26.2.2020

Official Journal of the European Union

C 63/6

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

(2020/C 63/05)

This publication confers the right to oppose the application pursuant to Article 98 of Regulation (EU) No 1308/2013 of the European Parliament and of the Council (1) within two months from the date of this publication.

REQUEST FOR AMENDMENT TO THE PRODUCT SPECIFICATION

‘Terrazze Retiche di Sondrio’

PGI-IT-A1352-AM02

Date of application: 24 July 2017

1. Rules applicable to the amendment

Article 105 of Regulation (EU) No 1308/2013 – Non-minor modification

2. Description and reasons for amendment

2.1. Change in the name

Description: The amendment involves the name being changed from ‘Terrazze Retiche di Sondrio’ to ‘Alpi Retiche’.

Reasons: The purpose of the request is to enable national and, especially, international consumers to immediately identify the production area of this type of wine, and also specify the mountainous nature of the production area by identifying it with a precise Alpine region. For centuries, ‘Alpi Retiche’ typical geographical indication (IGT) wines have been profoundly linked to the Rhaetian part of the Alps mentioned above. The specific characteristics of the slopes in terms of geology, morphology, soil and climate create favourable environmental conditions for winegrowing area in the area. The Rhaetian Alps protect the Valtellina from the cold northerly winds and the south-facing terraced area guarantees an average of more than 1 900 hours of sunshine a year, a value usually only found at significantly lower latitudes. The Rhaetian slopes enjoy almost uninterrupted sunshine throughout the day, providing an ideal climate for the vines, which produce excellent grapes. The soil is shallow and mostly sandy (around 70 %) but the technique of constructing dry stone walls, which are built by the winegrowers, has allowed the best use to be made of the soil on the Rhaetian side and made it intensely productive.

The name is to be changed in all articles of the specification as well as in sections 1.1, 1.4, 1.5, 1.6 and 1.8 of the single document.

2.2. Introduction of the category Sparkling wine

Description: The amendment introduces the sparkling type which is produced in the white and rosé versions. It is produced using the traditional method.

Reasons: Since as early as the 1970s, various local holdings have been producing a sparkling type from the main grape variety grown in the Valtellina, namely Nebbiolo, with the option to add other varieties. The request to add the category to the IGT is to enhance the value of this product, which is strongly linked to the area in which it is produced and to a variety that shows great potential in this zone. Indeed, the production of sparkling wines benefits from the large temperature variations between day and night which occur mainly during the harvest period. As well as favouring the accumulation of the flavour precursors that are a distinctive feature of this area, this factor allows a balance to be maintained in the grapes between the sugar content and the acid component, which is more marked in vineyards at higher altitudes. These aspects have led a growing number of holdings to start producing this type of wine.

The amendments concern Articles 1, 2, 4, 6, 7 and 9 of the product specification and sections 1.3, 1.4 and 1.8 of the single document.

2.3. Introduction of new varieties

Description: The amendment concerns the introduction of the Cabernet Carbon N., Cabernet Cortis N., Helios B., Johanniter B., Prior N., Solaris B. and Bronner B. varieties into the combination of grape varieties used in the wines.

Reasons: These grape varieties are proving capable of adapting to adversity and require less use of plant protection products. Indeed, the ongoing shift towards sustainable forms of agriculture (for which the Valtellina demonstrates a natural predisposition), together with the possibility of introducing the aforementioned varieties, can be an additional valuable element in reducing plant protection treatments and encouraging cultivation in areas that are more difficult to farm using machinery, leading to less intensive and more environmentally friendly management of vineyards. Research activities at the Fondazione Edmund Mach and Fondazione Fojanini have shown this to be the case. This possibility is also very important for the recovery of abandoned vineyards.

The amendments concern Articles 1 and 2 of the product specification and section 1.7 of the single document.

2.4. Reduction of the actual alcoholic strength by volume of the Passito Bianco type

Description: The amendment involves reducing the actual alcoholic strength by volume of the Passito Bianco type from 12 % to 10 %.

Reasons: Drying the grapes used to produce wines, the objective of which is to concentrate in the grape must the metabolites present in the flesh and skin of the grapes, obtains best results in sweet wines such as Passito wines. It makes it possible to obtain a wine in which alcohol and sugar are well-balanced, without changing any of the organoleptic characteristics of the product. These wines broaden the range of wines and meet the needs of the wine sector in the area.

The amendment concerns Article 6 of the product specification and section 1.4 of the single document.

SINGLE DOCUMENT

1. Name of product

Alpi Retiche

2. Geographical indication type

PGI - Protected geographical indication

3. Categories of grapevine products

Wine

4.	Sparkling wine

8.	Semi-sparkling wine

15.	Wine from raisined grapes

16.	Wine of overripe grapes

4. Description of the wine(s)

Alpi Retiche Bianco including with mention of the grape variety

Colour: straw yellow, occasionally with greenish hints;

Aroma: fresh, delicate, floral;

Taste: dry, flavourful, pleasant;

Minimum total alcoholic strength by volume: 10,50 %;

Minimum sugar-free extract: 13,00 g/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	3,50 grams per litre expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

Alpi Retiche Rosso including with mention of the grape variety and Alpi Retiche Novello

Colour: ruby red of varying intensity;

Aroma: fresh, fruity;

Taste: fresh, flavourful, smooth, slightly tannic;

Minimum total alcoholic strength by volume: 10,50 %;

Minimum sugar-free extract: 17,00 g/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	3,50 grams per litre expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

Alpi Retiche Rosato including with mention of the grape variety

Colour: from pale pink to intense pink;

Aroma: fine, delicate;

Taste: dry, fresh, fruity;

Minimum total alcoholic strength by volume: 10,50 %;

Minimum sugar-free extract: 14,00 g/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	3,50 grams per litre expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

Alpi Retiche Passito Bianco

Colour: intense yellow with golden highlights;

Aroma: broad, complex, intense;

Taste: sweet, full, harmonious, elegant, ethereal;

Minimum total alcoholic strength by volume: 16,00 g/l;

