3.3.2020

Official Journal of the European Union

C 69/3

Council Conclusions on Better Regulation ‘Ensuring competitiveness and sustainable, inclusive growth’ (Non-legislative activity)

(2020/C 69/03)

THE COUNCIL OF THE EUROPEAN UNION:

HIGHLIGHTS that Better Regulation is one of the key drivers of sustainable, inclusive growth, fosters competitiveness, innovation, digitisation and job creation, increases transparency and ensures public support for EU legislation;

REITERATES the need to ensure that EU regulation is transparent and simple and is achieved at minimum cost, while always taking into account a high level of protection of consumers, health, climate and the environment and employees;

HIGHLIGHTS the important role of Better Regulation for the fulfilment of the climate neutrality objective;

RECALLS the link between Better Regulation and implementation, application and enforcement of EU-law to provide for better law making at EU-level and a fully functioning Single Market.

RECALLS the Council Conclusions of December 2014 (1), May 2016 (2), November 2018 (3) and November 2019 (4);

RECALLS the Communication from the Commission to the European Parliament, the Council, the European Economic and Social Committee and the Committee of the Regions ‘Better regulation: taking stock and sustaining our commitment’ of April 2019 (5).

Impact assessment

WELCOMES the Commission’s continued commitment to evidence-based policymaking practice;

REITERATES the importance of always examining the Commission’s legislative proposals together with the corresponding impact assessment as set out by the Interinstitutional Agreement on Better Law-Making;

UNDERLINES that, in order to increase efficiency, measures contained in new proposals should always respect fundamental rights and equality before the law, as well as principles of subsidiarity, proportionality and legal certainty, and especially take into account the needs of small and medium-sized enterprises (SMEs) including micro-enterprises;

STRESSES the importance of measuring the impact of EU regulation, taking into account both the costs and benefits;

UNDERLINES the importance of the systematic application of the ‘think small first’ principle, the Innovation Principle and the digital by default principle, as part of the integrated approach;

CALLS ON the Commission to apply these principles at the stage of policy formulation and to systematically check the potential consequences of its legislative proposals on SMEs, innovation, digitisation and sustainability when relevant, in its impact assessments, and to provide explanations when the impact on these factors is not seen as relevant;

RECALLS the importance of the Innovation Principle as mentioned in the Council Conclusions of May 2016 and CALLS ON the Commission, together with the Member States, to further determine its use and its potential impact. RECALLS as well the importance of the precautionary principle;

CALLS ON the Commission:

—

As specified in the Interinstitutional Agreement on Better Law-Making, to carry out impact assessments of its legislative and non-legislative initiatives, delegated acts and implementing measures which are expected to have significant economic, environmental or social impacts and to ensure that the initiatives included in the Commission Work Programme or in the joint declaration are accompanied, as a general rule, by an impact assessment,

—	to be transparent on the criteria used to determine whether Commission legislative and non-legislative proposals are expected to have a significant impact and should therefore be accompanied by an impact assessment,

—	to explain why it is not possible to undertake a quantification of costs and benefits in the Commission’s impact assessments to its proposals,

—	to ensure improved assessment of climate impacts for all relevant new proposals as provided by the Green Deal and to ensure that the proposals’ other impacts on all policy areas are equally taken into account,

—	to improve the quantification and qualitative dimension in its impact assessments and to give sufficient consideration to different options for EU action,

—	to ensure that the impact assessment transmitted to the Council and the European Parliament fits and covers the corresponding legislative proposal,

—

to give due consideration to the possibility, on its own initiative or upon invitation by the European Parliament or the Council, of complementing its impact assessments or undertaking additional analytical work it considers necessary, under the terms agreed in the Interinstitutional Agreement on Better Law-Making, should the proposal be significantly changed in the legislative process,

—	to consult a broad scope of stakeholders during the preparation of legislative proposals,

—	to improve the clarity and neutrality of the questionnaires used in the consultation process during the preparation of legislative proposals and to improve the feedback to consulted stakeholders in terms of both content and timing;

REAFFIRMS that, under the terms agreed in the Interinstitutional Agreement on Better Law-Making, the Council, when it considers this to be appropriate and necessary for the legislative process, will carry out impact assessments in relation to its substantial amendments to the Commission’s proposal;

RECALLS the Council’s pilot project on impact assessments on substantial amendments and HIGHLIGHTS the importance of continuing it with a view to applying it, where possible and relevant, to concrete cases of substantial amendments;

UNDERLINES the importance of a timely evaluation of the pilot project;

Regulatory scrutiny

WELCOMES the Commission’s commitment to strengthen the Regulatory Scrutiny Board (RSB) and UNDERLINES the important role of the RSB in the policy cycle;

NOTES, however, the European Courts of Auditor’s observation regarding the lack of an RSB dedicated secretariat hierarchically separate from the Secretariat-General of the Commission. (6)

ENCOURAGES the Commission to give the RSB an opportunity to comment when an impact assessment has not been carried out by the Commission;

Regulatory efficiency

RECALLS the Council Conclusions of May 2019 (7) that called for concrete commitments and objectives to prevent and remove unnecessary regulatory burdens. In this respect, TAKES NOTE of the Commission’s recent announcement to develop and apply the ‘one in, one out’ instrument to ensure that newly introduced administrative burdens are offset by relieving people and businesses – notably SMEs – of equivalent administrative costs at EU level in the same policy area. HIGHLIGHTS that this approach should not lower social and ecological standards, nor be applied in a purely mechanical way, while maximising the benefits of regulation for businesses and citizens;

RECALLS the commitment by the three institutions to promote the most efficient regulatory instruments, such as harmonisation and mutual recognition, in order to avoid overregulation and administrative burdens and fulfil the objectives of the Treaties.

EMPHASISES that the ‘one in, one out’ instrument should go hand in hand with a qualitative approach, which entails a close dialogue with stakeholders in order to make sure that the efforts to reduce burdens deliver solutions resulting in a noticeable difference for them, while not weakening the objectives pursued by the concerned legislation;

10.

