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

(2021/C 421/08)

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

COMMUNICATION OF STANDARD AMENDMENT MODIFYING THE SINGLE DOCUMENT

Bergerac

PDO-FR-A0190-AM03

Date of communication: 8 September 2021

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

1. Official Geographic Code

The municipalities making up the geographical area and the area in immediate proximity have been updated in line with the Official Geographic Code.

The boundaries of the area remain unchanged.

Points 6 and 9 of the single document have been amended accordingly.

2. Rosé wines

The grape varieties Sémillon B, Sauvignon B, Sauvignon Gris G and Muscadelle B have been added to the list of secondary varieties that may be used in the production of rosé wines.

The proportion of secondary grape varieties must not exceed 20 % of a holding’s vines.

Together, the secondary varieties must not account for more than 20 % of the varieties used in the blend; the combined proportion of the Sauvignon B and Sauvignon Gris G varieties must not exceed 10 %, and the proportion of the Muscadelle B variety must not exceed 10 %.

The addition of white grape varieties to rosé wines ensures the wines’ freshness and organoleptic profile, which may be threatened by certain fluctuations in the climate (in particular, by high temperatures after the onset of ripening).

This does not affect the quality of the product.

This amendment requires no changes to the single document.

3. Average maximum crop load per parcel

The average maximum crop loads per parcel have been harmonised to increase the efficiency of inspections; the same value is now used for white and red grape varieties.

This amendment requires no changes to the single document.

4. Oenological charcoal

Use of oenological charcoal was not permitted previously, but limited, regulated use is now allowed: ‘The use of oenological charcoal is permitted for musts in the production of rosé wines, in a proportion not exceeding 20 % of the volume of rosé wine produced by the winemaker concerned for the harvest in question.’ The aim is to ensure that any such use is targeted towards batches of lower organoleptic or analytical quality (particularly batches whose aroma has changed as a result of oxidation), but does not alter the product’s typical characteristics.

Points 4 and 5.1 of the single document have been amended accordingly.

5. Link to the origin

The link to the origin has been revised now that use of oenological charcoal is permitted.

This amendment requires no changes to the single document.

6. Reference to the inspection body

The reference to the inspection body has been reworded to align it with the wording of other product specifications. This is a purely formal amendment and requires no changes to the single document.

SINGLE DOCUMENT

1. Name(s)

Bergerac

2. Geographical indication type

PDO – Protected Designation of Origin

3. Categories of grapevine product

1. Wine

4. Description of the wine(s)

1. White wine

BRIEF WRITTEN DESCRIPTION

The white wines generally develop both floral and fruity aromas and are somewhat acidic in the mouth. The presence of the Sauvignon B grape variety is sometimes noticeable. They can be consumed young. Some fuller-bodied cuvées produced using the Sémillon B or Muscadelle B grape varieties achieve their full aromatic complexity after a few years of ageing. The white wines are still, dry wines with a total alcoholic strength by volume not exceeding 13 % after enrichment. Their fermentable sugar content is less than or equal to 3 grams per litre. Their minimum natural alcoholic strength by volume is 10,5 %.

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

2. Red wine

BRIEF WRITTEN DESCRIPTION

These wines are often characterised by fruity aromas, with a tannic structure combining the suppleness and roundness of the Merlot N grape variety with the firm tannins of the Cabernet Franc N and Cabernet Sauvignon N grape varieties. To prevent excessive extraction of tannins, the use of continuous presses and self-emptying trailers with vane pumps is not permitted. They are somewhat austere in the first few years and benefit from ageing to allow the tannins to merge. These are still, dry wines with a total alcoholic strength by volume not exceeding 13,5 % after enrichment. Their fermentable sugar content is less than or equal to 3 grams per litre. Their minimum natural alcoholic strength by volume is 11 %.

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

3. Rosé wine

BRIEF WRITTEN DESCRIPTION

The rosé wines may be dry or semi-dry. After enrichment, their total alcoholic strength by volume does not exceed 13 %.

Their minimum natural alcoholic strength by volume is 10,5 %. The rosé wines are mainly produced from Cabernet Franc N and Cabernet Sauvignon N grapes and often have an intense colour, sometimes approaching that of ‘clairet’ wines. They are either dry or soft, with a maximum fermentable sugar content of 10 grams per litre, and always feel fresh.

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

5. Wine-making practices

5.1. Specific oenological practices

1. Use of oenological charcoal

Specific oenological practice

The use of oenological charcoal is permitted for musts in the production of rosé wines, in a proportion not exceeding 20 % of the volume of rosé wine produced by the winemaker concerned for the harvest in question.

2. Enrichment

Specific oenological practice

Subtractive enrichment techniques are permitted for the red wines up to a maximum concentration rate of 10 %. For the batch undergoing the process, the increase in the natural alcoholic strength by volume is less than or equal to 1 %.

After enrichment, the wines’ total alcoholic strength by volume does not exceed 13,5 % for the reds and 13 % for the rosés and whites. In addition to the above provisions, all wine-making practices followed must also comply with the requirements laid down at EU level and in the Rural and Maritime Fishing Code.

3. Density

Cultivation method

The minimum vine planting density is 4 000 plants per hectare. The spacing between the rows must not exceed 2,50 metres and the spacing between plants in the same row must be at least 0,80 metres. The planting density may, however, be reduced to 3 300 plants per hectare, in which case the spacing between the rows of vines must not exceed 3 metres and the spacing between plants in the same row must be at least 0,90 metres.

4. Irrigation

Cultivation method

Irrigation is not permitted.

