CELEX: 32018D0613(01)
Language: en
Date: 2018-06-11 00:00:00
Title: Commission Implementing Decision of 11 June 2018 on the publication in the Official Journal of the European Union of the single document referred to in Article 94(1)(d) of Regulation (EU) No 1308/2013 of the European Parliament and of the Council and of the reference to the publication of the product specification for a name in the wine sector (Vijlen (PDO))

13.6.2018   
            
            
               EN
            
            
               Official Journal of the European Union
            
            
               C 203/2
            
         COMMISSION IMPLEMENTING DECISION
   of 11 June 2018
   on the publication in the Official Journal of the European Union of the single document referred to in Article 94(1)(d) of Regulation (EU) No 1308/2013 of the European Parliament and of the Council and of the reference to the publication of the product specification for a name in the wine sector
   (Vijlen (PDO))
   (2018/C 203/02)
   THE EUROPEAN COMMISSION,
   Having regard to the Treaty on the Functioning of the European Union,
   Having regard to Regulation (EU) No 1308/2013 of the European Parliament and of the Council of 17 December 2013 establishing a common organisation of the markets in agricultural products and repealing Council Regulations (EEC) No 922/72, (EEC) No 234/79, (EC) No 1037/2001 and (EC) No 1234/2007 (1), and in particular Article 97(3) thereof,
   Whereas:
   
               (1)
            
            
               The Netherlands has sent an application for protection of the name ‘Vijlen’ in accordance with Section 2 of Chapter I of Title II of Part II of Regulation (EU) No 1308/2013.
            
         
               (2)
            
            
               In accordance with Article 97(2) of Regulation (EU) No 1308/2013 the Commission has examined that application and concluded that the conditions laid down in Articles 93 to 96, Article 97(1), and Articles 100, 101 and 102 of that Regulation are met.
            
         
               (3)
            
            
               In order to allow for the submission of statements of objection in accordance with Article 98 of Regulation (EU) No 1308/2013, the single document referred to in Article 94(1)(d) of that Regulation and the publication reference of the product specification made in the course of the preliminary national procedure for examining the application for protection of the name ‘Vijlen’ should be published in the Official Journal of the European Union,
            
         HAS DECIDED AS FOLLOWS:
   Sole Article
   The single document established in accordance with Article 94(1)(d) of Regulation (EU) No 1308/2013 and the reference to the publication of the product specification for the name ‘Vijlen’ (PDO) are contained in the Annex to this Decision.
   In accordance with Article 98 of Regulation (EU) No 1308/2013, the publication of this Decision shall confer the right to object to the protection of the name specified in the first paragraph of this Article within two months from the date of its publication in the Official Journal of the European Union.
   
      Done at Brussels, 11 June 2018.
      
         
            For the Commission
         
         Phil HOGAN
         
            Member of the Commission
         
      
   
   
      (1)  OJ L 347, 20.12.2013, p. 671.
   
      ANNEX
      SINGLE DOCUMENT
      
         ‘Vijlen’
      
      
         PDO-NL-02168
      
      
         Date of application: 12.2.2016
      
      1.   Name(s) to be registered
      
      Vijlen
      2.   Geographical indication type
      
      PDO — protected designation of origin
      3.   Categories of grapevine products
      
      
               
                  1.
               
               
                  Wine
               
            
               
                  4.
               
               
                  Sparkling wine
               
            
               
                  5.
               
               
                  Quality sparkling wine
               
            4.   Description of the wine(s)
      
      
         Wine category 1 Wine: Red, fruity, full-bodied
      
      GRAPE VARIETIES: the red varieties on the varieties list (proportion varies according to year)
      
         Organoleptic characteristics:
      Colour: intense red
      Aroma: red/black fruits, slightly spicy;
      Taste: fruity character with a full-bodied taste
      
         Analytical characteristics:
      
      All the characteristics are in line with the applicable definitions and the limits set in the EU regulations/Dutch ministerial regulations
      
                  —
               
               
                  Maximum total alcoholic strength (in % volume)
               
