# C_2017296EN.01000201.xml

| 7.9.2017 | EN | Official Journal of the European Union | C 296/2 |
| --- | --- | --- | --- |

7.9.2017

EN

Official Journal of the European Union

C 296/2

---

COMMISSION IMPLEMENTING DECISION

of 28 August 2017

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

Official Journal of the European Union

(Mergelland (PDO))

(2017/C 296/02)

THE EUROPEAN COMMISSION,

Having regard to the Treaty on the Functioning of the European Union,

Having regard to Regulation (EU) No 1308/2013 of the European Parliament and of the Council of 17 December 2013 establishing a common organisation of the markets in agricultural products and repealing Council Regulations (EEC) No 922/72, (EEC) No 234/79, (EC) No 1037/2001 and (EC) No 1234/2007 (1), and in particular Article 97(3) thereof,

1

Whereas:

| (1) | The Netherlands has sent an application for protection of the name ‘Mergelland’ in accordance with Section 2 of Chapter I of Title II of Part II of Regulation (EU) No 1308/2013. |
| --- | --- |

(1)

The Netherlands has sent an application for protection of the name ‘Mergelland’ in accordance with Section 2 of Chapter I of Title II of Part II of Regulation (EU) No 1308/2013.

| (2) | In accordance with Article 97(2) of Regulation (EU) No 1308/2013 the Commission has examined that application and concluded that the conditions laid down in Articles 93 to 96, Article 97(1), and Articles 100, 101 and 102 of that Regulation are met. |
| --- | --- |

(2)

In accordance with Article 97(2) of Regulation (EU) No 1308/2013 the Commission has examined that application and concluded that the conditions laid down in Articles 93 to 96, Article 97(1), and Articles 100, 101 and 102 of that Regulation are met.

| (3) | In order to allow for the submission of statements of objection in accordance with Article 98 of Regulation (EU) No 1308/2013, the single document referred to in Article 94(1)(d) of that Regulation and the publication reference of the product specification made in the course of the preliminary national procedure for examining the application for protection of the name ‘Mergelland’ should be published in the Official Journal of the European Union, |
| --- | --- |

(3)

In order to allow for the submission of statements of objection in accordance with Article 98 of Regulation (EU) No 1308/2013, the single document referred to in Article 94(1)(d) of that Regulation and the publication reference of the product specification made in the course of the preliminary national procedure for examining the application for protection of the name ‘Mergelland’ should be published in the Official Journal of the European Union,

Official Journal of the European Union

HAS DECIDED AS FOLLOWS:

Sole Article

The single document established in accordance with Article 94(1)(d) of Regulation (EU) No 1308/2013 and the reference to the publication of the product specification for the name ‘Mergelland’ (PDO) are contained in the Annex to this Decision.

In accordance with Article 98 of Regulation (EU) No 1308/2013, the publication of this Decision shall confer the right to object to the protection of the name specified in the first paragraph of this Article within two months from the date of its publication in the Official Journal of the European Union.

Official Journal of the European Union

Done at Brussels, 28 August 2017.

For the Commission

Phil HOGAN

Member of the Commission

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

1

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ANNEX

SINGLE DOCUMENT

‘MERGELLAND’

PDO-NL-02114

Date of application: 26.1.2016

1.   Name(s) to be registered

Mergelland

2.   Geographical indication type

PDO — protected designation of origin

3.   Categories of grapevine products

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

1.

Wine

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

5.

Quality sparkling wine

4.   Description of the wine(s)

Wine category 1 Wine: White Auxerrois

Grape varieties: Auxerrois

Early-ripening, low acidity, low must density

Organoleptic characteristics:

Colour: bright lemon yellow

Taste: Ripe yellow apples, pears, mild acidity, light, fruity

Analytical characteristics: The following characteristics are described using the definitions in effect in EU regulations/Dutch ministerial orders:

| — | Maximum total alcoholic strength (in % volume) |
| --- | --- |

—

Maximum total alcoholic strength (in % volume)

| — | Maximum volatile acidity |
| --- | --- |

—

Maximum volatile acidity

| — | Maximum total sulphur dioxide |
| --- | --- |

—

Maximum total sulphur dioxide

| — | Maximum enrichment, deacidification and, subject to approval, acidification |
| --- | --- |

—

Maximum enrichment, deacidification and, subject to approval, acidification

The minimum must density is 1 070 g/l (70 ° Oechsle), corresponding to a natural total alcohol content by volume of 9 %.

