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

(2021/C 245/21)

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

‘Etyek-Buda/Etyek-Budai’

PDO-HU-A1350-AM03

Date of communication: 1 April 2021

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

1. Expansion of the demarcated area – Biatorbágy

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

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

(c) Justification:

The amendment of the demarcated area does not affect the link between the production area and the product, because the characteristics of the areas included in the vineyard cadastre correspond to the demarcated area of the Etyek-Buda PDO. The classification of the wine region and the possibility to produce the Etyek-Buda PDO makes it possible for Biatorbágy to market these wines in a higher quality category, which may act as an incentive for more producers to enter the market and for the production of higher quality wine and help develop the local tourism and hospitality sector.

2. Expansion of the demarcated area – Budapest District XII, land registry No 9597/1

(a) Product specification headings affected: — IV. Demarcated area

(b) Single document headings affected: — Demarcated geographical area

(c) Justification:

The amendment of the demarcated area does not affect the link between the production area and the product, because the characteristics of the area included in the vineyard cadastre correspond to the demarcated area of the Etyek-Buda PDO.

3. Expansion of the demarcated area – Aba, Seregélyes

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

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

(c) Justification:

The two municipalities are located on the southern side of Lake Velence and have the same natural and climatic conditions and soil structure as the adjacent municipalities already included in the Etyek-Buda PDO product specification. The amendment of the demarcated area does not affect the link between the production area and the product, because the characteristics of the area included in the vineyard cadastre correspond to the demarcated area of the Etyek-Buda PDO.

4. Expansion of the demarcated area – Tabajd

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

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

(c) Justification:

The village of Tabajd and its administrative area are located in the northern part of Fejér County. Rolling hills and flat areas alternate on the outskirts of the municipality. The conditions here are excellent for the production of light, harmonious Muscat wines and sparkling wines and other white wine varieties. The amendment of the demarcated area does not affect the link between the production area and the product, because the characteristics of the area included in the vineyard cadastre correspond to the demarcated area of the Etyek-Buda PDO.

5. Expansion of the demarcated area – Perbál

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

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

(c) Justification:

Perbál is located on the slopes of the Buda and Nyakas Hills in the Zsámbék Basin. Grapes for producing quality wines have been grown in the municipality for centuries now.

The amendment of the demarcated area does not affect the link between the production area and the product, because the characteristics of the area included in the vineyard cadastre correspond to the demarcated area of the Etyek-Buda PDO.

6. Addition of new slopes (Páty)

(a) Product specification headings affected: — IV. Demarcated area

(b) Single document headings affected: — Demarcated geographical area

(c) Justification:

At the request of the municipality of Páty, five slopes (Hegyi-dűlő, Lövöldöző-hegy, Mézes-hegy, Nagy-hegy, Zsámbéki úti dűlő) have been added to the product specification. There is a long-standing tradition of winemaking on the Mézes-hegy and Nagy-hegy slopes, which form the bulk of the Páty vineyard area. Hegyi-dűlő and Lövöldöző-hegy lie between the magnificent cellar rows of Páty and Mézes-hegy, on a gentle south-western slope, enjoying a magnificent setting. Zsámbéki úti dűlő is a gentle western/south-western slope. By including the names of the slopes on which these select wines are produced, quality wines from a more narrowly defined area can be presented on the market.

7. Addition of a new slope (Tök)

(a) Product specification headings affected: — IV. Demarcated area

(b) Single document headings affected: — Demarcated geographical area

(c) Justification:

At the request of the Nyakas Wine Community, a new slope name (Felső-somos) has been added to the product specification. Prior to large-scale operation, the Somos/Felső-somos slope was divided into small, privately owned vineyards. This slope is classified as Class I in the vineyard cadastre. The area has been under vines again since 2015, producing excellent grapes for winemaking.

8. Addition of a new slope (Etyek)

(a) Product specification headings affected: — IV. Demarcated area

(b) Single document headings affected: — Demarcated geographical area

(c) Justification:

Right up until his death in 2004, Tibor Báthori was an eminent figure in the Etyek-Buda wine region. He did much for the wine region and its wines, especially when it came to promoting awareness of Etyek Chardonnay. In 1992, he was voted winegrower of the year. A commemorative plaque in honour of Tibor Báthori has been unveiled in Etyek, and his name has been given to a slope – Báthori-dűlő – in the part of Öreg-hegy where his cellar was located.

9. Not compulsory to indicate the vintage on Etyek-Buda PDO wines

(a) Product specification headings affected: — IV. Demarcated area

(b) Single document headings affected: — Demarcated geographical area

(c) Justification:

To offset vintage effects. It is much easier to ensure consistent quality when blending wines without indicating the vintage. Indicating the vintage does not change the effect of the characteristics of the production area on the product, so this amendment would not fundamentally alter the nature of Etyek-Buda PDO wines.

10. Use of the expression ‘Velencei-tavi’ [Lake Velence] in the case of wines produced in the Velence district

(a) Product specification headings affected: — IV. Demarcated area

(b) Single document headings affected: — Demarcated geographical area

(c) Justification:

Rather than designating a new product, the expression ‘Velencei-tavi’ [Lake Velence] replaces the expression ‘Velencei’ [Velence] used until now. The new expression can appear on wine products that comply with the rules of the product specification and are made from grapes from any of the municipalities of the Lake Velence Wine Community.

