Publication of a communication of approval of a standard amendment to a product specification for a name in the wine sector referred to in Article 17(2) and (3) of Commission Delegated Regulation (EU) 2019/33 2022/C 265/08
Date: 2022-07-11
Institutions: Directorate-General for Agriculture and Rural Development, European Commission
Subjects: Germany, Rhineland-Palatinate, consumer information, designation of origin, labelling, product designation, red wine, rosé wine, sparkling wine, white wine








C_2022265EN.01001601.xml










11.7.2022   


EN


Official Journal of the European Union


C 265/16






Publication of a communication of approval of a standard amendment to a product specification for a name in the wine sector referred to in Article 17(2) and (3) of Commission Delegated Regulation (EU) 2019/33
(2022/C 265/08)
This communication is published in accordance with Article 17(5) of Commission Delegated Regulation (EU) 2019/33 (1).
COMMUNICATION OF STANDARD AMENDMENT MODIFYING THE SINGLE DOCUMENT

‘Rheinhessen’


PDO-DE-A1274-AM01


Date of communication: 20.4.2022


DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

1.   Description of the wine/grapevine products and analytical and/or organoleptic characteristics

Description:
Amendment of the minimum natural alcoholic strength and minimum must weight (which have been moved from point 5.1 to point 3.2 of the product specification) for Qualitätswein (quality wine) made from the Dornfelder grape variety in years with exceptional weather conditions. Standard values for Qualitätswein made from the Dornfelder variety: 8,8 % vol. alcohol/68 °Oechsle.
ADDITION:

‘In the case of the Dornfelder grape variety, the minimum natural alcoholic strength / minimum must weight may be set at 8,3% vol. alcohol / 65 °Oechsle in years with exceptional weather conditions, by decision of the board of the recognised Schutzgemeinschaft Rheinhessen (Association for the protection of “Rheinhessen” wine). Such arrangements apply exclusively to the vintage for which the decision was taken. The protection association’s decision will be announced through an appropriate means of publication.’

The different products are identified by name, with information about their minimum natural alcoholic strength / minimum must weight and a description of their respective organoleptic characteristics.
Reasons:
The aim of the slight reduction in the minimum alcoholic strength / minimum must weight in the case of the Dornfelder variety is to allow harvesting to take place earlier and therefore to minimise the negative effects of new harmful organisms.
In 2014, for example, the cherry vinegar fly became a threat to early-ripening red grape varieties. Deferring the harvest on account of the minimum must weight that has been applicable to date risks significantly reducing the quality and volume of grapes harvested in such years. The descriptions of the organoleptic characteristics have been made more nuanced in order to better reflect the different products.
2.   Wine grape varieties

Description:
To date, the following grape varieties have been listed:
White wine:

‘Albalonga, Arnsburger, Auxerrois, Bacchus, Bronner, Chardonnay, Ehrenbreitsteiner, Ehrenfelser, Faberrebe, Findling, Freisamer, Gelber Muskateller, Gewürztraminer, Grauer Burgunder, Grüner Silvaner, Grüner Veltliner, Helios, Hibernal, Hölder, Huxelrebe, Johanniter, Juwel, Kanzler, Kerner, Kernling, Mariensteiner, Merzling, Morio-Muskat, Müller-Thurgau, Muskat-Ottonel, Nobling, Optima, Orion, Ortega, Perle, Phoenix, Prinzipal, Regner, Reichensteiner, Rieslaner, Roter Gutedel, Roter Muskateller, Roter Traminer, Saphira, Sauvignon Blanc, Scheurebe, Schönburger, Septimer, Siegerrebe, Silcher, Sirius, Solaris, Staufer, Weißer Burgunder, Weißer Gutedel, Weißer Riesling, Würzer.’

Red and rosé wine:

‘Acolon, Blauer Frühburgunder, Blauer Limberger, Blauer Portugieser, Blauer Silvaner, Blauer Spätburgunder, Blauer Trollinger, Blauer Zweigelt, Bolero, Cabernet Carbon, Cabernet
Cortis, Cabernet Cubin, Cabernet Dorio, Cabernet Dorsa, Cabernet Franc, Cabernet Mitos, Cabernet Sauvignon, Dekapo, Deckrot, Domina, Dornfelder, Dunkelfelder, Färbertraube, Früher roter Malvasier, Hegel, Heroldrebe, Merlot, Monarch, Müllerrebe, Muskat Hamburg, Neronet, Palas, Prior, Regent, Rondo, Rotberger, Rubinet, Saint-Laurent, Syrah.’

