EUR-Lex Access to European Union law

Back to EUR-Lex homepage

This document is an excerpt from the EUR-Lex website

Document 52021XC1203(04)

Publication of a communication of approval of a standard amendment to the product specification for a name in the wine sector referred to in Article 17(2) and (3) of Commission Delegated Regulation (EU) 2019/33 2021/C 486/09

PUB/2021/759

OJ C 486, 3.12.2021, p. 29–38 (BG, ES, CS, DA, DE, ET, EL, EN, FR, HR, IT, LV, LT, HU, MT, NL, PL, PT, RO, SK, SL, FI, SV)

3.12.2021   

EN

Official Journal of the European Union

C 486/29


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

(2021/C 486/09)

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

COMMUNICATION OF STANDARD AMENDMENT MODIFYING THE SINGLE DOCUMENT

‘Murfatlar’

PDO-RO-A0030-AM01

Date of communication: 14 September 2021

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

1.   Introduction of new wine grape varieties, as main production varieties

The specification has been amended to include the following wine grape varieties: Traminer roz for white wines and Mamaia for red wines.

Thanks to the pedo-climatic conditions in the Murfatlar PDO, determined by soil quality and plentiful solar radiation, Traminer roz grapes accumulate large quantities of sugar, improving the quality of the aromas specific to this variety.

The wine is intensely aromatic, suggesting an aroma of rose petals, and is creamy and velvety, with a slightly spicy flavour reminiscent of various spices. Well-balanced, with a well-defined minerality, the wine may vary in shade from yellowish white to pink.

The Mamaia variety, a newer grape variety approved in 1991 at SCDVV Murfatlar, is characterised by high sugar accumulation (210 – 230 g/l), medium acidity and good colour intensity.

Thanks to the interactions between the temperature/humidity/solar radiation and terrain/soil (carbonate chernozems on loessial substrates), the Mamaia variety produces an aromatic, velvety, full wine with a slightly spicy flavour reminiscent of various spices.

Introducing these two varieties in the Murfatlar area extends the range of products, diversifies the production of wines obtained in the area from native winemaking varieties well-adapted to the climate, and consolidates the reputation of the Murfatlar area.

Chapter IV of the product specification and points 5.2 and 7 of the single document have been amended.

2.   Modification to the geographical area of production, conformity with the administrative organisation

We request that the demarcated area for obtaining wines with the Murfatlar PDO be supplemented with the municipality of Cobadin and the village of Viișoara, both located in Constanța County.

The municipality of Cobadin and the village of Viișoara border the localities of Peștera and Ciocârlia to the north and Chirnogeni to the south (localities which belong to the Murfatlar area).

Climate conditions in the localities of Cobadin and Viișoara: the sea, salt, solar radiation, light energy (the main source for the synthesis of organic substances) lead to a high concentration of sugars in the grapes, and therefore in the must, producing still wines that are full and rich, yet at the same time fresh, round and velvety, with a complex aroma and organoleptic characteristics similar to those of still wines of the Murfatlar PDO.

The vineyards are located in exposed areas, mostly on slopes, with very good sun exposure, the grapes being caressed by sunlight.

The pedo-climatic conditions in the Cobadin and Viișoara localities are identical to those in the Murfatlar PDO demarcated area, and are specific for the production of fresh still wines with diverse aromas, fruity or floral, full-bodied, with nuances specific to the aromatic varieties.

For the demarcated geographical area, a correction should be made regarding the village of Cuza Vodă, which belongs to the Cuza Vodă municipality and not to the Castelu municipality. This is because, following the administrative reorganisation of regional divisions, the village of Cuza Vodă now belongs to a municipality of the same name, which consists only of that single village.

Chapter III of the product specification and point 6 of the single document have been amended.

3.   Additional information concerning the link of the product to the geographical area

The product specification has been supplemented with information concerning the link to the geographical area. It was necessary to add details about the area, the product, and the causal link between the product and the area, so that they were presented adequately.

Chapter II of the product specification and point 8 of the single document have been amended.

