Publication 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

(2020/C 70/04)

This publication confers the right to oppose the application pursuant to Article 98 of Regulation (EU) No 1308/2013 of the European Parliament and of the Council (1) within two months from the date of this publication.

SINGLE DOCUMENT

‘CSOPAK’/‘CSOPAKI’

PDO-HU-02378

Date of application: 20 November 2017

1.   Name to be registered

Csopak

Csopaki

2.   Geographical indication type

PDO - Protected Designation of Origin

3.   Categories of grapevine products

1.

Wine

4.   Description of the wine(s)

Hegybor

Colour: ranges from light greenish-yellow to straw yellow.

Nose: floral notes, with characteristics of citrus and white fruit.

Taste: refreshingly acidic. Harmonious dry white wine, with a balance of acids and alcohol.

General analytical characteristics
Maximum total alcoholic strength (in % volume)	14
Minimum actual alcoholic strength (in % volume)	11,5
Minimum total acidity	4,8 g/l expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre)	18
Maximum total sulphur dioxide (in milligrams per litre)	200

Dűlős bor

Colour: ranges from light greenish-yellow to straw yellow.

Nose: a floral and wet-stone palette of aromas that is complex but may be described as neutral.

Taste: a floral and wet-stone palette of flavours that is complex but may be described as neutral, with a multi-layered, lingering bouquet. Harmonious dry white wine, with a balance of acids and alcohol.

General analytical characteristics
Maximum total alcoholic strength (in % volume)	14
Minimum actual alcoholic strength (in % volume)	12
Minimum total acidity	5,2 g/l expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre)	18
Maximum total sulphur dioxide (in milligrams per litre)	200

5.   Wine making practices

a.   Essential oenological practices

Hegybor

Specific oenological practice

Essential elements:

—	no more than 15 % of the grapes may be of the ‘Furmint’ variety

—	only healthy grapes may be used

—	ageing for at least four months in a tank and/or barrel

—	ageing for at least one month in the bottle

—	the must may be fermented using only yeast which does not alter the natural aroma and taste characteristics of ‘Olasz rizling’ or ‘Furmint’ wines

—	maximum juice yield: 70 %

Hegybor

Relevant restriction on making the wines

The following are prohibited:

—	sweetening

Dűlős bor

Specific oenological practice

Essential elements:

—	no more than 15 % of the grapes may be of the ‘Furmint’ variety

—	only healthy grapes may be used

—	ageing for six months in a tank and/or barrel

—	ageing for at least three months in the bottle

—	the must may be fermented using only yeast which does not alter the natural aroma and taste characteristics of ‘Olasz rizling’ or ‘Furmint’ wines

—	maximum juice yield: 65 %

Dűlős bor

Relevant restriction on making the wines

The following are prohibited:

—	enrichment

—	acidification

—	acidity reduction

—	use of a pectic enzyme

—	sweetening

Rules on grape production

Cultivation practice

1.	Rules on training the vine: Guyot, medium-high cordon, low cordon, umbrella, head and gobelet training.

2.

Rules on vine density in the vineyard. a. For vineyards already in existence on 1 August 2016: i. vine density: at least 3 300 vines/ha; ii. vine loss: not more than 10 %. b. For vineyards planted after 1 August 2016: i. vine density: at least 4 000 vines/ha; ii. vine loss: not more than 10 %. iii. distance between vines: 0,6 m or more

3.	For wines described as dűlős borok, the average age of vines in a vineyard must be 10 years.

4.	Method of harvest: manual

5.

Quality of grapes (minimum sugar content expressed as natural alcoholic strength):   Hegybor: Minimum sugar content of the grapes in Hungarian must grade ([MM°], at 17,5 °C): 17,0   Potential alcoholic strength of the grapes ([% vol.], at 20 °C): 10,6   Dűlős bor: Minimum sugar content of the grapes in Hungarian must grade ([MM°], at 17,5 °C): 18,9   Potential alcoholic strength of the grapes ([% vol.], at 20 °C): 12

b.   Maximum yields

Hegybor

63 hl/ha

Hegybor

9 000 kg of grapes per hectare

Dűlős bor

39 hl/ha

Dűlős bor

6 000 kg of grapes per hectare

6.   Demarcated geographical area

Areas classified according to the vineyard cadastre as class I and II within the administrative boundaries of the localities of Csopak, Paloznak, Lovas, Alsóörs and Felsőörs.

