Publication of an application for the approval of a Union amendment to a product specification for a protected designation of origin in the wine sector pursuant to Article 97(3) in conjunction with Article 105 of Regulation (EU) No 1308/2013 of the European Parliament and of the Council
Date: 2026-03-06
Institutions: Directorate-General for Agriculture and Rural Development, European Commission
Subjects: Hungary, Northern Hungary, consumer information, designation of origin, labelling, product designation, quality control of agricultural products, sparkling wine, white wine








C_202601380EN.000101.fmx.xml












Official Journal of the European Union


EN
C series













C/2026/1380


6.3.2026






Publication of an application for the approval of a Union amendment to a product specification for a protected designation of origin in the wine sector pursuant to Article 97(3) in conjunction with Article 105 of Regulation (EU) No 1308/2013 of the European Parliament and of the Council
(C/2026/1380)

Within three 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 procedure with the Commission.
APPLICATION FOR A UNION AMENDMENT TO THE PRODUCT SPECIFICATION


                     ‘Tokaj / Tokaji’
                  


PDO-HU-A1254-AM02


Date of application: 13.3.2018
                  


AMENDMENT

1.   Applicant and legitimate interest

Council of Wine Communities of the Tokaj Wine Region
2.   Description and reasons for the amendment

2.1.   Clarifying the organoleptic description of the Aszú and Máslás wine types

Headings affected:






—


Specific oenological practices




Reasons: Minor clarification of the organoleptic descriptions
2.2.   Terminating the Aszúeszencia, Dry Fordítás and Dry Máslás wine types, and moving the reference to the number of ‘puttony’ for Aszú to the rules on indications

Headings affected:






—


Description of the wines










—


Specific oenological practices










—


Maximum yields










—


Further conditions




Reasons: The production of Dry Fordítás and Dry Máslás wines has fallen to marginal quantities over the last few years. In order to strengthen the Tokaj PDO, we would like to focus on fewer wine types in the future, and therefore we are terminating these two wine types.
2.3.   Separating the Szamorodni (dry and sweet) wine type into the wine types Dry Szamorodni and Sweet Szamorodni

Headings affected:






—


Description of the wines










—


Specific oenological practices










—


Maximum yield










—


Further conditions




Reasons: Until now, Dry Szamorodni and Sweet Szamorodni have been listed together in the (dry and sweet) Szamorodni category, whereas the descriptions of the wines were separate. The amendment does not involve any substantive changes; it merely simplifies the previous product description.
2.4.   Clarifying the analytical standards and organoleptic properties of Aszú, Dry and Sweet Szamorodni, Fordítás, Máslás, late-harvest wines and white wines

Headings affected:






—


Description of the wines




Reasons: The reason for the amendment is to standardise the wine quality represented by the wine types by amending the standards on content values.
Increasing the residual sugar content of late-harvest wines leads to improved quality and ensures compatibility between the Sweet Szamorodni and the Late-harvest wine types. Thus, the only difference between the two wine types is their ageing period.
2.5.   Reducing the ageing period in wooden barrels in the case of the Aszú, Dry Szamorodni, Sweet Szamorodni, Fordítás and Máslás wine types

Headings affected:






—


Specific oenological practices




Reasons: We have already modified the ageing period of Aszú wines in the case of wines from the 2013 vintage, and therefore the ageing periods of the Szamorodni, Fordítás and Máslás wine types must be harmonised as well.
2.6.   Clarifying the subheading entitled ‘Further regulations on wine specialities’
                           

Headings affected:






—


Specific oenological practices




Reasons: This amendment will complete the range of wine types obtainable from a unit of aszú grapes both per wine type and in combined volumes. The regulation will become more transparent for both the producer and the consumer.
2.7.   Removing the possibility of fermentation in a sealed container that results in CO2 formation during the production of Tokaj sparkling wine

Headings affected:






—


Specific oenological practices




Reasons: Only bottle ageing suits the high-quality category of Tokaj sparkling wine. This is the exclusively used method in the secondary fermentation and ageing of high-quality and prestigious sparkling wines produced around the world.
2.8.   Deleting vine spacing and the mechanical harvesting method from the rules of viticulture

Headings affected:






—


Specific oenological practices




Reasons: It is sufficient to specify the minimum vine planting density and the maximum row spacing, as vine spacing can be determined from these two values. The producer may only deviate from this in order to ensure even better quality.
The elimination of mechanical harvesting methods is required to ensure the quality of the raw materials.
2.9.   Increasing the minimum sugar content of late-harvested grapes and of grapes suitable for the production of white wines

Headings affected:






—


Specific oenological practices




Reasons: The production process for late-harvest wines and for the Sweet Szamorodni wine type is the same. The essential difference between the two wine types is the specified mandatory ageing period in the case of Szamorodni, while no such obligation exists in the case of the production of late-harvest wines. Compatibility between the two categories can be ensured by standardising grape quality.
Compliance with the parameters specified for the marketing of wines can be ensured by prohibiting the sweetening of white wines and by increasing the sugar content of the must used as a raw material to 17 degrees in Hungarian must grade.
2.10.   Determining the earliest marketing date of the Aszú, Fordítás, Máslás and Szamorodni wine types

Headings affected:






—


Further conditions




Reasons: The reduction of the ageing period of the Aszú, Szamorodni, Fordítás and Máslás wine types is an important part of their integration into the system of wine specialities.
2.11.   Amending the rules on indications (of the vintage year)

Headings affected:






—


Further conditions




Reasons: Rules for indicating the vintage year have been defined due to the terminated product types and in the interest of adequate consumer information, in accordance with existing legislation.
2.12.   The indication of residual sugar content is only mandatory in the case of white wines with a residual sugar content of over 18 g/litre. It is mandatory to indicate the full name of the Szamorodni wine type: ‘száraz szamorodni’ [Dry Szamorodni], ‘édes szamorodni’ [Sweet Szamorodni]

Headings affected:






—


Further conditions




Reasons: In the case of white wines we only consider it necessary to indicate the residual sugar content if it is over 18 g/litre. The termination of the Dry Fordítás and Dry Máslás wine types enables the marketing of standardised sweet wine specialities. Dry Szamorodni and Sweet Szamorodni remain exceptions. These wines have already been marketed this way even before now.
2.13.   Determining the minimum requirement for grapes used in the production of sparkling wine in a separate section