SINGLE DOCUMENT

1. Name(s)

Etyek-Buda

Etyek-Budai

2. Geographical indication type:

PDO – Protected Designation of Origin

3. Categories of grapevine product

1. Wine

4. Sparkling wine

5. Quality sparkling wine

4. Description of the wines

1. Wine – White

CONCISE TEXTUAL DESCRIPTION

The white wines range in colour from greenish yellow to golden yellow. These are delicate wines of a high aroma intensity with notes of white flowers (elderflower, linden blossom, acacia) and fruity notes (white-fleshed peach). On the palate, their fresh fruitiness is complemented by a pronounced yet mature and elegant acidity.

* The limits laid down in the EU legislation apply to the maximum total alcoholic strength and maximum total sulphur dioxide.

General analytical characteristics Maximum total alcoholic strength (in % volume): Minimum actual alcoholic strength (in % volume): 9 Minimum total acidity: 4,6 g/l expressed as tartaric acid Maximum volatile acidity (in milliequivalents per litre): 18 Maximum total sulphur dioxide (in milligrams per litre):

2. Wine – Fresh

CONCISE TEXTUAL DESCRIPTION

These white wines range in colour from greenish yellow to straw-yellow, with aromas characterised by freshness and a fruity lightness. Made by blending several varieties of grape, these wines have a fresh, pronounced yet mature acidity, complemented by fruitiness.

* The limits laid down in the EU legislation apply to the maximum total alcoholic strength and maximum total sulphur dioxide

General analytical characteristics Maximum total alcoholic strength (in % volume): Minimum actual alcoholic strength (in % volume): 9 Minimum total acidity: 4,6 g/l expressed as tartaric acid Maximum volatile acidity (in milliequivalents per litre): 18 Maximum total sulphur dioxide (in milligrams per litre):

3. Wine – Rosé

CONCISE TEXTUAL DESCRIPTION

The rosé wines range in colour from salmon to bright red. Their intense, complex aromas are characterised by the fragrances of red-fleshed fruits (blackberries, raspberries). On the palate, they are fruity and fresh thanks to mature acids, which are accompanied by elegant tannins.

* The limits laid down in the EU legislation apply to the maximum total alcoholic strength and maximum total sulphur dioxide.

General analytical characteristics Maximum total alcoholic strength (in % volume): Minimum actual alcoholic strength (in % volume): 9 Minimum total acidity: 4,6 g/l expressed as tartaric acid Maximum volatile acidity (in milliequivalents per litre): 18 Maximum total sulphur dioxide (in milligrams per litre):

4. Wine – Red

CONCISE TEXTUAL DESCRIPTION

The red wines range in colour from crimson to ruby red. These are fruity wines with fragrances of red-fleshed fruits (blackberry, sour cherry, raspberry). The medium tannin and alcoholic strength give the red wines a light taste. Their acids sit harmoniously with the fruity flavours (blackberry, raspberry, blackcurrant, redcurrant, sour cherry).

* The limits laid down in the EU legislation apply to the maximum total alcoholic strength and maximum total sulphur dioxide.

General analytical characteristics Maximum total alcoholic strength (in % volume): Minimum actual alcoholic strength (in % volume): 9 Minimum total acidity: 4,6 g/l expressed as tartaric acid Maximum volatile acidity (in milliequivalents per litre): 20 Maximum total sulphur dioxide (in milligrams per litre):

5. Sparkling wine – White

CONCISE TEXTUAL DESCRIPTION

These pale-green wines have a crystal sparkle and a fragrance that is always fresh and slightly aromatic thanks to the diversity of varieties. On the palate, the mature acid structure dominates, the style of the acids is fresh and crispy yet airy, accompanied by a steely texture. Etyek-Buda white sparkling wines have a unique complexity of aromas and tastes thanks to the diversity of varieties, and a vigorous acidity, which is accompanied at all times by a fruity taste.

* The limits laid down in the EU legislation apply to the maximum total alcoholic strength and maximum total sulphur dioxide.

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

6. Sparkling wine – Rosé

CONCISE TEXTUAL DESCRIPTION

The wines have few colour components, but will invariably have a bright-salmon and onion-peel colour, with a shiny, purply hue. The aroma of Etyek-Buda sparkling wines is characterised by the intense fruitiness of red fruits (cherry, sour cherry), which continues on the palate. Highly acidic, the taste of Etyek-Buda rosé sparkling wines is characterised by mature acids, with no trace of bitterness or tartness.

* The limits laid down in the EU legislation apply to the maximum total alcoholic strength and maximum total sulphur dioxide.

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

7. Quality sparkling wine – White

CONCISE TEXTUAL DESCRIPTION

The white quality sparkling wines are a pale-green colour, with a tinge of golden yellow. The aromas of white-fleshed fruits (peach, nectarine, apple, pear, lychee) dominate, complemented by roasted, biscuity notes as a result of lengthy maturation. Despite having a high degree of acidity, the acids of Etyek-Buda white quality sparkling wines are not sharp and fit well into the texture of a quality sparkling wine. As well as preserving their creamy flavour, which develops during maturation, Etyek-Buda white quality sparkling wines also retain their characteristic flavour of white-fleshed fruits.

