Publication of an application for amendment pursuant to Article 17(6) of Regulation (EC) No 110/2008 of the European Parliament and of the Council on the definition, description, presentation, labelling and the protection of geographical indications of spirit drinks and repealing Council Regulation (EEC) No 1576/89

(2019/C 431/15)

This publication confers the right to oppose the application pursuant to Article 27 of Regulation (EU) 2019/787 of the European Parliament and of the Council (1).

APPLICATION FOR THE AMENDMENT OF THE TECHNICAL FILE OF A GEOGRAPHICAL INDICATION

‘RATAFIA DE CHAMPAGNE’

EU No: PGI-FR-02062-AM01 — 5.7.2018

Language of amendment: French

Intermediary

Member State(s): France

Intermediary name: Ministère de l’agriculture et de l’alimentation (Ministry of Agriculture and Food)

Address: Direction Générale de la Performance Économique et Environnementale des Entreprises (Directorate-General for the Economic and Environmental Performance of Companies) Service du développement des filières et de l’emploi (Sectoral and Employment Development Service) Sous-direction des filières agroalimentaires (Sub-Directorate for Agri-Food Sectors) Bureau du vin et des autres boissons (Office for Wines and Other Drinks) 3 Rue Barbet de Jouy 75349 Paris Cedex 07 SP FRANCE

Tel. +33 149554955

Email: liste-cdc-vin-aop-DGPAAT@agriculture.gouv.fr

Name of the geographical indication

Ratafia de Champagne

Specification headings affected by the amendment

— Protected name,

— Other: Method of production and Specific labelling rules

Amendment

Amendment to the product specification entailing an amendment of the main specifications

Explanation of the amendment

(1) Changing the name of the designation from ‘Ratafia de Champagne’ to ‘Ratafia champenois’ When the technical file for the GI was submitted to the European Commission pursuant to Article 20 of Regulation (EC) No 110/2008, the producers stated that they would like the name of the GI to be changed to ‘Ratafia champenois’ so that consumers are clearly informed of the link between the spirit drink and the Champagne wine region whilst giving the ‘Champagne’ PDO exclusive use of the designation. The word ‘Champagne’ has become increasingly reserved for sparkling wines. Still wines produced in the geographical area, which have historically been called ‘vins natures de Champagne’, were recognised as a designation of origin in 1974 and, more recently, were registered as a PDO under the name ‘Coteaux champenois’. The name ‘Ratafia de Champagne’ has been changed to ‘Ratafia champenois’ in every instance where it appears in the technical file. It was granted national recognition under the Order of 22 January 2015, as amended on 12 February 2015, which is conditional upon approval by the European Union.

(2) Method for obtaining the spirit drink In the ‘Raw materials’ section, under point 2 on the alcohols used, the following has been added: ‘[…] from grapes which may be used to produce wines covered by the “Champagne” PDO’. This clarification has been added to ensure consistency with point 2 of the section on human factors under the heading ‘Details of the geographical area relevant to the link’, where it is stated that the basic alcohol used to produce ‘Ratafia champenois’ is alcohol of vinous origin which, in accordance with local practice, is made from grapes intended for the ‘Champagne’ PDO.

(3) Specific labelling rules By changing the designation name, use of ‘Ratafia Champenois’ as an additional name in the section of the technical file on labelling rules becomes redundant. It has therefore been removed.

MAIN SPECIFICATIONS OF THE TECHNICAL FILE

‘RATAFIA CHAMPENOIS’

EU No: PGI-FR-02062-AM01 — 5.7.2018

1. Name

‘Ratafia champenois’

2. Category of spirit drink

Category 32: Liqueur

3. Description of the spirit drink

Physical, chemical and organoleptic characteristics

The colour of ‘Ratafia champenois’ ranges from straw yellow to amber. It is characterised by its fruity, mineral aromas and boasts a balance between sugar and acidity.

The prolonged wood maturation of ‘Ratafia champenois’ improves the blending of the alcohol and grape must. It develops an aromatic complexity in which hints of dried fruit, dried nuts (walnuts, roasted almonds), liquorice and cinnamon emerge.

At the point it is sold to consumers, the liqueur has the following characteristics:

— an alcoholic strength by volume of between 16 % and 22 %,

— a minimum sugar content of 110 grams per litre expressed as invert sugar,

— total acidity of less than 10 grams per litre (expressed as H2SO4),

— a sulphur dioxide content of less than 80 milligrams per litre.

Specific characteristics (compared to spirit drinks of the same category)

‘Ratafia champenois’ is produced by flavouring alcohol of vinous origin with grape must which may be used to produce wines covered by the ‘Champagne’ PDO. It is sold after maturing in tanks or barrels for a minimum of 10 months or, in the case of products marketed using the word ‘aged’, after ageing in wood for a minimum of 3 years.

A fresh, mineral and fruity must is obtained thanks to the grape varieties used, the prevention of damage to the grapes from the moment they are harvested, the pressing of whole grape bunches as soon as possible after harvest, the gentle and progressive pressing of the grapes, and the limited volumes of juice extracted.

