# Official Journal C 40/2023

| | ISSN 1977-091X |
| --- | --- |
| Official Journal
  of the European Union | C 40 |
| | |
| English edition | Information and Notices | Volume 662 February 2023 |

ISSN 1977-091X

Official Journal

of the European Union

C 40

English edition

Information and Notices

Volume 662 February 2023

---

| Contents | page |
| --- | --- |
| | IV   Notices |
| | NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES |
| | European Commission |
| 2023/C 40/01 | Interest rate applied by the European Central Bank to its main refinancing operations: – 2,50 % on 1 February 2023 – Euro exchange rates | 1 |
| | NOTICES CONCERNING THE EUROPEAN ECONOMIC AREA |
| | EFTA Surveillance Authority |
| 2023/C 40/02 | State aid – Decision to raise no objections | 2 |
| 2023/C 40/03 | State aid – Decision to raise no objections | 3 |

Contents

page

IV   Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

2023/C 40/01

Interest rate applied by the European Central Bank to its main refinancing operations: – 2,50 % on 1 February 2023 – Euro exchange rates

1

NOTICES CONCERNING THE EUROPEAN ECONOMIC AREA

EFTA Surveillance Authority

2023/C 40/02

State aid – Decision to raise no objections

2

2023/C 40/03

State aid – Decision to raise no objections

3

---

| | V   Announcements |
| --- | --- |
| | PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY |
| | European Commission |
| 2023/C 40/04 | Prior notification of a concentration (Case M.10993 – T-MOBILE AUSTRIA HOLDING / MERIDIAM INVESTMENT / JV) – Candidate case for simplified procedure (
  1
  ) | 4 |
| 2023/C 40/05 | Prior notification of a concentration (Case M.11024 – GEODIS INTERNATIONAL / TRANS-O-FLEX EXPRESS) – Candidate case for simplified procedure (
  1
  ) | 6 |
| | OTHER ACTS |
| | European Commission |
| 2023/C 40/06 | Publication of an application for amendment of a specification for a name in the wine sector referred to in Article 105 of Regulation (EU) No 1308/2013 of the European Parliament and of the Council | 8 |
| 2023/C 40/07 | Publication of an approved standard amendment to a product specification of a protected designation of origin or protected geographical indications in the sector of the agricultural products and foodstuffs, as referred to in Article 6b(2) and (3) of Commission Delegated Regulation (EU) No 664/2014 | 17 |
| 2023/C 40/08 | Publication of a communication of approval of a standard amendment to a product specification for a name in the wine sector referred to in Article 17(2) and (3) of Commission Delegated Regulation (EU) 2019/33 | 22 |

V   Announcements

PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY

European Commission

2023/C 40/04

Prior notification of a concentration (Case M.10993 – T-MOBILE AUSTRIA HOLDING / MERIDIAM INVESTMENT / JV) – Candidate case for simplified procedure (
  1
  )

1

4

2023/C 40/05

Prior notification of a concentration (Case M.11024 – GEODIS INTERNATIONAL / TRANS-O-FLEX EXPRESS) – Candidate case for simplified procedure (
  1
  )

1

6

OTHER ACTS

European Commission

2023/C 40/06

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

8

2023/C 40/07

Publication of an approved standard amendment to a product specification of a protected designation of origin or protected geographical indications in the sector of the agricultural products and foodstuffs, as referred to in Article 6b(2) and (3) of Commission Delegated Regulation (EU) No 664/2014

17

2023/C 40/08

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

22

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

---

(1)   Text with EEA relevance.

1

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

EN

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IV Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

| 2.2.2023 | EN | Official Journal of the European Union | C 40/1 |
| --- | --- | --- | --- |

2.2.2023

EN

Official Journal of the European Union

C 40/1

---

Interest rate applied by the European Central Bank to its main refinancing operations (1):

2,50 % on 1 February 2023

Euro exchange rates (2)

1 February 2023

(2023/C 40/01)

1 euro =

| | Currency | Exchange rate |
| --- | --- | --- |
| USD | US dollar | 1,0894 |
| JPY | Japanese yen | 141,37 |
| DKK | Danish krone | 7,4396 |
| GBP | Pound sterling | 0,88413 |
| SEK | Swedish krona | 11,3455 |
| CHF | Swiss franc | 0,9980 |
| ISK | Iceland króna | 153,50 |
| NOK | Norwegian krone | 10,8569 |
| BGN | Bulgarian lev | 1,9558 |
| CZK | Czech koruna | 23,775 |
| HUF | Hungarian forint | 390,20 |
| PLN | Polish zloty | 4,7075 |
| RON | Romanian leu | 4,9117 |
| TRY | Turkish lira | 20,4978 |
| AUD | Australian dollar | 1,5392 |
| CAD | Canadian dollar | 1,4506 |
| HKD | Hong Kong dollar | 8,5444 |
| NZD | New Zealand dollar | 1,6903 |
| SGD | Singapore dollar | 1,4303 |
| KRW | South Korean won | 1 339,22 |
| ZAR | South African rand | 18,8328 |
| CNY | Chinese yuan renminbi | 7,3452 |
| IDR | Indonesian rupiah | 16 299,47 |
| MYR | Malaysian ringgit | 4,6471 |
| PHP | Philippine peso | 59,318 |
| RUB | Russian rouble | |
| THB | Thai baht | 35,841 |
| BRL | Brazilian real | 5,5174 |
| MXN | Mexican peso | 20,4919 |
| INR | Indian rupee | 89,1060 |

Currency

Exchange rate

USD

US dollar

1,0894

JPY

Japanese yen

141,37

DKK

Danish krone

7,4396

GBP

Pound sterling

0,88413

SEK

Swedish krona

11,3455

CHF

Swiss franc

0,9980

ISK

Iceland króna

153,50

NOK

Norwegian krone

10,8569

BGN

Bulgarian lev

1,9558

CZK

Czech koruna

23,775

HUF

Hungarian forint

390,20

PLN

Polish zloty

4,7075

RON

Romanian leu

4,9117

TRY

Turkish lira

20,4978

AUD

Australian dollar

1,5392

CAD

Canadian dollar

1,4506

HKD

Hong Kong dollar

8,5444

NZD

New Zealand dollar

1,6903

SGD

Singapore dollar

1,4303

KRW

South Korean won

1 339,22

ZAR

South African rand

18,8328

CNY

Chinese yuan renminbi

7,3452

IDR

Indonesian rupiah

16 299,47

MYR

Malaysian ringgit

4,6471

PHP

Philippine peso

59,318

RUB

Russian rouble

THB

Thai baht

35,841

BRL

Brazilian real

5,5174

MXN

Mexican peso

20,4919

INR

Indian rupee

89,1060

---

(1)  Rate applied to the most recent operation carried out before the indicated day. In the case of a variable rate tender, the interest rate is the marginal rate.

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

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NOTICES CONCERNING THE EUROPEAN ECONOMIC AREA

EFTA Surveillance Authority

| 2.2.2023 | EN | Official Journal of the European Union | C 40/2 |
| --- | --- | --- | --- |

2.2.2023

EN

Official Journal of the European Union

C 40/2

---

State aid – Decision to raise no objections

(2023/C 40/02)

The EFTA Surveillance Authority raises no objections to the following state aid measure:

| Date of adoption of the decision | 30 September 2022 |
| --- | --- |
| Case No | 89236 |
| Decision No | 185/22/COL |
| EFTA State | Norway |
| Title (and/or name of the beneficiary) | Prolongation of the rail freight support scheme |
| Legal basis | Guidelines of the Norwegian Railway Directorate |
| Type of measure | Scheme |
| Objective | Coordination of transport |
| Form of aid | Direct grants |
| Budget | NOK 93,5 million (annual) |
| Intensity | 50 % |
| Duration | 2 years |
| Economic sectors | Freight rail transport |
| Name and address of the granting authority | The Norwegian Railway Directorate |
| DFØ Trondheim |
| Postboks 4746 |
| 7468 Trondheim |
| NORWAY |

Date of adoption of the decision

30 September 2022

Case No

89236

Decision No

185/22/COL

EFTA State

Norway

Title (and/or name of the beneficiary)

Prolongation of the rail freight support scheme

Legal basis

Guidelines of the Norwegian Railway Directorate

Type of measure

Scheme

Objective

Coordination of transport

Form of aid

Direct grants

Budget

NOK 93,5 million (annual)

Intensity

50 %

Duration

2 years

Economic sectors

Freight rail transport

Name and address of the granting authority

The Norwegian Railway Directorate

DFØ Trondheim

Postboks 4746

7468 Trondheim

NORWAY

The authentic text of the decision, from which all confidential information has been removed, can be found on the EFTA Surveillance Authority’s website:

http://www.eftasurv.int/state-aid/state-aid-register/decisions/

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| 2.2.2023 | EN | Official Journal of the European Union | C 40/3 |
| --- | --- | --- | --- |

2.2.2023

EN

Official Journal of the European Union

C 40/3

---

State aid – Decision to raise no objections

(2023/C 40/03)

The EFTA Surveillance Authority raises no objections to the following state aid measure:

| Date of adoption of the decision | 21 September 2022 |
| --- | --- |
| Case No | 89149 |
| Decision No | 180/22/COL |
| EFTA State | Norway |
| Title | Important Project of Common European Interest on Hydrogen Industry (Hy2Use) – Norwegian projects |
| Legal basis | Article 61(3)(b) of the EEA Agreement |
| Type of measure | Individual aid (ad hoc) |
| Objective | Aid to promote the execution of an important project of common European interest |
| Form of aid | Grants |
| Budget | For Barents Blue Ammonia Plant: NOK 482 million
  For TiZir Titanium and Iron AS: NOK 261 million |
| Intensity | For Barents Blue Ammonia Plant: 29,6 %
  For TiZir Titanium and Iron AS: 60 % |
| Duration | Grants disbursed in 2022-2026 |
| Economic sectors | Ammonia sector
  Metals sector |
| Name and address of the granting authority | Enova SF |
| Brattørkaia 17A, 7010 Trondheim, |
| NORWAY |

Date of adoption of the decision

21 September 2022

Case No

89149

Decision No

180/22/COL

EFTA State

Norway

Title

Important Project of Common European Interest on Hydrogen Industry (Hy2Use) – Norwegian projects

Legal basis

Article 61(3)(b) of the EEA Agreement

Type of measure

Individual aid (ad hoc)

Objective

Aid to promote the execution of an important project of common European interest

Form of aid

Grants

Budget

For Barents Blue Ammonia Plant: NOK 482 million

For TiZir Titanium and Iron AS: NOK 261 million

Intensity

For Barents Blue Ammonia Plant: 29,6 %

For TiZir Titanium and Iron AS: 60 %

Duration

Grants disbursed in 2022-2026

Economic sectors

Ammonia sector

Metals sector

Name and address of the granting authority

Enova SF

Brattørkaia 17A, 7010 Trondheim,

NORWAY

The authentic text of the decision, from which all confidential information has been removed, can be found on the EFTA Surveillance Authority’s website: http://www.eftasurv.int/state-aid/state-aid-register/decisions/

---

V Announcements

PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY

European Commission

| 2.2.2023 | EN | Official Journal of the European Union | C 40/4 |
| --- | --- | --- | --- |

2.2.2023

EN

Official Journal of the European Union

C 40/4

---

Prior notification of a concentration

(Case M.10993 – T-MOBILE AUSTRIA HOLDING / MERIDIAM INVESTMENT / JV)

Candidate case for simplified procedure

(Text with EEA relevance)

(2023/C 40/04)

1.

