11.12.2019

Official Journal of the European Union

C 416/3

Conclusions of the Council and of the representatives of the governments of the Member States meeting within the Council on combating corruption in sport

(2019/C 416/03)

THE COUNCIL AND THE REPRESENTATIVES OF THE GOVERNMENTS OF THE MEMBER STATES MEETING WITHIN THE COUNCIL,

RECOGNISING THAT:

The fundamental basis of sport is built on the joy of effort, the educational value of good example, social responsibility and respect for universal fundamental ethical principles. (1)

Corruption in sport is not a new phenomenon. An increasing number of cases have come to light in the last 20 years due to significant changes in the sport industry, mainly related to the increasing commercialisation and the media coverage of sport, which result in an increase in revenue and financial flows.

The fight against corruption in sport has taken many forms by different actors and some good results have been achieved over the years.

High profile corruption cases have shown the potential damage corruption cases cause to the reputation of sport for integrity and fair play. In addition, it allows economic inefficiencies to flourish and undermines trust in governments, public institutions and democracy in general.

Sport faces both competition and management corruption (2). Corruption in sport takes many forms, such as bribery, trading in influence, abuse of functions, manipulation of sport competitions and money laundering. Corruption is facilitated by a lack of rules or by inadequate implementation of existing rules on conflicts of interest, or revolving doors between the public and the private sectors. Furthermore, corruption can be related to doping.

Corruption in sport has manifested itself in various contexts ranging from non-profit activities through to activities involving high profile international events. The complex nature of corruption in sport has created significant challenges for sport management and policy makers in identifying where the problems lie and in developing actions to solve these problems and safeguard the integrity of sport.

At United Nations level, and in particular in the 2030 Agenda for Sustainable Development, the international community has recognised sport as an important enabler for sustainable development (3), but also the damaging effects of corruption on economic and social development, and has pledged to substantially reduce corruption and bribery in all their forms. (4) Tackling corruption and working with partner countries to promote anti-corruption measures are part of the development cooperation policy of the EU and its Member States. (5)

CONSIDER THAT:

While specific forms of corruption in sport have been on the agenda of EU-level cooperation for several years, there is no overall EU approach to anti-corruption measures in the field of sport.

A successful response to this complex matter in the field of sport requires a long-term strategy, which should involve establishing a common EU approach to combating corruption in sport and the identification of corruption risks, their root causes and the existing legal frameworks and mechanisms.

EMPHASISE THAT:

10.

It is the shared responsibility and in the interest of all stakeholders in the field of sport to fight against corruption in sport, including national, European and international sport organisations, sports clubs, other relevant civil society organisations, public administrations, law enforcement agencies, sports agents, athletes and their entourage, the betting industry, laboratories, sponsors and the media.

11.

Deficiencies in the governance of sports organisations, as well as in the public sector, may hinder their capacity to prevent and combat corruption and compromise participation by and working conditions of athletes.

12.

Protection of whistle-blowers is a crucial element of the fight against corruption, especially when it comes to identifying and detecting corruption in sport.

13.

The basic principles of good governance in sport include, as a minimum requirement, democratic structures, regular and open electoral procedures, competent and ethical organisation and management, accountability and transparency in decision-making and financial operations as well as fairness in dealing with membership, including as regards gender equality and solidarity. (6)

14.

The Treaties recognise corruption, illicit drug trafficking, money laundering and organised crime as some of the ‘areas of particularly serious crimes with a cross-border dimension resulting from the nature or impact of such offences or from a special need to combat them on a common basis’ for which minimum rules on the definition of criminal offences and sanctions may be established. (7) It is in the common interest to ensure that all Member States have effective anti-corruption policies and the EU supports the Member States in pursuing this work, including in the field of sport.

15.

Sports governing bodies should be able to maintain a high degree of autonomy in fulfilling their role in all fields of sport. This comes with an implicit recognition that any such autonomy must be earned through good governance and upholding the highest standards of integrity in their sport. (8) For several years, the sport movement has initiated projects, networks and other initiatives to combat corruption in sport. This work should be taken into account and developed further when considering further actions.

16.

European and international organisations, such as the United Nations, the OECD, the Council of Europe, Interpol and Europol, as well as the G20 (9), have introduced measures in the fight against corruption in general and, more specifically, in the fight against corruption in sport. The EU actions should build on existing international cooperation, fostering and complementing such cooperation where added value can be found.

17.

Existing and new forms of networks can facilitate the common aim to prevent corruption and promote good governance by bringing together intergovernmental organisations, international sports organisations and governments, and by combining the efforts of the various stakeholders in the fight against corruption in sport. The International Partnership Against Corruption in Sport (IPACS) is a potential example of such informal future cooperation.

18.

Member States have an important role to play in the implementation of international commitments. They should promote and support, in cooperation with sport organisations, implementation of good governance principles at national, regional and local levels; in particular, by applying a zero tolerance policy for corruption in sport; by monitoring implementation of good governance principles by their national sports movement; or by including good governance in the criteria for awarding public grants to sports.

19.

Effective cooperation among relevant existing structures and a combination of resources will be needed for the successful implementation of the anti-corruption measures at all levels.

INVITE THE MEMBER STATES, IN LINE WITH THE SUBSIDIARITY PRINCIPLE AND AT THE APPROPRIATE LEVELS, TO:

20.

Strengthen efforts to prevent and combat corruption in sport, including by ensuring that appropriate legislative and law enforcement measures are in place.

21.

Encourage and promote measures and activities to prevent and prohibit reprisals and introduce safeguards to protect whistle-blowers from being suspended, demoted and intimidated or facing other forms of retaliation, while fully respecting the rights of all parties.

22.

Establish or review, in cooperation with sport organisations, national action plans and/or instruments to prevent and combat corruption in sport and in view of enforcing a zero tolerance policy towards corruption in sport.

23.

Promote proper implementation and monitoring of good governance principles by the sports movement to prevent corruption in sport.

24.

Review the possible actions in granting public funding based on the organisations’ commitment to implement measures regarding good governance and anti-corruption

25.