Minimum sugar-free extract: 13,00 g/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)	10,00
Minimum total acidity	3,50 grams per litre expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

Alpi Retiche Passito Rosso

Colour: intense ruby red;

Aroma: broad, floral;

Taste: sweet, fruity, harmonious, pleasant;

Minimum total alcoholic strength by volume: 16,00 %;

Minimum sugar-free extract: 17,00 g/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)	12,00
Minimum total acidity	3,50 grams per litre expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

Alpi Retiche Vendemmia Tardiva Rosso

Colour: ruby red;

Aroma: intense, distinctive, complex;

Taste: sharp, harmonious, pleasantly tannic;

Minimum total alcoholic strength by volume: 13,00 %;

Minimum sugar-free extract: 17,00 g/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)	11,00
Minimum total acidity	3,50 grams per litre expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

Alpi Retiche Vendemmia Tardiva Bianco

Colour: straw yellow with golden highlights;

Aroma: complex, broad, with hints of minerals;

Taste: full, harmonious, elegant, pleasant;

Minimum total alcoholic strength by volume: 13,00 %;

Minimum sugar-free extract: 13,00 g/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)	11,00
Minimum total acidity	3,50 grams per litre expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

Alpi Retiche Spumante Metodo Classico

Colour: straw yellow of varying intensity to golden;

Aroma: fine, delicate, broad, complex, with notes deriving from secondary fermentation in the bottle;

Taste: flavourful, fresh, fine and harmonious;

Minimum total alcoholic strength by volume: 11,50 %;

Minimum sugar-free extract: 14,00 g/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	5,0
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

Alpi Retiche Spumante Metodo Classico Rosé

Colour: pink of varying intensity;

Aroma: fine, delicate, broad, complex, with notes deriving from secondary fermentation in the bottle;

Taste: fresh, flavourful, fine and harmonious;

Minimum total alcoholic strength by volume: 11,50 %;

Minimum sugar-free extract: 15,00 g/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	5,0
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

5. Wine making practices

a. Essential oenological practices

Minimum period of ageing

Specific oenological practice

‘Alpi Retiche’ Passito and ‘Alpi Retiche’ Vendemmia Tardiva [late harvest] IGT wines must be aged for a minimum ageing period, namely until 30 June of the year following the harvest at the earliest.

b. Maximum yields

Alpi Retiche

14 000 kg of grapes per hectare

Alpi Retiche

112 hectolitres per hectare

Alpi Retiche Passito

56 hectolitres per hectare

Alpi Retiche Vendemmia Tardiva

84 hectolitres per hectare

6. Demarcated geographical area

The production area for grapes used in the production of musts and wines that may bear the ‘Alpi Retiche’ typical geographical indication (IGT) includes the entire administrative territory of the municipalities of: Albosaggia, Ardenno, Berbenno in Valtellina, Bianzone, Buglio in Monte, Castione Andevenno, Cercino, Chiavenna, Chiuro, Cino, Civo, Dazio, Dubino, Faedo, Gordona, Mantello, Mello, Menarola, Mese, Montagna in Valtellina, Morbegno, Piateda, Piuro, Poggiridenti, Ponte in Valtellina, Postalesio, Prata Camportaccio, Sernio, Sondrio, Teglio, Tirano, Traona, Tresivio, Villa di Chiavenna and Villa di Tirano, in the province of Sondrio.

7. Main wine grapes variety(ies)

Ancellotta N.

Barbera N.

Bonarda N.

Bussanello B.

Cabernet Franc N. - Cabernet

Cabernet Sauvignon N. - Cabernet

Carmenère N.

Chardonnay B.

Cortese B.

Corbina N.

Croatina N.

Dolcetto N.

Erbaluce B.

Fortana N.

Franconia N.

Freisa N.

Garganega B.

Grappello Ruberti N.

Groppello di Mocasina N. - Groppello

Groppello di S. Stefano N. - Groppello

Groppello Gentile N. - Groppello

Manzoni Bianco B. - Incrocio Manzoni 6.0.13 B.

Incrocio Terzi n.1 N.

Invernenga B.

Kerner B.

Lagrein N.

Lambrusco di Sorbara N. - Lambrusco

Lambrusco Grasparossa N. - Lambrusco

Lambrusco Maestri N. - Lambrusco

Lambrusco Marani N. - Lambrusco

Lambrusco Salamino N. - Lambrusco

Lambrusco Viadanese N. - Lambrusco

Malvasia Bianca di Candia B. - Malvasia

Malvasia di Candia Aromatica B. - Malvasia

Marzemino N.

Merlot N.

Meunier N.

Molinara N.

Montepulciano N.

Moscato Bianco B. - Moscato

Moscato di Scanzo N. - Moscato

Moscato Giallo B. - Moscato

Moscato Rosa Rs.

Müller Thurgau B.

Nebbiolo N.

Negrara N.

Pignola N.

Petit Verdot N.

Pinot Bianco B.

Pinot Grigio

Pinot Nero N.

Raboso Veronese N. - Raboso

Rebo N.

Riesling Italico B. - Riesling

Rondinella N.

Rossola Nera N. - Rossola

Sangiovese N.

Sauvignon B.

Schiava Gentile N. - Schiava

Schiava Grigia N. - Schiava

Schiava Grossa N. - Schiava

Schiava N.

Syrah N.

Teroldego N.

Timorasso B.

Tocai Friulano B.

Traminer Aromatico Rs

Trebbiano di Soave B. - Trebbiano

Trebbiano Giallo B. - Trebbiano

Trebbiano Romagnolo B. - Trebbiano

Trebbiano Toscano B. - Trebbiano

Uva Rara N.

Veltliner B.

Verdea B.

Verdese B.

Vespolina N.

Cabernet Carbon N.

Cabernet Cortis N.

Helios B.

Johanniter B.

Prior N.

Solaris B.

Bronner B.

