Publication 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 2021/C 284/07
Date: 2021-07-16
Institutions: Directorate-General for Agriculture and Rural Development, European Commission
Subjects: Botosani, Iasi, Romania, consumer information, designation of origin, labelling, product designation, red wine, rosé wine, sparkling wine, white wine








C_2021284EN.01002001.xml










16.7.2021   


EN


Official Journal of the European Union


C 284/20






Publication 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
(2021/C 284/07)
This publication confers the right to oppose the application pursuant to Article 98 of Regulation (EU) No 1308/2013 of the European Parliament and of the Council (1) within two months from the date of this publication.
REQUEST FOR AMENDMENT TO THE PRODUCT SPECIFICATION

‘Cotnari’


PDO-RO-A0135-AM01


Date of application: 1 August 2017

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.   Inclusion of new types of wine – quality sparkling wine and quality aromatic sparkling wine

The product specification is amended to include new categories of grapevine products as defined in Part II of Annex VII to Regulation (EU) No 1308/2013, i.e. quality sparkling wine and quality aromatic sparkling wine obtained exclusively in the area demarcated for the Cotnari controlled designation of origin in accordance with the legislation in force. Together with the still wine category, these categories may use the Cotnari PDO.
Chapter I of the product specification and Section 1.3 of the single document have been amended.
Extension of the Cotnari designation of origin to quality sparkling wine and quality aromatic sparkling wine is requested in order to develop the wine-growing potential of the Cotnari area, which is reflected in the qualities of these new product categories.
In line with the growing trend in the consumption of sparkling wines over the last few years, which shows the consumers’ interest in effervescent wines in all forms of production, and in particular those with geographical indications/designations of origin, many Romanian producers have started to focus on producing effervescent wines, particularly from national varieties.
Quality aromatic sparkling wines obtained from the Romanian Tămâioasă românească and Busuioacă de Bohotin varieties develop their potential thanks to the soil and weather conditions of the demarcated area, as witness the wines’ specific aroma intensity, fruitiness and finesse.
2.2.   Amendment of the wine yields to reflect their increase

The wine and vine yields have been increased in the product specification for the varieties used in the production of Cotnari wines.
Chapters V and VI of the product specification and Section 1.5.2 of the single document have been amended.
The amendment lays down maximum wine and vine yields taking into account the specific level of full maturity of the grapes at the time of harvesting, the fact that over the last ten years large swathes of the demarcated area have been replanted with indigenous varieties such as Grasă de Cotnari, Frâncușă, Fetească Albă, Busuioacă de Bohotin, Tămâioasă Românească and Fetească Neagră, which have a higher biological yield potential, and that, in addition, efficient planting schemes have been used involving a higher density of vines per hectare than in the old vineyards.
The planting material used in establishing the new vineyards comprises new clones of traditional varieties with superior qualitative features and a high productive potential. While the old vineyards had 2200 to 2500 vines per hectare, vine density in the new vineyards ranges from 3600 to 4200 per hectare, depending on the planting scheme used.
2.3.   Indication of the analytical characteristics of the new types of wine – quality sparkling wines and quality aromatic sparkling wines

The product specification has been amended to include information on the analytical and organoleptic characteristics of the new product categories requested (quality sparkling wine and quality aromatic sparkling wine).
As a result, Chapter XI a) of the product specification and Section 1.4 of the single document have been amended.
The addition of the characteristics of the new types of wine to the product specification is due to the inclusion of these new categories, which must be identified and described accordingly by setting out their specific analytical parameters.
2.4.   Indication of the organoleptic characteristics of the new types of wine – quality sparkling wines and quality aromatic sparkling wines

The inclusion of quality sparkling wine and quality aromatic sparkling wine meant that the product specification had to be amended to include information on the organoleptic characteristics of these new categories, and so details concerning the appearance, nose and taste have been added for these types of wine.
As a result, Chapter XI b) of the product specification and Section 1.4 of the single document have been amended.
The addition of the characteristics of the new types of wine to the product specification is due to the inclusion of these new categories, which must be identified and described accordingly by setting out their specific analytical parameters.
2.5.   Indication of link with geographical area for the new types of wine – quality sparkling wines and quality aromatic sparkling wines

