Euro exchange rates (1)

20 March 2020

(2020/C 94/01)

1 euro =

	Currency	Exchange rate
USD	US dollar	1,0707
JPY	Japanese yen	118,37
DKK	Danish krone	7,4691
GBP	Pound sterling	0,91028
SEK	Swedish krona	11,0598
CHF	Swiss franc	1,0546
ISK	Iceland króna	150,70
NOK	Norwegian krone	12,1215
BGN	Bulgarian lev	1,9558
CZK	Czech koruna	27,191
HUF	Hungarian forint	350,91
PLN	Polish zloty	4,5315
RON	Romanian leu	4,8505
TRY	Turkish lira	6,9806
AUD	Australian dollar	1,8226
CAD	Canadian dollar	1,5257
HKD	Hong Kong dollar	8,3056
NZD	New Zealand dollar	1,8521
SGD	Singapore dollar	1,5515
KRW	South Korean won	1 335,64
ZAR	South African rand	18,5127
CNY	Chinese yuan renminbi	7,5919
HRK	Croatian kuna	7,6098
IDR	Indonesian rupiah	17 050,90
MYR	Malaysian ringgit	4,7052
PHP	Philippine peso	54,895
RUB	Russian rouble	85,1038
THB	Thai baht	34,851
BRL	Brazilian real	5,3937
MXN	Mexican peso	25,6864
INR	Indian rupee	80,4650

---

(1)  Source: reference exchange rate published by the ECB.

Prior notification of a concentration

(Case M.9737 — Ageas Portugal/JMRS/SPSI)

Candidate case for simplified procedure

(Text with EEA relevance)

(2020/C 94/02)

---

(1)  OJ L 24, 29.1.2004, p. 1 (the ‘Merger Regulation’).

(2)  OJ C 366, 14.12.2013, p. 5.

Publication of the single document referred to in Article 94(1)(d) of Regulation (EU) No 1308/2013 of the European Parliament and of the Council and of the reference to the publication of the product specification for a name in the wine sector

(2020/C 94/03)

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

SINGLE DOCUMENT

’Achterhoek – Winterswijk’

Reference number: PDO-NL-02402

Date of application: 21 November 2017

1.   Name to be registered

Achterhoek – Winterswijk

2.   Geographical indication type

PDO – Protected designation of origin

3.   Categories of grapevine products

1.

Wine

3.	Liqueur wine

5.	Quality sparkling wine

9.	Aerated semi-sparkling wine

15.	Wine from raisined grapes

16.	Wine from overripe grapes

4.   Description of the wine(s)

Wine category 1: WINE: red wine, dry, fruity or sweet

Grape varieties: Regent (N), Pinotin (N), Acolon (N), Cabertin (N), Cabernet Cortis (N), Monarch (N) or a coupage thereof

Organoleptic properties

Colour: dark red, depending on the combination of varieties

Aroma: dark red fruit such as forest fruits, blackberries and cherries. The specific aroma depends on the combination of the varieties.

Taste: fine fruit aromas for an accessible wine, contains tannins.

Analytical characteristics

The sugar content of the dry, fruity wine is between 0,5 and 6 grams/litre.

The sweet red wines have a sugar content of between 15 and 30 grams/litre.

The characteristics below for which no values are specified are in line with the limits laid down in the EU Regulations.

General analytical characteristics
Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)	10,5
Minimum total acidity	63,84 milliequivalents per litre
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

Wine category 1: WINE: red wine, barrel-aged

Grape varieties: Regent (N), Pinotin (N), Acolon (N), Cabertin (N), Cabernet Cortis (N), Monarch (N) or a coupage thereof

Organoleptic properties

Colour: intense red, depending on the combination of varieties

Aroma: dark red fruit such as forest fruits, blackberries and cherries. The specific aroma depends on the combination of the varieties.

Taste: full-bodied wines with vanilla notes, based on a ripe tannin structure

Analytical characteristics

The wine has a sugar content of between 0,5 and 6 grams/litre.

The characteristics below for which no values are specified are in line with the limits laid down in the EU Regulations.

General analytical characteristics
Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)	11,5
Minimum total acidity	63,84 milliequivalents per litre
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

Wine category 1: WINE: white wine, dry, fruity or sweet

Grape varieties: Johanniter (B), Souvignier Gris (Rs), Solaris (B), Merzling (B) or a coupage of those varieties

Organoleptic properties

Colour: between yellow and golden yellow, depending on the combination

Aroma: for Solaris and Merzling wines: tropical fruit; Johanniter and Souvignier Gris wines have an aroma of ripe fruit, such as yellow apples.

Taste: fruity and fresh, Johanniter wines containing notes of Riesling, in part because of their acidity, while Souvignier Gris are fuller-bodied.

Solaris wines have a refreshing acidity and Merzling wines combine sweetness with acidic fruitiness.

Analytical characteristics

Sugar content of dry wine: between 1 and 8 grams/litre

Sugar content of sweet wine: between 15 and 30 grams/litre

The characteristics below for which no values are specified are in line with the limits laid down in the EU Regulations.

General analytical characteristics
Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)	10,5
Minimum total acidity	77,14 milliequivalents per litre
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

Wine category 1: WINE: white wine, barrel-aged

Grape variety: Solaris (B)

Organoleptic properties

Colour: golden yellow

Aroma: bouquet of native fruits and tropical fruits such as mango or ripe pineapple

Taste: acidic freshness. The barrels give the wine its woody notes and creamy taste.

Analytical characteristics

The wine has a sugar content of between 15 and 30 grams/litre.

The characteristics below for which no values are specified are in line with the limits laid down in the EU Regulations.

General analytical characteristics
Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)	10,5
Minimum total acidity	77,14 milliequivalents per litre
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

Wine category 1: WINE: rosé wine, with a full fruitiness

Grape varieties: Regent (N), Pinotin (N), Acolon (N), Cabertin (N), Cabernet Cortis (N), Monarch (N) or a coupage thereof, possibly also with Solaris (B)/Johanniter (B)

Organoleptic properties

Colour: salmon pink

Aroma: sweetish red fruit

Taste: fruity, somewhat sweet character, full-flavoured

Analytical characteristics

The wine has a sugar content of between 3 and 10 grams/litre.

The characteristics below for which no values are specified are in line with the limits laid down in the EU Regulations.

General analytical characteristics
Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)	10
Minimum total acidity	63,84 milliequivalents per litre
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

Wine category 3: LIQUEUR WINE, red

Grape varieties: Regent (N), Pinotin (N), Acolon (N), Cabertin (N) or a coupage thereof

Organoleptic properties

Colour: red

Aroma: sweet, blackcurrants, slightly spicy

Taste: spicy, with an even balance between sweetness and fruity acidity

Analytical characteristics

The wine has a sugar content of between 50 and 100 grams/litre.

The characteristics below for which no values are specified are in line with the limits laid down in the EU Regulations.

General analytical characteristics
Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)	18
Minimum total acidity	63,84 milliequivalents per litre
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

Wine category 5: QUALITY SPARKLING WINE, white

Grape varieties: Johanniter (B), Souvignier Gris (Rs), Solaris (B) or a coupage of those varieties

Organoleptic properties

Colour: white

Aroma: apple, citrus

Taste: fruity, fresh with tiny bubbles, fairly full-bodied

Analytical characteristics

The wine has a sugar content of between 5 and 16 grams/litre.

The characteristics below for which no values are specified are in line with the limits laid down in the EU Regulations.