8. Description of the link(s)

Alpi Retiche. All categories (1, 4, 8, 15 and 16) — (A) Details of the geographical area

Natural factors relevant to the link

The Valtellina represents the territory of the province of Sondrio and is located to the north-east of Lake Como, between 46 and 46,5 degrees north.

A number of specific environmental features help create suitable climatic conditions for winegrowing. The valley, which runs longitudinal to the Alps, is entirely south-facing and is protected, both to the north and to the east, by the Rhaetian Alps mountain range. The proximity of the Lake Como catchment area to the south-west has a significant mitigating effect.

This location ensures that there is always a wind or a breeze and that rainfall is low and normally well distributed over the season, as well as plenty of light, due to the south-facing slopes, a high thermal gradient, thanks to the substantial mass of stones and rocks characterising the terraces, low relative humidity and significant variations in temperature during the period immediately prior to ripening.

The soils are mainly sandy with many rocks and stones but also humus and organic matter. They are predominantly sub-acidic. In many cases, the depth of the soil is reduced to 40-120 cm.

Historical and human factors relevant to the link

The origin of winegrowing in the Valtellina area dates back to the first settlements of the Ligures, followed by the Etruscans, although farming and terracing of the land can only be traced back as far as Roman times. The rationalisation and intensification of vine cultivation can be traced back, in the Middle Ages, to the movement of the Comacine masters and to the Benedictine monks and, in the following centuries, to the Grey League (today the Swiss canton of Graubünden - also known in English as the canton of ‘Grisons’), which gave a strong boost to the sale of Valtellina wine in northern Europe.

The terracing of the land is a particular characteristic of winegrowing in this area. This way of working the steep mountain slopes is the expression of a particular settlement culture, many similar forms of which can be found in numerous valleys throughout the Alps. However, the most significant and important example of it is in the Valtellina.

Constructing the terraces made it possible to reclaim the slopes of the foothills for farming and establish there the crops necessary for the survival of the local population.

The human factor is crucial for winegrowing and oenological practices, but is also significant due to the importance of the agricultural sector in protecting the hydrogeology of the land. In fact, 5 % of landslides occur where the land is terraced and farmed, whereas more than 80 % of landslides occur where there is no protection from farming. Added to this, today there is an increased awareness with regard to growing techniques that aim to combine productivity and environmental sustainability.

‘Alpi Retiche’. Category: Wine (1) — (B) Information on the quality/characteristics of the product

Information on the special quality of products attributable to the geographical origin and causal link with the natural and human features of the geographical area.

The red wines have a ruby red colour, a fresh and fruity aroma and a taste that is flavourful and slightly tannic but well structured.

The red wines of the ‘Novello’ type have a ruby red colour of varying intensity and a vinous, slightly fruity aroma; the taste is fresh, round and smooth.

The colour of the rosé type varies in intensity and tone depending on the different winemaking techniques used and its aroma is distinguished by its fine and delicate characteristics and its dry, fresh and fruity taste.

The white wines are distinguished by a straw yellow colour possibly with greenish hints depending on the combination of varieties used. As regards aroma, they are characterised by their particular aromatic freshness and the delicacy of the floral notes, while the taste is mostly dry, flavourful and pleasant, not least because of the balanced acidity.

The ‘Alpi Retiche’ IGT designation covers various types of wines due to the differences in altitude, soil depth and the gradients of the mountain slopes. In general, mainly red grape varieties are grown in the warmer areas as they can produce wines with good structure. In contrast, mainly white grape varieties or red grape varieties for rosé wines are grown in the cooler areas and areas at the highest altitudes, as, due to the temperature ranges in those areas amongst other factors, it is possible to produce wines characterised by complexity and wide-ranging aromas, which are much appreciated by the market.

The characteristics and qualities of ‘Alpi Retiche’ IGT wines are also influenced by human factors, in particular the skill of the winegrowers. Given the steep mountainous terrain of the zone, the average holding size is rather small and fragmented (less than 3 000 square metres); this has an enormous effect on the number of hours needed to cultivate the vines. In many situations, due to the presence of terraces and difficulty in accessing the land, the number of hours/hectare exceeds the threshold of 1 200. The most significant operations are those related to green pruning, plant protection, harvesting (exclusively by hand) and works to rebuild the dry stone walls, which are needed in order to restore the land to a good condition when extraordinary events make it necessary.

‘Alpi Retiche’. Categories: Sparkling wine (4) and Semi-sparkling wine (8) — (B) Information on the quality or characteristics of the product

Information on the special quality of products attributable to the geographical origin and causal link with the natural and human features of the geographical area.

The sparkling type, which is produced using the traditional method, has a straw yellow colour of varying intensity, possibly with golden highlights. The aroma is fine, delicate, broad, complex, with notes deriving from secondary fermentation in the bottle. The taste is fresh, flavourful, fine and harmonious.

The rosé version has a pink colour of varying intensity, with highlights that differ depending on the type of grapes used. The aroma is fine, delicate, broad and complex, with notes deriving from the technique of secondary fermentation in the bottle. The taste is fresh, flavourful, fine and harmonious, characterised by just the right acidity; it differs from the previous version in that it has more structure.

The semi-sparkling category concerns only the rosé version. This type of wine stands out for its freshness and liveliness linked to the moderate release of carbon dioxide, which makes the wine pleasant to drink. Modern winemaking techniques help to increase the quality of such wine.

The production of these sparkling and semi-sparkling wines benefits from the large temperature variations between day and night occurring around the harvest period. This favours the accumulation of the flavour precursors that are a distinctive feature of this area, allowing a balance to be maintained in the grapes between the sugar content and the acid component, which is more marked in vineyards at higher altitudes.

The characteristics and qualities of the wines are also influenced by human factors, in particular the skill of the winegrowers. Indeed, given the steep mountainous terrain of the zone, the average holding size is rather small and fragmented (less than 3 000 square metres); this has an enormous effect on the number of hours needed to cultivate the vines. In many situations, due to the presence of terraces and difficulty in accessing the land, the number of hours/hectare exceeds the threshold of 1 200. The most significant operations are those related to green pruning, plant protection, harvesting (exclusively by hand) and works to rebuild the dry stone walls, which are needed in order to restore the land to a good condition when extraordinary events make it necessary.

