Publication of an application for registration of a name pursuant to Article 97(4) of Regulation (EU) No 1308/2013 of the European Parliament and of the Council in the wine sector
Date: 2024-02-09
Institutions: Directorate-General for Agriculture and Rural Development, European Commission
Subjects: Netherlands, Overijssel, consumer information, designation of origin, fortified wine, labelling, product designation, quality control of agricultural products, red wine, rosé wine, sparkling wine, white wine, wine of superior quality








C_202401458EN.000101.fmx.xml












Official Journal of the European Union


EN
Series C













C/2024/1458


9.2.2024






Publication of an application for registration of a name pursuant to Article 97(4) of Regulation (EU) No 1308/2013 of the European Parliament and of the Council in the wine sector
(C/2024/1458)

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 3 months from the date of this publication.
APPLICATION FOR A NEW WINE NAME


                     ‘Twente’
                  


PDO-NL-02873


Date of application: 27.10.2022
                  

SINGLE DOCUMENT
1.   Name(s)

Twente
2.   Geographical indication type

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







1.


Wine










3.


Liqueur wine










5.


Quality sparkling wine










9.


Aerated semi-sparkling wine










15.


Wine from raisined grapes










16.


Wine from overripe grapes




4.   Description of the wine(s)

1.   WINE CATEGORY 1. WINE, Wine type: red wine, dry, very fruity
BRIEF WRITTEN DESCRIPTION
The wines may be made from a single grape variety or be a blend of several varieties. As the composition of the blends can vary slightly from year to year, the typical organoleptic characteristics (colour/aroma/taste) described below may also vary.
Grape varieties: the red grape varieties in the varieties list
Colour: red
Aroma: red/black fruit (blackcurrants and blueberries), slightly spicy
Taste: fruity character, with a full-bodied flavour and soft tannins
Sugar content: from 0,5 to 6 grams per litre
The characteristics below for which no values are specified are in line with the limits laid down in the EU Regulations and Dutch Ministerial Orders.






General analytical characteristics




Maximum total alcoholic strength (in % volume)


 




Minimum actual alcoholic strength (in % volume)


11,5




Minimum total acidity


63,84 milliequivalents per litre




Maximum volatile acidity (in milliequivalents per litre)


 




Maximum total sulphur dioxide content (in milligrams per litre)


 




2.   WINE CATEGORY 1. WINE, Wine type: red wine, dry, aged in wooden barrels
BRIEF WRITTEN DESCRIPTION
The wines may be made from a single grape variety or be a blend of several varieties. As the composition of the blends can vary slightly from year to year, the typical organoleptic characteristics (colour/aroma/taste) described below may also vary.
Grape varieties: the red grape varieties in the varieties list
Colour: dark red
Aroma: intense aromas of ripe dark fruit supplemented by the spiciness of pepper, clove, laurel and tobacco
Taste: very fruity aromas of red/black fruit (blackcurrants and blueberries), a full tannin structure and a hint of spices
Sugar content: from 0,0 to 6,0 grams per litre
The characteristics below for which no values are specified are in line with the limits laid down in the EU Regulations and Dutch Ministerial Orders.






General analytical characteristics




Maximum total alcoholic strength (in % volume)


 




Minimum actual alcoholic strength (in % volume)


12




Minimum total acidity


53,26 milliequivalents per litre




Maximum volatile acidity (in milliequivalents per litre)


 




Maximum total sulphur dioxide content (in milligrams per litre)


 




3.   WINE CATEGORY 1. WINE, Wine type: white wine, dry, fruity
BRIEF WRITTEN DESCRIPTION
The wines may be made from a single grape variety or be a blend of several varieties. As the composition of the blends can vary slightly from year to year, the typical organoleptic characteristics (colour/aroma/taste) described below may also vary.
Grape varieties: the white grape varieties in the varieties list (and the red grape varieties in the case of a blanc de noir)
Colour: yellow (possibly with a blush of colour in the case of a blanc de noir)
Aroma: fresh fruit, apple, citrus
Taste: very fruity with a fresh, full-bodied structure
Sugar content: from 1,0 to 8,0 grams per litre
The characteristics below for which no values are specified are in line with the limits laid down in the EU Regulations and Dutch Ministerial Orders.