Raise awareness and provide initial and continuous education and training of relevant officials, including those working in law enforcement, and stakeholders involved in anti-corruption policies relevant to sport.

26.

Examine ways, together with the Commission, to solve the deadlock with regard to the Council of Europe Convention on the Manipulation of Sports Competitions, which entered into force on 1 September 2019, in view of enabling the EU and all its Member States to complete their respective ratification processes and accede to the Convention as soon as possible.

INVITE THE COMMISSION TO:

27.

In the light of previous work in this field, make a proposal for a coherent, cross-sectoral action plan, including as appropriate a proposal for a Council Recommendation, on competition and management corruption in sport.

28.

Promote cooperation and synergies with and between the Member States as well as with other international organisations and networks, in particular with the Council of Europe, and raise awareness of such cooperation and its outcomes.

29.

Provide for and strengthen the dialogue between public authorities and the sport movement on the fight against corruption in sport and support, together with international sport organisations, initiatives to prevent corruption at international events and cross-border competitions.

30.

Assess how the programmes and instruments within the next Multiannual Financial Framework (MFF) can support the implementation of anti-corruption measures in sport.

31.

Make use of the sports-related funding part of the Erasmus+ programme, as well as other relevant funding programmes, to promote preventive measures concerning the fight against corruption and good governance in sport as well as the exchange of good practices and policies between Member States and stakeholders.

32.

Consider including corruption in sport in the EU anti-corruption experience sharing programme (10) and mainstreaming sport into the Commission’s initiatives concerning the fight against corruption.

33.

Continue to assist Member State authorities through the Structural Reform Support Service (SRSS) in order to improve the prevention of and fight against corruption in sport.

INVITE THE SPORT MOVEMENT TO:

34.

Enhance its efforts in safeguarding the integrity of sport and further engage in the prevention and fight against corruption in sport by taking initiatives on effective anti-corruption measures and sanctions on the basis of a risk assessment and implementing them through a zero-tolerance approach from grassroots to top level.

35.

Adopt sustainable approaches and commit to a code of conduct for good governance including a robust compliance system with monitoring, sanctioning and capacity-building.

36.

Raise awareness, provide initial and continuous education and training, introduce recommendations and spread best practices on the prevention of corruption in sport, including on good governance, at all levels.

37.

Adopt appropriate disciplinary regulations and processes in order to sanction those involved in corruption, and appropriate measures to safeguard whistle-blowers while fully respecting the rights of all parties.

38.

For public funding purposes, cooperate with the public authorities in creating standards for good governance and assessing compliance of those standards.

39.

Collaborate with law enforcement authorities, agencies and organisations responsible for combatting corruption.

(1) Fundamental Principles of Olympism, International Olympic Committee, September 2015.

(2) See definitions in the Annex.

(3) United Nations Resolutions 70/1 — Transforming our World: the 2030 Agenda for Sustainable Development (paragraph 37) and 73/24 — Sport as an enabler of sustainable development.

(4) 2030 Agenda for Sustainable Development, Goal 16 (target 16.5) https://sustainabledevelopment.un.org/post2015/transformingourworld

(5) Paragraph 50 and Section 2.4 of the New European Consensus on Development (2017).

(6) See Council of Europe Recommendation CM/Rec(2005)8 of the Committee of Ministers to Member States.

(7) TFEU Article 83(1).

(8) Future of Global Sport, 2019 ASOIF. See also COM(2011) 12 final Developing the European Dimension in Sport.

(9) At their Hamburg summit in 2017, G20 leaders committed to continue their work to address integrity in sports and urged international sports organisations to intensify their fight against corruption by achieving the highest global integrity and anti-corruption standards. In this respect, G20 leaders committed to strive for a common understanding regarding corruption risks in bids to host major sport events.

(10) The Experience Sharing Programme was launched by the European Commission in 2015 to support Member States, local NGOs and other stakeholders in addressing specific challenges identified in the EU Anti-Corruption Report (Report from the Commission to the Council and the European Parliament — EU Anti-Corruption Report. COM(2014) 38 final, 3.2.2014).

ANNEX

1. References

The Council of the European Union and the Representatives of the Governments of the Member States meeting within the Council recall

European Union

—	The 1997 Convention on fighting corruption involving officials of the EU or officials of Member States and the 2003 Framework Decision on combating corruption in the private sector

—	The European Commission white paper on sport, in particular Chapter 4.6 on ‘Corruption, money laundering and other forms of financial crime’ (July 2007) (1)

—	EU Expert Group on Good Governance in Sport (2011-2014): Principles of Good Governance in Sport (September 2013)

—	Regulation (EU) No 1288/2013 of 11 December 2013 establishing ’Erasmus+’: the Union programme for education, training, youth and sport and repealing Decisions No 1719/2006/EC, No 1720/2006/EC and No 1298/2008/EC (2)

—	European Parliament resolution of 11 June 2015 on recent revelations on high-level corruption cases in FIFA (2015/2730(RSP)) (3)

—	Council conclusions on enhancing integrity, transparency and good governance in major sport events (May 2016) (4)

—	EU Expert Group on Good Governance in Sport (2014-2017): Promotion of existing good governance principles (July 2016) (5)

—	European Parliament resolution of 2 February 2017 on an integrated approach to Sport Policy: good governance, accessibility and integrity (2016/2143(INI)) (6)

—	Resolution of the Council and of the Representatives of the Governments of the Member States, meeting within the Council, on the European Union Work Plan for Sport (1 July 2017-31 December 2020) (7)

—	‘Mapping of corruption in sport in the EU’ carried out for the European Commission by Ecorys (December 2018) (8)

—	The Joint Statement by the Council and the representatives of the governments of the Member States meeting within the Council, the European Parliament and the Commission on the New European Consensus on Development: ‘Our World, Our Dignity, Our Future’, paragraph 50 and Section 2.4 (9)

—

Report from the Commission to the European Parliament and the Council on the assessment of the risk of money laundering and terrorist financing affecting the internal market and relating to cross-border activities (July 2019, COM(2019) 370 final), in particular Chapter 2.1.6.1.1 on Professional football

