ANNEX

SINGLE DOCUMENT

‘MAASVALLEI LIMBURG’

PDO-BE-02172

Date of application: 12.5.2016

1.   Name(s) to be registered

Maasvallei Limburg

2.   Geographical indication type

PDO — protected designation of origin

3.   Categories of grapevine products

1.

Wine

4.   Description of the wine(s)

Acolon

This wine category is characterised by varietals, described as follows:

Colour: deep red.

Nose: aromas of red and black fruit, such as raspberries, blackberries, bilberries and plums.

Taste: full, fruity taste. The soft tannins ensure the wine matures quickly in the bottle. Maasvallei Limburg wines also conserve well their acidity, creating a harmonious balance between tannins, fruit and depth.

Finish: fruit dominates the finish.

General analytical characteristics

Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)	9,5
Minimum total acidity	4,5 in grams per litre, expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

Auxerrois

This wine category is characterised by varietals, described as follows:

Colour: light (lemon yellow) and clear.

Nose: aromas of ripe yellow apples, sometimes green pears.

Taste: dry, with fine, soft acidity. The wines are fruity, with aromas of apples and pear.

Finish: The finish of Auxerrois is intense and long in most years, partly due to global warming, which has noticeably affected the microclimate of Maasvallei Limburg.

General analytical characteristics

Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)	9,5
Minimum total acidity	4,5 in grams per litre, expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

Chardonnay

This wine category is characterised by varietals, described as follows:

Colour: clear, straw-yellow to medium golden colour (effect of wood).

Nose: very fresh, with fruit aromas of lemon, sometimes honeydew melon, apricot, butter, toast and vanilla, as well as complex aromas (by batonnage).

Taste: dry. Mouthfeel varies from astringent to unctuous. The wines are fruity and elegant, but can take on a broader, intense and luxuriant flavour when matured in wood. In Chardonnay, the gravel of Maasvallei Limburg produces pronounced minerality. Particularly refined acids bring out the terroir in the wines.

Finish: the gravel subsoil is the basis of a long-lasting mineral intensity.

General analytical characteristics

Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)	9,5
Minimum total acidity	4,5 in grams per litre, expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

Dornfelder

This wine category is characterised by varietals, described as follows:

Colour: intense, deep red.

Nose: Dornfelder has intense fruit aromas: amarena cherries, blackberries, and elderberries.

Taste: predominantly full-bodied, fruity taste. The Maasvallei Limburg is characterised by rather discreet acids and very light, ripe tannins.

Finish: echoes of the whole aroma spectrum of the nose, often with some liquorice.

General analytical characteristics

Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)	9,5
Minimum total acidity	4,5 in grams per litre, expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

Gewürztraminer

This wine category is characterised by varietals, described as follows:

Colour: The wine has an intense yellow appearance, with light golden reflections.

Nose: The smell covers a wide range of aromas. It has a powerful, complex nose, with pronounced notes of exotic fruit, flowers, citrus and spices. Aromas of honey and ripe fruit also appear frequently.

Taste: The wine has considerable body and is well-structured with the discreet acids characteristic of the subsoil of the Maasvallei Limburg.

Finish: echoes of the whole aroma spectrum of the nose, often with some liquorice.

General analytical characteristics

Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)	9,5
Minimum total acidity	4,5 in grams per litre, expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

Pinot Blanc

This wine category is characterised by varietals, described as follows:

Colour: clear, yellow colour.

Nose: fruity, with notes of ripe pear and a hint of spice.

Taste: minerality from the gravel subsoil of Maasvallei Limburg, with a slight sparkle.

Finish: Long in duration with a finale full of flavours, a balance of markedly crisp acids and fruitiness, typical of Maasvallei Limburg.

General analytical characteristics

Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)	9,5
Minimum total acidity	4,5 in grams per litre, expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

Pinot Gris

This wine category is characterised by varietals, described as follows:

Colour: soft yellow with a beautiful collar of fine bubbles.

Nose: pure with intense fragrances of yellow pears, honey (sometimes almond) and an open expression of spices, pepper and flint with a little smokiness.

