE DOCUMENT

1.   Name of the product

Calatayud

2.   Geographical indication type

PDO – Protected designation of origin

3.   Categories of grapevine product

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

1.

Wine

| 3. | Liqueur wine |
| --- | --- |

3.

Liqueur wine

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

5.

Quality sparkling wine

| 8. | Semi-sparkling wine |
| --- | --- |

8.

Semi-sparkling wine

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

16.

Wine of overripe grapes

4.   Description of the wine(s)

1.   White wine

CONCISE TEXTUAL DESCRIPTION

Appearance: pale/straw-yellow colours, clear, bright, green tints possible. Aroma: clean and fresh primary aromas, with fruitiness of moderate to high intensity. Taste: fresh, flavoursome and aromatic, lightly acidic and well balanced.

| (*) | Maximum sulphur dioxide: 180 milligrams per litre where the sugar content is less than 5 grams per litre and 240 milligrams per litre where the sugar content is 5 grams per litre or above. |
| --- | --- |

(*)

| (**) | The analytical parameters not laid down in this document shall comply with the rules in force. |
| --- | --- |

(**)

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 10,5 |
| Minimum total acidity | 4,5 grams per litre, expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 13,33 |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

10,5

Minimum total acidity

4,5 grams per litre, expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

13,33

Maximum total sulphur dioxide (in milligrams per litre)

2.   Rosé wine

CONCISE TEXTUAL DESCRIPTION

Appearance: strawberry/raspberry-pink colour, bright and lively with shimmering violet tones. Aroma: intense aromas, very floral and fruity, evoking strawberry, raspberry, red fruit, rose petals. Taste: fresh, fruity and lightly acidic, flavoursome, powerful.

| (*) | Maximum sulphur dioxide: 180 milligrams per litre where the sugar content is less than 5 grams per litre and 240 milligrams per litre where the sugar content is 5 grams per litre or above. |
| --- | --- |

(*)

| (**) | The analytical parameters not laid down in this document shall comply with the rules in force. |
| --- | --- |

(**)

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 11 |
| Minimum total acidity | 4,5 grams per litre, expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 13,33 |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

11

Minimum total acidity

4,5 grams per litre, expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

13,33

Maximum total sulphur dioxide (in milligrams per litre)

3.   Red wine

CONCISE TEXTUAL DESCRIPTION

Appearance: red cherry, dark garnet or black cherry colour, clear with medium colour intensity, touches of violet at the edges, sign of youth. Aroma: clean aromas, intense variety-typical fruitiness, with floral notes. Taste: flavoursome, fleshy, good balance of acidity and alcohol. Smooth tannin and long aftertaste.

| (*) | Maximum sulphur dioxide: 150 milligrams per litre where the sugar content is less than 5 grams per litre and 180 milligrams per litre where the sugar content is 5 grams per litre or above. |
| --- | --- |

(*)

| (**) | The analytical parameters not laid down in this document shall comply with the rules in force. |
| --- | --- |

(**)

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 12,5 |
| Minimum total acidity | 4,5 grams per litre, expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 13,33 |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

12,5

Minimum total acidity

4,5 grams per litre, expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

13,33

Maximum total sulphur dioxide (in milligrams per litre)

4.   ‘Calatayud superior’ red wine

CONCISE TEXTUAL DESCRIPTION

Appearance: red colours from black cherry to ruby red, intense colour, clear and bright appearance. Aroma: rich aroma, with fruity and balsamic notes, mineral, toast and spices. Taste: complex, fruity with balsamic touches and a long aftertaste.

| (*) | Maximum sulphur dioxide: 150 milligrams per litre where the sugar content is less than 5 grams per litre and 180 milligrams per litre where the sugar content is 5 grams per litre or above. |
| --- | --- |

(*)

| (**) | The analytical parameters not laid down in this document shall comply with the rules in force. |
| --- | --- |

(**)

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 14 |
| Minimum total acidity | 4,5 grams per litre, expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 13,33 |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

14

Minimum total acidity

4,5 grams per litre, expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

13,33

Maximum total sulphur dioxide (in milligrams per litre)

5.   Semi-sparkling wine

CONCISE TEXTUAL DESCRIPTION

Appearance (whites, rosés and reds): yellow and pinkish colours with hints of green and violet. Aroma: clean, flawless aromas, fruity and floral. Taste: fresh and light, easy-drinking with a slight fizz.

