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

(2020/C 195/05)

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

‘Eger/Egri’

Reference number PDO-HU-A1328-AM04

Date of communication: 16.2.2020

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

1. Modification of the maximum total acidity from 6,0 g/l to 7,0 g/l for Classicus Bikavér, Classicus Siller, Classicus Red, Superior Bikavér, Superior Red, Grand Superior Bikavér and Grand Superior Red wines

a) Product specification headings affected: — II. Description of the wines

b) Single document section affected: — Description of the wine(s)

c) justification: Due to the cool climate effects (mountain breeze-valley breeze) and the rich minerality and diversity of the soils in the demarcated area, wines made from blue grapes have a more complex acid structure and may, after ageing, have a very high acidity in addition to being velvety. This amendment allows for the preservation of the wines’ fruity character over a longer term.

2. Modification of the minimum actual alcoholic strength from 12,5 % vol to 12,0 % vol for all Superior and Grand superior wines except for Superior late-harvest wines

a) Product specification headings affected: — II. Description of the wines

b) Single document section affected: — Description of the wine(s)

c) justification: The modification helps to guarantee the complexity of dry wines in particular, which have pronounced fruity notes due to their minimum residual sugar content. The high loss of alcohol during the period of ageing in small wooden barrels also justifies the possibility of classifying fashionable low-alcoholic-strength wines as Superior or Grand Superior, provided that they meet the relevant organoleptic criteria. This strengthens the ‘Egri’ (cool climate) character by preventing the wines from being ‘flat’.

3. Exemption to the rule of mandatory ageing for six months in wooden Barrels of Classicus Bikavér wines made from the Blauburger, Kadarka, Kékoportó and Turán varieties

a) Product specification headings affected: — III. Specific oenological practices

b) Single document section affected: — Wine-making practices – Specific oenological practices

c) justification: Since wines made from these four early-ripening grape varieties have little tannin, applying restrictive requirements to develop their character – with a view to maintaining fresh fruitiness in the longer term, as set out in the organoleptic description of Classicus Bikavér – does not stand to reason.

4. Modification of mandatory oenological practices in respect of ageing Superior Bikavér for 12 months in wooden barrels and in respect of the proportion of the Turán grape variety in Grand Superior Bikavér

a) Product specification headings affected: — III. Specific oenological practices

b) Single document section affected: — Wine-making practices – Specific oenological practices

c) justification: This modification will standardise the regulation of Bikavér production at the two levels of classification. It will consequently be possible to choose the ageing period of the wines according to the quality of the grapes of the vintage year. As a result, the fundamental difference between Superior and Grand Superior wines will not be the degree of ageing, but rather, the two categories of wine will be distinguished to a greater extent on the basis of concentration and specific aroma (under the new regulation Grand Superior wines must be identified by the slope of origin and wines identified by the slope of origin must be Grand Superior wines). Also, the characteristics of the wines will become more homogeneous under standardised production, and consumers will be better able to distinguish between the three categories of Bikavér wines.

5. Removal of the requirement to use wooden barrels for the ageing period of six months for Grand Superior White and Csillag wines

a) Product specification headings affected: — III. Specific oenological practices

b) Single document section affected: — Wine-making practices – Specific oenological practices

c) justification: For wines made from white grapes, ageing in wooden barrels is not required for every vintage. Dynamic, fresh fruity notes are important organoleptic components of Grand Superior White and Csillag wines. Removal of the requirement to use wooden barrels for ageing strengthens the ‘Egri’ character, and is in keeping with growing international trends.

6. Increasing the maximum proportion of the Kékfrankos variety in Bikavér wines to 65 % at all three classification levels

a) Product specification headings affected: — III. Specific oenological practices

b) Single document section affected: — Wine-making practices – Specific oenological practices

c) justification: Kékfrankos is the most important coupage wine in Bikavér wines. Its characteristics are crucial to the blend. This modification allows for the production of Bikavér wines with a more uniform character at all three levels of classification in the demarcated area. This measure expressly strengthens the ‘Egri’ (cool climate) character.

7. Removal of the requirements concerning ageing in bottles and bottle-ageing periods at Superior and Grand Superior classification level

a) Product specification headings affected: — III. Specific oenological practices

b) Single document section affected: — Wine-making practices – Specific oenological practices

c) justification: Wine quality is determined not only by the bottle-ageing period, but also by the grape variety, the quality of the grapes (average yield, must grade) and the cellar technology used. Winemakers must select the appropriate cellar technology with a view to ensuring the characteristics specified in the organoleptic description. Wine may be placed on the market only if the local wine evaluation committee has considered it to be organoleptically suitable for marketing. Due to vintage variation, it is unnecessary to influence the time of placing on the market by determining the bottle ageing period and the time of bottling. Wine consumers are in any case sensitive to the maturity of the wines, which producers are acutely aware of, so the date of placing on the market can be determined accordingly.

8. Modification of the quality of grape varieties listed at 12,08 % by volume (19° Hungarian must grade) at Classical level to 10,60 % by volume (17° Hungarian must grade) for Classicus Csillag wines

a) Product specification headings affected: — III. Specific oenological practices

b) Single document section affected: — Wine-making practices – Specific oenological practices

c) justification: The modification aims to ensure the fresh character of Classicus Csillag wines. This cannot be ensured in all vintages with the current minimum natural alcoholic strength of 12,08 % vol (19° MM). That requires the preservation of the acids in the grapes, which only an early harvest can guarantee in warmer years. The amendment will shorten the selective storage of the base wines constituting this wine type and reduce associated administrative burdens for wineries.

9. Addition of the possibility to use the Cabernet Dorsa grape variety for making Classicus Rosé, Siller Red and Superior and Grand Superior Red wines

a) Product specification headings affected: — III. Specific oenological practices — VI. Permitted grape varieties

b) Single document section affected: — Wine-making practices – Specific oenological practices — Main grape variety (grape varieties)

c) justification: The Cabernet Dorsa variety produces very high quality wine in the demarcated area. This variety is an excellent raw material, both on its own and in a blend, for making varietal and coupage Egri wines. The wine region has always been famous for its coupage wines. The possibility to use this characteristic variety will help better showcase the complexity of the production area.

10. Renaming ‘Tornyos dűlő’ as ‘Sík-hegy dűlő’

a) Product specification headings affected: — VIII. Further conditions

b) Single document section affected: — Further conditions

c) justification: The entire area of this slope was called SÍK-HEGY as early as in the Middle Ages (ISTVÁN SUGÁR 1981). In the Communist era, the Eger Farming Cooperative erected a building with two towers on the centreline of the slope, for shelter and storage. Subsequently, the best located core areas of the slope began to be referred to as ‘Alsótornyos’ (Lower Tower) and ‘Felsőtornyos’ (Upper Tower). These names were later somehow shortened to ‘Tornyos’, which appeared on the map on its own, and was included in the EGER product specification as the name of a demarcated area. The soil composition of the slope currently called ‘Tornyos’ is identical to that of ‘Sík-hegy’. The wines produced here are similar in character. The Tornyos area is essentially embraced by the slope currently called ‘Sík-hegy’. The demarcation was based on the footpaths on the slopes and not on the natural boundaries.

11. Consolidation of slope names by municipality and limiting their mandatory indication to Grand Superior wines

a) Product specification headings affected: — VIII. Further conditions

b) Single document section affected: — Further conditions

c) justification: The amendment will help consumers distinguish more clearly between the three classification levels. Since Grand Superior wines represent the highest quality, it is important to indicate the place of production more accurately by identifying the slope and to ensure that these wines are produced according to uniform quality standards. This will also enable clearer communication of the three classification levels.

12. Regulating the indication of variety names on the labels of white and red wines at all levels of classification and of late-harvest wines

a) Product specification headings affected: — VIII. Further conditions

b) Single document section affected: — Further conditions

c) justification: The amendment seeks to ensure that the designation of origin and the name of the variety appear uniformly on the labels of all varietal Egri wines.

