Publication of a communication of approval of a standard amendment to the product specification for a name in the wine sector referred to in Article 17(2) and (3) of Commission Delegated Regulation (EU) 2019/33

(2022/C 410/11)

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

COMMUNICATION OF THE APPROVAL OF A STANDARD AMENDMENT

‘Segarcea’

PDO-RO-A1214-AM01

Date of communication: 1 August 2022

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

1. Introduction of new grape varieties as main production varieties

The specification has been amended to include the wine grape varieties Fetească regală and Touriga nacional for the production of white wines and red wines respectively.

The introduction of the Fetească regală variety, an old Romanian variety that is widely cultivated in Romania, has increased the potential for exploiting the specific characteristics of the Segarcea PDO area in the form of quality wines, enhancing the reputation of the designation of origin by diversifying the range of varieties and expressing the aromatic complexity of the valued national varieties.

In the Segarcea area, the variety offers good adaptability and the potential for achieving quality, as the grapes build up aromas and sugar. This variety has the potential to produce fine wines which are bright, clear, and with accentuated straw-yellow with greenish highlights, with a scent of vine blossom and good acidity resulting from the valley area in which it is grown.

The Touriga nacional variety has good adaptability in the Segarcea PDO, and preserves the variety’s specific characteristics, which are also influenced by the soil structure, the hydrological conditions and the local climate. This variety is characterised by fruity notes, a bright red colour, a high alcohol content and is rich in extract, with a balanced accumulation of sugars, due to the wine-growing soils with a high calcium carbonate content and rich in iron oxides and the vineyards’ location on gentle slopes that are relatively exposed to the south, which favours the accumulation of sugars and anthocyanins, and a high mineral content.

Diversifying the range of varieties by introducing the above varieties will help to expand the wine portfolio, obtaining wines from varieties with a national/international reputation by exploiting their aromatic complexity.

Chapters IV and XI of the specification and point 7 of the single document are amended.

2. Amendment of grapevine yield (increase)

The grape and wine yields obtained are amended upwards.

The change in wine productivity is needed for the Segaracea PDO area due to the production progress achieved in recent years, an increase in production for grapes at full maturity at harvest and a later harvest due to changes in the new vineyard structures, due to the biotic factor (clonal structure, rootstock) and the oenological factor (the use of new wine-making technologies).

From 2004, even before the vineyard conversion/restructuring programmes, vineyards providing a certain level of harvest supported by a relatively low plant density were replaced. Whereas, before, the grubbed-up vineyards had a density of between 2 800 and 3 200 plants per hectare, newly-established plantations have a density of more than 4 545 plants per hectare, with significant increases in the density of young vineyards compared to the density of previous plantations, which has also led to significant increases in grape production.

The newly introduced varieties harness the area’s potential, and the new clones of older varieties have a greater capacity to take advantage of the soil’s complex of minerals and nutrients, as well as the area’s oenoclimatic conditions.

The changes due to oenological factors are the result of new wine-making equipment and the use of new technical solutions in the field of wine-making materials. Of the new equipment that has made a significant contribution to increasing wine yields, without reducing quality, we would highlight the pneumatic presses, which have made it possible to increase wine yield by more than 15 % (for free-run must). Automated vats and fermentation tanks at controlled temperatures have also made it possible to increase the wine yield significantly while increasing the quality of the wines, particularly by maintaining and, in some cases, increasing the wines’ aromatic profile.

Chapters V and VII of the specification and point 7 of the single document are amended.

SINGLE DOCUMENT

1. Name(s)

Segarcea

2. Geographical indication type

PDO – Protected Designation of Origin

3. Categories of grapevine product

1. Wine

4. Description of the wine(s)

1. White wines

CONCISE TEXTUAL DESCRIPTION

The wines are energetic, straw-yellow with greenish hints in colour, with intense aromas of freshly flowering acacia flowers. Maturation in tanks on the lees together with long fermentation result in notes of grass and elder, exotic fruit, peaches (both in the bouquet and on the palate).

The taste is dominated by freshness, crispness, citrus acidity, floral notes, fruitiness, above-average citrus acidity and a long finish, a solid structure of fruit, butter, warm brioche, citrus and freshly roasted hazelnuts.

The typical aromatic wines (dry/semi-dry) have a bouquet of roses, sweet fruit pulp, white flowers, typical Muscat aromas, a cool taste, acidity, liveliness and are full bodied.