General analytical characteristics
Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)	10,5
Minimum total acidity	79,8 milliequivalents per litre
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

Wine category 9: Aerated SEMI-SPARKLING WINE, rosé

Grape varieties: Regent (N), Pinotin (N), Acolon (N), Cabertin (N), Cabernet Cortis (N), Monarch (N) or a coupage thereof, possibly also with Solaris/Johanniter (B)

Organoleptic properties

Colour: salmon pink

Aroma: light, red fruit

Taste: fruity, producing a tingling sensation

Analytical characteristics

The wine has a sugar content of between 5 and 16 grams/litre.

The characteristics below for which no values are specified are in line with the limits laid down in the EU Regulations.

General analytical characteristics
Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)	10
Minimum total acidity	63,84 milliequivalents per litre
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

Wine category 15: WINE from raisined grapes, white

Grape variety: Solaris (B)

Organoleptic properties

Colour: golden yellow

Aroma: ripe tropical fruit, honey

Taste: full-bodied, creamy, sweet with a full-bodied freshness

Analytical characteristics

The wine has a sugar content of between 120 and 240 grams/litre.

The characteristics below for which no values are specified are in line with the limits laid down in the EU Regulations.

General analytical characteristics
Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)	9
Minimum total acidity	66,5 milliequivalents per litre
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

Wine category 16: WINE from overripe grapes, white

Grape variety: Solaris (B)

Organoleptic properties

Colour: golden yellow

Aroma: ripe tropical fruit, honey

Taste: full-bodied, creamy, sweet with a full-bodied freshness

Analytical characteristics

The wine has a sugar content of between 50 and 120 grams/litre.

The characteristics below for which no values are specified are in line with the limits laid down in the EU Regulations.

General analytical characteristics
Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)	12
Minimum total acidity	73,15 milliequivalents 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

Wine production rules and specific oenological practice

The following wine production rules apply to all categories of wine listed below.

—	The maximum enrichment is subject to the rules laid down in the EU Regulation, with a possible 0,5 % additional enrichment if permitted for the year in question by the national authorities (in this case the Ministry of Agriculture, Nature and Food Quality).

—	Deacidification is subject to the limits defined in the EU Regulation.

—	For acidification, approval must be obtained for each year from the national authorities (in this case the Ministry of Agriculture, Nature and Food Quality) following an application for the year in question, after which the limits set out in the EU Regulation will apply.

Wine category 1: WINE: red wine, dry, fruity or sweet

Specific oenological practice

Pulp fermentation for at least 4 days

Wine category 1: WINE: red wine, barrel-aged

Specific oenological practice

Pulp fermentation for at least 4 days

Ageing in wooden barrels for at least 8 months

Wine category 1: WINE: white wine, dry, fruity or sweet

Specific oenological practice

Cold fermentation at below 18 °C (exception: the temperature is increased at the beginning of fermentation for wines that are difficult to ferment)

Wine category 1: WINE: white wine, barrel-aged

Specific oenological practice

Cold fermentation at below 18 °C (exception: the temperature is increased at the beginning of fermentation for wines that are difficult to ferment)

Ageing in wooden barrels of at least 50 % of the volume for a minimum of 3 months

Wine category 1: WINE: rosé wine, fruity fullness

Specific oenological practice

Cold fermentation at below 18 °C (exception: the temperature is increased at the beginning of fermentation for wines that are difficult to ferment)

Wine category 3: LIQUEUR WINE, red

Specific oenological practice

Pulp fermentation for at least 4 days

Ageing in wooden barrels for at least 1 year

Addition of wine alcohol

Wine category 5: QUALITY SPARKLING WINE, white

Specific oenological practice

Cold fermentation at below 18 °C (exception: the temperature is increased at the beginning of fermentation for wines that are difficult to ferment)

Second fermentation in the bottle, using the traditional method

Wine category 9: Aerated SEMI-SPARKLING WINE, rosé

Specific oenological practice

Cold fermentation at below 18 °C (exception: the temperature is increased at the beginning of fermentation for wines that are difficult to ferment)

Addition of carbon dioxide during bottling (at a maximum pressure of 2,5 bar)

Wine category 15: WINE from raisined grapes, white

Specific oenological practice

Late harvest, grapes picked by hand

Grapes dried naturally, then dried on straw, for at least 2 weeks

Made into wine by cold fermentation at below 18 °C

Wine category 16: WINE from overripe grapes, white

Specific oenological practice

Late harvest of grapes with a sugar content of at least 120 degrees Oechsle

Cold fermentation at below 18 °C (exception: the temperature is increased at the beginning of fermentation for wines that are difficult to ferment)

b.   Maximum yields

Red, Regent (N)

50 hectolitres per hectare

Red, Pinotin (N)

50 hectolitres per hectare

Red, Monarch (N)

50 hectolitres per hectare

Red, Acolon (N)

50 hectolitres per hectare

Red, Cabertin (N)

50 hectolitres per hectare

Red, Cabernet Cortis (N)

50 hectolitres per hectare

White, Souvignier Gris (Rs)

60 hectolitres per hectare

White, Souvignier Gris (Rs), raisined grapes

20 hectolitres per hectare

White, Souvignier Gris (Rs), overripe grapes

40 hectolitres per hectare

White, Johanniter (B)

60 hectolitres per hectare

White, Johanniter (B), raisined grapes

20 hectolitres per hectare

White, Johanniter (B), overripe grapes

40 hectolitres per hectare

White, Solaris (B)

50 hectolitres per hectare

White, Solaris (B), raisined grapes

20 hectolitres per hectare

White, Solaris (B), overripe grapes

40 hectolitres per hectare

White, Merzling (B)

60 hectolitres per hectare

6.   Demarcated geographical area

The defined geographical area is located in the eastern part of the Achterhoek region, extending to the border with Germany, and is bounded by the borders of the municipality of Winterswijk.

Within the area of Achterhoek – Winterswijk, the vineyards covered by this protected designation of origin include the areas containing soils classified as HN21, KX and eZE23. They also encompass HN23, ZG23 and ZG21 soils containing the humus and loam which are important for the cultivation of grapes. Taken together, soils of those types make up most of the defined area.

The municipality has a large number of outlying areas, made up of nine hamlets, all forming part of the municipality of Winterswijk. The hamlets, moving clockwise on the map, are as follows: Meddo (1 448 inhabitants), Huppel (414 inhabitants), Henxel (268 inhabitants), Ratum (354 inhabitants), Brinkheurne (272 inhabitants), Kotten (798 inhabitants), Woold (861 inhabitants), Miste (675 inhabitants) and Corle (281 inhabitants). Meddo is the only one of the hamlets to have a village centre with various amenities.

7.   Main wine grapes variety(ies)

Cabertin (N) (VB-91-26-17)

Cabernet Cortis

Johanniter (B)

Monarch

Acolon

Pinotin (N)

Regent (N)

Souvignier Gris

Solaris

Merzling (B)

8.   Description of the link(s)

Defined area

Most of the defined area is located on the East Netherlands Plateau and has a different soil structure (containing loam and lime) from the areas of the Achterhoek to the west of Winterswijk (where the soil is made up of fluvial clay and surface sand deposits).

The Winterswijk area is known for its hedgerow landscape and quarry containing fossil remains. Jurassic Lias strata can be found at the surface of a number of stream beds in Winterswijk. In 2005 the Dutch Government accordingly designated the Winterswijk area as the Winterswijk National Landscape Area, covering nearly 22 000 hectares in total.

Soil

The soil of the ‘East Netherlands Plateau’, which contains loam and also lime, surrounds Winterswijk. The soil in the other parts of the Achterhoek region is made up of fluvial clay and surface sand deposits.

The defined area has various types of soil, which alternate and merge with one another.

The soil types have the following characteristics:

—	A good humus layer.

—	The soil contains loam, which helps give the wine its fullness of flavour and prevents the soil from drying out.

—	The loam (lutum) layer will reduce the rate at which the vines wither.