‘Alpi Retiche’. Categories: Wine from raisined grapes (15) and Wine of overripe grapes (16) — (B) Information on the quality

Information on the special quality of products attributable to the geographical origin and causal link with the natural and human features of the geographical area.

The Passito Bianco type has an intense yellow colour with golden highlights. Its aroma is broad, complex and intense and it has a full, harmonious, elegant and ethereal taste.

The Passito Rosso type has an intense ruby red colour. Its aroma is broad and floral and it has a sweet, fruity, harmonious and pleasant taste.

The Vendemmia Tardiva Bianco type has a straw yellow colour with golden highlights. Its aroma is broad and complex, with hints of minerals, and it has a full, harmonious, elegant and pleasant taste.

The Vendemmia Tardiva Rosso type has a ruby red colour. Its aroma is intense, distinctive and complex and it has a sharp, harmonious and pleasantly tannic taste.

The practice of forcing ripening beyond technological limits has been adopted over time, becoming testimony to the human contribution. The length of the forcing process depends on the seasonal weather conditions, as well as on the characteristics that the winegrower wishes to confer on the wine. The choice of grape type is the prerogative of the winegrower, who chooses based on the interaction between the vineyard, the characteristics of the grapes and the desired wine.

Production of the above wines is generally favoured by the climatic characteristics of the valley; as it is longitudinal to the Alps, there is always a wind or breeze and, particularly in autumn, it is characterised by cold nights, which are well suited to the storage of the grapes being dried. The knowledge gained over time (human factor) combines with environmental factors to enable the production of such wines, which, although they only make up a small share of total production, are complementary to the more representative wines.

‘Alpi Retiche’. All categories (1, 4, 8, 15 and 16) — (C) Description of the causal interaction

Category Wine (1): The diversity of the soil and climate conditions, together with the skill of the winemakers, make it possible to exploit the wines in this category to the full. The red wines usually come from the warmer areas which give them a good structure, while the white wines are mainly grown in the higher areas.

Categories Sparking wine (4) and Semi-sparkling wine (8): The diversity of the soil and climate conditions, together with the experience gained by local operators and modern winemaking and production techniques, make it possible to exploit to the full the potential of the varieties suited to being made into sparkling and semi-sparkling wines.

Categories Wine from raisined grapes (15) and Wine of overripe grapes (16): The diversity of the soil and climate conditions, together with the experience gained by local operators and modern winemaking and production techniques, make it possible to exploit to the full the potential of varieties whose grapes are more suited to the drying process. The longitudinal nature of the valley means that winds and breezes can always pass through and, in autumn, favours the storage of the grapes.

The interaction between all these factors (both natural and human) helps to produce quality wines with a very strong identity and with characteristics linked to the production area.

Therefore, the causal link is based on the product’s specific quality that can be attributed to its geographical origin.

9. Essential further conditions

NONE

Link to the product specification

https://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/14209

(1) OJ L 347, 20.12.2013, p. 671.

26.2.2020

Official Journal of the European Union

C 63/17

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

(2020/C 63/06)

REQUEST FOR AMENDMENT TO THE PRODUCT SPECIFICATION

’delle Venezie’

PGI-IT-A0862-AM03

Date of application: 5 May 2017

1. Rules applicable to the amendment

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

2. Description and reasons for amendment

2.1. Change of the designation name from ‘delle Venezie’ to ‘Trevenezie’

Description:

The name ‘delle Venezie’ is to be replaced by its synonym ‘Trevenezie’.

Reasons:

The change of name has become necessary following the parallel request for protection of the ‘delle Venezie’ PDO, which promotes Pinot Grigio and white wine types that are specific to the area. The mentioning of the said wines, in particular ‘Pinot Grigio’, are therefore removed in the ‘Trevenezie’ PGI specification. This amendment is therefore intended to distinguish between products of the two hierarchical categories of names (‘Trevenezie’/‘Tri Benečije’ PGI and ‘delle Venezie’ PDO), so as to promote and raise consumers’ awareness of the PDO wines that are more specific to the area.

The traditional status of the ‘Trevenezie’ geographical indication is clear from the past use of the name ‘Trevenezie’ or ‘Tre Venezie’ for agri-food products, in particular wine, from the geographical/administrative area in question, as a synonym for ‘delle Venezie’.

The name ‘Trevenezie’ is historically recognised as a name denoting the area of the current Triveneto, including the Province of Trento, the Region of Veneto and the Region of Friuli Venezia Giulia, which were identified in historical documents as Tre Venezie [three Venices], namely Venezia Tridentina, Venezia Euganea and Venezia Giulia.

This is the reason the name ‘Trevenezie’ is specifically mentioned in the description of the link with the area (human and historical factors) of the existing specification of ‘delle Venezie’ PGI.

This amendment concerns Article 1 ff. of the Product Specification and Section 1 of the Single Document, specifically the Name.

2.2. Adding the Slovenian name ‘Tri Benečije’

Description:

The translation of the name in Slovenian, ‘Tri Benečije’, is also added as analternative to ‘Trevenezie’.

Reasons:

The amendment takes account of the needs of producers belonging to the Slovenian linguistic minority in Friuli Venezia Giulia, which is part of the PGI production area, as provided for in the legislation of the EU, Italy and the Region of Friuli Venezia Giulia relating to relations between the State and its linguistic minorities.

This amendment concerns Article 1 of the Product Specification and Section 1 of the Single Document, specifically the Name.

2.3. Deletion of the Pinot Grigio varietal type from the indication of the grape variety

Description:

The Pinot Grigio varietal type from the indication of the grape variety or varieties has been deleted.

Reasons:

The removal of the Pinot Grigio varietal type from the indication of the grape varieties is related to the parallel request for the registration for protection of the ‘delle Venezie’ PDO, as use of the Pinot Grigio varietal type has been reserved for that designation. This decision is supported by the entire production chain and aims to grant the highest designation of origin status to wine obtained from the Pinot Grigio variety.

