Publication of a communication of approval of a standard amendment to the product specification for a name in the wine sector referred to in Article 17(2) and (3) of Commission Delegated Regulation (EU) 2019/33

(2020/C 186/05)

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

‘Hajós-Baja’

Reference number PDO-HU-A1388-AM02

Date of communication: 15.2.2020

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

1. Addition of new wine types to the wine product category

a) Product specification headings affected: — II. Description of the wines — III. Specific oenological practices — V. Maximum yields — VI. Permitted grape varieties — VII. Link with the geographical area

b) Single document headings affected: — Description of the wine(s) — Wine-making practices – Specific oenological practices — Wine-making practices – Maximum yields

c) Expanding the types of wine makes it easier to convey and evoke the uniqueness and diversity of ‘Hajós-Baja’ wines. The late-harvest wines are full-bodied and expressive of the production method and ageing process. They have a residual sugar content. The premium wines are imposing, with complex aromas and a robust, rich taste characterised by intense fruitiness. In many cases, tastes and fragrances of dried fruit and jam may be apparent, often accompanied by an intense spicy character, dominated by aromas from ageing in wooden barrels and bottles. The ice wines are robust, with a balance of sweet flavours as a result of their residual sugar content and their acidity and alcoholic strength.

2. Change to the organoleptic description of existing wine types to bring it into line with that of the new wine types

a) Product specification heading affected: — II. Description of the wines

b) Single document heading affected: — Description of the wine(s)

c) The new wine types greatly expand the range of ‘Hajós-Baja’ wines, so the organoleptic description of existing wine types needs to be adapted.

3. Change to the analytical parameters of the sparkling wine

a) Product specification headings affected: — II. Description of the wines

b) Single document heading affected: — Description of the wine(s)

c) The regulations currently in force are being aligned with current legislation.

4. Deletion of the analytical requirement (column) regarding maximum total alcoholic strength

a) Product specification headings affected: — II. Description of the wines

b) Single document heading affected: — Description of the wine(s)

c) The previous regulation is not justified, since there have been instances where the natural total alcoholic strength of these wines has been higher in several vintages as a result of climate change. The deletion has no negative effect on the quality of the wines.

5. Addition of the areas of Bácsszentgyörgy classified as Class I and II according to the vineyard cadastre to the demarcated area

a) Product specification headings affected: — IV. Demarcated area — VIII. Further conditions

b) Single document heading affected: — Demarcated geographical area — Further conditions

c) Border areas of the municipality of Bácsszentgyörgy correspond to the wine‐producing municipalities of Csátalja and Dávod. In Bácsszentgyörgy, an area of 6,8109 ha is registered in the vineyard cadastre, and two simplified warehouse keepers are in operation. The characteristics of this area match the description of the link between the ‘Hajós-Baja’ PDO production area and the product. Vine-growing is one of the traditional economic activities of local inhabitants.

6. Expanding the list of permitted grape varieties for the wines: to include the Generosa variety

a) Product specification headings affected: — VI. Permitted grape varieties

b) Single document heading affected: — Main grape variety (varieties)

c) Generosa is a frost- and disease-resistant grape variety that is easy to grow and produces lively, fresh, fashionable wines. It is a variety that has gained ground in this wine region of late, and is currently grown on 12,4 hectares.

7. Expanding the list of permitted grape varieties for the sparkling wine:

a) Product specification headings affected: — VI. Permitted grape varieties

b) Single document heading affected: — Main grape variety (varieties)

c) There is a tradition in the wine region of using these grape varieties to produce sparkling wine. With their elegant and pleasant fragrances and aromas corresponding to the colour of the wine (white, e.g. Chardonnay; rosé, e.g. Kékfrankos; or red, e.g. Kékfrankos), and relatively high and lively acidity, the components of the base wine of the sparkling wine are well-balanced. The sparkling wines have a long-lasting effervescence and reflect the richness of secondary fragrances and aromas from fermenting in bottles. During production of the Muscat-scented sparkling wine (Cserszegi fűszeres), the fragrances and aromas of the grape variety and production area complement the neutral richness of the taste.

