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

(2023/C 141/09)

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

‘Нова Загора’

PDO-BG-A1494-AM01

Date of communication: 27.1.2023

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

1. Addition of the Pinot Noir variety to the list of varieties used to produce the white wines (blancs de noir)

The Pinot Noir variety has shown very good results in producing white wine. The wine has significant potential, including commercial potential. The amendment concerns point 4 of the single document and point 2(b) of the product specification for ‘Нова Загора’ PDO wine.

SINGLE DOCUMENT

1. Name(s)

Нова Загора

2. Geographical indication type

PDO – Protected Designation of Origin

3. Categories of grapevine product

Wine

5.	Quality sparkling wine

4. Description of the wine(s)

1. Sauvignon Blanc

CONCISE TEXTUAL DESCRIPTION

Actual alcoholic strength: minimum 10,5 % vol.

Total sugar content: 0-4 grams per litre, or up to 9 grams per litre, provided that the total acidity expressed as grams of tartaric acid per litre is not more than 2 grams below the residual sugar content.

Total acidity expressed as tartaric acid: minimum 4 g/l.

Volatile acidity expressed as acetic acid: not more than 13,3 meq.

Total sulphur dioxide: not more than 200 mg/l.

Sugar-free extract: minimum 16 g/l.

Clarity: clear bright liquid. A small amount of coloured sediment resulting from prolonged bottle ageing is permissible.

Colour: golden with green tints.

Aroma and flavour: fresh aroma of citrus fruit; developing rich flavours of pineapple and grapefruit, with subtle notes of exotic fruit and pineapple; soft body, refreshing acidity and a balanced aftertaste.

General analytical characteristics
Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)
Minimum total acidity
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

2. Traminer

CONCISE TEXTUAL DESCRIPTION

Actual alcoholic strength: minimum 10,5 % vol.

Total acidity expressed as tartaric acid: minimum 4 g/l.

Volatile acidity expressed as acetic acid: not more than 13,3 meq.

Total sulphur dioxide: not more than 200 mg/l.

Sugar-free extract: minimum 16 g/l.

Clarity: clear bright liquid. A small amount of coloured sediment resulting from prolonged bottle ageing is permissible.

Colour: pale straw with golden tints.

Aroma and flavour: intense, multi-layered aroma that develops in the glass and acquires a sweet character of ripe fruit, flowers, lychee and rose; well-balanced and harmonious flavour with a long and pleasant aftertaste.

General analytical characteristics
Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)
Minimum total acidity
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

3. Dimiat

CONCISE TEXTUAL DESCRIPTION

Actual alcoholic strength: minimum 10,5 % vol.

Total acidity expressed as tartaric acid: minimum 4 g/l.

Volatile acidity expressed as acetic acid: not more than 13,3 meq.

Total sulphur dioxide: not more than 200 mg/l.

Sugar-free extract: minimum 16 g/l.

Clarity: clear bright liquid. A small amount of coloured sediment resulting from prolonged bottle ageing is permissible.

Colour: straw yellow with greenish tints.

Aroma and flavour: fruity aroma with highlights of tropical fruit and citrus combined with vanilla and smoke; fresh and harmonious flavour.

General analytical characteristics
Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)
Minimum total acidity
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

4. Chardonnay

CONCISE TEXTUAL DESCRIPTION

Actual alcoholic strength: minimum 10,5 % vol. Total sugar content: 0-4 grams per litre, or up to 9 grams per litre, provided that the total acidity expressed as grams of tartaric acid per litre is not more than 2 grams below the residual sugar content. Total acidity expressed as tartaric acid: minimum 4 g/l. Volatile acidity expressed as acetic acid: not more than 13,3 meq. Total sulphur dioxide: not more than 200 mg/l. Sugar-free extract: minimum 16 g/l. Clarity: clear bright liquid. A small amount of coloured sediment resulting from prolonged bottle ageing is permissible. Colour: golden with green tints. Aroma and flavour: vanilla blossom with hints of raw almond; aroma of dried apricot, citrus, honey and oil; soft, fresh and juicy taste with very good balance and a warm, dry finish.

General analytical characteristics
Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)
Minimum total acidity
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

5. Quality sparkling rosé wine – Pinot Noir

CONCISE TEXTUAL DESCRIPTION

Actual alcoholic strength: minimum 9,0 % vol.