General analytical characteristics




Maximum total alcoholic strength (in % volume)


 




Minimum actual alcoholic strength (in % volume)


10,5




Minimum total acidity


77,14 milliequivalents per litre




Maximum volatile acidity (in milliequivalents per litre)


 




Maximum total sulphur dioxide content (in milligrams per litre)


 




4.   WINE CATEGORY 1. WINE, Wine type: white wine, dry, aged in wooden barrels
BRIEF WRITTEN DESCRIPTION
The wines may be made from a single grape variety or be a blend of several varieties. As the composition of the blends can vary slightly from year to year, the typical organoleptic characteristics (colour/aroma/taste) described below may also vary.
Grape varieties: the white grape varieties in the varieties list
Colour: yellow to orange
Aroma: tropical fruit, floral with subtle woody notes
Taste: very fruity, with a full-bodied structure that is creamy as a result of barrel ageing, full-bodied finish
Sugar content: from 1,0 to 8,0 grams per litre
The characteristics below for which no values are specified are in line with the limits laid down in the EU Regulations and Dutch Ministerial Orders.






General analytical characteristics




Maximum total alcoholic strength (in % volume)


 




Minimum actual alcoholic strength (in % volume)


11,5




Minimum total acidity


77,14 milliequivalents per litre




Maximum volatile acidity (in milliequivalents per litre)


 




Maximum total sulphur dioxide content (in milligrams per litre)


 




5.   WINE CATEGORY 1. WINE, Wine type: white wine, semi-sweet, fruity
BRIEF WRITTEN DESCRIPTION
The wines may be made from a single grape variety or be a blend of several varieties. As the composition of the blends can vary slightly from year to year, the typical organoleptic characteristics (colour/aroma/taste) described below may also vary.
Grape varieties: the white grape varieties in the varieties list
Colour: dark yellow
Aroma: very fruity, floral
Taste: fruity with a full-bodied finish
Sugar content: from 12 to 45 grams per litre
The characteristics below for which no values are specified are in line with the limits laid down in the EU Regulations and Dutch Ministerial Orders.






General analytical characteristics




Maximum total alcoholic strength (in % volume)


 




Minimum actual alcoholic strength (in % volume)


10




Minimum total acidity


79,89 milliequivalents per litre




Maximum volatile acidity (in milliequivalents per litre)


 




Maximum total sulphur dioxide content (in milligrams per litre)


 




6.   WINE CATEGORY 1. WINE, Wine type: sweet wine / fruity
BRIEF WRITTEN DESCRIPTION
The wines may be made from a single grape variety or be a blend of several varieties. As the composition of the blends can vary slightly from year to year, the typical organoleptic characteristics (colour/aroma/taste) described below may also vary.
Grape varieties: the white grape varieties in the varieties list
Colour: dark yellow
Aroma: very fruity, floral
Taste: fruity with a full-bodied finish
Sugar content: > 45 grams per litre
The characteristics below for which no values are specified are in line with the limits laid down in the EU Regulations and Dutch Ministerial Orders.






General analytical characteristics




Maximum total alcoholic strength (in % volume)


 




Minimum actual alcoholic strength (in % volume)


5




Minimum total acidity


86,54 milliequivalents per litre




Maximum volatile acidity (in milliequivalents per litre)


 




Maximum total sulphur dioxide content (in milligrams per litre)


 




7.   WINE CATEGORY 1. WINE, Wine type: rosé, dry, very fruity
BRIEF WRITTEN DESCRIPTION
The wines may be made from a single grape variety or be a blend of several varieties. As the composition of the blends can vary slightly from year to year, the typical organoleptic characteristics (colour/aroma/taste) described below may also vary.
Grape varieties: the red grape varieties in the varieties list
Colour: pale pink
Aroma: slightly spicy, red fruit
Taste: fruity character, but with a full-bodied flavour and soft tannins
Sugar content: from 1,0 to 8,0 grams per litre
The characteristics below for which no values are specified are in line with the limits laid down in the EU Regulations and Dutch Ministerial Orders.