—	Directive of the European Parliament and the Council on the protection of persons who report breaches of Union law (PE-CONS 78/19) (10)

—	European Commission pledge board on good governance

United Nations

—	The United Nations Convention against Corruption (2003)

—	The International Convention against Doping in Sport (2005)

—	The United Nations Convention against Corruption; A Strategy for Safeguarding against Corruption in Major Public Events (2013)

—	The 2030 Agenda for Sustainable Development (2015) (11)

—	The Kazan Action Plan by Unesco’s Sixth International Conference of Ministers and Senior Officials Responsible for Physical Education and Sport, MINEPS VI (2017)

Council of Europe

—	Recommendation CM/Rec(2018)12 of the Committee of Ministers to Member States on the promotion of good governance in sport

—	Council of Europe Anti-Doping Convention (ETS No 135)

—	Council of Europe Civil Law Convention on Corruption (ETS No 174), the Criminal Law Convention on Corruption (ETS No 173) and its Additional Protocol (ETS No 191)

—	Council of Europe Convention on the Manipulation of Sports Competitions (ETS No 215)

Organisation for Economic Cooperation and Development (OECD)

—	OECD Convention on Combating Bribery of Foreign Public Officials in International Business Transactions, Adopted by the Negotiating Conference on 21 November 1997

—	Recommendation of the Council on Tax Measures for Further Combating Bribery of Foreign Public Officials in International Business Transactions, 25 May 2009 — C(2009)64

Various

—	Transparency international: Global Corruption Report: sport (23 February 2016)

—	G20 Leaders’ Declaration: Shaping an interconnected world (Hamburg, 7-8 July 2017)

2. Definitions

For the purpose of these conclusions:

‘Competition corruption’ means corruption in sport related to the result and/or course of a sports competition.

‘Management corruption’ means the corruption in sport not related to the result and/or course of a sports competition.

(1) COM/2007/0391 final

(2) OJ L 347, 20.12.2013, p. 50.

(3) OJ C 407, 4.11.2016, p. 81.

(4) OJ C 212, 14.6.2016, p. 14.

(5) https://ec.europa.eu/transparency/regexpert/index.cfm?do=groupDetail.-groupDetailDoc&id=25002&no=1

(6) OJ C 252, 18.7.2018, p. 2.

(7) OJ C 189, 15.6.2017, p. 5.

(8) https://publications.europa.eu/en/publication-detail/-/publication/71c67c33-1dff-11e9-8d04-01aa75ed71a1

(9) OJ C 210, 30.6.2017, p. 1.

(10) https://data.consilium.europa.eu/doc/document/PE-78-2019-INIT/en/pdf — Text adopted by Council on 7 October 2019, not yet published in the Official Journal.

(11) UNGA Resolution A/RES/70/1 of 25 September 2015.

11.12.2019

Official Journal of the European Union

C 416/18

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

(2019/C 416/10)

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

‘SICILIA’

PDO-IT-A0801-AM04

Date of communication: 6.9.2019

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

1. Combination of grape varieties — Wine grape varieties

Description

The option to include the aromatic variety Zibibbo in bi-varietal wine production has been added.

Reasons

In bi-varietal wine production, the product specification formerly prohibited the use of aromatic varieties whereas now the use of the Zibibbo grape is to be permitted. The inclusion of an aromatic grape such as Zibibbo in bi-varietal wine production arose as it is a variety native to, and highly typical of, the region in question, having been cultivated on the island of Sicily for more than a thousand years. The idea is thus to harness this native grape — already employed in single-variety types — further, including in combination with other regional grape varieties, especially in blends with the Grillo grape.

This amendment concerns Article 2 of the product specification but does not concern the single document.

2. Rules on wine-growing — Techniques of cultivation

Description

‘Sicilia’ DOC wine production will now also admit those grape varieties grown by means of the trellis training system, planted during the 2018/2019 wine year and with a density no lower than 1 000 vines per hectare. This only applies to the Calabrese grape and its synonym Nero d’Avola grown within the provinces of Agrigento and Caltanissetta and to replantings of the Calabrese variety or its synonym in the aforementioned provinces from the 2019/2020 wine year onwards.

Reasons

The underlying rationale for this request is that it is considered traditional in these provinces to grow the Nero d’Avola grape by means of the trellis or ‘pergola’ training system, which, albeit laborious during the planting phase, is more straightforward in terms of agricultural management; it also affords a better means of weathering the summer season — with its ever more frequent heatwaves owing to hot Sirocco winds — without compromising the quality of the grapes. This is due to the fact that a large surface area of the leaf is exposed, allowing the shoots to grow evenly and affording protection for the bunches of grapes.

The aforementioned cultivation technique was already recognised as traditional under the pre-existing ‘Sicilia’ IGT. This amendment concerns Article 4 of the product specification but does not concern the single document.

3. Maximum yields

This is a formal amendment designed to rearrange maximum yield data by re-grouping the wines by yield so as to rationalise the presentation thereof. The amendment concerns section 1.5.2 (Wine-Making Practices. Maximum Yields) of the single document.

4. Description of the wines

Description

The description of the wines is now more detailed and arranged by wine category rather than by wine group/type.

Reasons

This amendment simplifies and streamlines the description of ‘Sicilia’ DOC wines. Given the wide range of types which it covers, this allows for a more concise description and gives a clearer and more coherent overview of the production of wines of this denomination. The amendment concerns point 1.4 of the single document.

5. Characteristics of wines for consumption

Description

For the ‘Sicilia’ rosé, the description of its colour has been formulated more precisely to span hues ranging from pale pink to pinker shades of varying intensity, on occasion with coppery shades.

Reasons: The description of possible colour shades has been expanded to allow for grape pressings of varying intensity, resulting in extraction of colour from the grape skins of correspondingly greater or lesser intensity.

For the ‘Sicilia’ Pinot Grigio rosé, the description of its colour has been formulated more precisely to encompass straw-yellow hues of varying intensity, sometimes with pinkish shades of varying intensity or coppery shades.

