Publication of the communication of an approved standard amendment to a product specification of a geographical indication in accordance with Article 5(4) of Commission Delegated Regulation (EU) 2025/27
Date: 2025-07-10
Institutions: Directorate-General for Agriculture and Rural Development, European Commission
Subjects: France, Grand Est, consumer information, designation of origin, labelling, product designation, quality control of agricultural products, rosé wine, sparkling wine, white wine








C_202503835EN.000101.fmx.xml












Official Journal of the European Union


EN
C series













C/2025/3835


10.7.2025






Publication of the communication of an approved standard amendment to a product specification of a geographical indication in accordance with Article 5(4) of Commission Delegated Regulation (EU) 2025/27 (1)

(C/2025/3835)

COMMUNICATION OF APPROVAL OF A STANDARD AMENDMENT
(Article 24 of Regulation (EU) 2024/1143)


                     ‘Crémant d’Alsace’
                  


PDO-FR-A0917-AM02 – 14.5.2025
                  

1.   Name of product


               ‘Crémant d’Alsace’
            
2.   Geographical indication type







☒


Protected designation of origin (PDO)










☐


Protected geographical indication (PGI)










☐


Geographical indication (GI)




3.   Sector







☐


Agricultural products










☒


Wines










☐


Spirit drinks




4.   Country to which the geographical area belongs

France
5.   Member State authority communicating the standard amendment

Ministry of Agriculture and Food Sovereignty – Directorate-General for the Economic and Environmental Performance of Enterprises, Office for Wines and Other Drinks
6.   Qualification as standard amendment

The amendments to the product specification are standard amendments as defined in Article 24(4) of Regulation (EU) 2024/1143. The application for an amendment to the ‘Crémant d’Alsace’ PDO does not involve any of the three situations constituting a Union amendment, specifically it does not:






(a)


include a change in the name or in the use of the name, or in the category of product or products designated by the geographical indication;










(b)


risk voiding the link to the geographical area;










(c)


entail further restrictions on the marketing of the product. The French authorities therefore consider that the application is for a standard amendment.




7.   Description of the approved standard amendment(s)

1.   Geographical area

In Chapter I, Section III(1), of the product specification, a paragraph has been added giving the dates on which the geographical area was approved by the INAO (National Institute for Origin and Quality) and defining the source for the demarcation of the area perimeter (2019 Official Geographic Code) as it appears in the product specification.
The amendment is worded as follows: The geographical area is as approved by the National Institute of Origin and Quality at the meetings of the relevant national committee of 31 May 2001 and 8 June 2016. The perimeter of this area, on the date of approval by the relevant national committee, comprises the territory of the municipalities listed below, based on the 2019 Official Geographic Code.
Maps of the geographical area can be accessed on the INAO website.
The reference to the 2019 Official Geographic Code made it necessary to update the list of municipalities for the department of Haut-Rhin: the municipalities of Kientzheim and Sigolsheim have been removed and the word ‘Vignoble’ has been added to the municipality of Kaysersberg. The latter municipality now comprises the territory of the former two municipalities.
This amendment affects the single document.
2.   Vine varieties

In Chapter I, Section IV(1)(c), of the product specification, the deadline for lodging municipal vine planting plans as approved by the INAO with the municipal authorities, has been deleted. This deadline is outdated and was impossible to keep to.
This amendment does not affect the single document.
3.   Pruning rules

In Chapter I, Section V(1)(b), of the product specification, the rule on the number of buds/m2 has been deleted, leaving only the rule on the number of buds per plant.
This makes it possible to harmonise the wording in the specifications of Alsace designations, and to simplify the methods of checking.
This amendment affects the single document.
4.   Trellising rules

In Chapter I, Section VI(1)(c), of the product specification, the rule concerning the maximum height of the wires supporting the arched canes has been deleted, and the method of measuring the foliage height has been changed.
These amendments make it possible to verify that the foliage height is compliant as the plants grow. Previously this was possible only through a requirement relating to the support.
This amendment does not affect the single document.
5.   Oenological practices and physical treatments

In Chapter I, Section VIII(1)(c), of the product specification, a purely editorial amendment has been made to the sentence stating the maximum total alcoholic strength by volume after enrichment, without any change to the value.
This amendment affects point 4 of the single document.
6.   Capacity of the winery

In Chapter I, Section VIII(1)(d), of the product specification, the coefficient for calculating the capacity of the winery has been reduced from 1,3 to 1,2 times the volume of the previous harvest.
Operators have found that the ratio between the volume of wine made and the capacity of the winery does not need to be as high.
This amendment does not affect the single document.
7.   Provisions concerning storage

In Chapter I, Section VIII(4), of the product specification, further details have been provided of the characteristics of the place where packaged wines are stored, by replacing the word ‘specific’ by ‘adapted, closed and covered’.
The additional detail helps operators to comply with this rule.
This amendment does not affect the single document.
8.   Information on the quality and characteristics of the product

In Chapter I, Section IX(2), of the product specification, a description has been added of the visual appearance of the white and rosé wines:

                  ‘The white wines usually range in colour from pale yellow with green tints to golden yellow.
The rosé wines usually have a transparent pink colour of varying intensity.’
               
