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 2023/C 114/08
Date: 2023-03-29
Institutions: Directorate-General for Agriculture and Rural Development, European Commission
Subjects: Central Transdanubia, Hungary, Southern Transdanubia, Western Transdanubia, consumer information, designation of origin, labelling, product designation, red wine, rosé wine, sparkling wine, white wine








C_2023114EN.01001201.xml










29.3.2023   


EN


Official Journal of the European Union


C 114/12






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
(2023/C 114/08)
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

‘Balaton / Balatoni’


PDO-HU-A1507-AM04


Date of application: 18.1.2018

1.   Rules applicable to the amendment

Article 105 of Regulation (EU) n° 1308/2013 – Non-minor modification
2.   Description and reasons for amendment

2.1.   Reclassification as protected geographical indication

Compared to PDO, the terroir elements are less pronounced in the quality of Balaton/Balatoni wines made from grapes originating from the demarcated geographical areas of the Balaton Wine Region. In the case of Balaton wines, the link with the geographical area is primarily due to the overall character of the Balaton Region as a coherent whole with historical roots that developed around Lake Balaton in terms of tourism, nature, economics and conservation. What makes the Balaton Region stand out is primarily its renown, as evidenced by the wine festivals, harvest festivals or wine weeks organised every year for local and foreign visitors in various locations in the Balaton area (such as the Borbarangolás [Touring Wine] wine festival in Badacsony, the Zánkai bornapok [Wine Days in Zánka], Badacsonyi Borhét [Badacsony Wine Week] and Balatonfüredi Borhetek [Balatonfüred Wine Weeks]). We therefore take the view that the special quality of Balaton wines is linked primarily to the geographical origin and Balaton’s reputation. This is why we decided to amend the Balaton (Balatoni) specification from PDO to PGI. Accordingly, the traditional term ‘tájbor’ [country wine] will be used in the rules on indications.
The reclassification is also justified by the size and multifaceted character of the region, the territory being extremely diverse in terms of both natural and human factors. Moreover, Balaton wines have the reputation expected of a PGI, as clearly demonstrated by the wine tourism described above. The reputation is specifically linked to the geographical area, and ‘Balaton wine’ is a well-known name all over Hungary, as well as in other Member States.
Product specification (and single document) headings affected:






I.


Geographical indication type (Single document heading 2, ‘Geographical indication type’)










VII.


Link to the geographical area (Single document heading 8, ‘Description of the link(s)’)










VIII.


Further conditions (Single document heading 9, ‘Essential further conditions’)




2.2.   Modification of analytical and organoleptic characteristics

In the case of the minimum sugar content of the grapes, the reduction of the parameter from 9 % v/v to 8 % v/v is supported by the increase in demand for wines with a lower alcoholic strength and by the advantage of the earlier harvest achieved by the modification. (Reducing the minimum potential alcohol content (sugar content) of the grapes does not entail a change in the minimum alcohol content of the wines made from it. The minimum alcohol content of the wines will remain at 9 % by volume.) In addition to demand, wines with a lower alcohol content, which can be placed on the market earlier, constitute an additional supply, which can also increase competitiveness. In the organoleptic characteristics of white wine, the change in the sentence referring to the shade of colour has been clarified in relation to the analytical parameters.
Product specification (and single document) headings affected:






II.


Description of the wine(s) (Single document heading 4, ‘Description of the wine(s)’)










III.


Special wine-making practices (Single document heading 5, ‘Wine-making practices’)




2.3.   Increase of maximum yield

The Hungarian rules on use of the PGI indication allow the maximum yield for new wine on lees to be set at 120 hl/ha instead of 100 hl/ha. The value of the grape yield in kilograms is also adjusted accordingly. Given the increased demand, increasing supply is a way of increasing quantities so as to improve competitiveness.
Product specification (and single document) headings affected:






V.


Maximum yields (Single document heading 5.2, ‘Maximum yields’)




2.4.   Broadening range of permitted grape varieties

Use of the PGI indication allows interspecific varieties to be included among the permitted grape varieties. Our aim in doing this is also justified by the expected increase in organic grape production methods. Under this amendment, we would therefore like to expand the range of permitted varieties to include certain interspecific varieties. These include traditional and newly bred varieties, as well as international varieties that have become increasingly cultivated over the last 20 years. Grape varieties included: Bianca, Korai piros veltelíni, Piros veltelíni, Pölöskei muskotály, Viktória gyöngye, Viognier, Zalagyöngye, Zöld szagos, Alibernet, Alicante Bouschet, Bíborkadarka, Blauer führburgunder, Csókaszőlő, Domina, Dornfelder, Hanburgi muskotály, Menoire, Nero, Rubintos, Sagrantino, Tannat, Turán.
Product specification (and single document) headings affected:






VI.


Authorised grape varieties (Single document heading 7, ‘Main grape variety (varieties)’)




2.5.   Origin of grapes that may be used to produce the product

Under the Community PGI rules, at least 85 % of the grapes used for the production of the product must come from the geographical area. In order to protect the reputation and quality of Balaton wines, we decided that 100 % of the grapes should continue to come from the demarcated area.
Product specification (and single document) headings affected:






IV.