This notification concerns the following undertakings:

| — | T-Mobile Austria Holding GmbH (‘TMAH’, Austria), controlled by Deutsche Telekom Europe BV (‘Deutsche Telekom’, Germany), |
| --- | --- |

—

T-Mobile Austria Holding GmbH (‘TMAH’, Austria), controlled by Deutsche Telekom Europe BV (‘Deutsche Telekom’, Germany),

| — | Meridiam Investment GmbH (‘Meridiam Investment’, Austria), controlled by Meridiam SAS (‘Meridiam’, France), |
| --- | --- |

—

Meridiam Investment GmbH (‘Meridiam Investment’, Austria), controlled by Meridiam SAS (‘Meridiam’, France),

| — | Alpen Glasfaser Holding GmbH (‘HoldCo’, Austria), a newly created company which will hold all the shares in Alpen Glasfaser GmbH (‘FibreCo’, Austria), which in turn will hold all the shares in Alpen Glasfaser Zwei GmbH (‘FibreCo Subsidized’, Austria) (HoldCo, FibreCo and FibreCo Subsidized are jointly referred to as ‘JV’). |
| --- | --- |

—

Alpen Glasfaser Holding GmbH (‘HoldCo’, Austria), a newly created company which will hold all the shares in Alpen Glasfaser GmbH (‘FibreCo’, Austria), which in turn will hold all the shares in Alpen Glasfaser Zwei GmbH (‘FibreCo Subsidized’, Austria) (HoldCo, FibreCo and FibreCo Subsidized are jointly referred to as ‘JV’).

TMAH and Meridiam Investment will acquire within the meaning of Article 3(1)(b) and 3(4) of the Merger Regulation joint control of the JV.

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

2.

| — | TMAH is a telecommunication operator in Austria which, through its subsidiary T-Mobile Austria GmbH, owns mobile networks with nationwide coverage, offers mobile telecommunications services at a retail and wholesale level, and owns and operates a hybrid fibre-coaxial cable network in parts of Austria through which it offers cable TV, fixed internet and fixed telecommunications services to private and business customers, |
| --- | --- |

—

TMAH is a telecommunication operator in Austria which, through its subsidiary T-Mobile Austria GmbH, owns mobile networks with nationwide coverage, offers mobile telecommunications services at a retail and wholesale level, and owns and operates a hybrid fibre-coaxial cable network in parts of Austria through which it offers cable TV, fixed internet and fixed telecommunications services to private and business customers,

| — | Meridiam Investment is an indirect wholly owned portfolio company of Meridiam, which is an alternative investment fund manager focussing on long-term infrastructure investments in Europe, the Americas, and Africa. |
| --- | --- |

—

Meridiam Investment is an indirect wholly owned portfolio company of Meridiam, which is an alternative investment fund manager focussing on long-term infrastructure investments in Europe, the Americas, and Africa.

3.

The business activities of the JV will be the following: rolling out a passive optical fibre infrastructure in designated roll-out areas in Austria and offering bitstream access wholesale products to internet service providers.

4.

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

5.

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

M.10993 – T-MOBILE AUSTRIA HOLDING / MERIDIAM INVESTMENT / JV

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

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

Postal address:

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

European Commission

Directorate-General for Competition

Merger Registry

1049 Bruxelles/Brussel

BELGIQUE/BELGIË

---

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

1

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

2

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| 2.2.2023 | EN | Official Journal of the European Union | C 40/6 |
| --- | --- | --- | --- |

2.2.2023

EN

Official Journal of the European Union

C 40/6

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Prior notification of a concentration

(Case M.11024 – GEODIS INTERNATIONAL / TRANS-O-FLEX EXPRESS)

Candidate case for simplified procedure

(Text with EEA relevance)

(2023/C 40/05)

1.

This notification concerns the following undertakings:

| — | Geodis SA (‘Geodis’, France), a wholly owned subsidiary of Société Nationale SNCF (‘SNCF’, France), which in turn is wholly owned by the French state, |
| --- | --- |

—

Geodis SA (‘Geodis’, France), a wholly owned subsidiary of Société Nationale SNCF (‘SNCF’, France), which in turn is wholly owned by the French state,

| — | Trans-o-flex Express GmbH & Co. KGaA and Trans-o-flex Express Verwaltungs GmbH (together referred to as ‘Trans-o-flex’, Germany).
  Geodis will acquire within the meaning of Article 3(1)(b) of the Merger Regulation sole control of Trans-o-flex.
  The concentration is accomplished by way of purchase of shares. |
| --- | --- |

—

Trans-o-flex Express GmbH & Co. KGaA and Trans-o-flex Express Verwaltungs GmbH (together referred to as ‘Trans-o-flex’, Germany).

Geodis will acquire within the meaning of Article 3(1)(b) of the Merger Regulation sole control of Trans-o-flex.

The concentration is accomplished by way of purchase of shares.

2.

| — | Geodis is a joint stock company based in France that operates as a European logistics operator with global reach, offering management solutions across all parts of the logistics chain, |
| --- | --- |

—

Geodis is a joint stock company based in France that operates as a European logistics operator with global reach, offering management solutions across all parts of the logistics chain,

| — | Trans-o-flex provides national and, to a limited extent, international logistics and transportation services and operates logistics networks for express parcel and pallet delivery in Germany and Austria with a focus on temperature-controlled consignments. |
| --- | --- |

—

Trans-o-flex provides national and, to a limited extent, international logistics and transportation services and operates logistics networks for express parcel and pallet delivery in Germany and Austria with a focus on temperature-controlled consignments.

3.

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

4.

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

M.11024 – GEODIS INTERNATIONAL / TRANS-O-FLEX EXPRESS

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

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

Fax +32 22964301

Postal address:

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

European Commission

Directorate-General for Competition

Merger Registry

1049 Bruxelles/Brussel

BELGIQUE/BELGIË

---

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

1

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

2

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OTHER ACTS

European Commission

| 2.2.2023 | EN | Official Journal of the European Union | C 40/8 |
| --- | --- | --- | --- |

2.2.2023

EN

Official Journal of the European Union

C 40/8

---

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

(2023/C 40/06)

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.

REQUEST FOR AMENDMENT TO THE PRODUCT SPECIFICATION

‘Extremadura’

PGI-ES-A1300-AM02

Date of application: 14.7.2015

1.   Rules applicable to the amendment

Article 105 of Regulation (EU) n° 1308/2013 – Non-minor modification

2.   Description and reasons for amendment

1.   
  Introduction of new categories of grapevine product: semi-sparkling wine and aerated semi-sparkling wine

Point 2(a) and (b) of the product specification and points 1.3 and 1.4 of the single document are amended to include new wine categories: semi-sparkling and aerated semi-sparkling wine.

The changes to Commission Regulation (EC) No 753/2002 of 29 April 2002 laying down rules as regards the description, designation, presentation and protection of certain wine sector products regulated in the common market organisation for wine (Council Regulation (EC) No 1493/1999 of 17 May 1999) (2) broadened the use of the traditional indication ‘Vino de la Tierra’ to other categories of wine, in our case ‘Vino de la Tierra de Extremadura’, to include semi-sparkling and aerated semi-sparkling wines.

The distinctive quality designation ‘Extremadura’ needs to be used in marketing these products so that producers can enter new market segments.

2.   
  Introduction of a new category of grapevine product: quality sparkling wine

Point 2(a) and (b) of the product specification and points 1.3, 1.4 and 1.8 of the single document are amended to include a new wine category: quality sparkling wine.

Quality sparkling wines of renown have traditionally been produced in this region for over three decades. This affects a very small area covered by the Cava PDO.

Therefore, producers in Extremadura need a distinctive quality label backed by the EU in order to raise the profile of this category of wines which are already well-known throughout the Extremadura region.

3.   
  The information on the competent authority has been updated

This is due to the changes in the organic structures of the Government of the Autonomous Community of Extremadura.

This affects point 9 a) of the product specification. It does not affect the single document.

4.   
  A winemaking practice has been added

This amendment concerns point 3 (Specific oenological practices) of the product specification and point 1.5.1 of the single document.

The grape-must extraction yield is limited to 75 litres of wine per 100 kg of grapes.

This practice has a direct influence on the quality of the various wine categories covered by this PGI.

5.   
  The maximum yield of goblet-trained vines is brought into line with the maximum for trellised vines

This amendment concerns point 5 (Maximum Yield) of the product specification and point 1.5.2 of the single document.

The sector has requested this amendment because of the improvements in growing techniques, which allow for higher yields in goblet-trained vines.

6.   
  Update to varieties

This amendment concerns point 6 (Grape varieties) of the product specification and point 1.7 of the single document.

The sector has asked for all of the varieties authorised in the rules on wine production potential to be included, so as to bring this section of the specification into line with the actual production potential for the ‘Extremadura’ region.

SINGLE DOCUMENT

1.   Name of product

Extremadura

2.   Geographical indication type

PGI – Protected Geographical Indication

3.   Categories of grapevine products

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

1.

Wine

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

5.

Quality sparkling wine

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

8.

Semi-sparkling wine

| 9. | Aerated semi-sparkling wine |
| --- | --- |

9.

Aerated semi-sparkling wine

4.   Description of the wine(s)

1.   
  White wines and rosé wines

WHITE WINES

Appearance: Clean and bright, yellow in colour with hues ranging from green to waxy to pale straw yellow.

Aroma: Straightforwardly fruity and/or floral and/or plant aromas reminiscent of the grape variety/ies from which the wine is made.

Taste: Balanced on the palate, with fresh fruity and/or floral and/or plant aromas.

WHITE WINES AGED IN WOOD

Appearance: Clean and bright, pale yellow to golden in colour.

Aroma: Toasted and vanilla hints from the oak.

Taste: Hints of aromas from the oak, acidity combined with the toasted notes from the wood.

ROSÉ WINES

Appearance: Clean and bright, pink in colour with purplish to orange hues.

Aroma: Straightforward aromas with red fruit and floral notes.

Taste: Balanced on the palate with fresh aromas and hints of red fruit.

| — | For any limits not covered, current EU legislation will apply. |
| --- | --- |

—

For any limits not covered, current EU legislation will apply.

| — | For sweet and semi-sweet white and rosé wines with an alcohol content of more than 13 % volume and which have undergone some form of ageing process, the maximum limit will be 1 g/l (16,7 meq/l). |
| --- | --- |

—

For sweet and semi-sweet white and rosé wines with an alcohol content of more than 13 % volume and which have undergone some form of ageing process, the maximum limit will be 1 g/l (16,7 meq/l).

| — | Maximum sulphur dioxide 240 mg/l if residual sugar >5 g/l.






  General analytical characteristics |
| --- | --- |
| Maximum total alcoholic strength (in % volume) | 15 |
| Minimum actual alcoholic strength (in % volume) | 9 |
| Minimum total acidity | 4 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 13,3 |
| Maximum total sulphur dioxide (in milligrams per litre) | 180 |

—

Maximum sulphur dioxide 240 mg/l if residual sugar >5 g/l.

General analytical characteristics

Maximum total alcoholic strength (in % volume)

15

Minimum actual alcoholic strength (in % volume)

9

Minimum total acidity

4 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

13,3

Maximum total sulphur dioxide (in milligrams per litre)

180

2.   
  Red wines and red wines aged in wood

RED WINES

Appearance: Clean and bright, with purplish hues.

Aroma: Straightforwardly fruity and/or floral aromas reminiscent of the grape variety/ies from which the wine is made.

Taste: Balanced on the palate, with fresh fruity and/or floral aromas.

RED WINES AGED IN WOOD

Appearance: Clean and bright, with purplish to terracotta hues.

Aroma: Straightforward aromas with hints of fruit with toasted wood notes, which are reminiscent of the grape variety/ies from which the wine is made.

Taste: Fresh aromas with hints of fruit, wood and toasted notes.

| — | For any limits not covered, current EU legislation will apply. |
| --- | --- |

—

For any limits not covered, current EU legislation will apply.

| — | For wines with an alcohol content over 13 % volume that have undergone some form of ageing process, the maximum limit will be 1 g/l (16,7 meq/l). |
| --- | --- |

—

For wines with an alcohol content over 13 % volume that have undergone some form of ageing process, the maximum limit will be 1 g/l (16,7 meq/l).

| — | For wines that have undergone an ageing period of more than two years, the maximum limit for volatile acidity will be 1,2 g/l (20 meq/l). |
| --- | --- |

—

For wines that have undergone an ageing period of more than two years, the maximum limit for volatile acidity will be 1,2 g/l (20 meq/l).

| — | Maximum sulphur dioxide 190 mg/l if residual sugar >5 g/l.






