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

(2021/C 87/08)

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

COMMUNICATION OF STANDARD AMENDMENT MODIFYING THE SINGLE DOCUMENT

‘VOUVRAY’

PDO-FR-A0146-AM01

Date of communication: 8.12.2020

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

1. Geographical area

It now states under Chapter I, Part IV, point 1° that the list of municipalities is drawn up in accordance with the 2020 Official Geographic Code.

As a result, the municipality ‘Tours-Sainte-Radegonde’ has been renamed ‘Tours’.

This represents a change to the wording but not to the geographical area.

It means point 1.6 of the single document must be amended.

2. Area in immediate proximity

It now states under Chapter I, Part IV, point 3° that the list of municipalities is drawn up in accordance with the 2020 Official Geographic Code.

This represents a change to the wording but not to the area in immediate proximity.

It means point 1.9 of the single document must be amended.

3. Agri-environmental measures

The following two paragraphs have been added to Chapter I, Part VI, point 2:

‘(c) Full chemical weed control on parcels is prohibited.

(d) Sprayers without directed nozzles which do not cover the full canopy (fan turbines mounted on a high-clearance tractor or oscillating cannons) are prohibited. On parcels with more than 20 % slope, fan turbines mounted on a high-clearance tractor or oscillating cannons may be used.’

These rules are aimed at better responding to consumer demand, lowering the use of plant protection products, and thus reducing the impact on the environment.

This amendment requires no changes to the single document.

4. Circulation between authorised warehouses

Part IX, point 5°, sub-point (b) has been deleted.

This rule was deleted following the Council of State judgment of 22 May 2017.

This amendment requires no changes to the single document.

5. Transitional measures

Point 2° has been deleted from Chapter I, Part XI of the product specification as it concerns a transitional measure which has now expired.

The following has been added:

‘4° – Other crop-related practices

Sprayers without directed nozzles which do not cover the full canopy (fan turbines mounted on a high-clearance tractor or oscillating cannons) may be used until 31 August 2024.’

The purpose of this rule is to enable operators to adapt to the ban on using such equipment.

This amendment requires no changes to the single document.

The following has been added to Chapter II, Part I of the product specification:

‘10. Spraying equipment purchase declaration

Upon purchasing any spraying equipment, a declaration must be sent to the protection and management body. The declaration must include, in particular, an accurate description of the equipment purchased. The invoice for the equipment must also be included.’

This amendment has been made as sprayers without directed nozzles which do not cover the full canopy may no longer be used.

This amendment requires no changes to the single document.

6. Main points to be checked

The main points to be checked have been revised in order to amend the inspection methods.

This amendment requires no changes to the single document.

SINGLE DOCUMENT

1. Name of the product

Vouvray

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)

Still wines

Still wines have a minimum natural alcoholic strength by volume of 11 %.

After enrichment, still wines must have a total alcoholic strength by volume not exceeding 15 %.

After packaging, still dry wines must have: — a fermentable sugar content (glucose + fructose) that is less than or equal to 8 grams per litre, — a total acidity expressed in grams of tartaric acid per litre that is not more than 2 grams per litre less than the fermentable sugar content (glucose + fructose).

Still dry wines generally have fruity, floral aromas when young. These can make way for notes of, for example, honey or lime tree to develop, as the wines age. Where they contain fermentable sugars, the wines are generally more complex and have greater ageing potential. More prominent notes of exotic fruit or softer notes of dried fruit are not uncommon then, with hints of grilled almonds, honey or quince often emerging over time.

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):

Sparkling and semi-sparkling wines

The total alcoholic strength by volume of sparkling or semi-sparkling wines whose must has been enriched may not exceed 13 % after the secondary fermentation.

The volatile acidity, total acidity, total sulphur dioxide and carbon dioxide content in sparkling and semi-sparkling wines are as laid down in EU legislation.

Sparkling wines, with their fine, light foam, are often characterised by fruity or citrus notes, and a hint of brioche which becomes more pronounced over time. Semi-sparkling wines are distinguished by their lower carbon-dioxide content and their more subtle bubbles, which are less obvious on the palate. These pleasant wines are generally more full-bodied than the sparkling wines.

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

The sparkling and semi-sparkling wines may only be made by secondary bottle fermentation. The total alcoholic strength by volume if the must has been enriched may not exceed 13 % after the secondary fermentation.

After enrichment, still wines must have a total alcoholic strength by volume not exceeding 15 %.

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

Growing method

— Training system

(a) Planting density: the minimum planting density of the vines is 6 000 plants per hectare, with spacing between the rows not exceeding 1,60 metres. The spacing between plants in the same row must be greater than or equal to 0,90 metres.