The description of the link with the geographical area has been supplemented to provide an appropriate description of all the types of wine, following the introduction to the product specification of the new types of wine, i.e. quality sparkling wine and quality aromatic sparkling wine, to ensure that this causal link is described in detail for each product category obtained.
Chapter II of the product specification and Section 1.8 of the single document have been amended.
The addition to the product specification of information on the geographical area, the characteristics of the new product categories and the causal interaction is necessary as a result of their introduction and in order to set out the favourable conditions in the demarcated area from which the requested products are obtained.
2.6.   Inclusion of specific production methods (techniques) for quality sparkling wines and quality aromatic sparkling wines

The product specification has been amended to include the production methods specific to quality sparkling wines and quality aromatic sparkling wines. Such information must be provided as a result of the introduction of these categories.
Chapter X of the product specification has been amended, with no amendment being made to the single document.
Quality sparkling wine bearing the Cotnari PDO must be obtained by natural fermentation in autoclaves or bottles, depending on the technique employed, using base wines obtained from the varieties listed in the product specification.
The production methods for still wines are supplemented so as to enable rosé wines to be obtained from red or rosé varieties using maceration techniques.
2.7.   Inclusion in labelling of terms specific to production techniques for quality sparkling wine and aromatic quality sparkling wine

The product specification has been amended to include specific labelling requirements for the new wine categories introduced concerning the inclusion of the terms, required under the law, indicating sugar content (brut nature, brut, extra brut, extra dry, sec, demi sec).
As a result, Chapter XII of the product specification and Section 1.9 of the single document have been amended.
SINGLE DOCUMENT
1.   Name of product

Cotnari
2.   Geographical indication type

PDO - Protected Designation of Origin
3.   Categories of grapevine products







1.


Wine










5.


Quality sparkling wine










6.


Quality aromatic sparkling wine




4.   Description of the wine(s)


Analytical and organoleptic characteristics of the still white wines

From an organoleptic point of view, the white wines are unctuous, ranging from greenish-yellow in colour (in young wines) to straw yellow and honey yellow (in aged wines); they have an aroma of raisins, walnut kernels and bitter almonds (Grasă de Cotnari), and a scent of ripe grapes with strong floral hints, fruitiness (Frâncușă), hay, acacia flowers, fresh butter, a persistent taste of bread crust (Chardonnay), freshness, a flavour of tropical fruit and a scent of freshly cut sweet peppers and elderflower (Sauvignon).
The specific aromatic varieties are intense in colour, with a scent of basil, mown hay and basil pears, and a flavour of sweet rose (Tămâioasă românească), with hints of rose and lime blossom; velvety taste redolent of vanilla and almond (Traminer roz), diverse hues from pink to dry onion skin and a scent of basil or rose (Busuioacă de Bohotin).






General analytical characteristics




Maximum total alcoholic strength (in % volume)


15,00




Minimum actual alcoholic strength (in % volume)


11,00




Minimum total acidity


4,5 in grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


18




Maximum total sulphur dioxide (in milligrams per litre)


350





Analytical and organoleptic characteristics of the still rosé wines

From an organoleptic point of view, the rosé wines are unctuous, ranging from greenish-yellow in colour (in young wines) to straw yellow and honey yellow (in aged wines); they have an aroma of raisins, walnut kernels and bitter almonds (Grasă de Cotnari), and a scent of ripe grapes with strong floral hints, fruitiness (Frâncușă), hay, acacia flowers, fresh butter, a persistent taste of bread crust (Chardonnay), freshness, a flavour of tropical fruit and a scent of freshly cut sweet peppers and elderflower (Sauvignon).
The specific aromatic varieties are intense in colour, with a scent of basil, mown hay and basil pears, and a flavour of sweet rose (Tămâioasă românească), with hints of rose and lime blossom; velvety taste redolent of vanilla and almond (Traminer roz), diverse hues from pink to dry onion skin and a scent of basil or rose (Busuioacă de Bohotin).






General analytical characteristics




Maximum total alcoholic strength (in % volume)


15,00




Minimum actual alcoholic strength (in % volume)


11,00




Minimum total acidity


4,5 in grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


18




Maximum total sulphur dioxide (in milligrams per litre)


200





Physical, chemical and organoleptic characteristics of the still red wines

The red wines have ruby-red highlights when young and brick-red highlights when old; they have an odour of dried red fruits, plums and black cherries and a velvety flavour with a discernible, pleasant fruitiness.