  General analytical characteristics |
| --- | --- |
| Maximum total alcoholic strength (in % volume) | 16 |
| Minimum actual alcoholic strength (in % volume) | 11 |
| Minimum total acidity | 4 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 13,3 |
| Maximum total sulphur dioxide (in milligrams per litre) | 150 |

—

Maximum sulphur dioxide 190 mg/l if residual sugar >5 g/l.

General analytical characteristics

Maximum total alcoholic strength (in % volume)

16

Minimum actual alcoholic strength (in % volume)

11

Minimum total acidity

4 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

13,3

Maximum total sulphur dioxide (in milligrams per litre)

150

3.   
  White and rosé semi-sparkling wine and aerated semi-sparkling wine

WHITES

Appearance: Clean and bright, yellow in colour with hues ranging from yellow to golden. When the bottle is opened, bubbles form without producing any obvious foam.

Aroma: Straightforwardly fruity and/or floral and/or plant aromas reminiscent of the grape variety/ies from which the wine is made.

Taste: Straightforwardly fruity and/or floral and/or plant aromas with balanced acidity and characteristics significantly enhanced by carbon dioxide from fermentation or which has been added.

Maximum CO2 overpressure at 20 oC between 1 and 2,5 bar.

ROSÉ WINES

Appearance: Clean and bright, pink in colour with purplish to orange hues. When the bottle of semi-sparkling wine is opened, bubbles form without producing any obvious foam.

Aroma: Straightforward aromas with red fruit and/or floral notes.

Taste: Balanced on the palate, fresh aromas of red fruit enhanced by the CO2 content.

Maximum CO2 overpressure at 20 oC between 1 and 2,5 bar.

| — | For any limits not covered, current EU legislation will apply. |
| --- | --- |

—

For any limits not covered, current EU legislation will apply.

| — | For sweet and semi-sweet white and rosé wines with an alcohol content of more than 13 % volume and which have undergone some form of ageing process, the maximum limit will be 1 g/l (16,7 meq/l). |
| --- | --- |

—

For sweet and semi-sweet white and rosé wines with an alcohol content of more than 13 % volume and which have undergone some form of ageing process, the maximum limit will be 1 g/l (16,7 meq/l).

| — | Maximum sulphur dioxide 235 mg/l if residual sugar >5 g/l.






  General analytical characteristics |
| --- | --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 7 |
| Minimum total acidity | 4 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 13,3 |
| Maximum total sulphur dioxide (in milligrams per litre) | 200 |

—

Maximum sulphur dioxide 235 mg/l if residual sugar >5 g/l.

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

7

Minimum total acidity

4 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

13,3

Maximum total sulphur dioxide (in milligrams per litre)

200

4.   
  Red semi-sparkling wines

Appearance: Clean and bright, with purplish hues. When the bottle of semi-sparkling wine is opened, bubbles form without producing any obvious foam.

Aroma: Straightforwardly fruity and/or floral aromas reminiscent of the grape variety/ies from which the wine is made.

Taste: Balanced on the palate with fresh fruity and/or floral aromas and characteristics significantly enhanced by CO2 from carbon dioxide or which has been added.

| — | For any limits not covered, current EU legislation will apply. |
| --- | --- |

—

For any limits not covered, current EU legislation will apply.

| — | For wines with an alcohol content over 13 % volume that have undergone some form of ageing process, the maximum limit will be 1 g/l (16,7 meq/l). |
| --- | --- |

—

For wines with an alcohol content over 13 % volume that have undergone some form of ageing process, the maximum limit will be 1 g/l (16,7 meq/l).

| — | Maximum sulphur dioxide 200 mg/l if residual sugar >5 g/l.






  General analytical characteristics |
| --- | --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 7 |
| Minimum total acidity | 4 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 13,3 |
| Maximum total sulphur dioxide (in milligrams per litre) | 150 |

—

Maximum sulphur dioxide 200 mg/l if residual sugar >5 g/l.

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

7

Minimum total acidity

4 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

13,3

Maximum total sulphur dioxide (in milligrams per litre)

150

5.   
  Quality sparkling wines (white and rosé)

WHITE

Appearance: Clean and bright, yellow in colour with hues ranging from green to waxy to straw yellow.

Nose: Straightforwardly fruity and/or floral and/or plant aromas reminiscent of the grape variety/ies from which the wine is made.

Taste: Balanced on the palate, with fresh fruity and/or floral and/or plant aromas.

ROSÉ WINES

Appearance: Clean and bright, pink in colour with purplish to orange hues.

Nose: Straightforward aromas with red fruit and floral notes.

Taste: Balanced on the palate, fresh red fruit aromas.

In both types, given the very successful inclusion of carbon dioxide, these are wines that display a range of very subtle and highly complex aromas due to the aromatics in the cuvée and the yeast autolysis.

| — | Overpressure at 20 oC > 3,5 bar. |
| --- | --- |

—

Overpressure at 20 oC > 3,5 bar.

| — | For any limits not covered, standing EU legislation will apply. |
| --- | --- |

—

For any limits not covered, standing EU legislation will apply.

| — | For wines with an alcohol content over 13 % volume that have undergone some form of ageing process, the maximum limit will be 1 g/l (16,7 meq/l). |
| --- | --- |

—

For wines with an alcohol content over 13 % volume that have undergone some form of ageing process, the maximum limit will be 1 g/l (16,7 meq/l).

| — | For wines that have undergone an ageing period of more than two years, the maximum limit for volatile acidity will be 1,2 g/l (20 meq/l). |
| --- | --- |

—

For wines that have undergone an ageing period of more than two years, the maximum limit for volatile acidity will be 1,2 g/l (20 meq/l).

| — | Maximum sulphur dioxide 235 mg/l if residual sugar >5 g/l.






  General analytical characteristics |
| --- | --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 10 |
| Minimum total acidity | 4 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 13,3 |
| Maximum total sulphur dioxide (in milligrams per litre) | 185 |

—

Maximum sulphur dioxide 235 mg/l if residual sugar >5 g/l.

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

10

Minimum total acidity

4 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

13,3

Maximum total sulphur dioxide (in milligrams per litre)

185

5.   Wine making practices

a.   
  Essential oenological practices

Specific oenological practice

Appropriate pressure is applied to extract the must or wine so that no more than 75 litres of wine are obtained from every 100 kg of grapes harvested. In the case of aerated semi-sparkling wines, carbon dioxide may be added to that produced naturally by fermentation.

b.   
  Maximum yields

Irrespective of training system used (goblet or trellis)

16 000 kilograms of grapes per hectare

120 hectolitres per hectare

6.   Demarcated geographical area

The production and preparation area of the wines covered by the PGI consists of land located in all of the municipalities of the provinces of Badajoz and Cáceres.

7.   Main wine grapes variety(ies)

Alarije – Subirant Parent

Beba – Eva

Bobal

Borba

Cabernet sauvignon

Cayetana Blanca

Chardonnay

Doña Blanca – Cigüente

Garnacha Tinta

Garnacha Tintorera

Gewürztraminer

Graciano

Jaén Tinto

Macabeo – Viura

Malvar

Mazuela

Merlot

Monastrell

Montúa – Chelva

Morisca

Moscatel de Alejandría

Moscatel de Grano Menudo

Pardina – Jaén Blanco

Parellada

Pedro Ximénez

Perruno

Petit Verdot

Pinot Noir

Riesling

Sauvignon blanc

Syrah

Tempranillo – Cencibel

Tinto de la Pámpana Blanca

Torrontés

Verdejo

Viognier

Xarello

8.   Description of the link(s)

1.   The link is founded on its reputation which has been endorsed by many awards over the years at national and international level.

NATURAL AND HUMAN FACTORS

Natural factors

Extremadura has a prevailing Mediterranean climate tempered by the advection of masses of sea air from the Atlantic. There are over 2 600-3 000 hours of sunshine per year, some of the highest records in the country according to the Spanish meteorological office (AEMET).

Rainfall is scarce, with 3 to 4 months of drought being recorded throughout the region. The average temperature is 16-17 oC.

Winters are mild thanks to the oceanic influence of the Portuguese Atlantic coast which is not hindered by any intermediate natural barriers. The Azores anticyclone keeps the rain away in summer, leading to very hot summers with maximum daily temperatures above 40 oC.

Human factors

Vinegrowing and winemaking are essential to the Extremadura region, as confirmed in numerous testimonies over the course of its history:

Charles I of Spain and V of Germany classified the wine from Extremadura as the best in the world.

Miguel de Cervantes mentioned it in his ‘Novelas Ejemplares’ (Exemplary Novels).

It was the first wine to be made known in the New World when Hernán Cortés and a group of conquistadors from Extremadura took wine from Extremadura as a gift in exchange for gold. He also decided to graft vines from Extremadura onto American rootstocks.

Historical documents from the Order of Saint Jerome that were found at the Monastery of Guadalupe (1 520) include extensive catalogue descriptions of the wines made there. They spread this know-how throughout Extremadura and passed on knowledge of wine to the people of the region.

When Spain joined the EEC in 1986 it adapted to EEC legislation and laid down the rules for ‘Vino de la Tierra’. Wines made in Extremadura and bearing this wording started to appear on the market.

In 1999 the Government of the Autonomous Community of Extremadura approved the Order regulating the wording ‘Vino de la Tierra de Extremadura’ for wines that were made entirely from grapes produced in this geographical area. The goal of this initiative was to allow producers from all over the Autonomous Community to benefit from quality certification for their wines and to make it easier for consumers to identify them.

With the backing of the public institutions, the sector has made major investments in new technologies since then, improving the way that vines are grown and selected and enhancing the oenological techniques employed at the wineries. The result is that although the wines have retained their specific characteristics, they are now of higher quality and deserving of more recognition.

QUALITY AND REPUTATION

The climate and natural conditions in this production zone make up an ecosystem that make these wines very generous on the palate, structured and powerful in taste, with intense aromas and the right balance of acidity. They are fresh and they meet the quality standards of the most demanding markets.

‘Vinos de la Tierra de Extremadura’ are now recognised all over the world. They are sold on every continent and have a strong foothold in countries like Brazil and the U.S. in the Americas or China and Japan in Asia. They also enjoy an excellent reputation in European countries, such as Belgium, Germany and Switzerland.

This is proven by the numerous prizes and distinctions they have won both in Spain and abroad. The following prizes (among many others) should be highlighted in particular as proof of this reputation:

Gold medals in international competitions held in Spain, Europe and third countries:

| — | Concours Mondial de Bruxelles. (Belgium), in 2008. |
| --- | --- |

—

Concours Mondial de Bruxelles. (Belgium), in 2008.

| — | Bacchus Gold 2014. |
| --- | --- |

—

Bacchus Gold 2014.

| — | Challenge International du Vin Bordeaux (France) in 2003. |
| --- | --- |

—

Challenge International du Vin Bordeaux (France) in 2003.

| — | GOLD Challenge International du Vin Bordeaux (France) in 2003, 2019 for white wines, 2021 for quality sparkling wines and reds. |
| --- | --- |

—

GOLD Challenge International du Vin Bordeaux (France) in 2003, 2019 for white wines, 2021 for quality sparkling wines and reds.

| — | Wine Masters Challenge (Portugal) in 2003, 2005. |
| --- | --- |

—

Wine Masters Challenge (Portugal) in 2003, 2005.

| — | Sélections Mondiales des Vins (Montreal) in 2004. |
| --- | --- |

—

Sélections Mondiales des Vins (Montreal) in 2004.

| — | Tempranillos del Mundo (Cologne, Germany) in 2006. |
| --- | --- |

—

Tempranillos del Mundo (Cologne, Germany) in 2006.

| — | Challenge to the best Spanish wines for USA, Miami, in 2012. |
| --- | --- |

—

Challenge to the best Spanish wines for USA, Miami, in 2012.

| — | International wine and spirits competition (CINVE), Spain 2014. |
| --- | --- |

—

International wine and spirits competition (CINVE), Spain 2014.

| — | GOLD at International wine and spirits competition (CINVE), Spain 2014, SILVER 2020. |
| --- | --- |

—

GOLD at International wine and spirits competition (CINVE), Spain 2014, SILVER 2020.

| — | GOLD at MUNDUS VINI, Germany 2020 and 2021, SILVER for whites and reds 2017. |
| --- | --- |

—

GOLD at MUNDUS VINI, Germany 2020 and 2021, SILVER for whites and reds 2017.

| — | SILVER for semi-sparkling and sparkling wines VinEspaña competition 2021. |
| --- | --- |

—

SILVER for semi-sparkling and sparkling wines VinEspaña competition 2021.

| — | Several GOLDS for organic wines and for white and red wines. VinEspaña2021. |
| --- | --- |

—

Several GOLDS for organic wines and for white and red wines. VinEspaña2021.

| — | 90,91 points and GOLD Gilbert & Gaillard. |
| --- | --- |

—

90,91 points and GOLD Gilbert & Gaillard.