General analytical characteristics




Maximum total alcoholic strength (in % volume)


 




Minimum actual alcoholic strength (in % volume)


10




Minimum total acidity


63,84 milliequivalents per litre




Maximum volatile acidity (in milliequivalents per litre)


 




Maximum total sulphur dioxide content (in milligrams per litre)


 




8.   WINE CATEGORY 3. LIQUEUR WINE
BRIEF WRITTEN DESCRIPTION
The wines may be made from a single grape variety or be a blend of several varieties. As the composition of the blends can vary slightly from year to year, the typical organoleptic characteristics (colour/aroma/taste) described below may also vary.
Grape varieties: the red grape varieties in the varieties list
Colour: red
Aroma: sweet red/black fruit (blackcurrants and blueberries), slightly spicy
Taste: spicy flavour
Sugar content: from 50 to 100 grams per litre
The characteristics below for which no values are specified are in line with the limits laid down in the EU Regulations and Dutch Ministerial Orders.






General analytical characteristics




Maximum total alcoholic strength (in % volume)


 




Minimum actual alcoholic strength (in % volume)


18




Minimum total acidity


63,84 milliequivalents per litre




Maximum volatile acidity (in milliequivalents per litre)


 




Maximum total sulphur dioxide content (in milligrams per litre)


 




9.   WINE CATEGORY 5. QUALITY SPARKLING WINE, Wine type: sparkling white, fruity
BRIEF WRITTEN DESCRIPTION
The wines may be made from a single grape variety or be a blend of several varieties. As the composition of the blends can vary slightly from year to year, the typical organoleptic characteristics (colour/aroma/taste) described below may also vary.
Grape varieties: the white grape varieties in the varieties list
Colour: light yellow
Aroma: fresh white/yellow fruit
Taste: fruity, fresh with tiny bubbles, with a full-bodied structure
Sugar content: from 0 to 12 grams per litre
The characteristics below for which no values are specified are in line with the limits laid down in the EU Regulations and Dutch Ministerial Orders.






General analytical characteristics




Maximum total alcoholic strength (in % volume)


 




Minimum actual alcoholic strength (in % volume)


10,5




Minimum total acidity


79,89 milliequivalents per litre




Maximum volatile acidity (in milliequivalents per litre)


 




Maximum total sulphur dioxide content (in milligrams per litre)


 




10.   WINE CATEGORY 5. QUALITY SPARKLING WINE, Wine type: sparkling rosé, fruity
BRIEF WRITTEN DESCRIPTION
The wines may be made from a single grape variety or be a blend of several varieties. As the composition of the blends can vary slightly from year to year, the typical organoleptic characteristics (colour/aroma/taste) described below may also vary.
Grape varieties: the red grape varieties in the varieties list
Colour: pale pink
Aroma: ripe red fruit
Taste: fine mousse, full-bodied structure with aromas of fresh red fruit
Sugar content: from 0 to 12 grams per litre
The characteristics below for which no values are specified are in line with the limits laid down in the EU Regulations and Dutch Ministerial Orders.






General analytical characteristics




Maximum total alcoholic strength (in % volume)


 




Minimum actual alcoholic strength (in % volume)


10,5




Minimum total acidity


79,89 milliequivalents per litre




Maximum volatile acidity (in milliequivalents per litre)


 




Maximum total sulphur dioxide content (in milligrams per litre)


 




11.   WINE CATEGORY 9. AERATED SEMI-SPARKLING WINE, Wine type: semi-sparkling white, fruity
BRIEF WRITTEN DESCRIPTION
The wines may be made from a single grape variety or be a blend of several varieties. As the composition of the blends can vary slightly from year to year, the typical organoleptic characteristics (colour/aroma/taste) described below may also vary.
Grape varieties: the white grape varieties in the varieties list
Colour: pale yellow
Aroma: white fruit, floral
Taste: average mousse, white fruit and fruity acidity
Sugar content: from 5,0 to 24,0 grams per litre
The characteristics below for which no values are specified are in line with the limits laid down in the EU Regulations and Dutch Ministerial Orders.