AMENDMENT:
The following varieties have been added:
White wine:

‘Blauer Silvaner, Cabernet Blanc, Calardis Blanc, Felicia, Früher Malingre, Früher Roter Malvasier, Goldmuskateller, Goldriesling, Muscaris, Osteiner, Rosa Chardonnay, Roter Elbling, Roter Müller-Thurgau, Roter Riesling, Ruländer, Sauvignon Cita, Sauvignon Gryn, Sauvignon Sary, Sauvitage, Souvignier gris, Trebbiano di Soave, Villaris, Weißer Ebling.’

Red and rosé wine:

‘Accent, Allegro, Baron, Blauburger, Cabernet Cantor, Cabernet Carol, Cabertin, Calandro, Helfensteiner, Muskattrollinger, Pinotin, Piroso, Reberger, Rosenmuskateller, Spätburgunder, Tauberschwarz, Wildmuskat.’

The following varieties have been removed:
White wine:

‘Mariensteiner’

Red and rosé wine:

‘Muskat Hamburg’

‘Blauer Silvaner’ (wrong list)
‘Früher Roter Malvasier’ (wrong list)
Synonyms for the grape varieties have been added.
Reasons:
The list of grape varieties has been supplemented as it was incomplete and should include all the varieties classified to date. The Mariensteiner variety has been removed, as it is not an authorised variety either on the Federal Plant Variety Office’s list or under the Federal-State Regulation. Muskat Hamburg is a table grape and is therefore not permitted. Blauer Silvaner and Früher Roter Malvasier have been removed from the list of red and rosé varieties, as they are used to produce white wines.
3.   Applicable requirements under EU or national legislation

Description:
The additional labelling requirements are set out in point 9 (which is to become point 10) of the product specification.
Smaller geographical units:
ADDITION:
‘Moreover, the vineyard register provides the list of the names of areas, large-scale and single vineyards and open-field systems that may be used as smaller geographical units. It indicates the boundaries of the sites and areas in terms of cadastral references (cadastral unit, cadastral subunit, open-field system, cadastral subunit, open-field system, parcel [sic]). It is managed by the Rhineland-Palatinate Chamber of Agriculture. The vineyard register is established and maintained on the basis of:






—


Section 23(3) and (4) of the Federal Wine Act (Weingesetz);










—


Section 29 of the Federal Wine Regulation (Weinverordnung);










—


Rhineland-Palatinate Act on the designation of sites and areas and the vineyard register (Vineyards Act) (Landesgesetz über die Festsetzung von Lagen und Bereichen und über die Weinbergsrolle (Weinlagengesetz));










—


Section 2(16) of the Rhineland-Palatinate Regulation on responsibilities in the area of wine legislation (Landesverordnung über Zuständigkeiten auf dem Gebiet des Weinrechts).




The boundaries of smaller geographical units may only be changed with the agreement of the competent organisation under Section 22g of the Federal Wine Act, which must notify any changes to the Federal Office for Agriculture and Food (BLE).’
Reasons:
The provisions on labelling should be supplemented to cover smaller geographical units, in order to align them with the legislation in force.
4.   Control authorities

Description:
Addition to point 10 (which is to become point 11) of the product specification, regarding the designated control authorities and their tasks
ADDITION:
The Chamber of Agriculture is assisted in its checks by the:





Landesuntersuchungsamt Rheinland-Pfalz (Rhineland-Palatinate Testing Office)




Mainzer Str. 112




56068 Koblenz




Tel. 0261/9149-0
Fax 0261/914919-0
Email: poststelle@lua.rlp.de
Reasons:
The Testing Office should be added as a control authority, since it performs checks in this area.
5.   Other

Description:
Editorial changes in line with EU requirements
Reasons:
Editorial changes have had to be made in order to comply with EU requirements.
SINGLE DOCUMENT
1.   Name of the product

Rheinhessen
2.   Geographical indication type

PDO – Protected designation of origin
3.   Categories of grapevine product







1.


Wine










5.


Quality sparkling wine










8.