2.   WINE

With its scant rainfall and hot temperatures from the onset of ripening through to the harvest, our climate means that our wines are intensely aromatic compared to those of other winemaking areas, on account of the water stress that affects the plant in spring and in summer. This means that the grapes are very healthy at the time of harvest and that they have a relatively high sugar content.

Red wine

In the red grapes, these conditions facilitate the production of tannins and anthocyanins, which boost the colours and tastes that are typical of the wines obtained.

White and rosé wines

The freshness of the young rosé wines with their particularly fruity character is due to the characteristics of the varieties and most of all to the fact that the grapes are harvested when they are perfectly ripe earlier than in other regions of Spain. That is why these wines are among the first to go on the market.

SEMI-SPARKLING WINES

As described in point 1.4 of the single document, the area has readily adapted to making semi-sparkling wine, resulting in fresh young wines with a lower alcohol content. The organoleptic characteristics of the excellent base wines from which they are made are further enhanced by the CO2 obtained by natural means when the fermentation process is interrupted and this is followed by the fermentation of the residual sugars.

AERATED SEMI-SPARKLING WINE

With characteristics which are similar to those of semi-sparkling wines, the gas in these wines comes from the carbon dioxide which is added to them. These wines have become very popular with significant hikes in sales as an alternative to other wine categories.

QUALITY SPARKLING WINE

As described in point 1.4 of this document, sparkling wines of recognised quality and with very interesting organoleptic characteristics have traditionally been produced in this region. This type of wine has been made according to artisanal techniques for over three decades and therefore is very closely linked with the climate and cultural characteristics of the geographical area covered by this PGI.

The distinctive Mediterranean climate of Extremadura, tempered by the advection of masses of sea air from the Atlantic Ocean, and its hot and very dry summers mean that the cuvées are much more aromatic and fresh than those made in other winemaking regions. This leads to sparkling wines with a broader range of aromas, full-bodied in the mouth with a long finish that sets them apart.

9.   Essential further conditions

Legal framework:

In national legislation

Type of further condition:

Packaging within the demarcated geographical area

Description of the condition:

These wines may be bottled in or outside the demarcated area.

According to point 8(b) ‘Additional applicable requirements’ of the product specification: ‘operators intending to bottle the product outside the production zone must notify the competent authority in advance.

Article 9.4 of the Order of the Regional Department for Economy and Trade of 19 August 2004 laying down rules on the documents which must accompany grapevine products in transport, the records that must be kept in the sector and the designations used: ‘The accompanying documents to be included with “vinos de la tierra” being transported to regions other than that where they are produced must be sent by any means to the control authority the same day that they are issued, at the latest’.

Legal framework:

In national legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

The traditional terms referred to in Article 120(1)(d) of Regulation (EC) No 1308/2013 of the European Parliament and of the Council of 17 December 2013 which may be used on wines covered by the Protected Geographical Indication are ‘Vino de la Tierra’.

Link to the product specification

https://www.juntaex.es/documents/77055/621148/IGP+Extremadura+%28Vino+de+la+Tierra%29.+Pliego+condiciones.pdf/0fd65d6e-1c66-3a58-e0ef-1c6143efe748?t=1665733026927

---

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

(2)  OJ L 118, 4.5.2002, p. 1.

---

| 2.2.2023 | EN | Official Journal of the European Union | C 40/17 |
| --- | --- | --- | --- |

2.2.2023

EN

Official Journal of the European Union

C 40/17

---

Publication of an approved standard amendment to a product specification of a protected designation of origin or protected geographical indications in the sector of the agricultural products and foodstuffs, as referred to in Article 6b(2) and (3) of Commission Delegated Regulation (EU) No 664/2014

(2023/C 40/07)

This communication is published in accordance with Article 6b(5) of Commission Delegated Regulation (EU) No 664/2014 (1).

COMMUNICATING THE APPROVAL OF A STANDARD AMENDMENT (REGULATION (EU) No 1151/2012)

‘Wiśnia nadwiślanka’

EU No: PDO-PL-0586-AM01

Date of application: 26.10.2022

PGI ( ) PDO (X)

1.   Name of product

‘Wiśnia nadwiślanka’

2.   Member State to which the geographical area belongs

Poland

3.   Member State authority communicating the standard amendment

| Ministry of Agriculture and Rural Development |
| --- |
| ul. Wspólna 30, 00-930 Warsaw |
| Poland |

Ministry of Agriculture and Rural Development

ul. Wspólna 30, 00-930 Warsaw

Poland

oznaczenia@minrol.gov.pl

4.   Description of the approved amendment(s)

Geographical area

Description

The text in point 5 of the specification and point 4 of the single document (Concise definition of the geographical area):

‘“Wiśnia nadwiślanka” cherries are produced in a geographical area comprising:

the municipalities of Lipsko, Sienno and Solec nad Wisłą in Lipsko District, Mazowieckie Voivodship,

the municipalities of Ożarów and Tarłów in Opatów District, Świętokrzyskie Voivodship,

the municipality of Annopol in Kraśnik District, Lubelskie Voivodship.’

has been replaced by the following:

‘“Wiśnia nadwiślanka” cherries are produced in a geographical area comprising:

the municipalities of Lipsko, Sienno, Solec nad Wisłą and Rzeczniów in Lipsko District, Mazowieckie Voivodship,

the municipalities of Ożarów and Tarłów in Opatów District, and the municipalities of Ostrowiec Świętokrzyski, Bałtów and Bodzechów in Ostrowiec District, Świętokrzyskie Voivodship,

the municipality of Annopol in Kraśnik District, Lubelskie Voivodship.’

The amendment widens the geographical area to include the municipalities of Rzeczniów, Ostrowiec Świętokrzyski, Bałtów and Bodzechów.

Located right next to the primary area, these municipalities have the same soil and climate and their producers have the same skills. This makes it possible to cultivate and introduce ‘Wiśnia nadwiślanka’ cherries with the characteristics defined in the application and to attain satisfactory yields. The main soil factor conferring this area’s unique character is the limestone bedrock and the watercourses, including the river Kamienna, which render climatic conditions milder during blossoming, permitting effective pollination and fertilisation of the flowers. Hitherto few in number, plantations of ‘Wiśnia nadwiślanka’ cherries are increasing in these municipalities, which is the best proof that cultivation of this type of sour cherry is possible in this area.

This amendment concerns a geographical area, and as such it falls under the definition of a standard amendment as provided for in Article 53(2) of Regulation (EU) No 1151/2012. This amendment does not belong to the category of amendments mentioned in Article 53(2)(a-d).

The amendment affects the single document.

SINGLE DOCUMENT

‘Wiśnia nadwiślanka’

EU No: PDO-PL-0586-AM01 – 26.10.2022

PGI ( ) PDO (X)

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

‘Wiśnia nadwiślanka’

2.   Member State or Third Country

Poland

3.   Description of the agricultural product or foodstuff

3.1.   Type of product [listed in Annex XI]

Class 1.6. Fruit, vegetables and cereals fresh or processed

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

Only the fruit of suckering ‘sokówka’ cherry trees may be sold under the protected name ‘Wiśnia nadwiślanka’.

This protected designation of origin relates to the fruit of the ‘Wiśnia nadwiślanka’ cherry tree, grown both for use in the processing industry and, owing to its exceptional taste, for direct consumption. ‘Wiśnia nadwiślanka’ is one of the types of suckering sokówka cherry trees occurring in Poland that has become common along the river Vistula (Polish: Wisła), hence the name (meaning ‘cherry from along the Vistula’). There is no Latin equivalent. This cherry tree has been selectively derived from the European dwarf cherry, which propagates vegetatively by means of root suckers. Also known as the steppe cherry (Prunus fruticosa Pall.), it belongs to the family Rosaceae Juss., subfamily Prunoideae, genus Prunus L., subgenus Cerasus (Mill.). Testimony to the presumed descent of the ‘Wiśnia nadwiślanka’ from Prunus fruticosa Pall. is borne by its method of propagation, the size of the fruit, the intensity of the colour and the fact that, in the area of cultivation, relict specimens of Prunus fruticosa Pall. are to be found in now just a few natural enclaves. The fruit of the ‘Wiśnia nadwiślanka’ are smaller than those of cultivated varieties descended from Prunus avium L., Prunus cerasus L. and their hybrids.

The term ‘sokówka’ signifies that the fruit is mainly used for making juice (Polish: sok), the flesh of the cherry having intense colour; the stone is dark and of a colour similar to that of the flesh. The term ‘suckering’ refers to the fact that, five years after planting, cherry trees of this type grow root suckers for propagation.

The fruit is of an intense colour, ranging from dark red to burgundy, uniform over the whole surface of the fruit. The fruit is round and slightly oblate. The stone-to-fruit weight ratio depends on the age of the trees and is usually 9,4-11,3 %. The average diameter of the fruit is 12-20 mm and its weight is 1,6-3,3 g, depending on the age and location of the tree. Supplementary foliar feeding and favourable weather conditions may result in bigger fruit, with a diameter of as much as 25 mm and weighing up to 4 g. The flesh of the fruit is of a dark red colour, uniform throughout. The intense colour is maintained even after processing. The fruit is aromatic, and its taste and smell are characteristic of cherries, the taste being very intense and slightly tart.

Regardless of their intended use, ‘Wiśnia nadwiślanka’ cherries must be sound, with no signs of rotting and no visible foreign matter, free from pests and damage caused by pests, and free from abnormal external moisture and any foreign smell or taste.

‘Wiśnia nadwiślanka’ cherries intended for industrial processing must be harvested without stalks, when the skin of the fruit has reached its full colour. The cherries may be of various sizes and may display sunburn or hail damage, provided that the characteristics of ‘Wiśnia nadwiślanka’ are maintained.

‘Wiśnia nadwiślanka’ cherries intended for direct consumption must be harvested by hand. The fruit must be free from damage and have a fresh appearance.

3.3.   Raw materials (for processed products only) and feed (for products of animal origin only)

—

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

All steps in production must take place in the defined geographical area. The orchards must be located in the geographical area defined in (4), on calcareous or calcareous-clay soils. The planting material is obtained from root suckers from productive orchards that are at least five years old, located in the geographical area in question. The planting space must not be less than 4 m by 2 m, giving a surface area of 8 m2 per tree. Fertiliser is applied in accordance with the standard rules for the use of fertilisers on fruit plants.

‘Wiśnia nadwiślanka’ cherries intended for direct consumption must be harvested by hand. In July harvests, the fruit is picked with stalks, whereas it may be picked without stalks later in the year.

‘Wiśnia nadwiślanka’ cherries that arrive at a processing plant within 24 hours do not need to be chilled. If they are kept for longer periods, they must be adequately chilled.

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

Cherries intended for direct consumption are harvested into packages of 0,5 to 5 kg.

‘Wiśnia nadwiślanka’ cherries intended for processing are harvested into latticed boxes of a net weight not exceeding 13 kg or closed-bottom pallet boxes of an appropriate weight.

‘Wiśnia nadwiślanka’ cherries are packed into suitable packaging directly at the place of harvesting. The obligation to do so was introduced to ensure appropriate product quality and for the purposes of supervision and monitoring of origin.

