Publication of an application for approval of a Union amendment to a product specification for a name in the wine sector pursuant to Article 97(4) of Regulation (EU) No 1308/2013 of the European Parliament and of the Council
Date: 2024-04-02
Institutions: Directorate-General for Agriculture and Rural Development, European Commission
Subjects: Constanta, Romania, consumer information, designation of origin, labelling, product designation, quality control of agricultural products, wine








C_202402470EN.000101.fmx.xml












Official Journal of the European Union


EN
Series C













C/2024/2470


2.4.2024






Publication of an application for approval of a Union amendment to a product specification for a name in the wine sector pursuant to Article 97(4) of Regulation (EU) No 1308/2013 of the European Parliament and of the Council
(C/2024/2470)

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 APPROVAL OF A UNION AMENDMENT


                     ‘Murfatlar’
                  


PDO-RO-A0030-AM02


Date of application: 24 October 2022
                  


AMENDMENT

1.   Applicant and legitimate interest

Colinele Dobrogei Professional Wine-Growing Association (APV - CD)
Professional association registered under Government Order No 26/2000 on associations and foundations. Non-profit association with licensed company name No 84967 / 07.05.2021 issued by the Romanian Ministry of Justice.
The association manages the geographical area of the PGI Colinele Dobrogei (in the Colinele Dobrogei wine-growing region, which also includes the Murfatlar, Babadag and Sarica-Niculițel PDOs) and covers approximately 3 500 hectares demarcated by vineyards producing high quality wines.
The Colinele Dobrogei Professional Wine-Growing Association (APV - CD) is representative of the Murfatlar PDO area.
2.   Description and reasons for amendment

1.   Introduction of new wine categories that can be produced
We request that the Product Specification be supplemented with new wine categories as defined in Annex VII Part II to Regulation (EU) No 1308/2013, namely: quality sparkling wine, quality aromatic sparkling wine, semi-sparkling wine, categories which can be produced in the demarcated area of the Murfatlar PDO, from grapes harvested in the demarcated area of that designation.
Chapters I, II, IV, V, VI, VII, X, XI and XII of the Product Specification and Section 3 of the single document have been amended.
2.   Additional information concerning the link between the product and the geographical area
The introduction of new categories of wine requested for production under the Murfatlar PDO requires the specification to be amended by detailing the link with the geographical area for these new products, in order to ensure compliance with the provisions of the legislation applicable to a PDO (definition of a designation of origin).
Chapters II, IV, V, VI and VII of the Product Specification, and Section 8 of the single document have been amended.
3.   Nomination of grape varieties for the new wine categories requested
The specification has been supplemented with the wine varieties from which the new categories are produced - quality sparkling wines, quality aromatic sparkling wines, semi-sparkling wines, and with wine and grape yields for the new categories of wine the producers wish to produce.
Chapters IV, V and VI of the specification and Section 5 of the single document have been amended.
4.   Indication of specific technological practices to produce new wine categories and ensure quality
The specification has been supplemented with certain conditions for specific technological practices for producing new categories of wines (quality sparkling wine, quality aromatic sparkling wine, semi-sparkling wine) with a brief summary of how these categories are produced.
The maturity levels of the grapes (sugar content in g/l) intended for the production of quality sparkling wines, aromatic sparkling wines and semi-sparkling wines are also indicated.
Chapters VII and X of the specification have been amended, with no change to the single document.
5.   Presentation of the analytical/organoleptic characteristics of the new wine categories requested
In order to comply with the legislation on PDOs, the Product Specification must also indicate the analytical and organoleptic characteristics of the new wine categories requested in the Murfatlar area.
Chapter XI of the Product Specification and Section 4 (points 6, 7 and 8) of the single document have been amended.
6.   Addition of conditions concerning the placing on the market of the categories of wine requested for production
Producing new wine categories requires the Product Specification to be supplemented with certain conditions relating to the bottling/presentation/labelling of the new wine categories requested for production in the Murfatlar PDO.
Chapter XII of the specification has been amended, with no change to the single document.
7.   Indication of the conditions under which the wine produced may be declared non-compliant
The conditions under which wines produced under the Murfatlar PDO have to be reclassified in the event of any non-compliance must be indicated. The conditions have been simplified.
Chapter XIV of the specification has been amended, with no change to the Single Document.
SINGLE DOCUMENT
1.   Name(s)

Murfatlar
2.   Geographical indication type

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







1.


