Publication of an application for amendment of a specification for a name in the wine sector referred to in Article 105 of Regulation (EU) No 1308/2013 of the European Parliament and of the Council

(2023/C 126/06)

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.

REQUEST FOR AMENDMENT TO THE PRODUCT SPECIFICATION

‘ Balaton-felvidék / Balaton-felvidéki ’

PDO-HU-A1509-AM02

Date of application: 15.10.2016

1.   Rules applicable to the amendment

Article 105 of Regulation (EU) n° 1308/2013 – Non-minor modification

2.   Description and reasons for amendment

2.1.   Authorisation to use the term ‘főbor’ [prime wine]

a)

Product specification (and single document) headings affected:   Heading III: Specific oenological practices (single document, point 5.1.2.: Cultivation method, planting density, harvesting)   Heading VIII: Further conditions (single document, point 9: Essential further conditions (packaging, labelling, other requirements))

b)	Reasons: Demand has recently arisen for a higher quality wine, a ‘főbor’ [prime wine]. This, in conjunction with a quantitative restriction, will enable production of an imposing, complex, higher-value wine.

2.2.   Deletion of the semi-sparkling wine product category

a)

Product specification (and single document) headings affected:   Heading II: Description of the wines (single document, point 4: Description of the wine(s))   Heading III: Specific oenological practices (single document, point 5.1.1.: Mandatory oenological practices; point 5.1.2.: Cultivation method, planting density, harvesting)   Heading V: Maximum yield (single document, point 5.2: Maximum yields)   Heading VI: Permitted grape varieties (single document, point 7: Main grape variety (varieties))   Heading VII: Link with the geographical area (single document, point 8: Description of the links)   Heading VIII: Further conditions (single document, point 9: Essential further conditions (packaging, labelling, other requirements))

b)	Reasons: In recent years, wine-makers did not produce traditionally made semi-sparkling wine, and in order to adapt to market demand, it will be removed from the product specification.

2.3.   Introduction of the aerated semi-sparkling wine product category

a)

Product specification (and single document) headings affected:   Heading II: Description of the wines (single document, point 4: Description of the wine(s))   Heading III: Specific oenological practices (single document, point 5.1.1.: Mandatory oenological practices; point 5.1.2.: Maximum yields)   Heading V: Maximum yield (single document, point 5.2: Maximum yields)   Heading VI: Permitted grape varieties (single document, point 7: Main grape variety (varieties))   Heading VII: Link with the geographical area (single document, point 8: Description of the links)   Heading VIII: Further conditions (single document, point 9: Essential further conditions (packaging, labelling, other requirements)

b)	Reasons: In recent years, market demand has shifted towards aerated sparkling wine. It would be possible to produce this product category under this protected designation of origin by amending the product specification.

2.4.   Introduction of the sparkling wine product category

a)

Product specification (and single document) headings affected:   Heading II: Description of the wines (single document, point 4: Description of the wine(s))   Heading III: Specific oenological practices (single document, point 5.1.1.: Mandatory oenological practices; point 5.1.2.: Maximum yields)   Heading V: Maximum yield (single document, point 5.2: Maximum yields)   Heading VI: Permitted grape varieties (single document, point 7: Main grape variety (varieties))   Heading VII: Link with the geographical area (single document, point 8: Description of the links)   Heading VIII: Further conditions (single document, point 9: Essential further conditions (packaging, labelling, other requirements))

b)	Reasons: Recently, producer and market demand have shifted towards the production of ‘Balaton-felvidék’ / ‘Balaton-felvidéki’ sparkling wine.

2.5.   Correcting the omission of the municipality of Balatongyörök

a)	Product specification (and single document) headings affected:   Heading IV: Demarcated area (single document, point 6: Demarcated geographical area)

b)

Reasons: Due to an administrative error, the municipality of Balatongyörök had been omitted from the description of the demarcated area. The associated correction was initiated by the Hungarian authorities in 2013. This affects the demarcated area by expanding it. The municipality did appear in a previous version of the specification, but was subsequently omitted due to an administrative error. This justifies the replacement (expansion).