Reasons: The skins of the Pinot Grigio grapes can range from white to pinkish to coppery, resulting in a broad spectrum of colour shades depending on the nature of the pressing and the length of time spent in contact with the skins.

The description of the organoleptic characteristics of the ‘Sicilia’ Grillo, Cataratto and Inzolia varieties bearing the ‘Vendemmia Tardiva’ (‘Late Harvest’] indication has had its colour definition expanded, with ‘ranging from straw yellow to golden of varying intensity, sometimes with amber shades’ replacing ‘from straw yellow to golden’; its aroma is now defined as ‘characteristic, delicate, at times floral, lingering’ rather than ‘characteristic, delicate, lingering’; and its taste is now described as ‘ranging from dry to sweet, well balanced, characteristic, at times with a pronounced alcoholic taste and/or almond-like aftertaste’ instead of ‘ranging from dry to sweet, typical, well balanced’.

Reasons: The often very lengthy ripening period of the grape on the vine and of the maceration of the skins enables highly effective extraction of pigments from the skin and must and can give rise to hues ranging from straw yellow to a golden colour of varying intensity, sometimes with amber shades; in terms of aroma it can result in greater olfactory complexity and more enduring fragrances; and in terms of taste it can impart a more distinctly alcoholic taste owing to the usually very high sugar content and can also leave an aftertaste marked by notes of almond which intensify with ageing.

The description of the organoleptic characteristics of bi-varietal types has been amended to reflect the inclusion of the aromatic Zibibbo grape variety.

Reasons: The inclusion of the Zibibbo grape variety in bi-varietal blends means that its pronounced aromatic qualities can prove conspicuous amid the organoleptic characteristics of the blend as a whole: hence the need to offer a more precise description.

The amendments concern Article 6 of the product specification and point 1.4 of the single document (Description of the Wine(s)).

6. Link with the geographical environment

Description and reasons

The link with the geographical environment has been reformulated and divided by product category.

Reasons: It was deemed necessary to reformulate and expand the description of the link with the geographical environment in line with current European Union legislation, arranging the description by the wine categories included in the product specification.

The amendment concerns point 1.8 of the single document.

SINGLE DOCUMENT

1. Name of the product

‘Sicilia’ (it)

2. Geographical indication type

PDO — Protected Designation of Origin

3. Categories of grapevine product

Wine

4.	Sparkling wine

5.	Quality sparkling wine

6.	Quality aromatic sparkling wine

15.	Wine from raisined grapes

16.	Wine from overripe grapes

4. Description of the wine(s)

Category: Wine (1) — ‘Sicilia’ Bianco including with indication of a white grape variety

The white wines of the ‘Sicilia’ PDO, including Passito, Vendemmia Tardiva, Superiore and Riserva, are produced from the most representative varieties of the production area, such as Inzolia, Catarratto, Grillo, Grecanico and Chardonnay, either on their own or in combinations in which they account for at least 50 % of the total. In order to obtain the most value from this production, these grape varieties are also used in the production of single-variety types, alongside the other single-varieties — Carricante, Grecanico, Fiano, Damaschino, Viognier, Müller Thurgau, Sauvignon Blanc, Pinot Grigio, Moscato Bianco, Vermentino and Zibibbo — which make up the wide range of grape varieties that grow on the island of Sicily.

The colour of these wines ranges from straw yellow to golden of varying intensity, possibly with hints of pale green. In the case of Pinot Grigio, it can sometimes also be a pink of varying intensity or copper. The aroma is generally refined, elegant, pleasant, intense, distinctive, fruity — sometimes with a slight floral or aromatic scent — and long-lasting.

In terms of taste, they are balanced, distinctive, flavourful, harmonious, full and pleasant, with sugar content from dry to medium dry.

The minimum total alcoholic strength by volume ranges from 11,50 % for the basic types to 12 % for the Superiore wines and up to 12,50 % for the Riserva wines, whereas the minimum is 13 % for the Passito and Vendemmia Tardiva wines.

Any analytical parameters not shown in the table below comply with the limits laid down in national and EU legislation.

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

Category: Wine (1) — ‘Sicilia’ Rosso including with indication of a black grape variety

The red wines of the ‘Sicilia’ PDO — including Passito, Vendemmia Tardiva, Superiore and Riserva — and the rosé wines are produced from the most representative varieties of the production area, such as Nero d’Avola, Frappato, Nerello Mascalese, Perricone and Syrah, either on their own or in combinations in which they account for at least 50 % of the total. In order to obtain the most value from this production, these grape varieties are also used in the production of single-variety types, alongside other single-varieties — Nerello Cappuccio, Cabernet Franc, Merlot, Cabernet Sauvignon, Syrah, Pinot Nero, Nocera, Mondeuse, Carignano, Alicante, Petit Verdot and Sangiovese — which represent the wealth of grape varieties that grow on the island of Sicily.

The colour of the wines ranges from red to ruby red, tending to garnet if aged, as is the case for the Riserva version, to pink of varying intensity, sometimes with shades of copper in the rosé wines.

The aroma is typical of the grape varieties used. The taste is dry to medium dry and can be sweet for Passito and Vendemmia Tardiva wines.

The minimum total alcoholic strength by volume ranges from 12 % for the basic red and rosé types and those with indication of the grape variety to 13 % for some of the Riserva wines such as the Nero d’Avola, and a minimum of 13 % for the Passito and Vendemmia Tardiva wines. Minimum extracts are important and range from 22 g/l for the red to 24 g/l for Nero d’Avola.

Any analytical parameters not shown in the table below comply with the limits laid down in national and EU legislation.

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

Categories: Sparking wine (4), Quality sparkling wine (5), Quality sparkling aromatic wine (6)

The sparkling wines produced in the various categories have a straw yellow colour of varying intensity in the whites, a pink colour of varying intensity in the rosés, fine bubbles, floral or fruity notes and freshness. They are particularly aromatic if obtained from grape varieties such as Zibibbo and Moscato. The grape varieties used include both native and international white grape varieties or black grape varieties that are made into white or rosé wines by means of the Charmat process. The Charmat process is also for the basic white and rosé types, and so is the traditional method.

