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: 2026-05-08
Institutions: Directorate-General for Agriculture and Rural Development, European Commission
Subjects: Greece, Macedonia, consumer information, designation of origin, fortified wine, labelling, product designation, quality control of agricultural products, red wine, rosé wine, sparkling wine, white wine








C_202602625EN.000101.fmx.xml












Official Journal of the European Union


EN
C series













C/2026/2625


8.5.2026






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/2026/2625)

COMMUNICATION OF APPROVAL OF A STANDARD AMENDMENT

(Article 24 of Regulation (EU) 2024/1143)


‘Μακεδονία’


EU reference number: PGI-GR-A1616-AM01 – 11.2.2026
                  

1.   Name of product

‘Μακεδονία’
2.   Geographical indication type







☐


PDO










☑


PGI










☐


GI




3.   Sector







☐


Agricultural products










☑


Wines










☐


Spirit drinks




4.   Country to which the geographical area belongs

Greece
5.   Member State authority communicating the standard amendment


Name

MINISTRY OF RURAL DEVELOPMENT AND FOOD, DEPARTMENT FOR VINES, WINE AND SPIRIT DRINKS
6.   Qualification as standard amendment

The requested amendment falls within the standard amendments category in accordance with Article 24(3) and (4) of Regulation (EU) 2024/1143, because:






(a)


it does not include a change in the name or in the use of the name of the protected geographical indication;










(b)


it does not include a change to, or a deletion or addition of, a category of grapevine product bearing the protected geographical indication;










(c)


it does not void or alter the link to the geographical area referred to in the single document; and










(d)


it does not entail further restrictions on the marketing of the product.




7.   Description of the approved standard amendment(s)


Title

Amendment of point (d) under the heading ‘Oenological practices’

Description

Amendment of point (d) under the heading ‘Oenological practices’, as follows:






(d)


Vinification or co-vinification of grapes and/or musts originating in winegrowing areas producing local wines (wines with a protected geographical indication – PGI) and/or from winegrowing areas producing wines with a designation of origin (wines with a protected designation of origin – PDO), provided they fall within the winegrowing district concerned.




Instead of the current ‘(d) Vinification of grapes and/or musts from winegrowing areas where Μακεδονία PDO wines are produced’.






☐


The amendment affects the single document.





Title

Update to the Μακεδονία PGI technical file

Description

To update the technical files, the following changes have been made to the product specification and single document:






(a)


improvement of the descriptions in the sections entitled ‘Description of the wines’ and ‘Link with the geographical area’;










(b)


addition and replacement of national provisions on the applicable requirements and controls for PDO and PGI wines; and










(c)


change in the details of the competent control bodies.










☑


The amendment affects the single document.




SINGLE DOCUMENT

Designations of origin and geographical indications of the wine


‘Μακεδονία’


EU reference number: PGI-GR-A1616-AM01 – 11.2.2026
                  

1.   Name(s)

‘Μακεδονία’
2.   Geographical indication type







☐


PDO










☑


PGI










☐


GI




3.   Country to which the defined geographical area belongs

Greece
4.   Classification of the agricultural product 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
5.   Categories of grapevine products as listed in Part II of Annex VII to Regulation (EU) No 1308/2013







1.


Wine










3.


Liqueur wine










8.


Semi-sparkling wine










15.


Wine from raisined grapes




6.   Description of the wine(s)


Grapevine product

Dry white wine

Organoleptic characteristics


Appearance

Crystal clear and bright yellowish colour with slight green tints. Golden tints may appear with ageing.

Aroma

Intense and rich on the nose, with aromas of citrus fruit and notes of tropical fruit.

Taste

Full-bodied, with excellent balance and finesse. Lively, long-lasting aftertaste.

Additional information regarding organoleptic characteristics

—

Analytical characteristics







Maximum total alcoholic strength (in % volume):


—




Minimum actual alcoholic strength (in % volume):


10




Minimum total acidity:


3,5




Minimum total acidity unit:


in grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre):


18




Maximum total sulphur dioxide (in milligrams per litre):


200





Additional information regarding analytical characteristics







—


Minimum total alcoholic strength: 11,0 % vol.










—


Minimum natural alcoholic strength: 10,0 % vol.










—


Total sugar content (g/l): maximum 9,0










—


Maximum total acidity: 7,5 grams per litre, expressed as tartaric acid










☑


Any analytical characteristics not indicated in this section are within the limits laid down in the applicable EU legislation.





Grapevine product

Medium dry white wine

Organoleptic characteristics


Appearance

Crystal clear and bright yellowish colour with slight green tints. Golden tints may appear with ageing.

Aroma

Intense and rich on the nose, with aromas of citrus fruit and notes of tropical fruit.

Taste

Full-bodied, slightly sweet, with excellent balance and finesse. Lively, long-lasting aftertaste.

Additional information regarding organoleptic characteristics

—

Analytical characteristics







Maximum total alcoholic strength (in % volume):


—




Minimum actual alcoholic strength (in % volume):


10




Minimum total acidity:


3,5




Minimum total acidity unit:


in grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre):


18




Maximum total sulphur dioxide (in milligrams per litre):


250





Additional information regarding analytical characteristics







—


Minimum natural alcoholic strength: 10,0 % vol.










—


Total sugar content (g/l): minimum 4,5 – maximum 17,5










—


Maximum total acidity: 7,5 grams per litre, expressed as tartaric acid










☑


Any analytical characteristics not indicated in this section are within the limits laid down in the applicable EU legislation.





Grapevine product

Medium sweet white wine

Organoleptic characteristics


Appearance

Crystal clear and bright yellowish colour with slight green tints. Golden tints may appear with ageing.