2.6.   Correcting the omission of the Zeus grape variety

a)	Product specification (and single document) headings affected:   Heading VI: Permitted grape varieties (single document, point 7: Main grape variety (varieties))

b)

Reasons: Due to an administrative error, the Zeus grape variety had been omitted from the list of grape varieties. The associated correction was initiated by the Hungarian authorities in 2013. This affects the list of grape varies by enlarging it. The variety did appear in the previous version of the specification, but was subsequently omitted due to an administrative error. This justifies the replacement (expansion).

2.7.   Deletion of the indications of the municipalities of Sümeg, Sümegprága and Csabrendek and deletion of the rules governing the use of the name of the municipality of Sümeg

a)	Product specification (and single document) headings affected:   Heading VIII: Further conditions (single document, point 9: Essential further conditions (packaging, labelling, other requirements))

b)

Reasons: Hungary intends to register a new PDO for the demarcated area of Sümeg, Sümegprága and Csabrendek. If the Sümeg PDO is adopted as a separate PDO, the rules on the indication of the names of these municipalities will be need to be deleted from the labelling rules for the Balaton-felvidék/Balaton-felvidéki PDO.

SINGLE DOCUMENT

1.   Name of product

Balaton-felvidék / Balaton-felvidéki

2.   Geographical indication type

PDO – Protected Designation of Origin

3.   Categories of grapevine products

1.

Wine

4.	Sparkling wine

9.	Aerated semi-sparkling wine

4.   Description of the wine(s)

1.   Wine – White

CONCISE TEXTUAL DESCRIPTION

The colour of ‘Balaton felvidék’ / ‘Balaton-felvidéki’ white wine varies from pale straw-coloured to pale golden. Dominant minerality is observed on the nose, complemented by white flowers (acacia, linden blossom, hyacinth and orange blossom). Mature, complex, elegant but vivid acids provide the backbone of the taste of ‘Balaton-felvidék’ / ‘Balaton-felvidéki’ white wines, which remains long in the mouth, showing a slight bitterness and almondy flavour characteristic of local varieties.

*	The limits laid down in EU legislation apply to the maximum total alcoholic strength and maximum total sulphur dioxide.

General analytical characteristics
Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)	9
Minimum total acidity	4 g/l expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre)	18
Maximum total sulphur dioxide (in milligrams per litre)

2.   Wine – Rosé

CONCISE TEXTUAL DESCRIPTION

Its colour ranges from onion skin to pink. Provides a long-lasting feeling of acidity; the scent aromas are, in some cases, mineral and fruity (raspberry and blackberry). Its scent and taste lacks any sign of barrel ageing.

*	The limits laid down in EU legislation apply to the maximum total alcoholic strength and maximum total sulphur dioxide.

General analytical characteristics
Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)	9
Minimum total acidity	4 g/l expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre)	18
Maximum total sulphur dioxide (in milligrams per litre)

3.   Wine – Red

CONCISE TEXTUAL DESCRIPTION

Intense ruby to ruby-purple coloured red wines with pronounced acidity; the taste of oak is not predominant in the wines. Their tannins are mild and mature. The wine typically has fruity (blackberry, raspberry and sour cherry) and spicy characters in the nose and on the palate; these are accompanied by a restrained minerality.

*	The limits laid down in EU legislation apply to the maximum total alcoholic strength and maximum total sulphur dioxide.

General analytical characteristics
Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)	9
Minimum total acidity	4 g/l expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre)	20
Maximum total sulphur dioxide (in milligrams per litre)

4.   Sparkling wine – White

CONCISE TEXTUAL DESCRIPTION

Predominantly white, with decidedly vivid acidity and fruity aromas. The colour may range from pale straw-coloured to golden. Its fragrance and taste are determined by the primary fruity aromas typical of the grapes and are complemented by the secondary fragrance and aroma substances that develop during ageing. The delicate sparkling produced by carbonic acid derived from the second alcoholic fermentation is present throughout the tasting process.

*	The limits laid down in EU legislation apply to the maximum total alcoholic strength and maximum total sulphur dioxide.

