OTHER LEGISLATION EUROPEAN COMMITTEE 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 133/10
Date: 2020-04-24
Institutions: Directorate-General for Agriculture and Rural Development, European Commission
Subjects: Hungary, Northern Hungary, consumer information, designation of origin, labelling, product designation, quality control of agricultural products, red wine, rosé wine, white wine








C_2020133EN.01001701.xml










24.4.2020   


EN


Official Journal of the European Union


C 133/17






OTHER LEGISLATION EUROPEAN COMMITTEE
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 133/10)
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

‘Felső-Magyarország/Felső-Magyarországi’


Reference number PGI-HU-A1329-AM03


Date of communication: 7.2.2020


DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

1.   Changing the maximum yield to 160 hl/ha of new wine on the lees for the wine and aerated semi-sparkling wine product types







(a)


Product specification headings affected:






—


V. Maximum yields














(b)


Single document headings affected:






—


Wine-making practices – Maximum yields














(c)


Thanks to advances in viticultural technology, the number of vines planted on new or renewed vineyards in the demarcated area is growing each year, with up to double the number of vines compared with vineyards that have yet to be modernised. As a result, higher-quality grape varieties can be grown and higher yields achieved on these vineyards.




2.   Inclusion of the Cabernet dorsa and Nero grape varieties among the Siller, rosé and red wine types







(a)


Product specification headings affected:






—


VI. Permitted grape varieties














(b)


Single document headings affected:






—


Main grape variety (varieties)














(c)


The Cabernet dorsa and Nero grape varieties enable high-quality wine to be produced in the demarcated area. Wine producers in the area are already producing excellent-quality rosé, Siller and red wines from these varieties, which are regularly available on the market. Being able to use the protected geographical designation ‘Felső-Magyarország’ for these wines will further enhance the reputation of the designation.




3.   Adding the indications ‘cuvée’ or ‘küvé’ and ‘jégbor’ (ice wine) to the list of restricted expressions







(a)


Product specification headings affected:






—


VIII. Further conditions














(b)


Single document headings affected:






—


Further conditions – restricted expressions














(c)


Wine-makers have been producing these types of wine in the demarcated production area for decades now. Producers’ intention is to label their products more accurately for consumers by using these expressions.




SINGLE DOCUMENT
1.   Name of the product

Felső-Magyarország
Felső-Magyarországi
2.   Geographical indication type

PGI – Protected Geographical Indication
3.   Categories of grapevine product







1.


Wine




4.   Description of the wine(s)

Muskotály (Muscat)
Lively, fresh white wine, of a colour characteristic of the variety used, with the distinctive fragrance and taste of muscat. Dry, semi-dry, semi-sweet or sweet wine.
*The maximum total alcoholic strength and maximum total sulphur dioxide are those laid down in EU legislation.






General analytical characteristics




Maximum total alcoholic strength (in % volume)


 




Minimum actual alcoholic strength (in % volume)


9,5




Minimum total acidity


4 g/l expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


18




Maximum total sulphur dioxide (in milligrams per litre)


 




Siller
A dry wine, made from blue grapes, containing more colouring matter and deeper in colour, more robust and more acidic than rosé wines, with fruity and spicy aromas perceptible in both its fragrance and taste.
*The maximum total alcoholic strength and maximum total sulphur dioxide are those laid down in EU legislation.






General analytical characteristics




Maximum total alcoholic strength (in % volume)


 




Minimum actual alcoholic strength (in % volume)


9,5




Minimum total acidity


4 g/l expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


18




Maximum total sulphur dioxide (in milligrams per litre)


 




Rosé
Made from blue grapes, of a colour ranging from that of onion skin through to bright pink, with lively, fresh fruity fragrances and flavours and in some cases floral aromas; an exuberant wine with light, playful acids; dry, semi-dry, semi-sweet or sweet.
*The maximum total alcoholic strength and maximum total sulphur dioxide are those laid down in EU legislation.






General analytical characteristics




Maximum total alcoholic strength (in % volume)


 




Minimum actual alcoholic strength (in % volume)


9,5




Minimum total acidity


4 g/l expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


18




Maximum total sulphur dioxide (in milligrams per litre)


 




White
Lively and fresh in character, with a long finish, varietal wines are of a colour characteristic of the variety used, with fruity and other fragrances and tastes. The white wine can be made in such a way that it can be classified as dry, semi-dry, semi-sweet or sweet.
*The maximum total alcoholic strength and maximum total sulphur dioxide are those laid down in EU legislation.






General analytical characteristics




Maximum total alcoholic strength (in % volume)


 




Minimum actual alcoholic strength (in % volume)


9,5




Minimum total acidity


4 g/l expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


18




Maximum total sulphur dioxide (in milligrams per litre)


 




Red
The varietal wines have colours, fragrances and tastes characteristic of the variety used, with rounded acids; coupage wines have a tannin content reflecting the relative proportions of the varieties used and a velvety taste and body; these wines have fruity and spicy aromas and range from dry to sweet.
*The maximum total alcoholic strength and maximum total sulphur dioxide are those laid down in EU legislation.






General analytical characteristics




Maximum total alcoholic strength (in % volume)


 




Minimum actual alcoholic strength (in % volume)


9,5




Minimum total acidity


4 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)
Relevant restriction on making the wines






1.


Muskotály (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,










—


rules on coupage: the Cserszegi fűszeres, Irsai Olivér, Ottonel muskotály, Sárga muskotály, Csaba gyöngye, Hamburgi muskotály, Zefír or Mátrai muskotály varieties must account jointly or separately for at least 85 % of the wine.