            
                  —
               
               
                  Maximum volatile acidity
               
            
                  —
               
               
                  Maximum total sulphur dioxide
               
            
                  —
               
               
                  Maximum enrichment, deacidification and, subject to approval, acidification
               
            Sugar content between 0,5 and 12 grams per litre
      General analytical characteristics
      
                  Minimum actual alcoholic strength (in % volume)
               
               
                  11,5 
               
            
                  Minimum total acidity
               
               
                  63,84  in milliequivalents per litre
               
            
         Wine category 1 Wine: Red, dry, full fruity character, partly barrel-aged
      
      GRAPE VARIETIES: the red varieties on the varieties list (proportion varies according to year)
      
         Organoleptic characteristics:
      
      Colour: dark red
      Aroma: light woody tones combined with red/black fruit
      Taste: full tannin structure with a fruity after-taste and a full structure
      
         Analytical characteristics:
      
      All the characteristics are in line with the applicable definitions and the limits set in the EU regulations/Dutch ministerial regulations
      
                  —
               
               
                  Maximum total alcoholic strength (in % volume)
               
            
                  —
               
               
                  Maximum volatile acidity
               
            
                  —
               
               
                  Maximum total sulphur dioxide
               
            
                  —
               
               
                  Maximum enrichment, deacidification and, subject to approval, acidification
               
            Sugar content between 0,5 and 12 grams per litre
      General analytical characteristics
      
                  Minimum actual alcoholic strength (in % volume)
               
               
                  11,5 
               
            
                  Minimum total acidity
               
               
                  63,84  in milliequivalents per litre
               
            
         Wine category 1 Wine: Red, dry, full-bodied, barrel-aged
      
      GRAPE VARIETIES: the red varieties on the varieties list (proportion varies according to year)
      
         Organoleptic characteristics:
      
      Colour: dark red
      Aroma: light woody tones combined with red/black fruit
      Taste: full tannin structure, amplified by wood
      
         Analytical characteristics:
      
      All the characteristics are in line with the applicable definitions and the limits set in the EU regulations/Dutch ministerial regulations
      
                  —
               
               
                  Maximum total alcoholic strength (in % volume)
               
            
                  —
               
               
                  Maximum volatile acidity
               
            
                  —
               
               
                  Maximum total sulphur dioxide
               
            
                  —
               
               
                  Maximum enrichment, deacidification and, subject to approval, acidification
               
            Sugar content between 0,5 and 8 grams per litre
      General analytical characteristics
      
                  Minimum actual alcoholic strength (in % volume)
               
               
                  12
               
            
                  Minimum total acidity
               
               
                  63,84  in milliequivalents per litre
               
            
         Wine category 1 Wine: White, dry, fruity
      
      GRAPE VARIETIES: the white varieties on the varieties list (proportion varies according to year)
      
         Organoleptic characteristics:
      
      Colour: white
      Aroma: green, ripe fruit
      Taste: full fruity character with fresh, full structure
      
         Analytical characteristics:
      
      All the characteristics are in line with the applicable definitions and the limits set in the EU regulations/Dutch ministerial regulations
      
                  —
               
               
                  Maximum total alcoholic strength (in % volume)
               
            
                  —
               
               
                  Maximum volatile acidity
               
            
                  —
               
               
                  Maximum total sulphur dioxide
               
            
                  —
               
               
                  Maximum enrichment, deacidification and, subject to approval, acidification
               
            Sugar content: between 1 and 8 grams per litre
      General analytical characteristics
      
                  Minimum actual alcoholic strength (in % volume)
               
               
                  10,5 
               
            
                  Minimum total acidity
               
               
                  77,14  in milliequivalents per litre
               
            
         Wine category 1 Wine: White, dry, barrel-aged
      
      GRAPE VARIETIES: the white varieties on the varieties list (proportion varies according to year)
      
         Organoleptic characteristics:
      Colour: white
      Aroma: ripe fruit, flowery with light woody tones
      Taste: full fruity character, with a full structure enhanced by wood, full-bodied finish
      
         Analytical characteristics:
      
      All the characteristics are in line with the applicable definitions and the limits set in the EU regulations/Dutch ministerial regulations
      
