# Official Journal C 298/2020

| | ISSN 1977-091X |
| --- | --- |
| Official Journal
  of the European Union | C 298 |
| | |
| English edition | Information and Notices | Volume 638 September 2020 |

ISSN 1977-091X

Official Journal

of the European Union

C 298

English edition

Information and Notices

Volume 638 September 2020

---

| Contents | page |
| --- | --- |
| | II   Information |
| | INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES |
| | European Commission |
| 2020/C 298/01 | Non-opposition to a notified concentration (Case M.9918 – Cummins/ETC/NPROXX) (
  1
  ) | 1 |

Contents

page

II   Information

INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

2020/C 298/01

Non-opposition to a notified concentration (Case M.9918 – Cummins/ETC/NPROXX) (
  1
  )

1

1

---

| | IV   Notices |
| --- | --- |
| | NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES |
| | European Commission |
| 2020/C 298/02 | Euro exchange rates — 7 September 2020 | 2 |
| | NOTICES FROM MEMBER STATES |
| 2020/C 298/03 | Notice supplementing the Notice from the Government of the Republic of Poland concerning Directive 94/22/EC of the European Parliament and of the Council on the conditions for granting and using authorisations for the prospection, exploration and production of hydrocarbons in the Lubycza Królewska area (2020/C 83/06) | 3 |

IV   Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

2020/C 298/02

Euro exchange rates — 7 September 2020

2

NOTICES FROM MEMBER STATES

2020/C 298/03

Notice supplementing the Notice from the Government of the Republic of Poland concerning Directive 94/22/EC of the European Parliament and of the Council on the conditions for granting and using authorisations for the prospection, exploration and production of hydrocarbons in the Lubycza Królewska area (2020/C 83/06)

Lubycza Królewska

3

---

| | V   Announcements |
| --- | --- |
| | PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY |
| | European Commission |
| 2020/C 298/04 | Prior notification of a concentration (Case M.9913 – Hella/Minth/JV) Candidate case for simplified procedure (
  1
  ) | 4 |
| 2020/C 298/05 | Prior notification of a concentration (Case M.9900 – ZF China/Wolong/Wolong ZF Automotive Electric Motors JV) Candidate case for simplified procedure (
  1
  ) | 6 |
| | OTHER ACTS |
| | European Commission |
| 2020/C 298/06 | Publication of a communication of approval of a standard amendment to a product specification for a name in the wine sector referred to in Article 17(2) and (3) of Commission Delegated Regulation (EU) 2019/33 | 8 |
| 2020/C 298/07 | 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 | 11 |
| 2020/C 298/08 | 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 | 14 |
| 2020/C 298/09 | 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 | 17 |
| 2020/C 298/10 | 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 | 20 |
| 2020/C 298/11 | 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 | 23 |
| 2020/C 298/12 | Publication of a communication of approval of a standard amendment to a product specification for a name in the wine sector referred to in Article 17(2) and (3) of Commission Delegated Regulation (EU) 2019/33 | 26 |
| 2020/C 298/13 | 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 | 28 |
| 2020/C 298/14 | 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 | 31 |
| 2020/C 298/15 | Publication of an application for approval of non-minor amendments to a product specification 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 | 34 |

V   Announcements

PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY

European Commission

2020/C 298/04

Prior notification of a concentration (Case M.9913 – Hella/Minth/JV) Candidate case for simplified procedure (
  1
  )

1

4

2020/C 298/05

Prior notification of a concentration (Case M.9900 – ZF China/Wolong/Wolong ZF Automotive Electric Motors JV) Candidate case for simplified procedure (
  1
  )

1

6

OTHER ACTS

European Commission

2020/C 298/06

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

8

2020/C 298/07

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

11

2020/C 298/08

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

14

2020/C 298/09

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

17

2020/C 298/10

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

20

2020/C 298/11

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

23

2020/C 298/12

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

26

2020/C 298/13

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

28

2020/C 298/14

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

31

2020/C 298/15

Publication of an application for approval of non-minor amendments to a product specification 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

34

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

---

(1)   Text with EEA relevance.

1

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

EN

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II Information

INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

| 8.9.2020 | EN | Official Journal of the European Union | C 298/1 |
| --- | --- | --- | --- |

8.9.2020

EN

Official Journal of the European Union

C 298/1

---

Non-opposition to a notified concentration

(Case M.9918 – Cummins/ETC/NPROXX)

(Text with EEA relevance)

(2020/C 298/01)

On 31 August 2020, 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 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 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 32020M9918. EUR-Lex is the online access to European law. |
| --- | --- |

—

in electronic form on the EUR-Lex website (http://eur-lex.europa.eu/homepage.html?locale=en) under document number 32020M9918. EUR-Lex is the online access to European law.

---

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

---

IV Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

| 8.9.2020 | EN | Official Journal of the European Union | C 298/2 |
| --- | --- | --- | --- |

8.9.2020

EN

Official Journal of the European Union

C 298/2

---

Euro exchange rates (1)

7 September 2020

(2020/C 298/02)

1 euro =

| | Currency | Exchange rate |
| --- | --- | --- |
| USD | US dollar | 1,1824 |
| JPY | Japanese yen | 125,59 |
| DKK | Danish krone | 7,4411 |
| GBP | Pound sterling | 0,89835 |
| SEK | Swedish krona | 10,3690 |
| CHF | Swiss franc | 1,0809 |
| ISK | Iceland króna | 164,90 |
| NOK | Norwegian krone | 10,5453 |
| BGN | Bulgarian lev | 1,9558 |
| CZK | Czech koruna | 26,468 |
| HUF | Hungarian forint | 359,92 |
| PLN | Polish zloty | 4,4504 |
| RON | Romanian leu | 4,8555 |
| TRY | Turkish lira | 8,8168 |
| AUD | Australian dollar | 1,6232 |
| CAD | Canadian dollar | 1,5484 |
| HKD | Hong Kong dollar | 9,1641 |
| NZD | New Zealand dollar | 1,7642 |
| SGD | Singapore dollar | 1,6160 |
| KRW | South Korean won | 1 405,09 |
| ZAR | South African rand | 19,7654 |
| CNY | Chinese yuan renminbi | 8,0789 |
| HRK | Croatian kuna | 7,5360 |
| IDR | Indonesian rupiah | 17 490,00 |
| MYR | Malaysian ringgit | 4,9158 |
| PHP | Philippine peso | 57,547 |
| RUB | Russian rouble | 89,8231 |
| THB | Thai baht | 37,092 |
| BRL | Brazilian real | 6,2664 |
| MXN | Mexican peso | 25,5127 |
| INR | Indian rupee | 86,8485 |

Currency

Exchange rate

USD

US dollar

1,1824

JPY

Japanese yen

125,59

DKK

Danish krone

7,4411

GBP

Pound sterling

0,89835

SEK

Swedish krona

10,3690

CHF

Swiss franc

1,0809

ISK

Iceland króna

164,90

NOK

Norwegian krone

10,5453

BGN

Bulgarian lev

1,9558

CZK

Czech koruna

26,468

HUF

Hungarian forint

359,92

PLN

Polish zloty

4,4504

RON

Romanian leu

4,8555

TRY

Turkish lira

8,8168

AUD

Australian dollar

1,6232

CAD

Canadian dollar

1,5484

HKD

Hong Kong dollar

9,1641

NZD

New Zealand dollar

1,7642

SGD

Singapore dollar

1,6160

KRW

South Korean won

1 405,09

ZAR

South African rand

19,7654

CNY

Chinese yuan renminbi

8,0789

HRK

Croatian kuna

7,5360

IDR

Indonesian rupiah

17 490,00

MYR

Malaysian ringgit

4,9158

PHP

Philippine peso

57,547

RUB

Russian rouble

89,8231

THB

Thai baht

37,092

BRL

Brazilian real

6,2664

MXN

Mexican peso

25,5127

INR

Indian rupee

86,8485

---

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

---

NOTICES FROM MEMBER STATES

| 8.9.2020 | EN | Official Journal of the European Union | C 298/3 |
| --- | --- | --- | --- |

8.9.2020

EN

Official Journal of the European Union

C 298/3

---

Notice supplementing the Notice from the Government of the Republic of Poland concerning Directive 94/22/EC of the European Parliament and of the Council on the conditions for granting and using authorisations for the prospection, exploration and production of hydrocarbons in the Lubycza Królewska area (2020/C 83/06)

(2020/C 298/03)

Notice amending the deadline for the submission of applications for concessions for the prospection and exploration of oil and natural gas deposits and the extraction of oil and natural gas by other entities interested in the activity

On 13 March 2020, the Government of the Republic of Poland published a Notice concerning Directive 94/22/EC of the European Parliament and of the Council on the conditions for granting and using authorisations for the prospection, exploration and production of hydrocarbons – Notice of concession application for the prospection and exploration of oil and natural gas deposits and the extraction of oil and natural gas in the

  Lubycza Królewska

  area (2020/C 83/06). The Notice specifies the deadline for the submission of concession applications by other entities interested in the activity for which the concession is to be granted, namely no later than 12.00 noon (CET/CEST) on the last day of the 180-day period commencing on the day following the date of publication of the notice in the Official Journal of the European Union (i.e. by 9 September 2020).

Under the Regulation of the Minister for Health of 20 March 2020declaring a state of epidemic in the Republic of Poland (Journal of Laws 2020, item 491, as amended), a state of epidemic was declared in the Republic of Poland in the period from 20 March 2020 until further notice in connection with infections with the SARS-CoV-2 virus.

Article 15zzr(1)(2) of the Act of 2 March 2020on special arrangements for the prevention, combating and control of COVID-19, other communicable diseases and related emergency situations (Journal of Laws 2020, item 374, as amended) came into force on 31 March 2020. Under that provision, during an epidemic threat or a state of epidemic declared on account of COVID-19, the administrative time-limits laid down by administrative law for the performance by a party of acts forming its rights and obligations do not start to run and are suspended for that period.

On 16 May 2020, Article 68(2) of the Act of 14 May 2020amending various acts concerning the safety net in relation to the spread of the SARS-CoV-2 virus (Journal of Laws 2020, item 875, as amended) came into force. Under that provision, the time-limits for the performance by a party of acts forming its rights and obligations which were suspended on the basis of Article 15zzr(1) of the Act of 2 March 2020on special arrangements for the prevention, combating and control of COVID-19, other communicable diseases and related emergency situations (Journal of Laws, item 374, as amended) are to continue after seven days from the date of entry into force of the Act amending various acts concerning the safety net in relation to the spread of the SARS-CoV-2 virus (i.e. after 24 May 2020).

This being so, I hereby inform you that the deadline for the submission of concession applications for the prospection and exploration of oil and natural gas deposits and the extraction of oil and natural gas by other entities interested in the activity for which the concession is to be granted in the area of Lubycza Królewska has been extended until 12.00 noon (CET/CEST) on 1 November 2020.

For the Minister

Katarzyna KOT

Head of Environment Policy Section

---

V Announcements

PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY

European Commission

| 8.9.2020 | EN | Official Journal of the European Union | C 298/4 |
| --- | --- | --- | --- |

8.9.2020

EN

Official Journal of the European Union

C 298/4

---

Prior notification of a concentration

(Case M.9913 – Hella/Minth/JV)

Candidate case for simplified procedure

(Text with EEA relevance)

(2020/C 298/04)

1.

This notification concerns the following undertakings:

| — | Hella Holding International GmbH (‘Hella’, GERMANY), controlled by Hella GmbH & Co. KGaA, |
| --- | --- |

—

Hella Holding International GmbH (‘Hella’, GERMANY), controlled by Hella GmbH & Co. KGaA,

| — | Minth Investment Co. (‘Minth’, CAYMAN ISLANDS), controlled by Minth Group Limited, |
| --- | --- |

—

Minth Investment Co. (‘Minth’, CAYMAN ISLANDS), controlled by Minth Group Limited,

| — | Hella Minth Jiaxing Automotive Parts Co. Ltd (‘JV’, CHINA). |
| --- | --- |

—

Hella Minth Jiaxing Automotive Parts Co. Ltd (‘JV’, CHINA).

Hella and Minth acquire within the meaning of Article 3(1)(b) and 3(4) of the Merger Regulation joint control of JV.

The concentration is accomplished by way of purchase of shares in a newly created company constituting a joint venture.

2.

| — | for Hella: active in the area of automotive parts, in particular lighting and electronic products and trade thereof, |
| --- | --- |

—

for Hella: active in the area of automotive parts, in particular lighting and electronic products and trade thereof,

| — | for Minth: primarily engaged in the design, manufacturing and sale of trims, decorative parts, body structural parts and other related auto parts, |
| --- | --- |

—

for Minth: primarily engaged in the design, manufacturing and sale of trims, decorative parts, body structural parts and other related auto parts,

| — | for JV: shall be active in the area of automotive parts, more specifically in the area of radomes, covers for ‘front looking radars’, or radar sensors in the front of a vehicle. |
| --- | --- |

—

for JV: shall be active in the area of automotive parts, more specifically in the area of radomes, covers for ‘front looking radars’, or radar sensors in the front of a vehicle.

3.

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

4.

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

M.9913 – Hella/Minth/JV

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

---

| 8.9.2020 | EN | Official Journal of the European Union | C 298/6 |
| --- | --- | --- | --- |

8.9.2020

EN

Official Journal of the European Union

C 298/6

---

Prior notification of a concentration

(Case M.9900 – ZF China/Wolong/Wolong ZF Automotive Electric Motors JV)

Candidate case for simplified procedure

(Text with EEA relevance)

(2020/C 298/05)

1.

