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

(2020/C 298/11)

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

COMMUNICATING THE APPROVAL OF A STANDARD AMENDMENT

‘Eisenberg’

Reference number: PDO-AT-A0215-AM01

Date of communication: 21.2.2020

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

1. As the vineyard register is now managed under the integrated administration and control system, the maximum yield per hectare must be adjusted.

SINGLE DOCUMENT

1. Name of the product

Eisenberg

2. Geographical indication type

PDO – Protected Designation of Origin

3. Categories of grapevine product

1. Wine

4. Description of the wine(s)

The ‘Eisenberg’ designation of origin may only be used for wines obtained from the Blaufränkisch variety which have the high level of fruitiness, minerality and spice typical of that variety. Other organoleptic characteristics are set out in the product specification.

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. Essential oenological practices

Relevant restrictions on making the wines

All the oenological practices authorised for wine with a protected designation of origin under Regulations (EU) 2019/934 and (EU) 2019/935 are permitted for the ‘Eisenberg’ designation of origin, except for treatment with potassium sorbate and with dimethyl dicarbonate. Deacidification of the wines is possible in accordance with Regulations (EU) 2019/934 and (EU) 2019/935. The Federal Minister for Agriculture, Regions and Tourism decides on possible acidification depending on the climate conditions during the growing season. The conditions for possible acidification are in this case governed by Regulations (EU) 2019/934 and (EU) 2019/935.

The specific oenological practices (including enrichment) are derived from the selected traditional production method and described in the product specification.

b. Maximum yields

10 000 kilograms of grapes per hectare

6. Demarcated geographical area

The geographical area of the ‘Eisenberg’ designation of origin comprises the political districts of Oberwart, Güssing and Jennersdorf in Burgenland.

7. Main wine grape variety(ies)

Blaufränkisch – Frankovka

8. Description of the link(s)

In the hilly region of Eisenberg, the substrate consists of heavy, ferrous clay and basalt soils. The production structure in the wine region of Eisenberg is characterised by family-run winegrowing businesses which mainly process grapes from their own production and, in many cases, also sell directly from their farms. There is a strong link between the high level of tourism and the wine industry.

The vines are almost exclusively cultivated using the ‘high culture’ training system and wire frames. Typically, the wine must be fruity and minerally-spicy, with no/barely noticeable woody tones. Wine with the additional designation ‘Reserve’ must be fruity, minerally-spicy and powerful. The heavy, ferrous clay and basalt soils give the wines notes that are minerally and rich in finesse. The Pannonian climate is prevalent in the region and gives rise to powerful, spicy wines.

Moreover, the predominantly family-run nature of the winegrowing businesses means that the traditional style of winemaking is passed from generation to generation, which adds to the distinctive character of Eisenberg wines.

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

Legal framework:

National legislation

Type of further condition:

Derogation concerning production in the demarcated geographical area

Description of the condition:

Under the Austrian Wine Act, a wine with the ‘Eisenberg’ designation of origin may only be marketed if it has an official quality check number [Staatliche Prüfnummer]. In order to obtain a quality check number, a sample of each wine to be marketed with the ‘Eisenberg’ designation of origin (systematic check) must be subjected to analytical and organoleptic tests. Parties intending to submit an application for an official quality check number must inform the Burgenland Regional Wine Committee in writing each year. In the context of awarding the quality check number, the wine is deemed to be suitable from an organoleptic perspective if at least five of the six tasters agree that it can be marketed under the designation ‘Eisenberg DAC’. If the wine is rejected as ‘Eisenberg DAC’ with opinion divided in the ratio of 4:2, the sample must be resubmitted to another wine tasting panel. Given the extra work involved in doing this, the applicant must pay a fee in accordance with the fee schedule set out in the Regulation on the fees for the issue of the quality check number. The panel tasting for the purposes of awarding a quality check number may only take place at the Federal Viticulture Office in Eisenstadt. All tasters on the official tasting panel have to be trained by the Burgenland Regional Wine Committee in assessing the flavour profile typical of ‘Eisenberg DAC’ wines.

Link to the product specification

https://www.bmlrt.gv.at/land/produktion-maerkte/pflanzliche-produktion/wein/Weinherkunft.html

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