EN
3.5.2023
Official Journal of the European Union
C 156/31
Publication of an application for registration of a name pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs (2023/C 156/06)
This publication confers the right to oppose the application pursuant to Article 51 of Regulation (EU) No 1151/2012 of the European Parliament and of the Council (1) within three months from the date of this publication.
SINGLE DOCUMENT
’Sidra da Madeira' EU No: PGI-PT-02641 — 14.10.2020 PDO ( ) PGI (X) 1.
Name(s) ’Sidra da Madeira'
2.
Member State or Third Country Portugal
3.
Description of the agricultural product or foodstuff
3.1.
Type of product Class 1.8.
Other products listed in Annex I to the Treaty (spices etc.)
3.2.
Description of the product to which the name in (1) applies ‘Sidra da Madeira’ is the beverage obtained by fermenting the natural juice pressed from the fresh fruit of traditional and other varieties of apple (Malus domestica Borkh.) and, sometimes, mixtures of apple and pear (Pyrus communis L.), grown exclusively on the island of Madeira.
It is made in accordance with production methods that are traditional or specific to the island.
It is a natural cider produced exclusively by fermenting the juice obtained by cutting, milling, crushing and pressing locally grown apples and, sometimes, pears, meaning that its sugar and carbon dioxide content is of purely endogenous origin.
It also exists as a carbonated natural cider, rendered effervescent wholly or in part by the addition of carbon dioxide.
In general terms, it has the following characteristics: minimum alcoholic strength of 5 % (by volume at 20 oC); fermentable sugar content of less than 15 g/l; minimum total acidity (in malic acid) of 3 g/l and up to 10 g/l; maximum volatile acidity (expressed as acetic acid) of 1,8 g/l and maximum total sulphur dioxide content (expressed as SO2) of 200 mg/l.
Depending on the combination of species and varieties of fruit used, ‘Sidra da Madeira’ is bright lemon yellow to straw yellow in colour, with orangey tints, with a clear appearance if filtered or with some sediment if unfiltered.
It has a fresh, authentic aroma, revealing a fruity character of medium to strong intensity, with marked notes of green apple, ripe apple, quince and/or citrus fruit, forming a balanced, pleasant whole.
(1) OJ L 343, 14.12.2012, p. 1.