This notification concerns the following undertakings:

| — | ZF China Investment Co., Ltd. (‘ZF China’, People’s Republic of China), a subsidiary of ZF Friedrichshafen AG (‘ZF’, Germany, together with its affiliates ‘ZF Group’), |
| --- | --- |

—

ZF China Investment Co., Ltd. (‘ZF China’, People’s Republic of China), a subsidiary of ZF Friedrichshafen AG (‘ZF’, Germany, together with its affiliates ‘ZF Group’),

| — | Wolong Electric Group Co., Ltd. (‘Wolong’, People’s Republic of China), a subsidiary of Wolong Holding Group Co., Ltd. (‘Wolong Holding’, together with its affiliates ‘Wolong Group’), |
| --- | --- |

—

Wolong Electric Group Co., Ltd. (‘Wolong’, People’s Republic of China), a subsidiary of Wolong Holding Group Co., Ltd. (‘Wolong Holding’, together with its affiliates ‘Wolong Group’),

| — | Wolong ZF Automotive Electric Motors Co., Ltd., (‘Wolong ZF Automotive Electric Motors’, People’s Republic of China), a newly created company. |
| --- | --- |

—

Wolong ZF Automotive Electric Motors Co., Ltd., (‘Wolong ZF Automotive Electric Motors’, People’s Republic of China), a newly created company.

ZF China and Wolong acquire within the meaning of Article 3(1)(b) and 3(4) of the Merger Regulation joint control of the whole of the Wolong ZF Automotive Electric Motors.

The concentration is accomplished by way of purchase of shares in a newly created company constituting a joint venture.

2.

| — | for ZF: ZF is a global supplier of products for passenger vehicles, commercial vehicles, and industrial technology. Products include in particular gearboxes, steering, axles, clutches, dampers, chassis components and systems, active and passive safety technology for automotive applications and other associated components, |
| --- | --- |

—

for ZF: ZF is a global supplier of products for passenger vehicles, commercial vehicles, and industrial technology. Products include in particular gearboxes, steering, axles, clutches, dampers, chassis components and systems, active and passive safety technology for automotive applications and other associated components,

| — | for Wolong: Wolong is a motor and drive manufacturer. The products of Wolong, inter alia, include various (electric) motors and controlling systems, photovoltaic power stations, UPS batteries and construction machinery, |
| --- | --- |

—

for Wolong: Wolong is a motor and drive manufacturer. The products of Wolong, inter alia, include various (electric) motors and controlling systems, photovoltaic power stations, UPS batteries and construction machinery,

| — | for Wolong ZF Automotive Electric Motors: the purpose of the joint venture is the development, design, manufacturie and sale of electric motors and related services thereto for automotive markets worldwide. |
| --- | --- |

—

for Wolong ZF Automotive Electric Motors: the purpose of the joint venture is the development, design, manufacturie and sale of electric motors and related services thereto for automotive markets worldwide.

3.

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

4.

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

M.9900 – ZF China/Wolong/Wolong ZF Automotive Electric Motors JV

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

| 8.9.2020 | EN | Official Journal of the European Union | C 298/8 |
| --- | --- | --- | --- |

8.9.2020

EN

Official Journal of the European Union

C 298/8

---

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

(2020/C 298/06)

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

‘BERGLAND’

PGI-AT-A0211-AM01

Date of communication: 24.6.2020

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

As the vineyard register is now managed under the integrated administration and control system, the maximum yield per hectare must be adjusted.

SINGLE DOCUMENT

1.   Name of the product

Bergland

2.   Geographical indication type

PGI – Protected Geographical Indication

3.   Categories of grapevine product

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

1.

Wine

| 11. | Partially fermented grape must |
| --- | --- |

11.

Partially fermented grape must

4.   Description of the wine(s)

Wines with the geographical indication ‘Bergland’ must be labelled with the traditional term ‘Landwein’, in accordance with the Austrian Wine Act. The juice of the grapes must have a minimum must weight of 14 ° Klosterneuburger Mostwaage (= 8,7 % vol.). The minimum actual alcoholic strength must be 8,5 % vol. and the minimum acidity must be 4 g/l. Further analytical characteristics, including those for partially fermented grape must, are set out in the product specification. The ‘Bergland’ geographical indication is used mainly for light, dry, fruity and acidic wines.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | |
| Minimum total acidity | In milliequivalents per litre |
| Maximum volatile acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

Minimum total acidity

In milliequivalents per litre

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

5.   Wine-making practices

a.   Specific oenological practices

Relevant restrictions on making the wines

All the oenological practices authorised for wine with a protected geographical indication and partially fermented grape must under Regulations (EU) 2019/934 and (EU) 2019/935 are permitted for the ‘Bergland’ geographical indication, except for treatment with potassium sorbate (Annex I, Part A, Table 2, 2.4) and with dimethyl dicarbonate (Annex I, Part A, Table 2, 2.7). Deacidification of ‘Landwein’ is possible in accordance with Regulations (EU) 2019/934 and (EU) 2019/935. The Federal Minister for Agriculture, Regions and Tourism decides on possible acidification depending on the climate conditions during the growing season. The conditions for possible acidification are in this case governed by Regulations (EU) 2019/934 and (EU) 2019/935.

The specific oenological practices (including enrichment) are derived from the selected traditional production method and described in the product specification.

b.   Maximum yields

10 000 kilograms of grapes per hectare

6.   Demarcated geographical area

The geographical area of the ‘Bergland’ geographical indication comprises the winegrowing areas of the Austrian provinces Upper Austria, Carinthia, Salzburg, Tyrol and Vorarlberg.

7.   Main wine grape variety(ies)

| | Grüner Veltliner – Weißgipfler |
| --- | --- |

Grüner Veltliner – Weißgipfler

| | Zweigelt – Blauer Zweigelt |
| --- | --- |

Zweigelt – Blauer Zweigelt

| | Zweigelt – Rotburger |
| --- | --- |

Zweigelt – Rotburger

8.   Description of the link(s)

In the main, the wines and the partially fermented grape must (‘Sturm’) produced in the Bergland region are acidic and fruity. They are characterised by aromas which arise from the changes between day and night, and can generally be described as fresh and lively. The different soil and location types mean that the red wines are somewhat diverse. However, in general, they can be described as light and fruity.

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

Legal framework:

National legislation

Type of further condition:

Derogation concerning production in the demarcated geographical area

Description of the condition:

The competent monitoring authorities under the Austrian Wine Act must carry out an annual check on ‘Landwein’ wines in accordance with European Union rules. That check must include either a purely analytical or an organoleptic and analytical examination, as well as a check on compliance with the conditions laid down in the product specification.

Link to the product specification

https://www.bmlrt.gv.at/land/produktion-maerkte/pflanzliche-produktion/wein/Weinherkunft.html

---

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

---

| 8.9.2020 | EN | Official Journal of the European Union | C 298/11 |
| --- | --- | --- | --- |

8.9.2020

EN

Official Journal of the European Union

C 298/11

---

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

(2020/C 298/07)

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

COMMUNICATING THE APPROVAL OF A STANDARD AMENDMENT

‘Wien’

Reference number: PDO-AT-A0235-AM01

Date of communication: 21.2.2020

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

Description and reasons

As the vineyard register is now managed under the integrated administration and control system, the maximum yield per hectare must be adjusted.

SINGLE DOCUMENT

1.   Name of the product

Wien

2.   Geographical indication type

PDO – Protected Designation of Origin

3.   Categories of grapevine product

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

1.

Wine

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

5.

Quality sparkling wine

4.   Description of the wine(s)

The ‘Wien’ designation of origin may be used for wine and quality sparkling wine/Sekt. ‘Wien’ is mainly produced as ‘Qualitätswein’, in which case the juice of the grapes must have a minimum must weight of 15° Klosterneuburger Mostwaage (= 9,5 % vol.). The minimum actual alcoholic strength must be 9 % vol. and the minimum acidity must be 4 g/l.

‘Wien’ is also produced with other distinctions (e.g. ‘Kabinett’, ‘Spätlese’, ‘Eiswein’).

Further analytical characteristics are set out in the product specification.

The chernozem soils in the south of Vienna are well suited to the production of powerful white wines and opulent red wines.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | |
| Minimum total acidity | |
| Maximum volatile acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

Minimum total acidity

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

5.   Wine-making practices

a.   Essential oenological practices

Relevant restrictions on making the wines

All the oenological practices authorised for wine with a protected designation of origin under Regulations (EU) 2019/934 and (EU) 2019/935 are permitted for the ‘Wien’ designation of origin, except for treatment with potassium sorbate and with dimethyl dicarbonate. Deacidification of the wines is possible in accordance with Regulations (EU) 2019/934 and (EU) 2019/935. The Federal Minister for Agriculture, Regions and Tourism decides on possible acidification depending on the climate conditions during the growing season. The conditions for possible acidification are in this case governed by Regulations (EU) 2019/934 and (EU) 2019/935.

The specific oenological practices (including enrichment) are derived from the selected traditional production method and described in the product specification.

b.   Maximum yields

10 000 kilograms of grapes per hectare

6.   Demarcated geographical area

The demarcated geographical area of the ‘Wien’ designation of origin comprises the entire province of Vienna.

7.   Main wine grape variety(ies)

| | Grüner Veltliner – Weißgipfler |
| --- | --- |

Grüner Veltliner – Weißgipfler

| | Weißer Riesling – Riesling |
| --- | --- |

Weißer Riesling – Riesling

8.   Description of the link(s)

In the western part of Vienna, in the districts of Ottakring, Hernals and Pötzleinsdorf, calcareous soil types predominate. In the south, in the direction of Mauer, Rodaun and Oberlaa, the substrate consists mainly of chernozem soils. The climate is shaped to a large extent by continental and Pannonian influences.

In the winegrowing region of Vienna, mainly white wine is produced. In the calcareous soils of western Vienna, varieties such as Riesling, Chardonnay and Weißburgunder produce fruity wines. In the south, the chernozem soils are well suited to the production of powerful white wines and opulent red wines. A temperate climate characterised by Pannonian and continental influences allows grapes to ripen fully.

Moreover, the predominantly family-run nature of the winegrowing businesses means that the traditional style of winemaking is passed from generation to generation, which adds to the distinctive character of Vienna wines.

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

Legal framework:

National legislation

Type of further condition:

Derogation concerning production in the demarcated geographical area

Description of the condition:

Under the Austrian Wine Act, a wine with the ‘Wien’ designation of origin may only be marketed if it has an official quality check number [Staatliche Prüfnummer]. This rule does not apply to ‘Sekt’ or ‘Qualitätsschaumwein’. In order to obtain a quality check number, a sample of each wine to be marketed with the ‘Wien’ designation of origin (systematic check) must be subjected to analytical and organoleptic tests. In the sensory test, the wines are tested by an official tasting panel. An official tasting panel consists of six tasters and a tasting panel chairperson. The samples are placed before the tasters anonymously. The test form includes only the information required for the evaluation, such the traditional designation (‘Qualitätswein’, ‘Spätlese’, etc.), the variety and the year. The tasters use their experience and set benchmark wines to judge whether the wines presented to them are typical in terms of variety, year and traditional designation and are marketable (free from imperfections). The tasting question is answered yes or no. If the judgment is negative, the reasons for the rejection must be given in writing. The sample meets the sensory requirements if the majority of tasters have judged it positively. If the opinion of the first tasting panel is divided evenly on a particular sample, the sample is submitted to a further panel. If opinion is divided evenly twice, the overall test result is negative.

Link to the product specification

https://www.bmlrt.gv.at/land/produktion-maerkte/pflanzliche-produktion/wein/Weinherkunft.html

---

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

---

| 8.9.2020 | EN | Official Journal of the European Union | C 298/14 |
| --- | --- | --- | --- |

8.9.2020

EN

Official Journal of the European Union

C 298/14

---

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

(2020/C 298/08)

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

COMMUNICATING THE APPROVAL OF A STANDARD AMENDMENT

‘Leithaberg’

Reference number: PDO-AT-A0216-AM01

Date of communication: 21.2.2020

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

| 1. | As the vineyard register is now managed under the integrated administration and control system, the maximum yield per hectare must be adjusted. |
| --- | --- |

1.

As the vineyard register is now managed under the integrated administration and control system, the maximum yield per hectare must be adjusted.

SINGLE DOCUMENT

1.   Name of the product

Leithaberg

2.   Geographical indication type

PDO – Protected Designation of Origin

3.   Categories of grapevine product

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

1.

Wine

4.   Description of the wine(s)

The ‘Leithaberg’ designation of origin may only be used for wines obtained from varieties with characteristically high levels of fruitiness, minerality and spice (with clearly subordinate primary fruit). Other organoleptic characteristics are set out in the product specification. Only the varieties Pinot Blanc, Chardonnay, Neuburger and Grüner Veltliner, or a blend of those varieties, may be used to produce the white wines. In the case of the red wines, only the Blaufränkisch variety is permitted.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | |
| Minimum total acidity | |
| Maximum volatile acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

Minimum total acidity

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

5.   Wine-making practices

a.   Essential oenological practices

Relevant restrictions on making the wines

All the oenological practices authorised for wine with a protected designation of origin under Regulations (EU) 2019/934 and (EU) 2019/935 are permitted for the ‘Leithaberg’ designation of origin, except for treatment with potassium sorbate and with dimethyl dicarbonate. Deacidification of the wines is possible in accordance with Regulations (EU) 2019/934 and (EU) 2019/935. The Federal Minister for Agriculture, Regions and Tourism decides on possible acidification depending on the climate conditions during the growing season. The conditions for possible acidification are in this case governed by Regulations (EU) 2019/934 and (EU) 2019/935.

The specific oenological practices (including enrichment) are derived from the selected traditional production method and described in the product specification.

b.   Maximum yields

10 000 kilograms of grapes per hectare

6.   Demarcated geographical area

The Leithaberg wine region comprises the political district of Eisenstadt Umgebung, the statutory cities of Eisenstadt and Rust, the political municipalities of Jois and Winden, and, in the municipality of Neusiedl am See, the vineyards of Hausberg, Neuberg, Marthal and Landstraße Hutweide.

