Publication of an application for amendment of a specification for a name in the wine sector referred to in Article 105 of Regulation (EU) No 1308/2013 of the European Parliament and of the Council

(2021/C 93/09)

This publication confers the right to oppose the application pursuant to Article 98 of Regulation (EU) No 1308/2013 of the European Parliament and of the Council (1) within two months from the date of this publication.

REQUEST FOR AMENDMENT TO THE PRODUCT SPECIFICATION

‘Iaşi’

PDO-RO-A0139-AM01

Date of application: 12.12.2014

1. Rules applicable to the amendment

Article 105 of Regulation (EU) n° 1308/2013 – Non-minor modification

2. Description and reasons for amendment

2.1. Extension of the demarcated area of the designation of origin, expanding the production area

Description and reasons

In Iași county, there are demarcated areas planted with vines located in the communes of Probota, Țigănași, Andrieșeni, Bivolari, Trifești and Roșcani, at a short distance, i.e. 10 or 40 km east, south-east and north-east, from the municipality of Iași, which is part of the Iași PDO demarcated area. These localities have identical agro-soil and climate conditions to those of the Iași area where Iași PDO quality wines are produced.

Due to these localities’ identical climatic and geological conditions, they must be included in the area of Iași PDO so that their vineyards can produce wine with the typical and authentic characteristics of parcels in the Iași PDO production area.

The complete and precise demarcated area will be:

Copou sub-designation:

— City of Iași, Copou district;

— Commune of Aroneanu, villages of Aroneanu, Șorogari, Aldei and Dorobanț;

— Commune of Rediu, villages of Rediu, Breazu, Tăutești and Horlești;

— Commune of Movileni, villages of Movileni, Potângeni and Iepureni.

Bucium sub-designation:

— City of Iași, Bucium district;

— Commune of Tomești, villages of Tomești, Goruni, Chicerea and Vlădiceni;

— Commune of Bârnova, villages of Pietrăria, Cercu, Vișan and Pǎun;

— Commune of Ciurea, villages of Ciurea and Hlincea.

Uricani sub-designation:

— Commune of Miroslava, villages of Uricani, Miroslava, Vorovești, Balciu, Brătuleni and Cornești;

— Commune of Horlești, villages of Horlești and Bogdănești;

— Commune of Valea Lupului, village of Valea Lupului;

— Comunne of Leţcani, village of Leţcani;

— Commune of Dumești, village of Dumești;

— Town of Podu Iloaiei.

Probota sub-designation:

— Commune of Probota: villages of Probota and Perieni;

— Commune of Ţigănaşi: villages of Țigănași, Cârniceni, Stejării and Mihail Kogălniceanu;

— Commune of Bivolari: villages of Bivolari, Soloneț, Traian, Buruienești and Tabăra;

— Commune of Andrieşeni: villages of Andrieșeni, Glăvănești, Fântânele and Spineni;

— Commune of Trifeşti: village of Trifești;

— Commune of Roşcani: villages of Roșcani and Rădeni. The amendment affects Chapter III of the Production Specification and Section 1.6 of the Single Document.

2.2. Introduction of new wine grape varieties for cultivation, as authorised main varieties

Description and reasons

The wine-making varieties Riesling de Rhin, Golia, Tămâioasă românească, Șarba, Busuioacă de Bohotin and Arcaș have been added to the list of authorised main varieties. Their inclusion maintains the quality and specific characteristics of the wines obtained in the Iași PDO.

Some of the climate characteristics of the Iași area, such as veraison beginning in August and the grapes ripening slowly until the end of September when they lightly over-ripen, in parallel with the development of noble rot, are favourable to the Riesling de Rhin, Tămâioasă românească and Șarba varieties, which accumulate sugars (in late September) of 195-210 g/l, and with over-ripening, even values of 230 g/l. These details specific to the area mean that the young wines in particular often have fresh aromas of green apple, grapefruit, peach and the liveliness of rather high acidity. The positioning of the south-facing slopes, with slow sun exposure and medium fertility, results in full maturation of the aromatic varieties, particularly Busuioacă de Bohotin, which can accumulate 185-200 g/l of sugars, without excessive over-ripening, with increased adaptability to the conditions of the area.