Demarcated area (Single document heading 6, ‘Demarcated geographical area’)




2.6.   Extension of the demarcated area

These municipalities are an integral part of the production area, where vine growers have been growing grapes under the same ecological conditions and in accordance with the same traditions for centuries and producing wine from them. (The municipalities are located in the same administrative unit (county) as the municipalities of the demarcated area)
New municipalities: Balatonszárszó, Csapi, Nagytilaj, Teleki, Tótszentmárton, Balatonszentgyörgy, Balatonújlak, Kapoly, Kékkút, Mernye, Nagyszakácsi, Nikla, Pusztakovácsi, Siójut, Tab, Tapsony, Táska.
(Of these municipalities, Tótszentmárton is not located directly next to Balaton, but is in the Zala wine region adjacent to some of the municipalities included in the demarcated production areas of the Balaton indication, such as Becsehely. As the municipality is adjacent to the demarcated area, its climatic and ecological characteristics are significantly similar to the demarcated production area.)
Product specification (and single document) headings affected:






IV.


Demarcated area (Single document heading 6, ‘Demarcated geographical area’)




2.7.   Inclusion of the product category of aerated semi-sparkling wine

In the wine-growing sub-regions of the Balaton Wine Region, in addition to Balaton/Balatoni PGI sparkling wine, more and more cellars have been producing aerated semi-sparkling wines, which are increasingly popular with the public. There was demand for those products to be marketable under the Balaton/Balatoni PGI indication rather than in the ‘without geographical indication’ category. In order to strengthen the market position of Balaton wines and increase their competitiveness, aerated semi-sparkling wines need to be included in the Balaton/Balatoni PGI product categories.
Product specification (and single document) headings affected:






II.


Description of the wine(s) (Single document heading 3, ‘Categories of grapevine product’)










II.


Description of the wine(s) (Single document heading 4, ‘Description of the wine(s))










III.


Special wine-making practices (Single document heading 5.1, ‘Specific oenological practices’)










V.


Maximum yields (Single document heading 5.2, ‘Maximum yields’)










VI.


Authorised grape varieties (Single document heading 7, ‘Main grape variety (varieties)’)










VII.


Link to the geographical area (Single document heading 8, ‘Description of the link(s)’)










VIII.


Further conditions (Single document heading 9, ‘Essential further conditions’)




SINGLE DOCUMENT
1.   Name of product

Balaton / Balatoni
2.   Geographical indication type

PGI – Protected Geographical Indication
3.   Categories of grapevine products







1.


Wine










4.


Sparkling wine










9.


Aerated semi-sparkling wine




4.   Description of the wine(s)

1.   Wine – white

CONCISE TEXTUAL DESCRIPTION
The colour of the wine ranges from pale green to light golden. Discreet wine of medium aroma intensity with notes of white flowers (elderflower, hyacinth, narcissus, linden blossom, lilac, and acacia). In addition to their fruitiness, they have rounded acids and are full-bodied, with a slightly bitter taste reminiscent of almonds that is typical of Balaton wines.






*


The limits laid down in the EU legislation apply to the maximum total alcoholic strength and maximum total sulphur dioxide.










General analytical characteristics




Maximum total alcoholic strength (in % volume)


 




Minimum actual alcoholic strength (in % volume)


9 




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)


 




2.   Wine – rosé

CONCISE TEXTUAL DESCRIPTION
The colour of Balaton rosé wines typically ranges from salmon-pink to pale red. In these wines, with their medium-intensity aroma, fragrances of red fruit (blackberry, raspberry, blueberry, sour cherry) are often accompanied by sweet notes of wild rose, acacia blossom and wallflower. The taste of Balaton rosé wines is typically a combination of rounded acids, low tannin content and body, with the slightly bitter finish characteristic of Balaton wines.






*


The limits laid down in the EU legislation apply to the maximum total alcoholic strength and maximum total sulphur dioxide.










General analytical characteristics




Maximum total alcoholic strength (in % volume)


 




Minimum actual alcoholic strength (in % volume)


9 




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)


 




3.   Wine – red

CONCISE TEXTUAL DESCRIPTION
Wine of ruby red colour, possibly with crimson and purple tints. Fresh red wine with a fruity aroma in which medium-intensity fragrances of red-fleshed soft fruit (blackberry, raspberry, gooseberry and strawberry) are present, with lightly roasted, smoky tones and often with discreet animal scents. The medium tannin and alcoholic strength gives Balaton red wines a light taste. Their acids are rounded and sit harmoniously with the fruity flavours (blackberry, raspberry, currant fruit, sour cherry), often resulting in a finish reminiscent of gooseberry with an almond-like aftertaste.






*


The limits laid down in the EU legislation apply to the maximum total alcoholic strength and maximum total sulphur dioxide.










General analytical characteristics




Maximum total alcoholic strength (in % volume)


 




Minimum actual alcoholic strength (in % volume)


9 




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)


 




4.   Sparkling wine – White

CONCISE TEXTUAL DESCRIPTION
The colour of the wine ranges from pale green to light golden. Its fragrance is fresh, zesty and slightly floral like fresh almond flowers, with a discrete palette of aromas. The taste is characterised by a rounded acid structure and subtle fruity notes, such as citrus and green apple, resulting from the diversity of varieties.






*


The maximum total alcohol content corresponds to the limit values laid down in EU legislation.










General analytical characteristics




Maximum total alcoholic strength (in % volume)


 




Minimum actual alcoholic strength (in % volume)


9 




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)


235 




5.   Sparkling wine – Rosé

CONCISE TEXTUAL DESCRIPTION
The colour of Balaton rosé wines ranges from vivid salmon to pale pink. Their aroma is characterised by the medium-intensity fruitiness of red soft fruit (cherry, sour cherry). The taste of Balaton rosé sparkling wines is characterised by mature, rounded acids and a slightly bitter finish, which is typical for the production area.