| (*) | Maximum sulphur dioxide: 180 milligrams per litre for white and rosé wines, and 150 milligrams per litre for red wines where the sugar content is below 5 grams per litre; and 240 milligrams per litre for white and rosé wines, and 180 milligrams per litre for red wines where the sugar content is 5 grams per litre or above. |
| --- | --- |

(*)

| (**) | The analytical parameters not laid down in this document shall comply with the rules in force. |
| --- | --- |

(**)

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 7 |
| Minimum total acidity | 4,5 grams per litre, expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 13,33 |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

7

Minimum total acidity

4,5 grams per litre, expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

13,33

Maximum total sulphur dioxide (in milligrams per litre)

6.   Quality sparkling wine

CONCISE TEXTUAL DESCRIPTION

Appearance: white and rosé wines with pale bright tones. Small, sustained bubbles. Aroma: intense, clean aromas with smooth, mild notes from bottle-ageing. Taste: fresh and balanced, with light acidity, pleasant in the mouth. Clean retronasal sensation.

| (*) | The analytical parameters not laid down in this document shall comply with the rules in force. |
| --- | --- |

(*)

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 10,5 |
| Minimum total acidity | 4,5 grams per litre, expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 10,83 |
| Maximum total sulphur dioxide (in milligrams per litre) | 160 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

10,5

Minimum total acidity

4,5 grams per litre, expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

10,83

Maximum total sulphur dioxide (in milligrams per litre)

160

7.   Liqueur wines

CONCISE TEXTUAL DESCRIPTION

Appearance (whites and reds): clear yellow and violet-tinged red colours. Aroma: clean, flawless and intense aromas with floral and honeyed notes, fruit in liqueur. Taste: flavoursome, fruity with a certain sweetness, powerful in the mouth with good acidity.

| (*) | Maximum sulphur dioxide: 150 milligrams per litre if the sugar content is less than 5 grams per litre and 200 milligrams per litre where the sugar content is 5 grams per litre or above. |
| --- | --- |

(*)

| (**) | The analytical parameters not laid down in this document shall comply with the rules in force. |
| --- | --- |

(**)

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

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

15

Minimum total acidity

4,5 grams per litre, expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

15

Maximum total sulphur dioxide (in milligrams per litre)

8.   Wine of overripe grapes

CONCISE TEXTUAL DESCRIPTION

‘Naturally sweet’ wine:

Appearance (whites, rosés and reds): intense yellow and red colours, with hints of gold or violet. Aroma: ripe fruit, intense, candied fruit. Taste: flavoursome, fleshy, silky, viscous, sweet.

‘Late-harvest’ wines:

Appearance (whites, rosés and reds): colours ranging from golden yellows, orangey-red to dark purples with ruby tones. Aroma: intense, floral, fresh, combining the sweetness of the fruit with the aromas contributed by the oak for the barrel-aged wines. Taste: generous in the mouth, silky, unctuous, flavoursome, very long.

| (*) | Maximum sulphur dioxide: Whites and rosés: 240 milligrams per litre Reds: 180 milligrams per litre |
| --- | --- |

(*)

| (**) | The analytical parameters not laid down in this document shall comply with the rules in force. |
| --- | --- |

(**)

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 13 |
| Minimum total acidity | 4,5 grams per litre, expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 15 |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

13

Minimum total acidity

4,5 grams per litre, expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

15

Maximum total sulphur dioxide (in milligrams per litre)

5.   Wine-making practices

5.1.   Specific oenological practices

1.   Cultivation practice

The planting density must be between a minimum of 1 300 plants per hectare and a maximum of 4 500 plants per hectare, distributed evenly over the whole vineyard.

2.   Specific oenological practice

During the harvest, only healthy batches of grape that have reached a suitable stage of ripeness and have a sugar content of at least 170 grams per litre of must are used to make wines covered by the PDO. Any grapes that are not in perfect condition must be set apart.

It is necessary to apply sufficient pressure to extract the must or wine and separate it from the marc, so that the yield is not greater than 70 litres of wine per 100 kilograms of grapes.

3.   Relevant restriction on making the wines

It is not permitted to use techniques that involve preheating the grapes or heating the musts or wines in the presence of the marc in order to force colour extraction.

5.2.   Maximum yields

| 1. | Red varieties
  7 000 kilograms of grapes per hectare |
| --- | --- |

1.