Section 1.7 of the Single Document and Chapter IV of the Production Specification are amended.

2.3. Indication of the vine and wine yields of new wine grape varieties introduced for cultivation

Description and reasons

Given the introduction of new wine grape varieties for cultivation, the maximum wine/vine yields of the varieties requested for Iași PDO wines have also been listed in the Production Specification.

Section 1.5.2 of the Single Document and Chapter V of the Production Specification are amended.

2.4. Indication of details on human factors

Description and reasons

To ensure compliance with the legislation in force in the case of a PDO, information on the human factors involved which influence the special characteristics of Iași PDO wines must be added.

In winegrowing technology, green operations/works are carried out (single guyot/double guyot/single cordon pruning systems, selecting a semi-high vine training method and removing shoots from the stem). Green operations and works result in a balance between leaf mass and fruit load, in order to allow high sugar accumulation and maintenance of high acidity (reducing the leaf area reduces the combustion of acids in the presence of heat and light).

The optimal time for harvesting is determined on the basis of the variety and the ripeness of the grape berries, with the aim of achieving a balance between acidity, sugars and aromas.

The musts are clarified by flotation, which allows large quantities of must to be clarified and stabilised continuously, as reducing the content of solids and phenolic compounds is one of the main objectives for the final quality of the must. Selected yeasts are added to the fresh must before the start of alcoholic fermentation, and fermentation activators are applied, which activate and regulate alcoholic fermentation and refermentation.

By using enzymes during draining-pressing, pigmented substances and tannins can be extracted rapidly in the case of red wines and the extraction of aromas can be improved in the case of aromatic grapes.

Enzymes added to the pomace-must mix of Fetească neagră or Cabernet Sauvignon break down the pectin and cellulose compounds in cell walls, thereby improving the extraction of pigmented substances.

Enzymes added to the pomace-must mix of the grape varieties Muscat Ottonel, Busuioacă de Bohotin and Traminer roz break down the pectin and cellulose compounds in cell walls, thereby improving the extraction of aromatic substances. Certain enzymes are also used to release aromatic substances in the case of wines obtained from over-ripened or mouldy grapes.

Section 1.8 of the Single Document and Chapter II of the Production Specification are amended.

SINGLE DOCUMENT

1. Name of product

Iaşi

2. Geographical indication type

PDO – Protected Designation of Origin

3. Categories of grapevine products

1. Wine

4. Description of the wine(s)

Analytical and organoleptic characteristics of white/rosé wines

The white wines are straw-yellow or intense yellow, yellow with greenish highlights, bright or lemon-yellow, and the rosé wines have hints ranging from pink to the colour of onion skin. They have intense aromas of green citrus and elderflowers, rose petals, basil flowers, grapefruit, subtle aromas of field flowers, on slight ageing they also have notes of freshly-mown hay and honey.

In terms of taste, the white wines are unctuous, on ageing the taste becomes slightly ether-like, with aromas of green apples, grapefruit, peach, honey, freshly-cut grass, with great freshness when young, with a floral character, and sometimes moderate acidity, fruity, with a pleasant, mineral after-taste, citrus and grassy notes which give them liveliness.

General analytical characteristics Maximum total alcoholic strength (in % volume) 15,00 Minimum actual alcoholic strength (in % volume) 11 Minimum total acidity 4,5 grams per litre expressed as tartaric acid Maximum volatile acidity (in milliequivalents per litre) 25 Maximum total sulphur dioxide (in milligrams per litre) 250

Analytical and organoleptic characteristics – red wines

The red wines are red-brown, intense purplish-red, deep red to bright red or ruby-red, with a specific scent of bitter black cherries and sour cherries, with true floral notes of unsmoked dried prunes, aroma of ripe red forest fruits (redcurrants, cranberries, blackberries, bilberries), with a subtle flavour of vanilla on ageing and a floral bouquet reminiscent of fresh fruit and grapes at veraison.

The taste is velvety, without excessive astringency, balanced, consistent, long, herbal, with astringent tannins that are balanced over time.