Aroma

Intense and rich on the nose, with aromas of citrus fruit and notes of tropical fruit.

Taste

Full-bodied, with a pleasant sweetness and excellent balance and finesse. Lively, long-lasting aftertaste.

Additional information regarding organoleptic characteristics

—

Analytical characteristics







Maximum total alcoholic strength (in % volume):


—




Minimum actual alcoholic strength (in % volume):


10




Minimum total acidity:


3,5




Minimum total acidity unit:


in grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre):


18




Maximum total sulphur dioxide (in milligrams per litre):


250





Additional information regarding analytical characteristics







—


Minimum natural alcoholic strength: 10,0 % vol.










—


Total sugar content (g/l): minimum 12,5 – maximum 45,0










—


Maximum total acidity: 7,5 grams per litre, expressed as tartaric acid










☑


Any analytical characteristics not indicated in this section are within the limits laid down in the applicable EU legislation.





Grapevine product

Sweet white wine

Organoleptic characteristics


Appearance

Crystal clear and bright yellowish colour with slight green tints. Golden tints may appear with ageing.

Aroma

Intense and rich on the nose, with aromas of citrus fruit and notes of tropical fruit.

Taste

Rich body, with excellent balance and finesse. Lively, long-lasting sweet aftertaste.

Additional information regarding organoleptic characteristics

—

Analytical characteristics







Maximum total alcoholic strength (in % volume):


—




Minimum actual alcoholic strength (in % volume):


11




Minimum total acidity:


3,5




Minimum total acidity unit:


in grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre):


18




Maximum total sulphur dioxide (in milligrams per litre):


300





Additional information regarding analytical characteristics







—


Minimum total alcoholic strength: 15,0 % vol.










—


Minimum natural alcoholic strength: 10,0 % vol.










—


Total sugar content (g/l): minimum 45










—


Maximum total acidity: 7,5 grams per litre, expressed as tartaric acid










☑


Any analytical characteristics not indicated in this section are within the limits laid down in the applicable EU legislation.





Grapevine product

Dry red wine

Organoleptic characteristics


Appearance

Purple colour with garnet tints when the wine is young, which turn orange-red as it develops.

Aroma

Intense spices (black pepper), figs, dried fruit.

Taste

Medium to rich body, depending on the year. Well-structured tannins, excellent balance with its relatively high acidity.

Additional information regarding organoleptic characteristics

—

Analytical characteristics







Maximum total alcoholic strength (in % volume):


—




Minimum actual alcoholic strength (in % volume):


11




Minimum total acidity:


4,5




Minimum total acidity unit:


in grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre):


20




Maximum total sulphur dioxide (in milligrams per litre):


150





Additional information regarding analytical characteristics







—


Minimum total alcoholic strength: 11,0 % vol.










—


Minimum natural alcoholic strength: 10,5 % vol.










—


Total sugar content (g/l): maximum 9,0










—


Maximum total acidity: 7,0 grams per litre, expressed as tartaric acid










☑


Any analytical characteristics not indicated in this section are within the limits laid down in the applicable EU legislation.





Grapevine product

Medium dry red wine

Organoleptic characteristics


Appearance

Purple colour with garnet tints when the wine is young, which turn orange-red as it develops.

Aroma

Intense spices (black pepper), figs, dried fruit.

Taste

Medium to rich body, depending on the year. Well-structured tannins, excellent balance, with a slight sweetness and relatively high acidity.

Additional information regarding organoleptic characteristics

—

Analytical characteristics







Maximum total alcoholic strength (in % volume):


—




Minimum actual alcoholic strength (in % volume):


11




Minimum total acidity:


3,5




Minimum total acidity unit:


in grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre):


20




Maximum total sulphur dioxide (in milligrams per litre):


200





Additional information regarding analytical characteristics







—


Minimum natural alcoholic strength: 10,5 % vol.










—


Total sugar content (g/l): minimum 4,5 – maximum 17,5










—


Maximum total acidity: 7,0 grams per litre, expressed as tartaric acid










☑


Any analytical characteristics not indicated in this section are within the limits laid down in the applicable EU legislation.





Grapevine product

Medium sweet red wine

Organoleptic characteristics


Appearance

Light red colour with brick-red tints as the wine develops.

Aroma

Complex nose of dried fruit, plums, figs, with hints of vanilla.

Taste

Rich body with an excellent balance in which acidity dominates. Long sweet aftertaste.

Additional information regarding organoleptic characteristics

—

Analytical characteristics







Maximum total alcoholic strength (in % volume):


—




Minimum actual alcoholic strength (in % volume):


11




Minimum total acidity:


3,5




Minimum total acidity unit:


in grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre):


20




Maximum total sulphur dioxide (in milligrams per litre):


200





Additional information regarding analytical characteristics







—


Minimum natural alcoholic strength: 10,5 % vol.










—


Total sugar content (g/l): minimum 12,5 – maximum 45,0










—


Maximum total acidity: 7,0 grams per litre, expressed as tartaric acid










☑


Any analytical characteristics not indicated in this section are within the limits laid down in the applicable EU legislation.





Grapevine product

Sweet red wine

Organoleptic characteristics


Appearance

Dense red colour with reddish-brown tints.

Aroma

Complex nose of dried/roasted nuts, figs, leather, with hints of vanilla.

Taste

Rich body with a sweet taste and an excellent balance in which acidity plays a dominant role.