Wine category 1 Wine: White Chardonnay

Grape: Chardonnay

Late-ripening, high acidity, high must density

Organoleptic characteristics:

Colour: bright lemon to golden yellow

Taste: Lemon, butter, toast, vanilla, medium body

Analytical characteristics: The following characteristics are described using the definitions in effect in EU regulations/Dutch ministerial orders:

| — | Maximum total alcoholic strength (in % volume) |
| --- | --- |

—

Maximum total alcoholic strength (in % volume)

| — | Maximum volatile acidity |
| --- | --- |

—

Maximum volatile acidity

| — | Maximum total sulphur dioxide |
| --- | --- |

—

Maximum total sulphur dioxide

| — | Maximum enrichment, deacidification and, subject to approval, acidification |
| --- | --- |

—

Maximum enrichment, deacidification and, subject to approval, acidification

The minimum must density is 1 070 g/l (70 ° Oechsle), corresponding to a natural total alcohol content by volume of 9 %.

Wine category 1 Wine: Red Dornfelder

Grape: Dornfelder

Medium ripening time, low acidity, average must density

Organoleptic characteristics

Colour: intense ruby red to purple

Taste: Cherries, blackberries, elderberries

Analytical characteristics: The following characteristics are described using the definitions in effect in EU regulations/Dutch ministerial orders:

| — | Maximum total alcoholic strength (in % volume) |
| --- | --- |

—

Maximum total alcoholic strength (in % volume)

| — | Maximum volatile acidity |
| --- | --- |

—

Maximum volatile acidity

| — | Maximum total sulphur dioxide |
| --- | --- |

—

Maximum total sulphur dioxide

| — | Maximum enrichment, deacidification and, subject to approval, acidification |
| --- | --- |

—

Maximum enrichment, deacidification and, subject to approval, acidification

The minimum must density is 1 070 g/l (70 ° Oechsle), corresponding to a natural total alcohol content by volume of 9 %.

Wine category 1 Wine: White Gewürztraminer

Grape: Gewürztraminer

Medium ripening time, low acidity, high must density

Organoleptic characteristics:

Colour: bright lemon yellow

Taste: Exotic fruit (e.g. lychee), flowers, citrus, spices

Analytical characteristics: The following characteristics are described using the definitions in effect in EU regulations/Dutch ministerial orders:

| — | Maximum total alcohol content |
| --- | --- |

—

Maximum total alcohol content

| — | Maximum volatile acidity |
| --- | --- |

—

Maximum volatile acidity

| — | Maximum total sulphur dioxide |
| --- | --- |

—

Maximum total sulphur dioxide

| — | Maximum enrichment, deacidification and, subject to approval, acidification |
| --- | --- |

—

Maximum enrichment, deacidification and, subject to approval, acidification

The minimum must density is 1 070 g/l (70 ° Oechsle), corresponding to a natural total alcohol content by volume of 9 %.

Wine category 1 Wine: White Rivaner/Müller-Thurgau

Grape: Rivaner/Müller-Thurgau

Very early-ripening, low acidity, low must density

Organoleptic characteristics:

Colour: bright lemon yellow

Taste: Apples, stone fruits, muscat

Analytical characteristics: The following characteristics are described using the definitions in effect in EU regulations/Dutch ministerial orders:

| — | Maximum total alcoholic strength (in % volume) |
| --- | --- |

—

Maximum total alcoholic strength (in % volume)

| — | Maximum volatile acidity |
| --- | --- |

—

Maximum volatile acidity

| — | Maximum total sulphur dioxide |
| --- | --- |

—

Maximum total sulphur dioxide

| — | Maximum enrichment, deacidification and, subject to approval, acidification |
| --- | --- |

—

Maximum enrichment, deacidification and, subject to approval, acidification

The minimum must density is 1 070 g/l (70 ° Oechsle), corresponding to a natural total alcohol content by volume of 9 %.