General analytical characteristics Maximum total alcoholic strength (in % volume) 15,00 Minimum actual alcoholic strength (in % volume) 11 Minimum total acidity 4,5 grams per litre expressed as tartaric acid Maximum volatile acidity (in milliequivalents per litre) 25 Maximum total sulphur dioxide (in milligrams per litre) 200

5. Wine-making practices

a. Essential oenological practices

Oenological practices

Cultivation method

Green harvesting – reducing the number of grape clusters at veraison when the potential yield exceeds the maximum limits permitted under the specifications.

Irrigation is permitted only during years of drought and with ONVPV (National Office of Vine and Wine) notification, when the water content in soil at a depth of 100 cm decreases to 50 % of the AHI (active humidity interval), by applying reasonable irrigation standards (400-600 m3/ha).

b. Maximum yields

— at full maturity of the grapes at the time of harvesting, varieties Muscat Ottonel, Sauvignon, Pinot gris, Chardonnay, Traminer roz, Golia 9 000 kilograms of grapes per hectare

— at full maturity of the grapes at the time of harvesting, varieties Cabernet Sauvignon, Pinot noir, Fetească neagră 9 000 kilograms of grapes per hectare

— at full maturity of the grapes at the time of harvesting, varieties Tămâioasă românească, Busuioacă de Bohotin, Arcaş 10 000 kilograms of grapes per hectare

— at full maturity of the grapes at the time of harvesting, varieties Merlot, Riesling italian, Fetească albă 11 000 kilograms of grapes per hectare

— at full maturity of the grapes at the time of harvesting, varieties Riesling de Rhin, Şarba 12 000 kilograms of grapes per hectare

— at full maturity of the grapes at the time of harvesting, varieties Muscat Ottonel, Sauvignon, Pinot gris, Chardonnay, Traminer roz 60 hectolitres per hectare

— at full maturity of the grapes at the time of harvesting, varieties Fetească regală, Aligoté, Băbească neagră 13 000 kilograms of grapes per hectare

— at full maturity of the grapes at the time of harvesting, varieties Golia, Cabernet Sauvignon, Pinot noir, Fetească neagră 60 hectolitres per hectare

— at full maturity of the grapes at the time of harvesting, varieties Tămâioasă românească, Busuioacă de Bohotin 68 hectolitres per hectare

— at full maturity of the grapes at the time of harvesting, varieties Merlot, Arcaș, Riesling italian, Fetească albă 72 hectolitres per hectare

— at full maturity of the grapes at the time of harvesting, varieties Riesling de Rhin, Şarba 82 hectolitres per hectare

— at full maturity of the grapes at the time of harvesting, varieties Fetească regală, Aligoté, Băbească neagră 85 hectolitres per hectare

6. Demarcated geographical area

Iași county:

COPOU sub-designation

— City of Iași, Copou district;

— Commune of Aroneanu, villages of Aroneanu, Șorogari, Aldei and Dorobanț;

— Commune of Rediu, villages of Rediu, Breazu, Tăutești and Horlești;

— Commune of Movileni, villages of Movileni, Potângeni and Iepureni.

BUCIUM sub-designation

— City of Iași, Bucium district;

— Commune of Tomești, villages of Tomești, Goruni, Chicerea and Vlădiceni;

— Commune of Bârnova, villages of Pietrăria, Cercu, Vișan and Pǎun;

— Commune of Ciurea, villages of Ciurea and Hlincea.

URICANI sub-designation

— Commune of Miroslava, villages of Uricani, Miroslava, Vorovești, Balciu, Brătuleni and Cornești;

— Commune of Horlești, villages of Horlești and Bogdănești;

— Commune of Valea Lupului, village of Valea Lupului;

— Commune of Lețcani, village of Lețcani;

— Commune of Dumești, village of Dumești;

— Town of Podu Iloaiei.

PROBOTA sub-designation

— Commune of Probota, villages of Probota and Perieni;

— Commune of Ţigănaşi, villages of Ţigănaşi, Cârniceni, Stejării and Mihail Kogălniceanu;

— Commune of Bivolari, villages of Bivolari, Soloneţ, Traian, Buruieneşti and Tabăra;

— Commune of Andrieşeni, villages of Andrieşeni, Glăvăneşti, Fântânele and Spineni;

— Commune of Trifeşti, village of Trifeşti;

— Commune of Roşcani, villages of Roşcani and Rădeni.