The grape varieties used are the most representative ones of the production area, such as Grillo, Chardonnay, Catarratto, Carricante, Grecanico, Pinot Grigio, Moscato, Zibibbo, Nero d’Avola, Frappato, Nerello Mascalese and Pinot Nero, used either in combination with each other or as single-variety wines in order to obtain the most value from the production of these varieties with an indication on the label. The aroma is typical of the grape varieties used. The taste varies from brut nature to extra dry to sweet in the case of Moscato and Zibibbo Spumante. Minimum total alcoholic strength by volume: 10,50 % for Moscato and Zibibbo Spumante, 11,50 % for all other types except those produced using the traditional method, which must have a minimum of 12 %. Minimum sugar-free extract: 15g/l.

Any analytical parameters not shown in the table below comply with the limits laid down in national and EU legislation.

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

Categories: Wine from raisined grapes (15) and Wine of overripe grapes (16)

Wines in these categories have a taste ranging from dry to sweet and a colour ranging from straw yellow to golden or, if they are produced from black grapes, ruby red, tending to garnet if aged. They have a lasting but delicate aroma, in particular when obtained from aromatic varieties such as Moscato and Zibibbo, with a good balance between acidity and sweetness, and fruity or floral notes depending on the grape varieties used. The grapes are dried after harvesting on mats, screens, crates or special containers placed in suitable environments or else left to ripen on the vines. This leads to an excellent accumulation of sugars and the concentration of extracts, with the wines produced having minimum values of 28 g/l for the Passito Bianco and 32 g/l for the Passito Rosso. The minimum total alcoholic strength by volume is 16 % for the Passito Bianco, of which 11 % actual alcohol, while it is 17 % for the Passito Rosso, of which 12 % actual alcohol.

Any analytical parameters not shown in the table below comply with the limits laid down in national and EU legislation.

General analytical characteristics
Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)
Minimum total acidity	4 grams per litre 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

NONE

b. Maximum yields

‘Sicilia’ Bianco, including Riserva, and ‘Sicilia’ with indication of a white grape variety, including ‘Riserva’ wines

13 000 kg grapes per hectare

‘Sicilia’ Spumante Bianco including with indication of a white grape variety

13 000 kg grapes per hectare

‘Sicilia’ Grillo, including Spumante and Riserva, and ‘Sicilia’ Nero d’Avola, including Spumante, Rosato and Riserva

14 000 kg grapes per hectare

‘Sicilia’ Bianco Superiore including with indication of a white grape variety with the ‘Superiore’ mark

10 000 kg grapes per hectare

‘Sicilia’ Spumante with indication of Frappato, Nerello Mascalese or Pinot Nero grape varieties

13 000 kg grapes per hectare

‘Sicilia’ Rosso, Rosato and Riserva including with indication of a black grape variety

12 000 kg of grapes per hectare

‘Sicilia’ Bianco and Rosso with a ‘Passito’ or ‘Vendemmia Tardiva’ mark, including with indication of a white or black grape variety

8 000 kg grapes per hectare

6. Demarcated geographical area

The entire administrative territory of the Region of Sicily

7. Main wine grape variety(ies)

Pinot Grigio — Pinot

Vermentino (W)

Zibibbo (W)

Alicante (R)

Frappato (R)

Müller Thurgau (W)

Nerello Cappuccio (R)

Perricone (R)

Sangiovese (R)

Sauvignon (W)

Syrah (R)

Viognier (W)

Cabernet Franc (R) — Cabernet

Cabernet Sauvignon (R) — Cabernet

Calabrese (R) — Nero d’Avola (R)

Carignano (R)

Carricante (W)

Ansonica (W) — Inzolia

Petit Verdot (R)

Pinot Nero (R) — Pinot

Merlot (R)

Mondeuse (R)

Moscato Bianco (W) — Moscato

Nerello Mascalese (R)

Nocera (R)

Grecanico Dorato (W) — Grecanico

Grillo (W)

Catarratto Bianco Comune (W) — Catarratto

Catarratto Bianco Lucido (W) — Catarratto

Chardonnay (W)

Damaschino (W)

Fiano (W)

8. Description of the link(s)

Link with the geographical area

The demarcated geographical area comprises the entire administrative territory of the Region of Sicily.

Sicily is a region with one of the oldest winegrowing traditions in the world, as evidenced by archaeological finds and by the many Greek and Latin literary sources that refer to the renowned wines of Sicily. Trade in oil and wine dating as far back as the time of the Phoenicians (9th-4th) century BC) is proven by the presence of amphorae used for transport and other types of ceramics. A particular efflorescence in winegrowing was witnessed during the occupation of the Greeks (8th-3rd century BC), who introduced a number of grape varieties including Grecanico, which is still grown today. The existence of Sicilian wine is also attested in Roman times (3rd century BC 5th century AD), particularly at the time of Caesar in Gaul.

Although drinking alcohol was prohibited by the Koran, table grapes were grown during Muslim rule (827-1061) and the ‘Zebib’ grape variety (now Zibibbo or Moscato di Alessandria) was introduced on the island of Pantelleria, having been brought over from Cape Zebib on the African shore opposite.

The link between the demarcated geographical area and the ‘Sicilia’ DOC is based on the specific soil, climate and landscape features of the area.

The northern part is predominantly mountainous while the central, southern and south-western parts are hilly; the south-eastern part of the area is characterised by its plateau and eastern Sicily is volcanic. The lowland areas are mainly concentrated along the coast.

However, most vineyards are found in hilly areas that, in terms of exposure and location, are particularly suitable for growing vines, i.e. environments with abundant sunshine and ample wind, providing the plants with optimal growing conditions and so ensuring the health of the grapes and the production of high-quality wines.

The vine training methods are mainly the traditional ones, which are not very expansive and vary in the different winegrowing areas of the island, from the traditional ‘alberello marsalese’ [bush-trained] method still in use in the coastal areas of the province of Trapani to the more common low espalier method using permanent or renewable cordons or more expansive methods in a number of fertile valleys of the interior.