8. Deletion of point (c) of the rules on indications (formal requirement on the use of expressions)

a) Product specification headings affected: — VIII. Further conditions

b) Single document heading affected: — Further conditions

c) Variety names play a relatively prominent role in deciding which wine to buy, so we believe that deleting point (c) of the rules on indications would promote sales of the wine.

9. Deletion of point (b) of the rules on presentation (the rule on placing on the market in glass bottles only)

a) Product specification headings affected: — VIII. Further conditions

b) Single document heading affected: — Further conditions

c) Advances in packaging techniques allow wine-makers to use 3, 5 and 10‐litre bag-in-boxes, in which they can market their wines while preserving quality.

10. Deletion of the point on the designation of the competent local wine evaluation committee and the section on how it operates, and deletion of the section on the powers of the inspection authority

a) Product specification headings affected: — VIII. Further conditions — IX. Inspections

b) Single document heading affected: — The amendment does not affect the single document.

c) The way the local wine evaluation committee operates makes it harder for producers to market their wines, by delaying the process. It is also difficult to create the right technical and financial conditions for the committee to operate, so the committee is unable to resolve the wine-classification requirements of wineries in a flexible manner.

11. Deletion of the obligation to draw up a secretarial decision based on the records of the competent local wine evaluation committee

a) Product specification headings affected: — VIII. Further conditions

b) Single document heading affected: — The amendment does not affect the single document.

c) The local wine evaluation committee does not operate in the wine region, so we request that the obligation be deleted.

12. Delegating responsibility for inspections to the wine community magistrate under the procedure for the performance of wine community tasks

a) Product specification headings affected: — X. Procedure for the performance of wine community tasks

b) Single document heading affected: — The amendment does not affect the single document.

c) The wine community magistrate meets the conditions for carrying out inspections.

13. Changing the section of the table on placing on the market under the procedure for the performance of wine community tasks

a) Product specification headings affected: — X. Procedure for the performance of wine community tasks

b) Single document heading affected: — The amendment does not affect the single document.

c) The current legislation does not require the wine community magistrate to take samples, so we request that this be deleted. Organoleptic assessment is not the responsibility of the wine community magistrate, so we request that it too be deleted. It is the responsibility of the wine community magistrate to issue the document certifying the origin of the wine (the certificate of wine origin) for placing on the market.

14. Technical amendment (change of name of the wine authority)

a) Product specification headings affected: — IX. Inspections

b) Single document heading affected: — The amendment does not affect the single document.

c) There has been a change in the name of the wine authority, so the new name needs to be included in the product specification.

SINGLE DOCUMENT

1. Name of the product

Hajós-Baja

2. Geographical indication type

PDO - Protected Designation of Origin

3. Categories of grapevine product

1. Wine

4. Sparkling wine

4. Description of the wine(s)

White varietal and cuvée wines

Their colour ranges from greenish white to pale straw-yellow. These wines have an intense bouquet, with light and frequently soft acidity, and floral, fruity or citrusy notes.

* The maximum total alcoholic strength and maximum total sulphur dioxide content correspond to the limit values laid down in EU legislation.

General analytical characteristics Maximum total alcoholic strength (in % volume) Minimum actual alcoholic strength (in % volume) 9 Minimum total acidity 3,5 g/l expressed as tartaric acid Maximum volatile acidity (in milliequivalents per litre) 18 Maximum total sulphur dioxide (in milligrams per litre)

Rosé varietal and cuvée wines

Their colour ranges from salmon to pale red. These wines are lively and fresh, with a fruity aroma. They are produced using a reductive technique.

* The maximum total alcoholic strength and maximum total sulphur dioxide content correspond to the limit values laid down in EU legislation.