13. Defining the scope of transitional rules: ‘transitional rules cease to apply from the 2021/2022 wine year’

a) Product specification headings affected: — VIII. Further conditions

b) Single document section affected: — Further conditions

c) justification: In recent years, local producers have had the opportunity to structure their vineyards in accordance with the requirements of the product specification. The applicability of transitional rules must be limited.

14. Technical amendment of correcting topographical lot numbers on the basis of slope names

a) Product specification headings affected: — VIII. Further conditions

b) Single document section affected: — Further conditions

c) justification: The area demarcated previously by means of topographical lot numbers physically corresponded to entire slopes (dűlő). Since the topographical lot numbers have changed over the years, clarification is necessary.

15. Abolishing maximum actual alcoholic strength for all wine types

a) Product specification headings affected: — II. Description of the wines

b) Single document section affected: — The amendment does not affect the Single document

c) justification: It is unnecessary to regulate the maximum alcoholic strength of wine types using a metric that is unrealistic, and therefore this rule needs to be abolished.

SINGLE DOCUMENT

1. Name of the product

Eger

Egri

2. Type of geographical indication

PDO – Protected Designation of Origin

3. Categories of grapevine products

1. Wine

4. Description of the wine(s)

Classicus bikavér [Classic bull’s blood]

Kékfrankos-based dry, blended red wines with shades ranging from garnet red to deep ruby, with a rich spicy and fruity fragrance and taste, without pronounced tannic notes. This wine has notes of maturation and fresh fruit. The fact that the character of no single grape variety is predominant demonstrates its complexity.

* 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) 11,5 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)

Classicus muskotály [Classic muscat]

Lively and fresh white wines with shades ranging from greenish white to greenish yellow or yellow, with the distinctive fragrance and taste of muscat. Dry, semi-dry, medium-sweet or sweet wine.

* 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)

Classicus siller [Classic siller]

Wines made from blue grapes, containing more colouring matter and deeper in colour than rosé wines, with shades of light red appropriate to the variety and varietal composition. Dry wines with tints of orange; more robust and acidic, with fruity and spicy notes in both fragrance and 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): 11 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)

Classicus rozé [Classic rosé]

Light, fresh wines with vivid acidity, made from red grapes, with shades ranging from onion skin to pink, with lively and fresh fruity aromas and tastes (raspberry, peach, sour cherry, red-/blackcurrant, strawberry, etc.) and occasionally flowery aromas.

* 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): 10,5 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)

Classicus fehér [Classic white]

Lively and fresh white wines with a long finish, with shades ranging from greenish white to greenish yellow or yellow. The varietal wines have fruity and other fragrances and tastes that are typical of the variety used. The white wine can be made in such a way that it can be classified as dry, semi-dry, semi-sweet or sweet.

* 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): 10,5 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)

Classicus csillag [Classic star]

Lively and fresh dry white wine with shades ranging from greenish white to greenish yellow or yellow. It is fruity and/or floral on the nose, with intensive fruity tastes. The fact that the character of no single grape variety, or of ageing in wooden barrels, is predominant demonstrates its complexity.

* 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): 11 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)

Classicus vörös [Classic red]

Wines with shades ranging from garnet red to deep ruby. The varietal wines have the colour depths and shades that are typical of the variety used. The coupage wines have a fragrance, taste, rounded acids and tannin content reflecting the relative proportions of the varieties used. Wines ranging from dry to sweet, with a velvety taste and full body, and aromas of fruit (cherry, raspberry, walnut, red-/blackcurrant, etc.) and spices (cinnamon, vanilla, chocolate, tobacco, etc.).

* 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): 11 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)

Superior bikavér [Superior bull’s blood]

High-quality, Kékfrankos-based, blended dry red wines with shades deeper than Classicus Eger reds, ranging from garnet red to deep ruby, with a rich spicy and fruity fragrance and taste, never with pronounced tannic notes. They have notes of maturation and fresh fruit; however, long ageing in barrels and bottles impart a mature, full-bodied character. The fact that the character of no single grape variety is predominant demonstrates its complexity.

* 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): 12,5 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)

Superior fehér [Superior white]

High-quality, developed, mature wines with a long finish and relatively high alcoholic strength, ranging from a greenish white to a greenish yellow or yellow. The varietal wines have fruity and other fragrances and tastes that are typical of the wine grape type. The blended wines are full-bodied with a long finish, with different characteristics depending on the proportion of the types in the blend, and can be dry, semi-dry, semi-sweet or sweet.

* 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): 12 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)

Superior csillag [Superior star]

A more developed, more mature, intensive and complex dry white wine with a rich, robust taste, ranging from greenish white to greenish yellow or yellow, with a fruity and/or floral nose. The character of no single grape variety is predominant. It may occasionally have a mineral character (depending on the slope) or other specific aromas.

* 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): 12 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)

Superior vörös [Superior red]

Wines with shades deeper than Classicus Eger reds, ranging from garnet red to deep ruby. The varietal wines have the colour depths and shades that are typical of the variety used. The coupage wines have a fragrance, taste, rounded acids and tannin content reflecting the relative proportions of the varieties used. Wines with pronounced matured aromas ranging from dry to sweet, with a velvety taste and full body, and aromas of fruit (cherry, raspberry, walnut, red-/blackcurrant, etc.) and spices (cinnamon, vanilla, chocolate, tobacco, etc.).

* 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): 12 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)

Superior késői szüretelésű [Superior late-harvest]

The white wines range from greenish white to greenish yellow or yellow; the reds from garnet red to deep ruby. Where a single variety of grape is used, the wine takes the colour depths, shades, fragrances and aromas specific to the variety; where multiple varieties are used, the characteristics are more complex. The aromas and flavours of aged (raisined) grapes predominate, with the possible appearance of ‘botrytised’ aromas formed by noble rot.

* 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): 11 Minimum total acidity 4,6 g/l expressed as tartaric acid Maximum volatile acidity (in milliequivalents per litre) 33,33 Maximum total sulphur dioxide (in milligrams per litre)

Grand superior bikavér [Grand superior bull’s blood]

A full-bodied red wine with shades and depths ranging from garnet red to deep ruby. Due to the mandatory use of Kékfrankos, it is a unique dry red coupage wine, different from other red blends. It also has rich spicy and fruity fragrances and aromas. It has a long finish, without overly pronounced tannins. In many cases, wines intended for marketing with an indication of the slope have a unique character (e.g. minerality). As a result of long ageing in barrels and bottles, it may also have strong notes of maturation. The fact that the character of no single grape variety is predominant demonstrates its complexity.

* 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): 12 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)

Grand superior fehér [Grand superior white]

A robust, full-bodied, rich and matured white wine, ranging in colour from greenish white to greenish yellow or yellow. Its very mature character, long finish and relatively high alcohol content attest to its high quality. The varietal wines have fruity and other fragrances and tastes that are typical of the wine grape type. The blended wines are full-bodied with a long finish, with different characteristics depending on the proportion of the types in the blend, and can be dry, semi-dry, semi-sweet or sweet.

* 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): 12 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)

Grand superior csillag [Grand superior star]

A full-bodied, rich, robust dry white wine. It may range in colour from greenish white to greenish yellow or yellow. Thanks to established wine-growing and ageing, it is a wine with particularly mature fragrances and tastes. The fact that the character of no single grape variety is predominant demonstrates its complexity. The wine also has rich, fruity tastes, and may occasionally have a mineral character (depending on the slope). It has a robust flavour, a long finish, and is aged in wooden barrels.