General analytical characteristics
Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)	10
Minimum total acidity	4,6 g/l expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre)	18
Maximum total sulphur dioxide (in milligrams per litre)

5.   Sparkling wine – Rosé

CONCISE TEXTUAL DESCRIPTION

May range in colour from pale onion-skin to light red. Its taste and fragrance are determined by the fruity, restrained floral, raspberry, red forest berry and spicy aroma substances characteristic of the grapes and are complemented by secondary fragrance and aroma substances that develop during ageing (such as, for example, light biscuit and brioche), accompanied by a pleasant, balanced acidity.

*	The limits laid down in EU legislation apply to the maximum total alcoholic strength and maximum total sulphur dioxide.

General analytical characteristics
Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)	10
Minimum total acidity	4,6 g/l expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre)	18
Maximum total sulphur dioxide (in milligrams per litre)

6.   Sparkling wine – Red

CONCISE TEXTUAL DESCRIPTION

Characterised by a ruby red colour, which may be complemented with crimson and purple tones.

Red-fleshed fruit is a dominant feature of the wine’s aroma, accompanied by secondary fragrance and aroma substances that develop during ageing.

*	The limits laid down in EU legislation apply to the maximum total alcoholic strength and maximum total sulphur dioxide.

General analytical characteristics
Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)	10
Minimum total acidity	4,6 g/l expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre)	18
Maximum total sulphur dioxide (in milligrams per litre)

7.   Aerated semi-sparkling wine – White

CONCISE TEXTUAL DESCRIPTION

Semi-sparkling wines with decidedly vivid acidity, general fruity aromas, primarily green apple and citrus fruits, and a discreet sparkle. Golden yellow notes are dominant in the colour.

*	The maximum total alcoholic strength, maximum volatile acidity and maximum total sulphur dioxide content correspond to the limit values laid down in EU legislation.

General analytical characteristics
Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)	9
Minimum total acidity	4 g/l expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

8.   Aerated semi-sparkling wine – Rosé

CONCISE TEXTUAL DESCRIPTION

Semi-sparkling wines with decidedly vivid acidity, general fruity aromas, crisp, primary notes of fresh raspberry and strawberry, and a discreet sparkle. Typically pale salmon-pink.

*	The maximum total alcoholic strength, maximum volatile acidity and maximum total sulphur dioxide content correspond to the limit values laid down in EU legislation.

General analytical characteristics
Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)	9
Minimum total acidity	4 g/l expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

9.   Aerated semi-sparkling wine – Red

CONCISE TEXTUAL DESCRIPTION

Semi-sparkling wines with decidedly vivid acidity, general fruity aromas, notes of sweet cherry or even sour cherry and red and blue berries, and a discreet sparkle. Ruby red notes are dominant in the colour.

*	The maximum total alcoholic strength, maximum volatile acidity and maximum total sulphur dioxide content correspond to the limit values laid down in EU legislation.

General analytical characteristics
Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)	9
Minimum total acidity	4 g/l expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

5.   Wine making practices

a.   Essential oenological practices

1.   Mandatory oenological practices

Specific oenological practice

Only the use of a batch press is permitted.

2.   Cultivation method, planting density, harvesting

Cultivation practice

a.	New vineyards: i. vine density: at least 3 300 vines/ha. ii. cultivation method: Sylvoz, Moser (modified Moser), Guyot, umbrella, low, medium or high cordon, bush and head training

b.	In the case of existing vineyards established prior to 1 August 2010, ‘Balaton felvidék’ PDO wines can be made regardless of the vine density and training system used, as long as the vineyard is kept in continuous production.

Method of harvest: hand or machine harvest; hand harvest if the locality is indicated; hand harvest in the case of ‘Balaton-felvidék’ / ‘Balaton-felvidéki’‘főbor’ [prime wine].

Setting the date of the harvest: based on the decision of the wine community.

The minimum natural sugar content of the grapes (expressed in g/l or % vol.) is

151,5 g/l or 9 % vol. in the case of wine, and

for sparkling wine and aerated semi-sparkling wine: 159,9 g/l or 9,5 % vol.

b.   Maximum yields

1.	All wine sector products 14 000 kg of grapes per hectare

2.	All wine sector products 100 hectolitres per hectare

6.   Demarcated geographical area

Areas classified in the vineyard cadastre as class I and II belonging to the following municipalities: Balatonederics, Balatongyörök, Balatonhenye, Csabrendek, Cserszegtomaj, Gyenesdiás, Hegyesd, Hévíz-Egregy, Köveskál, Lesencefalu, Lesenceistvánd, Lesencetomaj, Mindszentkálla, Monostorapáti, Nemesvita, Rezi, Sáska, Sümeg, Sümegprága, Szentbékkálla, Uzsa, Várvölgy, Vonyarcvashegy and Zalahaláp.

