Publication of an application for a Union amendment to a product specification for a name in the wine sector pursuant to Article 97(3) of Regulation (EU) No 1308/2013 of the European Parliament and of the Council 2023/C 253/07
Date: 2023-07-18
Institutions: Directorate-General for Agriculture and Rural Development, European Commission
Subjects: Buzau, Prahova, Romania, consumer information, designation of origin, labelling, product designation, red wine, rosé wine, sparkling wine, white wine








C_2023253EN.01001101.xml










18.7.2023   


EN


Official Journal of the European Union


C 253/11






Publication of an application for a Union amendment to a product specification for a name in the wine sector pursuant to Article 97(3) of Regulation (EU) No 1308/2013 of the European Parliament and of the Council
(2023/C 253/07)
This publication confers the right to oppose the application pursuant to Article 98 of Regulation (EU) No 1308/2013 of the European Parliament and of the Council (1) within two months from the date of this publication.
APPLICATION FOR A UNION AMENDMENT TO THE PRODUCT SPECIFICATION

‘Dealu Mare’


PDO-RO-A1079-AM02


Date of application: 15.1.2021

1.   Applicant and legitimate interest

ASOCIAȚIA PROFESIONALĂ VITIVINICOLĂ DEALU MARE [Dealu Mare Professional Wine-Growing Association]
ASOCIAȚIA PROFESIONALĂ VITIVINICOLĂ DEALU MARE [Dealu Mare Professional Wine-Growing Association] is a member of the National Inter-Professional Wine-Growing Organisation (ONIV), which is established as a group chosen by the producers’ organisations on their own initiative to represent them. The organisation was recognised in 2011 as the inter-professional organisation of agricultural producers (OIPA) for the wine sector.
This association is the representative for the management of vineyards entered in the Register of Vine Plantations (RPV) that use the Dealu Mare protected designation of origin (PDO) and the Dealu Munteniei protected geographical indication (PGI), bringing together 15 economic operators (producers) established in Buzău and Prahova counties that produce and market PDO/PGI wines, managing approximately 1 500 hectares of plantations producing quality wines with PDO/PGI status, with a large number of wine grape varieties of Romanian origin cultivated/registered under the quality scheme.
2.   Heading in the product specification affected by the amendment(s)