—	The sandy top soil ensures a good water balance.

—	The groundwater absorbs the minerals from the subsoil (such as the lime that it contains), providing good nutrition for the vines.

Climate and environment

The defined area is not far from the Royal Dutch Meteorological Institute station at Hupsel, where the (2010-2015) climate averages for the wine-growing season from May to September were:

—	Average temperature: 15,58 °C

—	Average minimum temperature: 9,93 °C

—	Average maximum temperature: 20,83 °C

—	Average relative humidity: 78,36 %

—	Average precipitation: 78,54 mm per month

—	Average hours of sunshine: 192,93 hours per month

The fact that night-time temperatures are slightly below the national average helps to make the wines fresh and fruity, while the somewhat higher maximum temperatures and the greater number of sunshine hours mean that the grapes are riper.

Human aspects (cultivation and wine-making)

The cultivation process is characterised by the following practices, specifically selected to produce a quality wine:

—	Selection of varieties: The varieties selected are able to ripen well in the local environment and provide the necessary aromas. They are also selected for their resistance, in order to try and make cultivation more sustainable.

—	Vine density: The rows are set 2-2,2 m apart (to ensure that they get enough sunlight), the spacing between the vines being 1-1,25 m. The area per vine is therefore about 2,2 m2, ensuring that each vine obtains sufficient nutrients (for the grapes to ripen and the aromas to develop).

—	The strips between the rows of vines are clean-cultivated in order that the heat released at night-time is captured so as to speed up ripening. It also helps to combat night frost. Alternatively, the strips may be kept green, with a covering of short vegetation.

—	Vine shoots are topped during growing weather to ensure that the nutrients get to the bunches.

—	Cultivation is limited (maximum yield as specified in the description of the wines). The bunches are thinned out where necessary.

—

Training of the vines: It was decided to use the Guyot method (in which the vines are secured to the tying-up wire each year), with an upright leaf canopy growing to a height of approximately 2,2 m (to absorb sunlight for photosynthesis) and an open grape zone once the leaves have been removed (faster drying, sunlight).

—	One of the key decisions in the cultivation process is when to harvest the grapes. The decision is made on the basis of very close monitoring of the ripening of the grapes – their sugar content, acidity (pH) and aromas – in order to produce a quality wine.

The following processes used play a particularly important part in shaping the character of the wines produced:

—	The wines are made on the basis of specifications geared to the quality of the harvest (residual sugar content, acidity, minimum alcohol content, ageing in contact with wood). Each year a panel of expert tasters decides on the exact composition of each coupage and whether it should be barrel-aged.

—	Cool fermentation of white and rosé wines to make them fresh and fruity.

—	The use of wooden casks for the ageing of red wines, to give them a full flavour with soft tannins, white wines being subjected to partial ageing in contact with wood to produce a fuller wine.

Causal link

The quality of the wine is a result of the combination of climate, soil, cultivation and wine-making practices.

The combination of the layers of soil ensures a good water balance. The subsoil provides lime and mineral nutrients through the groundwater, while the loam and humus contained in the topsoil provide the necessary conditions for grapes to flourish.

Soils containing humus and loam are ideally suited to wine-growing. They retain moisture and nutrients well, allowing the grape aromas to fully develop and produce a full-bodied, robust wine, even in fairly dry periods.

The climate (which is more continental) helps to achieve the required ripeness, but with the freshness and fruity flavour of the wine (as a result of the somewhat lower night-time temperatures).

The human input – such as the selection of varieties, the growing method used (maximum use of sunlight, thinning of bunches), harvest management (checking of sugar levels, acidity and aromas) and wine-making practices (cold fermentation, ageing in wooden barrels) – is a further aspect that, together with the soil and climate, allows quality wines to be produced. The resulting wines are recognisable varietal and coupage wines (full and fruity), with fresh white (ripe fruit/citrus aroma)/rosé wines and red wines with soft tannins.

In summary, the combination of climate (freshness and ripening), soil (loam/humus with lime for good water balance and nutrients), cultivation (selection of varieties, vine density, foliage management, harvest decisions) and wine-making practices (such as cold fermentation, use of barrel ageing) ensures:

—	the freshness and full, fruity flavour of the white and rosé wines;

—	the soft tannins and full flavour of the red wines.

This combination applies to the category ‘wine’ but also to the other categories of wine (‘liqueur wine’, ‘quality sparkling wine’, ‘semi-sparkling wine’) which are made in the same way and from the same grapes as wine from Category 1 ‘Wine’ (‘the base wine’) but which have their specific category characteristics added to them by way of additional operations during the wine-making process.

For ‘Wine from raisined grapes’ and ‘Wine from overripe grapes’, the combination of climate, soil, cultivation and wine-making practices is also important. These quality dessert wines are, however, produced by longer ripening (higher sugar content)/drying (higher sugar content/concentration of aromas) of the grapes.

Details of the other wine categories (not ‘Wine’)

—

Liqueur wine Liqueur wine consists of a ‘base wine’ with the same organoleptic properties (resulting from the combination of soil, climate and human action) as the category ‘wine’, but with the desired residual sugar content of liqueur wine. Moreover, liqueur wine is barrel-aged for at least 1 year (allowing it to develop softer tannins and woody notes) and wine alcohol is added to turn the wine into a liqueur. Liqueur wine has a minimum actual alcoholic strength of 18 %.

—

Quality sparkling wine The ‘base wine’ for quality sparkling wine has the same organoleptic properties as the category ‘wine’ (the same freshness and fruity flavour resulting from the combination of soil, climate and human action). It also has the characteristics resulting from the transformation of the base wine into sparkling wine using bottle fermentation (the traditional method), which gives the wine its elegant mousse. The wine has an excess pressure of at least 3,5 bar. The coupage used for quality sparkling wine has a minimum total alcoholic strength by volume of 10,5 %.

—

Aerated semi-sparkling wine The ‘base wine’ used for semi-sparkling wine also has the same organoleptic properties as the category ‘wine’ (the same freshness and fruity taste resulting from the combination of soil, climate and human action). It also has the characteristics resulting from the CO2 added to obtain the bead. Aerated semi-sparkling wine has a minimum actual alcoholic strength of 10 % and an excess pressure of at most 2,5 bar. A fresh and very fruity summer wine.

—

Wine from raisined grapes (dessert wine) The essential step of ripening the grapes for longer before drying them for at least 2 weeks is what gives wine from raisined grapes its concentration of sugars and aromas. The cold fermentation process produces a wine with a minimum actual alcoholic strength of 9,4 %. The concentration of aromas in this fruity wine is a result of the combination of soil, climate and human action. The care taken by the people who make it is, in particular, what gives the dessert wine its full flavour.

—

Wine from overripe grapes (dessert wine) As a result of the essential step of ripening the grapes for longer, wine from overripe grapes has a sugar content of at least 110 degrees Oechsle. The result of this process, which involves cold fermentation without enrichment, is a wine with a minimum actual alcoholic strength of 12 % that derives its fruitiness from the combination of soil, climate and human action. The care taken by the people who make it is, in particular, what gives the dessert wine its full flavour. As a result of this approach, the wines continue to win medals each year in a number of competitions held both in the Netherlands and abroad (e.g. in Vienna).

9.   Essential further conditions

NONE

Link to the product specification

https://www.rvo.nl/sites/default/files/2017/06/Productdossier-BOB-Achterhoek-Winterswijk.pdf

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(1)  OJ L 347, 20.12.2013, p. 671.

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 94/04)

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

‘Touraine’

Reference number: PDO-FR-A0501-AM01

Notification date: 19 December 2019

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

1.   Geographical area

The geographical area has been revised to take account of recent mergers of municipalities within the area of the designation, the removal of one municipality and the addition of another.

