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

(2021/C 136/08)

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

COMMUNICATION OF A STANDARD AMENDMENT TO THE SINGLE DOCUMENT

‘CRÉMANT DU JURA’

PDO-FR-A0740-AM01

Submitted on: 2 February 2021

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

1. Updated list of municipalities in the geographical area

Chapter I of the specification of the controlled designation of origin ‘Crémant du Jura’ has been amended:

at section IV, point (1)(a), a reference to the 2018 official geographical code has been added and the list of municipalities updated. The date of approval of the geographical area of the designation by the competent national committee of the National Institute of Origin and Quality has also been added. These amendments change the wording but do not have any effect on the boundary of the geographical area in question. They are necessary as a result of mergers and splits among municipalities, or parts of municipalities, or name changes. The new wording ensures that the municipalities in the geographical area continue to be clearly identified in the specification.

At section IV, point (1)(b), the same amendments have been made for the same reasons.

Point 1.6 of the single document, ‘Demarcated geographical area’, has been amended accordingly.

The following sentence has been inserted after points (a) and (b) for the producers’ information: ‘Maps showing the geographical area can be viewed on the website of the National Institute of Origin and Quality’.

This amendment does not affect the single document.

2. Planting density

At Chapter 1, section VI, point (1)(a), the following has been added: ‘parcels may have alleys of between 2 and 3,2 metres in width, distributed every six rows, in order to allow specialised machinery to pass’. The previous rules prohibited distances of more than 2 metres between rows.

Spacing between rows is a fundamental consideration in calculating the area of vegetation cover, which in turn is included in the calculation of the expected yield for vineyards with a designation of origin. In order to enable this provision to be checked, the average spacing has been laid down in the specification.

These new rules in the specification have been added to the single document under point 1.5 ‘Wine-making practices’.

3. Rules on trellising and leaf height

At Chapter 1, section VI, point (1)(c), the rule on the height of the trellised leaves has been amended to cover vines with an average spacing between rows of over 1,6 metres but not exceeding 2 metres, and vines with an average spacing between rows of 1,6 metres or less. In addition, for these two types of vine, the following has been added: ‘the height of the trellised leaves must provide for a canopy with an external surface area of at least 1,2 square metres for every kilo of grapes produced’.

These additions to the operators’ practices ensure that the canopy will have sufficient surface area to allow the grapes to ripen properly. These additions are necessary because wines from the vineyards of Jura are being produced from vines planted in densities higher than the minimum by reducing the spacing between rows.

This amendment does not affect the single document.

4. Average maximum crop load per parcel and yields

At Chapter 1, section VI, point (1)(d), the average maximum crop load per parcel has been set at 16 000 kilograms per hectare for vineyard parcels with an average spacing between rows of 1,6 metres or less. These vines have higher planting densities than vines with an average spacing between rows of over 1,6 metres. Taking into account the other rules on vineyard management, these vines produce more grapes.

At section VIII, point (1), the yield has been set at 78 hectolitres per hectare for vineyard parcels with an average spacing between rows of 1,6 metres or less. For denser vines, the yield and maximum crop load per parcel have been increased. This is because the planting densities and leaf height make it possible to achieve this level of productivity while maintaining the expected quality.

The yield remains 74 hectolitres per hectare for vines with an average spacing between rows of more than 1,6 metres but less than or equal to 2 metres.

A paragraph has been added concerning the advance declaration of parcel assignment, an obligation already laid down in Chapter II of the version of the specification approved in 2011. It is now stated that, in the absence of such a declaration, the maximum authorised yield for the harvest in question must be that of the designation of origin ‘Côtes du Jura’ (white wine) if the latter is below that authorised for the designation ‘Crémant du Jura’. This advance declaration makes it easier to check for compliance with the production conditions specific to ‘Crémant du Jura’ allowing a higher yield than is authorised for the still wines in the geographical area.

At Chapter I, section VIII, point (2), ‘First production’, the target yield has been set at 90 hectolitres per hectare for vineyard parcels with an average spacing between rows of 1,6 metres or less.

