Commission Implementing Decision of 22 August 2018 on the publication in the Official Journal of the European Union of an application for amendment of a specification for a name in the wine sector referred to in Article 105 of Regulation (EU) No 1308/2013 of the European Parliament and of the Council (‘Μαντινεία’ (Mantinia) (PDO))
Date: 2018-08-22
Institutions: Directorate-General for Agriculture and Rural Development, European Commission
Subjects: Greece, Peloponnese, designation of origin, labelling, product designation, wine




C_2018302EN.01001301.xml










28.8.2018   


EN


Official Journal of the European Union


C 302/13






COMMISSION IMPLEMENTING DECISION
of 22 August 2018
on the publication in the Official Journal of the European Union of an application for amendment of a specification for a name in the wine sector referred to in Article 105 of Regulation (EU) No 1308/2013 of the European Parliament and of the Council
(‘Μαντινεία’ (Mantinia) (PDO))
(2018/C 302/10)
THE EUROPEAN COMMISSION,
Having regard to the Treaty on the Functioning of the European Union,
Having regard to Regulation (EU) No 1308/2013 of the European Parliament and of the Council of 17 December 2013 establishing a common organisation of the markets in agricultural products and repealing Council Regulations (EEC) No 922/72, (EEC) No 234/79, (EC) No 1037/2001 and (EC) No 1234/2007 (1), and in particular Article 97(3) thereof,
Whereas:






(1)


Greece has sent an application for amendment of the specification for the name ‘Μαντινεία’ (Mantinia) in accordance with Article 105 of Regulation (EU) No 1308/2013.










(2)


The Commission has examined the application and concluded that the conditions laid down in Articles 93 to 96, Article 97(1), and Articles 100, 101 and 102 of Regulation (EU) No 1308/2013 have been met.










(3)


In order to allow for the presentation of statements of opposition in accordance with Article 98 of Regulation (EU) No 1308/2013, the application for amendment of the specification for the name ‘Μαντινεία’ (Mantinia) should be published in the Official Journal of the European Union,




HAS DECIDED AS FOLLOWS:

Sole Article
The application for amendment of the specification for the name ‘Μαντινεία’ (Mantinia) (PDO), in accordance with Article 105 of Regulation (EU) No 1308/2013, is contained in the Annex to this Decision.
In accordance with Article 98 of Regulation (EU) No 1308/2013, the publication of this Decision confers the right to oppose the amendment of the specification referred to in the first paragraph of this Article within two months of the date of its publication in the Official Journal of the European Union.


Done at Brussels, 22 August 2018.


For the Commission

Pierre MOSCOVICI

Member of the Commission





(1)  OJ L 347, 20.12.2013, p. 671.




ANNEX

‘Μαντινεία’ (Mantinia)


PDO-GR-A1554-AM02


Date of application: 10.6.2016

REQUEST FOR AMENDMENT TO THE PRODUCT SPECIFICATION
1.   Rules applicable to the amendment

Article 105 of Regulation (EU) No 1308/2013 – Non-minor modification
2.   Description and reasons for amendment

2.1.   Correction to the minimum natural alcoholic strength of quality sparkling white wine

The amendment to the Mantinia technical file PDO-GR-A1554, Product Specification and Single Document, corrects the minimum natural alcoholic strength of Quality Sparkling White Wine with the indications brut nature, extra brut, brut, extra sec, sec, demi sec and doux from 11 % to 9,5 % vol., since 11 % vol. was entered by mistake during the drafting of the technical file.
The oenological practice for producing Mantinia (PDO) quality sparkling wine requires the minimum natural alcoholic strength of the raw wine to be 9,5 % vol. so that the actual alcoholic strength can reach 11 % vol. after the second fermentation; if a raw wine with a minimum natural alcoholic strength of 11 % is used to make sparkling wine, the actual alcoholic strength will be 12,5 % vol., which does not reflect reality. It is clear that the figure of 11 % vol. of natural alcoholic strength was written in error, given that it is not good oenological practice.
This amendment concerns the section ‘Description of the wine(s)’ of the Single Document and the Product Specification.
2.2.   Correction of the maximum yield in hectolitres of end product per hectare for dry white wine and quality sparkling white wine