7.   Main wine grape variety(ies)

Weißer Burgunder – Pinot Blanc

Neuburger

Weißer Burgunder – Weißburgunder

Weißer Burgunder – Klevner

Grüner Veltliner – Weißgipfler

Blaufränkisch – Frankovka

Chardonnay – Morillon

8.   Description of the link(s)

At its core, the soil is composed of crystalline gneiss and schist rock, which was covered, over millions of years, with hardened, Tertiary Leitha limestone. Fifteen million years ago, a rift emerged along the Thermenlinie, leaving bedrock and schist. Nowadays, the region’s wines are characterised by these weathered bedrock soils, which contain sandy clay, but above all slate and shelly limestone. This soil gives the wines a minerally spice.

The production structure in the Leithaberg wine region is characterised by family-run winegrowing businesses which mainly process grapes from their own production and, in many cases, also sell directly from their farms. There is a strong link between the high level of tourism and the wine industry. The vines are almost exclusively cultivated using the ‘high culture’ training system and wire frames.

The wine must display the following typical characteristics: Taste: typical of the region, tightly knit, spicy, elegant, minerally, no/barely noticeable woody tones. Smell: bouquet typical of the region, fruity, spicy and fresh, subordinate primary fruit. ‘Leithaberg DAC’ wines are influenced by two factors: the Leitha mountains in the north-west and Lake Neusiedl in the south-east. The warm winds of Lake Neusiedl give the wine its notable ripeness. The Leitha mountains make for cool nights, which bring fruitiness, freshness, finesse and liveliness. The soils that give rise to ‘Leithaberg DAC’ wines consist mainly of limestone and slate. The shelly limestone gives the wines a slightly salty tone and elegance. In turn, the slate provides the necessary tension and backbone.

Moreover, the predominantly family-run nature of the winegrowing businesses means that the traditional style of winemaking is passed from generation to generation, which adds to the distinctive character of Leithaberg wines.

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

Legal framework:

National legislation

Type of further condition:

Derogation concerning production in the demarcated geographical area

Description of the condition:

Under the Austrian Wine Act, a wine with the ‘Leithaberg’ designation of origin may only be marketed if it has an official quality check number [Staatliche Prüfnummer]. In order to obtain a quality check number, a sample of each wine to be marketed with the ‘Leithaberg’ designation of origin (systematic check) must be subjected to analytical and organoleptic tests (cf. the product specification). Parties intending to submit an application for an official quality check number for a wine with the sales denomination ‘Leithaberg’ must inform the Burgenland Regional Wine Committee in writing each year. The panel tasting for the purposes of awarding a quality check number may only take place at the Federal Viticulture Office in Eisenstadt. All tasters on the official tasting panel have to be trained by the Burgenland Regional Committee in assessing the flavour profile typical of ‘Leithaberg DAC’ wines. The wine is deemed to be suitable from an organoleptic perspective if at least five of the six tasters vote in favour. If the wine is rejected as ‘Leithaberg DAC’ with opinion divided in the ratio of 4:2, the sample must be resubmitted to another wine tasting panel.

Link to the product specification

https://www.bmlrt.gv.at/land/produktion-maerkte/pflanzliche-produktion/wein/Weinherkunft.html

---

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

---

| 8.9.2020 | EN | Official Journal of the European Union | C 298/17 |
| --- | --- | --- | --- |

8.9.2020

EN

Official Journal of the European Union

C 298/17

---

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

(2020/C 298/09)

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

COMMUNICATING THE APPROVAL OF A STANDARD AMENDMENT

‘Burgenland’

Reference number: PDO-AT-A0207-AM01

Date of communication: 21.2.2020

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

Description and reasons

As the vineyard register is now managed under the integrated administration and control system, the maximum yield per hectare must be adjusted.

SINGLE DOCUMENT

1.   Name of the product

Burgenland

2.   Geographical indication type

PDO – Protected Designation of Origin

3.   Categories of grapevine product

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

1.

Wine

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

5.

Quality sparkling wine

4.   Description of the wine(s)

The ‘Burgenland’ designation of origin may be used for wine and quality sparkling wine/Sekt. ‘Burgenland’ is also produced with other distinctions (e.g. ‘Kabinett’, ‘Spätlese’, ‘Eiswein’). The corresponding analytical characteristics are set out in the product specification. The combination of climate, soil, location and intense sunshine means that the range of wines produced in Burgenland is large and varied – from lively, fruity white wines to powerful, full-bodied red wines and botrytised special-attribute wines [Prädikatsweine].

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | |
| Minimum total acidity | |
| Maximum volatile acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

Minimum total acidity

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

5.   Wine-making practices

a.   Essential oenological practices

Relevant restrictions on making the wines

All the oenological practices authorised for wine with a protected designation of origin under Regulations (EU) 2019/934 and (EU) 2019/935 are permitted for the ‘Burgenland’ designation of origin, except for treatment with potassium sorbate and with dimethyl dicarbonate. Deacidification of the wines is possible in accordance with Regulations (EU) 2019/934 and (EU) 2019/935. The Federal Minister for Agriculture, Regions and Tourism decides on possible acidification depending on the climate conditions during the growing season. The conditions for possible acidification are in this case governed by Regulations (EU) 2019/934 and (EU) 2019/935.

The specific oenological practices (including enrichment) are derived from the selected traditional production method and described in the product specification.

b.   Maximum yields

10 000 kilograms of grapes per hectare

6.   Demarcated geographical area

The demarcated geographical area of the ‘Burgenland’ designation of origin comprises the entire province of Burgenland in Austria.

7.   Main wine grape variety(ies)

Zweigelt – Rotburger

Welschriesling

Grüner Veltliner – Weißgipfler

Zweigelt – Blauer Zweigelt

8.   Description of the link(s)

The Burgenland winegrowing area, especially the north-eastern banks of Lake Neusiedl, is characterised by loess and chernozem soils. In the Seewinkel area, there are also gravel, sandy and saline soils. The slopes of the Leitha mountains are home to limestone and slate soils, whereas in the Mittelburgenland area the soil is characterised by heavy clay soils.

The climate is distinguished by dry, hot summers and cold winters with little snow. High humidity and autumn fogs favour the development of botrytis for the production of special-attribute wines such as ‘Beerenauslese’ and ‘Trockenbeerenauslese’, especially in the Seewinkel area and the area around Rust. Lake Neusiedl, with its 300 km2 of water and reed beds, plays a major role as a climate regulator and provides a special microclimate. White wines and red wines are produced in roughly equal proportions in the Burgenland winegrowing area. The main varieties used for the white wines are Welschriesling and Grüner Veltliner. Zweigelt is the main variety used for the red wines, which are classically aged and fruity or powerful and dense. The production of special-attribute wines such as ‘Trockenbeerenauslese’ and ‘Eiswein’ also plays a major role. As regards their organoleptic qualities, the wines range from fresh, fruity white wines to rich red wines and botrytised special-attribute wines. The loess/clay and chernozem soils are well suited to the production of powerful, dense red wines. In addition, sand, slate and gravel soils provide the basis for fruity, rich white wines. The varietal aromas of the wines are accentuated in particular by the Lake Neusiedl microclimate, which also makes for cool nights during the summer. On the slopes of the Eisenberg, in the south of Burgenland, the wines have fine mineral notes.

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

Legal framework:

National legislation

Type of further condition:

Derogation concerning production in the demarcated geographical area

Description of the condition:

Under the Austrian Wine Act, a wine with the ‘Burgenland’ designation of origin may only be marketed if it has an official quality check number [Staatliche Prüfnummer]. This rule does not apply to ‘Sekt’ or ‘Qualitätsschaumwein’. In order to obtain a quality check number, a sample of each wine to be marketed with the ‘Burgenland’ designation of origin (systematic check) must be subjected to analytical and organoleptic tests. In the sensory test, the wines are tested by an official tasting panel. An official tasting panel consists of six tasters and a tasting panel chairperson. The samples are placed before the tasters anonymously. The test form includes only the information required for the evaluation, such the traditional designation (‘Qualitätswein’, ‘Spätlese’, etc.), the variety and the year. The tasters use their experience and set benchmark wines to judge whether the wines presented to them are typical in terms of variety, year and traditional designation and are marketable (free from imperfections). The tasting question is answered yes or no. If the judgment is negative, the reasons for the rejection must be given in writing. The sample meets the sensory requirements if the majority of tasters have judged it positively. If the opinion of the first tasting panel is divided evenly on a particular sample, the sample is submitted to a further panel. If opinion is divided evenly twice, the overall test result is negative.

Link to the product specification

https://www.bmlrt.gv.at/land/produktion-maerkte/pflanzliche-produktion/wein/Weinherkunft.html

---

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

---

| 8.9.2020 | EN | Official Journal of the European Union | C 298/20 |
| --- | --- | --- | --- |

8.9.2020

EN

Official Journal of the European Union

C 298/20

---

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

(2020/C 298/10)

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

COMMUNICATING THE APPROVAL OF A STANDARD AMENDMENT

‘Steiermark’

Reference number: PDO-AT-A0225-AM01

Date of communication: 21.2.2020

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

Description and reasons

As the vineyard register is now managed under the integrated administration and control system, the maximum yield per hectare must be adjusted.

SINGLE DOCUMENT

1.   Name of the product

Steiermark

2.   Geographical indication type

PDO – Protected Designation of Origin

3.   Categories of grapevine product

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

1.

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

5.

4.   Description of the wine(s)

The ‘Steiermark’ designation of origin may be used for wine and quality sparkling wine/Sekt.

‘Steiermark’ is mainly produced as ‘Qualitätswein’, in which case the juice of the grapes must have a minimum must weight of 15° Klosterneuburger Mostwaage (= 9,5 % vol.). The minimum actual alcoholic strength must be 9 % vol. and the minimum acidity must be 4 g/l. Further analytical characteristics are set out in the product specification.

‘Steiermark’ is also produced with other distinctions (e.g. ‘Kabinett’, ‘Spätlese’, ‘Eiswein’). Almost 70 % of the wine produced in the Styria winegrowing region is white wine. Differences in locations and soils give rise to wines with different characters, from fresh, lively Steirischer Junker to full-bodied single-estate wines.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | |
| Minimum total acidity | |
| Maximum volatile acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

Minimum total acidity

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

5.   Wine-making practices

a.   Essential oenological practices

Relevant restrictions on making the wines

All the oenological practices authorised for wine with a protected designation of origin under Regulations (EU) 2019/934 and (EU) 2019/935 are permitted for the ‘Steiermark’ designation of origin, except for treatment with potassium sorbate and with dimethyl dicarbonate. Deacidification of the wines is possible in accordance with Regulations (EU) 2019/934 and (EU) 2019/935. The Federal Minister for Agriculture, Regions and Tourism decides on possible acidification depending on the climate conditions during the growing season. The conditions for possible acidification are in this case governed by Regulations (EU) 2019/934 and (EU) 2019/935.

The specific oenological practices (including enrichment) are derived from the selected traditional production method and described in the product specification.

b.   Maximum yields

10 000 kilograms of grapes per hectare

6.   Demarcated geographical area

The demarcated geographical area of the ‘Steiermark’ designation of origin comprises the entire province of Styria in Austria.

7.   Main wine grape variety(ies)

Zweigelt – Rotburger

Welschriesling

Sauvignon Blanc

Zweigelt – Blauer Zweigelt

8.   Description of the link(s)

The Styrian winegrowing areas are located in a climate zone that lies partly within the area of influence of the Illyrian Adriatic climate. The high degree of parcelling and the considerable distances between growing areas mean the wines also differ from one area to another.

In the winegrowing area of south-eastern Styria, volcanic soils, basalt soils and sandy, heavy clay soils predominate. The transition from the hot, dry Pannonian climate to the humid Illyrian Mediterranean climate is discernible in the region.

Southern Styria lies on the southern edge of the Graz Basin, which is bounded to the west by the Gleinalpe, Stubalpe and Koralpe mountains and to the south by the Possruck mountains. It is open to the south-east. Slate, sand, marl and chalk soils predominate. The climate also has southern European and Pannonian influences.

In the winegrowing area of western Styria, gneiss and slate bedrock soils predominate. The Illyrian climate with its relatively high precipitation is discernible. Almost 70 % of the wine produced in the Styria winegrowing region is white wine. Differences in locations and soils give rise to wines with different characters, from fresh, lively Steirischer Junker to full-bodied single-estate wines. The different types of soil and location mean there is a considerable variation in Styrian wine, from fresh, lively white wines to full-bodied single-estate wines and velvety red wines produced mainly in south-eastern Styria, where the climate is slightly milder. The marked difference in temperature between day and night helps the aromas of the wines to develop and has a positive effect on the acid structure.

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

Legal framework:

National legislation

Type of further condition:

Derogation concerning production in the demarcated geographical area

Description of the condition:

Under the Austrian Wine Act, a wine with the ‘Steiermark’ designation of origin may only be marketed if it has an official quality check number [Staatliche Prüfnummer]. This rule does not apply to ‘Sekt’ or ‘Qualitätsschaumwein’. In order to obtain a quality check number, a sample of each wine to be marketed with the ‘Steiermark’ designation of origin (systematic check) must be subjected to analytical and organoleptic tests. In the sensory test, the wines are tested by an official tasting panel. An official tasting panel consists of six tasters and a tasting panel chairperson. The samples are placed before the tasters anonymously. The test form includes only the information required for the evaluation, such the traditional designation (‘Qualitätswein’, ‘Spätlese’, etc.), the variety and the year. The tasters use their experience and set benchmark wines to judge whether the wines presented to them are typical in terms of variety, year and traditional designation and are marketable (free from imperfections). The tasting question is answered yes or no. If the judgment is negative, the reasons for the rejection must be given in writing. The sample meets the sensory requirements if the majority of tasters have judged it positively. If the opinion of the first tasting panel is divided evenly on a particular sample, the sample is submitted to a further panel. If opinion is divided evenly twice, the overall test result is negative.

