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 122/06)

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

COMMUNICATION OF APPROVAL OF A STANDARD AMENDMENT

‘Stredoslovenská/Stredoslovenský/Stredoslovenské’

PDO-SK-A1355-AM01

Date of notification: 29 November 2019

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

1. Applicant and legitimate interest

Zväz vinohradníkov a vinárov Slovenska [Association of winegrowers and winemakers of Slovakia]

The group applying for the amendment is the same interest group, although with a different name, that submitted the application for registration of the PDO ‘Stredoslovenská/Stredoslovenské/Stredoslovenský’.

2. Addition of the Devičie wine-growing municipality

The Devičie wine-growing municipality has been added to the list of wine-growing municipalities due to planting rights being granted and vineyards being planted in that municipality. Vineyards were planted in Devičie in the period 1980–2000. However, they were not registered, and the municipality was therefore not included in the register of wine-growing municipalities. Nevertheless, in 2018 the vineyards were renewed and further planting is also planned to take place here. The produce from that planting meets the conditions for inclusion in the ‘Stredoslovenská’ (Central Slovak) PDO.

Original wording under ‘Demarcated area’:

The Central Slovak wine-growing area (Stredoslovenská vinohradnícka oblasť) is a wine-growing area demarcated by the boundaries of the cadastral areas of the following municipalities: Abovce, Balog nad Ipľom, Bátka, Bátorová, Belín, Bielovce, Blhovce, Bulhary, Bušince, Buzitka, Čamovce, Čebovce, Čeláre, Dolinka, Dolná Strehová, Dolné Plachtince, Dolné Semerovce, Dolné Zahorany, Drienovo, Dudince, Dulovo, Ďurkovce, Fiľakovo, Fiľakovské Kováče, Gemer, Gemerské Dechtáre, Gemerský Jablonec, Glabušovce, Hajnáčka, Hodejov, Ref. Ares(2019)6803175 – 4.11.2019 2 Hokovce, Holiša, Hontianske Moravce, Hontianske Nemce, Hontianske Tesáre, Horná Strehová, Horné Semerovce, Horné Turovce, Hrkovce, Hrnčiarske, Hubovo, Chrámec, Chrťany, Ipeľské Predmostie, Ipeľské Úľany, Ipeľský Sokolec, Jesenské, Jestice, Kalinovo, Kaloša, Kamenné Kosihy, Kiarov, Kleňany, Koláre, Kosihovce, Kosihy nad Ipľom, Kováčovce, Kráľ, Krupina, Kubáňovo, Ladzany, Lontov, Malá Čalomija, Malé Zlievce, Malý Krtíš, Medovarce, Modrý Kameň, Nenince, Nová Bašta, Nová Ves, Obeckov, Olováry, Opatovská Nová Ves, Ožďany, Panické Dravce, Pavlovce, Petrovce, Pinciná, Plášťovce, Pôtor, Príbelce, Prša, Radzovce, Ratka, Rimavská Sobota, Rimavské Janovce, Rykynčice, Sazdice, Sebechleby, Sečianky, Seľany, Sklabiná, Slatina, Slovenské Ďarmoty, Stredné Plachtince, Sudince, Súdovce, Sútor, Šahy, Šávoľ, Šimonovce, Širákov, Širkovce, Štrkovec, Šurice, Tachty, Terany, Tomášovce, Tornaľa, Trebušovce, Tupá, Valice, Včelince, Večelkov, Veľká Čalomija, Veľká nad Ipľom, Veľká Ves, Veľká Ves nad Ipľom, Veľké Dravce, Veľké Turovce, Veľké Zlievce, Veľký Blh, Veľký Krtíš, Vinica, Vrbovka, Vyškovce nad Ipľom, Vyšné Valice, Záhorce, Zalužany, Závada, Zombor, Želovce, Žíp.

New wording under ‘Demarcated area’:

The Central Slovak wine-growing area (Stredoslovenská vinohradnícka oblasť) is a wine-growing area demarcated by the boundaries of the cadastral areas of the following municipalities: Abovce, Balog nad Ipľom, Bátka, Bátorová, Belín, Bielovce, Blhovce, Bulhary, Bušince, Buzitka, Čamovce, Čebovce, Čeláre, Devičie, Dolinka, Dolná Strehová, Dolné Plachtince, Dolné Semerovce, Dolné Zahorany, Drienovo, Dudince, Dulovo, Ďurkovce, Fiľakovo, Fiľakovské Kováče, Gemer, Gemerské Dechtáre, Gemerský Jablonec, Glabušovce, Hajnáčka, Hodejov, Hokovce, Holiša, Hontianske Moravce, Hontianske Nemce, Hontianske Tesáre, Horná Strehová, Horné Semerovce, Horné Turovce, Hrkovce, Hrnčiarske, Hubovo, Chrámec, Chrťany, Ipeľské Predmostie, Ipeľské Úľany, Ipeľský Sokolec, Jesenské, Jestice, Kalinovo, Kaloša, Kamenné Kosihy, Kiarov, Kleňany, Koláre, Kosihovce, Kosihy nad Ipľom, Kováčovce, Kráľ, Krupina, Kubáňovo, Ladzany, Lontov, Malá Čalomija, Malé Zlievce, Malý Krtíš, Medovarce, Modrý Kameň, Nenince, Nová Bašta, Nová Ves, Obeckov, Olováry, Opatovská Nová Ves, Ožďany, Panické Dravce, Pavlovce, Petrovce, Pinciná, Plášťovce, Pôtor, Príbelce, Prša, Radzovce, Ratka, Rimavská Sobota, Rimavské Janovce, Rykynčice, Sazdice, Sebechleby, Sečianky, Seľany, Sklabiná, Slatina, Slovenské Ďarmoty, Stredné Plachtince, Sudince, Súdovce, Sútor, Šahy, Šávoľ, Šimonovce, Širákov, Širkovce, Štrkovec, Šurice, Tachty, Terany, Tomášovce, Tornaľa, Trebušovce, Tupá, Valice, Včelince, Večelkov, Veľká Čalomija, Veľká nad Ipľom, Veľká Ves, Veľká Ves nad Ipľom, Veľké Dravce, Veľké Turovce, Veľké Zlievce, Veľký Blh, Veľký Krtíš, Vinica, Vrbovka, Vyškovce nad Ipľom, Vyšné Valice, Záhorce, Zalužany, Závada, Zombor, Želovce, Žíp.