Wine category 1 Wine: White Pinot Blanc

Grape: Pinot Blanc

Medium-late-ripening, medium acidity, high must density, average yield

Organoleptic characteristics:

Colour: Bright lemon yellow

Taste: Yellow fruits, pears, melon, linden

Analytical characteristics: The following characteristics are described using the definitions in effect in EU regulations/Dutch ministerial orders:

| — | Maximum total alcoholic strength (in % volume) |
| --- | --- |

—

Maximum total alcoholic strength (in % volume)

| — | Maximum volatile acidity |
| --- | --- |

—

Maximum volatile acidity

| — | Maximum total sulphur dioxide |
| --- | --- |

—

Maximum total sulphur dioxide

| — | Maximum enrichment, deacidification and, subject to approval, acidification |
| --- | --- |

—

Maximum enrichment, deacidification and, subject to approval, acidification

The minimum must density is 1 070 g/l (70 ° Oechsle), corresponding to a natural total alcohol content by volume of 9 %.

Wine category 1 Wine: White Pinot Gris

Grape: Pinot Gris

Medium-late-ripening, medium acidity, high must density

Organoleptic characteristics:

Colour: bright lemon to golden yellow

Taste: Pear, honey, nuts

Analytical characteristics: The following characteristics are described using the definitions in effect in EU regulations/Dutch ministerial orders:

| — | Maximum total alcoholic strength (in % volume) |
| --- | --- |

—

Maximum total alcoholic strength (in % volume)

| — | Maximum volatile acidity |
| --- | --- |

—

Maximum volatile acidity

| — | Maximum total sulphur dioxide |
| --- | --- |

—

Maximum total sulphur dioxide

| — | Maximum enrichment, deacidification and, subject to approval, acidification |
| --- | --- |

—

Maximum enrichment, deacidification and, subject to approval, acidification

The minimum must density is 1 070 g/l (70 ° Oechsle), corresponding to a natural total alcohol content by volume of 9 %.

Wine category 1 Wine: Red Pinot Noir

Grape: Pinot Noir

Medium-late-ripening, medium acidity, high must density

Organoleptic characteristics:

Colour: rather light pomegranate to ruby red colour

Taste: Red berries, raspberries, strawberries, vanilla and other woody tones, light in colour

Analytical characteristics: The following characteristics are described using the definitions in effect in EU regulations/Dutch ministerial orders:

| — | Maximum total alcoholic strength (in % volume) |
| --- | --- |

—

Maximum total alcoholic strength (in % volume)

| — | Maximum volatile acidity |
| --- | --- |

—

Maximum volatile acidity

| — | Maximum total sulphur dioxide |
| --- | --- |

—

Maximum total sulphur dioxide

| — | Maximum enrichment, deacidification and, subject to approval, acidification |
| --- | --- |

—

Maximum enrichment, deacidification and, subject to approval, acidification

The minimum must density is 1 070 g/l (70 ° Oechsle), corresponding to a natural total alcohol content by volume of 9 %.

Wine category 1 Wine: Rosé Pinot Noir

Grape: Pinot Noir

Medium-late-ripening, medium acidity, high must density

Organoleptic characteristics:

Colour: salmon-pink

Taste: Raspberries, strawberries, sometimes ripe tomatoes, light in colour

Analytical characteristics: The following characteristics are described using the definitions in effect in EU regulations/Dutch ministerial orders:

| — | Maximum total alcoholic strength (in % volume) |
| --- | --- |

—

Maximum total alcoholic strength (in % volume)

| — | Maximum volatile acidity |
| --- | --- |

—

Maximum volatile acidity

| — | Maximum total sulphur dioxide |
| --- | --- |

—

Maximum total sulphur dioxide

| — | Maximum enrichment, deacidification and, subject to approval, acidification |
| --- | --- |

—

Maximum enrichment, deacidification and, subject to approval, acidification

The minimum must density is 1 070 g/l (70 ° Oechsle), corresponding to a natural total alcohol content by volume of 9 %.