Wine










5.


Quality sparkling wine










6.


Quality aromatic sparkling wine










8.


Semi-sparkling wine




4.   Description of the wine(s)

1.   Analytical and organoleptic characteristics - white/rosé wines
CONCISE TEXTUAL DESCRIPTION
The still wines are full-bodied, velvety: those produced from aromatic and semi-aromatic white grape varieties have strikingly pronounced varietal characteristics. They are pleasant wines with plenty of ripe fruit (yellow or red), dense and fleshy, boldly expressive, almost ‘exhibitionist’, with well integrated acidity and a glyceric alcoholic volume which imparts slightly sweet sensations to the wine.
The white wines have a clear, bright appearance, and are yellow-green to golden yellow in colour. Their bouquet comprises aromas of exotic and citrus fruit, with floral hints of vine flowers, freshly cut hay, jasmine and acacia. The flavour of the wines is fresh, fruity, velvety and, during maturation, the aroma of some varieties transforms into a complex bouquet.
The still rosé wines are pink in colour (pale or bright pink), with aromas of exotic and citrus fruit, a fresh, invigorating and balanced flavour, and a fruity finish.
Total sulphur dioxide content - 250 mg per litre for still white/rosé wines with a sugar content expressed as the sum of glucose + fructose equal to or greater than 5 g/l.
Total sulphur dioxide content – 350 mg per litre for the still white wines eligible to be marketed under the Murfatlar PDO.
General analytical characteristics






—


Maximum total alcoholic strength (in % volume) 15,00










—


Minimum actual alcoholic strength (in % volume) 11,00










—


Minimum total acidity 3,5 in grams per litre expressed as tartaric acid










—


Maximum volatile acidity (in milliequivalents per litre) 18










—


Maximum total sulphur dioxide (in milligrams per litre) 200




2.   Analytical and organoleptic characteristics - red wines
CONCISE TEXTUAL DESCRIPTION
The still red wines are velvety, complex, with colours ranging from ruby red to bright red, or deep purple. Identifiable aromas are those of ripe red fruit, prunes, black forest berries, with a full-bodied flavour, ample, with well-integrated acidity and tannins. During maturation, the wines acquire olfactory nuances of spices and chocolate.
Total sulphur dioxide content - 200 mg per litre for still red wines with a sugar content expressed as the sum of glucose + fructose equal to or greater than 5 g/l.
General analytical characteristics






—


Maximum total alcoholic strength (in % volume) 15,00










—


Minimum actual alcoholic strength (in % volume) 11,00










—


Minimum total acidity 3,5 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




3.   Analytical and organoleptic characteristics - ice wine (rosé)
CONCISE TEXTUAL DESCRIPTION
Rosé ice wine is clear, with a bright crystalline shine, pink in colour, characterised by a fresh scent of wild strawberries, overripe apples, and a creamy flavour.
General analytical characteristics






—


Maximum total alcoholic strength (in % volume) 15,00










—


Minimum actual alcoholic strength (in % volume) 11,00










—


Minimum total acidity 4,5










—


Maximum volatile acidity (in milliequivalents per litre) 18










—


Maximum total sulphur dioxide (in milligrams per litre) 200




4.   Analytical and organoleptic characteristics - ice wine (white)
CONCISE TEXTUAL DESCRIPTION
White ice wine is clear, with a crystalline shine, golden yellow in colour, characterised by a fresh scent, the scent of overripe and succulent white-fleshed fruit, and a creamy flavour of oranges, apricots, candied exotic fruit and pineapple.
General analytical characteristics