UNDERLINES the importance of developing further simplification and burden reduction measures in particularly burdensome areas, in cooperation with co-legislators and Member States;

11.

ENCOURAGES the Commission to ensure, while developing the new ‘one in, one out’ instrument at EU-level, that compliance costs and administrative burdens can be considered; ENCOURAGES the Commission to rely as much as possible on existing data and on its established Better Regulation tools to establish and operate such instrument avoiding any unnecessary burdens on Member States and stakeholders; STRESSES that contributions by the Member States should be possible on a voluntary basis;

SMEs including micro-enterprises

12.

STRESSES the importance of SMEs, including micro-enterprises, as a key driver of innovation, green transition, digitisation, employment, sustainable and inclusive growth and social cohesion in our societies. SMEs’, including micro-enterprises’, interests and needs should be better identified in all phases of the decision-making process at EU level, in order to ensure that the legislation will be clear and predictable at minimum costs, and proportionate with regard to the size of enterprises;

13.

ACKNOWLEDGES the needs of SMEs, including micro enterprises and start-ups, by continuing the exchange with the SME Envoy Network and through a consistent implementation of the ‘think small first’ principle;

14.

CALLS ON the Commission to develop a consultation strategy in order to determine the most appropriate activities, methods and tools to ensure wide involvement of SMEs, in particular micro-enterprises, and Member States in the public consultation, while providing sufficient time for interested stakeholders to express their views;

15.

CALLS ON the Commission:

—	to systematically consider in its impact assessments the impact of legislative proposals on SMEs, in particular micro-enterprises, and to apply whenever possible the SME test, and

—	to implement a mechanism to monitor and assess the implementation and quality of the SME test at EU level;

Building upon the experience of the REFIT Platform

16.

ACKNOWLEDGES that the REFIT Platform was an important element of the Commission’s Better Regulation framework. WELCOMES the Commission’s upcoming rebranding of the REFIT Platform extending its mandate to ensuring EU regulation that is digital-by-default and future-proof; CALLS on the Commission to ensure visibility and awareness regarding the newly announced Fit-for-Future Platform which will replace the REFIT Platform as a part of its Better Regulation Agenda and to enhance communication with stakeholders;

17.

ENCOURAGES more transparency regarding the selection of the members of the representatives of business, social partners and civil society, as well as a broader spectrum of expertise and geographical representation taking into account insular areas of such members that should be in-line with the wide variety of issues to be discussed by the successor of the REFIT Platform;

18.

STRESSES that, with regards to a greater presence of local and regional authorities within the successor of the REFIT Platform, representatives of the Member States cannot be substituted by representatives of local or regional authorities;

19.

UNDERLINES that the main added value of the REFIT Platform was its focus on concrete stakeholder suggestions for increasing the efficiency and effectiveness of existing EU regulation while reducing its burdens for citizens, businesses and administrations and respecting existing protection standards as well as the policy objectives of the legislation. HIGHLIGHTS that the work of the successor of the REFIT Platform should maintain focus on these concrete proposals for simplification by revising existing EU regulation and ensuring it is fit for the digital age thus reducing burdens, and that the exclusion criteria of the REFIT Platform should be maintained within and respected by the successor of the REFIT Platform;

Ex-post review of EU legislation

20.

UNDERLINES the importance of the ex-post review of EU legislation as one of the key pillars of the Commission’s Better Regulation policy;

21.

RECALLS the Council Conclusions of November 2018, which called upon the Commission to ensure better implementation of the ‘evaluate first principle’, to define a set of minimum quality standards for ex-post reviews other than evaluations and to grant the RSB the right to scrutinise ex-post reviews other than evaluations;

22.

HIGHLIGHTS the importance of ex- post reviews prepared by the Commission for the work of the Council and their follow-up;

RECALLS the importance of the broader REFIT Programme as an important part of the Commission’s ex-post Better Regulation framework.

(1) 16000/14.

(2) 9580/16.

(3) 14137/18.

(4) 14656/19.

(5) COM/2019/178 final.

(6) 14137/18.

(7) 9706/19 and 9743/19.

3.3.2020

Official Journal of the European Union

C 69/13

Publication of the amended single document following the approval of a minor amendment pursuant to the second subparagraph of Article 53(2) of Regulation (EU) No 1151/2012

(2020/C 69/08)

The European Commission has approved this minor amendment in accordance with the third subparagraph of Article 6(2) of Commission Delegated Regulation (EU) No 664/2014 (1).

The application for approval of this minor amendment can be consulted in the Commission’s eAmbrosia database.

SINGLE DOCUMENT

‘TERNERA GALLEGA’

EU No: PGI-ES-0012-AM02 – 9 October 2019

PDO ( ) PGI (X)

1. Name(s)

‘Ternera Gallega’

2. Member State or third country

Spain

3. Description of the agricultural product or foodstuff

3.1. Type of product

Class 1.1. Fresh meat (and offal)

3.2. Description of product to which the name in (1) applies

Fresh meat and offal from cattle from the Galician blond and Galician brown breeds and their crosses and also cattle crossed with the following breeds: Asturiana de los Valles, Limousin and Blonde d’Aquitaine. Males of any of those breeds crossed with heifers of the Friesian and brown Swiss breeds are also suitable.

A distinction is made between the following types of animals on the basis of their age, feed and the system of production before slaughter:

(a)	‘Ternera Gallega’: calves taken from their mothers at different ages and slaughtered before they reach the age of 12 months, whose feed is made up mainly of fodder and concentrates authorised by the Regulatory Board;

(b)	‘Ternera Gallega Suprema’: animals reared on farms with their mothers and fed on their mother’s milk for no less than 7 months, intended to be slaughtered before the age of 10 months;

(c)	Baby beef: animals slaughtered after they have reached the age of 12 months but before the age of 18 months.