Point 6 of the single document has been amended accordingly.

2.   Demarcated parcel area

In section IV(2) of Chapter 1, the words ‘and 14 June 2018’ are added after ‘9 June 2010’.

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

The single document is not affected by this amendment.

3.   Area in immediate proximity

The area in immediate proximity area has been revised to take account of recent mergers of municipalities within the geographical area of the designation and the removal of one municipality.

Point 9 of the single document has been amended accordingly.

4.   Vine varieties

For the supplementary geographical name ‘Amboise’, the Cabernet Franc, Cabernet Sauvignon and Gamay varieties have been removed for red wines.

As a result of this amendment, Côt is now the only permissible vine variety for red wines. This amendment was requested because Côt is a historical variety from the region and because it enhances the quality of products within the area.

For the supplementary geographical name ‘Amboise’, the Cabernet Franc and Cabernet Sauvignon varieties have been removed for rosé wines.

The single document is not affected by this amendment.

5.   Proportions of vine varieties to be planted

For the supplementary geographical name ‘Amboise’, the rules on planting proportions have been revised in the light of the removal of particular vine varieties.

The single document is not affected by this amendment.

6.   Spacing between rows

For the supplementary geographical name ‘Amboise’, the spacing between rows is amended from a minimum of one metre to a minimum of 0.90 metres.

The single document is not affected by this amendment.

7.   Pruning

For the supplementary geographical name ‘Amboise’, the pruning rules that differed according to vine varieties are simplified and are now as follows:

‘With a maximum of 11 buds per plant:

—	either by means of the simple Guyot pruning method, with one or two arms bearing only one long cane,

—	or short, using the fanned goblet or cordon or Cordon de Royat pruning method, with a maximum of 3 buds per plant;

regardless of the pruning method, the number of fruit-bearing branches per plant for the year is no more than 11’.

The single document is not affected by this amendment.

8.   Training

The special provisions relating to training are removed for the supplementary geographical name ‘Amboise’.

The single document is not affected by this amendment.

9.   Sugar content of the grapes

For the supplementary geographical name ‘Amboise’, the sugar content levels have been adjusted upwards in order to ensure a higher level of grape quality:

Grape sugar content (grams per litre of grape must)

Dry white wines	179
Semi-dry, semi-sweet and sweet white wines	212
Rosé wines	179
Red wines	189

Minimum natural alcoholic strength by volume

Dry white wines	11 %
Semi-dry, semi-sweet and sweet white wines	13 %
Rosé wines	11 %
Red wines	11 %

The single document is not affected by this amendment.

10.   Yield and upper yield limit

For the supplementary geographical name ‘Amboise’, the yield for white wines changes from 55 to 52 hectolitres per hectare.

For the supplementary geographical name ‘Amboise’, the upper yield limit changes from 63 to 60 hectolitres per hectare for red and white wines and from 67 to 60 for rosé wines.

The single document is not affected by this amendment.

11.   Loss of eligibility for the designation

For the supplementary geographical name ‘Amboise’, the loss of eligibility for the registered designation of origin takes effect from 65 hectolitres per hectare for white wines and from 70 hectolitres per hectare for red and rosé wines.

The single document is not affected by this amendment.

12.   Blending

For the supplementary geographical name ‘Amboise’, rules on blending proportions have been created in the light of the removal of particular vine varieties for rosé wines.

The single document is not affected by this amendment.

13.   Fermentable sugars

For the supplementary geographical name ‘Amboise’, the category of semi-dry rosé wines is removed for lack of use.

For dry white wines with the supplementary geographical name ‘Amboise’, the fermentable sugar content is changed from a maximum of 9 grams per litre to a maximum of 8 grams per litre.

For semi-dry white wines with the supplementary geographical name ‘Amboise’, the fermentable sugar content is changed from a minimum of 9 grams per litre to a minimum of 8 grams per litre.

For dry rosé wines with the supplementary geographical name ‘Amboise’, the fermentable sugar content is changed from a maximum of 9 grams per litre to a maximum of 6 grams per litre.

The single document is not affected by this amendment.

14.   Enrichment

For the supplementary geographical name ‘Amboise’, white wines with a sugar content exceeding 8 grams per litre are produced without enrichment. The purpose of this amendment is to limit the scope for enrichment.

In addition, enrichment is limited to 1 % for all other wines with the supplementary geographical name ‘Amboise’.

The single document is not affected by this amendment.

15.   Fermenting room capacity

The special provision relating to fermenting room capacity is removed for the supplementary geographical name ‘Amboise’.

The single document is not affected by this amendment.

16.   Ageing

For white and red wines with the supplementary geographical name ‘Amboise’, the minimum length of the ageing period is increased from until 31 December of the vintage year to until 30 April of the following year.

The purpose of this amendment is to take account of practices and of the fact that the red wines are now produced solely from the more tannic grape variety Côt, which needs more ageing to give the tannins time to break down. Prolonging the ageing period of white wines improves their organoleptic quality.

The single document is not affected by this amendment.

17.   Pressing

For the supplementary geographical name ‘Amboise’, rosé wines must now be produced by the technique of direct pressing prior to fermentation, which is a more quality-focused method.

The single document is not affected by this amendment.

18.   Placing on the market for sale to consumers

For the supplementary geographical name ‘Amboise’, because of the change in the ageing period the release date for sale to consumers is moved back to 15 May.

The single document is not affected by this amendment.

19.   Circulation between authorised warehouses

Section IX(5)(b) of Chapter 1 concerning the date from which the wines can be circulated between authorised warehouses is deleted.

The single document is not affected by this amendment.

20.   Link with the geographical area

For the supplementary geographical name ‘Amboise’, because of the change in the ageing period the link with the origin of the product has been supplemented with the sentences ‘Ageing of the red wines serves to break down their tannic structure. In the case of white wines, ageing adds to their aromatic complexity.’

Point 8 of the single document has been amended accordingly.

21.   Transitional measure

Transitional measures no longer in force have been removed.

The single document is not affected by this amendment.

22.   Main points for checking

The main points for checking have been revised for the purpose of editorial simplification.

The single document is not affected by this amendment.

23.   Address

The address of the National Institute of Origin and Quality (INAO) in the product specification has been updated.

The single document is not affected by this amendment.

SINGLE DOCUMENT

1.   Name of the product

Touraine

2.   Geographical indication type

PDO - Protected Designation of Origin

3.   Categories of grapevine product

1.

Wine

5.	Quality sparkling wine

4.   Description of the wine(s)

Analytical standards

The wines comprise white, red and rosé still wines and white and rosé sparkling wines. The white, red and rosé still wines have a minimum natural alcoholic strength by volume of 10 %.

Each batch of wine, after bottling, meets the following analytical standards:

—	The white and rosé wines have a fermentable sugar content (glucose plus fructose) of not more than 4 grams per litre and a total acidity level of more than 3,5 grams per litre, expressed as tartaric acid.

—	The red wines have a fermentable sugar content (glucose plus fructose) of not more than 2 grams per litre. Malolactic fermentation is completed for red wines. The malic acid content is not more than 0,3 grams per litre.

—

The white and rosé wines produced without enrichment and with a minimum actual alcoholic strength by volume of 12,5 % have a fermentable sugar content (glucose plus fructose) of not more than 6 grams per litre. In this case, the total acidity content is not more than 1 gram per litre, expressed in tartaric acid, less than the fermentable sugar content (glucose plus fructose).

After enrichment, the wines do not exceed the following total alcoholic strength by volume: 12,5 % for the white, red and rosé wines and 13 % for the white and rosé sparkling wines, if the must has been enriched.