Semi-sparkling wine




4.   Description of the wine(s)

1.   Qualitätswein (quality wine), white
CONCISE TEXTUAL DESCRIPTION
Aside from white wines, rosé and red wines are also traditionally produced in Rheinhessen, where the different residual soils impart characteristic properties to the wide range of cultivated varieties. Most of the wines are single-variety wines, which reflect the characteristics of the different grape varieties from which they are made.
White wines
These wines are usually pale to straw yellow in colour, often with green tints. The gentle wine-making process means they have primary aromas of yellow and tropical fruit, occasionally also with floral nutmeg notes, and a finely balanced sweetness and acidity. They leave a clear and fresh impression on the senses.

Riesling wines reflect the differences between the various terroirs of Rheinhessen particularly well. They are generally characterised by a crisp acidity and combine minerality with elegant fruit.
In particular, wines aged in oak barrels or casks are often marked by malolactic fermentation and present fine toasted aromas.
Wines made from blends of grape varieties are often semi-sweet due to residual sugar. Only blends in which at least 70 % of the grapes are of the Riesling, Silvaner, Müller-Thurgau or Kerner varieties, and thus whose flavour is dominated by those varieties, may bear the designation ‘Liebfrau(en)milch’.
The total alcoholic strength of ‘Rheinhessen’ PDO wine produced without any enrichment may exceed 15 % by volume.
For analytical characteristics where no figure is given, the current legislation applies.






General analytical characteristics




Maximum total alcoholic strength (in % volume)


 




Minimum actual alcoholic strength (in % volume)


 




Minimum total acidity


 




Maximum volatile acidity (in milliequivalents per litre)


 




Maximum total sulphur dioxide (in milligrams per litre)


 




2.   Qualitätswein (quality wine), red
CONCISE TEXTUAL DESCRIPTION
Aside from white wines, rosé and red wines are also traditionally produced in Rheinhessen, where the different residual soils impart characteristic properties to the wide range of cultivated varieties.
Red wines
These wines are produced as single-variety and blended wines. They are red to deep red in colour, often with bluish, violet tints, and are characterised by aromas of red fruit and berries. Medium-bodied wines have a soft acidity and a discreet tannic structure, with a high degree of fruitiness.
As well as concentrated aromas of red fruit, full-bodied wines may also present spicy and smoky aromas.
The total alcoholic strength of ‘Rheinhessen’ PDO wine produced without any enrichment may exceed 15 % by volume.
For analytical characteristics where no figure is given, the current legislation applies.






General analytical characteristics




Maximum total alcoholic strength (in % volume)


 




Minimum actual alcoholic strength (in % volume)


 




Minimum total acidity


 




Maximum volatile acidity (in milliequivalents per litre)


 




Maximum total sulphur dioxide (in milligrams per litre)


 




3.   Qualitätswein (quality wine), rosé, Weißherbst, Blanc de Noir

CONCISE TEXTUAL DESCRIPTION
Aside from white wines, rosé and red wines are also traditionally produced in Rheinhessen.
Rosé, Weißherbst and Blanc de Noir wines
These wines are pale to bright red in colour or, in the case of Blanc de Noir wines, the colour of white wine. They are pressed exclusively from red grapes. They are usually medium-bodied with subtle aromas of red fruit and berries and a fresh, lively acidity.
The total alcoholic strength of ‘Rheinhessen’ PDO wine produced without any enrichment may exceed 15 % by volume.
For analytical characteristics where no figure is given, the current legislation applies.






General analytical characteristics




Maximum total alcoholic strength (in % volume)


 




Minimum actual alcoholic strength (in % volume)


 




Minimum total acidity


 




Maximum volatile acidity (in milliequivalents per litre)


 




Maximum total sulphur dioxide (in milligrams per litre)


 




4.   Qualitätswein (quality wine), Rotling

CONCISE TEXTUAL DESCRIPTION
Aside from white wines, rosé and red wines are also traditionally produced in Rheinhessen, where the different residual soils impart characteristic properties to the wide range of cultivated varieties.

Rotling wines
These wines are pale to bright red in colour, and are made by blending white and red grapes or must. They are usually medium-bodied and combine aromas of yellow and red fruit.
The total alcoholic strength of ‘Rheinhessen’ PDO wine produced without any enrichment may exceed 15 % by volume.
For analytical characteristics where no figure is given, the current legislation applies.