This amendment concerns Article 2 ff. of the Product Specification and Section 5 of the Single Document, specifically the Description of the wines.

2.4. Deletion of the Ribolla Gialla varietal type from the indication of the grape variety

Description:

The Ribolla Gialla varietal type from the indication of the grape variety or varieties has been deleted.

Reasons:

Removing the type with indication of the Ribolla Gialla variety is a decision supported by the entire production chain in the area concerned, with the aim of promoting wines obtained from this native grape variety under other designations of Friuli Venezia Giulia.

This amendment concerns Article 2 ff. of the Product Specification and Section 5 of the Single Document, specifically the Description of the wines.

2.5. Conditions for producing wines with two grape varieties indicated on the label

Description:

The technical conditions for producing the types with the names of two grape varieties indicated on the label have been regulated; in particular by providing that for the wines in question, grapes of the variety making up the smaller share must account for at least 15%.

Reasons:

These rules are in line with EU and national legislation on labelling and presentation, subject to the special labelling provisions allowing two grape varieties to be indicated on the labels of such wines.

This amendment concerns Article 2 of the Product Specification and does not concern any section of the Single Document.

2.6. Grape yield per hectare for white wines obtained from grapes of the Pinot Grigio variety

Description and reasons:

The grape yield per hectare, amounting to 19,000 kg/ha, has been added for the white wine types belonging to the Wine and Semi-sparkling wine categories obtained from the Pinot Grigio variety, even if this grape variety is not indicated on the label. This matches the effective production yield obtained from this variety.

This amendment concerns Article 4(3) of the Product Specification and Section 6 of the Single Document, specifically point 6.b) Maximum yields.

2.7. Prohibition on indicating the Pinot Grigio and Ribolla Gialla varieties in labelling

Description:

This amendment prohibits references to the Pinot Grigio and Ribolla Gialla varieties in the name and in the presentation of the wines in accordance with the provisions of the applicable EU legislation.

Reasons:

Such a prohibition is consistent with the amendments described above. The entire winegrowing sector considered it useful to restate the ban on including references to the Pinot Grigio and Ribolla Gialla grape varieties in the labelling, so as to reserve their use for promoting other protected designations of the area.

This amendment concerns the final paragraph of Article 7 of the Product Specification and Section 10 of the Single Document, specifically the Essential further conditions.

2.8. Link with the area - Reasons for using the name ‘Trevenezie’/‘Tri Benečije’

Description and reasons:

The reasons for changing the name to ‘Trevenezie’, as a synonym of the names historically used for the geographical area in question (‘Tre Venezie’, ‘Le Venezie’ and ‘delle Venezie’), have been set out and are in line with the above amendments concerning the change of name for the geographical indication from ‘delle Venezie’ to ‘Trevenezie’, and ‘Tri Benečije’ in Slovenian.

This amendment concerns the final paragraph of Article 8(a) of the Product Specification and Section 9 of the Single Document, specifically the Description of the link(s).

SINGLE DOCUMENT

1. Name of product

Trevenezie

Tri Benečije

2. Member state

Italy

3. Geographical indication type

PGI - Protected Geographical Indication

4. Categories of grapevine products

Wine

8.	Semi-sparkling wine

5. Description of the wine(s)

White, in the categories Wine and Semi-sparkling wine, including with indication of the grape variety or varieties, excluding Pinot Grigio and Ribolla Gialla

The white wines are essentially fresh and clean, young, with good acidity and balanced in terms of alcohol. Their colour varies from pale yellow to straw yellow to golden yellow, sometimes with greenish and pink highlights.

Their aroma may vary from delicate to intense, generally determined by the aromas of the main grape varieties used in the wine. The taste is essentially light and fresh, sometimes flavourful and with a good structure. Harmonious and dry to semi-sweet, the white semi-sparkling wines are light yellow to straw yellow in colour, they are light and fresh on the palate with good acidity, balanced and with a moderate alcoholic strength. They bring out aromatic notes that vary from floral to intensely fruity, of fresh white-flesh fruit to tropical fruit.

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	3,5 grams per litre expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

Red, in the categories Wine and Semi-sparkling wine, including with indication of the grape variety or varieties, excluding Marzemino for the Province of Trento

The red wines may vary from light red to ruby red to garnet red in colour, depending on the grape variety and the ripening period, with intense olfactory aromas of more or less ripe red fruit, and typical herbaceous notes in the Bordeaux varieties. In general the red wines can be fresh with reduced acidity; when aged, they are complex with a good structure, velvety and harmonious with a full flavour, just the right amount of tannins and a good acid balance. They are generally soft and easy to drink and becoming more complex with processing and ageing. Red semi-sparkling wines have a fresh and lively taste with well-balanced acidity and enhanced aromatic notes of ripe fruit.

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	3,5 grams per litre expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

Rosé, in the categories Wine and Semi-sparkling wine, including with indication of the grape variety or varieties, excluding Marzemino for the Province of Trento

The rosé wines are characterised by a pink colour of varying intensity, sometimes tending towards cherry pink, and are pleasant, fruity and fragrant with a delicate aroma that shows all the variability of flowers and fresh fruit; sometimes with aromatic notes reflecting the grape varieties used. Their taste varies from dry/astringent to sweet, they are flavourful and fresh, balanced and usually have a moderate alcoholic strength. Semi-sparkling rosé wines have a fresh and lively taste with balanced acidity and enhanced aromatic notes ranging from cherry to berries to local white-flesh fruit and sometimes tropical fruit.

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	3,5 grams per litre expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

Novello in the Wine category, including with indication of the grape variety or varieties, excluding Marzemino for the Province of Trento

Wines in the Novello version are essentially red, with a colour that may vary from light red to ruby red to garnet red. Depending on the variety, they can have delicate to intense aromas reminiscent of more or less ripe fruit, including tropical fruit, along with a notable presence of spicy notes of carbon maceration. Their taste can be semi-sweet to dry, intense and highly flavourful.