*


The maximum total alcohol content corresponds to the limit values laid down in EU legislation.










General analytical characteristics




Maximum total alcoholic strength (in % volume)


 




Minimum actual alcoholic strength (in % volume)


9 




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)


235 




6.   Sparkling wine – red

CONCISE TEXTUAL DESCRIPTION
Characterised by a ruby red colour, which may be complemented with crimson and purple tones. Red-fleshed fruit is a dominant feature of the wine’s aroma. Owing to their rounded acids and moderate tannin content, fruity tastes predominate in Balaton red sparkling wines.






*


The maximum total alcohol content corresponds to the limit values laid down in EU legislation.










General analytical characteristics




Maximum total alcoholic strength (in % volume)


 




Minimum actual alcoholic strength (in % volume)


9 




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)


235 




7.   Aerated semi-sparkling wine - White

CONCISE TEXTUAL DESCRIPTION
The colour of the wine ranges from pale green to golden yellow. As well as fruity notes, the wine has an aroma characteristic of white flowers, the intensity of which is enhanced by the addition of carbon dioxide. It is a wine of lively and elegant acid content.






*


The limits laid down in the EU legislation apply to the maximum total alcoholic strength and maximum total sulphur dioxide.










General analytical characteristics




Maximum total alcoholic strength (in % volume)


 




Minimum actual alcoholic strength (in % volume)


9 




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)


 




8.   Aerated semi-sparkling wine - Rosé

CONCISE TEXTUAL DESCRIPTION
The colour ranges from pale pink to bright red, with an aroma characterised by the fruitiness of red-berry fruit (strawberry, cherry, raspberry), with fresh, zesty notes. It is a wine of lively and elegant acid content. The intensity of its aroma is enhanced by the addition of carbon dioxide.






*


The limits laid down in the EU legislation apply to the maximum total alcoholic strength and maximum total sulphur dioxide.










General analytical characteristics




Maximum total alcoholic strength (in % volume)


 




Minimum actual alcoholic strength (in % volume)


9 




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)


 




9.   Aerated semi-sparkling wine - Red

CONCISE TEXTUAL DESCRIPTION
Its colour ranges from red to ruby red. It is a wine characterised by velvety acids, moderate tannin content and an intense aroma of red fruit, enhanced by the added carbon dioxide.






*


The limits laid down in the EU legislation apply to the maximum total alcoholic strength and maximum total sulphur dioxide.










General analytical characteristics




Maximum total alcoholic strength (in % volume)


 




Minimum actual alcoholic strength (in % volume)


9 




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)


 




5.   Wine making practices

a.   Essential oenological practices

1.   Vinification

Specific oenological practice
The sweetening of wines: Where the sweetening of the wine is performed outside the demarcated area, the process must be reported to the wine community magistrate issuing the certificate of origin for the last wine no later than 15 days before sweetening commences. (Certain oenological practices, such as sweetening, can have a significant impact on the quality parameters of the wine. For the authorities to be able to check these operations, the wine community magistrate needs to be notified if the operation is taking place outside the demarcated area. The competent wine community magistrate who must be notified in such cases is the person who issued the most recent certificate of origin for the particular wine. The certificate of origin is issued by the competent wine community magistrate for the wine products, either when new wine on lees is produced or when it is transferred.)
2.   Vine cultivation (1)

Cultivation practice






1)


Vine cultivation method and spacing:






a)


In the case of vineyards planted after 22 September 2006:






i.


cultivation method: umbrella, Moser, Sylvoz, low cordon, medium-high cordon, high cordon, Guyot, single curtain, head- and gobelet training










ii.


number of vines planted: min. 3 300 vines per hectare














b)


In the case of vineyards planted before 22 September 2006, winery products with the Balaton protected geographical indication may be produced from grapes harvested from vineyards with any plantation density and cultivation method authorised earlier, for as long as production is continued in the vineyard.














2)


Bud load: 14 buds/m2










3)


Method of harvest: manual and mechanical










4)


Grape quality (minimum sugar content and total alcoholic strength of grapes):






 


wine – white: 134,9 g/l – 8 % vol










 


wine – rosé: 134,9 g/l – 8 % vol










 


wine – red: 134,9 g/l – 8 % vol










 


sparkling wine – white: 134,9 g/l – 8 % vol










 


sparkling wine – rosé: 134,9 g/l – 8 % vol










 


sparkling wine – red: 134,9 g/l – 8 % vol










 


Areated semi-sparkling wine – white: 134,9 g/l – 8 % vol










 


Areated semi-sparkling wine – rosé: 134,9 g/l – 8 % vol










 


Areated semi-sparkling wine – red: 134,9 g/l – 8 % vol














5)


Setting the date of the harvest: set by the wine community magistrate, in accordance with the rules of procedure of the wine community.




b.   Maximum yields









1.


Wine – White, Rosé, Red – manual harvest
120 hectolitres per hectare












2.


Wine – White, Rosé, Red – manual harvest
17 000 kg of grapes per hectare












3.


Wine – White, Rosé, Red – mechanical harvest
16 300 kg of grapes per hectare












4.


Sparkling wine: White, Rosé, Red – manual harvest
120 hectolitres per hectare












5.