Red varieties

7 000 kilograms of grapes per hectare

| 2. | Red varieties
  49 hectolitres per hectare |
| --- | --- |

2.

Red varieties

49 hectolitres per hectare

| 3. | White varieties
  8 000 kilograms of grapes per hectare |
| --- | --- |

3.

White varieties

8 000 kilograms of grapes per hectare

| 4. | White varieties
  56 hectolitres per hectare |
| --- | --- |

4.

White varieties

56 hectolitres per hectare

6.   Demarcated geographical area

The geographical area of the ‘Calatayud’ PDO comprises the following municipalities located in the province of Zaragoza, in the Autonomous Community of Aragon: Abanto, Acered, Alarba, Alhama de Aragón, Aniñón, Ariza, Atea, Ateca, Belmonte de Gracián, Bubierca, Calatayud, Carenas, Castejón de las Armas, Castejón de Alarba, Cervera de la Cañada, Cetina, Clarés de Ribota, Codos, Daroca, El Frasno, Fuentes de Jiloca, Godojos, Ibdes, Jaraba, La Vilueña, Maluenda, Manchones, Mara, Miedes, Monterde, Montón, Morata de Jiloca, Moros, Munébrega, Murero, Nuévalos, Olvés, Orcajo, Orera, Paracuellos de Jiloca, Ruesca, Sediles, Terrer, Torralba de Ribota, Torrijo de la Cañada, Valtorres, Velilla de Jiloca, Villafeliche, Villalba del Perejil, Villalengua and Villarroya de la Sierra.

7.   Wine grapes variety(ies)

CHARDONNAY

GARNACHA BLANCA

GARNACHA TINTA

MACABEO - VIURA

SYRAH

TEMPRANILLO

8.   Description of the link(s)

WINE

The link between these wines and their geographical area dates from the 2nd century BC. Their fine quality has been spoken of down the centuries.

The extreme continental climate means long, cold winters, hot summers and very low rainfall. Along with the soil characteristics in the geographical area, these conditions confer certain aspects of identity on the wines, which are concentrated with great aromatic richness and touches of minerality.

The vineyards are planted at a high altitude. Therefore, in summer, they can withstand the fierce heat of the day and recover their vigour during the night. This enables them to synthesise sugars in their leaves the following morning. The result is wines of greater complexity and alcoholic strength because the vines do not shut down their metabolism.

The significant differences in temperatures between day and night during the ripening season create the aroma precursors in the grapes. This slow ripening actively affects the development of phenolic compounds, giving colour and structure to the wines and enabling them to be kept for a long time.

All of these conditions are favourable for producing complex, well-structured and elegant red wines.

LIQUEUR WINE

The soil and climate characteristics of the geographical area are ideal for producing the types of wine traditional in the area. It is possible to produce grapes with a high sugar content, which make wines with intense aromas with floral and honeyed notes. All of these qualities are conferred by very ripe grapes from vineyards located on high terrain and with low yields from each plant.

QUALITY SPARKLING WINE

The north-facing vineyards planted on fertile limestone and clay soils produce greater yields. Consequently, the grapes have a lower alcoholic strength. They are also harvested earlier and therefore have a lower sugar content. These factors combine to produce quality sparkling wine, made by the traditional method, with intense aromas and fresh and balanced flavours.

SEMI-SPARKLING WINE

The climate conditions in the area mean that temperatures are mild at harvest time. This, together with the fact that the vineyards of the geographical area are located at a high altitude, means that it is possible to produce fresh grapes with a lower sugar content and good acidity. The result is fresh and light young wines that are easy to drink with a slight fizz.

WINE FROM OVERRIPE GRAPES

To produce this type of wine, it is necessary to delay the harvest, extending the ripening period and exposure of the grapes to sunlight, giving them a higher sugar content. Furthermore, growing the vines in clay soils located in the lowest areas covered by the Calatayud PDO makes it possible to produce wines with hints of ripe fruit, with a silky, rich and unctuous texture and a feeling of quality.

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

Legal framework

In national legislation

Type of further condition

Packaging within the demarcated geographical area

Description of the condition

Packaging must take place in the demarcated geographical area stated in the product specification. There has always been a rule that the wines must be bottled in the wineries within the production area, as successive published orders have shown.

The main reason for this is to maintain the quality and unique nature of the wine, and to prevent oxidation-reduction phenomena during transportation.