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	3,5 grams per litre expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

6. Wine making practices

a. Essential oenological practices

None.

b. Maximum yields

White, red and rosé wines produced in the Autonomous Province of Trento

23 000 kg of grapes per hectare

Wines, including with indication of the grape variety, produced in the Autonomous Province of Trento

19 500 kg of grapes per hectare

White, red and rosé wines produced in the Friuli Venezia Giulia and Veneto regions, including with indication of the grape variety

23 000 kg of grapes per hectare

Wines produced in Friuli Venezia Giulia and Veneto with indication of the grape varieties Cabernet Franc, Chardonnay, Incrocio Manzoni B, Moscato Giallo

19 000 kg of grapes per hectare

Wines produced in Friuli Venezia Giulia and Veneto with indication of the grape varieties Moscato Rosa, Pinot Bianco, Pinot Nero, Riesling Renano

19 000 kg of grapes per hectare

Wines produced in Friuli Venezia Giulia and Veneto with indication of the grape varieties Sauvignon and Traminer Aromatico

19 000 kg of grapes per hectare

White wines produced in Friuli Venezia Giulia and Veneto originating from grapes of the Pinot Grigio variety

19 000 kg of grapes per hectare

7. Demarcated geographical area

The demarcated area for wines bearing the geographical indication ‘Trevenezie’ / ’Tri Benečije’ comprises:

—	for the Autonomous Province of Trento: the entire territory of the province;

—	for the Region of Veneto: the entire administrative territory of the provinces of Belluno, Padua, Rovigo, Treviso, Venice, Verona and Vicenza;

—	for the Region of Friuli Venezia Giulia: the entire administrative territory of the provinces of Pordenone, Udine, Gorizia and Trieste.

8. Main wine grapes variety(ies)

Cabernet Franc N. - Cabernet

Cabernet Sauvignon N. - Cabernet

Chardonnay B.

Lagrein N.

Mantonico Bianco B.

Manzoni Bianco B. - Incrocio Manzoni 6.0.13 B.

Marzemino N. - Berzamino

Merlot N.

Meunier N.

Moscato Giallo B. - Moscato

Moscato Giallo B. - Moscatello

Moscato Giallo B. - Moscatellone

Moscato Giallo B. - Goldmuskateller

Moscato Rosa Rs. - Moscato delle Rose

Moscato Rosa Rs. - Rosen Muskateller

Müller Thurgau B. - Riesling x Sylvaner

Nosiola B.

Pinot Bianco B. - Pinot Blanc

Pinot Grigio - Pinot Gris

Pinot Grigio - Ruländer

Pinot Nero N. - Blauburgunder

Pinot Nero N. - Blauer Spätburgunder

Rebo N.

Riesling Renano B. - Riesling

Sauvignon B. - Sauvignon Blanc

Schiava Gentile N. - Vernatsch

Schiava Gentile N. - Schiava

Schiava Gentile N. - Kleinvernatsch

Schiava Gentile N. - Mittervernatsch

Schiava Grossa N. - Schiava

Schiava Grossa N. - Vernatsch

Schiava Grossa N. - Großvernatsch

Schiava Grossa N. - Edelvernatsch Gr

Teroldego N.

Traminer Aromatico Rs. - Gewürztraminer

Casetta N.

Franconia N.

Goldtraminer B.

Gosen N.

Groppello di Revò N. - Groppello

Kerner B.

Lambrusco a Foglia Frastagliata N. - Lambrusco

Lambrusco a Foglia Frastagliata N. - Enantio N.

Negrara N.

Petit Verdot N

Riesling Italico B. - Riesling

Riesling Italico B. - Welschriesling

Rossara N.

Schiava Grigia N. - Schiava

Schiava Grigia N. - Grauvernatsch

Schiava Grigia N. - Vernatsch

Sennen N.

Sylvaner Verde B. - Sylvaner

Sylvaner Verde B. - Grüner Sylvaner

Syrah N. - Shiraz

Trebbiano Toscano B. - Trebbiano

Trebbiano Toscano B. - Biancame B.

Trebbiano Toscano B. - Procanico

Trebbiano Toscano B. - Ugni Blanc

Carmenère N. - Cabernet

Carmenère N. - Cabernet Nostrano

Lagarino B.

Verdealbara B.

Verdealbara B. - Erbamat B.

Paolina B.

Maor B.

Saint Laurent N.

Barbera N.

Bianchetta Trevigiana B. - Bianchetta

Malvasia Istriana B. - Malvasia

Marzemina Grossa N. - Marzemina Bastarda

Pinot Nero N. - Pinot Noir

Glera B. - Serprino

Glera Lunga B. - Glera

Glera Lunga B. - Serprino

Tocai Friulano B. - Tai

Tocai Friulano B. - Friulano

Trevisana Nera N.

Turca N.

Turca N. - Serbina N.

Moscato Bianco B. - Gelber Muskateller

Moscato Bianco B. - Moscatello

Moscato Bianco B. - Moscato

Moscato Bianco B. - Moscatellone

Moscato Bianco B. - Muscat

Moscato Bianco B. - Muskateller

Cavrara N.

Corbina N. - Corbinella

Garganega B. - Garganego

Garganega B. - Grecanico Dorato B.

Grapariol B.

Malbech N.

Moscato Giallo B. - Muscat

Moscato Giallo B. - Muskateller

Pinella B. - Pinello

Pinella B. - Pinella Bianca

Raboso Piave N. - Raboso

Raboso Piave N. - Friularo

Raboso Veronese N. - Raboso

Refosco dal Peduncolo Rosso N. - Refosco

Refosco dal Peduncolo Rosso N. - Malvoise

Turchetta N.

Incrocio Bianco Fedit 51 C.S.G. B.

Marzemina Bianca B. - Marzemina

Manzoni Moscato N. - Incrocio Manzoni 13.0.25

Manzoni Rosa Rs. - Incrocio Manzoni 1-50

Sangiovese N. - Sangioveto

Malvasia Bianca di Candia B. - Malvasia

Malvasia Bianca di Candia B. - Malvoisie

Malvasia Bianca di Candia B. - Malvoisier

Lambrusco Maestri N. - Lambrusco

Lambrusco Maestri N. - Groppello Maestri

Boschera B.