The target yield remains 80 hectolitres per hectare for vines with an average spacing between rows of between 1,6 and 2 metres.

These amended yields take into account the trends observed in the yields of Jura vineyards from vines used to produce Crémant. For the vines with the highest densities, yields may be increased to the proposed levels. The required minimum surface area of the canopy ensures that the grapes will ripen to the quality expected at harvest.

The amendment to the maximum yield has been made at point 1.5.2 of the single document.

5. Other crop-related practices

At Chapter 1, section VI, point (2)(a), in the case of the parcels on the steepest slopes, without rainwater collection systems, the maximum length for rows has been replaced by an obligation to manage planted or naturally occurring vegetation. This new rule allows for better monitoring of erosion and takes into account the development of managed grass cover in the vineyard.

At Chapter 1, section VI, point (2)(a) and (b), the start date for the implementation of these rules and their restricted application solely to new plantations have been deleted.

Current cultivation practices mean that these rules can be applied to all the vines.

These amendments do not affect the single document.

6. Harvest start date

At Chapter 1, section VII, point (1)(a), the provision on establishing a start date for the harvests has been removed. On each parcel, the harvest date is set by the operators according to the level of ripeness and taking into account the minimum sugar content of the grapes laid down in the specification.

This amendment does not affect the single document.

7. Bottle fermentation (tirage)

At Chapter 1, section IX, point (2)(c), the following has been added regarding tirage: ‘Tirage is authorised only for base wines which, on organoleptic examination, comply with the conditions in the monitoring plan.’

This rule has been included to prevent the use in second fermentation (prise de mousse) of any base wines that could cause defects in the finished product.

This amendment does not affect the single document.

8. Storage

At Chapter 1, section IX, point 4, it is specified that the need for a dedicated place for storing the packaged products also applies to wines resting on the lees. This is to preserve the expected quality during the second fermentation, which is the vital stage for this type of wine, and to facilitate monitoring.

This amendment does not affect the single document.

9. Causal link

At Chapter 1, section X, point (3), the 1st paragraph contains the following sentence: ‘Production conditions in the specification contribute to preserving these soils and limit the current risks of erosion, e.g. limited length of rows and strips of grass cover’. The words ‘limited length of rows’ have been deleted.

This is due to the introduction of a new rule on vineyard management: the obligation to manage planted or naturally occurring vegetation (at section VI, point (2) on vineyard management). This rule replaces the obligation concerning the maximum length of the rows. The new rule allows for better monitoring of erosion and takes into account the development of managed grass cover in the vineyard.

This amendment has been moved in the single document to the ‘Causal link’ paragraph at point 1.8.

10. Transitional measures

At Chapter 1, section XI, point (1), in the case of parcels planted before 1 August 1994 and not complying with the minimum planting density, there is a transition period during which their harvests continue to have the right to the controlled designation of origin. That period ends with the 2024 harvest. Previously that right was available until the date on which the vines were grubbed up.

It is now specified that these parcels must comply with all the other rules on vineyard management and yields applying to vines with an average spacing between rows of over 1,6 metres but no more than 2 metres.

Section XI, point (3) concerned the period during which tirage operations meant that there was specific measure concerning the date on which the product could be made available to the consumer on the market. That reference has been removed as the period has expired.

These amendments do not affect the single document.

11. Advance declaration of the assignment of parcels

At Chapter II, section I, point (1), the final date for making the advance declaration, or for cancelling automatic renewal, has been put back from the 1 to 30 June. This is to allow producers to have a better idea of the forthcoming harvest, and to decide how best to use the grapes.

This amendment does not affect the single document.

12. Claim declaration

At Chapter II, section I, point (5), the information provided in this declaration must include the batch number of the base wine, in order to guarantee traceability following the organoleptic examination of the base wine.

This information strengthens compliance with the obligation to withdraw any base wines from the production of ‘Crémant du Jura’ if they could lead to a substandard finished product.

This amendment does not affect the single document.

13. Main points for checking and evaluation methods

At Chapter III, section I, the table of the main points to be checked and the corresponding evaluation methods has been updated in line with certain amendments to Chapter I, and to specify certain evaluation methods.