Additional information regarding organoleptic characteristics

—

Analytical characteristics







Maximum total alcoholic strength (in % volume):


—




Minimum actual alcoholic strength (in % volume):


11




Minimum total acidity:


3,5




Minimum total acidity unit:


in grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre):


20




Maximum total sulphur dioxide (in milligrams per litre):


300





Additional information regarding analytical characteristics







—


Minimum total alcoholic strength: 15,0 % vol.










—


Minimum natural alcoholic strength: 10,5 % vol.










—


Total sugar content (g/l): minimum 45










—


Maximum total acidity: 7,5 grams per litre, expressed as tartaric acid










☑


Any analytical characteristics not indicated in this section are within the limits laid down in the applicable EU legislation.





Grapevine product

Dry rosé wine

Organoleptic characteristics


Appearance

Vivid rosé colour, crystal clear.

Aroma

Richly aromatic, with characteristic aromas of red forest fruit, strawberries, wild cherries.

Taste

Richly aromatic, with characteristic aromas of red forest fruit, strawberries, wild cherries.

Additional information regarding organoleptic characteristics

—

Analytical characteristics







Maximum total alcoholic strength (in % volume):


—




Minimum actual alcoholic strength (in % volume):


10,5




Minimum total acidity:


3,5




Minimum total acidity unit:


in grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre):


18




Maximum total sulphur dioxide (in milligrams per litre):


200





Additional information regarding analytical characteristics







—


Minimum total alcoholic strength: 11,0 % vol.










—


Minimum natural alcoholic strength: 10,0 % vol.










—


Total sugar content (g/l): maximum 9,0










—


Maximum total acidity: 7,5 grams per litre, expressed as tartaric acid










☑


Any analytical characteristics not indicated in this section are within the limits laid down in the applicable EU legislation.





Grapevine product

Medium dry rosé wine

Organoleptic characteristics


Appearance

Light rosé colour with orangey-red tints.

Aroma

Rich, complex nose of overripe red berries, plums and hints of vanilla.

Taste

Rich body with a refreshing sweetness and an excellent balance in which acidity plays a dominant role.

Additional information regarding organoleptic characteristics

—

Analytical characteristics







Maximum total alcoholic strength (in % volume):


—




Minimum actual alcoholic strength (in % volume):


10,5




Minimum total acidity:


3,5




Minimum total acidity unit:


in grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre):


18




Maximum total sulphur dioxide (in milligrams per litre):


250





Additional information regarding analytical characteristics







—


Minimum natural alcoholic strength: 10,0 % vol.










—


Total sugar content (g/l): minimum 4,5 – maximum 17,5










—


Maximum total acidity: 7,5 grams per litre, expressed as tartaric acid










☑


Any analytical characteristics not indicated in this section are within the limits laid down in the applicable EU legislation.





Grapevine product

Medium sweet rosé wine

Organoleptic characteristics


Appearance

Light rosé colour with orangey-red tints.

Aroma

Complex nose dominated by dried fruit and nuts, with hints of vanilla.

Taste

Rich body with an excellent balance in which acidity dominates. Long sweet aftertaste.

Additional information regarding organoleptic characteristics

—

Analytical characteristics







Maximum total alcoholic strength (in % volume):


—




Minimum actual alcoholic strength (in % volume):


10,5




Minimum total acidity:


3,5




Minimum total acidity unit:


in grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre):


18




Maximum total sulphur dioxide (in milligrams per litre):


250





Additional information regarding analytical characteristics







—


Minimum natural alcoholic strength: 11,0 % vol.










—


Total sugar content (g/l): minimum 12,5 – maximum 45,0










—


Maximum total acidity: 7,5 grams per litre, expressed as tartaric acid










☑


Any analytical characteristics not indicated in this section are within the limits laid down in the applicable EU legislation.





Grapevine product

Sweet rosé wine

Organoleptic characteristics


Appearance

Rosé colour with brick-red tints and medium transparency.

Aroma

Complex nose of dried/roasted nuts, figs, leather, with hints of vanilla.

Taste

Distinctive body with a sweet taste, rich structure and excellent balance.

Additional information regarding organoleptic characteristics

—

Analytical characteristics







Maximum total alcoholic strength (in % volume):


—




Minimum actual alcoholic strength (in % volume):


10,5




Minimum total acidity:


3,5




Minimum total acidity unit:


in grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre):


18




Maximum total sulphur dioxide (in milligrams per litre):


300





Additional information regarding analytical characteristics







—


Minimum total alcoholic strength: 15,0 % vol.










—


Total sugar content (g/l): minimum 45










—


Maximum total acidity: 7,5 grams per litre, expressed as tartaric acid










☑


Any analytical characteristics not indicated in this section are within the limits laid down in the applicable EU legislation.





Grapevine product

White liqueur wine

Organoleptic characteristics


Appearance

Deep yellow colour with golden tints which may turn orange with ageing.

Aroma

Complex and intense nose with hints of dried fruit.

Taste

Balanced and sweet taste with a full palate and a long aromatic aftertaste.

Additional information regarding organoleptic characteristics

—

Analytical characteristics







Maximum total alcoholic strength (in % volume):


—




Minimum actual alcoholic strength (in % volume):


15




Minimum total acidity:


3,5




Minimum total acidity unit:


in grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre):


30




Maximum total sulphur dioxide (in milligrams per litre):


200





Additional information regarding analytical characteristics







—


Actual alcoholic strength: 15,0-22,0 % vol.










—


Minimum total alcoholic strength: 17,5 % vol.










—


Maximum total acidity: 7,5 grams per litre, expressed as tartaric acid










☑


Any analytical characteristics not indicated in this section are within the limits laid down in the applicable EU legislation.