Link to the product specification

https://www.bmlrt.gv.at/land/produktion-maerkte/pflanzliche-produktion/wein/Weinherkunft.html

---

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

---

| 8.9.2020 | EN | Official Journal of the European Union | C 298/23 |
| --- | --- | --- | --- |

8.9.2020

EN

Official Journal of the European Union

C 298/23

---

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

(2020/C 298/11)

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

COMMUNICATING THE APPROVAL OF A STANDARD AMENDMENT

‘Eisenberg’

Reference number: PDO-AT-A0215-AM01

Date of communication: 21.2.2020

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

| 1. | As the vineyard register is now managed under the integrated administration and control system, the maximum yield per hectare must be adjusted. |
| --- | --- |

1.

SINGLE DOCUMENT

1.   Name of the product

Eisenberg

2.   Geographical indication type

PDO – Protected Designation of Origin

3.   Categories of grapevine product

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

1.

4.   Description of the wine(s)

The ‘Eisenberg’ designation of origin may only be used for wines obtained from the Blaufränkisch variety which have the high level of fruitiness, minerality and spice typical of that variety. Other organoleptic characteristics are set out in the product specification.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | |
| Minimum total acidity | |
| Maximum volatile acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

Minimum total acidity

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

5.   Wine-making practices

a.   Essential oenological practices

Relevant restrictions on making the wines

All the oenological practices authorised for wine with a protected designation of origin under Regulations (EU) 2019/934 and (EU) 2019/935 are permitted for the ‘Eisenberg’ designation of origin, except for treatment with potassium sorbate and with dimethyl dicarbonate. Deacidification of the wines is possible in accordance with Regulations (EU) 2019/934 and (EU) 2019/935. The Federal Minister for Agriculture, Regions and Tourism decides on possible acidification depending on the climate conditions during the growing season. The conditions for possible acidification are in this case governed by Regulations (EU) 2019/934 and (EU) 2019/935.

The specific oenological practices (including enrichment) are derived from the selected traditional production method and described in the product specification.

b.   Maximum yields

10 000 kilograms of grapes per hectare

6.   Demarcated geographical area

The geographical area of the ‘Eisenberg’ designation of origin comprises the political districts of Oberwart, Güssing and Jennersdorf in Burgenland.

7.   Main wine grape variety(ies)

Blaufränkisch – Frankovka

8.   Description of the link(s)

In the hilly region of Eisenberg, the substrate consists of heavy, ferrous clay and basalt soils. The production structure in the wine region of Eisenberg is characterised by family-run winegrowing businesses which mainly process grapes from their own production and, in many cases, also sell directly from their farms. There is a strong link between the high level of tourism and the wine industry.

The vines are almost exclusively cultivated using the ‘high culture’ training system and wire frames. Typically, the wine must be fruity and minerally-spicy, with no/barely noticeable woody tones. Wine with the additional designation ‘Reserve’ must be fruity, minerally-spicy and powerful. The heavy, ferrous clay and basalt soils give the wines notes that are minerally and rich in finesse. The Pannonian climate is prevalent in the region and gives rise to powerful, spicy wines.

Moreover, the predominantly family-run nature of the winegrowing businesses means that the traditional style of winemaking is passed from generation to generation, which adds to the distinctive character of Eisenberg wines.

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

Legal framework:

National legislation

Type of further condition:

Derogation concerning production in the demarcated geographical area

Description of the condition:

Under the Austrian Wine Act, a wine with the ‘Eisenberg’ designation of origin may only be marketed if it has an official quality check number [Staatliche Prüfnummer]. In order to obtain a quality check number, a sample of each wine to be marketed with the ‘Eisenberg’ designation of origin (systematic check) must be subjected to analytical and organoleptic tests. Parties intending to submit an application for an official quality check number must inform the Burgenland Regional Wine Committee in writing each year. In the context of awarding the quality check number, the wine is deemed to be suitable from an organoleptic perspective if at least five of the six tasters agree that it can be marketed under the designation ‘Eisenberg DAC’. If the wine is rejected as ‘Eisenberg DAC’ with opinion divided in the ratio of 4:2, the sample must be resubmitted to another wine tasting panel. Given the extra work involved in doing this, the applicant must pay a fee in accordance with the fee schedule set out in the Regulation on the fees for the issue of the quality check number. The panel tasting for the purposes of awarding a quality check number may only take place at the Federal Viticulture Office in Eisenstadt. All tasters on the official tasting panel have to be trained by the Burgenland Regional Wine Committee in assessing the flavour profile typical of ‘Eisenberg DAC’ wines.

Link to the product specification

https://www.bmlrt.gv.at/land/produktion-maerkte/pflanzliche-produktion/wein/Weinherkunft.html

---

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

---

| 8.9.2020 | EN | Official Journal of the European Union | C 298/26 |
| --- | --- | --- | --- |

8.9.2020

EN

Official Journal of the European Union

C 298/26

---

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

(2020/C 298/12)

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

‘STEIRERLAND’

PGI-AT-A0213-AM01

Date of communication: 24.6.2020

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

As the vineyard register is now managed under the integrated administration and control system, the maximum yield per hectare must be adjusted.

SINGLE DOCUMENT

1.   Name of the product

Steirerland

2.   Geographical indication type

PGI – Protected Geographical Indication

3.   Categories of grapevine product

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

1.

| 11. | Partially fermented grape must |
| --- | --- |

11.

4.   Description of the wine(s)

Wines with the geographical indication ‘Steirerland’ must be labelled with the traditional term ‘Landwein’, in accordance with the Austrian Wine Act. The juice of the grapes must have a minimum must weight of 14 ° Klosterneuburger Mostwaage (= 8,7 % vol.). The minimum actual alcoholic strength must be 8,5 % vol. and the minimum acidity must be 4 g/l. Further analytical characteristics, including those for partially fermented grape must, are set out in the product specification. The ‘Steirerland’ geographical indication is used mainly for light, dry, fruity and acidic wines.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | |
| Minimum total acidity | In milliequivalents per litre |
| Maximum volatile acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

Minimum total acidity

In milliequivalents per litre

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

5.   Wine-making practices

a.   Specific oenological practices

Relevant restrictions on making the wines

All the oenological practices authorised for wine with a protected geographical indication and partially fermented grape must under Regulations (EU) 2019/934 and (EU) 2019/935 are permitted for the ‘Steirerland’ geographical indication, except for treatment with potassium sorbate (Annex I, Part A, Table 2, 2.4) and with dimethyl dicarbonate (Annex I, Part A, Table 2, 2.7). Deacidification of ‘Landwein’ is possible in accordance with Regulations (EU) 2019/934 and (EU) 2019/935. The Federal Minister for Agriculture, Regions and Tourism decides on possible acidification depending on the climate conditions during the growing season. The conditions for possible acidification are in this case governed by Regulations (EU) 2019/934 and (EU) 2019/935.

The specific oenological practices (including enrichment) are derived from the selected traditional production method and described in the product specification.

b.   Maximum yields

10 000 kilograms of grapes per hectare

6.   Demarcated geographical area

The geographical area of the ‘Steirerland’ geographical indication comprises the winegrowing areas of the Austrian province Styria.

7.   Main wine grape variety(ies)

Grüner Veltliner – Weißgipfler

Zweigelt – Blauer Zweigelt

Zweigelt – Rotburger

8.   Description of the link(s)

The different types of soil and location mean there is a considerable variation in Styrian wine, from fresh, lively white wines to full-bodied single-estate wines and velvety red wines produced mainly in south-eastern Styria, where the climate is slightly milder. The marked difference in temperature between day and night helps the aromas of the wines to develop and has a positive effect on the acid structure. As the various categories of Austrian wine are produced in accordance with the law on designations, wines with the indication ‘Steirerland’ have the typical light, fruity and acidic character of the ‘Landwein’ wines made there. The same applies to the partially fermented grape must (‘Sturm’) produced in the area: the light, fruity and acidic beverage is typical for the Illyrian climate of Styria.

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

Legal framework:

National legislation

Type of further condition:

Derogation concerning production in the demarcated geographical area

Description of the condition:

The competent monitoring authorities under the Austrian Wine Act must carry out an annual check on ‘Landwein’ wines in accordance with European Union rules. That check must include either a purely analytical or an organoleptic and analytical examination, as well as a check on compliance with the conditions laid down in the product specification.

Link to the product specification

https://www.bmlrt.gv.at/land/produktion-maerkte/pflanzliche-produktion/wein/Weinherkunft.html

---

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

---

| 8.9.2020 | EN | Official Journal of the European Union | C 298/28 |
| --- | --- | --- | --- |

8.9.2020

EN

Official Journal of the European Union

C 298/28

---

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

(2020/C 298/13)

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

COMMUNICATING THE APPROVAL OF A STANDARD AMENDMENT

‘Kremstal’

Reference number: PDO-AT-A0208-AM01

Date of communication: 21.2.2020

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

Description and reasons

As the vineyard register is now managed under the integrated administration and control system, the maximum yield per hectare must be adjusted.

SINGLE DOCUMENT

1.   Name of the product

Kremstal

2.   Geographical indication type

PDO – Protected Designation of Origin

3.   Categories of grapevine product

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

1.

Wine

4.   Description of the wine(s)

The ‘Kremstal’ designation of origin may only be used for wines which have been produced from the Grüner Veltliner or Riesling varieties and which have a distinctive character (Grüner Veltliner: fresh, fruity, delicately spicy; Riesling: fragrant, with stone fruit aromas, elegant, minerally). Other organoleptic characteristics are set out in the product specification.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | |
| Minimum total acidity | |
| Maximum volatile acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

Minimum total acidity

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

5.   Wine-making practices

a.   Essential oenological practices

Relevant restrictions on making the wines

All the oenological practices authorised for wine with a protected designation of origin under Regulations (EU) 2019/934 and (EU) 2019/935 are permitted for the ‘Kremstal’ designation of origin, except for treatment with potassium sorbate and with dimethyl dicarbonate. Deacidification of the wines is possible in accordance with Regulations (EU) 2019/934 and (EU) 2019/935. The Federal Minister for Agriculture, Regions and Tourism decides on possible acidification depending on the climate conditions during the growing season. The conditions for possible acidification are in this case governed by Regulations (EU) 2019/934 and (EU) 2019/935.

The specific oenological practices (including enrichment) are derived from the selected traditional production method and described in the product specification.

b.   Maximum yields

10 000 kilograms of grapes per hectare

6.   Demarcated geographical area

The demarcated geographical area of the ‘Kremstal’ designation of origin comprises the city of Krems an der Donau and the municipalities of Furth bei Göttweig, Gedersdorf, Imbach, Paudorf, Rohrendorf bei Krems, Senftenberg and Stratzing-Droß in Lower Austria.

7.   Main wine grape variety(ies)

Weißer Riesling – Rheinriesling

Grüner Veltliner – Weißgipfler

Weißer Riesling – Riesling

8.   Description of the link(s)

The soils around Krems consist of weathered slate rock and, in parts, looser, slightly chalky loess. By the rivers they consist of gravel sediment. The landscape to the east of Krems is marked by the characteristic south-facing loess terraces. The chalky richness of the sand further strengthens the good soil structure and helps prevent minerals from being leached away. As a result, the loess soils are highly fertile. Due to their high porosity and good water retention capacity, the soils are particularly well suited to winegrowing.

The entire winegrowing area has an extremely mild climate. The average annual temperature is 9,4 °C and the average precipitation is 540 mm. The Kremstal winegrowing region is characterised by marked climatic differences within a small area. These differences are the result of two types of climate meeting: the warm Pannonian zone to the east and the less pronounced, harsh climate of the Weinviertel uplands. The typical characteristics of the wine are as follows:

Grüner Veltliner: fresh, fruity, delicately spicy.

Riesling: fragrant, with stone fruit aromas, elegant, minerally.

The reserve wines have a powerful style and strong varietal aromas. Sometimes these wines also have delicate botrytis and wood tones. In the west of Krems, the weathered bedrock soils produce minerally, fruity wines. The loess terraces in the east of the city make for a somewhat rounder, more full-bodied type of wine. This winegrowing area is suitable for the production of lush white wines that are rich in finesse and elegant, punchy red wines.

Moreover, the predominantly family-run nature of the winegrowing businesses means that the traditional style of winemaking is passed from generation to generation, which adds to the distinctive character of Kremstal wines.

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

Legal framework:

National legislation

Type of further condition:

Derogation concerning production in the demarcated geographical area

Description of the condition:

Under the Austrian Wine Act, a wine with the ‘Kremstal’ designation of origin may only be marketed if it has an official quality check number [Staatliche Prüfnummer]. In order to obtain a quality check number, a sample of each wine to be marketed with the ‘Kremstal’ designation of origin (systematic check) must be subjected to analytical and organoleptic tests (cf. the product specification).

In the sensory test, the wines are tested by an official tasting panel. An official tasting panel consists of six tasters and a tasting panel chairperson. The samples are placed before the tasters anonymously. The test form includes only the information required for the evaluation, such as the traditional designation and the year. The tasters use their experience and set benchmark wines to judge whether the wines presented to them are marketable (free from imperfections) and typical of Weinviertel wines.

The panel tasting for the purposes of awarding a quality check number for wine with the sales denomination ‘Kremstal DAC’ must take place at the Krems branch of the Federal Viticulture Office. At least four tasters must confirm that the Kremstal DAC requirements are met. If opinion is divided evenly, the tasting should not be repeated.