The amendment to the Mantinia technical file PDO-GR-A1554, Product Specification and Single Document, corrects the maximum yield in hectolitres of end product per hectare for both dry white wine and quality sparkling white wine from 66 hl to 82,5 hl, since 66 hl was entered by mistake during the drafting of the technical file.
The value stated in the current product specification is much lower than the value seen in practice. In practice, given that the established vineyard yield is 1 100 kilos of grapes per stremma (1 000 m2), the amount of 66 hl per hectare gives a yield of 60 % in disgorged wine. This yield is very low and in any case outside the specifications of modern vinification. Making wine using the minimum technology in place at local wineries yields disgorged wine in excess of 74 % and, in some cases, this yield could even reach 78 %. It should also be noted that certain crops have grapes that are more juicy, thus producing high yields. This fact, together with the possibility that modern technology provides for properly extracting the juice from grapes and obtaining the maximum percentage of pure grape must for fermentation, means that the figure of 75 % corresponds to reality. Using this percentage and the established vineyard yield per 1 000 m2 of 1 100 kg, gives the recommended yield of 82,5 hl.
This amendment concerns the sections ‘Maximum final product yield(s) per hectare for dry white wine’ and ‘Maximum final product yield(s) per hectare for quality sparkling white wine’ of the Single Document and of the Product Specification.
SINGLE DOCUMENT
1.   Registered name

‘Μαντινεία’ (Mantinia)
2.   Geographical indication type

PDO — protected designation of origin
3.   Categories of grapevine products









1.


Wine












5.


Quality sparkling wine




4.   Description of the wine(s)


Category 1 — Dry White Wine







—


Minimum natural alcoholic strength: 11,0 % vol.










—


Total alcoholic strength: Minimum 11 % vol.










—


Total sugar content: 0-4 g/l




Appearance: Straw colour (pale yellow) with green highlights, which may turn deep yellow when the wine has aged.
Aroma: Complex and intense bouquet with fruity (mainly citrus) and floral (rose, jasmine etc.) notes which are typical of the grape varieties used and depend on the percentage of each one. Inorganic highlights appear during ageing.
Taste: Balanced taste with a rich full body and acidity which is unique to the area. Aromatic, long-lasting aftertaste.
General analytical characteristics






Maximum total alcoholic strength (in % vol.):


 




Minimum actual alcoholic strength (in % vol.):


11,0 




Minimum total acidity:


5,0  in grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre):


18




Maximum total sulphur dioxide (in milligrams per litre):


200




If no specific value is given, the limits laid down in EU legislation apply.

Category 5 — Quality Sparkling White

Wine with the indications ‘brut nature’, ‘extra brut’, ‘brut’, ‘extra sec’, ‘sec’, ‘demi sec’, ‘doux’






—


Minimum natural alcoholic strength: 9,5 % vol.










—


Total alcoholic strength: Minimum 11,0 % vol.










—


Excess pressure in the bottle: Minimum 3,5 bar




Appearance: Pale yellowish green colour with a thin line of bubbles which intensifies and strengthens over time.
Aroma: Scents of rose, honey and fruits
Taste: Fresh taste from the high acidity and presence of carbon-dioxide (CO2). Depending on the sugar content of the wine, the aftertaste and balance vary from dry to sweet.
The sugar content is up to 3 g/l for sparkling wine with the indication brut nature, up to 6 g/l for sparkling wine with the indication extra brut, up to 12 g/l for sparkling wine with the indication brut, 12-17 g/l for sparkling wine with the indication extra sec, 17-32 g/l for sparkling wine with the indication sec, 32-50 g/l for sparkling wine with the indication demi sec and more than 50 g/l for sparkling wine with the indication ‘doux’.
General analytical characteristics






Maximum total alcoholic strength (in % vol.):


 




Minimum actual alcoholic strength (in % vol.):