Legal framework

In national legislation

Type of further condition

Additional provisions relating to labelling

Description of the condition

Labels must bear the following wording: Designation of Origin ‘Calatayud’.

Products intended for consumption must bear guarantee marks, numbered and issued by the Regulatory Board, which will be attached in the registered winery, ensuring that they cannot be reused.

Link to the product specification

https://www.aragon.es/documents/20127/88928293/Pliego_Condiciones_DOP_Calatayud.pdf/b90b59a9-c693-33f3-92a0-80452ff0d291?t=1643717605363

---

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

---

| 2.5.2022 | EN | Official Journal of the European Union | C 179/16 |
| --- | --- | --- | --- |

2.5.2022

EN

Official Journal of the European Union

C 179/16

---

Publication of an application for registration of a name pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs

(2022/C 179/06)

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

SINGLE DOCUMENT

‘Nagykörűi ropogós cseresznye’

EU No: PGI-HU-02415 – 12 April 2018

PDO ( ) PGI (X )

1.   Name(s) [of PDO or PGI]

'Nagykörűi ropogós cseresznye'

2.   Member State or Third Country

Hungary

3.   Description of the agricultural product or foodstuff

3.1.   Type of product

Class 1.6: Fruit, vegetables and cereals, fresh or processed

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

The protected geographical indication (PGI) ‘Nagykörűi ropogós cseresznye’ may be used for the ‘Petrovay ropogós’ variety and the following State-recognised cherry varieties registered in the national list of varieties: ‘Badacsonyi óriás’, ‘Bigarreau Burlat’, ‘Carmen’, ‘Jaboulay’, ‘Hedelfingeni óriás’, ‘Germersdorfi’ and their registered variants intended for fresh consumption and/or processing.

‘Nagykörűi ropogós cseresznye’ has the following quality characteristics:

| — | size: large or very large, with diameters ranging from 26 to 38 mm and weighing 10–13 g, depending on the flesh growth. |
| --- | --- |

—

size: large or very large, with diameters ranging from 26 to 38 mm and weighing 10–13 g, depending on the flesh growth.

| — | shape: regular heart shape, the stem medium-long or long and easily detached from the fruit. |
| --- | --- |

—

shape: regular heart shape, the stem medium-long or long and easily detached from the fruit.

| — | skin colour: bright red to almost black, depending on the degree of maturity, |
| --- | --- |

—

skin colour: bright red to almost black, depending on the degree of maturity,

| — | flesh: firm and crisp consistency, dense texture. The fruit tolerates transportation and storage well. |
| --- | --- |

—

flesh: firm and crisp consistency, dense texture. The fruit tolerates transportation and storage well.

| — | taste: pleasantly sweet and sour |
| --- | --- |

—

taste: pleasantly sweet and sour

‘Nagykörűi ropogós cseresznye’ has the following chemical characteristics:

Sugar content: 14–18 ° Brix

Acidity: 0,6–0,8 g/100 g

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

—

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

The production and harvesting of ‘Nagykörűi ropogós cseresznye’ take place in the geographical area defined in point 4.

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

—

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

—

4.   Concise definition of the geographical area

The production area of ‘Nagykörűi ropogós cseresznye’ is within the administrative boundary of the village of Nagykörű.

5.   Link with the geographical area

The link of ‘Nagykörűi ropogós cseresznye’ with the geographical area is based on quality.

The fruits of the ‘Nagykörűi ropogós cseresznye’ are larger than the average. ‘Nagykörűi ropogós cseresznye’ is pleasantly sweet and sour thanks to a high sugar content and balanced acidity. The crispness, which comes from the firm texture of the flesh, distinguishes it from cherries produced in other geographical areas. The ‘Nagykörűi ropogós cseresznye’ can be kept fresh in a refrigerator for two weeks. Thanks to its firm flesh, it transports well. These properties contribute to its good shelf life.

Nagykörű is located in the centre of Jász-Nagykun-Szolnok County in the Great Plain, directly on the River Tisza. Fruit and grape production in enclosed orchards and vineyards goes back to the middle of the 18th century. Soon afterwards, the production of the now world-famous cherry took off, leading to the creation of the largest cherry orchard in Hungary, covering 200 hectares. Testimony to its importance in the municipality’s economy is the fact that the cherry has even been included in the municipality’s coat of arms. Situated in the embrace of the meandering River Tisza, this geographical area has a particular microclimate.

