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

(2022/C 397/08)

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

‘Panciu’

PDO-RO-A1584-AM02

Date of communication: 22 July 2022

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

Optional labelling indications

Additional provisions are added to the product specification concerning optional labelling indications relating to specific production methods (the use of terms describing wine-making practices used throughout the world that give the wines distinctive sensory characteristics and providing relevant information to the consumer on quality, maturation and ageing).

Chapter V of the product specification and point 9 of the single document are amended.

SINGLE DOCUMENT

1. Name(s)

Panciu

2. Geographical indication type

PDO – Protected Designation of Origin

3. Categories of grapevine product

1. Wine

4. Description of the wine(s)

1. Physico-chemical and organoleptic characteristics of the white and rosé wines

CONCISE TEXTUAL DESCRIPTION

The white wines display an aromatic diversity, with citrus and herbal notes that impart a liveliness and freshness, rose scent (Șarba), medium acidity with a strong note of freshness and sweetish tropical or vine flower aromas, delicate apple aromas and floral notes (Fetească regală), aroma of butter and tropical aromas with optimal acidity (Chardonnay) and subtle fresh fruit notes.

General analytical characteristics Maximum total alcoholic strength (in % volume): 15,00 Minimum actual alcoholic strength (in % volume): 9,00 Minimum total acidity 3,5 grams per litre expressed as tartaric acid Maximum volatile acidity (in milliequivalents per litre): 18 Maximum total sulphur dioxide (in milligrams per litre) 200

2. Physico-chemical and organoleptic parameters – red wines

CONCISE TEXTUAL DESCRIPTION

The red wines are medium-bodied with aromatic hints of raspberry, plum and red currant, the aromatic potential ranging from aromas of green peppers to overripe blackcurrants (Cabernet Sauvignon), as well as aromas of ripe red fruit, with notes of raisins, black pepper and colour intensity developing as they mature, and optimal alcoholic strength, producing predominantly dry and semi-dry wines, bringing out the subtle character and aroma specific to the variety (Fetească neagră).

General analytical characteristics Maximum total alcoholic strength (in % volume): 15,00 Minimum actual alcoholic strength (in % volume): 9,00 Minimum total acidity 3,5 grams per litre expressed as tartaric acid Maximum volatile acidity (in milliequivalents per litre): 20 Maximum total sulphur dioxide (in milligrams per litre) 150

5. Wine-making practices

5.1. Specific oenological practices

1. Growing practices

Growing method

— at least 3 000 plants per hectare

— irrigation: where the soil and climate conditions require it, there are drip irrigation systems in place and more will continue to be installed; these systems are to be used in such a way that does not have a negative impact on the quality of the grapes.

5.2. Maximum yields

1. Muscat Ottonel, Tămâioasă românească, Chardonnay, Pinot gris, Sauvignon, Traminer alb

15 000 kilograms of grapes per hectare

2. Fetească albă, Riesling de Rhin, Aligote, Băbească gri, Șarba, Traminer roz

16 500 kilograms of grapes per hectare

3. Fetească regală, Galbenă de Odobești, Crâmpoșie, Crâmpoșie selecționată, Frâncușă, Mustoasă de Măderat, Furmint, Riesling italian

19 000 kilograms of grapes per hectare

4. Cabernet Sauvignon, Fetească neagră, Pinot noir, Merlot

16 500 kilograms of grapes per hectare

5. Băbească neagră, Burgund mare

17 500 kilograms of grapes per hectare

6. Codană, Arcaș, Negru Aromat, Portugais bleu, Cadarcă, Plăvaie

21 000 kilograms of grapes per hectare

7. Muscat Ottonel, Tămâioasă românească, Chardonnay, Pinot gris, Sauvignon, Traminer alb

116 hectolitres per hectare

8. Fetească albă, Riesling de Rhin, Aligote, Băbească gri, Șarba, Traminer roz

127 hectolitres per hectare

9. Fetească regală, Galbenă de Odobești, Crâmpoșie, Crâmpoșie selecționată, Frâncușă, Mustoasă de Măderat, Furmint, Riesling italian

146 hectolitres per hectare

10. Plăvaie

162 hectolitres per hectare

11. Cabernet Sauvignon, Fetească neagră, Pinot noir, Merlot

127 hectolitres per hectare

12. Băbească neagră, Burgund mare

135 hectolitres per hectare

13. Codană, Arcaș, Negru Aromat, Portugais bleu, Cadarcă

162 hectolitres per hectare

6. Demarcated geographical area

Vrancea County:

— Localities: Panciu, Crucea de Sus, Dumbrava, Crucea de Jos, Satu Nou, Neicu.