General analytical characteristics




Maximum total alcoholic strength (in % volume)


 




Minimum actual alcoholic strength (in % volume)


 




Minimum total acidity


 




Maximum volatile acidity (in milliequivalents per litre)


 




Maximum total sulphur dioxide (in milligrams per litre)


 




5.   Prädikatswein Kabinett (wine with the special attribute ‘Kabinett’)
CONCISE TEXTUAL DESCRIPTION
Aside from white wines, rosé and red wines are also traditionally produced in Rheinhessen, where the different residual soils impart characteristic properties to the wide range of cultivated varieties.

Prädikatswein Kabinett (wine with the special attribute ‘Kabinett’)
These are fine and lively wines that generally have a moderate alcoholic strength, fresh acidity, and pronounced vinosity.
The total alcoholic strength of ‘Rheinhessen’ PDO wine produced without any enrichment may exceed 15 % by volume.
For analytical characteristics where no figure is given, the current legislation applies.






General analytical characteristics




Maximum total alcoholic strength (in % volume)


 




Minimum actual alcoholic strength (in % volume)


 




Minimum total acidity


 




Maximum volatile acidity (in milliequivalents per litre)


 




Maximum total sulphur dioxide (in milligrams per litre)


 




6.   Prädikatswein Spätlese (wine with the special attribute ‘Spätlese’)
CONCISE TEXTUAL DESCRIPTION
Aside from white wines, rosé and red wines are also traditionally produced in Rheinhessen, where the different residual soils impart characteristic properties to the wide range of cultivated varieties.

Prädikatswein Spätlese (wine with the special attribute ‘Spätlese’)
The use of fully ripened grapes produces wines that are harmoniously rich and have an intense, bold character incorporating yellow fruit, often underpinned by a marked fruity sweetness. They are usually straw yellow in colour, sometimes tending towards gold.
The total alcoholic strength of ‘Rheinhessen’ PDO wine produced without any enrichment may exceed 15 % by volume.
For analytical characteristics where no figure is given, the current legislation applies.






General analytical characteristics




Maximum total alcoholic strength (in % volume)


 




Minimum actual alcoholic strength (in % volume)


 




Minimum total acidity


 




Maximum volatile acidity (in milliequivalents per litre)


 




Maximum total sulphur dioxide (in milligrams per litre)


 




7.   Prädikatswein Auslese (wine with the special attribute ‘Auslese’)
CONCISE TEXTUAL DESCRIPTION
Aside from white wines, rosé and red wines are also traditionally produced in Rheinhessen, where the different residual soils impart characteristic properties to the wide range of cultivated varieties.

Prädikatswein Auslese (wine with the special attribute ‘Auslese’)
These wines are usually a golden-yellow colour, owing to the use of grapes that are fully ripe to overripe but ideally still healthy. They have a bold yellow- and tropical-fruit flavour and may even present aromas of dried fruit, which grow stronger with ageing. Particularly in the case of Riesling wines, the generally high residual sugar content is accompanied by a clearly perceptible acidity.
The total alcoholic strength of ‘Rheinhessen’ PDO wine produced without any enrichment may exceed 15 % by volume.
For analytical characteristics where no figure is given, the current legislation applies.






General analytical characteristics




Maximum total alcoholic strength (in % volume)


 




Minimum actual alcoholic strength (in % volume)


 




Minimum total acidity


 




Maximum volatile acidity (in milliequivalents per litre)


 




Maximum total sulphur dioxide (in milligrams per litre)


 




8.   Prädikatswein Beerenauslese (wine with the special attribute ‘Beerenauslese’)
CONCISE TEXTUAL DESCRIPTION
Aside from white wines, rosé and red wines are also traditionally produced in Rheinhessen, where the different residual soils impart characteristic properties to the wide range of cultivated varieties.

Prädikatswein Beerenauslese (wine with the special attribute ‘Beerenauslese’)
These wines are made from overripe, dried or botrytised grapes and generally have an intense golden colour, which may turn amber with ageing. Their flavour is usually characterised by a robust sweetness and a low to moderate alcoholic strength. Concentrated aromas of raisins, dried fruit and honey are common, as well as spicy notes.
The total alcoholic strength of ‘Rheinhessen’ PDO wine produced without any enrichment may exceed 15 % by volume.
For analytical characteristics where no figure is given, the current legislation applies.