General analytical characteristics




Maximum total alcoholic strength (in % volume)


 




Minimum actual alcoholic strength (in % volume)


10




Minimum total acidity


79,89 milliequivalents per litre




Maximum volatile acidity (in milliequivalents per litre)


 




Maximum total sulphur dioxide content (in milligrams per litre)


 




12.   WINE CATEGORY 9. AERATED SEMI-SPARKLING WINE, Wine type: semi-sparkling rosé, fruity
BRIEF WRITTEN DESCRIPTION
The wines may be made from a single grape variety or be a blend of several varieties. As the composition of the blends can vary slightly from year to year, the typical organoleptic characteristics (colour/aroma/taste) described below may also vary.
Grape varieties: the red grape varieties in the varieties list
Colour: pale pink
Aroma: red summer fruit
Taste: average mousse, red summer fruit and fresh acidity
Sugar content: from 5,0 to 24,0 grams per litre
The characteristics below for which no values are specified are in line with the limits laid down in the EU Regulations and Dutch Ministerial Orders.






General analytical characteristics




Maximum total alcoholic strength (in % volume)


 




Minimum actual alcoholic strength (in % volume)


10




Minimum total acidity


79,89 milliequivalents per litre




Maximum volatile acidity (in milliequivalents per litre)


 




Maximum total sulphur dioxide content (in milligrams per litre)


 




13.   WINE CATEGORY 15. WINE FROM RAISINED GRAPES, Wine type: sweet wine
BRIEF WRITTEN DESCRIPTION
The wines may be made from a single grape variety or be a blend of several varieties. As the composition of the blends can vary slightly from year to year, the typical organoleptic characteristics (colour/aroma/taste) described below may also vary.
Grape varieties: the white grape varieties in the varieties list
Colour: golden yellow
Aroma: fruit, citrus
Taste: full-bodied structure, creamy, sweet with fresh, full-bodied notes
Sugar content: from 100 to 220 grams per litre
The characteristics below for which no values are specified are in line with the limits laid down in the EU Regulations and Dutch Ministerial Orders.






General analytical characteristics




Maximum total alcoholic strength (in % volume)


 




Minimum actual alcoholic strength (in % volume)


9




Minimum total acidity


79,8 milliequivalents per litre




Maximum volatile acidity (in milliequivalents per litre)


 




Maximum total sulphur dioxide content (in milligrams per litre)


 




14.   WINE CATEGORY 16. WINE FROM OVERRIPE GRAPES, Wine type: sweet wine
BRIEF WRITTEN DESCRIPTION
The wines may be made from a single grape variety or be a blend of several varieties. As the composition of the blends can vary slightly from year to year, the typical organoleptic characteristics (colour/aroma/taste) described below may also vary.
Grape varieties: the white grape varieties in the varieties list
Colour: golden yellow
Aroma: fruit, citrus
Taste: full-bodied structure, creamy, sweet with fresh, full-bodied notes
Sugar content: from 20 to 80 grams per litre
The characteristics below for which no values are specified are in line with the limits laid down in the EU Regulations and Dutch Ministerial Orders.






General analytical characteristics




Maximum total alcoholic strength (in % volume)


 




Minimum actual alcoholic strength (in % volume)


12




Minimum total acidity


73,15 milliequivalents per litre




Maximum volatile acidity (in milliequivalents per litre)


 




Maximum total sulphur dioxide content (in milligrams per litre)


 




5.   Winemaking practices

5.1.   Specific oenological practices

1.   WINE CATEGORY 1. Wine, Wine type: red wine, dry, very fruity
Specific oenological practice






—


Fermentation on skins for at least 4 days










—


Complete malolactic fermentation




2.   WINE CATEGORY 1. Wine, Wine type: red wine, dry, aged in wooden barrels
Specific oenological practice






—


Fermentation on skins for at least 4 days










—


Complete malolactic fermentation










—


Ageing in wooden barrels for at least 8 months




3.   WINE CATEGORY 1. Wine, Wine type: white wine, dry, fruity
Specific oenological practice






—


Cold fermentation at below 20 °C (except for an increase in temperature at the beginning of fermentation for wines that are difficult to ferment)




4.   WINE CATEGORY 1. Wine, Wine type: white wine, dry, aged in wooden barrels
Specific oenological practice






—


Cold fermentation at below 20 °C (except for an increase in temperature at the beginning of fermentation for wines that are difficult to ferment)