The geological, hydrographic and climatic characteristics of the Nagykörű Basin are as follows:

After the Pannonian Sea disappeared, deposits from rivers taking their source in the Mátra Mountains filled up the area, which was sinking faster than its environment. To depths of several tens of metres, the surface consists of Holocene-floodplain sand, silt and clay of various particle sizes. Also as a result of the former floodplain, the high banks became covered in infusion loess, subsequently deposited with alluvial soil. The resulting floodplain island does not have a surface water network, and the groundwater table is estimated to be between 2 and 4 metres in flood-free areas.

The main statistical features of the climate include an annual median temperature of 10 °C; average annual precipitation between 300 mm and 700 mm; annual sunshine of 2 100 hours and annual average relative humidity of 82 %.

The high-quality and lightly structured alluvial soil described above allows a fruit tree to have roots the same size as its crown, and to take water from the deeper layers of the soil. Due to the proximity of the River Tisza and its alluvial soil, the production area has a continuous supply of water. This contributes to the larger-than-average size of the fruit of ‘Nagykörűi ropogós cseresznye’ (26–38 mm in diameter). A high number of sunshine hours (2 100 per year) and the sandy soil, which reflects the sun’s heat, increase the fruit’s sugar content (14–18 ° Brix). The acidity of the fruit is balanced (0,6–0,8 g/100 g) due to the soil in the area that was filled up by deposits from rivers taking their source in the Mátra Mountains. The sugar and acidity values typical of ‘Nagykörűi ropogós cseresznye’ produce a pleasant sweet and acidic taste.

The soil of the former floodplain has a good supply of phosphorus. This positively affects the firmness and storage life of the flesh. Consequently, ‘Nagykörűi ropogós cseresznye’ is firm and it travels and stores well.

Also due to the microclimate and the characteristics of the soil, only when planted in this geographical area will the ‘Petrovay ropogós’, as well as the other varieties listed in point 3.2, and their variants, produce the crisp, bright-coloured, heart-shaped, large fruit, with a diameter of 26–38 mm in keeping with the characteristics of the variety, with a pleasantly sweet and sour flavour.

In addition to local natural conditions, the human factor is also of key significance; in particular, local producers’ expertise and experience, handed down over 150 years from father to son, in pruning, plant protection, soil preparation, nutrient supplies, and above all, their knowledge of harvesting and the special characteristics of cherry varieties. Harvesting is carried out by hand. Feeling the fruit to select the cherries that are sufficiently firm and ripe requires great expertise and experience. The tasks of the Nagykörűi Virágzástól Befőzésig – Helyi Termék Klub és Turisztikai Egyesület [From Blossom to Jar – Local Product Club and Tourist Association] include cultivating the local ‘Petrovay ropogós’ variety, running the nursery and producing reproductive material. The Nagykörűi Virágzástól Befőzésig – Helyi Termék Klub és Turisztikai Egyesület also functions as a knowledge base providing farmers with information on plant protection and cultivation.

The Cherry Festival (Cseresznyefesztivál), held in the village of Nagykörű in June every year since 1996, celebrates the ripening of the cherries. Over the years, it has transformed into a traditional, large-scale event with high turnouts (four to five thousand people).

Numerous press articles and radio programmes have referred to Nagykörű as the ‘cherry orchard of Hungary’ (Magyar Nemzet, 2003; Szabad Föld, 2007; Népszabadság, 2013; Kossuth Rádió, Hajnal-táj [Dawn landscape], 12 October 2018; Duna Tv Ízőrzők [Guardians of flavours], a culinary/cultural show, 5 December 2019). Also, many public-media TV programmes have presented ‘Nagykörűi ropogós cseresznye’ and the products made from the fruit, including dried cherries, preserve, jam, syrup, cherry-stem tea, cherry-stone pillow, cherry pálinka [brandy], dried-cherry cheeses, goat yoghurt with cherries and cherry-scented artisanal soap. The municipality also hosts professional forums for cherry growing.

