Publication of a communication of approval of a standard amendment to the product specification for a name in the wine sector as referred to in Article 17(2) and (3) of Commission Delegated Regulation (EU) 2019/33
Date: 2024-10-17
Institutions: Directorate-General for Agriculture and Rural Development, European Commission
Subjects: Netherlands, Overijssel, consumer information, designation of origin, labelling, product designation, quality control of agricultural products, red wine, sparkling wine, white wine








C_202406281EN.000101.fmx.xml












Official Journal of the European Union


EN
C series













C/2024/6281


17.10.2024






Publication of a communication of approval of a standard amendment to the product specification for a name in the wine sector as referred to in Article 17(2) and (3) of Commission Delegated Regulation (EU) 2019/33
(C/2024/6281)

This communication is published in accordance with Article 17(5) of Commission Delegated Regulation (EU) 2019/33 (1).
COMMUNICATING THE APPROVAL OF A STANDARD AMENDMENT


                     ‘Overijssel’
                  


PGI-NL-A0968-AM07


Date of communication: 19.7.2024
                  


DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT


Description of and reasons for the standard amendment

This amendment changes the grape varieties authorised for PGI Overijssel as included in the product specification and the single document, and is an update as a result of practice.
Description
Twelve varieties have been added to the list of varieties authorised for this PGI, namely:






 


Amigne B










 


Donauriesling B










 


Grüner Veltliner B










 


Merlot Kanthus N










 


Merlot Khorus N










 


Pineau d’Aunis N










 


Pinot Kors N










 


Riesel B










 


Sauvignon Nepsis B










 


Savagnin Blanc B (Traminer)










 


Trousseau Gris G










 


Voltis B




Reasons: New varieties of grape are being developed and added to the OIV’s variety catalogue when they are authorised, after a long development period and extensive authorisation procedures. If these varieties are included in the OIV variety catalogue, they may also be eligible to be added to the list of authorised varieties for this PGI.
This amendment is a standard amendment because it does not concern the name of the PGI, the product category, the link or the marketing restrictions.
SINGLE DOCUMENT
1.   Name(s)

Overijssel
2.   Geographical indication type

PGI – protected geographical indication
3.   Categories of grapevine product







1.


Wine










4.


Sparkling wine










5.


Quality sparkling wine










8.


Semi-sparkling wine










9.


Aerated semi-sparkling wine




3.1.   Combined Nomenclature code







—


22 – BEVERAGES, SPIRITS AND VINEGAR
2204 – Wine of fresh grapes, including fortified wines; grape must other than that of heading 2009




4.   Description of the wine(s)

1.   Wine category 1: wine
BRIEF WRITTEN DESCRIPTION
Organoleptic characteristics
The white wines are fresh and fruity, fairly full-bodied with predominantly green but also tropical notes.
The red wines are characterised by some black – but also red – fruit and are full-bodied.
Analytical characteristics
The definitions set out in the EU Regulations / Dutch ministerial orders apply with regard to the following characteristics:






—


Maximum total alcoholic strength










—


Maximum volatile acidity










—


Maximum total sulphur dioxide










—


Maximum enrichment, deacidification and acidification following approval




General analytical characteristics






—


Maximum total alcoholic strength (in % volume): —










—


Minimum actual alcoholic strength (in % volume): 6,5










—


Minimum total acidity: 59,85 milliequivalents per litre










—


Maximum volatile acidity (in milliequivalents per litre): —










—


Maximum total sulphur dioxide (in milligrams per litre): —




2.   Wine category 4: sparkling wine
BRIEF WRITTEN DESCRIPTION
Organoleptic characteristics
The white wines are fresh and fruity, fairly full-bodied with predominantly green but also tropical notes.
The red wines are characterised by some black – but also red – fruit and are full-bodied.
Analytical characteristics
The definitions set out in the EU Regulations / Dutch ministerial orders apply with regard to the following characteristics:






—


Maximum total alcoholic strength










—


Maximum volatile acidity










—


Maximum total sulphur dioxide










—


Maximum enrichment, deacidification and acidification following approval




General analytical characteristics






—


Maximum total alcoholic strength (in % volume): —










—


Minimum actual alcoholic strength (in % volume): 6,5










—


Minimum total acidity: 59,85 milliequivalents per litre










—


Maximum volatile acidity (in milliequivalents per litre): —










—


Maximum total sulphur dioxide (in milligrams per litre): —




3.   Wine category 5: quality sparkling wine
BRIEF WRITTEN DESCRIPTION
Organoleptic characteristics
The white wines are fresh and fruity, fairly full-bodied with predominantly green but also tropical notes.
The red wines are characterised by some black – but also red – fruit and are full-bodied.
Analytical characteristics
The definitions set out in the EU Regulations / Dutch ministerial orders apply with regard to the following characteristics:






—


Maximum total alcoholic strength










—


Maximum volatile acidity










—


Maximum total sulphur dioxide










—


Maximum enrichment, deacidification and acidification following approval




General analytical characteristics






—


Maximum total alcoholic strength (in % volume): —










—


Minimum actual alcoholic strength (in % volume): 6,5










—


Minimum total acidity: 59,85 milliequivalents per litre










—


Maximum volatile acidity (in milliequivalents per litre): —










—


Maximum total sulphur dioxide (in milligrams per litre): —




4.   Wine category 8: semi-sparkling wine
BRIEF WRITTEN DESCRIPTION
Organoleptic characteristics
The white wines are fresh and fruity, fairly full-bodied with predominantly green but also tropical notes.
The red wines are characterised by some black – but also red – fruit and are full-bodied.
Analytical characteristics
The definitions set out in the EU Regulations / Dutch ministerial orders apply with regard to the following characteristics:






—


Maximum total alcoholic strength










—


Maximum volatile acidity










—


Maximum total sulphur dioxide










—


Maximum enrichment, deacidification and acidification following approval




General analytical characteristics






—


Maximum total alcoholic strength (in % volume): —










—


Minimum actual alcoholic strength (in % volume): 6,5










—


Minimum total acidity: 59,85 milliequivalents per litre










—


Maximum volatile acidity (in milliequivalents per litre): —










—


Maximum total sulphur dioxide (in milligrams per litre): —




5.   Wine category 9: aerated semi-sparkling wine
BRIEF WRITTEN DESCRIPTION
Organoleptic characteristics
The white wines are fresh and fruity, fairly full-bodied with predominantly green but also tropical notes.
The red wines are characterised by some black – but also red – fruit and are full-bodied.
Analytical characteristics
The definitions set out in the EU Regulations / Dutch ministerial orders apply with regard to the following characteristics:






—


Maximum total alcoholic strength










—


Maximum volatile acidity










—


Maximum total sulphur dioxide










—


Maximum enrichment, deacidification and acidification following approval




General analytical characteristics






—


Maximum total alcoholic strength (in % volume): —










—


Minimum actual alcoholic strength (in % volume): 6,5










—


Minimum total acidity: 59,85 milliequivalents per litre










—


Maximum volatile acidity (in milliequivalents per litre): —










—


Maximum total sulphur dioxide (in milligrams per litre): —




5.   Winemaking practices

5.1.   Specific oenological practices

Specific oenological practice






 


WHITE — harvesting, sorting, pressing, pre-fining, fermentation, fining/ageing, bottling










 


RED — harvesting, sorting, crushing/destemming, primary fermentation, pressing, malolactic fermentation, fining/ageing, bottling




5.2.   Maximum yields







1.


White grapes
95 hectolitres per hectare










2.


Red grapes
80 hectolitres per hectare




6.   Demarcated geographical area

Province of Overijssel, delimited by the provincial borders laid down in accordance with the Constitution.
7.   Wine grape variety(ies)







 


Accent N










 


Acolon










 


Allegro N










 


Amigne B










 


Auxerrois B










 


Bacchus B










 


Baco Noir










 


Baron N










 


Bianca B










 


Birstaler Muscat










 


Bolero N










 


Bronner B










 


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










 


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










 


Cabernet Cantor N










 


Cabernet Carbon N










 


Cabernet Carol N










 


Cabernet Cortis










 


Cabernet Cubin










 


Cabernet Dorio










 


Cabernet Dorsa










 


Cabernet Franc N










 


Cabernet Jura










 


Cabernet Mitos










 


Cabernet Sauvignon










 


Cabertin N (VB-91-26-17)










 


Calandro N










 


Calardis Blanc B










 


Carmenere










 


Chardonnay B










 


Dakapo










 


Divicio N










 


Divona B










 


