Publication of an application for amendment pursuant to Article 26(2) of Regulation (EU) 2019/787 of the European Parliament and of the Council on the definition, description, presentation and labelling of spirit drinks, the use of the names of spirit drinks in the presentation and labelling of other foodstuffs, the protection of geographical indications for spirit drinks, the use of ethyl alcohol and distillates of agricultural origin in alcoholic beverages, and repealing Regulation (EC) No 110/2008 2023/C 273/06
Date: 2023-08-02
Institutions: Directorate-General for Agriculture and Rural Development, European Commission
Subjects: France, Grand Est, consumer information, designation of origin, labelling, product designation, quality control of agricultural products, spirits








C_2023273EN.01000801.xml










2.8.2023   


EN


Official Journal of the European Union


C 273/8






Publication of an application for amendment pursuant to Article 26(2) of Regulation (EU) 2019/787 of the European Parliament and of the Council on the definition, description, presentation and labelling of spirit drinks, the use of the names of spirit drinks in the presentation and labelling of other foodstuffs, the protection of geographical indications for spirit drinks, the use of ethyl alcohol and distillates of agricultural origin in alcoholic beverages, and repealing Regulation (EC) No 110/2008
(2023/C 273/06)
This publication confers the right to oppose the application pursuant to Article 27 of Regulation (EU) 2019/787 of the European Parliament and of the Council (1).
APPLICATION FOR APPROVAL OF A UNION AMENDMENT

‘Eau-de-vie de vin de la Marne’


EU No: PGI-FR-02029-AM01


Date of application: 23.1.2020

1.   Applicant and legitimate interest

Association des producteurs de boissons spiritueuses à indication géographique champenoises [Association of ‘Champagne’ Spirit Drink Producers]
2.   Heading in the product specification affected by the amendment(s)







☒


Name of product










☐


Category or legal name of the spirit drink










☐


Link










☐


Marketing restrictions










☐


Other: specific labelling rules




3.   Description of and reasons for the amendment

3.1.   Explanation of why the amendment falls under the definition of a Union amendment as provided for in Article 31 of Regulation (EU) 2019/787

The application involves a change to the name of the geographical indication registered under Regulation (EU) 2019/787, which becomes ‘Eau-de-vie de vin de la Marne / Fine champenoise’.
3.2.   Description of and reasons for the amendment

(1)   Name of product

Description
Addition of the name ‘Fine champenoise’ as a synonym.
Reasons
When the technical file for the GI was submitted to the European Commission pursuant to Article 20 of Regulation (EC) No 110/2008, the producers stated that they would like the name of the GI to be changed to ‘Eau-de-vie de vin de la Marne’ / ‘Fine champenoise’, so that consumers are clearly informed of the link between this spirit drink and the Champagne wine region, as not all ‘eaux-de-vie de vin de la Marne’ come from the department of Marne, whilst leaving exclusive use of the name ‘Champagne’ to the ‘Champagne’ PDO.
The name ‘Fine champenoise’ has therefore been added as a synonym for the name ‘Eau-de-vie de vin de la Marne’ each time it appears in the technical file. The name was granted national recognition by the Order of 27 January 2015, published on 6 February 2015, which is conditional upon approval by the European Union.
As a result of the change to the name, the use of ‘Fine champenoise’ as an additional name in the section of the technical file on labelling rules has become redundant. It has therefore been removed.
SINGLE DOCUMENT
1.   Name(s) of the geographical indication

‘Eau-de-vie de vin de la Marne / Fine champenoise’
2.   Member State to which the geographical area belongs

France
3.   Geographical indication type

Geographical indication
4.   Category or categories of the spirit drink









4.


Wine spirit




5.   Description of the characteristics of the spirit drink


Physical, chemical and/or organoleptic characteristics

‘Eau-de-vie de vin de la Marne / Fine champenoise’ is white and clear. When ‘Eau-de-vie de vin de la Marne / Fine champenoise’ is aged in wood, it takes on a colour ranging from straw yellow to amber.
‘Eau-de-vie de vin de la Marne / Fine champenoise’ is characterised by floral and slightly winey notes and notes of white-fleshed fruit (apple, pear). As it ages, it acquires notes of wood, vanilla, toasted bread and light tobacco.
Its content of volatile substances other than ethyl and methyl alcohol is at least 200 grams per hectolitre of pure alcohol. Its methanol content is less than 150 grams per hectolitre of pure alcohol.
When sold to the consumer, it has a minimum alcoholic strength by volume of 40 %.