4.   Introducing a new type of wine which may be obtained - ice wine

The product specification has been supplemented with a new type of wine - ice wine to be produced under the Murfatlar PDO: a still wine obtained through high sugar accumulation when grapes are harvested late, for varieties with an accentuated aromatic profile, the climatic conditions (humidity, overripening) in the area being favourable to sugar accumulation during the late harvest period.

Chapters V, VI, X and XI of the product specification have been amended, no changes to the single document.

5.   Indicating the analytical/organoleptic characteristics of the ice wine

Along with introducing this type of still wine into the product specification, its analytical and organoleptic characteristics have also been detailed in order to ensure compliance with legislation in the case of a PDO.

Chapter XI of the product specification has been amended.

6.   Adding specific technological practices for certain wines

Conditions referring to certain technological procedures (practices) have been introduced into the product specification - for producing rosé wines, orange wines made from white grapes, white wines obtained by maceration, red wines obtained by means of white vinification, and ice wine.

Chapter X of the product specification has been amended, no changes to the single document.

7.   Clarification of some aspects of marketing conditions

For compliance with legislation, certain aspects of the product specification concerning the wine labelling and bottling conditions (for grape production in the area) have been systematised/clarified.

Chapter XII of the product specification has been amended, no changes to the single document.

8.   Clear indication for production conditions in the case of non-compliance

The product specification has been amended with regard to wine production conditions which might represent a non-compliance. Situations in which an appropriate classification can be granted have been clearly indicated.

Chapter XIV of the product specification has been amended, no changes to the single document.

SINGLE DOCUMENT

1.   Name(s)

Murfatlar

2.   Geographical indication type

PDO - Protected Designation of Origin

3.   Categories of grapevine products

1.

Wine

4.   Description of the wine(s)

1.   Analytical and organoleptic characteristics - white/rosé wines

CONCISE TEXTUAL DESCRIPTION

Still Murfatlar wines are full-bodied and creamy; those obtained from aromatic and semi-aromatic white varieties have pronounced varietal characteristics, while the red wines contain velvety tannins that temper the harshness and astringency specific to the varieties.

Pleasant wines, with plenty of ripe (yellow or red) fruit, dense and fleshy, boldly expressive, almost ‘exhibitionist’, with well-integrated acidity and a glyceric alcoholic volume, imparting slightly sweet sensations to the wine.

Still white wines are yellow-greenish to golden yellow in colour, have olfactory aromas of exotic fruit, citrus fruit, floral aromas of vine flowers, mown hay, jasmine and Robinia pseudoacacia. The flavour of the wines is fresh, fruity, velvety, and during aging, the aroma of some varieties transforms into a complex bouquet.

Still rosé wines, pink in colour (subdued or intense), with aromas of exotic fruit, citrus fruit, with a fresh, invigorating flavour, balanced, with a fruity aftertaste.

GENERAL ANALYTICAL CHARACTERISTICS

Maximum total alcoholic strength (in % volume):

15,00

Minimum actual alcoholic strength (in % volume):

11,00

Minimum total acidity:

3,5 in grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre):

18

Maximum total sulphur dioxide (in milligrams per litre):

350

2.   Analytical and organoleptic characteristics - red wines

CONCISE TEXTUAL DESCRIPTION

Still red wines are velvety, complex, with colours varying from ruby red to bright red. Identifiable aromas are those of ripe red fruits, prunes, black forest fruits, with a full-bodied flavour, ample, with well-integrated acidity and tannins. During aging, the wines acquire olfactory nuances of spices and chocolate.

GENERAL ANALYTICAL CHARACTERISTICS

Maximum total alcoholic strength (in % volume):

15,00

Minimum actual alcoholic strength (in % volume):

11,00

Minimum total acidity:

3,5 in grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre):

20

Maximum total sulphur dioxide (in milligrams per litre):

200

3.   Analytical and organoleptic characteristics - ice wine

CONCISE TEXTUAL DESCRIPTION

White ice wine is clear, with a crystalline shine, golden yellow in colour, characterised by a fresh scent, the scent of overripe and succulent white-fleshed fruit, and a creamy flavour of oranges, apricots, candied exotic fruits and pineapple.

Rosé ice wine is clear, with a bright crystalline shine, pink in colour, characterised by a fresh scent of berries, overripe apples, and a creamy flavour.