Point 4 of the single document has been amended.
9.   Transitional measure concerning the vine training method

In Chapter I, Section X(1), of the product specification:






—


the requirement relating to the maximum height of the wires supporting the arched cane has been deleted as this parameter has been removed from the trellising rules under Chapter I, Section V(1)(c);










—


the rule on the number of buds/m2 has been deleted, leaving only the rule on the number of buds per plant. This makes it possible to harmonise the wording in the specifications of Alsace designations, and to simplify the methods of checking.




These amendments do not affect the single document.
10.   Declaration of declassification

In Chapter 2, Section I, of the product specification, a ‘declaration of declassification’ requirement has been added.
This makes it possible to keep track of any wines with a protected designation of origin which have been declassified by operators.
This amendment does not affect the single document.
SINGLE DOCUMENT
1.   Name(s)

Crémant d’Alsace
2.   Geographical indication type

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







5.


Quality 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)

BRIEF WRITTEN DESCRIPTION
White or rosé quality sparkling wines. The white and rosé wines (rosé being produced solely from the Pinot Noir N variety) are based on a structure which is complex, with naturally predominant acidity, giving the wines their freshness and finesse. This acidity is accompanied by fruity notes. When aged on lees, more mature aromatic notes appear, often together with notes of butter or toasted bread. The foam is fine and light. The white wines usually range in colour from pale yellow with green tints to golden yellow. The rosé wines usually have a transparent pink colour of varying intensity. The wines’ total alcoholic strength by volume must not exceed 13 % following secondary fermentation, before disgorgement and after enrichment. After disgorgement, the excess pressure of carbon dioxide must not be less than 4 atmospheres at 20 °C.
The other analytical criteria comply with the values established in EU legislation.

General analytical characteristics







—


Maximum total alcoholic strength (in % volume) —










—


Minimum actual alcoholic strength (in % volume) —










—


Minimum total acidity in 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

1.   Training systems: planting density
Cultivation method
The minimum vine planting density is 4 000 plants per hectare. The distance between rows must not exceed 2,50 m. Vines have an in-the-row spacing of no less than 0,75 metres and no more than 1,50 metres. As of 25 October 2011, grubbing-up of rows within a parcel must not result in spacing wider than 3 metres between the rows.
2.   Training systems: pruning rules
Cultivation method
The vines are pruned to single or double Guyot with a maximum of 24 buds per plant.
3.   Harvest
Winemaking restriction
The wines are made from grapes harvested manually.
The grapes are transported in containers no greater than 0,60 m3.
Traditional Alsace grape vats may be used to transport the harvest. They must not be filled beyond a height of 0,75 m. All other types of container are not to be filled beyond a height of 0,45 m.
Containers used to transport the harvest must be protected from the weather.
The time between harvesting of the grapes and pressing must be as short as possible. Under no circumstances may this period exceed 24 hours.
4.   Oenological practices and physical treatments
Specific oenological practice
The use of wood chips is not permitted.
5.   Reception and pressing
Winemaking restriction
The pressing facilities must meet criteria concerning the reception of the grapes, the press, loading of presses, separation of juices and hygiene.
A limit of 100 litres of must per 150 kilos of grapes is applied for making the base wines intended to be used to produce the wines eligible for the protected designation of origin.
5.2.   Maximum yields







1.


96 hectolitres per hectare




6.   Demarcated geographical area

The geographical area is as approved by the National Institute of Origin and Quality at the meetings of the relevant national committee of 31 May 2001 and 8 June 2016. The perimeter of this area, on the date of approval by the relevant national committee, comprises the territory of the municipalities listed below, based on the 2019 Official Geographic Code. Maps of the geographical area can be accessed on the INAO website.
The grapes are harvested and the wines are produced, developed, aged and packaged in the following municipalities:






—


Department of Haut-Rhin: Ammerschwihr, Beblenheim, Bennwihr, Bergheim, Bergholtz, Bergholtz-Zell, Berrwiller, Buhl, Cernay, Colmar, Eguisheim, Gueberschwihr, Guebwiller, Hartmanswiller, Hattstatt, Herrlisheim, Houssen, Hunawihr, Husseren-les-Châteaux, Ingersheim, Jungholtz, Katzenthal, Kaysersberg Vignoble, Leimbach, Mittelwihr, Niedermorschwihr, Obermorschwihr, Orschwihr, Osenbach, Pfaffenheim, Ribeauvillé, Riquewihr, Rorschwihr, Rodern, Rouffach, Saint-Hippolyte, Soultz, Soultzmatt, Steinbach, Thann, Turckheim, Uffholtz, Vieux-Thann, Voegtlinshoffen, Walbach, Wattwiller, Westhalten, Wettolsheim, Wihr-au-Val, Wintzenheim, Wuenheim, Zellenberg, Zimmerbach;