Link to the product specification

https://www.bmlrt.gv.at/land/produktion-maerkte/pflanzliche-produktion/wein/Weinherkunft.html

---

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

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| 8.9.2020 | EN | Official Journal of the European Union | C 298/31 |
| --- | --- | --- | --- |

8.9.2020

EN

Official Journal of the European Union

C 298/31

---

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

(2020/C 298/14)

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

COMMUNICATING THE APPROVAL OF A STANDARD AMENDMENT

‘Weinviertel’

Reference number: PDO-AT-A0206-AM01

Date of communication: 21.2.2020

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

Description and reasons

As the vineyard register is now managed under the integrated administration and control system, the maximum yield per hectare must be adjusted.

SINGLE DOCUMENT

1.   Name of the product

Weinviertel

2.   Geographical indication type

PDO – Protected Designation of Origin

3.   Categories of grapevine product

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

1.

4.   Description of the wine(s)

The designation of origin ‘Weinviertel’ may be used only for wines which have been produced from the Grüner Veltliner variety and which have the distinctly fruity, spicy (peppery) character typical of that grape variety. Nevertheless, coupage with other varieties used to produce ‘Qualitätswein’ is permitted (up to 15 %) if it is not detrimental to the designation. Other organoleptic characteristics are set out in the product specification.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | |
| Minimum total acidity | |
| Maximum volatile acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

Minimum total acidity

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

5.   Wine-making practices

a.   Essential oenological practices

Relevant restrictions on making the wines

All the oenological practices authorised for wine with a protected designation of origin under Regulations (EU) 2019/934 and (EU) 2019/935 are permitted for the ‘Weinviertel’ designation of origin, except for treatment with potassium sorbate and with dimethyl dicarbonate. Deacidification of the wines is possible in accordance with Regulations (EU) 2019/934 and (EU) 2019/935. The Federal Minister for Agriculture, Regions and Tourism decides on possible acidification depending on the climate conditions during the growing season. The conditions for possible acidification are in this case governed by Regulations (EU) 2019/934 and (EU) 2019/935.

The specific oenological practices (including enrichment) are derived from the selected traditional production method and described in the product specification.

b.   Maximum yields

10 000 kilograms of grapes per hectare

6.   Demarcated geographical area

The demarcated geographical area of the ‘Weinviertel’ designation of origin comprises the political districts of Gänserndorf, Korneuburg (except for the municipality of Stetteldorf am Wagram), Mistelbach, Hollabrunn and Horn in Lower Austria.

7.   Main wine grape variety(ies)

Grüner Veltliner – Weißgipfler

8.   Description of the link(s)

The Weinviertel can be divided into five different areas in terms of its geology. The elevated area bordering the Waldviertel is formed by the Bohemian Massif. The bedrock (granite, gneiss, slate) can be identified by the different weathering properties of the various types of rock.

The Molassezone covers the western part of the Weinviertel. It consists mainly of loose sedimentary rocks such as clay, silt, sand, gravel and also in parts limestone. It was formed in the Cenozoic Era from deposits from the Alps in the south and the Bohemian Massif in the north and west. The Washbergzone extends from the Waschberg near Stockerau to the Leiser Berge, Staatz, Falkenstein and the South Moravian Region. Seventeen million years ago, it was pushed between the Molassezone and the Vienna Basin, creating so-called ‘piercing klippes’. These include the limestone cone of the Staatzer Klippe, which rises up in complete isolation.

The Flyschzone is made up of two mountain chains that surround the Korneuburg Basin. They are the easternmost foothills of the Alps. ‘Flysch’ refers to rocks with a tendency to slide: accumulations of loose sediment slid to the depths of the sea due to tectonic movements, with coarser sands being deposited on the bottom and finer clays on top. Over time, they solidified into sandstone and clay marl. The eastern part of the Weinviertel region is considered part of the Vienna Basin. A separate deposit of various rocks was created as a result of the substrate stretching and tearing at the transition from the Alps to the Carpathians. Faults are visible in places (Steinberg near Zistersdorf), along which the substrate fell.

The Weinviertel region can be considered to have a Pannonian climate. The climate is continental in terms of temperature and more oceanic in terms of humidity. The typical characteristics of the wine are as follows:

Colour: pale yellow, greenish yellow;

Smell: typical bouquet of the variety;

Taste: fruity, spicy, peppery; no wooden tones; not overpoweringly alcoholic; no botrytis notes. The Weinviertel has always been Austria’s main growing area for the Grüner Veltliner variety. In particular, the loess soils, combined with the significant climate-induced differences in temperature between day and night, provide the basis for the characteristic aromas of Grüner Veltliner. The ‘peppery’ flavour of Grüner Veltliner is found mainly in the Weinviertel growing area.

Moreover, the predominantly family-run nature of the winegrowing businesses means that the traditional style of winemaking is passed from generation to generation, which adds to the distinctive character of Grüner Veltliner wines from the Weinviertel.

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

Legal framework:

National legislation

Type of further condition:

Derogation concerning production in the demarcated geographical area

Description of the condition:

Under the Austrian Wine Act, a wine with the ‘Weinviertel’ designation of origin may only be marketed if it has an official quality check number [Staatliche Prüfnummer]. In order to obtain a quality check number, a sample of each wine to be marketed with the ‘Weinviertel’ designation of origin (systematic check) must be subjected to analytical and organoleptic tests (cf. the product specification).

In the sensory test, the wines are tested by an official tasting panel. An official tasting panel consists of six tasters and a tasting panel chairperson. The samples are placed before the tasters anonymously. The test form includes only the information required for the evaluation, such as the traditional designation and the year. The tasters use their experience and set benchmark wines to judge whether the wines presented to them are marketable (free from imperfections) and typical of Weinviertel wines. The tasting question is answered yes or no. If the judgment is negative, the reasons for the rejection must be given in writing. The sample meets the sensory requirements if the majority of tasters have judged it positively. If the opinion of the first tasting panel for a particular sample is divided in the ratio 4:2, the sample is submitted to a further panel.

Link to the product specification

https://www.bmlrt.gv.at/land/produktion-maerkte/pflanzliche-produktion/wein/Weinherkunft.html

---

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

---

| 8.9.2020 | EN | Official Journal of the European Union | C 298/34 |
| --- | --- | --- | --- |

8.9.2020

EN

Official Journal of the European Union

C 298/34

---

Publication of an application for approval of non-minor amendments to a product specification 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

(2020/C 298/15)

This publication confers the right to oppose the amendment 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.

APPLICATION FOR APPROVAL OF NON-MINOR AMENDMENTS TO THE PRODUCT SPECIFICATION OF A PROTECTED DESIGNATION OF ORIGIN/PROTECTED GEOGRAPHICAL INDICATION

Application for approval of amendments in accordance with the first subparagraph of Article 53(2) of Regulation (EU) No 1151/2012.

‘Vinagre del Condado de Huelva’

EU No: PDO-ES-0724-AM01 – 19.7.2017

PDO (X) PGI ( )

1.   Applicant group and legitimate interest

Name: Consejo Regulador de las denominaciones de origen «Condado de Huelva», «Vinagre del Condado de Huelva» y «Vino Naranja del Condado de Huelva» [Regulatory Board for the ‘Condado de Huelva’, ‘Vinagre del Condado de Huelva’ and ‘Vino Naranja del Condado de Huelva’ designations of origin].

| Address: | Plaza Ildefonso Pinto, s/n. |
| --- | --- |
| 21710 Bollullos Par del Condado (Huelva) |
| ESPAÑA |

Address:

Plaza Ildefonso Pinto, s/n.

21710 Bollullos Par del Condado (Huelva)

ESPAÑA

Tel.

+34 959410322

Fax

+34 959413859

Email:

cr@condadodehuelva.es

The legitimate interest of the applicant group is based on the fact that it is the body responsible for managing the Protected Designation of Origin ‘Vinagre del Condado de Huelva’ and was the original applicant to register the name.

2.   Member State or third country

Spain

3.   Heading in the product specification affected by the amendment

| ☐ | Name of product |
| --- | --- |

☐

Name of product

| ☒ | Description of product |
| --- | --- |

☒

Description of product

| ☐ | Geographical area |
| --- | --- |

☐

Geographical area

| ☒ | Proof of origin |
| --- | --- |

☒

Proof of origin

| ☒ | Method of production |
| --- | --- |

☒

Method of production

| ☒ | Link |
| --- | --- |

☒

Link

| ☒ | Labelling |
| --- | --- |

☒

Labelling

| ☒ | Other (Inspection body and legislative requirements) |
| --- | --- |

☒

Other (Inspection body and legislative requirements)

4.   Type of amendment(s)

☒ Amendment to product specification of a registered PDO or PGI not regarded as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012.

☐ Amendment to product specification of registered PDO or PGI for which a single document (or equivalent) has not been published, not regarded as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012.

5.   Amendment(s)

5.1.   Description of product

| 1. | The following paragraph in section B.1. ‘Definition’ of the specification and point 3.2 of the single document has been amended:






  (i) | Original text: |
| --- | --- | --- |

1.

(i)

Original text:

‘Vinagre del Condado de Huelva’ is a wine vinegar obtained by acetous fermentation of a wine certified by the Regulatory Board of the ‘Condado de Huelva’ designation of origin.

| (ii) | New wording: |
| --- | --- |

(ii)

New wording:

‘Vinagre del Condado de Huelva’ is a wine vinegar obtained by acetous fermentation of a certified wine with the ‘Condado de Huelva’ designation of origin.

| (iii) | Reason: |
| --- | --- |

(iii)

Reason:

The reference to certification of the wine by the Regulatory Board has been deleted so that compliance with the product specification can be certified by any another body that is accredited for this task.

These changes also need to be made in all of the sections of the product specification which concern these aspects.

| 2. | Point 1 in section B.3. ‘Characteristics of the vinegars’ and point 3.2.1 of the single document has been amended:






  (i) | Original text:






  ‘1. | The values obtained in analyses of protected vinegars must be within the following limits:’ |
| --- | --- | --- | --- |

2.

(i)

Original text:

‘1.

| (ii) | New wording:






  ‘1. | The values obtained in analyses of aged protected vinegars must be within the following limits:’ |
| --- | --- | --- |

(ii)

New wording:

‘1.

| (iii) | Reason: |
| --- | --- |

(iii)

Reason:

Under the current product specification, compliance with the conditions is difficult in the case of young vinegars as very few of them are certified, despite the fact that these vinegars have all the characteristics and typical features associated with the geographical origin.

The characteristics included in the current description were based on analysis of aged vinegars, which means that there is no guarantee that unaged vinegars will be able to comply with them. For unaged vinegars, the link is guaranteed because they are made from the same raw material as the aged vinegars, i.e. wines with the ‘Condado de Huelva’ designation of origin.

| 3. | Point 1(e) in section B.3. of the specification and point 3.2.1(e) of the single document has been deleted:






  (i) | Original text:






  ‘(e) | Proline content: not less than 300 mg/l.’ |
| --- | --- | --- | --- |

3.

(i)

Original text:

‘(e)

Proline content: not less than 300 mg/l.’

| (ii) | New wording:
  ‘Point 1(e) of section B.3 has been deleted.’ |
| --- | --- |

(ii)

New wording:

‘Point 1(e) of section B.3 has been deleted.’

| (iii) | Reason: |
| --- | --- |

(iii)

Reason:

The specification of the proline parameter has been deleted. This is an index for detecting processes that are prohibited for making vinegar, given that its presence and concentration are directly linked to the origin of the raw material, i.e. the wine. This index therefore differentiates between fermentation vinegar and artificial vinegar from sources other than wine. The specification of the dry extract and ash can perform the same function, since both parameters also relate to the purity of the vinegar’s origin. Specifying the proline content is therefore redundant.

This argument is supported by the fact that the chemical assessment of the proline content is not contained in the OIV’s compendium of analysis methods for wine vinegar, and no official analysis methods exist, unlike for dry extract and ash.

| 4. | Point 2 in section B.3. of the specification and point 3.2.2 of the single document has been deleted:






  (i) | Original text:






  ‘2. | The maximum quantities of the following shall be as indicated below:






  (a) | Mercury: 0,05 ppm. |
| --- | --- | --- | --- | --- |

4.

(i)

Original text:

‘2.

(a)

Mercury: 0,05 ppm.

| (b) | Arsenic: 0,5 ppm. |
| --- | --- |

(b)

Arsenic: 0,5 ppm.

| (c) | Lead: 0,5 ppm. |
| --- | --- |

(c)

Lead: 0,5 ppm.

| (d) | Copper and zinc content: 10 mg/l |
| --- | --- |

(d)

Copper and zinc content: 10 mg/l

| (e) | Iron: 10 mg/l |
| --- | --- |

(e)

Iron: 10 mg/l

| (f) | Sulphate: 2 g/l, expressed as potassium sulphate. |
| --- | --- |

(f)

Sulphate: 2 g/l, expressed as potassium sulphate.

| (g) | Chloride: 1 g/l, expressed as sodium chloride.’ |
| --- | --- |

(g)

Chloride: 1 g/l, expressed as sodium chloride.’

| (ii) | New wording:
  ‘Point 2 of section B.3 has been deleted.’ |
| --- | --- |

(ii)

New wording:

‘Point 2 of section B.3 has been deleted.’

| (iii) | Reason: |
| --- | --- |

(iii)

Reason:

When the ‘Vinagre del Condado de Huelva’ designation of origin was registered, the legal framework for vinegar in Spain corresponding to the deleted information was laid down by Royal Decree 2070/1993 of 26 November 1993 approving technical and health regulations for the production and marketing of vinegars.

Since the hygiene and health requirements under Royal Decree 2070/1993 of 26 November 1993 have been harmonised by a number of cross-cutting EU provisions, the articles of this standard that refer to those requirements have been abrogated de facto.