* The limits laid down in the EU legislation apply to the maximum total alcoholic strength and maximum total sulphur dioxide.

General analytical characteristics Maximum total alcoholic strength (in % volume): Minimum actual alcoholic strength (in % volume): 10 Minimum total acidity: 4,6 g/l expressed as tartaric acid Maximum volatile acidity (in milliequivalents per litre): 18 Maximum total sulphur dioxide (in milligrams per litre):

8. Quality sparkling wine – Rosé

CONCISE TEXTUAL DESCRIPTION

These wines are salmon-coloured, with tinges of pink and purple. Their medium-intensity aromas of red-fleshed fruits (cherries, sour cherries, blueberries, blackberries) are complemented by notes of toasted hazelnut that develop during maturation. In addition to an acidity that forms the backbone of these wines, the flavours of red fruits also dominate.

* The limits laid down in the EU legislation apply to the maximum total alcoholic strength and maximum total sulphur dioxide.

General analytical characteristics Maximum total alcoholic strength (in % volume): Minimum actual alcoholic strength (in % volume): 9,5 Minimum total acidity: 4,6 g/l expressed as tartaric acid Maximum volatile acidity (in milliequivalents per litre): 18 Maximum total sulphur dioxide (in milligrams per litre):

5. Wine-making practices

5.1. Specific oenological practices

Restriction for certain wines

Relevant restriction on making the wines

In the case of the wines, it is forbidden to enrich or sweeten white, rosé or red wines indicating the expression ‘késői szüretelésű bor’ [late-harvest wine], ‘jégbor’ [ice wine], ‘válogatott szüretelésű bor’ [selected-harvest wine], ‘töppedt szőlőből készült bor’ [wine made from raisined grapes], or the slope name.

In the case of the fresh wines, the blend must include a minimum of two and a maximum of four varieties.

Rules of viticulture

Cultivation practice

Cultivation method:

For vineyards planted before 1 August 2010, a vineyard using any cultivation method authorised in the past will be accepted, as long as production is continued in the vineyard.

For vineyards planted after 1 August 2010: umbrella, Moser, Sylvoz, low, medium-high and branch cordon, Guyot, single curtain, head- and gobelet training

Planting density: For vineyards planted before 1 August 2010, a vineyard using any planting density authorised in the past will be accepted, as long as production is continued in the vineyard. For vineyards planted after 1 August 2010: min. 3 300 vines per hectare.

Method of harvesting: manual and mechanical, except for wines indicating the expression ‘válogatott szüretelésű bor’ [selected-harvest wine], ‘jégbor’ [ice wine], or ‘töppedt szőlőből készült bor’ [wine made from raisined grapes], or quality sparkling wines indicating the expression ‘crémant’, which may be harvested manually only.

Setting the date of the harvest: The date on which harvesting begins is set by the Council of Wine Communities of the Etyek-Buda Wine Region each year. The decision is published by the Council of Wine Communities in accordance with its statutes.

Minimum sugar content of grapes (expressed in natural alcoholic strength and Hungarian must grade (MM))

Cultivation practice

Minimum natural sugar content of the grapes (g/l):

— for wines indicating the slope name: 193,6,

— for wines of the fresh-wine type: 168,1,

— in all other cases: 151,5. Minimum potential alcoholic strength of the grapes (in % volume), at 20 °C:

— for wines indicating the slope name: 11,5,

— for wines of the fresh-wine type: 10,0,

— in all other cases: 9,0.

5.2. Maximum yields

Wine, sparkling wine, quality sparkling wine – manual and mechanical harvesting

100 hectolitres per hectare

Wines indicating the slope name – manual and mechanical harvesting

80 hectolitres per hectare

Wine, sparkling wine, quality sparkling wine – manual harvesting

13 600 kg of grapes per hectare

Wine, sparkling wine, quality sparkling wine – mechanical harvesting

13 100 kg of grapes per hectare

Wines indicating the slope name – manual harvesting

11 000 kg of grapes per hectare

Wines indicating the slope name – mechanical harvesting

10 500 kg of grapes per hectare

6. Demarcated geographical area

Definition of the demarcated area:

Areas of:

— Budapest (District XII, land registry No 9597/1, District XXII – Budafok)

— the municipalities in Pest County of Biatorbágy, Budajenő, Budakeszi, Páty, Perbál, Pilisborosjenő, Üröm, Telki and Tök, and

— the municipalities in Fejér County of Aba, Alcsútdoboz, Bicske, Csabdi, Etyek, Felcsút, Gárdony, Gyúró, Kajászó, Kápolnásnyék, Martonvásár, Nadap, Pákozd, Pázmánd, Seregélyes, Sukoró, Tabajd, Tordas, Vál and Velence

that are classified as Class I or II according to the vineyard cadastre.