General analytical characteristics




Maximum total alcoholic strength (in % volume)


 




Minimum actual alcoholic strength (in % volume)


 




Minimum total acidity


 




Maximum volatile acidity (in milliequivalents per litre)


 




Maximum total sulphur dioxide (in milligrams per litre)


 




9.   Prädikatswein Eiswein (wine with the special attribute ‘Eiswein’)
CONCISE TEXTUAL DESCRIPTION
Aside from white wines, rosé and red wines are also traditionally produced in Rheinhessen, where the different residual soils impart characteristic properties to the wide range of cultivated varieties.

Prädikatswein Eiswein (wine with the special attribute ‘Eiswein’)
These wines are made from largely healthy, ripe grapes which are frozen at the time of harvesting and pressing on account of the weather conditions. This gives them a very high natural alcoholic strength without the influence of noble rot, given that the grapes’ ingredients are highly concentrated. Accordingly, the wines are usually straw yellow in colour, with a high degree of fruity sweetness and concentrated acidity.
The total alcoholic strength of ‘Rheinhessen’ PDO wine produced without any enrichment may exceed 15 % by volume.
For analytical characteristics where no figure is given, the current legislation applies.






General analytical characteristics




Maximum total alcoholic strength (in % volume)


 




Minimum actual alcoholic strength (in % volume)


 




Minimum total acidity


 




Maximum volatile acidity (in milliequivalents per litre)


 




Maximum total sulphur dioxide (in milligrams per litre)


 




10.   Prädikatswein Trockenbeerenauslese (wine with the special attribute ‘Trockenbeerenauslese’)
CONCISE TEXTUAL DESCRIPTION
Aside from white wines, rosé and red wines are also traditionally produced in Rheinhessen, where the different residual soils impart characteristic properties to the wide range of cultivated varieties.

Prädikatswein Trockenbeerenauslese (wine with the special attribute ‘Trockenbeerenauslese’)
These wines are made from overripe, dried or botrytised grapes and generally have an intense golden colour, which may turn amber with ageing. Their flavour is usually characterised by a robust sweetness and a low to moderate alcoholic strength. Concentrated aromas of raisins, dried fruit and honey are common, as well as spicy notes. Trockenbeerenauslese wines differ from Beerenauslese wines in that they are more highly concentrated and their aromas are more strongly influenced by noble rot.
The total alcoholic strength of ‘Rheinhessen’ PDO wine produced without any enrichment may exceed 15 % by volume.
For analytical characteristics where no figure is given, the current legislation applies.






General analytical characteristics




Maximum total alcoholic strength (in % volume)


 




Minimum actual alcoholic strength (in % volume)


 




Minimum total acidity


 




Maximum volatile acidity (in milliequivalents per litre)


 




Maximum total sulphur dioxide (in milligrams per litre)


 




11.   Qualitätsschaumwein (quality sparkling wine)
CONCISE TEXTUAL DESCRIPTION
Aside from white wines, rosé and red wines are also traditionally produced in Rheinhessen. Products bearing the ‘Rheinhessen’ PDO may be used to produce Qualitätsperlwein b.A. (quality semi-sparkling wine from defined regions) and Qualitätsschaumwein (quality sparkling wine).
In Rheinhessen, the different residual soils impart characteristic properties to the wide range of cultivated varieties.

Qualitätsschaumwein (quality sparkling wine)
The sparkling wines are usually made from single-variety wines. Their flavour is characterised by the variety used and they have a delicately sparkling appearance.
Sparkling wines designated as ‘Cremant’ often have a soft, creamy structure with an elegant body and very fine bubbles.
The total alcoholic strength of ‘Rheinhessen’ PDO wine produced without any enrichment may exceed 15 % by volume.
For analytical characteristics where no figure is given, the current legislation applies.