—


Department of Bas-Rhin: Albé, Andlau, Avolsheim, Balbronn, Barr, Bergbieten, Bernardswiller, Bernardvillé, Bischoffsheim, Blienschwiller, Boersch, Bourgheim, Châtenois, Cleebourg, Dahlenheim, Dambach-la-Ville, Dangolsheim, Dieffenthal, Dorlisheim, Eichhoffen, Epfig, Ergersheim, Flexbourg, Furdenheim, Gertwiller, Gimbrett-Berstett, Goxwiller, Heiligenstein, Itterswiller, Kienheim, Kintzheim, Kirchheim, Kuttolsheim, Marlenheim, Mittelbergheim, Molsheim, Mutzig, Nothalten, Nordheim, Oberhoffen-lès-Wissembourg, Obernai, Odratzheim, Orschwiller, Osthoffen, Ottrott, Reichsfeld, Riedseltz, Rosenwiller, Rosheim, Rott, Saint-Nabor, Saint-Pierre, Scharrachbergheim-Irmstett, Scherwiller, Soultz-les-Bains, Steinseltz, Stotzheim, Traenheim, Villé, Wangen, Westhoffen, Wissembourg, Wolxheim, Zellwiller.




The wines may also be produced, developed, aged and packaged in the following municipalities:






—


Department of Haut-Rhin: Gundolsheim, Ostheim, Wolfgantzen;










—


Department of Bas-Rhin: Dachstein, Ernolsheim-Bruche, Fessenheim-le-Bas, Mittelhausen, Petersbach, Seebach, Sélestat, Strasbourg.




7.   Wine grape variety(ies)







 


Auxerrois B










 


Chardonnay B










 


Pinot Blanc B










 


Pinot Gris G










 


Pinot Noir N










 


Riesling B




8.   Description of the link(s)

The climate conditions in the winegrowing area are characterised by a ripening period in which hot days alternate with cool nights. This, together with considerable foliage height, ensures that the grapes ripen well (sugar and tartaric acid). The average altitude of the vineyards (between 200 m and 400 m) represents the optimum thermal range and ensures balanced natural acidity from a qualitative perspective.
Low rainfall at the end of the summer and fluctuating daytime and night time temperatures during the ripening period ensure the grapes remain in excellent health. This is vital for achieving a quality pressing and enables a fine foam to develop.
By harvesting the grapes when optimum ripeness has been reached, a good balance is ensured between sugar and acidity which is essential for guaranteeing freshness, good secondary fermentation and ageing potential.
The diversity of the vineyard locations with their varied geological and soil profiles have enabled producers to find optimal conditions for each of the six vine varieties growing there, favouring freshness and acidity in combination with fruity notes. The winemakers manage the blending process by relying on their experience from the separate vinification of the varieties. The blends are composed with great skill, taking into account the varieties and vintage to ensure a certain consistency of the wines’ acid balance.
By keeping the grapes intact from the harvest onwards and by following the pressing rules laid down in the product specification, the clarity of the juices is ensured – a vital factor in achieving good quality secondary fermentation. Ageing the wines on lees often for much longer than nine months, thereby developing their tertiary aromas, reinforces the complexity of the wines.
Since the 1980s, ‘Crémant d’Alsace’ has been regarded as a celebration wine by consumers from Alsace, with the product being served at official celebrations. ‘Crémant d’Alsace’ accounts for 25 % of all protected designations of origin produced in Alsace, with production steadily increasing each year. At the prestigious Concours national des crémants [national crémant competition], the quality of the ‘Crémant d’Alsace’ protected designation of origin is singled out each year.
At the Effervescents du monde [international competition for the best sparkling wines], ‘Crémant d’Alsace’ is regularly one of the top-ranking wines. Marketing of the wines outside of France, which used to be focused on Germany, is diversifying across all of the countries of northern Europe and has reached 20 %.
9.   Essential further conditions (packaging, labelling, other requirements)

Labelling
Legal framework
National legislation
Type of further condition
Additional provisions relating to labelling
Description of the condition
The name of the protected designation of origin must be marked on the cork, on the part within the neck of the bottle.
Packaging in the geographical area
Legal framework
National legislation
Type of further condition
Packaging in the demarcated geographical area
Description of the condition






a)


All production operations, from the harvesting of the grapes to disgorgement, are carried out in the geographical area.










b)


In view of the production process of secondary fermentation in the bottle, the wines are packed in the geographical area.










c)


The second fermentation in glass bottles, which produces the bubbles, takes place as of 1 December following the harvest.










d)


The wines are marketed to the consumer after a minimum ageing period of 12 months following the second fermentation.





Link to the product specification


https://info.agriculture.gouv.fr/gedei/site/bo-agri/document_administratif-cb72e749-4cca-49c5-84d3-970ecf823077



(1)  Commission Delegated Regulation (EU) 2025/27 of 30 October 2024 supplementing Regulation (EU) 2024/1143 of the European Parliament and of the Council with rules concerning the registration and the protection of geographical indications, traditional specialities guaranteed and optional quality terms and repealing Delegated Regulation (EU) No 664/2014 (OJ L, 2025/27, 15.1.2025, ELI: http://data.europa.eu/eli/reg_del/2025/27/oj).


ELI: http://data.europa.eu/eli/C/2025/3835/oj
ISSN 1977-091X (electronic edition)