Reference to publication of the specification

https://gi.kormany.hu/foldrajzi-arujelzok

---

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

---

| 2.5.2022 | EN | Official Journal of the European Union | C 179/19 |
| --- | --- | --- | --- |

2.5.2022

EN

Official Journal of the European Union

C 179/19

---

Publication of an application for registration of a name pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs

(2022/C 179/07)

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

SINGLE DOCUMENT

’Finocchio di Isola Capo Rizzuto’

EU No: PGI-IT-02650 – 14.12.2020

PDO ( ) PGI (X)

1.   Name(s) [of PDO or PGI]

’Finocchio di Isola Capo Rizzuto’

2.   Member State or Third Country

Italy

3.   Description of the agricultural product or foodstuff

3.1.   Type of product

Class 1.6. Fruit, vegetables and cereals fresh or processed

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

The name ‘Finocchio di Isola Capo Rizzuto’ refers to fresh hybrids/varieties of the species Foeniculum vulgare Mill., subspecies capillaceum, var. dulce or azoricum, grown in the demarcated area referred to in point 4 below.

Based on the growing period, ‘Finocchio di Isola Capo Rizzuto’ PGI is classified as being the early or late type, with the following characteristics:

| 1. | ‘Finocchio di Isola Capo Rizzuto P.G.I.’ - early type:






  a) | variety: ‘Guttuso’, ‘50-57’, ‘Tiziano’, ‘Michelangelo’ and ‘Tiepolo’ |
| --- | --- | --- |

1.

‘Finocchio di Isola Capo Rizzuto P.G.I.’ - early type:

a)

variety: ‘Guttuso’, ‘50-57’, ‘Tiziano’, ‘Michelangelo’ and ‘Tiepolo’

| b) | harvesting period: from the second ten-day period of October to mid-February; |
| --- | --- |

b)

harvesting period: from the second ten-day period of October to mid-February;

| c) | appearance: compact head with a flattened shape at the top and bottom and upright stalks; |
| --- | --- |

c)

appearance: compact head with a flattened shape at the top and bottom and upright stalks;

| d) | colour: white with light green veins and green foliage; |
| --- | --- |

d)

colour: white with light green veins and green foliage;

| e) | taste: distinctive, very mild, very fresh on the palate and crunchy when chewed; filament easily separated; |
| --- | --- |

e)

taste: distinctive, very mild, very fresh on the palate and crunchy when chewed; filament easily separated;

| f) | aroma: distinctive, with a strong primary aroma, no foreign notes; |
| --- | --- |

f)

aroma: distinctive, with a strong primary aroma, no foreign notes;

| g) | size: diameter between 50 and 150 mm; |
| --- | --- |

g)

size: diameter between 50 and 150 mm;

| h) | gross weight of head between 200 and 1 000 grams. |
| --- | --- |

h)

gross weight of head between 200 and 1 000 grams.

| 2. | ‘Finocchio di Isola Capo Rizzuto P.G.I.’ - late type:






  a) | variety: ‘Narciso’, ‘Donatello’, ‘Tintoretto’ and ‘Riace’ |
| --- | --- | --- |

2.

‘Finocchio di Isola Capo Rizzuto P.G.I.’ - late type:

a)

variety: ‘Narciso’, ‘Donatello’, ‘Tintoretto’ and ‘Riace’

| b) | harvesting period: from the end of March to mid-June; |
| --- | --- |

b)

harvesting period: from the end of March to mid-June;

| c) | appearance: compact head with a rounded shape; |
| --- | --- |

c)

appearance: compact head with a rounded shape;

| d) | colour: extremely bright white with light green veins; |
| --- | --- |

d)

colour: extremely bright white with light green veins;

| e) | taste: distinctive, very mild, very fresh on the palate and crunchy when chewed; filament easily separated; |
| --- | --- |

e)

taste: distinctive, very mild, very fresh on the palate and crunchy when chewed; filament easily separated;

| f) | aroma: distinctive, with a strong primary aroma, no foreign notes; |
| --- | --- |

f)

aroma: distinctive, with a strong primary aroma, no foreign notes;

| g) | size: diameter between 50 and 150 mm; |
| --- | --- |

g)

size: diameter between 50 and 150 mm;

| h) | gross weight of head between 200 and 1 000 grams. |
| --- | --- |

h)

gross weight of head between 200 and 1 000 grams.

‘Finocchio di Isola Capo Rizzuto’ has the following physical, chemical and organoleptic characteristics, based on the results of the panel tests carried out:

Chemico-physical characteristics:

| — | Ash (dry matter): ≤ 1,2 % |
| --- | --- |

—

Ash (dry matter): ≤ 1,2 %

| — | Refractometric rating: ≥ 6,0° Brix |
| --- | --- |

—

Refractometric rating: ≥ 6,0° Brix

| — | Total sugars ≥ 3 % |
| --- | --- |

—

Total sugars ≥ 3 %

The product may be marketed in ‘mozzarella’ format, i.e. only the bulbous part and without the stalks.

