Official Journal of the European Union

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

(2022/C 142/09)

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

NOTIFICATION OF A STANDARD AMENDMENT TO THE SINGLE DOCUMENT

‘Felső-Magyarország / Felső-Magyarországi’

PGI-HU-A1329-AM04

Date of communication: 11.1.2022

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

Deletion of the vine spacing rule from the rules on vine density in the vineyard

(a) Product specification headings affected: — III/B Rules on grape production

(b) Single document headings affected: — Chapter 5 ‘Wine-making practices’, point 3 ‘Vine cultivation method and spacing’

(c) Justification: The use of modern-day integrated plant production techniques and mechanised crop production is facilitated where intensive cropping techniques are not limited by requiring a minimum spacing of vines.

SINGLE DOCUMENT

1. Name(s)

Felső-Magyarország

Felső-Magyarországi

2. Type of geographical indication

PGI – Protected Geographical Indication

3. Categories of grapevine products

1. Wine

4. Description of the wines

1. Muskotály [Muscat]

CONCISE TEXTUAL DESCRIPTION

Lively, fresh white wine, of a colour characteristic of the variety used, with the distinctive fragrance and taste of muscat. A dry, semi-dry, medium-sweet or sweet wine.

* The maximum total alcoholic strength and maximum total sulphur dioxide are those laid down in EU legislation.

General analytical characteristics Maximum total alcoholic strength (in % volume) Minimum actual alcoholic strength (in % volume) 9,5 Minimum total acidity 4 g/l expressed as tartaric acid Maximum volatile acidity (in milliequivalents per litre) 18 Maximum total sulphur dioxide (mg/l)

2. Siller

CONCISE TEXTUAL DESCRIPTION

A dry wine, made from blue grapes, containing more colouring matter and deeper in colour, more robust and more acidic than rosé wines, with fruity and spicy aromas perceptible in both its fragrance and taste.

* The maximum total alcoholic strength and maximum total sulphur dioxide are those laid down in EU legislation.

General analytical characteristics Maximum total alcoholic strength (in % volume) Minimum actual alcoholic strength (in % volume) 9,5 Minimum total acidity 4 g/l expressed as tartaric acid Maximum volatile acidity (in milliequivalents per litre) 18 Maximum total sulphur dioxide (mg/l)

3. Rozé [Rosé]

CONCISE TEXTUAL DESCRIPTION

Made from blue grapes, of a colour ranging from that of onion skin through to bright pink, with lively, fresh fruity fragrances and flavours and in some cases floral aromas; an exuberant wine with light, playful acids; dry, semi-dry, semi-sweet or sweet.

* The maximum total alcoholic strength and maximum total sulphur dioxide are those laid down in EU legislation.

General analytical characteristics Maximum total alcoholic strength (in % volume) Minimum actual alcoholic strength (in % volume) 9,5 Minimum total acidity 4 g/l expressed as tartaric acid Maximum volatile acidity (in milliequivalents per litre) 18 Maximum total sulphur dioxide (mg/l)

4. Fehér [White]

CONCISE TEXTUAL DESCRIPTION

Lively and fresh in character, with a long finish, varietal wines are of a colour characteristic of the variety used, with fruity and other fragrances and tastes. The white wine can be produced as dry, semi-dry, semi-sweet or sweet.

* The maximum total alcoholic strength and maximum total sulphur dioxide are those laid down in EU legislation.

General analytical characteristics Maximum total alcoholic strength (in % volume) Minimum actual alcoholic strength (in % volume) 9,5 Minimum total acidity 4 g/l expressed as tartaric acid Maximum volatile acidity (in milliequivalents per litre) 18 Maximum total sulphur dioxide (mg/l)

5. Vörös [Red]

CONCISE TEXTUAL DESCRIPTION

The varietal wines have colours, fragrances and tastes characteristic of the variety used, with rounded acids; coupage wines have a tannin content reflecting the relative proportions of the varieties used and a velvety taste and body; these wines have fruity and spicy aromas and range from dry to sweet.

* The maximum total alcoholic strength and maximum total sulphur dioxide are those laid down in EU legislation.

General analytical characteristics Maximum total alcoholic strength (in % volume) Minimum actual alcoholic strength (in % volume) 9,5 Minimum total acidity 4 g/l expressed as tartaric acid Maximum volatile acidity (in milliequivalents per litre) 20 Maximum total sulphur dioxide (mg/l)

5. Wine-making practices

5.1. Specific oenological practices

1. Mandatory oenological practices (1)

Relevant restriction on making the wines

1. Muskotály [Muscat]

— grapes must be processed on the day on which they are harvested;

— pressing may be carried out only in batch presses

— the must has to be purified.

— rules on coupage: the Cserszegi fűszeres, Irsai Olivér, Ottonel muskotály, Sárga muskotály, Csaba gyöngye, Hamburgi muskotály, Zefír or Mátrai muskotály varieties must account jointly or separately for at least 85 % of the wine.

2. Mandatory oenological practices (2)

Relevant restriction on making the wines

2. Siller — the grape pulp must be fermented on the skins; — pressing may be carried out only in batch presses

3. Rozé [Rosé]

— grapes must be processed on the day on which they are harvested;

— pressing may be carried out only in batch presses

— the must has to be purified.

4. Fehér [White]

— grapes must be processed on the day on which they are harvested;

— pressing may be carried out only in batch presses

— the must has to be purified.