In accordance with Article 14(1) of Delegated Regulation (EU) 2019/33, the amendment is considered a standard amendment, since the name of the PDO is not changed, no categories under the PDO are amended, it does not invalidate the geographical area and it does not bring restrictions on placing products on the market.

SINGLE DOCUMENT

1. Name of product

Stredoslovenská

Stredoslovenský

Stredoslovenské

2. Geographical indication type

PDO – Protected Designation of Origin

3. Categories of grapevine product

1. Wine

3. Liqueur wine

4. Sparkling wine

5. Quality sparkling wine

6. Quality aromatic sparkling wine

8. Semi-sparkling wine

15. Wine from raisined grapes

16. Wine from overripe grapes

4. Description of the wine(s)

Wine with protected denomination of origin (wine with PDO)

Wine from the Central Slovak wine-growing area is a product obtained exclusively by means of the complete or partial alcoholic fermentation of fresh grapes or grape must originating in this area. Wine from this area has a more pronounced aroma and is extractive, with higher acidity, while remaining harmonious.

Analytical properties

actual alcoholic strength not less than 9,5 % by volume titratable acidity not less than 3,5 g/l total sulphur dioxide content not more than 150 mg/l for red wines and 200 mg/l for white and rosé wines where the residual sugar content is greater than 5 g/l not more than 200 mg/l for red wines and 250 mg/l for white and rosé wines total volatile acid content not more than 1,1 g/l for white wines and 1,2 g/l for red wines

Organoleptic properties

Clarity: clear with a sparkle; may include isolated fibres of filter medium, individual particles of cork, fine crystals of tartar and, in red wines, slight precipitation of pigment.

Colour: white, rosé or red, corresponding to the designation and vintage; white wines may have a slight brownish-yellow or pinkish tinge and red wines may have a brownish tinge.

Aroma: typical and pronounced, corresponding to the variety or brand, but may have a less pronounced aroma.

Taste: clean, typical for the variety, full-bodied, harmonious and pronounced, but may be less harmonious.

Although some properties are not listed in the table, the specifications meet all of the conditions 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 Maximum volatile acidity (in milliequivalents per litre) Maximum total sulphur dioxide (in milligrams per litre)

Quality wine

Analytical properties

actual alcoholic strength not less than 10,0 % sugar-free extract not less than 16 g/l titratable acidity not less than 3,5 g/l total sulphur dioxide not more than 150 mg/l for red wines and 200 mg/l for white and rosé wines if the residual sugar content exceeds 5 g/l not more than 200 mg/l for red wines and 250 mg/l for white and rosé wines total volatile acid content not more than 1,1 g/l for white wines and 1,2 g/l for red wines

Organoleptic properties

Clarity: clear with a sparkle; may include individual fibres from filtration material, individual particles of cork, fine crystals of tartar and, in red wines, slight precipitation of pigment.

Colour: white, rosé or red, corresponding to the designation and vintage; white wines may have a slight brownish-yellow or pinkish tinge and red wines may have a brownish tinge.

Aroma: clean, typical and pronounced, corresponding to the variety or brand, but may have a less pronounced aroma.

Taste: clean, typical, full-bodied, harmonious, fresh, but may have minor deviations in fullness and distinctiveness.

Although some properties are not listed in the table, the specifications meet all of the conditions laid down in EU legislation.

General analytical characteristics Maximum total alcoholic strength (in % volume) Minimum actual alcoholic strength (in % volume) 10,0 Minimum total acidity Maximum volatile acidity (in milliequivalents per litre) Maximum total sulphur dioxide (in milligrams per litre)

Likérové víno (liqueur wine)

Liqueur wine is a product obtained from grape must in fermentation or wine to which neutral alcohol or a distillate of vinous origin has been added.

Analytical properties

actual alcoholic strength not less than 15 % by volume and not more than 22 % by volume total alcoholic strength not less than 17,5 % by volume titratable acidity not less than 3,5 g/l total sulphur dioxide not more than 150 mg/l for wines with a residual sugar content of up to 5 g/l, not more than 200 mg/l for wines with a residual sugar content of more than 5 g/l total volatile acid content not more than 1,1 g/l for white wines and 1,2 g/l for red wines

Organoleptic properties

Colour: white, rosé or red, corresponding to the designation and the vintage.

Aroma: clean, typical and pronounced, corresponding to the variety or brand, but may have a less pronounced aroma.

Taste: clean, typical, full-bodied, harmonious, pronounced, but may have minor deviations in fullness and distinctiveness.

Although some properties are not listed in the table, the specifications meet all of the conditions laid down in EU legislation.