General analytical characteristics Maximum total alcoholic strength (in % volume) Minimum actual alcoholic strength (in % volume) 9 Minimum total acidity 3,5 g/l expressed as tartaric acid Maximum volatile acidity (in milliequivalents per litre) 18 Maximum total sulphur dioxide (in milligrams per litre)

Red varietal and cuvée wines

The fresh and fruity red wines have an intense or dark ruby colour. They are simple, fruity and youthful, with a minimal aroma of oak and tannin, typically vivid acidity and low alcoholic strength.

The medium- and full-bodied red wines have a dark ruby or pale garnet colour. Their fragrance is spicy, their taste robust, with a distinct tannin content. They are aged partially or wholly in wooden barrels, although the flavour of oak is not dominant.

* The maximum total alcoholic strength and maximum total sulphur dioxide content correspond to the limit values laid down in EU legislation.

General analytical characteristics Maximum total alcoholic strength (in % volume) Minimum actual alcoholic strength (in % volume) 9 Minimum total acidity 3,5 g/l expressed as tartaric acid Maximum volatile acidity (in milliequivalents per litre) 20 Maximum total sulphur dioxide (in milligrams per litre)

Late-harvest white varietal and cuvée wines

These wines are gold in colour, with a complex fragrance and a robust, oily texture. They have a richness of flavour, with tastes derived from ageing in wooden barrels or bottles, pleasant acidity and alcoholic strength, and often a residual sugar content.

* The maximum total alcoholic strength and maximum total sulphur dioxide content correspond to the limit values laid down in EU legislation.

General analytical characteristics Maximum total alcoholic strength (in % volume) Minimum actual alcoholic strength (in % volume) 9 Minimum total acidity 3,5 g/l expressed as tartaric acid Maximum volatile acidity (in milliequivalents per litre) 23,33 Maximum total sulphur dioxide (in milligrams per litre)

Late-harvest red varietal and cuvée wines

These wines are ruby or dark red in colour, with a complex fragrance and a robust, oily texture. They have a richness of flavour, with tastes derived from ageing in wooden barrels or bottles, pleasant acidity and alcoholic strength, and often a residual sugar content.

* The maximum total alcoholic strength and maximum total sulphur dioxide content correspond to the limit values laid down in EU legislation.

General analytical characteristics Maximum total alcoholic strength (in % volume) Minimum actual alcoholic strength (in % volume) 9 Minimum total acidity 3,5 g/l expressed as tartaric acid Maximum volatile acidity (in milliequivalents per litre) 23,33 Maximum total sulphur dioxide (in milligrams per litre)

Premium white varietal and cuvée wines

Their colour ranges from greenish white to gold. These wines have primarily floral, fruity and citrusy notes, with the richness of intense, complex fragrances and aromas. Some may be reductive and aged full-bodied wines.

* The maximum total alcoholic strength and maximum total sulphur dioxide content correspond to the limit values laid down in EU legislation.

General analytical characteristics Maximum total alcoholic strength (in % volume) Minimum actual alcoholic strength (in % volume) 9 Minimum total acidity 3,5 g/l expressed as tartaric acid Maximum volatile acidity (in milliequivalents per litre) 18 Maximum total sulphur dioxide (in milligrams per litre)

Premium rosé varietal and cuvée wines

Their colour ranges from salmon to pale red. These wines are elegant, lively and fresh, with a fruity fragrance. They are produced using a reductive technique.

* The maximum total alcoholic strength and maximum total sulphur dioxide content correspond to the limit values laid down in EU legislation.

General analytical characteristics Maximum total alcoholic strength (in % volume) Minimum actual alcoholic strength (in % volume) 9 Minimum total acidity 3,5 g/l expressed as tartaric acid Maximum volatile acidity (in milliequivalents per litre) 18 Maximum total sulphur dioxide (in milligrams per litre)

Premium red varietal and cuvée wines

They are dark ruby or pale garnet in colour, with a spicy fragrance and fullness of flavour, and a distinct tannin content. They are aged partially or wholly in wooden barrels, although the flavour of oak is not dominant. Fragrances and aromas of dried fruit and jam develop in these wines as a result of lengthy fermentation.

