17.3.2020

Official Journal of the European Union

C 88/8

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

(2020/C 88/06)

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

COMMUNICATION OF APPROVAL OF A STANDARD AMENDMENT

‘Savennières’

PDO-FR-A0158-AM01

Date of communication: 15 November 2019

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

1. Geographical area

Under ‘Geographical area’ the text has been amended to read as follows: ‘All steps in production must take place in the geographical area comprising the territory of the following communes in the department of Maine-et-Loire, based on the 2018 Official Geographical Code: Bouchemaine, La Possonnière and Savennières.

Maps of this geographical area can be found on the website of the National Origin and Quality Institute.’

This is an editorial change: the new list of administrative entities reflects mergers and other administrative zoning changes that have taken place since the specification was approved. For greater legal certainty, the list is now referenced to the latest version of the Official Geographical Code, updated yearly by the National Institute of Statistics and Economic Studies (INSEE). The geographical area itself remains unchanged.

Finally, in the interests of better public information, the product specification now states that maps of the geographical area can be found on the National Origin and Quality Institute’s website.

Point 6 of the single document (Demarcated geographical area) has been amended accordingly.

2. Area in immediate proximity

In Chapter I, Section IV(3), the list of communes has been replaced by:

Angers, Beaulieu-sur-Layon, Bellevigne-en-Layon (the former territory of the delegated communes of Champ-sur-Layon, Faveraye-Mâchelles, Faye-d’Anjou, Rablay-sur-Layon and Thouarcé), Blaison-Saint-Sulpice (the former territory of the delegated communes of Blaison-Gohier and Saint-Sulpice), Brissac Loire Aubance (the former territory of the delegated communes of Alleuds, Brissac-Quincé, Charcé-Saint-Ellier-sur-Aubance, Luigné, Saint-Rémy-la-Varenne, Saint-Saturnin-sur-Loire, Saulgé-l’Hôpital and Vauchrétien), Chalonnes-sur-Loire, Chaudefonds-sur-Layon, Chemillé-en-Anjou (the former territory of the delegated communes of Chanzeaux and Valanjou), Denée, Doué-en-Anjou (the former territory of the delegated commune of Brigné), Les Garennes sur Loire (the former territory of the delegated communes of Juigné-sur-Loire and Saint-Jean-des-Mauvrets), Mauges-sur-Loire (the former territory of the delegated commune of Saint-Laurent-de-la-Plaine), Mozé-sur-Louet, Mûrs-Erigné, Rochefort-sur-Loire, Sainte-Gemmes-sur-Loire, Saint-Melaine-sur-Aubance, Soulaines-sur-Aubance, Terranjou (the former territory of the delegated communes of Chavagnes, Martigné-Briand and Notre-Dame-d’Allençon) and Val-du-Layon (the former territory of the delegated communes of Saint-Aubin-de-Luigné and Saint-Lambert-du-Lattay).

This change reflects the various mergers of communes that have taken place since the previous version of the product specification was published. The area in immediate proximity itself remains unchanged

Point 9 of the single document (Further conditions) has been amended accordingly.

3. Agri-environmental rule

The following has been added to Section VI(2) of Chapter 1: ‘Controlled green cover, whether naturally occurring or sown, must be in place between the rows; where there is no such green cover, the grower must perform weeding or justify the use of biocontrol products approved by the public authorities for use in winegrowing. Where biocontrol weedkillers are used on a parcel, no other weedkillers may be used.’

This amendment reflects how winegrowing practices throughout the Anjou area have evolved towards an agro-ecological approach, with technical procedures increasingly influenced by environmental concerns. Promoting the presence of green cover and the use of mechanical weeding or biocontrol products reduces chemical weedkiller use. This will help to protect vineyard soils and preserve their natural functions (fertility, biodiversity, biopurification), enhancing the quality and authenticity of wines and strengthening the concept of terroir.

The single document is not affected by this amendment.

4. Harvest announcement

The following sentence has been deleted from Section VII(1) of Chapter 1: The harvest start date is set in accordance with Article D645-6 of the Rural and Maritime Fishing Code.

It is no longer necessary to set a date for beginning the harvest, as growers now have a wide range of tools at their disposal to help them accurately gauge grape ripeness. Each winegrower has access to equipment, whether owned individually or collectively, that makes it possible to pinpoint the best date to start harvesting each parcel, depending on production targets.

The single document is not affected by this amendment.

5. Winery capacity

Rather than ‘All winemakers must have the capacity to make at least 1,4 times the holding’s average yield over the last five years’, Section IX(1)(c) of Chapter 1 now states that ‘All winemakers must have the capacity to make at least 1,4 times the average volume of wine made over the last five years’.

Rather than a volume-based capacity (expressed in hl or m3), the product specification used to refer to yield, i.e. harvest volume divided by production area (for example in hl/ha). The proposed amendment remedies this inconsistency in quantities, without any change to the substance of the rule (the minimum winery capacity is still 1,4 times the average volume of wine produced in previous years).

The single document is not affected by this amendment.

6. Circulation of wines

Point IX(5)(b) of Chapter 1, which stated the date on which wines could begin circulating between authorised warehousekeepers, has been deleted.

The single document is not affected by this amendment.

7. Record keeping

In point II(3) of Chapter 2, the word ‘potential’ has been replaced by ‘natural’.

In line with all the other product specifications from the Anjou Saumur area, the terms ‘potential alcoholic strength’ or ‘alcohol content’ have been replaced with ‘natural alcoholic strength by volume’. These amendments improve the readability of the product specifications. The rules on record-keeping have been harmonised to make it easier to draw up the inspection plan and check the records.

The single document is not affected by this amendment.

8. Compliance checklist

Chapter 3 has been revised to ensure consistency across the checklists included in the different product specifications for Anjou Saumur wines.