Wine category 1 Wine: White Pinot Noir

Grape: Pinot Noir

Medium-late-ripening, medium acidity, high must density

Organoleptic characteristics:

Colour: bright lemon to golden yellow

Taste: Pears, yellow fruits, sometimes a hint of strawberries and raspberries

Analytical characteristics: The following characteristics are described using the definitions in effect in EU regulations/Dutch ministerial orders:

| — | Maximum total alcoholic strength (in % volume) |
| --- | --- |

—

Maximum total alcoholic strength (in % volume)

| — | Maximum volatile acidity |
| --- | --- |

—

Maximum volatile acidity

| — | Maximum total sulphur dioxide |
| --- | --- |

—

Maximum total sulphur dioxide

| — | Maximum enrichment, deacidification and, subject to approval, acidification |
| --- | --- |

—

Maximum enrichment, deacidification and, subject to approval, acidification

The minimum must density is 1 070 g/l (70 ° Oechsle), corresponding to a natural total alcohol content by volume of 9 %.

Wine category 1 Wine: White Riesling

Grape: Riesling

Late-ripening, high acidity, low to average must density

Organoleptic characteristics:

Colour: bright lemon yellow

Taste: White stone fruits (peaches), apples, pears

Analytical characteristics: The following characteristics are described using the definitions in effect in EU regulations/Dutch ministerial orders:

| — | Maximum total alcoholic strength (in % volume) |
| --- | --- |

—

Maximum total alcoholic strength (in % volume)

| — | Maximum volatile acidity |
| --- | --- |

—

Maximum volatile acidity

| — | Maximum total sulphur dioxide |
| --- | --- |

—

Maximum total sulphur dioxide

| — | Maximum enrichment, deacidification and, subject to approval, acidification |
| --- | --- |

—

Maximum enrichment, deacidification and, subject to approval, acidification

The minimum must density is 1 070 g/l (70 ° Oechsle), corresponding to a natural total alcohol content by volume of 9 %.

Wine category 1 Wine: Rosé Dornfelder

Grape: Dornfelder

Medium ripening time, low acidity, average must density

Organoleptic characteristics:

Colour: deep pink

Taste: cherries, blackberries, raspberries

Analytical characteristics: The following characteristics are described using the definitions in effect in EU regulations/Dutch ministerial orders:

| — | Maximum total alcoholic strength (in % volume) |
| --- | --- |

—

Maximum total alcoholic strength (in % volume)

| — | Maximum volatile acidity |
| --- | --- |

—

Maximum volatile acidity

| — | Maximum total sulphur dioxide |
| --- | --- |

—

Maximum total sulphur dioxide

| — | Maximum enrichment, deacidification and, subject to approval, acidification |
| --- | --- |

—

Maximum enrichment, deacidification and, subject to approval, acidification

The minimum must density is 1 070 g/l (70 ° Oechsle), corresponding to a natural total alcohol content by volume of 9 %.

Wine category 5 Quality sparkling wine: White Auxerrois

Grape varieties: Auxerrois

Early-ripening, low acidity, low must density

Organoleptic characteristics:

Colour: bright lemon yellow

Taste: Ripe yellow apples, pears, mild acidity, light, fruity

Analytical characteristics: The following characteristics are described using the definitions in effect in EU regulations/Dutch ministerial orders:

| — | Maximum total alcoholic strength (in % volume) |
| --- | --- |

—

Maximum total alcoholic strength (in % volume)

| — | Maximum volatile acidity |
| --- | --- |

—

Maximum volatile acidity

| — | Maximum total sulphur dioxide |
| --- | --- |

—

Maximum total sulphur dioxide

| — | Maximum enrichment, deacidification and, subject to approval, acidification |
| --- | --- |

—

Maximum enrichment, deacidification and, subject to approval, acidification

The minimum must density is 1 070 g/l (70 ° Oechsle), corresponding to a natural total alcohol content by volume of 9 %.