Headings affected:






—


Specific oenological practices




Reasons: Sparkling wine and wine represent separate categories of wine products, so we have separated the two categories when determining the quality of the grapes and brought them into line with existing legislation.
2.14.   Erdőhorváti, Sárazsadány and Tolcsva municipalities: adding vineyard and sub-vineyard names to the list; Tállya municipality: amending and adding vineyard names

Adding vineyard and sub-vineyard names to the list in the case of the Erdőhorváti, Sárazsadány and Tolcsva municipalities; amending the listed vineyard names and adding vineyard names in the case of the Tállya municipality
Headings affected: It does not affect the single document. It affects the list of vineyard and sub-vineyard names annexed to the product specification.
Amendment made to vineyard names: adding named vineyards and sub-vineyards to the list (Annex on the list of vineyards)
Reasons: Historical tradition justifies an amendment of the vineyard names; in the case of the addition of new vineyard names, we consider it necessary to list the names of vineyards that are suitable for the production of high-quality grapes.
2.15.   Regulating the use of the term wine specialities

Headings affected:






—


Further conditions




Reasons: Amendment necessary to ensure consumer information
2.16.   Expanding the demarcation of presentation in the production area in the case of late-harvest and white wine types

Headings affected:






—


Further conditions




Reasons: Aligning the two wine types concerned with other wine types that can, subject to limitations, already be bottled.
In the case of wines with the Tokaj designation of origin, the quality of wine produced within the current system where transportation is authorised is uncertain, because the ageing of Tokaj wines demands a constant and undisturbed environment; the transportation and storage of wines in other circumstances raise a number of risks that may ultimately lead to a deterioration of their quality. For transportation, it is essential to fill the wine into transportation containers, during which it will inevitably become oxidised and undergo mechanical damage, and thus loses some of its characteristic flavour and aroma compounds. The longer the transportation distance, the greater the risk of temperature fluctuation leading to further oxidation, which will further distort the flavour and aroma associated with the designation of origin. Eliminating these risks requires a technological intervention, which greatly changes the properties of the wine and distorts the wine characteristics associated with the Tokaj designation of origin. Therefore, it is justified to require on-site bottling in the case of all wines (wine types).
2.17.   Permitting mechanical harvesting for base white wines and sparkling wines

Mechanical harvesting was prohibited during the production of the wines covered by the Tokaj PDO product specification. Experience over recent years has shown that there is limited manual labour available for harvesting quickly, over a short period of time, which is a prerequisite for the production of light and sparkling wines. Increasingly early harvest dates mean that in many cases, harvesting must be carried out under high temperature conditions. The quality of wine and sparkling wine can be improved by speeding up harvesting, through mechanical harvesting. This could significantly reduce production costs, making it possible to adapt much more flexibly to market conditions.
Headings affected:






—


Specific oenological practices




2.18.   Amending the rules on the indication of smaller geographical units

The introduction of the possibility of mechanical harvesting does not apply to wines marketed with an indication of the vineyard name, for which only manual harvesting is still possible. This rule should be highlighted.
Headings affected:
Further conditions
SINGLE DOCUMENT
1.   Name(s)

Tokaj / Tokaji
2.   Geographical indication type

PDO – Protected designation of origin
3.   Classification of the wine in accordance with the Combined Nomenclature heading and code, as referred to in Article 6(1) of Regulation (EU) 2024/1143


               2204  - Wine of fresh grapes, including fortified wines; grape must other than that of heading 2009
4.   Categories of grapevine products







(1)


Wine










(4)


Sparkling wine




5.   Description of the wine(s)

5.1.   
Wine


5.1.1.   Wine - Eszencia

Colour: ranging from light golden yellow to deep amber yellow. Fragrance: exceptionally concentrated; the way it is aged imparts aromas that complement the honey and dried-fruit notes of the botrytised grapes. Flavour: a dense, oily texture, with complex – almost imperceptible – alcoholic strength, in which the honey and dried-fruit notes of the botrytised grapes blend with flavours formed during ageing. High residual sugar content, in balance with lively acids. In the case of empty fields the constraints under existing legislation apply.






*


The missing analytical parameters are to be understood in accordance with the current legislation.










General analytical characteristics




Maximum total alcoholic strength (in % volume)


 




Minimum actual alcoholic strength (in % volume)


27,75 




Minimum total acidity


8,0  g/l expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


35 




Maximum total sulphur dioxide (in milligrams per litre)


400 




5.1.2.   Wine – Aszú

Colour: ranging from light golden yellow to deep amber yellow. Fragrance: a complex blend of primary grape aromas (fresh flowers, honey), secondary characteristics formed during fermentation and ageing (dried fruits), and aszú characteristics (botrytis), the proportion of which depends on the age of the wine. Flavour: complex, in which floral and honey elements typical of the primary grape and the fruity flavours typical of botrytised grapes blend with flavours formed during fermentation and ageing. Sweet and oily, with subtle acids. In the case of empty fields the constraints under existing legislation apply.






*


The missing analytical parameters are to be understood in accordance with the current legislation.










General analytical characteristics




Maximum total alcoholic strength (in % volume)


 




Minimum actual alcoholic strength (in % volume)


19 




Minimum total acidity


6,0  g/l expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


35 




Maximum total sulphur dioxide (in milligrams per litre)


400 




5.1.3.   Wine – Dry Szamorodni

Colour: from bright golden yellow to deep golden yellow. Fragrance: the aromas of botrytised grapes blend with notes of ageing. Flavour, aroma: Complex, determined by the flavours and aromas of botrytised grapes. It has a smooth structure despite its vivid acidity, which is complemented by the aromas that develop in the course of ageing under flor (e.g. the nutty character). In the case of empty fields the constraints under existing legislation apply.






*


The missing analytical parameters are to be understood in accordance with the current legislation.