5. Vörös [Red] — pressing may be carried out only in batch presses

3. Vine cultivation method and spacing

Cultivation practice

(a) Rules on training the vine: (i) With regard to existing vineyards: Grapes suitable for making wine under the PGI may be harvested from any vine irrespective of cultivation method as long as the vineyard remains in operation. (ii) With regard to new vineyards: guyot, high cordon, medium-high cordon, low cordon, umbrella, single curtain, fan, head- and gobelet training.

(b) Rules on vine density in the vineyard (i) With regard to existing vineyards: grapes suitable for making wine under the PGI may be harvested from any vine irrespective of plantation density as long as the vineyard remains in operation. (ii) With regard to new vineyards: — vine density of at least 3 300 vines/ha,

4. Harvest and vine quality

Cultivation practice

1. Method of harvest: manual or mechanical

2. Setting the date of the harvest: no date of earliest harvest specified

3. Minimum sugar content of grapes (expressed in potential alcohol strength): 8,0 % vol (13,4 °Hungarian must grade)

5.2. Maximum yields

1.

160 hl/ha

2. manual harvest

21 000 kg of grapes per hectare

3. mechanical harvest

20 500 kg of grapes per hectare

6. Demarcated geographical area

Areas of Borsod-Abaúj-Zemplén, Heves and Nógrád Counties that are classified as Class I and II according to the vineyard cadastre

7. Main grape variety (varieties)

alibernet

bianca

blauburger

bouvier

bíbor kadarka

cabernet dorsa

cabernet franc – kaberne fran

cabernet sauvignon

chardonnay – ronci bilé

chasselas – chrupka belia

csabagyöngye – pearl of csaba

cserszegi fűszeres

csókaszőlő

ezerfürtű

furmint – furmint bianco

gyöngyrizling

hamburgi muskotály – muszkat gamburgszkij

hárslevelű – garszleveljü

irsai olivér – zolotisztüj rannüj

juhfark – lämmerschwantz

kabar

kadarka – negru moale

kerner

királyleányka – little princess

kármin

kékfrankos – moravka

kékoportó – portugais bleu

kövérszőlő – grasa de cotnari

leányka – feteasca alba

medina

menoire

merlot

mátrai muskotály

mézes

nero

olasz rizling – olaszrizling

ottonel muskotály – miszket otonel

pinot blanc – pinot beluj

pinot noir – spätburgunder

rajnai rizling – rheinriesling

rizlingszilváni – rivaner

sauvignon – sauvignon blanc

semillon – petit semillon

syrah – sirac

szürkebarát – graumönch

sárga muskotály – weisser

tramini – gewürtztraminer

turán

viognier

zalagyöngye

zefír

zengő

zenit

zweigelt – blauer zweigeltrebe

zéta

zöld szilváni – silvanec zeleni

zöld veltelíni – zöldveltelíni

8. Description of the link(s)

The general climate conditions of the Felső-Magyarország (Upper Hungary) region are influenced above all by the region’s proximity to the Northern Hungarian Uplands. These provide protection from winter frosts, and the cool nights brought about by the ‘mountain wind’ after warm summer and autumn days ensure that the grapes retain a refined and elegant acidity and their primary fruity aromas. That is why the wines produced in this area have a lively acidity and long finish. The red wines have a relatively low tannin content.

The region is suited to the production of white wines that are either light but have a long finish, or dense, robust and rich. Rich, rosé and Siller wines and lighter or more robust red wines suited to or requiring longer maturation can also be found.

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

Legal framework:

In national legislation

Type of further condition:

Derogation concerning production in the demarcated geographical area

Description of the condition:

Within Pest County, Jász-Nagykun-Szolnok County, Hajdú-Bihar County, and Szabolcs-Szatmár-Bereg County

Use of the word ‘tájbor’ [regional wine]

Legal framework:

In national legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

The following may be displayed as a synonym of the protected geographical indication: tájbor [regional wine]

Restricted terms that may be indicated

Legal framework:

By the organisation which manages the PDO/PGI, where laid down by Member States

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

(i) Muskotály [Muscat]: ‘első szüret’ [first harvest], ‘virgin vintage’, ‘újbor’ [new wine], ‘primőr’ [primeur], ‘termőhelyen palackozva’ [bottled in the production area]

(ii) Siller: ‘első szüret’ [first harvest], ‘virgin vintage’, ‘újbor’ [new wine], ‘primőr’ [primeur], ‘termőhelyen palackozva’ [bottled in the production area], cuvée, küvé

(iii) Rosé: ‘első szüret’ [first harvest], ‘virgin vintage’, ‘újbor’ [new wine], ‘primőr’ [primeur], ‘termőhelyen palackozva’ [bottled in the production area], cuvée, küvé

(iv) White: ‘barrique’, ‘fahordós érlelésű bor’ [wine aged in wooden barrels], ‘első szüret’ [first harvest], ‘virgin vintage’, ‘újbor’ [new wine], ‘primőr’ [primeur], ‘termőhelyen palackozva’ [bottled in the production area], cuvée, küvé, jégbor [ice wine]

(v) Red: ‘barrique’, ‘fahordós érlelésű bor’ [wine aged in wooden barrels], ‘első szüret’ [first harvest], ‘virgin vintage’, ‘újbor’ [new wine], ‘primőr’ [primeur], ‘termőhelyen palackozva’ [bottled in the production area], cuvée, küvé, jégbor [ice wine]

Link to the product specification

https://boraszat.kormany.hu/admin/download/d/4f/d2000/FELSO-MAGYARORSZAG_term%C3%A9kle%C3%ADr%C3%A1s_standard%202es_ver_korrnelk.pdf

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