The single document is not affected by this amendment.

SINGLE DOCUMENT

1. Name of product

Savennières

2. Type of geographical indication

PDO – Protected Designation of Origin

3. Category of grapevine product

Wine

4. Description of the wine(s)

Product characteristics

The wines are still dry, medium-dry, semi-sweet or sweet white wines with the following main analytical characteristics: - The dry wines have a minimum natural alcoholic strength of 11,5 % by volume. - The other wines have a minimum natural alcoholic strength of 12,5 % by volume. - After fermentation, the dry wines have a fermentable sugar content (glucose + fructose) of not more than 4 g per litre, or 8 g per litre where the total acidity expressed as grams of tartaric acid per litre is not more than 2 g per litre below the fermentable sugar content. - After enrichment, the total alcoholic strength by volume of the dry wines should not exceed 13 %. The volatile acidity, total acidity and total sulphur dioxide content are those laid down by EU legislation.

General analytical characteristics
Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)	11
Minimum total acidity
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

Description

The wines are white and usually dry, though they may sometimes contain fermentable sugars. Their colour ranges from pale to golden yellow. The nose generally features floral scents or aromatic notes (acacia, limeflower, etc.) together with fruity notes reminiscent of pear, peach, quince, toasted almond, raisins or honey, all complemented by a slight mineral flavour. The attack on the palate is full and thick, revealing the wine’s full aromatic complexity. The finish is a mixture of freshness, a mineral flavour and a touch of bitterness, bringing harmony and balance to the wine. These wines reach their full potential after several years in the bottle. The wines containing fermentable sugars have excellent ageing capacity.

5. Winemaking practices

a. Essential oenological practices

Specific oenological practice

The use of wood chips is forbidden; after enrichment the dry wines should not have a total alcoholic strength by volume of more than 13 %;

For the other wines, all enrichment is banned. In addition to the above provisions, all winemaking practices followed must also comply with the requirements laid down at EU level and in the Rural and Maritime Fishing Code.

The wines must be aged until at least 15 March of the year following the year of harvest.

Planting density - Spacing

Cultivation method

Minimum planting density is 4 000 vines per hectare. Rows of vines may not be spaced more than 2,5 m apart. The vines making up a row must be spaced at least 1 m apart. The registered designation of origin may be used for vineyard parcels with a density of fewer than 4 000 – but at least 3 300 – vines per hectare, subject to compliance with certain vine-training and foliage height rules laid down in the product specification. On such parcels, the rows may not be spaced more than 3 m apart, and the vines making up a row must be spaced at least 1 m apart.

Vine pruning and training

Cultivation method

The vines must be pruned by 30 April, by the mixed pruning method, with a maximum of 12 buds per vine and 4 buds on the cane.

The foliage on the trellis must reach a height of at least 0,6 times the distance between the rows. This height is measured as the distance between the lower limit of the foliage (which must be at least 0,40 m above ground level) and the upper trimming limit (which must be at least 0,20 m above the upper trellis wire).

Vineyard parcels with a planting density of fewer than 4 000 – but at least 3 300 – vines per hectare are also subject to the following trellising rules: the trellis poles must reach at least 1,90 m above ground level, there must be four horizontal wires, and the top wire must be at least 1,85 m above ground level.

Irrigation

Cultivation method

Irrigation is not permitted.

Harvesting

Cultivation method

The grapes are selectively harvested bunch by bunch from the vine. The use of grape harvesting machines is prohibited.

b. Maximum yields

Dry and medium dry wines

50 hectolitres per hectare

Other wines

35 hectolitres per hectare

6. Demarcated geographical area

All steps in production must take place in the geographical area comprising the territory of the following communes in the department of Maine-et-Loire, based on the 2018 Official Geographical Code: Bouchemaine, La Possonnière and Savennières.

7. Main wine grape variety(ies)

Chenin B

8. Description of the link(s)

1. Information on the geographical area

a) Description of the natural factors relevant to the link

The geographical area is located on the right bank of the river Loire, around 15 kilometres from the city of Angers. Its distinguishing feature is a range of south- and southeast-facing hills, varying from 500 m to 1 500 m in width and stretching for around 6 km along the Loire. In the north of the geographical area lies a large plateau, colder and exposed to the wind, which is mostly used for growing cereals and raising livestock.

The bedrock is composed of schist and schist-sandstone formations dating from the late Ordovician to the early Devonian periods, with localised seams of volcanic rock (rhyolite and spilite). At the edge of the plateau lie several Quaternary aeolian sand deposits, forming a layer of varying thickness. On the hills, the bedrock usually lies near the surface.

The geographical area stretches across the territory of three communes: Bouchemaine, La Possonnière and Savennières.

The climate is oceanic. In the Mauges area, which lies to the west of the vineyards, the oceanic characteristics are tempered by a foehn effect. The average annual rainfall is 650 mm, reflecting the area’s lack of exposure to humid winds, while on the hills of the Mauges it exceeds 800 mm. This discrepancy is even greater during the vine’s growth cycle, particularly from the month of June up until the harvesting period. The average yearly temperature is relatively high at around 12 °C. The river Loire plays a major role in regulating the temperature of the nearby hillsides, which are situated downwind of the prevailing winds, thus maintaining high temperatures at night. The Loire also plays a major role as its presence means that morning mists – essential for the development of noble rot – are a common occurrence at harvest time.

b) Description of the human factors relevant to the link

Vine-growing was initially confined to the lands near the large abbeys of Angers, but gradually spread throughout the surrounding area, and then to the hills of Pruniers and Bouchemaine in the 4th century. Towards 1130, the monks of the Abbaye Saint-Nicolas d’Angers planted a vineyard on a hill overlooking the Loire, thus giving La Roche aux Moines its name. In 1140, Benedictine nuns built a convent known as Le Prieuré in the town of La Possonière. At the time, the building was surrounded by a vast expanse of vineyards. From then onwards, ‘Savennières’ became a wine of choice for the nobility – notably so in the 15th century, at the table of ‘Good King René’ (René I of Anjou), who, after drinking a glass of wine from a plot of land to the east of the town while passing through the commune, dubbed it the goutte d’or (golden drop). Ever since, the plot of land in question has been known as Clos de la Goutte d’Or.