— Localities: Moviliţa, Diocheti-Rediu, Moviliţa Trotuşanu, Frecăţei, Văleni.

— Localities: Străoane, Repedea, Muncelu, Văleni.

— Localities: Fitioneşti, Holbăneşti, Ghimiceşti, Ciolăneşti, Mănăstioara.

— Localities: Mărăşeşti, Haret, Călimăneşti, Modruzeni, Siretu, Tişiţa, Pădureni.

— Localities: Ţifeşti, Sârbi, Oleşeşti, Vităneşti, Clipiceşti, Bătineşti, Igeşti, Pătrăşcani.

— Localities: Păuneşti, Viişoara.

— Localities: Rugineşti, Copăceşti, Văleni, Angheleşti.

— Localities: Pufeşti, Domneşti-Târg, Ciorani, Domneşti-Sat.

7. Wine grape variety(-ies)

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

Arcaş N

Burgund Mare N – Grosser burgunder, Grossburgunder, Blaufrankisch, Kekfrankos, Frankovka, Limberger

Babeasca gri G

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

Cabernet Sauvignon N – Petit Vidure, Burdeos tinto

Cadarcă N – Schwarzer Kadarka, Rubinroter Kadarka, Lugojană, Gâmză, Fekete budai

Chardonnay W – Gentil blanc, Pinot blanc Chardonnay

Codană N

Crâmpoşie B

Crâmpoşie selecţionată B

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

Frâncușă B – Vinoasă, Mildweisser, Mustoasă de Moldova, Poamă creață

Furmint B – Furmin, Șom szalai, Szegszolo

Galbenă de Odobești W – Galbenă de Căpătanu, Galbenă Uriașă, Galbenă

Merlot N – Bigney rouge

Muscat Ottonel B – Muscat Ottonel blanc

Mustoasă de Măderat B – Lampau, Lampor, Mustafer, Mustos Feher, Straftraube

Negru Aromat N

Pinot Gris G – Affumé, Grauer Burgunder, Grauburgunder,Grauer Mönch, Pinot cendré, Pinot Grigio, Ruländer

Pinot Noir N – Blauer Spätburgunder, Burgund mic, Burgunder roter, Klävner Morillon Noir

Pinot noir N – Spätburgunder, Pinot nero

Plăvaie B – Bălană, Plăvană, Poamă bălaie

Portugais Bleu N – Blauer Portugieser, Oporto, Portugieser,

Riesling de Rhin B – Weisser Riesling, White Riesling

Riesling italian B – Olasz Riesling, Olaszriesling, Welschriesling

Sauvignon B – Sauvignon verde

Traminer Roz Rs – Rosetraminer, Savagnin roz, Gewürztraminer

Traminer aromat alb B

Tămâioasă românească B – Busuioacă de Moldova, Muscat blanc à petit grains

Tămâioasă românească B – Rumänische Weihrauchtraube, Tamianka

Șarba B

8. Description of the link(s)

Link with the demarcated area

Details of the geographical area

Lithological substrate: foothill glacis resulting from the successive intertwining of alluvial fans of the Quaternary Era, which become lower and younger to the east, in the order they were deposited by the rivers that cut across the Carpathians and Sub-Carpathians. Constitutively, these deposits are accumulations of gravel and sand covered by a layer of Quaternary clayish loessic sediments, which lies on top of marine sediments (marl, clay, sand) of the Pliocene era.

Topography: divided into two functional foothill subunits: the high foothill plain (Lower and Middle Pleistocene) and the low foothill plain (Late Pleistocene – Holocene), extending to the current Siret River meadow. Winegrowing has reached maximum development in these areas, particularly thanks to the alternating altitudes and slope expositions.