General analytical characteristics Maximum total alcoholic strength (in % volume) Minimum actual alcoholic strength (in % volume) 15,0 Minimum total acidity Maximum volatile acidity (in milliequivalents per litre) Maximum total sulphur dioxide (in milligrams per litre)

‘Sekt V.O.’ and ‘pestovateľský sekt’

‘Sekt V.O.’ and ‘pestovateľský sekt’ are products obtained by means of the primary or secondary fermentation of fresh grapes, grape must or wine, and which, when the bottle or container is opened, release carbon dioxide derived exclusively from fermentation.

Analytical properties

actual alcoholic strength not less than 10 % by volume total alcoholic strength not less than 10,0 % by volume titratable acidity not less than 3,5 g/l sugar free extract not less than 16,0 g/l total sulphur dioxide not more than 185 mg/l total volatile acid content not more than 1,1 g/l for white wines and 1,2 g/l for red wines

Organoleptic properties

Colour: white, rosé or red, corresponding to the designation and the vintage.

Aroma: clean, typical, pronounced and fresh, corresponding to the variety or brand. Bubbles: fine and long-lasting.

Taste: pronounced, fresh, harmonious, clean and full-bodied.

Although some properties are not listed in the table, the specifications meet all of the conditions laid down in EU legislation.

General analytical characteristics Maximum total alcoholic strength (in % volume) Minimum actual alcoholic strength (in % volume) 10,0 Minimum total acidity Maximum volatile acidity (in milliequivalents per litre) Maximum total sulphur dioxide (in milligrams per litre) 185

Quality wine with the attribute ‘kabinetné’

Analytical properties

actual alcoholic strength not less than 9,5 % by volume sugar free extract not less than 16 g/l titratable acidity not less than 3,5 g/l total sulphur dioxide not more than 150 mg/l for red wines and 200 mg/l for white and rosé wines

if the residual sugar content exceeds 5 g/l the value increases by 50 mg/l

total volatile acid content not more than 1,1 g/l for white and rosé wines and 1,2 g/l for red wines

Organoleptic properties

Clarity: clear with a sparkle; may include fine crystals of tartar and, in red wines, slight precipitation of pigment.

Colour: white, rosé or red, corresponding to the variety, vintage and attribute.

Aroma: clean, typical and pronounced, corresponding to the variety or brand.

Taste: clean, typical, full-bodied, harmonious and fresh.

Although some properties are not listed in the table, the specifications meet all of the conditions 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 Maximum volatile acidity (in milliequivalents per litre) Maximum total sulphur dioxide (in milligrams per litre)

Quality wine with the attribute ‘neskorý zber’

Analytical properties

actual alcoholic strength not less than 9,5 % by volume sugar free extract not less than 16 g/l titratable acidity not less than 3,5 g/l total sulphur dioxide not more than 300 mg/l total volatile acid content not more than 1,1 g/l for white and rosé wines and 1,2 g/l for red wines

Organoleptic properties

Clarity: clear with a sparkle; may include fine crystals of tartar and, in red wines, slight precipitation of pigment.

Colour: white, rosé or red, corresponding to the variety, vintage and attribute.

Aroma: clean, typical and pronounced, corresponding to the variety or brand.

Taste: clean, typical, full-bodied, harmonious and fresh.

Although some properties are not listed in the table, the specifications meet all of the conditions 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 Maximum volatile acidity (in milliequivalents per litre) Maximum total sulphur dioxide (in milligrams per litre) 300

Quality wine with the attribute ‘výber z hrozna’

Analytical properties

actual alcoholic strength not less than 9,5 % by volume sugar-free extract not less than 16 g/l titratable acidity not less than 3,5 g/l total sulphur dioxide not more than 350 mg/l total volatile acid content not more than 1,8 g/l;

Organoleptic properties

Clarity: clear with a sparkle; may include fine crystals of tartar and, in red wines, slight precipitation of pigment.

Colour: white, rosé or red, corresponding to the variety, vintage and attribute.

Aroma: clean, typical and pronounced, corresponding to the variety or brand.

Taste: clean, typical, full-bodied, harmonious and fresh.

Although some properties are not listed in the table, the specifications meet all of the conditions 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 Maximum volatile acidity (in milliequivalents per litre) 1,8 Maximum total sulphur dioxide (in milligrams per litre) 350

Quality wine with the attribute ‘bobuľový výber’

Analytical properties

actual alcoholic strength not less than 8,0 % by volume sugar-free extract not less than 16 g/l titratable acidity not less than 3,5 g/l total sulphur dioxide not more than 400 mg/l total volatile acid content not more than 1,8 g/l;

Organoleptic properties

Clarity: clear with a sparkle; may include fine crystals of tartar and, in red wines, slight precipitation of pigment.

Colour: white, rosé or red, corresponding to the variety, vintage and attribute.

Aroma: clean, typical and pronounced, corresponding to the variety or brand.

Flavour: clean, typical, full-bodied, harmonious and fresh.

Although some properties are not listed in the table, the specifications meet all of the conditions laid down in EU legislation.

General analytical characteristics Maximum total alcoholic strength (in % volume) Minimum actual alcoholic strength (in % volume) 8,0 Minimum total acidity Maximum volatile acidity (in milliequivalents per litre) 1,8 Maximum total sulphur dioxide (in milligrams per litre) 400

Quality wine with the attribute ‘hrozienkový výber’

Analytical properties

actual alcoholic strength not less than 8,0 % by volume sugar-free extract not less than 16 g/l titratable acidity not less than 3,5 g/l total sulphur dioxide not more than 400 mg/l total volatile acid content not more than 2,1 g/l;

Organoleptic properties

Clarity: clear with a sparkle; may include fine crystals of tartar and, in red wines, slight precipitation of pigment.