Wine category 5 Quality sparkling wine: White Chardonnay

Grape: Chardonnay

Late-ripening, high acidity, high must density

Organoleptic characteristics:

Colour: bright lemon to golden yellow

Taste: Lemon, butter, toast, vanilla, medium body

Analytical characteristics: The following characteristics are described using the definitions in effect in EU regulations/Dutch ministerial orders:

| — | Maximum total alcoholic strength (in % volume) |
| --- | --- |

—

Maximum total alcoholic strength (in % volume)

| — | Maximum volatile acidity |
| --- | --- |

—

Maximum volatile acidity

| — | Maximum total sulphur dioxide |
| --- | --- |

—

Maximum total sulphur dioxide

| — | Maximum enrichment, deacidification and, subject to approval, acidification |
| --- | --- |

—

Maximum enrichment, deacidification and, subject to approval, acidification

The minimum must density is 1 070 g/l (70 ° Oechsle), corresponding to a natural total alcohol content by volume of 9 %.

Wine category 5 Quality sparkling wine: White Gewürztraminer

Grape: Gewürztraminer

Medium ripening time, low acidity, high must density

Organoleptic characteristics:

Colour: bright lemon yellow

Taste: Exotic fruit (e.g. lychee), flowers, citrus, spices

Analytical characteristics: The following characteristics are described using the definitions in effect in EU regulations/Dutch ministerial orders:

| — | Maximum total alcoholic strength (in % volume) |
| --- | --- |

—

Maximum total alcoholic strength (in % volume)

| — | Maximum volatile acidity |
| --- | --- |

—

Maximum volatile acidity

| — | Maximum total sulphur dioxide |
| --- | --- |

—

Maximum total sulphur dioxide

| — | Maximum enrichment, deacidification and, subject to approval, acidification |
| --- | --- |

—

Maximum enrichment, deacidification and, subject to approval, acidification

The minimum must density is 1 070 g/l (70 ° Oechsle), corresponding to a natural total alcohol content by volume of 9 %.

Wine category 5 Quality sparkling wine: White Rivaner/Müller-Thurgau

Grape: Rivaner/Müller-Thurgau

Very early-ripening, low acidity, low must density

Organoleptic characteristics:

Colour: bright lemon yellow

Taste: Apples, stone fruits, muscat

Analytical characteristics: The following characteristics are described using the definitions in effect in EU regulations/Dutch ministerial orders:

| — | Maximum total alcoholic strength (in % volume) |
| --- | --- |

—

Maximum total alcoholic strength (in % volume)

| — | Maximum volatile acidity |
| --- | --- |

—

Maximum volatile acidity

| — | Maximum total sulphur dioxide |
| --- | --- |

—

Maximum total sulphur dioxide

| — | Maximum enrichment, deacidification and, subject to approval, acidification |
| --- | --- |

—

Maximum enrichment, deacidification and, subject to approval, acidification

The minimum must density is 1 070 g/l (70 ° Oechsle), corresponding to a natural total alcohol content by volume of 9 %.

Wine category 5 Quality sparkling wine: White Pinot Blanc

Grape: Pinot Blanc

Medium-late-ripening, medium acidity, high must density, average yield

Organoleptic characteristics:

Colour: bright lemon yellow

Taste: Yellow fruits, pears, melon, linden

Analytical characteristics: The following characteristics are described using the definitions in effect in EU regulations/Dutch ministerial orders:

| — | Maximum total alcohol content |
| --- | --- |

—

Maximum total alcohol content

| — | Maximum volatile acidity |
| --- | --- |

—

Maximum volatile acidity

| — | Maximum total sulphur dioxide |
| --- | --- |

—

Maximum total sulphur dioxide

| — | Maximum enrichment, deacidification and, subject to approval, acidification |
| --- | --- |

—

Maximum enrichment, deacidification and, subject to approval, acidification

The minimum must density is 1 070 g/l (70 ° Oechsle), corresponding to a natural total alcohol content by volume of 9 %.