7.   Main wine grapes variety(ies)

cabernet franc – cabernet

cabernet franc – carbonet

cabernet franc – carmenet

cabernet franc – gros cabernet

cabernet franc – gros vidur

cabernet franc – kaberne fran

cabernet sauvignon

chardonnay – chardonnay blanc

chardonnay – kereklevelű

chardonnay – morillon blanc

chardonnay – ronci bilé

cserszegi fűszeres

furmint – furmint bianco

furmint – moslavac bijeli

furmint – mosler

furmint – posipel

furmint – som

furmint – szigeti

furmint – zapfner

hárslevelű – feuilles de tilleul

hárslevelű – garszleveljü

hárslevelű – lindeblättrige

hárslevelű – lipovina

irsai olivér – irsai

irsai olivér – muskat olivér

irsai olivér – zolotis

irsai olivér – zolotisztüj rannüj

kékfrankos – blauer lemberger

kékfrankos –blauer limberger

kékfrankos –blaufränkisch

kékfrankos – limberger

kékfrankos – moravka

kéknyelű – blaustängler

merlot

nektár

olasz rizling – grasevina

olasz rizling – nemes rizling

olasz rizling – olaszrizling

olasz rizling – riesling italien

olasz rizling – risling vlassky

olasz rizling – taljanska grasevina

olasz rizling – welschrieslig

ottonel muskotály – miszket otonel

ottonel muskotály – muscat ottonel

ottonel muskotály – muskat ottonel

pinot blanc – fehér burgundi

pinot blanc – pinot beluj

pinot blanc – pinot bianco

pinot blanc – weissburgunder

pinot noir – blauer burgunder

pinot noir – kisburgundi kék

pinot noir – kék burgundi

pinot noir – kék rulandi

pinot noir – pignula

pinot noir – pino csernüj

pinot noir – pinot cernii

pinot noir – pinot nero

pinot noir – pinot tinto

pinot noir – rulandski modre

pinot noir – savagnin noir

pinot noir – spätburgunder

pátria

rizlingszilváni – müller thurgau

rizlingszilváni – müller thurgau bijeli

rizlingszilváni – müller thurgau blanc

rizlingszilváni – rivaner

rizlingszilváni – rizvanac

rozália

rózsakő

sauvignon – sauvignon bianco

sauvignon – sauvignon bijeli

sauvignon – sauvignon blanc

sauvignon – sovinjon

syrah – blauer syrah

syrah – marsanne noir

syrah – serine noir

syrah – shiraz

syrah – sirac

szürkebarát – auvergans gris

szürkebarát – grauburgunder

szürkebarát – graumönch

szürkebarát – pinot grigio

szürkebarát – pinot gris

szürkebarát – ruländer

sárga muskotály – moscato bianco

sárga muskotály – muscat blanc

sárga muskotály – muscat bélüj

sárga muskotály – muscat de frontignan

sárga muskotály – muscat de lunel

sárga muskotály – muscat lunel

sárga muskotály – muscat sylvaner

sárga muskotály – muscat zlty

sárga muskotály – muskat weisser

sárga muskotály – weiler

sárga muskotály – weisser

tramini – gewürtztraminer

tramini – roter traminer

tramini – savagnin rose

tramini – tramin cervené

tramini – traminer

tramini –traminer rosso

turán

zenit

zeus

zweigelt – blauer zweigeltrebe

zweigelt – rotburger

zweigelt – zweigeltrebe

zöld veltelíni – grüner muskateller

zöld veltelíni – grüner veltliner

zöld veltelíni – veltlinské zelené

zöld veltelíni – zöldveltelíni

8.   Description of the link(s)

8.1.   Description of the demarcated area

Natural and cultural factors

The demarcated production area for ‘Balaton-felvidék’ / ‘Balaton-felvidéki’ is situated north of Lake Balaton, primarily in the second range of hills. This area, from Rezi to Köveskál, corresponds to approximately 50 kilometres of the shoreline. Viticulture is generally pursued on hillsides dissected by valleys and sometimes on slopes that are steeper than 10 %, formed on the limestone platform of the former Pannonian Sea. This limestone, and the volcanic bedrock typical of the region’s hills, contribute to the minerality of the wine.