Mandatory oenological practices (2)
Relevant restriction on making the wines






2.


Siller






—


the grape pulp must be fermented on the skins,










—


pressing may be carried out only in batch presses.














3.


Rosé






—


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.














4.


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.














5.


Red






—


pressing may be carried out only in batch presses.








Vine cultivation method and spacing
Cultivation practice






(a)


Rules on training the vine:






(i)


With regard to existing vineyards: Grapes suited to the production of wine under the PGI may be harvested from any vineyard regardless of cultivation method, as long as the vineyard is in operation.










(ii)


With regard to new vineyards: Guyot, high cordon, medium-high cordon, low cordon, umbrella, single curtain, fan, head- and gobelet training.














(b)


Rules on vine density in the vineyard






(i)


With regard to existing vineyards: Grapes suited to the production of wine under the PGI may be harvested from any vineyard regardless of plantation density, as long as the vineyard is in operation.










(ii)


With regard to new vineyards:






—


vine density of at least 3 300 vines/ha;










—


distance between vines of at least 0,8 m.












Harvest and vine quality
Cultivation practice






1.


Method of harvest: manual or mechanical










2.


Setting the date of the harvest: no date of earliest harvest specified.










3.


Minimum sugar content of grapes (expressed in potential alcohol strength): 8,0 %vol (13,4 °Hungarian must grade)




b.   Maximum yields

160 hl/ha
manual harvest
21 000 kg of grapes per hectare
mechanical harvest
20 500 kg of grapes per hectare
6.   Demarcated geographical area

Areas of Borsod-Abaúj-Zemplén, Heves and Nógrád Counties that are classified as Class I and II according to the vineyard cadastre
7.   Main grape varieties

rajnai rizling – rheinriesling
királyleányka – little princess
cabernet franc – kaberne fran
bíbor kadarka
merlot
kabar
nero
leányka – feteasca alba
zéta
pinot blanc – pinot beluj
cabernet dorsa
zalagyöngye
zengő
furmint – furmint bianco
medina
cabernet sauvignon
chardonnay – ronci bilé
bouvier
menoire
cserszegi fűszeres
zenit
csabagyöngye – pearl of csaba
alibernet
sauvignon – sauvignon blanc
juhfark – lämmerschwantz
kadarka – negru moale
sárga muskotály – weisser
ezerfürtű
chasselas – chrupka belia
turán
mézes
kékoportó – portugais bleu
viognier
tramini – gewürtztraminer
ottonel muskotály – miszket otonel
pinot noir – spätburgunder
mátrai muskotály
zöld szilváni – silvanec zeleni
bianca
zöld veltelíni – zöldveltelíni
kerner
blauburger
gyöngyrizling
syrah – sirac
rizlingszilváni – rivaner
kékfrankos – moravka
zweigelt – blauer zweigeltrebe
semillon – petit semillon
kármin
olasz rizling – olaszrizling
szürkebarát – graumönch
kövérszőlő – grasa de cotnari
csókaszőlő
irsai olivér – zolotisztüj rannüj
zefír
hamburgi muskotály – muszkat gamburgszkij
hárslevelű – garszleveljü
8.   Description of the link(s)

The general climate conditions of the Felső-Magyarország (Upper Hungary) region are influenced above all by the region’s proximity to the Northern Hungarian Uplands. These provide protection from winter frosts, and the cool nights brought about by the ‘mountain wind’ after warm summer and autumn days ensure that the grapes retain a refined and elegant acidity and their primary fruity aromas. That is why the wines produced in this area have a lively acidity and long finish. The red wines have a relatively low tannin content.
The region is suited to the production of white wines that are either light but have a long finish, or dense, robust and rich. Rich, rosé and Siller wines and lighter or more robust red wines suited to or requiring longer maturation can also be found.
9.   Essential further conditions (packaging, labelling, other requirements)

Legal framework:
In national legislation
Type of further condition:
Derogation on production in the demarcated geographical area
Description of the condition:
Within Pest County, Jász-Nagykun-Szolnok County, Hajdú-Bihar County, and Szabolcs-Szatmár-Bereg County
Use of the word ‘tájbor’ (regional wine)
Legal framework:
In national legislation
Type of further condition:
Additional provisions relating to labelling
Description of the condition:
The following may be displayed as a synonym of the protected geographical indication: ‘tájbor’ (regional wine)
Restricted expressions:
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:






(i)


Muskotály (Muscat): ‘első szüret’ (first harvest), ‘virgin vintage’, ‘újbor’ (new wine), ‘primőr’ (primeur), ‘termőhelyen palackozva’ (bottled in the production area)










(ii)


Siller: ‘első szüret’ (first harvest), ‘virgin vintage’, ‘újbor’ (new wine), ‘primőr’ (primeur), ‘termőhelyen palackozva’ (bottled in the production area), cuvée, küvé










(iii)


Rosé: ‘első szüret’ (first harvest), ‘virgin vintage’, ‘újbor’ (new wine), ‘primőr’ (primeur), ‘termőhelyen palackozva’ (bottled in the production area), cuvée, küvé










(iv)


White: ‘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), cuvée, küvé, jégbor (ice wine)










(v)


Red: ‘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), cuvée, küvé, jégbor (ice wine)





Link to the product specification

https://boraszat.kormany.hu/admin/download/0/3c/82000/FELSO-MAGYARORSZAG_v1_standard.pdf


(1)  OJ L 9, 11.1.2019, p. 2.