Each of these animals is given its corresponding, homonymous marketing category with the following organoleptic, conformation and fat content characteristics:

(a)

‘Ternera Gallega Suprema’: Meat with a light pink to red colour with fat that varies from a pearly-white colour to a soft yellow with a creamy texture; the muscles contain fine fibres and have a firm consistency;

Carcass conformation: S, E, U, R, O+; where the carcasses are from cattle of the Galician brown breed this will not apply;

Fat cover: males 2, 3; females 2, 3, 4;

(b)

‘Ternera Gallega’: Meat with a pink to delicate red colour with evenly distributed fat of a pearly-white colour and muscles with fine fibres and a firm consistency;

Carcass conformation: S, E, U, R, O+; where the carcasses are from cattle of the Galician brown breed this will not apply;

Fat cover: males 2, 3; females 2, 3, 4;

(c)	Baby-beef: Meat with a colour varying from a delicate to a bright red with white fat that has a delicate yellow tinge; the muscle has a firm, lean consistency. Carcass conformation: S, E, U, R; Fat cover: 2, 3, 4.

3.3. Feed (for products of animal origin only) and raw materials (for processed products only)

In the case of traditional farms, the basis of the feed will be the mothers’ milk, which can be supplemented by cereals — mainly maize, potatoes, turnips, fodder and concentrated feed. In the case of production holdings, the feed will be based on fodder and concentrated feed.

At all events, the concentrated feed used must be of plant origin and be composed of raw materials commonly used in Galician cattle farming, from the following groups:

—	cereals and their derivatives;

—	oilseeds and their derivatives;

—	pulses and their derivatives;

—	tubers, roots and their derivatives;

—

fodder;

—	other plants and their derivatives;

—

minerals;

—	various (bread products and by-products and similar).

Cereals make up most of the feed and the following percentages must be complied with as regards the total weight of the feed: a minimum of 60 % of exclusively cereal grain, or a minimum of 65 % of cereal grain and derivatives.

In the case of concentrated feed intended for very young animals, these percentages can be reduced by 5 percentage points.

The use of products that could interfere with the animals’ normal rate of growth and development, as well as the use of recycled animal derivatives, is expressly forbidden.

In order to monitor the feed, feed producers will conclude an agreement with the Regulatory Board for the Protected Geographical Indication ‘Ternera Gallega’.

3.4. Specific steps in production that must take place in the identified geographical area

The birth, rearing, fattening and slaughter of the animals and the cutting of the carcasses must take place in the defined geographical area in order to preserve the specific nature of the product and to control production conditions and traceability.

All operators involved in the production and processing must be registered at the Regulatory Board for the Protected Geographical Indication ‘Ternera Gallega’. The registers cover the following: cattle farms, fattening farms, slaughterhouses, cutting plants and meat wholesalers and retailers.

3.5. Specific rules concerning slicing, grating, packaging, etc. of the product the registered name refers to

Certified carcasses may be placed on the retail market on the day following slaughter at the earliest.

Carcasses, quarters or certified pieces of meat that are frozen will no longer qualify for the Protected Geographical Indication (PGI).

The cutting of meat and the preparation of the pieces covered by the PGI may not be carried out at the same time as for meat not covered by the Protected Geographical Indication.

Certified meat may be filleted, packaged and labelled on industrial premises registered with the Regulatory Board and also in specific establishments at the final points of sale, provided that the establishments first sign a collaboration agreement with the Board covering the control, labelling and marketing of the meat.

3.6. Specific rules concerning labelling of the product the registered name refers to

All the carcasses, pieces and portions will be labelled for purposes of identification and traceability. The labels are attached to the product in each of the stages of production (slaughter, cutting and/or filleting). They have different colours according to the product type mentioned in paragraph 3.2 of the product description and contain the compulsory indications and also the following: the name and logo of ‘Ternera Gallega’, the European PGI logo and traceability information. Aside from the labels, each half-carcass will be provided with a document giving information on the farm of origin, animal identification and type, age at slaughter, classification and carcass weight, slaughterhouse and date of slaughter.

4. Concise definition of the geographical area

The ‘Ternera Gallega’ Protected Geographical Indication applies to the entire region of Galicia.

5. Link with the geographical area

5.1. Specificity of the geographical area

The land of Galicia contains rounded hills and an extensive river system. This, together with the Atlantic climate, plentiful rainfall and mild temperatures, helps produce a significant amount of forage and crops. The land’s productive capacity favoured the development of extensive cattle rearing in the region and the creation of a large production and processing industry in which beef plays a particularly central role.

This livestock activity has historically been founded on family farms in which traditional know-how as regards rearing techniques, feed and stock management were passed on from one generation to the next.

5.2. Specificity of the product

The presence of breeds suitable for beef production, including the Galician blond in particular, originally a ‘triple use’ breed but with beef production predominating, has been at the heart of a production system of typically small farms which make use of their own resources: milk, fodder, agricultural crops such as cereals (mainly maize), potatoes, turnips, etc.

Historically, animals have been slaughtered in Galicia before they reach the age of 10 months. This means that they have a low carcass weight and their meat has very distinct organoleptic characteristics as regards tenderness, colour, texture and succulence. A large number of calves have a diet in which their mother’s milk is the principal element. This adds certain nuances to the characteristics mentioned in connection with the appearance of the meat (e.g. fat colour and a creamy texture) and its taste. These animals and their meat are classed as ‘suprema’ within the PGI. To a lesser extent, Galicia also produces meat from older animals which are reared on family farms as well. This production is based on better exploiting the genetic capacity of these breeds of cattle and greater use of forage-type feed (stores of maize and cereals). The meat from such animals is distinguished by its more intense colour and taste and greater consistency.