* The maximum total alcoholic strength and maximum total sulphur dioxide content correspond to the limit values laid down in EU legislation.

General analytical characteristics Maximum total alcoholic strength (in % volume) Minimum actual alcoholic strength (in % volume) 9 Minimum total acidity 3,5 g/l expressed as tartaric acid Maximum volatile acidity (in milliequivalents per litre) 20 Maximum total sulphur dioxide (in milligrams per litre)

White ice wines

These wines are old gold in colour. They have a rich, complex aroma, a concentrated, vividly acidic, honey-sweet taste, and a very high sugar content.

* The maximum total alcoholic strength and maximum total sulphur dioxide content correspond to the limit values laid down in EU legislation.

General analytical characteristics Maximum total alcoholic strength (in % volume) Minimum actual alcoholic strength (in % volume) 9 Minimum total acidity 3,5 g/l expressed as tartaric acid Maximum volatile acidity (in milliequivalents per litre) 23,33 Maximum total sulphur dioxide (in milligrams per litre)

Red ice wines

These wines are bronze-red in colour. They have a rich, complex aroma, and a concentrated, honey-sweet taste, with a very high acid content, and flavours reminiscent of dried fruit.

* The maximum total alcoholic strength and maximum total sulphur dioxide content correspond to the limit values laid down in EU legislation.

General analytical characteristics Maximum total alcoholic strength (in % volume) Minimum actual alcoholic strength (in % volume) 9 Minimum total acidity 3,5 g/l expressed as tartaric acid Maximum volatile acidity (in milliequivalents per litre) 23,33 Maximum total sulphur dioxide (in milligrams per litre)

White sparkling wines

Colour: greenish white, peach, pale straw-yellow

Aroma: intensely fruity and floral

Taste and flavour: fresh, vivid, with harmonic acidity

Sparkle: balanced, long-lasting

* The maximum total alcoholic strength and maximum total sulphur dioxide content correspond to the limit values laid down in EU legislation.

General analytical characteristics Maximum total alcoholic strength (in % volume) Minimum actual alcoholic strength (in % volume) 9 Minimum total acidity 5 g/l expressed as tartaric acid Maximum volatile acidity (in milliequivalents per litre) 13,33 Maximum total sulphur dioxide (in milligrams per litre)

Rosé sparkling wines

Colour: pale pink, onion-skin or salmon

Aroma: distinct, reminiscent of fruit

Taste and flavour: with harmonic, soft acidity

Sparkle: fine, long-lasting

* The maximum total alcoholic strength and maximum total sulphur dioxide content correspond to the limit values laid down in EU legislation.

General analytical characteristics Maximum total alcoholic strength (in % volume) Minimum actual alcoholic strength (in % volume) 9 Minimum total acidity 5 g/l expressed as tartaric acid Maximum volatile acidity (in milliequivalents per litre) 13,33 Maximum total sulphur dioxide (in milligrams per litre)

Red sparkling wines

Colour: ruby, dark ruby

Aroma: intense, youthful, fruity aromas

Taste and flavour: spicy, fruity, full-bodied

Sparkle: long-lasting, balanced

* The maximum total alcoholic strength and maximum total sulphur dioxide content correspond to the limit values laid down in EU legislation.

