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Document 52024XC06200

Publication of a communication of approval of a standard amendment to the product specification for a name in the wine sector as referred to in Article 17(2) and (3) of Commission Delegated Regulation (EU) 2019/33

PUB/2024/768

OJ C, C/2024/6200, 17.10.2024, ELI: http://data.europa.eu/eli/C/2024/6200/oj (BG, ES, CS, DA, DE, ET, EL, EN, FR, GA, HR, IT, LV, LT, HU, MT, NL, PL, PT, RO, SK, SL, FI, SV)

ELI: http://data.europa.eu/eli/C/2024/6200/oj

European flag

Official Journal
of the European Union

EN

C series


C/2024/6200

17.10.2024

Publication of a communication of approval of a standard amendment to the product specification for a name in the wine sector as referred to in Article 17(2) and (3) of Commission Delegated Regulation (EU) 2019/33

(C/2024/6200)

This communication is published in accordance with Article 17(5) of Commission Delegated Regulation (EU) 2019/33 (1).

COMMUNICATING THE APPROVAL OF A STANDARD AMENDMENT

‘Noord-Holland’

PGI-NL-A0966-AM07

Date of communication: 19.7.2024

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

Description and reasons

This amendment changes the grape varieties authorised for PGI Noord-Holland as included in the product specification and the single document and is an update as a result of practice.

Description:

Twelve varieties have been added to the list of varieties authorised for this PGI, namely:

 

Amigne B

 

Donauriesling B

 

Grüner Veltliner B

 

Merlot Kanthus N

 

Merlot Khorus N

 

Pineau d’Aunis N

 

Pinot Kors N

 

Riesel B

 

Sauvignon Nepsis B

 

Savagnin Blanc B (Traminer)

 

Trousseau Gris G

 

Voltis B

Reasons: New varieties of grape are being developed and added to the OIV’s variety catalogue when they are authorised, after a long development period and extensive authorisation procedures. If these varieties are included in the OIV variety catalogue, they may also be eligible to be added to the list of authorised varieties for this PGI.

This amendment is a standard amendment because it does not concern the name of the PGI, the product category, the link or the marketing restrictions.

SINGLE DOCUMENT

1.   Name(s)

Noord-Holland

2.   Geographical indication type

PGI – protected geographical indication

3.   Categories of grapevine product

1.

Wine

4.

Sparkling wine

5.

Quality sparkling wine

8.

Semi-sparkling wine

9.

Aerated semi-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.   Wine category 1: wine

BRIEF WRITTEN DESCRIPTION

Organoleptic characteristics: The white wines have a fresh acidity, are very fruity and have green aromas. The red wines are characterised by red fruit and are very fruity. Analytical characteristics: The definitions set out in the EU Regulations / Dutch ministerial orders apply with regard to the following characteristics:

Maximum total alcoholic strength

Maximum volatile acidity

Maximum total sulphur dioxide

Maximum enrichment, deacidification and acidification following approval

General analytical characteristics

Maximum total alcoholic strength (in % volume): —

Minimum actual alcoholic strength (in % volume): 6,5

Minimum total acidity: 59,85 milliequivalents per litre

Maximum volatile acidity (in milliequivalents per litre): —

Maximum total sulphur dioxide (in milligrams per litre): —

2.   Wine category 4: sparkling wine

BRIEF WRITTEN DESCRIPTION

Organoleptic characteristics: The white wines have a fresh acidity, are very fruity and have green aromas. The red wines are characterised by red fruit and are very fruity. Analytical characteristics: The definitions set out in the EU Regulations / Dutch ministerial orders apply with regard to the following characteristics:

Maximum total alcoholic strength

Maximum volatile acidity

Maximum total sulphur dioxide

Maximum enrichment, deacidification and acidification following approval

General analytical characteristics

Maximum total alcoholic strength (in % volume): —

Minimum actual alcoholic strength (in % volume): 6,5

Minimum total acidity: 59,85 milliequivalents per litre

Maximum volatile acidity (in milliequivalents per litre): —

Maximum total sulphur dioxide (in milligrams per litre): —

3.   Wine category 5: quality sparkling wine

BRIEF WRITTEN DESCRIPTION

Organoleptic characteristics: The white wines have a fresh acidity, are very fruity and have green aromas. The red wines are characterised by red fruit and are very fruity. Analytical characteristics: The definitions set out in the EU Regulations / Dutch ministerial orders apply with regard to the following characteristics:

