EN Official Journal of the European Union C 222/20

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

(2018/C 222/13)

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

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

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

‘CIDRE DE BRETAGNE’/‘CIDRE BRETON’

EU No: PGI-FR-02216 — 4.1.2017

PDO ( ) PGI ( X )

1. Applicant group and legitimate interest

Name: Organisme de défense et de gestion des cidres sous indication géographique protégée (Association for the protection and management of PGI ciders) Address: 123 rue Saint-Lazare 75008 Paris FRANCE Tel. +33 145222432 Fax +33 145222485 Email: contact@odgcidresigp.com

The group is an association governed by the Law of 1 July 1901. It comprises producers of cider apples and processors, and therefore has a legitimate right to request amendments to the product specification.

2. Member State or Third Country

France

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

— ☐ Name of product — ☐ Description of product — ☒ Geographical area — ☒ Proof of origin — ☒ Method of production — ☒ Link — ☐ Labelling — ☒ Other: updating of the contact details, causal link, inspection body, national requirements and annexes

4. Type of amendment(s)

— ☒ Amendments to the product specification of a registered PDO or PGI not to be qualified as minor within the meaning of the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012 — ☒ Amendments to the product specification of a registered PDO or PGI for which a Single Document (or equivalent) has not been published and which cannot be qualified as minor within the meaning of the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012

5. Amendment(S)

5.1. Description of product

— The paragraph ‘“Cidres de Bretagne” are made by fermenting musts obtained from fresh “cider fruits” grown and processed in Brittany’ has been replaced by: ‘“Cidre de Bretagne”/“Cidre Breton” is a sparkling cider made by fermenting musts obtained from fresh cider apples grown and processed in the geographical area defined in this specification.’ This definition specifies that the cider is sparkling and may only be made from cider apples. ‘Cidre de Bretagne’/‘Cidre breton’ has always been made exclusively from cider apples due to the orchards located in the geographical area. This restriction is referred to in the section on raw materials in the current specification. This clarification, which removes the ambiguity regarding the presence of other fruits, has been made in the description of the product.

— As apples are the raw material used, the current specification refers to a list of recommended apple varieties, which is annexed to it. This list contains around a hundred varieties, is not exhaustive and is no longer up to date with regard to the development of apple varieties. Nevertheless, all these varieties come under the same definition of cider apples. As a result, the indicative list of varieties has been replaced by a definition of cider apples, worded as follows: ‘Cider apples are defined as apples which are used to make cider and which produce a juice with a tannin (polyphenol) content of at least 0,6 g/l of the total tannic acids, native or oxidised.’ As ‘Cidre de Bretagne’/‘Cidre breton’ is always made from cider apples with the same characteristics, the causal link is not affected.

— The paragraphs concerning the presentation of the product (‘particularly in champagne bottles, 1-litre or 1,5-litre bottles, smaller packaging (0,375 l, 0,33 l and 0,25 l) and kegs for draught cider’, ‘the bottles are closed by means of a mushroom-shaped cork, a screw cap or a crown cap’) have been deleted. This is because the packaging referred to is indicative and is the packaging most frequently used. Thus, all packaging is authorised.

— The paragraph concerning the composition — in terms of varieties — of the orchards in Brittany (‘50 % of the varieties planted are bittersweet or bitter varieties and 24 % are acidic or sour varieties. The most planted varieties in Brittany are Frequin Rouge, Kermerrien, Marie Ménard and Jeanne Renard’) has been replaced by the following paragraph: ‘As the orchards comprise a wealth of varieties, balances can be found between the different types of varieties in the geographical area. Since bitter and bittersweet apples account for just under half of the apples grown, acidic and sour apples a third and sweet apples the rest, the cider producers can manipulate the apples to find the most appropriate blends.’ The percentages of apple families planted and the list of the main varieties have been deleted as such information may change. While the balances have not fundamentally changed, this data reflected the situation in the orchards of Brittany exploited by the producers in the original applicant group for the PGI.

— The paragraph concerning the nature and characteristics of the ingredients (drinking water, sugar, additives, preservatives, sweeteners and CO2) has been deleted, apart from the sentence concerning caramel, which has been moved to the section on the production method. This sentence is as follows: ‘The only authorised colourant is caramel’. This information has been deleted as part of a tidy-up aimed at removing requirements laid down in general national and EU legislation from the specification.

