Publication of the single document referred to in Article 94(1)(d) of Regulation (EU) No 1308/2013 of the European Parliament and of the Council and of the reference to the publication of the product specification for a name in the wine sector

(2022/C 444/09)

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.

SINGLE DOCUMENT

‘De Voerendaalse Bergen’

PDO-NL-02776

Date of application: 10.6.2021

1. Name(s)

De Voerendaalse Bergen

2. Geographical indication type

PDO – Protected Designation of Origin

3. Categories of grapevine product

1. Wine

5. Quality sparkling wine

4. Description of the wine(s)

1. WINE CATEGORY 1: Wine, Wine type: White wine, dry

Grape varieties: the white grape varieties in the varieties list

Organoleptic characteristics:

Taste: soft and balanced taste, pear and melon in the finish or, depending on the variety, more fruity (apricot/apple) and lightly spiced (nutmeg/almond)

Colour: light yellow

Aroma: fruity aromas, slightly spicy with floral notes

Analytical characteristics:

Sugar content: from 0 to 9 grams per litre

The characteristics below for which no values are specified are in line with the limits laid down in the EU Regulations.

General analytical characteristics Maximum total alcoholic strength (in % volume) Minimum actual alcoholic strength (in % volume) 10 Minimum total acidity 79,8 milliequivalents per litre Maximum volatile acidity (in milliequivalents per litre) Maximum total sulphur dioxide (in milligrams per litre)

2. WINE CATEGORY 1: Wine, Wine type: White wine, sweet/semi-sweet

Grape varieties: the white grape varieties in the varieties list

Organoleptic characteristics:

Taste: Flavours of pineapple and pear

Colour: yellow

Aroma: floral bouquet with a hint of honey

Analytical characteristics:

Sugar content from 30 to 100 grams per litre

The characteristics below for which no values are specified are in line with the limits laid down in the EU Regulations.

General analytical characteristics Maximum total alcoholic strength (in % volume) Minimum actual alcoholic strength (in % volume) 9,5 Minimum total acidity 79,8 milliequivalents per litre Maximum volatile acidity (in milliequivalents per litre) Maximum total sulphur dioxide (in milligrams per litre)

3. WINE CATEGORY 1: Wine, Wine type: Rosé, dry

Grape varieties: the red grape varieties in the varieties list

Organoleptic characteristics:

Taste: small red fruits: bilberries, raspberries, wild strawberries

Colour: light pink/red

Aroma: aromatic small red fruits

Analytical characteristics:

Sugar content: from 0 to 9 grams per litre

The characteristics below for which no values are specified are in line with the limits laid down in the EU Regulations.

General analytical characteristics Maximum total alcoholic strength (in % volume) Minimum actual alcoholic strength (in % volume) 10 Minimum total acidity 79,8 milliequivalents per litre Maximum volatile acidity (in milliequivalents per litre) Maximum total sulphur dioxide (in milligrams per litre)

4. WINE CATEGORY 1: Wine, Wine type: Red wine

Grape varieties: the red grape varieties in the varieties list

Organoleptic characteristics:

Taste: small red fruits, such as bilberries, raspberries and cherries

Colour: medium red / red

Aroma: small red fruits: bilberries, raspberries and cherries

Analytical characteristics:

Sugar content from 0 to 4 grams per litre

The characteristics below for which no values are specified are in line with the limits laid down in the EU Regulations.

General analytical characteristics Maximum total alcoholic strength (in % volume) Minimum actual alcoholic strength (in % volume) 11 Minimum total acidity 66,5 milliequivalents per litre Maximum volatile acidity (in milliequivalents per litre) Maximum total sulphur dioxide (in milligrams per litre)

5. WINE CATEGORY 1: Wine, Wine type: Red wine, dry, stored in wood

Grape varieties: the red grape varieties in the varieties list

Organoleptic characteristics:

Taste: slight taste of vanilla, while cherries and berries predominate

Colour: red / light purple

Aroma: red fruits: cherries and berries

Analytical characteristics:

Sugar content from 0 to 4 grams per litre

The characteristics below for which no values are specified are in line with the limits laid down in the EU Regulations.