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

—

4.   Concise definition of the geographical area

‘Wiśnia nadwiślanka’ cherries are produced in a geographical area comprising:

the municipalities of Lipsko, Sienno, Solec nad Wisłą and Rzeczniów in Lipsko District, Mazowieckie Voivodship,

the municipalities of Ożarów and Tarłów in Opatów District, and the municipalities of Ostrowiec Świętokrzyski, Bałtów and Bodzechów in Ostrowiec District, Świętokrzyskie Voivodship,

the municipality of Annopol in Kraśnik District, Lubelskie Voivodship.

5.   Link with the geographical area

The area in which ‘Wiśnia nadwiślanka’ cherries are produced is situated along the river Vistula and is characterised by congenial environmental conditions and a calcareous or calcareous-clay substrate. The topsoil is generally no more than 0,5 m deep, with solid limestone rock underneath. The climatic conditions in the area described are also influenced by its situation alongside the Vistula, Poland’s largest river, in the immediate vicinity of which there is a unique microclimate. In the area where ‘Wiśnia nadwiślanka’ cherries grow, frosts are also liable to occur during the blossoming period, making for variability as regards fruit formation over the years, but their effect is minimised by the warming effect of the Vistula. As a result, the cherry can be cultivated with a relatively high degree of reliability in this geographical area.

The soils in the area where this cherry grows are predominantly neutral and alkaline, and ‘Wiśnia nadwiślanka’ exhibits good tolerance of a pH higher than 7,0, in contrast to cultivated varieties, whose optimum pH is 6,7-7,1. The high pH of these soils is due to their high calcium content (more than 1 000 mg/l).

An important aspect of the area’s specificity is the knowledge and skill of local producers, who have learned how to cultivate a cherry that is characteristic of this area and to adapt cultivation methods to the prevailing soil and climatic conditions. This is reflected above all in the right choice of planting density and the method of removing suckers according to the type of soil in which this cherry tree is planted, and in the removal of root suckers starting from the fifth year of cultivation. If these suckers are left in place, the trees become shrubby and there is a deterioration in the phytosanitary conditions of the crop and the size of the fruit, and a decrease in the yield. With regard to the ‘Wiśnia nadwiślanka’ cherry’s enhanced resistance to diseases, it is also essential to select appropriate plant protection measures. This concerns in particular measures to control the cherry fruit fly (Rhagoletis cerasi); the combination of a warm spring and the earlier blossoming of this type of cherry tree can bring on attacks by adult cherry fruit flies at times not recorded in the case of cultivated varieties.

Specificity of the product

The characteristic features of ‘Wiśnia nadwiślanka’ are as follows:

| — | fruit size considerably smaller than in cultivated varieties, |
| --- | --- |

—

fruit size considerably smaller than in cultivated varieties,

| — | very intense juice colour, |
| --- | --- |

—

very intense juice colour,

| — | very high anthocyanin content: more than 115 mg/100 g (using the HPLC method), |
| --- | --- |

—

very high anthocyanin content: more than 115 mg/100 g (using the HPLC method),

| — | high refractometric index: 16-23 ooBx, |
| --- | --- |

—

high refractometric index: 16-23 ooBx,

| — | high sugar content: more than 13 %, |
| --- | --- |

—

high sugar content: more than 13 %,

| — | high acidity (organic acid content): at least 1,4 % expressed as malic acid, at a pH of 8,1. |
| --- | --- |

—

high acidity (organic acid content): at least 1,4 % expressed as malic acid, at a pH of 8,1.

This anthocyanin content of ‘Wiśnia nadwiślanka’ cherries is at least 20 % higher than that of the Łutówka cherry, the most popular cultivated cherry variety in Poland and acknowledged to be the most suitable for processing, and the difference may even be as much as 100 %. The size of the difference and the actual content in absolute terms depend on atmospheric conditions in a particular year and on location.

Another specific feature of ‘Wiśnia nadwiślanka’ is that, after removal of the stalk (notably in the first weeks of the harvest), a small amount of juice is discharged into the stalk cavity and sets like a jelly, preventing further leakage of juice and thus prolonging the life of the fruit as compared with specially cultivated varieties.

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

Suckering sokówka cherry trees were originally grown in the area around Słupia Nadbrzeżna. With time, they spread to all parts of the Vistula corridor where soil and climatic conditions are similar. As it occurs in this strictly defined area along the Vistula, the cherry derived from the local suckering sokówka cherry tree is known as ‘Wiśnia nadwiślanka’.

When grown in alkaline soils with a higher calcium content, the trees are short-lived (20-25 years) and the fruit is smaller, more aromatic and of a more intense colour. In clay soils where the limestone is at a greater depth, trees may be found that are more than 50 years old and have larger, somewhat less aromatic fruit. The presence of calcium in the subsoil makes for high juice condensation, as indicated by the relatively high extract and the pigment content, and the fruit has an excellent taste and is highly sought after by the processing industry. Such characteristics cannot be obtained if the soil has a below-neutral pH and a low calcium content.

If transferred to other geographical areas, the local suckering sokówka usually grows well but has considerable fruit-formation problems. These are due to the relatively early blossoming period and hence the damage caused by cold spring weather, which prevents satisfactory yields. Microclimatic conditions differing from those in the defined geographical area are conducive to larger fruit with a higher water content and lower extract.

The combination of the effect of the locally occurring soils and the proximity of the river not only influences growth and flowering but also results in a high degree of fruit formation and fruit of the highest quality possessing the specific properties listed above. The quality is closely and inextricably linked to the location of the orchards and the soil and climatic conditions prevailing there. All other cherry varieties grow and fruit poorly under the soil and climatic conditions prevailing in the defined area.

Apart from the specific environment in which ‘Wiśnia nadwiślanka’ cherries grow, the final quality of the product owes a great deal to the exceptional skills of local producers described above.

Reference to publication of the product specification

https://www.gov.pl/web/rolnictwo/produkty-zarejestrowane-jako-chronione-nazwy-pochodzenia-chronione-oznaczenia-geograficzne-oraz-gwarantowane-tradycyjne-specjalnosci

---

(1)  OJ L 179, 19.6.2014, p. 17.

---

| 2.2.2023 | EN | Official Journal of the European Union | C 40/22 |
| --- | --- | --- | --- |

2.2.2023

EN

Official Journal of the European Union

C 40/22

---

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

(2023/C 40/08)

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

COMMUNICATING THE APPROVAL OF A STANDARD AMENDMENT

‘Vinohradnícka oblasť Tokaj’

PDO-SK-A0120-AM01

Date of communication: 24 October 2022

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

Standard amendment

The main distinctive feature of the ‘vinohradnícka oblasť Tokaj’ is the production of naturally sweet wines (known as ‘putňové vína’), which requires cibebas (grapes shriveled by botrytis mould) to be harvested.

As the basic varieties grown in the ‘vinohradnícka oblasť Tokaj’ yield economically significant cibeba harvests only sporadically in the most favourable years, breeders have been offering winegrowers newly bred varieties that yield more cibebas and thereby also stabilise the production of ‘putňové vína’.

New grape varieties Kabar, Kövérszőlő and Zéta have been planted in the defined geographical area and entered in the vineyard register maintained by the Central Agricultural Control and Testing Institute in Bratislava. The quality and characteristics of the grapevine products described in the ‘vinohradnícka oblasť Tokaj’ specification are essentially or exclusively due to the particular geographical environment and the natural and human factors intrinsic to it. The inclusion of the above varieties does not invalidate the link with the geographical area.

SINGLE DOCUMENT

1.   Name(s)

Vinohradnícka oblasť Tokaj

2.   Geographical indication type

PDO – Protected Designation of Origin

3.   Categories of grapevine products

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

1.

Wine

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

3.

Liqueur wine

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

5.

Quality sparkling wine

| 6. | Quality aromatic sparkling wine |
| --- | --- |

6.

Quality aromatic sparkling wine

4.   Description of the wines

1.   Tokajské samorodné suché

CONCISE TEXTUAL DESCRIPTION

Organoleptic properties:

Colour: pale yellow to golden yellow with a brownish tinge. Paler tinges also possible.

Aroma: pronounced, typical for Tokaj wine – overripe fruit, nuts.

Flavour: Tokaj bready taste, honey to caramel, overripe fruit.

Analytical properties:

residual sugar content (glc + fru): up to 10 g/l

sugar-free extract: no less than 23 g/l

Although the maximum total alcoholic strength is not listed in the table, the specifications meet all of the conditions laid down in EU legislation.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 12 |
| Minimum total acidity | 5,5 |
| Maximum volatile acidity (in milliequivalents per litre) | 1,1 |
| Maximum total sulphur dioxide (in milligrams per litre) | 300 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

12

Minimum total acidity

5,5

Maximum volatile acidity (in milliequivalents per litre)

1,1

Maximum total sulphur dioxide (in milligrams per litre)

300

2.   Tokajské samorodné sladké

CONCISE TEXTUAL DESCRIPTION

Organoleptic properties:

Colour: pale yellow to golden yellow with a brownish tinge. Paler tinges also possible.

Aroma: pronounced, typical for Tokaj wine – overripe fruit, nuts.

Flavour: Tokaj bready taste, honey to caramel, overripe fruit.

Analytical properties:

residual sugar content (glc + fru): over 10 g/l

sugar-free extract: no less than 23 g/l

Although the maximum total alcoholic strength is not listed in the table, the specifications meet all of the conditions laid down in EU legislation.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 12 |
| Minimum total acidity | 5,5 |
| Maximum volatile acidity (in milliequivalents per litre) | 1,1 |
| Maximum total sulphur dioxide (in milligrams per litre) | 300 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

12

Minimum total acidity

5,5

Maximum volatile acidity (in milliequivalents per litre)

1,1

Maximum total sulphur dioxide (in milligrams per litre)

300

3.   Tokajský výber trojputňový

CONCISE TEXTUAL DESCRIPTION

Organoleptic properties:

Colour: yellow to deep amber.

Aroma: pronounced, typical for Tokaj wine – honey, overripe fruit, nuts.

Flavour: Tokaj bready taste, honey to caramel, overripe fruit.

Analytical properties:

residual sugar content: 60 g/l

sugar-free extract: no less than 25 g/l

Although the maximum total alcoholic strength is not listed in the table, the specifications meet all of the conditions laid down in EU legislation.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 9 |
| Minimum total acidity | 6 |
| Maximum volatile acidity (in milliequivalents per litre) | 2,1 |
| Maximum total sulphur dioxide (in milligrams per litre) | 400 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

9

Minimum total acidity

6

Maximum volatile acidity (in milliequivalents per litre)

2,1

Maximum total sulphur dioxide (in milligrams per litre)

400

4.   Tokajský výber štvorputňový

CONCISE TEXTUAL DESCRIPTION

Organoleptic properties:

Colour: yellow to deep amber.

Aroma: pronounced, typical for Tokaj wine – honey, overripe fruit, nuts.

Flavour: Tokaj bready taste, honey to caramel, overripe fruit.

Analytical properties:

residual sugar content: 90 g/l

sugar-free extract: no less than 30 g/l

Although the maximum total alcoholic strength is not listed in the table, the specifications meet all of the conditions laid down in EU legislation.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 9 |
| Minimum total acidity | 6 |
| Maximum volatile acidity (in milliequivalents per litre) | 2,1 |
| Maximum total sulphur dioxide (in milligrams per litre) | 400 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

9

Minimum total acidity

6

Maximum volatile acidity (in milliequivalents per litre)

2,1

Maximum total sulphur dioxide (in milligrams per litre)

400

5.   Tokajský výber päťputňový

CONCISE TEXTUAL DESCRIPTION

Organoleptic properties:

Colour: yellow to deep amber.

Aroma: pronounced, typical for Tokaj wine – honey, overripe fruit, nuts.

Flavour: Tokaj bready taste, honey to caramel, overripe fruit.

Analytical properties:

residual sugar content: 120 g/l

sugar-free extract: no less than 35 g/l

Although the maximum total alcoholic strength is not listed in the table, the specifications meet all of the conditions laid down in EU legislation.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 9 |
| Minimum total acidity | 6 |
| Maximum volatile acidity (in milliequivalents per litre) | 2,1 |
| Maximum total sulphur dioxide (in milligrams per litre) | 400 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

9

Minimum total acidity

6

Maximum volatile acidity (in milliequivalents per litre)

2,1

Maximum total sulphur dioxide (in milligrams per litre)

400

6.   Tokajský výber šesťputňový

CONCISE TEXTUAL DESCRIPTION

Organoleptic properties:

Colour: yellow to deep amber.

