Publication of an application for registration of a name pursuant to Article 97(3) of Regulation (EU) No 1308/2013 of the European Parliament and of the Council in the wine sector
Date: 2025-07-04
Institutions: Directorate-General for Agriculture and Rural Development, European Commission
Subjects: Central Hungary, Hungary, consumer information, designation of origin, labelling, product designation, quality control of agricultural products, rosé wine, sparkling wine, white wine








C_202503670EN.000101.fmx.xml












Official Journal of the European Union


EN
C series













C/2025/3670


4.7.2025






Publication of an application for registration of a name pursuant to Article 97(3) of Regulation (EU) No 1308/2013 of the European Parliament and of the Council in the wine sector
(C/2025/3670)

Within 3 months from the date of this publication, the authorities of a Member State or of a third country, or a natural or legal person having a legitimate interest and established or resident in a third country, may lodge, in accordance with Article 17 of Regulation (EU) 2024/1143 of the European Parliament and of the Council (1), an opposition with the Commission.
SINGLE DOCUMENT


                     ‘Etyeki Pezsgő’
                  


PDO-HU-02772


Date of application: 14.5.2021
                  

1.   Name to be registered

Etyeki Pezsgő
2.   Geographical indication type

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







4.


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.   White sparkling wines

CONCISE TEXTUAL DESCRIPTION
Colour: ranges from pale green, through straw-yellow, to golden yellow.
Aroma: thanks to fermentation in the bottle, pronounced notes of biscuit, bread crust and yeast, and even a buttery aroma, may appear. Due to the use of neutral varieties, moderate fruitiness and citrus fruits dominate, complemented by crisp, fresh acids, a medium body and medium alcohol.
The mouth feel ranges from bone dry to a dry style. White ‘Etyeki Pezsgő’ sparkling wines have a unique complexity of aromas and tastes and a vigorous acidity, which is accompanied at all times by small, velvety bubbles as a result of bottle-ageing, usually with a long finish.






General analytical characteristics




Maximum total alcoholic strength (in % volume)


13




Minimum actual alcoholic strength (in % volume)


10




Minimum total acidity


6 g/l expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


18




Maximum total sulphur dioxide (in milligrams per litre)


235




2.   Rosé sparkling wines

CONCISE TEXTUAL DESCRIPTION
Colour: bright-salmon and onion-peel coloured.
Aroma: moderately intense notes of red berries, discreet notes of strawberry, raspberry and cherry, and – thanks to lengthy ageing – notes of brioche and biscuit, may appear.
The mouth feel ranges from dry to bone dry, with a high acidity, which may be complemented by secondary notes from ageing, such as discreet notes of biscuit and brioche. A creamy texture and long finish, combined with a small-bubble texture.






General analytical characteristics




Maximum total alcoholic strength (in % volume)


13




Minimum actual alcoholic strength (in % volume)


10




Minimum total acidity


6 g/l expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


18




Maximum total sulphur dioxide (in milligrams per litre)


235




5.   Wine making practices

a.   Essential oenological practices







—


Mandatory oenological practices
Specific oenological practice
Fermentation in glass bottles only.
The sparkling wine is aged in a bottle for at least 24 months.










—


Rules on grape production
Cultivation practice






1.


Rules on training the vine:






a)


For vineyards planted before 1 August 2010, any cultivation method authorised in the past will be accepted.










b)


For vineyards planted after 1 August 2010:






i.


umbrella










ii.


low, medium-high or high cordon










iii.


Guyot


















2.


Rules on vine density in the vineyard.






a)


For vineyards already in existence on 1 August 2010: any.










b)


For vineyards planted after 1 August 2010: at least 3 300 vines/ha










c)


The vine loss cannot exceed 20 % and must be recovered by 31 March 2023.














3.


Method of harvesting: manual or mechanical










4.


Quality of grapes (minimum sugar content expressed as natural alcoholic strength): 10 % by volume (16,2 °MM [Hungarian must grade]).








b.   Maximum yields







—


Sparkling wine

                        9 000 kg of grapes per hectare










—


Sparkling wine
63 hectolitres per hectare




6.   Demarcated geographical area

Areas of the municipality of Etyek that are classified as Class I or II according to the vineyard cadastre.
7.   Wine grapes variety(ies)







