Publication of an application for protection of a name pursuant to Article 97(4), first subparagraph of Regulation (EU) No 1308/2013 of the European Parliament and of the Council in the wine sector
Date: 2026-06-29
Institutions: Directorate-General for Agriculture and Rural Development, European Commission
Subjects: Central Transdanubia, Hungary, consumer information, designation of origin, labelling, product designation, quality control of agricultural products, red wine, rosé wine, sparkling wine, white wine








C_202603477EN.000101.fmx.xml












Official Journal of the European Union


EN
C series













C/2026/3477


29.6.2026






Publication of an application for protection of a name pursuant to Article 97(4), first subparagraph of Regulation (EU) No 1308/2013 of the European Parliament and of the Council in the wine sector
(C/2026/3477)

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 with the Commission.
SINGLE DOCUMENT

‘Sümeg / Sümegi’


PDO-HU-02823


Date of application: 11.12.2021
                  

1.   Name to be registered

Sümeg
Sümegi
2.   Geographical indication type

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









1.


Wine












4.


Sparkling wine




3.1.   Combined Nomenclature code

22 – BEVERAGES, SPIRITS AND VINEGAR

                  2204  – Wine of fresh grapes, including fortified wines; grape must other than that of heading 2009
4.   Description of the wine(s)

1.   White wine

CONCISE TEXTUAL DESCRIPTION

Organoleptic properties:
Its colour can range from pale straw-yellow to pale golden-yellow.
It has a subtle fruit aroma, with aromas of white flowers such as acacia and lime alongside citrus and stone fruits.
Taste-wise, in addition to vibrant acids, it may develop a salty texture and a medicinal herb character, alongside notes of citrus and stone fruits.

Analytical standards:
The characteristics below for which no values are specified are in line with the limits laid down in the EU Regulations.






General analytical characteristics




Maximum total alcoholic strength (in % volume)


—




Minimum actual alcoholic strength (in % volume)


11,34




Minimum total acidity


5 g/l expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


18




Maximum total sulphur dioxide (in milligrams per litre)


90




2.   Orange wine

CONCISE TEXTUAL DESCRIPTION

Organoleptic properties:
Its colour can range from pale orange to deep amber.
Aroma: full, round, citrus; in some cases exotic, with spicy and herbal notes.
The taste is fruity, with perceptible tannins and salty, mineral notes. Concentrated, oily texture.

Analytical standards:
The characteristics below for which no values are specified are in line with the limits laid down in the EU Regulations.






General analytical characteristics




Maximum total alcoholic strength (in % volume)


—




Minimum actual alcoholic strength (in % volume)


11,34




Minimum total acidity


4 g/l expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


18




Maximum total sulphur dioxide (in milligrams per litre)


40




3.   Red wine

CONCISE TEXTUAL DESCRIPTION

Organoleptic properties:

Colour: Light ruby – ruby – purple colour.
The aroma is predominantly that of red berries (blackberry, raspberry, sour cherry), with green spices and subtle mineral and salty notes emerging.
The taste is fresh, with lively acids, moderate tannins, a linear style and even salty, mineral notes.

Analytical standards:
The characteristics below for which no values are specified are in line with the limits laid down in the EU Regulations.






General analytical characteristics




Maximum total alcoholic strength (in % volume)


—




Minimum actual alcoholic strength (in % volume)


11,34




Minimum total acidity


5 g/l expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


20




Maximum total sulphur dioxide (in milligrams per litre)


90




4.   Penta white

CONCISE TEXTUAL DESCRIPTION

Organoleptic properties:
It can range in colour from greenish yellow to golden yellow. It has an aroma of discreet citrus and yellow fruits, apricots and Williams pears.
Its aroma may be complemented by salty, mineral notes and even subtle creamy notes.
Its taste is complex and layered and, in addition to its discreet citrusy and yellow-fleshed fruitiness, it assumes a kind of salty minerality, with a linear texture. In addition to its high acid content, it has a medium-high alcohol content, a long finish and a complexity. Maturation may lead to the appearance of secondary and even tertiary notes.

Analytical standards:
The characteristics below for which no values are specified are in line with the limits laid down in the EU Regulations.