11,0 




Minimum total acidity:


5,5  in grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre):


18




Maximum total sulphur dioxide (in milligrams per litre):


185




If no specific value is given, the limits laid down in EU legislation apply.
5.   Wine making practices

a.   
Essential oenological practices



Vinification of Category 1 white wine


Wine-making restrictions

Mantinia (PDO) White Wine is produced using a) the traditional white wine making method or b) pre-fermentation extraction. Static settling then follows and selected pure yeast cultures are added, which bring out the wine's aromatic features. The temperature during alcoholic fermentation does not exceed 20 °C.
Mantinia (PDO) wine is produced from the following grape varieties: Moschofilero (at least 85 %) and Asproudes.

Vinification of Category 5 quality sparkling white wine


Wine-making restrictions

Sparkling wines are produced either by the traditional method of fermentation in the bottle or the closed-tank fermentation method. The first method involves fermenting the dry raw wine in the bottle where yeast and sugars are added. First, the bottle is sealed with a crown cap and the fermentation process can take several months. After the yeasts are removed, the bottle is sealed with a standard cork.

Vine training systems


Cultivation technique

The grapes used to make Mantinia (PDO) wines come from short-pruned vines trained in goblet-shaped or linear configurations (1-2 buds).

Specific oenological practices used to make wines


Specific oenological practice

In order to use the term ‘Réserve’ for Mantinia (PDO) dry white wines, they must have aged for a total of not less than one (1) year, of which not less than six (6) months in oak barrels and three (3) months in bottles.
In order to use the term ‘Grande Réserve’ for Mantinia (PDO) dry white wines, they must have aged for a total of not less than two (2) years, of which not less than twelve (12) months in oak barrels and six (6) months in bottles.
b.   
Maximum yields


Maximum yield of grapes per hectare for category 1 dry white wine
11 000 kg of grapes per hectare
Maximum yield of final product per hectare for category 1 dry white wine
82,5 hl per hectare
Maximum yield of grapes per hectare for category 5 quality sparkling white wine
11 000 kg of grapes per hectare
Maximum yield of final product per hectare for category 5 quality sparkling white wine
82,5 hl per hectare
6.   Demarcated area

The wine-growing area in which Mantinia (PDO) wine is produced includes the vineyards located in the land area of the Municipality of Tripoli, specifically: the municipal unit of Tripoli and the local communities of Agios Vasilios Mantinias, Agios Konstantinos, Merkovounio, Pelagos and Skopi in the municipal unit of Tripoli; the local communities of Lithovounia, Magoula, Rizes and Psili Vrysi in the municipal unit of Tegea; the local communities of Artemisio, Kapsas, Loukas, Nestani, Pikernis, Sagkas and Simiades in the municipal unit of Mantinia, the local communities of Agiorgitiko, Zevgolateio, Neochori Mantinia, Partheni and Steno in the municipal unit of Korythio; the local communities of Kandila, Levidi, Orchomenos and Palaiopyrgos in the municipal unit of Levidi; the Kouvli settlement in the local community of Doliana in the Municipality of North Kynouria.
7.   Main wine grapes







 


Asproudes B










 


Moschofilero N — Mavrofilero




8.   Description of the link(s)


Details of the geographical area

Quality, historical link, cultural, social and economic links, geographical environment and geographical origin for dry white wine (category 1) and quality sparkling white wine (category 5).
a.   Quality

The quality of Mantinia (PDO) dry white wines and quality sparkling wines is the result of the robustness of the grape variety used to make these wines and the climate conditions prevailing in the region during ripening. Nevertheless, the good condition of the raw material and the vinification process also play a crucial role in the quality of the wine, while appropriate growing techniques ensure compliance with the recommended yields.
b.   Historical link

The region has a very long tradition of viticulture which began in ancient times, as illustrated by a number of archaeological findings linking the region to wine and worship of the god Dionysus. The area is also home to Pausanias' vine, which is believed to be the oldest vine in the world. Homer describes Mantinia as ‘the land of the vineyards’.
The first Greek sparkling wine from the aromatic Moschofilero grape, was produced here at the beginning of the 20th century.
c.   Cultural, social and economic links