5. Pruning

Cultivation method

The vines are pruned using the following techniques: Guyot pruning, Cordon de Royat pruning or spur pruning.

— For vines with a planting density above 4 000 plants per hectare, the maximum number of buds is 60 000 per hectare and 16 per plant;

— For vines with a planting density below 4 000 plants per hectare, the maximum number of buds is 60 000 per hectare and 20 per plant;

5.2. Maximum yields

1. White wine 77 hectolitres per hectare

2. Red wine 68 hectolitres per hectare

3. Rosé wine 72 hectolitres per hectare

6. Demarcated geographical area

The grapes are harvested and the wines made and developed in the following municipalities of the department of Dordogne (based on the Official Geographic Code in force on 26 February 2020):

Municipalities fully included in the geographical area:

Baneuil, Bergerac, Boisse, Bonneville-et-Saint-Avit-de-Fumadières, Bouniagues, Campsegret, Carsac-de-Gurson, Colombier, Conne-de-Labarde, Cours-de-Pile, Creysse, Cunèges, Eymet, Faurilles, (Le) Fleix, Fonroque, (La) Force, Fougueyrolles, Fraisse, Gageac-et-Rouillac, Gardonne, Ginestet, Issigeac, Lalinde, Lamonzie-Saint-Martin, Lamothe-Montravel, Lanquais, (Les) Lèches, Lembras, Lunas, Mescoules, Minzac, Monbazillac, Monestier, Monfaucon, Monmadalès, Monmarvès, Monsaguel, Montazeau, Montcaret, Montpeyroux, Mouleydier, Moulin-Neuf, Nastringues, Naussannes, Plaisance, Pomport, Port-Sainte-Foy-et-Ponchapt, Prigonrieux, Queyssac, Rampieux, Razac-de-Saussignac, Razac-d’Eymet, Ribagnac, Rouffignac-de-Sigoulès, Sadillac, Saint-Agne, Saint-Antoine-de-Breuilh, Saint-Aubin-de-Cadelech, Saint-Aubin-de-Lanquais, Saint-Capraise-d’Eymet, Saint-Cernin-de-Labarde, Saint-Germain-et-Mons, Saint-Géry, Saint-Julien-Innocence-Eulalie, Saint-Laurent-des-Vignes, Saint-Léon-d’Issigeac, Saint-Martin-de-Gurson, Saint-Méard-de-Gurçon, Saint-Michel-de-Montaigne, Saint-Nexans, Saint-Perdoux, Saint-Pierre-d’Eyraud, Saint-Rémy, Saint-Sauveur, Saint-Seurin-de-Prats, Saint-Vivien, Saussignac, Serres-et-Montguyard, Sigoulès-et-Flaugeac, Singleyrac, Thénac, Vélines, Verdon, Villefranche-de-Lonchat.

Municipalities partially included:

Beaumontois en Périgord (only the territory of the former municipality of Nojals-et-Clotte, which became a delegated municipality within Beaumontois en Périgord on 1 January 2016), Eyraud-Crempse-Maurens (only the territory of the former municipality of Maurens, which became a delegated municipality within Eyraud-Crempse-Maurens on 1 January 2019).

7. Main wine grape variety(ies)

Cabernet Franc N

Cabernet Sauvignon N

Côt N – Malbec

Merlot N

Muscadelle B

Sauvignon B – Sauvignon Blanc

Sauvignon Gris G - Fié Gris

Sémillon B

Ugni Blanc B

8. Description of the link(s)

This farming region, known as ‘purple Périgord’, has a mosaic of landscapes allowing the production of a wide variety of original products.

The region’s well-irrigated and well-drained soils and attenuated oceanic climate ensure that the grapes achieve good phenolic ripeness, which is especially noticeable in the tannic structure of the red wines and the deep colour of the rosé wines, which are mainly produced from cabernet grapes. The white wines derive their acidity and their floral and/or fruity notes from the soils; these characteristics come from the blend of grape varieties used.

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

Area in immediate proximity

Legal framework:

National legislation

Type of further condition:

Derogation concerning production in the demarcated geographical area

Description of the condition:

The area in immediate proximity comprises the territory of the following municipalities (based on the Official Geographic Code in force on 26 February 2020):

— Department of Dordogne: Cause-de-Clérans, Saint-Géraud-de-Corps. - Department of Gironde: Caplong, Castillon-la-Bataille, Francs, Gardegan-et-Tourtirac, Gensac, Les Lèves-et-Thoumeyragues, Margueron, Pineuilh, Puisseguin, Saint-Avit-Saint-Nazaire, Saint-Cibard, Saint-Emilion.

— Department of Lot-et-Garonne: Duras, Loubès-Bernac and Saint-Jean-de-Duras.

Legal framework:

National legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

Wines with the ‘Bergerac’ protected designation of origin may specify on their labels the broader geographical unit ‘Sud-Ouest’ [South-West]. This broader geographical unit may also feature on any leaflets or containers. The size of the letters for the broader geographical unit must not be larger, in either height or width, than the size of the letters forming the name of the protected designation of origin.

Legal framework:

National legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

The word ‘sec’ [dry] must feature on the labelling of white wines. The word ‘demi-sec’ [semi-dry] must feature on the labelling of rosé wines with a fermentable sugar content (glucose + fructose) of between 4 and 10 grams per litre.

Link to the product specification

http://info.agriculture.gouv.fr/gedei/site/bo-agri/document_administratif-a078cfed-a9b4-4684-997f-6fc1ea003699

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