General analytical characteristics




Maximum total alcoholic strength (in % volume)


—




Minimum actual alcoholic strength (in % volume)


12,01




Minimum total acidity


5 g/l expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


18




Maximum total sulphur dioxide (in milligrams per litre)


40




5.   Penta rosé

CONCISE TEXTUAL DESCRIPTION

Organoleptic properties:
Its colour ranges from rose-pink to salmon-pink.
The aroma predominantly suggests red berry fruits (raspberry, blackberry, cherry).
Taste-wise, in addition to crisp and fresh acids, the fruitiness of the aroma reappears and may be supplemented by a kind of salty, mineral character. High but mature acidity and a medium body make for a good balance. Maturation may lead to the appearance of secondary notes, and even tertiary notes may emerge.

Analytical standards:
The characteristics below for which no values are specified are in line with the limits laid down in the EU Regulations.






General analytical characteristics




Maximum total alcoholic strength (in % volume)


—




Minimum actual alcoholic strength (in % volume)


11,34




Minimum total acidity


5 g/l expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


18




Maximum total sulphur dioxide (in milligrams per litre)


40




6.   Penta red

CONCISE TEXTUAL DESCRIPTION

Organoleptic properties:
Its colour ranges from ruby to garnet.
Its aroma is spicy and features predominantly red berry fruits (raspberry, blueberry, sour cherry).
The taste is characterised by strong acids, medium tannins and a balance between body and alcohol content. The aroma is complemented by a mineral, salty texture which gives the wines a freshness and depth. In addition to the firm structure, after tasting there is a distinct finish. Maturation may lead to the appearance of secondary and even tertiary notes.

Analytical standards:
The characteristics below for which no values are specified are in line with the limits laid down in the EU Regulations.






General analytical characteristics




Maximum total alcoholic strength (in % volume)


—




Minimum actual alcoholic strength (in % volume)


12,01




Minimum total acidity


5 g/l expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


20




Maximum total sulphur dioxide (in milligrams per litre)


40




7.   White sparkling wine

CONCISE TEXTUAL DESCRIPTION

Organoleptic properties:
It can range in colour from lemon-yellow to a deep straw-yellow.
The aroma is characterised by the flavours of fruits reminiscent of the grape, such as citrus fruits or yellow apple, and secondary aromas resulting from fermentation, with subtle aromas of brioche, biscuits and smokiness.
In the mouth, the delicate carbonic acid is maintained to the end, alongside fresh acids and accompanied by a medium body and alcohol content.

Analytical standards:
The characteristics below for which no values are specified are in line with the limits laid down in the EU Regulations.






General analytical characteristics




Maximum total alcoholic strength (in % volume)


—




Minimum actual alcoholic strength (in % volume)


10,01




Minimum total acidity


6 g/l expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


16,67




Maximum total sulphur dioxide (in milligrams per litre)


90




8.   Rosé sparkling wine

CONCISE TEXTUAL DESCRIPTION

Organoleptic properties:
Its colour can range from light onion-skin to pale ruby.
Its taste and aroma are determined by the spicy and fruity aromatic substances typical of the grapes and are complemented by the secondary flavours and aromatic substances that develop during ageing, combined with well-defined but rounded acids and a good balance between body and alcohol content.

Analytical standards:
The characteristics below for which no values are specified are in line with the limits laid down in the EU Regulations.






General analytical characteristics




Maximum total alcoholic strength (in % volume)


—




Minimum actual alcoholic strength (in % volume)


10,01




Minimum total acidity


6 g/l expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


16,67




Maximum total sulphur dioxide (in milligrams per litre)


90




5.   Wine making practices

a.   Essential oenological practices

1.   Mandatory oenological practices

Specific oenological practice








1.


Wine:






—


Only the use of a batch press is permitted.










—


Penta white wine and Penta red wine must be aged in barrels and/or bottles for a minimum of 18 months.










—


Penta rosé wine must be aged for a minimum of six months, either in barrels or bottles.










—


The wines may be placed on the market at the earliest on 15 March following the year of the harvest.










—


In the case of Penta rosé wine, blending with white grape varieties is permitted (maximum 15 %). In this instance, this means only white grapes that are harvested and processed together with the red grapes.










—


In the production of Penta white, Penta rosé and Penta red wines, the blending of white and red grape varieties is permitted only at the time of processing.










—


In the case of Penta white, the following varieties must predominate, either on their own (minimum 85 %) or blended (minimum 85 %): furmint and olasz rizling.










—


The following are permitted as additional varieties (maximum 15 %):










—


sárfehér, chardonnay, hárslevelű, juhfark and kéknyelű.