The main phase of the vineyards’ development took place in the 17th and 18th centuries. In Traité sur la nature et la culture de la vigne, published in 1749, Nicolas Bidet and Henri-Louis Duhamel du Monceau wrote: ‘The hills along the Loire, on both sides of the river, make up the different vineyards of Anjou; these hills are half a league or a quarter of a leagues distance from one another, and from Angers they extend for 7 or 8 leagues towards Brittany. They are nothing but rock, and were once completely sterile, covered in scrub, brushwood and old trees, making them inaccessible, impenetrable, and a haven for wild beasts and venomous creatures. The land, which was very difficult to clear, has now been fully cultivated and planted with vines, up until the place where the hill begins to level out and turn northwards, stretching over a quarter of a league or half a league. The hills on the right bank of the Loire going down towards Nantes are south-facing, and thus the wine made there is better and stronger than that from the hills on the left…’ The hills and plots of land near the town of Savennières were covered with vines, and every rural dwelling had several strips of land planted with vines. The registers of grievances drawn up by the Estates General shortly before the French Revolution describe the situation of the hillside vineyards. ‘Savennières: population 2 460, 1/3 planted with vines of an excellent cru … I have never seen a parish more heavily taxed than Savennières,’ wrote parish representative Monsieur Dertrou.

Substantial advancements in winemaking and plant health management in the 19th century led to a thorough transformation of the wine industry through the efforts of winery owners such as Pierre Guillory, who were keen to obtain high-quality wines and maintain the good reputation enjoyed by ‘Savennières’ wine. Many experiments were carried out; these included the use of different grape varieties (notably Madeiran Verdelho – according to Professor Maisonneuve, sixty vines were planted at the Coulée de Serrant vineyard) and experiments in terracing and trellising. Chenin B nevertheless remained the vineyards’ primary grape variety. Jules Guyot, during one of his visits there in 1865, wrote an excellent account of the methods used, including spur pruning, debudding, and harvesting when ‘many of the grapes are already overripe’.

The registered designation of origin ‘Savennières’ was recognised by decree on 8 December 1952. Initially, the decree primarily focused on wines containing fermentable sugars, but through the efforts of successive chairs of the ‘Savennières’syndicat de défense, including Michèle Bazin de Jessey, it was updated to cover dry wines, optionally also including wines containing fermentable sugars, which more accurately reflects vineyard practice and the environment’s distinctive features.

In 2009, there were 34 growers farming the vineyards.

2. Information on the quality and characteristics of the product

The wines are white and usually dry, though they may sometimes contain fermentable sugars. Their colour ranges from pale to golden yellow.

The nose generally features floral scents or aromatic notes (acacia, limeflower, etc.) together with fruity notes reminiscent of pear, peach, quince, toasted almond, raisins or honey, all complemented by a slight mineral flavour.

The attack on the palate is full and thick, revealing the wine’s full aromatic complexity. The finish is a mixture of freshness, a mineral flavour and a touch of bitterness, bringing harmony and balance to the wine.

These wines reach their full potential after several years in the bottle. The wines containing fermentable sugars have excellent ageing capacity.

3. Causal interactions

The area of land parcels demarcated for grape harvesting consists of south-facing parcels on sheltered hills, with very shallow soils overlaying the schist and schist-sandstone formations of the underlying bedrock, or shallow soils overlaying aeolian sands. These soils are highly gravelly and not very fertile, with good drainage capacity and poor water reserves.

Winemaking in these conditions requires optimal management of the vines and their production potential. This is achieved through careful vine training, strict pruning rules and selective harvesting of the grapes bunch by bunch, including for dry wines.

The growers’ expertise is evident in their continued preference for the Chenin B grape variety, which is able to fully realise its potential and its originality in this environment. They have adapted themselves to its particular qualities and its complexity by diversifying their production methods. The wines’ fermentable sugar content has traditionally varied depending on the planting location, vine management and the weather during the year of vintage. When weather conditions at the end of the harvest are good, thanks to the thermoregulating action of the Loire, the winds channelled by the river – which help the grapes to dry out – or the morning mists, semi-sweet or sweet wines can be produced from grapes that are harvested after being raisined on the vine or that are affected with noble rot (Botrytis cinerea).

The growers have also been swift to adapt their vinification techniques to include methods that enable them to bring out the best in the grapes. After fermentation, the wine is aged in vats for a while so as to allow it to develop complex aromas. To this end, the product specification stipulates that such ageing must last at least until 15 March of the year following that of the harvest.

The combination of such a singular natural environment, a grape variety perfectly adapted to it, and growers who know how to make full use of its potential, enables the production of unique, original wines of historical renown. André Jullien, in Topographie de tous les vignobles connus (1816), did not hesitate to class them among the best, thereby recognising their originality, quality and reputation.

The ‘Savennières’ vineyards, a symbol of la douceur angevine, were designated a UNESCO World Heritage Site in 2001.