— The sentence ‘“Cidres de Bretagne” come in the form of a clear or cloudy drink with a fine foam and bubbles in the body of the liquid’ has been replaced by: ‘“Cidre de Bretagne”/“Cidre Breton” is a clear or cloudy drink made by fermenting musts obtained by pressing cider apple pulp, with or without added water. It has fine bubbles and a light foam.’ This wording includes information already contained in the specification (the fermentation of musts, the option to add water) and provides further details about the bubbles and foam. It does not alter the organoleptical characteristics of the cider.

— The sentence ‘Quantities intended for industrial use and the production of composite products may be marketed regardless of whether they are sparkling’ has been added. Indeed, cider may be intended for industrial use, e.g. in vinegar making, or for producing composite products such as juices. Although this use was not explicitly referred to in the current specification, non-sparkling ‘Cidre de Bretagne’ has been used consistently over time. Its inclusion in the specification is an acknowledgement of the practice, which will facilitate the monitoring of production.

— The maximum levels of iron (10 mg/l), ethanal (100 mg/l for cidre bouché and 120 mg/l for other ciders) and total sulphur dioxide (150 mg/l for cidre bouché and 175 mg/l for other ciders) have been deleted. Their deletion is justified by the fact that these values are indicated in the general legislation.

— The sentence ‘They are very thirst-quenching and often present very specific notes of bitterness’ has been replaced by ‘“Cidre de Bretagne” is known for its balance of bitter, acidic and sweet flavours’. The aim of this amendment is to remove subjective (‘thirst-quenching’) and imprecise (‘often’) elements. The sentence that has been opted for highlights the producers' know-how and does not call the characteristic bitterness of ‘Cidre de Bretagne’/‘Cidre breton’ into question.

— The definitions and characteristics of the different types of ciders (bouché, doux, brut and demi-sec) have been deleted since they are covered by the general legislation applicable to ciders.

5.2. Geographical area

— The paragraph ‘“Cidres de Bretagne” (ciders and concentrated musts) are produced exclusively in Brittany’ has been replaced by: ‘The harvesting of the cider apples and the production of “Cidre de Bretagne”, with the exception of packaging, are carried out in the geographical area made up of the municipalities specified below. The geographical area lies on the Armorican Massif and spans the departments of the administrative region of Brittany, plus part of the departments of Mayenne, Loire-Atlantique and Maine-et-Loire.’ The geographical area of ‘Cidre de Bretagne’ extends to several municipalities which produce cider apples and which, under the current specification, were able to supply cider apples to operators in the geographical area until 31 December 2015. Thus, until the end of the 2015, by way of derogation, there was an additional sourcing area comprising 606 municipalities in the departments of Maine-et-Loire, Mayenne and Sarthe. The geographical area defined in the amended specification includes 120 of these municipalities, which are located in the east of the department of Mayenne. They cover an area of 2 342,6 km2, which equates to 6,55 % of the area defined in the current specification. Historically, the expansion of apple production beyond Brittany's administrative boundaries is linked to an increase in the production of ‘Cidre de Bretagne’. Indeed, the considerable rise in the consumption of cider in this region at the start of the 20th century created a great demand for cider apples, which could not be met locally. As a result, industrial undertakings and professional bodies were very quick to encourage this expansion of production. With the renewal of its cider orchards, the east of Mayenne became part of the production area of ‘Cidre de Bretagne’. It forms a coherent whole with the rest of the area as it is part of the same geological formation (the Armorican Massif) and is home to producers that, since the recognition of the PGI ‘Cidre de Bretagne’, have consistently supplied fruit for its production. Furthermore, the profile of its orchards — in terms of varieties — is similar to that of the rest of the geographical area. Since the recognition of the PGI, this position has been further bolstered through new planting and the conclusion of new contracts to supply processors. With regard to cider apple production, the general agricultural census of 2010 identified 1 071 producers operating orchards on 2 910 ha in the current geographical area, and 63 producers operating orchards on 138 ha in the requested additional area (a 4,74 % increase in area, representing an estimated production volume of approximately 3 000 tonnes per year). According to the French inter-branch organisation for ciders (Union Nationale Interprofessionnelle Cidricole), there are 16 cider producers in Mayenne. Most of these producers are small-scale, farm-based producers, and only two of them produce more than 300 hl of cider per year. In any case, those two producers are located in the west of Mayenne. The producers in the east of Mayenne have had a very long contractual partnership with cidermakers in Brittany. For example, the cider producer Loïc Raison has sourced apples from the east of Mayenne since 1923. The fruit grown in this area has always been collected and has helped to develop the product's reputation throughout its geographical area. It should also be noted that, historically, a large cider producer — the firm Volcler — was based in the region. It was located in the town of Mayenne, on the west bank of the river of the same name, which runs through the town. This cidery consumed the bulk of the fruit grown in the area, including fruit from the east of Mayenne, and it was part of the geographical area of ‘Cidre de Bretagne’. When the cidery closed in 2008, the fruit producers that had been supplying fruit to it naturally found themselves in the catchment area of other cider producers located in the geographical area for ‘Cidre de Bretagne’. Thus, while the requested additional area does not have a special reputation, it is nevertheless home to fruit producers whose destiny is linked to that of the cideries that historically produced ‘Cidre de Bretagne’. For this reason, it contributes to the reputation of the PGI ‘Cidre de Bretagne’. Sarthe and the east of Maine-et-Loire, which were also part of the additional sourcing area provided for by way of derogation, are a different case. Their natural conditions (climate and geology) are different, and their profile — in terms of varieties — does not have the same balance, given that it was developed with greater emphasis on dual-purpose varieties (cider and juice). Their contractual relationships are also more recent. Therefore, this area has not been included in the geographical area.