—


In the case of Penta rosé, the following varieties must predominate, either on their own (minimum 85 %) or blended (minimum 85 %): kékfrankos and zweigelt. The following are permitted as additional varieties (maximum 15 %): merlot, furmint, pinot noir and cabernet franc.










—


In the case of Penta red, the following variety must predominate (minimum 85 %): kékfrankos. The following are permitted as additional varieties (maximum 15 %): merlot and zweigelt.










—


Penta white, rosé and red wines are subject to the provisions on natural wine set out in Decree No 26/2021 of the Minister for Agriculture.










—


For orange wine: maceration for at least 30 days and ageing for at least 12 months.
















2.


Sparkling wine:
Only the use of a batch press is permitted.
The sparkling wine must be aged on the lees in bottles for at least 12 months.
The blending of white and red grape varieties is permitted only at the time of processing.
Only whole bunch pressing may be used when making sparkling wine.
The wines must not be sweetened, and their acidity must not be increased, or decreased by chemical, non-natural means.




2.   Rules on grape production

Cultivation practice








1.


Cultivation method and planting density:






 


Vine density in new plantations: at least 5 000 vines/ha.










 


Cultivation method: Moser (modified Moser), Guyot, umbrella, low, medium or high cordon, bush and head training
















2.


The harvesting method must be entirely manual.












3.


The use of herbicides and insecticides is also prohibited, except when crop protection is made mandatory.












4.


In the case of Penta white, Penta rosé and Penta red, the grapes must originate from organic cultivation.
Grape quality at harvest: (minimum natural sugar content and minimum potential alcoholic strength of the grapes (in % by volume), at 20 °C):






—


191,8 g/l and 11,34 % by volume for the white, orange and red wines










—


203,2 g/l and 12,01 % by volume for Penta white wine










—


191,8 g/l and 11,34 % by volume for Penta rosé wine










—


203,2 g/l and 12,01 % by volume for Penta red wine










—


169,2 g/l and 10,01 % by volume for the white and rosé sparkling wines








b.   Maximum yields









1.


In the case of red and white wine (the restriction must be expressed in either kg/ha or hl/ha), with the maximum allowed yield of 2 kg per vine:

                     9 000 kg of grapes per hectare












2.


In the case of red and white wine, the amount of new wine on the lees, with the maximum allowed yield of 2 kg per vine:
70 hectolitres per hectare












3.


In the case of Penta white, Penta rosé and Penta red wine (the restriction must be expressed in kg/ha or hl/ha), with the maximum allowed yield of 1,5 kg per vine:

                     7 500 kg of grapes per hectare












4.


In the case of Penta white, Penta rosé and Penta red wine, with the maximum allowed yield of 1,5 kg per vine:
52 hectolitres per hectare












5.


In the case of white or rosé sparkling wine (the restriction must be expressed in kg/ha or hl/ha), with the maximum allowed yield of 2,5 kg per vine:

                     12 500 kg of grapes per hectare












6.


In the case of white and rosé sparkling wine, with the maximum allowed yield of 2,5 kg per vine:
87 hectolitres per hectare












7.


In the case of orange wine (the restriction must be expressed in kg/ha or hl/ha), with the maximum allowed yield of 1,5 kg per vine:

                     7 500 kg of grapes per hectare












8.


In the case of orange wine, the amount of new wine on the lees, with the maximum allowed yield of 1,5 kg per vine:
52 hectolitres per hectare




6.   Demarcated geographical area

Areas of the municipalities of Csabrendek, Sümeg and Sümegprága that are classified in the vineyard cadastre as class I and II.
7.   Wine grapes variety(ies)

cabernet franc – gros cabernet
chardonnay – chardonnay blanc
cserszegi fűszeres
furmint – furmint bianco
hárslevelű – garszleveljü
juhfark – fehérboros
kékfrankos – blauer lemberger
kéknyelű – blaustängler
merlot
olasz rizling – olaszriesling
pinot noir – kisburgundi kék
syrah – shiraz
sárfehér
zweigelt – rotburger
8.   Description of the link(s)