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

–

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

All of the steps in production (growing, sorting and initial packaging) must take place in the area referred to in point 4 below.

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

–

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

In addition to the EU PGI logo and the information required under the legislation in force, the words ‘IGP Finocchio di Isola Capo Rizzuto’ and the logo for the designation must also appear on the packaging. See Figure 1 below for the colour, black and white (positive) and black and white (negative) versions.

The packaging must also feature all the necessary information identifying the name and address, or company name and registered office, of the individual producer or association of producers and the packer.

Logo

This is the PGI’s logo:

Image 1

| Colour version | Positive black and white version | Negative black and white version |
| --- | --- | --- |

Colour version

Positive black and white version

Negative black and white version

4.   Concise definition of the geographical area

The production area for the ‘Finocchio di Isola Capo Rizzuto’ PGI includes the entire administrative territory of the municipalities of Botricello and Belcastro in the province of Catanzaro and the municipalities of Mesoraca, Cutro, Isola di Capo Rizzuto, Crotone, Rocca di Neto and Strongoli in the province of Crotone.

5.   Link with the geographical area

The request for approval of ‘Finocchio di Isola Capo Rizzuto’ is based on the link between the quality of the product due to the geographical area and its reputation.

The reputation of ‘Finocchio di Isola Capo Rizzuto’ is derived from the combination of agronomic and climatic factors to be found in the production area, which make it particularly suited to the production of this vegetable.

Specifically, there are the particularly mild climatic conditions in winter and spring; the sandy loam soil with a water table very close to the surface allows the plants to be subjected to controlled water stress, thus promoting somewhat stunted growth and the low dry matter content that makes the fennel more crunchy and succulent.

Furthermore, the loose soil does not offer any resistance as the bulbs develop, meaning that the product is perfectly formed with no deformities in the different varietal expressions.

The characteristics of the soil mean that only a small percentage of the fennel bulbs develop ‘long necks’. The cultivation technique employed involves transplanting at a depth that tends to produce a product that is totally white. The lightness of the soil is also conducive to this latter characteristic.

As evidence of the close link between the area’s suitability and the designation “Finocchio di Isola Capo Rizzuto”, it is interesting to note the widespread custom of plots and holdings being named after well-known place names in the area. These names were almost always used to classify the products grown in those areas and were also based on how successful a particular product was on the market at the time. That is the reason why the areas of the Ionian coast south of Capo Rizzuto, stretching, via Capo Colonna (Crotone), as far as the Strongoli Marina coast in the north, used to be identified as “terreni per finocchi di Isola” (Isola fennel land).

While there is evidence of “Finocchio di Isola Capo Rizzuto” being placed on the market dating back to the early 20th century, it was in the second half of the last century that it acquired importance on Italian fruit and vegetable markets, particularly in the period between November and May.

This is supported and confirmed by the religious and wine- and food-related events, and local festivals that have been taking place in the centrally-located Piazza del Popolo of the town of Isola di Capo Rizzuto for several years now.

Mention should also be made of the 1 May“Ortomercato” festivals held in 1991 and 1992 to promote local produce, including the “Finocchio di Isola Capo Rizzuto” grown in the municipality, as well as the festivals devoted solely to “Finocchio di Isola Capo Rizzuto” which were held on 27 March 1983 and 1 April 1984.

Coinciding with the festivities in honour of the “Madonna Greca”, patron saint of Isola Capo Rizzuto, the “Festa degli Agricoltori” [Farmers’ Festival] has been held since the late 1990s. This highlights the importance of the product in the territory considered particularly suited to the production of “Finocchio di Isola Capo Rizzuto”.

Now a regular annual event between late April and early May, the relaunched “Sagra del Finocchio di Isola Capo Rizzuto” (“Finocchio di Isola Capo Rizzuto” festival) has even attracted interest from Italian mass media. For example, the festival of 28 April 2018 was included in the television broadcast Ricette all’italiana’ (Italian recipes) on the Rete 4 channel) and in that of 11 May 2019, the term ‘Finocchio d’ORO’, understood to mean ‘il tesoro di Isola di Capo Rizzuto’ (the treasure of Isola di Capo Rizzuto) was deliberately used (11 May 2019, Palazzo Vescovile, Isola di Capo Rizzuto)’.