—


Maximum total alcoholic strength (in % volume) 15,00










—


Minimum actual alcoholic strength (in % volume) 11,00










—


Minimum total acidity 4,5 in grams per litre expressed as tartaric acid










—


Maximum volatile acidity (in milliequivalents per litre) 18










—


Maximum total sulphur dioxide (in milligrams per litre) 350




5.   Analytical and organoleptic characteristics - ice wine (red)
CONCISE TEXTUAL DESCRIPTION
Red ice wine is clear, with a crystalline shine, mauvish red in colour, characterised by a scent of ripe forest berries and a full creamy flavour.
General analytical characteristics






—


Maximum total alcoholic strength (in % volume) 15,00










—


Minimum actual alcoholic strength (in % volume) 11,00










—


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




6.   Quality sparkling wine
CONCISE TEXTUAL DESCRIPTION
The quality sparkling wines are distinguished by their elegance, freshness and fruitiness, with fermentation aromas of baker's yeast and bread crust for those which have spent 9 months on lees, or notes tending towards sweet pastry and brioche for those which have spent a prolonged period of time of over 9 months on lees, amplified by fine and persistent bubbles. The white wines are straw yellow, greenish yellow, the rosé ones have pale pink, salmon pink tones, and the red ones have colours that reach ruby red. The taste is fruity, velvety, round, complemented by sweet notes of ripe fruit with a specific flavour. It has a harmonious structure with a long finish, offering a perfect balance between freshness and maturity.
The quality white sparkling wines have a bouquet of citrus and fresh summer fruit: peaches, apples and green pears ripened by the mild sunshine on the vines.
The perfume of the rosé quality sparkling wine is a natural mixture of flowers, floral aromas of acacia and honey and forest berries, currants and wild strawberries.
The red quality sparkling wines offer an appealing bouquet combining notes of red and black fruit, strawberries, blackberries, currants, cherries and prunes, delicately complemented by soft, velvety tannins.
Excess pressure at 20 °C: minimum 3,5 bars.
General analytical characteristics






—


Maximum total alcoholic strength (in % volume) 15,00










—


Minimum actual alcoholic strength (in % volume) 10,00










—


Minimum total acidity 3,5 in grams per litre expressed as tartaric acid










—


Maximum volatile acidity (in milliequivalents per litre) 18










—


Maximum total sulphur dioxide (in milligrams per litre) 185




7.   Quality aromatic sparkling wines
CONCISE TEXTUAL DESCRIPTION
The aromatic quality sparkling wines are complex and expressive, with fruity notes (citrus, pear and nectarine) and floral notes (orange blossom, cherry blossom, acacia flowers and honey, elderflower and rose petals). They range in colour from bright yellow with greenish hues, to golden yellow and even pink for Traminer roz. The aromas of citrus and summer fruit, peaches, apples and green pears combine with notes of fine herbs and autolysed yeast, bread crust and leaven. Consistency and persistent bubbles give these wines their personality and distinction.
The quality aromatic sparkling wine from the Traminer roz grape variety exudes the fine fragrance of acacia, rose and elderflower, and the taste is unmistakeable, fruity and extremely smooth, with subtle notes of rose jam and jasmine.
Muscat Ottonel quality aromatic sparkling wine has aromas of flowers, honeycomb, cherry blossom, orange blossom and ripe pear, with a fresh taste and creamy texture of citrus notes pomelo and orange). The wine has fine and elegant bubbles, and the effervescent finish accentuates the floral and fruity notes.
Tămâioasa Românească quality aromatic sparkling wine has an intense fizz with pleasant aromas of yeast, acacia flowers, basil and honey. It has a complex and generous taste suggestive of pears and wild strawberries, with a long finish.
Excess pressure at 20 °C: minimum 3,0 bars.
General analytical characteristics






