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 286/04)

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

‘Thermenregion’

Reference number: PDO-AT-A0229-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

Thermenregion

2. Geographical indication type

PDO – Protected Designation of Origin

3. Categories of grapevine product

1. Wine

5. Quality sparkling wine

4. Description of the wine(s)

The ‘Thermenregion’ designation of origin may be used for wine and quality sparkling wine; however, its use in quality sparkling wine is only of very limited importance. Further details 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 ‘Thermenregion’ 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 geographical area of the ‘Thermenregion’ designation of origin comprises the city of Wiener Neustadt and the political districts of Baden, Mödling, Neunkirchen and Wiener Neustadt in Lower Austria.

7. Main wine grape variety(ies)

St. Laurent

Blauer Burgunder – Pinot Noir

Rotgipfler

8. Description of the link(s)

The Thermenregion winegrowing area stretches south of Vienna, over a hill chain of which the highest peak is the Anninger, to the south of Baden. The substrate in this winegrowing area consists of heavy, sandy, loamy and often also stony brown limestone soils and chalky gravel soils. Differences in vineyard soils are typical for this area: the heavy and sometimes very chalky soils of the slopes in the north-western part are very well suited to the production of white wine, particularly wines made from the traditional Gumpoldskirchen vine varieties Zierfandler, Rotgipfler and Neuburger. However, they can also produce interesting Weißburgunder, Chardonnay and Traminer wines. Apart from the red-wine-producing islands of Sooß and Bad Vöslau, the municipality of Tattendorf and the surrounding winegrowing villages are the main production area for high-quality red wine, thanks to their barren gravel soils. The Wienerwald protects the Thermenregion from the cold winds of the north. The average annual temperature is almost 10 °C, the annual precipitation is 650 mm and the annual sunshine is 1 800 hours. The climate is marked by rather cold winters and dry, hot summers.

The production structure in the Thermenregion winegrowing area 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. There is a strong link between the high level of tourism and the wine industry. A few large holdings (wineries and winemaking cooperatives) supplement the family-run holdings.

The vines are almost exclusively cultivated using the ‘high culture’ training system and wire frames.

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 ‘Thermenregion’ designation of origin may only be marketed if it has an official quality check number [Staatliche Prüfnummer]. This rule does not apply to ‘Sekt’, ‘Qualitätsschaumwein’ or ‘Hauersekt’. In order to obtain a quality check number, a sample of each wine to be marketed with the ‘Thermenregion’ designation of origin (systematic check) must be subjected to analytical and organoleptic tests (cf. the product specification).

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.