Aroma: pronounced, typical for Tokaj wine – honey, overripe fruit, nuts.

Flavour: Tokaj bready taste, honey to caramel, overripe fruit.

Analytical properties:

residual sugar content: 150 g/l

sugar-free extract: no less than 40 g/l

Although the maximum total alcoholic strength is not listed in the table, the specifications meet all of the conditions laid down in EU legislation.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 9 |
| Minimum total acidity | 6 |
| Maximum volatile acidity (in milliequivalents per litre) | 2,1 |
| Maximum total sulphur dioxide (in milligrams per litre) | 400 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

9

Minimum total acidity

6

Maximum volatile acidity (in milliequivalents per litre)

2,1

Maximum total sulphur dioxide (in milligrams per litre)

400

7.   Tokajský mášláš suchý

CONCISE TEXTUAL DESCRIPTION

Organoleptic properties:

Colour: yellow to deep amber yellow.

Aroma: pronounced, typical for Tokaj wine – honey, overripe fruit, nuts.

Flavour: Tokaj bready taste, honey to caramel, overripe fruit.

Analytical properties:

sugar-free extract: no less than 23 g/l

Although the maximum total alcoholic strength is not listed in the table, the specifications meet all of the conditions laid down in EU legislation.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 9 |
| Minimum total acidity | 6 |
| Maximum volatile acidity (in milliequivalents per litre) | 1,5 |
| Maximum total sulphur dioxide (in milligrams per litre) | 350 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

9

Minimum total acidity

6

Maximum volatile acidity (in milliequivalents per litre)

1,5

Maximum total sulphur dioxide (in milligrams per litre)

350

8.   Tokajský mášláš sladký

CONCISE TEXTUAL DESCRIPTION

Organoleptic properties:

Colour: yellow to deep amber yellow.

Aroma: pronounced, typical for Tokaj wine – honey, overripe fruit, nuts.

Flavour: Tokaj bready taste, honey to caramel, overripe fruit.

Analytical properties:

sugar-free extract: no less than 23 g/l

Although the maximum total alcoholic strength is not listed in the table, the specifications meet all of the conditions laid down in EU legislation.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 9 |
| Minimum total acidity | 6 |
| Maximum volatile acidity (in milliequivalents per litre) | 1,5 |
| Maximum total sulphur dioxide (in milligrams per litre) | 350 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

9

Minimum total acidity

6

Maximum volatile acidity (in milliequivalents per litre)

1,5

Maximum total sulphur dioxide (in milligrams per litre)

350

9.   Tokajský forditáš suchý

CONCISE TEXTUAL DESCRIPTION

Organoleptic properties:

Colour: yellow to deep amber yellow.

Aroma: pronounced, typical for Tokaj wine – honey, overripe fruit, nuts.

Flavour: Tokaj bready taste, honey to caramel, overripe fruit.

Analytical properties:

sugar-free extract: no less than 23 g/l

Although the maximum total alcoholic strength is not listed in the table, the specifications meet all of the conditions laid down in EU legislation.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 9 |
| Minimum total acidity | 6 |
| Maximum volatile acidity (in milliequivalents per litre) | 1,5 |
| Maximum total sulphur dioxide (in milligrams per litre) | 350 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

9

Minimum total acidity

6

Maximum volatile acidity (in milliequivalents per litre)

1,5

Maximum total sulphur dioxide (in milligrams per litre)

350

10.   Tokajský forditáš sladký

CONCISE TEXTUAL DESCRIPTION

Organoleptic properties:

Colour: yellow to deep amber yellow.

Aroma: pronounced, typical for Tokaj wine – honey, overripe fruit, nuts.

Flavour: Tokaj bready taste, honey to caramel, overripe fruit.

Analytical properties:

sugar-free extract: no less than 23 g/l

Although the maximum total alcoholic strength is not listed in the table, the specifications meet all of the conditions laid down in EU legislation.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 9 |
| Minimum total acidity | 6 |
| Maximum volatile acidity (in milliequivalents per litre) | 1,5 |
| Maximum total sulphur dioxide (in milligrams per litre) | 350 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

9

Minimum total acidity

6

Maximum volatile acidity (in milliequivalents per litre)

1,5

Maximum total sulphur dioxide (in milligrams per litre)

350

11.   Tokajská výberová esencia

CONCISE TEXTUAL DESCRIPTION

Organoleptic properties:

Colour: yellow to deep amber.

Aroma: pronounced, typical for Tokaj wine – honey, overripe fruit, nuts.

Flavour: Tokaj bready taste, honey to caramel, overripe fruit.

Analytical properties:

residual sugar content: no less than 180 g/l

sugar-free extract: not less than 45 g/l

Although the maximum total alcoholic strength is not listed in the table, the specifications meet all of the conditions laid down in EU legislation.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 6 |
| Minimum total acidity | 6 |
| Maximum volatile acidity (in milliequivalents per litre) | 2,1 |
| Maximum total sulphur dioxide (in milligrams per litre) | 400 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

6

Minimum total acidity

6

Maximum volatile acidity (in milliequivalents per litre)

2,1

Maximum total sulphur dioxide (in milligrams per litre)

400

12.   Tokajská esencia

CONCISE TEXTUAL DESCRIPTION

Organoleptic properties:

Colour: yellow to deep amber yellow.

Aroma: pronounced, typical for Tokaj wine – honey, overripe fruit, nuts.

Flavour: Tokaj bready taste, honey to caramel, overripe fruit.

Analytical properties:

actual alcoholic strength maximum 8 % by volume

residual sugar content more than 450 g/l

sugar-free extract not less than 50 /g/l

Although the maximum total alcoholic strength is not listed in the table, the specifications meet all of the conditions laid down in EU legislation.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 1,2 |
| Minimum total acidity | 8 |
| Maximum volatile acidity (in milliequivalents per litre) | 2,1 |
| Maximum total sulphur dioxide (in milligrams per litre) | 400 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

1,2

Minimum total acidity

8

Maximum volatile acidity (in milliequivalents per litre)

2,1

Maximum total sulphur dioxide (in milligrams per litre)

400

13.   Tokajský Furmint

CONCISE TEXTUAL DESCRIPTION

Organoleptic properties:

Colour: pale green to pale yellow, slightly golden.

Aroma: pronounced aroma typical for the variety.

Flavour: typical for the variety, full-bodied, harmonious.

Analytical properties:

Total sulphur dioxide: not more than 200 mg/l; if the residual sugar content exceeds 5 g/l, not more than 250 mg/l.

Although the maximum total alcoholic strength is not listed in the table, the specifications meet all of the conditions laid down in EU legislation.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 9 |
| Minimum total acidity | 3,5 |
| Maximum volatile acidity (in milliequivalents per litre) | 1,1 |
| Maximum total sulphur dioxide (in milligrams per litre) | 250 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

9

Minimum total acidity

3,5

Maximum volatile acidity (in milliequivalents per litre)

1,1

Maximum total sulphur dioxide (in milligrams per litre)

250

14.   Tokajská Lipovina

CONCISE TEXTUAL DESCRIPTION

Organoleptic properties:

Colour: pale green to pale yellow, slightly golden.

Aroma: pronounced aroma typical for the variety.

Flavour: typical for the variety, full-bodied, harmonious.

Analytical properties:

Total sulphur dioxide: not more than 200 mg/l; if the residual sugar content exceeds 5 g/l, not more than 250 mg/l.

Although the maximum total alcoholic strength is not listed in the table, the specifications meet all of the conditions laid down in EU legislation.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 9 |
| Minimum total acidity | 3,5 |
| Maximum volatile acidity (in milliequivalents per litre) | 1,1 |
| Maximum total sulphur dioxide (in milligrams per litre) | 250 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

9

Minimum total acidity

3,5

Maximum volatile acidity (in milliequivalents per litre)

1,1

Maximum total sulphur dioxide (in milligrams per litre)

250

15.   Tokajský Muškát žltý

CONCISE TEXTUAL DESCRIPTION

Organoleptic properties:

Colour: pale green to pale yellow, slightly golden.

Aroma: pronounced aroma typical for the variety.

Flavour: typical for the variety, full-bodied, harmonious.

Analytical properties:

Total sulphur dioxide: not more than 200 mg/l; if the residual sugar content exceeds 5 g/l, not more than 250 mg/l.

Although the maximum total alcoholic strength is not listed in the table, the specifications meet all of the conditions laid down in EU legislation.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 9 |
| Minimum total acidity | 3,5 |
| Maximum volatile acidity (in milliequivalents per litre) | 1,1 |
| Maximum total sulphur dioxide (in milligrams per litre) | 250 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

9

Minimum total acidity

3,5

Maximum volatile acidity (in milliequivalents per litre)

1,1

Maximum total sulphur dioxide (in milligrams per litre)

250

16.   Akostné víno

CONCISE TEXTUAL DESCRIPTION

Organoleptic properties:

Clarity: clear with a sparkle; may include individual fibres from filtration material, individual particles of cork, fine crystals of tartar and, in red wines, slight precipitation of pigment.

Colour: pale green to pale yellow, honey-golden; white wines may have a slight brownish-yellow or pinkish tinge.

Aroma: clean, typical and pronounced, corresponding to the variety or brand, but may have a less pronounced aroma.

Flavour: clean, typical, full-bodied, harmonious, fresh, but may have minor deviations in fullness and distinctiveness.

Analytical properties:

sugar-free extract: not less than 16 g/l

total sulphur dioxide: not more than 200 mg/l; if the residual sugar content exceeds 5 g/l, not more than 250 mg/l.

Although the maximum total alcoholic strength is not listed in the table, the specifications meet all of the conditions laid down in EU legislation.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 9,5 |
| Minimum total acidity | 3,5 |
| Maximum volatile acidity (in milliequivalents per litre) | 1,1 |
| Maximum total sulphur dioxide (in milligrams per litre) | 250 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

9,5

Minimum total acidity

3,5

Maximum volatile acidity (in milliequivalents per litre)

1,1

Maximum total sulphur dioxide (in milligrams per litre)

250

17.   Akostné víno s prívlastkom kabinetné

CONCISE TEXTUAL DESCRIPTION

Organoleptic properties:

Clarity: clear with a sparkle; may include fine crystals of tartar and, in red wines, slight precipitation of pigment.

Colour: white, pale green to pale yellow, honey-golden corresponding to the variety, vintage and attribute.

Aroma: clean, typical and pronounced, corresponding to the variety or brand.

Flavour: clean, typical, full-bodied, harmonious.

Analytical properties:

if the residual sugar content exceeds 5 g/l the value increases by 50 mg/l

sugar free extract: at least 16,5 g/l

titratable acidity at least 3,5 g/l.

Although the maximum total alcoholic strength is not listed in the table, the specifications meet all of the conditions laid down in EU legislation.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 9,5 |
| Minimum total acidity | 3,5 |
| Maximum volatile acidity (in milliequivalents per litre) | 1,1 |
| Maximum total sulphur dioxide (in milligrams per litre) | 200 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

9,5

Minimum total acidity

3,5

Maximum volatile acidity (in milliequivalents per litre)

1,1

Maximum total sulphur dioxide (in milligrams per litre)

200

18.   Akostné víno s prívlastkom neskorý zber

CONCISE TEXTUAL DESCRIPTION

Organoleptic properties:

Clarity: clear with a sparkle; may include fine crystals of tartar and, in red wines, slight precipitation of pigment.

Colour: white, pale green to pale yellow, honey-golden corresponding to the variety, vintage and attribute.

Aroma: clean, typical and pronounced, corresponding to the variety or brand.

Flavour: clean, typical, full-bodied, harmonious.