Grapevine product

Red liqueur wine

Organoleptic characteristics


Appearance

Deep purple colour with violet tints which may turn brick red with ageing.

Aroma

Complex and intense nose of dried red fruit.

Taste

Lively, exuberant and full on the palate with a balanced, sweet taste. There are distinct aromas of dried fruit and cherry jam.

Additional information regarding organoleptic characteristics

—

Analytical characteristics







Maximum total alcoholic strength (in % volume):


—




Minimum actual alcoholic strength (in % volume):


15




Minimum total acidity:


3,5




Minimum total acidity unit:


in grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre):


30




Maximum total sulphur dioxide (in milligrams per litre):


200





Additional information regarding analytical characteristics







—


Actual alcoholic strength: 15,0-22,0 % vol.










—


Minimum total alcoholic strength: 17,5 % vol.










—


Maximum total acidity: 7,5 grams per litre, expressed as tartaric acid










☑


Any analytical characteristics not indicated in this section are within the limits laid down in the applicable EU legislation.





Grapevine product

Wine from raisined grapes

Organoleptic characteristics


Appearance

Deep yellow colour with brown tints.

Aroma

Complex and intense nose with hints of dried fruit.

Taste

Balanced and sweet taste with a full palate and a long aromatic aftertaste.

Additional information regarding organoleptic characteristics

—

Analytical characteristics







Maximum total alcoholic strength (in % volume):


—




Minimum actual alcoholic strength (in % volume):


10




Minimum total acidity:


3,5




Minimum total acidity unit:


in grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre):


30




Maximum total sulphur dioxide (in milligrams per litre):


400





Additional information regarding analytical characteristics







—


Minimum natural alcoholic strength: 16,0 % vol.










—


Minimum total sugar content (g/l): 45










—


Maximum total acidity: 7,5 grams per litre, expressed as tartaric acid










☑


Any analytical characteristics not indicated in this section are within the limits laid down in the applicable EU legislation.





Grapevine product

Dry semi-sparkling white wine

Organoleptic characteristics


Appearance

Bright yellow colour.

Aroma

Rich and fruity on the nose.

Taste

Harmonious in the mouth with a long aftertaste.

Additional information regarding organoleptic characteristics

—

Analytical characteristics







Maximum total alcoholic strength (in % volume):


—




Minimum actual alcoholic strength (in % volume):


11




Minimum total acidity:


3,5




Minimum total acidity unit:


in grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre):


18




Maximum total sulphur dioxide (in milligrams per litre):


200





Additional information regarding analytical characteristics







—


Minimum natural alcoholic strength: 11,0 % vol.










—


Maximum total sugar content (g/l): 9,0










—


Maximum total acidity: 7,5 grams per litre, expressed as tartaric acid










—


Excess pressure in the bottle: 1 to 2,5 bar










☑


Any analytical characteristics not indicated in this section are within the limits laid down in the applicable EU legislation.





Grapevine product

Medium dry semi-sparkling white wine

Organoleptic characteristics


Appearance

Bright yellow colour.

Aroma

Rich and fruity on the nose.

Taste

Harmonious in the mouth with a smooth sweetness balanced harmoniously with a refreshing acidity and a long aftertaste.

Additional information regarding organoleptic characteristics

—

Analytical characteristics







Maximum total alcoholic strength (in % volume):


—




Minimum actual alcoholic strength (in % volume):


11




Minimum total acidity:


3,5




Minimum total acidity unit:


in grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre):


18




Maximum total sulphur dioxide (in milligrams per litre):


250





Additional information regarding analytical characteristics







—


Minimum natural alcoholic strength: 11,0 % vol.










—


Total sugar content (g/l): minimum 4,5 – maximum 17,5










—


Maximum total acidity: 7,5 grams per litre, expressed as tartaric acid










—


Excess pressure in the bottle: 1 to 2,5 bar










☑


Any analytical characteristics not indicated in this section are within the limits laid down in the applicable EU legislation.




7.   Winemaking practices

7.1.   Specific oenological practices used to make the wine or wines, relevant restrictions on making them


Winemaking practice

Red winemaking
Type of oenological practice:
Restrictions on winemaking
Description:
The red wine is produced in accordance with traditional red winemaking methods. The varieties used to make the wine must be grown in the winegrowing areas of Macedonia referred to in the respective ministerial decisions.

Winemaking practice

Rosé winemaking
Type of oenological practice:
Restrictions on winemaking
Description:
The rosé wine is produced using state-of-the-art rosé winemaking technology; the temperature during alcoholic fermentation does not exceed 20 °C. The varieties used to make the wine must be grown in the winegrowing areas of Macedonia referred to in the respective ministerial decisions.

Winemaking practice

Vinification of wine from raisined grapes
Type of oenological practice:
Restrictions on winemaking
Description:
The wine from raisined grapes is produced from grape must left in the sun or shade for partial dehydration. This must is vinified without adding – before, during or after alcoholic fermentation – must or rectified concentrated must or alcohol of agricultural origin or distillate, and without concentrating the must from raisined grapes in any way whatsoever. The sugar and alcohol content of the end product comes exclusively from the vinified grapes. The varieties used to make the wine from raisined grapes must be grown in the winegrowing areas of Macedonia (Siatista, Kastoria, Drama) where such wine is produced, as referred to in the respective ministerial decisions.