Wine category 5 Quality sparkling wine: White Pinot Gris

Grape: Pinot Gris

Medium-late-ripening, medium acidity, high must density

Organoleptic characteristics:

Colour: bright lemon to golden yellow

Taste: Pear, honey, nuts

Analytical characteristics: The following characteristics are described using the definitions in effect in EU regulations/Dutch ministerial orders:

| — | Maximum total alcohol content |
| --- | --- |

—

Maximum total alcohol content

| — | Maximum volatile acidity |
| --- | --- |

—

Maximum volatile acidity

| — | Maximum total sulphur dioxide |
| --- | --- |

—

Maximum total sulphur dioxide

| — | Maximum enrichment, deacidification and, subject to approval, acidification |
| --- | --- |

—

Maximum enrichment, deacidification and, subject to approval, acidification

The minimum must density is 1 070 g/l (70 ° Oechsle), corresponding to a natural total alcohol content by volume of 9 %.

Wine category 5 Quality sparkling wine: Rosé Pinot Noir

Grape: Pinot Noir

Medium-late-ripening, medium acidity, high must density

Organoleptic characteristics:

Colour: salmon-pink

Taste: Raspberries, strawberries, sometimes ripe tomatoes, light in colour

Analytical characteristics: The following characteristics are described using the definitions in effect in EU regulations/Dutch ministerial orders:

| — | Maximum total alcohol content |
| --- | --- |

—

Maximum total alcohol content

| — | Maximum volatile acidity |
| --- | --- |

—

Maximum volatile acidity

| — | Maximum total sulphur dioxide |
| --- | --- |

—

Maximum total sulphur dioxide

| — | Maximum enrichment, deacidification and, subject to approval, acidification |
| --- | --- |

—

Maximum enrichment, deacidification and, subject to approval, acidification

The minimum must density is 1 070 g/l (70 ° Oechsle), corresponding to a natural total alcohol content by volume of 9 %.

Wine category 5 Quality sparkling wine: White Pinot Noir

Grape: Pinot Noir

Medium-late-ripening, medium acidity, high must density

Organoleptic characteristics:

Colour: bright lemon to golden yellow

Taste: Pears, yellow fruits, sometimes a hint of strawberries and raspberries

Analytical characteristics: The following characteristics are described using the definitions in effect in EU regulations/Dutch ministerial orders:

| — | Maximum total alcohol content |
| --- | --- |

—

Maximum total alcohol content

| — | Maximum volatile acidity |
| --- | --- |

—

Maximum volatile acidity

| — | Maximum total sulphur dioxide |
| --- | --- |

—

Maximum total sulphur dioxide

| — | Maximum enrichment, deacidification and, subject to approval, acidification |
| --- | --- |

—

Maximum enrichment, deacidification and, subject to approval, acidification

The minimum must density is 1 070 g/l (70 ° Oechsle), corresponding to a natural total alcohol content by volume of 9 %.

Wine category 5 Quality sparkling wine: White Riesling

Grape: Riesling

Late-ripening, high acidity, low to average must density

Organoleptic characteristics:

Colour: bright lemon yellow

Taste: White stone fruits (peaches), apples, pears

Analytical characteristics: The following characteristics are described using the definitions in effect in EU regulations/Dutch ministerial orders:

| — | Maximum total alcohol content |
| --- | --- |

—

Maximum total alcohol content

| — | Maximum volatile acidity |
| --- | --- |

—

Maximum volatile acidity

| — | Maximum total sulphur dioxide |
| --- | --- |

—

Maximum total sulphur dioxide

| — | Maximum enrichment, deacidification and, subject to approval, acidification |
| --- | --- |

—

Maximum enrichment, deacidification and, subject to approval, acidification

The minimum must density is 1 070 g/l (70 ° Oechsle), corresponding to a natural total alcohol content by volume of 9 %.