General analytical characteristics




Maximum total alcoholic strength (in % volume)


 




Minimum actual alcoholic strength (in % volume)


 




Minimum total acidity


 




Maximum volatile acidity (in milliequivalents per litre)


 




Maximum total sulphur dioxide (in milligrams per litre)


 




12.   Semi-sparkling wine

CONCISE TEXTUAL DESCRIPTION
Aside from white wines, rosé and red wines are also traditionally produced in Rheinhessen. Products bearing the ‘Rheinhessen’ PDO may be used to produce Qualitätsperlwein b.A. (quality semi-sparkling wine from defined regions) and Qualitätsschaumwein (quality sparkling wine).
In Rheinhessen, the different residual soils impart characteristic properties to the wide range of cultivated varieties.
Semi-sparkling wine
The semi-sparkling wines are lively, fruity and fresh. They are usually made from aromatic varieties, which characterise their flavour.
The total alcoholic strength of ‘Rheinhessen’ PDO wine produced without any enrichment may exceed 15 % by volume.
For analytical characteristics where no figure is given, the current legislation applies.






General analytical characteristics




Maximum total alcoholic strength (in % volume)


 




Minimum actual alcoholic strength (in % volume)


 




Minimum total acidity


 




Maximum volatile acidity (in milliequivalents per litre)


 




Maximum total sulphur dioxide (in milligrams per litre)


 




5.   Wine-making practices

5.1.   Specific oenological practices







1.


All products
Specific oenological practice
The current legislation applies.










2.


All products
Relevant restrictions on making the wines
The current legislation applies.










3.


All products
Cultivation practices
The current legislation applies.




5.2.   Maximum yields

105 hectolitres per hectare
6.   Demarcated geographical area

The PDO area comprises vineyards in the following municipalities: Albig, Alsheim, Alzey, Appenheim, Armsheim, Aspisheim, Badenheim, Bechenheim, Bechtheim, Bechtolsheim, Bermersheim (Alzey-Worms), Bermersheim vor der Höhe, Biebelnheim, Biebelsheim, Bingen am Rhein 1, Bodenheim, Bornheim (Alzey-Worms), Bubenheim (Mainz-Bingen), Budenheim, Dalheim, Dexheim, Dienheim, Dintesheim, Dittelsheim-Heßloch, Dolgesheim, Dorn-Dürkheim, Eckelsheim, Eich, Eimsheim, Engelstadt, Ensheim, Eppelsheim, Erbes-Büdesheim, Esselborn, Essenheim,Flörsheim-Dalsheim, Flonheim, Flomborn, Framersheim, Frei-Laubersheim, Freimersheim (Alzey-Worms), Frettenheim, Friesenheim, Fürfeld, Gabsheim, Gau-Algesheim, Gau-Bickelheim, Gau-Bischofsheim, Gau-Heppenheim, Gau-Odernheim, Gau-Weinheim, Gensingen, Gimbsheim, Grolsheim, Gumbsheim, Gundersheim, Gundheim, Guntersblum, Hackenheim, Hahnheim, Hangen-Weisheim, Harxheim, Heidesheim am Rhein, Hillesheim (Mainz-Bingen), Hochborn, Hohen-Sülzen, Horrweiler, Ingelheim am Rhein, Jugenheim in Rheinhessen, Kettenheim, Klein-Winternheim, Köngernheim, Lörzweiler, Lonsheim, Ludwigshöhe, Mainz, Mauchenheim, Mettenheim, Mölsheim, Mörstadt, Mommenheim, Monsheim, Monzernheim, Nack, Nackenheim, Neu-Bamberg, Nieder-Hilbersheim, Nieder-Olm, Nieder-Wiesen, Nierstein, Ober-Flörsheim, Ober-Hilbersheim, Ober-Olm, Ockenheim, Offenheim, Offstein, Oppenheim, Osthofen, Partenheim, Pfaffen-Schwabenheim, Pleitersheim, Sankt Johann (Mainz-Bingen), Saulheim, Schornsheim, Schwabenheim an der Selz, Selzen, Siefersheim, Sörgenloch, Spiesheim, Sprendlingen, Stadecken-Elsheim, Stein-Bockenheim, Sulzheim, Tiefenthal (Bad Kreuznach), Udenheim, Uelversheim, Undenheim, Vendersheim, Volxheim, Wachenheim, Wackernheim, Wahlheim, Wallertheim, Weinolsheim, Welgesheim, Wendelsheim, Westhofen, Wintersheim, Wöllstein, Wörrstadt, Wolfsheim, Wonsheim, Worms, Zornheim, Zotzenheim.

