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Document 52010XC1015(08)

Title and reference
Publication of the application for recognition of a traditional term as provided for in Article 33 of Commission Regulation (EC) No 607/2009

OJ C 278, 15.10.2010, p. 27–27 (BG, ES, CS, DA, DE, ET, EL, EN, FR, IT, LV, LT, HU, MT, NL, PL, PT, RO, SK, SL, FI, SV)
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Text

15.10.2010   

EN

Official Journal of the European Union

C 278/27


Publication of the application for recognition of a traditional term as provided for in Article 33 of Commission Regulation (EC) No 607/2009

2010/C 278/18

According to Article 33 of Commission Regulation (EC) No 607/2009 (1), an application for recognition of a traditional term shall be published in the Official Journal, C Series, in order to inform third parties of the existence of such an application, with the view of possibly objecting to the recognition and protection of the traditional term applied for.

PUBLICATION OF AN APPLICATION FOR RECOGNITION OF A TRADITIONAL TERM ACCORDING TO ARTICLE 33 OF COMMISSION REGULATION (EC) No 607/2009

Date of receipt

22.6.2010

Number of pages

15

Language of the application

English

File number

TDT-US-N0026

Applicant:

Wine America

1212 New York Avenue, Suite 425

Washington, DC 20005

UNITED STATES OF AMERICA

California Export Association

425 Market St., Suite 1000

San Francisco, CA 94105

UNITED STATES OF AMERICA

Denomination: VINTAGE CHARACTER

Traditional term under Article 118u(1)(b) of Regulation (EC) No 1234/2007

Language:

Article 31(1)(b) of Commission Regulation (EC) No 607/2009

List of protected designations of origin or geographical indications concerned:

Protected designations of origin

Grapevine products categories:

Wine, Liqueur wine (Annex XIb to Council Regulation (EC) No 1234/2007)

Definition:

‘Vintage’, either alone or in a descriptive term such as ‘Vintage Character’ describes a style of US wine that is 85 % produced from a single vintage year and shows that vintage year on the label. When applied to US fortified wine, the wine would also generally be characterised by relative long periods of bottle maturation and would be generally deep in colour, full-bodied and smooth. These US fortified wines also generally would have the ability to improve with aging or cellaring. Fortification must be from grape spirit.


(1)  OJ L 193, 24.7.2009, p. 60.


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