For the white and rosé still wines, the volatile acidity and the total sulphur dioxide content are those laid down by EU legislation. For the red still wines, the volatile acidity and total acidity levels and the total sulphur dioxide content are those laid down by EU legislation.

For the rosé and white sparkling wines, the volatile acidity and total acidity levels and the total sulphur dioxide and carbon dioxide content are those laid down by EU legislation.

Every unbottled batch of wine that may be labelled ‘primeur’ (‘early’) or ‘nouveau’ (‘new’) has a volatile acidity level not exceeding 10,2 milliequivalents per litre.

Wines with the registered designation of origin ‘Touraine’ offer roundness on the palate as well as a fresh and well-balanced finish.

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)

Description

The white wines, often with a pale golden colour, offer a gamut of flavours that can range from notes with a hint of citrus or exotic fruits to floral notes reminiscent of white flowers. They provide a lingering sense of freshness on the finish.

The rosé wines reveal delicate flavours with hints of blackcurrant, exotic fruits or citrus.

The red wines produced with the Gamay N variety – wines labelled ‘Gamay’ or designated ‘primeur’ or ‘nouveau’ – frequently have a cherry colour and generally release warm red berry notes with silky tannins. These are balanced wines, combining lightness and finesse. Those produced from blends or solely from the Cabernet Franc N variety west of a longitudinal divide passing through Tours (the ‘Tours meridian’) are elegant and powerful wines with a good tannic structure, an aromatic expression marrying red and black fruits and colours ranging from dark ruby to deep garnet.

The white and rosé sparkling wines have a predominantly acidic structure that gives the wines their freshness and finesse. This acidity is accompanied by fruity notes, and a hint of brioche may develop over time.

5.   Winemaking practices

a.   Essential oenological practices

—	For making rosé wines, the use of charcoal for oenological purposes, on its own or mixed into preparations, is prohibited.

—	Reductive methods of enrichment are permitted for the red wines with the maximum partial concentration rate set at 10 % in relation to the volumes used.

—	The sparkling wines are made exclusively by second fermentation in the bottle.

—	After enrichment, the wines do not exceed the following total alcoholic strength by volume: 12,5 % for the white, red and rosé wines and 13 % for the white and rosé sparkling wines, if the must has been enriched.

Besides the above provisions, the oenological practices adopted for the wines must comply with the obligations laid down by EU legislation and by the Rural and Fisheries Code.

Cultivation method

The minimum planting density of the vines is 4 500 plants per hectare, with a maximum distance of 2,1 metres between rows. The spacing between plants in the same row is at least one metre.

The vines are pruned in accordance with the following methods, with a maximum of 11 buds per plant:

—	either by means of the simple Guyot pruning method, with a maximum of 9 buds on the long cane for the Sauvignon B variety and 8 buds on the long cane for the other varieties and a maximum of 2 spurs,

—	or with 2 half canes bearing a maximum of 5 buds,

—	or short (fan-trained), with a maximum of 2 buds per spur,

—	or short with Cordon de Royat training.

Regardless of the pruning method, the vines may be pruned with 2 extra buds per plant, provided that, at the phenological stage corresponding to 11 or 12 leaves, the number of fruit-bearing branches per plant for the year is no more than 11.

b.   Maximum yields

White wines

72 hectolitres per hectare

Red and rosé wines

66 hectolitres per hectare

Sparkling wines

78 hectolitres per hectare

6.   Demarcated geographical area

For the still wines, the grapes are harvested and the wines made and developed, and for the sparkling wines the grapes are harvested and the wines made, developed, aged and bottled in the territory of the following municipalities (list compiled on the basis of the Official Geographical Code for 2018):

—

Department of Indre-et-Loire: Amboise, Anché, Artannes-sur-Indre, Athée-sur-Cher, Avoine, Avon-les-Roches, Azay-le-Rideau, Azay-sur-Cher, Beaumont-en-Véron, Benais, Bléré, Bossay-sur-Claise, Bourgueil, Brizay, Candes-Saint-Martin, Cangey, Chambray-lès-Tours, Chançay, Chanceaux-sur-Choisille, La Chapelle-sur-Loire, Chargé, Cheillé, Chemillé-sur-Indrois, Chenonceaux, Chinon, Chisseaux, Chouzé-sur-Loire, Cinais, Cinq-Mars-la-Pile, Civray-de-Touraine, Coteaux-sur-Loire, Couziers, Cravant-les-Coteaux, La Croix-en-Touraine, Crouzilles, Dierre, Draché, Epeigné-les-Bois, Esvres, Fondettes, Francueil, Genillé, Huismes, L’Ile-Bouchard, Ingrandes-de Touraine, Joué-lès-Tours, Langeais (only the former municipal territory of Langeais, which is now the administrative seat of a larger municipality), Larçay, Lémeré, Lerné, Lignières-de-Touraine, Ligré, Limeray, Lussault-sur-Loire, Luynes, Luzillé, Marçay, Montlouis-sur-Loire, Montreuil-en-Touraine, Mosnes, Nazelles-Négron, Neuillé-le-Lierre, Noizay, Panzoult, Parçay-Meslay, Pocé-sur-Cisse, Pont-de-Ruan, Razines, Restigné, Reugny, Rigny-Ussé, Rivarennes, Rivière, La Roche-Clermault, Rochecorbon, Saché, Saint-Avertin, Saint-Benoît-la-Forêt, Saint-Etienne-de-Chigny, Saint-Germain-sur-Vienne, Saint-Martin-le-Beau, Saint-Nicolas-de-Bourgueil, Saint-Ouen-les-Vignes, Saint-Règle, Sainte-Maure-de-Touraine, Savigny-en-Véron, Savonnières, Sazilly, Seuilly, Souvigny-de-Touraine, Tavant, Theneuil, Thilouze, Thizay, Tours, Vallères, Véretz, Vernou-sur-Brenne, Villaines-les-Rochers, Vouvray;

—

Department of Loir-et-Cher: Angé, Blois, Chailles, Châteauvieux, Châtillon-sur-Cher, Chaumont-sur-Loire, Chémery, Chissay-en-Touraine, Choussy, Contres, Couddes, Couffi, Faverolles-sur-Cher, Mareuil-sur-Cher, Méhers, Mesland, Meusnes, Monteaux, Monthou-sur-Bièvre, Monthou-sur-Cher, Montrichard Val de Cher, Noyers-sur-Cher, Oisly, Pontlevoy, Pouillé, Rilly-sur-Loire, Saint-Aignan, Saint-Georges-sur-Cher, Saint-Julien-de-Cheédon, Saint-Romain-sur-Cher, Sassay, Seigy, Soings-en-Sologne, Thenay, Thésée, Valaire, Valencisse (only the territory of the incorporated former municipalities of Chambon-sur-Cisse and Molineuf) Vallières-les-Grandes, Valloire-sur-Cisse (only the territory of the merged former municipality of Chouzy-sur-Cisse), Veuzain-sur-Loire (only the territory of the merged former municipality of Onzain).

7.   Main wine grapes

Orbois B

Sauvignon Gris G – Fié Gris

Sauvignon B – Sauvignon Blanc

Cabernet Franc N

Cabernet-Sauvignon N

Côt N – Malbec

Gamay N

Pinot Noir N

Grolleau N

Grolleau Gris G

Meunier N

Pineau d’Aunis N

Pinot Gris G

Chardonnay B

Chenin B

8.   Description of the link(s)

(a)   Description of the natural factors relevant to the link

The geographical area is a gently rolling plateau in the south-western part of the Paris Basin and is an area of confluence where three tributaries, the Cher, the Indre and the Vienne, flow into the River Loire. The vineyards occupy about a hundred linear kilometres along the river valleys, with the exception of the Sologne vineyards, which are in plateau locations between the rivers Cher and Loire.