Analytical properties:

sugar-free extract: no less than 16,5 g/l

Although the maximum total alcoholic strength is not listed in the table, the specifications meet all of the conditions laid down in EU legislation.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 9,5 |
| Minimum total acidity | 3,5 |
| Maximum volatile acidity (in milliequivalents per litre) | 1,1 |
| Maximum total sulphur dioxide (in milligrams per litre) | 300 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

9,5

Minimum total acidity

3,5

Maximum volatile acidity (in milliequivalents per litre)

1,1

Maximum total sulphur dioxide (in milligrams per litre)

300

19.   Akostné víno s prívlastkom výber z hrozna

CONCISE TEXTUAL DESCRIPTION

Organoleptic properties:

Clarity: clear with a sparkle; may include fine crystals of tartar and, in red wines, slight precipitation of pigment.

Colour: white, pale green to pale yellow, honey-golden corresponding to the variety, vintage and attribute.

Aroma: clean, typical and pronounced, corresponding to the variety or brand.

Flavour: clean, typical, full-bodied, harmonious.

Analytical properties:

sugar-free extract: no less than 16,5 g/l

Although the maximum total alcoholic strength is not listed in the table, the specifications meet all of the conditions laid down in EU legislation.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 9,5 |
| Minimum total acidity | 3,5 |
| Maximum volatile acidity (in milliequivalents per litre) | 1,8 |
| Maximum total sulphur dioxide (in milligrams per litre) | 350 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

9,5

Minimum total acidity

3,5

Maximum volatile acidity (in milliequivalents per litre)

1,8

Maximum total sulphur dioxide (in milligrams per litre)

350

20.   Akostné víno s prívlastkom bobuľový výber

CONCISE TEXTUAL DESCRIPTION

Organoleptic properties:

Clarity: clear with a sparkle; may include fine crystals of tartar and, in red wines, slight precipitation of pigment.

Colour: white, pale green to pale yellow, honey-golden corresponding to the variety, vintage and attribute.

Aroma: clean, typical and pronounced, corresponding to the variety or brand.

Flavour: clean, typical, full-bodied, harmonious.

Analytical properties:

sugar-free extract: no less than 16,5 g/l

Although the maximum total alcoholic strength is not listed in the table, the specifications meet all of the conditions laid down in EU legislation.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 8 |
| Minimum total acidity | 3,5 |
| Maximum volatile acidity (in milliequivalents per litre) | 1,8 |
| Maximum total sulphur dioxide (in milligrams per litre) | 400 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

8

Minimum total acidity

3,5

Maximum volatile acidity (in milliequivalents per litre)

1,8

Maximum total sulphur dioxide (in milligrams per litre)

400

21.   Akostné víno s prívlastkom hrozienkový výber

CONCISE TEXTUAL DESCRIPTION

Organoleptic properties:

Clarity: clear with a sparkle; may include fine crystals of tartar and, in red wines, slight precipitation of pigment.

Colour: white, pale green to pale yellow, honey-golden corresponding to the variety, vintage and attribute.

Aroma: clean, typical and pronounced, corresponding to the variety or brand.

Flavour: clean, typical, full-bodied, harmonious.

Analytical properties:

sugar-free extract: no less than 16,5 g/l

Although the maximum total alcoholic strength is not listed in the table, the specifications meet all of the conditions laid down in EU legislation.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 8 |
| Minimum total acidity | 3,5 |
| Maximum volatile acidity (in milliequivalents per litre) | 2,1 |
| Maximum total sulphur dioxide (in milligrams per litre) | 400 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

8

Minimum total acidity

3,5

Maximum volatile acidity (in milliequivalents per litre)

2,1

Maximum total sulphur dioxide (in milligrams per litre)

400

22.   Akostné víno s prívlastkom cibébový/botrytický výber

CONCISE TEXTUAL DESCRIPTION

Organoleptic properties:

Clarity: clear with a sparkle; may include fine crystals of tartar and, in red wines, slight precipitation of pigment.

Colour: white, pale green to pale yellow, honey-golden corresponding to the variety, vintage and attribute.

Aroma: clean, typical and pronounced, corresponding to the variety or brand.

Flavour: clean, typical, full-bodied, harmonious.

Analytical properties:

sugar-free extract: no less than 16,5 g/l

Although the maximum total alcoholic strength is not listed in the table, the specifications meet all of the conditions laid down in EU legislation.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 8 |
| Minimum total acidity | 3,5 |
| Maximum volatile acidity (in milliequivalents per litre) | 2,1 |
| Maximum total sulphur dioxide (in milligrams per litre) | 400 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

8

Minimum total acidity

3,5

Maximum volatile acidity (in milliequivalents per litre)

2,1

Maximum total sulphur dioxide (in milligrams per litre)

400

23.   Akostné víno s prívlastkom ľadové víno

CONCISE TEXTUAL DESCRIPTION

Organoleptic properties:

Clarity: clear with a sparkle; may include fine crystals of tartar and, in red wines, slight precipitation of pigment.

Colour: white, pale green to pale yellow, honey-golden corresponding to the variety, vintage and attribute.

Aroma: clean, typical and pronounced, corresponding to the variety or brand.

Flavour: clean, typical, full-bodied, harmonious.

Analytical properties:

sugar-free extract: no less than 16,5 g/l

Although the maximum total alcoholic strength is not listed in the table, the specifications meet all of the conditions laid down in EU legislation.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 6 |
| Minimum total acidity | 3,5 |
| Maximum volatile acidity (in milliequivalents per litre) | 1,8 |
| Maximum total sulphur dioxide (in milligrams per litre) | 400 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

6

Minimum total acidity

3,5

Maximum volatile acidity (in milliequivalents per litre)

1,8

Maximum total sulphur dioxide (in milligrams per litre)

400

24.   Akostné víno s prívlastkom slamové víno

CONCISE TEXTUAL DESCRIPTION

Organoleptic properties:

Clarity: clear with a sparkle; may include fine crystals of tartar and, in red wines, slight precipitation of pigment.

Colour: white, pale green to pale yellow, honey-golden corresponding to the variety, vintage and attribute.

Aroma: clean, typical and pronounced, corresponding to the variety or brand.

Flavour: clean, typical, full-bodied, harmonious.

Analytical properties:

sugar-free extract: no less than 16,5 g/l

Although the maximum total alcoholic strength is not listed in the table, the specifications meet all of the conditions laid down in EU legislation.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 6 |
| Minimum total acidity | 3,5 |
| Maximum volatile acidity (in milliequivalents per litre) | 2,1 |
| Maximum total sulphur dioxide (in milligrams per litre) | 400 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

6

Minimum total acidity

3,5

Maximum volatile acidity (in milliequivalents per litre)

2,1

Maximum total sulphur dioxide (in milligrams per litre)

400

25.   Likérové víno

CONCISE TEXTUAL DESCRIPTION

Organoleptic properties:

Colour: white to amber, corresponding to the designation and the vintage.

Aroma: clean, typical and pronounced, corresponding to the variety or brand, but may have a less pronounced aroma.

Flavour: clean, typical, full-bodied, harmonious, pronounced, but may have minor deviations in fullness and distinctiveness.

Analytical properties:

total alcoholic strength: not less than 17,5 % by volume

total sulphur dioxide: not more than 150 mg/l for wines with a residual sugar content of up to 5 g/l, not more than 200 mg/l for wines with a residual sugar content of more than 5 g/l

Although the maximum total alcoholic strength is not listed in the table, the specifications meet all of the conditions laid down in EU legislation.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 15 |
| Minimum total acidity | 3,5 |
| Maximum volatile acidity (in milliequivalents per litre) | 1,1 |
| Maximum total sulphur dioxide (in milligrams per litre) | 200 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

15

Minimum total acidity

3,5

Maximum volatile acidity (in milliequivalents per litre)

1,1

Maximum total sulphur dioxide (in milligrams per litre)

200

26.   Sekt V.O.

CONCISE TEXTUAL DESCRIPTION

Organoleptic properties:

Colour: white, rosé or red, corresponding to the designation and the vintage.

Aroma: clean, typical, pronounced and fresh, corresponding to the variety or brand.

Bubbles: fine and long-lasting

Flavour: pronounced, fresh, harmonious, clean and full-bodied.

Analytical properties:

Total alcoholic strength: not less than 10,0 % by volume

sugar-free extract: no less than 16 g/l

Although the maximum total alcoholic strength is not listed in the table, the specifications meet all of the conditions laid down in EU legislation.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 10 |
| Minimum total acidity | 3,5 |
| Maximum volatile acidity (in milliequivalents per litre) | 1,1 |
| Maximum total sulphur dioxide (in milligrams per litre) | 185 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

10

Minimum total acidity

3,5

Maximum volatile acidity (in milliequivalents per litre)

1,1

Maximum total sulphur dioxide (in milligrams per litre)

185

27.   Pestovateľský sekt

CONCISE TEXTUAL DESCRIPTION

Organoleptic properties:

Colour: white, rosé or red, corresponding to the designation and the vintage.

Aroma: clean, typical, pronounced and fresh, corresponding to the variety or brand.

Bubbles: fine and long-lasting

Flavour: pronounced, fresh, harmonious, clean and full-bodied.

Analytical properties:

total alcoholic strength: not less than 10,0 % by volume

sugar-free extract: no less than 16,5 g/l

Although the maximum total alcoholic strength is not listed in the table, the specifications meet all of the conditions laid down in EU legislation.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 10 |
| Minimum total acidity | 3,5 |
| Maximum volatile acidity (in milliequivalents per litre) | 1,1 |
| Maximum total sulphur dioxide (in milligrams per litre) | 185 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

10

Minimum total acidity

3,5

Maximum volatile acidity (in milliequivalents per litre)

1,1

Maximum total sulphur dioxide (in milligrams per litre)

185

5.   Wine making practices

5.1.   Specific oenological practice

1.   Vinohradnícka oblasť Tokaj

Specific oenological practice

Common provisions

All of the grapes used to produce the wine must come from the ‘vinohradnícka oblasť Tokaj’. Tokaj wine may be produced and bottled only in this area.

2.   Tokajské samorodné víno

Specific oenological practice

Tokajské samorodné víno is produced by alcoholic fermentation of Tokaj grape varieties, if conditions for the mass formation of cibebas are not favourable. Tokajské samorodné víno is divided into:

| (a) | Tokajské samorodné suché – is produced in years that are not favourable for the production of cibebas or from grapes, from whose bunches were first collected for the for the production of ‘výberové’ Tokaj wines; the grapes obtained must have a sugar content of at least 21 NM; the produced wine’s residual natural sugar content is up to 10 g/l, |
| --- | --- |

(a)

Tokajské samorodné suché – is produced in years that are not favourable for the production of cibebas or from grapes, from whose bunches were first collected for the for the production of ‘výberové’ Tokaj wines; the grapes obtained must have a sugar content of at least 21 NM; the produced wine’s residual natural sugar content is up to 10 g/l,

| (b) | Tokajské samorodné sladké – is produced from grapes together with some cibebas, which are not removed from the grapes but are processed together with the rest of the grapes, which must have a sugar content of at least 24 °NM; the wine’s natural sugar content is over 10 g/l.
  Tokajské samorodné suché and Tokajské samorodné sladké may not be placed on the market until they have been matured for at least two years, including at least one year in wooden casks. |
| --- | --- |

(b)

Tokajské samorodné sladké – is produced from grapes together with some cibebas, which are not removed from the grapes but are processed together with the rest of the grapes, which must have a sugar content of at least 24 °NM; the wine’s natural sugar content is over 10 g/l.

Tokajské samorodné suché and Tokajské samorodné sladké may not be placed on the market until they have been matured for at least two years, including at least one year in wooden casks.

3.   Tokajský výber

Specific oenological practice

Tokajský výber is produced by alcoholic fermentation after cibebas are poured with must having a sugar content of at least 21 oNM coming from the ‘vinohradnícka oblasť Tokaj’ or with wine having the same quality and same vintage coming from the ‘vinohradnícka oblasť Tokaj’. Depending on the amount of added cibebas, Tokajský výber is divided into 3 to 6 putňový. Tokajský výber wines mature for at least three years, including at least two years in wooden casks.

4.   Tokajský mášláš

Specific oenological practice

Tokajský mášláš is produced by alcoholic fermentation of must or wine of the same vintage from the ‘vinohradnícka oblasť Tokaj’ poured on fermentation lees of the Samorodné or Výber. It matures for at least two years, including at least one year in wooden casks.