—


Ageing in wooden barrels of at least 50 % of the volume for a minimum of 3 months




5.   WINE CATEGORY 1. Wine, Wine type: Wine type: white wine, semi-sweet/sweet, fruity
Specific oenological practice






—


Cold fermentation at below 20 °C (except for an increase in temperature at the beginning of fermentation for wines that are difficult to ferment)




6.   WINE CATEGORY 1. Wine, Wine type: Wine type: Wine type: rosé, dry, very fruity
Specific oenological practice






—


Cold fermentation at below 20 °C (except for an increase in temperature at the beginning of fermentation for wines that are difficult to ferment)










—


The rosé colour is extracted through cold maceration on skins or using the saignée method.




7.   WINE CATEGORY 3. Liqueur wine
Specific oenological practice






—


Fermentation on skins for at least 4 days










—


Ageing in wooden barrels for at least 2 years










—


Addition of wine alcohol




8.   WINE CATEGORY 5. Quality sparkling wine, Wine type: sparkling white, fruity
Specific oenological practice






—


Cold fermentation at below 20 °C (except for an increase in temperature at the beginning of fermentation for wines that are difficult to ferment)










—


Secondary fermentation in the bottle, using the traditional method




9.   WINE CATEGORY 5. Quality sparkling wine, Wine type: sparkling rosé, fruity
Specific oenological practice






—


Cold fermentation at below 20 °C (except for an increase in temperature at the beginning of fermentation for wines that are difficult to ferment)










—


The rosé colour is extracted through cold maceration on skins or using the saignée method.










—


Secondary fermentation in the bottle, using the traditional method




10.   WINE CATEGORY 9. Aerated semi-sparkling wine, Wine type: semi-sparkling white, fruity
Specific oenological practice






—


Cold fermentation at below 20 °C (except for an increase in temperature at the beginning of fermentation for wines that are difficult to ferment)










—


Maximum of 2,5 bar of CO2 in the bottle




11.   WINE CATEGORY 9. Aerated semi-sparkling wine, Wine type: semi-sparkling rosé, fruity
Specific oenological practice






—


Cold fermentation at below 20 °C (except for an increase in temperature at the beginning of fermentation for wines that are difficult to ferment)










—


The rosé colour is extracted through cold maceration on skins or using the saignée method.










—


Maximum of 2,5 bar of CO2 in the bottle




12.   WINE CATEGORY 15. Wine from raisined grapes, Wine type: sweet wine
Specific oenological practice






—


There is an additional step which involves allowing the grapes to ripen for longer in order to concentrate the sugars and aromas.










—


Cold fermentation at below 20 °C (except for an increase in temperature at the beginning of fermentation for wines that are difficult to ferment)










—


The wine is obtained from grapes which have been partially dehydrated (by drying). As a result, the must of these grapes has a minimum potential alcohol volume of 16 % (or at least 272 grams of sugar per litre) without enrichment.




13.   WINE CATEGORY 16. Wine from overripe grapes
Specific oenological practice






—


Late harvest with a high sugar content










—


Cold fermentation at below 20 °C (except for an increase in temperature at the beginning of fermentation for wines that are difficult to ferment)




5.2.   Maximum yields







1.


Wine
60 hectolitres per hectare










2.


Liqueur wine
60 hectolitres per hectare










3.


Quality sparkling wine
60 hectolitres per hectare










4.


Aerated semi-sparkling wine
60 hectolitres per hectare










5.


Wine from raisined grapes
60 hectolitres per hectare










6.


