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

(2020/C 298/14)

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

‘Weinviertel’

Reference number: PDO-AT-A0206-AM01

Date of communication: 21.2.2020

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

Description and reasons

As the vineyard register is now managed under the integrated administration and control system, the maximum yield per hectare must be adjusted.

SINGLE DOCUMENT

1. Name of the product

Weinviertel

2. Geographical indication type

PDO – Protected Designation of Origin

3. Categories of grapevine product

1. Wine

4. Description of the wine(s)

The designation of origin ‘Weinviertel’ may be used only for wines which have been produced from the Grüner Veltliner variety and which have the distinctly fruity, spicy (peppery) character typical of that grape variety. Nevertheless, coupage with other varieties used to produce ‘Qualitätswein’ is permitted (up to 15 %) if it is not detrimental to the designation. Other organoleptic characteristics are set out in the product specification.

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. Essential oenological practices

Relevant restrictions on making the wines

All the oenological practices authorised for wine with a protected designation of origin under Regulations (EU) 2019/934 and (EU) 2019/935 are permitted for the ‘Weinviertel’ designation of origin, except for treatment with potassium sorbate and with dimethyl dicarbonate. Deacidification of the wines is possible in accordance with Regulations (EU) 2019/934 and (EU) 2019/935. The Federal Minister for Agriculture, Regions and Tourism decides on possible acidification depending on the climate conditions during the growing season. The conditions for possible acidification are in this case governed by Regulations (EU) 2019/934 and (EU) 2019/935.

The specific oenological practices (including enrichment) are derived from the selected traditional production method and described in the product specification.

b. Maximum yields

10 000 kilograms of grapes per hectare

6. Demarcated geographical area

The demarcated geographical area of the ‘Weinviertel’ designation of origin comprises the political districts of Gänserndorf, Korneuburg (except for the municipality of Stetteldorf am Wagram), Mistelbach, Hollabrunn and Horn in Lower Austria.

7. Main wine grape variety(ies)

Grüner Veltliner – Weißgipfler

8. Description of the link(s)

The Weinviertel can be divided into five different areas in terms of its geology. The elevated area bordering the Waldviertel is formed by the Bohemian Massif. The bedrock (granite, gneiss, slate) can be identified by the different weathering properties of the various types of rock.

The Molassezone covers the western part of the Weinviertel. It consists mainly of loose sedimentary rocks such as clay, silt, sand, gravel and also in parts limestone. It was formed in the Cenozoic Era from deposits from the Alps in the south and the Bohemian Massif in the north and west. The Washbergzone extends from the Waschberg near Stockerau to the Leiser Berge, Staatz, Falkenstein and the South Moravian Region. Seventeen million years ago, it was pushed between the Molassezone and the Vienna Basin, creating so-called ‘piercing klippes’. These include the limestone cone of the Staatzer Klippe, which rises up in complete isolation.

The Flyschzone is made up of two mountain chains that surround the Korneuburg Basin. They are the easternmost foothills of the Alps. ‘Flysch’ refers to rocks with a tendency to slide: accumulations of loose sediment slid to the depths of the sea due to tectonic movements, with coarser sands being deposited on the bottom and finer clays on top. Over time, they solidified into sandstone and clay marl. The eastern part of the Weinviertel region is considered part of the Vienna Basin. A separate deposit of various rocks was created as a result of the substrate stretching and tearing at the transition from the Alps to the Carpathians. Faults are visible in places (Steinberg near Zistersdorf), along which the substrate fell.

The Weinviertel region can be considered to have a Pannonian climate. The climate is continental in terms of temperature and more oceanic in terms of humidity. The typical characteristics of the wine are as follows:

Colour: pale yellow, greenish yellow;

Smell: typical bouquet of the variety;

Taste: fruity, spicy, peppery; no wooden tones; not overpoweringly alcoholic; no botrytis notes. The Weinviertel has always been Austria’s main growing area for the Grüner Veltliner variety. In particular, the loess soils, combined with the significant climate-induced differences in temperature between day and night, provide the basis for the characteristic aromas of Grüner Veltliner. The ‘peppery’ flavour of Grüner Veltliner is found mainly in the Weinviertel growing area.

Moreover, the predominantly family-run nature of the winegrowing businesses means that the traditional style of winemaking is passed from generation to generation, which adds to the distinctive character of Grüner Veltliner wines from the Weinviertel.

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

Legal framework:

National legislation

Type of further condition:

Derogation concerning production in the demarcated geographical area

Description of the condition:

Under the Austrian Wine Act, a wine with the ‘Weinviertel’ designation of origin may only be marketed if it has an official quality check number [Staatliche Prüfnummer]. In order to obtain a quality check number, a sample of each wine to be marketed with the ‘Weinviertel’ designation of origin (systematic check) must be subjected to analytical and organoleptic tests (cf. the product specification).

In the sensory test, the wines are tested by an official tasting panel. An official tasting panel consists of six tasters and a tasting panel chairperson. The samples are placed before the tasters anonymously. The test form includes only the information required for the evaluation, such as the traditional designation and the year. The tasters use their experience and set benchmark wines to judge whether the wines presented to them are marketable (free from imperfections) and typical of Weinviertel wines. The tasting question is answered yes or no. If the judgment is negative, the reasons for the rejection must be given in writing. The sample meets the sensory requirements if the majority of tasters have judged it positively. If the opinion of the first tasting panel for a particular sample is divided in the ratio 4:2, the sample is submitted to a further panel.

Link to the product specification

https://www.bmlrt.gv.at/land/produktion-maerkte/pflanzliche-produktion/wein/Weinherkunft.html

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