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

(2022/C 319/09)

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

NOTIFICATION OF A STANDARD AMENDMENT TO THE SINGLE DOCUMENT

‘Zala / Zalai’

PDO-HU-A1502-AM02

Date of communication: 25.5.2022

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

Permitting the use of geographical units smaller than the demarcated production area alongside the ‘Zala’ designation of origin (Kis-Balaton, Csáford, Aranyod)

a) Product specification headings affected: — VIII. Further conditions

b) Single document headings affected: — Heading 9, Further conditions, Labelling rules

c) Reasons: The parts of the municipality concerned (Csáford and Aranyod) and the Kis-Balaton district offer the possibility of a uniform appearance for producers working in the area.

SINGLE DOCUMENT

1. Name(s)

Zala

Zalai

2. Geographical indication type

PDO – Protected Designation of Origin

3. Categories of grapevine product

1. Wine

5. Quality sparkling wine

8. Semi-sparkling wine

4. Description of the wine(s)

1. Wine – White (fresh, dry, light)

CONCISE TEXTUAL DESCRIPTION

Fresh, dry, light white wines: Green-white, pale straw-yellow coloured, light, vivid white wines. Slender but mostly with a characteristically lively acidity. Notes of traditional ageing in wooden barrels can be observed frequently, but this does not reduce the freshness of these wines. Medium-long aftertaste, generally well-recognisable varietal notes. Simple wines which can be interpreted and consumed easily, and which are placed on the market when they are young, although they do not undergo any loss of quality even in the process of 1–2 years of ageing. The odour of the fragrant varieties is elegant and rather discreet, but they are vivid, fresh wines that store well thanks to their acid structure.

* The limits laid down in the EU legislation apply to the maximum total alcoholic strength and maximum total sulphur dioxide.

General analytical characteristics Maximum total alcoholic strength (in % volume) Minimum actual alcoholic strength (in % volume) 9 Minimum total acidity 4,5 g/l expressed as tartaric acid Maximum volatile acidity (in milliequivalents per litre) 18 Maximum total sulphur dioxide (in milligrams per litre)

2. Wine – White (complex, fuller, aged)

CONCISE TEXTUAL DESCRIPTION

Complex, fuller, aged white wines: Greenish-yellow, straw-yellow coloured wines; notes of ageing in wooden barrels can often be observed, while the characteristics of ageing in new oak barrels occur rarely. Elements of complexity are their distinct varietal character deriving from the grapes, vivid and pronounced acidity, a less salty but distinctive mineral taste, and odour and taste notes developing in the process of ageing. Occasionally, a little residual sugar helps make these wines more harmonious. Aromas of white-fleshed fruits and citrus fruits can often be observed in their odour and taste. The elegant notes and full richness of their taste develop over 3–4 years after ageing. It is possible to produce great wines even without any particular cellar technology.

* The limits laid down in the EU legislation apply to the maximum total alcoholic strength and maximum total sulphur dioxide.

General analytical characteristics Maximum total alcoholic strength (in % volume) Minimum actual alcoholic strength (in % volume) 9 Minimum total acidity 4,5 g/l expressed as tartaric acid Maximum volatile acidity (in milliequivalents per litre) 18 Maximum total sulphur dioxide (in milligrams per litre)

3. Wine – Rosé

CONCISE TEXTUAL DESCRIPTION

The wines appear in a variety of colours. Pale pink, salmon, onion-skin, cut strawberry, a deeper shade of coral, and cherry-coloured varieties are also produced. They have an intense and pronounced fruity odour (sour cherry, cherry, blackberry, currant, plum). Fresh, zesty wines due to their vivid but not disturbing acidity. A grapey, fruity and light taste, with a not too high alcohol content. Their tannin content depends on the technology, but is generally mild, and more discreet than dominant.

* The limits laid down in the EU legislation apply to the maximum total alcoholic strength and maximum total sulphur dioxide.