General analytical characteristics Maximum total alcoholic strength (in % volume) Minimum actual alcoholic strength (in % volume) 11 Minimum total acidity 66,58 milliequivalents per litre Maximum volatile acidity (in milliequivalents per litre) Maximum total sulphur dioxide (in milligrams per litre)

6. WINE CATEGORY 5: Wine type: Quality sparkling wine, white

Grape varieties: the white grape varieties in the varieties list

Organoleptic characteristics:

Taste: fruity and spicy notes, such as peach and mango, with a fine mousse

Colour: light yellow

Aroma: fruity aromas, slightly spicy with floral notes

Analytical characteristics:

Sugar content from 6 to 12 grams per litre

The characteristics below for which no values are specified are in line with the limits laid down in the EU Regulations.

General analytical characteristics Maximum total alcoholic strength (in % volume) Minimum actual alcoholic strength (in % volume) 10 Minimum total acidity 79,89 milliequivalents per litre Maximum volatile acidity (in milliequivalents per litre) Maximum total sulphur dioxide (in milligrams per litre)

7. WINE CATEGORY 5: Wine type: Quality sparkling wine, rosé, red

Grape varieties: the red grape varieties in the varieties list

Organoleptic characteristics:

Rosé:

Taste: red fruits, bilberries and wild strawberries and a subtle finish of rose hip and raspberries, with a fine mousse

Colour: light salmon colour

Aroma: aromatic small red fruits

Red:

Taste: cherries and bilberries, with a fine mousse

Colour: medium red / red

Aroma: cherries/bilberries

Analytical characteristics: Sugar content from 6 to 12 grams per litre

The characteristics below for which no values are specified are in line with the limits laid down in the EU Regulations.

General analytical characteristics Maximum total alcoholic strength (in % volume) Minimum actual alcoholic strength (in % volume) 10 Minimum total acidity 79,89 milliequivalents per litre Maximum volatile acidity (in milliequivalents per litre) Maximum total sulphur dioxide (in milligrams per litre)

5. Wine-making practices

a. Essential oenological practices

For all wine categories / wine types

Specific oenological practice

The use of wood is authorised to support the flavour profile of the wine, if necessary.

WINE CATEGORY: 1. Wine: Wine type: White wine

Specific oenological practice

Cold fermentation at below 20 °C (exceptions: temperature increase at the beginning of fermentation and wines that are difficult to ferment)

WINE CATEGORY: 1. Wine: Wine type: White wine, sweet/semi-sweet

Specific oenological practice

Cold fermentation at below 20 °C (exceptions: temperature increase at the beginning of fermentation and wines that are difficult to ferment).

WINE CATEGORY: 1. Wine: Wine type: Rosé wine

Specific oenological practice

Cold fermentation at below 20 °C (exceptions: temperature increase at the beginning of fermentation and wines that are difficult to ferment).

Cold skin maceration to extract the rosé colour.

WINE CATEGORY: 1. Wine: Wine type: Red wine

Specific oenological practice

Pulp fermentation for at least 4 days

WINE CATEGORY: 5. Quality sparkling wine: Wine type: White

Specific oenological practice

Second fermentation in the bottle using the traditional method.

WINE CATEGORY: 5. Quality sparkling wine: Wine type: Red wine and rosé wine

Specific oenological practice

Second fermentation in the bottle using the traditional method.

Cold skin maceration to extract the rosé colour for the rosé wine.

Wine type: Red wine, dry, stored in wood

Specific oenological practice

Pulp fermentation for at least 4 days

Ageing in wooden casks for between 8 and 24 months

b. Maximum yields

1. Auxerrois 65 hectolitres per hectare

2. Reichensteiner 85 hectolitres per hectare

3. Bacchus 75 hectolitres per hectare

4. Muller Thurgau 70 hectolitres per hectare

5. Riesling 55 hectolitres per hectare

6. Solaris 55 hectolitres per hectare

7. Pinot Noir 50 hectolitres per hectare

8. Monarch 75 hectolitres per hectare

9. Dornfelder 75 hectolitres per hectare

6. Demarcated geographical area

The ‘De Voerendaalse Bergen’ area of origin is a hilly region containing the following hills: ‘De Fromberg’, ‘De Vrakelberg’, ‘Vrouweheide’, ‘Daelsberg’, ‘Welterberg’ and ‘Kunderberg’.