These characteristics are brought out when the alcohol is added, blending in when the product is matured in tanks. If necessary, these characteristics can take on an aromatic complexity if aged in wood.

4. Geographical area concerned

Subject to the following rules, Article V of the Act of 22 July 1927 on the ‘Champagne’ registered designation of origin, repealing and replacing Article 17 of the Act of 6 May 1919, defines the areas where grapes for producing must and alcohol may be produced, where must and alcohol may be made, and where ‘Ratafia champenois’ may be produced, matured and, where necessary, aged.

— In the district of Vitry-le-François (Marne), the demarcated parcel area is the area approved by the relevant national committee of the National Institute of Origin and Quality at its meeting of 7 and 8 November 1990. Maps of the area were submitted to the town halls concerned.

— In the communes of Arsonval, Cunfin, Dolancourt and Jaucourt (Aube), the demarcated parcel area is the area approved by the relevant national committee of the National Institute of Origin and Quality at its meetings of 23 June 1994, 8 September 1994 and 19 May 1995. Maps of the area were submitted to the town halls of the communes concerned.

— In the communes of Marcilly-le-Hayer and La Villeneuve-au-Châtelot (Aube), no parcel area was demarcated in line with the decision of the relevant national committee of the National Institute of Origin and Quality at its meeting of 10 September 1997.

— In the communes of Brienne-le-Chateau, Epagne, Précy-Saint-Martin and Saint-Léger-sous-Brienne (Aube) and Esclavolle-Lurey, Potangis, Saint-Quentin-le-Verger and Villiers-aux-Corneilles (Marne), no parcel area was demarcated in line with the decisions of the relevant national committee of the National Institute of Origin and Quality at its meetings of 23 and 24 June 1994, 7 and 8 September 1994, 18 and 19 May 1995 and 6 and 7 September 1995.

— In the commune of Marne de Fontaine-sur-Aÿ (Marne), the demarcated parcel area is the area approved by the relevant national committee of the National Institute of Origin and Quality at its meeting of 9 and 10 September 1999. Maps of the area were submitted to the town hall of the commune concerned.

— In the communes of Corfélix, Corrobert, Le Thoult-Trosnay, Verdon, Reuves and Broussy-le-Petit (Marne), no parcel area was demarcated in line with the decision of the relevant national committee of the National Institute of Origin and Quality at its meeting of 5 and 6 September 2001.

5. Method for obtaining the spirit drink

Raw materials

1. Characteristics of the grape musts

Grape musts for making ‘Ratafia champenois’ come from grapes which may be used to produce wines covered by the ‘Champagne’ PDO.

In obtaining the musts, a maximum of 2 666 litres of raked must is obtained per 4 000 kg of grapes.

Musts may not be enriched in any way.

2. Characteristics of the alcohols used

The following may be used on their own or blended together in order to produce ‘Ratafia champenois’: wine spirit, grape marc spirit, wine distillate and vinous distillate made from grapes which may be used to produce wines covered by the ‘Champagne’ PDO.

To prevent the initial grape must aromas from being masked, grape marc spirit may account for no more than 20 % of the total volume of pure alcohol used during the production process.

Preparation

The product must be prepared within 20 days of pressing the grapes used to make the musts.

Ageing

Once prepared, the liqueurs are matured for a minimum of 10 months prior to bottling. The product is matured in tanks or barrels.

Use of wood chips is prohibited.

During this stage, alcohol complying with the aforementioned characteristics may be added in order to adjust the actual alcoholic strength by volume.

Liqueurs covered by the ‘Ratafia champenois’ geographical indication and also referred to as ‘aged’ must be aged in oak containers with a capacity not exceeding 10 hecolitres for a minimum of three years from the date they are transferred to a wooden container.

The maturation stage may count as part of this period if it occurred in oak containers with a capacity not exceeding 10 hectolitres.

The minimum durations set out above are uninterrupted, with the exception of operations necessary for making the products.

Finishing

Caramel is all that may be added to the product and solely for the purpose of adjusting its colour.

6. Link with the geographical environment or origin

Specific characteristics of the spirit drink attributable to the geographical area

The colour of ‘Ratafia champenois’ ranges from straw yellow to amber. It is characterised by its fruity, mineral aromas and boasts a balance between sugar and acidity.

The prolonged wood maturation of ‘Ratafia champenois’ improves the blending of the alcohol and grape must. It develops an aromatic complexity in which hints of dried fruit, dried nuts (walnuts, roasted almonds), liquorice and cinnamon emerge.

Details of the geographical area or origin relevant to the link

Natural factors

The geographical area covered by the ‘Champagne’ PDO is situated in the north-east of France and spans communes in the departments of Aisne, Aube, Haute-Marne, Marne and Seine-et-Marne.

The landscape is characterised by steep-slope vineyards established on three imposing geomorphological structures, namely the Côte d’Île-de-France, the Côte de Champagne and the Côte des Bar, which are predominantly chalky, with an ideal easterly or southerly exposure.