The recognition of the Mantinia (PDO) area in 1971 is the result of the region's long-standing wine-growing and wine-making tradition. This prompted the further development of the Mantinia wine sector, including the extension of wine-growing areas and establishment of new wineries.
Mantinia (PDO) wines have received international awards on several occasions and the Moschofilero variety and Mantinia wine are ‘local ambassadors’ of Greek wine in the strategic plan for promoting Greek wine.
d.   Geographical environment and geographical origin

The Mantinia (PDO) wine area is located in the central eastern part of Arcadia. This is known as the Mantinian field, a plateau with an average altitude of 660 m.
Soil is classified in the following three edaphogenetic categories:






 


A) Entisols, B) Inceptisols, C) Alfisols




The soils on the flat parts are alluvial deposits with sandy clay and terra rosa. The slopes consist of limestone and dolomite limestone. The soil is of poor to average fertility, leached, with low calcium carbonate content and a mechanical composition which varies from sand, loam, clay loam to heavy clay. The organic matter in the surface layers is moderate and decreases with depth. The pH of the soil ranges from 5,5 – 7,5, which favours the growth and regular nutrition of the vine. The exchange capacity of the area's soil is very good and provides the plants with the requisite amounts of nutrients.
The average, maximum and minimum temperatures during the growing season (April — October) are 24,9 °C and 10,5 °C respectively, while the region's solar thermal index is 4 056 units. Under these conditions, the growing season lasts 235 days. Even though annual precipitation is 781 mm, its seasonal distribution is typical of a Mediterranean climate, where maximum rainfall occurs in December (176 mm) and the minimum in August (14 mm). Given that average rainfall during the growing season is 260 mm, it is possible that the Moschofilero plants may experience moderate water shortages in some years.
In summer, gentle breezes that come mainly from the north mitigate the summer heat.

Details of the dry white wine (category 1) product

Mantinia (PDO) white wines have a straw yellow colour with greenish to rosy highlights, a rich aroma with notes of citrus fruits, lemon blossom, rose blossom and jasmine. They are full-bodied with a unique acidity, good balance and long-lasting aromatic aftertaste. If the wine is stored in oak barrels, it gains volume and oiliness on the palate.

Causal interaction for dry white wine (category 1)

Moschofilero in the region of Mantinia has a perfect relationship with the local macroclimate. It benefits from the high altitude of Arcadia and its cold climate, factors contributing to the late ripening of the grapes during the first 10 days of October. Sunshine and the moderate temperatures in summer in combination with the deep, cool soil of the plateau, contribute to the slow and late ripening in relation to other harvesting regions. The wide temperature range from day to night during the summer months helps maintain the high acidity levels and develop the aromatic potential of the variety. The soil composition on the plateau makes it possible to produce wine with good body and medium alcoholic strength. The aromatic complexity of the Moschofilero variety is captured in the Mantinia plateau, as temperatures in the month before harvesting are moderate (18,8 °C), which is close to the optimum temperature for the vines. The absence of extreme high temperatures (heatwaves) helps maintain the organic acids in the grapes, resulting in the production of wine with high total acidity, low pH and a refreshing taste.
In addition, the long-standing experience of the region's wine growers, combined with state-of-the-art viticultural techniques such as de-leafing, de-budding and green harvesting, mean that a quality raw material is produced.
On a geographical level, the macroclimate combined with the qualities of Moschofilero, plays a key role in differentiating this area's wines from wines produced from the same variety in other areas of the Peloponnese at lower altitudes.

Details of the quality sparkling white wine (category 5) product

Mantinia (PDO) quality sparkling wines have a light yellowish green colour and fine strings of bubbles, which intensify and strengthen over time, accentuating the refreshing taste of the Moschofilero grape. They are characterised by scents of rose, honey and citrus fruits, together with sweet pastry aromas and a fresh taste highlighted by the high acidity and the presence of carbon dioxide.
Depending on their sugar content, Mantinia (PDO) quality sparkling wines have an aftertaste and balance which vary from dry to sweet.