☐


Name of product










☒


Category of the grapevine product










☒


Link










☒


Marketing restrictions




3.   Description and reasons for amendment

1.   Inclusion of new wine categories
As Romania has sent several Product Specifications via E-Bacchus drawn up separately for each category of product established by law, for the Dealu Mare PDO, the provisions regarding the production of the wines need to be brought together in a single Product Specification covering the conditions for producing all of the categories of wines obtained under this designation: still wine, quality sparkling wine, quality aromatic sparkling wine, semi-sparkling wine.
The categories of wine are defined as follows:
Quality sparkling wine is wine obtained by primary or secondary alcoholic fermentation, from fresh grapes, grape must or wine which, when the container is opened, releases carbon dioxide derived exclusively from fermentation.
Quality aromatic sparkling wine is quality sparkling wine obtained from must or partially fermented must made from grapes of aromatic varieties grown in vineyards demarcated within the demarcated area of the designation of origin.
Semi-sparkling wine is wine produced from wine and grape must or partly fermented grape must obtained from the grapes of varieties cultivated in the wine-growing plantations demarcated within the demarcated area of the designation. It is the product obtained from wine provided that such wine has a total alcoholic strength of minimum 9 % by volume, it is presented in closed containers and has an excess pressure due to endogenous carbon dioxide.
As a result, Chapter I of the Product Specification and Section 3 of the Single Document have been amended.
2.   Indication of varieties for obtaining the new wine categories
Following the introduction of new categories of wine to be produced under the Dealu Mare PDO, the Product Specification needs to be amended to include the varieties intended for those categories of wine (quality sparkling wine, quality aromatic sparkling wine, semi-sparkling wine) under the Dealu Mare PDO.
As a result, Chapters IV, V and VI of the Product Specification and Section 5.2 of the Single Document have been amended.
3.   Indication of wine yields for the new wine categories
Given the introduction of new categories of wine under the Dealu Mare PDO, the Product Specification needs to be amended to include the wine and grape yields for those new categories of wine, which are set at a maximum of 14 000 kg/ha of grapes and a maximum of 105 hl/ha of wine production.
As a result, Chapters V and VI of the Product Specification and Section 5.2 of the Single Document have been amended.
4.   Supplementing the link with the demarcated area for the new wine categories
Given the introduction of new categories of wine in the Dealu Mare PDO the Product Specification needs to be amended to include additional details on the geographical area and details of the link between the area and the product (causal interaction) for these new categories requested.
The product details (new categories of wines - quality sparkling wines, quality aromatic sparkling wines, semi-sparkling wines) are supplemented with information on the human factor involved in obtaining the wines. The amendments are necessary to ensure compliance with the legislation in force in the case of a PDO.
For the sake of clarity, certain information on the causal link between the area and the product is reworded.
As a result, Chapter II of the Product Specification and Section 8 of the Single Document have been amended.
5.   Indication of provisions relating to the labelling of the new categories of wine
Given the introduction of new categories of wine, the Product Specification needs to be supplemented to include conditions relating to the labelling (mandatory and optional indications) and presentation (bottling) of the new categories of wine introduced.
The Product Specification has been supplemented to include certain conditions for the labelling of quality aromatic sparkling wines and semi-sparkling wines, with the names of geographical areas (localities) with a reputation for wine production, which resonate with the name of the DOP Dealu Mare PDO, suggesting the area’s tradition of producing high-quality wine.
As a result, Chapter XII of the Product Specification and Section 9 of the Single Document have been amended.
6.   Indication of conditions relating to cultivation practices
The Product Specification is supplemented with specifications relating to cultivation practices linked to planting densities in order to obtain the new categories of quality sparkling wine, quality aromatic sparkling wine and semi-sparkling wine (minimum planting density in rootstock/ha, maximum fruit load, viable bunches for all varieties, training form - short or semi-tall).
As a result, Chapter VIII of the Product Specification has been amended but the Single Document is not affected.
7.   Indication of the physico-chemical parameters for the new categories of wine
With the introduction of the new categories of wines produced under the Dealu Mare PDO, it is also necessary to supplement the Product Specification to include the specific physico-chemical characteristics of the new categories of wines introduced by the amendment application, in order to ensure compliance with the law in the case of a PDO.
As a result, Chapter XI of the Product Specification and Section 4 of the Single Document have been amended.
8.   Indication of organoleptic characteristics for the new categories of wine
With the introduction of the new categories of wines produced under the Dealu Mare PDO, it is also necessary to supplement the Product Specification to include the specific organoleptic characteristics of the new categories of wines introduced by the amendment application, in order to ensure compliance with the law in the case of a PDO.
As a result, Chapter XI of the Product Specification and Section 4 of the Single Document have been amended.
9.   Indication of specific technological practices for producing the new categories of wine
The Product Specification has been supplemented to include the specific technological practices for obtaining the new categories of wine requested - quality sparkling wines, quality aromatic sparkling wines, semi-sparkling wines.
As a result, Chapter X of the Product Specification has been amended but the Single Document is not affected.
10.   Removal of a wine grape variety from the crop
The Product Specification has been amended and the main wine grape variety Trebbiano has been removed as it is not produced under the Dealu Mare PDO.
As a result, Chapters IV, V, VI and XI of the Product Specification and Sections 5.2 and 7 of the Single Document have been amended.
SINGLE DOCUMENT
1.   Name of product

Dealu Mare
2.   Geographical indication type

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







1.


Wine










5.


Quality sparkling wine










6.


Quality aromatic sparkling wine










8.


Semi-sparkling wine




4.   Description of the wine(s)

4.1.   Analytical and organoleptic characteristics - white wines

The wines have aromas of exotic fruit, pears, floral hints of vine flowers, freshly cut hay, jasmine and acacia.
The robe generally tends to be shades of yellow, lemon yellow or straw yellow with greenish highlights.
On the palate the wines are fresh, fruity and slightly mineral.
Dealu Mare wines not originating from Valea Călugărească have a minimum sugar content, expressed as the sum of glucose + fructose, of 5 g/l. (250 mg/l of sulphur dioxide for white and rosé wines).






General analytical characteristics




Maximum total alcoholic strength (in % volume)


15,00




Minimum actual alcoholic strength (in % volume)


11




Minimum total acidity


5,5 in grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


18




Maximum total sulphur dioxide (in milligrams per litre)


250




4.2.   Analytical and organoleptic characteristics - rosé wines

Colour: light/bright salmon pink, light pink to orange, pale rose-pink, sometimes raspberry-pink.
Aromas/taste: juicy strawberries and raspberries, wild strawberries, cranberries, fine highlights of rose, fresh acidity, fruity aftertaste, sometimes with hints of pomegranate and ripe red fruit, slight traces of white pepper.
Scent: predominantly fruity bouquet - cherries, wild strawberries, strawberries, rose flowers, ripe sour cherries, raspberries, pomelos.
Dealu Mare wines not originating from Valea Călugărească have a minimum sugar content, expressed as the sum of glucose + fructose, of 5 g/l (sulphur dioxide of 250 mg/l for white and rosé wines).