 


chardonnay - chardonnay blanc










 


chardonnay - kereklevelű










 


chardonnay - morillon blanc










 


chardonnay - ronci bilé










 


pinot blanc - fehér burgundi










 


pinot blanc - pinot beluj










 


pinot blanc - pinot bianco










 


pinot blanc - weissburgunder










 


pinot noir - blauer burgunder










 


pinot noir - kisburgundi kék










 


pinot noir - kék burgundi










 


pinot noir - kék rulandi










 


pinot noir - pignula










 


pinot noir - pino csernüj










 


pinot noir - pinot cernii










 


pinot noir - pinot nero










 


pinot noir - pinot tinto










 


pinot noir - rulandski modre










 


pinot noir - savagnin noir










 


pinot noir - spätburgunder










 


szürkebarát - auvergans gris










 


szürkebarát - grauburgunder










 


szürkebarát - graumönch










 


szürkebarát - pinot grigio










 


szürkebarát - pinot gris










 


szürkebarát - ruländer




8.   Description of the link(s)

8.1.   Description of the demarcated area

(a)   Natural factors
The geographical area is confined to the municipality of Etyek. The dominant soil type for Etyek is limestone-rich brown forest soil, which developed largely on a limestone base.
With its northerly location and hilly landscape, the climate of Etyek is cooler than the Hungarian average, the annual temperature here averaging 9,5 10,5 °C. Average annual precipitation stands at 650 mm, most of which falls during the vegetation period.
A key feature of the climate of Etyek is the constant winds. The prevailing winds are north-westerly, which invariably bring cool air masses.
(b)   Human factors
The development of sparkling wine production can be traced back to the end of the 19th century, with Etyek as its centre. A sparkling wine factory was set up in nearby Budafok in 1882, in recognition of the fact that the excellent base wine from the grapes of Etyek could be used to produce sparkling wine.
Since the turn of the millennium, more and more of Etyek’s wine producers have revived the tradition of sparkling wine production, joining forces to establish Etyek’s flagship product, ‘Etyeki Pezsgő’. The fruit of this active collaboration over many years is the narrower range of varieties that may be used (the base wine can be produced from a total of four varieties) and a much stricter than normal set of rules for grape- and sparkling wine production that ensures higher quality than for ‘Etyek-Budai’ sparkling wines.

                     ‘Etyeki Pezsgő’ can be produced from just four varieties (Chardonnay, Pinot Noir, Pinot Gris (Szürkebarát) and Pinot Blanc), unlike ‘Etyek-Budai’ sparkling wine, the base wine of which can be produced from 43 different varieties. For ‘Etyeki Pezsgő’, only three cultivation methods – umbrella, cordon and Guyot – are permitted for vineyards planted since 2010, compared with ‘Etyek-Budai’, where vines may be cultivated using eight different cultivation methods.
The rules on yield control that determine the quality of the grapes are much stricter for ‘Etyeki Pezsgő’, which is an important human factor: the quantity of grapes is not allowed to exceed 2 kg per vine or 9 tonnes per hectare. For ‘Etyek-Budai’ sparkling wine, there is no defined yield per vine, and the quantity of grapes per hectare is higher: 13,6 tonnes in the case of manual harvesting. Only the traditional production method (méthode traditionnelle) can be used during the production of ‘Etyeki Pezsgő’, combined with long bottle-ageing, whereas for ‘Etyek-Budai’ sparkling wine all three production methods can be used. Another difference between the two sparkling wine production methods is that ‘Etyeki Pezsgő’ must be aged in the bottle for up to 24 months, unlike ‘Etyek-Budai’ sparkling wine, for which no ageing period is defined. The maximum sugar content permitted for ‘Etyeki Pezsgő’ is much lower – 12 g/l (brut) – than for ‘Etyek-Budai’ sparkling wine, which can exceed 50 g/l (doux); in other words, in wine-speak, ‘Etyeki Pezsgő’ must be dry.
8.2.   Description of the sparkling wine

The base wines made from grapes harvested in Etyek are characterised by a fresh, citrusy fruitiness (both in taste and aroma) alongside a medium intensity of aromas, while their taste is characterised by an acidity that gives them backbone. This accounts for the strong ageing potential of ‘Etyeki Pezsgő’. During the minimum 24-month ageing period prescribed, the primary fruity notes are transformed, and the secondary notes resulting from ageing appear. As a result of ageing, notes of biscuit and bread crust can be discerned in the taste and aroma, complemented by velvety bubbles and harmonious acids, as well as a long finish.
8.3.   Presentation and demonstration of the causal link

To meet consumer expectations, producers had to come up with a higher quality sparkling wine aimed at the premium market. This led to the creation of a unique sparkling wine – ‘Etyeki Pezsgő’.
Over the decades, producers in Etyek have come to realise that healthy, intact grapes free from any defects and possessing the properties of internationally renowned, noble varieties are required for a high-quality sparkling wine to age well. As a result, grape cultivation has been confined to four varieties: Chardonnay, Pinot Noir, Szürkebarát and the internationally renowned Pinot Blanc. The quality of the white and rosé ‘Etyeki Pezsgő’ is determined by the distinctive characteristics of the production area, as well as human factors such as cultivation method, rules on yield control, and the long ageing period of the sparkling wine.
These international grape varieties include the long-established [sic].
The geographical area sees constant windy weather, and the prevailing winds are north-westerly, which invariably bring cool air masses. One thing this ensures is the appearance and retention of fresh acids in both the grapes and the sparkling wine.
The limestone bedrock of the soil of Etyek mixes with loess and loam, so that despite the high degree of acidity, those acids are not sharp and fit well into the texture of the sparkling wine.
The low temperature and humid air provided by the maturation cellars – built from limestone – in the geographical area not only enable the biscuity aromas and creamy flavours characteristic of high-quality sparkling wines to develop, but also allow ‘Etyeki Pezsgő’ to retain the characteristics of its variety even after ageing. Thus, although their flavour shows signs of ageing, they also have the characteristic flavour of white-fleshed fruits.
Differences between ‘Etyeki Pezsgő’ and ‘Etyek-Budai’ sparkling wine:
Although ‘Etyeki Pezsgő’ sparkling wines originate in the production area of the ‘Etyek-Budai’ PDO, the wine products bearing the two names are very different.