General analytical characteristics




Maximum total alcoholic strength (in % volume)


 




Minimum actual alcoholic strength (in % volume)


12 




Minimum total acidity


5  g/l expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


25 




Maximum total sulphur dioxide (in milligrams per litre)


300 




5.1.4.   Wine – Sweet Szamorodni

Colour: from bright golden yellow to deep golden yellow. Fragrance: the aromas of botrytised grapes blend with notes of ageing. Flavour, aroma: complex, determined by the fruity and honey elements imparted by the Botrytis, and aromas developed in the course of ageing. In the case of empty fields the constraints under existing legislation apply.






*


The missing analytical parameters are to be understood in accordance with the current legislation.










General analytical characteristics




Maximum total alcoholic strength (in % volume)


 




Minimum actual alcoholic strength (in % volume)


16,0 




Minimum total acidity


5  g/l expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


25 




Maximum total sulphur dioxide (in milligrams per litre)


300 




5.1.5.   Wine – Fordítás

Colour: from greenish yellow to deep golden yellow. Fragrance: the aromas of botrytised grapes blend with notes of ageing. Flavour: complex; the wine’s defining features include, in addition to the honey and fruity notes of the botrytised grapes and the aromas formed during ageing, a high tannin content that comes from the skin of the aszú grapes in the production process. A sweet wine. In the case of empty fields the constraints under existing legislation apply.






*


The missing analytical parameters are to be understood in accordance with the current legislation.










General analytical characteristics




Maximum total alcoholic strength (in % volume)


 




Minimum actual alcoholic strength (in % volume)


16 




Minimum total acidity


5  g/l expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


25 




Maximum total sulphur dioxide (in milligrams per litre)


400 




5.1.6.   Wine – Máslás

Colour: greenish yellow, from bright golden yellow to deep golden yellow. Fragrance: the aromas of botrytised grapes mingle with the notes of ageing. Flavour, aroma: complex; the wine’s defining features include, in addition to the honey and fruity notes of the botrytised grapes and the aromas formed during ageing, yeasty notes that come from the aszú lees in the production process. A sweet wine. In the case of empty fields the constraints under existing legislation apply.






*


The missing analytical parameters are to be understood in accordance with the current legislation.










General analytical characteristics




Maximum total alcoholic strength (in % volume)


 




Minimum actual alcoholic strength (in % volume)


16 




Minimum total acidity


5  g/l expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


25 




Maximum total sulphur dioxide (in milligrams per litre)


400 




5.1.7.   Wine – Late-harvest wine

Colour: from bright golden yellow to deep golden yellow. Fragrance: the compounds of the primary grape fragrances blend with notes of raisined, occasionally botrytised, grapes as well as the fragrance compounds (floral, fruity and spicy notes) formed during fermentation and ageing. Intense, varying fragrances. Flavour: the primary grape fragrances blend with notes of raisined, occasionally botrytised, grapes (fresh, dried-fruit, honey and floral notes). A complex, fine acid-sugar-alcohol balance. Oily texture. In the case of empty fields the constraints under existing legislation apply.






*


The missing analytical parameters are to be understood in accordance with the current legislation.










General analytical characteristics




Maximum total alcoholic strength (in % volume)


 




Minimum actual alcoholic strength (in % volume)


13,6 




Minimum total acidity


5  g/l expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


33,33 




Maximum total sulphur dioxide (in milligrams per litre)


 




5.1.8.   Wine – White

Colour: from light greenish yellow to golden yellow; Fragrance: fresh, floral, fruity fragrance derived from the primary grape aromas, with secondary fragrances from fermentation and ageing. Flavour: full-bodied, primary fresh grape aromas, complex notes of fermentation and ageing. Vivid, rounded acids, rich, full flavours. In the case of empty fields the constraints under existing legislation apply.






*


The missing analytical parameters are to be understood in accordance with the current legislation.










General analytical characteristics




Maximum total alcoholic strength (in % volume)


 




Minimum actual alcoholic strength (in % volume)


10,6 




Minimum total acidity


3,5  g/l expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


18 




Maximum total sulphur dioxide (in milligrams per litre)


200 




5.2.   
Sparkling wine


(tested at 8–10 °C) Colour: pale colour intensity, brilliant, transparent, free of sediment. Fragrance: with a clear, medium-intensity fruity aroma. Flavour: vivid acidity, pure grape flavour, occasional minerality. In the case of empty fields the constraints under existing legislation apply.






*


The missing analytical parameters are to be understood in accordance with the current legislation.










General analytical characteristics




Maximum total alcoholic strength (in % volume)


 




Minimum actual alcoholic strength (in % volume)


9 




Minimum total acidity


4,5  g/l expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


13,33 




Maximum total sulphur dioxide (in milligrams per litre)


185 




6.   Wine-making practices

6.1.   
Specific oenological practices


6.1.1.   Wine: Eszencia: Mandatory oenological practices

Specific oenological practice
Tokaj wine speciality produced by minimum fermentation from manually harvested grapes shrivelled by the Botrytis cinerea fungus on the stock, which leak must under the pressure of their own weight, without being pressed.
6.1.2.   Wine: Aszú: Mandatory oenological practices

Specific oenological practice






(1)


Maceration of manually harvested grapes, shrivelled by the Botrytis cinerea fungus on the stock, in must, partially fermented grape must, fermenting new wine or wine of the same vintage










(2)


Ageing for at least 18 months in wooden barrels




6.1.3.   Wine: Dry Szamorodni: Mandatory oenological practices

Specific oenological practice






(1)


Processing of grape bunches containing both botrytised and healthy grapes










(2)


Ageing for at least 6 months in wooden barrels




6.1.4.   Wine: Sweet Szamorodni: Mandatory oenological practices

Specific oenological practice






(1)


Processing of grape bunches containing both botrytised and healthy grapes










(2)


Ageing for at least 6 months in wooden barrels




6.1.5.   Wine: Fordítás: Mandatory oenological practices

Specific oenological practice






(1)


Pouring must, partially fermented grape must, partially fermented new wine or wine of the same vintage on the pressed aszú pulp










(2)


Ageing for at least 6 months in wooden barrels




6.1.6.   Wine: Máslás: Mandatory oenological practices

Specific oenological practice






(1)


Pouring must, partially fermented grape must or fermenting new wine of the same vintage on the lees of aszú wine or szamorodni










(2)