General analytical characteristics Maximum total alcoholic strength (in % volume) Minimum actual alcoholic strength (in % volume) 9 Minimum total acidity 4,5 g/l expressed as tartaric acid Maximum volatile acidity (in milliequivalents per litre) 18 Maximum total sulphur dioxide (in milligrams per litre)

4. Wine – Red (fresh, fruity)

CONCISE TEXTUAL DESCRIPTION

Fresh, fruity red wines: Pale ruby, ruby or deep ruby in colour, often complemented by purplish shades. Simple, fruity (sour cherry, cherry, plum), youthful odour and aromas, less often reminiscent of spices. Notes deriving from ageing in wooden barrels appear only occasionally. Their tannins are still rather rough, but their quantity is moderate. Vivid acidity, often without the decomposition of malic acid. Prepared for immediate consumption, with low alcohol content, but can also withstand ageing for 1–2 years.

* The limits laid down in the EU legislation apply to the maximum total alcoholic strength and maximum total sulphur dioxide.

General analytical characteristics Maximum total alcoholic strength (in % volume) Minimum actual alcoholic strength (in % volume) 9 Minimum total acidity 4,5 g/l expressed as tartaric acid Maximum volatile acidity (in milliequivalents per litre) 20 Maximum total sulphur dioxide (in milligrams per litre)

5. Wine – Red (medium-bodied, full-bodied and aged)

CONCISE TEXTUAL DESCRIPTION

Medium-bodied, full-bodied and aged red wines: Pale ruby, ruby, deep ruby, or a very deep garnet colour. Full and complex taste, in which the fruity character deriving from the grape variety used is dominant. Mostly pronounced, but fine and harmonic acidity following the partial or full decomposition of malic acid. Mature and aged tannins, which rarely dominate in terms of quantity. These wines are usually aged in wooden barrels, but the taste of oak is not dominant. In excellent vintages they can be aged for up to 4–5 years.

* The limits laid down in the EU legislation apply to the maximum total alcoholic strength and maximum total sulphur dioxide.

General analytical characteristics Maximum total alcoholic strength (in % volume) Minimum actual alcoholic strength (in % volume) 9 Minimum total acidity 4,5 g/l expressed as tartaric acid Maximum volatile acidity (in milliequivalents per litre) 20 Maximum total sulphur dioxide (in milligrams per litre)

6. Wine – Siller

CONCISE TEXTUAL DESCRIPTION

Their vivid, sparkly cherry or bright ruby colour is typical of the category. As a result of fast processing, their odour and aromas are prominently fruity and fresh (raspberry, sour cherry, currant). Rather low alcohol content; their lightness and harmony derive from the vivid but fine acids and the discrete presence of tannins. Prepared for immediate consumption, but can also withstand ageing for 1–1,5 years.

* The limits laid down in the EU legislation apply to the maximum total alcoholic strength and maximum total sulphur dioxide.

General analytical characteristics Maximum total alcoholic strength (in % volume) Minimum actual alcoholic strength (in % volume) 9 Minimum total acidity 4,5 g/l expressed as tartaric acid Maximum volatile acidity (in milliequivalents per litre) 20 Maximum total sulphur dioxide (in milligrams per litre)

7. Quality sparkling wine – White

CONCISE TEXTUAL DESCRIPTION

Produced mostly in a white colour, these vivid wines have distinct, vivid acids and typically fruity aromas, with notes of citrus, and a fresh character. Those produced from blue grapes have raspberry and sour-cherry aromas. Ample and persistently foaming carbonic acid content, which is fine-structured and melts in the mouth. Mostly not aged, these wines have a light, elegant character.

* The limits laid down in the EU legislation apply to the maximum total alcoholic strength and maximum total sulphur dioxide.

General analytical characteristics Maximum total alcoholic strength (in % volume) Minimum actual alcoholic strength (in % volume) 10 Minimum total acidity 4,6 g/l expressed as tartaric acid Maximum volatile acidity (in milliequivalents per litre) 18 Maximum total sulphur dioxide (in milligrams per litre)

8. Quality sparkling wine – Rosé

CONCISE TEXTUAL DESCRIPTION

The colour of Zala rosé sparkling wines varies from bright salmon to slightly pink. Their odour is characterised by a fruitiness of medium intensity, which is typical of red berries (cherry, sour cherry). The taste of Zala rosé sparkling wines is characterised by mature, round acids.

* The limits laid down in the EU legislation apply to the maximum total alcoholic strength and maximum total sulphur dioxide.