Red ice wine is clear, with a crystalline shine, mauvish red in colour, characterised by a scent of ripe forest fruit and a full creamy flavour.

GENERAL ANALYTICAL CHARACTERISTICS

Maximum total alcoholic strength (in % volume):

15,00

Minimum actual alcoholic strength (in % volume):

11,00

Minimum total acidity:

4,5 in grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre):

20

Maximum total sulphur dioxide (in milligrams per litre):

350

5.   Winemaking practices

5.1.   Specific winemaking practices

Specific winemaking practice

Production of white wines from red varieties

Technological diversification - obtaining white wines from red grapes, the result being called ‘blanc de noirs’ - a technology for white vinification of red grapes, taking advantage of the potential of red grape varieties, yielding full-bodied wines, characterised by a fine, slightly vegetal, elegant flavour with floral and fruity notes. The acidity of the wines accentuates their freshness, and the mineral tone makes them more complex.

Still white wines produced using maceration; rosé wines from white grapes.

Pinot Gris and Traminer Roz grapes, with skins in shades of mauve, mauvish grey and greyish blue (Pinot Gris) and pearly pink and greyish pink (Traminer Roz), yield still wines with a crystalline appearance, in shades of yellowish white, straw yellow to pink. Depending on the choice of the winemaker, both still white wines and rosé wines may be obtained.

Still orange wine from white grapes - with attractive colours, from yellow-orange to amber, with a complex structure, a fresh and expressive aromatic bouquet, with accents of walnut, honey, honeycomb, much richer in tannins than still white wines.

The technology for obtaining these wines differs from the usual technology for obtaining still white wines by a process of maceration of white grape must on skins, with the maceration period depending on the wine colour intensity desired by the winemaker.

Specific winemaking practice

Ice wine

The pedo-climatic conditions in the area (large quantity of solar radiation, temperature difference between night and day, late fogs, high humidity) lead to a high accumulation of sugars in the grapes, even to overripening, and are optimal for ice wine production. The wine is produced without additives, from healthy grapes not affected by disease or noble rot, left on the vine to freeze for several consecutive days and harvested at the end of November/December.

If the climatic conditions do not allow for the natural freezing of grapes on the vine without the grapes being affected by fungus, they may be harvested by hand in crates and kept at negative temperatures in cold storage.

Chardonnay, Pinot Gris, Riesling Italian, Muscat Ottonel, Tămâioasă Românească, Traminer Roz grapes and red Pinot Noir grapes are renowned within the Murfatlar PDO for their high accumulation of sugar and their aromatic profile, which is why they can be used to obtain ice wine.

Through dehydration, freezing and defrosting of the grapes (naturally on the vine or artificially in cold storage), water is lost and the sugar concentration increases. Through freezing and defrosting, grapes acquire aromas of apples, apricots, mangos, citrus fruits, figs, raspberries and berries, and accumulate more sweetness, which they retain if they are pressed while frozen.

5.2.   Maximum yields

1.   at full ripeness of the harvest - Sauvignon, Riesling italian, Riesling de Rhin, Fetească regală, Fetească albă

15 000 kilograms of grapes per hectare

2.   at full ripeness of the harvest - Tămâioasă românească, Crâmpoșie, Columna, Traminer roz

15 000 kilograms of grapes per hectare

3.   at full ripeness of the harvest - Muscat Ottonel, Pinoit noir, Syrah, Burgund mare

14 300 kilograms of grapes per hectare

4.   at full ripeness of the harvest - Chardonnay, Pinot gris

13 600 kilograms of grapes per hectare

5.   at full ripeness of the harvest - Cabernet Sauvignon

12 900 kilograms of grapes per hectare

6.   at full ripeness of the harvest - Mamaia

12 000 kilograms of grapes per hectare

7.   ice wine

6 000 kilograms of grapes per hectare

8.   at full ripeness of the harvest - Sauvignon, Riesling Italian, Riesling de Rhin, Fetească regală, Fetească albă

105 hectolitres per hectare

9.   at full ripeness of the harvest - Tămâioasă românească, Crâmpoșie, Columna, Traminer roz