Further confirmation backing the reputation of ‘Finocchio di Isola Capo Rizzuto’ over more than thirty years is that the ‘Fresco di Legalità’ (Fresh and Legal) initiative organised in 2009 selected this very product as a symbol grown and harvested on land reclaimed from the ‘Ndrangheta in the municipality of Isola Capo Rizzuto. This initiative was organised by the Associazione Libera Terra [Reclaim the Land Association] set up by Don Ciotti in cooperation with the Prefecture of Crotone and the Diocese of Crotone - Santa Severina, with support from the Confederazione Italiana Agricoltori [Italian Farmers’ Confederation], COPAGRI [Confederation of Agricultural Producers], ACLI Terra [Italian Christian Workers’ Association - Land], CONFAGRICOLTURA [General Confederation of Italian Agriculture] and COLDIRETTI [National Confederation of Direct Growers].

Another indication of the recognition acquired by the product is the fact that ‘Finocchio di Isola Capo Rizzuto’ is assigned higher prices than generic fennel, even in the wholesale market:

The reputation of ‘Finocchio di Isola Capo Rizzuto’ is also confirmed by its taste and organoleptic characteristics. Sensory tests were conducted on 8 May 2017 and 11 June 2020 by the ‘pH S.R.L’ laboratory in Tavernelle (province of Florence) to determine the organoleptic/sensory components of ‘Finocchio di Isola Capo Rizzuto’. This fennel was described by the panel of experts as having ‘a distinctive and strong primary aroma with no foreign notes...typically very mild in flavour, very fresh on the palate and crunchy when chewed’.

These organoleptic characteristics are also mentioned in the biweekly magazine ‘Il Crotonese’ of 6 March 2020, which included an article by Franco Laratta stating that ‘Finocchi di Isola Capo Rizzuto colpiscono per l’aroma persistente e per quel sapore indimenticabile’ (‘Finocchio di Isola Capo Rizzuto has a lasting aroma and an unforgettable taste’) and that the scent of Finocchio di Isola di Capo Rizzuto in the fields characterises the landscape in a uniquely evocative manner.

‘Finocchio di Isola Capo Rizzuto’ has continued to maintain its market share, bolstered by the strong reputation associated with its name and history. A central ingredient in many traditional recipes in the area, ‘Finocchio di Isola Capo Rizzuto’ is well-known among chefs and experts in gastronomy for its distinctive taste and the diversity of its culinary applications (fresh, baked, confectionery, conserves, etc.)

There are recipes expressly including ‘Finocchio di Isola Capo Rizzuto’ among their ingredients on the most popular cookery blogs on the Internet. These blogs devoted to culinary recipes set out the steps to be taken in preparing dishes and specifically refer to this fennel as the ‘velvety Finocchio di Isola Capo Rizzuto’. ‘A casa tua in tour’ by Anna Aloi in 2017 (now the YouTube channel ‘IGB A CASA TUA’), refers to ‘Zuppa speziata di cannellini e finocchi di Isola Capo Rizzuto’, a spicy soup made with cannellini beans and ‘Finocchio di Isola Capo Rizzuto’. Recipes are also featured on the social media accounts of Michelin-starred chefs (Giuseppe Romano, Antonio Biafora, Antonio Abbruzzino), who have chosen ‘Finocchio di Isola Capo Rizzuto’ as the raw material for some of their preparations, such as the recipes ‘Rognone, finocchio di Isola Capo Rizzuto e anice stellato’ [kidney, Finocchio di Isola Capo Rizzuto and star anise] and ‘Animella, acciughe e Finocchio di Isola Capo Rizzuto’ [sweetbread, anchovies and Finocchio di Isola Capo Rizzuto].

There are also multiple references in magazines and/or publications (extract from the Food and Wine Guide of the ‘Touring Club Italiano’ magazine of 28 November 2006, ‘A tavola tra Storia e Leggenda’ [Around the table with stories and legends] from the Tourism Board for the Calabria Region, as well as in well-known TV programmes such as ‘L’ingrediente perfetto’ [The Perfect Ingredient] on the La7 channel broadcast on 19 January 2020.

The reputation of the name ‘Finocchio di Isola Capo Rizzuto’ is confirmed by the more than 2 000 results returned by the most commonly used search engines on the Internet.

Reference to publication of the specification

http://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/3335

---

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

---