Producers of ‘Vinagre del Condado de Huelva’ are required to comply with the specific requirements set out in the specification for the vinegars and, as regards hygiene and health requirements not covered by the specification, with the relevant Spanish legislation.

| 5. | Point 3 in section B.3. of the specification and point 3.2.3 of the single document has been deleted:






  (i) | Original text:






  ‘3. | Chromatic analysis using transmission colorimetry gives the following values:






  (a) | Maximum clarity value (L*): 93 %. |
| --- | --- | --- | --- | --- |

5.

(i)

Original text:

‘3.

(a)

Maximum clarity value (L*): 93 %.

| (b) | Average colour intensity, expressed in terms of chroma (C ab): greater than 20 units.’ |
| --- | --- |

(b)

Average colour intensity, expressed in terms of chroma (C ab): greater than 20 units.’

| (ii) | New wording:
  ‘Point 3 of section B has been deleted.’ |
| --- | --- |

(ii)

New wording:

‘Point 3 of section B has been deleted.’

| (iii) | Reason: |
| --- | --- |

(iii)

Reason:

The chemical assessment of the intensity and clarity of the colour has also been deleted. These specifications, which are not contained in the OIV’s compendium of analysis methods for wine vinegar, meaning that no official analysis methods exist, are therefore considered redundant with regard to the organoleptic characterisation of the colour.

| 6. | A new point 2 has been added to section B.3. of the specification and a new point 3.2.2 has been added to the single document:






  (i) | Original text: |
| --- | --- | --- |

6.

(i)

Original text:

‘There is no original text.’

| (ii) | New wording:






  ‘2. | The values obtained in analyses of unaged protected vinegars must be within the following limits:






  (a) | Minimum total acetic acid content: 60 g/l. |
| --- | --- | --- | --- |

(ii)

New wording:

‘2.

(a)

Minimum total acetic acid content: 60 g/l.

| (b) | Soluble dry extract: not less than 1,3 g per litre and percentage point of acetic acid. |
| --- | --- |

(b)

Soluble dry extract: not less than 1,3 g per litre and percentage point of acetic acid.

| (c) | Acetoin content: not less than 35 mg/l.’ |
| --- | --- |

(c)

Acetoin content: not less than 35 mg/l.’

| (iii) | Reason: |
| --- | --- |

(iii)

Reason:

As stated in amendment 2 of this application, the specification only described aged vinegars. Unaged vinegars will therefore now also be described.

For unaged vinegars, the link is guaranteed because they are made from the same raw material, i.e. wines from the ‘Condado de Huelva’ designation of origin made from the Zalema grape variety, which is native and exclusive to the ‘Condado de Huelva’ designation of origin. Both the soluble dry extract and the acetoin are present in higher quantities than required by Spanish legislation.

| 7. | The definition of ‘Vinagre del Condado de Huelva’ in section B.4.1 of the specification and letter (a) of the section ‘Types of vinegar’ in point 3.2 of the single document has been amended:






  (i) | Original text:
  ‘Vinegar produced by the acetous fermentation of a wine certified with the “Condado de Huelva” designation of origin, with a residual alcohol content from the wine used that is not more than 0,5 % vol.’ |
| --- | --- | --- |

7.

(i)

Original text:

‘Vinegar produced by the acetous fermentation of a wine certified with the “Condado de Huelva” designation of origin, with a residual alcohol content from the wine used that is not more than 0,5 % vol.’

| (ii) | New wording:
  ‘Vinegar produced by the acetous fermentation of a wine with the “Condado de Huelva” designation of origin, with a residual alcohol content from the wine used that is not more than 1,5 % vol.’ |
| --- | --- |

(ii)

New wording:

‘Vinegar produced by the acetous fermentation of a wine with the “Condado de Huelva” designation of origin, with a residual alcohol content from the wine used that is not more than 1,5 % vol.’

| (iii) | Reason: |
| --- | --- |

(iii)

Reason:

The reference to ‘certified’ in the definition has been deleted in accordance with amendment 1.

The definition corresponds to unaged vinegar. In line with amendments 4 and 6, the requirement that the residual alcohol must not exceed 0,5 % vol. has been deleted, and this parameter has been brought into line with the one laid down in Spanish legislation (1,5 % vol.).

| 8. | The organoleptic analysis in section B.4.1 of the specification and letter (a) of the section ‘Types of vinegar’ in point 3.2 of the single document has been amended:
  This corresponds to the organoleptic analysis of unaged vinegar.






  (i) | Original text:
  ‘Appearance: Colour ranging from pale yellow to light amber, appropriate to a “Condado de Huelva” vinegar.
  Taste: Mild vinous flavour, well-balanced as regards acidity. Long finish with hints of apple, from the Zalema variety.’ |
| --- | --- | --- |

8.

This corresponds to the organoleptic analysis of unaged vinegar.

(i)

Original text:

‘Appearance: Colour ranging from pale yellow to light amber, appropriate to a “Condado de Huelva” vinegar.

Taste: Mild vinous flavour, well-balanced as regards acidity. Long finish with hints of apple, from the Zalema variety.’

| (ii) | New wording:
  ‘Appearance: Pale yellow to amber and light intensity.
  Taste: Mild vinous flavour, well-balanced as regards acidity. Long finish with hints of stone fruit.’ |
| --- | --- |

(ii)

New wording:

‘Appearance: Pale yellow to amber and light intensity.

Taste: Mild vinous flavour, well-balanced as regards acidity. Long finish with hints of stone fruit.’

| (iii) | Reason: |
| --- | --- |

(iii)

Reason:

The organoleptic analysis has been amended to set objective, quantifiable and measurable values so that operators can guarantee the relevant product checks and to ensure third-party certification in relation to the bodies in charge of assessing conformity. Literary descriptions which are not certifiable, such as ‘appropriate to a “Condado de Huelva” vinegar’, have been deleted, and the section has been written using terms used by tasting panels. For example, in this case ‘apple’ has been replaced by ‘stone fruit’.

| 9. | The references to the three vinegar subtypes in section B.4.2 of the specification and letter (b) of the section ‘Types of vinegar’ in point 3.2 of the single document have been simplified:
  ‘Vinagre Viejo Condado de Huelva Solera’ is amended to ‘Vinagre Solera’, ‘Vinagre Viejo Condado de Huelva Reserva’ to ‘Vinagre Reserva’ and ‘Vinagre Viejo Condado de Huelva Añada’ to ‘Vinagre Añada’.
  Reason:
  The terms used for aged vinegars have been simplified by eliminating the references to ‘Viejo Condado de Huelva’ to reduce the content of the labels. In all cases, the mandatory reference ‘Vinagre del Condado de Huelva’ will appear on the label. |
| --- | --- |

9.

‘Vinagre Viejo Condado de Huelva Solera’ is amended to ‘Vinagre Solera’, ‘Vinagre Viejo Condado de Huelva Reserva’ to ‘Vinagre Reserva’ and ‘Vinagre Viejo Condado de Huelva Añada’ to ‘Vinagre Añada’.

Reason:

The terms used for aged vinegars have been simplified by eliminating the references to ‘Viejo Condado de Huelva’ to reduce the content of the labels. In all cases, the mandatory reference ‘Vinagre del Condado de Huelva’ will appear on the label.

| 10. | The organoleptic characterisation of ‘Vinagre Reserva’ in section B.4.2 of the specification and letter (b)(2) of the section ‘Types of vinegar’ in point 3.2 of the single document has been improved:






  (i) | Original text:
  ‘Aroma: Aggressive aroma with high acetous intensity, notes of “Condado de Huelva” vintage wine, dried figs and raisins.
  Taste: Drying, very acidic taste on the palate.’ |
| --- | --- | --- |

10.

(i)

Original text:

‘Aroma: Aggressive aroma with high acetous intensity, notes of “Condado de Huelva” vintage wine, dried figs and raisins.

Taste: Drying, very acidic taste on the palate.’

| (ii) | New wording:
  ‘Aroma: Strong aroma, with high acetic intensity and hints of raisined fruit.
  Taste: Acidic taste on the palate.’ |
| --- | --- |

(ii)

New wording:

‘Aroma: Strong aroma, with high acetic intensity and hints of raisined fruit.

Taste: Acidic taste on the palate.’

| (iii) | Reason: |
| --- | --- |

(iii)

Reason:

The organoleptic analysis has been amended to set objective, quantifiable and measurable values so that operators can guarantee the relevant product checks and to ensure third-party certification in relation to the bodies in charge of assessing conformity. As above, literary descriptions which are not certifiable, such as ‘notes of ‘Condado de Huelva’ vintage wine’ and ‘reflecting the vinegar’s silky body’, have been deleted, and the section has been written using terms used by tasting panels. For example, in this case ‘dried figs and raisins’ has been replaced by ‘hints of raisined fruit’.

| 11. | The organoleptic characterisation of ‘Vinagre Añada’ in section B.4.2 of the specification and letter (b)(3) of the section ‘Types of vinegar’ in point 3.2 of the single document has been improved:






  (i) | Original text:
  ‘Appearance: Intense mahogany colour, reflecting the vinegar’s silky body, very intense.
  Aroma: Strong acetic aromas, with notes of liqueur wines and hints of oak from the casks used to hold them.’ |
| --- | --- | --- |

11.

(i)

Original text:

‘Appearance: Intense mahogany colour, reflecting the vinegar’s silky body, very intense.

Aroma: Strong acetic aromas, with notes of liqueur wines and hints of oak from the casks used to hold them.’

| (ii) | New wording:
  ‘Appearance: Intense mahogany colour.
  Aroma: Strong acetic aromas, hints of oak from the casks used to hold them.’ |
| --- | --- |

(ii)

New wording:

‘Appearance: Intense mahogany colour.

Aroma: Strong acetic aromas, hints of oak from the casks used to hold them.’

| (iii) | Reason: |
| --- | --- |

(iii)

Reason:

The organoleptic analysis has been amended to set objective, quantifiable and measurable values so that operators can guarantee the relevant product checks and to ensure third-party certification in relation to the bodies in charge of assessing conformity. As before, literary descriptions which are not certifiable, such as ‘reflecting the vinegar’s silky body’ and ‘with notes of liqueur wines’, have been deleted.

5.2.   Proof of origin

| 12. | Section D.3. ‘Certification of a batch’ of the specification has been amended in the following ways, without affecting the single document:






  (i) | Original text:






  ‘D.3) | Certification of a batch |
| --- | --- | --- | --- |

12.

(i)

Original text:

‘D.3)

In order to obtain certification of the finished product, a registered producer must keep a record of all steps carried out in the production process.

The raw material, the wine, must be certified by the Regulatory Board for “Condado de Huelva” and registered in the “entry and exit log” referred to above.

Once the transformation from wine to vinegar has taken place, the nominal quantities of vinegar produced must be registered, with the volatile acid generated, these quantities being added to the wine cellar’s pre-existing stocks.

Before the vinegar is packaged or sold, the wine cellar must notify the technical department of the Regulatory Board, which will take samples for analysis of the parameters set out in point B.3 of this specification.

Once the samples have been analysed, the Regulatory Board will, where appropriate, authorise the sale or packaging, hand over the quality seals and certify the batch from which the sample was taken.

Once the vinegar has been placed on the market, the Regulatory Board monitors selected batches, taking samples at sales outlets and gathering external product information.’

| (ii) | New wording:






  ‘D.3. | Certification |
| --- | --- | --- |

(ii)

New wording:

‘D.3.

In order to obtain certification of the finished product, a registered producer must keep a record of all steps carried out in the production process.

The raw material, the wine, must have the “Condado de Huelva” designation of origin and be registered in the “entry and exit log” referred to above.

Once the transformation from wine to vinegar has taken place, the nominal quantities of vinegar produced must be registered, with the volatile acid generated, these quantities being added to the wine cellar’s pre-existing stocks.

Once the vinegar has been placed on the market, the Regulatory Board monitors selected batches, taking samples at sales outlets and gathering external product information.’

| (iii) | Reason: |
| --- | --- |

(iii)

Reason:

Batch certification is not a practice which is permitted by the ISO/IEC 17065:2012 standard.

The references to certification by the Regulatory Board and the requirements regarding sample-taking by the technical services of the Regulatory Board and its authorisation for sale or packaging have been deleted.

In accordance with amendment 1, the reference to certification by the Regulatory Board has been deleted.

As regards sample-taking, this is part of the operator’s self-check system, as is the responsibility for sale or packaging.

5.3.   Method of production

| 13. | Section E.1. ‘Vinagre del Condado de Huelva’ of the specification has been amended without affecting the single document:






  (i) | Original text: |
| --- | --- | --- |

13.

(i)

Original text:

There is no original text.

| (ii) | New wording: |
| --- | --- |

(ii)

New wording:

| — | A new paragraph has been added at the beginning of the section:

  ‘There are two methods of producing “Vinagre del Condado de Huelva”: the industrial method, using submerged fermentation, and the traditional method, using surface fermentation.’ |
| --- | --- |

—

A new paragraph has been added at the beginning of the section:

‘There are two methods of producing “Vinagre del Condado de Huelva”: the industrial method, using submerged fermentation, and the traditional method, using surface fermentation.’

| (iii) | Reason: |
| --- | --- |

(iii)

Reason:

For the sake of clarity, an introductory paragraph has been included in order to specify that there are two production methods, namely industrial and traditional.

| 14. | The text referred to in the fourth paragraph of Section E.1. ‘Vinagre del Condado de Huelva’ of the specification has been deleted without affecting the single document:






  (i) | Original text:
  ‘... the minimum total acetic acid content is 70 g/l and the residual alcohol content may not be more than 0,5 % vol.’ |
| --- | --- | --- |

14.