7. Main grape variety (varieties)

budai - budai zöld

budai - zöld budai

budai - zöldfehér

budai - zöldszőlő

cabernet franc - cabernet

cabernet franc - carbonet

cabernet franc - carmenet

cabernet franc - gros cabernet

cabernet franc - gros vidur

cabernet franc - kaberne fran

cabernet sauvignon

chardonnay - chardonnay blanc

chardonnay - kereklevelű

chardonnay - morillon blanc

chardonnay - ronci bilé

chasselas - chasselas blanc

chasselas - chasselas dorato

chasselas - chasselas doré

chasselas - chrupka belia

chasselas - fehér fábiánszőlő

chasselas - fehér gyöngyszőlő

chasselas - fendant blanc

chasselas - saszla belaja

chasselas - weisser gutedel

cserszegi fűszeres

csókaszőlő

ezerfürtű

ezerjó - kolmreifler

ezerjó - korponai

ezerjó - szadocsina

ezerjó - tausendachtgute

ezerjó - tausendgute

ezerjó - trummertraube

furmint - furmint bianco

furmint - moslavac bijeli

furmint - mosler

furmint - posipel

furmint - som

furmint - szigeti

furmint - zapfner

gohér - guhér

gohér - körteszőlő

gohér - sárga gohér

gohér - török gohér

gohér - zöld gohér

hárslevelű - feuilles de tilleul

hárslevelű - garszleveljü

hárslevelű - lindeblättrige

hárslevelű - lipovina

irsai olivér - irsai

irsai olivér - muskat olivér

irsai olivér - zolotis

irsai olivér - zolotisztüj rannüj

juhfark - fehérboros

juhfark - lämmerschwantz

juhfark - mohácsi

juhfark - tarpai

kadarka - csetereska

kadarka - fekete budai

kadarka - gamza

kadarka - jenei fekete

kadarka - kadar

kadarka - kadarka negra

kadarka - negru moale

kadarka - szkadarka

kadarka - törökszőlő

karát

királyleányka - dánosi leányka

királyleányka - erdei sárga

királyleányka - feteasca regale

királyleányka - galbena de ardeal

királyleányka - königliche mädchentraube

királyleányka - königstochter

királyleányka - little princess

kék bakator

kékfrankos - blauer lemberger

kékfrankos - blauer limberger

kékfrankos - blaufränkisch

kékfrankos - limberger

kékfrankos - moravka

kéknyelű - blaustängler

kékoportó - blauer portugieser

kékoportó - modry portugal

kékoportó - portugais bleu

kékoportó - portugalske modré

kékoportó - portugizer

merlot

mátrai muskotály

olasz rizling - grasevina

olasz rizling - nemes rizling

olasz rizling - olaszrizling

olasz rizling - riesling italien

olasz rizling - risling vlassky

olasz rizling - taljanska grasevina

olasz rizling - welschrieslig

ottonel muskotály - miszket otonel

ottonel muskotály - muscat ottonel

ottonel muskotály - muskat ottonel

pinot blanc - fehér burgundi

pinot blanc - pinot beluj

pinot blanc - pinot bianco

pinot blanc - weissburgunder

pinot noir - blauer burgunder

pinot noir - kisburgundi kék

pinot noir - kék burgundi

pinot noir - kék rulandi

pinot noir - pignula

pinot noir - pino csernüj

pinot noir - pinot cernii

pinot noir - pinot nero

pinot noir - pinot tinto

pinot noir - rulandski modre

pinot noir - savagnin noir

pinot noir - spätburgunder

pintes

piros bakator - bakar rózsa

piros bakator - bakator rouge

piros bakator - bakatortraube

rajnai rizling - johannisberger

rajnai rizling - rheinriesling

rajnai rizling - rhine riesling

rajnai rizling - riesling

rajnai rizling - riesling blanc

rajnai rizling - weisser riesling

rizlingszilváni - müller thurgau

rizlingszilváni - müller thurgau bijeli

rizlingszilváni - müller thurgau blanc

rizlingszilváni - rivaner

rizlingszilváni - rizvanac

sauvignon - sauvignon bianco

sauvignon - sauvignon bijeli

sauvignon - sauvignon blanc

sauvignon - sovinjon

syrah - blauer syrah

syrah - marsanne noir

syrah - serine noir

syrah - shiraz

syrah - sirac

szürkebarát - auvergans gris

szürkebarát - grauburgunder

szürkebarát - graumönch

szürkebarát - pinot grigio

szürkebarát - pinot gris

szürkebarát - ruländer

sárfehér

sárga muskotály - moscato bianco

sárga muskotály - muscat blanc

sárga muskotály - muscat bélüj

sárga muskotály - muscat de frontignan

sárga muskotály - muscat de lunel

sárga muskotály - muscat lunel

sárga muskotály - muscat sylvaner

sárga muskotály - muscat zlty

sárga muskotály - muskat weisser

sárga muskotály - weiler

sárga muskotály - weisser

tramini - gewürtztraminer

tramini - roter traminer

tramini - savagnin rose

tramini - tramin cervené

tramini - traminer

tramini - traminer rosso

viognier

zefír

zengő

zenit

zweigelt - blauer zweigeltrebe

zweigelt - rotburger

zweigelt - zweigeltrebe

zöld szilváni - grüner sylvaner

zöld szilváni - silvanec zeleni

zöld szilváni - sylvánske zelené

zöld veltelíni - grüner muskateller

zöld veltelíni - grüner veltliner

zöld veltelíni - veltlinské zelené

zöld veltelíni - zöldveltelíni

8. Description of the link(s)

8.1. Wine, sparkling wine, quality sparkling wine – Natural factors

The demarcated area for the production of Etyek-Buda wines lies in the north-eastern part of the Central Transdanubian Uplands and extends from the southern part of the Gerecse Uplands to the Velence and Buda Hills, on the slopes and plateaus of which the grapes are grown. The production area is located at the northern edge of the winegrowing region, at 47 degrees latitude.