General analytical characteristics




Maximum total alcoholic strength (in % volume)


15,00




Minimum actual alcoholic strength (in % volume)


12,00




Minimum total acidity


4,5 in grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


20




Maximum total sulphur dioxide (in milligrams per litre)


200





Analytical and organoleptic characteristics of quality sparkling wines

As regards their organoleptic properties, the PDO quality sparkling wines stand out as fine, fresh and natural wines, with fermentation aromas and floral hints. They are bright greenish-yellow to pale yellow in appearance/colour, with a long-lasting mousse, for white sparkling wines, and more or less intense pink hues for rosé sparkling wines.
The effervescence of the Cotnari PDO sparkling wines is intense at first; the bubbling subsequently lessens but is nevertheless sufficiently long-lasting and fine, showcasing the nobility and subtlety of the Cotnari wines.
They have a fresh, fine scent specific to the variety from which they are obtained, and a floral, light taste, with a flavour and aroma redolent of autolysed yeast.
The quality sparkling wines have an excess pressure of at least 3,5 bar at 20° C.






General analytical characteristics




Maximum total alcoholic strength (in % volume)


11,00




Minimum actual alcoholic strength (in % volume)


10,00




Minimum total acidity


3,5 in grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


11




Maximum total sulphur dioxide (in milligrams per litre)


185





Analytical and organoleptic characteristics of quality aromatic sparkling wines

The quality aromatic sparkling wine obtained from Tămâioasă Românească is straw-yellow with greenish highlights, and has an abundant mousse and fine, persistent bubbles. It has a fine, intense and ample frankincense aroma, with hints of basil, roses and freshly mown hay. The taste is harmonious, pleasant and lively, due to the acid/sweet balance.
The quality aromatic sparkling wine obtained from Busuioacă de Bohotin is pink in colour with purplish hues, an abundant mousse and fine, persistent bubbles. The specific muscat aroma is fine and intense, with notes of citrus fruit, basil and rose petals, and discreet aromas of fresh red fruit in the aftertaste. The taste is pleasant and lively, thanks to the balance between acidity and sugar content. The wine is balanced in its aromas, taste and persistence.
The quality aromatic sparkling wines have an excess pressure of least 3 bar at 20° C.






General analytical characteristics




Maximum total alcoholic strength (in % volume)


10,00




Minimum actual alcoholic strength (in % volume)


6,00




Minimum total acidity


3,5 in grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


11




Maximum total sulphur dioxide (in milligrams per litre)


185




5.   Wine making practices

a.   Essential oenological practices

Cultivation method
Irrigation is permitted only during years of drought, with ONVPV (National Office of Vine and Wine) notification, when the water content in soil at a depth of 0-100 cm decreases to 50 % of the AHI (active humidity interval), applying reasonable irrigation standards (400-600 m3/ha).
Green harvesting – reducing the number of grape clusters at veraison when the potential production exceeds the maximum limits permitted under the product specification.
b.   Maximum yields







—


at full maturity of the grapes at the time of harvesting, for Grasă de Cotnari, Pinot gris, Chardonnay, Muscat Ottonel, Traminer roz
11 000 kilograms of grapes per hectare










—


at full maturity of the grapes at the time of harvesting, for Tămâioasă Românească, Sauvignon, Busuioacă de Bohotin
12 500 kilograms of grapes per hectare










—


at full maturity of the grapes at the time of harvesting, for Fetească albă, Fetească neagră
13 000 kilograms of grapes per hectare










—


at full maturity of the grapes at the time of harvesting, for Frâncușă
14 000 kilograms of grapes per hectare










—


at full maturity of the grapes at the time of harvesting, for Grasă de Cotnari, Pinot gris, Chardonnay, Muscat Ottonel, Traminer roz
82,50 hectolitres per hectare










—


at full maturity of the grapes at the time of harvesting, for Tămâioasă românească, Sauvignon, Busuioacă de Bohotin
94,00 hectolitres per hectare










—


at full maturity of the grapes at the time of harvesting, for Frâncușă
105,00 hectolitres per hectare










—


at full maturity of the grapes at the time of harvesting, for Fetească albă, Fetească neagră
97,50 hectolitres per hectare




6.   Demarcated geographical area

The area demarcated for the production of wines with the ‘Cotnari’ controlled designation of origin comprises the following localities in the counties of Iași and Botoșani:
Iași County






—


The municipality of Cotnari: the villages of Cotnari, Hodora, Cârjoaia, Bahluiu, Iosupeni, Lupăria;










—


The municipality of Ceplenița: the villages of Ceplenița, Buhalnița, Zlodica;










—


The municipality of Scobinți: the villages of Scobinți, Bădeni, Zagavia, Fetești;










—


The town of Hârlău: the town of Hârlău;










—


The municipality of Deleni: the villages of Deleni, Maxut, Feredeni, Slobozia, Poiana;










—


The municipality of Cucuteni: the villages of Cucuteni, Băiceni, Săcărești;










—


The municipality of Todirești: the villages of Todirești, Băiceni;










—


The municipality of Balș: the villages of Balș, Boureni, Coasta Măgurii.




