# Official Journal C 70/2020

| | ISSN 1977-091X |
| --- | --- |
| Official Journal
  of the European Union | C 70 |
| | |
| English edition | Information and Notices | Volume 634 March 2020 |

ISSN 1977-091X

Official Journal

of the European Union

C 70

English edition

Information and Notices

Volume 634 March 2020

---

| Contents | page |
| --- | --- |
| | IV   Notices |
| | NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES |
| | European Commission |
| 2020/C 70/01 | Euro exchange rates — 3 March 2020 | 1 |
| | NOTICES FROM MEMBER STATES |
| 2020/C 70/02 | Notice of the areas available for the granting of licences for the exploration and exploitation of hydrocarbons | 2 |

Contents

page

IV   Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

2020/C 70/01

Euro exchange rates — 3 March 2020

1

NOTICES FROM MEMBER STATES

2020/C 70/02

Notice of the areas available for the granting of licences for the exploration and exploitation of hydrocarbons

2

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| | V   Announcements |
| --- | --- |
| | OTHER ACTS |
| | European Commission |
| 2020/C 70/03 | Publication of a communication of approval of a standard amendment to a product specification for a name in the wine sector as referred to in Article 17(2) and (3) of Commission Delegated Regulation (EU) 2019/33 | 3 |
| 2020/C 70/04 | Publication of the single document referred to in Article 94(1)(d) of Regulation (EU) No 1308/2013 of the European Parliament and of the Council and of the reference to the publication of the product specification for a name in the wine sector | 12 |
| 2020/C 70/05 | Publication of a communication of approval of a standard amendment to the 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 70/06 | Publication of an application for approval of an amendment, which is not minor, 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 | 33 |

V   Announcements

OTHER ACTS

European Commission

2020/C 70/03

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

3

2020/C 70/04

Publication of the single document referred to in Article 94(1)(d) of Regulation (EU) No 1308/2013 of the European Parliament and of the Council and of the reference to the publication of the product specification for a name in the wine sector

12

2020/C 70/05

Publication of a communication of approval of a standard amendment to the 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 70/06

Publication of an application for approval of an amendment, which is not minor, 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

33

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

EN

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IV Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

| 4.3.2020 | EN | Official Journal of the European Union | C 70/1 |
| --- | --- | --- | --- |

4.3.2020

EN

Official Journal of the European Union

C 70/1

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Euro exchange rates (1)

3 March 2020

(2020/C 70/01)

1 euro =

| | Currency | Exchange rate |
| --- | --- | --- |
| USD | US dollar | 1,1117 |
| JPY | Japanese yen | 119,77 |
| DKK | Danish krone | 7,4730 |
| GBP | Pound sterling | 0,87010 |
| SEK | Swedish krona | 10,5590 |
| CHF | Swiss franc | 1,0646 |
| ISK | Iceland króna | 142,90 |
| NOK | Norwegian krone | 10,3328 |
| BGN | Bulgarian lev | 1,9558 |
| CZK | Czech koruna | 25,475 |
| HUF | Hungarian forint | 336,68 |
| PLN | Polish zloty | 4,3166 |
| RON | Romanian leu | 4,8087 |
| TRY | Turkish lira | 6,8626 |
| AUD | Australian dollar | 1,6911 |
| CAD | Canadian dollar | 1,4857 |
| HKD | Hong Kong dollar | 8,6471 |
| NZD | New Zealand dollar | 1,7728 |
| SGD | Singapore dollar | 1,5479 |
| KRW | South Korean won | 1 327,59 |
| ZAR | South African rand | 17,3245 |
| CNY | Chinese yuan renminbi | 7,7572 |
| HRK | Croatian kuna | 7,4853 |
| IDR | Indonesian rupiah | 15 877,00 |
| MYR | Malaysian ringgit | 4,6758 |
| PHP | Philippine peso | 56,467 |
| RUB | Russian rouble | 74,0050 |
| THB | Thai baht | 35,063 |
| BRL | Brazilian real | 5,0032 |
| MXN | Mexican peso | 21,6599 |
| INR | Indian rupee | 81,4290 |

Currency

Exchange rate

USD

US dollar

1,1117

JPY

Japanese yen

119,77

DKK

Danish krone

7,4730

GBP

Pound sterling

0,87010

SEK

Swedish krona

10,5590

CHF

Swiss franc

1,0646

ISK

Iceland króna

142,90

NOK

Norwegian krone

10,3328

BGN

Bulgarian lev

1,9558

CZK

Czech koruna

25,475

HUF

Hungarian forint

336,68

PLN

Polish zloty

4,3166

RON

Romanian leu

4,8087

TRY

Turkish lira

6,8626

AUD

Australian dollar

1,6911

CAD

Canadian dollar

1,4857

HKD

Hong Kong dollar

8,6471

NZD

New Zealand dollar

1,7728

SGD

Singapore dollar

1,5479

KRW

South Korean won

1 327,59

ZAR

South African rand

17,3245

CNY

Chinese yuan renminbi

7,7572

HRK

Croatian kuna

7,4853

IDR

Indonesian rupiah

15 877,00

MYR

Malaysian ringgit

4,6758

PHP

Philippine peso

56,467

RUB

Russian rouble

74,0050

THB

Thai baht

35,063

BRL

Brazilian real

5,0032

MXN

Mexican peso

21,6599

INR

Indian rupee

81,4290

---

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

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NOTICES FROM MEMBER STATES

| 4.3.2020 | EN | Official Journal of the European Union | C 70/2 |
| --- | --- | --- | --- |

4.3.2020

EN

Official Journal of the European Union

C 70/2

---

Notice of the areas available for the granting of licences for the exploration and exploitation of hydrocarbons

(2020/C 70/02)

Pursuant to Article 20 of the Hydrocarbon Exploration and Exploitation Act (Narodne novine (NN; Official Gazette of the Republic of Croatia) Nos 52/2018 and 52/2019), the Ministry of Environmental Protection and Energy, on behalf of the Republic of Croatia, hereby publishes the following

The Government of the Republic of Croatia invites all interested persons to submit bids to obtain a licence for the exploration and exploitation of hydrocarbons in respect of the available exploration blocks in the Adriatic.

1.   INFORMATION REGARDING EXPLORATION BLOCKS

The areas for the exploration and exploitation of hydrocarbons in the northern Adriatic for which hydrocarbon exploration and exploitation licences are available are:

| 1. | Exploration block SJ-02/SJ-03 |
| --- | --- |

1.

Exploration block SJ-02/SJ-03

| 2. | Exploration block SJ-06/SJ-07/SrJ-09 |
| --- | --- |

2.

Exploration block SJ-06/SJ-07/SrJ-09

Maps and coordinates of the exploration blocks are provided in the tender documentation.

The exploration blocks for which exploration and exploitation licenses are available have been the subject of a prior tender procedure for the exploration and exploitation of hydrocarbons. The outcome of this procedure in respect of these blocks was either that no licence was granted for the exploration and exploitation of hydrocarbons, or a hydrocarbon exploration and exploitation licence was granted but no contract for the exploration and exploitation of hydrocarbons was then signed.

2.   CRITERIA FOR THE SELECTION OF BIDDERS

Under Article 2(2) of Directive 94/22/EC of the European Parliament and of the Council of 30 May 1994 on the conditions for granting and using authorisations for the prospection, exploration and production of hydrocarbons (OJ L 164, 30.6.1994) in relation to national security and in accordance with Article 19 of the Hydrocarbon Exploration and Exploitation Act, the criteria to be taken into consideration in order to select the most advantageous bidder are:

| 1. | the technical, financial and professional competence of the bidder; |
| --- | --- |

1.

the technical, financial and professional competence of the bidder;

| 2. | how the bidder intends to carry out the activities covered by the licence for the exploration and exploitation of hydrocarbons; |
| --- | --- |

2.

how the bidder intends to carry out the activities covered by the licence for the exploration and exploitation of hydrocarbons;

| 3. | the overall quality of the bid submitted; |
| --- | --- |

3.

the overall quality of the bid submitted;

| 4. | the financial conditions offered by the bidder in exchange for the licence for the exploration and exploitation of hydrocarbons; and |
| --- | --- |

4.

the financial conditions offered by the bidder in exchange for the licence for the exploration and exploitation of hydrocarbons; and

| 5. | any lack of efficiency or responsibility in any form displayed by the bidder in another country when carrying out activities covered by a licence for the exploration and exploitation of hydrocarbons. |
| --- | --- |

5.

any lack of efficiency or responsibility in any form displayed by the bidder in another country when carrying out activities covered by a licence for the exploration and exploitation of hydrocarbons.

Another criterion for selecting the bidder is the fee for entering into the contract for the exploration and exploitation of hydrocarbons, the minimum amount of which is laid down in the decree referred to in Article 51 of the Hydrocarbon Exploration and Exploitation Act.

If, following an evaluation on the basis of the criteria under the Hydrocarbon Exploration and Exploitation Act, two or more bids are of equal merit, other relevant, objective and non-discriminatory criteria will be taken into account for the final decision.

3.   PROCEDURE FOR SUBMITTING BIDS

Bids are to be submitted in accordance with the tender documentation published on the official website of the Croatian Hydrocarbon Agency - www.azu.hr - and submitted to the Hydrocarbon Agency in accordance with the provisions of the Hydrocarbon Exploration and Exploitation Act and the tender documentation.

All other relevant information and notices can be found on the Hydrocarbons Agency website - www.azu.hr.

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V Announcements

OTHER ACTS

European Commission

| 4.3.2020 | EN | Official Journal of the European Union | C 70/3 |
| --- | --- | --- | --- |

4.3.2020

EN

Official Journal of the European Union

C 70/3

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

(2020/C 70/03)

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

CIGALES

Reference number: PDO-ES-A0622-AM02

Date of communication: 26 November 2019

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

1.   Amendment to the analytical characteristics: reduction in total acidity and increase in total sugars

Description and reasons

This amendment concerns point 2(a) of the Specification and point 1.4 of the Single Document.

The fundamental reason is climate change.

In recent years, low precipitation has led to a general decrease in acidity in all grape varieties, resulting in a hike in residual sugars.

In order to attain optimum phenolic ripeness, the fruit must be harvested in conditions that take account of the decrease in acidity and the hike in residual sugars.

This is considered a standard amendment because it does not imply a substantial change in the characteristics of the product, which retains the characteristics and profile described in the link, which are a consequence of the interaction between natural and human factors. It is thus considered that this amendment does not fall into either of the two categories provided for in Article 14(1) of Regulation (EU) 2019/33.

2.   Amendment to the organoleptic characteristics: change to the sensory descriptors

Description and reasons

This amendment concerns point 2(b) of the Specification and point 1.4 of the Single Document.

The organoleptic characteristics of the wines covered have been revised and amended so that these characteristics can be linked to assessable descriptors using a tasting panel meeting the criteria laid down in the UNE-EN-ISO 17025 standard.

This is a standard amendment since it does not imply a substantial change in the product characteristics. Rather, it provides a more precise description in line with new techniques in sensory analysis. The characteristics and profile described in the link, which are a consequence of the interaction between natural and human factors, are retained. It is thus considered that this amendment does not fall into either of the two categories provided for in Article 14(1) of Regulation (EU) 2019/33.

3.   Amendment to the maximum yield expressed in litres of wine per 100 kilograms of grapes

Description and reasons

This amendment concerns points 3(b)(1) and 5 of the Specification and points 1.5.1 and 1.5.2 of the Single Document.

In recent years, new technologies in wineries, refrigeration and the use of vacuum filters for the classification of must, have led to an increased use of grape juice without causing significant pressure that would impact negatively on quality. The outcome is a higher yield and the same level of quality we require.

This is a standard amendment since it does not imply a substantial change in the product characteristics. It is merely to adapt to technological change. It is thus considered that this amendment does not fall into either of the two categories provided for in Article 14(1) of Regulation (EU) 2019/33.

4.   Amendment to the minimum planting density

Description and reasons

This amendment concerns point 3(a)(1) of the Specification and point 1.5.1 of the Single Document.

In view of the high average age of vineyards in the area and their adaptation in some cases to new mechanisation, it was not considered logical to exclude old parcels with 3x3 planting patterns, given the poverty of the soil. This would lead to a loss of quality potential in wine production in these more longstanding vineyards.

This is a standard amendment since it does not imply a substantial change in the product characteristics. It does not fall into either of the two categories provided for in Article 14(1) of Regulation (EU) 2019/33 on amendments.

5.   Amendment concerning ’Bag in a box’ containers for export

Description and reasons

This amendment concerns point 8(b)(2) of the Specification. The Single Document is unaffected.

In view of marketing requirements in a number of overseas markets, the decision has been taken to use this kind of container, while preserving the quality and characteristics of the product. In this way, our wines will become better known abroad and the part of our production intended for such markets will increase. This should boost the promotion of the quality of our wines overseas. The Regulatory Council made use of Article 16(4) of its own Regulations, which states as follows: ‘The Regulatory Council may authorise other special containers and closures for specific uses, where these do not cause a deterioration in the quality or image of the protected wines.’

This amendment only affects the presentation of the product. Its characteristics are unaffected.

6.   Corrigendum of wine variety/vineyard and vintages/wines

Description and reasons

This amendment affects the terminology used in point 7 of the Specification. This does not affect the Single Document.

The reason for the change is to make the language more generalised and understandable as regards the sector.

This correction only affects the form.

7.   Corrigendum to section 9(b)(2) on control methodology

Description and reasons

This correction concerns the fourth heading of point 9(b)(2) on the control of wines. This does not affect the Single Document.

An error has been noted in the fourth heading of section 9(b)(2) on the Control of Wines. This has been corrected. Where it read:

| — | ‘Qualification of wines |
| --- | --- |

—

‘Qualification of wines

| — | Qualification process.’ |
| --- | --- |

—

Qualification process.’

It should read:

| — | ‘Control of wines |
| --- | --- |

—

‘Control of wines

| — | Verification of the qualification process...’ |
| --- | --- |

—

Verification of the qualification process...’

SINGLE DOCUMENT

1.   Name of the product

Cigales

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)

WINE — WHITES AND ROSÉS

White wines:

| — | The appearance of this wine is somewhat clean and bright. It has tones of greenish yellow, straw yellow, pale yellow or golden yellow. Medium intensity. |
| --- | --- |

—

The appearance of this wine is somewhat clean and bright. It has tones of greenish yellow, straw yellow, pale yellow or golden yellow. Medium intensity.

| — | When smelled, there is medium-low intensity, with straightforward (there are no imperfect aromas) medium aromas of the fruit tree family and citrus fruit and/or plant aromas. These may appear spicy and/or toasted when the wines have spent time in a barrel. |
| --- | --- |

—

When smelled, there is medium-low intensity, with straightforward (there are no imperfect aromas) medium aromas of the fruit tree family and citrus fruit and/or plant aromas. These may appear spicy and/or toasted when the wines have spent time in a barrel.

| — | The taste is of medium intensity, balanced with good acidity and alcohol. The aromas are in the same range as when smelled (tree fruits and citrus fruit and/or plants). These may appear spicy and/or toasted (wines exposed to wood). Medium finish. |
| --- | --- |

—

The taste is of medium intensity, balanced with good acidity and alcohol. The aromas are in the same range as when smelled (tree fruits and citrus fruit and/or plants). These may appear spicy and/or toasted (wines exposed to wood). Medium finish.

Rosé wines:

| — | The appearance of this wine is somewhat clean and bright. It has violet-pink, strawberry-pink or salmon-pink tones. Medium intensity |
| --- | --- |

—

The appearance of this wine is somewhat clean and bright. It has violet-pink, strawberry-pink or salmon-pink tones. Medium intensity

| — | When smelled, there is medium intensity and the wine is straightforward (there are no imperfect or inadequate aromas) with the fruit family (red fruit), fruit trees, citrus fruit and/or fresh plant aromas. Spicy and/or toasted when the wines have spent time in a barrel. |
| --- | --- |

—

When smelled, there is medium intensity and the wine is straightforward (there are no imperfect or inadequate aromas) with the fruit family (red fruit), fruit trees, citrus fruit and/or fresh plant aromas. Spicy and/or toasted when the wines have spent time in a barrel.

| — | Taste: medium intensity, balanced, with a medium intensity of acidity and alcohol and aromas as when smelled (red fruit, tree fruit, citrus fruit and/or fresh plants, and spicy and/or toasted aromas when the wines have spent time in a barrel). Medium finish. |
| --- | --- |

—

Taste: medium intensity, balanced, with a medium intensity of acidity and alcohol and aromas as when smelled (red fruit, tree fruit, citrus fruit and/or fresh plants, and spicy and/or toasted aromas when the wines have spent time in a barrel). Medium finish.

The physico-chemical parameters laid down in this section will meet the ceilings established in EU rules.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 11 |
| Minimum total acidity | 3,5 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 10,83 |
| Maximum total sulphur dioxide (in milligrams per litre) | 150 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

11

Minimum total acidity

3,5 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

10,83

Maximum total sulphur dioxide (in milligrams per litre)

150

WINE — YOUNG RED WINES

| — | The appearance of this wine is somewhat clean and bright, with tones from garnet red to brick-red. Medium to low intensity. |
| --- | --- |

—

The appearance of this wine is somewhat clean and bright, with tones from garnet red to brick-red. Medium to low intensity.

| — | When smelled, there is medium intensity, with straightforward (there are no imperfect or inadequate aromas) aromas of the fruit tree family (fresh and/or overripe black fruit) and/or plants, with spicy and/or toasted aromas when the wines have been in contact with wood. |
| --- | --- |

—

When smelled, there is medium intensity, with straightforward (there are no imperfect or inadequate aromas) aromas of the fruit tree family (fresh and/or overripe black fruit) and/or plants, with spicy and/or toasted aromas when the wines have been in contact with wood.

| — | The taste is of medium intensity, very balanced in terms of acidity and alcohol with medium astringency. Slight bitterness. Average length, with a fruity aftertaste to match the aroma (black fruits, dry fruits, plants), spicy and/or toasted. |
| --- | --- |

—

The taste is of medium intensity, very balanced in terms of acidity and alcohol with medium astringency. Slight bitterness. Average length, with a fruity aftertaste to match the aroma (black fruits, dry fruits, plants), spicy and/or toasted.

At any event, the physico-chemical parameters laid down in this section will meet the ceilings established in EU rules.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 12 |
| Minimum total acidity | 3,5 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 10,83 |
| Maximum total sulphur dioxide (in milligrams per litre) | 140 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

12

Minimum total acidity

3,5 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

10,83

Maximum total sulphur dioxide (in milligrams per litre)

140

RED WINES WITH THE INDICATION ‘ROBLE’

| — | The appearance of this wine is somewhat clean and bright, with tones from violet to garnet red and brick-red. |
| --- | --- |

—

The appearance of this wine is somewhat clean and bright, with tones from violet to garnet red and brick-red.

| — | When smelled, they are straightforward (there are no imperfect or inadequate aromas) with a hint of the fruit family and an average intensity of the toasted and/or spicy families, typical of wines which have been in contact with wood. |
| --- | --- |

—

When smelled, they are straightforward (there are no imperfect or inadequate aromas) with a hint of the fruit family and an average intensity of the toasted and/or spicy families, typical of wines which have been in contact with wood.

| — | The taste is medium intense, dry and with a hint of the fruit family. Medium intensity of the spicy and/or toasted families, typical of wines which have been in contact with wood. Medium finish. |
| --- | --- |

—

The taste is medium intense, dry and with a hint of the fruit family. Medium intensity of the spicy and/or toasted families, typical of wines which have been in contact with wood. Medium finish.

| (*) | For wines placed on the market in the first year after harvest; wines aged more than one year shall not exceed the ceiling calculated as follows: 1 gram per litre up to 10 % vol. and 0,06 grams per litre for each percentage point over 10 %. |
| --- | --- |

(*)

For wines placed on the market in the first year after harvest; wines aged more than one year shall not exceed the ceiling calculated as follows: 1 gram per litre up to 10 % vol. and 0,06 grams per litre for each percentage point over 10 %.