General analytical characteristics




Maximum total alcoholic strength (in % volume)


15,00




Minimum actual alcoholic strength (in % volume)


11




Minimum total acidity


5,5 in grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


18




Maximum total sulphur dioxide (in milligrams per litre)


250




4.3.   Analytical and organoleptic characteristics - red wines

The red wines are characterised by finesse, light tannins, velvetiness and medium colour intensity. They are wines with delicate aromas of ripe red fruits, prunes, black forest fruits, cinnamon, sweet almonds. The taste is rich, full-bodied, harmonious, with well-integrated acidity and tannins, with different shades of ruby red, garnet red or dark red.






General analytical characteristics




Maximum total alcoholic strength (in % volume)


15,00




Minimum actual alcoholic strength (in % volume)


11




Minimum total acidity


4,5 in grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


20




Maximum total sulphur dioxide (in milligrams per litre)


150




4.4.   Analytical and organoleptic characteristics - quality sparkling wines

White wines (straw yellow or a subtle golden yellow in colour) - fruitiness, freshness, the subtle aroma of acacia flowers, fine persistent bubbles, liveliness from a sweet-acid balance.
They are velvety and unctuous, with high content of extract and glycerol, high acidity, aroma of grapefruit, honey, musk, taste of fresh citrus, peaches, ripe pears and almonds, or slightly spicy bittersweet, freshly cut hay, toast, creaminess, fine aeration.
Rosé sparkling wine - tints of very light pale salmon/transparent pink, refreshing, aromas of red fruits (strawberries, ripe raspberries), floral (rose), taste of currants, raspberries, fresh wild strawberries, fine foaming, persistent, sometimes high acidity.
The red wines, of a ruby red colour, are floral (with a subtle scent of rose), with fine, long-lasting bubbles, freshness (juicy ripe raspberries, strawberries) and great fruitiness.
The wines have excess pressure at 20 °C: min. 3,5 bar.
The maximum volatile acidity of the wines (meq/l) differs depending on the colour of the wines and in accordance with the relevant legislation in force.






General analytical characteristics




Maximum total alcoholic strength (in % volume)


14,0




Minimum actual alcoholic strength (in % volume)


10,0




Minimum total acidity


6,0 in grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


18




Maximum total sulphur dioxide (in milligrams per litre)


185




4.5.   Analytical and organoleptic characteristics - quality aromatic sparkling wines

The wines have abundant fine persistent bubbles, are shades of straw yellow in colour with greenish highlights, and a fine, intense bouquet of muscat, vine flower and grapefruit that is pleasant and harmonious, striking a balance between sweetness and acidity.
The wines have excess pressure at a temperature of 20 °C: min. 3,0 bar.






General analytical characteristics




Maximum total alcoholic strength (in % volume)


14,0




Minimum actual alcoholic strength (in % volume)


6,0




Minimum total acidity


5,0 in grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


18




Maximum total sulphur dioxide (in milligrams per litre)


185




4.6.   Analytical and organoleptic characteristics — semi-sparkling wines

The wines are extractive with good acidity. The semi-sparkling white or rosé wine (obtained from black grape varieties) is produced in dry, semi-dry, semi-sweet and sweet varieties.
The white semi-sparkling wine has straw-yellow hints with greenish highlights, with abundant bubbling and fine, persistent aeration, a fine, intense muscat aroma, of vine flower, grapefruit, with a balance between sweet and acid.
The semi-sparkling rosé wines have fruity aromas (strawberries, plums, black cherries, forest fruits, blueberries, aromatic herbs, honey, wild strawberries), and are pale pink to a hint of light salmon.
The wines have excess pressure at 20 °C of min. 1 bar and max. 2,5 bar due to endogenous carbon dioxide.






General analytical characteristics




Maximum total alcoholic strength (in % volume)


13,0




Minimum actual alcoholic strength (in % volume)


7,0




Minimum total acidity


5,0 in grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


18




Maximum total sulphur dioxide (in milligrams per litre)


185




5.   Wine making practices

a.   Specific oenological practices

Cultivation practices






—


planting density: minimum 3 000 plants /ha or minimum 75 % viable plants, compared to the projected density.










