Publication of a communication of approval of a standard amendment to a product specification for a name in the wine sector, as referred to in Article 17(2) and (3) of Commission Delegated Regulation (EU) 2019/33 2023/C 49/15
Date: 2023-02-09
Institutions: Directorate-General for Agriculture and Rural Development, European Commission
Subjects: Bourgogne-Franche-Comté, France, consumer information, designation of origin, labelling, product designation, red wine, rosé wine, still wine, white wine, wine of superior quality








C_2023049EN.01005601.xml










9.2.2023   


EN


Official Journal of the European Union


C 49/56






Publication of a communication of approval of a standard amendment to a product specification for a name in the wine sector, as referred to in Article 17(2) and (3) of Commission Delegated Regulation (EU) 2019/33
(2023/C 49/15)
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

‘Côtes du Jura’


PDO-FR-A0155-AM01


Date of communication: 10.11.2022


DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

1.   Geographical area

In point 1 of Section IV of Chapter I of the product specification, the words ‘are carried out’ have been replaced by the words ‘take place’ and the words ‘on the basis of the 2021 Official Geographical Code’ have been added after ‘Jura’.
This editorial amendment allows the geographical area to be identified with reference to the 2021 version of the Official Geographical Code, which is updated by the National Institute of Statistics and Economic Studies (INSEE), and gives the definition of the geographical area legal certainty.
The list of municipalities making up the geographical area and their names have been updated without altering the boundary of the geographical area in line with the administrative changes that have been made to the Official Geographical Code.
Point 6 of the single document has been amended.
A sentence has also been added to point 1 of Section IV explaining that maps covering the geographical area are available on the INAO website.
2.   Area in immediate proximity

In point 3 of Section IV of Chapter I of the specification, the words ‘based on the 2021 Official Geographical Code’ have been added after ‘the following municipalities’.
This editorial amendment allows the area in immediate proximity to be identified with reference to the 2021 version of the Official Geographical Code, published by INSEE.
The addition of this reference gives the definition of the area in immediate proximity legal certainty.
The list of municipalities comprising the area in immediate proximity, including their names, has been updated, without changes to the boundary, to take into account the administrative changes that have been made.
The section ‘Further conditions’ of the single document has been amended.
3.   Vine varieties

Under point 1 of Section V of Chapter I of the specification, the varieties Aligoté B, Chenin B, Enfariné B, Gringet B, Marsanne B, Roussane B, Sacy B, Béclan N, Franc Noir de Haute-Saône N and Gamay N, considered to be of interest for reasons of adapting to climate change, have been added to the list of varieties authorised to produce the following wines:






—


Still white wines: Aligoté B, Chenin B, Enfariné N, Gringet B, Marsanne B, Roussane B and Sacy B;










—


Still red and rosé wines: Béclan N, Enfariné N, Franc Noir de Haute-Saône N and Gamay N;










—


Still wines eligible to be labelled as vin jaune [yellow wine]: Enfariné N and Gringet B.




The competent national committee of the National Institute of Origin and Quality (INAO) has decided to authorise the option, for designations that submit an application, of introducing varieties of interest to adapt to climate change or to societal expectations regarding the use of crop protection products.
These grape varieties, which are partly from the Jura region, can be an asset in the context of global warming. Some are late to mature and allow for adaptation to the risk of frost, while others provide acidity and thus produce more balanced wines. They are at least as resistant to disease as the varieties already authorised for the designation. Introducing these varieties is also intended to accentuate the specific characteristics of the wines covered by the designation.
The single document is not affected by this amendment.
4.   Rules on planting proportions

In point 2 of Section V of Chapter I of the specification, a provision has been added specifying that the proportion of varieties of interest for the purposes of adaptation is limited to 5 % of the holding’s grape varieties, applying to all parcels producing PDO wine.
The single document is not affected by this amendment.
5.   Pruning rules

In point 1(b) of Section VI of Chapter I of the specification, the provisions on vine pruning have been amended to include the varieties of interest for adaptation purposes.
The section ‘Specific oenological practices’ of the single document has been amended.
6.   General vine cultivation rules

Point 1(f) of Section VI of Chapter I of the specification restricts the amount of mineral nitrogen fertiliser to 40 units per hectare per year in order to limit vineyards’ environmental impact.
The single document is not affected by this amendment.
7.   Other crop-related practices