General analytical characteristics Maximum total alcoholic strength (in % volume) Minimum actual alcoholic strength (in % volume) 9 Minimum total acidity 5 g/l expressed as tartaric acid Maximum volatile acidity (in milliequivalents per litre) 13,33 Maximum total sulphur dioxide (in milligrams per litre)

5. Wine-making practices

a. Essential oenological practices

Oenological practices not permitted

Relevant restriction on making the wines

Late-harvest white varietal and cuvée wine, Late-harvest red varietal and cuvée wine, White ice wine, Red ice wine: increase of alcoholic strength, sweetening

Premium white varietal and cuvée wine, Premium rosé varietal and cuvée wine, Premium red varietal and cuvée wine: sweetening

Mandatory oenological practices:

Relevant restriction on making the wines

White ice wine, Red ice wine: the grapes must be harvested at a temperature of less than -7 °C and pressed while they are frozen

Rules of viticulture

Cultivation practice

1. Rules on training the vine: a. Vineyards planted before 31 December 2011: any b. Vineyards planted after 1 January 2012: covered head-training, low and medium‐height cordon, gobelet training, umbrella training, Moser training, Sylvoz training, improved Moser training, single-curtain training

2. Rules on vine density in the vineyard: a. Vineyards planted before 31 December 2011: any b. Vineyards planted after 1 January 2012: — vine density: at least 3 300 vines/ha — distance between rows: 1,00-3,60 m — distance between vines: at least 0,60 m to 1,20 m (in the case of twin vine planting, the average vine spacing must be taken into account)

3. Bud load: maximum 12 living buds per square metre

4. Setting the date of the harvest: by decision of the council of the competent wine community, which is based on test harvests carried out weekly from 1 August each year. Minimum potential alcoholic strength of the grapes expressed in Hungarian must grade (MM) and alcoholic strength in % volume Cultivation practice White varietal and cuvée wine, Rosé varietal and cuvée wine, Red varietal and cuvée wine, and Siller varietal and cuvée wine: 14,9 MM, 9,0 vol % Late-harvest white varietal and cuvée wine, Late-harvest red varietal and cuvée wine: 19,0 MM, 12,08 vol % Premium white varietal and cuvée wine: 17,5 MM, 10,97 vol % Premium rosé varietal and cuvée wine, Premium red varietal and cuvée wine: 17,4 MM, 10,89 vol % White ice wine, Red ice wine: 25,0 MM, 16,66 vol % Sparkling wine: 14,9 MM, 9,0 vol %

b. Maximum yields

White varietal and cuvée wine, Rosé varietal and cuvée wine, Red varietal and cuvée wine, and Siller varietal and cuvée wine:

100 hl/ha

White varietal and cuvée wine, Rosé varietal and cuvée wine, Red varietal and cuvée wine, and Siller varietal and cuvée wine:

14 300 kg of grapes per hectare

Late-harvest white varietal and cuvée wine, Late-harvest red varietal and cuvée wine:

70 hl/ha

Late-harvest white varietal and cuvée wine, Late-harvest red varietal and cuvée wine:

10 000 kg of grapes per hectare

Premium white varietal wine, Premium rosé varietal and cuvée wine, Premium red varietal and cuvée wine:

60 hl/ha

Premium white varietal wine, Premium rosé varietal and cuvée wine, Premium red varietal and cuvée wine:

8 500 kg of grapes per hectare

White ice wine, Red ice wine:

42 hl/ha

White ice wine, Red ice wine:

6 000 kg of grapes per hectare

Sparkling wine

100 hl/ha

Sparkling wine

14 300 kg of grapes per hectare

6. Demarcated geographical area

Areas of the following municipalities that are classified as Class I and II according to the vineyard cadastre: Baja, Bácsszentgyörgy, Bátmonostor, Borota, Császártöltés, Csátalja, Csávoly, Dávod, Dusnok, Érsekcsanád, Érsekhalma, Hajós, Nagybaracska, Nemesnádudvar, Rém, Sükösd, Vaskút.