General analytical characteristics Maximum total alcoholic strength (in % volume) 15,00 Minimum actual alcoholic strength (in % volume) 11,00 Minimum total acidity 4,0 in milliequivalents per litre Maximum volatile acidity (in milliequivalents per litre) 18 Maximum total sulphur dioxide (in milligrams per litre) 200

2. Red wines

CONCISE TEXTUAL DESCRIPTION

Their colour is purple red, dark ruby red, ruby red with purple highlights: intense and light garnet-red or brick-red even when matured over a short period of time. The wine-making processes enable greater extraction of colour and tannins, and a fine scent and taste of wood, vanilla, with a bouquet dominated by fruit (cherries, raspberries and strawberries) and spices. On the palate, it has a balance between fruity and liquorice notes, slight traces of toasted wood, well-integrated round tannins, full-bodied, with a dominant aroma of berries, jams, aromatic herbs, woody aromas and vanilla (barrelled wine).

General analytical characteristics Maximum total alcoholic strength (in % volume) 15,00 Minimum actual alcoholic strength (in % volume) 11,00 Minimum total acidity 4,0 in milliequivalents per litre Maximum volatile acidity (in milliequivalents per litre) 20 Maximum total sulphur dioxide (in milligrams per litre) 150

3. Rosé wines

CONCISE TEXTUAL DESCRIPTION

Wines matured on the lees with bâtonnage have a character that is fresh, fruity (redcurrants, sour cherries and white cherries) and cool. The aromas are intense, of red berries, jam and raspberry and the wines are rounded, and balanced with fresh acidity.

The colour is an intense salmon pink, with aromas of white cherries, rose petals, green pepper, honey, wild strawberries, with a fresh and intense fruity taste, a spry acidity and an intense finish.

General analytical characteristics Maximum total alcoholic strength (in % volume) 15,00 Minimum actual alcoholic strength (in % volume) 11,00 Minimum total acidity 4,0 grams per litre expressed as tartaric acid Maximum volatile acidity (in milliequivalents per litre) 18 Maximum total sulphur dioxide (in milligrams per litre) 200

5. Wine-making practices

5.1. Specific oenological practices

1. Wine-making practices Relevant restriction on making the wines Enrichment is prohibited in the production of wines with the Segarcea controlled designation of origin. Enhancement of the natural alcoholic strength by volume of the grape must, partially fermented grape must or wine in fermentation is prohibited.

2. Cultivation practice Cultivation practice — The minimum acceptable density is: 3 000 plants per hectare. — In newly established plantations the density will be at least 4 132 plants per hectare. — The cultivation system is non-protected or semi-protected; the Guyot method is recommended for training on the trunk, with unilateral or bilateral cordons, and canes that are periodically replaced. — The cutting system is long or mixed, with a maximum fruit load of 15 buds/sqm.

5.2. Maximum yields

1. Fetească alba, Fetească regală, Riesling Italian, Riesling de Rhin, Sauvignon, Viognier, Pinot gris, Chardonnay 14 000 kilograms of grapes per hectare

2. Tămâioasă românească, Tămâioasă roză 14 000 kilograms of grapes per hectare

3. Pinot noir, Merlot, Syrah, Fetească neagră, Marcelan, Negru de Drăgășani, Touriga nacional, Cabernet Franc, Cabernet Sauvignon 12 000 kilograms of grapes per hectare

4. Fetească alba, Fetească regală, Riesling Italian, Riesling de Rhin, Sauvignon, Viognier, Pinot gris, Chardonnay 112 hectolitres per hectare

5. Tămâioasă românească, Tămâioasă roză 112 hectolitres per hectare

6. Pinot noir, Merlot, Syrah, Fetească neagră, Marcelan, Negru de Drăgășani, Touriga nacional, Cabernet Franc, Cabernet Sauvignon 96 hectolitres per hectare

6. Demarcated geographical area

Dolj County:

— the town of Segarcea

— the town of Segarcea — the villages of Lipovu and Lipovu de Sus;

— Municipality of Lipovu — the villages of Lipovu and Lipovu de Sus;

7. Wine grape variety(-ies)

Cabernet Franc N

Cabernet Sauvignon N – Petit Vidure, Bourdeos tinto

Chardonnay B – Gentil blanc, Pinot blanc Chardonnay

Fetească albă B – Păsărească albă, Poama fetei, Mädchentraube, Leanyka, Leanka

Fetească neagră N – Schwarze Mädchentraube, Poama fetei neagră, Păsărească neagră, Coada rândunicii

Fetească regală B – Königliche Mädchentraube, Königsast, Kiralyleanka, Dănășană, Galbenă de Ardeal