Sparkling wine: White, Rosé, Red – manual harvest
17 000 kg of grapes per hectare












6.


Sparkling wine: White, Rosé, Red – mechanical harvest
16 300 kg of grapes per hectare












7.


Aerated semi-sparkling wine: White, Rosé, Red – manual harvest
120 hectolitres per hectare












8.


Aerated semi-sparkling wine: White, Rosé, Red – manual harvest
17 000 kg of grapes per hectare












9.


Aerated semi-sparkling wine: White, Rosé, Red – mechanical harvest
16 300 kg of grapes per hectare




6.   Demarcated geographical area

Description of the demarcated area:
The municipalities of Andocs, Ábrahámhegy, Alsóörs, Aszófő, Badacsonytomaj, Badacsonytördemic, Bak, Balatonakali, Balatonalmádi, Balatonberény, Balatonboglár, Balatoncsicsó, Balatonederics, Balatonendréd, Balatonfőkajár, Balatonfüred, Balatongyörök, Balatonhenye, Balatonkenese, Balatonkeresztúr, Balatonlelle, Balatonőszöd, Balatonrendes, Balatonszabadi, Balatonszárszó, Balatonszemes, Balatonszentgyörgy, Balatonszepezd, Balatonszőlős, Balatonudvari, Balatonújlak, Balatonvilágos, Becsehely, Bérbaltavár, Borgáta, Borszörcsök, Böhönye, Celldömölk, Csabrendek, Csapi, Csáford, Cserszegtomaj, Csoma, Csopak, Csörnyeföld, Csurgó, Dióskál, Doba, Dobri, Dörgicse, Egeraracsa, Eszteregnye, Felsőörs, Galambok, Garabonc, Gyenesdiás, Gyugy, Gyulakeszi, Hegyesd, Hegymagas, Hévíz-Egregy, Hollád, Homokkomárom, Kapoly, Kaposhomok, Kaposkeresztúr, Káptalantóti, Karád, Kemeneskápolna, Kercseliget, Kerkateskánd, Kékkút, Kéthely, Kisapáti, Kissomlyó, Kőröshegy, Kötcse, Kővágóörs, Köveskál, Látrány, Lengyeltóti, Lenti, Lesencefalu, Lesenceistvánd, Lesencetomaj, Letenye, Lovas, Magyarszerdahely, Marcali, Mencshely, Mernye, Mesteri, Miháld, Mindszentkálla, Monostorapáti, Monoszló, Mosdós, Murarátka, Muraszemenye, Nagyberki, Nagykanizsa, Nagyrada, Nagyszakácsi, Nagytilaj, Nemesgulács, Nemesvita, Nikla, Óbudavár, Ordacsehi, Orosztony, Örvényes, Pakod, Paloznak, Pécsely, Pusztakovácsi, Raposka, Révfülöp, Rezi, Rigyác, Salföld, Sármellék, Sáska, Siójut, Somlójenő, Somlószőlős, Somlóvásárhely, Somogysámson, Somogytúr, Somogyzsitfa, Söjtör, Sümeg, Sümegprága, Szabadi, Szécsisziget, Szentantalfa, Szentbékkálla, Szentgyörgyvár, Szentjakabfa, Szigliget, Szólád, Szőlősgyörök, Tab, Tagyon, Tapolca, Tapsony, Táska, Tekenye, Teleki, Tihany, Tormafölde, Tótszentmárton, Uzsa, Valkonya, Várvölgy, Vászoly, Vindornyalak, Vindornyaszőlős, Visz, Vonyarcvashegy, Zajk, Zalabér, Zalahaláp, Zalakaros, Zalaszabar, Zalaszántó, Zalaszentgrót, Zamárdi and Zánka,
which are classified as Class I or II according to the vineyard cadastre.
7.   Main wine grapes variety(ies)