— In the current specification, both departments and cantons are referred to in the definition of the geographical area. The cantons have been replaced by a list of the municipalities they contain, since the municipalities are less likely to change.

— A map of the geographical area has been added in the interests of clarity.

5.3. Proof of origin

— The paragraph ‘“Cidres de Bretagne” must be produced, but not necessarily packaged, in production facilities located in the geographical area only’ has been replaced by ‘Operators must ensure traceability’ in order to emphasise the traceability requirement in the cider-making sector.

— The word ‘fabrication’ has been replaced by ‘élaboration’, which is the correct French term for ‘production’ in the context of cider making.

— The phrase ‘the transport document for each of the consignments delivered’ has been replaced by ‘the delivery note for each of the consignments delivered’. The kind of apples (cider apples) is specified on the delivery note, which makes delivery notes more precise.

— The points relating to the stock records of the cider apples have been separated from the points relating to the traceability of the musts, thereby ensuring better traceability.

— The paragraph which states that, at the time of packaging and distribution, the producer must hold information on the identity and weight of the consignments of musts and concentrated musts, as well as on the nature of the technological processes and the date on which they were carried out, has been deleted since the product does not have to be packaged in the geographical area.

— A provision has been added regarding a declaration necessary for the reporting and monitoring of volumes, as well as the obligation for cider apple producers to keep records (location of parcels, relevant varieties, distinction between categories of cider apples and other apples) and the obligation for other operators to keep stock records or equivalent accounting documents (incoming and outgoing cider apples, musts or concentrated musts and cider). These documents are aimed at stepping up the traceability of the product.

— A table providing an overview of traceability has been added in order to facilitate understanding of the stages and the corresponding documents.

5.4. Method of production

Raw materials:

The reference to a list of recommended cider apple varieties has been replaced by a definition of cider apples (apples which produce a juice with a tannin (polyphenol) content of at least 0,6 g/l of the total tannic acids, native or oxidised).

This amendment is justified, given that a large number of different varieties of cider apple, with complementing flavours, are used in the production of ‘Cidre de Bretagne’/‘Cidre breton’. Only some of these varieties appear in the current specification, as part of a restrictive and inconsistent list of ‘recommended’ varieties. For example, the varieties recommended in the Orders of 20 April 1967 and 30 May 1980 do not all appear in the list, even though they all fall within the definition of the raw material. Likewise, some traditional local varieties are not listed, even though they are extremely common. In order to ensure consistency and accuracy, and since it is difficult to establish lists of varieties that are fully comprehensive, analytical criteria for distinguishing cider apples have been adopted. Tannins are characteristic of cider apples and, together with acidity, are used to classify the varieties in flavour groups for the purposes of blending. Thus, within the pool of cider apples, varieties are typically divided into five general categories, which allow the cidermakers to classify them.

Therefore, in the sentence ‘The varieties of cider fruits are classified in 6 categories, which have the following main characteristics’, the number 6 has been replaced by the number 5 to correct a clerical error.

Production stages:

As the apples are mixed and pressed, it has been added that cider apples grown in the geographical area of the PGI must be clean when they enter the processing chain. This requirement is linked to the fact that the obligation to wash the apples has been removed, given that fruit that was harvested manually and/or was not in contact with the ground does not have to be washed.

In the section on pre-fermentation clarification, the list of methods (keeving, simple depectinisation or depectinisation followed by fining, and separation procedures) has been replaced by the expression ‘the established practices and treatments’. This is because there is no obligation to always use all the methods listed. The use of these procedures depends on the operators' know-how.