8.1.   Natural and human factors

1.   Natural factors

Sümeg is located in the south-western corner of the Bakony Hills, 20 km from Lake Balaton, at the intersection of the counties of Veszprém, Zala and Vas. As a result, the climate is affected by both the Bakony Hills and, partly, Lake Balaton. It lies at the south-western tip of the Bakony range, in a valley linking the Keszthely Hills to the Little Hungarian Plain and the Tapolca basin. This gently sloping, hilly landscape has a rich flora and fauna.
Sümeg’s climate is strongly influenced by cold air from the valleys of the Bakony range and by Lake Balaton.
The town and the settlements immediately neighbouring Sümeg (Csabrendek and Sümegprága) are located at the western edge of the Bakony region. Its dominant landscape feature, the island-like Rendeki Hill, rises from the surrounding plain to an average height of between 250 and 350 metres. The higher altitude and the cooler environment give the wines a predominantly fresh character with well-defined acids. The distinctive limestone mass of Sümeg Castle Hill presents a similar picture in miniature. There is a range of basaltic hills at the south-western end of the area.
The slopes, indented with little valleys, surround forested, rocky hillsides and are oriented mainly towards the south, south-west and west, so the micro-topography of the parcels makes excellent use of the sunshine. The area that opens onto the Little Hungarian Plain and Lake Balaton is well ventilated by the prevailing winds, and this also facilitates the ripening process. Overall, together with the petrological conditions described below, it gives the impression of a Mediterranean landscape.
The region has a very rich geological history, which also makes its geological structure very diverse. The surface is mainly made up of calcareous formations, but also includes sedimentary rocks containing silicon dioxide (flint or silica) and volcanic silicate rocks. One particularity is the Cretaceous limestone, also containing covalences. There is also clayey limestone that is more easily weathered. These rocks are not found in this composition in the Balaton area, but mainly in the Sümeg demarcated geographical area.
This is because Rendeki Hill rose from the surrounding ancient seas as an island. As a result, wave-beaten coastal conglomerates were generated at various levels, with gravels of very varied sizes and materials. Pores a few millimetres deep are visible on their solid surface, proving that the flinty material of the gravels embedded in the sediment is partially dissolved and is thus released into a solute that can be taken up by the secondary root-hairs.
The Sümeg demarcated production area has an extremely rich and complex geological history, which also has an impact on the wines produced here.
2.   Human factors

The cultivation of grapes (including regulating yields for each variety, choosing the right time to harvest or controlling sugars, acids and aromas) requires specialist knowledge. Grapes may only be harvested by hand. In addition, the human activities carried out during the wine-making process (i.e. ageing in barrels, bottles, or both) determine the quality of the final product. In the case of Penta wines, the grapes must come from organic farming.
3.   Description of the difference between the Sümeg and Balafon-felvidék designations of origin

Although ‘Sümeg’ is located in the production area of the ‘Balaton-felvidék’ PDO, the wine products bearing the two names are clearly different.
Due to the varied geological structure, the mineral composition of the geographical area is characterised – in addition to limestone and carbonates – by silicon dioxide, i.e. chert, flint and silicates, which makes this small area unique compared to the Balaton-felvidék area and results in wines with a distinctive character, with a mineral, salty and fruity aroma.
In addition, the grape cultivation and wine-making rules for the use of the Sümeg PDO are much stricter than those of the Balaton-felvidék PDO, which results in a higher overall quality and a better defined character of the wines. Accordingly, wine products bearing the name Sümeg are aimed at more upmarket customers than those using the Balaton-felvidék PDO.
8.2.   Wine


Description of the wines

The white wines have subtle and layered aromas; citrusy and yellow-fleshed fruit feature with salty, mineral notes; even a creamy complexity can be manifest. The taste is characterised by well-defined acids, a linear texture and a very good balance. The rosé wines are characterised mainly by the fruitiness of red berries – raspberry and blackberry. The taste is lively, fresh, with high acidity, and with a certain kind of mineral texture. While the red wines are mainly characterised by red berries, with a firm structure and medium tannins and body, they also have dynamic but mature acids and even mineral notes in a long finish.

Link between the production area, human factors and the products

The mature, expressive acid structure and the pronounced presence of the mineral notes in Sümeg wines are attributable to the bedrock of marine limestone. In addition to the calcareous soil, climatic conditions are also important to the evolution of fresh acidity. The Bakony Hills provide a form of protection from very cold air, but, owing to the higher altitude and cooler air flows from the Bakony, the prevailing cool continental climate means the wines retain their lively, fresh character. Although Lake Balaton is further away, it still has an effect on the climate, which has a certain balancing effect on the wines, favouring ripeness and thus harmony. The fact that most of the vineyards are located at an altitude of 250–350 metres above sea level reinforces the cool, fresh character and creates acid-rich wines. The vineyards that open onto the Little Plain and Lake Balaton receive warm and dry air, thanks to which the wines retain their robust, creamy styles, ensuring a balance between the lively, fresh structure and the full-bodied, creamier texture.
8.3.   Sparkling wine