alibernet
alicante boushet
bacchus
bianca
blauburger
blauer frühburgunder
blauer silvaner
budai – budai zöld
budai – zöld budai
budai – zöldfehér
budai – zöldszőlő
bíbor kadarka
cabernet franc – cabernet
cabernet franc – carbonet
cabernet franc – carmenet
cabernet franc – gros cabernet
cabernet franc – gros vidur
cabernet franc – kaberne fran
cabernet sauvignon
chardonnay – chardonnay blanc
chardonnay – kereklevelű
chardonnay – morillon blanc
chardonnay – ronci bilé
chasselas – chasselas blanc
chasselas – chasselas dorato
chasselas – chasselas doré
chasselas – chrupka belia
chasselas – fehér fábiánszőlő
chasselas – fehér gyöngyszőlő
chasselas – fendant blanc
chasselas – saszla belaja
chasselas – weisser gutedel
csabagyöngye – pearl of csaba
csabagyöngye – perla czabanska
csabagyöngye – perla di csaba
csabagyöngye – perle di csaba
csabagyöngye – perle von csaba
csabagyöngye – vengerskii muskatnii rannüj
csabagyöngye – zsemcsug szaba
cserszegi fűszeres
csomorika – csomor
csomorika – gyüdi fehér
csomorika – szederkényi fehér
csókaszőlő
domina
dornfelder
ezerjó – kolmreifler
ezerjó – korponai
ezerjó – szadocsina
ezerjó – tausendachtgute
ezerjó – tausendgute
ezerjó – trummertraube
furmint – furmint bianco
furmint – moslavac bijeli
furmint – mosler
furmint – posipel
furmint – som
furmint – szigeti
furmint – zapfner
hamburgi muskotály – miszket hamburgszki
hamburgi muskotály – moscato d'Amburgo
hamburgi muskotály – muscat de hambourg
hamburgi muskotály – muscat de hamburg
hamburgi muskotály – muszkat gamburgszkij
hárslevelű – feuilles de tilleul
hárslevelű – garszleveljü
hárslevelű – lindeblättrige
hárslevelű – lipovina
irsai olivér – irsai
irsai olivér – muskat olivér
irsai olivér – zolotis
irsai olivér – zolotisztüj rannüj
juhfark – fehérboros
juhfark – lämmerschwantz
juhfark – mohácsi
juhfark – tarpai
kadarka – csetereska
kadarka – fekete budai
kadarka – gamza
kadarka – jenei fekete
kadarka – kadar
kadarka – kadarka negra
kadarka – negru moale
kadarka – szkadarka
kadarka – törökszőlő
karát
királyleányka – dánosi leányka
királyleányka – erdei sárga
királyleányka – feteasca regale
királyleányka – galbena de ardeal
királyleányka – königliche mädchentraube
királyleányka – königstochter
királyleányka – little princess
korai piros veltelini – crvena babovina
korai piros veltelini – eper szőlő
korai piros veltelini – frühroter velteliner
korai piros veltelini – kis veltelini
korai piros veltelini – malvasia rossa
korai piros veltelini – piros malvazia
korai piros veltelini – velteliner rouge précoce
korai piros veltelini – veltlinske cervené skoré
korona
kék bakator
kékfrankos – blauer lemberger
kékfrankos – blauer limberger
kékfrankos – blaufränkisch
kékfrankos – limberger
kékfrankos – moravka
kéknyelű – blaustängler
kékoportó – blauer portugieser
kékoportó – modry portugal
kékoportó – portugais bleu
kékoportó – portugalske modré
kékoportó – portugizer
kövidinka – a dinka crvena
kövidinka – a dinka mala
kövidinka – a dinka rossa
kövidinka – a kamena dinka
kövidinka – a ruzsica
kövidinka – steinschiller
kövérszőlő – grasa
kövérszőlő – grasa de cotnari
leányka – dievcenske hrozno
leányka – feteasca alba
leányka – leányszőlő
leányka – mädchentraube
menoire
merlot
nektár
nero
olasz rizling – grasevina
olasz rizling – nemes rizling
olasz rizling – olaszrizling
olasz rizling – riesling italien
olasz rizling – risling vlassky
olasz rizling – taljanska grasevina
olasz rizling – welschrieslig
ottonel muskotály – miszket otonel
ottonel muskotály – muscat ottonel
ottonel muskotály – muskat ottonel
pinot blanc – fehér burgundi
pinot blanc – pinot beluj
pinot blanc – pinot bianco
pinot blanc – weissburgunder
pinot noir – blauer burgunder
pinot noir – kisburgundi kék
pinot noir – kék burgundi
pinot noir – kék rulandi
pinot noir – pignula
pinot noir – pino csernüj
pinot noir – pinot cernii
pinot noir – pinot nero
pinot noir – pinot tinto
pinot noir – rulandski modre
pinot noir – savagnin noir
pinot noir – spätburgunder
pintes
piros veltelini – nagyságos
piros veltelíni – fleischtraube
piros veltelíni – somszőlő
piros veltelíni – velteliner rouge
piros veltelíni – veltlinské cervené
piros veltelíni – veltlinszki rozovij
pátria
pölöskei muskotály
rajnai rizling – johannisberger
rajnai rizling – rheinriesling
rajnai rizling – rhine riesling
rajnai rizling – riesling
rajnai rizling – riesling blanc
rajnai rizling – weisser riesling
rizlingszilváni – müller thurgau
rizlingszilváni – müller thurgau bijeli
rizlingszilváni – müller thurgau blanc
rizlingszilváni – rivaner
rizlingszilváni – rizvanac
rozália
rubintos
rózsakő
sagrantino
sauvignon – sauvignon bianco
sauvignon – sauvignon bijeli
sauvignon – sauvignon blanc
sauvignon – sovinjon
semillon – petit semillon
semillon – semillon bianco
semillon – semillon blanc
semillon – semillon weisser
syrah – blauer syrah
syrah – marsanne noir
syrah – serine noir
syrah – shiraz
syrah – sirac
szürkebarát – auvergans gris
szürkebarát – grauburgunder
szürkebarát – graumönch
szürkebarát – pinot grigio
szürkebarát – pinot gris
szürkebarát – ruländer
sárfehér
sárga muskotály – moscato bianco
sárga muskotály – muscat blanc
sárga muskotály – muscat bélüj
sárga muskotály – muscat de frontignan
sárga muskotály – muscat de lunel
sárga muskotály – muscat lunel
sárga muskotály – muscat sylvaner
sárga muskotály – muscat zlty
sárga muskotály – muskat weisser
sárga muskotály – weiler
sárga muskotály – weisser
tannat
tramini – gewürtztraminer
tramini – roter traminer
tramini – savagnin rose
tramini – tramin cervené
tramini – traminer
tramini – traminer rosso
turán
viktória gyöngye
viognier
vulcanus
zalagyöngye
zefír
zengő
zenit
zeus
zweigelt – blauer zweigeltrebe
zweigelt – rotburger
zweigelt – zweigeltrebe
zöld szagos – decsi szagos
zöld szagos – zöld muskotály
zöld szilváni – grüner sylvaner
zöld szilváni – silvanec zeleni
zöld szilváni – sylvánske zelené
zöld veltelíni – grüner muskateller
zöld veltelíni – grüner veltliner
zöld veltelíni – veltlinské zelené
zöld veltelíni – zöldveltelíni
8.   Description of the link(s)

