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 295/10)

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

‘Traisental’

Reference number: PDO-AT-A0210-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

Traisental

2. Geographical indication type

PDO – Protected Designation of Origin

3. Categories of grapevine product

1. Wine

4. Description of the wine(s)

The ‘Traisental’ designation of origin may only be used for wines obtained from the Grüner Veltliner or Riesling varieties. The wines’ dominant organoleptic qualities can be described as fruity and minerally. 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 ‘Traisental’ 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 ‘Traisental’ designation of origin comprises the Lower Austrian city of St. Pölten, the political district of St. Pölten and the municipality of Sitzenberg-Reidling in Lower Austria.

7. Main wine grape variety(ies)

Weißer Riesling – Rheinriesling

Grüner Veltliner – Weißgipfler

Weißer Riesling – Riesling

8. Description of the link(s)

The Bohemian Massif, with its granite and gneiss soils, forms the substrate in the Traisental. The influence of the Pannonian Basin and the continental climate are decisive as regards the weather. The Danube helps regulate the temperature in the northern part of the winegrowing area.

The production structure in the Traisental wine region is characterised by family-run winegrowing businesses which mainly process grapes from their own production and, in many cases, also sell directly from their farms. Almost a third of the harvest in the Traisental is acquired by regional winemaking cooperative. There is a strong link between the high level of tourism and the wine industry. The typical characteristics of the wine are as follows:

Grüner Veltliner: fruity, delicately spicy.

Riesling: fragrant, elegant, minerally.

The reserve wines have a powerful style and strong varietal aromas. Sometimes these wines also have delicate botrytis and wood tones. The dry granite and gneiss soils produce wines with a distinctive profile, a strong body and delicate minerality. The minerality gives the wines a lively acid structure and persistence. The warm influence of the Pannonian climate and the cold air from the foothills of the Alps make for hot days and cool nights, giving the wines a spicy finesse.

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 Traisental wines.

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 ‘Traisental’ 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 ‘Traisental’ 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 Traisental wines.

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.