Total sugar content:

—	brut nature: sugar content is less than 3 grams per litre;

—	extra brut: sugar content is between 0 and 6 grams per litre;

—	brut: sugar content is less than 12 grams per litre;

—	extra dry: sugar content is between 12 and 17 grams per litre;

—	dry: sugar content is between 17 and 32 grams per litre;

—	semi-dry: sugar content is between 32 and 50 grams per litre;

—	sweet: sugar content is over 50 grams per litre.

Total acidity expressed as tartaric acid: minimum 5,5 g/l.

Volatile acidity expressed as acetic acid: not more than 13,3 meq.

Total sulphur dioxide: not more than 185 mg/l.

Sugar-free extract: minimum 16 g/l.

Clarity: clear bright liquid.

Colour: subtle pink colour, with delicate soft tints.

Aroma and flavour: intense, mainly fruity, fresh aroma, with hints of strawberry sauce and ripe cherry; aromas of nuts and dried apricots in the mouth with warm hints of crusty bread; soft, fresh flavour and a finish reminiscent of aromas of apricot, with toasty notes.

General analytical characteristics
Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)
Minimum total acidity
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

6. Quality sparkling wine – Chardonnay

CONCISE TEXTUAL DESCRIPTION

Actual alcoholic strength: minimum 9,0 % vol.

Total sugar content:

—	brut nature: sugar content is less than 3 grams per litre;

—	extra brut: sugar content is between 0 and 6 grams per litre;

—	brut: sugar content is less than 12 grams per litre;

—	extra dry: sugar content is between 12 and 17 grams per litre;

—	dry: sugar content is between 17 and 32 grams per litre;

—	semi-dry: sugar content is between 32 and 50 grams per litre;

—	sweet: sugar content is greater than 50 grams per litre.

Total acidity expressed as tartaric acid: minimum 5,5 g/l.

Volatile acidity expressed as acetic acid: not more than 13,3 meq.

Total sulphur dioxide: not more than 185 mg/l.

Sugar-free extract: minimum 16 g/l.

Clarity: clear bright liquid.

Colour: delicately sparkling, with greenish-golden tints.

Aroma and flavour: subtle aroma of fresh white mulberries and incense; fresh, full-bodied and dry, with a softly effervescent effect; flavour of honey, bread crust and raisin, and hints of incense.

General analytical characteristics
Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)
Minimum total acidity
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

7. Buket

CONCISE TEXTUAL DESCRIPTION

Actual alcoholic strength: minimum 11,5 % vol.

Total acidity expressed as tartaric acid: minimum 4 g/l.

Volatile acidity expressed as acetic acid: not more than 15 meq.

Total sulphur dioxide: not more than 150 mg/l.

Sugar-free extract: minimum 20 g/l.

Clarity: clear bright liquid. A small amount of coloured sediment resulting from prolonged bottle ageing is permissible.

Colour: clear ruby red.

Aroma and flavour: intense fruity aroma of fresh red forest fruit and delicate spices; harmonious, juicy flavour with soft tannins, freshness and zest.

General analytical characteristics
Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)
Minimum total acidity
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

8. Ranna Melnishka Loza

CONCISE TEXTUAL DESCRIPTION

Actual alcoholic strength: minimum 11,5 % vol.

Total acidity expressed as tartaric acid: minimum 4 g/l.

Volatile acidity expressed as acetic acid: not more than 15 meq.

Total sulphur dioxide: not more than 150 mg/l.

Sugar-free extract: minimum 20 g/l.

Clarity: clear bright liquid. A small amount of coloured sediment resulting from prolonged bottle ageing is permissible.

Colour: ruby red.

Aroma and flavour: aroma of dried fruit, leather, dried leaves and mushrooms; well-balanced body with slightly powdery tannins, full-bodied with a long aftertaste.

General analytical characteristics
Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)
Minimum total acidity
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

9. Rubin

CONCISE TEXTUAL DESCRIPTION

Actual alcoholic strength: minimum 11,5 % vol.

Total acidity expressed as tartaric acid: minimum 4 g/l.

Volatile acidity expressed as acetic acid: not more than 15 meq.

Total sulphur dioxide: not more than 150 mg/l.

Sugar-free extract: minimum 20 g/l.

Clarity: clear bright liquid. A small amount of coloured sediment resulting from prolonged bottle ageing is permissible.