General analytical characteristics Maximum total alcoholic strength (in % volume) Minimum actual alcoholic strength (in % volume) 10 Minimum total acidity 4,6 g/l expressed as tartaric acid Maximum volatile acidity (in milliequivalents per litre) 18 Maximum total sulphur dioxide (in milligrams per litre)

9. Quality sparkling wine – Red

CONCISE TEXTUAL DESCRIPTION

Characterised by a ruby red colour, which may be complemented by red and purple tones. Their odour is characterised by a pronounced dominance of red-fleshed fruits. Due to their rounded acids and moderate tannin content, fruity tastes dominate the Zala red sparkling wines.

* The limits laid down in the EU legislation apply to the maximum total alcoholic strength and maximum total sulphur dioxide.

General analytical characteristics Maximum total alcoholic strength (in % volume) Minimum actual alcoholic strength (in % volume) 10 Minimum total acidity 4,6 g/l expressed as tartaric acid Maximum volatile acidity (in milliequivalents per litre) 18 Maximum total sulphur dioxide (in milligrams per litre)

10. Semi-sparkling wine – White

CONCISE TEXTUAL DESCRIPTION

Pale green through pale straw-yellow to straw-yellow coloured, dry, semi-sweet or sweet, fresh and vivid wines with a lower acid and alcohol content, a typically fresh grape odour and taste, and sparkling with medium persistence.

* The limits laid down in the EU legislation apply to the maximum total alcoholic strength and maximum total sulphur dioxide.

General analytical characteristics Maximum total alcoholic strength (in % volume) Minimum actual alcoholic strength (in % volume) 9 Minimum total acidity 4,5 g/l expressed as tartaric acid Maximum volatile acidity (in milliequivalents per litre) 18 Maximum total sulphur dioxide (in milligrams per litre)

11. Semi-sparkling wine – Rosé

CONCISE TEXTUAL DESCRIPTION

The colour of Zala rosé semi-sparkling wines is characterised by bright salmon and slightly pink shades. Their odour is characterised by a fruitiness of medium intensity, which is typical of red berries (cherry, sour cherry). The taste of Zala rosé semi-sparkling wine is characterised by mature, round acids.

* The limits laid down in the EU legislation apply to the maximum total alcoholic strength and maximum total sulphur dioxide.

General analytical characteristics Maximum total alcoholic strength (in % volume) Minimum actual alcoholic strength (in % volume) 9 Minimum total acidity 4,5 g/l expressed as tartaric acid Maximum volatile acidity (in milliequivalents per litre) 18 Maximum total sulphur dioxide (in milligrams per litre)

12. Semi-sparkling wine – Red

CONCISE TEXTUAL DESCRIPTION

Characterised by a ruby red colour, complemented by red and purple tones. Their odour is characterised by the dominance of red-fleshed fruits. Due to their round acids and moderate tannin content, fruity tastes dominate the Zala red semi-sparkling wines.

* The limits laid down in the EU legislation apply to the maximum total alcoholic strength and maximum total sulphur dioxide.

General analytical characteristics Maximum total alcoholic strength (in % volume) Minimum actual alcoholic strength (in % volume) 9 Minimum total acidity 4,5 g/l expressed as tartaric acid Maximum volatile acidity (in milliequivalents per litre) 18 Maximum total sulphur dioxide (in milligrams per litre)

5. Wine-making practices

5.1. Specific oenological practices

1. Rules on grape production (1)

Cultivation practice

1. Cultivation method, plantation density: a) In the case of vineyards planed after 1 August 2010: (i) Plantation density 1. The number of vines cannot be less than 2 381 vines/ha or greater than 7 000 vines/ha. 2. The row spacing of plantations cannot be less than 1 metre or more than 3,5 metres. 3. The vine spacing of plantations cannot be less than 0,6 metres or more than 1,2 metres. (ii) Permitted cultivation methods: MOSER (modified MOSER), umbrella, Sylvoz, medium-high and high cordon, Guyot, traditional training method – gobelet b) In the case of vineyards planted before 1 August 2010: any plantation, for as long as it is in operation, or until 2030.

2. Method of harvest: a) Manual or mechanical b) In the case of ice wine, select-harvest wine, late-harvest wine and quality sparkling wine, only manual harvest is permitted.