(b) Pruning rules: the vines are pruned short to the spur, with each cane having one or two spurs, each with a maximum of two buds. An additional spur per plant may be pruned to a maximum of three buds. Each plant has an average of 10 buds and a maximum of 13. However, vines that are less than 10 years old may have a maximum of eight buds per plant. A ‘bud’ means any bud separated from the base buds by more than 5 mm.

b. Maximum yields

Still wine

65 hectolitres per hectare

Sparkling and semi-sparkling wines

78 hectolitres per hectare

6. Demarcated geographical area

For still wines, the grapes are harvested and the wines made, developed and aged, and for sparkling and semi-sparkling wines the grapes are harvested and the wines made, developed, aged and bottled in the territory of the following municipalities in the department of Indre-et-Loire (list drawn up on the basis of the 2020 Official Geographic Code): Chançay, Noizay, Parçay-Meslay, Reugny, Rochecorbon, Tours, Vernou-sur-Brenne, Vouvray.

7. Main wine grape variety(-ies)

Chenin B

Orbois B

8. Description of the link(s)

(a) Description of the natural factors relevant to the link

Situated close to and upstream of the city of Tours, the geographical area of the ‘Vouvray’ controlled designation of origin consists of a plateau cut through by several small and large dry valleys, ending at often abrupt cliff edges overlooking the Loire Valley.

The plateau has a hilly relief and lies at an altitude of between 85 and 110 metres. In this rugged landscape, visitors are able to discover the caves and troglodyte homes carved into the valley cliffs composed of yellow tuffeau chalk. The soft chalk bedrock (Turonian tuffeau chalk) forms the framework of the plateau. Topped with silicate-clay formations from the Senonian, Eocene and Mio-Pliocene stage, this bedrock is crowned with loamy windblown deposits from the Quaternary period. The geographical area comprises eight municipalities located along the river or in close proximity to the Loire Valley and the valleys converging there.

The soil found in the parcels which are specifically demarcated for the grape harvest was produced by erosion of the geological substratum forming the plateau and corresponds to the cliffs overlooking the Loire and the small and large valleys cutting through it. These parcels are situated on either the hillsides, with clay-limestone soils, or on the plateau edge, with silicate-clay soils.

The climate is a modified oceanic climate, at the crossroads between oceanic and continental influences. The Loire plays a role in temperature regulation, as do the valleys that draw the cold air off the slopes. During the summer, there is generally at least one annual heatwave lasting several days. The area receives approximately 680 millimetres of rainfall each year.

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

Legend has it that in the 4th century, when the monastery at Marmoutier – situated in Sainte-Radegonde and now part of the city of Tours – was founded (in 372), it was St Martin who brought to the area the grape varieties which are still being grown there and who introduced the vine pruning methods which were still being practiced in 2010. Thanks to his donkey’s eager appetite, the benefits of short pruning were discovered.

Since the beginning of the 13th century, parcels situated on the hillsides and plateau edges, with stony limestone soils, have been given over to white varieties. Documents from long ago affirm that the Chenin B variety, known locally as the ‘pineau de la Loire’, is the noble grape variety of the wine-growing area. To quote Rabelais in his work Gargantua from the 16th century: ‘we call it pineau. O noble white wine! Upon my soul, it’s a wine smooth as taffeta’. From Roman times right up to the 20th century, vast caves have been hollowed out from the tuffeau, a soft, chalky material forming the base of the plateau’s bedrock. Used as winemaking cellars for sparkling wines and as ageing and storage sites, these caves were a contributing factor behind the growth in wine production and trade.

The development and reputation of the Tours wine-growing region was aided considerably by the kings of France residing at the châteaux of Touraine during the 14th and 16th centuries. Celebrated vintages from ‘Vouvray’ belonged to the French crown and sat proudly on the king’s table. The River Loire provided the ideal means of transport and, until the end of the 19th century, ‘Vouvray’ wines were marketed by Dutch traders in the countries of northern Europe.

The producers of ‘Vouvray’ wines quickly formed an organisation following the phylloxera epidemic and during the first half of the 20th century, a series of laws were introduced to defend and promote the wines. In 1906, a syndicat de défense [protection association] was formed, responsible for fighting unfair competition from certain unscrupulous traders who were selling poor quality wine from other regions under the name ‘Vouvray’.

In 1929, a judgment laid down that only wines produced in the municipalities of Vouvray, Vernou, Chançay, Noizay, Reugny, Rochecorbon and Sainte-Radegonde could use the ‘Vouvray’ designation of origin. In 1936, the ‘Vouvray’ controlled designation of origin was recognised, with the same geographical area as defined in 2010, for the different wine categories. A ‘confrérie vineuse’ [winegrowers’ society] was set up in 1937 to promote the wine.