5.3. Causal link between the geographical area and the quality or characteristics of the product (for PDO) or a specific quality, the reputation or other characteristic of the product (for PGI)

The inhabitants of Galicia have used cattle as a source of meat and fat since ancient times. The cattle were typically rustic, small and adapted to the mountains. However, following the introduction of potatoes and maize from the Americas, they became fatter and could be used for work on farms as well as in meat and milk production. The cattle’s versatility was a key reason why land ownership became more widespread, since the cattle provided families not only with food but also made them a profit that could be used to buy land.

In the 18th century, Galician cattle were very important as regards meat exports to England, a practice that continued until the beginning of the 20th century. Later, and until near the end of the 1960s, Galicia provided beef to much of Spain. Today it is the most important farming activity from a social perspective and in terms of preventing people from moving away from rural areas.

‘Ternera Gallega’ is produced on family farms that respect the local cattle-rearing traditions and the history behind them and consistently put quality first. These are farms in which a special symbiosis exists between cow, calf and environment, under the care and expertise of the Galician cattle farmers who continue to use farming methods passed on through generations for centuries. The methods are based on using the resources available on the farm itself and on a specific way of caring for the animals, which are central to the story and participate fully in it. The resulting agricultural products have always been of exceptional quality, earning the meat a great reputation on the Spanish market.

Reference to publication of the specification

(the second subparagraph of Article 6(1) of the Regulation)

https://mediorural.xunta.gal/fileadmin/arquivos/alimentacion/produtos_calidade/2019/Pliego_de__condiciones_TG_julio_2019.pdf

(1) OJ L 179, 19.6.2014, p. 17.

3.3.2020

Official Journal of the European Union

C 69/17

Publication of a communication of 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

(2020/C 69/09)

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

COMMUNICATING THE APPROVAL OF A STANDARD AMENDMENT

’RUEDA’

Reference number: PDO-ES-A0889-AM03

Date of communication: 2 December 2019

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

1. Changes to the physico-chemical properties of the wines (Section 2(a) of the Product Specification and point 1.4 of the Single Document)

Description and reasons

Given the new trends in wine-making enabled by the availability of safer technology and the rise in average temperatures as a result of climate change, it is necessary to readjust the physico-chemical properties, in particular the values for total and minimum alcoholic strength and sugar content, while also adapting the products to new market demands. The excellent acidity provided by the varieties grown in the area means the acidity-alcohol-sugar balance is not affected and the organoleptic properties of the wines are preserved and enhanced.

Type of amendment: NORMAL (amendment concerns the Single Document).

This amendment is an adaptation to the physico-chemical properties that does not entail a substantial change to the protected product, which continues to have the characteristics and profile described in the link, as a result of the interplay between environmental and human factors. This amendment therefore does not fall into either of the categories provided for in Article 14(1) of Regulation (EU) 2019/33.

2. Changes to the organoleptic characteristics (Section 2(b) of the Product Specification and point 1.4 of the Single Document)

Description and reasons

The Regulatory Board is in the process of being accredited to use the UNE-EN-ISO 17065 standard for its certification tasks. It is therefore necessary to amend the organoleptic description of the protected wines so that their properties can be linked to assessable descriptors using a tasting panel meeting the criteria laid down in the UNE-EN-ISO 17065 standard.

Type of amendment(s): NORMAL (amendment concerns the Single Document).

This amendment is an adaptation to the organoleptic properties so that they can be better assessed in sensory analysis. It does not entail a substantial change to the product, which continues to have the characteristics and profile described in the link, as a result of the interplay between environmental and human factors. This amendment therefore does not fall into either of the categories provided for in Article 14(1) of Regulation (EU) 2019/33.

3. Inclusion of ‘pale’ wines in liqueur wines (Section 2 of the Product Specification and point 1.4 of the Single Document)

Description and reasons

The wine type traditionally referred to as ‘pale’ [pálido] had been included in the Product Specification in the liqueur wines category but the name by which they had always been known had not been recorded. This amendment therefore brings back a product that has been part of the Rueda PDO and which has continued to be made by the wineries.

Type of amendment(s): NORMAL (amendment concerns the Single Document).

This amendment does not entail that a wine category has been included, deleted or changed, because pale wines are also liqueur wines (category 3 included in Annex VII, part II of Regulation (EU) No 1308/2013) and these were already accounted for in the existing Product Specification.

This amendment therefore does not fall into either of the categories provided for in Article 14(1) of Regulation (EU) 2019/33.

4. Reduction of planting density, deletion of requirement on vine training system (Section 3(a) of the Product Specification and point 1.5 of the Single Document)

Description and reasons

The minimum planting density is set as 1 100 vines/ha for plantings made from 2019 onwards. The requirement on the vine training system has also been deleted. Experience in recent years has demonstrated that modern vine-growing methods allow premium quality raw materials to be obtained without needing to maintain the requirements that used to apply.

Type of amendment: NORMAL (amendment concerns the Single Document).

This amendment only entails the adaptation of cultivation practices to modern vine-growing methods. It does not entail any change to the characteristics of the end product. This amendment therefore does not fall into either of the categories provided for in Article 14(1) of Regulation (EU) 2019/33.

5. Wine-making conditions (specific oenological practices) (Section 3(b)(1) of the Product Specification and point 1.5 of the Single Document)

Description and reasons

This change is only being made to update the text on the wine-making conditions, deleting sections that do not add anything to the product characteristics and which include ambiguous concepts that are hard to prove (for example, meticulously, in perfect condition, etc.). This amendment is needed in order to adapt the text of the Product Specification to the criteria set out in the UNE-EN-ISO 17065 standard (for which the Regulatory Board is in the process of being accredited) as these sections are not certifiable.

The last point (6) is also being deleted because it is obsolete in light of the technology used nowadays, as it refers to the use of tanks to prevent the wine from becoming contaminated and states that such tanks must be coated in epoxy resins.

Type of amendment: NORMAL (amendment concerns the Single Document).

This is merely an adaptation to current practices that does not entail any change to the characteristics of the end product. This amendment therefore does not fall into either of the categories provided for in Article 14(1) of Regulation (EU) 2019/33.