The large territory of the ‘Sicilia’ DOC allows wines to be produced from both native and non-native or international grape varieties, meaning that a wide range of products can be offered in the different categories of wine covered.

Category: Wine (1)

This category covers a wide range of wine types:

Reds, rosés and whites, including Passito, Vendemmia Tardiva and Riserva wines. The grape varieties used include both highly prized native varieties, such as Inzolia, Catarratto and Grillo — this latter being the result of a cross between the Catarratto and Zibibbo varieties — and non-native varieties, such as Chardonnay, Müller Thurgau and Sauvignon. In the case of red wines too, wine production in Sicily is one of the most renowned for wines obtained from native grape varieties, in particular Nero d’Avola, together with Frappato and Nerello Mascalese, and the non-native varieties Cabernet Sauvignon, Merlot and Syrah. The undisputed star of this new direction is Nero d’Avola, which, even in blends with other varieties, is able to characterise and draw out the originality of Sicilian wine, not only because of its colour, but also because it gives the wine a typical character deriving from the aromas and tastes of the Mediterranean.

In terms of analytical and organoleptic characteristics, all these types of wine have balanced chemical and physical properties that contribute to their balanced taste. All of the types have pleasant, harmonious, distinctive and elegant aromas, sometimes with fruity, floral and vegetal notes characteristic of the grape varieties used to produce them.

The colour of the white wines is straw yellow of varying intensity or deep yellow, while the red wines are ruby red of varying intensity, with possible hints of purple and tending to garnet with age. They are all balanced wines, with good structure and alcohol content.

The age-old history of winegrowing in this region, to which numerous sources attest, is unequivocal proof of the close link and interaction patterns correlating human factors with the quality and unique characteristics of ‘Sicilia’ DOC wines. The legacy of human involvement in wine-making in this area across the centuries are the traditional techniques of winegrowing and oenology, refined and honed in more recent times thanks to indisputable advances in science and technology. This is what gives ‘Sicilia’ PDO wines their renown.

Categories: Sparkling wine (4), Quality sparkling wine (5) and Quality aromatic sparkling wine (6)

The sparkling wines produced have a straw yellow colour of varying intensity in the whites, a pink colour of varying intensity in the rosés, also with hints of copper in the Pinot Grigio, fine bubbles, floral and fruity notes and freshness, due to the rich mineral quality of the soils, the Mediterranean climate and the varying temperature ranges. They are particularly aromatic if obtained from grape varieties such as Zibibbo and Moscato. The grape varieties used include both native and international varieties. The Charmat process is used where the grape variety is indicated on the label, while for the white and rosé types the traditional method also remains in use.

Categories: Wine from raisined grapes (15) and Wine of overripe grapes (16)

The Mediterranean climate — which is sunny, with hot, dry summers, yet breezy, with varying temperature ranges — allows the grapes to ripen very well and remain healthy. The grapes are dried after harvesting on mats, screens, crates or special containers placed in suitable environments or else left to ripen on the vines. This leads to an excellent accumulation of sugars and concentration of extracts. The wines are fragrant, in particular when obtained from the Moscato and Zibibbo varieties. They have a taste from dry to sweet, a colour from straw yellow to golden, sometimes with amber tones, and persistent but delicate aromas, with a good balance between acidity and sweetness, and fruity or floral notes depending on the grape varieties used.

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

NONE

Link to the product specification

https://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/14379

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

11.12.2019

Official Journal of the European Union

C 416/26

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

(2019/C 416/11)

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

COMMUNICATION OF APPROVAL OF A STANDARD AMENDMENT

‘CHEVERNY’

PDO-FR-A0164-AM02

Date of communication: 18 September 2019

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

1. Geographical area

In Chapter I, point IV(1), Chambord has been added to the list of communes.

This follows on from demarcation work that led to Chambord being included.

Point 6 of the single document has been amended.

2. Demarcated parcel area

In Chapter I, point IV(2) of the specification, the words ‘and 20 June 2018’ have been added after the words ‘28 May 1986’.

The purpose of this amendment is to add the date on which the competent national authority approved a change to the demarcated parcel area within the geographical area of production. Parcels are demarcated by identifying the parcels within the geographical area of production that are suitable for producing the product covered by the protected designation of origin in question.

The single document is not affected by this amendment.

3. Vine varieties

In Chapter I, point V(1)(b), the cabernet franc variety has been deleted.

This is because cabernet franc, which is a secondary variety, does not ripen easily in the demarcated geographical area.

The single document is not affected by this amendment.

4. Proportion of vine varieties to be planted

In Chapter I, point V(2)(b), the words ‘of all the secondary varieties is not more than 10 %’ have been replaced by ‘of the secondary variety is not more than 5 %’.

Following the removal of cabernet franc, the rules on the proportions of vine varieties were revised and the proportion of the secondary variety has been changed from 10 % to 5 %.

The single document is not affected by this amendment.

5. Pruning rule

In section VI(1)(b) of the specification for ‘Cheverny’, the sentence ‘The number of fruit-bearing branches after flowering (Lorenz phenological growth stage 23) is not more than 11’ has been deleted.

The reason for this is to make the pruning rules more flexible, so as to take account of climate risks.

Point 5.1 of the single document has been amended accordingly.

6. Minimum natural alcoholic strength by volume

In Chapter I, point VII(2)(b) has been replaced by:

‘b)	— Minimum natural alcoholic strength by volume.

The wines have a minimum natural alcoholic strength by volume of 10 %.’

Because there was no take-up for medium dry and semi-sweet white and rosé wines, the category has been removed. This has led to changes in the minimum natural alcoholic strength by volume, which is now 10 % for all the wines covered by the designation.

Point 4 of the single document has been amended.

7. Blending

The third paragraph of point IX(1)(a) has been replaced by ‘ — The red wines are produced from a blend in which the main and supplementary varieties together make up at least 95 %, the main variety at least 60 % and the supplementary variety at least 5 % of the total. The proportion of the secondary variety must be not more than 5 % of the blend.’

This amendment allows the red wine blends to contain a higher proportion of pinot noir. Pinot noir has excellent organoleptic characteristics.