Marcelan N

Merlot N – Bigney rouge

Negru de Drăgăşani N

Pinot Gris G – Affumé, Grau Burgunder, Grauburgunder, Grauer Mönch, Pinot cendré, Pinot Grigio, Ruländer

Pinot noir N – Blauer Spätburgunder, Burgund mic, Burgunder roter, Klăvner Morillon Noir

Riesling de Rhin B – Weisser Riesling, White Riesling

Riesling italian B – Olasz Riesling, Olaszriesling, Welschriesling

Sauvignon B – Sauvignon verde

Syrah N – Shiraz, Petit Syrah

Touriga Nacional R

Tămâioasă românească B – Rumanische Weihrauchtraube, Tamianka

Tămâioasă roză Rs – Muscat rouge de Frontignan

Viognier B – Petit Vionnier, Viogne, Galopine, Vugava bijela

8. Description of the link(s)

8.1. Link with the demarcated area

The Segarcea wine-growing centre is part of the Dealurile Munteniei şi Olteniei (Oltenia and Muntenia Hills) wine-growing region. It is located in the Romanian Plain, 29 km south of the city of Craiova, at a predominant altitude of 145 m. Segarcea is located on the 44°10' parallel north and on the 23°72' meridian east.

Segarcea is located in the central part of Oltenia Plain on the interfluve between the rivers Jiu (to the east) and Desnăţui (to the west), and is part of the Câmpia Desnăţuiului (Desnăţui Plain). This interfluve is called Câmpia Segarcei (Segarcea Plain). Together with Câmpia Băileştiului (Băileşti Plain), it forms the Desnăţui Plain.

The Segarcea Plain lacks aeolian (wind-blown) terrain and includes the foothill plain of Sălcuţa and the Danube River terraces of which five (out of a total of eight) continue east of the Desnăţui River.

The areas under vineyards belonging to the Segarcea wine-growing centre are found on the southern extremity of the Sălcuţa foothill plain and on the slope with predominantly southern exposure linking the third terrace of the Danube and the elevated Sălcuţa plain. This area is located between the hypsometric curves of 100 m and 150 m. In fact, the most elevated points of this area are found here: Dealul Viilor, at 151,7 m and Dealul Robului, at 150,3 m. The following types of soils are found on the territory of the Segarcea wine-growing centre: typical cambic chernozem soils, eroded cambic chernozem soils and eroded soils (on the slopes).

From the point of view of surface deposit geology and lithology, the Oltenia Plain dates from the late Pliocene, if we take into account the formation of the first dry land, but it dates from the Quaternary if we think of the modelling action to which it was subjected thereafter.

As far as the lithological material is concerned, it is mostly formed of loess sediment, loam-clayish sediments of the Pleistocene and sandy loams with a high carbonate content. This material of alluvial and diluvial origin was laid in the Quaternary era, in the interglacial period. These deposits form a layer of a few centimetres at a depth of 8 to 15 m, covering older late Pliocene sandy-loamy, sandy or sandy-marl deposits.

In this area, there are zones with marked diluvial processes. Diluvial deposits are related to the movement of certain already existent Pleistocene deposits, due to the action of water flowing diffusely in the form of a water sheet caused by rains and the melting of snow and due to gravitation (earth falls, landslides). On certain surfaces, diluvial sediments entirely cover the valleys without linear longitudinal drainage, with slopes that are easy to stabilise and use for agriculture.

The climate is temperate-continental, with weak Mediterranean influences caused by the frequency of western and south-western air masses, not to mention southern tropical and East-European air masses.

The multiannual average temperature is 11,6 °C. The average temperature of the hottest month is 24,1 °C, oscillating between 22,7 °C and 26,8 °C.

The sum of annual precipitation is 565 mm (the average for 5 years), of which 281 mm during the growth period.

Vine cultivation and winemaking has been attested in writing since 1557, in a document in which Pătraşcu cel Bun (Pătraşcu the Good), the father of Mihai Viteazul (Mihai the Brave) granted ‘the lands of Segarcea to his daughter Maria’ in the form of dowry. At that time, the vines and wines of Segarcea were well known. The Segarcea wine-growing centre was first recognised together with 27 other wine-growing centres in Romania as being authorised for producing wines with controlled designation of origin through the Decree of the Council of Ministers of 25 May 1929.

8.2. Causal interaction

The new varieties and the new cultivation and winemaking technologies mean that the Segarcea PDO currently enjoys an excellent reputation.