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

Area in immediate proximity

Legal framework:

EU legislation

Type of further condition:

Derogation concerning production in the demarcated geographical area

Description of the condition:

The area in immediate proximity, in which winemaking can be performed by derogation, comprises the territory of the following communes, based on the 2018 Official Geographical Code: Angers, Beaulieu-sur-Layon, Bellevigne-en-Layon (the former territory of the delegated communes of Champ-sur-Layon, Faveraye-Mâchelles, Faye-d’Anjou, Rablay-sur-Layon and Thouarcé), Blaison-Saint-Sulpice (the former territory of the delegated communes of Blaison-Gohier and Saint-Sulpice), Brissac Loire Aubance (the former territory of the delegated communes of Alleuds, Brissac-Quincé, Charcé-Saint-Ellier-sur-Aubance, Luigné, Saint-Rémy-la-Varenne, Saint-Saturnin-sur-Loire, Saulgé-l’Hôpital and Vauchrétien), Chalonnes-sur-Loire, Chaudefonds-sur-Layon, Chemillé-en-Anjou (the former territory of the delegated communes of Chanzeaux and Valanjou), Denée, Doué-en-Anjou (the former territory of the delegated commune of Brigné), Les Garennes sur Loire (the former territory of the delegated communes of Juigné-sur-Loire and Saint-Jean-des-Mauvrets), Mauges-sur-Loire (the former territory of the delegated commune of Saint-Laurent-de-la-Plaine), Mozé-sur-Louet, Mûrs-Erigné, Rochefort-sur-Loire, Sainte-Gemmes-sur-Loire, Saint-Melaine-sur-Aubance, Soulaines-sur-Aubance, Terranjou (the former territory of the delegated communes of Chavagnes, Martigné-Briand and Notre-Dame-d’Allençon) and Val-du-Layon (the former territory of the delegated communes of Saint-Aubin-de-Luigné and Saint-Lambert-du-Lattay).

Labelling

Legal framework:

National legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

All optional indications must be printed on the labels in letters that are no larger, either in height or in width, than twice the size of the letters spelling the name of the registered designation of origin.

The registered designation of origin may be supplemented by the geographical name ‘Val de Loire’ in accordance with the rules laid down in the product specification. The geographical name ‘Val de Loire’ must be printed in letters that are no larger, either in height or in width, than two thirds the size of the letters spelling the registered designation of origin.

In commercial documents and shipping documents and on labels, the wines must be described as ‘medium dry’, ‘semi-sweet’ or ‘sweet’ according to the fermentable sugar content (glucose and fructose), as defined by EU legislation. On labels, these terms must appear in the same visual field as the registered designation of origin.

The name of a smaller geographical unit may appear on the labels of wines covered by the registered designation of origin, provided that: - it is a registered location; - it appears on the harvest declaration. The name of the registered location must be printed in letters that are no larger, either in height or in width, than half the size of the letters spelling the registered designation of origin.

Link to the product specification

https://info.agriculture.gouv.fr/gedei/site/bo-agri/document_administratif-a87a8bc4-187d-4cf2-82e7-f4a10eb68f12

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

17.3.2020

Official Journal of the European Union

C 88/15

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

(2020/C 88/07)

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

‘RECIOTO DI SOAVE’

PDO-IT-A0465-AM02

Date of communication: 2 December 2019

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

1. Vine training systems

Description and reasons

Description

The vine training systems have been extended to include the GDC system and all types of trellises.

Reasons

The reason for this amendment is to adapt the Product Specification to the development of more modern and innovative vine training systems (particularly the various new kinds of trellises) and the need for agronomic methods to take account of climate change.

This amendment concerns Article 4 of the Product Specification but it does not affect the Single Document.

2. Vine density per hectare

Description and reasons

Description

As regards vine density per hectare (at least 3 300 hectares), the reference to the Decree of 7 May 1998 has been cancelled.

Reasons

This is a formal amendment as new vine plantings must have a minimum density of 3 300 plants per hectare.

The formal amendment concerns Article 4 of the Product Specification but it does not affect the Single Document.

3. Use of Additional Geographical Mentions on the labels of wine covered by the ‘Recioto di Soave’ PDO

Description and reasons

Description

It is permitted to add to ‘Recioto di Soave’ and ‘Recioto di Soave Classico’ PDO wines Additional Geographical Mentions referring to smaller units in the production area for the designation, which are located within the same production area and included on a list, on the condition that the product is made separately and that this is specifically stated in the annual grape production report.

Reasons

The inclusion of references to smaller geographical units of particular interest located inside the demarcated production area and identified after careful zoning work has made it easier to trace where wine is from and thus reinforce its link with the territory.

This amendment affects Article 5.1 of the Product Specification and section 1.9. (Further conditions) of the Single Document.

SINGLE DOCUMENT

1. Name of the product

Recioto di Soave

2. Geographical indication type

PDO - Protected designation of origin

3. Categories of grapevine product

Wine

5.	Quality sparkling wine

4. Description of the wine(s)

‘Recioto di Soave’

—	colour: golden yellow;

—	aroma: intense and fruity with hints of vanilla;

—	taste: sweet, velvety and well-rounded, sometimes with hints of vanilla and a traditionally lively flavour;

—	minimum alcoholic strength by volume: 12,00 % vol.;

—	minimum sugar-free extract: 27,0 g/l:

—	reducing sugar residues: not less than 70,0 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 g expressed as grams of tartaric acid per litre
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

‘Recioto di Soave’ spumante

—	foam: fine and long-lasting;

—	yellow in colour: golden of varying intensity;

—	aroma: pleasant, intense and fruity;

—	taste: semi-dry and sweet, velvety, harmonious, full-bodied;

—	minimum sugar-free extract: 24,0 g/l:

—	reducing sugar residues: minimum 70,0 g/l;

Wherever the value is left blank in the table below, the wines 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)	11,50
Minimum total acidity	5 g expressed as grams of tartaric acid per litre
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

5. Wine-making practices

a. Essential oenological practices

NONE

b. Maximum yields

Recioto di Soave; Recioto di Soave Classico

9 000 kg of grapes per hectare

Recioto di Soave Spumante

9 000 kg of grapes per hectare

6. Demarcated geographical area

Grapes used to produce wines with the ‘Recioto di Soave’ controlled and guaranteed designation of origin must be produced in the area which includes all or part of the territory of the municipalities of Soave, Monteforte d’Alpone, San Martino Buon Albergo, Mezzane di Sotto, Roncà, Montecchia di Crosara, San Giovanni Ilarione, Cazzano di Tramigna, Colognola ai Colli, Caldiero, Illasi and Lavagno in the province of Verona.