8.1.   The link

The link is based on the reputation of ‘Balaton/Balatoni’ wines.
8.2.   Description of the demarcated area

Human, natural and cultural factors:
The key common natural feature of the demarcated area comprising six wine sub-regions surrounding Lake Balaton and to which the Balaton protected geographical indication applies is its proximity to Lake Balaton. The continental climate of this region is significantly influenced by the presence of Central Europe’s largest lake. As a result of the presence of this large body of water, summers are cooler, the air is more humid, and winters are milder than in other areas of Europe that are at the same latitude.
In addition to Lake Balaton’s effect of creating a more temperate climate, it should be pointed out that its basin is protected from incursions of cold northerly and westerly winds by the Bakony Hills that rise some distance away from the lake’s northern shore, as a result of which the monthly average temperature does not exceed 25 °C, even in the hottest months, as records for the past 53 years show. The mean annual temperature is 9-11 °C, which is higher than the average, while there are around 1 900 hours of sunshine annually. The annual average precipitation is 650 mm.
Within the demarcated ‘Balaton’ production area, vineyards are generally located on the southern, south-eastern and south-western slopes of the hills and mountains surrounding Lake Balaton.
The typical soil of the demarcated ‘Balaton’ production area is Rhamann-type brown forest soil with clay illuviation.
According to historical documents, the inhabitants of the region were producing grapes and wines even before the Roman Era. Tools related to grape-growing and wine-tasting found in excavations in the western basin of the lake suggest that viticulture was fairly developed by Lake Balaton, known as ‘Pelso’ in the Roman period. The wine culture of the region began to flourish in antiquity, as a result of measures introduced by Emperor Probus, when wines were exported to northern European countries along the Amber Road.
The prestige enjoyed by wines from the Balaton region in mediaeval Hungary is illustrated by the fact that the privilege of having vineyards by Lake Balaton was conferred on nobles in return for their loyalty to the king. Church estates and monasteries also played an important role in the development of viticulture and viniculture; thanks to their vineyards, Balaton wines were for a long time favoured sacramental wines used in masses both in Hungary and abroad. Wine also represented the most important source of income for the local religious orders in the Middle Ages, which is another indication of the reputation of Balaton wines.
In contrast to other Hungarian wine regions, people from outside the area who settled around Lake Balaton following the Ottoman occupation continued growing the local, indigenous grape varieties (e.g. Bakator, Juhfark, Kéknyelű and Pintes), which were mostly Pontic varieties. Until the phylloxera epidemic, the reputation of Balaton wines in nearby European countries was based on these wines.
Whilst the phylloxera epidemic spelt financial ruin for the grape growers of the Balaton area, the wine region restored its former reputation within a relatively short time. The grape varieties Olasz rizling and Szürkebarát, introduced to the area at that time, are now considered inseparable from the name of the region and have contributed to the reputation of the Balaton/Balatoni wines. The development of tourism on the lake has also contributed to the reputation of Balaton wines over the last hundred years. For tourists visiting the lake, the winegrowing hillsides are important features of the landscape, with wine routes and wine festivals also contributing to their excellent reputation.
8.3.   Wine- White, rosé, red: Description of the wines

Over the millennia, the reputation of Balaton wines has come from the freshness and the mature acids which are typical of these full-bodied wines. The Balaton landscape and the history of the surrounding hill and mountain slopes are inseparable from and closely linked to the history of viticulture and viniculture.
Over the last twenty years, the wine region has responded easily to consumer expectations by producing new, Hungarian-bred aromatic varieties adapted to the local ecological conditions (e.g. Irsai Olivér, Cserszegi fűszeres and Zeus).
8.4.   Wine- White, rosé, red: Presentation and demonstration of the causal link

The unique sub-Mediterranean climate of the Balaton region ensures ideal conditions for grape growing all year round: due to the cooling effect of Lake Balaton in the summer and the increased relative humidity resulting from evaporation, atmospheric droughts rarely occur and the number of drought days is low. The brown forest soils with clay illuviation are good at retaining winter and spring rainfall and provide a constant supply of water for vine growth. These unique climatic and soil conditions enable continuous, stress-free grape development in the critical summer months, and prevent the formation of vegetal, sultry odours and immature, raw acids in the wine.
Owing to the reflectance effect of the surface of Lake Balaton, the vineyards on the slopes of the hills and mountains surrounding the lake receive more light than might be assumed from the average number of sunshine hours. This is of particular importance during the long, sunny autumns attributable to Mediterranean anticyclones. Since even medium-late (e.g. Juhfark, Chardonnay, Rizlingszilváni) and late-ripening (e.g. Olasz rizling, Szürkebarát) varieties grown by local producers for centuries can be harvested when sugar levels are high, Balaton wines are full-bodied and have a strong aroma and rich flavour.
Summers are characterised by high relative humidity, but the air is refreshed in the evenings by cool winds arriving from the Bakony Hills. This constant movement of air prevents the spread of fungal diseases and ensures the harvesting of healthy grapes. As a result, Balaton wines are fruity, have well-rounded, mature acids, and the tannins of rosé and red wines are silky and elegant.
What makes the Balaton Region stand out is primarily its renown, as evidenced by the wine festivals, harvest festivals or wine weeks organised every year for local and foreign visitors in various locations in the Balaton area (such as the Borbarangolás [Touring Wine] wine festival in Badacsony, the Zánkai bornapok [Wine Days in Zánka], Badacsonyi Borhét [Badacsony Wine Week] and Balatonfüredi Borhetek [Balatonfüred Wine Weeks]). The recognised know-how of the local producers has significantly contributed to the character of the wines and to building their reputation on that basis. An important factor in the reputation and quality is that only grapes from the demarcated production area may be used to produce the wine products. This is appreciated by consumers and the 100 % origin restriction also maintains consumer confidence.
8.5.   Sparkling wine- White, rosé, red: Description of the wines