The geographical areas of the supplementary geographical names ‘Amboise’ and ‘Mesland’ extend into the heart of the slopes strung out from west to east along the Loire Valley, while the geographical area of the supplementary name ‘Azay-le-Rideau’ runs along the valley of the River Indre. The lower Cher valley holds the territory covered by the supplementary geographical name ‘Chenonceaux’, while that of ‘Oisly’ occupies the eastern plateau located between the rivers Loire and Cher.

The general altitude rarely exceeds 100 or 120 metres in the territory of the 143 municipalities that constitute the geographical area.

The wines come from rigorously and precisely demarcated parcels, based on historical centres of production. These parcels may be divided into the following categories: – parcels with soils derived from clay with flintstone mingled with Miocene sands, soils known locally as ‘bournais perrucheux’ , – parcels with soils derived from clays with flintstone, or ‘perruches’, or stony calcareous clay soils derived from limestone and known locally as ‘aubuis’; these are warm and permeable soils on the lower slopes or ‘côtes’, of the valleys; – parcels with valley soils located on terraces formed by ancient alluvial sediment, known locally as ‘graviers’.

The geographical area benefits from an oceanic climate, the influence of which diminishes significantly towards the eastern part of the area, that is to say east of the Tours meridian. Temperatures and precipitation levels testify to this diminishing influence, with some 550 millimetres of precipitation in the west, compared with up to 650 millimetres in the east and a wider temperature range in the east, indicating a more marked weakening of the oceanic influence.

(b)   Description of the human factors relevant to the link

The remains of an old wine press discovered in Cheillé, near Azay-le-Rideau, testify to the cultivation of wines in the Touraine region since the second century. Under the influence of the church, winemaking really thrived between the 8th and the 12th centuries.

The presence of the royal court in the Loire Valley in the 16th century in chateaux such as Chambord and Chenonceaux contributed to considerable growth in the production of quality wines and to the prestige of particular ‘crus’. Production expanded after the enactment of the Twenty Leagues Edict, which banned wine production in the area around Paris, and Gamay varieties from the region around Lyon made their appearance.

As natural transport routes, the rivers Loire and Cher offered an obvious incentive to develop production in the geographical area and to trade and export its output. The best wines were mainly traded with the Netherlands and England via the customs barrier at Ingrandes-sur-Loire, near Nantes. These quality wines were christened ‘sea wines’ (‘vins de la mer’) on account of their good transportability.

The 18th century saw the development of the vineyards in the lower Cher valley around the towns of Bléré, Thésée, Montrichard and Chenonceaux. Vine-growing in that area was described in the agricultural survey of year XII (1804). In its ‘Table of the most-cultivated vines on the slopes of the Cher’, it presents Côt as the ‘most-cultivated variety on the south-facing slopes of the Cher, producing wine of the first quality’.

In 1845, in his ‘Ampélographie Universelle’, Count Alexandre Pierre Odart also refers to the Côt N variety as ‘the most-cultivated grape variety on the banks of the Cher and the Lot’. Jules Guyot, always very precise in his descriptions, wrote the following in 1860: ‘The Breton (Cabernet Franc N) has its main centre at Bourgueil, between Chinon and Saumur, where it provides excellent wines, but it dwindles towards the east of the region, where Côt, Chardenet, Pinot Noir, Beurot and Meunier varieties (...) are predominant in Loir-et-Cher ...’.

Following the phylloxera crisis, the Touraine vineyards were reconstituted with a vine population drawn chiefly from new grafted varieties such as Gamay N and Sauvignon B. The present geographical zone then gradually developed, incorporating vine-growing areas with good quality potential. This process culminated in 1939, shortly before the outbreak of the Second World War, with the recognition of the registered designation of origin ‘Coteaux de Touraine’.

In 1953, ‘Touraine’ was finally adopted as the name of the registered designation with the option of adding the supplementary geographical name ‘Azay-le-Rideau’ for a small area in the Indre Valley.

In 1955, the supplementary geographical names ‘Amboise’ and ‘Mesland’ were recognised. They covered two areas where traditional vine populations had been preserved, particularly those of the Chenin B variety.

The vineyards then covered a surface area of 8 000 hectares, and the producers, grouped into five cooperative wineries, developed the production of wines made from the Sauvignon B and Gamay N grape varieties, which were acquiring a firm reputation in the catering trade under the common names of ‘Sauvignon de Touraine’ and ‘Gamay de Touraine’.

Aware of the potential of their region and their vine varieties, from 1985 producers in the Cher Valley began to plant the varieties Côt N and Sauvignon B on parcels located on prime slopes, while those in the Sologne vineyards reserved the Sauvignon B variety for parcels with sandy soils.

This quest for authenticity has culminated in the recognition of supplementary geographical names - ‘Chenonceaux’ for the white and red wines of the Cher slopes and ‘Oisly’ for the white wines of the Sologne vineyards.

In 2009, the vineyards covered an area of 4 500 hectares, cultivated by some 800 producers. Wine production amounts to about 260 000 hectolitres, 60 % of which is white wine. Still wines. The still wines with the registered designation of origin ‘Touraine’ offer roundness on the palate as well as a fresh and well-balanced finish.

The white wines, often with a pale golden colour, offer a gamut of flavours that can range from notes with a hint of citrus or exotic fruits to floral notes reminiscent of white flowers. They provide a lingering sense of freshness on the finish.

The rosé wines reveal delicate flavours with hints of blackcurrant, exotic fruits or citrus. These rosé wines may be designated ‘primeur’ (‘early’) or ‘nouveau’ (‘new’), in which case they are made to be consumed quickly in the months following their production.

The red wines produced with the Gamay N variety – wines labelled ‘Gamay’ or designated ‘primeur’ or ‘nouveau’ – frequently have a cherry colour and generally release warm red berry notes with silky tannins. These are balanced wines, combining lightness and finesse. Those produced from blends or solely from the Cabernet Franc N variety west of the Tours meridian are elegant and powerful wines with a good tannic structure, an aromatic expression marrying red and black fruits and colours ranging from dark ruby to deep garnet.

Sparkling wines. The white and rosé sparkling wines have a predominantly acidic structure that gives the wines their freshness and finesse. This acidity is accompanied by fruity notes, and a hint of brioche may develop over time. Still wines. Over the course of time, the major river system formed by the Loire, the Vienne, the Cher and the Indre shaped a rolling plateau of soft rock dating from the Secondary and Tertiary periods. In the Middle Ages, under the influence of the church, vineyards were planted along the valleys that had been carved out in this way and on the edges of plateaux.

Even during the Renaissance, this closeness to waterways was an important asset that encouraged the export of Touraine wines. The permanence of the customs barrier at Ingrandes-sur-Loire, from where the wines were exported to the Netherlands, and the application of the Twenty Leagues Edict of 1577 shaped the winemaking region of the Loire and were conducive to high-quality production. Under the influence of the climatic conditions, a vine population based on the Chenin B and Cabernet Franc N varieties was developed in the western part of the geographical area, whereas Sauvignon B, Côt N and Gamay N were the varieties of choice in the eastern part. The Tours meridian marked this natural climatic boundary. In these diverse viticultural conditions facing producers, the choice of vine varieties was a dictate of nature.