In the ‘Fermentation’ section, the authorised practices (mixing the ciders, sweetening the ciders, and using sugar to make cidre bouché) have been deleted as they are covered by the general legislation. These deletions have no impact on the product as they are not mandatory and remain possible under this general legislation.

In the ‘Post-fermentation clarification’ section, it has been specified that fining is — or is not — followed by centrifugation and/or filtration. The reason the current specification states that fining is followed by centrifugation is that the volumes handled by the members of the applicant group that registered the PGI were generally high. The aim of this amendment is to make it easier for smaller operators — which do not necessarily remove the sediment — to produce the protected product. This addition does not alter the product, given that ‘Cidre de Bretagne’/‘Cidre breton’ may be clear or cloudy.

In the ‘Secondary fermentation or carbonation’ section, the French word ‘carbonisation’ has been replaced by ‘gazéification’, which is already authorised under the current specification. This amendment is a clarification aimed at preventing any confusion between the two French terms, which are equivalent: the ‘gazéification’ (carbonation) of drinks refers, in the food industry, specifically to adding CO2 (carbonisation) in order to obtain a fizzy drink (boisson gazeuse).

The sections on ‘Bottling’ (‘The cider may be pasteurised in order to ensure its microbiological stabilisation’) and ‘Storage’ (storage after bottling in a dry, ventilated building, protected from the sun and any bad weather, possibly at room temperature) have been deleted since they relate to stages that come after the production of the protected product.

A product life cycle diagram summarising the different stages in the production of ‘Cidre de Bretagne’/‘Cidre breton’ has been added in the interests of clarity.

5.5. Labelling

The specific labelling details only include the obligation to indicate the name of the drink: ‘Cidre de Bretagne’/‘Cidre breton’.

The other provisions set out in this section of the current specification have been deleted since most of them are covered by the general legislation applicable either to ciders (optional information concerning cidre bouché, pure juice, natural effervescence, natural secondary fermentation, etc.) or to a broader category of products (conformity certification). Other provisions are not binding (the option to inform consumers about the nature, origin, production, particularities and organoleptic characteristics of the product).

The requirement to indicate the inspection body on the labelling has been removed since that body might change. In any case, such information is available on websites, for instance.

As it has been mandatory to include the PGI logo on the labelling since 1 January 2016, the reference to the requirement to include the indications ‘PGI’ and/or ‘Protected Geographical Indication’ has also been removed.

5.6. Other

General tidying-up of the specification

Certain paragraphs in sections of the specification have been rewritten, merged or moved in order to bring the text into line with EU legislation and make it easier to read. Specifically, these amendments concern the description of the product, the production method and the causal link. They are cosmetic changes which do not affect the provisions in force.

Updating of the contact details

The contact details of the national quality and origin institute, the Institut national de l'origine et de la qualité — INAO, have been added as the competent authority of the Member State in accordance with Regulation (EU) No 1151/2012. Furthermore, as there have been changes in the organisation of the sector, the name and contact details of the applicant group have been amended.

Inspection body

The contact details of the inspection body have been replaced by those of the competent authority for inspections. The aim of this amendment is to avoid having to amend the specification if the inspection body changes.

National requirements

A table setting out the main inspection areas has been added.

Annexes

The annexes to the current specification have been removed since they contain either non-binding information or requirements concerning the geographical area which are included in the specification itself.

SINGLE DOCUMENT

‘CIDRE DE BRETAGNE’/‘CIDRE BRETON’

EU No: PGI-FR-02216 — 4.1.2017

PDO ( ) PGI ( X )

1. Name(s)

‘Cidre de Bretagne’/‘Cidre breton’

2. Member State or Third Country

France

3. Description of the agricultural product or foodstuff

3.1. Type of product

Class 1.8. — Other products listed in Annex I to the Treaty (spices, etc.)

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

‘Cidre de Bretagne’/‘Cidre breton’ is a sparkling cider made by fermenting musts obtained from fresh cider apples grown and processed in the defined geographical area.

The cider apple musts may, in part, comprise concentrated musts, provided that the proportion of concentrated musts does not exceed 40 % of the total volume of musts used (expressed as reconstituted musts).

As the orchards comprise a wealth of varieties, balances can be found between the different types of varieties in the geographical area. Since bitter and bittersweet apples account for just under half of the apples grown, acidic and sour apples a third and sweet apples the rest, the cider producers can manipulate the apples to find the most appropriate blends.