The duration of sunshine, the ambient temperature and the atmospheric precipitation are essential climate features for a wine-growing area, with a decisive impact on the vine’s biological, physiological and bio-chemical processes, which influence the quality and typical character of the wines obtained at Segarcea.

The majority of the wine-growing soils have a high calcium carbonate content and are rich in iron oxides, which gives the red wines obtained here a bright red colour and makes them very soft, with a marked personality. Wines produced here are suitable for ageing.

Vine plantations generally have a southern, south-western or south-eastern exposure, as most of them are located on relatively smooth slopes and on plateaus. The large amount of sunshine, the rich heliothermal resources and reduced precipitation are an important factor for wine quality (intense red fruit aromas, robustness and freshness).

The combination of soil and climatic conditions favours the production of wines with the typical characteristics of the area, with intense fruity notes and high ageing capacity. The production of grapes from vitis vinifera grafted onto rootstock, carefully positioned according to the ‘potential’ of the land, can produce quality wines.

The grapes for white wines are harvested in a mechanised fashion, kept in pellicular maceration at temperatures between 8 °C and 10 °C, with slow fermentation, in stainless steel tanks with a controlled temperature of 15 °C to 18 °C, and maturation on the lees generally for periods of 3 to 5 months and for some wines for 21 to 30 days.

It develops a straw-yellow appearance with greenish hints, with intense aromas of freshly flowering white acacia flowers. Maturation in tanks on the lees together with long fermentation result in notes of grass and elder, exotic fruit, peaches (both in the bouquet and on the palate).

The taste is dominated by freshness, crispness, with citrus acidity, balanced between floral or fruity notes, above-average citrus acidity and a long finish, a solid structure of fruit and butter, warm brioche, white fruit, citrus, freshly roasted hazelnuts.

The typical aromatic wines (grapes harvested by hand) are mostly obtained in dry and semi-dry variants, the complex bouquet ranges from rose to sweet fruit pulp, from white flowers to the classic aromas of Muscat. They are lively and have a full structure due to their specific acidity.

In order to obtain red/rosé wines the grapes are picked in a mechanised fashion. Traditional wine-making processes are used in order to extract greater colour and tannins; the wines mature for an average of 6-8 months in oak barrels in order to integrate the aromas resulting from contact with the wood. A bouquet dominated by fruit (cherries, raspberries and strawberries) and spices develops, in terms of both scent and taste. On the palate, the wines have a balance between fruity and liquorice notes, with slight traces of toasted wood and well-integrated round tannins; the wines are full-bodied, with notes of berries, aromatic herbs, plus wood and vanilla in the barrelled wine.

The mechanised harvesting of the grapes, with maceration-fermentation in vats with remontage, managing fermentation temperatures and the number of remontages, aims to produce fruity wines with fewer tannins. Maturation takes place mainly in stainless steel tanks and partly in oak barrels for an average period of between 6 and 8 months. The wide spectrum of aromas resulting from long maceration of around eight weeks and 8-18 months of maturation in oak barrels ranges from jams to fresh berries and vanilla.

8.3. Product details

The white wines are straw-yellow (greenish) in colour, with intense aromas of acacia flowers, and notes of grass and elder from long fermentation, and of exotic fruit and peaches. The taste is fresh, with citrus acidity, floral (acacia), honey, ripe fruit, above-average citrus acidity and a long finish, a solid structure of fruit and butter, warm brioche, citrus and freshly roasted hazelnuts.

The typical aromatic wines have a complex bouquet (roses, sweet fruit pulp), and the classic Muscat aromas, with vivacity and a full structure due to their specific acidity.

The red wines have a bouquet dominated by red fruit (cherries, raspberries and strawberries), spices, with a balance between notes of fruit and liquorice, integrated and moderate round tannins, full-bodied, with notes of berries, aromatic herbs, wood and vanilla in the barrelled wine.

The wide spectrum of aromas resulting from long maceration of around eight weeks and 8-18 months of maturation in oak barrels ranges from jams to fresh berries and vanilla.

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

Marketing conditions

Legal framework:

In national legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition

On the labelling of the wines, the Segarcea protected designation of origin may be supplemented, depending on the interests of the producers, by one of the following single vineyard names: DEALU ROBULUI, PIETRICEAUA, GRĂDINA POPEŞTI, DEALU VIILOR, MALAICA, PLAIU VIILOR, LA CARIERĂ, LA TUFAN or DEALU LIPOVULUI.

Link to the product specification

https://www.onvpv.ro/sites/default/files/caiet_sarcini_doc_segarcea_modif_standard_cf_cerere_2020_no_track_changes_final.pdf

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