Colour: deep red.

Aroma and flavour: aroma with hints of cherry, red forest fruit and delicate spices; structured flavour with soft tannins.

General analytical characteristics
Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)
Minimum total acidity
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

10. Syrah

CONCISE TEXTUAL DESCRIPTION

Actual alcoholic strength: minimum 11,5 % vol.

Total acidity expressed as tartaric acid: minimum 4 g/l.

Volatile acidity expressed as acetic acid: not more than 15 meq.

Total sulphur dioxide: not more than 150 mg/l.

Sugar-free extract: minimum 20 g/l.

Clarity: clear bright liquid. A small amount of coloured sediment resulting from prolonged bottle ageing is permissible.

Colour: dark ruby.

Aroma and flavour: fruity aroma of dark cherry and mulberry, with notes of wild flowers and herbs; juicy, harmonious flavour with soft tannins and a warm finish.

General analytical characteristics
Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)
Minimum total acidity
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

11. Pinot Noir

CONCISE TEXTUAL DESCRIPTION

Actual alcoholic strength: minimum 11,5 % vol.

Total acidity expressed as tartaric acid: minimum 4 g/l.

Volatile acidity expressed as acetic acid: not more than 15 meq.

Total sulphur dioxide: not more than 150 mg/l.

Sugar-free extract: minimum 20 g/l.

Clarity: clear bright liquid. A small amount of coloured sediment resulting from prolonged bottle ageing is permissible.

Colour: red with hints of terracotta.

Aroma and flavour: aroma of black cherry, sour cherry, coffee, smoke and spices; complex flavour with an elegant extract of cherry complemented by oaky and smoky notes, full-bodied vanilla custard, smooth tannins and a long aftertaste.

General analytical characteristics
Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)
Minimum total acidity
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

12. Rosé

CONCISE TEXTUAL DESCRIPTION

Actual alcoholic strength: minimum 10,5 % vol.

Total acidity expressed as tartaric acid: minimum 4 g/l.

Volatile acidity expressed as acetic acid: not more than 13,3 meq.

Total sulphur dioxide: not more than 200 mg/l.

Sugar-free extract: minimum 16 g/l.

Clarity: clear bright liquid. A small amount of coloured sediment resulting from prolonged bottle ageing is permissible.

Colour: subtle raspberry pink.

Aroma and flavour: aroma of red forest fruit, predominantly wild strawberries and raspberries; juicy and full-bodied flavour, and at the same time complex and fresh; creates a sensation of sweetness in the mouth, with developing caramel notes.

General analytical characteristics
Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)
Minimum total acidity
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

13. Mavrud

CONCISE TEXTUAL DESCRIPTION

Actual alcoholic strength: minimum 11,5 % vol.

Total acidity expressed as tartaric acid: minimum 4 g/l.

Volatile acidity expressed as acetic acid: not more than 15 meq.

Total sulphur dioxide: not more than 150 mg/l.

Sugar-free extract: minimum 20 g/l.

Clarity: clear bright liquid. A small amount of coloured sediment resulting from prolonged bottle ageing is permissible.

Colour: ruby red.

Aroma and flavour: aroma of red cherry and prune jam, with elegant notes of Bulgarian oak; flavour with precise acidity and tannins, which make it a long-lasting wine; long, smooth finish with a sensation of softness.

General analytical characteristics
Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)
Minimum total acidity
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

14. Cabernet Franc

CONCISE TEXTUAL DESCRIPTION

Actual alcoholic strength: minimum 11,5 % vol.

Total acidity expressed as tartaric acid: minimum 4 g/l.

Volatile acidity expressed as acetic acid: not more than 15 meq.

Total sulphur dioxide: not more than 150 mg/l.

Sugar-free extract: minimum 20 g/l.

Clarity: clear bright liquid. A small amount of coloured sediment resulting from prolonged bottle ageing is permissible.

Colour: purple with bright highlights.

Aroma and flavour: aroma with fresh notes of warm spices and ripe black cherry; the aroma in the mouth is dominated by ripe blueberry and blackcurrant, elegantly combined with delicate toasty notes and warm spices; juicy and elegant flavour, with a long finish bubbling with soft freshness, reminiscent of juicy fruit.