The continental climate of Balaton-felvidék [the Balaton Uplands] is heavily influenced by the cool air coming down from the valleys of the Bakony Hills and Lake Balaton stretching along the southern side of the production area. The vineyards of this wine sub-region are embedded in large forested areas, with hilltops covered by forests home to a unique flora and fauna.

The humid and at the same time cooler than average winds coming from Lake Balaton temper the climate of the production area on hot summer days. The chilly air flowing out from the forests on the hilltops, and especially from the Bakony Hills, cools down the air in the basin in the evenings.

In the Balaton Uplands, the average number of sunshine hours is between 1 950 and 2 000, whereas the average annual temperature is 11-12 °C. The annual average precipitation is 650 mm, with average rainfall of 420 mm during the growing season.

Human factors

The importance of viticulture and viniculture in the Balaton Uplands has been unbroken for more than 2 200 years. Grape cultivation was introduced by the Celts, and viniculture was fairly developed in the period when the region was part of the Roman Empire. Later the Hungarian kings, the church and the nobility held lands and vineyards here. Wines from this region were exported to Tyrol and beyond the Alps to the south German territories as early as the Middle Ages.

The current variety structure, which is based on late and medium-late ripening white wine grape varieties that adapt well to the local ecological conditions (e.g. ‘Juhfark’, ‘Olaszrizling’, ‘Szürkebarát [Pinot Gris]’), was developed after the phylloxera epidemic and has remained a defining feature of ‘Balaton-felvidék’ / ‘Balaton-felvidéki’ ever since. A number of varieties (e.g. ‘Cserszegi Fűszeres’) now associated with this wine sub-region were introduced on the basis of experiments over the last sixty years.

Wine producers used these same locally important varieties as a basis for creating an image for the sub-region and also added red wine grapes needed to lay the foundations for rosé and red wine production. Vineyard renewal saw a gradual shift to low-trained vines, and the permitted maximum yields were redefined according to the requirements of quality wine production (maximum 100 hl/ha). In addition to quality wine production, the character of wine from the Balaton Uplands region has been shaped by a combination of local varieties, cultivation technology and restrictions on yields and the technical know-how and commitment of the producers.

“Balaton-felvidék” / “Balaton-felvidéki” sparkling wines are produced mainly from local aromatic varieties, which are harvested just before the technological ripeness stage. This allows wine producers to preserve the natural primary aromas of the grape during winery processing.

In the 1990s, the production of aerated semi-sparkling wines was introduced and they have become popular products in this wine sub-region since that time. “Balaton-felvidék” / “Balaton-felvidéki” aerated semi-sparkling wines are produced mainly from local aromatic varieties, which are harvested just before the technological ripeness stage. This allows wine producers to preserve the natural primary aromas of the grape during winery processing.

8.2.   Wine

Description of the wines

“Balaton-felvidék” / “Balaton-felvidéki” wines are elegant wines with a discreet aroma and rich flavours. Minerality is a common feature of their smell and taste and they are free from vegetal aroma substances. Their flavours come mainly from their mature and complex acid structure, which is complemented by a lingering almond aftertaste typical of “Balaton-felvidék” / “Balaton-felvidéki” wines.

Link between the production area, human factors and the products

Thanks to the high amount of rainfall during the vegetation period, vines have sufficient water supply even on hot 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 acids and the marked presence of mineral notes in “Balaton-felvidék” / “Balaton-felvidéki” wines are attributable to the bedrock of the limestone platform of the former Pannonian Sea. The grape varieties grown in this wine sub-region accumulate large amounts of minerals, and therefore “Balaton-felvidék” / “Balaton-felvidéki” wines have a higher-than-average sugar-free extract content, and their magnesium content is outstanding.

Due to the modifying effect of the water body of Lake Balaton on Hungary’s prevalent continental climate, veraison takes place relatively late in spring. As the likelihood of spring frost is lower in this wine sub-region, new shoots can grow steadily, vines can develop a large enough foliage surface, and grapes can ripen under ideal conditions each year.