6. Ageing conditions, to be included in conditions for making pale wines (Section 3(b)(2) of the Product Specification and 1.5 of the Single Document)

Description and reasons

An amendment is proposed for section 3(b)(2) ‘Specific oenological practices: ageing conditions’, in order to include the specific conditions for ageing which apply to pale wines. The previous wording was more general but it has now been deemed more appropriate to specify the specific conditions that apply to ageing for the Pale and Golden wine types.

Type of amendment: NORMAL (amendment concerns the Single Document).

As Pale wines have been included in the ‘Liqueur wines’ category, it has been deemed appropriate to include a specific text applying to Golden wines and to Pale wines, specifying the ageing conditions in each case, as they are of crucial importance in making these wines. This amendment therefore does not fall into either of the categories provided for in Article 14(1) of Regulation (EU) 2019/33.

7. Restrictions on wine-making (Section 3(c) of the Product Specification and point 1.5 of the Single Document)

Description and reasons

The minimum percentages of the varieties in the various wine types had to be changed to adapt them to the new wine-making techniques and market preferences. However, this adjustment to the amounts of each variety does not change the substantial characteristics of the protected wines.

NORMAL (amendment concerns the Single Document).

As explained in the previous description, these changes do not entail any alteration to the essential properties of the product (RUEDA wine PDO), which are the result of the interplay between environmental and human factors. They do not invalidate the link and therefore this amendment is not considered to fall into either of the categories provided for in Article 14(1) of Regulation (EU) 2019/33.

8. New varieties: sauvignon blanc as the main variety and inclusion of Chardonnay, viognier and Syrah. Maximum yields for these varieties (Sections 5 and 6 of the Product Specification and points 4(a) and 6 of the Single Document)

Description and reasons

Sauvignon Blanc has been included as the main variety. Its plantations date from the 1970s and currently account for 1 195 ha in the Rueda PDO area. This variety has proven to adapt very well to the area and it allows for the production of monovarietal wines of renowned quality which perfectly express the area’s distinctive characteristics.

New secondary varieties have been added: two whites (Chardonnay and Viognier) and one red (Syrah). These grapes have been grown in the area covered by the PDO for many years, achieving excellent results and a high degree of acceptance. They also allow for the production of wines with the profile typical of the wines covered by the PDO.

Therefore Section 5 of the Product Specification has also been amended to include the maximum yields per hectare for these two varieties.

Type of amendment: NORMAL (amendment concerns the Single Document).

The inclusion of these varieties does not entail any substantial change to the characteristics of the end product. The Sauvignon Blanc variety had already been authorised before and monovarietal wines were also being made using this variety. The change in the classification merely acknowledges how widely spread this variety is. The introduction of the other three varieties as minority varieties does not alter the final characteristics of the product. Under no circumstances can this be considered to invalidate the link and therefore this amendment is not considered to fall into either of the categories provided for in Article 14(1) of Regulation (EU) 2019/33.

9. Small amendments to the link (Section 7 of the Product Specification)

Description and reasons

Following the inclusion of the municipality of Orbita (Ávila) in order to comply with a court ruling, the maximum altitude above sea level in the production area for Rueda PDO is now 870 metres.

This is a one-off change that does not affect the link.

There have also been small changes to the wording of this section (none of which entail a change to the link) to clarify certain concepts and make some of the proposed amendments easier to understand.

Type of amendment(s): NORMAL (amendment does not concern the Single Document).

These are minor changes that do not affect the causal link or the summary contained in the Single Document. Therefore this amendment is not considered to fall into either of the categories provided for in Article 14(1) of Regulation (EU) 2019/33.

10. Amendments to exceptions in extraction yields (Section 8(b)(1) of the Product Specification)

Description and reasons

Experience has shown that no two wine years are the same and that vines are affected by variable natural factors (temperatures, rainfall, unexpected frost, pests and diseases, etc.) which have an impact on the quantity and quality of the grapes.

This is why it has been deemed necessary to include the possibility of reducing the extraction yield by a maximum of two percentage points in certain wine years and depending on the circumstances affecting the designation. This reduction is also linked to the drop in the maximum grape yield per hectare, as the understanding is that grape quality conditions can vary, as explained previously, depending on climate and other conditions that can ultimately have an impact on the quality of the protected product.

Type of amendment: NORMAL (amendment does not concern the Single Document).

The aim is to find a way to control the quality of the end product. Not only is there no change to the characteristics of the protected product, this allows to guarantee that they are achieved in every wine year. This amendment therefore does not fall into either of the categories provided for in Article 14(1) of Regulation (EU) 2019/33.

11. Addition to the justification why packaging must take place in the demarcated region (Section 8(b)(2) of the Product Specification and point 1.9 of the Single Document)

Description and reasons

The wording of Section 8(b)(2) of the Product Specification on why packaging (bottling) must take place in the demarcated region has been changed in accordance with Article 4(2) of the new Commission Delegated Regulation (EU) 2019/33.

Type of amendment: NORMAL (amendment concerns the Single Document).

This practice was already mandatory and therefore this amendment does not entail any additional restrictions on trade. It is merely a change in wording for the purpose of complying with the applicable legislation. This amendment therefore does not fall into either of the categories provided for in Article 14(1) of Regulation (EU) 2019/33.

12. Amendment to section 8(b)(3) on labelling. inclusion of the mention ‘vino de pueblo’ (village wine) linked to a smaller geographical unit (Section 8(b)(3) of the Product Specification and point 1.9 of the Single Document)

Description and reasons

The competent authority has recently regulated mentions linked to the use of a smaller geographical unit, including ‘vino de pueblo’ (village wine) for wines made with at least 85 % of grapes harvested from parcels located within the boundaries of the municipality or smaller local entity. This amendment is justified by the growing demand from consumers for information specifying the exact provenance from among the municipalities and places that make up the PDO.