7. Main grape varieties

kékoportó – portugalske modré

kadarka – kadar

rajnai rizling – rheinriesling

kadarka – jenei fekete

cabernet franc – kaberne fran

rajnai rizling – riesling

zweigelt – zweigeltrebe

cabernet franc – gros vidur

kékoportó – portugizer

sauvignon – sovinjon

merlot

kövidinka – a dinka crvena

pinot noir – kék rulandi

pinot noir – savagnin noir

pinot noir – pinot cernii

olasz rizling – welschrieslig

ottonel muskotály – muskat ottonel

kadarka – törökszőlő

kadarka – szkadarka

rajnai rizling – weisser riesling

olasz rizling – nemes rizling

rajnai rizling – johannisberger

kövidinka – a dinka rossa

pinot noir – rulandski modre

kövidinka – a ruzsica

pinot blanc – pinot beluj

cabernet franc – carbonet

pinot blanc – weissburgunder

olasz rizling – taljanska grasevina

chardonnay – kereklevelű

olasz rizling – risling vlassky

pinot noir – pignula

cabernet sauvignon

sauvignon – sauvignon bianco

olasz rizling – grasevina

szürkebarát – auvergans gris

chardonnay – ronci bilé

irsai olivér – zolotis

szürkebarát – grauburgunder

kékfrankos – blaufränkisch

szürkebarát – ruländer

cabernet franc – carmenet

szürkebarát – pinot gris

cserszegi fűszeres

ottonel muskotály – muscat ottonel

kékoportó – blauer portugieser

kékfrankos – limberger

sauvignon – sauvignon blanc

sauvignon – sauvignon bijeli

zweigelt – rotburger

kadarka – csetereska

pinot blanc – fehér burgundi

kadarka – negru moale

kövidinka – a dinka mala

pinot noir – pinot tinto

kékoportó – portugais bleu

irsai olivér – muskat olivér

kadarka – kadarka negra

pinot noir – pinot nero

ottonel muskotály – miszket otonel

kadarka – gamza

pinot noir – kisburgundi kék

kadarka – fekete budai

pinot noir – spätburgunder

kövidinka – a kamena dinka

kékfrankos – blauer limberger

olasz rizling – riesling italien

pinot noir – kék burgundi

pinot blanc – pinot bianco

generosa

szürkebarát – pinot grigio

kövidinka – steinschiller

rajnai rizling – riesling blanc

pinot noir – pino csernüj

chardonnay – morillon blanc

kékfrankos – moravka

zweigelt – blauer zweigeltrebe

pinot noir – blauer burgunder

olasz rizling – olaszrizling

szürkebarát – graumönch

kékfrankos – blauer lemberger

cabernet franc – gros cabernet

irsai olivér – irsai

rajnai rizling – rhine riesling

cabernet franc – cabernet

irsai olivér – zolotisztüj rannüj

chardonnay – chardonnay blanc

kékoportó – modry portugal

8. Description of the link(s)

Wine and sparkling wine – Description of the demarcated area

a) Natural and cultural factors

The area covered by the ‘Hajós-Baja’ protected designation of origin is situated in the southern part of Hungary, on the northern spurs of the Telecskai Hills. It is bordered to the west by the River Danube, to the north and east by the sand plateaus of the Homokhátság region between the Rivers Danube and Tisza, and to the south by the international border.

The River Danube played a significant part in shaping the production area. The current riverbed was formed by river regulation measures.

The environmental characteristics of the production area are largely defined by the diverse topography of the region. Most areas are situated at a height of 150 m above sea level.

In terms of topography, the area is characterised by alternating hills and valleys typically oriented in a north-western or south-eastern direction, which offer favourable locations for vineyards. Differences in altitude can exceed 10-20 meters. The gradient of the slopes is 2-10 %.

The soils of the production area covered by the ‘Hajós-Baja’ protected designation of origin predominantly consist of sheets of calcareous sandy soils (humus and quicksand) formed on a loess base, although brown forest soil, chernozem and meadow and alluvial soils can also be found to some extent.

The climatic conditions of the production area are determined by the continental climate, which is predominant in Hungary and is characterised above all by hot summers and cold winters. Spring and autumn frost is frequent due to both the climate and the relatively low altitude.