7. Main wine grape variety(ies)

Aligoté B - Plant de trois, Plant gris, Vert blanc, Troyen blanc

Arcaș N

Busuioacă de Bohotin Rs - Schwarzer Muscat, Muscat fioletovâi, Muscat violet cyperus, Tămâioasă violetă

Băbească neagră N - Grossmuttertraube, Hexentraube, Crăcana, Rară neagră, Căldăruşă, Serecsia

Cabernet Sauvignon N - Petit Vidure, Bourdeos tinto

Chardonnay B - Gentil blanc, Pinot blanc Chardonnay

Fetească albă B - Păsărească albă, Poama fetei, Mädchentraube, Leanyka, Leanka

Fetească neagră N - Schwarze Mädchentraube, Poama fetei neagră, Păsărească neagră, Coada rândunicii

Fetească regală B - Königliche Mädchentraube, Königsast, Kiralyleanka, Dănășană, Galbenă de Ardeal

Golia B

Merlot N - Bigney rouge

Muscat Ottonel B - Muscat Ottonel blanc

Pinot Gris G - Affumé, Grauer Burgunder, Grauburgunder, Grauer Mönch, Pinot cendré, Pinot grigio, Ruländer

Pinot Noir N - Blauer Spätburgunder, Burgund mic, Burgunder roter, Klăvner Morillon Noir

Riesling de Rhin B - Weisser Riesling, White Riesling

Riesling italian B - Olasz Riesling, Olaszriesling, Welschriesling

Sauvignon B - Green sauvignon

Traminer Rose Rs - Rosetraminer, Savagnin Rose, Gewürztraminer

Tămâioasă românească B - Rumanische Weihrauchtraube, Tamianka

Șarba B

8. Description of the link(s)

Link with the geographical area

Details of the geographical area

The vineyard is located in the north-east of the Moldavian Plateau, in the contact zone between the hilly Moldavian Plain and the Central Moldavian Plateau, demarcated by the Iași Ridge. The climate is temperate continental with extreme influences, as a result of the location at the interface between the moderate continental climate of the Moldavian Plateau and the extreme continental climate of the Moldavian Plain.

The area comprises vineyards located in the hilly areas of Moldavia (S-E) and on the transitional ridge towards the southern Moldavian Plateau (Repedea Hill) facing the Prut (Tomeşti – Bohotin sector). There are several wine-growing centres in the area, such as Copou-Şorogari, Galata, Uricani, Bucium, Comarna, and Tomeşti, and in the north/north-east, about 40 km from the city of Iasi, two more centres with favourable conditions for vine cultivation, with varieties for quality wines such as Probota and Plugari.

In the vineyard, the best vine yields are obtained on sunny plateaus and river basins carved by tributaries, which, in spite of their northern exposure, are sheltered by air masses from the north or north-east, and the Foehn effect of southerly and westerly air masses which descend from the high plateau to the Bahlui and Prut Passages.

The vineyards are also located in the basins of the valleys carved into the space between the Iași Ridge and the north and north-east edge of the Central Moldavian Plateau, with large vineyards that also continue along the hilly secondary interfluves that demarcate the river basins.

Product details

The white wines have a varied range of colours from straw yellow to yellow with greenish highlights, intense aromas of citrus, grapefruit, sometimes slightly floral with hints of honey when aged. In terms of taste, they are unctuous, typically fresh when young, with moderate acidity, fruity and sometimes mineral notes, giving them liveliness. Moderate maturation preserves the freshness of the variety.

The red wines have a specific scent of bitter black cherries and sour cherries, unsmoked prunes and a subtle flavour of vanilla on ageing. They have hints of bright red and predominantly ruby red, with a velvety flavour, slightly astringent, consistent, with well-balanced astringent tannins, full-bodied, round and, in particular, specific aromas of ripe forest fruits (currants, blackberries, bilberries).

Human factors

In winegrowing technology, green operations/works (single guyot/double guyot/single cordon pruning systems, selecting a semi-high vine training method and removing shoots from the stem) are carried out to ensure the quality of the wines. Green operations and works result in a balance between leaf mass and fruit load, in order to allow high sugar accumulation in the wines and maintenance of high acidity (reducing the leaf area reduces the combustion of acids in the presence of heat and light).