General analytical characteristics
Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)
Minimum total acidity
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

15. Muscat Ottonel

CONCISE TEXTUAL DESCRIPTION

Actual alcoholic strength: minimum 10,5 % vol.

Total acidity expressed as tartaric acid: minimum 4 g/l.

Volatile acidity expressed as acetic acid: not more than 13,3 meq.

Total sulphur dioxide: not more than 200 mg/l.

Sugar-free extract: minimum 16 g/l.

Clarity: clear bright liquid. A small amount of coloured sediment resulting from prolonged bottle ageing is permissible.

Colour: vibrant straw yellow with greenish tints.

Aroma and flavour: explosive aroma of muscat, lychee, orange peel and delicate white flowers; balanced and subtle flavour with notes of honey and exotic backnotes.

General analytical characteristics
Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)
Minimum total acidity
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

16. Pamid

CONCISE TEXTUAL DESCRIPTION

Actual alcoholic strength: minimum 11,5 % vol.

Total acidity expressed as tartaric acid: minimum 4 g/l.

Volatile acidity expressed as acetic acid: not more than 15 meq.

Total sulphur dioxide: not more than 150 mg/l.

Sugar-free extract: minimum 20 g/l.

Clarity: clear bright liquid. A small amount of coloured sediment resulting from prolonged bottle ageing is permissible.

Colour: light red.

Aroma and flavour: typical fruity aroma of red fruit; soft, fresh and light flavour.

General analytical characteristics
Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)
Minimum total acidity
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

17. Merlot

CONCISE TEXTUAL DESCRIPTION

Actual alcoholic strength: minimum 11,5 % vol.

Total acidity expressed as tartaric acid: minimum 4 g/l.

Volatile acidity expressed as acetic acid: not more than 15 meq.

Total sulphur dioxide: not more than 150 mg/l.

Sugar-free extract: minimum 20 g/l.

Clarity: clear bright liquid. A small amount of coloured sediment resulting from prolonged bottle ageing is permissible.

Colour: dark ruby.

Aroma and flavour: aroma with hints of black fruit, raisin, chocolate and vanilla; harmonious, full-bodied, soft and long-lasting flavour.

General analytical characteristics
Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)
Minimum total acidity
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

18. Cabernet Sauvignon

CONCISE TEXTUAL DESCRIPTION

Actual alcoholic strength: minimum 11,5 % vol. Total sugar content: 0-4 grams per litre, or up to 9 grams per litre, provided that the total acidity expressed as grams of tartaric acid per litre is not more than 2 grams below the residual sugar content. Total acidity expressed as tartaric acid: minimum 4 g/l. Volatile acidity expressed as acetic acid: not more than 15 meq. Total sulphur dioxide: not more than 150 mg/l. Sugar-free extract: minimum 20 g/l. Clarity: clear bright liquid. A small amount of coloured sediment resulting from prolonged bottle ageing is permissible. Colour: deep garnet. Aroma and flavour: aroma of red fruit, bell pepper and oil; powerful and full-bodied flavour, with a slightly peppery taste and oaky sensation.

General analytical characteristics
Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)
Minimum total acidity
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

19. White wine from Pinot Noir

CONCISE TEXTUAL DESCRIPTION

Clarity: clear bright liquid. A small amount of coloured sediment resulting from prolonged bottle ageing is permissible. Colour: delicate straw colour with greenish tints. Aroma and flavour: fresh, delicate aroma of apples and a hint of strawberry, complemented by fine smoky notes; flavour with subtle notes of cream and complex body, combined with oily notes and a harmonious aftertaste.

General analytical characteristics
Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)	10,5
Minimum total acidity	4 g/l, expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre)	13,3
Maximum total sulphur dioxide (in milligrams per litre)	200

5. Wine-making practices

5.1. Essential oenological practices

1. Yield

Relevant restriction on making the wines

The maximum wine yield from 100 kg of grapes is:

—	65 litres for red wines;

—	60 litres for white and rosé wines and wines made from the Pamid variety;

—	60 litres for sparkling wines (wines included in the blend).

2. Cultivation requirements

Cultivation method

The requirements for cultivating the vines are:

—	training: umbrella, Moser, mid-wire bilateral cordon;

—	pruning: combined and low pruning, retaining up to 54 buds per vine;

—	planting distances: from 2,0 to 3,4 m between rows and a spacing of 1,0 to 1,5 m between plants in the same row, up to a maximum of 450 vines per decare.