* 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): 12 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)

Grand superior vörös [Grand superior red]

A full-bodied, robust, rich, aged red wine, ranging in colour from garnet to deep ruby. The varietal wines have colour depths and shades that are typical of the wine grape type. As a result of particularly long ageing, the wine is characterised primarily by maturation aromas, mature fragrances and tastes, matured tannins and rounded acids. The blended wines are full-bodied, with particularly velvety mature tastes and a tannin content depending on the proportion of the types in the blend. Their fragrances and tastes may feature aromas of fruit (sour cherry, raspberry, walnut, red-/blackcurrant, etc.) and spices (cinnamon, charred wood, vanilla, chocolate, tobacco, etc.). The wines range from dry to sweet.

* 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): 12 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. Wine-making practices

a) Essential oenological practices

Mandatory oenological practices (1)

Specific oenological practice

Classicus bikavér [Classic bull’s blood]:

— The grape pulp must be fermented on the skins for at least 8 days;

— pressing may be carried out only in batch presses;

— the wine must be aged in wood barrels for at least 6 months, except wines made from the Blauburger, Kadarka, Kékoportó and Turán varieties.

— Rules on coupage: — the coupage of at least four grape varieties is compulsory, with a proportion of more than 5 % each; — the proportion of the Kékfrankos variety must be between 30 % and 65 %, and this variety must have the highest proportion in the coupage; — the proportion of wine from the Turán and Bíborkadarka varieties, taken together and separately, must not exceed 10 %.

Classicus muskotály [Classic muscat]:

— The grapes must be processed on the day on which they are harvested;

— pressing may be carried out only in batch presses;

— the must has to be purified.

Classicus siller [Classic siller]:

— The grape pulp must be fermented on the skins;

— pressing may be carried out only in batch presses.

Classicus rozé and Classicus fehér [Classic rosé and Classic white]:

— The grapes must be processed on the day on which they are harvested;

— pressing may be carried out only in batch presses;

— the must has to be purified.

Mandatory oenological practices (2)

Specific oenological practice

Classicus csillag [Classic star]:

— the grapes must be processed on the day on which they are harvested;

— pressing may be carried out only in batch presses;

— the must has to be purified;

— Rules on coupage: — the proportion of the wines of at least four grape varieties, taken separately, must exceed 5 %; — the proportion of the wine of a single variety may not exceed 50 %; — the use of any of the following varieties is compulsory, and must be blended with these varieties in a proportion of not less than 50 %: Cserszegi fűszeres, Ezerfürtű, Furmint, Gyöngyrizling, Hárslevelű, Irsai Olivér, Juhfark, Kabar, Királyleányka, Leányka, Mátrai muskotály, Mézes, Olaszrizling, Zefír, Zenit and Zengő; — the proportion in the blend of the wines of the following varieties, taken individually and together, may not exceed 30 %: Cserszegi fűszeres, Gyöngyrizling, Irsai Olivér, Mátrai muskotály, Ottonel muskotály, Sárga muskotály and Zefír.

Classicus vörös [Classic red]:

— The grape pulp must be fermented on the skins;

— pressing may be carried out only in batch presses.

Mandatory oenological practices (3)

Specific oenological practice

Superior bikavér [Superior bull’s blood]:

— The grape pulp must be fermented on the skins for at least 14 days;

— pressing may be carried out only in batch presses;

— the wine must be aged in wood barrels for at least 12 months.

— Rules on coupage: — the proportion of the wines of at least four grape varieties, taken separately, must exceed 5 %, — the proportion of the Kékfrankos variety must be between 30 % and 65 %, and this variety must have the highest proportion in the coupage; — the proportion of the wine of the Turán variety may not exceed 10 %.

Superior fehér [Superior white]:

— The grapes must be processed on the day on which they are harvested;

— pressing may be carried out only in batch presses;

— the must has to be purified.

Superior csillag [Superior star]:

— The grapes must be processed on the day on which they are harvested;

— pressing may be carried out only in batch presses;

— the must has to be purified.

— Rules on coupage: — the proportion of the wines of at least four grape varieties, taken separately, must exceed 5 %; — the proportion of the wine of a single variety may not exceed 50 %; — the use of any of the following varieties is compulsory, and must be blended with these varieties in a proportion of not less than 50 %: Cserszegi fűszeres, Ezerfürtű, Furmint, Gyöngyrizling, Hárslevelű, Irsai Olivér, Juhfark, Kabar, Királyleányka, Leányka, Mátrai muskotály, Mézes, Olaszrizling, Zefír, Zenit and Zengő; — the proportion in the blend of the wines of the following varieties, taken individually and together, may not exceed 30 %: Cserszegi fűszeres, Gyöngyrizling, Irsai Olivér, Mátrai muskotály, Ottonel muskotály, Sárga muskotály and Zefír.

Mandatory oenological practices (4)

Specific oenological practice

Superior vörös [Superior red]:

— The grape pulp must be fermented on the skins;

— pressing may be carried out only in batch presses.

Superior késői szüretelésű [Superior late-harvest]:

— The grapes must be processed on the day on which they are harvested;

— pressing may be carried out only in batch presses;

— the must has to be purified.

Grand superior bikavér [Grand superior bull’s blood]:

— The grape pulp must be fermented on the skins for at least 14 days;

— pressing may be carried out only in batch presses;

— the wine must be aged in wood barrels for at least 12 months.

— Rules on coupage: — the proportion of the wines of at least four grape varieties, taken separately, must exceed 5 %; — the proportion of the Kékfrankos variety must be between 30 % and 65 %, and this variety must have the highest proportion in the coupage; — the proportion of the wine of the Turán variety may not exceed 10 %;

Grand superior fehér [Grand superior white]:

— The grapes must be processed on the day on which they are harvested;

— pressing may be carried out only in batch presses;

— the must has to be purified;

— ageing for at least 6 months.

Grand superior vörös [Grand superior red]:

— The grape pulp must be fermented on the skins;

— pressing may be carried out only in batch presses;

Mandatory oenological practices (5)

Specific oenological practice

Grand superior csillag [Grand superior star]:

— The grapes must be processed on the day on which they are harvested;

— pressing may be carried out only in batch presses;

— the must has to be purified;

— ageing for at least 6 months.

— Rules on coupage: — the proportion of the wines of at least four grape varieties, taken separately, must exceed 5 %; — the proportion of the wine of a single variety may not exceed 50 %; — the use of any of the following varieties is compulsory, and must be blended with these varieties in a proportion of not less than 50 %: Cserszegi fűszeres, Ezerfürtű, Furmint, Gyöngyrizling, Hárslevelű, Irsai Olivér, Juhfark, Kabar, Királyleányka, Leányka, Mátrai muskotály, Mézes, Olaszrizling, Zefír, Zenit and Zengő; — the proportion in the blend of the wines of the following varieties, taken individually and together, may not exceed 30 %: Cserszegi fűszeres, Gyöngyrizling, Irsai Olivér, Mátrai muskotály, Ottonel muskotály, Sárga muskotály and Zefír.

Unauthorised oenological practices (beyond the existing legislation)

Relevant restriction on making the wines

The sweetening of wines:

— Classicus bikavér

— Classicus csillag

— all Superior and Grand superior wines

Superior késői szüretelésű and Grand superior csillag:

— use of oak chips;

— reverse osmosis;

— partial dealcoholisation of the wine.

Rules on grape production (1)

Cultivation practice

Rules on training the vine:

a. For vineyards already in existence on 1 August 2010 (classic, superior and grand superior wines): grapes suited to the production of classic, superior and grand superior wines of protected origin can be harvested from any vineyard regardless of cultivation method, as long as the vineyard remains in operation.

b. For vineyards planted after 1 August 2010 (classic, superior and grand superior wines): i. Guyot, ii. medium-high cordon, iii. low cordon, iv. umbrella, v. fan, vi. head vii. gobelet training

2. Rules on vine density in the vineyard a. For vineyards already in existence on 1 August 2010: Grapes suited to the production of classic, superior and grand superior wines of protected origin can be harvested from any vineyard regardless of spacing, as long as the vineyard remains in operation. b. For vineyards planted after 1 August 2010 (classic wines): i. vine density of at least 3 700 vines/ha, ii. distance between vines of at least 0,8 m. c. For vineyards planted after 1 August 2010 (superior and grand superior wines): i. vine density: at least 4 000 vines/ha, ii. distance between vines of at least 0,8 m.