Wine category 5 Quality sparkling wine: Rosé Dornfelder

Grape: Dornfelder

Medium ripening time, low acidity, average must density

Organoleptic characteristics:

Colour: deep pink

Taste: cherries, blackberries, raspberries

Analytical characteristics: The following characteristics are described using the definitions in effect in EU regulations/Dutch ministerial orders:

| — | Maximum total alcohol content |
| --- | --- |

—

Maximum total alcohol content

| — | Maximum volatile acidity |
| --- | --- |

—

Maximum volatile acidity

| — | Maximum total sulphur dioxide |
| --- | --- |

—

Maximum total sulphur dioxide

| — | Maximum enrichment, deacidification and, subject to approval, acidification |
| --- | --- |

—

Maximum enrichment, deacidification and, subject to approval, acidification

The minimum must density is 1 070 g/l (70 ° Oechsle), corresponding to a natural total alcohol content by volume of 9 %.

5.   Wine-making practices

a.   
  Essential oenological practices

White Auxerrois

Specific oenological practice

Aroma by cold fermentation in steel

For quality sparkling wine:

Secondary fermentation and maturation in accordance with the rules on quality sparkling wine using traditional method.

White Chardonnay

Specific oenological practice

Secondary aromas often by malolactic fermentation and ageing in wooden casks

For quality sparkling wine:

Secondary fermentation and maturation in accordance with the rules on quality sparkling wine using traditional method.

Red Dornfelder

Specific oenological practice

Sometimes aged in wooden casks

White Gewürztraminer

Specific oenological practice

Aroma by cold fermentation in steel

For quality sparkling wine:

Secondary fermentation and maturation in accordance with the rules on quality sparkling wine using traditional method.

White Rivaner/Müller-Thurgau

Specific oenological practice

Aroma by cold fermentation in steel

For quality sparkling wine:

Secondary fermentation and maturation in accordance with the rules on quality sparkling wine using traditional method.

White Pinot Blanc

Specific oenological practice

Aroma by cold fermentation in steel

For quality sparkling wine:

Secondary fermentation and maturation in accordance with the rules on quality sparkling wine using traditional method.

White Pinot Gris

Specific oenological practice

Aroma by cold fermentation in steel; sometimes aged in wooden casks

For quality sparkling wine:

Secondary fermentation and maturation in accordance with the rules on quality sparkling wine using traditional method.

Red Pinot Noir

Specific oenological practice

To retain fruitiness, fermentation is not too warm, and is often prolonged in wooden casks.

Rosé Pinot Noir

Specific oenological practice

Aroma by cold fermentation in steel

For quality sparkling wine:

Secondary fermentation and maturation in accordance with the rules on quality sparkling wine using traditional method.

White Pinot Noir

Specific oenological practice

Aroma by cold fermentation in steel

For quality sparkling wine:

Secondary fermentation and maturation in accordance with the rules on quality sparkling wine using traditional method.

White Riesling

Specific oenological practice

Aroma by cold fermentation in steel

For quality sparkling wine:

Secondary fermentation and maturation in accordance with the rules on quality sparkling wine using traditional method.

Rosé Dornfelder

Specific oenological practice

Aroma by cold fermentation in steel

For quality sparkling wine:

Secondary fermentation and maturation in accordance with the rules on quality sparkling wine using traditional method.

b.   
  Maximum yields

White Auxerrois

80 hectolitres per hectare

White Chardonnay

80 hectolitres per hectare

Red Dornfelder

85 hectolitres per hectare

White Gewürztraminer

80 hectolitres per hectare

White Rivaner/Müller-Thurgau

85 hectolitres per hectare

White Pinot Blanc

80 hectolitres per hectare

White Pinot Gris

80 hectolitres per hectare

Red Pinot Noir

60 hectolitres per hectare

Rosé Pinot Noir

75 hectolitres per hectare

White Pinot Noir

75 hectolitres per hectare

White Riesling

80 hectolitres per hectare

Rosé Dornfelder

85 hectolitres per hectare

6.   Demarcated area

The territory of the Dutch municipalities of Maastricht, Meerssen, Nuth, Simpelveld, Voerendaal, Vaals, Gulpen-Wittem, Eijsden-Margraten and Valkenburg aan de Geul.

The total area of the territory, excluding clay soils, is approximately 250 km2.

The planted area that complies with the requirements is 70 ha.

The defined area includes only vineyards situated on ground consisting of loess arable soil.