Winemaking practice

Vinification of liqueur wine
Type of oenological practice:
Restrictions on winemaking
Description:
The liqueur wine is produced from grape must that has undergone partial fermentation, with a natural alcoholic strength by volume of at least 12 %, or from wine, or from a mixture of both, to which neutral alcohol of vinous origin has been added either alone or in a mixture, including alcohol obtained from the distillation of dried grapes with an actual alcoholic strength by volume of not less than 96 %, or wine or dried grape distillate with an actual alcoholic strength by volume of not less than 52 % and not more than 86 %. The varieties used to make the liqueur wine must be grown in the winegrowing areas of Macedonia (Pieria, Evros) where such wine is produced, as referred to in the respective ministerial decisions.

Winemaking practice

Vinification of semi-sparkling wine
Type of oenological practice:
Restrictions on winemaking
Description:
The semi-sparkling wine is produced using a traditional, local technique and the CO2 is dissolved endogenously in the wine. The varieties used to make the semi-sparkling wine must be grown in the winegrowing areas of Macedonia (Florina) where such wine is produced, as referred to in the respective ministerial decisions.

Winemaking practice

Specific oenological practices used to make wines
Type of oenological practice:
Specific winemaking practice
Description:






(a)


In the production of medium dry, semi-sweet and sweet wines, sweetening is permitted in accordance with the relevant EU provisions.










(b)


Liqueur wine is produced from grape must that has undergone partial fermentation, with a natural alcoholic strength by volume of at least 12 %, or from wine, or from a mixture of both, to which neutral alcohol of vinous origin has been added either alone or in a mixture, including alcohol obtained from the distillation of dried grapes with an actual alcoholic strength by volume of not less than 96 %, or wine or dried grape distillate with an actual alcoholic strength by volume of not less than 52 % and not more than 86 %.










(c)


Raisined wine is produced from grape must left in the sun or shade for partial dehydration. This must is vinified without adding – before, during or after alcoholic fermentation – must or rectified concentrated must or alcohol of agricultural origin or distillate, and without concentrating the must from raisined grapes in any way whatsoever. The sugar and alcohol content of the end product comes exclusively from the vinified grapes.










(d)


The semi-sparkling wine is produced using a traditional, local technique, and the CO2 is dissolved endogenously in the wine.





Winemaking practice

Vine training systems
Type of oenological practice:
Specific winemaking practice
Description:
The vines are trained in accordance with the typical cultivation techniques used locally.

Winemaking practice

White winemaking
Type of oenological practice:
Restrictions on winemaking
Description:
The white wine is produced using state-of-the-art white winemaking technology; the temperature during alcoholic fermentation does not exceed 20 °C. The varieties used to make the wine must be grown in the winegrowing areas of Macedonia referred to in the respective ministerial decisions.
7.2.   Maximum yields


All wines / category / variety / type

Maximum yield in hectolitres of end product per hectare
Maximum yield:






Maximum yield:


96




Maximum yield unit:


hectolitres per hectare





All wines / category / variety / type

Maximum yield in kilograms of grapes per hectare
Maximum yield:






Maximum yield:


12 000 




Maximum yield unit:


kilograms of grapes per hectare




8.   Indication of the wine grape variety or varieties from which the wine or wines are produced







—


Barbera N










—


Cabernet Franc N










—


Cabernet Sauvignon N










—


Chardonnay B










—


Cinsaut N










—


Gewurtztraminer Rs










—


Grenache Rouge N










—


Merlot N










—


Montepulciano N










—


Mourvedre N










—


Nebbiolo N










—


Negro Amaro N










—


Refosco N










—


Riesling B










—


Sangiovese N










—


Sauvignon Blanc B










—


Semillon B










—


Syrah N










—


Tannat N










—


Tempranillo N










—


Ugni Blanc B – Trebbiano










—


Viognier B










—


Agiorgitiko N










—


Agoumastos B










—


Athiri Β










—


Asprouda Serron B










—


Assyrtiko B










—


Zoumiatiko B – Damiatis










—


Koiniariko N










—


Limnio Ν










—


Limniona N










—


Malagousia B










—


Moschato Alexandreias B










—


Moschomavro N










—


Batiki B










—


Negoska N










—


Xinomavro N – Xinogaltso, Popolka, Mavro Naoussa










—


Pamidi N










—


Priknadi B










—


Roditis Rs – Alepou










—


Robola Β










—


Sefka N










—


Savvatiano Β – Doumprena Aspri, Kountoura Aspri, Perachoritiko, Sakeiko










—


Chondromavro N




9.   Concise definition of the demarcated geographical area

The demarcated wine production area comprises all the areas of Macedonia for which PGI wines and PDO wines have been recognised, as described in detail in the ministerial decisions and presidential decrees, respectively.
Specifically, the wines bearing the Μακεδονία protected geographical indication are produced from grapes grown in vineyards located:






(1)


in the regional unit of Grevena,










(2)


in the regional unit of Drama,










(3)


in the regional unit of Thessaloniki, at an altitude of 50 to 800 metres,










(4)


in the regional unit of Imathia, at an altitude of over 80 metres,










(5)


in the regional unit of Kavala, at an altitude of over 50 metres,










(6)


in the regional unit of Florina,










(7)


in the regional unit of Kastoria, at an altitude of 600 to 1 000 metres,










(8)


in the regional unit of Kozani, at an altitude of 250 metres or more,










(9)


in the regional unit of Pella,










(10)


in the regional unit of Serres,










(11)


in the regional unit of Pieria, at an altitude of over 50 metres,










(12)


in the regional unit of Chalkidiki,










(13)


in the regional unit of Kilkis:






(a)


within the administrative boundaries of the municipal community of Goumenissa and the local communities of Griva, Karpi, Pentalofos, Stathis, Filyria, of the municipal unit of Goumenissa in the Paionia municipality, and in the local community of Polypetro in the municipal unit of Evropos in the same municipality;










(b)


in the local community of Gorgopi in the municipal unit of Axioupoli, at an altitude of over 150 metres, and vineyards in the municipal community of Evropos and the local community of Toumba in the municipal unit of Evropos in the Paionia municipality, at an altitude of over 80 metres.