Taste and finish: perfect balance between subtle acids, typical of Maasvallei Limburg, and a note of honey, followed by a long finish.

General analytical characteristics

Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)	9,5
Minimum total acidity	4,5 in grams per litre, expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

Pinot Noir

This wine category is characterised by varietals, described as follows:

Colour: white, rosé, and red varying between ruby and pomegranate.

Nose: the wines are intense and fruity, with delicate fruit aromas of red berries, raspberries, black cherries and wild blackberries.

Taste: Velvety soft, ripe tannins, well balanced with great structure and the typical expression of terroir of Maasvallei Limburg. Can mature up to 10 years in the bottle.

Finish: very intense, long finish.

General analytical characteristics

Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)	9,5
Minimum total acidity	4,5 in grams per litre, expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

Riesling

This wine category is characterised by varietals, described as follows:

Colour: lemon yellow and clear in appearance.

Nose: very fresh with intense fragrance of white stone fruits (peach) and apples, sometimes green pear and a hint of citrus.

Taste: The gravel in Maasvallei Limburg gives the wine a smoky mineral taste with a hint of spice. When mature, the pronounced characteristic aroma of petroleum and honey predominates.

Finish: intense, long finish.

General analytical characteristics

Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)	9,5
Minimum total acidity	4,5 in grams per litre, expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

Siegerrebe

This wine category is characterised by varietals, described as follows:

Colour: light yellow.

Nose: Very aromatic wine, owing to the typical qualities of its parent grapes Madeleine Angevine and Gewürztraminer, which are more explicitly brought out in the Maasvallei Limburg by a spicier character and an acidity that experience shows not to be as prominent in other wine regions.

Taste: good combination of acids and aromas.

Finish: intense mouthfeel.

General analytical characteristics

Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)	9,5
Minimum total acidity	4,5 in grams per litre, expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

Other characteristic properties

—

For the fresh grapes, the partially fermented grape must or the young, still-fermenting wine, the natural alcohol content by volume may be increased, only on the producer’s holding, by adding sucrose, concentrated grape must or rectified concentrated grape must. The natural total alcoholic strength by volume may be increased by maximum 2,5 % vol.

—	Partial de-acidification of the must and young, still-fermenting wine is allowed. After 15/03, partial de-acidification of wine allowed up to 1 g/l, as tartaric acid, i.e. 13,3 meq/l.

—	If one of the characteristics is not defined, the applicable minimum and maximum values are those laid down in Regulation (EU) No 1308/2013 and Regulation (EC) No 606/2009, or the national ministerial regulations, if applicable.

—	Assemblage is possible, but something of an exception.

5.   Wine-making practices

a.   Essential oenological practices

Specific oenological practice

Temperature-controlled fermentation by means of a cooling and heating system in stainless steel tanks and/or oak barrels.

b.   Maximum yields

Acolon, Auxerrois B, Chardonnay B, Gewürztraminer B, Pinot Blanc B, Pinot Gris G, Riesling B and Siegerrebe Rs.

75 hectolitres per hectare

Acolon, Auxerrois B, Chardonnay B, Gewürztraminer B, Pinot Blanc B, Pinot Gris B, Riesling B and Siegerrebe Rs.

10 750 kilograms of grapes per hectare

Dornfelder N

90 hectolitres per hectare

Dornfelder N

12 850 kilograms of grapes per hectare

Pinot Noir N

60 hectolitres per hectare

Pinot Noir N

8 600 kilograms of grapes per hectare

6.   Demarcated area

The area defined for the production of wine from Maasvallei Limburg is in wine-growing zone A, situated as far as the geographical middle terrace on both banks of the Maas in the Belgian and the Dutch regions of Limburg, historically and geographically linked to one another.

—	Municipalities, towns on the Belgian side: Kinrooi, Maaseik, Dilsen-Stokkem, Maasmechelen and Lanaken.

—	On the Dutch side: Stein, Sittard-Geleen, Echt-Susteren, Maasgouw, Roermond, Maasgouw and Leudal.

The surface area of the defined area is 155,09 km2.