—


Maximum total alcoholic strength (in % volume) 15,00










—


Minimum actual alcoholic strength (in % volume) 6,00










—


Minimum total acidity 3,5 in grams per litre expressed as tartaric acid










—


Maximum volatile acidity (in milliequivalents per litre) 18










—


Maximum total sulphur dioxide (in milligrams per litre) 185




8.   Semi-sparkling wines
CONCISE TEXTUAL DESCRIPTION
The semi-sparkling wines are extractive, with very good acidity, fine effervescence, lively and persistent bubbles offering floral olfactory notes (meadow flowers, vine flowers, acacia) or fruity notes (green apple, pears, peaches, melon, cherries, strawberries, raspberries). The rosé/red sparkling wines have aromas of forest berries (blueberries, raspberries, and blackberries), plums and cherries. The appearance of small, velvety and persistent bubbles heightens the fresh, natural character of the wine.
The taste is creamy and delicious, but at the same time fresh, and the finish is of crisp bread crust, or sweet pastry. They may be golden yellow or greenish yellow for those produced from white grapes or salmon pink or purple red for those produced from red grape varieties. The wines may be produced from a single variety or from several varieties.
Excess pressure at 20 °C: minimum 1,0 bar and maximum 2,5 bars.
General analytical characteristics






—


Maximum total alcoholic strength (in % volume) 15,00










—


Minimum actual alcoholic strength (in % volume) 7,00










—


Minimum total acidity 3,5 in grams per litre expressed as tartaric acid










—


Maximum volatile acidity (in milliequivalents per litre) 20










—


Maximum total sulphur dioxide (in milligrams per litre) 235




5.   Oenological practices

5.1.   Specific winemaking practices

1.   Specific winemaking practice
Production of white wines from red grape varieties
Technological diversification - producing white wines from red grapes, the result being called ‘blanc de noirs’ - a technology for white vinification of red grapes, taking advantage of the potential of red grape varieties, to give full-bodied wines, characterised by a fine, slightly green, elegant flavour with floral and fruity notes. The acidity of these wines accentuates their freshness, and the mineral element makes them more complex.
Still white wines produced by means of maceration - rosé wines produced from white grapes.
Pinot Gris and Traminer Roz grapes, with skins in shades of mauve, mauvish grey and greyish blue (Pinot Gris), pearly pink and greyish pink (Traminer Roz), yield still wines with a crystalline appearance, in shades of yellowish white, straw yellow to pink. Depending on the choice of the winemaker, both still white wines and rosé wines may be produced.
Still amber wine produced from white grapes - with attractive colours, ranging from yellow-orange to amber, with a complex structure, a fresh and expressive aromatic bouquet, with accents of walnut, honey, honeycomb, much richer in tannins than still white wines.
The technology for producing these wines differs from the usual technology for producing still white wines through a process of maceration of white grape must on grape skins, with the maceration period depending on the intensity of colour intended by the winemaker.
2.   Specific winemaking practice
Ice wine
The pedoclimatic conditions in the area (large quantities of solar radiation, temperature difference between night and day, late fogs, high humidity) lead to a high accumulation of sugars in the grapes, and even to overripening, and are optimal for ice wine production. The wine is produced without additives, from healthy grapes not affected by disease or noble rot, left on the vine to freeze for several consecutive days and harvested at the end of November/December.
If the climatic conditions do not allow for the natural freezing of grapes on the vine without the grapes being affected by fungus, they may be harvested by hand in crates and kept at temperatures below zero in cold storage.
Chardonnay, Pinot Gris, Riesling Italian, Muscat Ottonel, Tămâioasă Românească, Traminer Roz grapes and red Pinot Noir grapes are renowned within the Murfatlar PDO for their high accumulation of sugar and their aromatic profile, which is why they can be used to produce ice wine.
Through dehydration, freezing and defrosting of the grapes (naturally on the vine or artificially in cold storage), water is lost and the sugar concentration increases. Through freezing and defrosting, grapes acquire aromas of apples, apricots, mangos, citrus fruit, figs, raspberries and wild strawberries, and accumulate more sweetness, which they retain if they are pressed while frozen.
3.   Specific winemaking practice
The technological maturity of the grapes used to produce quality sparkling wines is achieved at high levels of total acidity, which is a factor of freshness and stability required for quality sparkling wines, and at a minimum sugar content of 160 g/l.
The ripeness of the grapes for quality aromatic sparkling wines is achieved with a minimum sugar content of 170 g/l.
The ripeness of the grapes for semi-sparkling wines is assessed on the basis of the sugar content, which must be at least 153 g/l.
5.2.   Maximum yields









1.


at full ripeness of the harvest - Sauvignon, Riesling italian, Riesling de Rhin, Fetească regală, Fetească albă