Point 2 of Section VI of Chapter I of the specification requires the vegetation on parcels with a slope of over 15 %, whether it has been sown or self-seeded, to be managed by mechanical or physical means on at least every second row, so as to preserve the environment’s physical and biological characteristics. This provision replaces the restriction on the length of rows for parcels with a slope of over 15 %.
The single document is not affected by this amendment.
8.   Harvest

In point 1(a) of Section VII of Chapter I of the specification, the provision regarding setting the date for starting the harvest has been deleted. This provision has been deleted because the specification indicates the grapes’ minimum sugar content at harvest, which allows producers to harvest at the right time for the particular weather conditions that year and their geographical location.
This amendment does not concern the single document.
9.   Yields

Under point 2(a) of Section VIII of Chapter I of the specification, the maximum yield for still white wines has been increased from 72 to 78 hl/ha. This amendment will allow winegrowers to benefit from years with good harvests, given that overall average production yields are decreasing.
The section ‘Maximum yields’ of the single document has been amended.
10.   Blends of grape varieties

Point 1(a) of Section IX of Chapter I states that varieties of interest for the purpose of adaptation may not, together or separately, account for more than 10 % of the wines’ final blend.
The single document is not affected by this amendment.
11.   Circulation between authorised warehouses

Point 5(b) of Section IX of Chapter I of the specification, concerning the date from when the wines can be transported between authorised warehouses, has been deleted.
In order to allow for early transfers of wine, in particular to traders, the date from which wines may be moved between authorised warehouses has been deleted.
The title of point 5 of Section IX has been amended by removing the words ‘the transport of products and’.
The title of point 5(a) of Section IX has been deleted.
The single document is not affected by these amendments to the specification.
12.   Link with the geographical area

In point 3 of Section X of Chapter I of the specification, the words ‘limited length of rows’ have been deleted. This amendment is in line with the amendment to point 2 ‘Other cultivation practices’ in Section VI of Chapter I of the specification.
The section ‘Link with the geographical area’ of the single document has been amended.
13.   Declaration requirements

In point 2 of Section I of Chapter II of the specification, the final date for the claim declaration has been amended to coincide with the deadline for the harvest declaration.
The single document is not affected by this amendment.
14.   Main points to be checked and evaluation methods

In Section I of Chapter III of the specification, the table of the main points to be checked has been amended to take account of the new drafting rules.
The single document is not affected by these amendments to the specification.
15.   References to the inspection body

In Section II of Chapter III of the specification, the address of the inspection body referred to in the first paragraph has been updated.
The second paragraph citing the inspection body has been deleted in order to comply with the new drafting rules for this section of the specifications.
The third paragraph has been amended and the fourth deleted to reflect the new drafting rules.
The single document is not affected by these amendments.
SINGLE DOCUMENT
1.   Name(s)

Côtes du Jura
2.   Geographical indication type

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







1.


Wine










15.


Wine made from raisined grapes




4.   Description of the wine(s)

1.   Still white wines

BRIEF WRITTEN DESCRIPTION
The main production is a dry white wine, produced mainly from a blend of the Chardonnay B and Savagnin B varieties. The bouquet is generally based on mineral and flint undertones with fruity notes, with lots of freshness. The white wines have a minimum natural alcoholic strength by volume of 10,5 % and, after enrichment, must not exceed a total alcoholic strength by volume of 14 %. At the stage of bottling and placing on the retail market, the wines have a fermentable sugar content (glucose and fructose) of 3 grams per litre or less.
The other analytical characteristics are as laid down by EU legislation.






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.   Still red and rosé wines

BRIEF WRITTEN DESCRIPTION
The red and rosé wines are characterised by great aromatic complexity. The Poulsard N variety, from which these wines are produced, gives the wines a characteristic light ruby colour and fruit scents. With the Pinot Noir N variety, the colour is darker and the bouquet reminiscent of red fruit. With the ‘Trousseau N’ variety, the wines are more tannic, the colour is often more intense and they frequently have a whiff of animal notes. As the red (or rosé) wines mature, the bouquet often develops into notes of undergrowth, humus and mushrooms. The red and rosé wines have a minimum natural alcoholic strength by volume of 10 %. After enrichment, the wines’ total alcoholic strength by volume must not exceed 13,5 %. At the stage of bottling and placing on the retail market, the red wines have a malic acid content of 0,4 grams per litre or less. At the stage of bottling and placing on the retail market, the wines have a fermentable sugar content (glucose and fructose) of 3 grams per litre or less.
The other analytical characteristics are as laid down by EU legislation.