                  —
               
               
                  Maximum total alcoholic strength (in % volume)
               
            
                  —
               
               
                  Maximum volatile acidity
               
            
                  —
               
               
                  Maximum total sulphur dioxide
               
            
                  —
               
               
                  Maximum enrichment, deacidification and, subject to approval, acidification
               
            Sugar content: between 1 and 8 grams per litre
      General analytical characteristics
      
                  Minimum actual alcoholic strength (in % volume)
               
               
                  11,5 
               
            
                  Minimum total acidity
               
               
                  77,14  in milliequivalents per litre
               
            
         Wine category 1 Wine: White, semi-dry, fruity
      
      GRAPE VARIETIES: the white varieties on the varieties list (proportion varies according to year)
      
         Organoleptic characteristics:
      
      Colour: white
      Aroma: green, ripe fruit
      Taste: Full fruity character, slight sweetness
      Finish: Fresh, fruity wine with a beautifully sweet finish
      
         Analytical characteristics:
      All the characteristics are in line with the applicable definitions and the limits set in the EU regulations/Dutch ministerial regulations
      
                  —
               
               
                  Maximum total alcoholic strength (in % volume)
               
            
                  —
               
               
                  Maximum volatile acidity
               
            
                  —
               
               
                  Maximum total sulphur dioxide
               
            
                  —
               
               
                  Maximum enrichment, deacidification and, subject to approval, acidification
               
            Sugar content: between 2 and 20 grams per litre
      General analytical characteristics
      
                  Minimum actual alcoholic strength (in % volume)
               
               
                  10,5 
               
            
                  Minimum total acidity
               
               
                  77,14  in milliequivalents per litre
               
            
         Wine category 1 Wine: Rosé, full, fruity
      
      GRAPE VARIETIES: the red varieties on the varieties list (proportion varies according to year)
      
         Organoleptic characteristics:
      
      Colour: light rosé colour
      Aroma: slightly spicy, red fruit
      Taste: fruity character yet with a fuller taste
      
         Analytical characteristics:
      
      All the characteristics are in line with the applicable definitions and the limits set in the EU regulations/Dutch ministerial regulations
      
                  —
               
               
                  Maximum total alcoholic strength (in % volume)
               
            
                  —
               
               
                  Maximum volatile acidity
               
            
                  —
               
               
                  Maximum total sulphur dioxide
               
            
                  —
               
               
                  Maximum enrichment, deacidification and, subject to approval, acidification
               
            Sugar content: between 1 and 12 grams per litre
      General analytical characteristics
      
                  Minimum actual alcoholic strength (in % volume)
               
               
                  10
               
            
                  Minimum total acidity
               
               
                  63,84  in milliequivalents per litre
               
            
         Wine category 4 Sparkling wine: White, full, fruity
      
      GRAPE VARIETIES: the white varieties on the varieties list (proportion varies according to year)
      
         Organoleptic characteristics:
      
      Colour: white
      Aroma: green, ripe fruit
      Taste: tiny bubbles, fresh fruitiness with a fuller structure
      
         Analytical characteristics:
      
      All the characteristics are in line with the applicable definitions and the limits set in the EU regulations/Dutch ministerial regulations
      
                  —
               
               
                  Maximum total alcoholic strength (in % volume)
               
            
                  —
               
               
                  Maximum volatile acidity
               
            
                  —
               
               
                  Maximum total sulphur dioxide
               
            
                  —
               
               
                  Maximum enrichment, deacidification and, subject to approval, acidification
               
            Sugar content: between 0 and 22 grams per litre
      General analytical characteristics
      
                  Minimum actual alcoholic strength (in % volume)
               
               
                  10,5 
               
            
                  Minimum total acidity
               
               
                  79,8  in milliequivalents per litre
               
            
         Wine category 4 Sparkling wine: Rosé, full, fruity
      
      GRAPE VARIETIES: the red varieties on the varieties list (proportion varies according to year)
      
         Organoleptic characteristics:
      
      Colour: pink
      Aroma: ripe, red fruit
      Taste: tiny bubbles, fresh fruitiness with a fuller structure
      