This amendment does not affect the single document.

14. References to the inspection body

At Chapter III, section I: the rules on wording in this section were amended following approval of the specification in December 2011. The purpose was to remove full references to the inspection authority where monitoring is conducted by a certification body.

The reference to accreditation by COFRAC of the monitoring body has been removed as this reference changes quite regularly. This would make it necessary to amend the specification each time to provide the correct information.

This amendment does not affect the single document.

SINGLE DOCUMENT

1. Product name

Crémant du Jura

2. Geographical indication type

PDO – Protected Designation of Origin

3. Categories of grapevine products

5. Quality sparkling wine

4. Description of the wine(s)

White or rosé quality sparkling wines.

a) When there is enrichment using must, following the second fermentation and prior to disgorgement, the total alcoholic strength by volume of the wines must not exceed 13 %.

b) The total acidity, volatile acidity and total sulphur dioxide content, in sugars and the pressure of carbon dioxide measured at 20 degrees centigrade, are laid down by EU legislation. The sparkling white wine, made mainly from the variety Chardonnay B, is delicate and of high quality. It has an aromatic palette that is complex but subtle, often with notes of apple, brioche and hazelnut. The sparkling rosé is made mainly from the Pinot noir N variety. It very often has red berry notes. General analytical characteristics Maximum total alcoholic strength (in % volume) Minimum actual alcoholic strength (in % volume) Minimum total acidity Maximum volatile acidity (in milliequivalents per litre) Maximum total sulphur dioxide (in milligrams per litre)

5. Wine-making practices

a. Specific oenological practices

Specific oenological practice

a) The use of wood chips is not permitted.

b) The use of oenological charcoal in making the rosé wines is prohibited, whether alone or mixed in preparations.

c) In addition to the above provisions, all wine-making practices followed must also comply with the requirements laid down at EU level and in the Rural and Maritime Fishing Code.

d) The pressing sites must meet criteria concerning the delivery of the harvest, the pressing facilities and presses, loading of presses, separation of juices and hygiene.

Cultivation method

Planting density

The minimum planting density is 5 000 plants per hectare, except for vines planted on terraces.

In the case of vines not planted on terraces, and terraces with fewer than two rows of vines, each plant has a maximum area available of 2 square metres. This area is calculated by multiplying the distance between rows and the spacing between plants in the each row. The distance between the rows of these vines must not be more than 2 metres.

Parcels may have alleys of between 2 and 3,2 metres in width, distributed every six rows, in order to allow specialised machinery to pass.

The average spacing between rows is calculated by dividing the widest measurement of the parcel by the actual number of rows in the widest part.

Pruning rules

The vines may be pruned in single or double Guyot, or spur pruning can be used with cordon training (‘cordon du Royat’) with a maximum of 20 buds per plant and 120 000 buds per hectare.

Pruned to single or double Guyot, the number of buds is a maximum of 10 on the cane, with a maximum of two spurs with two buds each.

Transport of the harvest

The grapes may only be transported in unsealed containers, in conditions that keep the grapes intact and drain any juice produced by the grapes being pressed together.

b. Maximum yields

Parcels with an average spacing between rows of 1,6 metres or less

90 hectolitres per hectare

Parcels with an average spacing between rows of over 1,6 metres but not exceeding 2 metres