The dominant soil type for Etyek-Buda is copper-rich brown forest soil, which developed largely on a limestone base.

With its northerly location and hilly landscape, the climate of Etyek-Buda is cooler than the Hungarian average, the annual temperature here averaging 9,5–10,5 °C. Average annual precipitation stands at 650 mm, most of which falls during the vegetation period.

A common feature of the climate of Etyek-Buda is the constant wind throughout the wine region. The prevailing winds are north-westerly, which invariably bring cool air masses to the wine region.

8.2. Wine – Human factors (1)

Viticulture and viniculture have been well-established in Etyek-Buda since the time of the Árpád dynasty, and the development of what are now traditional viticultural and vinicultural processes was greatly influenced by historical upheavals and the settlement of various linguistic minorities in the region. Each ethnic group brought its own unique winegrowing culture, enriching the diversity of Etyek-Buda. This diversity is best symbolised by the large number of varieties grown here, which have acclimatised to the region over the centuries. The use of a large number of varieties is explained by the fact that local producers, keen to mitigate vintage effects, have been able to produce the quality of raw material required for the production of high-quality wines.

The first Magyar settlers played a key role in developing the diversity of varieties, by bringing to Etyek-Buda grape varieties that would be selected by local producers over the millennium. Numerous descendants of these varieties are grown in the region to this day, most notably Juhfark.

8.3. Wine – Human factors (2)

Following the Ottoman occupation, the German-speaking settlers introduced a red-grape variety, Kékoportó (in German ‘Portugieser’), to the region, and with it the process of maceration for the production of red wine.

Following the phylloxera epidemic, local winemakers introduced western varieties that adapted well to local ecological conditions and brought out the unique characteristics of the Etyek-Buda production area in the wines made from those varieties. The late 19th and early 20th century saw the introduction of the Olaszrizling, Szürkebarát and the now predominant Chardonnay varieties.

In the 20th century, local winegrowers began to focus increasingly on aromatic varieties such as Sauvignon and Ottonel muskotály. Of these, several newly bred varieties selected according to local ecological conditions entered into production (e.g. Irsai Olivér, Zenit).

As aromatic varieties have gained ground, fast, anaerobic technology has become predominant in the wine region.

8.4. Wine – Description of the wines

A common feature of Etyek-Buda wines is their richness of aromas and flavours. Both their taste and aroma are characterised by a resounding fruitiness, the complexity of which is complemented by the minerality of Etyek-Buda wines. Despite their high degree of acidity, their acids are mature and fresh, which gives Etyek-Buda wines their freshness.

8.5. Wine – Link between the production area, human factors and the product (1)

The cool climate of Etyek-Buda due to its mountainous exposure is intensified by the north-westerly air currents that ensure a constant movement of air in the wine region. In the summer heat, the acids of the grapes remain lively thanks to the fresh breezes. Due to the constant movement of air and the low cultivation methods that have developed over the centuries, the foliage wall is easily penetrated by the wind. This helps prevent the development of fungal infections on the vines and allows the grapes to be harvested healthy and intact. During the typically cool dawns of autumn, the grapes cool down, which allows them to be processed at lower temperatures.

These natural factors contribute to the fruitiness and fresh acid structure of Etyek-Buda wines, as the oxidation processes are slower during transport and processing in the case of grapes harvested at low temperatures.

8.6. Wine – Link between the production area, human factors and the product (2)

This natural effect is enhanced by a centuries-old practice in the wine region in which the grapes are processed as quickly as possible after harvesting. This practice forms part of the experience and expertise of local winemakers that guarantee the quality of Etyek-Buda wines.

Thanks to the water-retaining capacity of the brown forest soils, the vines have sufficient water supply even in the summer heat. On the slopes and hillsides, sunlight enters the soil surface and the vines at a greater angle of incidence. The combination of these two natural factors guarantees the continuous, balanced development of the vines. Thanks to the typically high foliage wall, the factors that inhibit photosynthesis are uncommon, so the grapes can be harvested earlier, with a high sugar content.

8.7. Sparkling wine and quality sparkling wine – Human factors (1)

The development of sparkling-wine production in Etyek-Buda, in which viticulture and viniculture have been well-established since the time of the Árpád dynasty, can be traced back to the end of the 19th century. The history of sparkling wine production in Etyek-Buda is closely linked to the name of the sparkling wine producer József Törley, who, based on the areas he purchased in the second half of the 19th century, set up a champagne-type sparkling wine production plant in Etyek-Buda in 1882. He realised that grapes from Etyek made an excellent base for sparkling wine and that the cellars of Budafok (Promontorium) were well-suited to sparkling wine production.