Description of the sparkling wines

For sparkling wines, the minimum actual alcoholic strength and the maximum volatile acidity are lower than for wines. They have a fruity aroma with secondary notes of brioche and biscuits from ageing. Besides this, they are also characterised by a mature minerality, thanks to the variegated limestone rock found across different strata. The surface of the rock helps with heat transfer, ensuring that the ripe raw material essential for making quality sparkling wine can be harvested. At the same time, the mineral character of the soil and the cool continental climate also give the raw material a freshness and an acidic backbone, which is also very important for the production of high-quality sparkling wine. This combination, together with the cool continental climate and the calcareous, mineral-rich and highly reflective soil, results in a mature but acid-rich raw material.

Demonstration of the causal link

The singular climate and rock types create excellent conditions for the production of wines, as does the fact that all of Sümeg’s major vineyards are set in a huge expanse of dense forest. The elegant acid structure and fruity aromas characteristic of Sümeg sparkling wines are also due to cool air descending from the forests. Another effect of this movement of air is that the aromas do not degrade on the vine even when the summer heat is at its most intense. So in addition to its intense fruitiness, the sparkling wine is also characterised by an airy lightness.
In the course of processing, the local winegrowers make Sümeg sparkling wine even more complex with a process of secondary fermentation. The secondary fermentation takes place in the bottle (for at least 12 months) and complex secondary aromas of brioche and biscuits are produced during autolysis. The whole-bunch method ensures gentle processing (manual harvesting), as well as the separation of press batches and the release of lower phenolic compounds, among others. The complex fruitiness and freshness from the harmonious acidity of Sümeg sparkling wine give this product its uniqueness.
9.   Essential further conditions



Rules on indications



Legal framework:

By the organisation that manages the PDO/PGI, where laid down by Member States

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

Rules on indications:
The use of all variations of adjectives derived from the term ‘oltalom alatt álló eredetmegjelölés’ [protected designation of origin] that exist in the Hungarian language is permitted.
The vintage year must be indicated on any wine bearing the designations ‘Penta’ and ‘primőr’ [primeur] or ‘újbor’ [new wine].
When the vintage is indicated, 85 % of the wine must originate from that vintage.
In the case of wine, authorised varieties may be indicated for all product categories and types of wine.
The word ‘rozé’ may be replaced by the word ‘rosé’.
‘Küvé’ or ‘cuvée’ wines may indicate wines obtained by blending several grape varieties, on the label of which the name of the grape varieties constituting the cuvée may be indicated in descending order of quantity in order to provide information for consumers.
The term ‘Öreg tőkék bora’ [Wine from old vines] may be included on the label when at least 85 % of the wine comes from a terroir whose vines are over 40 years old.
The term ‘palackban érlelt’ [bottle-aged] may be indicated for Sümeg wines aged in bottles for at least one year before being placed on the market.
Name and demarcation of smaller geographical units which may appear on the label and the applicable rules on indication:






(i)


The following smaller geographical units may be indicated:






—


Municipalities: Csabrendek, Sümeg, Sümegprága,










—


Single vinyards (Sümeg): Öreg-hegy, Baglas-hegy, Várhegy-dűlő, Hajnal-hegy or Új-hegy














(ii)


Where a municipality is indicated, 100 % of the grapes must originate from there.










(iii)


Rules governing the indication of a single vinyard name: 100 % of the grapes must come from that vineyard.






Additional provisions relating to labelling



Legal framework:

By the organisation that manages the PDO/PGI, where laid down by Member States

Type of further condition:

Additional provisions relating to labelling

Description of the condition:









1.