Causal interaction for quality sparkling white wine (category 5)

Moschofilero is classed as a polyvalent variety due to the fact that, at various levels of ripening, the chemical composition formed is suitable for producing more than one type of wine.
The macroclimate of Mantinia, with its high altitude and cool climate helps to produce quality sparkling wines with the best quality features.
To produce quality sparkling wines, vineyards are selected from within the area for early harvesting, depending on the mesoclimates formed by the terrain. Picking the grapes early produces a base wine with low alcoholic strength, fully developed primary aromas and generous acidity that can be used to make quality sparkling wines.
9.   Essential further conditions


Additional provisions relating to wine labelling

Type of further condition: Supplementary provisions concerning labelling
Legal framework: In EU legislation
Description of the condition:
Article 66(1), (2) and (6) of Commission Regulation (EC) No 607/2009 laying down certain detailed rules for the implementation of Council Regulation (EC) No 479/2008 as regards protected designations of origin and geographical indications, traditional terms, labelling and presentation of certain wine sector products.

Additional provisions relating to wine labelling

Legal framework: In national legislation
Type of further condition: Supplementary provisions concerning labelling
Description of the condition: Terms relating to certain production methods
Ministerial Decision No 280557/9.6.2005 laying down the time of ripening, ageing and placement on the market of wines with Superior Quality Designation of Origin and Local Wines, as well as of the terms used in labelling thereof relating to their production method or preparation methods (Government Gazette, Series II, No 818/15.6.2005).

Additional provisions relating to wine labelling

Legal framework: In national legislation
Type of further condition: Supplementary provisions concerning labelling
Description of the condition: Printing the vintage year on the labelling
Where the terms ‘ΝΕΟΣ ΟΙΝΟΣ’ or ‘ΝΕΑΡΟΣ ΟΙΝΟΣ’ (‘NEW WINE’) are used on the labelling of wines, it is mandatory to print the vintage year, in accordance with Article 2(1) of Ministerial Decision No 280557/9.6.2005 laying down the time of ripening, ageing and placement on the market of wines with Superior Quality Designation of Origin and Local Wines, as well as of the terms used in labelling thereof relating to their production method or preparation methods (Government Gazette, Series II, No 818/15.6.2005).

Additional provisions relating to wine labelling

Legal framework: In national legislation
Type of further condition: Supplementary provisions concerning labelling
Description of the condition: Labelling terms in accordance with national legislation.
In accordance with Ministerial Decision No 235309/7.2.2002, the terms which can be used on the labelling of wines with Mantinia Protected Designation of Origin are the following:
ΛΕΥΚΟΣ ΑΠΟ ΛΕΥΚΑ ΣΤΑΦΥΛΙΑ/Blanc de blancs (WHITE FROM WHITE GRAPES), ΛΕΥΚΟΣ ΑΠΟ ΕΡΥΘΡΩΠΑ ΣΤΑΦΥΛΙΑ or ΛΕΥΚΟΣ ΑΠΟ ΓΚΡΙΖΑ ΣΤΑΦΥΛΙΑ/Blanc de gris (WHITE FROM ROSÉ GRAPES OR WHITE FROM GREY GRAPES), ΟΙΝΟΣ ΛΟΦΩΝ/Vin de collines (WINE FROM HILLS), ΟΙΝΟΣ ΠΛΑΓΙΩΝ/Vin de coteaux (WINE FROM SLOPES), ΟΡΕΙΝΩΝ ΑΜΠΕΛΩΝΩΝ or ΑΠΟ ΟΡΕΙΝΑ ΚΡΑΣΑΜΠΕΛΑ/Vin de vignobles montagneux (MOUNTAINOUS VINEYARDS OR MOUNTAINOUS WINE VINEYARDS).

Link to the product specification

http://www.minagric.gr/images/stories/docs/agrotis/POP-PGE/OINOS/POP_tropo_prodiagrafes_mantinia281217.pdf