7.   Main wine grapes

| | Riesling B |
| --- | --- |

Riesling B

| | Pinot noir N |
| --- | --- |

Pinot noir N

| | Pinot gris G |
| --- | --- |

Pinot gris G

| | Pinot blanc B |
| --- | --- |

Pinot blanc B

| | Müller-Thurgau B |
| --- | --- |

Müller-Thurgau B

| | Gewürztraminer Rs |
| --- | --- |

Gewürztraminer Rs

| | Dornfelder N |
| --- | --- |

Dornfelder N

| | Chardonnay B |
| --- | --- |

Chardonnay B

| | Auxerrois B |
| --- | --- |

Auxerrois B

8.   Description of the link(s)

Definition of geographical area

The composition of soil, geography and climate, unique in the Netherlands, makes Mergelland pre-eminently suited to wine cultivation. Wine was actually cultivated in this area on a wide scale in the early Middle Ages. The earliest evidence for viniculture in Mergelland dates from AD 968. Wine continued to be cultivated here even in the Little Ice Age (15th-19th centuries), due to the favourable conditions. During the period of French rule in the time of Napoleon, the cultivation of wine ceased for political reasons. Commercial wine cultivation started again in the region in 1970, and Mergelland is considered the birthplace of modern Dutch viniculture. What is typical for the region — and distinct from the rest of the Netherlands — is the predominance of classical grape varieties from Northern France (Pinot Noir, Gris and Blanc, Chardonnay and Auxerrois) and Germany (Riesling, Rivaner/Müller-Thurgau, Gewürztraminer and Dornfelder).

Composition of the soil

The soil is composed of a layer of loess arable soil, with marl underneath (formations of Maastricht and Gulpen) and local occurrences of pleistocene and tertiary formations, such as old Maas gravel and the formations of Rupel, Tongeren, Holset and Hoogcruts.

The analytical and organoleptic characteristics of the wine are dominated by the loess, and to a lesser extent by the marl and gravel. Loess is a light soil type; the silt fraction is typically between 50 and 60 %; the sand fraction 20 to 30 %; and the clay fraction is below 20 %. The airy structure means loess warms up quickly, but also cools quickly. This amplifies the diurnal differences in temperature, which are already greater in Mergelland due to its inland location. This helps the development of fruitiness.

Causal link

Loess is mainly rich in chalk and the marl underneath it in the defined area is almost pure chalk. Chalk-rich soils preserve the fresh acidity in the wines, and often also give the wine a slight shimmer. Research shows that of the nine soil types examined, the combination of loess and chalk clearly scored highest for ‘Fruit’: fruitiness.

Loess, and the marl beneath it, retain water well and withstand aridity well, so any loss of fruit and acidity thereby caused is rare.

The slope and the gravel ensure adequate drainage. Together with an average potential rainfall shortage of 100 mm in the growing season, this soil structure ensures a slight shortage of water overall. Various studies have shown this to be optimal for the wine quality.

Climate and topology

Despite its northern location, Mergelland is warm enough for the grapes to ripen well, thanks to its geography and soil. The relatively cool climate is rather favourable. Mergelland grapes can reach full physiological ripeness without too rapid an increase in sugar content prompting too early a harvest. Excessive alcohol content — a growing problem in southern wine regions — is not an issue. The long ripening period (from veraison to harvesting) allows the grapes adequate time to develop aroma, minerals and extract.

For the grapes to ripen on time, they need adequate warmth and sunshine during the daytime, while cool nights are very important for the taste profile of the wine. If the nights are warm, metabolism works rapidly. When there is no sunlight, the grapes use malic acid as a source of energy. If the nights are cool, malic acid is burned up more slowly, so that the wine will have enough acidity when mature. The acid adds freshness to the wine and plays a key part in the formation of aromas (esters) during fermentation.

In summary: Wines from Mergelland are characterised by a typical combination of fruitiness, fresh elegance and minerality. This stems from the interaction between the grape varieties selected, the soil, geography and climate, an interaction which is unique for the Netherlands.

9.   Essential further conditions

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Link to the product specification

https://www.rvo.nl/sites/default/files/Productdossier%20Mergelland.pdf

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