Specific characteristics (compared to spirit drinks of the same category)

‘Eau-de-vie de vin de la Marne / Fine champenoise’ is obtained from wines produced under the ‘Champagne’ PDO, predominantly from the three champagne grape varieties: Chardonnay, Pinot Noir and Meunier. At the various stages of production, the wines are subject to the following specific production requirements: ensuring the grapes remain intact from the moment of harvest, pressing the whole grape bunches after harvest, slow fermentation, quality selection of the base wines, disgorgement. It is the only French wine spirit made from a raw material obtained exclusively from the production of sparkling wines.
‘Eau-de-vie de vin de la Marne / Fine champenoise’ is made from wines that have a good balance between acidity and low alcoholic strength by volume.
The wines used for distillation are taken at various stages of the production of the ‘Champagne’ PDO, namely during pressing, quality selection of the base wines and disgorgement. They therefore have varied characteristics, which contribute to the aromatic originality of ‘Eau-de-vie de vin de la Marne / Fine champenoise’.
6.   Definition of the geographical area

The areas where the grapes may be harvested, pressed and made into wine and where ‘Eau-de-vie de vin de la Marne / Fine champenoise’ may be distilled and matured (resting and, where appropriate, ageing) are defined in Article V of the Law of 22 July 1927 on the ‘Champagne’ registered designation of origin, repealing and replacing Article 17 of the Law of 6 May 1919, subject to the following provisions:






—


In the district of Vitry-le-François (department of Marne), the demarcated parcel area is the area approved by the relevant national committee of the National Institute of Origin and Quality at its meeting of 7 and 8 November 1990. Maps of the area were submitted to the town halls concerned.










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In the municipalities of Arsonval, Cunfin, Dolancourt and Jaucourt (department of Aube), the demarcated parcel area is the area approved by the relevant national committee of the National Institute of Origin and Quality at its meetings of 23 June 1994, 8 September 1994 and 19 May 1995. Maps of the area were submitted to the town halls of the municipalities concerned.










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In the municipalities of Marcilly-le-Hayer and La Villeneuve-au-Châtelot (department of Aube), no parcel area was demarcated in line with the decision of the relevant national committee of the National Institute of Origin and Quality at its meeting of 10 September 1997.










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In the municipalities of Brienne-le-Chateau, Epagne, Précy-Saint-Martin and Saint-Léger-sous-Brienne (department of Aube) and Esclavolle-Lurey, Potangis, Saint-Quentin-le-Verger and Villiers-aux-Corneilles (department of Marne), no parcel area was demarcated in line with the decisions of the relevant national committee of the National Institute of Origin and Quality at its meetings of 23 and 24 June 1994, 7 and 8 September 1994, 18 and 19 May 1995 and 6 and 7 September 1995.










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In the municipality of Fontaine-sur-Aÿ (department of Marne), the demarcated parcel area is the area approved by the relevant national committee of the National Institute of Origin and Quality at its meeting of 9 and 10 September 1999. Maps of the area were submitted to the town hall of the municipality concerned.










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In the municipalities of Corfélix, Corrobert, Le Thoult-Trosnay, Verdon, Reuves and Broussy-le-Petit (department of Marne), no parcel area was demarcated in line with the decision of the relevant national committee of the National Institute of Origin and Quality at its meeting of 5 and 6 September 2001.




7.   Method of production of the spirit drink

The spirit is obtained by distilling wines that meet the production requirements (vine varieties, vineyard management, harvest and pressing) laid down in the specification for the ‘Champagne’ PDO.
The wines are stored in vats that are kept topped up and stoppered until distillation. The wines may be on the lees.
When distilled, the wines have:






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a natural alcoholic strength by volume of between 6 % and 12 %;










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a maximum volatile acidity of 1 g/l of H2SO4;










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a total sulphur dioxide (SO2) content less than or equal to 100 mg/l.