B)	Grapes used to produce ‘Recioto di Soave’ Classico wine must be produced in the area approved by Ministerial Decree of 23 October 1931, which includes part of the territory of the municipalities of Soave and Monteforte d’Alpone.

7. Main wine grape variety(ies)

Garganega B.

Trebbiano di Soave B. - Trebbiano

8. Description of the link(s)

Recioto di Soave

The mineral substances contained in the basaltic soils of volcanic origin have a major influence on the fermentation processes of musts obtained from Garganega grapes, giving the wines their characteristic flavour. The traditional vine training systems based on the Veronese trellis help support the aromatic precursors and enable optimal grape health, which facilitates the raisining process of the fruit later on. A thin layer of mould known as ‘noble rot’ forms, enabling the development of intense aromas. ‘Recioto di Soave’ is a well-balanced wine: in addition to its sweetness and good structure, it also features fruity notes which enhance its lively flavour due to its significant acidity.

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

Use of Additional Geographical Mentions

Legal framework:

EU legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

The following Additional Geographical Mentions can be used in naming and presenting the wines ‘Recioto di Soave’ and ‘Recioto di Soave’ Classico:

1.	Brognoligo

Broia

3.	Ca’ del vento

4.	Campagnola

Carbonare

Casarsa

7.	Castelcerino

8.	Castellaro

Colombara

10.	Corte del Durlo

11.

Costalta

12.	Costalunga

13.

Coste

14.	Costeggiola

15.

Croce

16.

Duello

17.

Fittà

18.

Froscà

19.

Foscarino

20.

Menini

21.	Monte di Colognola

22.	Monte Grande

23.

Paradiso

24.

Pigno

25.

Ponsara

26.

Pressoni

27.	Roncà - Monte Calvarina

28.

Rugate

29.

Sengialta

30.

Tenda

31.	Tremenalto

32.

Volpare

33.

Zoppega

Link to the product specification

https://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/14702

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

17.3.2020

Official Journal of the European Union

C 88/20

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

(2020/C 88/08)

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

COMMUNICATION OF APPROVAL OF A STANDARD AMENDMENT

‘Var’

PGI-FR-A1145-AM01

Date of communication: 25 November 2019

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

1. Organoleptic description of the products

Chapter I(3.3) of the specification for ‘Var’ PGI has been amended to include a description of the organoleptic properties of each category of red, rosé and white wine.

These details have also been added to the Single Document under the heading ‘Description of the wine(s)’.

2. Geographical area

Chapter I (4.1) of the specification has been updated with a formal amendment to the description of the geographical area.

It now specifies the year of the Geographic Code (the national reference stating municipalities per department), in listing the municipalities included in each additional geographical mention. The relevant Geographic Code is the one published in 2018. The names of some municipalities have been corrected but there has been no change to the composition of the geographical area.

This amendment does not affect the Single Document.

3. Vine varieties

In Chapter I(5) of the specification, the following 9 varieties have been added to those listed for the production of wines eligible for the ‘Var’ PGI:

‘Artaban N, Floreal B, Monarch N, Muscaris B, Prior N, Solaris B, Soreli B, Souvignier Gris B, Vidoc N and Voltis B’.

These varieties are known to be resistant to drought and cryptogamic diseases. While they are similar to the varieties currently used to produce the PGI wines, they allow the use of plant protection products to be reduced. They do not affect the wines’ characteristics.

The introduction of these varieties does not affect the Single Document.

4. Link with the geographical area - specificity of the product

In the ninth subparagraph of Chapter I(7.2) of the specification, the following sentence has been deleted:

‘Under the current rules, these sparkling wines cannot be placed on the market with a geographical indication and this clearly undermines their value, particularly on the local market, where wines covered by the “Var” protected geographical indication predominate.’

This sentence has been deleted because it is no longer relevant now that quality sparkling wines with the ‘Var’ protected geographical indication have been recognised.

The Single Document is not affected by the deletion of this sentence from the specification.

5. Details of the competent control authority

In Chapter II of the specification, the details of the National Institute of Origin and Quality (INAO, the competent control authority) have been corrected but there has been no change.

These amendments to the address have also been reproduced in the Single Document.

SINGLE DOCUMENT

1. Name of the product

Var

2. Geographical indication type

PGI - Protected Geographical Indication

3. Categories of grapevine product

Wine

5.	Quality sparkling wine

4. Description of the wine(s)

Still red, rosé and white wines

The protected geographical indication ‘Var’ applies to still and quality sparkling red, rosé and white wines.

By way of derogation, the volatile acidity content for wines with a fermentable sugar content (glucose and fructose) of at least 45 grams per litre is as established by an Order jointly issued by the Minister for Consumer Affairs and the Minister for Agriculture.

In the case of still wines, the threshold or limit values for actual alcoholic strength (sparkling wines only), total alcoholic strength, total acidity, volatile acidity, total sulphur dioxide and carbon dioxide (sparkling wines only) are as established in EU legislation.

The rosé wines (70 % of output) are generally pale in colour. They are typically lively with fruity aromas, with the variations to be expected given the vine varieties and wine-making techniques employed.

The red wines are generally full-bodied with good structure, tending towards strong in the case of the more concentrated wines. Their colour ranges from ruby red to deep garnet with purple tints.

The white wines are fine, fruity and lively. They are clear and pale yellow in colour with hints of green or shiny gold.