3. Method of harvest: mechanical or manual

4. Setting the date of the harvest: the maturity of the grape varieties grown is determined by the competent wine community magistrate, which it uses to determine the initial date of the harvest of a particular variety.

Grape quality (minimum sugar content expressed as potential alcoholic strength) (1)

Cultivation practice

Classicus bikavér [Classic bull’s blood]:

— 10,60 % by volume (17 Hungarian must grade): Bíbor kadarka, Blauburger, Kadarka, Kékfrankos, Kékoportó, Turán, Zweigelt

— 12,08 % by volume (19 Hungarian must grade): Cabernet franc, Cabernet sauvignon, Menoire, Merlot, Pinot noir, Syrah

Classicus muskotály [Classic muscat]:

— 9,83 % by volume (16 Hungarian must grade): Chasselas, Csaba gyöngye, Cserszegi Fűszeres, Ezerfürtű, Hamburgi muskotály, Irsai Olivér, Mátrai muskotály, Ottonel muskotály, Sárga muskotály

— 10,57 % by volume (17 Hungarian must grade): Bouvier, Chardonnay, Furmint, Gyöngyrizling, Hárslevelű, Juhfark, Kabar, Kerner, Királyleányka, Leányka, Mézes, Olaszrizling, Pinot blanc, Rajnai rizling, Rizlingszilváni, Sauvignon, Szürkebarát, Tramini, Viognier, Zefír, Zenit, Zengő, Zöldszilváni, Zöld veltelíni

Classicus siller [Classic siller]:

— 10,60 % by volume (17 Hungarian must grade): Alibernet, Bíborkadarka, Blauburger, Cabernet dorsa, Cabernet franc, Cabernet sauvignon, Csókaszőlő, Kadarka, Kármin, Kékfrankos, Kékoportó, Merlot, Pinot noir, Syrah, Turán, Zweigelt

Classicus rozé [Classic rosé]:

— 10,60 % by volume (17 Hungarian must grade): Alibernet, Bíborkadarka, Blauburger, Cabernet dorsa, Cabernet franc, Cabernet sauvignon, Csókaszőlő, Kadarka, Kármin, Kékfrankos, Kékoportó, Menoire, Merlot, Pinot noir, Syrah, Turán, Zweigelt

Grape quality (minimum sugar content expressed as potential alcoholic strength) (2)

Cultivation practice

Classicus fehér [Classic white]:

— 9,83 % by volume (16 Hungarian must grade): Chasselas, Cserszegi Fűszeres, Ezerfürtű, Irsai Olivér, Mátrai muskotály, Ottonel muskotály, Sárga muskotály, Kadarka

— 10,60 % by volume (17 Hungarian must grade): Bouvier, Chardonnay, Furmint, Gyöngyrizling, Hárslevelű, Juhfark, Kabar, Kerner, Királyleányka, Leányka, Mézes, Olaszrizling, Pinot blanc, Rajnai rizling, Rizlingszilváni, Sauvignon, Szürkebarát, Tramini, Viognier, Zefír, Zenit, Zengő, Zöldszilváni, Zöld veltelíni

Classicus csillag [Classic star]:

— 9,83 % by volume (16 Hungarian must grade): Chasselas, Cserszegi Fűszeres, Ezerfürtű, Chasselas, Irsai Olivér, Mátrai muskotály, Ottonel muskotály, Sárga muskotály

— 10,57 % by volume (17 Hungarian must grade): Bouvier, Chardonnay, Furmint, Gyöngyrizling, Hárslevelű, Juhfark, Kabar, Kerner, Királyleányka, Leányka, Mézes, Olaszrizling, Pinot blanc, Rajnai rizling, Rizlingszilváni, Sauvignon, Szürkebarát, Tramini Viognier, Zefír, Zenit, Zengő, Zöldszilváni, Zöldveltelíni

Classicus vörös [Classic red]:

— 10,60 % by volume (17 Hungarian must grade): Alibernet, Bíborkadarka, Blauburger, Csókaszőlő, Kadarka, Kármin, Kékfrankos, Kékoportó, Turán, Zweigelt

— 12,08 % by volume (19 Hungarian must grade): Cabernet franc, Cabernet sauvignon, Menoire, Merlot, Pinot noir, Syrah

For all superior and grand superior wines:

— 12,83 % by volume (20 Hungarian must grade) for all varieties

b) Maximum yields

For classic wines

100 hectolitres per hectare

For classic wines – manual harvest

13 600 kg of grapes per hectare

For classic wines – mechanical harvest

13 100 kg of grapes per hectare

For superior wines

60 hectolitres per hectare

For superior wines – manual harvest

8 100 kg of grapes per hectare

For superior wines – mechanical harvest

7 800 kg of grapes per hectare

For grand superior wines

35 hectolitres per hectare

For grand superior wines – manual harvest

6 000 kg of grapes per hectare

For grand superior wines – mechanical harvest

5 600 kg of grapes per hectare

6. Demarcated geographical area

1. CLASSIC WINES:

Areas of the municipalities of Aldebrő, Andornaktálya, Demjén, Eger, Egerbakta, Egerszalók, Egerszólát, Feldebrő, Felsőtárkány, Kerecsend, Maklár, Nagytálya, Noszvaj, Novaj, Ostoros, Szomolya, Tarnaszentmária, Tófalu and Verpelét classified as Class I and II according to the vineyard cadastre

2. SUPERIOR AND GRAND SUPERIOR WINES:

Areas of the municipalities of Aldebrő, Andornaktálya, Demjén, Eger, Egerbakta, Egerszalók, Egerszólát, Feldebrő, Felsőtárkány, Kerecsend, Maklár, Nagytálya, Noszvaj, Novaj, Ostoros, Szomolya, Tarnaszentmária, Tófalu and Verpelét classified as Class I and II according to the vineyard cadastre