Terms the use of which is restricted, terms indicating the production method, and other terms the use of which is regulated:






—


terms that may be indicated for the white wines: ‘barrique’, ‘barrique-ban erjesztett’ [barrique-fermented] or ‘hordóban erjesztett’ [barrel-fermented], ‘barrique-ban érlelt’ [barrique-aged] or ‘hordóban érlelt’ [barrel-aged], ‘első szüret’ [first harvest] or ‘virgin vintage’, ‘újbor’ [new wine] or ‘primőr’ [primeur], ‘öreg tőkék bora’ [wine from old vines], ‘szűretlen’ [unfiltered], ‘küvé’ or ‘cuvée’; ‘natúr’ [natural]










—


terms that may be indicated for the red wines: ‘barrique’, ‘barrique-ban erjesztett’ [barrique-fermented] or ‘hordóban erjesztett’ [barrel-fermented], ‘barrique-ban érlelt’ [barrique-aged] or ‘hordóban érlelt’ [barrel-aged], ‘első szüret’ [first harvest] or ‘virgin vintage’, ‘újbor’ [new wine] or ‘primőr’ [primeur], ‘öreg tőkék bora’ [wine from old vines], ‘szűretlen’ [unfiltered], ‘küvé’ or ‘cuvée’; ‘natúr’ [natural]










—


terms that may be indicated for Penta white wines: ‘barrique’, ‘barrique-ban erjesztett’ [barrique-fermented] or ‘hordóban erjesztett’ [barrel-fermented], ‘barrique-ban érlelt’ [barrique-aged] or ‘hordóban érlelt’ [barrel-aged], ‘öreg tőkék bora’ [wine from old vines], ‘szűretlen’ [unfiltered], ‘küvé’ or ‘cuvée’, ‘natúr’ [natural]










—


terms that may be indicated for Penta rosé wines: ‘barrique’, ‘barrique-ban erjesztett’ [barrique-fermented] or ‘hordóban erjesztett’ [barrel-fermented], ‘barrique-ban érlelt’ [barrique-aged] or ‘hordóban érlelt’ [barrel-aged], ‘első szüret’ [first harvest] or ‘virgin vintage’, ‘öreg tőkék bora’ [wine from old vines], ‘szűretlen’ [unfiltered], ‘küvé’ or ‘cuvée’, ‘natúr’ [natural]










—


terms that may be indicated for Penta red wines: ‘barrique’, ‘barrique-ban erjesztett’ [barrique-fermented] or ‘hordóban erjesztett’ [barrel-fermented], ‘barrique-ban érlelt’ [barrique-aged] or ‘hordóban érlelt’ [barrel-aged], ‘öreg tőkék bora’ [wine from old vines], ‘szűretlen’ [unfiltered], ‘küvé’ or ‘cuvée’, ‘natúr’ [natural]










—


terms that may be indicated for Penta white sparkling wines: ‘barrique’, ‘barrique-ban erjesztett’ [barrique-fermented] or ‘hordóban erjesztett’ [barrel-fermented], ‘barrique-ban érlelt’ [barrique-aged] or ‘hordóban érlelt’ [barrel-aged], ‘öreg tőkék bora’ [wine from old vines], ‘küvé’ or ‘cuvée’, ‘natúr’ [natural]










—


terms that may be indicated for Penta rosé sparkling wines: ‘barrique’, ‘barrique-ban erjesztett’ [barrique-fermented] or ‘hordóban erjesztett’ [barrel-fermented], ‘barrique-ban érlelt’ [barrique-aged] or ‘hordóban érlelt’ [barrel-aged], ‘öreg tőkék bora’ [wine from old vines], ‘küvé’ or ‘cuvée’, ‘natúr’ [natural]










—


terms that may be indicated for orange wines: ‘öreg tőkék bora’ [wine from old vines], ‘szűretlen’ [unfiltered], ‘küvé’ or ‘cuvée’, ‘natúr’ [natural]
















2.


The terms ‘termőhelyen palackozva’ [bottled in the production area], ‘termelői palackozás’ [bottled by the producer] and ‘pinceszövetkezetben palackozva’ [bottled in a winery cooperative] may be indicated on any Sümeg wine.






Protected traditional terms



Legal framework:

In EU legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

The following term may be used as synonym of the term ‘protected designation of origin’: ‘védett eredetű bor’ [wine of protected origin].
Terms that may be used to describe the characteristics of the product: ‘kései szüretelésű bor’ [late-harvest wine], ‘válogatott szüretelésű bor’ [selected-harvest wine], ‘muzeális bor’ [historical wine]


Use of the Sümeg DHC logo



Legal framework:

By the organisation that manages the PDO/PGI, where laid down by Member States

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

The logo must be produced and placed in way that is in keeping with the label and displayed with a minimum diameter of 2 cm and a maximum diameter of 3,5 cm. Depending on the form of the label, the logo must be placed in the lower third of the label.

Link to the product specification


https://boraszat.kormany.hu/sumeg



(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/2026/3477/oj
ISSN 1977-091X (electronic edition)