—


plantations from which wines bearing the protected designation of origin are obtained must have a varietal purity of at least 85 %; rootstock from other varieties on these plantations may only come from varieties of the Vitis vinifera genus. Grapes belonging to such varieties must be separated when harvested from the grapes of the variety used for the production of wine for which the designation of origin is granted.




Vineyards intended for the production of Dealu Mare PDO semi-sparkling wines have a minimum planting density of 3 300 rootstock/ha. The maximum fruit load is 30 viable buds for all varieties. Training form - short or semi-tall.
In the production of quality sparkling wines: the planting density is a minimum 3 000 plants/ha or a minimum 75 % viable plants, compared to the projected density. Vineyards intended for the production of quality aromatic sparkling wines with PDO
Dealu Mare has a minimum planting density of 3 300 rootstock/ha. The maximum fruit load is 30 viable bunches for all varieties.
Training form — short or semi-tall.
Specific practices
Relevant restriction on making the wines
For quality sparkling wines, the technological maturity of the grapes coincides with or precedes their full maturity. For the production of the base wines, technological maturity is reached at 8-10 g/l H2SO4, as the relatively high acidity provides the freshness and stability needed for sparkling wine.
For quality aromatic sparkling wines, maturity is assessed on the basis of a minimum 153 g/l sugar content. The date of harvest shall be established based on the progression of the grape maturation process, depending on the variety and on the wine-growing plot.
The maturity of grapes for semi-sparkling wines is assessed based on the sugar content, which must be a minimum of 136 g/l.
b.   Maximum yields







1.


still wines, harvested at full maturity (CMD), white varieties
14 000 kilograms of grapes per hectare










2.


quality sparkling wines, white varieties
14 000 kilograms of grapes per hectare










3.


quality sparkling wines, rosé/red varieties
12 000 kilograms of grapes per hectare










4.


quality aromatic sparkling wines, white varieties
14 000 kilograms of grapes per hectare










5.


quality aromatic sparkling wines, rosé/red varieties
12 000 kilograms of grapes per hectare










6.


still wines, harvested at full maturity (CMD), white varieties
91 hectolitres per hectare










7.


still wines, late harvest (CT), white varieties
78 hectolitres per hectare










8.


still wines, harvested when the grapes have noble rot (CIB), white varieties
65 hectolitres per hectare










9.


quality sparkling wines, white varieties
91 hectolitres per hectare










10.


quality sparkling wines, rosé/red varieties
78 hectolitres per hectare










11.


quality aromatic sparkling wines, white varieties
105 hectolitres per hectare










12.


quality aromatic sparkling wines, red/rosé varieties
90 hectolitres per hectare










13.


semi-sparkling wines, white/red/rosé varieties
100 hectolitres per hectare










14.


semi-sparkling wines, white/rosé/red varieties
14 000 kilograms of grapes per hectare










15.


still wines, late harvest (CT), white varieties
12 000 kilograms of grapes per hectare










16.


still wines, harvested when the grapes have noble rot (CIB), white varieties
10 000 kilograms of grapes per hectare










17.


still wines, harvested at full maturity (CMD), rosé/red varieties
14 000 kilograms of grapes per hectare










18.


still wines, late harvest (CT), rosé/red varieties
12 000 kilograms of grapes per hectare










19.


still wines, harvested when the grapes have noble rot (CIB), rosé/red varieties
10 000 kilograms of grapes per hectare




6.   Demarcated geographical area

Prahova County






1.


‘DEALU MARE-BOLDEŞTI’ sub-designation of origin






—


Boldești-Scăieni - component locality of Seciu; - Commune of Bucov - villages of Pleașa and Bucov; - Commune of Plopu - villages of Gâlmeia and Plopu.




One of the following single vineyard* designations may be added to the ‘DEALU MARE-BOLDEȘTI’ sub-designation of origin: SECIU, DEALU FRUMOS, VALEA CORBULUI.










2.


‘DEALU MARE-VALEA CĂLUGĂREASCĂ’ sub-designation of origin






—


Commune of Valea Călugărească - villages of Valea Călugărească, Valea Largă, Valea Nicovani, Valea Poienii, Valea Mantei, Valea Popii, Valea Ursoi, Vârfurile, Schiau, Răchieri and Valea Săracă;










—


Commune of Bucov - villages of Chițorani, Valea Orlei, Bucov and Bighilin;










—


Commune of Albești - Paleologu - village of Albești - Paleologu;










—


Urlați - component locality of Valea Mieilor.