The text referred to in the fourth paragraph of Section E.1. ‘Vinagre del Condado de Huelva’ of the specification has been deleted without affecting the single document:

(i)

Original text:

‘... the minimum total acetic acid content is 70 g/l and the residual alcohol content may not be more than 0,5 % vol.’

| (ii) | New wording: |
| --- | --- |

(ii)

New wording:

Deleted.

| (iii) | Reason: |
| --- | --- |

(iii)

Reason:

In accordance with amendments 6 and 7.

| 15. | The text referred to at the end of Section E.1. ‘Vinagre del Condado de Huelva’ of the specification has been added without affecting the single document:






  (i) | Original text: |
| --- | --- | --- |

15.

The text referred to at the end of Section E.1. ‘Vinagre del Condado de Huelva’ of the specification has been added without affecting the single document:

(i)

Original text:

There is no original text.

| (ii) | New wording: |
| --- | --- |

(ii)

New wording:

The following paragraph is added:

‘The traditional method, or surface fermentation, is characterised by the action of the acetic bacteria in direct contact with gaseous oxygen at the liquid-gas interface, as is the case with the Orleans method, which is used in the area.’

| (iii) | Reason: |
| --- | --- |

(iii)

Reason:

The product specification included a description of the industrial method which differs from the traditional method used in the area. A description of the latter had been omitted by mistake.

| 16. | Section E.2. ‘Vinagre del Condado de Huelva Viejo’ of the specification and point 5.1 of the single document have been amended:






  (i) | Original text:
  ‘Both “Vinagre Viejo Solera” and “Vinagre Viejo Reserva” are aged using the traditional “criaderas y soleras” system, which is a dynamic system in which American oak casks and vats are stacked in pyramids. Younger vinegars are mixed with older vinegars, by means of “sprinkling” vinegar from the highest row of the stack, known as the “criadera”, to the lowest, known as the “solera”, from which extraction occurs. The space created in the casks or vats is then replenished with the next oldest vinegar, and so on. This extraction and “sprinkling” action is known as “correr escalas”, and in this way a vinegar is obtained which is made up of various vintages of wines which account for the uniformity of the final product.’ |
| --- | --- | --- |

16.

Section E.2. ‘Vinagre del Condado de Huelva Viejo’ of the specification and point 5.1 of the single document have been amended:

(i)

Original text:

‘Both “Vinagre Viejo Solera” and “Vinagre Viejo Reserva” are aged using the traditional “criaderas y soleras” system, which is a dynamic system in which American oak casks and vats are stacked in pyramids. Younger vinegars are mixed with older vinegars, by means of “sprinkling” vinegar from the highest row of the stack, known as the “criadera”, to the lowest, known as the “solera”, from which extraction occurs. The space created in the casks or vats is then replenished with the next oldest vinegar, and so on. This extraction and “sprinkling” action is known as “correr escalas”, and in this way a vinegar is obtained which is made up of various vintages of wines which account for the uniformity of the final product.’

| (ii) | New wording:
  ‘Both “Vinagre Solera” and “Vinagre Reserva” are aged using the traditional “criaderas y soleras” system, which is a dynamic system in which American oak casks and vats are stacked in rows. The younger vinegars are mixed with the older ones. The space created in the casks or vats is then replenished with the next oldest vinegar, and so on.’ |
| --- | --- |

(ii)

New wording:

‘Both “Vinagre Solera” and “Vinagre Reserva” are aged using the traditional “criaderas y soleras” system, which is a dynamic system in which American oak casks and vats are stacked in rows. The younger vinegars are mixed with the older ones. The space created in the casks or vats is then replenished with the next oldest vinegar, and so on.’

| (iii) | Reason: |
| --- | --- |

(iii)

Reason:

The references to the pyramid structure of the rows have been deleted, and the description of the ageing process has been simplified with regard to the practice of ‘correr escalas’ using an extraction and ‘sprinkling’ action. This is because the physical shape of the rows is not linked to the quality of the product, provided the younger vinegars are mixed with the older ones.

correr escalas

The following sentences have also been deleted: ‘The volume of oxygen that passes through the wood is estimated to be 25 cm3 per litre per year. This all depends on the thickness and nature of the wood.’. The reference to the oxygen passing through the wood has been deleted because it is descriptive and not a quality parameter that can be certified.

3

5.4.   Link

Link

| 17. | Section G.3. ‘Human link’ of the specification and point 5.1 of the single document have been amended:
  All of the changes made in this section are changes that have already been explained. They do not affect the link, as they refer exclusively to:






  — | reference to the traditional method of production in accordance with amendment 13, |
| --- | --- | --- |

17.

Section G.3. ‘Human link’ of the specification and point 5.1 of the single document have been amended:

All of the changes made in this section are changes that have already been explained. They do not affect the link, as they refer exclusively to:

—

reference to the traditional method of production in accordance with amendment 13,

| — | simplification of the references to the types of ‘Vinagre Condado de Huelva Viejo’ in accordance with amendment 9, |
| --- | --- |

—

simplification of the references to the types of ‘Vinagre Condado de Huelva Viejo’ in accordance with amendment 9,

| — | deletion of the reference to oxygen passing through the wood in accordance with amendment 16, |
| --- | --- |

—

deletion of the reference to oxygen passing through the wood in accordance with amendment 16,

| — | clarification that the concentration of up to 3 % vol. and the volatile acidity of 70 g/l correspond to aged vinegars in accordance with amendment 2. |
| --- | --- |

—

clarification that the concentration of up to 3 % vol. and the volatile acidity of 70 g/l correspond to aged vinegars in accordance with amendment 2.

5.5.   Other

Other

| 18. | Section H. ‘Inspection body’ of the specification has been amended as follows, without affecting the single document:






  (i) | Original text:
  ‘The check on compliance with the specification before the product is placed on the market is carried out in accordance with Council Regulation (EC) No 510/2006 of 20 March 2006.
  The competent inspection body is the Directorate-General for Industry and Agri-food Quality of the Ministry for Agriculture and Fisheries of the Government of the Autonomous Community of Andalusia – C/ Tabladilla, s/n, 41071 Seville. Tel.: 955 032 278, Fax: 955 032 112. Email: dgipa.cap@juntadeandalucia.es.
  Information on the bodies tasked with checking compliance with the requirements set out in the specification may be found at the following address:
  http://www.juntadeandalucia.es/agriculturaypesca/portal/areas-tematicas/industrias-agroalimentarias/calidad-y-promocion-agroalimentaria/denominaciones-de-calidad/vinagres.html.
  The specific functions will depend on checks made on compliance with the specification before the product is placed on the market.’ |
| --- | --- | --- |

18.

Section H. ‘Inspection body’ of the specification has been amended as follows, without affecting the single document:

(i)

Original text:

‘The check on compliance with the specification before the product is placed on the market is carried out in accordance with Council Regulation (EC) No 510/2006 of 20 March 2006.

The competent inspection body is the Directorate-General for Industry and Agri-food Quality of the Ministry for Agriculture and Fisheries of the Government of the Autonomous Community of Andalusia – C/ Tabladilla, s/n, 41071 Seville. Tel.: 955 032 278, Fax: 955 032 112. Email: dgipa.cap@juntadeandalucia.es.

Information on the bodies tasked with checking compliance with the requirements set out in the specification may be found at the following address:

http://www.juntadeandalucia.es/agriculturaypesca/portal/areas-tematicas/industrias-agroalimentarias/calidad-y-promocion-agroalimentaria/denominaciones-de-calidad/vinagres.html.

The specific functions will depend on checks made on compliance with the specification before the product is placed on the market.’

| (ii) | New wording:






  ‘H) | Verification of compliance with the product specification. |
| --- | --- | --- |

(ii)

New wording:

‘H)

Verification of compliance with the product specification.

The competent authority designated as responsible for the checks is the Directorate-General for Agri-Food Industry, Innovation and the Food Supply Chain of the Ministry of Agriculture, Livestock, Fisheries and Sustainable Development of the Government of the Autonomous Community of Andalusia, C/ Tabladilla, s/n, 41071 Seville. Tel.: 955 032 278, Fax: 955 032 112.

Email: dgiica.cagpds@juntadeandalucia.es.

Information on the bodies tasked with checking compliance with the requirements set out in the specification may be found at the following address:

http://www.juntadeandalucia.es/organismos/agriculturapescaydesarrollorural/areas/industrias-agroalimentarias/calidad-promocion/paginas/denominaciones-calidad-vinagres.html’

| (iii) | Reason: |
| --- | --- |

(iii)

Reason:

The text has been adapted to reflect the applicable European Union legislation and the name of the competent authority.

| 19. | Section I. ‘Labelling’ of the specification and point 3.6 of the single document have been amended:






  (i) | Original text: |
| --- | --- | --- |

19.

Section I. ‘Labelling’ of the specification and point 3.6 of the single document have been amended:

(i)

Original text:

‘The labels authorised by the Regulatory Board and the guarantee seals which certify the authenticity of the product must include the words “Vinagre del Condado de Huelva”’

| (ii) | New wording:
  ‘The labels and guarantee seals of protected products must be verified and registered by the Regulatory Board.
  All packaging used to market the vinegar must bear, in such a way that they cannot be reused, quality seals or numbered seals issued by the Regulatory Board or, where appropriate, numbered secondary labels, in accordance with the standards set by the Regulatory Board.
  The Regulatory Board’s actions regarding the use of these labels may never discriminate against any operator who complies with the specification.’ |
| --- | --- |

(ii)

New wording:

‘The labels and guarantee seals of protected products must be verified and registered by the Regulatory Board.

All packaging used to market the vinegar must bear, in such a way that they cannot be reused, quality seals or numbered seals issued by the Regulatory Board or, where appropriate, numbered secondary labels, in accordance with the standards set by the Regulatory Board.

The Regulatory Board’s actions regarding the use of these labels may never discriminate against any operator who complies with the specification.’

| (iii) | Reason: |
| --- | --- |

(iii)

Reason:

The wording of this section has been extended and improved to guarantee that the Regulatory Board does not discriminate against any operator who complies with the product specification.

| 20. | Section J. ‘Legislative requirements’ of the product specification has been deleted, without affecting the single document, because it is not necessary under the relevant European Union legislation. |
| --- | --- |

20.

Section J. ‘Legislative requirements’ of the product specification has been deleted, without affecting the single document, because it is not necessary under the relevant European Union legislation.

SINGLE DOCUMENT

‘Vinagre del Condado de Huelva’

Vinagre del Condado de Huelva

EU No: PDO-ES-0724-AM01 – 19.7.2017

EU No: PDO-ES-0724-AM01 – 19.7.2017

PDO (X) PGI ( )

PDO (X) PGI ( )

1.   Name

Name

‘Vinagre del Condado de Huelva’

2.   Member State or third country

Member State or third country

Spain

3.   Description of the agricultural product or foodstuff

Description of the agricultural product or foodstuff

3.1.   Type of product

Type of product

Class 1.8. Other products of Annex I to the Treaty (spices, etc.)

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

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

‘Vinagre del Condado de Huelva’ is a wine vinegar obtained by acetous fermentation of a wine with the ‘Condado de Huelva’ designation of origin.

The physical and chemical characteristics of ‘Vinagre del Condado de Huelva’ are defined as follows:

| 1. | The values obtained in analyses of aged protected vinegars must be within the following limits:






  (a) | Minimum total acetic acid content: 70 g/l. |
| --- | --- | --- |

1.

The values obtained in analyses of aged protected vinegars must be within the following limits:

(a)

Minimum total acetic acid content: 70 g/l.

| (b) | Soluble dry extract: not less than 1,3 g per litre and percentage point of acetic acid. |
| --- | --- |

(b)

Soluble dry extract: not less than 1,3 g per litre and percentage point of acetic acid.

| (c) | Ash content: between 1 g/l and 7 g/l. |
| --- | --- |

(c)

Ash content: between 1 g/l and 7 g/l.

| (d) | Acetoin content: not less than 100 mg/l. |
| --- | --- |

(d)

Acetoin content: not less than 100 mg/l.

| 2. | The values obtained in analyses of unaged protected vinegars must be within the following limits:






  (a) | Minimum total acetic acid content: 60 g/l. |
| --- | --- | --- |

2.

The values obtained in analyses of unaged protected vinegars must be within the following limits:

(a)

Minimum total acetic acid content: 60 g/l.

| (b) | Soluble dry extract: not less than 1,3 g per litre and percentage point of acetic acid. |
| --- | --- |

(b)

Soluble dry extract: not less than 1,3 g per litre and percentage point of acetic acid.

| (c) | Acetoin content: not less than 35 mg/l.’ |
| --- | --- |

(c)

Acetoin content: not less than 35 mg/l.’

The organoleptic characteristics of ‘Vinagre del Condado de Huelva’ are defined as follows:

1.   ‘Vinagre Condado de Huelva’

Vinegar produced by the acetous fermentation of a wine with the ‘Condado de Huelva’ designation of origin, with a residual alcohol content from the wine used that is not more than 1,5 % vol.

Organoleptic analysis.

Appearance: Pale yellow to amber and light intensity.

Aroma: Acetic aromas with hints of wine.

Taste: Mild vinous flavour, well-balanced as regards acidity. Long finish with hints of stone fruit.

2.   ‘Vinagre Condado de Huelva Viejo’

‘Vinagre del Condado de Huelva’ is aged in oak casks or vats, enriched with liqueur wines and quality liqueur wines with the ‘Condado de Huelva’ designation of origin, with a residual alcohol content from these wines of not more than 3 % vol.

There are three subcategories of this vinegar, which differ in terms of the type and length of ageing.

2.1.   Vinagre Solera

This is a ‘Vinagre del Condado de Huelva’ aged using the traditional dynamic method for a period of no less than six months.

Organoleptic analysis

Appearance: Amber in colour with mahogany tones and medium intensity.

Aroma: Acetic aromas with hints of nuts.

Taste: Vinous flavour, full and balanced on the palate.

2.2.   Vinagre Reserva

This is a ‘Vinagre del Condado de Huelva’ aged using the traditional dynamic method for a period of no less than two years.