105 hectolitres per hectare

10.   at full ripeness of the harvest - Merlot, Fetească neagră

105 hectolitres per hectare

11.   at full ripeness of the harvest - Muscat Ottonel, Pinot noir, Syrah, Burgund mare

100 hectolitres per hectare

12.   at full ripeness of the harvest - Chardonnay, Pinot gris

95 hectolitres per hectare

13.   at full ripeness of the harvest - Cabernet Sauvignon

90 hectolitres per hectare

14.   at full ripeness of the harvest - Mamaia

84 hectolitres per hectare

15.   ice wine

18 hectolitres per hectare

6.   Demarcated geographical area

The area demarcated for winegrowing, conditioning and bottling of wines with the Murfatlar controlled designation of origin shall consist of the following localities situated in the Constanța County:

‘Murfatlar’ controlled designation of origin:

Murfatlar Town - Murfatlar, Siminoc villages;

Valu lui Traian municipality - Valu lui Traian village;

Poarta Albă municipality - Poarta Albă, Nazarcea villages;

Ovidiu Town - Ovidiu municipality, Poiana village;

Ciocârlia municipality - Ciocârlia village;

Cobadin municipality - Viișoara village.

‘Medgidia’ sub-designation of origin, which may or may not accompany the controlled designation of origin:

Medgidia Town - Medgidia, Remus Opreanu, Valea Dacilor localities;

Castelu municipality - Castelu, Nisipari villages;

Cuza Vodă municipality - Cuza Vodă village;

Siliştea municipality - Siliştea village;

Tortoman municipality - Tortoman village;

Peștera municiplality - Peștera, Ivrinezu Mic villages;

Mircea Vodă municiplality - Mircea Vodă, Satu Nou, Ţibrinu, Gherghina villages;

Saligny municipality - Saligny, Ștefan Cel Mare villages.

‘Cernavodă’ sub-designation of origin, which may or may not accompany the controlled designation of origin:

Cernavodă Town - Cernavodă municipality;

Seimeni municipality - Seimeni, Seimenii Mici villages;

Rasova municipality - Rasova, Cochirleni.

7.   Main wine grape variety(-ies)

Burgund Mare N - Grosser burgunder, Grossburgunder, Blaufrankisch, Kekfrankos, Frankovka, Limberger

Cabernet Sauvignon N - Petit Vidure, Burdeos tinto

Chardonnay B - Gentil blanc, Pinot blanc Chardonnay

Columna B

Crâmpoșie B

Fetească albă B - Păsărească albă, Poama fetei, Mädchentraube, Leanyka, Leanka

Fetească neagră N - Schwarze Mädchentraube, Poama fetei neagră, Păsărească neagră, Coada rândunicii

Fetească regală B - Königliche Mädchentraube, Königsast, Kiralyleanka, Dănășană, Galbenă de Ardeal

Mamaia N

Merlot N - Bigney rouge

Muscat Ottonel B - Muscat Ottonel blanc

Pinot Gris G - Affumé, Grauer Burgunder, Grauburgunder, Grauer Mönch, Pinot cendré, Pinot Grigio, Ruländer

Pinot Noir N - Blauer Spätburgunder, Burgund mic, Burgunder roter, Klävner Morillon Noir

Riesling de Rhin B - Weisser Riesling, White Riesling

Riesling italian B - Olasz Riesling, Olaszriesling, Welschriesling

Sauvignon B - Green sauvignon

Syrah N - Shiraz, Petit Syrah

Traminer Rose Rs - Rosetraminer, Savagnin Rose, Gewürztraminer

Tămâioasă românească B - Rumänische Weihrauchtraube, Tamianka

8.   Description of the link(s)

8.1.   Details of the geographical area

The Murfatlar area is located on the plateau of South Dobrogea, on both sides of the Carasu Valley and of the 44o15’ North parallel. Geographically, the Murfatlar demarcated geographical area is located in south-eastern Romania, between the Danube and the Black Sea, in the centre of the Dobrogea Plateau.

The area benefits from a high quantity of solar radiation and rich heliothermal resources, while the average precipitation is the lowest in the country. The soil, consisting mainly of shelly limestone, rich in calcium carbonate, is an important factor determining the quality of the wines.