The demarcated geographical area lies on the edge of the municipality of Voerendaal (to the south-south-east). The municipality of Voerendaal is divided into three areas: the stream valley area, a single flat plateau and the hilly area.

The area is approximately 900 hectares in size.

7. Wine grapes variety(ies)

Auxerrois B

Bacchus B

Dornfelder N

Monarch

Müller Thurgau B

Pinot Noir N

Reichensteiner B

Solaris

8. Description of the link(s)

The terroir, meaning the full range of factors influencing the vine in the vineyard, has a major impact on the quality of wine. Within the ‘De Voerendaalse Bergen’ demarcated geographical area, all aspects of the terroir – the climate, aspect, soil, vineyard management, selection of varieties, and wine-making process – contribute to the quality of the wines in both categories (1. Wine and 5. Quality sparkling wine).

Climate

The climate, in terms of hours of sunshine, temperature and precipitation, is particularly suited to grape cultivation.

The Huglin index in ‘De Voerendaalse Bergen’ (South Limburg), which averaged 1 772 from 2016 to 2020, confirms this, as do the hours of sunshine during this period, which averaged 7,2 hours per day – 1,3 hours more than from 1996 to 2000 (according to data from the Royal Dutch Meteorological Institute).

Aspect

The slopes on which the vineyards are located have a gradient between 17 % and 23 % and are south-facing, which is an ideal combination to take full advantage of the sun while the grapes ripen.

Soil

The unique characteristics of the area of origin (the hilly area of the municipality of Voerendaal) stem from the combination of:

— The limestone slopes.

— The gradient of the hills, ranging from 17 % to 23 %, with south-facing exposure for optimum sunshine.

The key components of these limestone hillsides are primarily limestone in the topsoil and subsoil, plus loam containing flint/gravel.

The soil varieties, the moisture in the loam and the lime together form an ideal combination for the vines to produce good, full-bodied wines.

The limestone soil also gives the wine its gently sparkling character.

Vineyard management

— The removal of bunches and leaves.

— The exact timing of the harvest (in terms of sugar/acid/aroma) results above all in grapes that make the fresh/fruity sparkling wines possible.

— The choice of grape varieties is essential for obtaining optimally ripe grapes. With their slightly earlier ripening, the grape varieties used in the ‘De Voerendaalse Bergen’ area of origin are well suited to a northern climate.

Details of the actions taken by humans:

— Pruning: the Guyot pruning system is used, together with the removal of leaves from one side of the cluster zone for white grapes in July/August and from both sides for red grapes. The leaves are removed in order to promote healthy bunches, combat botrytis and accelerate drying in dew and after rain.

— In order to ensure optimal ripening, in the case of white grapes, bunches are removed from small shoots (under the top wire). In the case of red grapes, in particular bunches in which the onset of ripening is delayed (i.e. which are late to turn red) and small bunches are removed. This concentrates ripening in the remaining good bunches.

— Harvesting is carried out by hand, with poor bunches being removed immediately so that the quality bunches are preserved for the production of wine. The timing of the harvest is determined by the grapes’ sugar content, acidity and, in particular, aromas. A proper balance between these values is needed in order to achieve a wine which is balanced and full of flavour, and the health of the grapes is also important in this regard.

Vinification

The vinification methods focus on preserving the primary aromas and fresh acidity which create the characteristic tangy and fruity wines typical of the sparkling and white/rosé wines. The length of time for which they are stored and aged in barrels make the red wines full-bodied and smooth.

In summary:

The characteristics of the vineyard (soil, climate, aspect) provide all the ingredients to make attractive fruity and sparkling wines.

In the case of the still wines, this is reflected in fruity white and rosé wines. The red wines have an aroma of red fruit, with cherries and berries predominating in the mouth. The limestone soil gives the sparkling wines a soft, pleasant and enjoyable acidity in the mouth.

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

Legal framework:

EU rules

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

Smaller area name

If 85 % of the grapes come from one of the smaller areas within the area of origin, the name of the smaller area may be used together with the name of the area of origin. This is the case here for ‘De Fromberg’ and ‘De Vrakelberg’.

Link to the product specification

https://www.rvo.nl/sites/default/files/2021/01/Productdossier%20BOB%20De%20Voerendaalse%20Bergen.pdf

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