Average temperatures are around 11-12 °C. The annual average number of sunshine hours is over 2 000. Annual average rainfall is 450-500 mm, which is adequate for the needs of the vines, despite its uneven distribution throughout the year.

b) Human factors

The production area has rich vine-growing and wine-making traditions. As is the case with Hungary in general, vine-growing in the area dates back to Roman times.

The Hajós-Baja wine region lay at the frontier of the ancient Roman Empire (the River Danube marked the ‘limes’, the frontier of the Empire), but the influence of the Romans reached even this region.

The vine-growing tradition of the Middle Ages was set back by the Turkish occupation of the 16th and 17th centuries, which led to a sharp decline in population and a fall in production.

After the end of the Turkish occupation, it was the settling of German-speaking families, mostly Swabians, that had a crucial effect on the revival of grape production and on the establishment of the wine cellar culture and wine-making technology that is characteristic of the production area. Vine-growing shifted to the sandy areas after the phylloxera epidemic due to the immunity of these areas to phylloxera, but grapevine reconstruction brought some of the parcels of land that offered exceptional production conditions back into production. Secondary vocational education was introduced in Baja in 1904.

The period after World War II saw the emergence of major wineries and a reform of vine-growing. In addition to the traditional varieties that had been used almost exclusively until then (Ezerjó, Kadarka, Kövidinka, Mézes), producers also began planting the varieties Kékfrankos, Leányka, Muscat Ottonel and Olaszrizling.

Various forms of cultivation technique involving larger distances between rows, as well as high vine-training, came to predominate. In addition to a further change in varieties (the planting of world-famous varieties such as Chardonnay or Cabernet sauvignon), an increase in the size of the cultivated area and a change in cultivation method, the late 1970s also saw the development of modernised, high-capacity wine production plants.

Sparkling wine – Description of the demarcated area

b) Human factors

In addition to the above, the following characteristics also apply to ‘Hajós-Baja’ sparkling wines:

The production area has rich traditions in vine-growing and sparkling wine production.

It was in 1975 that the Hosszúhegyi Állami Gazdaság (Hosszúhegy State Farm) began producing sparkling wine in the wine region.

By the 1980s, production had reached 25 million bottles per year. Most of it was marketed as sparkling wine produced using Russian tank maturation techniques.

The plant also produced sparkling wine matured in tanks for longer periods of time.

The Carmen family of sparkling wines included both rosé and red varieties.

Since the mid-2000s, a family-owned winery has been producing sparkling wine made using classic bottle-maturing techniques here.

Wine

2. Description of the wines

The ecological environment of the wine region allows for the production of full‐bodied, moderately acidic, smooth wines with high alcoholic strength. The nutritional and water-retaining capabilities of the loess subsoil give the grapes grown here a unique character, resulting in wines with mineral characteristics stemming from the calcareous subsoil.

The white and rosé wines have an intense fragrance and richness of flavour. The red wines are usually fruity, with a deep colour and a marked tannin content, and develop slowly.

The premium wines are imposing, with complex aromas and a robust, rich taste characterised by intense fruitiness. In many cases, tastes and fragrances of dried fruit and jam may be apparent, often accompanied by an intense spicy character, dominated by aromas from ageing in wooden barrels and bottles.

The late-harvest wines are full-bodied and expressive of the production method and ageing process. They have a residual sugar content.

The ice wines are robust, with a balance of sweet flavours as a result of their residual sugar content and their acidity and alcoholic strength.

It is recommended that wines from the production area be marketed after ageing in barrels and bottles.

3. Link between the production area, human factors and the product

The ecological environment has a key influence on the characteristics of the wines. This distinctiveness primarily results in full-bodied, moderately acidic, smooth wines with high alcoholic strength.

One of the characteristics of sandy soils is that they heat up quickly, and reflect sunlight better due to their light colour, which helps the grapes to ripen. At the same time, the nutritional and water-retaining capabilities of the loess subsoil give local grapes a unique character, resulting in wines with mineral characteristics stemming from the calcareous subsoil.