Maximum total alcoholic strength

Maximum volatile acidity

Maximum total sulphur dioxide

Maximum enrichment, deacidification and acidification following approval

General analytical characteristics

Maximum total alcoholic strength (in % volume): —

Minimum actual alcoholic strength (in % volume): 6,5

Minimum total acidity: 59,85 milliequivalents per litre

Maximum volatile acidity (in milliequivalents per litre): —

Maximum total sulphur dioxide (in milligrams per litre): —

4.   Wine category 8: semi-sparkling wine

BRIEF WRITTEN DESCRIPTION

Organoleptic characteristics: The white wines have a fresh acidity, are very fruity and have green aromas. The red wines are characterised by red fruit and are very fruity. Analytical characteristics: The definitions set out in the EU Regulations / Dutch ministerial orders apply with regard to the following characteristics:

Maximum total alcoholic strength

Maximum volatile acidity

Maximum total sulphur dioxide

Maximum enrichment, deacidification and acidification following approval

General analytical characteristics

Maximum total alcoholic strength (in % volume): —

Minimum actual alcoholic strength (in % volume): 6,5

Minimum total acidity: 59,85 milliequivalents per litre

Maximum volatile acidity (in milliequivalents per litre): —

Maximum total sulphur dioxide (in milligrams per litre): —

5.   Wine category 9: aerated semi-sparkling wine

BRIEF WRITTEN DESCRIPTION

Organoleptic characteristics: The white wines have a fresh acidity, are very fruity and have green aromas. The red wines are characterised by red fruit and are very fruity. Analytical characteristics: The definitions set out in the EU Regulations / Dutch ministerial orders apply with regard to the following characteristics:

Maximum total alcoholic strength

Maximum volatile acidity

Maximum total sulphur dioxide

Maximum enrichment, deacidification and acidification following approval

General analytical characteristics

Maximum total alcoholic strength (in % volume): —

Minimum actual alcoholic strength (in % volume): 6,5

Minimum total acidity: 59,85 milliequivalents per litre

Maximum volatile acidity (in milliequivalents per litre): —

Maximum total sulphur dioxide (in milligrams per litre): —

5.   Winemaking practices

5.1.   Specific oenological practices

1.   Specific oenological practice

WHITE — harvesting, sorting, pressing, pre-fining, fermentation, fining/ageing, bottling

RED — harvesting, sorting, crushing/destemming, primary fermentation, pressing, malolactic fermentation, fining/ageing, bottling

5.2.   Maximum yields

1.

White grapes

90 hectolitres per hectare

2.

Red grapes

75 hectolitres per hectare

6.   Demarcated geographical area

Province of North Holland, delimited by the borders laid down in accordance with the Constitution.

7.   Wine grape variety(ies)

 

Accent N

 

Acolon

 

Allegro N

 

Amigne B

 

Auxerrois B

 

Bacchus B

 

Baco Noir

 

Baron N

 

Bianca B

 

Birstaler Muscat

 

Bolero N

 

Bronner B

 

Cabaret Noir N (VB-91-26-4)

 

Cabernet Blanc B (VB-91-26-1)

 

Cabernet Cantor N

 

Cabernet Carbon N

 

Cabernet Carol N

 

Cabernet Cortis

 

Cabernet Cubin

 

Cabernet Dorio

 

Cabernet Dorsa

 

Cabernet Franc N

 

Cabernet Jura

 

Cabernet Mitos

 

Cabernet Sauvignon

 

Cabertin N (VB-91-26-17)

 

Calandro N

 

Calardis Blanc B

 

Carmenere

 

Chardonnay B

 

Dakapo

 

Divicio N

 

Divona B

 

Domina N

 

Donauriesling B

 

Dornfelder N

 

Dunkelfelder N

 

Excelsior

 

Faber B

 

Felicia B

 

Florental N

 

Frühburgunder N

 

Gamaret N

 

Gamay N

 