‘Cidre de Bretagne’/‘Cidre breton’ is a clear or cloudy drink made by fermenting musts obtained by pressing cider apple pulp, with or without added water. It has fine bubbles and a light foam.

The effervescence is caused by the presence of CO2, which is produced by fermentation and/or added.

‘Cidre de Bretagne’ is characterised by rich aromas, which can be full-bodied and rustic, or have fruity and floral notes, sometimes enriched with aromas of ageing (spicy notes).

It ranges from predominantly acidic and rather pale to predominantly bitter and mahogany brown.

‘Cidre de Bretagne’ is known for its balance of bitter, acidic and sweet flavours.

The minimum total alcoholic strength by volume minimum is 5,0 % and the minimum actual alcoholic strength by volume is 1,5 %. The maximum volatile acid content is 1 g/1 (sulphuric acid).

Quantities intended for industrial use and the production of composite products may be marketed regardless of whether they are sparkling.

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

The apples used to produce ‘Cidre de Bretagne’/‘Cidre breton’ are cider apples. Dessert apples may not be used to produce ‘Cidre de Bretagne’/‘Cidre breton’. Cider apples are defined as apples which are used to make cider and which produce a juice with a tannin (polyphenol) content of at least 0,6 g/l of the total tannic acids, native or oxidised.

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

Producing apples and processing them into cider (producing musts by pressing the apples, producing cider by fermenting the musts). Raw juices obtained using unheated water; cold fermentation or fermentation at room temperature. The only authorised colourant is caramel.

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

—

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

The name of the drink must be indicated: ‘Cidre de Bretagne’/‘Cidre breton’.

4. Concise definition of the geographical area

— Department of Côtes d'Armor: all municipalities;

— Department of Finistère: all municipalities;

— Department of Ille-et-Vilaine: all municipalities;

— Department of Morbihan: all municipalities;

— Department of Loire-Atlantique: the following municipalities: Municipalities included in their entirety: Abbaretz, Ancenis, Anetz, Assérac, Avessac, Batz-sur-Mer, Baule-Escoublac (La), Belligné, Besné, Blain, Bonnœuvre, Bouée, Bouvron, Campbon, Carquefou, Casson, Cellier (Le), Chapelle-des-Marais (La), Chapelle-Glain (La), Chapelle-Launay (La), Chapelle-Saint-Sauveur (La), Chapelle-sur-Erdre (La), Châteaubriant, Chevallerais (La), Conquereuil, Cordemais, Couëron, Couffé, Croisic (Le), Crossac, Derval, Donges, Drefféac, Erbray, Fay-de-Bretagne, Fégréac, Fercé, Fresne-sur-Loire (Le), Gâvre (Le), Grand-Auverné, Grandchamps-des-Fontaines, Grigonnais (La), Guémené-Penfao, Guenrouet, Guérande, Herbignac, Héric, Issé, Jans, Joué-sur-Erdre, Juigné-des-Moutiers, Lavau-sur-Loire, Ligné, Louisfert, Lusanger, Malville, Marsac-sur-Don, Massérac, Maumusson, Mauves-sur-Loire, Meilleraye-de-Bretagne (La), Mésanger, Mesquer, Missillac, Moisdon-la-Rivière, Montoir-de-Bretagne, Montrelais, Mouais, Mouzeil, Nort-sur-Erdre, Notre-Dame-des-Landes, Noyal-sur-Brutz, Nozay, Orvault, Oudon, Pannecé, Petit-Auverné, Petit-Mars, Pierric, Pin (Le), Piriac-sur-Mer, Plessé, Pontchâteau, Pornichet, Pouillé-les-Côteaux, Pouliguen (Le), Prinquiau, Puceul, Quilly, Riaillé, Roche-Blanche (La), Rougé, Rouxière (La), Ruffigné, Saffré, Saint-André-des-Eaux, Saint-Aubin-des-Châteaux, Saint-Étienne-de-Montluc, Saint-Géréon, Saint-Gildas-des-Bois, Saint-Herblain, Saint-Herblon, Saint-Joachim, Saint-Julien-de-Vouvantes, Saint-Lyphard, Saint-Malo-de-Guersac, Saint-Mars-du-Désert, Saint-Mars-la-Jaille, Saint-Molf, Saint-Nazaire, Saint-Nicolas-de-Redon, Saint-Sulpice-des-Landes, Saint-Vincent-des-Landes, Sainte-Anne-sur-Brivet, Sainte-Luce-sur-Loire, Sainte-Reine-de-Bretagne, Sautron, Savenay, Sévérac, Sion-les-Mines, Soudan, Soulvache, Sucé-sur-Erdre, Teillé, Temple-de-Bretagne (Le), Thouaré-sur-Loire, Touches (Les), Trans-sur-Erdre, Treffieux, Treillières, Trignac, Turballe (La), Varades, Vay, Vigneux-de-Bretagne, Villepot, Vritz. Municipalities included in part (north of the Loire): Indre, Nantes.