Botoșani County






—


The municipality of Frumușica: the villages of Frumușica, Rădeni.




One of the following single vineyard designations may be added to the ‘Cotnari’ controlled designation of origin, depending on the wishes of producers: Dealul Castel, Dealul Episcopului, Dealul Paraclis, Dealul Mândrului, Zlodica, Țiglăi, Dealul Cătălina, Cârjoaia, Lupăria, Ceplenița, Dealul lui Vodă, Buhalnița, Scobinți, Dealul Furcilor, Dealul Stânca, Hodora, Zagavia, Dealul Naslău, Hârlău, Deleni, Cucuteni, Boureni, Balș, Coasta Măgurii.
7.   Main wine grapes variety(ies)

Busuioacă de Bohotin Rs - Schwarzer Muscat, Muscat fioletovâi, Muscat violet cyperus, Tămâioasă violetă
Chardonnay B - Gentil blanc, Pinot blanc Chardonnay
Fetească albă B - Păsărească albă, Poama fetei, Mädchentraube, Leanyka, Leanka
Fetească neagră N - Schwarze Mädchentraube, Poama fetei neagră, Păsărească neagră, Coada rândunicii
Frâncușă B - Vinoasă, Mildweisser, Mustoasă de Moldova, Poamă creață
Grasă de Cotnari B - Dicktraube, Grasă, Köver szölö
Muscat Ottonel B - Muscat Ottonel blanc
Pinot Gris G - Affumé, Grau Burgunder, Grauburgunder, Grauer Mönch, Pinot cendré, Pinot Grigio, Ruländer
Sauvignon B - Green Sauvignon
Traminer Roz Rs - Rosetraminer, Savagnin roz, Gewürztraminer
Tămâioasă românească B - Busuioacă de Moldova, Muscat blanc à petit grains
Tămâioasă românească B - Rumänische Weihrauchtraube, Tamianka
8.   Description of the link(s)


Link with the geographical area - Details of the geographical area

Most of the vineyards in the Cotnari region lie on Quaternary deposits, particularly the diluvial-colluvial ones of Coasta Cotnarilor, and not so much, if at all, on alluvial deposits on meadows (owing to climate-related restrictions). Only in small areas are vines rooted in parent Sarmatian rocks or their weakly developed soils (Cotea et al., 2006).
Diluvial and colluvial deposits are frequent on the hillsides as a result of downhill creep and rainwash. In the easternmost part of the wine-growing area there are also saline and alkaline soils, formed on saliferous deposits. The soils derived from this parent material are generally propitious to wine-growing (Cotea et al., 2006).
The climate of the wine-growing region has been sub-divided into six microclimates; the predominant microclimate, characterising 45 % of the total area, is the one found on slopes exposed to the south, south-east and west, with an inclination of 5-20°, enjoying generous sunshine and well sheltered from the cold northern and north-eastern winds. The temperatures on those slopes are the highest in the wine-growing region, which makes them ideal for vine cultivation.

Link with the geographical area - product details

The still wines are full-bodied wines with specific floral or fruity aromas that are typical of the variety, due to the long and dry autumn season and the influence of the noble rot specific to this area. They have aromas of citrus fruit, honey, acacia blossom and elderflower, with hints of vanilla and almonds when aged for a short time.
The quality sparkling wine has a reductive note at first, and then acquires hints of citrus fruit and hay and discreet notes of autolysed yeast. The bouquet comes from the particular flavour of green walnut kernel, ‘basil pears’, honey and raisins and is redolent of the noble rot of the long dry autumns of the Cotnari region.
The quality aromatic sparkling wines have intense and ample aromas, with hints of basil, roses and freshly mown hay; they have an abundant mousse and fine, persistent bubbles; the taste is pleasant, lively and harmonious.