All the conditions offered by the natural environment, especially the pedological and heliothermal conditions, are extremely propitious for winegrowing and for the production of high quality products. The humidity deficit may be addressed by means of a well-organised irrigation system.

The geological substrate consists of loess and loessial sediments that cover the Mesozoic and Tertiary limestones and limey sandstones of the South Dobrogea platform, and diluvial-colluvial materials.

The relief is tabular-structural, with absolute altitudes of 100-130 m, composed mostly of Cretaceous and Sarmatian limestones resting on top of a Precambrian base and covered with a 400-metre-thick layer of Quaternary loess, fragmented by valleys with very steep slopes (15°-30°) of cuesta type (the left slope of the asymmetrical valley of Carasu) or relatively symmetrical of canyon type, affected by intense slope processes, locally stemmed by terracing and other anti-erosion anthropic measures aimed at agriculture development (especially winegrowing).

The climate is continental, with torrid and dry summers, moderate winters, early springs and late autumns, ideal for grape maturation and overripening. The heliothermal potential is among the highest in Romania, expressed by solar radiation of 130 kcal/cm2, 2 220-2 300 hours of sunshine, and positive temperatures of 4 200 °C/year.

The sub-climate is mainly influenced by the Danube-Black Sea Canal, which cuts through the vineyard in the West-East direction and reflects sunlight, and by thermic inertia transmitted to the neighbouring areas. The slopes of the Danube-Black Sea Canal and the temperature differences between the soil and the water mass create air flows that overlap with the movement of the winds from Central Dobrogea. Annual average daily maximum temperatures are close to 0 °C in winter and around 28 °C in summer.

The representative soils are steppe chernozem mollisols (carbonate chernozems, typical chernozems) on loessial substrates, typical and lithic rendzinas, regosols and erodisols on slopes that are highly degraded naturally or by anthropogenic and zoogenic action.

8.2.   Product details

Depending on the variety, the specific conditions of the wine year and the moment when the grapes are harvested, a variety of wines can be obtained under the Murfatlar protected designation of origin, ranging from dry to sweet, which gives an image of the qualitative diversity of wine production. Wines with the ‘Murfatlar’ controlled designation of origin may be white, red or rosé.

The white wines have a clear, glossy appearance and are greenish-yellow to golden yellow in colour. They have a velvety taste and a nose typical for the varieties from which they are produced.

The red wines have a clear, glossy appearance, and are ruby red to intensely purple in colour. They have a full-bodied taste and a nose typical for the varieties from which they are produced. Depending on the sugar content at the time of grape harvest, the wines may use the traditional terms permitted by legislation (harvested at full maturity, late harvest, harvested when the grapes have noble rot).

The specificity of the wine with the Murfatlar PDO comes from the characteristics of the grape must from which it is made. These characteristics are related to the vine varieties, which benefit from long periods of sunshine, with heliothermal resources among the highest in the country and low amounts of rainfall. These factors contribute to a better ripening of the grapes, which results in a sugar-rich must. The influence of the sea can be felt in this area. The sea is especially beneficial in the autumn, because it acts as a thermal regulator. The Danube also has an influence at Cernavodă, in particular in the neighbouring plantations. The soil, which is rich in calcium carbonate, is an important factor that determines the quality of the wines.

8.3.   Causal interaction

In the area of the Murfatlar PDO, varieties are carefully selected to produce high-quality wines. The cultivation methods aim to make maximum use of sunlight through cluster thinning, and efficiently manage harvest quality through the verification of sugar, acidity and aroma levels. The winemaking practices used and the winemaker’s skill, together with the soil and climate, make it possible to produce quality wines. The resulting wines are full, fruity, and easily recognisable - especially the white wines with aromas of ripe fruits, fresh citrus, the pale pink rosé wines and the red wines with their mild tannins.

The combination of the climate (freshness and ripening), soil (carbonate chernozems and typical chernozems on top of loessial substrates, for a good balance of nutrients), cultivation (selection of varieties, vine density, foliage management, harvest decisions), winemaking practices and the winemaker’s skills ensures: freshness and a full, fruity aroma for white and rosé wines, and mild tannins and a full, velvety aroma for red wines.