3. Designation of the date of harvest: when the sugar content of the grapes to be harvested reaches 9,0 % vol.

2. Rules on grape production (2)

Cultivation practice

1. Quality of the grapes (minimum sugar content expressed in Hungarian must grade (MM) and minimum potential alcoholic strength): a) White wines: (i) Late-harvest wine: 15 % vol (22,9 ° MM) (ii) Select-harvest wine: 13 % vol (22,2 °MM) (iii) Ice wine: 16,66 % vol (25 °MM) (iv) All other cases: at least 9,00 % vol (14,9 °MM) b) Red wines: (i) Late-harvest wine: 15 % vol (22,9 °MM) (ii) Select-harvest wine: 13 % vol (22,2 °MM) (iii) All other cases: at least 9,00 % vol (14,9 °MM) c) Rosé wines: (i) Select-harvest wine: 12,08 % vol (19 °MM) (ii) All other cases: at least 9,00 % vol (14,9 °MM)

5.2. Maximum yields

1. Wine 100 hectolitres per hectare

2. Wine – manual harvesting 14 000 kg of grapes per hectare

3. Wine – mechanical harvesting 13 500 kg of grapes per hectare

4. Semi-sparkling wine 100 hectolitres per hectare

5. Semi-sparkling wine – manual harvesting 14 000 kg of grapes per hectare

6. Semi-sparkling wine – mechanical harvesting 13 500 kg of grapes per hectare

7. Quality sparkling wine 100 hectolitres per hectare

8. Sparkling wine – manual harvesting 14 000 kg of grapes per hectare

9. Quality sparkling wine – mechanical harvesting 13 500 kg of grapes per hectare

6. Demarcated geographical area

Areas of the following municipalities that are classified as Class I and II according to the vineyard cadastre: Bak, Becsehely, Csörnyeföld, Dobri, Eszteregnye, Homokkomárom, Kerkateskánd, Lenti, Letenye, Magyarszerdahely, Murarátka, Muraszemenye, Nagykanizsa, Rigyác, Söjtör, Szécsi-sziget, Tormafölde, Valkonya, Zajk, Bérbaltavár, Csáford, Dióskál, Egeraracsa, Galambok, Garabonc, Miháld, Nagyrada, Orosztony, Pakod, Sármellék, Szentgyörgyvár, Tekenye, Vindornyalak, Vindornyaszőlős, Zalabér, Zalakaros, Zalaszabar, Zalaszántó and Zalaszentgrót.