7. Main grape varieties

chasselas – weisser gutedel

syrah – blauer syrah

tramini – traminer

juhfark – fehérboros

syrah – serine noir

királyleányka – feteasca regale

syrah – marsanne noir

kadarka – jenei fekete

hamburgi muskotály – muscat de hamburg

kékoportó – portugizer

sauvignon – sovinjon

kabar

pinot noir – kék rulandi

pinot noir – savagnin noir

furmint – zapfner

pinot noir – pinot cernii

leányka – leányszőlő

furmint – posipel

furmint – som

olasz rizling – nemes rizling

cabernet dorsa

tramini – roter traminer

cabernet franc – carbonet

tramini – savagnin rose

pinot blanc – weissburgunder

furmint – furmint bianco

olasz rizling – taljanska grasevina

chardonnay – kereklevelű

pinot noir – pignula

sauvignon – sauvignon bianco

olasz rizling – grasevina

leányka – dievcenske hrozno

szürkebarát – auvergans gris

irsai olivér – zolotis

bouvier

kékfrankos – blaufränkisch

menoire

királyleányka – galbena de ardeal

rizlingszilváni – müller thurgau blanc

szürkebarát – pinot gris

rizlingszilváni – müller thurgau bijeli

zenit

alibernet

sauvignon – sauvignon blanc

sárga muskotály – weiler

rizlingszilváni – rizvanac

kadarka – negru moale

chasselas – chrupka belia

ezerfürtű

pinot noir – pinot tinto

turán

irsai olivér – muskat olivér

kékoportó – portugais bleu

viognier

kadarka – kadarka negra

hárslevelű – lipovina

chasselas – fendant blanc

kadarka – gamza

tramini – gewürtztraminer

pinot noir – kisburgundi kék

pinot noir – spätburgunder

chasselas – saszla belaja

zöld veltelíni – zöldveltelíni

kerner

szürkebarát – pinot grigio

chasselas – fehér gyöngyszőlő

furmint – szigeti

sárga muskotály – muscat lunel

zöld veltelíni – grüner muskateller

tramini – traminer rosso

gyöngyrizling

zöld veltelíni – grüner veltliner

pinot noir – pino csernüj

rizlingszilváni – rivaner

tramini – tramin cervené

kékfrankos – moravka

kármin

kékfrankos – blauer lemberger

irsai olivér – irsai

csókaszőlő

rajnai rizling – rhine riesling

cabernet franc – cabernet

chardonnay – chardonnay blanc

sárga muskotály – muscat zlty

hamburgi muskotály – muszkat gamburgszkij

hárslevelű – garszleveljü

királyleányka – erdei sárga

kékoportó – portugalske modré

kadarka – kadar

zöld szilváni – grüner sylvaner

chasselas – chasselas doré

rajnai rizling – rheinriesling

királyleányka – little princess

cabernet franc – kaberne fran

rajnai rizling – riesling

zweigelt – zweigeltrebe

bíbor kadarka

hárslevelű – feuilles de tilleul

cabernet franc – gros vidur

merlot

királyleányka – königstochter

hamburgi muskotály – muscat de hambourg

olasz rizling – welschrieslig

ottonel muskotály – muskat ottonel

kadarka – törökszőlő

leányka – feteasca alba

kadarka – szkadarka

rajnai rizling – weisser riesling

sárga muskotály – muscat bélüj

királyleányka – königliche mädchentraube

rajnai rizling – johannisberger

pinot noir – rulandski modre

pinot blanc – pinot beluj

syrah – shiraz

zengő

sárga muskotály – muscat de lunel

olasz rizling – risling vlassky

hamburgi muskotály – miszket hamburgszki

cabernet sauvignon

chardonnay – ronci bilé

szürkebarát – grauburgunder

chasselas – fehér fábiánszőlő

szürkebarát – ruländer

cabernet franc – carmenet

sárga muskotály – muskat weisser

cserszegi fűszeres

chasselas – chasselas dorato

ottonel muskotály – muscat ottonel

kékoportó – blauer portugieser

rizlingszilváni – müller thurgau

hárslevelű – lindeblättrige

kékfrankos – limberger

juhfark – mohácsi

sauvignon – sauvignon bijeli

sárga muskotály – moscato bianco

zweigelt – rotburger

kadarka – csetereska

pinot blanc – fehér burgundi

juhfark – lämmerschwantz

juhfark – tarpai

leányka – mädchentraube

sárga muskotály – muscat blanc

sárga muskotály – weisser

hamburgi muskotály – moscato d'Amburgo

sárga muskotály – muscat de frontignan

zöld szilváni – sylvánske zelené

pinot noir – pinot nero

ottonel muskotály – miszket otonel

királyleányka – dánosi leányka

kadarka – fekete budai

kékfrankos – blauer limberger

mátrai muskotály

olasz rizling – riesling italien

pinot noir – kék burgundi

zöld szilváni – silvanec zeleni

pinot blanc – pinot bianco

chasselas – chasselas blanc

furmint – moslavac bijeli

furmint – mosler

blauburger

rajnai rizling – riesling blanc

syrah – sirac

chardonnay – morillon blanc

zöld veltelíni – veltlinské zelené

zweigelt – blauer zweigeltrebe

pinot noir – blauer burgunder

olasz rizling – olaszrizling

szürkebarát – graumönch

cabernet franc – gros cabernet

irsai olivér – zolotisztüj rannüj

sárga muskotály – muscat sylvaner

zefír

kékoportó – modry portugal

8. Description of the link(s)

Wine (1)

1. Description of the demarcated area

Natural factors

Eger is located between the Mátra and Bükk Mountains, at the intersection of the Northern Hungarian Uplands and the Great Plain, at an altitude of 160 to 180 metres above sea level. To the east and west, the Eger valley is flanked by hills of between 200 to 300 metres in height.

To the north-east of the city lies the large mass of the Great Eged Mountain, ascending to over 500 metres. Eged Mountain stretches out from east to west, and this side faces south.

Soil types of the Eger Wine Region

The soil of the production areas belonging to the geographical name ‘Eger’ consists of several varieties of brown forest soil formed on the volcanic-origin rhyolite tuff (ramman, chernozem, banded, degraded), with the exception of the alluvial sands on the edge of the municipalities of Verpelét, Feldebrő, Aldebrő and Tófalu. Barring a few exceptions, the vineyards lie on the plateaus and on their gentle southern, western and eastern slopes. Emerging from them are Great Eged Mountain, which has brown forest soil formed on marine limestone sediment, and Mész Mountain, which has an andesite base.

The suitability of the soil to the plantation of vineyards is enhanced further by the favourable topographic conditions of the edge of city. The vines were planted on the southern and south-western slopes of the mountains and hills, on the so-called ‘verő’ [sun-lit slopes]. The typical meteorological data for the wine region over a 47-year average are as follows: mean annual temperature: 10,65°C, mean annual precipitation: 592,6 mm; annual average hours of sunshine: 1 964 hours. The legislation currently in force lists the areas suitable for the planting of vines as those classified in classes I and II according to the vineyard cadastre. Accordingly there are 18 431 ha of class I areas and 3 914 ha of class II areas suitable for the planting of vines in the Eger wine region. The total area is 22 345 ha.

Human factors

The appearance of vines in the vicinity of Eger and vine growing in the Middle Ages.

A 30 million-year-old fossilised vine leaf, the ‘Vitis Hungarica’, was found on the side of Little Eged Mountain. It is, however, unrelated to present-day viticulture. Based on archaeological data, Eger and its vicinity was populated from the 10th century onwards. By the early 11th century it is believed to have become a major town in Hungary. According to the 1261 charter of King Béla IV, Hungary’s first king, Saint Stephen, granted the wine tithe of Eger valley to the Bishopric of Eger. The Tatar invasion in 1241 decimated the population, and labour shortages forced King Béla IV to bring foreign settlers to the country. It was around this time that the first Walloons are thought to have arrived in Eger, who were known to live in the street named Olasz utca; there were also Walloon settlers in Tállya, who introduced French viticulture and the storage of wine in barrels.

The first cellars are believed to have been built by the Church, and the earliest ones were known as dézsmapince [wine tithe cellar].

Wine-growing in Eger has a centuries-old reputation. Flemish printmaker and engraver Gaspar Bouttats produced several copper engravings related to Hungary, including a view of Eger, or ‘Erlau’, in ‘Description exacte des Royaumes de Hongrie’, published in Antwerp in 1688. An earlier engraving of Eger (Agria vulgo Erla), the ‘Turk-beating city of wines’, has also come down to us, published by G. Hoefnagel in 1617. Both engravings depict the city’s famous castle and vineyards.

Sources suggest that viticulture underwent profound changes in the 17th century. Red grape varieties started gaining ground over previously dominant whites.

It should be noted that Eger viticulturists developed a special tool known as the ‘Eger hoe’ for cultivating the hard soil in the area. To measure out their wines, they used the ‘Eger akó’ [approx. 200 litres], which was approximately four times the regular ‘akó’. The quasi-acidity and long preservation qualities of the wines called for prolonged ageing in wood barrels. Producers would age their wines in barrels in the cellars and cellar systems carved out of the rhyolite tuff under the city, which provided a natural cellar climate (maturation climate).

Classification of vine areas in the past

The first golden age of Eger wine-making was the 15th-16th century, reaching its peak in the 18th century. Records dating from 1760 and 1789 reveal quality data of the vine areas. In 1760, vineyards were divided into three classes on the basis of soil quality, slope gradient, sunshine, etc. Almost 50 % of vineyards were first class.

In 1789, Eger vineyards were divided into six classes. (Nationally there were eight classes, but the Eger area did not have any vineyards in the last two.) Classification was similar to 1760, with the difference that many excellent vineyards producing grapes for ‘aszú’ wine were classified as first class.