The single document is not affected by this amendment.

8. Fermentable sugar content

In Chapter I, point IX(1)(c) has been replaced by:

‘c)	— Analytical standards

The wines meet the following analytical standards:

After fermentation, the red wines have a fermentable sugar content (glucose + fructose) of not more than 2 g per litre.

Every batch of wine meets the following analytical standards after packaging:

Fermentable sugar content of white and rosé wines: not more than 4 g per litre (glucose + fructose).

White and rosé wines with a minimum natural alcoholic strength by volume of 13,5 %: not more than 6 g per litre (glucose + fructose).’

The reason for this amendment is that the category of medium-dry and semi-sweet white and rosé wines has been eliminated.

Point 4 of the single document has been amended.

9. Heat treatment

In Chapter I, section IX(1)(d), the following sentence has been added: ‘ — When making the red wines, any heat treatment of the wine harvest at a temperature above 40 °C is prohibited.’

This practice has no precedent for this designation and there is a risk that it would produce wines with atypical aromatic profiles. It enables flaws in the wine caused by the use of unsound grapes to be corrected but may affect the organoleptic profile of the wine, which is not a desirable outcome for the ‘Cheverny’ designation. This means that there have to be strict requirements regarding the soundness of the grapes.

The single document is not affected by this amendment.

10. Circulation between authorised warehouses

In Chapter I, point IX(5)(b) on the date of entry into circulation of the wines between authorised warehouses has been deleted.

The single document is not affected by this amendment.

11. Transitional measures

Point XI(1) of the Chapter has been replaced by:

‘1

— Vine varieties, rules on the proportion of varieties to be planted and rules on blending

a)	— Cabernet franc N and cot N may be used as secondary varieties in the production of the red wines eligible for the registered designation of origin until the 2025 harvest. Together, these two secondary varieties must not account for more than 10 % of the varieties used.

— For vineyard parcels in existence on 31 July 2009, Cabernet franc N, cabernet sauvignon N and pineau d’Aunis N may be used as secondary varieties in the production of rosé wines eligible for the registered designation of origin until the 2025 harvest. The proportion of cabernet franc N, cabernet sauvignon N, pineau d’Aunis N and cot N must be no more than 25 % of the varieties used.

c)	— Until the 2025 harvest inclusive, the red wines may come from a blend in which the proportion of pinot noir N is at least 50 % and the proportion of cabernet franc N and cot N is not more than 10 %.’

The transitional measures have been revised so as to delete those that have expired and to allow the vineyard to adapt to the change in varieties.

The single document is not affected by this amendment.

12. Labelling

The following point (e) has been added to point XII(2):

‘e)	No grape varieties may be mentioned on the label bearing all the mandatory information.’

This amendment has been made because of the increase in the maximum proportion of pinot noir in the blends, which means that it is now possible to make red wines that are over 85 % pinot noir. By law, this would allow the name of the variety to appear on the label. The producer group does not wish to authorise this practice and prefers the marketing to continue to focus on the designation of origin.

The single document is not affected by this amendment.

13. Main points to be checked

Point IX(5)(b) of Chapter I on the date of entry into circulation of the wines between authorised warehouses has been deleted.

The single document is not affected by this amendment.

14. INAO reference

In Chapter III, point II, the commune ‘Montreuil sous-bois’ has been replaced by the commune ‘Montreuil’.

This is because the name of the commune has changed.

The single document is not affected by this amendment.

SINGLE DOCUMENT

1. Name of product

Cheverny

2. Type of geographical indication

PDO — Protected Designation of Origin

3. Category of grapevine product

Wine

4. Description of the wine(s)

The wines are still white, red or rosé wines.

The red wines have a malic acid content of not more than 0,3 g/l and a fermentable sugar content of not more than 2 g/l.

The white and rosé wines have a minimum natural alcoholic strength by volume of 10 %.

Every batch of wine meets the following analytical standards after packaging:

Fermentable sugar content of white and rosé wines: not more than 4 g per litre (glucose + fructose).

White and rosé wines with a minimum natural alcoholic strength by volume of 13,5 %: not more than 6 g per litre (glucose + fructose).

The other criteria are in line with the applicable rules.

The white wines have citrus and white flower aromas.

The red wines have aromas of red fruit and spices. The rosé wines are balanced on the palate by nervosity combined with a certain fatness.

General analytical characteristics
Maximum total alcoholic strength (in % volume)	12,5
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. Wine-making practices

a. Essential oenological practices

Enrichment

The white and rosé wines with a fermentable sugar content (glucose + fructose) of more than 4 g per litre are produced without enrichment.

Making the rosé wines

Wine-making restriction

The use of oenological charcoal to make the rosé wines is forbidden, whether alone or mixed in preparations.

Training of the vines

Growing method

The minimum planting density of the vines is 4 500 plants per hectare, with a maximum distance of 2,10 m between rows. The distance between plants in the same row is between 0,90 m and 1,20 m.

The vines are pruned with a maximum of 13 buds per plant, using the following techniques:

—	Guyot pruning with only one long cane and not more than two spurs;

—	two half canes;

—	spur pruning (fan pruning or Cordon de Royat).

b. Maximum yields

White wines

72 hectolitres per hectare

Red and rosé wines

66 hectolitres per hectare

6. Demarcated geographical area

The grapes are harvested and the wines made and developed in the following communes in the department of Loir-et-Cher: Candé-sur-Beuvron, Cellettes, Chambord, Cheverny, Chitenay, Cormeray, Cour-Cheverny, Feings, Fougères-sur-Bièvre, Fresnes, Huisseau-sur-Cosson, Maslives, Les Montils, Montlivault, Mont-près-Chambord, Muides-sur-Loire, Ouchamps, Saint-Claude-de-Diray, Saint-Dyé-sur-Loire, Saint-Laurent-Nouan, Sambin, Seur, Tour-en-Sologne, Vineuil and Land Registry section E of the commune of Monthou-sur-Bièvre.