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.   Wines traditionally described as vin de paille [straw wine]

BRIEF WRITTEN DESCRIPTION
Wine bearing the term vin de paille, or straw wine, is a sweet wine that develops scents of candied fruit, reminiscent of prunes or candied orange, or honey. This wine’s bouquet and flavours vary not only according to their origin but also depending on the grape varieties from which it is produced and the expertise of the relevant producer or master vintner. Wines that bear the traditional term vin de paille have a minimum actual alcoholic strength by volume of 14 % and a total alcoholic strength by volume of not less than 19 %. At the stage of bottling and placing on the retail market, vin de paille wines have a volatile acidity content of less than 25 milliequivalents per litre.
The other analytical characteristics are as laid down by EU legislation.






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.   Wines traditionally described as vin jaune [yellow wine]

BRIEF WRITTEN DESCRIPTION
Wine bearing the term vin jaune is characterised mainly by its incomparable and complex ‘yellow taste’, an aromatic medley of walnuts, apples, candied fruit and spices, and its intense golden brown colour. Vin jaune wines have a minimum natural alcoholic strength by volume of 10,5 %. At the stage of bottling and placing on the retail market, the wines have a fermentable sugar content (glucose and fructose) of 3 grams per litre or less.
The other analytical characteristics are as laid down by EU legislation.






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.
Cultivation method
The minimum planting density of the vines is 5 000 plants per hectare, with the exception of vines planted on terraces. In the case of vines not planted on terraces, and for terraces with fewer than two rows of vines, each plant has a maximum available area of 2 m2. This area is calculated by multiplying the distance between rows and the spacing between plants in each row. The distance between the rows of these vines must not be more than 2 metres.






—


Only single or double Guyot pruning and spur pruning (trained into cordon de Royat) are permitted;










—


For the varieties Chardonnay B, Poulsard N, Savagnin B, Trousseau N, Aligoté B, Chenin B, Enfariné N, Gringet B, Marsanne B, Roussane B, Sacy B, Béclan N, Franc Noir de Haute-Saône N and Gamay N, the number of buds is less than or equal to 20 buds per vine and 120 000 buds per hectare. Pruned to single or double Guyot, the number of buds is a maximum of 10 on the cane, with a maximum of two spurs with two buds each.










—


For the Pinot Noir N variety, the number of buds is less than or equal to 80 000 buds per hectare. Pruned to single or double Guyot, the number of buds is a maximum of eight on the cane, with a maximum of two spurs with two buds each.










—


The wines eligible for the traditional term vin de paille are made from grapes harvested manually in batches.




2.
Specific oenological practice
The total alcoholic strength by volume after enrichment must not exceed 13,5 % for the red and rosé wines and 14 % for white wines.
The use of oenological charcoal to make the rosé wines is prohibited, whether alone or mixed in preparations. The use of wood chips for ageing the wines is forbidden. Subtractive enrichment techniques are permitted on must for red wines. The partial concentration rate is set at 10 % maximum. Besides the above provisions, the oenological practices adopted for the wines must comply with the obligations laid down by EU legislation and by the Rural and Fisheries Code.
5.2.   Maximum yields

1.   Still white wines

78 hectolitres per hectare
2.   Still red and rosé wines

66 hectolitres per hectare
3.   Wines traditionally described as vin de paille [straw wine]