7.   Main wine grapes variety(ies)

olasz rizling – olaszrizling

furmint – szigeti

olasz rizling – grasevina

olasz rizling – nemes rizling

olasz rizling – riesling italien

olasz rizling – risling vlassky

olasz rizling – taljanska grasevina

olasz rizling – welschrieslig

furmint – zapfner

furmint – som

furmint – posipel

furmint – mosler

furmint – moslavac bijeli

furmint – furmint bianco

8.   Description of the link(s)

1.   Description of the demarcated area

(a)   Natural factors

The demarcated production area for ‘Csopak’/‘Csopaki’ wines comprises the first range of hills on the section of shore stretching from Csopak to Alsóörs on the northern side of the eastern basin of Lake Balaton. The key grape-growing areas are the sloping surfaces of the foothills and moderately steep brows of the hills. Two types of rock comprise the substrate of the vineyards. The sedimentary sequence on the brows of the hills is composed of upland-type rocks of the Upper Permian to Lower Triassic periods, with a blanket of Quaternary rubble. The limestone-rich subsoils thus constituted are covered by clayey-silt and loess forest soils of varying thickness. The bedrock beneath the sloping surfaces of the foothills is composed of red Permian sandstone, a unique soil formation typical of Csopak, covered with detritus of red sandstone. The wine-growing region is characterised by soils rich in calcium, magnesium and potassium.

The climate of Csopak is determined by cold air descending from the valleys of the Bakony Hills and by Lake Balaton, which lies to the region’s south. The vine-growing hills of Csopak are heavily wooded and narrow, deep valleys (such as the Nosztori and Koloska valleys) dissect the landscape. That is why, on summer days, under the influence of the evening breeze blowing towards the lake, the humid heat welling up from Lake Balaton gives way to cool forest air between the vines.

Csopak experiences an [annual] average of 1 950 to 2 000 hours of sunlight and an average annual temperature of 11-12 °C. Average annual precipitation is 650-700 mm, of which an average of 350 mm falls during the growing season. A crucial aspect of Csopak’s climate is that the last day of spring frost may fall on April 5, which counts as exceptionally early.

(b)   Human factors

Grape growing and wine-making have played an important role in Csopak uninterruptedly for more than 2 200 years. The development of land for grape cultivation is the result of deliberate human effort; for millennia the viticulturists living here have cultivated nothing but grapes on frost-protected, rapidly warming hillsides, instead of in marshy low-lying areas prone to frosts and disease.

Traditional local cellars also have a significant impact on the quality of the wines. Owing to Csopak’s soil structure, the local cellars are not built fully underground, leading them to experience noticeable fluctuations in temperature over the course of the year. As a result, the wines cool down during winter and their freshness is preserved. In summer, when the cellars warm up to between 15 and 19 degrees, natural precipitation of heat-sensitive and unstable tartrates occurs. As a result of this natural process, local wine-makers are able to stabilise the wines more easily, which consequently preserve the richness of their aromas better.

2.   Description of wines

‘Csopak’/‘Csopaki’ wines have discrete nose, while also being typified by a richness of bouquet and taste which guarantees their elegance. An important common feature of their nose and taste is the predominant note of wet stone and the lack of musty aroma elements. In terms of taste, a mature and complex acid structure predominates, ensuring the ‘Csopak/“Csopaki” wines’ crispness and freshness.

3.   Presentation and demonstration of the causal link

Due to precipitation and the water-holding capacity of Csopak’s topsoil, water supply to the vines during the growing season is also adequate on warm summer days. For this reason, grape development during the critical summer period is uninterrupted and stress factors are absent, resulting in no musty aromas or harsh immature acids. The mature, expressive acid structure and strong presence of notes of wet stone in the taste can be traced back to the high mineral content of the Csopak soil.

The sun’s rays, reflected off the surface of the shallow lake in summer, warms the hillsides evenly and creates the conditions for perennial budding of the vines. Because the final day of frost occurs early in Csopak, there is less chance of spring frosts; consequently, shoot growth is even and leaves of an appropriately sized surface develop every year, resulting in optimal ripening of the grapes.

In addition to the vineyards, a key role in grape cultivation is played by forest belts, established over the course of millennia, as the predators that overwinter in them (insects such as predatory mites) act to keep pests appreciably in check. For this reason, the critically important initial developmental phase of the grapes is not protracted, enabling a higher and healthier leaf wall to develop.