Following the warm summer days and the long, sunny days in autumn that are due to the Mediterranean anticyclone, the vines quickly enter the dark phase of photosynthesis in the evenings, cooled down by winds from the Bakony Hills. As a result, the sugar concentration of the grapes grows rapidly, giving a full-bodied character to “Balaton-felvidék” / “Balaton-felvidéki” wines.

The elegant acid structure and fruity aromas characteristic of 'Balaton-felvidék’ / ‘Balaton-felvidéki’ wines are 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 mean that dew on the grape clusters dries quickly, so fungal diseases are uncommon and healthy grapes can be harvested.

The quality of wines is guaranteed by centuries of expertise, which has allowed wine producers to control even the most critical stages of vinification accurately.

8.3.   Sparkling wine

Description of the wines

Irrespective of colour, the harmonious acid content, complex fruitiness and freshness of ‘Balaton-felvidék’ / ‘Balaton-felvidéki’ sparkling wines are what make this product distinctive.

Demonstration of the causal link

Thanks to the high amount of rainfall during the vegetation period and the deep soils with good water-retention capacity, the vines have sufficient water supply even on hot summer days. For this reason, grape development during the critical summer period is uninterrupted and stress factors are absent. This natural factor has particular importance in the case of ‘Balaton-felvidék’ / ‘Balaton-felvidéki’ sparkling wines, because the carbon dioxide contained in the product would otherwise strengthen the above-mentioned unpleasant odours.

Due to the modifying effect of the water body of Lake Balaton on Hungary’s prevalent continental climate, veraison takes place relatively late in spring. As the likelihood of spring frost is lower in this wine sub-region, new shoots can grow steadily, vines can develop a large enough foliage surface, and grapes can ripen under ideal conditions each year.

The elegant acid structure and fruity aromas characteristic of ‘Balaton-felvidék’ / ‘Balaton-felvidéki’ sparkling wines are 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 mean that dew on the grape clusters dries quickly, so fungal diseases are uncommon and healthy grapes can be harvested. Another effect of this movement of air is that the aromas in the grapes are not degraded even when the summer heat is at its most intense. Therefore, besides their intense fruitiness, ‘Balaton-felvidék’ / ‘Balaton-felvidéki’ sparkling wines are also characterised by an airy lightness.

Thanks to rapid secondary fermentation, local winemakers are even better able to preserve the natural primary aromas of the product during processing. This is proved by the no more than subtle presence of notes formed by secondary fermentation in the aroma structure of ‘Balaton-felvidék’ / ‘Balaton-felvidéki’ sparkling wines.

8.4.   Aerated semi-sparkling wine

Description of the wines

Irrespective of colour, the distinctiveness of ‘Balaton-felvidék’ / ‘Balaton-felvidéki’ aerated semi-sparkling wines comes from the harmonious acid content, complex fruitiness and freshness of the product.

Demonstration of the causal link

Thanks to the high amount of rainfall during the vegetation period and the deep soils with good water-retention capacity, the vines have sufficient water supply even on hot summer days. For this reason, grape development during the critical summer period is uninterrupted and stress factors are absent. This natural factor has particular importance in the case of ‘Balaton felvidék’ / ‘Balaton-felvidéki’ aerated semi-sparkling wines, because the carbon dioxide contained in the product would otherwise strengthen the above-mentioned unpleasant odours. The added carbon dioxide gives the wines freshness, resulting in the unmistakeable presence of fruit notes, such as those of green apples and citrus fruit, in the final product.

Due to the modifying effect of the water body of Lake Balaton on Hungary’s prevalent continental climate, veraison takes place relatively late in spring. As the likelihood of spring frost is lower in this wine sub-region, new shoots can grow steadily, vines can develop a large enough foliage surface, and grapes can ripen under ideal conditions each year.