Organoleptic analysis

Appearance: Mahogany in colour with amber highlights and very high intensity.

Aroma: Strong aroma, with high acetic intensity and hints of raisined fruit.

Taste: Very acidic taste on the palate, dry or sweet.

2.3.   Vinagre Añada

This is a ‘Vinagre del Condado de Huelva’ aged using the static method in a wooden casks for a period of no less than three years.

Organoleptic analysis

Appearance: Intense mahogany colour.

Aroma: Strong acetic aromas, hints of oak from the casks.

Taste: Full, acidic, with a rich balance on the palate and long and intense after-taste. Reminiscent of nuts and spices.

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

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

The raw material used to produce the vinegar is white wine or liqueur wine with the ‘Condado de Huelva’ designation of origin, whose area of production coincides exactly with the geographical area of the PDO ‘Vinagre del Condado de Huelva’. Therefore the wine used comes exclusively from the defined geographical area for the vinegar.

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

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

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

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

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

The labels and guarantee seals of protected products must be verified and registered by the Regulatory Board.

All packaging used to market the vinegar must bear, in such a way that they cannot be reused, quality seals or numbered seals issued by the Regulatory Board or, where appropriate, numbered secondary labels, in accordance with the standards set by the Regulatory Board.

The Regulatory Board’s actions regarding the use of these labels may never discriminate against any operator who complies with the specification.

4.   Concise definition of the geographical area

Concise definition of the geographical area

The municipalities covered by the ‘Vinagre del Condado de Huelva’ PDO are Almonte, Beas, Bollullos Par del Condado, Bonares, Chucena, Gibraleón, Hinojos, La Palma del Condado, Lucena del Puerto, Manzanilla, Moguer, Niebla, Palos de la Frontera, Rociana del Condado, San Juan del Puerto, Trigueros, Villalba del Alcor and Villarrasa. The area extends along the plain of the lower Guadalquivir and borders on the Doñana National Park.

5.   Link with the geographical area

Link with the geographical area

5.1.   Specific nature of the geographical area

Specific nature of the geographical area

(a)   Natural factor

Natural factor

The characteristics of ‘Condado de Huelva’ vinegars are a product above all of the natural environment in which they are produced and aged and they are influenced in a profound and unique way by the proximity of the Doñana National Park, which is considered to be one of the lungs of Europe. The Condado de Huelva area is known as the ‘Entorno de Doñana’ (the Doñana Region).

The Condado de Huelva lies in the Guadalquivir depression, situated in the south-east quadrant of the Province of Huelva, stretching from the foothills of the Sierra de Aracena to the coast and bordering on the Doñana National Park.

The landscape of the area in which the vinegar is produced and aged is flat or slightly undulating, with gradients nowhere exceeding 17 %, at altitudes increasing from 50 m to 180 m from south to north, with uniform soils because of the composition of the rich parent material.

The geographical location of the Condado de Huelva gives it a Mediterranean climate, although its exposure to the Atlantic, facilitated by the relief, brings oceanic influences. The climate is therefore relatively wet.

| — | The average maximum temperature is fairly stable at around 22,5 oC. |
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The average maximum temperature is fairly stable at around 22,5 oC.

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| — | Average minimum temperatures range from 9,8 oC to 11,9 oC. |
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Average minimum temperatures range from 9,8 oC to 11,9 oC.

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| — | The annual average temperature varies between 15,8 °C and 16,9 °C. |
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The annual average temperature varies between 15,8 °C and 16,9 °C.

| — | Precipitation is variable, ranging from 810 mm to 716 mm. |
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Precipitation is variable, ranging from 810 mm to 716 mm.

| — | The area receives an annual average of between 3 000 and 3 100 hours of actual sunshine. |
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The area receives an annual average of between 3 000 and 3 100 hours of actual sunshine.

| — | Relative humidity ranges between 60 % and 80 %. |
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Relative humidity ranges between 60 % and 80 %.

(b)   Human factor

Human factor

There are two types of vinegar produced in the Condado de Huelva:

The first, unaged ‘Vinagre del Condado de Huelva’, is obtained by acetous fermentation of a white wine or liqueur wine with the ‘Condado de Huelva’ designation of origin using the industrial method of submerged fermentation, which is based on the presence of a bacterial culture in the wine being processed into vinegar and involves constantly saturating the wine with fine air bubbles.

To obtain this type of vinegar, fermentation is carried out at a temperature of between 28 oC and 33 oC and aeration must be adequate in terms of both quality and quantity.

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A second type, known as ‘Vinagre Condado de Huelva Viejo’, is classified in three subtypes depending on the type and length of ageing: ‘Vinagre Solera’, ‘Vinagre Reserva’ and ‘Vinagre Añada’.

Both ‘Vinagre Solera’ and ‘Vinagre Reserva’ are aged using the traditional ‘criaderas y soleras’ system, which is a dynamic system in which American oak casks and vats are arranged in a series of cascades. This means that younger vinegars mix with older vinegars. The space created in the casks or vats is then replenished with the next oldest vinegar, and so on. In this way, a vinegar is obtained which is made up of various vintages of wine and is characterised by the uniformity of the final product. A unique feature of ‘Condado de Huelva’ vinegar is that, throughout the ageing process and until the final product is extracted, liqueur wine or quality liqueur wine with the ‘Condado de Huelva’ designation of origin is added to – or used to enrich – the vinegars, thereby facilitating oxidation during the ageing process, improving the bouquet of the vinegar through the formation of esters and feeding the acetic bacteria on the alcohol which comes from the liqueur wines in order to prevent the acetic acid already formed from degrading.

‘Vinagre Solera’ is aged for a minimum of six months in oak casks or vats, and ‘Vinagre Reserva’ for a minimum of twenty-four months.

In contrast to ‘Vinagre Solera’ and ‘Vinagre Reserva’, ‘Vinagre Añada’ is aged for a minimum period of thirty-six months using the traditional, static ‘Añadas’ method. Here the vinegar is aged in casks or vats to which only liqueur wine or quality liqueur wine may be added. These vinegars are made from wines of a single vintage, as no blending takes place, and the characteristics are inherent to the vintage in question. As with the system of ‘criaderas y soleras’, the addition of liqueur wine and quality liqueur wine during ageing lends the final product unique characteristics.

criaderas y soleras

The ageing rooms are designed to maintain a constant temperature of between 15 °C and 18 °C all year round, with the highest possible relative humidity (between 60 % and 80 %), good ventilation and a suitable orientation. This is achieved by means of high ceilings and correctly orientated windows and by sprinkling the clay floors with water during periods of high temperatures, which is all intended to create the microclimate required to ensure the optimum ageing of our vinegars.

The casks and vats of American oak used in the Condado de Huelva play a fundamental role in improving the quality of the vinegars during the ageing process. The porosity of the oak allows the vinegar to come into contact with oxygen in the air, permitting oxidation, which promotes ageing.

During ageing, there are changes in the chemical composition of the aged vinegar, and these bring about changes in its characteristics. The processes involved are:

| — | evaporation, |
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evaporation,

| — | direct extraction from the wood, |
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direct extraction from the wood,

| — | reactions between the components of the wood and the vinegar being aged, |
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reactions between the components of the wood and the vinegar being aged,

| — | reactions between the components of the vinegar being aged, |
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reactions between the components of the vinegar being aged,

| — | chemical processes such as oxidation and hydrolysis. |
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chemical processes such as oxidation and hydrolysis.

5.2.   Specificity of the product

Specificity of the product

The vinegars covered by the ‘Vinagre del Condado de Huelva’ designation of origin are obtained by acetous fermentation of a wine with the ‘Condado de Huelva’ designation of origin and, depending on whether they are aged or not, can include ‘Vinagre del Condado de Huelva’ and ‘Vinagre Viejo del Condado de Huelva’.

(a)   ‘Vinagre Condado de Huelva’

‘Vinagre Condado de Huelva’

Vinegar produced by the acetous fermentation of a wine with the ‘Condado de Huelva’ designation of origin, with a residual alcohol content from the wine used that is not more than 1,5 % vol.

Organoleptic analysis

Appearance: Pale yellow to amber and light intensity.

Aroma: Acetic aromas with hints of wine.

Taste: Mild vinous flavour, well-balanced as regards acidity. Long finish with hints of stone fruit.

(b)   ‘Vinagre Condado de Huelva Viejo’

‘Vinagre Condado de Huelva Viejo’

‘Vinagre del Condado de Huelva’ is aged in oak casks or vats, and is unique in that during the ageing process the vinegar is enriched with liqueur wines and quality liqueur wines with the ‘Condado de Huelva’ designation of origin, which endows them with some unique characteristics, with a residual alcohol content from these wines of not more than 3 % vol.

There are three subcategories of this vinegar, which differ in terms of the type and length of ageing.

Organoleptic analysis

| 1. | Vinagre Solera
  Appearance: Amber in colour with mahogany tones and medium intensity.
  Aroma: Acetic aromas with hints of nuts.
  Taste: Vinous flavour, full and balanced on the palate. |
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1.

Vinagre Solera

Appearance: Amber in colour with mahogany tones and medium intensity.

Aroma: Acetic aromas with hints of nuts.

Taste: Vinous flavour, full and balanced on the palate.

| 2. | Vinagre Reserva
  Appearance: Mahogany in colour with amber highlights and very high intensity.
  Aroma: Strong aroma, with high acetic intensity and hints of raisined fruit.
  Taste: Very acidic taste on the palate, dry or sweet. |
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2.

Vinagre Reserva

Appearance: Mahogany in colour with amber highlights and very high intensity.

Aroma: Strong aroma, with high acetic intensity and hints of raisined fruit.

Taste: Very acidic taste on the palate, dry or sweet.

| 3. | Vinagre Añada
  Appearance: Intense mahogany colour.
  Aroma: Strong acetic aromas, hints of oak from the casks.
  Taste: Full, acidic, with a rich balance on the palate and long and intense after-taste. Reminiscent of nuts and spices. |
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3.

Vinagre Añada

Appearance: Intense mahogany colour.

Aroma: Strong acetic aromas, hints of oak from the casks.

Taste: Full, acidic, with a rich balance on the palate and long and intense after-taste. Reminiscent of nuts and spices.

5.3.   Causal link between the geographical area and the quality or characteristics of the product

Causal link between the geographical area and the quality or characteristics of the product

The distinguishing characteristics of ‘Vinagre del Condado de Huelva’ are mainly due to the raw material from which it is made, a wine with the ‘Condado de Huelva’ designation of origin, which owes its unique characteristics to the native Zalema variety of grape – which is native and exclusive to the defined geographical area – and to its production and ageing in the Condado de Huelva.

Additionally, thanks to the geographical location of the area covered by the designation of origin, oxidation is favoured by the high relative humidity, the mild temperatures and the higher oxygen content in the air on account of the proximity of the Atlantic Ocean and the Doñana National Park.

The flat or slightly undulating landscape facilitates the arrival of currents of air. The orientation and architecture of the ageing rooms allow good ventilation and favour the transfer of oxygen through the oak of the casks and vats.

The climatic conditions even allow the vinegar to be aged in the enclosed courtyards of the producers’ facilities.

The value of the parameters determines the characteristics of the vinegars.

| — | The residual alcohol content is the result of enriching the vinegars with liqueur wine or quality liqueur wine of the ‘Condado de Huelva’ designation of origin and may be up to 3 % vol. in the case of aged vinegars. |
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The residual alcohol content is the result of enriching the vinegars with liqueur wine or quality liqueur wine of the ‘Condado de Huelva’ designation of origin and may be up to 3 % vol. in the case of aged vinegars.

| — | The porosity of the wood used to make the casks and vats allows the vinegar to come into contact with oxygen, facilitating acetous fermentation and giving the aged vinegars a minimum volatile acid content of 70 g/l. |
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The porosity of the wood used to make the casks and vats allows the vinegar to come into contact with oxygen, facilitating acetous fermentation and giving the aged vinegars a minimum volatile acid content of 70 g/l.

| — | During ageing, the volume of the vinegar is reduced by evaporation, which increases dry extract, which is further increased as substances are extracted from the wood and the components of the wood and vinegar react together. |
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During ageing, the volume of the vinegar is reduced by evaporation, which increases dry extract, which is further increased as substances are extracted from the wood and the components of the wood and vinegar react together.

| — | Sprinkling the clay floors with water is a practice used in the vinegar ageing rooms to control the relative humidity and the temperature and ensure that they remain stable throughout the ageing process, promoting the mellowing of the vinegars and reducing losses through evaporation. |
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Sprinkling the clay floors with water is a practice used in the vinegar ageing rooms to control the relative humidity and the temperature and ensure that they remain stable throughout the ageing process, promoting the mellowing of the vinegars and reducing losses through evaporation.

| — | During ageing, the lignin content of the wood is reduced by a process of hydrolysis caused by the ethanol and the water. Hydrolysis is the principal route by which substances pass from the cask or vat to the vinegar, influencing the aroma and colour of the aged vinegars. |
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During ageing, the lignin content of the wood is reduced by a process of hydrolysis caused by the ethanol and the water. Hydrolysis is the principal route by which substances pass from the cask or vat to the vinegar, influencing the aroma and colour of the aged vinegars.

Reference to publication of the specification

Reference to publication of the specification

(the second subparagraph of Article 6(1) of this Regulation)

The specification can be consulted by going to the home page of the Ministry of Agriculture, Livestock, Fisheries and Sustainable Development (https://juntadeandalucia.es/organismos/agriculturaganaderiapescaydesarrollosostenible.html) and clicking on the following: ‘Áreas de actividad’/‘Industrias y Cadena Agroalimentaria’/‘Calidad y Promoción’/‘Denominaciones de calidad’/‘Vinagres’, or by clicking on the following link: http://www.juntadeandalucia.es/export/drupaljda/PC_DOP_Vinagre_Condado_modificado.pdf

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

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