One of the following single vineyard* designations may be added to the ‘DEALU MARE-VALEA CĂLUGĂREASCĂ’ sub-designation of origin: CHIŢORANI, VALEA ORLEI, VALEA POPII,
VALEA SĂRACĂ, VALEA MANTEI, VALEA POIENII, VALEA NICOVANI, VALEA LARGĂ, VALEA MIEILOR.










3.


‘DEALU MARE-URLAŢI’ sub-designation of origin






—


Urlați - component localities of Urlați, Arioneștii Noi, Arioneștii Vechi, Cherba, Măruntiș, Orzoaia de Jos, Orzoaia de Sus, Valea Bobului, Valea Crângului, Valea Nucetului, Valea Pietrei, Valea Seman, Valea Urloi, Jercălăi.










—


Commune of Apostolache - village of Apostolache;










—


Commune of Iordăcheanu - villages of Iordăcheanu, Mocești and Plavia.




One of the following single vineyard* designations may be added to the ‘DEALU MARE-URLAȚI’
sub-designation of origin: VALEA PIETREI, VALEA BOBULUI, VALEA NUCETULUI, VIA
DOMNEASCĂ, VALEA URLOI, VALEA SEMAN, VALEA CRÂNGULUI.










4.


‘DEALU MARE-CEPTURA’ sub-designation of origin






—


Commune of Ceptura - vilages of Ceptura de Jos, Ceptura de Sus, Malu Roșu, Rotari and Șoimești;










—


Commune of Fântânele - village of Fântânele and Bozieni.




One of the following single vineyard* designations may be added to the ‘DEALU MARE-CEPTURA’
sub-designation of origin: MALU ROŞU, VALEA GARDULUI, VALEA
MĂNĂSTIRII.










5.


‘DEALU MARE-TOHANI’ sub-designation of origin






—


Commune of Gura Vadului - villages of Gura Vadului, Perșunari and Tohani;










—


Commune of Vadu Săpat - villages of Vadu Săpat, Ghinoaica and Ungureni;










—


Commune of Călugăreni - villages of Călugăreni and Valea Scheilor;










—


Commune of Jugureni - villages of Jugureni and Boboci;




One of the following single vineyard* designations may be added to the ‘DEALU MARE-TOHANI’
sub-designation of origin: VÂRFUL CU DOR, GURA VADULUI, DUMBRAVA, VADU SĂPAT
Buzău County










6.


‘DEALU MARE-BREAZA’ sub-designation of origin






—


Commune of Breaza - villages of Breaza, Bădeni, Greceanca, Văleanca-Vilănești and Vispești;










—


Commune of Năeni - villages of Năeni, Fințești, Fântânele, Prosca and Vârf;










—


Commune of Săhăteni - villages of Săhăteni and Istrița de Jos.




One of the following single vineyard* designations may be added to the ‘DEALU MARE-BREAZA’
sub-designation of origin: BREAZA, GRECEANCA, NĂENI, VISPEŞTI, FINŢEŞTI,
SĂHĂTENI.










7.


‘DEALU MARE-MEREI’ sub-designation of origin






—


Commune of Merei - villages of Merei, Dealul Viei, Ciobănoaia, Izvoru Dulce, Gura Sărății, Nenciulești, Dobrileşti, Sărata Monteoru, Valea Puţului-Merei and Ogrăzile;










—


Commune of Ulmeni - village of Vâlcele.




One of the following single vineyard* designations may be added to the ‘DEALU MARE-MEREI’
sub-designation of origin: IZVORU DULCE, GURA SĂRĂŢII, DEALUL VIEI, DOBRILEŞTI,
NENCIULEŞTI, VALEA PUŢULUI, CIOBĂNOAIA.










8.


‘DEALU MARE-ZOREȘTI’ sub-designation of origin






—


Commune of Vernești - villages of Vernești, Zorești, Săsenii pe Vale, Săsenii Noi, Săsenii Vechi, Nișcov, Nenciu, Cârlomăneşti, Cândeşti.




One of the following single vineyard* designations may be added to the ‘DEALU MARE-ZOREȘTI’
sub-designation of origin: VALEA TEANCULUI, DEALUL ZORILOR, NIŞCOV.