Eger had wine community rules in place as early as the 18th century, enforced by the wine community officers, who were overseen by the Magistrate.

Wine (2)

1. Description of the demarcated area (continued)

Vine varieties grown and wines produced from them

Until the appearance of Kadarka in the 15th century, introduced to Eger by Serbs fleeing their home under Turkish occupation, the area chiefly produced white grapes. Apart from Kadarka, the Serbs introduced methods of making red wine. No fewer than 56 grape varieties show up in the Heves County records of the Buda State School of Viticulture. Only Pest and Baranya Counties boasted more varieties. The majority of vineyards were producing the Lúdtalpú and Kereklevelű varieties directly before the phylloxera epidemic. In 1859, ‘Szőlészeti Lapok’ [Viticulturist Bulletin] raised the need for the sufficient propagation of other ‘species’ in addition to Kadarka, and praised the excellent teinturier qualities of Oporto and Fekete muskotály.

The dark-red Eger wine variety known by the name of Bikavér [bull’s blood] appeared for the first time in a book of sayings in 1851: ‘Bull’s blood is the name of strong reds, such as Eger wine’. In the aftermath of the phylloxera epidemic, the Eger Station of the Ampelological Institute was set up jointly with the School for Winemaking, in order to demonstrate the importance of the production of grapes and wine in Eger. It subsequently became one of the most important Hungarian institutes for resistance breeding, varietal value research, evaluation of production areas (slopes) and research into wine-growing techniques, in particular red wine.

Protection of the designation of origin ‘Eger’

The importance of Eger wines is confirmed by the fact that on 15 September 1970, the designation of origin EGER (ERLAU) and EGRI (ERLAUER) were registered under Section 33 wines of the Lisbon Agreement for the Protection of Appellations of Origin and their International Registration, contributing significantly to the protection of their markets.

2. Description of the wines

The region is suited to the production of white wines that are either light but have a long finish, or heavy, robust and full-bodied. These wines are rich in aromas and minerals, and are also richer in natural acids than wines produced in wine regions south of Eger.

The wine region also produces rich-tasting rosé wines with a longer lifespan than the Hungarian average, as well as siller wines, which have aromas of fresh and ripe fruits.

The red wines have a relatively low tannin content and, due to the proximity of the northern boundary for wine production and the winds in the mountains and valleys, they have quasi-acidity, a long finish and various pronounced fruity and spicy aromas, which make them suitable for long-term ageing.

The use of a large number of varieties has always been a feature in the wine region. This gave rise to its reputation as a region of blended wines, in particular Egri Bikavér.

3. Presentation and demonstration of the causal link

The general climate conditions of the wine region are mainly influenced by the vicinity of the Bükk Mountains. These provide protection from winter frosts, and the cool nights brought about by the ‘mountain wind’ after warm summer and autumn days ensure the grapes retain a refined and elegant acidity and their primary fruity aromas. This is why, generally speaking, ‘Eger’ wines have a lively acidity and long finish. The soils of the Eger wine region have a good water balance, and, due to the average annual precipitation of 600 mm, grapes develop in a balanced, stress-free manner. As a result, no immature acidity due to water deficiency forms in these wines.

The variety of climatic conditions and soil composition in the Eger wine region means that there are significant differences between the individual slopes in terms of the alcoholic content, acidity and aroma of the wines, particularly in the ‘weaker’ vintages. Experiments carried out at the Egri Szőlészeti és Borászati Kutató Intézetben (Eger Vine and Wine Research Institute) have shown that the position of the production areas and their exposure have a greater impact on the alcoholic strength and headiness of the wines, while soil composition plays a greater role in subtle aroma composition. Accordingly, slopes with different soil characteristics allow for the production of specific wines of different characteristics. For example, wines produced on soils with a thinner layer of volcanic-origin top-soil are more mineral; wines produced on deep soils with high clay content are more full-bodied; and the wines of the sandy soils of the Debrő region are headier due to the rapid warming of the soil.

Traditions and this climatic diversity demand and justify the cultivation of many different vine varieties and the production of a very wide range of wines in the wine region. Uniquely, the climatic and pedological conditions of the ‘Eger’ demarcated production area allow viticulturists to produce all types of wine of excellent quality, unlike other wine regions.

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

General labelling rules (1)

Legal framework:

In national legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

a) The traditional expression ‘wine of protected origin’ can be used to replace the expression ‘protected designation of origin’, in the form of ‘classic wine of protected origin’, ‘superior wine of protected origin’ or ‘grand superior wine of protected origin’.

b) Variety names, traditional expressions, other restricted expressions, or expressions referring to the colour of the wine can be indicated only if such expressions do not stand out more than the designation of origin in terms of their font type, font size or font colour.

c) In the case of superior wines, the expression ‘Superior’ and in the case of grand superior wines, the expression ‘grand superior’ is added to the wine name*, which must be indicated on the label after the designation of origin, using the same typography. Where the name of the slope is included, every visual field that contains the name of the slope must indicate the classification and the name of the municipality.

d) The traditional expression ‘Bikavér’ may appear only on wine produced from grapes grown in the following areas: Andornaktálya, Demjén, Eger, Egerbakta, Egerszalók, Egerszólát, Felsőtárkány, Kerecsend, Maklár, Nagytálya, Noszvaj, Novaj, Ostoros, and Szomolya, classified as Class I and II according to the vineyard cadastre; the Cinege, Közép-bérc, Ördöngös, Öreg-hegy, Padok and Szirák slopes of the municipality of Verpelét; and the Dobi tető slope of Tarnaszentmária.

General labelling rules (2)

Legal framework:

In national legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

e) The traditional expression ‘Bikavér’ may appear on the label only immediately after the ‘Egri’ form of the designation of origin ‘Eger’, on the same line and using the same typography.

f) The shape or head of a bull or any image reminiscent thereof, and the word ‘bikavér’ in a foreign language, or any term referring to bull’s blood in Hungarian or a foreign language, may be indicated only on the label and bottle of the Egri Bikavér, Egri Bikavér Superior and Egri Bikavér Grand Superior wines. An exception is the figure referring to the head of the bull on the trademark of the Eger wine region.

g) Images representing or reminiscent of a star of any size or shape, or the word ‘csillag’ [star] in a foreign language, or any term referring to a star in Hungarian or a foreign language, may be indicated only on Egri Csillag, Egri Csillag Superior and Egri Csillag Grand Superior wines.

h) Indication of the variety name in the case of a coupage is possible only if the share of each variety in the coupage is greater than or equal to 5 %. In that case, the variety name may be indicated only in characters not exceeding one fifth of the font size used for the indication of the designation of origin.

i) The vintage year must be indicated.

j) The indication of the slope name is mandatory for grand superior wines.