Due to the soil and the climatic conditions, the white and rosé wines have an intensity of aroma and richness of flavour. The red wines are usually fruity, with a deep colour and a marked tannin content, and develop slowly. It is recommended that wines from the production area be marketed after ageing in barrels and bottles.

The Hajós-Baja wine region is a key part of the vine-growing and wine-producing sector of Hungarian agriculture. In addition to its economic weight, vine production also plays a significant social role by helping to retain the local population.

Vine-growing and wine-making, as well as the associated wine tourism business, are growing steadily to this day. The area is home to Hungary’s largest wine cellar village, the Hajósi Pincefalu.

The impact of human factors on the production area can be seen in the following areas:

— the conscious development of a varietal structure (including both traditional and new varieties) in keeping with the ecological potential of the area;

— the development of vine-growing and wine-making technology in line with ecological and market characteristics;

— the development of a production and integration structure suited to ecological and market conditions.

Sparkling wine

2. Description of the wines

The base wines are mostly full-bodied, moderately acidic, smooth wines with high alcoholic strength.

They also bear mineral characteristics. The white and rosé base wines have an intensity of aroma and richness of flavour. The red base wines are usually fruity, with a deep colour and a marked tannin content.

3. Link between the production area, human factors and the product

The ecological environment has a key influence on the characteristics of the base wines. This distinctiveness results primarily in full-bodied, moderately acidic, relatively smooth base wines with high alcoholic strength.

One of the characteristics of sandy soils is that they heat up quickly, and reflect sunlight better due to their light colour, which helps the grapes to ripen. At the same time, the nutritional and water-retaining capabilities of the loess subsoil give local grapes a unique character, resulting in base wines with mineral characteristics stemming from the calcareous subsoil.

Due to the soil and the climatic conditions, the white and rosé base wines have an intensity of aroma and richness of flavour. The Siller and red base wines are usually fruity, with a deep colour and a marked tannin content, and develop slowly.

The impact of human factors on the production area can be seen in the following areas:

— the conscious development of a varietal structure (including both traditional and new varieties) in keeping with the ecological potential of the area;

— the development of vine-growing and wine and sparkling wine production technology in line with ecological and market characteristics;

— the development of a production and integration structure suited to ecological and market conditions.

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

Rules on indications

Legal framework:

In national legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

Names of the smaller geographical areas that can be indicated on the label: Baja, Bátmonostor, Bácsszentgyörgy, Borota, Császártöltés, Csátalja, Csávoly, Dávod, Dusnok, Érsekcsanád, Érsekhalma, Hajós, Nagybaracska, Nemesnádudvar, Rém, Sükösd, Vaskút.

Expressions that can be indicated: barrique, cuvée, muskotály [Muscat], primőr [primeur], prémium [premium], siller, késői szüretelésű [late-harvest], jégbor [ice wine].

Rules on bottling (applicable to all product categories and wine types):

Legal framework:

In national legislation

Type of further condition:

Packaging in the demarcated geographical area

Description of the condition:

a) In a wine cellar in the territory of the Hajós-Baja wine region, wines from own production can be sold directly from the container or bottle in the case of on-site consumption.

b) Bottling of the wines can be carried out only in a bottling establishment registered by the wine community of the Hajós-Baja wine region. Presentation may be carried out outside the production area only if notification is given 48 hours before presentation takes place. Notification should be made to the Wine Community Council of the Hajós-Baja Wine Region (Hajós-Bajai Borvidék Hegyközségi Tanácsa). Bottling must take place within 90 days of transferring the wine from its place of production.

Production outside the demarcated production area:

Legal framework:

In national legislation

Type of further condition:

Derogation on production in the demarcated geographical area

Description of the condition:

in the municipalities of Bócsa, Kecel, Kéleshalma and Kiskőrös.

Link to the product specification

https://boraszat.kormany.hu/admin/download/3/5d/82000/Hajos%20Baja%20OEM_v3_standard.pdf

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