In accordance with custom, the parcel area demarcated for grape harvesting is confined to parcels with good soil drainage, the soils having formed primarily on Turonian and Senonian deposits. The soil of most of the intermediate valleys comprises clay-with-flints with a high flintstone content. These flintstones are numerous on the surface and so play an important part when the grapes are ripe by increasing the rate of heat exchange in the soil. These conditions contribute greatly to the quality of the white and red wines. The Sauvignon B variety thrives especially on parcels with these ‘perruche’ soils or with the stony calcareous clay soils known as ‘aubuis’. In these conditions it finds everything it needs for perennial ripening. The wines produced on these soils and in this climate express freshness and originality. In 2009, they accounted for two thirds of the production of wine bearing the registered designation of origin. The Gamay N variety, the black grape of the post-phylloxera reconstruction, is mainly grown on parcels containing clay-with-flints soils, and the wines derived from it are fruity and lively.

The red wines produced east of the Tours meridian have the Côt N variety as their backbone, whereas Cabernet Franc N dominates to the west of that line. These varieties give the wines a fine tannic structure.

Within the geographical area covered by the registered designation of origin ‘Touraine’, the diversity of natural environments is reflected in the recognition of five supplementary geographical names with more restrictive production rules:

‘Amboise’

The soft chalk plateau is quite undulating, varying in height between 80 and 100 metres. The diversity of the geopedological situations has given producers the opportunity to find the ideal growing conditions for each of the vine varieties that have established themselves. The rosé wines are fresh and fruity, the red wines, with their good tannic structure, have a fairly intense aromatic character with notes of red fruit in particular, and the white wines are generally dry but may sometimes have fermentable sugars and be labelled ‘demi-sec’ (‘semi-dry’), ‘moelleux’ (‘semi-sweet’) or ‘doux’ (‘sweet’). The ageing of red wines serves to break down their tannic structure. In the case of white wines, ageing adds to their aromatic complexity.

‘Azay-le-Rideau’

Thanks to their location between the valleys of the Loire and the Indre, the vineyards enjoy a temperate climate. Vines of the Grolleau N and Chenin B varieties occupy the hills and the sandy, gravelly ledges, producing elegant and fresh white wines and fruity rosés. According to custom, rosé wines must be produced by the technique of direct pressing prior to fermentation so as to obtain this fruitiness. The white wines, which may sometimes have fermentable sugars, are elegant and mineral.

‘Chenonceaux’

The geographical area stretches out along the slopes on both banks of the Cher. The vines are planted on parcels where the soils have a significant flint content. The aromatic character of the white wine is generally intense, revealing floral aromas, such as hawthorn and acacia, and fruitier notes of citrus, dried fruits, etc. Ageing, which lasts until at least 30 April of the year following the vintage, serves to add roundness and finesse. The red wines have a fine tannic structure. Their aromatic character is quite intense, with notes of red berries in particular. Ageing, which lasts until at least 31 August of the year following the vintage, serves to produce a wine with complex aromas and rounded, silky tannins.

‘Mesland’

The geographical area, situated to the north-east of the area covered by the registered designation of origin ‘Touraine’, corresponds to the rim of a plateau facing the Loire. The soils there are all similarly flinty with Miocene sands. The wide temperature range and the geographical location bring out the best in early-maturing grape varieties. The red and rosé wines, mainly derived from the Gamay N variety, are characterised by concentrated aromas of red berries. The white wines, which may sometimes have fermentable sugars, possess a complex aromatic character, revealing floral aromas such as hawthorn, linden blossom and verbena and fruitier notes such as citrus and pear. They often leave a lingering sensation of freshness on the palate.

‘Oisly’

Located in the heart of the Sologne winemaking area, these vineyards produce white wines, made entirely from Sauvignon B grapes, which unlock their full potential on the continental sand and gravel soils and the typical Sologne formations comprising sand, clay and shell marl. Climatic data for the geographical area show that it has the most accentuated sub-dry season in the Touraine region. This natural environment provides wines with a freshness characterised by fine and delicate aromas with notes of citrus and white flowers. Ageing, which lasts until at least 30 April of the year following the vintage, serves to lend them complexity.

The Touraine, with its heritage of vineyards and valleys extolled by kings, is still one of the jewels of the northern winemaking regions, and its living cultural landscapes, preserved by secular vine-growing, have contributed to the inclusion of the Loire Valley as a Unesco World Heritage Site.

Sparkling wines

Sparkling wines are produced in the conditions described above. Observing that bottled wines in their cellars were sometimes prone to ferment again, the Touraine producers sought to harness that phenomenon of natural aeration and benefit from it. Thus were born the wines marketed to consumers as ‘sparkling’ from the 19th century. The existence of cellars hewn out of the tuffeau (fine-grained limestone rock) helped to promote developments in the production of these wines, which requires vast temperate storage and handling areas.

Armed with experience accumulated over more than a century, the producers of sparkling wines now possess consummate expertise in the composition of their wine batches. The territorial originality of the white wines is reflected in the requirement that blends should contain 60 % of the Chenin B or Orbois B grape variety. Horizontal ageing on lath racks helps to develop brioche notes and the complexity of the wines.

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

Area in immediate proximity

Legal framework:

National legislation

Type of further condition:

Packaging in the demarcated area

Description of the condition:

The area in immediate proximity, defined by derogation for the making and processing of the still wines and for the making, ageing and bottling of the sparkling wines, comprises the territory of the following municipalities (list compiled on the basis of the Official Geographical Code for 2018):

—	Department of Indre: Faverolles-en-Berry, Fontguenand, Lye, La Vernelle, Veuil, Villentrois;

—	Department of Indre-et-Loire: Bréhémont, La Chapelle-aux-Naux, Chaveignes, Chezelles, Crissay-sur-Manse;

—	Department of Loir-et-Cher: Candé-sur-Beuvron, Cheverny, Cormeray, Feings, Fougères-sur-Bièvre, Fresnes, Les Montils, Mont-près-Chambord, Ouchamps, Sambin, Selles-sur-Cher;

—	Department of Maine-et-Loire: Brain-sur-Allonnes, Montsoreau.

Legal framework:

National legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

—	The name of the registered designation of origin must be followed by the indication ‘Gamay’, subject to compliance with the provisions laid down in the product specification.

—	The name of the registered designation of origin may be followed by one of the following supplementary geographical names, subject to compliance with the provisions laid down in the product specification: ‘Amboise’, ‘Azay-le-Rideau’, ‘Chenonceaux’, ‘Mesland’, ‘Oisly’.

—	The name of the registered designation of origin may be followed by the indication ‘primeur’ (‘early’) or ‘nouveau’ (‘new’), subject to compliance with the provisions laid down in the product specification.

—	Where EU legislation specifies that the use of optional indications may be regulated by the Member States, such indications shall be printed on labels in lettering which, in height and in width, is not more than twice the size of the letters forming the name of the registered designation of origin.

—	The size of the lettering for the geographical designation ‘Val de Loire’ must not be larger, either in height or width, than two thirds of the size of the letters forming the name of the registered designation of origin.

Supplementary indications

Legal framework:

National legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

—	The supplementary geographical name ‘Amboise’, ‘Azay-le-Rideau’ or ‘Mesland’ must be printed after the name of the registered designation of origin in lettering which, in height and in width, is not larger than the size of the letters forming the name of the registered designation of origin.

—	The supplementary geographical name ‘Chenonceaux’ or ‘Oisly’ must be printed underneath the name of the registered designation of origin in lettering which, in height and in width, is not larger than the size of the letters forming the name of the registered designation of origin.

—

The white wines bearing the supplementary geographical name ‘Amboise’, ‘Mesland’ or ‘Azay-le-Rideau’ must have on their label the indication ‘demi-sec’ (‘semi-dry’), subject to compliance with the analytical standards for this indication in the product specification, or the indication ‘moelleux’ (‘semi-sweet’) or ‘doux’ (‘sweet’) corresponding to the fermentable sugar content (glucose and fructose) of the wine, as defined by EU legislation.