Incrocio Manzoni 2.15 N. - Manzoni Rosso

Marzemino N. - Berzemino

Perera B.

Recantina N.

Verdiso B.

Verduzzo Friulano B. - Verduzzo

Verduzzo Trevigiano B. - Verduzzo

Wildbacher N.

Incrocio Manzoni 2-14 N.

Incrocio Manzoni 2-3 B.

Lambrusco di Sorbara N. - Lambrusco

Ancellotta N. - Lancellotta

Fertilia N.

Flavis B.

Italica B.

Nigra N.

Prodest N.

Tocai Rosso N. - Alicante N.

Tocai Rosso N. - Garnacha Tinta N.

Tocai Rosso N. - Granaccia N.

Tocai Rosso N. - Grenache N.

Tocai Rosso N. - Tai Rosso

Cortese B. - Bianca Fernanda

Corvina N. - Cruina

Corvinone N.

Durella B. - Durello

Molinara N.

Rondinella N.

Trebbiano di Soave B. - Trebbiano

Trebbiano di Soave B. - Turbiana

Trebbiano di Soave B. - Verdicchio Bianco B.

Croatina N. - Bonarda

Dindarella N.

Forsellina N.

Malvasia Bianca Lunga B. - Malvasia

Malvasia Bianca Lunga B. - Malvoisie

Malvasia Bianca Lunga B. - Malvoisier

Oseleta N.

Rossignola N. - Rossetta

Trebbiano Giallo B. - Rossetto

Trebbiano Giallo B. - Trebbiano

Trebbiano Romagnolo B. - Trebbiano

Veltliner B. - Grüner Veltliner

Pedevenda B.

Vespaiola B. - Vespaiolo

Freisa N.

Ciliegiolo N. - Morettone

Groppello Gentile N. - Groppello

Picolit B.

Ribolla Gialla B. - Ribolla

Vitouska B.

Gamay N.

Pignolo N.

Schioppettino N.

Terrano N. - Refošk

Refosco Nostrano N. - Malvoise

Refosco Nostrano N. - Refosco

Refosco Nostrano N. - Refosco Grosso

Refosco Nostrano N. - Refoscone

Cividin B.

Sciaglin B.

Ucelut B.

Cjanorie N.

Forgiarin N.

Piculit-Neri N.

Semillon B.

Piccola Nera N.

Tazzelenghe N.

Pinot Bianco B. - Weiß Burgunder

Pinot Bianco B. - Weißburgunder

Pinot Bianco B. - Weissburgunder

Pinot Nero N. - Spätburgunder

9. Description of the link(s)

‘Trevenezie’/‘Tri Benečije’ for all wine categories (Wine and Semi-sparkling wine)

Details of the geographical area

Natural factors relevant to the link: The area comprises Trentino, Friuli Venezia Giulia and Veneto. The land is characterised by a mountain arc in the north enclosing the production area and protecting it from the cold winds from the north and north-east and is crossed by numerous rivers of considerable capacity and constant flow, the cradle of winegrowing. The climate is characterised by average annual temperatures of 10-14 °C. The coldest months are December and January, while the hottest are July and August. Average annual rainfall is 700-1,300 mm. Despite the high rainfall, the soils have adequate drainage capacity. Thanks to the precipitation and the good supply of water available, the soils retain sufficient water. The mitigating effects of the mountain arc in the north and the Adriatic sea in the south have a significant influence on the temperature by reducing thermal extremes in the summer and winter. The effect of the movement of air masses conditioned by the sea and the mountain system is to regulate their flow and therefore the associated precipitation. The daytime changes in the direction of the winds during August and September produce the optimal changes in temperature for ripening grapes. The three components: the Alpine region and the Alpine foothills, the Adriatic Sea and the network of rivers crossing the entire area from north to south serve to make the entire production area homogeneous.

From the point of view of the soils, the Alpine foothills and the hills are mainly composed of calcareous or calcareous-dolomitic formations from the Mesozoic period, with the soil texture suitable for the drainage of water.

The lowland areas comprise alluvial deposits originating from materials transported by the various rivers that cross the entire area and have soils with a texture ranging from sandy loam to sandy silt loam, sometimes with deep clay-silt sediments generally characterised by good drainage.

All these soil and climate characteristics make the area particularly suited for the production of grapes and wines of the highest quality.

Historical factors relevant to the link: ‘Trevenezie’/‘Tri Benečije’ is the name still used today to identify the area, which is historically linked first to the Republic of Venice and then to the Austro-Hungarian empire. The Republic of Venice has also left its mark on the management of forests and agriculture. Going up the rivers, the Venetian patricians progressively took possession of the area, developing farm management in accordance with innovative schemes of the time. After the fall of the Republic of Venice, the entire area was part of the Austro Hungarian empire for several centuries. Owing to its Mediterranean location, the area is very important for food production, including wine. It was in this period that the name ‘Trevenezie’ became well-known both within the empire and in the neighbouring kingdom of Italy. This geographical name was in normal use by the Austro-Hungarian and Italian authorities. Winegrowers used the term ‘Trevenezie’ to identify table wines up to 1977, when the accepted geographical name became ‘delle Venezie’, with ‘Trevenezie’ as a synonym. The name ‘Trevenezie’ was also used in Slovenian, i.e. ‘Tri Benečije’, to take account of the needs of producers from the Slovenian linguistic minority.

Training activities and dissemination of new viticultural and oenological techniques by the schools of San Michele all’Adige and Conegliano paved the way for modern viticulture. An essential contribution was made by winegrowers of the area who introduced vineyard management processes and methods combining environmental and economic sustainability and innovative winemaking technologies, ensuring productive success and the renown of the geographical indication.