                     15 000 kilograms of grapes per hectare












2.


at full ripeness of the harvest - Tămâioasă românească, Crâmpoșie, Columna, Traminer roz

                     15 000 kilograms of grapes per hectare












3.


at full ripeness of the harvest - Muscat Ottonel, Pinot noir, Syrah, Burgund mare

                     14 300 kilograms of grapes per hectare












4.


at full ripeness of the harvest - Chardonnay, Pinot gris

                     13 600 kilograms of grapes per hectare












5.


at full ripeness of the harvest - Cabernet Sauvignon

                     12 900 kilograms of grapes per hectare












6.


at full ripeness of the harvest - Mamaia

                     12 000 kilograms of grapes per hectare












7.


ice wine

                     6 000 kilograms of grapes per hectare












8.


at full ripeness of the harvest - Sauvignon, Riesling Italian, Riesling de Rhin, Fetească regală, Fetească albă
105 hectolitres per hectare












9.


at full ripeness of the harvest - Tămâioasă românească, Crâmpoșie, Columna, Traminer roz
105 hectolitres per hectare












10.


at full ripeness of the harvest - Merlot, Fetească neagră
105 hectolitres per hectare












11.


at full ripeness of the harvest - Muscat Ottonel, Pinot noir, Syrah, Burgund mare
100 hectolitres per hectare












12.


at full ripeness of the harvest - Chardonnay, Pinot gris
95 hectolitres per hectare












13.


at full ripeness of the harvest - Cabernet Sauvignon
90 hectolitres per hectare












14.


at full ripeness of the harvest - Mamaia
84 hectolitres per hectare












15.


ice wine
18 hectolitres per hectare












16.


quality sparkling wines, quality aromatic sparkling wines, semi-sparkling wines

                     15 000 kilograms of grapes per hectare












17.


quality sparkling wines, quality aromatic sparkling wines, semi-sparkling wines
105 hectolitres per hectare




6.   Demarcated geographical area

The area demarcated for the production of wines with the Murfatlar controlled designation of origin comprises the following localities in Constanța County:






 


MURFATLAR controlled designation of origin:






—


the town of Murfatlar, including its component locality Murfatlar and the village of Siminoc;






—


the municipality of Valu lui Traian, including the village of Valu lui Traian;










—


the municipality of Poarta Albă, including the villages of Poarta Alba and Nazarcea;














—


the town of Ovidiu, including its component locality Ovidiu and the village of Poiana;






—


the municipality of Ciocârlia, including the village of Ciocârlia.










—


the municipality of Cobadin, including the village of Viișoara.


















 


MEDGIDIA sub-designation of origin, which may or may not accompany the controlled designation of origin:






—


the town of Medgidia, including its component localities Medgidia, Remus Opreanu and Valea Dacilor;






—


the municipality of Castelu, including the villages of Castelu and Nisipari;










—


the municipality of Cuza Vodă, including the village of Cuza Vodă;










—


the municipality of Siliştea, including the village of Siliștea;










—


the municipality of Tortoman, including the village of Tortoman;










—


the municipality of Peştera, including the villages of Peştera and Ivrinezu Mic.














—


the municipality of Mircea Vodă, including the villages of Mircea Vodă, Satu Nou, Ţibrinu, and Gherghina;






—


the municipality of Saligny, including the villages of Saligny and Ștefan Cel Mare.










—


CERNAVODĂ sub-designation of origin, which may or may not accompany the controlled designation of origin:










—


Oraș Cernavodă, including the municipality of Cernavodă;










—


the municipality of Seimeni, including the villages of Seimeni and Seimenii Mici;










—


the municipality of Rasova, including the villages of Rasova and Cochirleni.