— Department of Maine-et-Loire: the following municipalities: Municipalities included in their entirety: Andigné, Angrie, Armaillé, Aviré, Avrillé, Beaucouzé, Bécon-les-Granits, Béhuard, Bouchemaine, Bouillé-Ménard, Bourg-d'Iré (Le), Bourg-l'Évêque, Brain-sur-Longuenée, Candé, Carbay, Challain-la-Potherie, Chambellay, Champtocé-sur-Loire, Chapelle-Hullin (La), Chapelle-sur-Oudon (La), Châtelais, Chazé-Henry, Chazé-sur-Argos, Combrée, Cornuaille (La), Ferrière-de-Flée (La), Freigné, Gené, Grugé-l'Hôpital, Hôtellerie-de-Flée (L'), Ingrandes, Jaille-Yvon (La), Lion-d'Angers (Le), Loiré, Louroux-Béconnais (Le), Louvaines, Marans, Membrolle-sur-Longuenée (La), Montguillon, Montreuil-sur-Maine, Noëllet, Noyant-la-Gravoyère, Nyoiseau, Plessis-Macé (le), Possonnière (La), Pouancé, Pouëze (La), Prévière (La), Saint-Augustin-des-Bois, Saint-Clément-de-la-Place, Sainte-Gemmes-d'Andigné, Saint-Georges-sur-Loire, Saint-Germain-des-Prés, Saint-Jean-de-Linières, Saint-Lambert-la-Potherie, Saint-Léger-des-Bois, Saint-Martin-du-Bois, Saint-Martin-du-Fouilloux, Saint-Michel-et-Chanveaux, Saint-Sauveur-de-Flée, Saint-Sigismond, Savennières, Segré, Tremblay (Le), Vergonnes, Vern-d'Anjou, Villemoisan. Municipalities included in part (north of the Loire and west of the Mayenne and the Maine): Angers, Pruillé, Cantenay-Épinard, Grez-Neuville, Montreuil-Juigné.