7.   Wine grape variety(ies)

Aligoté W - Plant de trois, Plant gris, Vert blanc, Troyen blanc
Barbera R
Burgund Mare R - Grosser burgunder, Grossburgunder, Blaufrankisch, Kekfrankos, Frankovka, Limberger
Busuioacă de Bohotin Rs - Schwarzer Muscat, Muscat fioletovâi, Muscat violet cyperus, Tămâioasă violetă
Băbească neagră N - Grossmuttertraube, Hexentraube, Crăcana, Rară neagră, Căldăruşă, Serecsia
Cabernet Franc N
Cabernet Sauvignon N - Petit Vidure, Burdeos tinto
Chardonnay W - Gentil blanc, Pinot blanc Chardonnay
Crâmpoşie selecţionată B
Fetească albă B - Păsărească albă, Poama fetei, Mädchentraube, Leanyka, Leanka
Fetească neagră N - Schwarze Mädchentraube, Poama fetei neagră, Păsărească neagră, Coada rândunicii
Fetească regală B - Konigliche Madchentraube, Koningsast, Ktralyleanka, Dănășană, Galbenă de Ardeal
Grasă de Cotnari B - Dicktraube,Grasă, Köver szölö
Grenache Noir N
Merlot N - Bigney rouge
Mourvedre N
Muscat Ottonel B - Muscat Ottonel blanc
Nebbiolo R
Negru Aromat R
Negru de Drăgăşani N
Novac N
Petit Verdot N
Pinot Gris G - Affumé, Grauer Burgunder, Grauburgunder,Grauer Mönch, Pinot cendré,Pinot Grigio, Ruländer
Pinot Blanc B - Pinot Bianco
Pinot Noir N - Blauer Spätburgunder, Burgund mic, Burgunder roter, Klăvner Morillon Noir
Pinot noir R - Spätburgunder, Pinot nero
Riesling de Rhin W - Weisser Riesling, White Riesling
Riesling italian B - Olasz Riesling, Olaszriesling, Welschriesling
Sangiovese R - Brunello di Montalcino, Morellino
Sauvignon B — Green sauvignon
Syrah N - Shiraz, Petit Syrah
Traminer Rose Rs - Rosetraminer, Savagnin Rose, Gewürztraminer
Tămâioasă românească W - Busuioacă de Moldova, Muscat blanc à petit grains
Tămâioasă românească B - Rumänische Weihrauchtraube, Tamianka
Viognier B - Bergeron, Barbin, Rebolot, Greffou, Picotin Blanc, Vionnier
Viognier B - Petit Vionnier, Viogne, Galopine, Vugava bijela
8.   Description of the link(s)

8.1.   Details of the geographical area

The area is bounded to the north by high hills and forests. To the south, the boundary follows the Ploiești-Buzău National Highway in the area of the Valea Călugărească winemaking centre, whereas from Urlați, the boundary runs along the bottom of the hills 2-3 km north of the highway, in the direction of Buzău.
The wine-growing area contains a great diversity of soils. The western part of the Dealu Mare massif has soils formed of red clays, marls and, to a lesser extent, fine red sands. Alternations between clay and sand layers, which follow the inclination of the slopes, often cause landslides, which occur quite frequently in the vineyards. These soils, which have a high iron oxide content, are highly suitable for the cultivation of red wine varieties.
The soils in the eastern part of the massif are formed of Sarmatian limestone, clay, sandstone and Dacian tuff, and fine sand deposits alternating with gravel formed from fragments of crystalline rocks, loam and loess.
In terms of soil type, to the west eroded brown-reddish forest soils predominate, while the east is characterised by rendzinas, pseudo-rendzinas and, to a lesser extent, soil-forming sandy soils. Skeletal soils can also be found in some centres, where bedrock lies close to the surface. These have a high content of calcium carbonate, which is favourable for the production of aromatic wines.
The general north-south orientation of the valleys creates very favourable conditions for wine-growing, and vines cover both slopes of the hills. The predominant exposure of the slopes is southern, south-eastern and south-western. The grapes are mostly grown on slopes with a gradient of between 8 % and 30 % and to a lesser extent on steeper slopes.
The critical temperature for the freezing of vine buds occurs most often in the valleys and in the plain and less frequently on the slopes. On the hills, the minimum temperatures are approximately 3°C higher than in the plain and cold winters occur much less frequently. For that reason, vines cultivated on the hills can pass the winter without the danger of frost.
8.2.   Information on the quality and characteristics of the product