                  ‘Etyeki Pezsgő’ may be produced only from grapes originating in the municipality of Etyek. Here, the soil is exclusively limestone-based, and the climate conditions of the Buda or Velence Hills are less marked. The specification for ‘Etyeki Pezsgő’ allows far fewer grape varieties (just four), with a focus on neutral, ‘Burgundian’ varieties (there are no particularly aromatic varieties). The oenological practice is much stricter for ‘Etyeki Pezsgő’, as only bottle fermentation is permitted, and ageing must last at least 24 months. This allows the secondary notes of autolysis to appear more explicitly in the organoleptic description (yeast, biscuit, bread crumbs). The style of ‘Etyeki Pezsgő’ sparkling wines is limited to ‘dry’ (brut nature, zéro dosage, extra brut, brut), i.e. a maximum sugar content of 12 g/l, better reflecting the character of the production area. Thanks to the human factors set out above, ‘Etyeki Pezsgő’ differs significantly from ‘Etyek-Budai’ sparkling wines in terms of both its organoleptic characteristics and its production method.
9.   Essential further conditions

Rules on indications

Legal framework:
By an organisation which manages the PDO/PGI, where foreseen by Member States
Type of further condition:
Additional provisions relating to labelling
Description of the condition:






1.


 
The word ‘rozé’ may be replaced by the word ‘rosé’.
The word ‘küvé’ or ‘cuvée’ may denote a wine obtained by blending several grape varieties, on the label of which the name of the grape varieties constituting the cuvée may be indicated in descending order of quantity, provided that each variety accounts for at least 5 % of the blend.
The following restricted terms, terms indicating the production method, and other regulated terms may be indicated: ‘Blanc de blanc’ (white sparkling wine only), ‘Blanc de noir’ (white sparkling wine only), ‘Nyerspezsgő’ [brut sparkling wine], ‘Palackban erjesztett’ [bottle-fermented], ‘Termelői pezsgő’ [grower’s sparkling wine], ‘Hagyományos módszerrel palackban erjesztett’ [bottle-fermented using the traditional method], ‘Hagyományos módszer (méthode traditionnelle)’ [traditional method].










2.


Rules for demarcating and indicating smaller geographical units:






a)


identity of origin: 100 %










b)


vineyard names that may be indicated: Anna-hegy, Árok-dűlő, Báthori-dűlő, Diófa-árok, Herceg-földek, István-hegy, Káptalan-földek, Kőkaloda-dűlő, Köpeny-dűlő, Orbán, Öreg-hegy, Páskom, Pince-dűlő, Sánc, Sándor-dűlő, Sóskúti úti dűlő, Szári-dűlő, Szép-völgy, Tóra dűlő, Új-hegy, Úri-dűlő, Váli úti dűlő, Vérti-határ-dűlő, Vérti úti dűlő, Vérti-szőlők, Zámori úti dűlő, Zsámbéki úti dűlő









Production outside the demarcated production area

Legal framework:
In EU legislation
Type of further condition:
Derogation concerning production in the demarcated geographical area
Description of the condition:
In accordance with Article 5(1)(b) of Regulation (EU) 2019/33, ‘Etyeki Pezsgő’ may be produced outside the demarcated geographical area within the following neighbouring administrative units: Alcsútdoboz-Göböljárás, Budapest District XXII-Budafok, Kajászó, Vál.

Protected traditional term

Legal framework:
In EU legislation
Type of further condition:
Additional provisions relating to labelling
Description of the condition:
The following traditional term may be used as a synonym for the term ‘protected designation of origin’: ‘védett eredetű bor’ [wine of protected origin]

Link to the product specification


https://boraszat.kormany.hu/download/5/c6/43000/ETYEKI%20PEZSG%C5%90%20term%C3%A9kle%C3%ADr%C3%A1s%20COM1_kn.pdf



(1)  Regulation (EU) 2024/1143 of the European Parliament and of the Council of 11 April 2024 on geographical indications for wine, spirit drinks and agricultural products, as well as traditional specialities guaranteed and optional quality terms for agricultural products, amending Regulations (EU) No 1308/2013, (EU) 2019/787 and (EU) 2019/1753 and repealing Regulation (EU) No 1151/2012 (OJ L, 2024/1143, 23.4.2024, ELI: http://data.europa.eu/eli/reg/2024/1143/oj).


ELI: http://data.europa.eu/eli/C/2025/3670/oj
ISSN 1977-091X (electronic edition)