Qualitätswein (quality wine), Prädikatswein (wine with a special attribute), Sekt b.A. (quality sparkling wine from defined regions) or Qualitätsperlwein (quality semi-sparkling wine) bearing the protected name ‘Rheinhessen’ must be produced in the growing area, in another growing area in Rhineland-Palatinate or in a growing area in a neighbouring federal state.
7.   Wine grape variety(ies)

Accent
Acolon
Albalonga
Allegro
Arnsburger
Auxerrois – Auxerrois blanc, Pinot Auxerrois
Bacchus
Baron
Blauburger
Blauer Frühburgunder – Frühburgunder, Pinot Noir Precoce, Pinot Madeleine, Madeleine Noir
Blauer Limberger – Limberger, Lemberger, Blaufränkisch
Blauer Portugieser – Portugieser
Blauer Silvaner
Blauer Spätburgunder – Spätburgunder, Pinot Nero, Pinot Noir, Samtrot
Blauer Trollinger – Trollinger, Vernatsch
Blauer Zweigelt – Zweigelt, Zweigeltrebe, Rotburger
Bolero
Bronner
Cabernet Blanc
Cabernet Carbon
Cabernet Carol
Cabernet Cortis
Cabernet Cubin – Cubin
Cabernet Dorio – Dorio
Cabernet Dorsa – Dorsa
Cabernet Franc
Cabernet Mitos – Mitos
Cabernet Sauvignon
Cabertin
Calandro
Chardonnay
Chardonnay Rosé
Dakapo
Deckrot
Domina
Dornfelder
Dunkelfelder
Ehrenbreitsteiner
Ehrenfelser
Faberrebe – Faber
Findling
Freisamer
Früher Malingre – Malinger
Früher Roter Malvasier – Malvoisie, Malvasier, Früher Malvasier
Färbertraube
Gelber Muskateller – Muskateller, Muscat Blanc, Muscat, Moscato
Goldriesling
Grüner Silvaner – Silvaner, Sylvaner
Grüner Veltliner – Veltliner
Hegel
Helfensteiner
Helios
Heroldrebe
Hibernal
Huxelrebe – Huxel
Hölder
Johanniter
Juwel
Kanzler
Kerner
Kernling
Merlot
Merzling
Monarch
Morio Muskat
Muscaris
Muskat Ottonel
Muskat Trollinger
Müller Thurgau – Rivaner
Müllerrebe – Schwarzriesling, Pinot Meunier
Neronet
Nobling
Optima 113 – Optima
Orion
Ortega
Osteiner
Palas
Perle
Phoenix – Phönix
Pinotin
Piroso
Prinzipal
Prior
Reberger
Regent
Regner
Reichensteiner
Rieslaner
Rondo
Rotberger
Roter Elbling – Elbling Rouge
Roter Gutedel – Chasselas Rouge
Roter Muskateller
Roter Riesling
Roter Traminer – Traminer, Gewürztraminer, Clevner
Rubinet
Ruländer – Pinot Gris, Pinot Grigio, Grauburgunder, Grauer Burgunder
Saint Laurent – St. Laurent, Sankt Laurent
Saphira
Sauvignon Blanc
Sauvignon Cita
Sauvignon Gris
Sauvignon Gryn
Sauvignon Sary
Scheurebe
Schönburger
Septimer
Siegerrebe – Sieger
Silcher
Sirius
Solaris
Souvignier Gris
Staufer
Syrah – Shiraz
Tauberschwarz
Villaris
Weißer Burgunder – Pinot Blanc, Pinot Bianco, Weißburgunder
Weißer Elbling – Elbling
Weißer Gutedel – Chasselas, Chasselas Blanc, Fendant Blanc, Gutedel
Weißer Riesling – Riesling, Riesling renano, Rheinriesling, Klingelberger
Wildmuskat
Würzer
8.   Description of the link(s)