Still wines
The white wines have an optimum balance between alcohol, acidity and sugars, with aromas of exotic fruit, pears, notes of vine flowers, jasmine, acacia blossom, from lemon yellow to straw yellow in colour (with greenish highlights), with a slightly mineral taste, with notes of apricot, citrus, exotic fruits, delicate spices, freshness.
The red wines have light tannins, velvetiness and good colour intensity and are full-bodied, with well-integrated tannins in wines from varieties with above-average colour intensity. They have bold aromas of ripe red fruit, prunes, ripe black forest berries, blueberries, cherries, sweet almonds, with olfactory notes of vanilla, and range in colour from ruby red to garnet and dark red.
The rosé wines have aromas of exotic fruit, citrus, and the taste is fresh, crisp, with good acidity, balance, with a fruity after-taste.
The red wines from the Ceptura, Tohani and Merei areas are more robust, vigorous, with greater colour intensity, due to abundant heliothermal resources and light-textured soils.
Quality sparkling wine
The white wines are extractive, with a balanced structure and good acidity, due to the south-eastern exposure of the slopes and the cultivation practices that maintain moderate yields.
They are fruity, fresh, with abundant bubbling, persistent fine aeration with small bubbles to the full height of the glass, long-lasting, with a balance between sweet and acid.
The rosé/red wines have a floral character, finesse, slight tannins and average colour intensity, particularly those from the Valea Călugărească and Urlați areas.
Quality aromatic sparkling wines
They have abundant, fine, persistent bubbles, the typical fine aromas of the variety (Muscat), and a floral bouquet of acacia and honey (Tămâioasă Românească). They have floral aromas of basil, are straw-yellow in colour with scents of rose, acacia, honeycomb, freshly cut hay and are fruity and fresh. The wines of the Busuioacă de Bohotin variety are of an interesting pale pink colour with scents of rose and basil.
Semi-sparkling wines
They are extracted, with good acidity. They have a balance between alcohol, acidity and pH, freshness and fine persistent bubbles. Rosé semi-sparkling wines obtained from black varieties are wines with delicate red fruit aromas, pleasant, with good quality fine and lasting bubbles.
8.3.   Influence of human factor

During the period before Phylloxera, white wines were produced from the Gordin and Tămâioasă varieties and red wines were produced from the Negru moale, Negru vârtos and Băbească neagră varieties, which were usually blended for the purposes of winemaking. The production of sparkling wines began in 1892 in Azuga, an ancient location where sparkling wines are produced according to the traditional method. Cellars are built on the surface, with walls more than 1.20m thick, providing good conditions for the production of sparkling wines according to the traditional method, as secondary fermentation requires a constant and low temperature and the climate in Azuga is 14 °C in July and -4 °C in January.
The production of quality aromatic sparkling wines was developed in Romania in the 1970s, in Valea Călugărească. Subsequent production technology led to fermentation in metal containers. In 1990, the process for obtaining a new type of wine, Muscat sparkling wine, was patented.
When making the wines, the winemaking protocol is intended to reduce the sulphur dioxide content, to carry out pressing in a controlled manner, to preserve varietal aromas (especially fruitiness) which give the wines finesse and roundness, and to achieve good quality bubbles.
On south-east facing vineyards located on slopes applying certain cultivation practices (generally using the semi-tall method with support systems that ensure a good ratio between foliage and yield, such that the grapes are able to ripen fully) enables the production of wines with a balanced structure and good acidity resulting from this location. Production in regulated by pruning in winter, which is done by hand, and is completed upon veraison, by green harvesting. Balanced production allows optimum maturation from the beginning of September to the end of October.
8.4.   Causal interaction