The elegant acid structure and fruity aromas characteristic of ‘Balaton-felvidék’ / ‘Balaton-felvidéki’ aerated semi-sparkling wines are also due to cool air descending from the forests. This freshness can be intensified by adding carbon dioxide, thus giving even greater expression to the fruity aromas. 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 mean that dew on the grape clusters dries quickly, so fungal diseases are uncommon and healthy grapes can be harvested. Another effect of this movement of air is that the aromas in the grapes are not degraded even when the summer heat is at its most intense. Therefore, besides their intense fruitiness, ‘Balaton-felvidék’ / ‘Balaton-felvidéki’ aerated semi-sparkling wines are characterised by an airy lightness. This process particularly favours aromatic varieties – because of the movement of the air, the aromas are even more easily transmitted.

By adding carbon dioxide, the wine-makers are seeking mainly to preserve the primary fruity aromas of the ‘primőr’ [primeur] wines. The freshness characteristic of the production area (resulting from the movement of the air and the climatic conditions) is thus preserved and even enhanced by the bubbles of carbon dioxide.

9.   Essential further conditions

Rules of indication

Legal framework:

By the organisation that manages the PDO/PGI, where laid down by Member States

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

Indication of vintage is mandatory for all ‘Balaton-felvidék’ / ‘Balaton-felvidéki’ rosé and ‘primőr’ [primeur] or ‘újbor’ [new wine] wines.

When the vintage is indicated, 85 % of the wine must originate from that vintage, except in the case of ‘primőr’ or ‘újbor’, where 100 % of the wine must originate from that vintage.

With the exception of Turán, all grape varieties may be indicated on the labels of all product categories and types of ‘Balaton-felvidék’ / ‘Balaton-felvidéki’ wine. In the case of ‘Balaton-felvidék’ / ‘Balaton-felvidéki’ aerated semi-sparkling wines, all grape varieties may be indicated.

The expression ‘Öreg tőkék bora’ (‘Wine of old vines’) may be included on the label when at least 85 % of the wine comes from a terroir whose vines are over 40 years old.

The expression ‘palackban érlelt’ [bottle-aged] may be indicated for ‘Balaton-felvidék’ / ‘Balaton-felvidéki’ wines aged in bottles for at least one year before being placed on the market.

Name and delineation of smaller geographical units which may appear on the label and the applicable rules on indication:

I.

The following smaller geographical units may be indicated: — Districts Lesence: Lesencetomaj, Lesenceistvánd, Lesencefalu, Nemesvita, Balatonederics and Uzsa Cserszeg: Balatongyörök, Vonyarcvashegy, Gyenesdiás, Cserszegtomaj, Rezi, Várvölgy and Hévíz-Egregy — Municipalities: the municipalities of Balatonederics, Lesencefalu, Lesenceistvánd, Lesencetomaj, Nemesvita, Sáska, Uzsa, Zalahaláp, Balatongyörök, Cserszegtomaj, Gyenesdiás, Hévíz-Egregy, Rezi, Várvölgy and Vonyarcvashegy. Vineyards: a. Balatonederics: Öreg-hegy, Csonkás, Svastics-hegy, Mester-hegy, Csalit, Fekete kastély, Külső-hegy and Malonyai-domb b. Nemesvita: Hegytelek c. Balatongyörök: Bece-hegy, Pap-hegy, Felső-hegy and Zsölle-hát d. Cserszegtomaj: Bottya-hát, Sziklai-dűlő and László-gyepü e. Rezi: Kozma, Rigós, Fehér-szőlők, Ó-hegy, Kicsiháza, Kis-coma and Nagy-coma f. Várvölgy: Mulató-hegy, Csalit, Ká-völgy, Kerítés-domb, Pusztamező and Hosszú-berek g. Lesencefalu: Kis-kút, Kánya-irtás, Sovány-domb and Hosszúberek h. Lesencetomaj: Felső-mező and Csalit i. Lesenceistvánd: Kőorra and Berkenyés

II.)

Where a municipality or district is indicated, at least 85 % of the grapes must originate from the indicated unit.

III.)

Rules governing the indication of locality: — maximum yield: 11,4 t/ha grapes, or 80 hl/ha of new wine on lees — minimum sugar content of grapes (expressed in total alcohol strength): 11,7 % vol — manual harvest — identity of origin: at least 95 % — prohibited oenological practices: sweetening of wines

Rules of indication 2

Legal framework:

In national legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

Restricted terms that may be indicated:

1.