Ageing for at least 6 months in wooden barrels




6.1.7.   Wine: Eszencia: Unauthorised oenological practices (beyond the existing legislation)

Relevant restriction on making the wines






(1)


enrichment,










(2)


sweetening,










(3)


acidification and deacidification,










(4)


bottling outside the production area




6.1.8.   Wine: Aszú: Unauthorised oenological practices (beyond the existing legislation)

Relevant restriction on making the wines






(1)


enrichment,










(2)


sweetening,










(3)


acidification and deacidification,










(4)


bottling outside the production area




6.1.9.   Wine: Dry Szamorodni: Unauthorised oenological practices (beyond the existing legislation)

Relevant restriction on making the wines






(1)


enrichment,










(2)


sweetening,










(3)


acidification and deacidification,










(4)


bottling outside the production area




6.1.10.   Wine: Sweet Szamorodni: Unauthorised oenological practices (beyond the existing legislation)

Relevant restriction on making the wines






(1)


enrichment,










(2)


sweetening,










(3)


acidification and deacidification,










(4)


bottling outside the production area




6.1.11.   Wine: Fordítás: Unauthorised oenological practices (beyond the existing legislation)

Relevant restriction on making the wines






(1)


enrichment,










(2)


sweetening,










(3)


acidification and deacidification,










(4)


bottling outside the production area




6.1.12.   Wine: Máslás: Unauthorised oenological practices (beyond the existing legislation)

Relevant restriction on making the wines






(1)


enrichment,










(2)


sweetening,










(3)


acidification and deacidification,










(4)


bottling outside the production area




6.1.13.   Wine: Late-harvest wine: Unauthorised oenological practices (beyond the existing legislation)

Relevant restriction on making the wines






(1)


enrichment,










(2)


sweetening,










(3)


bottling outside the production area




6.1.13.1.   Wine: White wine: Unauthorised oenological practices (beyond the existing legislation)

Relevant restriction on making the wines






(1)


sweetening










(2)


bottling outside the production area




6.2.   
Further regulations on wine specialities


6.2.1.   Relevant restriction on making the wines







(a)


The following proportions apply to the use of aszú berries:






—


eszencia: a maximum of 6 litres may be made from 100 kg of aszú berries










—


eszencia, aszú and fordítás: a combined total of 220 litres of eszencia, aszú and fordítás may be made from 100 kg of aszú berries










—


tokaji máslás: a maximum of 105 litres may be made from 100 litres of aszú lees














(b)


The Tokaj aszú berries are grape berries of varieties of the Tokaj wine region, which have been shrivelled by the Botrytis cinerea fungus (a noble grey mould), have a rosy and chocolate-brown exterior and a yellowish brown or brown interior. The aszú berries are shrivelled, the flesh is ‘greasy’ to the touch, the surface is covered with Botrytis cinerea to various extents.




A Tokaj wine speciality produced by minimum fermentation from manually harvested grapes shrivelled by the Botrytis cinerea fungus on the stock, which leak must under the pressure of their own weight, without being pressed.
During storage of the aszú berries, the berries may be compacted, slightly sulphurised, cooled and stored under a protective gas.
Adding Eszencia to Aszú wines is a traditional oenological practice.
6.2.2.   Producing sparkling wine

Relevant restriction on making the wines
Tokaj sparkling wine may only be made in bottles. Duration of production of Tokaj sparkling wine:
The sparkling wine must be aged in the bottle for at least 9 months, including the period of fermentation in the bottle for CO2 formation and the ageing of the cuvée on the lees, which must last for at least 90 days.
Sucrose, condensate grape must, refined grape must concentrate, and grape must, partially fermented grape must or wine may be used for the tirage liqueur. The general rules apply to the addition of expedition liqueur.
6.3.   
Rules on grape production


6.3.1.   Cultivation practice

6.3.1.1.   Rules on training the vine







(a)


for vineyards planted before 1 August 2009: any cultivation method may be used for as long as the vineyard is in operation.










(b)


for vineyards planted after 1 August 2009: gobelet, cordon (low, medium-high, high), Guyot or umbrella




6.3.1.2.   Rules on vine density in the vineyard







(a)


for vineyards planted before 1 August 2009: grapes suitable for making wine of protected origin may be harvested from any vineyard irrespective of plantation density for as long as the vineyard is in operation.










(b)


for vineyards planted after 1 August 2009:






(i)


vine density of minimum 4 000 vines/ha










(ii)


vine spacing of maximum 1,0 m










(iii)


row spacing of maximum 3,1 m














(c)


For vineyards planted after 1 August 2017:






(i)


vine density of minimum 4 000 vines/ha










(ii)


row spacing of maximum 3,1 m








6.3.1.3.   Method of harvest







(a)


Mechanical harvesting is permitted: wine: white, sparkling wine










(b)


Only manual harvesting is permitted for the other wine types:










(c)


Aszú grapes must be selected manually, grape by grape.




6.3.1.4.   Setting the date of the harvest

The beginning of the harvest is decided by the local wine community each year. The wine communities publish the date of the harvest by way of a public notice.
6.3.1.5.   Minimum sugar content of grapes







(a)


Base wine used for making Aszú, Fordítás and Máslás: 12,08 % vol (19 °MM [Hungarian must grade])










(b)


Dry Szamorodni and Sweet Szamorodni: 13,6 % vol (21 °MM)










(c)


Late-harvest: 13,6 % vol (21 °MM)










(d)


White wine: 10,60 % vol (17 °MM)










(e)


Minimum sugar content of the aszú berries used for the Eszencia and Aszú wine types: 26,08 % vol (45 refr %)










(f)


Sparkling wine: 9 % vol (14,9 °MM)




6.4.   
Maximum yields








(1)


Sparkling wine
100 hl/ha










(2)


Sparkling wine

                           14 000 kg of grapes per hectare










(3)


Wine – Eszencia

                           2 000 kg of grapes per hectare










(4)


Wine – Aszú, Dry Szamorodni, Sweet Szamorodni, Fordítás, Máslás, Late-harvest wine
70 hl/ha










(5)


Wine – Aszú, Dry Szamorodni, Sweet Szamorodni, Fordítás, Máslás, Late-harvest wine

                           10 000 kg of grapes per hectare










(6)