Link with the geographical area - causal interaction

The still wines obtained in the Cotnari PDO region are different from one another, due to the various characteristics of the varieties from which they are produced, which in turn are influenced by the terroir.
The long and dry autumns that are specific to the Cotnari area contribute to the emergence of noble rot, which makes the wines full-bodied and aromatically diverse; wines with residual sugar obtained from grapes harvested when the grape berries are botrytised develop into naturally sweet wines. These wines are well-suited for ageing, as their alcoholic strength is often more than 12 % by volume.
Due to the climate of the area, the wines’ bouquet is diverse, with characteristic, floral notes of tropical fruit, with a good balance of sugars, alcohol and acidity.
The almost perfect balance between rainfall, sunshine and evapotranspiration of groundwater in the shelter created by Coasta Dealul Mare - Hârlău in the long, dry and very sunny autumns ensures optimum maturation for varieties such as Grasă de Cotnari, giving the wines aromas of honeycomb, honey and raisins and an intense colour (with hints of amber in aged wines).
The quality sparkling wines are balanced wines, with a well-integrated acidity that is also due to the wines being obtained in the northernmost vineyards of Moldavia. The middle growing season for the varieties cultivated, which are able to withstand moderate frost and drought and have optimal heliothermal resources, enables slow accumulation of the typical aromas of the varieties, resulting in wines with specific characteristics.
The slow accumulation of the typical aromas of the varieties in the quality aromatic sparkling wines is due to the warm and very sunny summers, as well as the mean temperature values in September, which allow the production of wines with a rich bouquet and characteristic note.
The quality sparkling wines and quality aromatic sparkling wines are obtained in particular from grapes, picked by hand, of native varieties with an aromatic potential such as Tămâioasă românească, Fetească albă, Francușă and Busuioacă de Bohotin, but also international varieties that have adapted to the local Cotnari terroir, expressing its authenticity and drawing on the area’s traditional wine-making methods, which incorporate factors specific to Moldavia.
The traditional style is supplemented, however, by modern wine-making techniques that focus on highlighting and expressing as fully as possible the fruitiness and freshness of the quality sparkling wines and quality aromatic sparkling wines imparted in particular by varieties with increased aromatic potential.
These wines are bright wines, with an abundant mousse and fine bubbles and specific floral or fruity aromas.
The sparkling wines evince a good balance between acidity and sugar content, showcasing the specific character and nobility of the Cotnari vineyards. The Cotnari PDO area is a Romanian wine-growing area with its own specific character, where the tradition of cultivating Romanian varieties has been maintained. It is here that we find the highest proportion of old Romanian varieties, such as Grasă de Cotnari, Tămâioasă românească, Fetească albă, Francușă, Busuioacă de Bohotin and Fetească neagră.
The wines bear the imprint of the aromatic varieties (redolent of dried apricots, beeswax, freshly mown hay, basil pears), but this also depends to a large extent on how and for how long the maceration and fermentation processes take place to allow the aromatic substances to be extracted from the grape skin.
Old varieties like the Frâncușă and Busuioacă de Bohotin come into their own in the form of valuable sparkling wines, straw-yellow or pale/bright pink in colour, with a long and constant fizz, with floral notes of elderflower or acacia blossom or fruity notes of basil pears, green apricots, grapefruit, lemon rind and green apple, and with a medium mineral body in which fruity notes predominate.
In the past, these varieties were held in high esteem in rulers’ courts and would often be found on the lavish tables of the boyar aristocracy. The wines used to feature a logo showing the Vlădoianu castle, which was built in 1901 by Vlădoianu, a boyar who, in addition to being the governor of the Romanian National Bank, was also a distinguished wine grower. In time, the logo became an inspiration in the written story of the Cotnari wines.
9.   Essential further conditions

Marketing conditions
Legal framework:






 


in national legislation




Type of further condition:






 


Additional provisions relating to labelling




Description of the condition:






 


The labels of the wines in the quality sparkling wine and quality aromatic sparkling wine categories also include the terms required by the applicable legislation indicating sugar content (brut nature, brut, extra brut, extra dry, sec, demi sec).





Link to the product specification

http://onvpv.ro/sites/default/files/caiet_sarcini_doc_cotnari_modif_cf_notific_797_21.04.2020_no_track_changes.pdf


(1)  OJ L 347, 20.12.2013, p. 671.