The optimal time for harvesting is determined on the basis of the variety and the ripeness of the grape berries, with the aim of achieving a balance between acidity, sugars and aromas.

The musts are clarified by flotation, which allows large quantities of must to be clarified and stabilised continuously, as reducing the content of solids and phenolic compounds is one of the main objectives for the final quality of the must.

Selected yeasts are added to the fresh must before the start of alcoholic fermentation, and fermentation activators are applied, which activate and regulate alcoholic fermentation and refermentation.

By using different enzymes, pigmented substances and tannins can be extracted rapidly in the case of red wines and the extraction of aromas can be improved in the case of aromatic grapes, which are preserved in the resulting wines.

Enzymes added to the pomace-must mix of Fetească neagră or Cabernet Sauvignon break down the pectin and cellulose compounds in cell walls, thereby improving the extraction of pigmented substances.

Enzymes added to the pomace-must mix of Muscat Ottonel, Busuioacă de Bohotin and Traminer roz break down the pectin and cellulose compounds in cell walls, thereby improving the extraction of aromatic substances. Enzymes are also used to release aromatic substances in the case of wines obtained from over-ripened or mouldy grapes.

Link with the geographical area – Determinant factors

In this vineyard, the best vine yields are obtained on sunny plateaus and river basins carved by tributaries, which, in spite of their northern exposure, are sheltered by air masses from the north or north-east, and the Foehn effect of southerly and westerly air masses which descend from the high plateau to the Bahlui and Prut Passages.

The vineyards are also located in the basins of the valleys carved into the space between the Iași Ridge and the north and north-east edge of the Central Moldavian Plateau, with large vineyards that also continue along the hilly secondary interfluves that demarcate the river basins.

Away from the Bucium hills, Pietrărie and Tomești have borne fruit for fine wines such as Aligote, Fetească albă and Muscat Ottonel. The predominantly native grape varieties such as Fetească albă, Fetească regală and Fetească neagră, and the varieties Aligoté, Muscat Ottonel and Merlot lend a distinctive note to the wines produced in the Iași PDO. Of particular note is the freshness of the wines from these varieties, which is due to the location of the vineyard north of the 45° parallel, where the summer heat is not hot enough to affect the primary flavours.

Due to the topography, which is highly fragmented by streams such as Frasin, Perieni and Plopu, along whose slopes there are other single vineyards, and the difference in altitude between the level of the Prut-Jijia beds and the level of the surrounding peaks (a more southern position and opening broadly towards the Prut-Jijia corridors), the vineyards of central Probota have a warmer climate and richer sunlight.

The area contains cambic chernozem soils, grey soils, regosols and anthropic soils, of which cambic chernozem soils predominate, typically giving the wines high acidity.

Climate factors show great contrasts between seasons, with harsh and relatively dry winters, hot, torrid and often dry summers, springs of moderate temperature and rainfall, and mild and predominantly clear autumns. Together with these factors, the high global solar irradiance, varying according to the exposure of the slopes, and the overall thermal balance in the growing season, as well as the conditions for the ripening of grapes in periods V and VI, favour the production of quality wines that preserve a typical freshness, moderate to high acidity, with floral notes and a balance of tannins.

9. Essential further conditions

Marketing conditions

Legal framework:

In national legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

The labelling must show the type of wine, according to its sugar content: dry, semi-dry, semi-sweet, sweet.

If the labelling shows the name of the individual vineyard or sub-designation of origin (COPOU, BUCIUM, URICANI, PROBOTA), as appropriate, the wines must originate exclusively from the source indicated.

Depending on the wishes of producers, one of the following single vineyard designations may be added to the ‘Iași’ protected designation of origin: ARONEANU, REDIU, ŞOROGARI, TOMEŞTI, GORUNI, VLĂDICENI, PIETRĂRIA, VIŞAN, DEALUL DOAMNEI, DOI PERI, MIROSLAVA, URIC, VOROVEŞTI, BALCIU, BRĂTULENI, CORNEŞTI, HORLEŞTI, BOGDĂNEŞTI, COASTA MORII.

Link to the product specification

http://onvpv.ro/sites/default/files/caiet_de_sarcini_doc_iasi_modificat_cf_cererii_1326_1335_2014_pentru_notificarea_com_07.01.2020_no_track_changes.pdf

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