20 hectolitres per hectare
6.   Demarcated geographical area

The grapes are harvested and the wines are produced, developed and matured in the following municipalities of the Jura department, based on the 2021 Official Geographic Code: Abergement-le-Grand, Abergement-le-Petit, Aiglepierre, Arbois, Arlay, Les Arsures, Augea, Aumont, Balanod, Baume-les-Messieurs, Beaufort-Orbagna, Bersaillin, Blois-sur-Seille, Brainans, Buvilly, Césancey, La Chailleuse (only the territory of the former municipality of Saint-Laurent-la-Roche), Champagne-sur-Loue, La Chapelle-sur-Furieuse, Château-Chalon, Chevreaux, Chille, Chilly-le-Vignoble, Conliège, Courbouzon, Cousance, Cramans, Cuisia, Darbonnay, Digna, Domblans, L’Etoile, Frébuans, Frontenay, Gevingey, Gizia, Grange-de-Vaivre, Grozon, Ladoye-sur-Seille, Lavigny, Lons-le-Saunier, Le Louverot, Macornay, Mantry, Marnoz, Mathenay, Maynal, Menétru-le-Vignoble, Mesnay, Messia-sur-Sorne, Miéry, Moiron, Molamboz, Monay, Montagna-le-Reconduit, Montaigu, Montain, Montholier, Montigny-lès-Arsures, Montmorot, Mouchard, Nevy-sur-Seille, Pagnoz, Pannessières, Passenans, Perrigny, Le Pin, Plainoiseau, Les Planches-près-Arbois, Poligny, Port-Lesney, Pretin, Pupillin, Quintigny, Revigny, Rotalier, Ruffey-sur-Seille, Saint-Amour, Saint-Cyr-Montmalin, Saint-Didier, Saint-Lamain, Saint-Lothain, Sainte-Agnès, Salins-les-Bains, Sellières, Toulouse-le-Château, Tourmont, Trenal (only the territory of the former municipality of Trenal), Les Trois-Châteaux, Vadans, Val-Sonnette (only the territory of the former municipalities of Grusse, Vercia and Vincelles), Vaux-sur-Poligny, Vernantois, Le Vernois, Villeneuve-sous-Pymont, Villette-lès-Arbois and Voiteur.
Maps of the geographical area can be accessed on the INAO website.
7.   Wine grape variety(-ies)

Chardonnay B
Pinot Noir N
Poulsard N – Ploussard
Savagnin Blanc B
Trousseau N
8.   Description of the link(s)

8.1.   Description of the natural factors relevant to the link

The geographical area of the designation ‘Côtes du Jura’ is part of the natural region of Revermont. It is bordered:






—


to the east, by the first limestone plateau of the Jura, with an average altitude of 550 metres,










—


to the west, by flatlands, the eastern edge of the Bresse plain.
Vineyards are dotted over an 80 kilometre strip varying in width from 2 to 5 kilometres. They are largely west-facing and at between 300 and 450 metres in altitude.
The vineyards cover a complex chain of hills running from north to south, sheltered by the higher ground that dominates the landscape while rising some 50 to 100 metres above the valleys running between them. This configuration is the direct result of the overthrust of the Jura onto the Bresse plain when the Alps formed:










—


the higher ground is a straight-sided formation corresponding to the edge of the Premier Plateau of Jura. Geologically, it comprises a hard limestone bedrock of the mid-Jurassic period above a thick series of marls and clays from the Triassic and Liassic periods;










—


the hills are formed of fragments broken off from the plateau and conveyed to the front of the thrust faults. They generally extend more in a north-south direction, for 2 to 3 kilometres, compared with 0,5 to 1 kilometre in an east-west direction. The strong resistance to erosion of these limestone fragments has enabled them to continue to rise from the landscape of the geographical area. The valleys, by contrast, have a marly subsoil. They represent the mass of the thick series of marls, over 200 metres in depth at the base, that was displaced and transported over the Bresse plain in portions at the time of the overthrust.
Most of the parcels demarcated for the grape harvest cover the mid and lower incline below the wooded overhang of the plateau, as well as the more exposed sides of the foothills benefiting from more sunlight.
Limestone is ubiquitous. This permeable and soluble rock is very beneficial to vines, especially the Jura varieties. On the slopes abutting the limestone plateau, the soils are a fairly complex blend of marls, clays and limestone scree.
The geographical area enjoys a cool maritime climate with abundant rainfall and notable continental influences. These include a broad range of annual temperatures, with an average of 10,5 degrees centigrade, and hot, humid summers. Annual rainfall exceeds 1 000 millimetres, evenly distributed through the year. Autumn, however, is usually relatively dry and windy.