         Analytical characteristics:
      
      All the characteristics are in line with the applicable definitions and the limits set in the EU regulations/Dutch ministerial regulations
      
                  —
               
               
                  Maximum total alcoholic strength (in % volume)
               
            
                  —
               
               
                  Maximum volatile acidity
               
            
                  —
               
               
                  Maximum total sulphur dioxide
               
            
                  —
               
               
                  Maximum enrichment, deacidification and, subject to approval, acidification
               
            Sugar content: between 0 and 22 grams per litre
      General analytical characteristics
      
                  Minimum actual alcoholic strength (in % volume)
               
               
                  10,5 
               
            
                  Minimum total acidity
               
               
                  79,8  in milliequivalents per litre
               
            
         Wine category 5 Quality sparkling wine: White, full, fruity
      
      GRAPE VARIETIES: the white varieties on the varieties list (proportion varies according to year)
      
         Organoleptic characteristics:
      
      Colour: white
      Aroma: green, ripe fruit
      Taste: tiny bubbles, fresh fruitiness with a fuller structure
      
         Analytical characteristics:
      
      All the characteristics are in line with the applicable definitions and the limits set in the EU regulations/Dutch ministerial regulations
      
                  —
               
               
                  Maximum total alcoholic strength (in % volume)
               
            
                  —
               
               
                  Maximum volatile acidity
               
            
                  —
               
               
                  Maximum total sulphur dioxide
               
            
                  —
               
               
                  Maximum enrichment, deacidification and, subject to approval, acidification
               
            Sugar content: between 0 and 22 grams per litre
      General analytical characteristics
      
                  Minimum actual alcoholic strength (in % volume)
               
               
                  10,5 
               
            
                  Minimum total acidity
               
               
                  79,8  in milliequivalents per litre
               
            
         Wine category 5 Quality sparkling wine: Rosé, full, fruity
      
      GRAPE VARIETIES: the red varieties on the varieties list (proportion varies according to year)
      
         Organoleptic characteristics:
      
      Colour: pink
      Aroma: ripe, red fruit
      Taste: tiny bubbles, fresh fruitiness with a fuller structure
      
         Analytical characteristics:
      
      All the characteristics are in line with the applicable definitions and the limits set in the EU regulations/Dutch ministerial regulations
      
                  —
               
               
                  Maximum total alcoholic strength (in % volume)
               
            
                  —
               
               
                  Maximum volatile acidity
               
            
                  —
               
               
                  Maximum total sulphur dioxide
               
            
                  —
               
               
                  Maximum enrichment, deacidification and, subject to approval, acidification
               
            Sugar content: between 0 and 22 grams per litre
      General analytical characteristics
      
                  Minimum actual alcoholic strength (in % volume)
               
               
                  10,5 
               
            
                  Minimum total acidity
               
               
                  79,8  in milliequivalents per litre
               
            5.   Wine-making practices
      
      a.   
            Essential oenological practices
         
      
      
         Wine category 1 Wine: Red, fruity, full-bodied
      
      Specific oenological practice: pulp fermentation for at least four days
      
         Wine category 1 Wine: Red, dry, full fruity character, partly barrel-aged
      
      Specific oenological practice: pulp fermentation for at least four days, at least 30 % of the wine should be aged in wood
      
         Wine category 1 Wine: Red, dry, full-bodied, barrel-aged
      
      Specific oenological practice: pulp fermentation for at least six days. The wine must be aged in wood, and stored for at least nine months in barrels (at least 50 % new wood)
      
         Wine category 1 Wine: White, dry, fruity
      
      Specific oenological practice: cold fermentation under 18 °C (exceptions for temperature increase at the start of fermentation and wines that do not ferment easily)
      
         Wine category 1 Wine: White, dry, barrel-aged
      
      Specific oenological practice: cold fermentation under 18 °C (exceptions for temperature increase at the start of fermentation and wines that do not ferment easily) storage for at least six months in barrels, 50 % new wood
      