The quality of Balaton sparkling wines is primarily ensured by the quality of the locally produced cuvée wines, which possess a freshness and a mature and crisp acid structure that is essential for sparkling wine production. The dominant flavour note of Balaton sparkling wines is their lingering fruitiness.
The history of sparkling wines produced in the wonderful landscape around Lake Balaton began sixty years ago, when there was investment in the infrastructure of sparkling wine production centres in the wine region, the success of which triggered the development of a number of local wineries and enhanced the reputation of Balaton sparkling wines.
The reputation of Balaton sparkling wines is demonstrated by the fact that the sparkling wines produced in this wine region account for nearly one third of the total Hungarian sparkling wine market.
The quality of Balaton sparkling wines is guaranteed by the special harmony that exists between the numerous grape varieties. This wide range of varieties has been developed over thousands of years by people settled in this region:






—


varieties of local importance (e.g. Kéknyelű, Bakator, Juhfark and Pintes), which can be considered to have originated from varieties introduced by the first Hungarian settlers (Pontic varieties);










—


varieties of the western (occidentalis) group, introduced mainly after the phylloxera epidemic (e.g. Chardonnay, Olasz rizling and Szürkebarát);










—


varieties introduced in recent times that have been bred for local ecological conditions (locally-bred varieties such as Zeus, Zenit, Csereszegi fűszeres).




The coexistence of all these varieties is characteristic of the Balaton wine region.
Presentation and demonstration of the causal link:
Due to the diverse varietal structure, the harmonious blending of locally produced cuvee wines is key to the discreet and at the same time elegant aroma and fruity palate of Balaton sparkling wines. The fruity and complex palate and aroma structure of Balaton sparkling wines are attributable to the range of grape varieties grown in the Balaton area.
Another environmental factor in the fruity character of Balaton sparkling wines is that, while relative humidity is high in the summer, the air is refreshed in the evenings by cool winds that blow down from the Bakony Hills. This constant movement of air prevents the spread of fungal diseases and ensures the harvesting of healthy grapes.
The unique sub-Mediterranean climate of the Balaton region ensures ideal conditions for grape growing all year round: due to the cooling effect of Lake Balaton in the summer and the increased relative humidity resulting from evaporation, atmospheric droughts rarely occur and the number of drought days is low. The brown forest soils with clay illuviation are good at retaining winter and spring rainfall and provide a constant supply of water for vine growth. These unique climatic and soil conditions enable continuous, stress-free grape development during the critical summer months, thus preventing the formation of musty odours and immature, raw acids in the sparkling wine.
Owing to the reflectance effect of the surface of Lake Balaton, the vineyards on the slopes of the hills and mountains surrounding the lake receive more light than might be assumed from the average number of sunshine hours. This is of particular importance during the long, sunny autumns attributable to Mediterranean anticyclones, and Balaton sparkling wines are therefore full-bodied, with a strong aroma and a rich flavour.
What makes the Balaton Region stand out is primarily its reputation, as evidenced by the wine festivals, harvest festivals or wine weeks organised every year for local and foreign visitors in various locations in the Balaton area (such as the Borbarangolás wine festival in Badacsony, the Zánkai bornapok [Wine Days in Zánka], Badacsonyi Borhét [Badacsony Wine Week] and Balatonfüredi Borhetek [Balatonfüred Wine Weeks]), where Balaton sparkling wines are also presented to the public. An important factor in the reputation and quality is that only grapes from the demarcated production area may be used to produce the wine products. This is appreciated by consumers and the 100 % origin restriction also maintains consumer confidence.
8.6.   Aerated semi-sparkling wine- White, rosé, red: Description of the wines

Aerated semi-sparkling wine produced in the Balaton wine region is characterised by freshness, harmony, vivid acids and fruitiness. The harmony, freshness and fruitiness are enhanced by the added carbon dioxide.
8.7.   Aerated semi-sparkling wine- White, rosé, red: Presentation and demonstration of the causal link