Colour: white, rosé or red, corresponding to the variety, vintage and attribute.

Aroma: clean, typical and pronounced, corresponding to the variety or brand.

Taste: clean, typical, full-bodied, harmonious and fresh.

Although some properties are not listed in the table, the specifications meet all of the conditions laid down in EU legislation.

General analytical characteristics Maximum total alcoholic strength (in % volume) Minimum actual alcoholic strength (in % volume) 8,0 Minimum total acidity Maximum volatile acidity (in milliequivalents per litre) 2,1 Maximum total sulphur dioxide (in milligrams per litre) 400

Quality wine with the attribute ‘cibébový/botrytický výber’

Analytical properties

actual alcoholic strength not less than 8,0 %by volume sugar-free extract not less than 16 g/l titratable acidity not less than 3,5 g/l total sulphur dioxide not more than 400 mg/l total volatile acid content not more than 2,1 g/l;

Organoleptic properties

Clarity: clear with a sparkle; may include fine crystals of tartar and, in red wines, slight precipitation of pigment.

Colour: white, rosé or red, corresponding to the variety, vintage and attribute.

Aroma: clean, typical and pronounced, corresponding to the variety or brand.

Taste: clean, typical, full-bodied, harmonious and fresh.

Although some properties are not listed in the table, the specifications meet all of the conditions laid down in EU legislation.

General analytical characteristics Maximum total alcoholic strength (in % volume) Minimum actual alcoholic strength (in % volume) 8,0 Minimum total acidity Maximum volatile acidity (in milliequivalents per litre) 2,1 Maximum total sulphur dioxide (in milligrams per litre) 400

Quality wine with the attribute ‘ľadové víno’

Analytical properties

actual alcoholic strength not less than 6,0 % by volume sugar-free extract not less than 16 g/l titratable acidity not less than 3,5 g/l total sulphur dioxide not more than 400 mg/l total volatile acid content not more than 1,8 g/l;

Organoleptic properties

Clarity: clear with a sparkle; may include fine crystals of tartar and, in red wines, slight precipitation of pigment.

Colour: white, rosé or red, corresponding to the variety, vintage and attribute.

Aroma: clean, typical and pronounced, corresponding to the variety or brand.

Taste: clean, typical, full-bodied, harmonious and fresh.

Although some properties are not listed in the table, the specifications meet all of the conditions laid down in EU legislation.

General analytical characteristics Maximum total alcoholic strength (in % volume) Minimum actual alcoholic strength (in % volume) 6,0 Minimum total acidity Maximum volatile acidity (in milliequivalents per litre) 1,8 Maximum total sulphur dioxide (in milligrams per litre) 400

Quality wine with the attribute ‘slamové víno’

Analytical properties

actual alcoholic strength not less than 6,0 % by volume sugar-free extract not less than 16 g/l titratable acidity not less than 3,5 g/l total sulphur dioxide not more than 400 mg/l total volatile acid content not more than 2,1 g/l;

Organoleptic properties

Clarity: clear with a sparkle; may include fine crystals of tartar and, in red wines, slight precipitation of pigment.

Colour: white, rosé or red, corresponding to the variety, vintage and attribute.

Aroma: clean, typical and pronounced, corresponding to the variety or brand.

Flavour: clean, typical, full-bodied, harmonious and fresh.

Although some properties are not listed in the table, the specifications meet all of the conditions laid down in EU legislation.

General analytical characteristics Maximum total alcoholic strength (in % volume) Minimum actual alcoholic strength (in % volume) 6,0 Minimum total acidity Maximum volatile acidity (in milliequivalents per litre) 2,1 Maximum total sulphur dioxide (in milligrams per litre) 400

5. Wine-making practices

a. Essential oenological practices

Specific oenological practice

Stredoslovenská, Stredoslovenský, Stredoslovenské

Relevant restriction on making the wines

Common provisions

All of the grapes used to produce the wine must come from the Central Slovak wine-growing area defined under (d). The geographical unit designated for processing the grapes and bottling the wine is the area of the Slovak Republic under vines, namely the Slovak wine-growing region (Slovenský vinohradnícky región). Wine from the Central Slovak wine-growing area may not be produced or bottled outside the Slovak wine-growing region.

Víno CHOP (wine with PDO)

Specific oenological practice

For the production of ‘víno CHOP’, the grapes must have attained, at harvest, a sugar content of at least 16 °NM. The grapes or grape must may be enriched to a maximum of 22 °NM for white wine and a maximum of 24 °NM for red wine.

Akostné víno (quality wine)

Specific oenological practice

For the production of ‘akostné víno CHOP’ (quality wine with PDO), the grapes must have attained, at harvest, a sugar content of at least 16 °NM. The grapes or grape must may be enriched to a maximum of 22 °NM for white wine and a maximum of 24 °NM for red wine.

Akostné víno s prívlastkom (quality wine with attribute)

Specific oenological practice

For the purposes of producing ‘akostné víno s prívlastkom’, the grapes must be harvested at full maturity and certified at harvest. The wine may not be enriched or chemically preserved by any means other than the use of sulphur dioxide.

Quality wine with the attribute ‘kabinetné’ must be produced from fully ripe grapes, with a sugar content of at least 19 °NM at harvest.