At any event, the physico-chemical parameters laid down in this section will meet the ceilings established in EU rules.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 12 |
| Minimum total acidity | 3,5 in milliequivalents per litre |
| Maximum volatile acidity (in milliequivalents per litre) | 10,83 |
| Maximum total sulphur dioxide (in milligrams per litre) | 140 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

12

Minimum total acidity

3,5 in milliequivalents per litre

Maximum volatile acidity (in milliequivalents per litre)

10,83

Maximum total sulphur dioxide (in milligrams per litre)

140

‘CRIANZA’, ‘RESERVA’ AND ‘GRAN RESERVA’ RED WINES

‘CRIANZA’:

| — | appearance: somewhat clean and bright, with garnet red and brick-red tones. |
| --- | --- |

—

appearance: somewhat clean and bright, with garnet red and brick-red tones.

| — | aroma: straightforward (there are no imperfect or inadequate aromas) with the medium intensity of the toasted and/or spicy families, typical of wines which have been in contact with wood, and with the very low intensity of the fruit family. |
| --- | --- |

—

aroma: straightforward (there are no imperfect or inadequate aromas) with the medium intensity of the toasted and/or spicy families, typical of wines which have been in contact with wood, and with the very low intensity of the fruit family.

| — | taste: medium intensity, very robust, medium finish with a lingering spicy and/or toasted taste. |
| --- | --- |

—

taste: medium intensity, very robust, medium finish with a lingering spicy and/or toasted taste.

‘RESERVA’:

| — | appearance: It appears (clarity) somewhat clean and bright, with tones from garnet red to ruby red, brick-red, copper red and even amber. |
| --- | --- |

—

appearance: It appears (clarity) somewhat clean and bright, with tones from garnet red to ruby red, brick-red, copper red and even amber.

| — | aroma: straightforward (there are no imperfect or inadequate aromas) and with a medium intensity of the spicy and/or balsamic families. |
| --- | --- |

—

aroma: straightforward (there are no imperfect or inadequate aromas) and with a medium intensity of the spicy and/or balsamic families.

| — | taste: medium intensity, dry, with tannins, very robust and with a medium finish. |
| --- | --- |

—

taste: medium intensity, dry, with tannins, very robust and with a medium finish.

‘GRAN RESERVA’:

| — | appearance: It appears (clarity) somewhat clean and bright, with tones from ruby red to brick-red. |
| --- | --- |

—

appearance: It appears (clarity) somewhat clean and bright, with tones from ruby red to brick-red.

| — | aroma: medium intensity, straightforward (there are no imperfect or inadequate aromas) and with the medium intensity of the spicy and/or balsamic families. |
| --- | --- |

—

aroma: medium intensity, straightforward (there are no imperfect or inadequate aromas) and with the medium intensity of the spicy and/or balsamic families.

| — | taste: presence of weak tannins, medium-bodied with a medium finish. |
| --- | --- |

—

taste: presence of weak tannins, medium-bodied with a medium finish.

| (*) | For wines placed on the market in the first year after harvest; wines aged more than one year shall not exceed the following ceiling: 1 gram per litre up to 10 % vol. and 0,06 grams per litre for each percentage point above this. |
| --- | --- |

(*)

For wines placed on the market in the first year after harvest; wines aged more than one year shall not exceed the following ceiling: 1 gram per litre up to 10 % vol. and 0,06 grams per litre for each percentage point above this.

At any event, the physico-chemical parameters laid down in this section will meet the ceilings established in EU rules.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 12 |
| Minimum total acidity | 3,5 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 10,83 |
| Maximum total sulphur dioxide (in milligrams per litre) | 140 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

12

Minimum total acidity

3,5 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

10,83

Maximum total sulphur dioxide (in milligrams per litre)

140

WINES — SWEET WINES (WHITES, ROSÉS AND REDS)

These wines have the organoleptic characteristics of the various wine types described in the sections above. The residual sugar they contain also bolsters their aromas and makes them fuller-bodied on the palate.

At any event, the physico-chemical parameters laid down in this section will meet the ceilings established in EU rules.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 11 |
| Minimum total acidity | 11 |
| Maximum volatile acidity (in milliequivalents per litre) | 10,83 |
| Maximum total sulphur dioxide (in milligrams per litre) | 200 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

11

Minimum total acidity

11

Maximum volatile acidity (in milliequivalents per litre)

10,83

Maximum total sulphur dioxide (in milligrams per litre)

200

QUALITY SPARKLING WINE (WHITE/ROSÉ)

| — | The appearance of this wine (clarity) is somewhat clean and bright, with yellow tones (from straw-yellow to golden yellow) when made with white or red grapes. The colour is red (pale pink to strawberry pink) when it is made from red, or red and white, varieties. The bubbles are medium in size, frothy, and have a short to medium or medium finish. |
| --- | --- |

—

The appearance of this wine (clarity) is somewhat clean and bright, with yellow tones (from straw-yellow to golden yellow) when made with white or red grapes. The colour is red (pale pink to strawberry pink) when it is made from red, or red and white, varieties. The bubbles are medium in size, frothy, and have a short to medium or medium finish.

| — | When smelled, they have a medium intensity and are straightforward (there are no imperfect or inadequate aromas), with the medium intensity of the fruit family. |
| --- | --- |

—

When smelled, they have a medium intensity and are straightforward (there are no imperfect or inadequate aromas), with the medium intensity of the fruit family.

| — | When tasted, the wine is characterised by fruity sensations and a medium finish, with lingering aromas of the dry fruit family. |
| --- | --- |

—

When tasted, the wine is characterised by fruity sensations and a medium finish, with lingering aromas of the dry fruit family.

At any event, the physico-chemical parameters laid down in this section will meet the ceilings established in EU rules.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 9 |
| Minimum total acidity | 3,5 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 10,83 |
| Maximum total sulphur dioxide (in milligrams per litre) | 160 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

9

Minimum total acidity

3,5 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

10,83

Maximum total sulphur dioxide (in milligrams per litre)

160

5.   Wine-making practices

a.   Essential oenological practices

OENOLOGICAL PRACTICES

Specific oenological practice

Healthy grapes with a minimum likely alcoholic strength: 10o Beaumé (white varieties) and 10,5o Beaumé (red varieties).

Maximum extraction yield: 72 l per 100 kg of grapes.

The sweet wines are produced by preserving part of the natural sugar of the grapes, interrupting the fermentation process by authorised systems except by adding alcohol.

The sparkling wines must be prepared in the traditional method.

OENOLOGICAL PRACTICES

Relevant restriction on making the wines

| — | The whites will be produced exclusively from the main white varieties (Verdejo) and those authorised (Albillo Mayor, Viura and Sauvignon Blanc), with a minimum of 50 % of the main white variety. |
| --- | --- |

—

The whites will be produced exclusively from the main white varieties (Verdejo) and those authorised (Albillo Mayor, Viura and Sauvignon Blanc), with a minimum of 50 % of the main white variety.

| — | The rosés will be produced with the main and authorised white and red varieties, with a minimum of 50 % of the main varieties. |
| --- | --- |

—

The rosés will be produced with the main and authorised white and red varieties, with a minimum of 50 % of the main varieties.

| — | The reds will be produced from the main red varieties (Tempranillo and Red and Grey Grenache) and those authorised (Cabernet Sauvignon, Merlot and Syrah), with a minimum of 50 % of the main varieties. |
| --- | --- |

—

The reds will be produced from the main red varieties (Tempranillo and Red and Grey Grenache) and those authorised (Cabernet Sauvignon, Merlot and Syrah), with a minimum of 50 % of the main varieties.

| — | Sweet wines (white, rosé and red) will be produced from the main authorised white and red varieties, preserving part of the natural sugar of the grapes, with a minimum of 50 % of the main varieties. |
| --- | --- |

—

Sweet wines (white, rosé and red) will be produced from the main authorised white and red varieties, preserving part of the natural sugar of the grapes, with a minimum of 50 % of the main varieties.

| — | Sparkling wine will be produced with the main and authorised white and red varieties, with a minimum of 50 % of the main varieties applying to dry, semi-dry, ‘Brut’ and ‘Brut Nature’ wines. |
| --- | --- |

—

Sparkling wine will be produced with the main and authorised white and red varieties, with a minimum of 50 % of the main varieties applying to dry, semi-dry, ‘Brut’ and ‘Brut Nature’ wines.

OENOLOGICAL PRACTICES

Growing practice

The minimum planting density will be 1 000 vines per hectare.

b.   Maximum yields

RED VARIETIES

7 000 kilograms of grapes per hectare

RED VARIETIES

50,40 hectolitres per hectare

WHITE VARIETIES

9 000 kilograms of grapes per hectare

WHITE VARIETIES

64,80 hectolitres per hectare

6.   Demarcated geographical area

The geographical area of the PDO ‘Cigales’ extends to the northern area of the Duero Depression on either side of the River Pisuerga. Its surface area is 574 km2.

It includes the following municipalities:

| — | Province of Valladolid:





  — | Cabezón de Pisuerga, Cigales, Corcos del Valle, Cubillas de Santa Marta, Fuensaldaña, Mucientes, Quintanilla de Trigueros, San Martín de Valvení, Santovenia de Pisuerga, Trigueros del Valle and Valoria la Buena; and the estate known as El Berrocal, bounded by the border of the province of Valladolid, the Valladolid-Fuensaldaña-Mucientes main road and the River Pisuerga. This estate is part of the municipality of Valladolid. |
| --- | --- | --- |

—

—

Cabezón de Pisuerga, Cigales, Corcos del Valle, Cubillas de Santa Marta, Fuensaldaña, Mucientes, Quintanilla de Trigueros, San Martín de Valvení, Santovenia de Pisuerga, Trigueros del Valle and Valoria la Buena; and the estate known as El Berrocal, bounded by the border of the province of Valladolid, the Valladolid-Fuensaldaña-Mucientes main road and the River Pisuerga. This estate is part of the municipality of Valladolid.

| — | Province of Valladolid:





  — | Dueñas. |
| --- | --- | --- |

—

—

Dueñas.

7.   Main wine grape variety(ies)

VERDEJO

TEMPRANILLO - TINTA DEL PAIS

RED GRENACHE

RED GRENACHE - GREY GRENACHE

8.   Description of the link(s)

WINE

The geographical area covered by the PDO ‘Cigales’ is highly suited to vineyard cultivation: The vineyard is divided in two by the River Pisuerga and is sited near the river’s midpoint between the cold climate upstream and the temperate climate of its estuary. The interplay between climate and soil helps produce grapes with very balanced acidity and sugar levels. The varieties are very well suited to the area and the wine-making practices that have existed for decades. This makes it possible to obtain very balanced wines.

Another characteristic is that 30 % of the vineyard has been in place for over 60 years. Taken together with the conditions mentioned above, this allows for very intense and balanced ripening suited to ‘crianza’ wines.

QUALITY SPARKLING WINES

Various attempts in recent years have led to sparkling wines that maintain the distinguishing characteristics of the wines in the area and are also of very high quality (small bubbles that are long in the finish, presence of secondary aromas, etc.). The varieties specific to the area (major adaptation) enable the production of sparkling wines that are very fine and fresh, both in the mouth and at the back of the palate.

The climate conditions in the area make it possible to obtain a raw material that is balanced in acidity, extract and aromas. This gives the wine a full mouth-feel that compensates for the acidity.

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

Legal framework:

In national legislation

Type of further condition:

Packaging within the demarcated geographical area

Description of the condition:

The bottling of wines covered by the PDO ‘Cigales’ is one of the key criteria for ensuring the characteristics acquired during the production and - where appropriate - ageing process defined in the specification. Because of this, bottling must be performed in the bottling facilities of wineries located in the production area laid down in this specification.

Legal framework:

In national legislation

Type of further condition:

Addition provisions relating to labelling

Description of the condition:

The traditional term ‘DESIGNATION OF ORIGIN’ may be used instead of ‘PROTECTED DESIGNATION OF ORIGIN’.

A reference to the year of harvest must be included on the label, even if the wines are not aged. An exception is made for sweet and sparkling wines.

The indications ‘CRIANZA’, ‘RESERVA’, ‘GRAN RESERVA’ and ‘ROBLE’ may be used, provided this complies with applicable legislation.

Link to the product specification

www.itacyl.es/documents/20143/342640/PCC+DOP+CIGALES+en+vigor+%28Rev+1%29_mod+1+BOE+%284%29.pdf/2cc9c566-2d4c-d08b-261d-9c1334822c29?

---

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

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| 4.3.2020 | EN | Official Journal of the European Union | C 70/12 |
| --- | --- | --- | --- |

4.3.2020

EN

Official Journal of the European Union

C 70/12

---

Publication of the single document referred to in Article 94(1)(d) of Regulation (EU) No 1308/2013 of the European Parliament and of the Council and of the reference to the publication of the product specification for a name in the wine sector

(2020/C 70/04)

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

SINGLE DOCUMENT

‘CSOPAK’/‘CSOPAKI’

PDO-HU-02378

Date of application: 20 November 2017

1.   Name to be registered

Csopak

Csopaki

2.   Geographical indication type

PDO - Protected Designation of Origin

3.   Categories of grapevine products

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

1.

Wine

4.   Description of the wine(s)

Hegybor

Colour: ranges from light greenish-yellow to straw yellow.

Nose: floral notes, with characteristics of citrus and white fruit.

Taste: refreshingly acidic. Harmonious dry white wine, with a balance of acids and alcohol.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | 14 |
| Minimum actual alcoholic strength (in % volume) | 11,5 |
| Minimum total acidity | 4,8 g/l expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 18 |
| Maximum total sulphur dioxide (in milligrams per litre) | 200 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

14

Minimum actual alcoholic strength (in % volume)

11,5

Minimum total acidity

4,8 g/l expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

18

Maximum total sulphur dioxide (in milligrams per litre)

200

Dűlős bor

Colour: ranges from light greenish-yellow to straw yellow.

Nose: a floral and wet-stone palette of aromas that is complex but may be described as neutral.

Taste: a floral and wet-stone palette of flavours that is complex but may be described as neutral, with a multi-layered, lingering bouquet. Harmonious dry white wine, with a balance of acids and alcohol.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | 14 |
| Minimum actual alcoholic strength (in % volume) | 12 |
| Minimum total acidity | 5,2 g/l expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 18 |
| Maximum total sulphur dioxide (in milligrams per litre) | 200 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

14

Minimum actual alcoholic strength (in % volume)

12

Minimum total acidity

5,2 g/l expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

18

Maximum total sulphur dioxide (in milligrams per litre)

200

5.   Wine making practices

a.   Essential oenological practices

Hegybor

Specific oenological practice

Essential elements:

| — | no more than 15 % of the grapes may be of the ‘Furmint’ variety |
| --- | --- |

—

no more than 15 % of the grapes may be of the ‘Furmint’ variety

| — | only healthy grapes may be used |
| --- | --- |

—

only healthy grapes may be used

| — | ageing for at least four months in a tank and/or barrel |
| --- | --- |

—

ageing for at least four months in a tank and/or barrel

| — | ageing for at least one month in the bottle |
| --- | --- |

—

ageing for at least one month in the bottle

| — | the must may be fermented using only yeast which does not alter the natural aroma and taste characteristics of ‘Olasz rizling’ or ‘Furmint’ wines |
| --- | --- |

—

the must may be fermented using only yeast which does not alter the natural aroma and taste characteristics of ‘Olasz rizling’ or ‘Furmint’ wines

| — | maximum juice yield: 70 % |
| --- | --- |

—

maximum juice yield: 70 %

Hegybor

Relevant restriction on making the wines

The following are prohibited:

| — | sweetening |
| --- | --- |

—

sweetening

Dűlős bor

Specific oenological practice

Essential elements:

| — | no more than 15 % of the grapes may be of the ‘Furmint’ variety |
| --- | --- |

—

no more than 15 % of the grapes may be of the ‘Furmint’ variety

| — | only healthy grapes may be used |
| --- | --- |

—

only healthy grapes may be used

| — | ageing for six months in a tank and/or barrel |
| --- | --- |

—

ageing for six months in a tank and/or barrel

| — | ageing for at least three months in the bottle |
| --- | --- |

—

ageing for at least three months in the bottle

| — | the must may be fermented using only yeast which does not alter the natural aroma and taste characteristics of ‘Olasz rizling’ or ‘Furmint’ wines |
| --- | --- |

—

the must may be fermented using only yeast which does not alter the natural aroma and taste characteristics of ‘Olasz rizling’ or ‘Furmint’ wines

| — | maximum juice yield: 65 % |
| --- | --- |

—

maximum juice yield: 65 %

Dűlős bor

Relevant restriction on making the wines

The following are prohibited:

| — | enrichment |
| --- | --- |

—

enrichment

| — | acidification |
| --- | --- |

—

acidification

| — | acidity reduction |
| --- | --- |

—

acidity reduction

| — | use of a pectic enzyme |
| --- | --- |

—

use of a pectic enzyme

| — | sweetening |
| --- | --- |

—

sweetening

Rules on grape production

Cultivation practice

| 1. | Rules on training the vine: Guyot, medium-high cordon, low cordon, umbrella, head and gobelet training. |
| --- | --- |

1.

Rules on training the vine: Guyot, medium-high cordon, low cordon, umbrella, head and gobelet training.

| 2. | Rules on vine density in the vineyard.






  a. | For vineyards already in existence on 1 August 2016:






  i. | vine density: at least 3 300 vines/ha; |
| --- | --- | --- | --- |

2.

Rules on vine density in the vineyard.

a.

For vineyards already in existence on 1 August 2016:

i.

vine density: at least 3 300 vines/ha;

| ii. | vine loss: not more than 10 %. |
| --- | --- |

ii.

vine loss: not more than 10 %.

| b. | For vineyards planted after 1 August 2016:






  i. | vine density: at least 4 000 vines/ha; |
| --- | --- | --- |

b.

For vineyards planted after 1 August 2016:

i.

vine density: at least 4 000 vines/ha;

| ii. | vine loss: not more than 10 %. |
| --- | --- |

ii.

vine loss: not more than 10 %.

| iii. | distance between vines: 0,6 m or more |
| --- | --- |

iii.

distance between vines: 0,6 m or more

| 3. | For wines described as dűlős borok, the average age of vines in a vineyard must be 10 years. |
| --- | --- |

3.

For wines described as dűlős borok, the average age of vines in a vineyard must be 10 years.

| 4. | Method of harvest: manual |
| --- | --- |

4.

Method of harvest: manual

| 5. | Quality of grapes (minimum sugar content expressed as natural alcoholic strength): | Hegybor: Minimum sugar content of the grapes in Hungarian must grade ([MM°], at 17,5 °C): 17,0 |
| --- | --- | --- |

5.