Rules for demarcating and indicating smaller geographical units (1)

Legal framework:

In national legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

a) Municipalities: i) Classic, superior and grand superior wines, all wine types; ii) identity of origin: at least 85 %; iii) names of municipalities that may be indicated: Aldebrő, Andornaktálya, Demjén, Eger, Egerbakta, Egerszalók, Egerszólát, Feldebrő, Felsőtárkány, Kerecsend, Maklár, Nagytálya, Noszvaj, Novaj, Ostoros, Szomolya, Tarnaszentmária, Tófalu, Verpelét.

b) Connection between smaller geographical units and trademarks: in the case of wine products designated using registered trademarks consisting partially or wholly of the name of a smaller geographical unit, or of a reference to a geographical area of the country, or using trademarks established through use before 11 May 2002, the rules pertaining to the origin of grapes used for the production of wines do not apply.

c) Slopes: i) only on grand superior wines; ii) identity of origin: at least 95 %; iii) the label must also indicate the wine-region municipality; iv) slope names: — Aldebrő: Káli-völgy, Poharas-dűlő, Sík-hegy, Szent Donát-dűlő, Uraké; — Andornaktálya: Bánya-tető, Cserje, Cserjés-lápa, Dezerta, Felső-rétre járó, Felső-tábla, Gesztenyési-dűlő, Kerek-szilvás, Kétágú-dűlő, Kis-hegy, Málnás, Marinka, Mocsáry, Nagy-parlag, Nagy-völgy, Parti-dűlő, Pesti, Pünkösd-tető, Rózsa-hegy, Schwarcz, Szállás-völgy, Szél-hegy, Zúgó-part; — Demjén: Bodzás-tető, Farkas-hegy, Hangács, Nyitra, Pünkösd-tető, Szőlőhegy, Varjasi-dűlő;

Rules for demarcating and indicating smaller geographical units (2)

Legal framework:

In national legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

iv) slope names (continued): — Eger: Almagyar, Áfrika, Agárdi, , Almár-völgy, Bajusz, Bajusz-völgy, Bánya-tető, Békési, Benke-lápa, Birka, Braun-völgy, Cigléd, Cinege, Déllés, Dobrányi, Donát, Érseki, Erzsébet-völgy, Fehér-hegy, Felső-galagonyás, Fertő, Gőzmalmos, Grőber, Grőber-völgy, Gyilkos, Hajdú-hegy, Hergyimó, Kerékkötő, Kis-Eged, Kis-galagonyás, Kis-Kocs, Kolompos, Kolompos-völgy, Kőlyuk-tető, Kőporos, Kutya-hegy, Losonci-völgy, Makjány, Marinka, Merengő, Mész-hegy, Mezey alsó, Mezey öreg, Nagy-galagonyás, Nagy-Eged-dűlő, Nagy-Eged-hegy, Nagy-Kocs, Nyerges, Nyúzó, Öreg-hegy, Pap-hegy, Pirittyó, Posta út, Rác-hegy, Rádé, Répás-tető, Rózsás, Sík-hegy, Steiner, Szarkás, Szépasszony-völgy, Szőlőcske, Szőlőske, Tiba, Tibrik, Tihamér, Tót-hegy, Új-fogás, Vécsey-völgy, Vidra, Vizes-hegy; — Egerbakta: Dobos-lápa, Ivánka, Ivánkafő, Magyalos, Muki-lápa, Ortás, Pap-tag, Szőlő-tető, Töviskes, Zsebe-lápa; — Egerszalók: Ádám-völgy, Buk-tető, Ferenc-hegy, Juhkosár, Káptalan-völgy, Kis-határ, Kovászó, Kővágó, Magyalos, Nagy Ádám-tető, Pap-tag, Vágás; — Egerszólát: Alsó-hegy, Birka-tető, Boldogságos, Csutaj-tető, Felső-hegy, Kamra-völgy, Kántor-tag, Szarvas, Tó-bérc; — Feldebrő: Alberki, Bogár-hát, Csepegő, Csonkás, Egri út, Szőlők háta; — Felsőtárkány: Homok-hegy, Homok-lápa, Nyavalyás, Öreg-hegy, Tiba alja;

Rules for demarcating and indicating smaller geographical units (3)

Legal framework:

In national legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

iv) slope names (continued): — Kerecsend: Nagy-aszó, Öreg-hegy, Tardi-dűlő; — Maklár: Nagy-aszó, Öreg-hegy; — Nagytálya: Kendervát, Nagy-aszó, Öreg-hegy, Pipis, Vitis-dűlő; — Noszvaj: Csókás, Dóc, Herceg, Hosszú-szél, Kőkötő, Nagyfai-dűlő, Nyilas-már, Perzselő, Pipis, Szeles-oldal, Szeles-tető, Tekenő-hát, Zsidó-szél; — Novaj: Halom, Hegyi-tábla, Hermány, Hodály-tető, Juhszalagos, Kis-gyepföld, Mezőkövesdi út tető, Nagy-gyepföld, Nagyút, Öreg-hegy, Pap-föld, Szeszfőzde-tető, Vitéz; — Ostoros: Bikus, Csárda-kert, Gólint, Hermány, Janó, Kutya-hegy, Pajados, Sóderbánya-tető, Szél-hegy, Szilvás-tető, Tag, Verem-part; — Szomolya: Csáj-lapos, Demecs, Galagonyás, Gyűr, Ispán-berki, Jató-tető, Kangyalló, Mácsalma, Nagy-völgy-tető, Pazsag, Proletár, Szilos-oldal, Vas-lápa, Vén-hegy; — Tarnaszentmária: Dobi-oldal, Dobi-tető, Szőlőhegy; — Tófalu: Bogár-hát, Petes alja; — Verpelét: Ácsok, Alberki, Cinege, Fekete-oldal, Hagyóka, Hosszúi-dűlő, Kecske-hát, Kerékkötő, Keresztfa, Királyi-dűlő, Kis-hegy, Kő-hegy, Közép-bérc, Majka, Ördöngős, Öreg-hegy, Padok, Pallagfő, Szent János-völgy, Szirák, Tilalmas, Tölgyes-szél, Túró-mező, Varjas, Veres.

Rules for indicating wine types (1)

Legal framework:

In national legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

Classicus bikavér [Classic bull’s blood]:

— The traditional expression ‘Bikavér’ may appear on the label only immediately after the ‘Egri’ form of the designation of origin ‘Eger’, on the same line and using the same typography.

— Traditional expressions and other restricted expressions that may be indicated: ‘barrique’, ‘fahordós érlelésű bor’ [wine aged in wooden barrels], ‘termőhelyen palackozva’ [bottled in the production area], óbor [vintage wine],‘muzeálisbor’ [historical wine]

Classicus muskotály [Classic muscat]:

— Traditional expressions and other restricted expressions that may be indicated: ‘cuvée’, ‘első szüret’ [first harvest], ‘virgin vintage’, ‘újbor’ [new wine], ‘primőr’ [primeur], ‘termőhelyen palackozva’ [bottled in the production area]

— The expression ‘Muskotály’ may be used only in such a way that, due to its font, font size or font colour, it does not appear more prominently than the designation of origin.

Classicus siller and Classicus rozé [Classic siller and Classic rosé]:

— Traditional expressions and other restricted expressions that may be indicated: ‘cuvée’, ‘első szüret’ [first harvest], ‘virgin vintage’, ‘újbor’ [new wine], ‘primőr’ [primeur], ‘termőhelyen palackozva’ [bottled in the production area]

Classicus fehér [Classic white]:

— The names of grape varieties may be indicated only in such a way that, due to their font, font size or font colour, they do not appear more prominently than the designation of origin.

— Other variety names may be indicated only in characters not exceeding half of the font size used for the indication of the designation of origin.

— Traditional expressions and other restricted expressions that may be indicated: ‘barrique’, ‘cuvée’, ‘fahordós érlelésű bor’ [wine aged in wooden barrels], ‘első szüret’ [first harvest], ‘virgin vintage’, ‘újbor’ [new wine], ‘primőr’ [primeur], ‘termőhelyen palackozva’ [bottled in the production area], óbor [vintage wine],‘muzeális bor’ [historical wine]

Rules for indicating wine types (2)

Legal framework:

In national legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

Classicus csillag [Classic star]:

— The expression ‘csillag’ may appear on the label only immediately after the ‘Egri’ form of the designation of origin ‘Eger’, on the same line and using the same typography.

— Traditional expressions and other restricted expressions that may be indicated: ‘barrique’, ‘fahordós érlelésű bor’ [wine aged in wooden barrels], ‘első szüret’ [first harvest], ‘virgin vintage’, ‘újbor’ [new wine], ‘primőr’ [primeur], ‘termőhelyen palackozva’ [bottled in the production area]

Classicus vörös [Classic red]:

— The names of grape varieties may be indicated only in such a way that, due to their font, font size or font colour, they do not appear more prominently than the designation of origin.

— Other variety names may be indicated only in characters not exceeding half of the font size used for the indication of the designation of origin.