Quality wine with the attribute ‘neskorý zber’ must be produced from fully ripe grapes, with a sugar content of at least 21 °NM at harvest.

Quality wine with the attribute ‘výber z hrozna’ must be produced from fully ripe grapes, with a sugar content of at least 23 °NM at harvest, obtained from carefully selected bunches.

Quality wine with the attribute ‘bobuľový výber’ must be produced from selected overripe bunches of grapes, from which unripe and damaged berries have been removed, having a sugar content at harvest of at least 26 °NM.

Akostné víno s prívlastkom

Specific oenological practice

Quality wine with the attribute ‘hrozienkový výber’ must be produced from manually selected overripe grapes, with a sugar content of at least 28 °NM at harvest.

Quality wine with the attribute ‘cibébový’ or ‘botrytický výber’ must be produced only from manually selected overripe grapes refined by the effect of Botrytis cinerea Persoon, with a natural sugar content of at least 28 °NM.

Quality wine with the attribute ‘ľadové víno’ must be produced only from grapes harvested at a temperature of minus 7 °C or below. The grapes must remain frozen during harvesting and processing, and the must obtained must have a sugar content of at least 27 °NM.

Quality wine with the attribute ‘slamové víno’ must be produced from well ripened grapes stored before processing on straw or reed matting, or left hanging on string, and the must obtained must have a sugar content of at least 27 °NM.

Sekt V.O

Specific oenological practice

For the production of ‘Sekt V. O.’ the grapes, must, wine and all elements used in production must come from the Central Slovak wine-growing area.

Pestovateľský sekt

Specific oenological practice

For the production of ‘pestovateľský sekt’ the grapes, must or wine and all elements used in production must come from the vineyard of the producer in the Central Slovak wine-growing area.

Odrodové víno (varietal wine)

Specific oenological practice

‘Varietal’ wine is produced exclusively from a single variety; the admixture of other varieties is permitted up to a maximum of 15 % by weight.

Značkové víno (branded wine)

A specific oenological practice, ‘branded wine’ is produced according to a producer’s recipe approved by the producer. This fact must always be noted in the production batch records.

b. Maximum yields

Víno CHOP

18 000 kg of grapes per hectare

Quality wine

17 500 kg of grapes per hectare

Quality wine with an attribute

12 000 kg of grapes per hectare

Liqueur wine

18 000 kg of grapes per hectare

Sekt V.O

18 000 kg of grapes per hectare

Pestovateľský sekt

16 000 kg of grapes per hectare

6. Demarcated geographical area

The Central Slovak wine-growing area is a wine-growing area demarcated by the boundaries of the cadastral areas of the following municipalities: Abovce, Balog nad Ipľom, Bátka, Bátorová, Belín, Bielovce, Blhovce, Bulhary, Bušince, Buzitka, Čamovce, Čebovce, Čeláre, Devičie, Dolinka, Dolná Strehová, Dolné Plachtince, Dolné Semerovce, Dolné Zahorany, Drienovo, Dudince, Dulovo, Ďurkovce, Fiľakovo, Fiľakovské Kováče, Gemer, Gemerské Dechtáre, 19 Gemerský Jablonec, Glabušovce, Hajnáčka, Hodejov, Hokovce, Holiša, Hontianske Moravce, Hontianske Nemce, Hontianske Tesáre, Horná Strehová, Horné Semerovce, Horné Turovce, Hrkovce, Hrnčiarske, Hubovo, Chrámec, Chrťany, Ipeľské Predmostie, Ipeľské Úľany, Ipeľský Sokolec, Jesenské, Jestice, Kalinovo, Kaloša, Kamenné Kosihy, Kiarov, Kleňany, Koláre, Kosihovce, Kosihy nad Ipľom, Kováčovce, Kráľ, Krupina, Kubáňovo, Ladzany, Lontov, Malá Čalomija, Malé Zlievce, Malý Krtíš, Medovarce, Modrý Kameň, Nenince, Nová Bašta, Nová Ves, Obeckov, Olováry, Opatovská Nová Ves, Ožďany, Panické Dravce, Pavlovce, Petrovce, Pinciná, Plášťovce, Pôtor, Príbelce, Prša, Radzovce, Ratka, Rimavská Sobota, Rimavské Janovce, Rykynčice, Sazdice, Sebechleby, Sečianky, Seľany, Sklabiná, Slatina, Slovenské Ďarmoty, Stredné Plachtince, Sudince, Súdovce, Sútor, Šahy, Šávoľ, Šimonovce, Širákov, Širkovce, Štrkovec, Šurice, Tachty, Terany, Tomášovce, Tornaľa, Trebušovce, Tupá, Valice, Včelince, Večelkov, Veľká Čalomija, Veľká nad Ipľom, Veľká Ves, Veľká Ves nad Ipľom, Veľké Dravce, Veľké Turovce, Veľké Zlievce, Veľký Blh, Veľký Krtíš, Vinica, Vrbovka, Vyškovce nad Ipľom, Vyšné Valice, Záhorce, Zalužany, Závada, Zombor, Želovce, Žíp.