8.2.   Description of the human factors relevant to the link

The Jura vineyards have existed since Roman times and there are numerous references to them from as far back as the year 1000. In the first century A.D., a text from Pliny the Younger mentions famous wines from ‘Sequania’, an ancient name for this region. In 1272, Jean de Chalon laid down rules on how to cultivate vines in the Jura so as to preserve the wines’ quality.
By the end of the 19th century, the department boasted 20 000 hectares of vines. Ravaged by the phylloxera epidemic at the end of the 19th century, and later hit again by the wars and economic crises of the 20th century, the Jura vineyards have been rehabilitated thanks to the determination of their producers who chose to save them.
The grape varieties cultivated in the Jura have been grown there for several centuries. Three varieties are typical of the Jura: Poulsard N, regarding which there are written records dating back to 1620 in the Jura; Trousseau N, which can be traced back to 1732 in the Jura with certainty; and Savagnin B, which evidence shows has been cultivated in this region since 1717. Two grape varieties originate from the neighbouring Burgundy vineyards: Chardonnay B, present in Jura since 1717, and Pinot Noir N, for which the earliest written reference dates from 1385 under the name of ‘Savagnin Noir’.
A relatively long maturing of the white wines is customary in order to bring out their specific aromatic characteristics.
The production of wines eligible to be called vin jaune is a Jura speciality whose origins are obscure. The producers of the Jura region have laid down strict rules regulating the production of this wine: selection of the Savagnin B variety, preservation of the natural development of the endogenous microbial strains that produce the yeast film (le voile), maturing the wine in barrels, etc. The grapes are harvested at optimum ripeness and then made into dry white wine. The wine is then matured, unbottled, for a minimum period of 6 years in oak barrels. During this long ageing period, a film of yeast develops naturally on the wine’s surface. This ensures that oxidation occurs in a slow and tempered manner during the wine’s maturation period. The final stage is the bottling of the vin jaune in an original 62 centilitre bottle called a ‘clavelin’.
The production of wines bearing the term vin de paille is another speciality of the Jura. In order to obtain high concentrations of sugar in a rather damp and cold climate, selected bunches of grapes are dried off the vine for at least 6 weeks. The bunches of grapes are hung from iron wires, or laid out in small perforated crates or on drying racks, stored in buildings that are dry and well aired but not heated. Following this, the grapes are subjected to slow pressing, producing a very low yield in juice, which results in must that is very rich in sugar and ferments slowly.
In 2009, the annual production of wines with the ‘Côtes du Jura’ protected designation of origin, covering 526 hectares, was approximately 12 800 hectolitres of white wine, 6 250 hectolitres of red or rosé wine, 600 hectolitres of wine bearing the term vin jaune and 450 hectolitres of wine bearing the term vin de paille.
8.3.   Causal interactions

The wines with the ‘Côtes du Jura’ protected designation of origin principally owe their specific characteristics to the demarcated parcels with marl soil (a mixture of clay and limestone) with a surface covering of limestone scree, and also the slope of the vineyards and their sun exposure. Deep down in the soil, the vine roots find a continuous source of coolness and, on the surface, the thick layer of stony scree helps the soil to warm up and drain quickly. The combination of these soil and topographical factors gives the geographical area optimal conditions for the production of aromatic white wines that are the expression of fruitiness and minerality with a freshness that ensures good ageing potential.
The winegrowers expertly manage the vine and are able to moderate its vigour and the size of the crop thanks to methods aimed at controlling yield. They adopt practices that help preserve the soil (grassy strips, etc.) to address the endemic risks of erosion for vineyards planted on steep slopes and scree covered soils.
The vineyards face south, south/west or west, which ensures abundant sunshine and protection against the cold easterly and northerly winds.
The broad temperature range between summer and winter contributes to the development of the yeasts that form the film or voile on the surface of the wine that enables the production of vin jaune. The tradition of maturing the wine for a very long time prior to bottling, as laid down in the specification, accentuates the specific characteristics of vin jaune. The wine’s bouquet will become more concentrated and complex as it matures.
The relative drought in the windy autumn is conducive to the raisining of the grapes used to make vin de paille. The minimum maturing period, until 15 November of the 3rd year following the year of harvest, of which at least 18 months must be in wooden barrels, encourages the development of complex aromas and the maturing of the wines.
The Chardonnay B variety finds in the marly soil of Jura a natural environment conducive to producing grapes whose original flavour and scent are distinct from those produced in neighbouring winegrowing regions.
The ‘Trousseau N’ and ‘Savagnin B’ varieties are planted on smaller areas than the other varieties because of their particular soil requirements. The former requires very hot gravelly soils, while the latter needs soils that are very stony on the surface but cool deep down.
Thanks to decades of careful observation of how the vines react to each specific soil and climatic combination, the producers have been able to plant each grape variety on its preferred terrain.
The tradition of maturing the wine for a very long time prior to bottling, as laid down in the specification, helps to bring out the white wines’ specific characteristics.
The Société de Viticulture du Jura [The Jura Viticultural Society], established in 1907, was one of the first recognised wine unions. It was instrumental in establishing France’s controlled designations of origin and of the National Institute of Origin and Quality (INAO). The ‘Côtes du Jura’ controlled designation of origin has been recognised since 1937, which demonstrates its reputation.
9.   Essential further conditions (packaging, labelling, other requirements)