Wine – White
100 hl/ha










(7)


Wine – White

                           14 000 kg of grapes per hectare




7.   Demarcated geographical area

Description of the demarcated area:
Areas of the municipalities of Abaújszántó, Bekecs, Bodrogkeresztúr, Bodrogkisfalud, Bodrogolaszi, Erdőbénye, Erdőhorváti, Golop, Hercegkút, Legyesbénye, Makkoshotyka, Mád, Mezőzombor, Monok, Olaszliszka, Rátka, Sárazsadány, Sárospatak, Sátoraljaújhely, Szegi, Szegilong, Szerencs, Tarcal, Tállya, Tokaj, Tolcsva and Vámosújfalu that are classified as Class I or II according to the vineyard cadastre.
8.   Main grape variety(ies)







 


Furmint – Furmint Bianco










 


Hárslevelű – Garszleveljü










 


Kabar










 


Kövérszőlő – Grasa de Cotnari










 


Sárga Muskotály – Weisser










 


Zéta




9.   Description of the link(s)

9.1.   
Wine


9.1.1.   Description of the demarcated area

a)   Natural and cultural factors

The unique oenological conditions and centuries-old cultural distinction and values of the Tokaj wine region were recognised by The World Heritage Committee of UNESCO in 2002 by awarding it the world heritage title, thanks to the following natural and human resources:






 


the climate and microclimate of the region, which are significantly influenced by the rivers crossing the region (Bodrog, Tisza), and by the aquatic and wetland areas formed by those rivers; the regular occurrence of autumnal weather conditions facilitating the formation of botrytised grapes is especially important in terms of microclimate










 


the topographical conditions of the wine region, and its climatically protected location on the south and south-east edge of the Zemplén Mountains










 


the particularly diverse rock and soil composition of mainly volcanic origin of the production areas and vineyards










 


the typical and characteristic grape types produced here (Furmint, Hárslevelű, Sárga Muskotály and to a far lesser extent Zéta, Kövérszőlő and Kabar)










 


the practice of wine producing, storing and ageing technologies found nowhere else in the world (e.g. aszú production, wine ageing in small wooden barrels)










 


the diligent local population that has been cultivating grapes and producing wines for centuries.




b)   Basic geographical data

Location of Tokaj in latitude - 48°7' and 48°30'
Location of Tokaj in longitude - 21°10' and 21°40'
Annual average temperature – 10,8 °C
First autumn frost - 15–20 October
Annual precipitation - 525 mm
Precipitation in vegetation period - 313 mm
Number of sunshine hours -2 009 hours/year
Active heat units -1 600–1 800 °C
Altitude of vineyards - 100–300 m
Number of sunshine hours in the growing season -1 400–1 500 hours
First spring day with daily mean temperature of 10 °C - 20 April
Final autumn day with daily mean temperature of 10 °C - 10 October
Number of days exceeding the daily mean temperature of 10 °C - 175–180 days
Average day of the last spring frost - 20 April
Average highest annual temperature - 33 °C
Average lowest annual temperature - 19 °C
Period of highest precipitation - June
Number of snow-covered days - 25–40
Average date of first snow - 20 November
Average date of last snow - 20 March
Prevailing wind direction - North-easterly
c)   Basic historical data