The warm summer and Mediterranean high-pressure system ensures that, after the long days of autumn, in cool evenings brought on by breezes from the Bakony Hills, the grapevine rapidly enters the dark phase of photosynthesis, leading to a rapid increase in grape sugar concentration. This unique natural constraint gives ‘Csopak’/‘Csopaki’ wines their body.

The elegant acid structure and fruity aromas characteristic of wines from Balatonfüred-Csopak is also due to cool air descending from the forests. On the hillsides, selected over the course of centuries, where grapes are grown, the constant movement of the air and the low-training of the vines means that dew on the grape clusters dries quickly, so fungal diseases are uncommon and healthy grapes can be harvested.

These natural factors, taken as a whole, in conjunction with the centuries-old expertise, passed down from father to son, of the wine producers who live in the region, together guarantee that high-quality, full-bodied and expressive wines will be created from healthy mature clusters of grapes.

9.   Essential further conditions

Rules on indications 1

Legal framework:

In EU legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

a)	The traditional term ‘of protected origin’ can also be used in place of the term ‘protected designation of origin’.

b)	Traditional term authorised for use: válogatott szüretelésű bor [selected-harvest wine].

Rules on indications 2

Legal framework:

In national legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

a)	Other expressions the use of which is restricted, expressions indicating the production method, and other expressions the use of which is regulated: ‘szűretlen’ [unfiltered], ‘szemelt’ [selected], ‘termőhelyen palackozva’ [bottled at the place of production]

b)	In the case of the hegybor type of wine, the terms ‘Hegybor’, ‘Első Osztályú Hegybor’ [first-class] or ‘Elsőrangú Hegybor’ [premium] may appear on the label.

c)	In the case of the dűlős bor type of wine, the terms ‘Első Osztályú Dűlőbor’ [first-class] and ‘Elsőrangú Dűlőbor’ [premium] may appear on the label.

d)	The term ‘monopol dűlő’ [monopole] may appear only on dűlős bor labels if the grapes are grown in a demarcated vineyard by only one member of a wine community.

e)	The designation ‘Balaton borrégió’ [Balaton wine region] may appear on the label.

f)	the variety need not be indicated

Smaller geographical units may be indicated

Legal framework:

In national legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

a)	only on dűlős bor

b)	identity of origin: 100 %

c)	the names ‘dűlő’ [vineyard] and ‘aldűlő’ [vineyard parcel] may appear: see below.

d)	For Kis-hegy or Öreg-hegy vineyard names, the name of the corresponding village must also appear

The following smaller geographical units may be indicated:

Locality	Vineyard	Vineyard parcel
Csopak
	Hegyalja
	Hegyalja	Szita-hegy
	Nagy-kút
	Bene
	Falu-kertje
	Berek-hát
	Kocsikapu
	Nádas-kút
	Nádas-kút	Haraszt
	Kis-hegy
	Kis-hegy	Kertmög
	Siralomvágó
	Lőcze-domb	Sáfrán-kert
Paloznak	Kis-hegy
	Kis-hegy	Hajnóczy
	Slikker
	Sáfrán-kert
	Nagy-hegy
	Malom-hát
	Malom-hát	Szil
	Vörös-part
Lovas
	Öreg-hegy
	Öreg-hegy	Balogh
	Öreg-hegy	Soós
	Téglaházi
	Téglaházi	Szilfa
	Suhatag
	Kis-hegy
Felsőörs
	Kis-hegy
	Pocca
	Pocca	Nemes-erdei
	Hosszú
	Főszőlők
	Öreg-hegy
	Káptalan-földek
Alsóörs
	Kis-telek
	Suhatag
	Gőlye-mál
	Máli
	Telekfő
	Telekfő	Kemencs
	Telekfő	Lok

Production outside the demarcated production area

Legal framework:

In national legislation

Type of further condition:

Derogation on production in the demarcated geographical area

Description of the condition:

To produce ‘Csopak’/‘Csopaki’ wine, processing of the grapes, fermentation of the must and ageing of the wine may take place only in villages located within the demarcated production area, as well as in Balatonarács, Balatonfüred, Aszófő and Balatonszőlős (Localities within the same administrative unit, as in the case referred to in Article 6(4)(b) of Regulation (EC) 607/2009).

Link to the product specification

https://boraszat.kormany.hu/csopak

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(1)  OJ L 347, 20.12.2013, p. 671.