7. Wine grape variety(-ies)

blauburger

cabernet franc - cabernet

cabernet franc - carbonet

cabernet franc - carmenet

cabernet franc - gros cabernet

cabernet franc - gros vidur

cabernet franc - kaberne fran

cabernet sauvignon

chardonnay - chardonnay blanc

chardonnay - kereklevelű

chardonnay - morillon blanc

chardonnay - ronci bilé

cserszegi fűszeres

csókaszőlő

furmint - furmint bianco

furmint - moslavac bijeli

furmint - mosler

furmint - posipel

furmint - som

furmint - szigeti

furmint - zapfner

hárslevelű - feuilles de tilleul

hárslevelű - garszleveljü

hárslevelű - lindeblättrige

hárslevelű - lipovina

irsai olivér - irsai

irsai olivér - muskat olivér

irsai olivér - zolotis

irsai olivér - zolotisztüj rannüj

kabar

kadarka - csetereska

kadarka - fekete budai

kadarka - gamza

kadarka - jenei fekete

kadarka - kadar

kadarka - kadarka negra

kadarka - negru moale

kadarka - szkadarka

kadarka - törökszőlő

karát

királyleányka - dánosi leányka

királyleányka - erdei sárga

királyleányka - feteasca regale

királyleányka - galbena de ardeal

királyleányka - königliche mädchentraube

királyleányka - königstochter

királyleányka - little princess

korona

kékfrankos - blauer lemberger

kékfrankos - blauer limberger

kékfrankos - blaufränkisch

kékfrankos - limberger

kékfrankos - moravka

kéknyelű - blaustängler

kékoportó - blauer portugieser

kékoportó - modry portugal

kékoportó - portugais bleu

kékoportó - portugalske modré

kékoportó - portugizer

kövidinka - a dinka crvena

kövidinka - a dinka mala

kövidinka - a dinka rossa

kövidinka - a kamena dinka

kövidinka - a ruzsica

kövidinka - steinschiller

kövérszőlő - grasa

kövérszőlő - grasa de cotnari

merlot

nektár

nero

olasz rizling - grasevina

olasz rizling - nemes rizling

olasz rizling - olaszrizling

olasz rizling - riesling italien

olasz rizling - risling vlassky

olasz rizling - taljanska grasevina

olasz rizling - welschrieslig

ottonel muskotály - miszket otonel

ottonel muskotály - muscat ottonel

ottonel muskotály - muskat ottonel

pinot blanc - fehér burgundi

pinot blanc - pinot beluj

pinot blanc - pinot bianco

pinot blanc - weissburgunder

pinot noir - blauer burgunder

pinot noir - kisburgundi kék

pinot noir - kék burgundi

pinot noir - kék rulandi

pinot noir - pignula

pinot noir - pino csernüj

pinot noir - pinot cernii

pinot noir - pinot nero

pinot noir - pinot tinto

pinot noir - rulandski modre

pinot noir - savagnin noir

pinot noir - spätburgunder

pintes

pátria

rajnai rizling - johannisberger

rajnai rizling - rheinriesling

rajnai rizling - rhine riesling

rajnai rizling - riesling

rajnai rizling - riesling blanc

rajnai rizling - weisser riesling

rizlingszilváni - müller thurgau

rizlingszilváni - müller thurgau bijeli

rizlingszilváni - müller thurgau blanc

rizlingszilváni - rivaner

rizlingszilváni - rizvanac

rozália

rózsakő

sauvignon - sauvignon bianco

sauvignon - sauvignon bijeli

sauvignon - sauvignon blanc

sauvignon - sovinjon

syrah - blauer syrah

syrah - marsanne noir

syrah - serine noir

syrah - shiraz

syrah - sirac

szürkebarát - auvergans gris

szürkebarát - grauburgunder

szürkebarát - graumönch

szürkebarát - pinot grigio

szürkebarát - pinot gris

szürkebarát - ruländer

sárga muskotály - moscato bianco

sárga muskotály - muscat blanc

sárga muskotály - muscat bélüj

sárga muskotály - muscat de frontignan

sárga muskotály - muscat de lunel

sárga muskotály - muscat lunel

sárga muskotály - muscat sylvaner

sárga muskotály - muscat zlty

sárga muskotály - muskat weisser

sárga muskotály - weiler

sárga muskotály - weisser

tramini - gewürtztraminer

tramini - roter traminer

tramini - savagnin rose

tramini - tramin cervené

tramini - traminer

tramini - traminer rosso

turán

vulcanus

zengő

zenit

zeus

zweigelt - blauer zweigeltrebe

zweigelt - rotburger

zweigelt - zweigeltrebe

zöld veltelíni - grüner muskateller

zöld veltelíni - grüner veltliner

zöld veltelíni - veltlinské zelené

zöld veltelíni - zöldveltelíni

8. Description of the link(s)

8.1. Wine, quality sparkling wine, semi-sparkling wine (1)

1. Description of the demarcated area

The Zala wine region is located in Zala County, to the west of Lake Balaton. The climatic conditions of Zala County are ideal for viticulture. Temperature, precipitation-distribution and wind conditions are optimal for the production of quality wines.

The most important climatic factor is that the required temperature be ensured. The annual mean temperature within the territory of the wine region is 9-11 °C. Extremely cold and hot weather, which would greatly damage the grapes, occurs less frequently. Wider variations in temperature are greatly attenuated by the flood plains along the Zala River. The conditions for producing wines of excellent quality in the nearby hills were enhanced further through the restoration of the Little Balaton lake. The hills of the wine region are aligned in a north-south direction and intersected by valleys spreading in a west-east direction; this geographical condition also contributes to the production of high-quality Zala wines.

Climatic indicators of the wine region:

— number of sunshine hours per year: 1 950–2 000 hours

— annual mean temperature: 9–11 °C

— precipitation in the growing season: 400–450 mm

— annual precipitation: 650–700 mm

8.2. Wine, quality sparkling wine, semi-sparkling wine (2)

1. Description of the types of wine

a) Description of the wines: The production area of the Zala protected designation of origin comprises the territory of Zala County. The sub-Mediterranean nature of the continental climate is shaped by two meteorological climatic effects: the oceanic airstreams arriving via the Alps, which bring cool and humid air, and the Mediterranean airstreams arriving via the Adriatic, which bring dry and warm air to the Zala wine region. Summers are more wet and less hot than on the shores of the Mediterranean Sea; at the same time, autumns are sunny and drier than in areas with a continental climate. Zala has a flourishing viticulture dating back to the Middle Ages. This fact is supported by a charter from 868, which mentions viticulture along the Zala River. Zala wines are mentioned later in the customs tariff of Esztergom which was issued by Ladislaus IV of Hungary in 1288. Table grapes spread as a result of Turkish plantations, which later played an important role in the viticulture of the Zala Valley. In the 18th century, the cultivation of red-wine grapes became the most successful form of vine growing in Zala. The production of Olasz rizling, which is still dominant in the wine region, began in the second half of the 19th century. In the first half of the 19th century, significant portions of the present-day territories of Zala were dedicated to the production of table grapes in addition to wine grapes. Main varieties: The main varieties include the white and red variety of Chasselas, as well as Duhamel, Wibert gyöngyszőlők, Sárga mézes and various muskotály [Muscat] types (common, Hamburg, Alexandria, Ottonel). The phylloxera epidemic destroyed most of the vineyards then in existence in Zala County. European varieties completely disappeared from certain parts of the county. Adapting to the market conditions of the period, it was mainly table grapes that were planted on the hills surrounding the Zala Valley. Chasselas and Olasz rizling became the dominant varieties in that period. The prestige of viticulture in Zala County at that time is demonstrated by the fact that a Rajnai rizling wine from Zalaszabar was ranked high at the London wine exhibition in 1874.

b) Description of the quality sparkling wines: The quality of Zala quality sparkling wines is guaranteed primarily by the quality of the cuveé wines produced in the region, which are characterised by freshness, as well as a mature and pronounced acid structure, which is essential for sparkling wine production. The dominant flavour note of Zala sparkling wines is their lingering fruitiness. The history of sparkling wine production in the magnificent Zala region dates back to the 1960s, when the region became an important supplier of major Hungarian sparkling wine-producing companies (such as Pannonvin and Törley). The quality of Zala quality sparkling wines is guaranteed by the special harmony between the numerous varieties. This wide varietal composition was developed over thousands of years by a population composed of diverse nationalities that had settled in the region, whose co-existence is typical for the Zala wine region.

c) Description of semi-sparkling wines: The quality of Zala semi-sparkling wines is guaranteed primarily by the quality of the wines produced in the region, which are characterised by freshness and a mature and pronounced acid structure, which is essential for semi-sparkling wine. The dominant flavour note of Zala semi-sparkling wines is their lingering fruitiness and citrusy character.

8.3. Wine, quality sparkling wine, semi-sparkling wine (3)

1. Link between the production area, human factors and the product

a) Wine: The oceanic airstreams arriving via the Alps and Mediterranean airstreams arriving via the Adriatic, which influence the climate of the Zala wine region, ensure a sufficient quantity of precipitation even in the summer period, and thus the number of days of drought is low compared to continental areas located on the same latitude. Due to the water-retaining capacity of brown forest soil, the water supply of the grapes is sufficient even in the heat of summer. Both of these natural factors guarantee the continuous development of grapevines and the production of vivid Zala wines with a good acid composition and fruity freshness. One of the characteristics of the Zala production area is that the people living here usually produce the medium-late (e.g. Kadarka, Kékoportó) and late-ripening (e.g. Olasz rizling, Kékfrankos, Szürkebarát) grape varieties that are typical of Zala County on south, south-east and south-west-facing slopes. During the long and sunny autumns resulting from Mediterranean anti-cyclones, the rays of the sun reflected from the smaller streams and rivers located on the foothills of these slopes, and from the surface of the Little Balaton, facilitate the ripening of the grapes, giving Zala wines their well-rounded and mature acidity, and the rosé and red wines their silky, elegant tannins, full body and richness of flavour.