Dry soils based on limestone (which is visible in many places), a markedly continental climate, with very hot summers, long autumns, sparse and unequally distributed rainfall (it rains in the spring and late autumn), but most of all with the sun radiating plentiful heat and light, make this area a paradise for the cultivation of noble vine varieties. In some years, this even allows the grapes to overripen and to be enhanced by noble rot (Botrytis cinerea).

8.4.   Human factors involved

Written documents on the tradition of Murfatlar wine production were left by the famous Roman poet, Publius Ovidius Naso, who lived in exile in Tomis between 9 and 17 AD.

Vasile Pârvan stated that ‘… a number of secular and religious monuments found in this area show mythical figures crowned with sprouts and grapes, which indicate the existence of worship of Dionysus (Bacchus)’.

In the Middle Ages, vineyards continued to be a large and invaluable asset for Romanian countries, and the wine growers and cellarmen were deemed to be a superior category of farmers, as described in the documents from that time. This explains the special attention the noble courts gave to vine and wine preparation, punishing wine growers who left the vineyards unworked.

Vine has been replanted in the village of Viișoara as a reward for the good local people who spoke well of the noble wine grower profession, which they have not forgotten and which was developing before the Communist period. Viișoara therefore once again became exactly what it used to be: the village among the vines. The village was given the name ‘Viișoara’ in 1926. Until then, it was called Valea Caceamac, which is a name dating back to the time when Dobrogea was under Ottoman rule. There are two possible translations of the name in Turkish, depending on the dialect.

After the First World War, the Romanian State ordered a renovation of roads across the whole country, but especially in Dobrogea, which had been destroyed and still bore the bloody scars of the war’s violence. At the time of this renovation, the Roman road leading from the city of Tomis (now Constanța) to Tropaeum Traiani (in Adamclisi) was restored as well. Because of the new road, the villagers of Caceamac moved 2 kilometres further towards the east, on either side of the Roman road. For a time, the village was also known as Satul dintre Vii (the village among the vines), which is where the new name of Viișoara came from as well, vine cultivation being the main occupation of the villagers.

In the Murfatlar region, in 1907, a number of vine varieties such as Chardonnay, Pinot Gris, Pinot Noir and Muscat Ottonel were planted for experimental purposes, upon the initiative of two Romanian wine producers, Gheorghe Nicoleanu and Vasile Brezeanu. The results were extraordinary.

Moreover, indigenous Romanian varieties (such as Fetească Regală and Fetească Neagră) were also planted in the vineyards later, after the experimental research institutes had selected and developed robust hybrids with potential for high quality from grafts of Romanian varieties. Here, these varieties found an optimal area to develop, with less rainfall and sunnier days, ensuring better sugar and aroma accumulation. The establishment of the Murfatlar Wine Research and Development Station in 1927 resulted in a considerable expansion of varieties: Sauvignon, Muscat Ottonel, Traminer Rose, Riesling Italian, Cabernet Sauvignon and Merlot.

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

Marketing conditions

Legal framework:

In national legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

One of the following single vineyard designations may be added to the Murfatlar protected designation of origin, depending on the wishes of producers:

a)

for the ‘Murfatlar’ controlled designation of origin: BASARABI, VALUL ROMAN, BISERICA VECHE, POARTA ALBĂ, SIMINOC, CIOCÂRLIA, PIATRA ROŞIE, NAZARCEA;

b)

for the ‘Medgidia’ sub-designation of origin: VALEA DACILOR, CETATE, MIRCEA VODĂ, SATU NOU, CUZA VODĂ, TORTOMAN, SILIŞTEA, ŢIBRINU;

c)

for the ‘Cernavodă’ sub-designation of origin: DEALU VIFORUL, DEALU HINOG, COCHIRLENI, RASOVA, SEIMENI.

Link to the product specification

https://www.onvpv.ro/sites/default/files/caiet_de_sarcini_doc_murfatlar_modif_cf_cererii_683_19.04.2021_no_track_changes_4.pdf


(1)  OJ L 9, 11.1.2019, p. 2.


Top