Quality of grapes (minimum sugar content expressed as natural alcoholic strength):

Hegybor: Minimum sugar content of the grapes in Hungarian must grade ([MM°], at 17,5 °C): 17,0

| | Potential alcoholic strength of the grapes ([% vol.], at 20 °C): 10,6 |
| --- | --- |

Potential alcoholic strength of the grapes ([% vol.], at 20 °C): 10,6

| | Dűlős bor: Minimum sugar content of the grapes in Hungarian must grade ([MM°], at 17,5 °C): 18,9 |
| --- | --- |

Dűlős bor: Minimum sugar content of the grapes in Hungarian must grade ([MM°], at 17,5 °C): 18,9

| | Potential alcoholic strength of the grapes ([% vol.], at 20 °C): 12 |
| --- | --- |

Potential alcoholic strength of the grapes ([% vol.], at 20 °C): 12

b.   Maximum yields

Hegybor

63 hl/ha

Hegybor

9 000 kg of grapes per hectare

Dűlős bor

39 hl/ha

Dűlős bor

6 000 kg of grapes per hectare

6.   Demarcated geographical area

Areas classified according to the vineyard cadastre as class I and II within the administrative boundaries of the localities of Csopak, Paloznak, Lovas, Alsóörs and Felsőörs.

7.   Main wine grapes variety(ies)

| | olasz rizling – olaszrizling |
| --- | --- |

olasz rizling – olaszrizling

| | furmint – szigeti |
| --- | --- |

furmint – szigeti

| | olasz rizling – grasevina |
| --- | --- |

olasz rizling – grasevina

| | olasz rizling – nemes rizling |
| --- | --- |

olasz rizling – nemes rizling

| | olasz rizling – riesling italien |
| --- | --- |

olasz rizling – riesling italien

| | olasz rizling – risling vlassky |
| --- | --- |

olasz rizling – risling vlassky

| | olasz rizling – taljanska grasevina |
| --- | --- |

olasz rizling – taljanska grasevina

| | olasz rizling – welschrieslig |
| --- | --- |

olasz rizling – welschrieslig

| | furmint – zapfner |
| --- | --- |

furmint – zapfner

| | furmint – som |
| --- | --- |

furmint – som

| | furmint – posipel |
| --- | --- |

furmint – posipel

| | furmint – mosler |
| --- | --- |

furmint – mosler

| | furmint – moslavac bijeli |
| --- | --- |

furmint – moslavac bijeli

| | furmint – furmint bianco |
| --- | --- |

furmint – furmint bianco

8.   Description of the link(s)

1.   Description of the demarcated area

(a)   Natural factors

The demarcated production area for ‘Csopak’/‘Csopaki’ wines comprises the first range of hills on the section of shore stretching from Csopak to Alsóörs on the northern side of the eastern basin of Lake Balaton. The key grape-growing areas are the sloping surfaces of the foothills and moderately steep brows of the hills. Two types of rock comprise the substrate of the vineyards. The sedimentary sequence on the brows of the hills is composed of upland-type rocks of the Upper Permian to Lower Triassic periods, with a blanket of Quaternary rubble. The limestone-rich subsoils thus constituted are covered by clayey-silt and loess forest soils of varying thickness. The bedrock beneath the sloping surfaces of the foothills is composed of red Permian sandstone, a unique soil formation typical of Csopak, covered with detritus of red sandstone. The wine-growing region is characterised by soils rich in calcium, magnesium and potassium.

The climate of Csopak is determined by cold air descending from the valleys of the Bakony Hills and by Lake Balaton, which lies to the region’s south. The vine-growing hills of Csopak are heavily wooded and narrow, deep valleys (such as the Nosztori and Koloska valleys) dissect the landscape. That is why, on summer days, under the influence of the evening breeze blowing towards the lake, the humid heat welling up from Lake Balaton gives way to cool forest air between the vines.

Csopak experiences an [annual] average of 1 950 to 2 000 hours of sunlight and an average annual temperature of 11-12 °C. Average annual precipitation is 650-700 mm, of which an average of 350 mm falls during the growing season. A crucial aspect of Csopak’s climate is that the last day of spring frost may fall on April 5, which counts as exceptionally early.

(b)   Human factors

Grape growing and wine-making have played an important role in Csopak uninterruptedly for more than 2 200 years. The development of land for grape cultivation is the result of deliberate human effort; for millennia the viticulturists living here have cultivated nothing but grapes on frost-protected, rapidly warming hillsides, instead of in marshy low-lying areas prone to frosts and disease.

Traditional local cellars also have a significant impact on the quality of the wines. Owing to Csopak’s soil structure, the local cellars are not built fully underground, leading them to experience noticeable fluctuations in temperature over the course of the year. As a result, the wines cool down during winter and their freshness is preserved. In summer, when the cellars warm up to between 15 and 19 degrees, natural precipitation of heat-sensitive and unstable tartrates occurs. As a result of this natural process, local wine-makers are able to stabilise the wines more easily, which consequently preserve the richness of their aromas better.

2.   Description of wines

‘Csopak’/‘Csopaki’ wines have discrete nose, while also being typified by a richness of bouquet and taste which guarantees their elegance. An important common feature of their nose and taste is the predominant note of wet stone and the lack of musty aroma elements. In terms of taste, a mature and complex acid structure predominates, ensuring the ‘Csopak/“Csopaki” wines’ crispness and freshness.

3.   Presentation and demonstration of the causal link

Due to precipitation and the water-holding capacity of Csopak’s topsoil, water supply to the vines during the growing season is also adequate on warm summer days. For this reason, grape development during the critical summer period is uninterrupted and stress factors are absent, resulting in no musty aromas or harsh immature acids. The mature, expressive acid structure and strong presence of notes of wet stone in the taste can be traced back to the high mineral content of the Csopak soil.

The sun’s rays, reflected off the surface of the shallow lake in summer, warms the hillsides evenly and creates the conditions for perennial budding of the vines. Because the final day of frost occurs early in Csopak, there is less chance of spring frosts; consequently, shoot growth is even and leaves of an appropriately sized surface develop every year, resulting in optimal ripening of the grapes.

In addition to the vineyards, a key role in grape cultivation is played by forest belts, established over the course of millennia, as the predators that overwinter in them (insects such as predatory mites) act to keep pests appreciably in check. For this reason, the critically important initial developmental phase of the grapes is not protracted, enabling a higher and healthier leaf wall to develop.

The warm summer and Mediterranean high-pressure system ensures that, after the long days of autumn, in cool evenings brought on by breezes from the Bakony Hills, the grapevine rapidly enters the dark phase of photosynthesis, leading to a rapid increase in grape sugar concentration. This unique natural constraint gives ‘Csopak’/‘Csopaki’ wines their body.

The elegant acid structure and fruity aromas characteristic of wines from Balatonfüred-Csopak is also due to cool air descending from the forests. On the hillsides, selected over the course of centuries, where grapes are grown, the constant movement of the air and the low-training of the vines means that dew on the grape clusters dries quickly, so fungal diseases are uncommon and healthy grapes can be harvested.

These natural factors, taken as a whole, in conjunction with the centuries-old expertise, passed down from father to son, of the wine producers who live in the region, together guarantee that high-quality, full-bodied and expressive wines will be created from healthy mature clusters of grapes.

9.   Essential further conditions

Rules on indications 1

Legal framework:

In EU legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

| a) | The traditional term ‘of protected origin’ can also be used in place of the term ‘protected designation of origin’. |
| --- | --- |

a)

The traditional term ‘of protected origin’ can also be used in place of the term ‘protected designation of origin’.

| b) | Traditional term authorised for use: válogatott szüretelésű bor [selected-harvest wine]. |
| --- | --- |

b)

Traditional term authorised for use: válogatott szüretelésű bor [selected-harvest wine].

Rules on indications 2

Legal framework:

In national legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

| a) | Other expressions the use of which is restricted, expressions indicating the production method, and other expressions the use of which is regulated: ‘szűretlen’ [unfiltered], ‘szemelt’ [selected], ‘termőhelyen palackozva’ [bottled at the place of production] |
| --- | --- |

a)

Other expressions the use of which is restricted, expressions indicating the production method, and other expressions the use of which is regulated: ‘szűretlen’ [unfiltered], ‘szemelt’ [selected], ‘termőhelyen palackozva’ [bottled at the place of production]

| b) | In the case of the hegybor type of wine, the terms ‘Hegybor’, ‘Első Osztályú Hegybor’ [first-class] or ‘Elsőrangú Hegybor’ [premium] may appear on the label. |
| --- | --- |

b)

In the case of the hegybor type of wine, the terms ‘Hegybor’, ‘Első Osztályú Hegybor’ [first-class] or ‘Elsőrangú Hegybor’ [premium] may appear on the label.

| c) | In the case of the dűlős bor type of wine, the terms ‘Első Osztályú Dűlőbor’ [first-class] and ‘Elsőrangú Dűlőbor’ [premium] may appear on the label. |
| --- | --- |

c)

In the case of the dűlős bor type of wine, the terms ‘Első Osztályú Dűlőbor’ [first-class] and ‘Elsőrangú Dűlőbor’ [premium] may appear on the label.

| d) | The term ‘monopol dűlő’ [monopole] may appear only on dűlős bor labels if the grapes are grown in a demarcated vineyard by only one member of a wine community. |
| --- | --- |

d)

The term ‘monopol dűlő’ [monopole] may appear only on dűlős bor labels if the grapes are grown in a demarcated vineyard by only one member of a wine community.

| e) | The designation ‘Balaton borrégió’ [Balaton wine region] may appear on the label. |
| --- | --- |

e)

The designation ‘Balaton borrégió’ [Balaton wine region] may appear on the label.

| f) | the variety need not be indicated |
| --- | --- |

f)

the variety need not be indicated

Smaller geographical units may be indicated

Legal framework:

In national legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

| a) | only on dűlős bor |
| --- | --- |

a)

only on dűlős bor

| b) | identity of origin: 100 % |
| --- | --- |

b)

identity of origin: 100 %

| c) | the names ‘dűlő’ [vineyard] and ‘aldűlő’ [vineyard parcel] may appear: see below. |
| --- | --- |

c)

the names ‘dűlő’ [vineyard] and ‘aldűlő’ [vineyard parcel] may appear: see below.

| d) | For Kis-hegy or Öreg-hegy vineyard names, the name of the corresponding village must also appear |
| --- | --- |

d)

For Kis-hegy or Öreg-hegy vineyard names, the name of the corresponding village must also appear

The following smaller geographical units may be indicated:

| Locality | Vineyard | Vineyard parcel |
| --- | --- | --- |
| Csopak | | |
| | Hegyalja | |
| | Hegyalja | Szita-hegy |
| | Nagy-kút | |
| | Bene | |
| | Falu-kertje | |
| | Berek-hát | |
| | Kocsikapu | |
| | Nádas-kút | |
| | Nádas-kút | Haraszt |
| | Kis-hegy | |
| | Kis-hegy | Kertmög |
| | Siralomvágó | |
| | Lőcze-domb | Sáfrán-kert |
| Paloznak | Kis-hegy | |
| | Kis-hegy | Hajnóczy |
| | Slikker | |
| | Sáfrán-kert | |
| | Nagy-hegy | |
| | Malom-hát | |
| | Malom-hát | Szil |
| | Vörös-part | |
| Lovas | | |
| | Öreg-hegy | |
| | Öreg-hegy | Balogh |
| | Öreg-hegy | Soós |
| | Téglaházi | |
| | Téglaházi | Szilfa |
| | Suhatag | |
| | Kis-hegy | |
| Felsőörs | | |
| | Kis-hegy | |
| | Pocca | |
| | Pocca | Nemes-erdei |
| | Hosszú | |
| | Főszőlők | |
| | Öreg-hegy | |
| | Káptalan-földek | |
| Alsóörs | | |
| | Kis-telek | |
| | Suhatag | |
| | Gőlye-mál | |
| | Máli | |
| | Telekfő | |
| | Telekfő | Kemencs |
| | Telekfő | Lok |

Locality

Vineyard

Vineyard parcel

Csopak

Hegyalja

Hegyalja

Szita-hegy

Nagy-kút

Bene

Falu-kertje

Berek-hát

Kocsikapu

Nádas-kút

Nádas-kút

Haraszt

Kis-hegy

Kis-hegy

Kertmög

Siralomvágó

Lőcze-domb

Sáfrán-kert

Paloznak

Kis-hegy

Kis-hegy

Hajnóczy

Slikker

Sáfrán-kert

Nagy-hegy

Malom-hát

Malom-hát

Szil

Vörös-part

Lovas

Öreg-hegy

Öreg-hegy

Balogh

Öreg-hegy

Soós

Téglaházi

Téglaházi

Szilfa

Suhatag

Kis-hegy

Felsőörs

Kis-hegy

Pocca

Pocca

Nemes-erdei

Hosszú

Főszőlők

Öreg-hegy

Káptalan-földek

Alsóörs

Kis-telek

Suhatag

Gőlye-mál

Máli

Telekfő

Telekfő

Kemencs

Telekfő

Lok

Production outside the demarcated production area

Legal framework:

In national legislation

Type of further condition:

Derogation on production in the demarcated geographical area

Description of the condition:

To produce ‘Csopak’/‘Csopaki’ wine, processing of the grapes, fermentation of the must and ageing of the wine may take place only in villages located within the demarcated production area, as well as in Balatonarács, Balatonfüred, Aszófő and Balatonszőlős (Localities within the same administrative unit, as in the case referred to in Article 6(4)(b) of Regulation (EC) 607/2009).

Link to the product specification

https://boraszat.kormany.hu/csopak

---

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

---

| 4.3.2020 | EN | Official Journal of the European Union | C 70/20 |
| --- | --- | --- | --- |

4.3.2020

EN

Official Journal of the European Union

C 70/20

---

Publication of a communication of approval of a standard amendment to the 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 70/05)

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

‘Coteaux du Layon’

PDO-FR-A0826-AM02

Date of communication: 13 November 2019

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

1.   Geographical designations

In chapter I(II)(1), after the word ‘municipality’ the wording ‘(or delegated municipalities where they exist)’ has been added.

There have been some mergers recently among certain municipalities with names eligible to appear after the controlled designation of origin ‘Coteaux du Layon’. Nevertheless they continue to be delegated municipalities within the new municipalities formed by these mergers. In such cases, delegated municipalities retain a recognised administrative identity within the local government structure.

Only chapter II has been amended. Throughout the rest of the specification, for those municipalities with names eligible to appear after the controlled designation of origin, there is no distinction between municipalities and delegated municipalities.

The single document is not affected by this amendment.

2.   Geographical area

The geographical area has been amended as follows:

| ‘a) - | The entire production process takes place in the geographical area encompassing the municipalities of the department of Maine-et-Loire named below, on the basis of the Official Geographic Code of 2018: Aubigné-sur-Layon, Beaulieu-sur-Layon, Bellevigne-en-Layon (former territory of the delegated municipalities of Champ-sur-Layon, Faveraye-Mâchelles, Faye-d’Anjou, Rablay-sur-Layon and Thouarcé), Chalonnes-sur-Loire, Chaudefonds-sur-Layon, Chemillé-en-Anjou (former territory of the delegated municipalities of Chanzeaux and La Jumellière), Cléré-sur-Layon, Doué-en-Anjou (former territory of the delegated municipalities of Brigné, Concourson-sur-Layon, Saint-Georges-sur-Layon and Les Verchers-sur-Layon), Lys-Haut-Layon (former territory of the delegated municipalities of La Fosse-de-Tigné, Nueil-sur-Layon, Tancoigné, Tigné and Trémont), Passavant-sur-Layon, Rochefort-sur-Loire, Terranjou (former territory of the delegated municipalities of Chavagnes and Martigné-Briand), Val-du-Layon (former territory of the delegated municipalities of Saint-Aubin-de-Luigné and Saint-Lambert-du-Lattay).
  Maps of this geographical area can be found on the website of the French National Origin and Quality Institute (INAO). |
| --- | --- |

‘a) -

The entire production process takes place in the geographical area encompassing the municipalities of the department of Maine-et-Loire named below, on the basis of the Official Geographic Code of 2018: Aubigné-sur-Layon, Beaulieu-sur-Layon, Bellevigne-en-Layon (former territory of the delegated municipalities of Champ-sur-Layon, Faveraye-Mâchelles, Faye-d’Anjou, Rablay-sur-Layon and Thouarcé), Chalonnes-sur-Loire, Chaudefonds-sur-Layon, Chemillé-en-Anjou (former territory of the delegated municipalities of Chanzeaux and La Jumellière), Cléré-sur-Layon, Doué-en-Anjou (former territory of the delegated municipalities of Brigné, Concourson-sur-Layon, Saint-Georges-sur-Layon and Les Verchers-sur-Layon), Lys-Haut-Layon (former territory of the delegated municipalities of La Fosse-de-Tigné, Nueil-sur-Layon, Tancoigné, Tigné and Trémont), Passavant-sur-Layon, Rochefort-sur-Loire, Terranjou (former territory of the delegated municipalities of Chavagnes and Martigné-Briand), Val-du-Layon (former territory of the delegated municipalities of Saint-Aubin-de-Luigné and Saint-Lambert-du-Lattay).

Maps of this geographical area can be found on the website of the French National Origin and Quality Institute (INAO).

| b) - | For wines eligible to bear the term “premier cru” followed by the supplementary geographical designation “Chaume”, all stages of production take place in the geographical area encompassing the following municipality of the department of Maine-et-Loire, on the basis of the Official Geographic Code of 2018: Rochefort-sur-Loire.
  Maps of this geographical area can be found on the website of the National Origin and Quality Institute (INAO)’. |
| --- | --- |

b) -

For wines eligible to bear the term “premier cru” followed by the supplementary geographical designation “Chaume”, all stages of production take place in the geographical area encompassing the following municipality of the department of Maine-et-Loire, on the basis of the Official Geographic Code of 2018: Rochefort-sur-Loire.

Maps of this geographical area can be found on the website of the National Origin and Quality Institute (INAO)’.

Amended wording: the new list of administrative bodies takes into account any mergers or other changes in administrative boundaries that have occurred since the approval of the specification. To increase legal certainty, the list follows the current version of the Official Geographic Code, updated annually by the INSEE (the French National Institute of Statistics and Economic Studies). The boundary of the geographical area remains entirely unchanged.

Finally, for the purposes of better public information, attention is drawn to the maps of the geographical area available on the INAO website.

Point 6 of the single document on the geographical area has been amended accordingly.

3.   Demarcated parcel area

In Chapter I(IV)(2), first paragraph, of the specification for PDO ‘Coteaux de Layon’, the words ‘and 19 January 2017’ have been added after ‘5 September 2007’.

The purpose of this amendment is to add the date on which the competent national authority approved a modification of the demarcated parcel area within the geographical area of production. The demarcated parcel area is the land within the geographical area that is suitable for growing the material for this Protected Designation of Origin.

The single document is not affected by this amendment.