7. Main wine grape varieties

Furmint

8. Description of the link(s)

Stredoslovenská, Stredoslovenský, Stredoslovenské

Details of the geographical area

The Central Slovak wine-growing area is situated along Slovakia’s southern border with Hungary, around the towns of Veľký Krtíš, Lučenec and Rimavská Sobota. It is concentrated within the Southern Slovak Basin; to the north it is bordered by the Krupinská Planina plateau and the Slovenské Rudohorie (Slovak Ore Mountains), to the east by the Slovenský Kras (Slovak Karst), and to the south by Hungary. The Southern Slovak Basin is a narrow, elongated area of land around the River Ipeľ, extending from east to west. It comprises the Ipeľ, Lučenec and Rimava basins, bordering the southern foothills of the Revúcka Vrchovina (Revúca Highlands), which form part of the Slovenské Rudohorie. Its terrain is rugged; along the course of the River Ipeľ are lowlands, above which are fluvial terraces with rolling hills beyond them. The highest peaks are Bukovina (525 m), Bučina (409 m) and Kamenná Hora (359 m).

The relief is characterised by horizontal, table-like formations, its uniformity broken in places by andesite outcrops. The Southern Slovak Basin is of tectonic origin. It was formed by a massive deflection of the Earth’s crust in the Neogene, with differential movements occurring during volcanic activity in adjacent volcanic mountain ranges. Erosion, denudation and accumulation processes in the Upper Pliocene and during the Pleistocene laid the foundations for the morphology of the basin floor. A significant part of the basin is made up of systems of fluvial terraces and broad strips of river floodplains. The basin’s relief was formed mainly by the action of the rivers: most of the basin is occupied by the extensive fluvial terraces and alluvial floodplains of the rivers Ipeľ, Blh, Rimava and Slaná. The rivers have cut into the original substrate, leaving flat-topped hills which are separated from each other by broad river valleys. The basin is thus full of fluvial deposits (Poltár gravel formation with ceramic clay deposits), the cones of dejection (alluvial fans) of streams and rivers, as well as loesses and loessic clays.

In terms of its climate, the Central Slovak wine-growing area is a warm area. During the winter months, temperatures range between – 1 °C and – 3 °C and in the summer months between 18 °C and 20 °C. The annual number of days with snow cover is less than 50; the temperature tops 25 °C on 60–70 days per year. The climate is mild and dry, with average rainfall of 450 mm. The average air temperature in the period from May to September ranges from 13 °C to 20 °C; the average temperature in the growing season is 15,0 °C; there is an average of 2 100 hours of sunshine per year; the sum of active temperatures during the growing season is at least 3 100 °C.

The basis for wine-growing in this area is its andesite substrate and clay to loamy-clay soils. Vineyards are grown on southern, south-eastern and south-western slopes and on the plains. The best-quality wine-growing land is located on the southern slopes of the Krupinska Planina plateau and in the Ipeľ Basin.

Vines are primarily grown on medium or high trellis systems.

Product details

The mild climate and soil composition of the Southern Slovak Basin provide optimal conditions for the production of rich, varietally characteristic quality wines with a more pronounced bouquet, especially in the case of Tramín červený, Rulandské biele, Rizling rýnsky, Frankovka, Cabernet sauvignon and Svätovavrinecké.

White-must varieties are very quick and economical to process; during processing, higher acidity is typical for white wines, ensuring an optimal sugar-to-acid ratio. White wines are fresh and are suitable for long-term cellaring and ageing.

Black varieties are processed by means of fermentation in grape skins, with controlled conversion of malic acid into lactic acid with the aid of Oenoccocus oeni. They are characterised by a greater degree of extraction and, after two years of ageing, the wines are velvety smooth and full-bodied

In exceptionally warm years when the sum of temperatures exceeds 3 100 °C, these soils may be used to obtain quality wines and quality wines with attribute which are characterised by an exceptional degree of extraction, fullness, ripeness and bouquet.

Sparkling wines (‘sekt’) from this area have a youthful temperament, fruity freshness and a harmonious flowery bouquet. They are characterised by their vigorous, dynamic sparkle and a green to golden-yellow colour.

Causal link

The first written mention of viticulture in this area dates back to 1135, when King Belo II gifted two vineyards to the Benedictine monastery at Bzovík. Since then, viticulture has flourished in the area, particularly with the Tramín červený, Rizling rýnsky, Rulandské biele, Frankovka, Cabernet sauvignon and Svätovavrinecké varieties.

The Central Slovak wine-growing area currently comprises 2 328 ha of vineyards located in seven wine-growing districts and 107 wine-growing municipalities.

Wines with different properties and of different categories are produced thanks to the interaction between the soil, climatic conditions, the varieties grown, processing techniques and specific ageing processes.

Increased heat flow, originating in seams of lignite, is of particular importance for the ripening of grapes in this area. It contributes to the ripening of the grapes to an optimal average sugar content of 19 °NM, while maintaining an acidity of 6 g/l in the grapes, which also makes it possible to produce high-quality wines with an attribute. Wines from this area are characterised by their higher, longer-lasting aromatic quality and are thus typically used in the production of more aromatic wines.

Wine with protected denomination of origin and quality wine

Wine with protected denomination of origin and quality wine is produced from grapes with a sugar content of at least 16 °NM. The planting density of vineyards is left at a level at which yields of about 12–18 t/ha are achieved, both for white and for red varieties. Most quality wine – up to 70 % of production – is dry wine with a residual sugar content of about 3,5 g/l in the case of white wines and 2,0 g/l in the case of red wines. Owing to the possibility of sugar enrichment, the alcoholic strength is 11,50–12,0 % volume for white wines and 0,5 % volume higher for red wines.

The andesite substrate with loamy or clay-loam soils gives wines from the Central Slovak wine-growing area greater minerality; average values for sugar-free extract thus reach 19,0 g/l in the case of both white and red wines. Quality wines are medium full-bodied. The white and red wines have an ageing potential of two years. Wines from this area are distinguished by their more pronounced acidity, which ranges from 6,3 g/l for white wines to 5,8 g/l for red wines.