— Traditional expressions and other restricted expressions that may be indicated: ‘barrique’, ‘cuvée’, ‘fahordós érlelésű bor’ [wine aged in wooden barrels], ‘első szüret’ [first harvest], ‘virgin vintage’, ‘újbor’ [new wine], ‘primőr’ [primeur], ‘termőhelyen palackozva’ [bottled in the production area], óbor [vintage wine],‘muzeális bor’ [historical wine]

Superior bikavér [Superior bull’s blood]:

— The traditional expression ‘Bikavér’ may appear on the label only immediately after the ‘Egri’ form of the designation of origin ‘Eger’, on the same line and using the same typography.

— Traditional expressions and other restricted expressions that may be indicated: ‘barrique’, ‘fahordós érlelésű bor’ [wine aged in wooden barrels], ‘termőhelyen palackozva’ [bottled in the production area]

Superior fehér [Superior white]:

— The names of grape varieties may be indicated only in such a way that, due to their font, font size or font colour, they do not appear more prominently than the designation of origin.

— Other variety names may be indicated only in characters not exceeding half of the font size used for the indication of the designation of origin.

— Traditional expressions and other restricted expressions that may be indicated: ‘barrique’, ‘cuvée’, ‘fahordós érlelésű bor’ [wine aged in wooden barrels], ‘termőhelyen palackozva’ [bottled in the production area], főbor [prime wine]

Rules for indicating wine types (3)

Legal framework:

In national legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

Superior csillag [Superior star]:

— The expression ‘csillag’ may appear on the label only immediately after the ‘Egri’ form of the designation of origin ‘Eger’, on the same line and using the same typography.

— Traditional expressions and other restricted expressions that may be indicated: ‘barrique’, ‘fahordós érlelésű bor’ [wine aged in wooden barrels], ‘termőhelyen palackozva’ [bottled in the production area]

Superior vörös [Superior red]:

— The names of grape varieties may be indicated only in such a way that, due to their font, font size or font colour, they do not appear more prominently than the designation of origin.

— Other variety names may be indicated only in characters not exceeding half of the font size used for the indication of the designation of origin.

— Traditional expressions and other restricted expressions that may be indicated: ‘barrique’, ‘cuvée’, ‘fahordós érlelésű bor’ [wine aged in wooden barrels], ‘termőhelyen palackozva’ [bottled in the production area], ‘főbor’ [prime wine]

Superior késői szüretelésű [Superior late-harvest]:

— The names of grape varieties may be indicated only in such a way that, due to their font, font size or font colour, they do not appear more prominently than the designation of origin.

— Other variety names may be indicated only in characters not exceeding half of the font size used for the indication of the designation of origin.

— Traditional expressions and other restricted expressions that may be indicated: ‘barrique’, ‘cuvée’, ‘fahordós érlelésű bor’ [wine aged in wooden barrels], ‘termőhelyen palackozva’ [bottled in the production area]

Grand superior bikavér [Grand superior bull’s blood]:

— The traditional expression ‘Bikavér’ may appear on the label only immediately after the ‘Egri’ form of the designation of origin ‘Eger’, on the same line and using the same typography.

— Traditional expressions and other restricted expressions that may be indicated: ‘barrique’, ‘fahordós érlelésű bor’ [wine aged in wooden barrels], ‘termőhelyen palackozva’ [bottled in the production area]

Rules for indicating wine types (4)

Legal framework:

In national legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

Grand superior fehér [Grand superior white]:

— The names of grape varieties may be indicated only in such a way that, due to their font, font size or font colour, they do not appear more prominently than the designation of origin.

— Other variety names may be indicated only in characters not exceeding half of the font size used for the indication of the designation of origin.

— Traditional expressions and other restricted expressions that may be indicated: ‘barrique’, ‘cuvée’, ‘fahordós érlelésű bor’ [wine aged in wooden barrels], ‘termőhelyen palackozva’ [bottled in the production area]

Grand superior csillag [Grand superior star]:

— The expression ‘csillag’ may appear on the label only immediately after the ‘Egri’ form of the designation of origin ‘Eger’, on the same line and using the same typography.

— Traditional expressions and other restricted expressions that may be indicated: ‘barrique’, ‘fahordós érlelésű bor’ [wine aged in wooden barrels], ‘termőhelyen palackozva’ [bottled in the production area]

Grand superior vörös [Grand superior red]:

— The names of grape varieties may be indicated only in such a way that, due to their font, font size or font colour, they do not appear more prominently than the designation of origin.

— Other variety names may be indicated only in characters not exceeding half of the font size used for the indication of the designation of origin.

— Traditional expressions and other restricted expressions that may be indicated: ‘barrique’, ‘cuvée’, ‘fahordós érlelésű bor’ [wine aged in wooden barrels], ‘termőhelyen palackozva’ [bottled in the production area]

Rules on presentation

Legal framework:

In national legislation

Type of further condition:

Packaging in the demarcated geographical area

Description of the condition:

a) Superior and grand superior wines (any type of wine), as well as classicus Bikavér and Csillag may be placed on the market only in glass bottles. All other types of wine may be placed on the market only in glass bottles or in bag-in-boxes.

b) Presentation of the wines may be carried out only by bottlers registered by the Council of Wine Communities of the Eger Wine Region. The bottling obligation does not apply, within the production area, to wines produced by viticulturists in their own cellar, for consumption on the premises.

c) Presentation may be carried out outside the demarcated area only if notification is given 48 hours before presentation takes place. Presentation must take place within 90 days of dispatch from the place of production in order to maintain organoleptic qualities.

Earliest date of sale

Legal framework:

By an organisation which manages the PDO/PGI, where foreseen by Member States

Type of further condition:

Derogation concerning production in the demarcated geographical area

Description of the condition:

a) Classic wines: i) Bikavér: 1 November of the year following the harvest; ii) Csillag: 15 March of the year following the harvest; iii) for all other types of wine: not regulated.

b) Superior wines: i) Bikavér: 1 May of the second year following the harvest; ii) Csillag: 1 May of the year following the harvest; iii) for all other types of wine: not regulated.

c) For grand superior wines: i) Bikavér: 1 September of the second year following the harvest; ii) Csillag: 1 July of the year following the harvest; iii) for all other types of wine: not regulated.

Production outside the demarcated production area

Legal framework:

By an organisation which manages the PDO/PGI, where foreseen by Member States

Type of further condition:

Derogation concerning production in the demarcated geographical area

Description of the condition:

in the municipality of Kompolt; in the municipalities of Bogács, Bükkzsérc and Cserépfalu in the case of grapes grown on the slope of Dóc dűlő in the municipality of Noszvaj.

Transitional rules

Legal framework:

By an organisation which manages the PDO/PGI, where foreseen by Member States

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

a) Producers who have placed on the market Egri bikavér wine made from grapes grown before 31 December 2009, with an indication of the slope, and have met the requirements set out in Section 20 of Decree No 102/2009 of 5 August 2009 of the Minister for Agriculture and Rural Development on the wines of protected origin of the Eger wine region, must, in subsequent years, when blending Egri Bikavér from grapes originating from the same vineyard and slope, apply the former rules on blending Egri Bikavér, as set out in Decree No 103/2003 of 31 December 2003 of the Minister for Agriculture and Rural Development, as long as the vineyard is in operation or until the producer modifies the variety composition of the vineyard.

b) Wine growers producing Classicus Egri Bikavér to organic standards from organic vineyards, who are able to provide evidence that in, a particular year, they are unable to blend the wines of four grape varieties as set out in point III, may, in that year, produce organic Classicus Egri Bikavér by blending the wines of three grape varieties, in keeping with the rules on coupage.

c) The transitional rules are repealed with effect from the 2021/2022 wine year.

Link to the product specification

https://boraszat.kormany.hu/admin/download/d/5d/82000/Eger_OEM_v4_standard.pdf

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