General analytical characteristics
Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)	9
Minimum total acidity
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

Quality sparkling wines (red, rosé and white)

The sparkling wines have the same colours and organoleptic properties as their still counterparts but their finer and fresher aromas last longer and are enhanced by their elegant fine bubbles.

In the case of quality sparkling wines, the threshold or limit values for actual alcoholic strength, total alcoholic strength, total acidity, volatile acidity, total sulphur dioxide and carbon dioxide (sparkling wines only) are as established in EU legislation.

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

5. Wine-making practices

a. Essential oenological practices

Specific oenological practice

The oenological practices for these wines must meet the requirements laid down at EU level and in the Rural and Maritime Fishing Code.

b. Maximum yields

120 hectolitres per hectare

6. Demarcated geographical area

The harvesting of the grapes and the vinification and processing of ‘Var’ PGI wines must take place within the municipalities included in the department of Var.

7. Main grape varieties

Gewurztraminer Rs

Goldriesling B

Gouget N

Sciaccarello N

Segalin N

Seinoir N

Select B

Semebat N

Semillon B

Servanin N

Sylvaner B

Syrah N - Shiraz

Tannat N

Tempranillo N

Téoulier N

Terret blanc B

Terret gris G

Terret noir N

Tibouren N

Tourbat B

Tressot N

Ugni blanc B

Valdiguié N

Varousset N

Velteliner rouge précoce Rs

Verdesse B

Vermentino B - Rolle

Villard blanc B

Villard noir N

Mauzac rose Rs

Mayorquin B

Melon B

Mérille N

Merlot blanc B

Merlot N

Meslier Saint-François B - Gros Meslier

Meunier N

Milgranet N

Molette B

Mollard N

Mondeuse Blanche B

Mondeuse N

Monerac N

Montils B

Morrastel N - Minustellu, Graciano

Mourvaison N

Mourvèdre N - Monastrell

Mouyssaguès

Müller-Thurgau B

Muresconu N - Morescono

Muscadelle B

Muscardin N

Muscat à petits grains blancs B - Muscat, Moscato

Muscat à petits grains rouges Rg - Muscat, Moscato

Muscat à petits grains roses Rs - Muscat, Moscato

Muscat cendré B - Muscat, Moscato

Viognier B

Artaban N

Floreal B

Monarch N

Muscaris B

Prior N

Solaris B

Souvignier gris Rs

Vidoc N

Voltis B

Portugais bleu N

Précoce Bousquet B

Précoce de Malingre B

Prunelard N

Raffiat de Moncade B

Riesling B

Riminèse B

Rivairenc blanc B - Aspiran blanc

Rivairenc gris G - Aspiran gris

Rivairenc N - Aspiran noir

Rosé du Var Rs

Roublot B

Roussanne B

Roussette d’Ayze B

Sacy B

Saint Côme B

Saint-Macaire N

Saint-Pierre doré B

Sauvignon B - Sauvignon blanc

Sauvignon gris G - Fié gris

Carignan blanc B

Carignan N

Carmenère N

Castets N

César N

Chardonnay B

Chasan B

Chatus N

Chenanson N

Chenin B

Cinsaut N - Cinsault

Clairette B

Clairette rose Rs

Clarin B

Claverie B

Codivarta B

Colombard B

Corbeau N - Douce noire

Cot N - Malbec

Couderc noir N

Counoise N

Courbu B - Gros Courbu

Courbu noir N

Couston N

Crouchen B - Cruchen

Duras N

Alicante Henri Bouschet N

Aligoté B

Alphonse Lavallée N

Altesse B

Aramon blanc B

Aramon gris G

Aramon N

Aranel B

Arbane B

Arinarnoa N

Arriloba B

Arrouya N

Aubin B

Aubin vert B

Graisse B

Gramon N

Grassen N - Grassenc

Grenache blanc B

Grenache gris G

Grenache N

Gringet B

Grolleau Gris G

Grolleau N

Gros Manseng B

Gros vert B

Joubertin

Jurançon blanc B

Jurançon noir N - Dame noire

Knipperlé B

Lauzet B

Liliorila B

Listan B - Palomino

Lledoner pelut N

Macabeu B - Macabeo

Mancin N

Manseng noir N

Maréchal Foch N

Marsanne B

Marselan N

Mauzac B

Aubun N - Murescola

Auxerrois B

Bachet N

Barbaroux Rs

Baroque B

Béclan N - Petit Béclan

Béquignol N

Biancu Gentile B

Blanc Dame B

Bouchalès N

Bouillet N

Bouquettraube B

Bourboulenc B - Doucillon blanc

Brachet N - Braquet

Brun argenté N - Vaccarèse

Cabernet franc N

Cabernet-Sauvignon N

Caladoc N

Calitor N

Camaralet B

Carcajolo blanc B

Carcajolo N

Muscat d’Alexandrie B - Muscat, Moscato

Muscat de Hambourg N - Muscat, Moscato

Muscat Ottonel B - Muscat, Moscato

Négret de Banhars N

Négrette N

Nielluccio N - Nielluciu

Noir Fleurien N

Oberlin noir N

Ondenc B

Orbois B

Pagadebiti B

Pascal B

Perdea B

Persan N

Petit Courbu B

Petit Manseng B

Petit Meslier B

Petit Verdot N

Picardan B - Araignan

Pineau d’Aunis N

Pinot gris G

Piquepoul blanc B

Piquepoul gris G

Piquepoul noir N

Plant de Brunel N

Plant droit N - Espanenc

Portan N

Durif N

Egiodola N

Ekigaïna N

Elbling B

Etraire de la Dui N

Fer N - Fer Servadou, Braucol, Mansois, Pinenc

Feunate N

Folignan B

Folle blanche B

Fuella nera N

Furmint B

Gamaret

Gamay de Bouze N

Pinot blanc B

Soreli B

Gamay N

Gascon N

Genovèse B

8. Description of the link(s)

Specificity of the geographical area

Var is one of the departments located in the Provence-Alpes-Côte d’Azur region in south-eastern France. It takes its name from the coastal river Var that used to mark the eastern boundary. It is bordered in the west by the department of Bouches-du-Rhône, in the north by the department of Alpes de Haute Provence, in the east by the department of Alpes-Maritimes and in the south by the Mediterranean Sea.