For quality wines with the attribute ‘kabinetné’ or ‘neskorý zber’, the grapes are grown on vines with 10–12 buds, without any substantial reduction of the yield during the growing season. This gives average yields per hectare of around 7 t/ha, although yields are heavily dependent on the age of the plantation, the site and the spacing. Whereas older plantations with 2 000 vines per hectare yield about 4–5 t/ha, new plantations with a spacing of 2,2 x 1 m and at least 4 000 vines per hectare are already yielding 10–12 t/ha.

Both ‘kabinetné víno’ and ‘neskorý zber’ are produced mainly as dry wines with a residual sugar content of around 4 g/l. These wines are very fresh, fruity and sharp. The total acidity of white wines is 6,0 g/l and that of red wines is 5,0 g/l.

The sugar-free extract averages 19,5 g/l in white wines and as much as 20–22 g/l in red wines. This reflects the composition of the soil and the method of cultivating the vines, as well as the way in which the grapes are processed into wine. Both white and red wines are processed reductively, under exclusion of oxygen. The resulting average alcoholic strength of white wines is about 12,5–13,0 % volume. These wines have an ageing potential of 2–3 years.

Quality wines with the attributes ‘výber z hrozna’, ‘bobuľový výber’ and ‘hrozienkový výber’

The wine-growers’ and wine-makers’ skills and the tradition of the specific method of cultivating vines and processing and producing wine are reflected most clearly in wines with higher attributes, such as ‘výber z hrozna’, ‘bobuľový výber’ and ‘hrozienkový výber’. The grape yield per hectare is deliberately reduced to 4–5 t/ha for the production of such wines.

Wine-growers achieve the lower yield not only by means of more accurate pruning (leaving 6–8 buds per stem), but also, and more particularly, by limiting the yield during green pruning. They practice ‘green harvesting’ by removing some of the unripe grapes. As a result, the yield is lower but the grapes have a higher sugar content, which must be at least 23 °NM for ‘výber z hrozna’. For higher attributes, such as ‘bobuľový výber’ and ‘hrozienkový výber’, the must has to be 26 °NM and 28 °NM respectively. Interestingly, if the grapes have a sugar content of 28 °NM, there will be 28 kg of fermentable sugars in 100 litres of must.

The processing of such must is no simple matter; it is produced only by genuine master wine-makers with an exceptional feel for their work and professional knowledge. This is based on experience passed down from one generation of wine-makers to the next. Special yeasts are used to ferment the musts, and fermentation takes place in cellars at a controlled temperature of 12 °C; secondary fermentation takes place at the even lower temperature of 4–5 °C. It is extremely important to maintain the biological stability of these wines. They are produced without the addition of any preservative other than sulphur dioxide.

The climate of the Central Slovak wine-growing area and the reductive technique used to produce wine make it possible to maintain total acidity at 5,0–6,0 g/l, even for wines with a high attribute. This yields harmonious wines that are suitable for cellaring. Their ageing potential is 5–6 years for white wines and 6–7 years for red wines. Average alcoholic strength is 13–14 % volume for both white and red wines.

Wines classified as ‘výber z hrozna’ are produced mainly as dry reds or medium-dry whites, with an average residual sugar content of about 8–14 g/l. Wines classified as ‘bobuľový výber’ and ‘hrozienkový výber’ are produced mainly as medium-sweet and sweet wines with an average residual sugar content of 35–70 g/l.

The soil of the Central Slovak wine-growing area endows the wines with greater minerality. Together with the grape-cultivation method and the processing technology, this yields a remarkable fullness and intensity, not only in terms of aroma but also of taste. In this area, wines with a higher attribute are able to maintain their high degree of fruitiness and the fullness and intensity referred to above achieve the maximum possible sensory values.

The interaction between the soil and the grape-cultivation technology is reflected in the higher extraction in wines from this area. The average values for white wines during the last five years was 20,0 g/l for ‘výber z hrozna’ and more than 26,6 g/l for ‘bobuľový výber’, ‘cibébový výber’ and ‘hrozienkový výber’. The average values for red wines during the last five years were above 26,0 g/l for all ‘výber’ wines.

Quality wine with the attributes ‘cibébový výber’, ‘ľadové víno’ and ‘slamové víno’

Quality wine with the attribute ‘cibébový výber’ can be produced only in exceptionally favourable years in terms of climate at selected sites conducive to the development of the noble rot Botrytis cinerea. This reduces the water content of the grape berries, resulting in a sharp increase in their sugar content. In the Central Slovak wine-growing area, such conditions occur roughly once every four years. At harvest, the grapes must have a sugar content of at least 28 °NM.

Wine-growers seek to achieve this by means of well-judged pruning and through green pruning throughout the year, but it is only the autumn weather in late September that decides whether it will be a year conducive to the development of noble rot.

In the case of ‘cibébový výber’, yields are about 4 t/ha. The wines produced from the grapes are medium-sweet to sweet, with a residual sugar content of 20–70 g/l. Their alcoholic strength fluctuates around 13,0 % volume for both white and red wines. Owing to the climate and the reductive processing method, the average acidity is 6,1 g/l, which – combined with the alcoholic strength and the residual sugar content – gives the wine a long life. It has an ageing potential of 5–6 years. The wines are full-bodied and very intense, with a sugar-free extract content of 26,00 g/l. These parameters are achieved thanks to the skeletal vineyard subsoil selected for this category of wine.