Wine from overripe grapes
60 hectolitres per hectare




6.   Demarcated geographical area

Twente is a region in the east of the Netherlands which encompasses the eastern part of the province of Overijssel. To the west and north, it borders the region of Salland, also in Overijssel, with the River Regge forming the border at Nijverdal. To the south, it borders the region of Achterhoek, in the province of Gelderland. To the south-east, it borders the German district of Borken, and to the east and north, it borders the county of Bentheim, also in Germany, where the River Dinkel is seen as a natural border.
7.   Wine grape variety(ies)







 


Cabaret Noir N (VB-91-26-4)










 


Cabernet Blanc B (VB-91-26-1)










 


Cabernet Cortis










 


Cabertin N (VB-91-26-17)










 


Chardonnay B










 


Johanniter B










 


Pinot Gris G










 


Pinot Noir N










 


Pinotin N










 


Regent N










 


Riesling B










 


Rondo N










 


Solaris










 


Souvignier Gris










 


Zweigeltrebe N




8.   Description of the link(s)

8.1.   General

The terroir – all of the influences on the vine in the vineyard – has a major impact on the quality of wine. Within the demarcated geographical area of Twente, all aspects of the terroir, namely the climate, location, soil and vineyard management, as well as the winemaking process, contribute to the quality of the wine. This is the case for all wine categories.
8.2.   Soil

A significant part of Twente’s soil consists of loamy sand, and there is also boulder clay. The more common plaggen soils, podzols and boulder-clay soils are the soil types that are suitable for viticulture here, due to the presence of loam (around 15 % to 30 %) and humus (around 2 %), which contribute to the water balance.
8.3.   Climate

The climate in the period from April to September (grape season) had the following characteristics between 2016 and 2020:






—


Huglin index: 1 681
                     










—


Average temperature: 15,7 °C










—


Average minimum temperature: 9,3 °C










—


Average maximum temperature: 21,5 °C










—


Average relative humidity: 73 %










—


Average precipitation: 1,7 mm per day (approximately 51 mm per month)










—


Average hours of sunshine: 7,2 hours per day










—


Evaporation: 28,3




The moderate maritime climate helps the grapes to achieve the required ripeness, but with the freshness and fruitiness of the wine (because the difference between daytime and night-time temperatures is greater and the night-time temperature a little lower – around 1 °C to 1,5 °C lower – than in most of the Netherlands). This is a major factor in retaining the characteristic fresh acidity of the wine.
From April to September, the temperatures are favourable for viticulture, as shown by the Huglin index (reaching over 1 650), and for the grape varieties grown (enough warmth).
This is borne out by the number of hours of sunshine, which, at around 7,2 hours per day from April to September, has increased by 23,9 % since 1996.
The average minimum temperature has remained more or less the same and is favourable for ripening (meaning that the grapes retain enough acidity for a cool-climate wine).
These noticeable differences in climate are the result of the moraines that surround Twente.
The level of rainfall is sufficient, but the trend towards drier months from April to July sometimes requires attention. This is also influenced by higher levels of evaporation, which used to be around 24,5 and are now around 28,3.
Often there are night frosts even after bud burst has taken place. This has recently happened in 4 out of 5 years and potentially requires action to be taken to prevent frost damage.
8.4.   Cultivation and winemaking practices

The human input – such as the selection of varieties, the growing method used (maximum use of sunlight, thinning of bunches), harvest management (checking of sugar levels, acidity and aromas) and winemaking practices (cold fermentation, ageing in wooden barrels) – is a further aspect that, together with the soil and climate, allows the specific quality wines of Twente to be produced.
100 % of the grapes used to produce wines with the protected designation of origin ‘Twente’ must have been grown in the Twente area of origin. The following cultivation methods are used in Twente to produce quality wines:






—


Selection of grape varieties. The selected grape varieties share the characteristic that they thrive and ripen well in the cooler northerly climate of the Twente area. A number of varieties also promote sustainable wine-growing on account of their tolerance to fungal and other diseases, which makes it possible for the grapes to ripen healthily into October in order to produce quality wines.










—


The grapes used to produce PDO ‘Twente’ wines must be grown in one of the following types of soil in the Twente area: plaggen soils, podzols and boulder-clay soils.










—


Vegetation between the rows and soil structure. In the Twente area, the sand/loam soil provides good drainage and aeration of the soil, which is essential for the production of quality wines.










—


Planting density. The rows must be at least 2 metres apart, thereby allowing sufficient sunlight to fall on the canopy (taking account of the angle of the sun). The desired planting density can be determined on the basis of the vigour of the vine variety and rootstock. (To avoid excessive pruning, vigorous varieties/rootstocks need to be given more space.) Between 3 000 and 5 000 vines can be planted per hectare.