Distillation

The distilling capacity of each device must not exceed 70 hl of pure alcohol per 24-hour period.
The spirit contained in the daily collector at the end of the distillation process has an alcoholic strength by volume less than or equal to 75 % at a temperature of 20 °C.
The wines are distilled:






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by single batch distillation with second distillation (repasse);










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by batch distillation with vessels in a cascade arrangement, combined with multi-stage distillation with reflux;










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or by continuous multi-stage distillation with reflux.




(1)   Single batch distillation with second distillation (

repasse
)
—   Description of the equipment
Distillation is carried out using a still consisting of a boiler, a still-head, a swan’s neck with or without a preheater or a water condenser, and a cooling coil.
The boiler, still-head, swan’s neck and coil are made of copper.
The total capacity of the boiler must not exceed 25 hectolitres.
(2)   Batch distillation in a multi-stage cascade with reflux

—   Description of the equipment
Distillation is carried out using stills consisting of several distillation vessels and concentration columns.
The distillation columns must be made of copper.
The maximum number of vessels is five. The capacity of the vessel must not exceed 20 hectolitres.
The maximum number of columns is two. A column comprises no more than 15 trays.
(3)   Continuous multi-stage distillation with reflux

—   Description of the distillation equipment
Distillation is carried out using columns containing trays with bubble caps or tunnels to ensure that there is contact between the liquid and gaseous flows that pass through them in opposite directions. The column is mounted on top of the boiler generating the vapour. The columns comprise an exhausting section, in which the liquid to be distilled is depleted of alcohol, which evaporates, and an enriching section, in which the vapour is enriched in alcohol.
Condensation takes place in one or more preheaters or water condensers. The condensates from these heat exchangers are either drawn off as distillate or returned to the upper part of the enriching section.
—   Separation of undesirable components
Procedures to extract the liquid phase during distillation to make it possible to adjust the partial concentration of certain components in the distillate (rectification) are prohibited.
Components deemed undesirable are eliminated in the residues or in the atmosphere through degasification or captured by gas-scrubbing columns.

Maturation

The unaged spirit is allowed to rest in vats after distillation for a period of at least 3 months before being placed on the market.
The resting stage takes place in inert containers to prevent the spirit taking on any colour.
The aged spirit is matured in oak casks with a capacity of no more than 10 hectolitres for a period of at least 24 months from the date of casking.
Use of wood chips is prohibited.

Finishing

Using caramel to adjust the colour and sweetening to round off the final flavour are authorised, provided that their effect on the spirit is an obscuration level of less than 4 % by volume. Obscuration, expressed as % by volume, is obtained by calculating the difference between the actual alcoholic strength by volume and the gross alcoholic strength by volume.
8.   Specific labelling rules


General rules

Spirits for which the geographical indication ‘Eau-de-vie de vin de la Marne / Fine champenoise’ is requested cannot be declared for production or sold unless the name ‘Eau-de-vie de vin de la Marne / Fine champenoise’, followed by the words ‘indication géographique’ [geographical indication], are printed on the transport documents, declarations, brochures, labels and containers.
None of the terms comprising the geographical indication ‘Eau-de-vie de vin de la Marne / Fine champenoise’ may appear separately. The indication thus always forms an indivisible whole.

Terms relating to ageing

The ‘Eau-de-vie de vin de la Marne / Fine champenoise’ geographical indication may be supplemented by the following terms relating to a period of ageing only under the conditions specified below:






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the term ‘vieille’ or ‘VS’ may be used for spirits aged for at least 4 years;










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the term ‘très vieille’ or ‘VSOP’ may be used for spirits aged for at least 6 years;










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the term ‘hors d’âge’ or ‘XO’ may be used for spirits aged for at least 10 years.