5.   Tokajský forditáš

Specific oenological practice

Tokajský forditáš is produced by alcoholic fermentation of must or wine of the same vintage from the ‘vinohradnícka oblasť Tokaj’ poured on grape marc from cibebas. It matures for at least two years, including at least one year in wooden casks.

6.   Tokajská výberová esencia

Specific oenological practice

Tokajská výberová esencia is produced by alcoholic fermentation of cibebas. During the harvesting, berries of grapes are selected separately, and they are poured immediately after the processing by must from the defined vineyard of the ‘vinohradnícka oblasť Tokaj’ or by wine of the same vintage which contains at least 180 g/l of natural sugar and 45 g/l of sugar-free extract. It matures for at least three years, including at least two years in wooden casks.

7.   Tokajská esencia

Specific oenological practice

Tokajská esencia is produced by slow fermentation of free-run wine acquired from separately selected cibebas. Esencia contains at least 450 g/l of natural sugar and 50 g/l of sugar-free extract. It matures for at least three years, including at least two years in wooden casks.

8.   Tokajský Furmint

Specific oenological practice

Wine produced by alcoholic fermentation of grapes of the Furmint variety with an admixture of the Lipovina and Muškát žltý varieties (totalling no more than 15 %) grown in the ‘vinohradnícka oblasť Tokaj’ is designated Tokajský Furmint.

9.   Tokajská Lipovina

Specific oenological practice

Wine produced by alcoholic fermentation of grapes of the Lipovina variety with an admixture of the Furmint and Muškát žltý varieties (totalling no more than 15 %) grown in the ‘vinohradnícka oblasť Tokaj’ is designated Tokajská Lipovina.

10.   Tokajský Muškát žltý

Specific oenological practice

Wine produced by alcoholic fermentation of grapes of Muškát žltý with an admixture of the Furmint and Lipovina varieties (totalling no more than 15 %) grown in the ‘vinohradnícka oblasť Tokaj’ is designated Tokajský Muškát žltý.

5.2.   Maximum yields

| 1. | Tokajské samorodné suché

  9 500 kg of grapes per hectare |
| --- | --- |

1.

Tokajské samorodné suché

9 500 kg of grapes per hectare

| 2. | Tokajské samorodné sladké

  9 500 kg of grapes per hectare |
| --- | --- |

2.

Tokajské samorodné sladké

9 500 kg of grapes per hectare

| 3. | Tokajský výber trojputňový

  9 500 kg of grapes per hectare |
| --- | --- |

3.

Tokajský výber trojputňový

9 500 kg of grapes per hectare

| 4. | Tokajský výber štvorputňový

  9 500 kg of grapes per hectare |
| --- | --- |

4.

Tokajský výber štvorputňový

9 500 kg of grapes per hectare

| 5. | Tokajský výber päťputňový

  9 500 kg of grapes per hectare |
| --- | --- |

5.

Tokajský výber päťputňový

9 500 kg of grapes per hectare

| 6. | Tokajský výber šesťputňový

  9 500 kg of grapes per hectare |
| --- | --- |

6.

Tokajský výber šesťputňový

9 500 kg of grapes per hectare

| 7. | Tokajská výberová esencia

  9 500 kg of grapes per hectare |
| --- | --- |

7.

Tokajská výberová esencia

9 500 kg of grapes per hectare

| 8. | Tokajská esencia

  9 500 kg of grapes per hectare |
| --- | --- |

8.

Tokajská esencia

9 500 kg of grapes per hectare

| 9. | Tokajský Fordítáš

  9 500 kg of grapes per hectare |
| --- | --- |

9.

Tokajský Fordítáš

9 500 kg of grapes per hectare

| 10. | Tokajský Mášláš

  9 500 kg of grapes per hectare |
| --- | --- |

10.

Tokajský Mášláš

9 500 kg of grapes per hectare

| 11. | Tokajský Furmint

  14 000 kg of grapes per hectare |
| --- | --- |

11.

Tokajský Furmint

14 000 kg of grapes per hectare

| 12. | Tokajská Lipovina

  14 000 kg of grapes per hectare |
| --- | --- |

12.

Tokajská Lipovina

14 000 kg of grapes per hectare

| 13. | Tokajský Muškát žltý

  14 000 kg of grapes per hectare |
| --- | --- |

13.

Tokajský Muškát žltý

14 000 kg of grapes per hectare

| 14. | Akostné víno

  14 000 kg of grapes per hectare |
| --- | --- |

14.

Akostné víno

14 000 kg of grapes per hectare

| 15. | Akostné víno s prívlastkom kabinetné

  9 500 kg of grapes per hectare |
| --- | --- |

15.

Akostné víno s prívlastkom kabinetné

9 500 kg of grapes per hectare

| 16. | Akostné víno s prívlastkom neskorý zber

  9 500 kg of grapes per hectare |
| --- | --- |

16.

Akostné víno s prívlastkom neskorý zber

9 500 kg of grapes per hectare

| 17. | Akostné víno s prívlastkom výber z hrozna

  9 500 kg of grapes per hectare |
| --- | --- |

17.

Akostné víno s prívlastkom výber z hrozna

9 500 kg of grapes per hectare

| 18. | Akostné víno s prívlastkom bobuľový výber

  9 500 kg of grapes per hectare |
| --- | --- |

18.

Akostné víno s prívlastkom bobuľový výber

9 500 kg of grapes per hectare

| 19. | Akostné víno s prívlastkom hrozienkový výber

  9 500 kg of grapes per hectare |
| --- | --- |

19.

Akostné víno s prívlastkom hrozienkový výber

9 500 kg of grapes per hectare

| 20. | Akostné víno s prívlastkom cibébový/botrytický výber

  9 500 kg of grapes per hectare |
| --- | --- |

20.

Akostné víno s prívlastkom cibébový/botrytický výber

9 500 kg of grapes per hectare

| 21. | Akostné víno s prívlastkom ľadové víno

  9 500 kg of grapes per hectare |
| --- | --- |

21.

Akostné víno s prívlastkom ľadové víno

9 500 kg of grapes per hectare

| 22. | Akostné víno s prívlastkom slamové víno

  9 500 kg of grapes per hectare |
| --- | --- |

22.

Akostné víno s prívlastkom slamové víno

9 500 kg of grapes per hectare

| 23. | Likérové víno

  14 000 kg of grapes per hectare |
| --- | --- |

23.

Likérové víno

14 000 kg of grapes per hectare

| 24. | Sekt V.O.

  14 000 kg of grapes per hectare |
| --- | --- |

24.

Sekt V.O.

14 000 kg of grapes per hectare

| 25. | Pestovateľský sekt

  14 000 kg of grapes per hectare |
| --- | --- |

25.

Pestovateľský sekt

14 000 kg of grapes per hectare

6.   Demarcated geographical area

Tokaj is a closed wine-growing area demarcated by the boundaries of the cadastral areas of the following Tokaj municipalities: Čerhov, Veľká Tŕňa, Malá Tŕňa, Slovenské Nové Mesto, Bara, Černochov and Viničky.

7.   Wine grape variety(ies)

Furmint

Kabar

Kövérszőlő – Tučné hrozno

Lipovina

Muškát žltý

Zéta – Zeta

8.   Description of the link(s)

Vinohradnícka oblasť Tokaj

Viticulture and wine-making in the defined geographical area is based on vine cultivation and wine ageing on the unique volcanic soil of the Zemplín Mountains under specific climatic conditions. The topography of the Zemplín Mountains is mildly to moderately rugged and hilly. The region is characterised by the volcanic composition of the soil, representing andesites, rhyolites and rhyolite tuffs, which are the basis for heavy loamy or clay-loam soils rich in mineral elements. The rocks in the soils on the Zemplín hills are predominantly acidic. The vineyards are planted at an altitude of 105-320 m above sea level. The ‘vinohradnícka oblasť Tokaj’ contains only south, south-east and south-west facing slopes. This orientation of the slopes means that for the whole day the vines are exposed to the warmth of the autumn sun, which is able to produce sufficient quantities of natural sugar and aromatic substances in the grape berries from the elements of the earth, water and air. The soil is of volcanic origin and characterised by a pronounced stoniness. The soil has a decisive impact on the maturing of the grapes. In the long sunny days in the autumn the sunlight is absorbed by the soil and subsequently released during the night, thus mitigating the differences between the daytime and night-time temperatures and having a positive effect on vine maturation. A distinguishing feature of the soil in the defined geographical area is that it is still warm in the morning even after a chilly autumn night.

The Tokaj area is in the continental climatic zone, with average annual temperatures of around 9,6 °C. In the growing season, the average temperature is around 16 °C, with up to 1 075 hours of sunshine and soil temperature of 13,5 °C at a depth of 50 cm. The average precipitation in the area is 608 mm, peaking in June and July. In total, precipitation is relatively unevenly distributed between winter and spring, with comparable precipitation in summer and autumn. The area is characterised by a long and dry autumn. The morning mist that usually begins the day in the autumn is conducive to the creation and development of noble rot in the grape berries. The cibebas used for the production of wine are shrivelled grape berries which in favourable years form in the bunches of the Tokaj varieties of Furmint, Lipovina and Muškát žltý affected by the noble rot Botrytis cinerea Persoon. The production of wine of the highest quality is linked to a special technology for adding an exact proportion of cibebas to a specified quantity of wine and to the wines maturing for several years in oak casks in tuff cellars.

In the north, the area is protected by the Zemplín Mountains. In the south, thanks to the southerly autumn winds it is dry, offering perfect conditions for the development of the noble rot Botrytis cinerea and the formation of cibebas. Cibebas are healthy grape berries affected by the noble rot Botrytis cinerea, which damages the skin of the berry causing the water to evaporate and the sugar to concentrate. They are unique and appear only in this area. The volcanic soil endows the wines with greater minerality and fullness, reflected in the higher extraction.

The climate of the region contributes to a higher acidity and, depending on the vintage, to the formation of the cibebas and the sugar content of the grapes at harvest. In comparison to other wine-growing regions of Slovakia, the extraction of the wines produced in this area is higher for all wine categories by 1-3 g/l, with an average acidity of 12-14 g/l at harvest and 6-10 g/l in the final product.

The first records of vine cultivation date back to the Roman Empire (2nd century). Later, Slavs settled here, giving the name ‘Stokaj’ to a locality and a hill at the confluence of the rivers Bodrog and Tisa. In the 13th century, King Béla IV settled the area with Italians from the region of Bari, who imported the basic Tokaj variety of Furmint. During the Turkish wars and the 170 years of Turkish rule underground shelters were built. These cellars, dug into the tuff and maintaining a year-round constant temperature, later began to be used to store Tokaj wine. The first Tokaj wine of superior quality was produced in 1650. Tokaj enjoyed its greatest popularity in the 17th and 18th centuries. Thanks to Francis II Rákóczi, it found its way to the French royal court of Louis XIV, where it was awarded the title ‘VINUM REGUM – REX VINORUM’ – ‘The wine of kings – the king of wines’. Tokaj wine was a favourite of Tsar Peter the Great and his successor Catherine. Tokaj wine was believed to have therapeutic effects and was administered as a universal cure for many ailments (‘Universalis vera medicina’).

The quality of the product is due to the specific soil and climatic conditions, as well as due to the skill and experience of the producers. The uniqueness of Tokaj wine was given legal recognition by Slovak National Council Act No 4 of 6 March 1959, by its inclusion in the national register, by its inclusion in the WIPO register in Geneva in 1967, and by bilateral agreements with Switzerland and Portugal.

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

Vinohradnícka oblasť Tokaj

Legal framework:

In national legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

In accordance with Act No 182/2005 on viticulture and wine-making, as amended

Decree No 232/2005 of the Ministry of Agriculture of the Slovak Republic on the ‘vinohradnícka oblasť Tokaj’.

Decree No 237/2005 of the Ministry of Agriculture of the Slovak Republic laying down details on the conditions for granting planting rights and implementing certain other provisions of Act No 182/2005 on viticulture and wine-making.

Link to the product specification

http://www.upv.sk/swift_data/source/pdf/specifikacie_op_oz/tokaj-specifikacia.pdf

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

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