7.   Wine grape variety(-ies)

Burgund Mare N - Grosser burgunder, Blaufrankisch, Kekfrankos, Frankovka, Limberger
Cabernet Sauvignon N - Petit Vidure, Burdeos tinto
Chardonnay B - Gentil blanc, Pinot blanc Chardonnay
Column B
Crâmpoșie 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 - Königliche Mädchentraube, Königsast, Kiralyleanka, Dănășană, Galbenă de Ardeal
Mamaia N
Merlot N - Bigney rouge, Plant Medoc
Muscat Ottonel B - Muscat Ottonel blanc
Pinot Gris G - Affumé, Grauer Burgunder, Grauburgunder, Grauer Mönch, Pinot cendré, Pinot Grigio, Ruländer
Pinot noir N - Blauer Spätburgunder, Blauer Burgunder, Burgund mic, Burgunder roter, Klävner Morillon Noir
Pinot noir N - Spätburgunder, Pinot nero
Riesling de Rhin B - Weisser Riesling, White Riesling, Riesling Renano, Rheinriesling
Riesling italian B - Olasz Riesling, Olaszriesling, Welschriesling
Sauvignon B - Sauvignon blanc
Syrah N - Shiraz, Petit Syrah
Traminer Rose Rs - Rosetraminer, Savagnin Rose, Gewürztraminer
Tămâioasă românească B - Busuioacă de Moldova, Muscat blanc à petit grains
Tămâioasă românească B - Rumänische Weihrauchtraube, Tamianka, Tămâioasă albă de Drăgășani
8.   Description of the link(s)

8.1.   Details of the geographical area

The Murfatlar area is located on the plateau of South Dobrogea, on both sides of the Carasu Valley and of the 44o15’ North parallel. Geographically, the Murfatlar demarcated area is located in south-eastern Romania, between the Danube and the Black Sea, in the centre of the Dobrogea Plateau.
The area benefits from a high quantity of solar radiation and rich heliothermal resources, while the average precipitation is the lowest in the country. The soil, consisting mainly of conchiferous limestone, rich in calcium carbonate, makes an important contribution to the quality of the wines.
All the conditions offered by the natural environment, especially the pedological and heliothermal conditions, are extremely propitious for wine-growing and for the production of high quality wines. The humidity deficit may be addressed by means of a well-designed irrigation system.
The geological substrate consists of loess and loessial sediment which cover the Mesozoic and Tertiary limestones and limy sandstone of the South Dobrogea platform, and diluvial-colluvial materials.
The relief is tabular-structural, with absolute altitudes of 100-130 m, composed mostly of Cretaceous and Sarmatian limestone resting a Precambrian base and covered with a 400-metre-thick layer of Quaternary loess, fragmented by valleys with very steep slopes (15 °-30 °) of cuesta type (the left slope of the asymmetrical valley of Carasu) or relatively symmetrical of canyon type, affected by intense slope processes, locally stemmed by terracing and other anthropic anti-erosion measures aimed at agriculture development (especially wine-growing).
The climate is continental, with torrid and dry summers, moderate winters, early springs and late autumns, ideal for grape maturation and overripening. The heliothermal potential is among the highest in Romania, expressed by solar radiation of 130 kcal/cm2, 2 220 - 2 300 hours of sunshine, and positive temperatures of 4 200 °C/year.
The Danube-Black Sea Canal, which cuts through the vineyard from west to east, influences the subclimate by reflecting sunlight and by transmitting thermal inertia to the surrounding areas. The slopes of the Danube-Black Sea Canal and the temperature differences between the soil and the water mass create air flows that overlap with the movement of the winds from Central Dobrogea. Annual average daily maximum temperatures are close to 0 °C in winter and around 28 °C in summer.
The typical soils are steppe chernozem mollisols (carbonate chernozems, typical chernozems) on loessial substrates, typical and lithic rendzinas, regosols and erodisols on slopes that are highly degraded naturally or by the activity of people or animals.
8.2.   Product details