4.   Area in immediate proximity

In Chapter I(IV)(3)(a), the list of municipalities has been replaced by:

| ‘— | Department of Deux-Sèvres: Argenton-l’Église, Bouillé-Loretz, Brion-près-Thouet, Louzy, Mauzé-Thouarsais, Oiron, Saint-Cyr-la-Lande, Sainte-Radegonde, Sainte-Verge, Saint-Martin-de-Mâcon, Saint-Martin-de-Sanzay, Thouars, Tourtenay, Val-en-Vignes (former territory of the delegated municipalities of Bouillé-Saint-Paul and Cersay); |
| --- | --- |

‘—

Department of Deux-Sèvres: Argenton-l’Église, Bouillé-Loretz, Brion-près-Thouet, Louzy, Mauzé-Thouarsais, Oiron, Saint-Cyr-la-Lande, Sainte-Radegonde, Sainte-Verge, Saint-Martin-de-Mâcon, Saint-Martin-de-Sanzay, Thouars, Tourtenay, Val-en-Vignes (former territory of the delegated municipalities of Bouillé-Saint-Paul and Cersay);

| — | Department of Indre-et-Loire: Saint-Nicolas-de-Bourgueil; |
| --- | --- |

—

Department of Indre-et-Loire: Saint-Nicolas-de-Bourgueil;

| — | Department of Loire-Atlantique: Ancenis, Le Loroux-Bottereau, Le Pallet, La Remaudière, Vair-sur-Loire (former territory of the delegated municipality of Anetz), Vallet; |
| --- | --- |

—

Department of Loire-Atlantique: Ancenis, Le Loroux-Bottereau, Le Pallet, La Remaudière, Vair-sur-Loire (former territory of the delegated municipality of Anetz), Vallet;

| — | Department of Maine-et-Loire: Allonnes, Angers, Antoigné, Artannes-sur-Thouet, Blaison-Saint-Sulpice (former territory of the delegated municipalities of Blaison-Gohier and Saint-Sulpice), Bouchemaine, Brain-sur-Allonnes, Brézé, Brissac Loire Aubance (former territory of the delegated municipalities of Les Alleuds, Brissac-Quincé, Charcé-Saint-Ellier-sur-Aubance, Chemellier, Coutures, Luigné, Saint-Rémy-la-Varenne, Saint-Saturnin-sur-Loire and Vauchrétien), Brossay, Cernusson, Chacé, Champtocé-sur-Loire, Chemillé-en-Anjou (former territory of the delegated municipality of Valanjou), Cizay-la-Madeleine, Le Coudray-Macouard, Courchamps, Denée, Dénezé-sous-Doué, Distré, Doué-en-Anjou (former territory of the delegated municipalities of Forges, Meigné, Montfort), Épieds, Fontevraud-l’Abbaye, Les Garennes sur Loire (former territory of the delegated municipalities of Juigné-sur-Loire and Saint-Jean-des-Mauvrets), Gennes-Val-de-Loire (former territory of the delegated municipalities of Chênehutte-Trêves-Cunault, Gennes, Grézillé, Saint-Georges-des-Sept-Voies and Le Thoureil), Huillé, Ingrandes-Le Fresne sur Loire (former territory of the delegated municipality of Ingrandes), Jarzé Villages (former territory of the delegated municipality of Lué-en-Baugeois), Louresse-Rochemenier, Lys-Haut-Layon (former territory of the delegated municipalities of Les Cerqueux-sous-Passavant and Vihiers), Mauges-sur-Loire (former territory of the delegated municipalities of La Chapelle-Saint-Florent, Le Marillais, Le Mesnil-en-Vallée, Montjean-sur-Loire, La Pommeraye, Saint-Florent-le-Vieil, Saint-Laurent-de-la-Plaine and Saint-Laurent-du-Mottay), Mazé-Milon (former territory of the delegated municipality of Fontaine-Milon), Montilliers, Montreuil-Bellay, Montsoreau, Mozé-sur-Louet, Mûrs-Erigné, Orée d’Anjou (former territory of the delegated municipalities of Bouzillé, Champtoceaux, Drain, Landemont, Liré, Saint-Laurent-des-Autels and La Varenne), Parnay, Passavant-sur-Layon, La Possonnière, Le Puy-Notre-Dame, Rou-Marson, Saint-Cyr-en-Bourg, Sainte-Gemmes-sur-Loire, Saint-Georges-sur-Loire, Saint-Germain-des-Prés, Saint-Just-sur-Dive, Saint-Macaire-du-Bois, Saint-Martin-du-Fouilloux, Saint-Melaine-sur-Aubance, Saint-Sigismond, Saumur, Savennières, Soucelles, Soulaines-sur-Aubance, Souzay-Champigny, Terranjou (former territory of the delegated municipality of Notre-Dame-d’Allençon), Tuffalun (former territory of the delegated municipalities of Ambillou-Château, Louerre and Noyant-la-Plaine), Turquant, Les Ulmes, Varennes-sur-Loire, Varrains, Vaudelnay, Verrie, Verrières-en-Anjou (former territory of the delegated municipalities of Pellouailles-les-Vignes et Saint-Sylvain-d’Anjou) Villevêque; |
| --- | --- |

—

Department of Maine-et-Loire: Allonnes, Angers, Antoigné, Artannes-sur-Thouet, Blaison-Saint-Sulpice (former territory of the delegated municipalities of Blaison-Gohier and Saint-Sulpice), Bouchemaine, Brain-sur-Allonnes, Brézé, Brissac Loire Aubance (former territory of the delegated municipalities of Les Alleuds, Brissac-Quincé, Charcé-Saint-Ellier-sur-Aubance, Chemellier, Coutures, Luigné, Saint-Rémy-la-Varenne, Saint-Saturnin-sur-Loire and Vauchrétien), Brossay, Cernusson, Chacé, Champtocé-sur-Loire, Chemillé-en-Anjou (former territory of the delegated municipality of Valanjou), Cizay-la-Madeleine, Le Coudray-Macouard, Courchamps, Denée, Dénezé-sous-Doué, Distré, Doué-en-Anjou (former territory of the delegated municipalities of Forges, Meigné, Montfort), Épieds, Fontevraud-l’Abbaye, Les Garennes sur Loire (former territory of the delegated municipalities of Juigné-sur-Loire and Saint-Jean-des-Mauvrets), Gennes-Val-de-Loire (former territory of the delegated municipalities of Chênehutte-Trêves-Cunault, Gennes, Grézillé, Saint-Georges-des-Sept-Voies and Le Thoureil), Huillé, Ingrandes-Le Fresne sur Loire (former territory of the delegated municipality of Ingrandes), Jarzé Villages (former territory of the delegated municipality of Lué-en-Baugeois), Louresse-Rochemenier, Lys-Haut-Layon (former territory of the delegated municipalities of Les Cerqueux-sous-Passavant and Vihiers), Mauges-sur-Loire (former territory of the delegated municipalities of La Chapelle-Saint-Florent, Le Marillais, Le Mesnil-en-Vallée, Montjean-sur-Loire, La Pommeraye, Saint-Florent-le-Vieil, Saint-Laurent-de-la-Plaine and Saint-Laurent-du-Mottay), Mazé-Milon (former territory of the delegated municipality of Fontaine-Milon), Montilliers, Montreuil-Bellay, Montsoreau, Mozé-sur-Louet, Mûrs-Erigné, Orée d’Anjou (former territory of the delegated municipalities of Bouzillé, Champtoceaux, Drain, Landemont, Liré, Saint-Laurent-des-Autels and La Varenne), Parnay, Passavant-sur-Layon, La Possonnière, Le Puy-Notre-Dame, Rou-Marson, Saint-Cyr-en-Bourg, Sainte-Gemmes-sur-Loire, Saint-Georges-sur-Loire, Saint-Germain-des-Prés, Saint-Just-sur-Dive, Saint-Macaire-du-Bois, Saint-Martin-du-Fouilloux, Saint-Melaine-sur-Aubance, Saint-Sigismond, Saumur, Savennières, Soucelles, Soulaines-sur-Aubance, Souzay-Champigny, Terranjou (former territory of the delegated municipality of Notre-Dame-d’Allençon), Tuffalun (former territory of the delegated municipalities of Ambillou-Château, Louerre and Noyant-la-Plaine), Turquant, Les Ulmes, Varennes-sur-Loire, Varrains, Vaudelnay, Verrie, Verrières-en-Anjou (former territory of the delegated municipalities of Pellouailles-les-Vignes et Saint-Sylvain-d’Anjou) Villevêque;

| — | Department of Vienne: Berrie, Curçay-sur-Dive, Glénouze, Pouançay, Ranton, Saint-Léger-de-Montbrillais, Saix, Ternay, Les Trois-Moutiers’. |
| --- | --- |

—

Department of Vienne: Berrie, Curçay-sur-Dive, Glénouze, Pouançay, Ranton, Saint-Léger-de-Montbrillais, Saix, Ternay, Les Trois-Moutiers’.

In Chapter I(IV)(3)(b), the list of municipalities has been replaced by:

‘Aubigné-sur-Layon, Beaulieu-sur-Layon, Bellevigne-en-Layon (former territory of the delegated municipalities of Champ-sur-Layon, Faveraye-Mâchelles, Faye-d’Anjou, Rablay-sur-Layon and Thouarcé), Brissac Loire Aubance (former territory of the delegated municipalities of Brissac-Quincé and Vauchrétien) Chalonnes-sur-Loire, Chaudefonds-sur-Layon, Chemillé-en-Anjou (former territory of the delegated municipality of Chanzeaux), Denée, Doué-en-Anjou (former territory of the delegated municipalities of Brigné and Les Verchers-sur-Layon), Mauges-sur-Loire (former territory of the delegated municipalities of Montjean-sur-Loire and La Pommeraye), Mozé-sur-Louet, Savennières, Soulaines-sur-Aubance, Terranjou (former territory of the delegated municipalities of Chavagnes, Martigné-Briand Notre-Dame-d’Allençon) and Val-du-Layon (former territory of the delegated municipalities of Saint-Aubin-de-Luigné et Saint-Lambert-du-Lattay).’

This change takes into account the various mergers of municipalities that have occurred since the last version of the specification. The boundaries of the area in immediate proximity remain exactly the same.

Point 9 of the single document concerning additional conditions has been amended accordingly.

5.   Agri-environment provision

Agri-environment provision

The following has been added to point Chapter I(VI)(2): ‘Managed plant cover, either natural or planted, is compulsory between rows. Where there is no such plant cover, operators must tend the soil to ensure that naturally occurring plant growth is managed. Otherwise, operators must provide justification for using bio-control products approved by the wine-growing authorities. Where bio-control herbicides are used on a land parcel, use of other herbicides is not permitted’.

This amendment reflects current developments in the practices of operators promoting conservation agriculture throughout the vineyards of Anjou. It takes into account growing concern for the environment as part of technical procedures. By encouraging the existence of vegetation cover, or mechanised weeding, or even use of bio-control products, the amendment aims to reduce the use of chemical herbicides. The reduction in herbicides will certainly strengthen the defences of wine-growing soils and preserve their natural properties such as fertility, bio-diversity and self-cleaning. This will contribute to the quality and authenticity of the wines and strengthen the sense of terroir.

terroir

The single document is not affected by this amendment.

6.   Harvest proclamation

Harvest proclamation

At Chapter I(VII)(1), the following sentence has been deleted: ‘The start date of the harvests is set in accordance with Article D. 645-6 of the Rural and Maritime Fishing Code’.

It is no longer necessary to set a start date for harvests as operators have a large selection of tools at their disposal to enable them to gauge the ripeness of the grapes with the greatest possible accuracy. All operators have access to various machines and equipment, both individually and collectively, enabling them to determine accurately the ideal start date for harvesting each parcel, depending on the production objectives.

The single document is not affected by this amendment.

7.   Fermenting room capacity

Fermenting room capacity

At Chapter I(IX)(1)(d), the sentence: ‘All operators have a fermenting room capacity for wine production equal to at least 1,4 times the average yield of their holding during the preceding five years’ is replaced by: ‘All operators have a fermenting room capacity for producing wine equal to at least 1,4 times the average volume of wine produced over the past five years.’

The specification made reference not to a volume capacity (expressed in hectolitres or cubic metres) but to a yield, which is the harvest volume divided by the production area (expressed for example in hectolitres per hectare). The proposed amendment removes this inconsistency regarding measurements without making any substantial changes. The minimum capacity remains 1,4 times the average volume of wine produced by a holding in the preceding years.

The single document is not affected by this amendment.

8.   Circulation of wines

Circulation of wines

Chapter I(IX)(5)(b), on the date of entry into circulation of the wines between authorised warehouses, has been deleted.

The single document is not affected by this amendment.

9.   Link with the geographical area

Link with the geographical area

The link has been revised in order to update the number of municipalities involved (13 instead of 27). This section now includes an explanation that the average temperatures are expressed as annual temperatures.

Point 8 of the single document, on the link with the geographical area, has been amended accordingly.

10.   Transitional measure

Transitional measure

The following has been inserted under point XI of chapter I: ‘The provisions relating to the requirement for managed plant cover, either natural or planted, between rows, along with the provisions relating to the requirement for operators to tend the soil or use bio-control products to ensure that naturally occurring plant growth is managed, do not apply to vineyard parcels already in existence at the time of accreditation of this specification and in which the spacing between rows is a maximum of 1,7 metres’.

The transitional measure avoids the need to penalise existing vineyards currently using a training method not adapted to the agri-environmental provisions. In densely planted vineyards, where the spacing between rows is a maximum of 1.7 metres, maintaining permanent grass cover or attempting to work the soil could, in effect, cause technical problems with machinery, materials or tools, for example. In low-growing vines, grass cover actually increases the risk of spring frosts. Furthermore, the presence of vegetation cover significantly increases the pressure on the water supply to the vines in the more densely-planted vineyards. Nevertheless, any vines planted after the specification has been approved will have to comply fully with the new agri-environmental provisions, regardless of planting density and spacing between rows.

The single document is not affected by this amendment.

11.   Record-keeping

Record-keeping

In Chapter II(II)(3), the word ‘potential’ has been replaced by ‘natural’, and the word ‘degree’ has been replaced ‘natural alcoholic strength by volume’.

In order to ensure consistency in the drafting across all specifications from the Anjou Saumur area, the formula ‘natural alcoholic strength by volume’ replaces ‘potential strength’ or ‘degree’. These amendments improve the readability of the specifications. The harmonisation of record-keeping provisions is intended to make it easier to draw up inspection plans and check records.

The single document is not affected by this amendment.

12.   Main points to be checked

Main points to be checked

Chapter 3 has been revised to bring consistency to the main points to be checked in specifications from the Anjou Saumur area.

The single document is not affected by this amendment.

SINGLE DOCUMENT

1.   Name of the product

Name of the product

Coteaux du Layon

2.   Geographical indication type

Geographical indication type

PDO - Protected Designation of Origin

3.   Categories of grapevine product

Categories of grapevine product

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

1.

Wine

4.   Description of the wine(s)

Description of the wine(s)

Coteaux du Layon

Still white wines with residual sugar, made from late-harvested grapes of the Chenin B variety. They are characteristic, elegant, with complex aromas and suitable for ageing. In the mouth, they combine smoothness and freshness, power and finesse.

The wines have:

| | a minimum natural alcoholic strength by volume of 14 %; |
| --- | --- |

a minimum natural alcoholic strength by volume of 14 %;

| | The minimum actual alcoholic strength is 10 %, or 11 % for wines with a natural alcoholic strength by volume below 18 %. |
| --- | --- |

The minimum actual alcoholic strength is 10 %, or 11 % for wines with a natural alcoholic strength by volume below 18 %.

| | fermentable sugar content (glucose and fructose) after fermentation of at least 34 grams per litre. |
| --- | --- |

fermentable sugar content (glucose and fructose) after fermentation of at least 34 grams per litre.

The total acid and total sulphur dioxide content are as laid down by EU legislation.

| 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) | 25 |
| 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)

25

Maximum total sulphur dioxide (in milligrams per litre)

‘Sélection grains nobles’

Sélection grains nobles

Wines eligible to bear the term ‘sélection de grains nobles’ express all the charms of highly concentrated grapes. These original wines emphasise aromatic strength and persistence. The fruity and floral aromas blend with late-harvest aromas such as dried or candied fruit or honeyed scents. The balance between acidity, alcohol and smoothness allows the wines to develop even greater complexity over the years.

sélection de grains nobles

The wines have:

| | a minimum natural alcoholic strength by volume of 19 %; |
| --- | --- |

a minimum natural alcoholic strength by volume of 19 %;

| | fermentable sugar content (glucose and fructose) after fermentation is at least 34 grams per litre. |
| --- | --- |

fermentable sugar content (glucose and fructose) after fermentation is at least 34 grams per litre.

| | The minimum actual alcoholic strength is 10 %, or 11 % for wines with a natural alcoholic strength by volume below 18 %. |
| --- | --- |

The minimum actual alcoholic strength is 10 %, or 11 % for wines with a natural alcoholic strength by volume below 18 %.

The total acid and total sulphur dioxide content are those set out in EU legislation.

| 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) | 25 |
| 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)

25

Maximum total sulphur dioxide (in milligrams per litre)

‘Coteaux du Layon’ + name of municipality

‘Coteaux du Layon’

Wines eligible for the controlled designation of origin ‘Coteaux du Layon’ followed by the name of the municipality from which the grapes originated generally have a slightly higher fermentable sugar content. The differences in the nature of the soils and their orientation allow certain subtleties to emerge in the wines. For example, wines produced from grapes grown on the slopes of Rochefort-sur-Loire, with a slight northern exposure, have pronounced minerality. By contrast, wines from grapes grown on the south-facing slopes of Beaulieu-sur-Layon, Fayed’Anjou and Saint-Aubin-de-Luigné are often distinguished by the characteristic notes associated with the development of the ‘noble rot’ as a result of Botrytis cinerea. Wines produced from grapes grown on the low slopes, on the left bank of the Layon, in the territory of the municipalities of Rablay-sur-Layon and Saint-Lambert-du-Lattay, are powerful and harmonious.

Botrytis cinerea

The wines have:

| | a minimum natural alcoholic strength by volume of 15 %; |
| --- | --- |

a minimum natural alcoholic strength by volume of 15 %;

| | fermentable sugar content (glucose and fructose) after fermentation of at least 34 grams per litre. |
| --- | --- |

fermentable sugar content (glucose and fructose) after fermentation of at least 34 grams per litre.

| | The minimum actual alcoholic strength is between 10 % and 12 % for wines with a natural alcoholic strength by volume below 19 %. |
| --- | --- |

The minimum actual alcoholic strength is between 10 % and 12 % for wines with a natural alcoholic strength by volume below 19 %.

The total acid and total sulphur dioxide content are as laid down by EU legislation.

| 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) | 25 |
| 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)

25

Maximum total sulphur dioxide (in milligrams per litre)

‘Premier cru Chaume’

Premier cru Chaume

Wines eligible to bear the wording ‘premier cru’ followed by the supplementary geographical designation ‘Chaume’ are known especially for their finesse and elegance, as well as their huge and beautiful aromatic complexity in which notes of candied fruit and quince paste are often present.

premier cru

The wines have:

| | a minimum natural alcoholic strength by volume of 16,5 %; |
| --- | --- |

a minimum natural alcoholic strength by volume of 16,5 %;

| | fermentable sugar content (glucose and fructose) after fermentation of at least 80 grams per litre. |
| --- | --- |

fermentable sugar content (glucose and fructose) after fermentation of at least 80 grams per litre.

The total acid and total sulphur dioxide content are as laid down by EU legislation.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 11 |
| Minimum total acidity | |
| Maximum volatile acidity (in milliequivalents per litre) | 25 |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

11

Minimum total acidity

Maximum volatile acidity (in milliequivalents per litre)

25

Maximum total sulphur dioxide (in milligrams per litre)

5.   Wine-making practices

Wine-making practices

a.   Essential oenological practices

Essential oenological practices

Use of wood chips

Specific oenological practice

Use of wood chips is not permitted.

Enrichment

Specific oenological practice

Enrichment is permitted under the rules set out in the specification.

For wines eligible to bear the term ‘sélection de grains nobles’, enrichment of any kind is not permitted.

sélection de grains nobles

For wines eligible to bear the term ‘premier cru’ followed by the supplementary geographical designation ‘Chaume’, enrichment of any kind is not permitted, nor is any heat treatment of the wine harvest where the temperature falls below -5 °C.

premier cru

Specific oenological practice

For wines eligible to bear the term ‘premier cru’ followed by the supplementary geographical designation ‘Chaume’, use of a receiving hopper with screw conveyor, combined crusher and pump, or continuous press is not permitted.

premier cru

The wines are subject to cellar operations according to the conditions laid down in the specification.