The wines are mostly mono-varietal wines, but also blends based on two to three wines, with the proportions decided at the point of blending according to the potential of the specific varieties of that year's harvest.
The wide height range of the area, with lowland areas and slopes that rise to a height of over 380m, results in variations in growing conditions and determines the spatial distribution of varieties and the types of wine obtained.
The lowland area and the lower third of the slopes have more fertile soils and better water supplies, thus allowing for more vigorous growth and higher yields, and are mainly used to obtain still and quality sparkling wines which are fresh and velvety/unctuous. The area provides balanced wines, that are averagely extracted, with aromas of flowers (vine flowers, acacia, basil) and fruit (apricots, citrus, berries), moderate alcoholic strength, or fruitiness (exotic fruit, citrus). In order to control vegetative growth, alternative long-term grassing of the intervals between rows is generally used, and the fruit loads per plant upon harvesting are greater than elsewhere.
The middle portion of the slopes (at a height of 280 - 300 m) is the part of the area with the highest potential, producing highly-rated wines. The slopes, which are moderate, are south-, south-east- and south-west-facing, , with thin soils, average fertility and areas of limestone rock, are cultivated to produce still and quality aromatic sparkling wines that fully optimise the quality potential in terms of intense, well-balanced, fresh and fruity aromas. The red wines come from vineyards that are mainly south-facing and with thinner and less fertile soils, conditions which make them less vigorous, ensuring that the leaf canopy is perfectly exposed to the sun and with ideal conditions for accumulating polyphenols and sugars. They are intensely coloured and rich in primary scents of blueberries, blackberries, plums and black cherries. The wine-growing areas of Ceptura, Tohani and Merei enjoy the advantage of rich heliothermal resources and light-textured soils, producing robust, full-bodied and vigorous still red wines with a higher colour intensity. Locally, in the western part of the Dealu Mare massif (the wine-making centres of Valea Călugărească and Urlați-Ceptura), soils with high iron oxide content, comprising red clay, marlstone and fine reddish sands, produce wines with distinctive sensory characteristics – average and high colour intensity, unctuous, intensely aromatic and fruity (quality sparkling wines, semi-sparkling wines), as well as characteristics such as well-defined floral aromas, and a special freshness. The soils in this area are extremely favourable and are used to produce white wines that are typically aromatic, balanced, extractive, with a mineral character and specific floral and botanical aromas. They are mainly located on eastern and western slopes, with more moderate levels of heat and sunshine, which better preserve acidity and ensure the fruitiness of the still and semi-sparkling wines.
The presence in the area, particularly in the eastern part of the vineyard (the wine-making centres of Pietroasa and Breaza), of rocky soils with a high calcium carbonate content, is exploited to cultivate the typical aromatic varieties of still and quality aromatic sparkling wines, which are extracted, fresh, with a mineral character and complex well-defined floral aromas (acacia, basil, honey). Also the eastern part of the vineyard, which is planted on Sarmatic limestone, clay, sandstone and deposits of fine sand and gravel, is used to produce intensely coloured red wines and intensely fruity white wines.
The area at the highest altitude (300 - 380 m) has great sun exposure and great potential, with the least fertile soils and a high limestone rock content, with southern exposure favourable for red varieties, western and north-western exposure favourable for white varieties, and areas of plateau, where the more vigorous varieties are fully exploited. The white wines produced there are more fruity with a more pronounced mineral character. The vineyards on western slopes are protected from the strong sun exposure specific to south-facing plots and, combined with the more moderate temperatures at high altitude, this better preserves the grapes' acidity and aromatic botanical and floral notes. At the same time, due to the reduced vigour resulting from the less fertile soil and more moderate temperatures at high altitudes, the red wines (quality sparkling, quality aromatic sparkling and semi-sparkling) from this area are full-bodied, robust, rich in tannins and with high ageing potential.
9.   Specific further requirements (packaging, labelling, other requirements)

Conditions for labelling
Legal framework:
In national legislation
Type of further condition:
Additional provisions relating to labelling
Description of the condition:
For marketing purposes, quality sparkling wines are only placed on the market in glass bottles (to be sold to the consumer in bottles).
Bottling of quality aromatic sparkling wines takes place from 1 December of the harvest year. The wine is put in bottles of 0,375, 0,75, 1,5 and 3 litres.
Quality aromatic sparkling wines are placed on the market to be released for consumption from 1 December of the harvest year.
Semi-sparkling wines are placed on the market to be released for consumption from 1 December of the harvest year. Bottling is in bottles of 0,375, 0,75 and 1,5 litres.
Production outside the demarcated area
Legal framework:
In national legislation
Type of further condition:
Derogation on production in the demarcated geographical area
Description of the condition:
The production of wines with the Dealu Mare controlled designation of origin can also take place in the surrounding area, within the same administrative division, i.e. the towns of Ploiești, Buzău and Mizil (Prahova County) and the town of Buzău (Buzău County).
Sparkling wines and quality aromatic sparkling wines with the Dealu Mare controlled designation of origin can also be produced in the surrounding area, within the same administrative division, i.e. the towns of Ploiești, Azuga and Mizil (Prahova County) and the town of Buzău (Buzău County).
In this case, producers must submit proof of the existence of packaging-bottling facilities at nearby locations before Romania’s accession to the European Union, reflected in traditions in the field and experience in obtaining quality products

Link to the product specification

https://www.onvpv.ro/sites/default/files/caiet_sarcini_doc_dealu_mare_modif_cf_cererii_1996_01.10.2020_toate_categ_cf_notificarii_945_12.05.2022.pdf


(1)  OJ L 347, 20.12.2013, p. 671.