10.   Link with the geographical area

The causal link with the geographical origin is based on:






☑


reputation










☐


a distinctive quality










☐


other characteristics





Category of the grapevine product







1.


Wine





Summary of the link

Details of the geographical area – wine, liqueur wine, semi-sparkling wine and wine from raisined grapes

Historical link

Vine cultivation was particularly widespread in Ancient Greece. In the region of Macedonia in particular, wine has a long history.
The first evidence of vine cultivation was found in eastern Macedonia. During a recent excavation near Krinides (Kavala), grape seeds were found dating back to the end of the prehistoric period. Philippi in eastern Macedonia is considered to be the first winegrowing area in Greece, with cultivation starting as early as 2800 to 2200 BC.
According to the information available, there were vineyards in Chalkidiki (in Mende, Scione, Akanthos and the Mount Athos peninsula), on Thassos, in Pella and in Stageira, where Aristotle himself had a vineyard.
Wine from Macedonia, and in particular from Thassos, reached all corners of the then known world, transported in amphorae on cargo ships.
Owing to the numerous monasteries on Mount Athos – many more than today – and the importance of wine as a staple of the monks’ diet, nearly all of Chalkidiki, both in the south and in the north-west up to present-day Kalamaria, was covered with vineyards used for the production of wine. The systematic cultivation of vines resulted, in the 10th century, in an abundance of wine on Mount Athos, prompting it to be traded, first in Thessaloniki, and later in other areas of Macedonia, in Constantinople and in other countries, where it was transported by ship.
The wine returned to prominence in Europe through the Venetians and the Genoese following the conquest of Constantinople by the Crusaders.
Vine cultivation in Macedonia suffered a serious blow in the late 19th and early 20th centuries. For the first time in 1898, phylloxera devastated the vineyards in Pylaia outside Thessaloniki; over the following decades it spread to the vineyards in the rest of Macedonia and Thrace. It spread rapidly, with disastrous consequences.
Efforts were made to counter the epidemic through cross-breeding with grape varieties from France, Bulgaria and other European countries, with mixed results. The vineyards were saved, but the cultivated areas shrank significantly and the quality of the wines produced fell dramatically.
It is worth noting that Macedonian wine was recognised as a wine with a designation of origin as early as 1932 by Joint Ministerial Decision 110822/16.9.1932 on the classification of typical wines and their designations of origin (Greek Government Gazette, Series II, No 87/20.9.1932) (attached). This attests to the reputation and quality of the wine over the years.
In the 20th century, the emergence of large, private winemaking companies in Macedonia that invested in equipment contributed to the development of viticulture and to the production of good-quality, commercially successful wines.

Cultural, social and economic link – wine and semi-sparkling wine

Vine cultivation, the creation of wine from grapes, and the effects of wine consumption on the human body have always inspired awe and have therefore been associated with the divine. In ancient times, the god associated with wine was Dionysus, an agricultural god who was widely worshipped in Macedonia and Thrace, where the 12 Olympians were not as prevalent as in southern Greece.
In the Christian religion, God is presented as a vine grower, and the Church as a vine. The Christian rite of Holy Communion uses wine to symbolise the blood of Christ. In fact, in Orthodox Christianity, Saint Tryphon is also the patron saint of vineyards and winegrowers, thus incorporating ancient beliefs about growth and fertility. Saint Tryphon has been particularly renowned and revered in the winegrowing regions of Macedonia for centuries.
Today, as people turn to tradition and seek to rediscover their roots, the link between wine and culture is becoming ever stronger. All celebrations and revivals of popular traditions include the consumption of wine. The wine museums in Naousa, Rapsani and Amyntaio seek to show the enduring impact of wine on our lives in Macedonia. Winery tours aspire to transform the image of wine from a mere consumer product into a defining element of the region’s identity.
Towards the end of the 20th century (in 1993), the Union of Winegrowers and Winemakers of Macedonia was founded. It remains very important for the wine industry to this day.
At the Union’s initiative and with the full support of its members, two influential and well-established institutions were created:






1.


the ‘Wine Routes of Macedonia’, later renamed ‘Wine Routes of Northern Greece’, which offers a comprehensive wine tourism programme; and










2.


the Thessaloniki International Wine Competition.




Moreover, the ‘Winemakers of North Greece’ association organises an annual wine and spirit tasting event called ‘VorOina’.

Geographical environment and geographical origin

Macedonia is predominantly mountainous. Its terrain can be broken down as follows: 34,7 % lowland areas, 25,9 % semi-mountainous areas and 39,4 % mountainous areas.
Macedonia has an abundance of large and fertile plains.
The western part of Macedonia is also the most mountainous part, with plateaus stretching between mountain ranges.
Forests cover more than 25 % of Macedonia’s surface area.
On the coast, the climate is mild and typically Mediterranean. Moving inland, the high mountains block the beneficial influence of the Aegean and the climate becomes continental.

Product details for the wine

The quality, organoleptic and analytical characteristics of the Μακεδονία PGI wines described above are a result of the area’s climate conditions and various soil types, combined with the vine varieties grown, the methods used to tend to the vines and the winemaking techniques.