The relief in the geographical area is varied with two geologically distinct parts: a calcareous part to the west of the Toulon–Draguignan axis and a crystalline part to the east.

These two distinct geological formations are associated to two types of vegetation that are typical in the Mediterranean region, i.e.: ‘garrigue’ (brushwood) on the limestone soils and ‘maquis’ and forest (pine and holm oak) on the more crystalline soils. Neither of these types of vegetation provide more than a little humus. The soils in Var are generally poor with good drainage but liable to erosion. Vines can prosper in this kind of terrain. The Romans were not mistaken when they introduced vines 2 600 years ago to develop the Roman Province (or ‘Provence’).

One of the main hallmarks of the climate in Var is its sunshine. The department of Var benefits from a Mediterranean climate featuring hot, dry summers and mild winters with rainy seasons in autumn and in spring. These conditions are ideal for vine-growing and the temperature variations very often mean that certain parcels are devoted to grapes for making red and rosé wines.

The prevailing wind in the region is the Mistral (northerly). It is glacial in winter after having passed over the snow-capped Alps but it is a guarantee of freshness in summer. It can be harsh at times but wine-growers focus mostly on one essential quality: it preserves the vines from an excessively humid environment and from cryptogams such as mildew.

Specificity of the product

Production levels have continued to grow since the ‘Var’ protected geographical indication (Vin de Pays du Var) was created, stabilising at around 250 000 hl at the beginning of the 21st century.

Rosé wines are the main focus (70 % on average), mostly blended varieties.

Despite the continued importance of local varieties such as Grenache N, Cinsault N, Carignan N, Syrah N and Mourvèdre N for red and rosé wines and Vermentino B and Ugni Blanc B for whites, it must be said that the EU funds for restructuring vineyards have helped establish hallmark varieties from other French vineyards, such as Cabernet-Sauvignon N, Merlot N, Chardonnay B and, to a lesser extent, Viognier B. This range of varieties has made it possible to diversify the expression of the wines and contributed, in particular, towards developing the production of quality rosé wines.

One of the characteristics shared by most of the rosé wines, i.e. their very pale colour, is achieved thanks to the expertise in direct pressing of the bunches (whole or destemmed), often with the help of pneumatic presses, so that the clear juice immediately starts to ferment at a low temperature. The lively, fruity wines thus obtained are pale pink in colour.

Other techniques are also employed, such as ‘saignée’ (bleeding off some of the juice), maceration of the skins or prior to fermentation (where musts are kept at a low temperature for between 8 and 24 hours before pressing), with a view to making rosé wines that are stronger in colour and which have a more consistent structure.

The red wines (which account for about 20 % of the eligible volume) are often strong and fleshy with good tannin structure. They are mostly made from the triad of Grenache N, Syrah N and Cabernet-Sauvignon N, although Merlot N and Cinsault N are often included too.

Accounting for a more modest proportion of the production (10 % of the eligible volume), the white wines appeal both to enthusiasts of varietal wine (Rolle B or Vermentino B, Viognier B or Chardonnay B) and to others, with blended wines that combine finesse and liveliness.

Quality sparkling wines are also made in the production area in question. The making of sparkling wine is not a new development in Provence. It is a traditional process that results in about a million bottles per year and which is guaranteed here by some fifty operators (producers, processors and traders). In the early 20th century, some cooperative wineries or winemakers such as ‘La Tête Noire’ were already trying to promote the quality sparkling wines produced in Provence.

One of the main characteristics of the sparkling wines covered by the ‘Var’ protected geographical indication is the fact that they are made from local vine varieties, as they are mostly rosé wines, which account for most of the still wines produced in the region.

Thus the ‘Var’ protected geographical indication would identify still wines associated with sparkling wines with relatively similar organoleptic profiles. Indeed, the sparkling rosé wines are very fruity and floral and they have the same roundness of flavour as the still rosé wines.

It is precisely these organoleptic properties (floral and fruity aspect and the nice roundness) that distinguish the sparkling wines made in the Var region from those made in other parts of France.

Causal link between the specificity of the geographical area and the specificity of the product

Given its favourable climate, diverse landscapes and seaside location, as well as its rich historical and cultural heritage, craftsmanship and traditions, the Var region has undeniable potential for tourism. Aided by all of these strengths, the department has built up a strong economy focusing on tourism.

This remarkably attractive region manages to draw in more than 14 million tourists a year. These tourists, many of whom come back again and again, will obviously learn to appreciate the cuisine and produce of Provence, including Var wines covered by a controlled designation of origin or protected geographical indication.

Since the ‘Var’ protected geographical indication was created under the rules that used to apply for ‘Vin de Pays’, its fame has grown largely thanks to the tourist activity in the region, as can be seen from the strong demand for the rosé wines at local level. Consumers appreciate and recognise the quality of the range of wines on offer.

Remarkably, producers have remained vigilant in continuing their progress in making their ‘Vins de Pays’ so as to always be aligned with consumer tastes (for example, the colour of the rosé wines).

This drive was apparent in the early 2000s when professional winemakers from Var took part in the creation of a national centre for research and experimentation focusing on rosé wine (in Vidauban - Var). Various projects were published (one on the nuances of rosé wines, for example) and this contributed in operational terms towards continuous improvements in the quality levels of the rosé wines. The sector also made major investments to ensure that it was equipped with the right tools to ensure perfect mastery of rosé wine-making. This state-of-the-art technology for rosé wines and the expertise of the producers are certainly beneficial for the production of wines covered by controlled designations of origin but they also have an impact on the wine-making process for wines covered by protected geographical indications.