Depending on the variety, the specific conditions of the wine year and at the time of harvest, the wines which can be produced in the Murfatlar protected designation of origin range from dry to sweet, offering an image of qualitative diversity in wine production. Wines with the ‘Murfatlar’ controlled designation of origin may be white, red or rosé.
The white wines have a clear, bright appearance and are greenish-yellow to golden yellow in colour. They have a velvety taste and a bouquet typical of the varieties from which they are produced.
The still rosé wines are pink in colour (pale or bright pink), with aromas of exotic and citrus fruits, a fresh, invigorating and balanced flavour, and a fruity finish.
The red wines have a clear, bright appearance, and are ruby red to intensely purple in colour. They have a full-bodied taste and a bouquet typical for the varieties from which they are produced. Depending on the sugar content at the time of grape harvest, the wines may use the traditional terms permitted by legislation (harvested at full maturity, late harvest, harvested when the grapes have noble rot).
The specificity of the wine with the Murfatlar PDO comes from the characteristics of the grape must from which it is made. These characteristics are related to the vine varieties, which benefit from long periods of sunshine, with heliothermal resources among the highest in the country and low amounts of rainfall. These factors contribute to a better ripening of the grapes, which results in a sugar-rich must. The influence of the sea can be felt in this area. The sea is especially beneficial in the autumn, because it acts as a thermal regulator. The Danube also has an influence at Cernavodă, in particular in the neighbouring vineyards. The soil, which is rich in calcium carbonate, is an important factor for the quality of the wines.
Quality sparkling wines or aromatic sparkling wines are concentrated in flavour, with a balanced structure and a distinct personality characterised by aromas of acacia flowers and honey, and a fruity, citrusy taste
The influence of the climate with regard to wine production (pronounced contrast between winter and summer, very hot summers, long autumns, rare and uneven rainfall) gives semi-sparkling wines varietal aromas which are usually fruity, well expressed, with a perfect balance between acidity, alcohol and sugar. fine effervescence, lively and persistent bubbles offering floral olfactory notes (meadow flowers, vine flowers, acacia) or fruity notes (green apple, pears, peaches, melon, cherries, strawberries, raspberries).
For rosé/red semi-sparkling wines, there are aromas of forest fruit (blueberries, raspberries, blackberries), plums and cherries. The appearance of small, velvety and persistent bubbles heightens the fresh, natural character of the wine.
8.3.   Determinant factors

The combination of the climate (fresh and conducive to the ripening of the grapes), the soil (carbonate chernozems and typical chernozems on top of loessial substrates, for a good balance of nutrients), the cultivation methods (selection of varieties, vine density, foliage management, harvest decisions), oenological practices and the winemaker’s skills ensures: freshness and a full, fruity bouquet for the white and rosé wines, and mild tannins and a full, velvety bouquet for the red wines.
Dry soils based on limestone, which is visible in many places, a markedly continental climate with very hot summers, long autumns sparse and unevenly distributed rainfall (rain in spring and late autumn), but above all sun radiating plentiful heat and light, make this area a paradise for the cultivation of noble vine varieties for the production of wines. In some years, this even allows the grapes to overripen and be enhanced by noble rot (Botrytis cinerea), concentrating the gifts of earth, water and sun into the drop of amber or ruby which offers a source of delight to humanity.
The altitudes of the vineyards vary between 50 and 80 metres. The overall thermal balance is 4 200
                  0C – the sum of the temperature levels which in vine-growing season alone total 3 500
                  0C.
The specific aridity of the Murfatlar wine-growing centre, characterised by 450 mm annual rainfall, of which only half falls during the growing season, is accentuated by frequent, almost daily winds.
White varieties cultivated on land typical of the area produce wines characterised by a very good acidity and an aroma of fruit with typical citrus freshness and floral notes, and the red varieties combined with the soil type produce wines with an aroma of red fruits (raspberries and ripe strawberries) and an intense aroma of musk with notes of honey and traditional jam (apricots and quince), with light tannins.
Soils on limestone, with chernozem rich in carbon compounds of medium texture and a humus percentage of between 1,8 and 3 %, produce extractive quality sparkling wines that are balanced in structure with their own personality, and quality aromatic sparkling wines characterised by floral aromas of acacia and honey, with a fruity citrus taste.
The influence of the climate with regard to wine production (pronounced contrast between winter and summer, very hot summers, long autumns, rare and uneven rainfall) gives varietal aromas to semi-sparkling wines which are well expressed, with a perfect balance between acidity, alcohol and sugar. The olfactory impression is of fruit (exotic fruits) and flowers (vine flowers and acacia). For rosé/red semi-sparkling wines, there are aromas of forest berries (blueberries, raspberries, blackberries), plums and cherries.
8.4.   Human factors involved