13th century: Written records of the traditions of viticulture in Tokaj date back to the 13th century. The building of unique underground cellars in the wine region begins in this century, with surviving written records mentioning the Olaszliszka and Tolcsva cellars.
14th century: The building of underground cellars gathers pace in the 14th century, their number increasing significantly. The building of the multi-storey cellar labyrinths typical of the Tokaj wine-producing region begins.
15th century: 1494 The first written record of Tokaj wines (M. Istvánffy: Regni Ung. Historia, Cologne, 1724)
16th century: Tokaj wines become increasingly popular. Two types of wine are produced in this period. The first, ‘pure wine’, by treading, and the second, ‘pressed wine’, by pressing. Winegrowers living in market towns extend their land; several holdings are developed into gentry estates. This is one of the most prosperous periods of the Tokaj wine region.
1550–1560: Tokaj wines make a significant breakthrough on the domestic and international markets, which entails a period of quality improvement. Polish merchants appear in the wine region. From the middle of the 16th century, the Austrian Imperial Court purchases Tokaj wines and continues to do so for many generations thereafter.
1561: ‘Culturae Vinearum Regulamentum’: Regulation of grape cultivation procedures in Tokaj-Hegyalja.
1571: The first written record of aszú wine in the register of the Garay family, dated 15 May.
1589: High-quality Tokaj wines produced without selection are called ‘főbor’ [prime wines].
1590: The work of Balázs Szikszay Fabricius entitled Nomenklatura contains the expression ‘Vinum passum-aszu szeőleő bor’.
17th century: The Tokaj name becomes increasingly well known on the wine market. Almost a third of the wine is exported. Polish and Russian exports rise steadily, gradually becoming crucial for the wine-producing region.
1616–1660: The Rákóczi era. Tokaj viticulture develops the characteristic image familiar to this day. This is the region’s most prosperous period. Prince Rákóczi owns several cellars and builds several castles in the wine region.
1631: Calvinist priest Máté Szepsi Laczkó (1576–1632) creates the first aszú from grapes of the Oremus vineyard in Sátoraljaújhely for the wife of Prince Rákóczi, Zsuzsanna Lórántffy.
1641: Code of procedure of Tokaj-Hegyalja
1655: Parliament issues a decree on harvesting with aszú selection.
18th century: Louis XIV of France praises the aszú wine gifted to him by Ferenc Rákóczi II, famously saying: ‘C’est le roi des vins, et le vin des rois’ (‘It is the king of wines and the wine of kings’). The region becomes known as Tokaj-Hegyalja around this time, and for the sake of clarity, the wine becomes known as Tokaj wine.
1707: The state apparatus under Rákóczi’s freedom fight orders a national classification of Hungarian wine regions. The regions are classified into five groups, and only Tokaj-Hegyalja is classified as Class I. People become aware of the role of vineyards with regard to quality and trade.
1720: Based on a new classification of wine-producing regions, the regions of the country are divided into three classes. Most of Tokaj-Hegyalja is classified as Class I. The vineyard categories are based on criteria related to the production areas, and on the harvest and the quality of the harvest.
1723: Regulation of viticulture and wine production in Tokaj.
1729: Further regulation of viticulture and wine production in Tokaj.
1733–1798: A Russian wine-purchasing committee secures the supply of Tokaj wine to the Tsar’s court.
1737: Regulation of Tokaj; the wine region is demarcated, and the basis of the protection of origin is established for the first time in the world. It is the first regulation on designation of origin in Europe and the world.
1741: Further regulation of viticulture and wine production in Tokaj.
1759: ‘Máslás’ (‘mászlás’) is first mentioned in various documents.
19th century
1826: ‘Fordítás’ (‘másodaszú’ [secondary aszú]) is first mentioned.
1853: The Public Limited Company of Hegyalja is established in Mád to represent the interests of Tokaj wines on the market.
1857: The body is renamed Tokaj-hegyaljai Bormívelő Egyesülés [Tokaj-Hegyalja Wine Producing Association], mainly as an organisation and representative body for viticulture and wine production.
1873: A higher education institution for winemakers, the Állami Felső Népiskola és Vincellérképezde, is established in Tarcal.
1886: Appearance of phylloxera, which destroys 90 % of the grapes over 10 years. The first international court case is held, in which the producers of Tokaj achieve protection of the Tokaj brand.
1893: The first Hungarian act on wines is adopted, containing a separate chapter on the regulation of the Tokaj designation of origin.
1898: The area of the wine region is restructured.
20th century
1920: By altering the country’s borders, the Treaty of Trianon cuts off from the wine region the villages of Szőlőske and Kistornya, as well as part of Sátoraljaújhely and its vineyards.
1920–1950: Tokaj aszú wine is indicated as a medication in pharmacopoeias.
1928: The foundation of the Tokaj-hegyaljai Hegyközségi Tanács.
1936: Specification of aszú wine production technology by law.
1949: The research base of the wine region is established at Tarcal.
1950: The role of the vocational school at Tarcal is taken over by the Szőlészeti és Borászati Szakiskola (later Technikum) established at Sátoraljaújhely.
1950–1990: Tokaj-hegyaljai Állami Gazdasági Borkombinát, the predecessor of Tokaj Kereskedőház, is established by the merger of several state-owned farms and state-owned wineries in the wine region. The state-owned winery purchases the vineyards of small farmers, and organises production and wine trade.
1970: International registration of the Tokaj designation of origin under the Lisbon Agreement.
1982: The vineyard cadastre, a classification system for wine-producing areas, is created at national level and in the Tokaj wine region.
1990: Beginning of privatisation in the Tokaj wine region.
1993: Conclusion of the Agreement between the European Community and the Republic of Hungary on the reciprocal protection and control of wine names (Council Decision of 23 November 1993) regulating, among other things, the mutual protection of designations of origin, including the exclusive use of the ‘Tokaj’ name and its derivative forms by Hungary, and the protection of the name ‘Tokaj’ from the wines named Tocai and Tokay in Alsace and in the province of Venezia-Friuli-Giulia, subject to a moratorium ending on 31 March 2007.
21st century
2002: The World Heritage Committee of UNESCO places the Tokaj Wine Region on the World Heritage List as a cultural site.
2004: The Act on Wine allows the use of the name ‘aszú’ exclusively for the Tokaj wine region. The name of the wine region changes from the Tokaj-Hegyalja to the Tokaj Wine Region.
2004: Establishment of the Tokaji Borbíráló Bizottság [Tokaj Wine Evaluation Committee].
9.1.2.   Wine: Description of the wines

The colour of Tokaj wines varies from greenish yellow to deep amber, depending on their age and botrytis content.
In addition to the primary aromas of traditional grape varieties, elements of botrytis are distinctly present in the fragrance of wine specialities (dried fruits and honey). Fragrance from ageing can be observed mainly in wine specialities, but also in more aged, full-bodied dry white wines.
Acidity is prominent in these wines; an important component of the flavour structure is the acid backbone. In dry wines, mineral notes and flavours formed during ageing may also occur, in addition to the primary characteristics. Blending with the elements of Botrytis, these characteristics result in complex and full-bodied wines with an oily texture. Thanks to a pronounced acid backbone, the sweet wines do not become flat despite an often high sugar content (100–250 g/l). They have an excellent acid-sugar-alcohol balance.
9.1.3.   Wine: Link between the production area, human factors and the product

a)   Climate and wine quality

Tokaj has a globally unique microclimate, which particularly favours the formation of aszú grapes. Thanks to this it boasts a tradition of producing natural, noble sweet wines and dry white wines of high quality dating back to the 16th century.
August and the beginning of September are usually still dry, allowing the grapes to gradually reach full ripeness, when the skin of the overripe grapes becomes shrivelled.
This period is usually followed by wetter weather, giving rise to the Botrytis cinerea infection, which is necessary for the formation of aszú berries.
Tokaj-Hegyalja is one of the wine regions of the world benefiting from Botrytis cinerea, which our ancestors named ‘noble rot’.

                        ‘Noble rotting’ involves the proliferation of Botrytis cinerea on ripe grapes, initiating a very unique overripening process. Losing most of their moisture content, the ‘nobly rotten’ grapes achieve a high sugar concentration (55-65 %), while the increase in acidity is lower, since the noble mould causes a natural decrease in acidity. At the same time, the Botrytis enriches the aroma characteristics of the wines, adding fragrance components including honey and fresh/dried fruits (linden, acacia, apricot and quince) to Tokaj PDO wines made from ‘nobly rotten’ grapes.
b)   Soil conditions and wine quality

The effect of the base rock and the soil assumes a crucial role in the quality of Tokaj wine specialities and wines. The special geological variety of the production area comes from the volcanic rock of the Zemplén Mountains and the diversity of the covering tufa. In some places it is possible to find as many as three different varieties of tufa chips within a hundred metres. Also, the depth of the soil affects the growing conditions of the grapes. The most famous historical vineyards of the Tokaj wine region are generally situated higher and contain tufa chips and other detritus. The soils are even richer in potassium, magnesium and many other trace elements as a result of the disintegration of minerals. Approximately 5 % of the area – for example, the region of Tarcal and Tokaj – is covered with loess, which warms up faster and consequently the vegetation period begins earlier. In Tokaj and in other major wine regions of the world these conditions make it possible to produce wines selected from a particular named vineyard. Imparting mineral notes, the soil conditions have a direct effect on the quality of many types of wine.
c)   Ageing in small wooden barrels in traditional underground cellars