In addition to the above provisions, the oenological practices concerning these wines must meet the requirements laid down at EU level and in the Rural and Maritime Fishing Code.

Density

Cultural practice

The minimum vine planting density is 4 000 plants per hectare. The spacing between the rows of these vines must not exceed 2,5 metres, and the spacing between plants in the same row must be at least 1 metre. In the case of vineyard parcels where the planting density is between 3 300 and 4 000 plants per hectare, the controlled designation of origin can be applied to their harvest, provided that they comply with the rules on trellising and foliage height laid down in the specification. The spacing between the rows in such vineyard parcels must not exceed 3 metres, and the spacing between plants in the same row must be at least 1 metre.

For wines eligible to bear the term ‘premier cru’ followed by the supplementary geographical designation ‘Chaume’, the minimum density in the vineyard must be 4 500 plants per hectare. The spacing between the rows of these vines must not exceed 2,2 metres, and the spacing between plants in the same row must be at least 1 metre.

premier cru

Vine pruning and trellising

Cultivation method

The vines must be pruned by 30 April at the latest. Mixed pruning is used, with a maximum of 12 buds per plant and a maximum of four buds on the cane.

For wines eligible to bear the term ‘premier cru’ followed by the supplementary geographical designation ‘Chaume’, vines must be pruned by 30 April at the latest. Mixed pruning is used, with a maximum of 12 buds per plant. At the 11- or 12-leaf growth stage, each plant may not have more than ten fruiting canes for the year.

premier cru

The height of the foliage when trellised must be at least 0.6 times the spacing between the rows. The trellised height is measured from the lowest point of the foliage, set at a minimum of 0,4 metres above the ground, to the highest part of the canopy, set at a minimum of 0,2 metres above the height of the trellising wire.

In the case of vineyard parcels where the planting density is at least 3 300 but less than 4 000 plants per hectare, the following trellising rules apply: the minimum height of the trellising posts above the ground is 1,9 metres; there are four levels of trellising wires; the minimum height of the highest wire is 1,85 metres above the ground. These particular provisions do not apply to wines eligible to bear the wording ‘premier cru’ followed by the supplementary geographical designation ‘Chaume’.

premier cru

Irrigation

Cultivation method

Irrigation is not permitted.

Harvest

Cultivation method

The wines are made from late-harvested grapes. A feature of wines eligible to bear the term ‘sélection de grains nobles’ is the further concentration on the vinestock due to the action of noble rot.

sélection de grains nobles

The grapes are harvested by hand in multiple passes.

For wines eligible to bear the term ‘premier cru’ followed by the supplementary geographical designation ‘Chaume’, use of self-emptying trailers with screw conveyor or vane pump is not permitted. Grapes must not be piled higher than 1 metre in the containers used for transporting the harvest.

premier cru

b.   Maximum yields

Maximum yields

‘Coteaux du Layon’

40 hectolitres per hectare

‘Coteaux du Layon’ followed by the name of the municipality from which the grapes originated

35 hectolitres per hectare

‘Coteaux du Layon’ followed by the term ‘premier cru’ together with the supplementary geographical designation ‘Chaume’.

premier cru

30 hectolitres per hectare

6.   Demarcated geographical area

Demarcated geographical area

| a) | The entire production process takes place in the geographical area encompassing the municipalities of the department of Maine-et-Loire named below, on the basis of the Official Geographic Code of 2018: Aubigné-sur-Layon, Beaulieu-sur-Layon, Bellevigne-en-Layon (former territory of the delegated municipalities of Champ-sur-Layon, Faveraye-Mâchelles, Faye-d’Anjou, Rablay-sur-Layon and Thouarcé), Chalonnes-sur-Loire, Chaudefonds-sur-Layon, Chemillé-en-Anjou (former territory of the delegated municipalities of Chanzeaux and La Jumellière), Cléré-sur-Layon, Doué-en-Anjou (former territory of the delegated municipalities of Brigné, Concourson-sur-Layon, Saint-Georges-sur-Layon and Les Verchers-sur-Layon), Lys-Haut-Layon (former territory of the delegated municipalities of La Fosse-de-Tigné, Nueil-sur-Layon, Tancoigné, Tigné and Trémont), Passavant-sur-Layon, Rochefort-sur-Loire, Terranjou (former territory of the delegated municipalities of Chavagnes and Martigné-Briand), Val-du-Layon (former territory of the delegated municipalities of Saint-Aubin-de-Luigné and Saint-Lambert-du-Lattay) |
| --- | --- |

a)

The entire production process takes place in the geographical area encompassing the municipalities of the department of Maine-et-Loire named below, on the basis of the Official Geographic Code of 2018: Aubigné-sur-Layon, Beaulieu-sur-Layon, Bellevigne-en-Layon (former territory of the delegated municipalities of Champ-sur-Layon, Faveraye-Mâchelles, Faye-d’Anjou, Rablay-sur-Layon and Thouarcé), Chalonnes-sur-Loire, Chaudefonds-sur-Layon, Chemillé-en-Anjou (former territory of the delegated municipalities of Chanzeaux and La Jumellière), Cléré-sur-Layon, Doué-en-Anjou (former territory of the delegated municipalities of Brigné, Concourson-sur-Layon, Saint-Georges-sur-Layon and Les Verchers-sur-Layon), Lys-Haut-Layon (former territory of the delegated municipalities of La Fosse-de-Tigné, Nueil-sur-Layon, Tancoigné, Tigné and Trémont), Passavant-sur-Layon, Rochefort-sur-Loire, Terranjou (former territory of the delegated municipalities of Chavagnes and Martigné-Briand), Val-du-Layon (former territory of the delegated municipalities of Saint-Aubin-de-Luigné and Saint-Lambert-du-Lattay)

| b) | For wines eligible to bear the term ‘premier cru’ followed by the supplementary geographical designation ‘Chaume’, all stages of production take place in the geographical area encompassing the following municipality of the department of Maine-et-Loire on the basis of the Official Geographic Code of 2018: Rochefort-sur-Loire. |
| --- | --- |

b)

For wines eligible to bear the term ‘premier cru’ followed by the supplementary geographical designation ‘Chaume’, all stages of production take place in the geographical area encompassing the following municipality of the department of Maine-et-Loire on the basis of the Official Geographic Code of 2018: Rochefort-sur-Loire.

premier cru

7.   Main grape varieties

Main grape varieties

Chenin B

8.   Description of the link(s)

Description of the link(s)

1 -   Information on the geographical area

Information on the geographical area

a)   Description of the natural factors relevant to the link

The ‘Coteaux du Layon’ vineyards occupy the slopes of an undulating landscape along the Layon, a river that runs along the bottom of a small valley. Flowing in the direction south-west to north-east, the river subsequently veers north-west to its confluence with the Loire at the municipality of Verchers-sur-Layon. In 2018, the geographical area extended through the territory of 13 municipalities of the Maine-et-Loire department, distributed across the right and left banks of the Layon.

Beaulieu-sur-Layon, Faye-d’Anjou, Rablay-sur-Layon, Rochefort-sur-Loire, Saint-Aubin-de-Luigné and Saint-Lambert-du-Lattay are municipalities whose names can follow the controlled designation of origin. They constitute the heart of these vineyards and are grouped downstream on either side of the Layon. In the territory of the municipality of Rochefort-sur-Loire, the river meanders southward creating the hill of Chaume.

The parcels specifically allocated for the grape harvest have soils formed on a somewhat degraded schist substratum. Some of these soils are covered by detrital formations from the Cenomanian or the Pliocene, depending on the topography. Some random parcels have soils formed of igneous rocks of an acidic (rhyolite) or basaltic (spilite) nature; stony soils on puddingstone and sedimentary rock from the Carboniferous; and shallow soils interspersed with quartz and phthanites from the Silurian.

Topography plays an important part in the formation of the natural surroundings. The two banks of the Layon do not have the same typology. The slopes of the right bank are very steep, with an incline at times as much as 40 %, often rising more than 60 metres above the water. On the left bank, the slopes are generally much gentler, their tops rarely rising higher than 20 metres above the water.

Nevertheless, all of these parcels share some characteristics. They all have the advantage of an open landscape and soils with good thermal performance. These soils show no sign of hydromorphy and their water reserves are very limited.

The geographical area is an enclave with limited irrigation, sheltered from maritime mists by the higher slopes of Choletais and Mauges. Annual rainfall is around 550 to 600 millimetres, compared with 800 millimetres in Choletais. During the vine growing-cycle, rainfall in the area is 100 millimetres below the rest of the department. The average annual temperatures are relatively high, around 12 degrees, which is 1 degree higher than the rest of the department of Maine-et-Loire as a whole. The particular mesoclimate of this geographical area is emphasised by the rather southern nature of the vegetation, which includes holm oak and umbrella pine.

b)   Description of the human factors relevant to the geographical link

The continuous existence of vineyards in Anjou has been recognised since the first century CE. In 1529, poet Charles de Bourdigné spoke of these vineyards as Noah’s masterpiece. Vines have flourished there since the sixth century. In 1600, in his work ‘Théâtre d’agriculture et mesnage des champs’, Olivier de Serres made an unusual observation: ‘Generally throughout the provinces of this kingdom ... it is necessary to wait until the vine-leaves fall before picking the grapes. Further afield, towards Anjou, le Maine and thereabouts, the grapes themselves, when ripe, begin to fall to the ground. This is due both to the lateness of seasons and to the nature of the grapes that are nourished by the frost’. It must therefore be concluded that late harvesting of grapes has been the practice for a long time.

Théâtre d’agriculture et mesnage des champs

Meanwhile, the vineyards of Anjou began acquiring their reputation from the 12th and 13th centuries, thanks to the Plantagenet family. Under the influence of Henri II and Eleanor of Aquitaine, the ‘wine of Anjou’ made its way to the finest tables. The vineyards of ‘Coteaux du Layon’ developed over the 16th century with the arrival of Dutch merchants. Their recognition that these wines were suitable to be transported by sea meant that the qualities of the Chenin B grape variety became known beyond the borders. In 1780, the vineyards received an important boost with the works undertaken to adapt the Layon for the large vessels of the Dutch fleet.

As for the Chenin B variety, it appears to be indigenous to the region. It is a hardy variety, with potential that varies greatly depending on the type of soil in which it is planted. Local winemakers also quickly recognised the benefits of harvesting this variety at an advanced stage of ripeness, using certain techniques. Count Odart wrote the following in his 1845 ‘Traité des cépages’ treatise on vines: ‘We should also add the condition of not harvesting the grapes until around All Saints Day, when the grapes are beyond ripeness and their skin sloughed off after being softened by the rains’.

Traité des cépages

Lateness is therefore an integral part of the harvest. In his 1816 work ‘Topographie de tous les vignobles connus’, Jullien stated that ‘In good vineyards, harvesting occurs in several stages. The first two pickings take only the ripest grapes and are used to produce wines for export. The wines made with the third picking are for domestic [French] consumption’.

Topographie de tous les vignobles connus

Among these vineyards, some municipalities have always been renowned. The ‘New Universal Geography’ of British geographer William Guthrie (1708-1770) was published in French translation in 1802. Even at that time, it names most of those municipalities that today are entitled to add their names to the name of the controlled designation of origin. The decree of 18 February 1950 recognising the controlled designation of origin ‘Coteaux du Layon’ conferred this entitlement on the municipalities of Beaulieu-sur-Layon, Faye-d’Anjou, Rablay-sur-Layon, Rochefort-sur-Loire, Saint-Aubin-de-Luigné and Saint-Lambert-du-Lattay.

The supplementary geographical designation ‘Chaume’ extends over a south-facing hillside, its unusual topographical situation at the heart of a meander, located in the municipality of Rochefort-sur-Loire and surrounded by the municipalities of Beaulieu-sur-Layon and Saint-Aubin-de-Luigné. Property of Fulk III, Count of Anjou, in the early 11th century, this hillside was bequeathed to the Abbey of Ronceray in Angers. It would swiftly acquire a very great reputation. More recently, and particularly since the 1980s, producers have optimised the vine pruning and training techniques. They have enhanced their mastery of the rules of picking and of late harvest at the optimum moment, and they have made technical improvements to the management and duration of cellar operations. This collective commitment can be seen in the recognition of the term ‘premier cru’.

premier cru

2 -   Information on the quality and characteristics of the product

Information on the quality and characteristics of the product

The wines are characteristic and elegant. In the mouth, they combine smoothness with freshness, power with finesse, and their aromas are complex. Suitable for long ageing, these wines delight experienced tasters.

Wines eligible for the controlled designation of origin ‘Coteaux du Layon’ followed by the name of the municipality from which the grapes originate generally have a slightly higher fermentable sugar content. The differences in the nature of the soils and their orientation allow certain subtleties to emerge in the wines. Wines produced from grapes grown on the slopes of Rochefort-sur-Loire, with a slight northern exposure, emphasise their minerality. By contrast, wines from grapes grown on the south-facing slopes of Beaulieu-sur-Layon, Fayed’Anjou and Saint-Aubin-de-Luigné are frequently distinguished by their characteristic notes associated with the development of the ‘noble rot’ as a result of Botrytis cinerea. Wines produced from grapes grown on the low slopes, on the left bank of the Layon, in the territory of the municipalities of Rablay-sur-Layon and Saint-Lambert-du-Lattay, are powerful and harmonious.

Botrytis cinerea

Wines eligible to bear the term ‘sélection de grains nobles’ express all the charms of highly concentrated grapes. These original wines emphasise aromatic strength and persistence. The fruity and floral aromas blend with late-harvest aromas such as dried or candied fruit or honeyed scents. The balance between acidity, alcohol and smoothness allow the wines to develop even greater complexity over the years.

sélection de grains nobles

Wines eligible to bear the wording ‘premier cru’ followed by the supplementary geographical designation ‘Chaume’ are known especially for their finesse and elegance, as well as their huge and beautiful aromatic complexity in which notes of candied fruit and quince paste are often present.

premier cru

3 -   Causal interactions

Causal interactions

The shallow soils combine with a topography providing vineyard parcels with excellent exposure. The result is a regular, albeit limited, water supply to the Chenin B variety which is able to achieve its full range of expression. Following local customs, the ‘demarcated parcel area’ comprises only hillside vineyards with shallow soils. This requires skilful management of the plants, a full understanding of their vigour and fruiting potential, as stressed in the specification by the practice of low yields associated with short pruning.

The mesoclimate is characteristically southern. The vineyards are situated on, at times, precipitous slopes. These factors, combined with adapted vine training, provide the right conditions for grapes concentrated by withering or drying on the plant (raisining on the vine) which is characteristic of these vineyards.

The presence of the waterway also makes it possible to take ripeness to its extreme, thanks to the formation of the morning mists essential to the development of Botrytis cinerea, and thus the ‘noble rot’. This is especially important for those wines eligible to bear the term ‘sélection de grains nobles’.

Botrytis cinerea

sélection de grains nobles

Waiting for the grapes to become extremely ripe; leaving the harvest until well into the autumn; and harvesting by hand in multiple passes within a single parcel in order to select grapes that are naturally concentrated or affected by ‘noble rot’ (‘roasted’): these practices attest to the know-how of producers and the particular suitability of the Chenin B variety. By retaining the traditional manual harvesting of grapes, wine-producers contribute to preserving both the originality and the characteristics of these hillside vineyards.

The cellar operations to which the wines are subjected, set out in the specification, can continue at least until 1 July of the year following the year of harvest in the case of wines eligible for the term ‘premier cru’. For wines eligible for the term ‘sélection de grains nobles’, cellar operations can continue until 1 June of the second year following the year of harvest. This practice leads to suitability for bottle ageing and contributes to enhancing the aromatic complexity apparent on tasting. As local folk wisdom has it: ‘Coteaux du Layon wines never die, it’s the cork that perishes’.

premier cru

sélection de grains nobles

Godard Faultrier, 19th century historian of Anjou, wrote: ‘If a native of Anjou had set foot on the island of Java before the Revolution, and if he had entered the palace of the Governor of the Dutch East India Company, he would have experienced, I imagine, great joy on seeing the wine of Anjou sparkling in the glass of that personage who, according to Voltaire, never appeared in public unless robed in royal purple. From the amber hue of the liqueur, our native of Anjou would have recognised that it came from our most sought-after wines of Coteaux du Layon’.

Conscious of possessing exceptional lands, which they tend with the greatest care, down the generations the producers have developed the reputation of their wines, which is now international.