b) Quality sparkling wine: As a result of the diverse varietal structure of the Zala wine region, the harmonious blending of cuveé wines produced here is key to the discreet and at the same time elegant aroma and fruity flavour of Zala quality sparkling wines. The fruity and complex flavour and aroma structure of Zala quality sparkling wines are attributable to the range of varieties grown in the Zala region. The area’s unique sub-Mediterranean/continental climate ensures optimal conditions for viticulture throughout the year: as a result of the cooling effect of the water body of the Little Balaton in the summer, and the increased relative humidity resulting from evaporation, atmospheric droughts are rare and the number of days of drought is low. Brown forest soils formed by clay alluviation, which are good at retaining winter and spring precipitation, ensure a constant water supply for vine growth. As a result of these unique climatic and soil conditions, the development of grapes is continuous and free from stress factors in the critical summer period, thus preventing musty odours and immature, raw acids in the sparkling wine. As a result of the reflective effect of the water surface of the Little Balaton, plantations on the slopes of the hills and mountains of the Zala region receive more light than might be assumed from the average number of sunshine hours. This fact is especially important during the long, sunny autumns attributable to Mediterranean anti-cyclones, and Zala quality sparkling wines are therefore full-bodied, with a strong aroma and a rich flavour.

c) Semi-sparkling wine: As a result of the diverse varietal structure of the Zala wine region, the harmony of the wines produced here is key to the discreet and at the same time elegant aroma and fruity taste of Zala semi-sparkling wines. The fruity and complex taste and aroma structure of Zala semi-sparkling wines is attributable to the range of varieties grown in the Zala region. The area’s unique sub-Mediterranean/continental climate ensures optimal conditions for viticulture throughout the year: as a result of the cooling effect of the water body of the Little Balaton in the summer, and the increased relative humidity resulting from evaporation, atmospheric droughts are rare and the number of days of drought is low. Brown forest soils formed by clay alluviation, which are good at retaining winter and spring precipitation, ensure a constant water supply for vine growth. As a result of these unique climatic and soil conditions, the development of grapes is continuous and free from stress factors in the critical summer period, thus preventing musty odours and immature, raw acids in the semi-sparkling wine.

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

Production outside the demarcated production area

Legal framework:

In EU legislation

Type of further condition:

Derogation concerning production in the demarcated geographical area

Description of the condition:

Within the territory of Zala, Somogy, Vas and Veszprém Counties

Labelling rules (1)

Legal framework:

By an organisation that manages the PDO/PGI, where laid down by Member States

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

a) In the case of wines, the traditional term ‘védett eredetű bor’ [wine of protected origin] can be used instead of the term ‘oltalom alatt álló eredetmegjelölés’ [protected designation of origin].

b) The name of the variety and the name of the specific smaller geographical unit indicated in the same field of vision can be indicated only in a smaller or equal font size.

c) The following terms, other restricted terms, terms indicating the method of production, and other regulated terms may be indicated: terms which may be indicated in the case of wines: ‘Késői szüretelésű bor’ [late-harvest wine], ‘Válogatott szüretelésű bor’ [select-harvest wine], ‘Jégbor’ [ice wine], ‘Muzeális bor’ [historical wine], ‘Barrique’, ‘Első szüret’ [first harvest] or ‘Virgin vintage’, ‘Muskotály’[Muscat], ‘Szemelt’ [selected berries], ‘Termőhelyen palackozva’ [bottled in the production area], ‘Újbor’ [new wine], ‘Ó bor’ [old wine], ‘Termelői palackozás’ [bottled by the producer], ‘Pinceszövetkezetben palackozva’ [bottled in a winery cooperative] quality sparkling wine: ‘Muskotály’ [Muscat], ‘Nyerspezsgő’ [brut sparkling wine], ‘Termőhelyen palackozva’ [bottled in the production area], ‘Termelői pezsgő’ [producer’s sparkling wine], ‘Termelői palackozás’ [bottled by the producer], ‘Pinceszövetkezetben palackozva’ [bottled in a winery cooperative] semi-sparkling wine: ‘Muskotály’ [Muscat], ‘Termőhelyen palackozva’ [bottled in the production area], ‘Termelői palackozás’ [bottled by the producer], ‘Pinceszövetkezetben palackozva’ [bottled in a winery cooperative]

Labelling rules (2)

Legal framework:

By an organisation that manages the PDO/PGI, where laid down by Member States

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

Geographical units smaller than the demarcated production area that may be indicated alongside the ‘Zala/Zalai’ designation of origin: — Kis-Balaton district: the municipalities of Zalaszabar, Nagyrada and Garabonc; — Csáford: part of the municipality of Zalaszentgrót; — Aranyod: part of the municipality of Zalaszentgrót.

Link to the product specification

https://boraszat.kormany.hu/download/e/42/e2000/Zala%20OEM_modositott%20termekleiras_v2_korrnelkul.pdf

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