Causal interaction for the wine

The uniqueness of Μακεδονία PGI wines is due to the specific characteristics of the area. The soil, the mild climate, the cool summer winds, the forests and the rivers are the natural elements of the region that are most conducive to the production of the grapes and, consequently, of the wine of Macedonia. The excellent climate, soil and morphological features of the region of Macedonia, combined with the varieties grown and the cultivation techniques used, ensure the production of this unique wine bearing the Μακεδονία PGI. Increased investment by winemakers operating in the region, in both production technology and the marketing of Μακεδονία PGI wines, the number of markets within and outside the EU where Μακεδονία PGI wines are distributed or exported, the organisation of tasting events for Μακεδονία PGI wines (‘The Wine Routes of Northern Greece’, the Thessaloniki International Wine Competition, ‘VorOina’) and public participation in these events highlight the reputation and recognition of Μακεδονία PGI wines and make these wines truly unique.

Category of the grapevine product







3.


Liqueur wine





Summary of the link


Cultural, social and economic link

Traditional production of liqueur wine in Macedonia began many decades ago, when winemakers would produce, in addition to dry wines, a certain quantity of liqueur wine for household use. It was a distinctive wine that accompanied festive meals, celebrations and festivals.

Product details

The quality, organoleptic and analytical characteristics of the Μακεδονία PGI wines described above are a result of the area’s climate conditions and various soil types, combined with the vine varieties grown, the methods used to tend to the vines and the winemaking techniques.

Causal interaction

The prolonged high temperatures and long hours of sunshine in the area, even after the grapes have reached physiological ripeness, favour the accumulation of sugars in the grapes, which gives them the appropriate alcoholic strength and the aromatic components needed to produced quality (raisined and liqueur) wines.
Over time, these wines became famous even outside the production area and came to be renowned throughout Greece for their quality and unique organoleptic characteristics.
Around 20 years ago, local wineries began systematic production and distribution of these wines, using traditional techniques in conjunction with modern technology.
Their name became inextricably linked to the production area. The areas where the wines are produced are characterised by poor, rocky soils, high altitudes, and a mild, relatively dry climate. The varieties used are suited to the production of these wines due to their specific characteristics.
They are very often entered in national and international wine competitions and have won a number of prizes and awards.

Category of the grapevine product







8.


Semi-sparkling wine





Summary of the link


Product details

The quality, organoleptic and analytical characteristics of the Μακεδονία PGI wines described above are a result of the area’s climate conditions and various soil types, combined with the vine varieties grown, the methods used to tend to the vines and the winemaking techniques.

Causal interaction

The semi-sparkling wines produced in Macedonia are unique, owing to the exceptional combination of soil, climate, and the inclusion in the varietal composition of local varieties such as Xinomavro. Today, their production represents a significant proportion of the region’s total wine production and fully meets the ever-increasing demands of consumers.
These wines are very often entered in national and international wine competitions and have won numerous prizes and awards.

Category of the grapevine product







15.


Wine from raisined grapes





Summary of the link


Cultural, social and economic link

Traditional production of wine from raisined grapes in Macedonia began many decades ago, when winemakers would produce, in addition to dry wines, a certain quantity of liqueur wine for household use. It was a distinctive wine that accompanied festive meals, celebrations and festivals.
The prolonged high temperatures and long hours of sunshine in this area favour the accumulation of sugars in the grapes, which gives them the appropriate alcoholic strength and the aromatic components needed to produce quality (raisined and liqueur) wines.
Over time, these wines became famous even outside the production area and came to be renowned throughout Greece for their quality and unique organoleptic characteristics.
In the last decade of the 20th century, local wineries began systematic production and distribution of these wines, using traditional techniques in conjunction with modern technology.
During this period their fame continued to spread and their name became inseparably linked to the production area, as they owe their specific characteristics to the varieties used in combination with the soil and climate conditions and the production method.
They are very often entered in national and international wine competitions and have won a number of prizes and awards.

Product details

The quality characteristics of wines from raisined grapes are a result of the area’s climate conditions and various soil types, combined with the vine varieties grown, the growing methods used and the winemaking techniques.
Wine from raisined grapes is produced using the traditional method of spreading the grapes out to dry. Specifically, the grapes are spread out and dried in keeping with the traditional process. After careful selection, the grapes are spread out on large trays (sieves), or drying racks. The trays are placed in a covered area, which protects the grapes from the rain while at the same time exposing them to the favourable influence of the winds that prevail in the area. The period during which the grapes are spread out to dry is determined on the basis of the ripeness and state of the grapes, and can generally last up to three months, traditionally from October to January.
The wines produced are intensely aromatic, with a complex structure of dry and sweet fruits. An excellent balance of sugars, alcohol, acidity and polyphenols gives the wines great longevity, a distinctive aftertaste and a remarkable capacity for ageing.

Causal interaction

The unique nature of the wines from raisined grapes is due to the distinct characteristics of the area (the soil, the climate, the influence of the summer winds), along with the varieties grown and the cultivation techniques used.
Wines from raisined grapes are produced in areas with specific soil and climate conditions.
The climate is mild, with hot summers tempered by the altitude and the prevailing northerly winds.
The soils are usually rocky, of average to heavy mechanical composition, and well drained due to the stones present both on the surface and deeper down. They are predominantly alkaline, at altitudes of over 680 metres, and on south-facing slopes.
As regards the spreading out and drying of the grapes to produce raisined wine, the traditional method is used. After careful selection, the grapes are spread out on large trays (sieves), or drying racks. The trays are placed in a covered area, which protects the grapes from the rain while at the same time exposing them to the favourable influence of the winds that prevail in the area. The period during which the grapes are spread out to dry is determined on the basis of the ripeness and state of the grapes, and can generally last up to three months, traditionally from October to January.
11.   Further applicable requirements


Title of the requirement/derogation

Derogation from production in the demarcated area

Legal framework

National legislation

Type of further requirement/derogation

Derogation for production in the demarcated geographical area

Description of the requirement/derogation









A.