Neither the varietal character nor the fruitiness of these wines is very pronounced, owing to the processing technique and the effect of the noble rot. The predominating characteristics are the honey tones, owing to the sunshine during exceptional autumns, full-bodied maturity and a bready taste, the work of noble rot and the masterful processing of the wine.

Thanks to its cold climate, the Central Slovak wine-growing area also gives wine-lovers very rare and exceptional quality wines with the attribute ‘ľadové víno’. Winter arrives here as early as November. Grapes for ‘ľadové víno’ are harvested in December, when temperatures fall to below – 7 °C and mostly remain at that level for several days. The grapes are specially treated and protected by nets against starlings, wasps and animals which are attracted to the sweet berries.

The grapes used to make ‘ľadové víno’ have to be in a frozen state when harvested and processed. The must obtained has to have a sugar content of at least 27 °NM. Vines producing grapes for ‘ľadové víno’ are pruned and undergo agro-technical operations during the growing period so that the average yield per hectare in this area is 3,5 t/ha. Owing to the high sugar content at harvest, the must is not completely fermented, because this is a stressful and highly osmotic environment even for deep fermentation yeasts.

The yeasts used for these wines are indigenous and specific to each producer. Controlled fermentation takes place at temperatures of about 12 °C and secondary fermentation at even lower temperatures of about 5–6 °C. The alcoholic strength is at least 9,5 % volume, but yeasts in this area are able to achieve as much as 13 % volume through fermentation. The higher acidity, which is typical for this area, is maintained at 5,0 g/l, making it possible to produce harmonious wines with an ageing potential of more than six years. Fullness and intensity achieve maximum sensory values, and the sugar-free extract content averages 26 g/l. The residual sugar content is normally around 60 g/l, and it is possible to produce ‘ľadové víno’ only as sweet wine.

Because of its soils, but in particular thanks to the efforts of its wine-growers, rare ‘slamové víno’ can also be produced in the Central Slovak wine-growing area. The difference between daytime and night-time temperatures of up to ten degrees yields excellent grapes. ‘Slamové víno’ not only requires suitable soils and climatic conditions but also, and more particularly, a great deal of knowledge on the part of the wine-maker, as processing the grapes into wine is a high-risk, technology-intensive operation. The minimum sugar content at harvest is 21–22 °NM and increases further when the grapes are dried for three months on straw or reeds. The must has a sugar content of at least 28 °NM. The finished wine has an average acidity of about 5,0 g/l, an alcoholic strength of 7–9,5 % volume and a residual sugar content of around 110 g/l. Its fullness and 28,00 g/l extraction are underpinned by an intensity with the highest sensory value.

‘Likérové víno’, ‘Sekt V.O.’ and ‘pestovateľský sekt’

The exceptional nature of the Central Slovak wine-growing area is evidenced by its liqueur wines, although only few of these are produced. Their average alcoholic strength is right at the lower limit (17,8–18,5 % volume) and their sugar-free extract content is in the range 17,5–18,5 g/l. The nature of the wines is a reflection of the soils of the vineyard of origin and the reductive processing method used. These wines have a long ageing potential of up to 10 years, rendering them suitable for cellaring.

Production of ‘sekt V.O.’ and ‘pestovateľský sekt’ began in this area only recently, even though the higher acidity of wines resulting from the local climatic conditions also provides suitable raw material for sparkling wines. ‘Sekt’ is produced using the traditional method. It has an average alcoholic strength of 11,17 % volume, while the higher acidity typical of this area is maintained, at 6,45 g/l. The terroir is reflected in the higher extract content of 19,00–21,45 g/l. The wines are lighter, moderately fruity, and sparkly, with higher acidity.

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

Stredoslovenská, Stredoslovenský, Stredoslovenské

Legal framework:

In national legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

In accordance with Act No 313/2009 on viticulture and wine-making, as amended

Decree No 350/2009 of the Ministry of Agriculture of the Slovak Republic implementing certain provisions of Act No 313/2009 on viticulture and wine-making.

Labelling requirements

The protected designation of origin provided for in this specification may be used in the following variants:

Variant 1: ‘Stredoslovenská vinohradnícka oblast’ accompanied by one of the terms set out under point 4.

Variant 2: ‘Stredosloven/-ská, -ské, -ský’ accompanied by one of the terms set out under point 4.

The designation ‘odrodové víno’ or ‘značkové víno’ may be used only with one of the names of the types of wine listed under point 4.

When the attribute ‘neskorý zber’ is used for quality wine, the abbreviated designation ‘neskorý zber’ may be used instead of the full designation ‘akostné víno s prívlastkom neskorý zber’. This form of labelling may be used for any of the attributes listed in point 4.

When labelling a wine with the protected designation of origin in accordance with this specification, the name of a smaller geographical unit, being the name of the wine-growing district, municipality or vineyard, may be used in conjunction with the term ‘víno’ or ‘vinohradnícky región’, provided that the grapes come exclusively from that district, municipality or vineyard and the district, municipality or vineyard concerned is situated within the Central Slovak wine-growing area. The name of the district, municipality or vineyard may not be used if that name is a protected designation of origin of wine.

For the protected designation of origin in accordance with this specification, the producer of the wine must be indicated on the label. If the bottler and the producer are one and the same entity, it is sufficient to indicate the name of the bottler in accordance with Act No 313/2009.

Link to the product specification

https://www.indprop.gov.sk/?zmena-specifikacie-vyrobku-stredosloven-ska-ske-sky

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