The flourishing of winemaking in Etyek-Buda can be attributed to this, so that by the early 1910s, as many as two million bottles of sparkling wine were being produced from Etyek-Buda wines.

In addition to József Törley, his master in sparkling wine production Louis François – who would go on to found his own sparkling wine plant in Etyek-Buda – also played a key role in developing the tradition of sparkling wine production in Etyek-Buda.

After the Second World War, the Hungarovin winery in Budafok became the centre of sparkling wine production. The production of sparkling wine was given further impetus by the introduction, alongside the traditional production method, of a decanting and container-based production process. Nowadays, the legal successor of Hungarovin, Törley Pezsgőpincészet, which has the largest winegrowing area in the region, continues these sparkling wine-growing traditions by adapting its techniques to the quality requirements of sparkling wine production and applying all three production methods.

8.8. Sparkling wine – Human factors (2)

The uniqueness of sparkling wine production in Etyek-Buda lies in the varietal composition. The unique and essential feature of Etyek-Buda sparkling wines is their wide variation of varieties. The world’s main sparkling wine-producing regions are characterised by the fact that only a few grape varieties have taken root there, especially those that have been able to adapt to the very specific climate conditions. Each of the white grape varieties permitted in the Etyek-Buda wine region is well-suited to the production of white sparkling wine. That said, the leading varieties are Chardonnay, Chasselas, Zöld veltelíni, Olaszrizling and Mézesfehér, which account for 60 % of the total vineyard area. The use of a large number of varieties is explained by the fact that local producers, keen to mitigate vintage effects, have always managed to produce the quality of raw material required for the production of high-quality base wines. Having listed the white grape varieties, the importance of red grape varieties – including Pinot noir, which is the perfect raw material for both white and rosé sparkling wines – should not be overlooked.

8.9. Sparkling wine – Description of the wines

A common feature of Etyek-Buda sparkling wines is their richness of aromas and flavours, as well as their freshness. Both their taste and aroma are characterised by a resounding fruitiness and complexity.

The acids are fresh and crispy yet airy, accompanied by a steely texture.

8.10. Sparkling wine – Link between the production area, human factors and the product (1)

The three techniques for the production of Etyek-Buda sparkling wines have always used a wide range of varieties, ensuring that sparkling wines with different styles and sugar contents can be made from these grape varieties.

The limestone-rich soils contribute, alongside the climate, to the high degree of acidity of the base wines, which is optimal for the production of sparkling wines. The annual precipitation is sufficient to ensure the grapes mature at the right pace, but not high enough to cause fungal infections on the grapes.

The near-constant winds that blow over the gentle slopes help even the wet grapes to dry and any spraying activity to be more effective. During the typically cool dawns of autumn, the grapes cool down, which allows them to be processed at lower temperatures.

These natural factors contribute to the fruitiness and fresh acid structure of Etyek-Buda sparkling wines, as the oxidation processes are slower during transport and processing for grapes harvested at low temperatures.

8.11. Sparkling wine – Link between the production area, human factors and the product (2)

As a result of these effects, healthy grapes can be harvested even before the onset of unfavourable autumn weather. The wine produced from those grapes meets the organoleptic requirements of the base wine used to produce the sparkling wine.

These wines are light in colour, and are always fresh, fragrant and slightly aromatic due to the richness of varieties. Thanks to the limestone soil, they are rich in acidity, with a low pH; their acids are fresh and crispy, accompanied by an airy yet steely texture. Sparkling wines produced from Etyek-Buda base wines have a unique complexity of aromas and tastes thanks to the diversity of varieties, and a vigorous acidity, which is accompanied at all times by a fruity taste.

8.12. Quality sparkling wine – Human factors (2)

Carved into the rock, the Budafok cellar system is particularly well-suited to the lengthy maturation required to produce the quality sparkling wines.

The uniqueness of quality sparkling wine production in Etyek-Buda lies in the varietal composition. The unique and essential feature of Etyek-Buda quality sparkling wines is their wide variation of varieties. The world’s main sparkling wine-producing regions are characterised by the fact that only a few grape varieties have taken root there, especially those that have been able to adapt to the very specific climate conditions. Each of the white grape varieties permitted in the Etyek-Buda wine region is well-suited to the production of white sparkling wine. That said, the leading varieties are Chardonnay, Chasselas, Zöld veltelíni, Olaszrizling and Mézesfehér, which account for 60 % of the total vineyard area. The use of a large number of varieties is explained by the fact that local producers, keen to mitigate vintage effects, have always managed to produce the quality of raw material required for the production of high-quality base wines. Having listed the white grape varieties, the importance of red grape varieties – including Pinot noir, which is the perfect raw material for both white and rosé sparkling wines – should not be overlooked.

8.13. Quality sparkling wine – Description of the wines

The aromas of Etyek-Buda quality sparkling wines are characterised by a medium intensity, which is complemented by an elegant fruitiness, while their taste is characterised by an acidity that forms the backbone of these wines, as well as their firmness and ageing potential. The acids are fresh and crispy, accompanied by an airy yet steely texture.