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

Essential further conditions (packaging, labelling, other requirements)

Area in immediate proximity

Legal framework:

In EU legislation

Type of further condition:

Derogation concerning production in the identified geographical area

Description of the condition:

| a) | The area in immediate proximity, defined by derogation for wine-growing, production and cellar operations, comprises:






  ‘— | Department of Deux-Sèvres: Argenton-l’Église, Bouillé-Loretz, Brion-près-Thouet, Louzy, Mauzé-Thouarsais, Oiron, Saint-Cyr-la-Lande, Sainte-Radegonde, Sainte-Verge, Saint-Martin-de-Mâcon, Saint-Martin-de-Sanzay, Thouars, Tourtenay, Val-en-Vignes (former territory of the delegated municipalities of Bouillé-Saint-Paul and Cersay); |
| --- | --- | --- |

a)

The area in immediate proximity, defined by derogation for wine-growing, production and cellar operations, comprises:

‘—

Department of Deux-Sèvres: Argenton-l’Église, Bouillé-Loretz, Brion-près-Thouet, Louzy, Mauzé-Thouarsais, Oiron, Saint-Cyr-la-Lande, Sainte-Radegonde, Sainte-Verge, Saint-Martin-de-Mâcon, Saint-Martin-de-Sanzay, Thouars, Tourtenay, Val-en-Vignes (former territory of the delegated municipalities of Bouillé-Saint-Paul and Cersay);

| — | Department of Indre-et-Loire: Saint-Nicolas-de-Bourgueil; |
| --- | --- |

—

Department of Indre-et-Loire: Saint-Nicolas-de-Bourgueil;

| — | Department of Loire-Atlantique: Ancenis, Le Loroux-Bottereau, Le Pallet, La Remaudière, Vair-sur-Loire (former territory of the delegated municipality of Anetz), Vallet; |
| --- | --- |

—

Department of Loire-Atlantique: Ancenis, Le Loroux-Bottereau, Le Pallet, La Remaudière, Vair-sur-Loire (former territory of the delegated municipality of Anetz), Vallet;

| — | Department of Maine-et-Loire: Allonnes, Angers, Antoigné, Artannes-sur-Thouet, Blaison-Saint-Sulpice (former territory of the delegated municipalities of Blaison-Gohier and Saint-Sulpice), Bouchemaine, Brain-sur-Allonnes, Brézé, Brissac Loire Aubance (former territory of the delegated municipalities of Les Alleuds, Brissac-Quincé, Charcé-Saint-Ellier-sur-Aubance, Chemellier, Coutures, Luigné, Saint-Rémy-la-Varenne, Saint-Saturnin-sur-Loire and Vauchrétien), Brossay, Cernusson, Chacé, Champtocé-sur-Loire, Chemillé-en-Anjou (former territory of the delegated municipality of Valanjou), Cizay-la-Madeleine, Le Coudray-Macouard, Courchamps, Denée, Dénezé-sous-Doué, Distré, Doué-en-Anjou (former territory of the delegated municipalities of Forges, Meigné and Montfort), Épieds, Fontevraud-l’Abbaye, Les Garennes sur Loire (former territory of the delegated municipalities of Juigné-sur-Loire and Saint-Jean-des-Mauvrets), Gennes-Val-de-Loire (former territory of the delegated municipalities of Chênehutte-Trêves-Cunault, Gennes, Grézillé, Saint-Georges-des-Sept-Voies and Le Thoureil), Huillé, Ingrandes-Le-Fresne sur Loire (former territory of the delegated municipality of Ingrandes), Jarzé Villages (former territory of the delegated municipality of Lué-en-Baugeois), Louresse-Rochemenier, Lys-Haut-Layon (former territory of the delegated municipalities of Les Cerqueux-sous-Passavant and Vihiers), Mauges-sur-Loire (former territory of the delegated municipalities of La Chapelle-Saint-Florent, Le Marillais, Le Mesnil-en-Vallée, Montjean-sur-Loire, La Pommeraye, Saint-Florent-le-Vieil, Saint-Laurent-de-la-Plaine and Saint-Laurent-du-Mottay), Mazé-Milon (former territory of the delegated municipality of Fontaine-Milon), Montilliers, Montreuil-Bellay, Montsoreau, Mozé-sur-Louet, Mûrs-Erigné, Orée-d’Anjou (former territory of the delegated municipalities of Bouzillé, Champtoceaux, Drain, Landemont, Liré, Saint-Laurent-des-Autels and La Varenne), Parnay, La Possonnière, Le Puy-Notre-Dame, Rou-Marson, Saint-Cyr-en-Bourg, Sainte-Gemmes-sur-Loire, Saint-Georges-sur-Loire, Saint-Germain-des-Prés, Saint-Just-sur-Dive, Saint-Macaire-du-Bois, Saint-Martin-du-Fouilloux, Saint-Melaine-sur-Aubance, Saint-Sigismond, Saumur, Savennières, Soucelles, Soulaines-sur-Aubance, Souzay-Champigny, Terranjou (former territory of the delegated municipality of Notre-Dame-d’Allençon), Tuffalun (former territory of the delegated municipalities of Ambillou-Château, Louerre and Noyant-la-Plaine), Turquant, Les Ulmes, Varennes-sur-Loire, Varrains, Vaudelnay, Verrie, Verrières-en-Anjou (former territory of the delegated municipalities of Pellouailles-les-Vignes and Saint-Sylvain-d’Anjou) Villevêque; |
| --- | --- |

—

Department of Maine-et-Loire: Allonnes, Angers, Antoigné, Artannes-sur-Thouet, Blaison-Saint-Sulpice (former territory of the delegated municipalities of Blaison-Gohier and Saint-Sulpice), Bouchemaine, Brain-sur-Allonnes, Brézé, Brissac Loire Aubance (former territory of the delegated municipalities of Les Alleuds, Brissac-Quincé, Charcé-Saint-Ellier-sur-Aubance, Chemellier, Coutures, Luigné, Saint-Rémy-la-Varenne, Saint-Saturnin-sur-Loire and Vauchrétien), Brossay, Cernusson, Chacé, Champtocé-sur-Loire, Chemillé-en-Anjou (former territory of the delegated municipality of Valanjou), Cizay-la-Madeleine, Le Coudray-Macouard, Courchamps, Denée, Dénezé-sous-Doué, Distré, Doué-en-Anjou (former territory of the delegated municipalities of Forges, Meigné and Montfort), Épieds, Fontevraud-l’Abbaye, Les Garennes sur Loire (former territory of the delegated municipalities of Juigné-sur-Loire and Saint-Jean-des-Mauvrets), Gennes-Val-de-Loire (former territory of the delegated municipalities of Chênehutte-Trêves-Cunault, Gennes, Grézillé, Saint-Georges-des-Sept-Voies and Le Thoureil), Huillé, Ingrandes-Le-Fresne sur Loire (former territory of the delegated municipality of Ingrandes), Jarzé Villages (former territory of the delegated municipality of Lué-en-Baugeois), Louresse-Rochemenier, Lys-Haut-Layon (former territory of the delegated municipalities of Les Cerqueux-sous-Passavant and Vihiers), Mauges-sur-Loire (former territory of the delegated municipalities of La Chapelle-Saint-Florent, Le Marillais, Le Mesnil-en-Vallée, Montjean-sur-Loire, La Pommeraye, Saint-Florent-le-Vieil, Saint-Laurent-de-la-Plaine and Saint-Laurent-du-Mottay), Mazé-Milon (former territory of the delegated municipality of Fontaine-Milon), Montilliers, Montreuil-Bellay, Montsoreau, Mozé-sur-Louet, Mûrs-Erigné, Orée-d’Anjou (former territory of the delegated municipalities of Bouzillé, Champtoceaux, Drain, Landemont, Liré, Saint-Laurent-des-Autels and La Varenne), Parnay, La Possonnière, Le Puy-Notre-Dame, Rou-Marson, Saint-Cyr-en-Bourg, Sainte-Gemmes-sur-Loire, Saint-Georges-sur-Loire, Saint-Germain-des-Prés, Saint-Just-sur-Dive, Saint-Macaire-du-Bois, Saint-Martin-du-Fouilloux, Saint-Melaine-sur-Aubance, Saint-Sigismond, Saumur, Savennières, Soucelles, Soulaines-sur-Aubance, Souzay-Champigny, Terranjou (former territory of the delegated municipality of Notre-Dame-d’Allençon), Tuffalun (former territory of the delegated municipalities of Ambillou-Château, Louerre and Noyant-la-Plaine), Turquant, Les Ulmes, Varennes-sur-Loire, Varrains, Vaudelnay, Verrie, Verrières-en-Anjou (former territory of the delegated municipalities of Pellouailles-les-Vignes and Saint-Sylvain-d’Anjou) Villevêque;

| — | Department of Vienne: Berrie, Curçay-sur-Dive, Glénouze, Pouançay, Ranton, Saint-Léger-de-Montbrillais, Saix, Ternay, Les Trois-Moutiers’. |
| --- | --- |

—

Department of Vienne: Berrie, Curçay-sur-Dive, Glénouze, Pouançay, Ranton, Saint-Léger-de-Montbrillais, Saix, Ternay, Les Trois-Moutiers’.

| b) | For wines eligible to bear the term ‘premier cru’, followed by the supplementary geographical designation ‘Chaume’, the area in immediate proximity, defined by derogation for wine-growing, production and cellar operations, comprises the territory of the following municipalities of the department of Maine-et-Loire, on the basis of the Official Geographic Code of 2018: Aubigné-sur-Layon, Beaulieu-sur-Layon, Bellevigne-en-Layon (former territory of the delegated municipalities of Champ-sur-Layon, Faveraye-Mâchelles, Faye-d’Anjou, Rablay-sur-Layon and Thouarcé), Brissac Loire Aubance (former territory of the delegated municipalities of Brissac-Quincé and Vauchrétien) Chalonnes-sur-Loire, Chaudefonds-sur-Layon, Chemillé-en-Anjou (former territory of the delegated municipality of Chanzeaux), Denée, Doué-en-Anjou (former territory of the delegated municipalities of Brigné and Les Verchers-sur-Layon), Mauges-sur-Loire (former territory of the delegated municipalities of Montjean-sur-Loire and La Pommeraye), Mozé-sur-Louet, Savennières, Soulaines-sur-Aubance, Terranjou (former territory of the delegated municipalities of Chavagnes, Martigné-Briand Notre-Dame-d’Allençon) and Val-du-Layon (former territory of the delegated municipalities of Saint-Aubin-de-Luigné et Saint-Lambert-du-Lattay). |
| --- | --- |

b)

For wines eligible to bear the term ‘premier cru’, followed by the supplementary geographical designation ‘Chaume’, the area in immediate proximity, defined by derogation for wine-growing, production and cellar operations, comprises the territory of the following municipalities of the department of Maine-et-Loire, on the basis of the Official Geographic Code of 2018: Aubigné-sur-Layon, Beaulieu-sur-Layon, Bellevigne-en-Layon (former territory of the delegated municipalities of Champ-sur-Layon, Faveraye-Mâchelles, Faye-d’Anjou, Rablay-sur-Layon and Thouarcé), Brissac Loire Aubance (former territory of the delegated municipalities of Brissac-Quincé and Vauchrétien) Chalonnes-sur-Loire, Chaudefonds-sur-Layon, Chemillé-en-Anjou (former territory of the delegated municipality of Chanzeaux), Denée, Doué-en-Anjou (former territory of the delegated municipalities of Brigné and Les Verchers-sur-Layon), Mauges-sur-Loire (former territory of the delegated municipalities of Montjean-sur-Loire and La Pommeraye), Mozé-sur-Louet, Savennières, Soulaines-sur-Aubance, Terranjou (former territory of the delegated municipalities of Chavagnes, Martigné-Briand Notre-Dame-d’Allençon) and Val-du-Layon (former territory of the delegated municipalities of Saint-Aubin-de-Luigné et Saint-Lambert-du-Lattay).

premier cru

Labelling: supplementary terms - municipality of origin of the grapes

Legal framework:

National legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

The name of the controlled designation of origin may be followed by the name of the municipality of origin of the grapes, in accordance with the provisions laid down in the specification.

The name of the municipality of origin of the grapes must be printed in letters no larger, either in height or width, than the letters forming the name of the controlled designation of origin.

Labelling: traditional term ‘Sélection de grains nobles’

Sélection de grains nobles

Legal framework:

In EU legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

The name of the controlled designation of origin, whether or not it is followed by the name of the municipality of origin of the grapes, may be supplemented by the term ‘sélection de grains nobles’ in accordance with the provisions laid down in the specification.

sélection de grains nobles

Wines eligible to bear the term ‘sélection de grains nobles’ must also state the vintage.

sélection de grains nobles

Labelling: traditional term ‘premier cru’

premier cru

Legal framework:

In EU legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

The term ‘premier cru’ is reserved for wines of the controlled designation of origin followed by the supplementary geographical designation ‘Chaume’, according to the provisions laid down in the specification.

premier cru

The name of the supplementary geographical designation ‘Chaume’ must not appear on the same line as the term ‘premier cru’.

premier cru

The name of the supplementary geographical designation ‘Chaume’ must be printed in letters no larger, either in height or width, than the letters forming the name of the controlled designation of origin.

Labelling: geographical designation ‘Val de Loire’

Legal framework:

National legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

The name of the controlled designation of origin may be followed by the geographical designation ‘Val de Loire’, in accordance with the rules laid down in the specification regarding use of this geographical designation. The size of the letters of the geographical name ‘Val de Loire’ may not be larger, either in height or width, than two-thirds of the size of the letters forming the name of the controlled designation of origin.

Labelling: specification of a smaller geographical entity and optional term

Legal framework:

National legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

Wines with the controlled designation of origin may specify a smaller geographical entity on their labels, provided that:

| — | it is a registered place name; |
| --- | --- |

—

it is a registered place name;

| — | it appears on the harvest declaration. |
| --- | --- |

—

it appears on the harvest declaration.

The place name must be printed in letters no larger, either in height or in width, than half the size of the letters forming the name of the controlled designation of origin.

Labelling: Font size:

Legal framework:

National legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

The size of the letters of all optional terms whose use, under Community provisions, may be regulated by the Member States, must not be larger, either in height or width, than half of the size of the letters forming the name of the controlled designation of origin.

Link to the product specification

Link to the product specification

https://info.agriculture.gouv.fr/gedei/site/bo-agri/document_administratif-7ab93419-47c9-4eb0-94fd-ae83a8828145

---

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

1

---

| 4.3.2020 | EN | Official Journal of the European Union | C 70/33 |
| --- | --- | --- | --- |

4.3.2020

EN

Official Journal of the European Union

C 70/33

---

Publication of an application for approval of an amendment, which is not minor, 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 70/06)

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 AN AMENDMENT TO THE PRODUCT SPECIFICATION OF A PROTECTED DESIGNATION OF ORIGIN/PROTECTED GEOGRAPHICAL INDICATION WHICH IS NOT MINOR

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

‘RISO NANO VIALONE VERONESE’

EU No: PGI-IT-01529-AM03 – 22 June 2018

PDO ( ) PGI (X)

1.   Applicant group and legitimate interest

Consorzio di tutela della IGP Riso Nano Vialone Veronese [Riso Nano Vialone Veronese PGI Protection Association]

| Via V. Veneto 4 |
| --- |
| PO Box 69 |
| 37063 Isola Della Scala (VR) |
| ITALY |

Via V. Veneto 4

PO Box 69

37063 Isola Della Scala (VR)

ITALY

Email: info@risovialonenanoveronese.it; risoveronese.igp@gmail.com

Certified Email: risonano.vr@pec.it

The ‘Riso Nano Vialone Veronese’ PGI Protection Association is entitled to submit an amendment application in accordance with Article 13(1) of Decree No 12511 of the Ministry of Agricultural, Food and Forestry Policy of 14 October 2013.

2.   Member State or third country

Italy

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

| ☐ | Name of product |
| --- | --- |

☐

Name of product

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

☒

Description of product

| ☒ | Geographical area |
| --- | --- |

☒

Geographical area

| ☒ | Proof of origin |
| --- | --- |

☒

Proof of origin

| ☒ | Production method |
| --- | --- |

☒

Production method

| ☒ | Link |
| --- | --- |

☒

Link

| ☐ | Labelling |
| --- | --- |

☐

Labelling

| ☒ | Other [Packaging, editorial changes]. |
| --- | --- |

☒

Other [Packaging, editorial changes].

4.   Type of amendment(s)

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

☒

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

| ☐ | Amendment to product specification of a registered PDO or PGI for which a Single Document (or equivalent) has not been published not to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012. |
| --- | --- |

☐

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

5.   Amendment(S)

Description of product

| — | The following sentence in Article 2 of the product specification:

  ‘“Riso Nano Vialone Veronese” PGI must be obtained exclusively from the Vialone Nano rice variety of the Japonica species.’

  has been amended as follows:

  ‘“Riso Nano Vialone Veronese” PGI must be obtained exclusively from the Vialone Nano variety of paddy rice. ’ |
| --- | --- |

—

The following sentence in Article 2 of the product specification:

‘“Riso Nano Vialone Veronese” PGI must be obtained exclusively from the Vialone Nano rice variety of the Japonica species.’

has been amended as follows:

‘“Riso Nano Vialone Veronese” PGI must be obtained exclusively from the Vialone Nano variety of paddy rice. ’

The reference to the Japonica species has been deleted; it is implicit that the species is Japonica, since only Vialone Nano seeds are used to obtain the PGI.

| — | The following text has been added to Article 2 of the product specification:
  ‘When released for consumption, “Riso Nano Vialone Veronese” must be classified as one of the following product types:






  — | semi-milled or semi-brown: obtained through milling which involves the partial removal of the embryo (germ) and pericarp; |
| --- | --- | --- |

—

The following text has been added to Article 2 of the product specification:

‘When released for consumption, “Riso Nano Vialone Veronese” must be classified as one of the following product types:

—

semi-milled or semi-brown: obtained through milling which involves the partial removal of the embryo (germ) and pericarp;

| — | white: obtained through milling which involves the complete removal of the pericarp; presents.’ |
| --- | --- |

—

white: obtained through milling which involves the complete removal of the pericarp; presents.’

The semi-milled or semi-brown type of rice has been included in addition to the white type. The inclusion of the semi-milled or semi-brown type makes it possible to broaden the range of PGI-certified ‘Riso Nano Vialone Veronese’. There are items of a historical nature (e.g. price lists, packets of rice and advertising material) which bear witness to the production of these product types in the defined area, even before 2009.

In addition, a brief explanation of how each type of rice is obtained has been provided, in order to improve the clarity of the specification.

| — | The following sentence has been added to Article 2 of the product specification in order to introduce the characteristics of ‘Riso Nano Vialone Veronese’. The amendment also applies to point 3.2 of the Single Document. |
| --- | --- |

—

The following sentence has been added to Article 2 of the product specification in order to introduce the characteristics of ‘Riso Nano Vialone Veronese’. The amendment also applies to point 3.2 of the Single Document.

‘Riso Nano Vialone Veronese’ has the following characteristics:

| — | Article 2 of the product specification: |
| --- | --- |

—

Article 2 of the product specification:

The following parameters previously contained in Article 6 have been moved to Article 2 following a reworking of the product specification as a whole.

| ‘Length | between 5,6 mm and 5,8 mm; |
| --- | --- |
| Width | between 3,4 mm and 3,6 mm; |
| Thickness | between 2,0 mm and 2,2 mm; |
| Shape (length/width) | between 1,5 and 1,7; |
| Inner core | extended; |
| Strip | absent.’ |

‘Length

between 5,6 mm and 5,8 mm;

Width

between 3,4 mm and 3,6 mm;

Thickness

between 2,0 mm and 2,2 mm;

Shape (length/width)

between 1,5 and 1,7;

Inner core

extended;

Strip

absent.’

In addition, the parameters of length, width, thickness and length/width ratio have been amended as follows:

| ‘Length | between 5,4 mm and 5,8 mm; |
| --- | --- |
| Width | between 3,2 mm and 3,5 mm; |
| Thickness | between 2,0 mm and 2,2 mm; |
| Length/width ratio | between 1,6 and 1,8.’ |

‘Length

between 5,4 mm and 5,8 mm;

Width

between 3,2 mm and 3,5 mm;

Thickness

between 2,0 mm and 2,2 mm;

Length/width ratio

between 1,6 and 1,8.’

The characteristics take into account the effects of climate change, which involve changes in temperature during the flowering period of ‘Riso Nano Vialone Veronese’, leading to changes in the length and width of the kernel.

| — | Information on the percentage of varietal impurities has been added to this Article. This was previously included in Article 6 and has been moved to Article 2; the previous value of 2 % has been increased to 3 %. |
| --- | --- |

—

Information on the percentage of varietal impurities has been added to this Article. This was previously included in Article 6 and has been moved to Article 2; the previous value of 2 % has been increased to 3 %.

The phrase added reads as follows: ‘The percentage of varietal impurities of the rice must not exceed 3 %’.

Increasing the varietal impurities limit to 3 % is linked to the natural mutations of the variety as a result of the reappearance of parent variety characteristics. Furthermore, the 3 % limit is in any case below the reference value established by national legislation.

| — | The following paragraph has been moved from Article 6 to Article 2 of the specification as it is more relevant to the contents of that article.

  ‘In addition to the varietal characteristics referred to above, “Riso Nano Vialone Veronese” must comply with the following physical and chemical parameters:







  Amylose | : | no less than 21 % dry matter; |
| --- | --- | --- | --- |
| Gelatinisation time | : | between 15 and 20 minutes; |
| Consistency index | : | no less than 0,85 kg/cm2; |
| Viscosity index | : | no more than 2,5 g/cm. ’ |

—

The following paragraph has been moved from Article 6 to Article 2 of the specification as it is more relevant to the contents of that article.

‘In addition to the varietal characteristics referred to above, “Riso Nano Vialone Veronese” must comply with the following physical and chemical parameters:

Amylose

:

no less than 21 % dry matter;

Gelatinisation time

:

between 15 and 20 minutes;

Consistency index

:

no less than 0,85 kg/cm2;

Viscosity index

:

no more than 2,5 g/cm. ’

| — | The following sentence has been added to Article 2 of the product specification: |
| --- | --- |

—

The following sentence has been added to Article 2 of the product specification:

The above characteristics have been established on the basis of rice that is ready to be placed on the market.