         Wine category 1 Wine: White, semi-dry, fruity
      
      Specific oenological practice: cold fermentation under 18 °C (exceptions for temperature increase at the start of fermentation and wines that do not ferment easily)
      
         Wine category 1 Wine: Rosé, full, fruity
      
      Specific oenological practice: cold fermentation under 18 °C (exceptions for temperature increase at the start of fermentation and wines that do not ferment easily)
      
         Wine category 4 Sparkling wine: White, full, fruity
      
      Specific oenological practice: cold fermentation under 18 °C (exceptions for temperature increase at the start of fermentation and wines that do not ferment easily) Traditional method
      
         Wine category 4 Sparkling wine: Rosé, full, fruity
      
      Specific oenological practice: cold fermentation under 18 °C (exceptions for temperature increase at the start of fermentation and wines that do not ferment easily) Traditional method
      
         Wine category 5 Quality sparkling wine: White, full, fruity
      
      Specific oenological practice: cold fermentation under 18 °C (exceptions for temperature increase at the start of fermentation and wines that do not ferment easily) Traditional method
      
         Wine category 5 Quality sparkling wine: Rosé, full, fruity
      
      Specific oenological practice: cold fermentation under 18 °C (exceptions for temperature increase at the start of fermentation and wines that do not ferment easily) Traditional method
      b.   
            Maximum yields
         
      
      Red Cabernet Cortis
      50 hectolitres per hectare
      Red Monarch
      50 hectolitres per hectare
      Red Pinot Noir
      50 hectolitres per hectare
      Red Pinotin
      50 hectolitres per hectare
      Red Baron
      50 hectolitres per hectare
      White Souvignier Gris
      55 hectolitres per hectare
      White Johanniter
      55 hectolitres per hectare
      White Solaris
      55 hectolitres per hectare
      White Pinot Gris
      55 hectolitres per hectare
      White Chardonnay
      55 hectolitres per hectare
      White Cabernet Blanc
      55 hectolitres per hectare
      White Muscaris
      55 hectolitres per hectare
      6.   Demarcated area
      
      The geographical area of Vijlen is situated wholly in the three-country municipality of Vaals, in the district of Vijlen.
      The protected designation of origin of Vijlen applies only to the terrain of Vijlen with loess soil in the top layer and three layers of soil which together make up this unique terroir. Besides the loess soil, this specific area is characterised by layers of terra fusca, rough shingle and flint eluvium.
      The PDO Vijlen covers an area of 419 ha.
      7.   Main wine grapes
      
      
                   
               
               
                  Souvignier Gris B
               
            
                   
               
               
                  Pinotin N
               
            
                   
               
               
                  Muscaris B
               
            
                   
               
               
                  Cabernet Blanc B (VB-91-26-1)
               
            
                   
               
               
                  Baron N
               
            
                   
               
               
                  Solaris
               
            
                   
               
               
                  Pinot noir N
               
            
                   
               
               
                  Pinot Gris G
               
            
                   
               
               
                  Monarch
               
            
                   
               
               
                  Johanniter B
               
            
                   
               
               
                  Chardonnay B
               
            
                   
               
               
                  Cabernet Cortis
               
            8.   Description of the link(s)
      
      
         Soil
      
      The geographical area of PDO Vijlen is primarily characterised by ‘flint slope soil’ consisting of flint eluvium as well as loess, terra fusca and gravel, but without old deposits from the Maas.
      The soil in this area differs from that of the geographical area of Mergelland, where loess, marl (soft rock) and Maas gravel are the main elements and in which the sediments of the Maas river play an important role. By contrast, these sediments from the Maas are not characteristic of the geographical area of PDO Vijlen. These occur to the north of the edge of the hills (north of Vijlen). The soil in this area, which evolved differently, is characterised by flint eluvium (the remaining solution of limestone, composed of a mixture of strongly eroded flint and varying amounts of clay, loam and terra fusca), as well as terra fusca (like flint eluvium, this is an erosion product of limestone, but consists predominately of (heavy) clay with little or no flint, as it comes from limestone rock with a low flint content). The difference is further increased by the climatological factors (higher altitude and surrounding hills).
      