Gewürztraminer Rs

 

Golubok N

 

Grüner Veltliner B

 

Hegel

 

Helios

 

Hibernal B

 

Huxelrebe B

 

Hölder B

 

Johanniter B

 

Juwel B

 

Kerner B

 

Kernling B

 

Landal N

 

Laurot N

 

Léon Millot N

 

Maréchal Foch N

 

Melody

 

Merlot

 

Merlot Kanthus N

 

Merlot Khorus N

 

Merzling B

 

Meunier N

 

Monarch

 

Morio Muscat B

 

Muscaris B

 

Muscat Blanc

 

Muscat Blue

 

Müller Thurgau B

 

Orion B

 

Ortega B

 

Palatina

 

Phoenix B

 

Pineau d’Aunis N

 

Pinot Grigio

 

Pinot Gris G

 

Pinot Kors N

 

Pinot Blanc B

 

Pinot Noir N

 

Pinotin N

 

Plantet N

 

Polo Muscat B

 

Portugiezer N

 

Prior N

 

Rayon d’Or B

 

Reberger

 

Regent N

 

Reichensteiner B

 

Riesel B

 

Riesling B

 

Rinot B

 

Rondo N

 

Roter Elbling Rs

 

Ruländer G

 

Saphira N

 

Satin Noir N (VB-91-26-29)

 

Sauvignac B (Cal 6-04)

 

Sauvignon Blanc B

 

Sauvignon Nepsis B

 

Sauvignon Soyhières B (VB-32-7)

 

Sauvitage B

 

Savagnin Blanc B (Traminer)

 

Scheurebe B

 

Schönburger Rs

 

Seyval B

 

Siegerrebe Rs

 

Silcher B

 

Sirius

 

Solaris

 

Souvignier Gris

 

St Laurent

 

Staufer

 

Sylvaner B

 

Syrah

 

Tempranillo

 

Trousseau Gris G

 

Villaris B

 

Viognier B

 

Voltis B

 

Würzer B

 

Zweigeltrebe N

8.   Description of the link(s)

8.1.   Geographical area: description and climate

In the south-east there are push moraines from the last Ice Age, consisting mainly of coarse and fine river sand (often gravelly) (=’t Gooi).

Around Amsterdam there are scattered deposits of peat soil on clay.

Along the coastal dunes (sand), there are deposits that often contain a band of marine sand mixed with clay or peat (‘geest soils’).

Besides dune sand, the island of Texel also has deposits of marine clay and sand with clay loam.

The climate is characterised by:

an average rainfall of 868 mm/year

1 707 hours of sunshine per year (average over Schiphol and De Kooy)

an average temperature of 10,1 °C over the year as a whole and 16,6 °C over the summer

a difference between the daytime and night-time temperatures in September of 7,4 °C

8.2.   Causal link

The climate makes it possible to achieve the stated yield and ripeness. The ripeness expresses itself in a fresh, very fruity wine with green notes and a red wine characterised by red fruit.

9.   Essential further conditions (packaging, labelling, other requirements)

Legal framework:

EU rules

Type of further condition:

Derogation concerning production in the defined geographical area

Description of the condition:

Area in immediate proximity for production of the wine

As regards the production area for winemaking (vinification), all Dutch provinces are defined as being in immediate proximity.

Part or all of a base wine made in the area covered by the PGI or an area in immediate proximity may be bottled by a contractor as semi-sparkling or sparkling wine.

This may take place outside the PGI area or area in immediate proximity while retaining the PGI name. In this case, the bottler is also to be indicated on the label, possibly using a code number (bottled by............. for.............).

Legal framework:

EU rules

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

The following names of smaller areas within the area covered by the ‘Noord-Holland’ PGI may be used together with the name ‘Noord-Holland’ if at least 85 % of the grapes used come from that area:

West-Friesland

Gooi en Vechtstreek

Link to the product specification

https://www.rvo.nl/sites/default/files/2024-07/BGA_Noord_Holland_productdossier_2024.pdf


(1)   OJ L 9, 11.1.2019, p. 2.


ELI: http://data.europa.eu/eli/C/2024/6200/oj

ISSN 1977-091X (electronic edition)


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