80 hectolitres per hectare

6. Demarcated geographical area

a) The grapes are harvested and the wines are produced, developed, aged and packaged in the following municipalities in the department of Jura, based on the 2018 Official Geographic Code, as approved by the competent national committee on 16 November 2010: Abergement-le-Grand, Abergement-le-Petit, Aiglepierre, Arbois, Arlay, Les Arsures, Augea, Aumont, Balanod, Baume-les-Messieurs, Beaufort, Bersaillin, Blois-sur-Seille, Brainans, Bréry, Buvilly, Césancey, La Chailleuse (only the territory of the former municipality of Saint-Laurent-La-Roche), Champagne-sur-Loue, La Chapelle-sur-Furieuse, Château-Chalon, Chevreaux, Chille, Chilly-le-Vignoble, Conliège, Courbouzon, Cousance, Cramans, Cuisia, Darbonnay, Digna, Domblans, L’Etoile, Frébuans, Frontenay, Gevingey, Gizia, Grange-de-Vaivre, Grozon, Ladoye-sur-Seille, Lavigny, Lons-le-Saunier, Le Louverot, Macornay, Mantry, Marnoz, Mathenay, Maynal, Menétru-le-Vignoble, Mesnay, Messia-sur-Sorne, Miéry, Moiron, Molamboz, Monay, Montagna-le-Reconduit, Montaigu, Montain, Montholier, Montigny-lès-Arsures, Montmorot, Mouchard, Nevy-sur-Seille, Orbagna, Pagnoz, Pannessières, Passenans, Perrigny, Le Pin, Plainoiseau, Les Planches-près-Arbois, Poligny, Port-Lesney, Pretin, Pupillin, Quintigny, Revigny, Rotalier, Ruffey-sur-Seille, Saint-Amour, Saint-Cyr-Montmalin, Saint-Didier, Saint-Jean-d’Etreux, Saint-Lamain, Saint-Lothain, Sainte-Agnès, Salins-les-Bains, Sellières, Les Trois Châteaux, Toulouse-le-Château, Tourmont, Trenal, Vadans, Val-Sonnette (only the territory of the former municipalities of Grusses, Vercia et Vincelles), Vaux-sur-Poligny, Vernantois, Le Vernois, Villeneuve-sous-Pymont, Villette-lès-Arbois, Voiteur.

b) The wines can also be produced, developed, aged and packaged in the following municipalities in the department of Jura, based on the 2018 Official Geographic Code, as approved by the competent national committee on 16 November 2010: Le Chateley, La Ferté, Hauteroche (only the territory of the former municipality of Crançot) and Pont-du-Navoy.

7. Main wine grape variety(-ies)

Chardonnay B

Pinot gris G

Pinot noir N

Poulsard N - Ploussard

Savagnin blanc B

Trousseau N

8. Description of the link(s)

Details of the geographical area

a) Description of the natural factors relevant to the link

The geographical area of the designation ‘Crémant du Jura’ is part of the natural region of Revermont. It is bordered to the east by the limestone elevation known as the Premier Plateau (first plateau) of the Jura Massif, at an average altitude of 550 metres. To the west, it is bordered by the lowland at the eastern edge of the Bresse plain. Vineyards are dotted over an 80 kilometre strip varying in width from 2 to 5 kilometres. They are largely west-facing and at between 300 and 450 metres in altitude.

The vineyards cover a complex chain of hills running from north to south, sheltered by the higher ground that dominates the landscape while rising some 50 to 100 metres above the valleys running between them. This configuration is directly connected to the overthrust of Jura on the Bresse plain with the formation of the Alps. The higher ground is a straight-sided formation corresponding to the edge of the Premier Plateau of Jura. Geologically, it comprises a hard limestone bedrock of the mid-Jurassic period above a thick series of marls and clays from the Triassic and Liassic periods. The hills are formed of fragments broken off from the plateau and conveyed onto the thrust faults. They generally extend more in a north-south direction, for 2 to 3 kilometres, compared with 0,5 to 1 kilometre in an east-west direction. The strong resistance to erosion of these limestone fragments has enabled them to continue to rise from the landscape of the geographical area. The valleys, by contrast, have a marly subsoil. They represent the mass of the thick series of marls, over 200 metres in depth at the base, that was displaced and transported over the Bresse plain in portions at the time of the overthrust.

Erosion was especially active on these brittle marls, chiselling them into sharp reliefs. Most of the parcels demarcated for the grape harvest cover the mid and lower incline below the wooded overhang of the plateau, as well as the more exposed sides of the foothills benefiting from more sunlight. Limestone is ubiquitous. This permeable and soluble rock is very beneficial to vines, especially the varieties of Jura. On the slopes abutting the limestone plateau, the soils are a fairly complex blend of marls, clays and limestone scree.