This provision has been added to clarify a previously undefined point in the specification that has led to uncertainty among operators in the years that the specification has been in force.

Article 6 — Characteristics on consumption — of the current product specification

| — | The following text has been deleted:

  ‘In order to be released for consumption, “Riso Nano Vialone Veronese” must have the following grain characteristics:






  Colour of the pericarp | white |
| --- | --- | --- |
| Length | medium length |
| Shape | round |
| Width | medium |
| Tooth | pronounced |
| Head | stubby |
| Section | rounded’ |

—

The following text has been deleted:

‘In order to be released for consumption, “Riso Nano Vialone Veronese” must have the following grain characteristics:

Colour of the pericarp

white

Length

medium length

Shape

round

Width

medium

Tooth

pronounced

Head

stubby

Section

rounded’

The characteristics indicated in the product specification as regards colour of the pericarp, length, shape, tooth, width, head and section overlap with what is laid down in the national legislation for the Vialone Nano variety; repeating them in the specification is therefore superfluous as they are the same for the ‘Riso Nano Vialone Veronese’ PGI.

| — | The following sentence:

  ‘Limits for defects above which the rice may not be sold are laid down in the ministerial lists issued by decree every year and published in the Official Gazette of the Italian Republic.’ |
| --- | --- |

—

The following sentence:

‘Limits for defects above which the rice may not be sold are laid down in the ministerial lists issued by decree every year and published in the Official Gazette of the Italian Republic.’

has been deleted.

The provision has been deleted as the limit of defects allowed for rice are laid down by law each year.

| — | The following sentence has been deleted:

  ‘No insecticide or fumigant treatment is permitted for the conservation of the milled rice.’ |
| --- | --- |

—

The following sentence has been deleted:

‘No insecticide or fumigant treatment is permitted for the conservation of the milled rice.’

The provision has been deleted because it is considered important for the final consumer to receive a product that is free of insects and parasites. Carrying out disinfecting treatments before the rice is packaged cannot therefore be ruled out provided they do not affect the rice’s quality characteristics.

| — | The following sentence has been deleted:

  ‘The Ministry of Agricultural, Food and Forestry Policy may, at the request of the “Riso Nano Vialone Veronese” PGI Protection Association, add to or amend the chemical and physical parameters in order to better characterise the identity of the designation.’ |
| --- | --- |

—

The following sentence has been deleted:

‘The Ministry of Agricultural, Food and Forestry Policy may, at the request of the “Riso Nano Vialone Veronese” PGI Protection Association, add to or amend the chemical and physical parameters in order to better characterise the identity of the designation.’

This provision is inapplicable as amendments to product specifications are governed by Regulation (EU) No 1151/2012.

Point 4.2. of the summary:

| — | The following information:






  — | ‘Breed with a medium-early growing cycle, medium-tall in height, with a small, muticate and pearled grain; |
| --- | --- | --- |

—

The following information:

—

‘Breed with a medium-early growing cycle, medium-tall in height, with a small, muticate and pearled grain;

| — | Genealogy: Nano x Vialone; |
| --- | --- |

—

Genealogy: Nano x Vialone;

| — | Varietal group: Japonica; |
| --- | --- |

—

Varietal group: Japonica;

| — | Year first cultivated: 1937; |
| --- | --- |

—

Year first cultivated: 1937;

| — | Growing cycle: 155 days; |
| --- | --- |

—

Growing cycle: 155 days;

| — | Stem length: 95,2 cm; |
| --- | --- |

—

Stem length: 95,2 cm;

| — | Node colour: violet; |
| --- | --- |

—

Node colour: violet;

| — | Internode colour: striped violet; |
| --- | --- |

—

Internode colour: striped violet;

| — | Leaves: striped violet colour, pendulous; |
| --- | --- |

—

Leaves: striped violet colour, pendulous;

| — | Sheath colour: violet; |
| --- | --- |

—

Sheath colour: violet;

| — | Auricle colour: violet; |
| --- | --- |

—

Auricle colour: violet;

| — | Joint colour: violet; |
| --- | --- |

—

Joint colour: violet;

| — | Ligule: length: 17,0 mm, bifid type, violet colour; leaf bearing: descending; |
| --- | --- |

—

Ligule: length: 17,0 mm, bifid type, violet colour; leaf bearing: descending;

| — | Ear: length: 17,8 cm, pendulous, open type, well exerted, muticate; |
| --- | --- |

—

Ear: length: 17,8 cm, pendulous, open type, well exerted, muticate;

| — | Stigma colour: pigmented; |
| --- | --- |

—

Stigma colour: pigmented;

| — | Glume colour: violet-brown; |
| --- | --- |

—

Glume colour: violet-brown;

| — | Glumella colour: violet-brown carina, violet-brown calotte, violet-brown apex; |
| --- | --- |

—

Glumella colour: violet-brown carina, violet-brown calotte, violet-brown apex;

| — | Spikelet: no beard, average pilosity, length: 8,1 mm, width 4,1 mm, weight of 1 000 seeds = 37,9 g; |
| --- | --- |

—

Spikelet: no beard, average pilosity, length: 8,1 mm, width 4,1 mm, weight of 1 000 seeds = 37,9 g;

| — | Tolerance to cold: seedling: high, flowering time: medium; tolerance to high water (40-50): high; |
| --- | --- |

—

Tolerance to cold: seedling: high, flowering time: medium; tolerance to high water (40-50): high;

| — | Speed of seedling development: high; level of fertility required: medium; milling yield: 55 %.’ |
| --- | --- |

—

Speed of seedling development: high; level of fertility required: medium; milling yield: 55 %.’

has been deleted as it is not directly related to the designation but rather to the characteristics of the variety. Moreover, the point has been brought into line with the contents of the product specification for the ‘Riso Nano Vialone Veronese’ designation.

| — | ‘The weight of 1 000 seeds of 31,1 g’ has been deleted as it does not appear in the product specification and does not affect the specificity of the designation. |
| --- | --- |

—

‘The weight of 1 000 seeds of 31,1 g’ has been deleted as it does not appear in the product specification and does not affect the specificity of the designation.

Geographical area

Geographical area

Article 3 of the product specification

| — | The sentence:

  ‘Paddy rice intended for the production of rice with the “Riso Nano Vialone Veronese” protected geographical indication must be cultivated on land suitable for irrigation on the Veronese plain.’

  has been reworded as follows:

  ‘“Riso Nano Vialone Veronese” must be produced in the administrative territories of the following municipalities [...].’ |
| --- | --- |

—

The sentence:

‘Paddy rice intended for the production of rice with the “Riso Nano Vialone Veronese” protected geographical indication must be cultivated on land suitable for irrigation on the Veronese plain.’

has been reworded as follows:

‘“Riso Nano Vialone Veronese” must be produced in the administrative territories of the following municipalities [...].’

The purpose of the new wording, in which the term ‘paddy rice’ has been replaced by the product designation, is to refer to the area of production of the rice and no longer just to the area of cultivation. Article 5 of the current product specification already provides that milling operations are to be carried out in the same area where rice is cultivated; therefore, the amendment does not involve further geographical restrictions as regards the production of ‘Riso Nano Vialone Veronese’.

| — | The words ‘on land suitable for irrigation on the Veronese plain’ have been moved up to the first paragraph of Article 5 - Production method, to add to the information already provided. |
| --- | --- |

—

The words ‘on land suitable for irrigation on the Veronese plain’ have been moved up to the first paragraph of Article 5 - Production method, to add to the information already provided.

Proof of origin

Proof of origin

| — | Article 4 below has been added in relation to the procedures that operators must follow in order to guarantee the origin of the product:

  ‘Article 4 — Proof of origin
  Each stage in the production process is monitored, with all inputs and outputs being recorded. The traceability of the product is ensured in this way, as well as by entering producers and packagers on lists kept for this purpose by the inspection body, and the timely declaration of quantities produced to the inspection body.
  All natural and legal persons entered in the relevant lists are subject to checks by the inspection body in accordance with the product specification and the associated inspection plan.
  Article 4 replaces Article 8 containing provisions which are now inapplicable as a result of regulatory changes concerning checks. The aim of Article 4 is to delete from the product specification a number of activities, as indicated in Article 8 of the current specification, entrusted to the Protection Association in respect of checks which are no longer applicable, since they concern only producers and the certification body.’ |
| --- | --- |

—

Article 4 below has been added in relation to the procedures that operators must follow in order to guarantee the origin of the product:

‘Article 4 — Proof of origin

Each stage in the production process is monitored, with all inputs and outputs being recorded. The traceability of the product is ensured in this way, as well as by entering producers and packagers on lists kept for this purpose by the inspection body, and the timely declaration of quantities produced to the inspection body.

All natural and legal persons entered in the relevant lists are subject to checks by the inspection body in accordance with the product specification and the associated inspection plan.

Article 4 replaces Article 8 containing provisions which are now inapplicable as a result of regulatory changes concerning checks. The aim of Article 4 is to delete from the product specification a number of activities, as indicated in Article 8 of the current specification, entrusted to the Protection Association in respect of checks which are no longer applicable, since they concern only producers and the certification body.’

Production method

Production method

Article 5 — Production method — formerly Article 4 of the current product specification

| — | The sentence:

  ‘“Riso Nano Vialone Veronese” must be grown on land with crop rotation.’ |
| --- | --- |

—

The sentence:

‘“Riso Nano Vialone Veronese” must be grown on land with crop rotation.’

has been amended as follows:

‘“Riso Nano Vialone Veronese” must be grown on land with crop rotation and suitable for irrigation within the production area.’

The specification of the type of land has been moved from Article 3 of the consolidated product specification to the current Article 5 because it is considered more relevant.

| — | The sentence:

  ‘The rice field may not remain on the same plot for more than six consecutive years and return to it after at least two years.’

  has been amended as follows:
  ‘The technical and agronomic choices to be made in order to correctly produce “Riso Nano Vialone Veronese” are as follows:






  — | Crop rotation: The rice field may not remain on the same plot for more than six consecutive years and may only return to it after a crop rotation lasting at least two years and involving a crop other than rice; |
| --- | --- | --- |

—

The sentence:

‘The rice field may not remain on the same plot for more than six consecutive years and return to it after at least two years.’

has been amended as follows:

‘The technical and agronomic choices to be made in order to correctly produce “Riso Nano Vialone Veronese” are as follows:

—

Crop rotation: The rice field may not remain on the same plot for more than six consecutive years and may only return to it after a crop rotation lasting at least two years and involving a crop other than rice;

The crop rotation has been described in detail in order to better specify the operational procedures, which ensure the wholesomeness of the product and territory, thus protecting the consumer.’

| — | The following provision:

  ‘Maximum production per hectare may not exceed 7 tonnes.’

  has been amended as follows:

  ‘Maximum production per hectare may not, in any case, exceed 8 tonnes of paddy rice.’ |
| --- | --- |

—

The following provision:

‘Maximum production per hectare may not exceed 7 tonnes.’

has been amended as follows:

‘Maximum production per hectare may not, in any case, exceed 8 tonnes of paddy rice.’

Production has been increased from 7 to 8 tonnes/ha. The current crop techniques for tilling the land (using laser levellers) allow for greater uniformity of the planted area with the possibility of increasing yields while maintaining the same level of quality. It has also been made clear that the yields refer to paddy rice and not milled rice.

| — | The sentence:

  ‘The seeds used must be of the Vialone Nano variety and be certified by ENSE [Ente Nazionale Sementi Elette, National Seed Selection Body].’

  has been amended as follows:

  ‘The seeds used must be certified in accordance with the legislation in force.’ |
| --- | --- |

—

The sentence:

‘The seeds used must be of the Vialone Nano variety and be certified by ENSE [Ente Nazionale Sementi Elette, National Seed Selection Body].’

has been amended as follows:

‘The seeds used must be certified in accordance with the legislation in force.’

The specification that the seeds must be of the Vialone Nano variety has been deleted due to it being a repetition of what has already been stated in Article 2. Likewise, the reference to the body ENSE has been deleted as this body no longer exists.

| — | The sentence:

  ‘In order to be sent for milling, the moisture content of the dried paddy rice may not exceed 14,0 %.’

  has been amended as follows:

  ‘The moisture content of the dried paddy rice, during storage and until it is sent for milling, may not exceed 14,0 %.’ |
| --- | --- |

—

The sentence:

‘In order to be sent for milling, the moisture content of the dried paddy rice may not exceed 14,0 %.’

has been amended as follows:

‘The moisture content of the dried paddy rice, during storage and until it is sent for milling, may not exceed 14,0 %.’

It has been specified that the moisture content of paddy rice may not exceed the limit of 14 % even during storage, in order to prevent mould.

| — | The following sentence has been deleted:

  ‘Only indirect fire driers may be used, with the exception of those fuelled with methane, LPG or agricultural diesel.’ |
| --- | --- |

—

The following sentence has been deleted:

‘Only indirect fire driers may be used, with the exception of those fuelled with methane, LPG or agricultural diesel.’

The specifications concerning drying methods have been deleted as they are now obsolete.

| — | The following sentence has been deleted:

  ‘The “Riso Nano Vialone Veronese” Protection Association is committed to collaborating with the breeder responsible for the Vialone Nano variety, the Istituto Sperimentale per la Cerealicoltura, Stazione specializzata per la risicoltura di Vercelli [Vercelli specialist rice-growing station of the Experimental Institute for cereal growing], which is responsible for preserving the purity of the Vialone Nano variety.’ |
| --- | --- |

—

The following sentence has been deleted:

‘The “Riso Nano Vialone Veronese” Protection Association is committed to collaborating with the breeder responsible for the Vialone Nano variety, the Istituto Sperimentale per la Cerealicoltura, Stazione specializzata per la risicoltura di Vercelli [Vercelli specialist rice-growing station of the Experimental Institute for cereal growing], which is responsible for preserving the purity of the Vialone Nano variety.’

The reference to the Vercelli specialist rice-growing station of the Experimental Institute for cereal growing has been deleted since it is no longer responsible for preserving the purity of the variety. Furthermore, the indication of any cooperation activities that may be carried out by the Protection Association is not considered relevant to the contents of the specification.

| — | Article 5 — Production method — formerly Article 5 of the current product specification |
| --- | --- |

—

Article 5 — Production method — formerly Article 5 of the current product specification

| — | The following sentence:

  ‘The operations of bleaching and packaging the rice must be carried out within the defined area laid down in Article 3.’

  has been amended as follows:

  ‘The operations of producing and packaging the rice must be carried out within the defined area laid down in Article 3.’ |
| --- | --- |

—

The following sentence:

‘The operations of bleaching and packaging the rice must be carried out within the defined area laid down in Article 3.’

has been amended as follows:

‘The operations of producing and packaging the rice must be carried out within the defined area laid down in Article 3.’

The reference to bleaching has been removed following the introduction of the new product type of semi-brown rice, which involves dehulling and partial bleaching.

As originally established for the ‘white’ rice type, these milling operations must take place in the geographical area where the rice is grown. The purpose of maintaining the restriction regarding milling operations is to ensure compliance with the production process, which is carried out on the basis of criteria stemming from a centuries-old tradition that, together with the area’s particular suitability for growing rice, has enabled the ‘Riso Nano Vialone Veronese’ PGI to become established on the market.

| — | The following paragraph:

  ‘Milling operations that are recommended and permitted are listed below:
  dehulling: milling to remove the glumellae (husks) which can be carried out using either roller hullers or emery hullers;
  bleaching: milling to remove the pericarp and embryo, which must be carried out using suitable bleaching machines;
  secondary processing: to supplement the bleaching process, the rice may be milled using an emery propeller to remove chalky grains and using a polishing brush or a water/air polisher to polish the kernel.’

  has been amended as follows:

  ‘Milling operations that are recommended and permitted are listed below:
  White rice:
  dehulling: milling to remove the glumellae (husks) which can be carried out using either roller hullers or emery hullers;
  bleaching: milling to remove the pericarp and embryo, which must be carried out using suitable bleaching machines;
  secondary processing: to supplement the bleaching process, the white rice may be milled using an emery propeller to remove chalky grains and using a polishing brush or a water/air polisher to polish the kernel.’ |
| --- | --- |

—

The following paragraph:

‘Milling operations that are recommended and permitted are listed below:

dehulling: milling to remove the glumellae (husks) which can be carried out using either roller hullers or emery hullers;

bleaching: milling to remove the pericarp and embryo, which must be carried out using suitable bleaching machines;

secondary processing: to supplement the bleaching process, the rice may be milled using an emery propeller to remove chalky grains and using a polishing brush or a water/air polisher to polish the kernel.’

has been amended as follows:

‘Milling operations that are recommended and permitted are listed below:

White rice:

dehulling: milling to remove the glumellae (husks) which can be carried out using either roller hullers or emery hullers;

bleaching: milling to remove the pericarp and embryo, which must be carried out using suitable bleaching machines;

secondary processing: to supplement the bleaching process, the white rice may be milled using an emery propeller to remove chalky grains and using a polishing brush or a water/air polisher to polish the kernel.’

Following the introduction of the semi-brown type, the paragraph has been reworded, without modifying its content, to specify that it relates to white rice.

| — | The following sentence has been added at the end of the above paragraph:
  ‘Semi-milled or semi-brown rice: dehulling and partial bleaching. |
| --- | --- |

—

The following sentence has been added at the end of the above paragraph:

‘Semi-milled or semi-brown rice: dehulling and partial bleaching.

For the sake of the completeness and clarity of the product specification, a description of the processing operations for semi-milled or semi-brown rice has been added.

Link

Link

| — | Given that some of the contents of Article 6 - Characteristics on consumption - of the current specification have been moved to Article 2 and others have been deleted, Article 6 of the new version of the product specification contains details of the link with the territory of origin. Specifically, this article completes the specification as regards the contents required by current rules and groups together the information contained in the file which led to registration of the name and the information contained in the summary published in Official Journal of the European Union No L 71/17. Article 6 of the specification has been reworded as follows: |
| --- | --- |

—

Given that some of the contents of Article 6 - Characteristics on consumption - of the current specification have been moved to Article 2 and others have been deleted, Article 6 of the new version of the product specification contains details of the link with the territory of origin. Specifically, this article completes the specification as regards the contents required by current rules and groups together the information contained in the file which led to registration of the name and the information contained in the summary published in Official Journal of the European Union No L 71/17. Article 6 of the specification has been reworded as follows:

Article 6 — Link with the environment

Soil and climate factors

Soil and climate factors

‘Riso Nano Vialone Veronese’ is grown in the light, alluvial and medium-consistency soils of the rice fields on the plains around Verona, which are characterised by a generally alkaline pH due to the presence of limestone.

A specific feature of this area is that it is supplied by spring water, which is also alkaline because it originates from calcareous rocks. This marked alkalinity characterises and distinguishes the environment of the rice fields in the Verona area from that found in most Italian rice-growing areas. Furthermore, crop rotation is traditionally used in rice growing in these areas, considerably reducing the use of plant protection products and chemical fertilisers.

The generally alkaline Veronese soils in the defined area, the spring water, uniform climate and crop rotation system provide a balanced combination of factors for the production of Veronese rice, which allow the crop to complete its growing cycle without difficulty.

Historical and human factors

Historical and human factors

Historical sources confirm that rice growing started to spread in Verona and the surrounding area during the first couple of decades of the 16th century, and was introduced by families originating from Lombardy. Thanks to rice growing, many marshland areas which would otherwise have remained unproductive were cultivated.