—


Vine-training method. The Guyot and Cordon methods are used to create an upright canopy of up to 2,20 metres, ensuring sufficient photosynthesis.










—


Canopy management. To allow sufficient photosynthesis to occur, a leaf zone of at least 1 metre is maintained above the fruiting zone. Tipping of the vines is carried out as late possible (above the upper wire) to prevent (too many) lateral shoots from forming and the canopy from becoming too dense. An open and airy canopy is maintained in order to ensure that all leaves receive optimum exposure to sunlight and that not too much moisture remains in the canopy. The leaves are removed from the fruiting zone to allow the bunches to dry quickly after wet weather.










—


Maximum yield per hectare. Use is made of a low yield per hectare so that each bunch gets sufficient nutrients to guarantee optimal ripening. Where necessary, bunches can be thinned (before the onset of ripening) to reduce the yield. The maximum yields for each grape variety are set out in point 5.2.










—


Harvest time. The optimal time to harvest the grapes is determined on the basis of their sugar content, acidity and, above all, aromas. The winegrower closely monitors the ripening of the grapes and tastes the grapes daily around harvest time to determine whether the aromas are ripe. (They cannot be measured in the way that sugars and acidity can.)










—


Harvest. The grapes are harvested by hand so that they can be sorted while still in the vineyard. Alternatively, this can be done by machine, using sensor-controlled sorting machines. Furthermore, to ensure healthy processing (hygiene, prevention of the growth of bacteria), it is important to process the grapes quickly as soon as they have been harvested.




The soil, climate, cultivation and winemaking practices ensure the quality of Twente wine.
8.5.   The wines

The above organoleptic and analytical characteristics of the wines produced, such as the characteristic freshness and fruitiness of the white and rosé wines and the soft tannins of the red wines, are the result of this link between the soil, climate and human aspects.
Other categories of grapevine product are also made besides those in the ‘wine’ category, namely liqueur wine, quality sparkling wine, aerated semi-sparkling wine, wine from raisined grapes and wine from overripe grapes.
Liqueur wine consists of a base wine with the same organoleptic properties as the ‘wine’ category (resulting from the combination of soil, climate and human action), but with the desired residual sugar content of liqueur wine. In addition, liqueur wine is barrel-aged for at least 2 years (allowing it to develop softer tannins and woody notes) and wine alcohol is added to turn the wine into a liqueur.
Quality sparkling wine is made from a base wine with the same organoleptic properties as the ‘wine’ category (the same freshness and fruitiness resulting from the combination of soil, climate and human action). It also has the characteristics resulting from the transformation of the base wine into sparkling wine using the traditional method, which gives the wine its elegant mousse.
Aerated semi-sparkling wine is made from a suitable base wine which is bottled (with CO2) as a semi-sparkling wine, making it a fruity, fresh wine with bubbles, in which the aroma and taste of red fruit predominate as a result of the combination of soil, climate and human action.
Wine from raisined grapes derives its concentration of sugars and aromas from the essential step of letting the grapes ripen for longer and then drying them for at least 2 weeks. The cold fermentation process thus produces a wine with a minimum actual alcoholic strength of 9 %. The concentration of aromas in this fruity wine is a result of the combination of soil, climate and human action.
Wine from overripe grapes derives its high sugar content from the essential step of letting the grapes ripen for longer. Cold fermentation, without enrichment, thus produces a fruity wine with a minimum actual alcoholic strength of 12 %. This wine is the result of extensive human intervention, using a crop that is made possible by the climate and soil.
9.   Essential further conditions (packaging, labelling, other requirements)

Legal framework:
EU legislation
Type of further condition:
Additional provisions relating to labelling
Description of the condition:
The name of the area of origin ‘Twente’ may be supplemented by the name ‘Esker-Langeveen’ to designate a smaller region of provenance within the demarcated area. In that case, at least 85 % of the grapes must come from that region.

Link to the product specification

https://www.rvo.nl/sites/default/files/2022-05/Productdossier-BOB-Twente.pdf


(1)  
            OJ L 347, 20.12.2013, p. 671.


ELI: http://data.europa.eu/eli/C/2024/1458/oj
ISSN 1977-091X (electronic edition)