Domina N










 


Donauriesling B










 


Dornfelder N










 


Dunkelfelder N










 


Excelsior










 


Faber B










 


Felicia B










 


Florental N










 


Frühburgunder N










 


Gamaret N










 


Gamay N










 


Gewürztraminer Rs










 


Golubok N










 


Grüner Veltliner B










 


Hegel










 


Helios










 


Hibernal B










 


Huxelrebe B










 


Hölder B










 


Johanniter B










 


Juwel B










 


Kerner B










 


Kernling B










 


Landal N










 


Laurot N










 


Léon Millot N










 


Maréchal Foch N










 


Melody










 


Merlot










 


Merlot Kanthus N










 


Merlot Khorus N










 


Merzling B










 


Meunier N










 


Monarch










 


Morio Muscat B










 


Muscaris B










 


Muscat Blanc










 


Muscat Blue










 


Müller Thurgau B










 


Orion B










 


Ortega B










 


Palatina










 


Phoenix B










 


Pineau d’Aunis N










 


Pinot Grigio










 


Pinot Gris G










 


Pinot Kors N










 


Pinot Blanc B










 


Pinot Noir N










 


Pinotin N










 


Plantet N










 


Polo Muscat B










 


Portugiezer N










 


Prior N










 


Rayon d’Or B










 


Reberger










 


Regent N










 


Reichensteiner B










 


Riesel B










 


Riesling B










 


Rinot B










 


Rondo N










 


Roter Elbling Rs










 


Ruländer G










 


Saphira N










 


Satin Noir N (VB-91-26-29)










 


Sauvignac B (Cal 6-04)










 


Sauvignon Blanc B










 


Sauvignon Nepsis B










 


Sauvignon Soyhieres B (VB-32-7)










 


Sauvitage B










 


Savagnin Blanc B (Traminer)










 


Scheurebe B










 


Schönburger Rs










 


Seyval B










 


Siegerrebe Rs










 


Silcher B










 


Sirius










 


Solaris










 


Souvignier Gris










 


St Laurent










 


Staufer










 


Sylvaner B










 


Syrah










 


Tempranillo










 


Trousseau Gris G










 


Villaris B










 


Viognier B










 


Voltis B










 


Würzer B










 


Zweigeltrebe N




8.   Description of the link(s)

8.1.   Geographical area: description and climate

Most of the soil consists of fine and loamy fine sand (geest).
In the east there are smaller areas of fine sand with boulder clay at a depth of less than 120 cm.
In the north-east and north-west there are raised peat deposits in places.
In the east, close to the German border, there are still a few smaller and older moraines (in the Oldenzaal/Ootmarsum region).
In the centre there are push moraines from the last Ice Age consisting primarily of (often gravel-rich) coarse and fine fluvial sands (Sallandse Heuvelrug National Park).
There is a narrow strip of fluvial clay along the banks of the IJssel.
The climate is characterised by:






—


an average rainfall of 837 mm/year










—



                        1 547 hours of sunshine per year (Twente)










—


an average temperature of 9,6 °C over the year as a whole and 16,7 °C over the summer










—


a difference between the daytime and night-time temperatures in September of 9,5 °C




8.2.   Causal link

The climate makes it possible to achieve the stated yield and ripeness. The ripeness expresses itself in a fresh, fruity wine with green but also tropical notes and a red wine characterised by black and red fruit.
9.   Essential further conditions (packaging, labelling, other requirements)

Legal framework:
EU rules
Type of further condition:
Derogation concerning production in the defined geographical area
Description of the condition:
Area in immediate proximity for production of the wine
As regards the production area for winemaking (vinification), all Dutch provinces are defined as being in immediate proximity.
Part or all of a base wine made in the area covered by the PGI or an area in immediate proximity may be bottled by a contractor as semi-sparkling or sparkling wine.
This may take place outside the PGI area or area in immediate proximity while retaining the PGI name. In that case, the bottler is also to be indicated on the label, possibly using a code number (bottled by............. for.............).

Link to the product specification


https://www.rvo.nl/sites/default/files/2024-07/BGA_Overijssel_productdossier_2024.pdf



(1)  
            OJ L 9, 11.1.2019, p. 2.


ELI: http://data.europa.eu/eli/C/2024/6281/oj
ISSN 1977-091X (electronic edition)