The geographical area enjoys a cool maritime climate with abundant rainfall and notable continental influences. These include a broad annual range of temperatures, with an average of 10,5 degrees centigrade, and hot, damp summers. Annual rainfall exceeds 1 000 millimetres, evenly distributed through the year.

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

There have been vineyards in the Jura since Roman times. References to the Jura vineyards are plentiful from the 11th century onwards.

The production of sparkling wines in Jura has ancient origins. The method involving a second fermentation in the bottle has existed since the 17th century. This is a traditional product. Even in controlled designations of origin such as ‘Arbois’ and ‘L’Étoile’ some of the production would be reserved for making sparkling wine. These sparkling wines of Jura acquired a certain reputation. In the 20th century, families of producers specialised in making sparkling wines. Their techniques were refined to produce high quality wines, for example: keeping the grapes intact, gentle pressing, and storing the bottles horizontally for a long time during the second fermentation.

The controlled designation of origin ‘Crémant du Jura’ was recognised on 9 October 1995. The producers then ceased to produce sparkling wines bearing other controlled designations of origin from Jura, such as ‘Arbois’, ‘Côtes du Jura’ and ‘L’Étoile’.

The grape varieties of Jura have been grown there for several centuries. Winegrowers selected three varieties typical of Jura: Poulsard N, for which there are written records dating back to 1620 in Jura; Trousseau N, which can be traced back to 1732 in Jura with certainty; and Savagnin B, for which the evidence dates back to 1717. Winegrowers also adapted two varieties that originated in the vineyards of neighbouring Burgundy: Chardonnay B, present in Jura since 1717, and Pinot noir N, for which the earliest written reference dates from 1385 under the name of ‘Savagnin noir’. All of these varieties are used to produce ‘Crémant du Jura’.

In 2009, some 310 hectares of vineyards produced around 17 000 hectolitres of sparkling white wines and 2 000 hectolitres of sparkling rosé wines.

Information on the quality and characteristics of the product

The sparkling white wine, made mainly from the variety Chardonnay B, is delicate and of high quality. It has an aromatic palette that is complex but subtle, often with notes of apple, brioche and hazelnut.

The sparkling rosé is made mainly from the Pinot noir N variety. It very often has red berry notes.

Causal link

The grapes derive their specific characteristics from the marly, clay-limestone, soils scattered with limestone pebbles. Below the surface, the vines are kept cool while above, the thick layer of stony scree effectively warms the soils and provides good drainage. Production conditions in the specification, e.g. strips of grass cover, contribute to the preservation of these soils and limit the ongoing risk of erosion.

The tradition of producing sparkling wines in the Jura has made it possible for successive generations to continue adapting the ancestral techniques. By collecting the grapes intact in unsealed containers, and using very gentle and gradual pressing, the essential qualities of the grapes are preserved, especially their aromatic potential resulting from the natural environment.

Pressing facilities must therefore comply with strict rules and are subject to tightly controlled authorisation. A long period spent ‘on the lees’ during the second fermentation in the bottle enables the secondary aromas to develop and confirms the special characteristics of the wine that link it to its origins.

In 1734, a winegrower from Poligny named Chevalier described in detail his recipe for ‘vin gris, in the style of the wine of Champagne’. Since the early 17th century, sparkling wine has been referred to by the colourful expression vin fou (‘mad wine’) which has been taken up [as a brand name] by a well-known wine merchant in Arbois.

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

Legal framework:

National legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

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

Legal framework:

National legislation

Type of further condition:

Packaging within the demarcated geographical area

Description of the condition:

a) All production operations, from the harvesting of the grapes to disgorging, must be carried out in the geographical area.

b) In view of this process, the wines are packed in the geographical area.

c) The bottling in glass bottles, where the secondary fermentation takes place, may only be done as of 1 December following the harvest.

d) The wines are made available to the consumer on the market after a minimum ageing period of 12 months from the bottling date.

Link to the product specification

https://info.agriculture.gouv.fr/gedei/site/bo-agri/document_administratif-3639eb82-2655-461f-a811-87ed70ec6303

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