In 1545, the Venetian Senate established the magistrature of ‘Superintendents for Uncultivated Resources’ in order to regulate the ‘water rush’ for Veronese rice fields and authorised the construction of ‘rice huskers’, i.e. hydraulic systems for the treatment of paddy rice. Veronese rice, which was already well-known, was sold almost exclusively on Venice’s Rialto market, and soon became the main source of the area’s economy.

A huge amount of graphic and cartographic documentation shows the extent and economic and social importance of rice growing in Verona in the 17th and 18th centuries too.

th

th

In the Verona area, the producers play a major role in rice growing; they have adopted and maintain agronomic techniques of crop rotation, weeding and fertilisation which make it possible to obtain a wholesome and quality product even before it is processed.

The milling of paddy rice is equally important. This takes place in the local rice-mills, the descendants of the numerous ‘rice huskers’ in the region during the 16th century, some of which have survived and are still operating.

In these, the hull of the rice was removed by water-powered pestles. Although the milling process is now carried out by modern machinery, it is done using criteria and striving for results stemming from a centuries-old tradition.

After milling, the grain is perfectly suited for use in the preparation of typical Veronese risottos.

In order to align section 5 of the Single Document to the provisions of Annex I to Regulation (EU) No 668/2014, the following paragraphs have been added.

| — | ‘The application to register “Riso Nano Vialone Veronese” PGI is based on the characteristics of the product’. |
| --- | --- |

—

‘The application to register “Riso Nano Vialone Veronese” PGI is based on the characteristics of the product’.

| — | ‘Milling takes place in local rice mills, the direct descendants of the numerous “rice huskers’ in the region during the 16th century, some of which have survived and are still operating. In these, the hull of the rice was removed by water-powered pestles. Although the milling process is now usually carried out by modern machinery, it is done using criteria and striving for results stemming from a centuries-old tradition. The rice grains are never completely hulled and bleached; the grain remains partially covered by the pericarp and as such is perfectly suited for use in the preparation of typical Veronese risottos.” |
| --- | --- |

—

‘Milling takes place in local rice mills, the direct descendants of the numerous “rice huskers’ in the region during the 16th century, some of which have survived and are still operating. In these, the hull of the rice was removed by water-powered pestles. Although the milling process is now usually carried out by modern machinery, it is done using criteria and striving for results stemming from a centuries-old tradition. The rice grains are never completely hulled and bleached; the grain remains partially covered by the pericarp and as such is perfectly suited for use in the preparation of typical Veronese risottos.”

Checks

Checks

Article 8 — Checks — of the current product specification

| — | The following sentences have been deleted:






  — | All rice growers are required, when sowing is completed, to submit a production report on the appropriate forms provided by the Protection Association, indicating the area planted with rice for each variety and the relevant cadastral data. |
| --- | --- | --- |

—

The following sentences have been deleted:

—

All rice growers are required, when sowing is completed, to submit a production report on the appropriate forms provided by the Protection Association, indicating the area planted with rice for each variety and the relevant cadastral data.

| — | This report should be received by the Protection Association by 31 May of each year together with a copy of the area report submitted to the Ente Nazionale Risi [National Rice Board]. |
| --- | --- |

—

This report should be received by the Protection Association by 31 May of each year together with a copy of the area report submitted to the Ente Nazionale Risi [National Rice Board].

| — | Similarly, by 30 November of each year, and in any case before starting to sell the rice, producers must report, also on the forms provided by the Protection Association, the product quantities of the various batches of Vialone Nano paddy rice and request sampling.
  The reasons for this deletion are as follows: The requirements that operators must meet with regard to the reporting of production are defined by the inspection body and specified in the relevant inspection plan. Reports on quantities produced must be sent within the time limits set by the inspection body, and not to the Protection Association, which does not have any role in terms of checking compliance with the product specification. In addition, all forms used for checking activities are made available by the inspection body and not by the Protection Association, which has no role in such activities. |
| --- | --- |

—

Similarly, by 30 November of each year, and in any case before starting to sell the rice, producers must report, also on the forms provided by the Protection Association, the product quantities of the various batches of Vialone Nano paddy rice and request sampling.

The reasons for this deletion are as follows: The requirements that operators must meet with regard to the reporting of production are defined by the inspection body and specified in the relevant inspection plan. Reports on quantities produced must be sent within the time limits set by the inspection body, and not to the Protection Association, which does not have any role in terms of checking compliance with the product specification. In addition, all forms used for checking activities are made available by the inspection body and not by the Protection Association, which has no role in such activities.

| — | The Protection Association must sample the heaps of paddy rice in a short space of time, carry out the necessary checks and grant authorisation to use the designation.
  Sampling activities are the responsibility of the individual operators and not the Protection Association, which does not have any role as regards checks to verify compliance with the product specification. |
| --- | --- |

—

The Protection Association must sample the heaps of paddy rice in a short space of time, carry out the necessary checks and grant authorisation to use the designation.

Sampling activities are the responsibility of the individual operators and not the Protection Association, which does not have any role as regards checks to verify compliance with the product specification.

| — | The Protection Association must send all data processed with regard to the production of “Riso Nano Vialone Veronese” paddy rice to the Verona Chamber of Commerce, for information purposes.
  This provision does not fall within the tasks defined by the Protection Association; its inclusion in the specification is therefore incorrect. |
| --- | --- |

—

The Protection Association must send all data processed with regard to the production of “Riso Nano Vialone Veronese” paddy rice to the Verona Chamber of Commerce, for information purposes.

This provision does not fall within the tasks defined by the Protection Association; its inclusion in the specification is therefore incorrect.

| — | Rice mills must comply with all the guidelines of the “Riso Nano Vialone Veronese” Protection Association, submit to its checks and make the registers of the Ente Nazionale Risi [National Rice Board] available to it.
  Provisions regarding obligations of operators aimed at ensuring compliance with guidelines laid down by the Protection Association are not relevant to the content of the specification; it is therefore considered appropriate to delete the sentence. Obligations towards the inspection body are set out elsewhere, under Article 7 of the specification. |
| --- | --- |

—

Rice mills must comply with all the guidelines of the “Riso Nano Vialone Veronese” Protection Association, submit to its checks and make the registers of the Ente Nazionale Risi [National Rice Board] available to it.

Provisions regarding obligations of operators aimed at ensuring compliance with guidelines laid down by the Protection Association are not relevant to the content of the specification; it is therefore considered appropriate to delete the sentence. Obligations towards the inspection body are set out elsewhere, under Article 7 of the specification.

| — | Implementation of this product specification is to be supervised by the Ministry of Agricultural, Food and Forestry Resources, which may use the services of the Protection Association for the purposes of monitoring production and trade of “Riso Nano Vialone Veronese” in accordance with Article 10 of Regulation (EEC) No 2081/92.
  This paragraph has been superseded by the current legislation on checks, which entrusts inspection bodies with the task of verifying compliance with the product specification. |
| --- | --- |

—

Implementation of this product specification is to be supervised by the Ministry of Agricultural, Food and Forestry Resources, which may use the services of the Protection Association for the purposes of monitoring production and trade of “Riso Nano Vialone Veronese” in accordance with Article 10 of Regulation (EEC) No 2081/92.

This paragraph has been superseded by the current legislation on checks, which entrusts inspection bodies with the task of verifying compliance with the product specification.

| — | The details of the inspection body responsible for checking compliance with the product specification have been included in Article 7 of the product specification.’ |
| --- | --- |

—

The details of the inspection body responsible for checking compliance with the product specification have been included in Article 7 of the product specification.’

Labelling

Labelling

Article 8 — Labelling — formerly Article 7 of the current product specification

| — | The following sentence has been deleted:

  ‘It is prohibited to use additional geographical references or geographical or topographical indications referring to municipalities, parts of municipalities or geographical areas within the production area referred to in Article 3.’

  The ban on using additional geographical or topographical references has been lifted so as to allow producers to include geographical references to the ‘Riso Nano Vialone Veronese’ PGI production area. |
| --- | --- |

—

The following sentence has been deleted:

‘It is prohibited to use additional geographical references or geographical or topographical indications referring to municipalities, parts of municipalities or geographical areas within the production area referred to in Article 3.’

The ban on using additional geographical or topographical references has been lifted so as to allow producers to include geographical references to the ‘Riso Nano Vialone Veronese’ PGI production area.

| — | The following sentence:

  ‘However, the use of names, company names and private brands is authorised, provided that they have no laudatory purport and are not such as to mislead the purchaser about geographical names.’

  has been amended as follows:

  ‘The use of names, company names and private brands is authorised, provided that they have no explicit laudatory purport and are not such as to mislead the purchaser, as is the use of any public institutional and regional brands that comply with EU rules.’ |
| --- | --- |

—

The following sentence:

‘However, the use of names, company names and private brands is authorised, provided that they have no laudatory purport and are not such as to mislead the purchaser about geographical names.’

has been amended as follows:

‘The use of names, company names and private brands is authorised, provided that they have no explicit laudatory purport and are not such as to mislead the purchaser, as is the use of any public institutional and regional brands that comply with EU rules.’

Provision has been made for including public institutional and regional brands that comply with EU rules on the labelling of ‘Riso Nano Vialone Veronese’ in order to allow more information to be given to consumers with regard to the places where the designation is produced.

| — | The following sentence:

  ‘Packages of “Riso Nano Vialone Veronese” to be released for consumption must be 0,5 kg, 1 kg, 2 kg or 5 kg and made of a material permitted by current legislation.’

  has been amended as follows:

  ‘“Riso Nano Vialone Veronese” is released for consumption in packaging permitted by current legislation.’ |
| --- | --- |

—

The following sentence:

‘Packages of “Riso Nano Vialone Veronese” to be released for consumption must be 0,5 kg, 1 kg, 2 kg or 5 kg and made of a material permitted by current legislation.’

has been amended as follows:

‘“Riso Nano Vialone Veronese” is released for consumption in packaging permitted by current legislation.’

The sentence has been reworded and the reference to the weights of the packages removed in order to allow packagers to meet the various market demands.

| — | The following sentence:

  ‘The “Riso Nano Vialone Veronese” protected geographical indication must appear on the packaging in distinct, indelible lettering of a colour that strongly contrasts with the background colour and in such a way that it can be clearly distinguished from all the other information given on the packaging.’

  has been replaced as follows:

  ‘Each package must bear the “Riso Nano Vialone Veronese” PGI logo and the EU logo. The PGI logo must be as shown below, with Times New Roman font and vertical compression of 62 %.’

  The logo is as follows: |
| --- | --- |

—

The following sentence:

‘The “Riso Nano Vialone Veronese” protected geographical indication must appear on the packaging in distinct, indelible lettering of a colour that strongly contrasts with the background colour and in such a way that it can be clearly distinguished from all the other information given on the packaging.’

has been replaced as follows:

‘Each package must bear the “Riso Nano Vialone Veronese” PGI logo and the EU logo. The PGI logo must be as shown below, with Times New Roman font and vertical compression of 62 %.’

The logo is as follows:

Image 1

For the sake of greater clarity of the specification and to make the product more recognisable to consumers, this amendment introduces the ‘Riso Nano Vialone Veronese’ logo and regulates it by specifying the font to be used for the name of the designation.

| — | The following sentence has been deleted:

  ‘Packets of rice must be numbered in accordance with the instructions of the “Riso Vialone Nano Veronese” Protection Association.’ |
| --- | --- |

—

The following sentence has been deleted:

‘Packets of rice must be numbered in accordance with the instructions of the “Riso Vialone Nano Veronese” Protection Association.’

The requirement for packets to be numbered has been removed, since the legislation in force today ensures that all products are traceable. Numbering the packets was an additional bureaucratic step to be carried out by producers.

Packaging

Packaging

Point 4.8. of the summary:

| — | The sentence:

  ‘The rice is packaged in paper packets with the label of the associated rice mill and the protection logo.’

  has been deleted. The aim of this amendment is to correct an inconsistency with the product specification, which does not specify the packaging material of the rice. The point has been brought into line with the product specification. |
| --- | --- |

—

The sentence:

‘The rice is packaged in paper packets with the label of the associated rice mill and the protection logo.’

has been deleted. The aim of this amendment is to correct an inconsistency with the product specification, which does not specify the packaging material of the rice. The point has been brought into line with the product specification.

| — | The sentence:

  ‘The logo consists of an image of Cangrande della Scala on a white horse and a yellow ear of rice on a black background; the bottom of the logo features the coat of arms of Verona, with a red ladder on a yellow background.’

  has been deleted as it was not in line with the characteristics of the logo set out in the above amendment. Point 3.6 of the Single Document, which is attached to this application, has therefore been brought into line with the contents of the product specification. |
| --- | --- |

—

The sentence:

‘The logo consists of an image of Cangrande della Scala on a white horse and a yellow ear of rice on a black background; the bottom of the logo features the coat of arms of Verona, with a red ladder on a yellow background.’

has been deleted as it was not in line with the characteristics of the logo set out in the above amendment. Point 3.6 of the Single Document, which is attached to this application, has therefore been brought into line with the contents of the product specification.

Editorial changes

Editorial changes

| — | Article 2 — Variety of rice’
  has been amended as follows:

  ‘Article 2 — Characteristics of the product’ |
| --- | --- |

—

Article 2 — Variety of rice’

has been amended as follows:

‘Article 2 — Characteristics of the product’

The title of the article has been changed and the entire article has been reworded, with the information from Article 6 of the product specification (Characteristics on consumption) being moved to Article 2.

| — | — ‘Article 4 — Growing and drying characteristics’ and ‘Article 5 — Rice milling methods’ of the product specification have been merged into a single article, namely ‘Article 5 — Production method’. |
| --- | --- |

—

— ‘Article 4 — Growing and drying characteristics’ and ‘Article 5 — Rice milling methods’ of the product specification have been merged into a single article, namely ‘Article 5 — Production method’.

SINGLE DOCUMENT

‘RISO NANO VIALONE VERONESE’

‘RISO NANO VIALONE VERONESE’

EU No: PGI-IT-01529-AM03 – 22 June 2018

EU No: PGI-IT-01529-AM03 – 22 June 2018

PDO ( ) PGI (X)

PDO ( ) PGI (X)

1.   Name(s)

Name(s)

‘Riso Nano Vialone Veronese’

2.   Member State or Third Country

Member State or Third Country

Italy

3.   Description of the agricultural product or foodstuff

Description of the agricultural product or foodstuff

3.1.   Type of product

Type of product

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

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

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

The ‘Riso Nano Vialone Veronese’ PGI must be obtained exclusively from the Vialone Nano variety of paddy rice.

When released for consumption, ‘Riso Nano Vialone Veronese’ must be classified in one of the following product categories:

| — | semi-milled or semi-brown: obtained through milling which involves the partial removal of the embryo (germ) and pericarp; |
| --- | --- |

—

semi-milled or semi-brown: obtained through milling which involves the partial removal of the embryo (germ) and pericarp;

| — | white: obtained through milling which involves the complete removal of the pericarp; |
| --- | --- |

—

white: obtained through milling which involves the complete removal of the pericarp;

‘Riso Nano Vialone Veronese’ has the following characteristics:

| — | Length between 5,4 and 5,8 mm; |
| --- | --- |

—

Length between 5,4 and 5,8 mm;

| — | Width between 3,2 and 3,5 mm; |
| --- | --- |

—

Width between 3,2 and 3,5 mm;

| — | Thickness: between 2,0 mm and 2,2 mm; |
| --- | --- |

—

Thickness: between 2,0 mm and 2,2 mm;

| — | Length/width ratio between 1,6 and 1,8; |
| --- | --- |

—

Length/width ratio between 1,6 and 1,8;

| — | Inner core: extended; |
| --- | --- |

—

Inner core: extended;

| — | Strip: absent. |
| --- | --- |

—

Strip: absent.

Furthermore, the percentage of varietal impurities of the rice must not exceed 3 %.

In addition to the varietal characteristics referred to above, ‘Riso Nano Vialone Veronese’ must comply with the following physical and chemical parameters:

| — | Amylose | no less than 21 % dry matter; |
| --- | --- | --- |
| — | Gelatinisation time: | between 15 and 20 minutes; |
| — | Consistency index: | no less than 0,85 kg/cm2; |
| — | Viscosity index: | no more than 2,5 g/cm. |

—

Amylose

no less than 21 % dry matter;

—

Gelatinisation time:

between 15 and 20 minutes;

—

Consistency index:

no less than 0,85 kg/cm2;

2

—

Viscosity index:

no more than 2,5 g/cm.

The above characteristics have been established on the basis of rice that is ready to be placed on the market.

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)

—

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

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

The stages of growing and milling ‘Riso Nano Vialone Veronese’ (dehulling, bleaching to a varying extent and secondary processing) must take place in the defined geographical area.

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

The rice must be packaged within the defined geographical area in order to avoid the formation of microlesions on the grains of milled rice due to variations in humidity and because of the mechanical stress to which the milled rice would otherwise be subjected. If the rice is damaged then the quality deteriorates when the product is cooked and the cooking time is reduced.

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

Each package must bear the ‘Riso Nano Vialone Veronese’ PGI logo and the EU logo.

The logo is as follows:

Image 2

4.   Concise definition of the geographical area

Concise definition of the geographical area

Southern area of the province of Verona: the municipalities of: Mozzecane, Nogarole Rocca, Vigasio, Trevenzuolo, Erbè, Sorgà, Nogara, Gazza Veronese, Salizzole, Isola della Scala, Buttapietra, Sanguinetto, Concamarise, Casaleone, Cerea, San Pietro di Morubio, Bovolone, Roverchiara, Isola Rizza, Oppeano, Ronco All’Adige, Palù, Zevio and Povegliano Veronese.

5.   Link with the geographical area

Link with the geographical area

The application to register ‘Riso Nano Vialone Veronese’ PGI is based on the characteristics of the product.

The defined area has a uniform climate, which is well-suited for producing ‘Riso Vialone Nano Veronese’. The freshness and purity of spring water, fairly typical of the area, help make this possible. In these areas, crop rotation is used in rice growing, considerably reducing the use of plant protection products and chemical fertilisers.

The characteristics of the soil found in the Verona area differ from those of other rice-growing areas due to:

| — | the soil pH, which is always alkaline; |
| --- | --- |

—

the soil pH, which is always alkaline;

| — | the spring water from calcareous rock, which is therefore also alkaline; |
| --- | --- |

—

the spring water from calcareous rock, which is therefore also alkaline;

| — | the cultivation traditions handed down over time. |
| --- | --- |

—

the cultivation traditions handed down over time.

Milling takes place in local rice mills, the direct descendants of the numerous ‘rice huskers’ in the region during the 16th century, some of which have survived and are still operating. In these, the hull of the rice was removed by water-powered pestles. Although the milling process is now usually carried out by modern machinery, it is done using criteria and striving for results stemming from a centuries-old tradition. The rice grains are never completely hulled and bleached; the grain remains partially covered by the pericarp and as such is perfectly suited for use in the preparation of typical Veronese risottos.

th

Reference to publication of the specification

Reference to publication of the specification

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

The Ministry launched the national objection procedure with the publication of the proposal for recognising ‘Riso Vialone Nano Veronese’ as a protected geographical indication in Official Gazette of the Italian Republic No 108 of 11 May 2018.

The full text of the product specification is available on the following Internet: http://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/3335”

or alternatively:

by going directly to the home page of the Ministry of Agricultural, Food and Forestry Policy (www.politicheagricole.it) and clicking on ‘Qualità’ (at the top right of the screen), then on ‘Prodotti DOP IGP STG’ (on the left-hand side of the screen) and finally on ‘Disciplinari di Produzione all’esame dell’UE’.

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

1

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