5.2. Maximum yields

9 000 kg of grapes per hectare

6. Demarcated geographical area

The demarcated area for the production of ‘Нова Загора’ PDO is within the boundaries of the following localities: the villages of Aleksandrovo, Bratya Kunchevi, Vinarovo, Gavrailovo, Gurkovo, Dolno Panicherevo, Dragodanovo, Ezero, Elenovo, Kaloyanovo, Korten, Nauchen, Nikolaevo, Sborishte, Sokol, Sredno Gradishte, Shivachevo, Asenovets, Bikovo, Bryastovo, Zagortsi, Karanovo, Kermen, Konyovo, Mladovo, Pitovo, Polsko Padarevo, Radevo, Sarbano, Sadnevo, Sadiysko Pole and Kamenovo, located in the regions of Sliven and Stara Zagora.

7. Wine grape variety(ies)

Buket

Dimiat – Smederevka

Cabernet Sauvignon

Cabernet Franc

Mavrud

Merlot

Muscat Ottonel

Pamid

Pinot Noir

Ranna Melnishka Loza - Melnik 55

Rubin

Syrah - Shiraz

Sauvignon Blanc

Traminer

Chardonnay

8. Description of the link(s)

The vineyards in the villages of Aleksandrovo, Bratya Kunchevi, Vinarovo, Gavrailovo, Gurkovo, Dolno Panicherevo, Dragodanovo, Ezero, Elenovo, Kaloyanovo, Korten, Nauchen, Nikolaevo, Sborishte, Sokol, Sredno Gradishte, Shivachevo, Asenovets, Bikovo, Bryastovo, Zagortsi, Karanovo, Kermen, Konyovo, Mladovo, Pitovo, Polsko Padarevo, Radevo, Sarbano, Sadnevo, Sadiysko Pole and Kamenovo are located in the northern part of the Upper Thracian Plain. To the north, the slopes of the Sredna Gora and Stara Planina mountains protect the vineyards from the northerly cold air currents. The transitional continental climate is mitigated to some extent, mainly by the protective influence of the Stara Planina mountains. The winters are mild and the summers cool. The total temperature sum for the period with average day-time temperature sums of over 10 oС (April to October) is between 3 400 and 3 800 oС. The average daily temperature of the warmest month is 23,1 oC. The average annual rainfall is between 550 and 600 mm. The soils are slightly to moderately clayey leached chernozem vertisols. The white wines have fresh citrus aromas intermingled with floral tones; the flavour is fresh, juicy and well-balanced, with refreshing acidity.

The rosé wine has a subtle raspberry pink colour and an aroma of red forest fruit, predominantly wild strawberries and raspberries; the flavour is juicy and full-bodied, and at the same time complex and fresh; it creates a sensation of sweetness in the mouth, with developing caramel notes.

The predominant aromas of the red wines are of fresh red forest fruit intermingled with spices; the flavour is fresh and well-balanced, with soft tannins.

Naturally sparkling wines:

Chardonnay – delicately sparkling, with greenish-golden tints; subtle aroma of fresh white mulberries and incense; fresh, full-bodied and dry, with a softly effervescent effect; flavour of honey, bread crust and raisin, and hints of incense.

The rosé wine has an intense, mainly fruity, fresh aroma, with hints of strawberry sauce and ripe cherry; aromas of nuts and dried apricots in the mouth with warm hints of crusty bread; soft, fresh flavour and a finish reminiscent of aromas of apricot, with toasty notes. The conditions of the transitional continental climate, influenced by the proximity of the Sredna Gora and Stara Planina mountains and the regular temperature inversions, combined with the leached chernozem vertisol soils that are typical of the area and the constraints imposed by the human factor, make it possible to cultivate vines whose grapes have technical characteristics that make it possible to grow vines producing grapes suitable for making white and red wines typical of the area.

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

Legal framework:

In national legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

A smaller geographical unit (microregion or massif) may be indicated on the label, provided that the wine is made from grapes obtained in their entirety from the microregion or massif in question (Article 32 of the Regulation of the designation and commercial presentation of wines, spirit drinks and grape and wine products).

Link to the product specification

https://eavw.com/updocs/1822101666119880_PDO_Nova%20Zagora.docx

(1) OJ L 9, 11.1.2019, p. 2.