— Department of Mayenne: the following municipalities: Ahuillé, Alexain, Ampoigné, Andouillé, Argenton-Notre-Dame, Argentré, Aron, Arquenay, Assé-le-Bérenger, Astillé, Athée, Averton, Azé, Baconnière (La), Bais, Ballée, Ballots, Bannes, Bazoge-Montpinçon (La), Bazouge-de-Chemeré (La), Bazouge-des-Alleux (La), Bazougers, Beaulieu-sur-Oudon, Beaumont-Pied-de-Bœuf, Belgeard, Bierné, Bignon-du-Maine (Le), Bigottière (La), Blandouet, Boissière (La), Bonchamp-lès-Laval, Bouchamps-lès-Craon, Bouère, Bouessay, Bourgneuf-la-Forêt (Le), Bourgon, Brains-sur-les-Marches, Brecé, Brée, Brûlatte (La), Buret (Le), Carelles, Chailland, Châlons-du-Maine, Chammes, Champgenéteux, Changé, Chapelle-Anthenaise (La), Chapelle-au-Riboul (La), Chapelle-Craonnaise (La), Chapelle-Rainsouin (La), Château-Gontier, Châtelain, Châtillon-sur-Colmont, Châtres-la-Forêt, Chemazé, Chémeré-le-Roi, Chérancé, Chevaigné-du-Maine, Colombiers-du-Plessis, Commer, Congrier, Contest, Cosmes, Cossé-en-Champagne, Cossé-le-Vivien, Coudray, Couptrain, Courbeveille, Courcité, Craon, Crennes-sur-Fraubée, Croixille (La), Cropte (La), Cuillé, Daon, Denazé, Deux-Évailles, Dorée (La), Entrammes, Épineux-le-Seguin, Ernée, Évron, Fontaine-Couverte, Forcé, Fougerolles-du-Plessis, Fromentières, Gastines, Genest-Saint-Isle (Le), Gennes-sur-Glaize, Gesnes, Gesvres, Gravelle (La), Grazay, Grez-en-Bouère, Ham (Le), Hambers, Hardanges, Houssay, Huisserie (L'), Izé, Javron-les-Chapelles, Jublains, Juvigné, Laigné, Landivy, Larchamp, Laubrières, Launay-Villiers, Laval, Levaré, Lignières-Orgères, Livet, Livré, Loigné-sur-Mayenne, Loiron, Longuefuye, Loupfougères, Louverné, Louvigné, Madré, Maisoncelles-du-Maine, Marcillé-la-Ville, Marigné-Peuton, Martigné-sur-Mayenne, Mayenne, Mée, Ménil, Méral, Meslay-du-Maine, Mézangers, Montaudin, Montenay, Montflours, Montigné-le-Brillant, Montjean, Montourtier, Montsûrs, Moulay, Neau, Neuilly-le-Vendin, Niafles, Nuillé-sur-Vicoin, Oisseau, Olivet, Origné, Pallu (La), Parigné-sur-Braye, Parné-sur-Roc, Pellerine (La), Peuton, Placé, Pommerieux, Pontmain, Port-Brillet, Pré-en-Pail, Préaux, Quelaines-Saint-Gault, Renazé, Roë (La), Rouaudière (La), Ruillé-Froid-Fonds, Ruillé-le-Gravelais, Sacé, Saint-Aignan-de-Couptrain, Saint-Aignan-sur-Roë, Saint-Aubin-du-Désert, Saint-Baudelle, Saint-Berthevin, Saint-Berthevin-la-Tannière, Saint-Brice, Saint-Calais-du-Désert, Saint-Céneré, Saint-Charles-la-Forêt, Saint-Christophe-du-Luat, Saint-Cyr-en-Pail, Saint-Cyr-le-Gravelais, Saint-Denis-d'Anjou, Saint-Denis-de-Gastines, Saint-Denis-du-Maine, Saint-Ellier-du-Maine, Saint-Erblon, Saint-Fort, Saint-Fraimbault-de-Prières, Saint-Georges-Buttavent, Saint-Georges-le-Fléchard, Saint-Georges-sur-Erve, Saint-Germain-d'Anxure, Saint-Germain-de-Coulamer, Saint-Germain-le-Fouilloux, Saint-Germain-le-Guillaume, Saint-Hilaire-du-Maine, Saint-Jean-sur-Erve, Saint-Jean-sur-Mayenne, Saint-Laurent-des-Mortiers, Saint-Léger, Saint-Loup-du-Dorat, Saint-Mars-du-Désert, Saint-Mars-sur-Colmont Saint-Mars-sur-la-Futaie, Saint-Martin-de-Connée, Saint-Martin-du-Limet, Saint-Michel-de-Feins, Saint-Michel-de-la-Roë, Saint-Ouën-des-Toits, Saint-Ouën-des-Vallons, Saint-Pierre-des-Landes, Saint-Pierre-la-Cour, Saint-Pierre-sur-Erve, Saint-Pierre-sur-Orthe, Saint-Poix, Saint-Quentin-les-Anges, Saint-Samson, Saint-Saturnin-du-Limet, Saint-Sulpice, Saint-Thomas-de-Courceriers, Sainte-Gemmes-le-Robert, Sainte-Suzanne, Saulges, Selle-Craonnaise (La), Senonnes, Simplé, Soulgé-sur-Ouette, Thorigné-en-Charnie, Torcé-Viviers-en-Charnie, Trans, Vaiges, Vautorte, Villaines-la-Juhel, Villepail, Villiers-Charlemagne, Vimarcé, Voutré.

5. Link with the geographical area

The geographical area of the PGI ‘Cidre de Bretagne’/‘Cidre breton’ is characterised by an oceanic climate with a relatively narrow temperature range, sea influence, and heavy and regular rainfall. Summers and winters are mild. Thus, the geographical area is characterised by having neither a shortage of water in summer nor many days of frost.

This natural environment provides conditions which are favourable for the development of apple trees but not for other types of production, such as vine-growing.

Cider apple orchards, which were first planted in the Middle Ages using varieties from Spain (Biscay), quickly became widespread throughout Brittany and its fringes. The producers and, later, the local plant breeders and nurserymen selected and improved the plant material and adapted it to Brittany's climate and soil conditions. This led to the emergence of a great many varieties, characterised by their tannin content, and to the development of special technological skills. By obtaining or introducing new varieties that are adapted to local production and processing conditions, the sector ensures that the biodiversity of the genetic resource is maintained and thus guarantees the sustainability of the production of ‘Cidre de Bretagne’/‘Cidre breton’.