In compliance with Article 55(2) of Commission Delegated Regulation (EU) 2019/33, in order that the name of a smaller geographical unit can be featured on the label, it must be regulated in the Product Specification and in the Single Document.

It has also been decided to reword Section 8(b)(3) entirely, making a distinction between mandatory and optional labelling particulars. No new requirements have been added; the section has just been restructured to make it easier to understand.

Type of amendment(s): NORMAL (amendment CONCERNS the Single Document).

These optional labelling particulars give consumers more information on where the product is from and how it is made but they do not under any circumstances entail a restriction on trade. Therefore this amendment is not considered to be either of the types set out in Article 14.1 of Commission Delegated Regulation (EU) No 2019/33.

13. Adaptation to rules on verifying compliance with product specification (Section 9 of Product Specification)

Description and reasons

Adaptation to the provisions of Regulation (EU) No 1306/2013 of the European Parliament and of the Council of 17 December 2013 and of Commission Implementing Regulation (EU) 2019/34 of 17 October 2018, in particular Article 19 of the latter, which explains how the annual verification by the competent authority or control body to verify compliance with the Product Specification must be carried out. This amendment is also required in light of the need to update the Product Specification to comply with the criteria of the UNE-EN-ISO-17065 standard.

Type of amendment: NORMAL (amendment does not concern the Single Document).

This amendment does not fall into either of the categories provided for in Article 14(1) of Regulation (EU) 2019/33.

SINGLE DOCUMENT

1. Name of the product

Rueda

2. Geographical indication type

PDO – Protected Designation of Origin

3. Categories of grapevine product

Wine

3.	Liqueur wine

5.	Quality sparkling wine

4. Description of the wine(s)

WHITE WINE

Appearance: pale yellow to straw yellow in colour with golden or greenish tones. Clear.

Aroma: Round. Of medium intensity, with fruity and/or floral and/or herbaceous primary aromas predominating.

Taste: Round, fresh, medium to high intensity body.

In white wines fermented or aged in barrels, the organoleptic properties will depend on the wine-making process. In terms of appearance, the colours may be more intense (medium to high intensity). In terms of smell, aromas denoting the time spent in the barrel will appear. In terms of taste, the flavour will be intense, with balanced tannins and a finish that is reminiscent of the tertiary aromas.

*For limits that have not been specified, the legislation in force must be complied with.

Maximum volatile acidity. In the case of white wines fermented and/or aged in the barrel, volatile acidity must not exceed 1 g/l expressed as acetic acid.

General analytical characteristics
Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)	11
Minimum total acidity	4,7 grams per litre expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre)	10,83
Maximum total sulphur dioxide (in milligrams per litre)	180

RED WINE OF THE YEAR

Appearance: Ruby red to cherry red in colour with violet tones. Clear.

Aroma: Of medium intensity, with primary aromas of black and/or red fruit predominating.

Taste: Round, light to high intensity.

*For limits that have not been specified, the legislation in force must be complied with.

General analytical characteristics
Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)	12
Minimum total acidity	4 grams per litre expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre)	11,67
Maximum total sulphur dioxide (in milligrams per litre)	150

RED WINES OVER ONE YEAR OLD (BARREL-AGED)

Appearance: Ruby red to cherry red in colour. Clear.

Aroma: Medium to high intensity. These wines can feature primary aromas, secondary aromas (yeasty and/or bready) and tertiary aromas from being aged in oak.

Taste: Round, finish reminiscent of ageing in oak.

Maximum volatile acidity. (meq/l).13,33 up to 10oAlc +0,06 g/l for each degree in alcoholic strength over 10.

*For limits that have not been specified, the legislation in force must be complied with.

General analytical characteristics
Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)	12
Minimum total acidity	4 grams per litre expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre)	13,33
Maximum total sulphur dioxide (in milligrams per litre)	150

LIQUEUR WINE - Golden

Appearance: Golden yellow or golden in colour. Clear.

Aroma: high intensity. The secondary aromas (bready, yeasty) are maintained along with tertiary aromas provided by the wood, such as toasted and/or smoky and/or spicy aromas or aromas of dried fruit.

Taste: Balanced on the palate, unctuous (medium to high intensity) with a finish reminiscent of the tertiary aromas (dried fruits and/or toasted and/or spicy underlying notes).

*For limits that have not been specified, the legislation in force must be complied with.

General analytical characteristics
Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)	15
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)	150

LIQUEUR WINE - Pale

Appearance: Straw yellow to pale golden in colour. Clear.

Aroma: high intensity. The secondary and tertiary aromas provided by the biological ageing stage are maintained (almonds and/or baker’s yeast and/or spicy notes).

Taste: Balanced on the palate, unctuous and with a finish that is reminiscent of the aromas acquired in biological ageing.

*For limits that have not been specified, the legislation in force must be complied with.

General analytical characteristics
Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)	15
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)	150

QUALITY SPARKLING WINE, white and rosé

Appearance: Clear. Fine bubbles with medium to long finish.

Aroma: The primary (floral and/or fruity) and secondary (bready and/or yeasty) aromas predominate. Round and of medium to high intensity.

Taste: Balanced on the palate. Fresh, with well-integrated carbon dioxide (bubbles), slightly reminiscent of secondary aromas (bready and toasted). Round and of light to high intensity.

*For limits that have not been specified, the legislation in force must be complied with.

General analytical characteristics
Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)	9,5
Minimum total acidity	4,7 grams per litre expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre)	0,65
Maximum total sulphur dioxide (in milligrams per litre)	180

5. Wine-making practices

a. Essential oenological practices

Minimum planting density for new plantings

Cultivation practices

Vineyards producing grapes to be used in making wine covered by the ‘Rueda’ PDO planted from 2019 onwards must have a minimum planting density of 1 100 vines per hectare.

Wine-making conditions - potential alcoholic strength

Specific oenological practices

The minimum potential alcoholic strength by volume of individually harvested batches or lots will be 12 % by volume for red varieties and 10,5 % by volume for white varieties.