The vineyards are subject to the impact of two climates:

— an oceanic climate supplying regular rainfall, with limited temperature differences between seasons, and

— a continental climate giving rise to frost, sometimes with destructive effects, and in summer providing sunshine which helps the grapes to ripen.

Human factors

‘Ratafia champenois’ was originally a product that would have been made at home. The liqueur would be made when the grapes were harvested using fresh grape juice. The mixture of alcohol and grape must flavoured the product whilst preserving the initial grape aromas. As of the mid-20th century, various larger-scale traders in particular sought to improve the quality of the product, so creating the product as it is today. ‘Ratafia champenois’ is currently produced, on the one hand, by wine-growers and, on the other hand, by cooperatives and traders.

‘Ratafia champenois’ is made from the juice of grapes which may be used to produce wines covered by the ‘Champagne’ PDO. Predominantly the following three champagne grape varieties are used: Chardonnay B, Pinot noir N and Meunier N. The quality of the juice is preserved by harvesting the grapes in whole bunches and by pressing them gently to produce no more than 2 666 litres per 4 000 kg of grapes. The juice is obtained using presses designed to obtain musts intended solely for sparkling wines. By mixing this juice with alcohol obtained from grapes which may be used to produce wines covered by the ‘Champagne’ PDO, the primary aromas of the champagne grape varieties are preserved.

Causal link

‘Ratafia champenois’ derives its main characteristics from the raw material used to produce it sourced from grapes intended for the ‘Champagne’ PDO and from local knowledge regarding grape handling and liqueur production. The link with the ‘Ratafia champenois’ geographical area is based on the following:

The specific quality of the grape harvest in the Champagne region:

The northerly location of the vineyards situated in the Champagne region give them their originality. The soil and climate conditions in the geographical area resulted in the emergence of a specific vine cultivation method demonstrated, in particular, through the choice of the three main grape varieties, namely Chardonnay B, Pinot noir N and Meunier N. These grape varieties, in combination with the conditions in the geographical area, provide a raw material which is naturally acidic, thereby lending ‘Ratafia champenois’ its elegance, minerality and finesse.

Careful handling of the grapes:

Local methods for picking and pressing the grapes are tailored to producing sparkling wine. For this reason, in accordance with the conditions for producing the ‘Champagne’ PDO, the grapes are harvested in whole bunches and transported in perforated crates to avoid any deterioration or colouring of the grapes. Although many of the grapes are black grape varieties, the pressing technique used in the Champagne region allows ‘white’ musts to be obtained for use in ‘Ratafia champenois’. The colour of the product, ranging from straw yellow to amber, is linked to the grape varieties used and the way the liqueur is aged. Furthermore, by harvesting the grapes in whole bunches and gently pressing them, the fruity, mineral aromas characteristic of ‘Ratafia champenois’ are preserved.

Skilled flavouring of the product:

‘Ratafia champenois’ is made by mixing alcohol of vinous origin with grape must in order to flavour the product. This is done very soon after the grapes have been pressed so that the freshness of the must is preserved. The amount of grape marc spirit which may be added is limited so as not to mask the initial fruity aromas. The quality of the end product depends on the skilful execution of this stage.

The expert knowledge of producers and cellar masters helps to ensure that the must and the alcohol used for mutage blend well and that the ‘Ratafia champenois’ fully expresses its aromatic complexity derived from its raw material, where appropriate supplemented by aromas resulting from its ageing.

7. Applicant

Association des producteurs de boissons spiritueuses à indication géographique champenoises (Association of ‘Champagne’ Spirit Drink Producers) Villa Bissinger 15 rue Jeanson 51160 AŸ France

8. Specific labelling rules

Presentation

In order to preserve the essential characteristics of the liqueurs they are sold in glass bottles.

They may not be sold in glass bottles of the type used for ‘sparkling wines’. Furthermore, ‘mushroom’ stoppers made from cork or other materials which may be brought into contact with food and which are held in place by an attachment and, where necessary, covered by a cap, may not be used.

General rules

The name of the geographical indication, i.e. ‘Ratafia champenois’ must feature on all labelling concerned in characters of the same size, colour and font.

None of the terms comprising the geographical indication ‘Ratafia champenois’ may feature separately. In this way, the indication always forms an indivisible whole.

The origin of the grapes and musts may not be claimed or stated on the labelling of liqueurs bearing the ‘Ratafia champenois’ geographical indication.

Terms relating to ageing

The following terms relating to a period of ageing may be used to complement the ‘Ratafia champenois’ geographical indication only under the following conditions:

— the term ‘Old’ for liqueurs aged for at least three years from the date they were transferred to a wooden container,

— the term ‘Very old’ for liqueurs aged for at least eight years from the date they were transferred to a wooden container.

These terms which are featured on the labelling of the liqueurs must be in characters no larger than half the size of the characters used for the name of the geographical indication.

(1) OJ L 130, 17.5.2009, p. 1.