In addition to its natural conditions, the Tokaj wine region has another special feature, created and shaped by human hand, and which also has a unique role in wine production: the cellars, essential for the ageing of the wines. The temperature of the cellars, which are mainly dug in tufa, is almost constant, between 8 and 12 °C. The walls of the cool cellars are thickly covered with noble cellar mould (Cladosporium cellare), which plays an important role in regulating the humidity of the air in the cellars.
The wood from the durmast oak forests in the higher regions of the Zemplén Mountains is especially valuable, because it is an excellent base material for making barrels. As is commonly known, the material of the barrel influences the ageing process of the wines significantly, and it also affects the aroma and colour of the wines. The Tokaj wine region boasts a unique harmony of wine and barrels. Unlike other wine-producing regions of the world, the material for barrels is not transported from far away. The material for the barrels grows in the region itself, contributing to the production of unique and original quality since ancient times.
9.2.   
Sparkling wine


9.2.1.   Description of the demarcated area

a)   Natural and cultural factors:

The oenological conditions and the natural and human resources of the Tokaj wine region are as follows:






—


the climate and microclimate of the region, which are influenced to a significant extent by the rivers in the region (Bodrog and Tisza).










—


the topographical conditions of the wine region, and its climatically protected location on the south and south-east edge of the Zemplén Mountains










—


the particularly diverse rock and soil composition of mainly volcanic origin of the production areas and vineyards










—


the typical and characteristic grape types produced here (e.g. Furmint, Hárslevelű, Sárga Muskotály) preserve their high acidity even during ageing










—


the diligent local population that has been cultivating grapes and producing wines for centuries.




b)   Basic geographical data

Location of Tokaj in latitude - 48°7' and 48°30'
Location of Tokaj in longitude - 21°10' and 21°40'
Annual average temperature - 10,8 °C
First autumn frost - 15–20 October
Annual precipitation - 525 mm
Precipitation in vegetation period - 313 mm
Number of sunshine hours -2 009 hours/year
Active heat units -1 600–1 800 °C
Altitude of vineyards - 100–300 m
Number of sunshine hours in the growing season -1 400–1 500 hours
First spring day with daily mean temperature of 10 °C - 20 April
Final autumn day with daily mean temperature of 10 °C - 10 October
Number of days exceeding the daily mean temperature of 10 °C - 175–180 days
Average day of the last spring frost - 20 April
Average highest annual temperature - 33 °C
Average lowest annual temperature - 19 °C
Period of highest precipitation - June
Number of snow-covered days - 25–40
Average date of first snow - 20 November
Average date of last snow - 20 March
Prevailing wind direction - North-easterly
9.2.2.   Description of the wines

The style of Tokaj sparkling wine differs from sparkling wines from other production areas. Thanks to the conditions of the production area and the varieties permitted in the Tokaj wine region, these sparkling wines are characterised by a richness in style, rather than airiness. The fragrance, therefore, lacks pronounced notes of yeasts and biscuits, but boasts the rich fruitiness of the varieties, reminiscent of the smell of white-flesh fruits. The texture of these sparkling wines is creamier than other sparkling wines produced using a similar method. The medium or intense ripe fruitiness is balanced with a subtle acidity that gives them their structure. They have an aromatic and elegant finish.
9.2.3.   Link between the production area, human factors and the product

The Tokaj wine region is located in an area that is marginal in terms of wine production, and has a solid continental climate. That comes with a long grape-ripening period. Slow ripening is facilitated by the wine region’s characteristic volcanic soil, which does not allow the vegetative balance of grapes to be tipped in favour of foliage size. Consequently, the varietal character of the grapes develops at an optimum pace, and the varieties are able to preserve their fine acidity and ripe fruitiness. This produces grapes with an optimum ripeness for sparkling wine production in biological terms, in which a high but rich acidity can be preserved with a moderate alcoholic strength. In addition, their acidity makes the wines intended for use as base wines suitable for sparkling wine production, because the quantity of their malic acid content is not excessive but is rich, gives strength and is well integrated. The typically Hungarian grape varieties produced in the wine region impart rich fruitiness to these sparkling wines.
10.   Essential further conditions (packaging, labelling, other requirements)



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:







(a)


The term ‘védett eredetű’ [‘of protected origin’] can also be used instead of the term ‘oltalom alatt álló erdetmegjelölés’ [protected designation of origin]. The term ‘borkülönlegesség’ [wine speciality] can also be used instead of the term ‘oltalom alatt álló erdetmegjelölés’ [protected designation of origin] for the Aszú, Eszencia, Dry Szamorodni, Sweet Szamorodni, Fordítás and Máslás wine types.










(b)


Indication of the vintage year is mandatory. At least 85 % of the grapes used must be harvested in any given year.










(c)


Indication of the sugar content is mandatory for white wine types where the sugar content exceeds 18 g/l.










(d)


Traditional terms authorised for use and restricted terms:






(i)


For the Eszencia, Fordítás, Máslás, Dry Szamorodni and Sweet Szamorodni wine types: ‘muzeális bor’ [historical wine], ‘borkülönlegesség’ [wine speciality]










(ii)


For the Aszú wine type: ‘muzeális bor’ [historical wine], ‘borkülönlegesség’ [wine speciality] ‘Aszú (3)(4)(5)(6) puttonyos’ (where the expression ‘6 puttonyos’ can only be used for Aszú with a residual sugar content of at least 150 g/l).










(iii)


For late-harvest wine and white wine types: ‘muzeális bor’ [historical wine]














(e)


The expression ‘cuvée’ or ‘küvé’ can be indicated only on the labels of wines produced by blending several grape varieties.










(f)


The full name must be indicated for the Dry Szamorodni and Sweet Szamorodni wine types: ‘száraz szamorodni’ [dry szamorodni] and ‘édes szamorodni’ [sweet szamorodni].