Owing to the colourful Balaton varietal structure, aerated semi-sparkling wines have a discreet yet fruity aroma.
Another environmental factor in the fruity character of Balaton aerated semi-sparkling wines is that, while relative humidity is high in the summer, the air is refreshed in the evenings by cool winds that blow down from the Bakony Hills. This constant movement of air prevents the spread of fungal diseases and ensures the harvesting of healthy grapes.
The unique sub-Mediterranean climate of the Balaton region ensures ideal conditions for grape growing all year round: due to the cooling effect of Lake Balaton in the summer and the increased relative humidity resulting from evaporation, atmospheric droughts rarely occur and the number of drought days is low. The brown forest soils with clay illuviation are good at retaining winter and spring rainfall and provide a constant supply of water for vine growth. These unique climatic and soil conditions enable continuous, stress-free grape development during the critical summer months, thus preventing the formation of musty odours and immature, raw acids in the aerated sparkling wine.
The Balaton Wine Region is also a particularly important tourist region, with wine tourism being one of the major attractions (such as the Borbarangolás [Touring Wine] wine festival in Badacsony, the Zánkai bornapok [Wine Days in Zánka], Badacsonyi Borhét [Badacsony Wine Week] and Balatonfüredi Borhetek [Balatonfüred Wine Weeks]). Aerated semi-sparkling wines produced in the Balaton wine region have become a much sought-after product today. An important factor in the reputation and quality is that only grapes from the demarcated production area may be used to produce the wine products. This is appreciated by consumers and the 100 % origin restriction also maintains consumer confidence.
9.   Essential further conditions


Rules on indications – other expressions

Legal framework: In national legislation
Type of further condition: Additional provisions relating to labelling
Description of the condition:
Other expressions the use of which is restricted, expressions indicating the production method, and other expressions the use of which is regulated:
‘barrique’, ‘barrique-ban erjesztett’ [barrique-fermented] or ‘hordóban erjesztett’ [cask-fermented], ‘barrique-ban érlelt’ [barrique-aged] or ‘hordóban érlelt’ [cask-aged]: wine – red, white
‘első szüret’ [first harvest] or virgin vintage: wine – white, rosé, red; aerated semi-sparkling wine – white, rosé, red
‘újbor’ [new wine] or ‘primőr’ [primeur]: wine – white, rosé, red; aerated semi-sparkling wine – white, rosé, red
szűretlen [unfiltered]: wine – white, rosé, red
‘muskotály’: wine – white; sparkling wine – white; aerated semi-sparkling wine – white
palackban erjesztett [bottle-fermented]: sparkling wine – white, rosé, red
termelői pezsgő [producer’s wine]: sparkling wine – white, rosé, red
‘cuvée’ or ‘küvé’: wine – white, rosé, red; sparkling wine – white, rosé, red; aerated semi-sparkling wine – white, rosé, red

Production outside the demarcated production area

Legal framework: By the organisation that manages the PDO/PGI, where laid down by Member States
Type of further condition: Derogation concerning production in the demarcated geographical area
Description of the condition:






a)


Tolna County: Aparhant, Bátaapáti, Bikács, Bonyhád, Bonyhádvarasd, Bölcske, Dunaföldvár, Dunaszentgyörgy, Dúzs, Fácánkert, Felsőnyék, Grábóc, Gyönk, Györe, Györköny, Hőgyész, Iregszemcse, Izmény, Kisdorog, Kismányok, Kisszékely, Kisvejke, Kölesd, Lengyel, Madocsa, Magyarkeszi, Mórágy, Mőcsény, Mucsfa, Mucsi, Nagydorog, Nagyszékely, Nagymányok, Nagyszokoly, Ozora, Paks, Pincehely, Regöly, Sárszentlőrinc, Simontornya, Tamási, Tengelic, Tevel, Tolna, Tolnanémedi, Váralja, Závod, Alsónána, Alsónyék, Báta, Bátaszék, Decs, Harc, Kakasd, Kéty, Medina, Őcsény, Sióagárd, Szálka, Szekszárd, Várdomb, Zomba










b)


Fejér County: Bicske, Csabdi, Alcsútdoboz, Etyek, Felcsút, Gyúró, Kajászó, Martonvásár, Tordas, Vál, Gárdony, Kápolnásnyék, Nadap, Pákozd, Pázmánd, Sukoró, Velence, Csákberény, Csókakő, Mór, Pusztavám, Söréd, Zámoly, Aba, Igar, Lajoskomárom, Mezőkomárom, Seregélyes, Szabadhidvég










c)


Komárom-Esztergom County: Ászár, Bársonyos, Császár, Csép, Ete, Kerékteleki, Kisbér, Nagyigmánd, Vérteskethely, Baj, Bajót, Dunaalmás, Dunaszentmiklós, Esztergom, Kesztölc, Kocs, Lábatlan, Mocsa, Neszmély, Nyergesújfalu, Mogyorósbánya, Süttő, Szomód, Tata, Tát, Tokod, Vértesszőlős










d)


Baranya County: Helesfa, Kispeterd, Mozsgó, Nagypeterd, Nyugotszenterzsébet, Szigetvár, Boda, Cserkút, Hosszúhetény, Ivánbattyán, Keszü, Kiskassa, Kővágószőlős, Kővágótőttős, Mecseknádasd, Pécs, Pécsvárad, Szemely, Kisjakabfalva, Babarc, Bár, Bóly, Dunaszekcső, Hásságy, Lánycsók, Máriakéménd, Mohács, Monyoród, Nagynyárád, Olasz, Szajk, Szederkény, Versend,










e)


Zala County: Keszthely




As regards the demarcated production area, all these municipalities are located within the same administrative unit or within a neighbouring administrative unit, in accordance with national legislation.

Link to the product specification

https://boraszat.kormany.hu/download/6/8b/f2000/BALATON_termekleiras%20modositas%20v4_kn.pdf


(1)  OJ L 347, 20.12.2013, p. 671.