In the case of grapes intended for making quality sparkling wines, a potential minimum alcoholic strength of 9,5 % by volume will be allowed. These grapes must not be used to make other types of wine.

Extraction yield

Specific oenological practice

The maximum overall extraction yield will be 72 litres per 100 kg of grapes.

Ageing conditions

Specific oenological practice

1.	In the case of wines featuring the mention ‘FERMENTADO EN BARRICA’ (fermented in barrels), oak barrels must be used for both the fermentation and the ageing with the lees.

2.	‘Vino Dorado’ (golden wine) must undergo a process of ageing and oxidation lasting at least four years and the wine must remain in oak containers for at least the two years prior to its placement on the market.

3.	‘Vino Pálido’ (pale wine) must be obtained by biological ageing and the wine must remain in oak barrels for at least the three years prior to its placement on the market.

Relevant restriction on making the wines

White wine, made with at least 50 % of the white varieties considered to be the main varieties.

Quality sparkling wine, made with at least 75 % of the varieties considered to be the main varieties.

Golden wine, dry liqueur wine made from the Palomino Fino and/or Verdejo authorised varieties.

Pale wine, dry liqueur wine made from the Palomino Fino and/or Verdejo authorised varieties.

Rosé wine must be made with at least 50 % of the authorised red varieties.

Red wine must be made exclusively from the authorised red varieties.

b. Maximum yields

Verdejo, Sauvignon Blanc, Chardonnay and Viognier (espalier-trained)

10 000 kilograms of grapes per hectare

Verdejo, Sauvignon Blanc, Chardonnay and Viognier (espalier-trained)

72 hectolitres per hectare

Viura (espalier-trained)

12 000 kilograms of grapes per hectare

Viura (espalier-trained)

86,40 hectolitres per hectare

Verdejo, Sauvginon Blanc, Chardonnay and Viognier (low vines - goblet-trained)

8 000 kilograms of grapes per hectare

Verdejo, Sauvginon Blanc, Chardonnay and Viognier (low vines - goblet trained)

57,60 hectolitres per hectare

Viura and Palomino fino (low vines - goblet-trained)

10 000 kilograms of grapes per hectare

Viura and Palomino fino (low vines - goblet-trained)

72 hectolitres per hectare

Red grape varieties

7 000 kilograms of grapes per hectare

Red grape varieties

50,40 hectolitres per hectare

Sparkling wines made of Verdejo, Sauvignon Blanc, Chardonnay and Viognier (espalier-trained)

12 000 kilograms of grapes per hectare

Sparkling wines made of Verdejo, Sauvignon Blanc, Chardonnay and Viognier (espalier-trained)

86,40 hectolitres per hectare

6. Demarcated geographical area

1.	The production area for the ‘Rueda’ PDO is located south of Valladolid province. It partially enters the west of Segovia province and north of Ávila. The municipalities that make up the production area are as follows:

Province of Valladolid:

Aguasal, Alaejos, Alcazarén, Almenara de Adaja, Ataquines, Bobadilla del Campo, Bocigas, Brahojos de Medina, Carpio del Campo, Castrejón, Castronuño, Cervillego de la Cruz, El Campillo, Fresno el Viejo, Fuente el Sol, Fuente Olmedo, Gomeznarro, Hornillos, La Seca, La Zarza, Lomoviejo, Llano de Olmedo, Matapozuelos, Medina del Campo, Mojados, Moraleja de las Panaderas, Muriel, Nava del Rey, Nueva Villa de las Torres, Olmedo, Pollos, Pozal de Gallinas, Pozaldez, Puras, Ramiro, Rodilana, Rubí de Bracamonte, Rueda, Salvador de Zapardiel, San Pablo de la Moraleja, San Vicente del Palacio, Serrada, Sieteiglesias de Trabancos, Tordesillas, Torrecilla de la Abadesa, Torrecilla de la Orden, Torrecilla del Valle, Valdestillas, Velascálvaro, Ventosa de la Cuesta, Villafranca del Duero, Villanueva del Duero and Villaverde de Medina.

Province of Ávila:

Blasconuño de Matacabras, Madrigal de las Altas Torres, Órbita (cadastral polygons 1, 2, 4 and 5) and Palacios de Goda (cadastral polygons 14, 17, 18, 19 and 20).

Province of Segovia:

Aldeanueva del Codonal, Aldehuela del Codonal, Bernuy de Coca, Codorniz, Coca (polygon 7, belonging to the district of Villagonzalo de Coca) Donhierro, Fuentes de Santa Cruz, Juarros de Voltoya, Montejo de Arévalo, Montuenga, Moraleja de Coca, Nava de la Asunción, Nieva, Rapariegos, San Cristóbal de la Vega, Santiuste de San Juan Bautista and Tolocirio.

2.	The ageing area for wines covered by the ‘Rueda’ PDO is exactly the same as the production area.

7. Main wine grape variety(ies)

VERDEJO

SAUVIGNON BLANC

TEMPRANILLO

8. Description of the link(s)

WINE

The continental Mediterranean climate (major contrasts in temperature with long, cold winters, late frosts and hot, dry summers), soil (typically gravelly or stony soils that prevent evapotranspiration and enable maximum solar irradiation) and the native variety (Verdejo) are all key factors in achieving the characteristic personality of these wines: the Verdejo variety gives this area’s white wines their distinctive acidity, mouthfeel and aromatic profile. Given the excellent ripeness of the grapes, the reds are aromatic, balanced and well-structured.

LIQUEUR WINE

These wines have been made in the area since ancient times: aged dessert wines made in underground wine cellars and aged in large barrels and containers with a view to achieving the colour and aroma that are the hallmarks of oxidative ageing. These wines that undergo oxidative ageing are the last trace of the traditional wine-making methods in the area and they must be preserved on account of their uniqueness and quality.