Smaller geographical units that may be indicated



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:







(a)


Municipalities:
Smaller geographical units that may be indicated:
Municipalities:
Abaújszántó, Bekecs, Bodrogkeresztúr, Bodrogkisfalud, Bodrogolaszi, Erdőbénye, Erdőhorváti, Golop, Hercegkút, Legyesbénye, Makkoshotyka, Mád, Mezőzombor, Monok, Olaszliszka, Rátka, Sárazsadány, Sárospatak, Sátoraljaújhely, Szegi, Szegilong, Szerencs, Tarcal, Tállya, Tokaj, Tolcsva, Vámosújfalu
demarcation: administrative borders










(b)


Named vineyards: According to the list in the annex to the product specification among the supporting documents uploaded










(c)


Criteria:






(i)


100 % identity of origin










(ii)


100 % identity of vintage year










(iii)


100 % identity of the variety if the variety is indicated










(iv)


manual harvesting is mandatory














(d)


Link between smaller geographical units and trademarks: In the case of wine products designated using registered trademarks consisting partially or wholly of the name of a smaller geographical unit, or of a reference to a geographical area of the country, or using trademarks established through use before 11 May 2002, the rules pertaining to the origin of grapes used for the production of wines do not apply.






Rules on presentation (1)



Legal framework:

By an organisation which manages the PDO/PGI, where foreseen by Member States

Type of further condition:

Packaging in the demarcated geographical area

Description of the condition:







(a)


The Aszú, Eszencia, Fordítás, Máslás, Dry Szamorodni and Sweet Szamorodni wine types






(i)


can be bottled only within the demarcated production area.
REASONS: reasons for on-site bottling: The ageing of Tokaj wine specialities requires a constant and undisturbed environment in special 10–12 °C cellars covered with noble mould. Transporting and moving the wines, as well as storing them under different conditions, causes a deterioration of quality. Due to their unique composition, which is different from other wines, the treatment of local wine specialities prior to bottling requires considerable experience and specialist knowledge, which only experts of this wine region possess. The full monitoring of the process and the guarantee of origin require on-site bottling.










(ii)


can be placed on the market only in Tokaj bottles.
Description of the Tokaj bottle: A colourless glass bottle consisting of a straight cylindrical body with a long neck, with the following proportions:






—


height of the cylindrical body/total height: 1:2,7










—


total height/base diameter = 1:3,6




The bottle may feature a raised stamp made from the glass of the bottle itself, containing the name ‘Tokaj’/‘Tokaji’, the brand name of the wine producer, the graphic emblem of the company or other information. The capacity of the bottle is usually 0,5 litres, but bottles of 0,375, 0,25, 0,1875 or 0,1-litre capacity are also permitted.










(iii)


The bottling requirement does not apply to wines produced by producers in their own cellar within the Tokaj wine region for local consumption.










Rules on presentation (2)



Legal framework:

By an organisation which manages the PDO/PGI, where foreseen by Member States

Type of further condition:

Packaging in the demarcated geographical area

Description of the condition:







(b)


Late-harvest wine type:






(i)


can be bottled only within the demarcated production area
REASONS: In the case of wines with the Tokaj designation of origin, the quality of wine produced within the current system where transportation is authorised is uncertain, because the ageing of Tokaj wines demands a constant and undisturbed environment; the transportation and storage of wines in other circumstances raise a number of risks that may ultimately lead to a deterioration of their quality. For transportation, it is essential to fill the wine into transportation containers, during which it will inevitably become oxidised and undergo mechanical damage, and thus loses some of its characteristic flavour and aroma compounds. The longer the transportation distance, the greater the risk of temperature fluctuation leading to further oxidation, which will further distort the flavour and aroma associated with the designation of origin. Eliminating these risks requires a technological intervention, which greatly changes the properties of the wine and distorts the wine characteristics associated with the Tokaj designation of origin. Therefore, it is justified to require on-site bottling in the case of all wines (wine types).










(ii)


may only be filled in glass bottles of 0,375, 0,5 (non-Tokaj bottle) or 0,75 litres










(iii)


The bottling requirement does not apply to wines produced by producers in their own cellar within the Tokaj wine region for local consumption.










Rules on presentation (3)



Legal framework:

By an organisation which manages the PDO/PGI, where foreseen by Member States

Type of further condition:

Packaging in the demarcated geographical area

Description of the condition:







(c)


White wine type:






(i)


can be bottled only within the demarcated production area
REASONS: In the case of wines with the Tokaj designation of origin, the quality of wine produced within the current system where transportation is authorised is uncertain, because the ageing of Tokaj wines demands a constant and undisturbed environment; the transportation and storage of wines in other circumstances raise a number of risks that may ultimately lead to a deterioration of their quality. For transportation, it is essential to fill the wine into transportation containers, during which it will inevitably become oxidised and undergo mechanical damage, and thus loses some of its characteristic flavour and aroma compounds. The longer the transportation distance, the greater the risk of temperature fluctuation leading to further oxidation, which will further distort the flavour and aroma associated with the designation of origin. Eliminating these risks requires a technological intervention, which greatly changes the properties of the wine and distorts the wine characteristics associated with the Tokaj designation of origin. Therefore, it is justified to require on-site bottling in the case of all wines (wine types).










(ii)


may be placed on the market in glass bottles of maximum 0,75 litres and 1,5 litres (‘magnum’ bottle) (derogation only with the permission of the Council of Wine Communities of the Tokaj Wine Region).










(iii)


The bottling requirement does not apply to wines produced by producers in their own cellar within the Tokaj wine region for local consumption.










Production outside the demarcated production area



Legal framework:

By an organisation which manages the PDO/PGI, where foreseen by Member States

Type of further condition:

Derogation concerning production in the demarcated geographical area

Description of the condition:

Production outside the production area is permitted only in the case of sparkling wine. It is also possible to carry out fermentation and bottling of sparkling wine in Hungary outside the demarcated production area, with the permission of the Council of Wine Communities of the Tokaj Wine Region.

Link to the product specification


https://boraszat.kormany.hu/download/5/01/f2000/TOKAJ_term%C3%A9kle%C3%ADr%C3%A1s_2020%20kn.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/2026/1380/oj
ISSN 1977-091X (electronic edition)