8.14. Quality sparkling wine – Link between the production area, human factors and the product (1)

Over the decades, producers in the Etyek-Buda wine region have come to realise that healthy, intact grapes free from any defects and possessing the properties of internationally renowned varieties are required for a quality sparkling wine to age well. The quality of Etyek-Buda white quality sparkling wines is greatly influenced not only by the properties of the production area, but also by the maturation period.

These international grape varieties include the long-established Chardonnay or Pinot noir, but both Olaszrizling and the internationally renowned Rajnai rizling (Rhine Riesling) varieties are also found in the Etyek-Buda wine region. In addition to the complex environmental factors mentioned above, one of the key attributes of the quality sparkling wines of the Etyek-Buda wine region is that they include varieties that are capable of producing wines with a high degree of acidity, which are excellent for the production of sparkling wines. These varieties retain the character of the grapes even when harvested early, without the aromas and flavours characteristic of green, unripe grapes appearing. This enables sparkling wine of suitable quality and style to be produced for consumers, without any negative vintage effects.

8.15. Quality sparkling wine – Link between the production area, human factors and the product (2)

The limestone bedrock of the soil of Etyek-Buda mixes with loess and loam, so that despite the high degree of acidity, those acids are not sharp and fit well into the texture of the sparkling wine.

The low temperature and humid air provided by the maturation cellars carved into the Etyek-Buda limestone not only enable the biscuity aromas and creamy flavours characteristic of quality sparkling wines to develop, but also allow the Etyek-Buda quality sparkling wines to retain the characteristics of their variety even after maturation. Thus, although their flavour shows signs of ageing, they also have the characteristic flavour of white-fleshed fruits.

As far as Etyek-Buda rosé quality sparkling wines are concerned, in addition to the climatic, soil and precipitation conditions already mentioned, it is of paramount importance that the grapes used as raw material, which combine a high degree of acidity and mature tannin content, can be harvested very early on.

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:

(a) The indication of any variation of adjective ending derived from the expression ‘oltalom alatt álló eredetmegjelölés’ [protected designation of origin] established in the Hungarian language is permitted.

(b) The expression ‘védett eredetű bor’ [wine of protected origin] may be used instead of the expression ‘oltalom alatt álló eredetmegjelölés’ [protected designation of origin].

(c) The protected designation of origin ‘Etyek-Buda’, and all variations of adjective ending derived from the names of the smaller geographical units listed in point VIII/2, may be indicated.

(d) The word ‘rozé’ may be replaced by the word ‘rosé’.

(e) The word ‘küvé’ or ‘cuvée’ may denote a wine obtained by blending several grape varieties, on the label of which the name of the grape varieties constituting the cuvée may be indicated in descending order of quantity, provided that each variety accounts for at least 5 % of the blend.

(f) The traditional expression ‘siller’ may be replaced by the expression ‘kástélyos’.

(g) The use of the expression ‘Etyek-Budai borvidék’ [Etyek-Buda wine region] is permitted on all Etyek-Buda wine products.

Traditional expressions authorised for use, other restricted expressions, expressions indicating the production method, and other regulated expressions

Legal framework:

In national legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

WINE:

— ‘barrique’, ‘barrique-ban erjesztett’ [barrique-fermented] or ‘hordóban erjesztett’ [barrel-fermented], ‘barrique-ban érlelt’ [barrique-aged] or ‘hordóban érlelt’ [barrel-aged]: white, red

— ‘Első szüret’ [first harvest] or ‘virgin vintage’: white, rosé, red

— ‘Újbor’ [new wine] or ‘primőr’ [primeur]: white, rosé, red

— ‘Szűretlen’ [unfiltered]: white, rosé, red

— ‘Töppedt szőlőből készült bor’ [wine made from raisined grapes]: white, red

— ‘Muzeális bor’ [historical wine]: white, red

— ‘Késői szüretelésű bor’ [late-harvest wine]: white, red

— Válogatott szüretelésű bor [selected-harvest wine]: white, red

— Siller: red

— ‘Jégbor’ [ice wine]: white, red

— Muskotály [Muscat]: white

— ‘Cuvée’ or ‘küvé’: white, rosé, red

— Indication of district, municipality and slope name: white, rosé, red, fresh

SPARKLING WINE:

— Muskotály [Muscat]: white

— ‘Palackban erjesztett’ [bottle-fermented]: white, rosé

— ‘Termelői pezsgő’ [grower’s sparkling wine]: white, rosé

— ‘Küvé’ or ‘cuvée’: white, rosé

QUALITY SPARKLING WINE:

— ‘blanc de blanc’: white

— ‘blanc de noir’: white

— ‘Nyerspezsgő’ [Brut sparkling wine]: white, rosé

— Muskotály [Muscat]: white

— crémant: white, rosé

— ‘Palackban erjesztett’ [bottle-fermented]: white, rosé

— ‘Termelői pezsgő’ [grower’s sparkling wine]: white, rosé

— ‘hagyományos módszerrel palackban erjesztett’ [bottle-fermented using the traditional method], ‘hagyományos módszer’ (méthode traditionnelle) [traditional method], ‘klasszikus módszer’ (méthode classique) [classical method], ‘klasszikus hagyományos módszer’ [classical traditional method]: white, rosé

— ‘Küvé’ or ‘cuvée’: white, rosé

Geographical units smaller than the demarcated production area that may be indicated alongside the ‘Etyek-Buda’ designation of origin

Legal framework:

In national legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

Districts:

— The ‘Buda’ district:

— the municipalities of Budajenő, Budakeszi, Páty, Perbál, Pilisborosjenő, Üröm, Telki and Tök in Pest County, and

— the municipalities of Bicske and Csabdi in Fejér County.