QUALITY SPARKLING WINE

The unique features of the native Verdejo variety (exceptional acidity, aromatic profile and good mouthfeel) encouraged wine-makers in the area to make sparkling wines. The result are wines of excellent quality in which the characteristics of the varieties are perfectly enhanced by the properties acquired in the traditional method.

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

Packaging requirements

Legal framework:

In national legislation

Type of further condition:

Packaging within the demarcated geographical area

Description of the condition:

The wine-making process includes bottling and ageing in the bottle, and thus the organoleptic characteristics described in this Product Specification can only be guaranteed if all of the wine handling operations take place in the production area. Therefore, with a view to safeguarding quality, guaranteeing provenance and ensuring controls, and bearing in mind that the bottling of wines covered by the ‘Rueda’ PDO is one of the critical points in obtaining the characteristics defined in this Product Specification, this operation must be carried out at wineries located at the bottling plants within the production area.

Compulsory particulars

Legal framework:

EU law

Type of further condition:

Addition provisions relating to labelling

Description of the condition:

The geographical name ‘Rueda’ followed by the mention ‘Denominación de Origen Protegida’ (Protected Designation of Origin) and/or the initials ‘DOP’ (PDO) or the traditional term ‘Denominación de Origen’ (Designation of Origin) which replaces ‘DOP (Denominación de Origen Protegida) (PDO (Protected Designation of Origin):

The year of the harvest must be indicated, except in the case of the following types of wines: Golden, Pale and Quality Sparkling (white and rosé).

In Quality Sparkling Wines, the wine-making method must be indicated.

Optional particulars

Legal framework:

In national legislation

Type of further condition:

Addition provisions relating to labelling

Description of the condition:

—	The traditional terms “CRIANZA”, “RESERVA” and “GRAN RESERVA”, according to the conditions set out in the specific standards and rules, as well as in the applicable legislation.

—	The mention referring to the wine-making method: “ROBLE” (OAK) and “FERMENTADO EN BARRICA” (BARREL-AGED)’, according to the conditions set out in the specific standards and rules, as well as in the rest of the applicable legislation.

—	The traditional terms ‘DORADO’ (GOLDEN) and ‘PÁLIDO’ (PALE) only for the wine types thus defined, and according to the conditions set out in the specific standards and rules, as well as in the rest of the applicable legislation.

Mandatory particulars (smaller geographical units)

Legal framework:

For an organisation that manages PDOs/ PGIs, when thus provided for by Member States.

Type of further condition:

Addition provisions relating to labelling

Description of the condition:

It will be possible to use the name of a smaller geographical unit from those listed in Section 4 of this Product Specification (municipalities) along with the mention ‘Vino de Pueblo’ (Village wine), as long as the protected wine has been made using 85 % of grapes sourced from parcels located within the relevant municipality.

Link to the product specification

www.itacyl.es/documents/20143/342640/PPTA+MOD+PCC+DOP+RUEDA+Rev+2.docx/bc904e60-f463-bac0-40a7-d96f7276ff48

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

		ISSN 1977-091X
Official Journal of the European Union		C 69

English edition	Information and Notices	Volume 63 3 March 2020

Contents		page
	II Information
	INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES
	European Commission
2020/C 69/01	Non-opposition to a notified concentration (Case M.9751 — Elliott/Apollo/EP Energy) ( 1 )	1
2020/C 69/02	Non-opposition to a notified concentration (Case M.9768 — OFL/Trenitalia/ILSA) ( 1 )	2

	IV Notices
	NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES
	Council
2020/C 69/03	Council Conclusions on Better Regulation Ensuring competitiveness and sustainable, inclusive growth (Non-legislative activity)	3
	European Commission
2020/C 69/04	Interest rate applied by the European Central Bank to its main refinancing operations: 0,00 % on 1 March 2020 — Euro exchange rates	7
2020/C 69/05	Commission Decision of 2 March 2020 on public holidays for 2021	8
	NOTICES FROM MEMBER STATES
2020/C 69/06	Commission information notice pursuant to Article 16(4) of Regulation (EC) No 1008/2008 of the European Parliament and of the Council on common rules for the operation of air services in the Community Public service obligations in respect of scheduled air services Text with EEA relevance	10

	Currency	Exchange rate
USD	US dollar	1,1122
JPY	Japanese yen	119,82
DKK	Danish krone	7,4730
GBP	Pound sterling	0,87113
SEK	Swedish krona	10,6063
CHF	Swiss franc	1,0655
ISK	Iceland króna	141,70
NOK	Norwegian krone	10,4043
BGN	Bulgarian lev	1,9558
CZK	Czech koruna	25,525
HUF	Hungarian forint	336,92
PLN	Polish zloty	4,3276
RON	Romanian leu	4,8106
TRY	Turkish lira	6,9253
AUD	Australian dollar	1,6998
CAD	Canadian dollar	1,4857
HKD	Hong Kong dollar	8,6525
NZD	New Zealand dollar	1,7738
SGD	Singapore dollar	1,5449
KRW	South Korean won	1 325,85
ZAR	South African rand	17,4202
CNY	Chinese yuan renminbi	7,7469
HRK	Croatian kuna	7,4835
IDR	Indonesian rupiah	15 909,41
MYR	Malaysian ringgit	4,6751
PHP	Philippine peso	56,511
RUB	Russian rouble	74,5600
THB	Thai baht	34,968
BRL	Brazilian real	4,9938
MXN	Mexican peso	21,9963
INR	Indian rupee	80,9170

	V Announcements
	PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY
	European Commission
2020/C 69/07	Prior notification of a concentration Case M.9663 — Vossloh Rail Services/Rhomberg Sersa Rail Holding/Vossloh Rail Maintenance (Railway switches repair and maintenance) Candidate case for simplified procedure	11
	OTHER ACTS
	European Commission
2020/C 69/08	Publication of the amended single document following the approval of a minor amendment pursuant to the second subparagraph of Article 53(2) of Regulation (EU) No 1151/2012	13
2020/C 69/09	Publication of a communication of 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	17