These optional terms must appear on the labelling, either before or after the geographical indication, in characters with a typeface and size that is either the same or smaller, both in height and in width.
9.   Description of the link between the spirit drink and its geographical origin


Natural factors

The geographical area covered by the ‘Champagne’ PDO is situated in the north-east of France and spans municipalities in the departments of Aisne, Aube, Haute-Marne, Marne and Seine-et-Marne.
The landscape is characterised by steep-slope vineyards established on three imposing geomorphological structures, namely the Côte d’Île-de-France, the Côte de Champagne and the Côte des Bar. They are predominantly chalky, preferably with an easterly or southerly exposure.
The vineyards are in a northern wine-growing area, influenced by two different climates:






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an oceanic climate, supplying regular rainfall, with limited temperature differences between seasons, and










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a continental climate, giving rise to frost, sometimes with destructive effects, and providing sunshine in summer, which helps the grapes to ripen.





Human factors

‘Eau-de-vie de vin de la Marne / Fine champenoise’ is traditionally made from wines produced under the ‘Champagne’ PDO, predominantly from the three champagne grape varieties: Chardonnay, Pinot Noir and Meunier. The area’s soil and climatic conditions and the local harvesting, grape-pressing and wine-making practices, which are geared to the production of sparkling wine, interact to produce wines with a broad aromatic palate, on account of the range of grape varieties used, a certain degree of acidity and a relatively low alcoholic strength, allowing a high concentration of aromas.
The wines used for distillation are taken at various stages of the production of the ‘Champagne’ PDO, namely during pressing, quality selection of the base wines and disgorgement. They therefore have varied characteristics, which contribute to the aromatic originality of ‘Eau-de-vie de vin de la Marne / Fine champenoise’.
Distillation is carried out either by distillers located at a fixed spot at the heart of the vineyards, who distil, mature and market the spirit themselves or through the intermediary of winemakers or champagne merchants, or by travelling distillers, who work to order on behalf of winegrowers.

Causal link

‘Eau-de-vie de vin de la Marne / Fine champenoise’ derives its main characteristics from the raw material used to produce it, which is sourced from the production of the ‘Champagne’ PDO. The link with the ‘Eau-de-vie de vin de la Marne / Fine champenoise’ geographical area rests on the following factors:
The specific quality of the grapes produced in the Champagne region:
The vineyards of the Champagne region owe their distinctiveness to their northerly location. The soil and climatic conditions in the geographical area have led to the emergence of a specific method of vineyard management, reflected, in particular, in the choice of grape varieties. The three main grape varieties are Chardonnay B (29 %), Pinot Noir N (38 %) and Meunier N (32 %). These grape varieties, in combination with the conditions in the geographical area, provide a raw material characterised by a good balance between acidity and potential alcohol and a low alcohol content. These characteristics, particularly the alcohol content, are ideal for the production of spirits: as the pure alcohol yield is lower, the aromas are more concentrated in the spirit obtained.
The range of grape varieties used adds to the diversity of the aromas.
The use of wines sourced from the production of sparkling wines:
Local methods for picking and pressing the grapes and making the wine are tailored exclusively to the production of sparkling wine. The wines used to make ‘Eau-de-vie de vin de la Marne / Fine champenoise’ are taken at various stages of the production of the ‘Champagne’ PDO, namely during pressing, quality selection of the base wines and disgorgement. They therefore have varied characteristics, which contribute to the aromatic originality of ‘Eau-de-vie de vin de la Marne / Fine champenoise’.
The expertise of the distillers and the cellar masters helps to ensure that ‘Eau-de-vie de vin de la Marne / Fine champenoise’ fully expresses the aromas derived from the raw material used to make it, either very floral, slightly winey notes and notes of white-fleshed fruit (apple, pear) for the unaged spirits or, depending on the stage of ageing of the aged spirits, notes of wood, vanilla, toasted bread and light tobacco, which ‘Eau-de-vie de vin de la Marne / Fine champenoise’ acquires as it ages.

Link to the product specification

https://info.agriculture.gouv.fr/gedei/site/bo-agri/document_administratif-d643c5db-b3a5-4e76-a2de-ce06bec6bea5


(1)  OJ L 130, 17.5.2019, p. 1.