— The ‘Etyek’ district:

— Budapest (District XXII – Budafok, and

— the municipalities of Alcsútdoboz, Etyek, Felcsút, Gyúró, Kajászó, Martonvásár, Tabajd, Tordas and Vál in Fejér County

— The ‘Velence’ or ‘Lake Velence’ district:

— The municipalities of Aba, Gárdony, Kápolnásnyék, Nadap, Pákozd, Pázmánd, Seregélyes, Sukoró and Velence in Fejér County

Municipalities:

— Budapest (District XXII – Budafok)

— Municipalities in Pest County: Biatorbágy, Budajenő, Budakeszi, Perbál, Pilisborosjenő, Telki, Tök, Üröm,

— Municipalities in Fejér County: Aba, Alcsútdoboz, Bicske, Csabdi, Felcsút, Gárdony, Gyúró, Kajászó, Kápolnásnyék, Martonvásár, Nadap, Pákozd, Pázmánd, Seregélyes, Sukoró, Tabajd, Tordas, Vál

Slopes:

— Alcsútdoboz: Göböljárás, Kis-Látó-hegy, Nagy-Látó hegy

— Biatorbágy: Nyakas-kő, Öreg-hegy, Ürge-hegy

— Bicske: Galagonyás, Málé-hegy, Táborállás

— Budajenő: Körte-völgy, Öreg templom-völgy

— Budakeszi: Ochsenzungen

— Etyek: Anna-hegy, Árok-dűlő, Báthori-dűlő, Diófa-árok, Herceg-földek, István-hegy, Káptalan-földek, Kőkaloda-dűlő, Köpeny-dűlő, Orbán, Öreg-hegy, Páskom, Pince-dűlő, Sánc, Sándor-dűlő, Sóskúti úti dűlő, Szári-dűlő, Szép-völgy, Tóra dűlő, Új-hegy, Úri-dűlő, Váli úti dűlő, Vérti-határ-dűlő, Vérti úti dűlő, Vérti-szőlők, Zámori úti dűlő, Zsámbéki úti dűlő

— Gárdony: Agárdi, Bika-völgy, Csirib aldűlő

— Kajászó: Paskum, Üreg-telek

— Kápolnásnyék: Csekés

— Nadap: Csúcsos-hegy

— Páty: Hegyi-dűlő, Lövöldöző, Mézes-hegy, Nagy-hegy, Zsámbéki úti dűlő

— Pázmánd: Bágyom, Gyula tanya, János tanya, Zsidókő-hegy

— Seregélyes: Elzamajori-szőlő

— Sukoró: Tádé

— Tabajd: Badacsony, Becse, Felső-hegy, Mandula, Öreg-hegy

— Telki: Öreg-hegy

— Tök: Elletések, Felső-somos, Hosszú-dűlő, Körtvélyes, Páskom, Somos, Szajkós-kertek, Temetői-dűlő, Völgyút-dűlő

— Vál: Baranya-hegy, Cukor-hegy, Epres-dűlő, Hosszú-dűlő, Öreg-hegy, Szabad-hegy, Új-hegy

Rules on bottling

Legal framework:

In national legislation

Type of further condition:

Packaging in the demarcated geographical area

Description of the condition:

Etyek-Buda fresh wines, Etyek-Buda wines indicating the slope name, and wines indicating the expression ‘válogatott szüretelésű bor’ [selected-harvest wine], ‘jégbor’ [ice wine], ‘késői szüretelésű bor’ [late-harvest wine], or ‘töppedt szőlőből készült bor’ [wine made from raisined grapes] may be placed on the market in glass bottles only. This rule does not apply to wines produced within the production area by the producer in its own cellar for on-site consumption.

Production outside the demarcated production area

Legal framework:

In national legislation

Type of further condition:

Derogation concerning production in the demarcated geographical area

Description of the condition:

In addition to the municipalities listed in Chapter IV, for historical reasons the production of Etyek-Buda wine products is also possible in the following adjacent administrative areas:

— All districts of Budapest

— Fejér County: Adony, Baracska, Besnyő, Ercsi, Iváncsa, Kulcs, Mány, Óbarok, Pusztaszabolcs, Rácalmás, Ráckeresztúr, Szár, Székesfehérvár, Újbarok, Vereb,

— Pest County: Budakalász, Budaörs, Diósd, Érd, Sóskút, Tárnok, Tinnye, Zsámbék

— Tolna County: Zomba-Szentgál

Link to the product specification

https://boraszat.kormany.hu/admin/download/9/1f/b2000/Etyek-Buda%20OEM_termekleiras_standard.pdf

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