Legal framework: EU legislation












B.


Legal framework: National legislation




Tables wines for which the term ‘Τοπικός Οίνος’ (‘Local Wine’) can be used:






—


with a geographical indication of a winegrowing district must be produced in wineries operating in the winegrowing district.





Title of the requirement/derogation

Additional provisions relating to wine labelling

Legal framework

National legislation

Type of further requirement/derogation

Additional provisions relating to labelling

Description of the requirement/derogation

A.   Terms referring to certain production methods
Legal framework: EU legislation
Legal framework: National legislation
The following terms may be used, in accordance with the conditions laid down in national legislation:






—


‘ΝΕΟΣ ΟΙΝΟΣ’ or ‘ΝΕΑΡΟΣ ΟΙΝΟΣ’ (new wine)










—


‘ΩΡΙΜΑΝΣΗ ΣΕ ΒΑΡΕΛΙ’ or ‘ΩΡΙΜΑΣΕ ΣΕ ΒΑΡΕΛΙ’ (barrel matured)










—


‘ΠΑΛΑΙΩΜΕΝΟΣ ΣΕ ΒΑΡΕΛΙ’ or ‘ΠΑΛΑΙΩΣΗ ΣΕ ΒΑΡΕΛΙ’ (barrel aged)










—


‘ΟΙΝΟΠΟΙΗΘΗΚΕ ΚΑΙ ΩΡΙΜΑΣΕ ΣΕ ΒΑΡΕΛΙ’ / ‘ΟΙΝΟΠΟΙΗΣΗ ΚΑΙ ΩΡΙΜΑΝΣΗ ΣΕ ΒΑΡΕΛΙ’ (vinified and matured in a barrel)










—


‘ΟΙΝΟΠΟΙΗΣΗ ΣΕ ΒΑΡΕΛΙ’ / ‘ΟΙΝΟΠΟΙΗΘΗΚΕ ΣΕ ΒΑΡΕΛΙ’ (vinified in a barrel)




B.   Printing the vintage year on the labelling
Legal framework: National legislation
Where the term ‘ΝΕΟΣ ΟΙΝΟΣ’ or ‘ΝΕΑΡΟΣ ΟΙΝΟΣ’ (new wine) is used on the labelling of wines, it is mandatory to print the vintage year.
C.   Traditional terms






—


The following terms may be used on the labelling of wines with the Μακεδονία protected geographical indication (PGI):
‘ΛΕΥΚΟΣ ΑΠΟ ΛΕΥΚΑ ΣΤΑΦΥΛΙΑ’ / ‘Blanc de blancs’ (white from white grapes), ‘ΛΕΥΚΟΣ ΑΠΟ ΕΡΥΘΡΑ ΣΤΑΦΥΛΙΑ’ / ‘Blanc de noirs’ (white from red grapes), ‘ΛΕΥΚΟΣ ΑΠΟ ΕΡΥΘΡΩΠΑ ΣΤΑΦΥΛΙΑ’ or ‘ΛΕΥΚΟΣ ΑΠΟ ΓΚΡΙΖΑ ΣΤΑΦΥΛΙΑ’ / ‘Blanc de gris’ (white from ‘gris’ grapes), ‘ΚΟΚΚΙΝΕΛΙ’ / ‘Kokineli’ (Kokineli), ‘ΟΙΝΟΣ ΛΟΦΩΝ’ / ‘Vin de collines’ (wine from hills), ‘ΟΙΝΟΣ ΠΛΑΓΙΩΝ’ / ‘Vin de coteaux’ (wine from slopes), ‘ΟΡΕΙΝΩΝ ΑΜΠΕΛΩΝΩΝ’ or ‘ΑΠΟ ΟΡΕΙΝΑ ΚΡΑΣΑΜΠΕΛΑ’ / ‘Vin de vignobles montagneux’ (wine from mountain vineyards), ‘ΠΑΛΑΙΩΝ ΑΜΠΕΛΩΝΩΝ’ or ‘ΑΠΟ ΠΑΛΙΑ ΚΡΑΣΑΜΠΕΛΑ’ / ‘Vin de vieux vignobles’ or ‘Vin de vieilles vignes’ (wine from old vineyards or wine from old vines), ‘ΛΙΑΣΤΟΣ’ / ‘LIASTOS’ / ‘Vin de paille’ (raisined wine).










—


The following traditional terms may be used and protected in relation to the Μακεδονία PGI, provided that the relevant conditions of EU and national legislation are complied with:
Τοπικός Οίνος (Local Wine)
Αγρέπαυλη (Agrepavli), Αμπέλι (Ampeli), Αμπελώνας (ες) (Ambelonas(es)), Αρχοντικό (Archontiko), Επιλογή ή Επιλεγμένος (Selection or Selected), Κάβα (Kava), Κάστρο (Kastro), Κτήμα (Ktima), Μετόχι (Metochi), Μοναστήρι (Monastiri), Πύργος (Pyrgos), Ορεινό Κτήμα (Oreino Ktima), Ορεινοί Αμπελώνες (Oreinoi Ampelones), Λιαστός (Liastos).





Electronic (URL) reference to the publication of the product specification


https://www.minagric.gr/images/stories/docs/agrotis/POP-PGE/2021/PGE_tropo_prodiagrafes_makedonia110825new.pdf



(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/2026/2625/oj
ISSN 1977-091X (electronic edition)