         Climate and environment
      
      The most important features of the climate in this area are as follows:
      
                  —
               
               
                  The climate in the area is less directly influenced by the sea and has more features typical of a continental climate (less moderate than by the sea, which is reflected in the temperatures).
               
            
                  —
               
               
                  The vineyards are located at an altitude of 170 to 220 metres above Amsterdam Ordnance Datum (NAP), on southern slopes, encompassed by hills, thus creating a small micro-climate.
               
            
                  —
               
               
                  The higher altitude, surrounded by valleys, means the night-time temperature is often higher (better breakdown of acids).
               
            
                  —
               
               
                  The altitude also means there is less mist, particularly in September and October, leading to less humidity and therefore fewer problems with botrytis.
               
            
                  —
               
               
                  The location on the sheltered side of the Eifel and the Ardennes means that rain and hail do not often affect the PDO area.
               
            
         Human aspects (cultivation and vinification)
      
      To positively influence the quality of the cultivation/vinification of the grapes, certain choices have been made (human aspects):
      
                  —
               
               
                  When planting, some two square metres of space are allowed per plant (sufficient nutrients).
               
            
                  —
               
               
                  A cultivation method is used that ensures a good leaf/grape ratio (sufficient photosynthesis), and vines are pruned by hand (selection of the best year-old shoots so as to obtain a good foliage wall with maximum sunlight absorption).
               
            
                  —
               
               
                  This is further enhanced by maintaining a leaf zone of at least 1 metre above the grape zone.
               
            
                  —
               
               
                  Stripping the leaves of the grape zone to facilitate exposure to sunlight and wind, so that the clusters will also dry quickly after wet weather.
               
            
                  —
               
               
                  If necessary, thinning clusters to improve the quality of the remaining grapes.
               
            
                  —
               
               
                  Harvesting by hand (selection of grapes).
               
            
                  —
               
               
                  Regarding vinification, see the essential oenological practices described above.
               
            
         Causal link
      
      The causal link is characterised by the following distinctive aspects of the area:
      The soil is composed of a unique combination of flint eluvium as well as loess, terra fusca and gravel, but without old deposits from the Maas.
      Flint eluvium is found as a single unit only in small areas in the south-eastern part of South Limburg on the Belgian border, including on the late-tertiary peneplain. In steep slopes, it is a significant component of the flint slope soils. The soils contain many rugged flintstones of between 2 and 10 cm.
      Only in the geographical area of PDO Vijlen is there a unique combination of soils with flint eluvium/loess as well as terra fusca and gravel.
      This soil has an impact on the characteristics of the grapes cultivated on it over a fairly long season (heat absorption by the stones) and the moisture-retaining qualities of the loess (avoiding aridity).
      The high altitude, surrounded by hills, means that the slopes/plateau of the vineyards have the following climate features, which clearly have a favourable influence on the cultivated grapes (riper grapes with regard to sugar/acids/taste) and result in fuller-bodied wines with more taste:
      
                  —
               
               
                  Higher night-time temperatures ensure better acid metabolism
               
            
                  —
               
               
                  Less mist/dew (sinks into the valleys)
               
            
                  —
               
               
                  Lack of or only rare heavy rain/hail, due to the location on the sheltered side of the Ardennes
               
            The wines are created by a unique combination of varieties and the related human aspects (cultivation/vinification), creating beautiful cuvées of new and classic varieties.
      In addition, these features of the soil, climate and cultivation are combined with a vinification that is unique in the Netherlands. The wine is transferred by gravity using the four cellars lying above one another, meaning fewer pumpings are needed. The wine is then vinified in smaller tanks to make optimal use of the different vinification techniques (see Essential oenological practices) with the aim of making a wine each year that is fuller-bodied and expressive in taste.
      The organoleptic and analytical characteristics result from the combination of the soil, climate, and human aspects (cultivation and vinification), which produce red wines with a full tannin structure and white/rosé wines that are predominantly full and fruity.
      9.   Essential further conditions
      
      —
      
         Link to the product specification
      
      https://www.rvo.nl/sites/default/files/2015/12/Productdossier%20BOB%20Vijlen.pdf