Mention should also be made of the proximity of the Var vineyards to major regional urban centres and seaside resorts, a boon for producers wishing to increase the value of their offering who choose to bottle on site. Direct sales (bottled wine or bag-in-box) now represent about 50 % of the volume, with direct sales at the cellars alone accounting for 30 %.

Var is located in Provence, a region of acknowledged prestige. The image of Provence as a wine-producing region with a strong focus on quality rosé wines – world leader in the production of rosé – is well-established and has been validated by many spontaneous awareness surveys (source: cabinet Wine Intelligence Vinitrac - November 2009).

This prestige and expertise with a strong focus on rosé wines is also true of the red, white and sparkling wines made by the same producers from the vineyards of Var located in the same geographical environment.

The success of the rosé wines also undeniably reflects on the quality and reputation of the other wines produced in the department.

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

Labelling

Legal framework:

National legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

The following can be added to the protected geographical indication ‘Var’:

the name/s of one or more vine varieties,

the terms ‘primeur’ (early) or ‘nouveau’ (new). The terms ‘primeur’ (early) or ‘nouveau’ (new) are reserved for still wines only.

The protected geographical indication ‘Var’ can be followed by the name of the following smaller geographical units, according to the conditions set out in the specification:

‘Argens’,

‘Coteaux du Verdon’,

‘Sainte Baume’.

The PGI logo of the European Union must appear on the label if the words ‘Indication géographique protégée’ (‘Protected Geographical Indication’) are replaced by the traditional term ‘Vin de Pays’.

Area in immediate proximity

Legal framework:

National legislation

Type of further condition:

Derogation concerning production in the demarcated geographical area

Description of the condition:

The area in immediate proximity, defined by derogation for the making and development of the wines eligible for the ‘Var’ protected geographical indication, which may or may not be followed by the name of a smaller geographical unit, i.e. ‘Argens’, ‘Coteaux du Verdon’ or ‘Saint Baume’, consists of the districts bordering the geographical area, as follows:

in the east, bordering on the department of Alpes-Maritimes: the district of Grasse;

in the west, bordering on the department of Bouches-du-Rhône: the districts of Aix-en-Provence and Marseille;

in the west/ north-west, bordering on the department of Vaucluse: the district of Apt;

in the north, bordering on the department of Alpes de Haute-Provence: the districts of Forcalquier, Digne and Castellane.

Link to the product specification

https://info.agriculture.gouv.fr/gedei/site/bo-agri/document_administratif-055c5a5e-f7b9-40dc-ab3a-c1ccb2400c4c

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

		ISSN 1977-091X
Official Journal of the European Union		C 88

English edition	Information and Notices	Volume 63 17 March 2020

Contents		page
	II Information
	INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES
	European Commission
2020/C 88/01	Non-opposition to a notified concentration (Case M.9703 — SCP/real) ( 1 )	1
2020/C 88/02	Non-opposition to a notified concentration (Case M.9739 — AXA/Groupe Crédit Agricole/ELL Luxembourg 2) ( 1 )	2
2020/C 88/03	Communication from the Commission on the body authorised to issue certificates of authenticity under Implementing Regulation (EU) No 481/2012	3

	IV Notices
	NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES
	European Commission
2020/C 88/04	Euro exchange rates — 16 March 2020	5

	Currency	Exchange rate
USD	US dollar	1,1157
JPY	Japanese yen	117,76
DKK	Danish krone	7,4731
GBP	Pound sterling	0,90918
SEK	Swedish krona	10,8998
CHF	Swiss franc	1,0546
ISK	Iceland króna	151,20
NOK	Norwegian krone	11,4765
BGN	Bulgarian lev	1,9558
CZK	Czech koruna	26,960
HUF	Hungarian forint	344,97
PLN	Polish zloty	4,4070
RON	Romanian leu	4,8343
TRY	Turkish lira	7,1568
AUD	Australian dollar	1,8198
CAD	Canadian dollar	1,5539
HKD	Hong Kong dollar	8,6682
NZD	New Zealand dollar	1,8499
SGD	Singapore dollar	1,5868
KRW	South Korean won	1 373,34
ZAR	South African rand	18,5602
CNY	Chinese yuan renminbi	7,8351
HRK	Croatian kuna	7,5785
IDR	Indonesian rupiah	16 756,20
MYR	Malaysian ringgit	4,8092
PHP	Philippine peso	57,625
RUB	Russian rouble	83,5905
THB	Thai baht	35,937
BRL	Brazilian real	5,5381
MXN	Mexican peso	25,4478
INR	Indian rupee	82,8075

	V Announcements
	PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY
	European Commission
2020/C 88/05	Prior notification of a concentration (Case M.9742 — Sinopec Group/Joint Stock Company Novatek/Gazprombank/SINOVA Natural Gas Company) Candidate case for simplified procedure ( 1 )	6
	OTHER ACTS
	European Commission
2020/C 88/06	Communication of the approval of a standard amendment to a product specification for a name in the wine sector, as referred to in Article 17(2) and (3) of Commission Delegated Regulation (EU) 2019/33	8
2020/C 88/07	Publication of a communication of approval of a standard amendment to a product specification for a name in the wine sector referred to in Article 17(2) and (3) of Commission Delegated Regulation (EU) 2019/33	15
2020/C 88/08	Publication of a communication of approval of a standard amendment to the product specification for a name in the wine sector referred to in Article 17(2) and (3) of Commission Delegated Regulation (EU) 2019/33	20


	(1) Text with EEA relevance.