The cidermakers in the geographical area also have very advanced and specific know-how in the field of cider production. Indeed, they have learned over time to draw the best qualities from each family of apples in order to obtain, through blending, the best possible balances.

Until the mid-19th century, cider was produced on farms. Subsequently, craftsmen and industrialists, boosted by the increase in consumption, started to produce the drink, relying on mastery of the production process (clarification, cold storage, pasteurisation, carbonation) in order to grow.

Mechanical pressing techniques enabled the juice yield to be increased, without undermining the specific characteristics of the apples.

From the beginning of the 20th century, filtration techniques were also gradually developed in order to improve the stability of the ciders. Around the 1950s, cider producers began to pasteurise sweet ciders in order to improve their keeping quality, prevent micro-organisms from developing and enable them to be shipped further afield with less risk.

In terms of cider apple production, Brittany ranks second among the French regions. It is also one of Europe's main cider-producing regions.

‘Cidre breton’ is a sparkling cider made exclusively from cider apples grown in the geographical area. It can be clear or cloudy, and more or less intense in colour, depending on the varieties of cider apple and procedures used. It boasts a wide range of flavours, which are the result of blending different types of cider apple. This blending of different varieties allows the desired balance between bitterness, acidity and residual sugars to be obtained.

‘Cidre de Bretagne’/‘Cidre breton’ is built on a strong reputation.

A large number of cider apple orchards and considerable expertise in the area of cider production are the two main pillars on which the reputation of ‘Cidre de Bretagne’ is based.

In this sector, where the apple is king, men have adapted and the know-how of the cider producers has developed. Thanks to their knowledge of apples and their characteristics, they are able to produce blends with the right balance between bitterness, acidity and sweetness.

The techniques of mechanical pressing, pre- and post-fermentation clarification, fermentation and stabilisation have enabled the development of ‘Cidre de Bretagne’/‘Cidre breton’.

A strong regional identity and the development of a specific economic sector have strengthened the reputation of ‘Cidre de Bretagne’/‘Cidre breton’ over time in an area larger than the region itself.

In Brittany, medieval legends, such as the Knights of the Round Table, refer to ‘the apple tree as a noble tree and its fruit as a symbol of happiness’.

Under the Ancien Régime, the Parliament of Brittany imposed heavy taxes on trade in cider, especially in the Kingdom of France, which limited its distribution until the French Revolution. After 1789, trade in Breton cider opened up and, in the first half of the 19th century, its distribution increased significantly. Ciders produced in northern Brittany were shipped to Newfoundland and the French colonies since they were special in that they could ‘survive’ transportation by sea (according to the ‘Dictionnaire universel portatif du commerce’ (Concise universal dictionary of commerce), Léopold, 1819). They were also sought after in America (according to the ‘Inventaire du patrimoine culinaire de la France — Bretagne’ (Inventory of French Cultural Heritage — Brittany), Albin Michel, CNAC, 1994).

In the words of Yves Le Goas (in ‘Le Cidre en Goëlo’(Cider in Goëlo), ArMen No 41, February 1992), the first half of the 20th century was ‘the golden age of cider in Brittany’.

In 1956, René Dumont noted that, in Brittany, ‘cider now appears at all meals and on Sundays’. Nevertheless, as cider remains a primarily rural drink, its consumption — after peaking at the start of the century — began gradually to decrease in the 1920s, particularly as a result of the rural exodus.

Cider is an integral part of Brittany's cultural and culinary heritage. This drink, which is closely associated with eating crepes (both sweet and savoury), is one of the symbols and flagships of Breton identity, together with crêperies. The rise in crêperies outside Brittany has led to a hike in cider consumption and has greatly contributed to its reputation, including outside France.

The many tourists who visit Brittany have had the opportunity to discover and become ambassadors for its local ciders, while the enterprising, outward-looking spirit of the Bretons has greatly helped to promote consumption of the ciders in establishments they have set up outside Brittany.

Furthermore, the many cider festivals that are organised, such as those in Poul-Fetan in Morbihan and Le Temple-de-Bretagne in Loire-Atlantique, are proof of the love for the product and a strong cider culture in the geographical area of the PGI. This led Gilles Pudlowski of the magazine ‘Saveurs’ (June 1995) to state that cider apples and the products made from them are ‘Breton delicacies which live on in a wonderful way’.

Reference to publication of the specification

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

https://info.agriculture.gouv.fr/gedei/site/bo-agri/document_administratif-01730da0-67f0-4587-bdf0-a9cdea491fae/telechargement

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