The Rheinhessen wine-growing area coincides almost exactly with the area comprising the Rheinhessische Tafel- und Hügelland (Rhenish-Hessian plateau and uplands) and the Mainz Basin. Its landscape is characterised by plateaus of resistant limestone cut through by broad depressions with gentle hills and lowlands. The highest plateau areas are between 250 and 300 metres above sea level, while the lowlands are 100 to 150 metres above sea level. Winegrowing is concentrated on the hillsides, although the average gradient is only about 7 %. Steep-slope winegrowing is found in particular in the area around Nierstein and in Bingen. On average, the vines grow at an altitude of 175 metres above sea level. Most of the vineyards face south-east to south-west.
The Rheinhessen wine-growing area mainly consists of Tertiary and Quaternary sediments lying on a base of Rotliegend rocks. Those Rotliegend rocks appear on the surface of the earth only in the extreme south-west of the area and near Nierstein (the Niersteiner Horst). Most of the area rests on Tertiary rocks that are predominantly overlaid with Quaternary sediments (loess derivatives, river terraces, watercourse sediments, slope sediments). The plateau areas in Rheinhessen consist of Tertiary limestone, while the slope, hill and lowland areas consist of softer Tertiary marls. The limestone of the plateau areas is usually overlaid with loess, the limes and marls of the slopes are often concealed by loess or slope sediments, and the marls of the lowland areas are covered by watercourse, terrace or redistributed sediments. Devonian quartzites and slate are found in the north-western part of the Rheinhessen wine-growing area near Bingen. As regards soil formation, loess and loess derivatives constitute the main parent substrate. The climate of the Rheinhessen wine-growing area is as follows. The average annual temperature is about 9,9 °C. The average temperature during the growing season is 14,6 °C. The areas with the lower average annual temperatures are located in the south-west of the growing area, on the border with the Saar-Nahe Basin. The medium temperatures occur on the Rheinhessische Tafel- und Hügelland, while the highest average annual temperatures are reached towards the Upper Rhine Plain. The area receives an average of 500 mm (approx.) of precipitation each year, 65 % (355 mm) of which generally falls during the growing season. On average, the vines in Rheinhessen receive approximately 650 000 Wh/m2 of direct sunshine during the growing season.
The winegrowers farm large, connected parcels, which means that mechanisation works well and the areas can be cultivated in a cost-effective way. They set great store by the range of vine varieties and the potential for growing them, as made possible by the various soil profiles. This results in a broad palette of flavours for the consumer. The wine sector has gained particular momentum in the last 20 years. The increasing number of top young producers is proof of this momentum. The human factor is based on a centuries-old wine-growing tradition.
9.   Essential further conditions (packaging, labelling, other requirements)

Legal framework:
National legislation
Type of further condition:
Additional provisions relating to labelling
Description of the condition:
The wines must pass an official inspection in order to be labelled with the traditional terms Qualitätswein (quality wine), Prädikatswein (wine with a special attribute), Qualitätsperlwein b.A. (quality semi-sparkling wine from defined regions) and Sekt b.A. (quality sparkling wine from defined regions). The inspection number issued in this context (amtliche Prüfungsnummer) must be indicated on the label. It replaces the batch number.
In addition to the existing protected wine name, wine and wine products must be labelled with one of the traditional terms listed in point 5(a) of the product specification. The use of the traditional terms listed in point 5(b) of the product specification is optional.
Moreover, the vineyard register provides the list of the names of areas, large-scale and single vineyards and open-field systems that may be used as smaller geographical units.
It indicates the boundaries of the sites and areas in terms of cadastral references (cadastral unit, cadastral subunit, open-field system, parcel). It is managed by the Rhineland-Palatinate Chamber of Agriculture.
The vineyard register is established and maintained on the basis of:






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Section 23(3) and (4) of the Federal Wine Act (Weingesetz);










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Section 29 of the Federal Wine Regulation (Weinverordnung);










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Rhineland-Palatinate Act on the designation of sites and areas and the vineyard register (Vineyards Act) (Landesgesetz über die Festsetzung von Lagen und Bereichen und über die Weinbergsrolle (Weinlagengesetz));










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Section 2(16) of the Rhineland-Palatinate Regulation on responsibilities in the area of wine legislation (Landesverordnung über Zuständigkeiten auf dem Gebiet des Weinrechts).




The boundaries of smaller geographical units may only be changed with the agreement of the competent organisations under Section 22g of the Federal Wine Act, which must notify any changes to the Federal Office for Agriculture and Food (BLE).

Link to the product specification

http://www.ble.de/eu-qualitaetskexnnzeichen-wein


(1)  OJ L 9, 11.1.2019, p. 2.