In 1953, with production ever increasing, the producers set up a cellar for ‘Vouvray’ wine producers. This cooperative cellar was still a key player in 2010. In 2009, there were approximately 2 200 hectares under vines run by 165 producers. Production is split between still wines (approximately 50 000 hectolitres) and sparkling and semi-sparkling wines (approximately 70 000 hectolitres). Still dry wines generally have fruity, floral aromas when young. These can make way for notes of, for example, honey or lime tree to develop, as the wines age. Where they contain fermentable sugars, the wines are generally more complex and have greater ageing potential. More prominent notes of exotic fruit or softer notes of dried fruit are not uncommon then, with hints of grilled almonds, honey or quince often emerging over time.

Sparkling wines, with their fine, light foam, are often characterised by fruity or citrus notes, and a hint of brioche which becomes more pronounced over time. Semi-sparkling wines are distinguished by their lower carbon-dioxide content and their more subtle bubbles, which are less obvious on the palate. These pleasant wines are generally more full-bodied than the sparkling wines. Sparkling wine production has the same background as still wines. Having noticed that bottled wines placed in cellars sometimes started to naturally ferment again, the winegrowers sought to both master and take advantage of this phenomenon of ‘naturally sparkling wines’. Thus, wines sold to consumers as ‘fizzy’ wines first made their appearance in the 19th century. Building on a growing understanding of oenology, tests were first carried out in the 1840s to try to produce sparkling wine traditionally. Cellars hollowed out from the tuffeau stone encouraged the development of these wines, which require large temperate storage and handling areas. Using experience gained over more than a century, by 2010 winemakers had perfectly mastered the production of these sparkling wines. Ageing the wines ‘on racks’ for at least 12 months helps them develop their aromas and complexity.

Still wines: the ‘Vouvray’ geographical area is situated on the outer edge of the climate zone in which the Chenin B variety (the noble grape variety of the Loire Valley, but also a late variety) is able to grow. Due to the beneficial natural conditions in this area, the wines have an extraordinary original aromatic expression and balance.

Due to the original elegance and expression of the wines, optimum management of production strength and potential is required, resulting in the use of less vigorous rootstock, strict vine training and short pruning. The ‘vintage effect’, which is particularly marked in the geographical area, has required producers, over the generations, to manage the various conditions of ripeness seen in the grapes. Depending on the circumstances and climate conditions in a given year, the grapes which are harvested will have a higher or lower sugar content. As a consequence of observing this natural richness, different types of wine are produced. Where the climate during the harvest season is particularly conducive, wines with a high fermentable sugar content are produced from the grapes which are harvested with the most sugar, after concentration as a result of drying on the vine or suffering from ‘noble rot’ by Botrytis cinerea.

The well-established parcel area where the grapes are harvested only includes parcels which have soils with good hydrological and thermal properties. The quality and originality of ‘Vouvray’ wines comes from the parcels selected for cultivating the vines and the adaptation and consistent use of the production methods put in place by the winegrowing community over generations.

‘Vouvray’ wines have an excellent reputation. In the 13th century, monks played a part in the expansion of the wine-growing area and in the distribution of the wines by using the River Loire. In the 16th and 17th centuries, Dutch traders furthered its reputation in France and internationally. In 2010, the wines were being marketed outside of France and exported all over the world.

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:

— All optional terms are marked on the labels in letters that may not be larger, either in height or width, than double the size of the letters forming the name of the controlled designation of origin.

— The size of the letters of the geographical name ‘Val de Loire’ may not be larger, either in height or width, than two-thirds of the size of the letters forming the name of the controlled designation of origin.

— The word ‘dry’ must feature on the labelling of still wines in accordance with point IX(1°,b) of the product specification.

— Wines with the registered designation of origin may display the name of a smaller geographical unit on their labels, provided that: — it is a registered location, — it appears on the harvest declaration.

Legal framework:

National legislation

Type of further condition:

Derogation concerning production in the demarcated geographical area

Description of the condition:

The area in immediate proximity defined by derogation for making, developing and ageing still wines, and for making, developing, ageing and bottling sparkling and semi-sparkling wines comprises part of the territory of the following municipality in the department of Indre-et-Loire (list drawn up on the basis of the 2020 Official Geographic Code): Nazelles-Négron (for the part situated north of Departmental Road No 1 and west of Departmental Road No 75).

Legal framework:

National legislation

Type of further condition:

Packaging within the demarcated geographical area

Description of the condition:

— The sparkling and semi-sparkling wines may only be made by secondary bottle fermentation.

— The sparkling and semi-sparkling wines must be aged for at least 12 months from the bottling date before they can be marketed to consumers.

Link to the product specification

http://info.agriculture.gouv.fr/gedei/site/bo-agri/document_administratif-c92ca6c9-395b-44ee-b1c9-ba8a143bb101

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