7. Main wine grape varieties

Chardonnay B

Sauvignon gris G — Fié gris

Orbois B

Chenin B

Pinot noir N

Sauvignon B — Sauvignon blanc

Gamay N

8. Description of the link(s)

The vineyards’ poor soils, which are primarily sandy or resting on a limestone substrate and are strongly affected by the action of the river Loire, together with the large forests nearby, which contribute to the coolness of the climate, are factors that have led to the planting of early varieties well-suited to a climate that is difficult for grapes. This climate contributes to the delicate aromatic properties of the different grape varieties:

—	lively yet well-balanced white wines dominated by citrus, tropical fruit or white flower aromas;

—	well-balanced rosé wines with a certain fatness on the palate; they usually have notes of red fruit and spices;

—	red wines with aromas of red and black fruit, sometimes with spicy notes; young wines of this type are more delicate in structure, while older ones are more robust and may develop a venison flavour.

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

Provisions relating to labelling

Legal framework:

National legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

The size of the letters spelling the name ‘Val de Loire’, which may supplement the designation of origin, must not be larger, either in height or in width, than two-thirds of the size of the letters spelling the registered designation of origin itself.

Name of a smaller geographical unit

Legal framework:

National legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

The name of a smaller geographical unit may appear on the labels, provided that it is a registered location and appears on the harvest declaration.

Indication of the sugar content

Legal framework:

National legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

The labelling of white and rosé wines with a fermentable sugar content (glucose + fructose) of more than 9 g per litre should indicate the fermentable sugar content of the wine, as defined by EU legislation.

Area in immediate proximity

Legal framework:

National legislation

Type of further condition:

Derogation concerning production in the demarcated geographical area

Description of the condition:

The area in immediate proximity, defined by derogation for the making and development of the wines, comprises the territory of the following communes in the department of Loir-et-Cher:

Bracieux, Chailles, Chambord, Chaumont-sur-Loire, Contres, Fontaines-en-Sologne, Monthou-sur-Bièvre, Oisly, Pontlevoy, Saint-Gervais-la-Forêt, Soings-en-Sologne, Thenay and Valaire.

Link to the product specification

https://info.agriculture.gouv.fr/gedei/site/bo-agri/document_administratif-220bba6b-f97b-4aeb-a0a1-0f3d04dad06c

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

		ISSN 1977-091X
Official Journal of the European Union		C 416

English edition	Information and Notices	Volume 62 11 December 2019

Contents		page
	II Information
	INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES
	European Commission
2019/C 416/01	Non-opposition to a notified concentration (Case M.9475 — TDR/BCA) ( 1 )	1
2019/C 416/02	Non-opposition to a notified concentration (Case M.8948 — Spirit/Asco) ( 1 )	2

	IV Notices
	NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES
	Council
2019/C 416/03	Conclusions of the Council and of the representatives of the governments of the Member States meeting within the Council on combating corruption in sport	3
2019/C 416/04	The EU list of non-cooperative jurisdictions for tax purposes — Report by the Code of Conduct Group (Business Taxation) suggesting amendments to Annex II of the Council conclusions of 12 March 2019	9
	European Commission
2019/C 416/05	Euro exchange rates — 10 December 2019	11
2019/C 416/06	Commission notice on current State aid recovery interest rates and reference/discount rates applicable as from 1 January 2020 (Published in accordance with Article 10 of Commission Regulation (EC) No 794/2004 of 21 April 2004 ( OJ L 140, 30.4.2004, p. 1 ))	12
	Court of Auditors
2019/C 416/07	Special Report No 23/2019 Farmers’ income stabilisation: comprehensive set of tools, but low uptake of instruments and overcompensation need to be tackled	13

	Currency	Exchange rate
USD	US dollar	1,1077
JPY	Japanese yen	120,27
DKK	Danish krone	7,4731
GBP	Pound sterling	0,84073
SEK	Swedish krona	10,5565
CHF	Swiss franc	1,0922
ISK	Iceland króna	134,70
NOK	Norwegian krone	10,1823
BGN	Bulgarian lev	1,9558
CZK	Czech koruna	25,527
HUF	Hungarian forint	330,85
PLN	Polish zloty	4,2903
RON	Romanian leu	4,7773
TRY	Turkish lira	6,4300
AUD	Australian dollar	1,6275
CAD	Canadian dollar	1,4666
HKD	Hong Kong dollar	8,6691
NZD	New Zealand dollar	1,6945
SGD	Singapore dollar	1,5062
KRW	South Korean won	1 320,74
ZAR	South African rand	16,4121
CNY	Chinese yuan renminbi	7,7968
HRK	Croatian kuna	7,4398
IDR	Indonesian rupiah	15 518,88
MYR	Malaysian ringgit	4,6130
PHP	Philippine peso	56,243
RUB	Russian rouble	70,4627
THB	Thai baht	33,558
BRL	Brazilian real	4,5891
MXN	Mexican peso	21,2903
INR	Indian rupee	78,5610

From	To	AT	BE	BG	CY	CZ	DE	DK	EE	EL	ES	FI	FR	HR	HU	IE	IT	LT	LU	LV	MT	NL	PL	PT	RO	SE	SI	SK	UK
1.1.2020	…	-0,31	-0,31	0,00	-0,31	2,25	-0,31	-0,12	-0,31	-0,31	-0,31	-0,31	-0,31	0,26	0,30	-0,31	-0,31	-0,31	-0,31	-0,31	-0,31	-0,31	1,84	-0,31	3,21	0,11	-0,31	-0,31	0,94

	V Announcements
	PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY
	European Commission
2019/C 416/08	Prior notification of a concentration (Case M. 9629 — Faurecia/SAS) Candidate case for simplified procedure ( 1 )	14
2019/C 416/09	Prior notification of a concentration (Case M.9635 — BNP Paribas/Ageas/Koninklijke Belgische Touring Club/Optimile) Candidate case for simplified procedure ( 1 )	16
	OTHER ACTS
	European Commission
2019/C 416/10	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	18
2019/C 416/11	Notification of the approval of a standard amendment to a product specification for a name in the wine sector, as referred to in Article 17(2) and (3) of Commission Delegated Regulation (EU) 2019/33	26