‘Trevenezie’/‘Tri Benečije’, Wine category

Information about specific product qualities attributable to the geographical origin and causal link with the geographical area

The white wines are essentially fresh, young and clean, with good acidity and balanced in terms of alcohol. Their colour varies from pale yellow to straw yellow to golden yellow, sometimes with greenish and pink highlights.

Their aroma may vary from delicate to intense, generally determined by the aromas of the main grape varieties used in the wine. The taste is essentially light and fresh on the palate and sometimes flavourful with a good structure. They are harmonious and dry to semi-sweet.

The quality characteristics of the wines are determined by the influence of the soil and climate conditions of the production area. The temperate, cool and breezy climate, well-drained soils with sufficient availability of water owing to rainfall also distributed in the summer months and marked variations between night and day temperatures as the grapes ripen, ensure optimum ripening of the grape bunches, resulting in grapes with a good sugar and acid content, combined with other quality and organoleptic characteristics that are specific to each variety and reflected in the wines made from them.

Therefore, the causal link is based on the product’s specific quality that can be attributed to its geographical origin.

‘Trevenezie’/‘Tri Benečije’ Semi-sparkling wine category

Information about specific product qualities attributable to the geographical origin and causal link with the geographical area

Thanks to the foam that brings out the aromas of the grape varieties, wines of the semi-sparkling category are, in general, pleasant and flavourful, sometimes complex, and with palatable acidulous notes.

White semi-sparkling wines are light yellow to straw yellow in colour, they are light and fresh on the palate with good acidity, balanced and with a moderate alcoholic strength. They are characterised by aromatic notes that can be floral or intensely fruity, reminiscent of fresh white-flesh fruit or tropical fruit.

Red and rosé wines, which are products that are highly representative of the area, mainly derive from the native varieties Rabosi, Schiave and Corvine. The colour varies from light red to garnet red in the red wines and pink of varying intensity, sometimes tending to cherry red, in the rosé wines. The red wines have a fresh and lively taste with well-balanced acidity and enhanced aromatic notes of ripe fruit. The rosé wines, on the other hand, are pleasant wines for seasonal consumption with a delicate fragrance reminiscent of fruits ranging from cherry to berries to local white-flesh fruit and sometimes tropical fruit, a fresh and lively taste and balanced acidity.

The quality characteristics of the wines are determined by the influence of the soil and climate conditions of the production area. The temperate, cool and breezy climate, well-drained soils with sufficient availability of water owing to rainfall also distributed in the summer months, ensure a limited but constant supply of water, allowing the grape bunches to ripen at a regular rate, therefore making it possible to obtain grapes that display quality and analytic characteristics appropriate for processing into semi-sparkling wine. In particular, obtaining such raw materials depends on the marked variation in day and night-time temperatures during the ripening of the grape bunches that favours growth of grapes with a balanced acidic-aromatic profile.

Therefore, the causal link is based on the product’s specific quality that can be attributed to its geographical origin.

10. Essential further conditions

Additional labelling provision

Legal framework: EU legislation

Type of further condition: Additional provisions relating to labelling

Description of the condition:

In accordance with the provisions of the applicable EU legislation, the name of the Pinot Grigio and Ribolla Gialla grape varieties may not be used for white, red and rosé types obtained from those varieties in the Wine and Semi-sparkling wine categories.

Link to the product specification

https://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/12852

(1) OJ L 347, 20.12.2013, p. 671.

		ISSN 1977-091X
Official Journal of the European Union		C 63

English edition	Information and Notices	Volume 63 26 February 2020

Contents		page
	IV Notices
	NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES
	European Commission
2020/C 63/01	Euro exchange rates — 25 February 2020	1
2020/C 63/02	Adoption of Commission Decision on the notification by the United Kingdom of Great Britain and Northern Ireland of a modified transitional national plan referred to in Article 32 of Directive 2010/75/EU of the European Parliament and of the Council on industrial emissions	2

	V Announcements
	PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY
	European Commission
2020/C 63/03	Prior notification of a concentration (Case M.9724 — Generali/UIR/Zaragoza) Candidate case for simplified procedure ( 1 )	3
2020/C 63/04	Prior notification of a concentration (Case M.9547 — Johnson & Johnson/Tachosil) ( 1 )	5
	OTHER ACTS
	European Commission
2020/C 63/05	Publication of an application for amendment of a specification for a name in the wine sector referred to in Article 105 of Regulation (EU) No 1308/2013 of the European Parliament and of the Council	6
2020/C 63/06	Publication of an application for amendment of a specification for a name in the wine sector referred to in Article 105 of Regulation (EU) No 1308/2013 of the European Parliament and of the Council	17

	Currency	Exchange rate
USD	US dollar	1,0840
JPY	Japanese yen	119,92
DKK	Danish krone	7,4701
GBP	Pound sterling	0,83630
SEK	Swedish krona	10,5688
CHF	Swiss franc	1,0605
ISK	Iceland króna	139,30
NOK	Norwegian krone	10,1600
BGN	Bulgarian lev	1,9558
CZK	Czech koruna	25,226
HUF	Hungarian forint	337,41
PLN	Polish zloty	4,3012
RON	Romanian leu	4,8098
TRY	Turkish lira	6,6688
AUD	Australian dollar	1,6442
CAD	Canadian dollar	1,4403
HKD	Hong Kong dollar	8,4445
NZD	New Zealand dollar	1,7160
SGD	Singapore dollar	1,5166
KRW	South Korean won	1 315,68
ZAR	South African rand	16,4649
CNY	Chinese yuan renminbi	7,6045
HRK	Croatian kuna	7,4567
IDR	Indonesian rupiah	15 094,70
MYR	Malaysian ringgit	4,5886
PHP	Philippine peso	55,360
RUB	Russian rouble	70,7943
THB	Thai baht	34,390
BRL	Brazilian real	4,7569
MXN	Mexican peso	20,6185
INR	Indian rupee	77,7240

	Corrigenda
	Corrigendum to Call for proposals 2020 – EAC/A02/2019 – Erasmus+ Programme ( OJ C 373, 5.11.2019 )	29


	(1) Text with EEA relevance.