7.   Main wine grapes

Auxerrois B

Acolon

Gewürztraminer B

Dornfelder N

Chardonnay B

Siegerrebe Rs

Riesling B

Pinot Noir N

Pinot Gris G

Pinot Blanc B

8.   Description of the link(s)

Location

The Maasvallei Limburg area is located within the alluvial plain of the shingle Maas (the part which largely forms the physical border between the Netherlands and Belgium). The subsoil consists of a thick layer of shingle, which sedimentation has shifted from Jura and the Ardennes. The shingle layer is between 5 and 15 m thick. A thick layer of loam later settled on top of the shingle that made the Maasvallei into an attractive region for farming. Historically and economically, the region developed rapidly when the Maas was still navigable. This enabled the emergence of trading centres such as Roermond, Stokkem and Maaseik.

Relevant grape varieties within the defined geographical area

Grape varieties that thrive well in a moderate climate are also present in Maasvallei Limburg: Acolon, Auxerrois B, Chardonnay B, Dornfelder N, Gewürztraminer B, Pinot Blanc B, Pinot Gris G, Pinot Noir N, Riesling B and Siegerrebe Rs. The regional nature of the characteristic subsoil of loam and shingle, as explained in detail in the section describing the causal link below, also characterises the taste of the varietal wines.

Causal link: historical

Grapes for wine were cultivated in the abbeys along the Maas in the early Middle Ages. Historical texts refer to modest wine production within the abbey walls. A number of place names also refer to vineyards (including ‘Wingerd’ [vine]) which indicate a history of wine cultivation in the area. Wine was one of the reasons that the convent of noble Benedictine nuns in Thorn acquired its status as first an allod and ultimately an abbey-principality. Numerous place names, such as ‘wingerd’, ‘wingerdenplein’ and so on indicate a rich history of wine cultivation. The eighth-century legend of the ‘wine miracle’ in Aldeneik is also noteworthy.

These references to the presence of wine can be found throughout Maasvallei.

Causal link: geology/soil

Shingle from the Maas mainly consists of limestone, quartz and flint. The mixture of types of stone makes it very rich in minerals, which translates into balanced wines with a typically mineral taste and subtle acids.

The sandy loam soil on top of the shingle layer gives more weight, depth and richness and a wider variety of flavours. The underlayer of gravel and stones produces some sparkling and above all powerful wines, with a typically mineral taste. The roots of the grapevine always extend through the shingle layer down to the groundwater level, where most of the minerals that lend the wines their typical flavour can be found.

Causal link: climate

Slow ripening in the characteristic microclimate of Maasvallei Limburg helps the taste develop, as described below. Acids are gradually broken down in the cooler autumn nights, meaning the grapes can ripen slowly and the aromas typical for the region become stronger. The Kempisch Plateau protects the Maasvallei behind it from too much precipitation, ensuring a sheltered, and hence warmer, drier environment. The water from the lakes created by shingle extraction helps regulate the temperature and ensure excellent ventilation. As a result, the foliage wall dries more quickly, which allows the grapes to achieve an even balance of sugars, acids and aromas.

Causal link: human factors

As already mentioned, wine-growing has taken place in Maasvallei Limburg for centuries. Since the middle of the last century, the area has been further shaped by human activity, namely by the gravel extraction and construction of the Maasplassen artificial lakes. This distinguishes the wines of this PDO from the PGI and other appellations. This is due to the heat buffer created by the large water surface of the river Maas and the Maasplassen artificial lakes, meaning there is little chance of spring frost and ensuring higher temperatures in the autumn that are of crucial importance for the qualitative, controlled ripening of the grapes. This guarantees continuity in the taste of the wines and allows to achieve distinct wine parameters when it comes to pH value, acidity and sugars.

These natural features, amplified by human activity, are unique in Europe, and hence essential to the narrow definition of the area.

9.   Essential further conditions

None to notify

Link to the product specification

https://www.rvo.nl/sites/default/files/Productdossier%20BOB%20Maasvallei.pdf

http://lv.vlaanderen.be/nl/landbouwbeleid/kwaliteitssystemen/beschermde-oorsprongsbenamingen-bob-en-beschermde-geografische