Climate: Typical of the forest steppe of the temperate continental climate, influenced by Scandinavian-Baltic air masses from the north, which combine with warm Mediterranean tropical air masses from the south. This provides excellent conditions for the growth of high-quality grape varieties, mainly thanks to solar and thermal diversity and favourable rainfall. The annual average temperature, the annual average rainfall and particularly the radiative flow and the solar radiation angle provide optimal conditions for winegrowing. Soils: the soil texture provides this vineyard with the most favourable physico-chemical and hydro-physical characteristics for vine cultivation: porosity, aeration, permeability, glomerular structuring and good vertical drainage of rainwater, resulting in the limitation of cryptogrammic diseases and ensuring the relatively easy working of the vineyards. Typologically, mollisols (Cambian and clay-illuvial) and forest soils are predominant. The Cambian chernozem cumulates all favourable chemical-biological and trophicity characteristics.

Product details

The white wines distinguish themselves through their extractive character, balanced structure and good acidity, provided by the south-eastern exposure of the slopes, but also by the cultivation practices, which maintain moderate levels of production.

The red wines are renowned for their finesse, light tannins and vivid colour.

Archaeological evidence discovered in the region indicates that vines were grown by the free Dacians who inhabited this region of Romania; this is borne out by archaeological finds bearing ornamental motifs representing a vine string with grapes. As early as 1527, Georg von Reichersterffer, emissary of Ferdinand of Habsburg to the Moldavian ruler Petru Rareș, in the account of his journey made reference to the wine plantation in the area known then under the name of Podgoria Crucilor [Vineyard of the Crosses]. Further reference is made in the Codex Bandinus, where it is stated that ‘the entire southern part of Moldavia produces so much wine that during harvesting a vadră [bucket] of wine is sold for four parale [cents] and during winter for six or seven cents’.

Determinant factors

The high foothill plain (Lower and Middle Pleistocene) and the low foothill plain (Late Pleistocene – Holocene), extending to the current Siret River meadow with the alternation of altitudes and slope expositions is optimal for the cultivation of vines and, in particular, the varieties for producing red wines.

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

Labelling and marketing

Legal framework:

In national legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

No additional provisions.

Production outside the area

Legal framework:

In EU legislation

Type of further condition:

Derogation on production in the demarcated geographical area

Description of the condition:

In certain climatic conditions which, thanks to the potential of certain varieties, have a positive impact on yield levels for grapes harvested on plantations in the demarcated area, processing may also be done outside the demarcated area, in the neighbouring area where there are wine-making centres with excellent facilities for quick winemaking, fermentation at controlled temperature and preservation of the aromatic and colour potential of the varieties. The area is located in Vrancea County:

— Odobești, Jariștea.

— Cotești, Obrejița, Tâmboiești, Popești, Budești, Cârligele, Vârteșcoiu, Câmpineanca.

Optional labelling indications

Legal framework:

In EU legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

Some indications referring to certain production methods may also be used on a voluntary basis in the labelling/presentation, as follows:

— the indications ‘fermentat in barrique’ [fermented in barrels], ‘maturat in barrique’ [matured in barrels], ‘fermentat în prezența așchiilor de stejar’ [fermented in the presence of oak chips] and ‘maturat în prezența așchiilor de stejar’ [matured in the presence of oak chips] may be shown on the labelling in Romanian, or terms in languages of international use may be used to inform the consumer that the said process is employed, such as any of the following indications,

— ‘fume’ or ‘smoked’ or ‘toasted’ in English, whether or not accompanied by the term describing the intensity of the heat treatment applied to the oak wood used, i.e. ‘light’, ‘medium’ or ‘heavy’,

— ‘fumé’ or ‘fumée’ in French, whether or not accompanied by the term describing the intensity of the heat treatment applied to the oak wood used, i.e. ‘légère’, ‘moyenne’, ‘forte’ or ‘petite fumé’, ‘demi fumé’, ‘intense fumé’.

These indications may be in any other language of international use or in the language of the country in which the wine product is intended to be marketed if the wine producer so chooses, informing the consumer of the use of practices applied throughout the world to obtain wines with distinct sensory characteristics.

For wines that undergo a period of maturation or ageing on lees, the label may include terms such as ‘sur lie’, ‘bâtonnage’ and ‘aged on the lees’.

Link to the product specification

https://www.onvpv.ro/sites/default/files/caiet_sarcini_doc_panciu_modif_cf_cererii_1424_14.06.2019_cf_cererii_485_02.03.2022_no_track_changes.pdf

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