Written evidence of wine-making tradition in Murfatlar was also left by the renowned Latin poet Publius Ovidius Naso, who lived in exile in the city of Tomis, and in the Middle Ages, the vineyards continued to represent a large and invaluable source of wealth for Romanian countries, where winegrowers and vintners were deemed to be a superior category of farmer, as shown in documents from that time. This explains the special attention paid by the noble courts to vineyards and wine production, punishing wine growers who left the vineyards untended.
After the First World War, the Romanian State ordered the renovation of the roads across the whole country, but especially in Dobrogea, which had been destroyed and still bore the bloody scars of the violence of war. At the time of this renovation, the Roman road leading from the city of Tomis (now Constanța) to Tropaeum Traiani (in Adamclisi) was restored as well. Because of the new road, the villagers of Caceamac moved two kilometres further towards the east, on either side of the Roman road. For a time, the village was also known as Satul dintre Vii (the village among the vines), which is where the new name of Viișoara came from as well, vine cultivation being the villagers' main occupation.
In the Murfatlar region, in 1907, a number of vine varieties such as Chardonnay, Pinot Gris, Pinot Noir and Muscat Ottonel were planted for experimental purposes, on the initiative of two Romanian wine producers, Gheorghe Nicoleanu and Vasile Brezeanu.
Moreover, indigenous varieties were also planted in the vineyards later, after the experimental research institutes had selected and developed hybrids with potential for high quality from grafts of Romanian varieties such as Fetească regală and Fetească neagră. Here, these varieties found an optimal area to develop, with less rainfall and sunnier days, ensuring higher sugar and aroma accumulation. The establishment of the Murfatlar Wine Research and Development Station in 1927 resulted in a considerable expansion of varieties: Sauvignon, Muscat Ottonel, Traminer Rose, Riesling Italian, Cabernet Sauvignon and Merlot.
In the area of the Murfatlar PDO, varieties are carefully selected to produce high-quality wines. The cultivation methods aim to make maximum use of sunlight through cluster thinning, and efficiently manage harvest quality through the verification of sugar, acidity and aroma levels. The winemaking practices used and the winemaker’s skill, together with the soil and climate, make it possible to produce quality wines. The resulting wines are full, fruity, and easily recognisable - especially the white wines with aromas of ripe fruit and fresh citrus, the pale pink rosé wines and the red wines with their mild tannins.
9.   Essential further conditions (packaging, labelling, other requirements)

Marketing conditions
Legal framework:






 


in national legislation




Type of further condition:






 


Additional provisions relating to labelling




Description of the condition:






 


The Murfatlar protected designation of origin may be supplemented, depending on the interests of the producers, with one of the following single vineyard names (this is the name of a geographical sub-unit which is smaller than the area which determines the PDO):






a)


for the ‘MURFATLAR’ controlled designation of origin: names such as BASARABI, VALUL ROMAN, BISERICA VECHE, POARTA ALBĂ, SIMINOC, CIOCÂRLIA, PIATRA ROȘIE AND NAZARCEA;










b)


for the ‘MEDGIDIA’ sub-designation of origin: names such as VALEA DACILOR, CETATE, MIRCEA VODĂ, SATU NOU, CUZA VODĂ, TORTOMAN, SILIȘTEA AND ȚIBRINU;










c)


for the ‘CERNAVODĂ’ sub-designation of origin: names such as DEALU VIFORUL, DEALU HINOG, COCHIRLENI, RASOVA AND SEIMENI.








This is because the name of a geographical sub-unit, which is narrower than the demarcated area of the PDO, may also be used as an optional indication on the label of the wine, in accordance with current national legislation.

Link to the product specification

https://www.onvpv.ro/sites/default/files/caiet_de_sarcini_doc_murfatlar_modif_cf_cererii_1542_28.07.2022_modif_cf_notif_com_29.09.2023_notrack_changes_0.pdf


(1)  
            OJ L 347, 20.12.2013, p. 671, ELI: http://data.europa.eu/eli/reg/2013/1308/oj


ELI: http://data.europa.eu/eli/C/2024/2470/oj
ISSN 1977-091X (electronic edition)