Wine – white:   ‘barrique’, ‘barrique-ban erjesztett’ [barrique-fermented] or ‘hordóban erjesztett’ [cask-fermented], ‘barrique-ban érlelt’ [barrique-aged] or ‘hordóban érlelt’ [cask-aged]   ‘első szüret’ [first harvest] or ‘virgin vintage’   ‘újbor’ [new wine] or ‘primőr’ [primeur] Indication of vineyard ‘Szűretlen’ [Unfiltered] ‘Töppedt szőlőből készült bor’ [wine made from raisined grapes] ‘Jégbor’ [ice wine] Muskotály [Muscat] ‘Küvé’ or ‘cuvée’ ‘Öreg tőkék bora’ [Wine of old vines] ‘Főbor’ [prime wine]

2.	Wine – rosé:   ‘első szüret’ [first harvest] or ‘virgin vintage’   ‘újbor’ [new wine] or ‘primőr’ [primeur] Indication of vineyard ‘Küvé’ or ‘cuvée’

3.

Wine – red:   ‘barrique’, ‘barrique-ban erjesztett’ [barrique-fermented] or ‘hordóban erjesztett’ [cask-fermented], ‘barrique-ban érlelt’ [barrique-aged] or ‘hordóban érlelt’ [cask-aged]   ‘első szüret’ [first harvest] or ‘virgin vintage’   ‘újbor’ [new wine] or ‘primőr’ [primeur] Indication of vineyard ‘Szűretlen’ [Unfiltered] ‘Töppedt szőlőből készült bor’ [wine made from raisined grapes] ‘Jégbor’ [ice wine] ‘Küvé’ or ‘cuvée’ ‘Muzeális bor’ [Historical wine] ‘Siller’ ‘Késői szüretelésű bor’ [Late-harvest wine]; ‘válogatott szüretelésű’ [selected-harvest] ‘Öreg tőkék bora’ [Wine of old vines]

4.

Sparkling wines and aerated semi-sparkling wines: Muskotály [Muscat] ‘Küvé’ or ‘cuvée’ i) In the case of using the traditional expression ‘késői szüretelésű bor’ or ‘válogatott szüretelésű bor’ or the other conditionally applicable expressions ‘töppedt szőlőből készült bor’, ‘szemelt’ [selected berries] and ‘jégbor’, the sweetening of the wine is prohibited. ii) The expressions ‘termőhelyen palackozva’ [bottled within the production area] ‘termelői palackozás’ [bottled by the producer] and ‘pinceszövetkezetben palackozva’ [bottled within the winery cooperative] may appear on the labelling of all ‘Balaton-felvidék’ / ‘Balaton-felvidéki’ wines.

Production outside the demarcated production area

Legal framework:

By the organisation that manages the PDO/PGI, where laid down by Member States

Type of further condition:

Derogation concerning production in the demarcated geographical area

Description of the condition:

Production outside the demarcated production area:

is possible in the municipalities of Ábrahámhegy, Alsóörs, Aszófő, Badacsonytomaj, Badacsonytördemic, Balatonakali, Balatonalmádi, Balatoncsicsó, Balatonfőkajár, Balatonfüred, Balatonkenese, Balatonrendes, Balatonszepezd, Balatonszőlős, Balatonudvari, Balatonvilágos, Csopak, Dörgicse, Felsőörs, Gyulakeszi, Hegymagas, Káptalantóti, Keszthely, Kisapáti, Kővágóörs, Lovas, Mencshely, Monoszló, Nagyrada, Nemesgulács, Óbudavár, Örvényes, Paloznak, Pécsely, Raposka, Révfülöp, Salföld, Szentantalfa, Szentjakabfa, Szigliget, Tagyon, Tapolca,Tihany, Vászoly and Zánka

[pursuant to Article 5(b) of Commission Delegated Regulation (EU) 2019/33, areas located within the same administrative unit or within a neighbouring administrative unit, in conformity with national rules]

Link to the product specification

https://boraszat.kormany.hu/admin/download/1/80/03000/Balatonfelvid%C3%A9k%20OEM%204-v%C3%A1ltozat%20COM%20v%C3%A9gleges%20%2B%20COM%20kn.docx

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(1)  OJ L 347, 20.12.2013, p. 671.