Area in immediate proximity
Legal framework:
National legislation
Type of further condition:
Derogation concerning production in the demarcated geographical area
Description of the condition:
The area in the immediate vicinity, defined by derogation for the making, processing and maturing of the wines, comprises the territory of the following municipalities, based on the 2021 Official Geographic Code:






—


The department of Doubs: Arc-et-Senans, Bartherans, Brères, Buffard, By, Cademène, Cessey, Charnay, Châtillon-sur-Lison, Chay, Chenecey-Buillon, Chouzelot, Courcelles, Cussey-sur-Lison, Echay, Epeugney, Fourg, Goux-sous-Landet, Lavans-Quingey, Liesle, Lombard, Mesmay, Montrond-le-Château, Myon, Palantine, Paroy, Pessans, Quingey, Rennes-sur-Loue, Ronchaux, Rouhe, Rurey, Samson and Le Val;










—


The department of Jura: Abergement-lès-Thésy, Aresches, Augerans, Augisey, Bans, Barretaine, Belmont, Besain, Biefmorin, Bletterans, Blye, Bois-de-Gand, Bonnefontaine, Bornay, Bracon, Briod, Cernans, Chamblay, Chamole, Champrougier, Chapelle-Voland, La Charme, La Chassagne, La Châtelaine, Chatelay, Le Chateley, Châtillon, Chaumergy, Chaussenans, Chaux-Champagny, La Chaux-en-Bresse, Chemenot, Chêne-Sec, Chilly-sur-Salins, Chissey-sur-Loue, Clucy, Colonne, Commenailles, Condamine, Cosges, Courbette, Courlans, Courlaoux, Desnes, Les Deux-Fays, Dournon, Ecleux, Fay-en-Montagne, La Ferté, Le Fied, Fontainebrux, Foulenay, Francheville, Geraise, Germigney, Geruge, Graye-et-Charnay, Hauteroche, Ivory, Ivrey, Larnaud, Lemuy, Loisia, Lombard, La Loye, La Marre, Molain, Montbarrey, Montmarlon, Mont-sous-Vaudrey, Nance, Neuvilley, Nogna, Ounans, Oussières, Picarreau, Plasne, Poids-de-Fiole, Pont-d’Héry, Pont du Navoy, Publy, Recanoz, Relans, Repots, Rosay, Rye, Saint-Maur, Saint-Thiébaud, Saizenay, Santans, Sergenaux, Sergenon, Souvans, Thésy, Thoissia, Trenal (only the part in the territory of the former municipality of Mallerey), Val-d’Epy (only the part in the territory of the former municipalities of Nantey, Val d’Epy and Senaud), Val-Sonnette (only the part in the territory of the former municipality of Bonnaud), Vaudrey, Verges, Véria, Vers-sous-Sellières, Vevy, La Vieille-Loye, Villeneuve-d’Aval, Villerserine, Villers-Farlay, Villers-les-Bois, Villevieux, Le Villey and Vincent-Froideville.




Labelling
Legal framework:
National legislation
Type of further condition:
Additional provisions relating to labelling
Description of the condition:
The ‘Côtes du Jura’ PDO may be supplemented with the traditional term vin de paille.
The ‘Côtes du Jura’ PDO may be supplemented with the traditional term vin jaune.
Wines eligible to bear the term vin de paille must also state the vintage.
Wines with the protected designation of origin may specify on their labels the name of a smaller geographical unit, provided that:






—


it is a place name listed in the land registry;










—


it appears on the harvest declaration.




The place name must be printed in letters no larger, either in height or in width, than half the size of the letters forming the name of the registered designation of origin.
Packaging
Legal framework:
EU legislation
Type of further condition:
Additional provisions relating to labelling
Description of the condition:
The clavelin bottle, otherwise known as a vin jaune bottle, which has a capacity of approximately 62 centilitres, is reserved exclusively for bottling wines whose designation of origin includes the traditional term vin jaune [yellow wine].

Link to the product specification

https://info.agriculture.gouv.fr/gedei/site/bo-agri/document_administratif-40d171ab-4187-40be-86f4-fcc155a4eca8


(1)  OJ L 9, 11.1.2019, p. 2.