Labelling

Legal framework:

National legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

—

The rosé wines bearing the supplementary geographical name ‘Mesland’ must have on their label the indication ‘demi-sec’ (‘semi-dry’), subject to compliance with the analytical standards for this indication in the product specification, or the indication ‘moelleux’ (‘semi-sweet’) or ‘doux’ (‘sweet’) corresponding to the fermentable sugar content (glucose and fructose) of the wine as defined by EU legislation.

—	For wines that may be labelled ‘primeur’ (‘early’) or ‘nouveau’ (‘new’), the vintage must also appear on the label.

—	Wines with the registered designation of origin may specify on their labels the name of a smaller geographical unit, provided that: — it is a place name listed in the land registry; — the name appears on the harvest declaration.

—

The indication ‘Gamay’ is printed immediately below the name of the registered designation of origin in lettering that must not be smaller, either in height or width, than two thirds of the size of the letters forming the name of the registered designation of origin but must be no larger than those letters.

Link to the product specification

https://info.agriculture.gouv.fr/gedei/site/bo-agri/document_administratif-5f8c6cbf-bad9-4bba-9f9e-c780f349dfaf

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(1)  OJ L 9, 11.1.2019, p. 2.

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 94/05)

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

‘Vinsobres’

Reference number: PDO-FR-A0690-AM02

Date of communication: 8 January 2020

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

1.   Demarcated parcel area

The date of 19 June 2019 has been added to point IV(2) of the specification relating to areas and places in which the various operations are conducted. The purpose of this amendment is to add the date on which the relevant national authority approved a change to the demarcated parcel area within the geographical area of production. Parcel demarcation involves identifying parcels within the geographical area of production that are suitable for producing the controlled designation in question.

This amendment does not affect the single document.

2.   Vine varieties

The rules on the proportion of red varieties do not apply to producers producing grapes who do not make wine from their own production and whose holdings within the demarcated parcel area for the controlled designation of origin ‘Vinsobres’ cover a total area of less than 1.5 ha.

This amendment to the specification does not affect the single document.

3.   Irrigation

Irrigation is authorised in accordance with the national rule laid down in Article D. 645-5 of the Rural and Maritime Fishing Code. This is provided for in point VI of the specification relating to the tending of vineyards.

The ban on using fixed irrigation equipment within the parcels has been removed.

Where irrigation is authorised, the average maximum crop load per irrigated parcel is set at 5 000 kg/ha instead of 7 000 kg/ha so as not to cause an increase in the wine yield.

These amendments to the specification do not affect the single document.

4.   First production of young vines

The date of first production of young vines is brought forward to the third year after the year of planting instead of the seventh year (second instead of the sixth year for grafted vines) in order to allow new planting and a more rapid renewal of the vineyard.

This amendment to the specification does not affect the single document.

5.   Link with the geographical area

The link with the geographical area has been supplemented by a reference to the compulsory ageing period for wines. The following sentence has been added to the paragraph on causal interactions: ‘The characteristics of these concentrated wines are reinforced and stabilised by ageing until at least 15 March of the year following the harvest. ’

The single document has been supplemented to clarify this point in the section ‘Link with the geographical area’.

6.   Date of circulation of wines

The date of 1 December of the harvest year, from which the wines could be moved between authorised warehouses or traders, laid down in point IX of the specification concerning processing, developing, ageing, packaging and storage of wine has been deleted.

Removing that restriction allows wines to move between the different categories of operators in the geographical area and area in immediate proximity before being placed on the market.

This amendment to the specification does not affect the single document.

SINGLE DOCUMENT

1.   Name of the product

Vinsobres

2.   Geographical indication type

PDO – Protected Designation of Origin

3.   Categories of grapevine products

1.

Wine

4.   Description of the wine(s)

The protected designation of origin ‘Vinsobres’ may only be used for still red wines. The wines are made mainly from the Grenache N, Mourvèdre N and Syrah N varieties.

They are concentrated and have an intense smell. The nose is marked by notes that are fruity (fresh fruit) in young wines and later acquires more intense nuances of candied fruit, spirit, spices (pepper) and seasonings.

The wines are particularly well balanced in the mouth. They are structured and full-bodied, with silky and elegant tannins. The fruity aromas are long-lasting and intense. The characteristics of these concentrated wines are reinforced and stabilised by ageing until at least 15 March of the year following the harvest. Ageing confers vanilla, roasted and smoked notes on the wine.

These wines have an intense red colour and a rich and complex nose. They are balanced, harmonious and suitable for ageing.

The wines must have the following analytical characteristics:

—	Malic acid content < or = 0,4 g/l; Modified colour intensity > or = 8; Total polyphenols index > or = 52;

—	Fermentable sugar content < or = 3 g/l for wines with a natural alcoholic strength by volume < or = 14 %.

—	Fermentable sugar content < or = 4 g/l for wines with a natural alcoholic strength by volume of > 14 %.

The other analytical criteria are in line with EU rules.

General analytical characteristics
Maximum total alcoholic strength (in % volume)	14,5
Minimum actual alcoholic strength (in % volume)	12,5
Minimum total acidity
Maximum volatile acidity (in milliequivalents per litre)	14,28
Maximum total sulphur dioxide content (in milligrams per litre)

5.   Wine-making practices

a.   Essential oenological practices

Specific oenological practice

—	Any heat treatment of the grape harvest at a temperature above 40 °C is prohibited;

—	The use of wood chips is prohibited;

In addition to the above provisions, the oenological practices concerning these wines must meet the requirements laid down at EU level and in the Rural and Maritime Fishing Code.

Growing method

Spacing between plants

—	The distance between the rows must not exceed 2,50 m;

—	The area available for each plant must not exceed 2,5 m2. This surface area is calculated by multiplying the spacing between rows by the spacing between plants;

—	The spacing between plants in the same row ranges from 0,80 m to 1,20 m.

Pruning of vines

—	The vines are pruned short (using the ‘Gobelet’ or ‘Cordon de Royat’ method), with a maximum of six spurs;

—	Each spur has a maximum of two buds;

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The period for establishing the ‘Cordon de Royat’ for all vine varieties grown using this method is limited to two years. During this period, Guyot pruning is authorised, either using the ‘single Guyot’ method, with a maximum of eight buds on the cane and one or two spurs with a maximum of two buds on each spur, or the ‘double Guyot’ method with a maximum of six buds on each cane and one or two spurs with a maximum of two buds on each spur.

Irrigation may be authorised.

b.   Maximum yields

42 hectolitres per hectare

6.   Demarcated geographical area

The grapes are harvested and the wines made, developed and aged on the territory of the municipality of Vinsobres in the department of Drôme.

7.   Main wine grape varieties

Grenache N

Syrah N - Shiraz

Mourvèdre N - Monastrell

8.   Description of the link(s)

The geographical area of the controlled designation of origin ‘Vinsobres’ is located in the department of Drôme at the heart of the Miocene sedimentary basin in Valréas and the colluvial-alluvial basin in Aygues, which is a Mediterranean mountain stream that has been carrying coarse detrital material from the Alpine slopes for millions of years.

This has created a hilly terrain that reaches an altitude above 500 metres and is oriented towards the north-east/south-west. Terraces or moderately inclined, south-facing slopes rise in tiers at the foot of the hills.

The local Mediterranean climate is characterised by two rainy seasons (the first one in the autumn and the second one from March to May) and by two dry periods (from January to February and, in particular, in July). The average annual temperature is 12,7 °C. The Mistral, a northern wind, plays a significant role in the environment of this region. It is true that this wind has a drying effect, but it also naturally limits the development of cryptogamic diseases. Furthermore, a dry climate in the summer ensures that the grapes ripen well. The drying effect of the Mistral also helps concentrate the various elements of the grapes.

The soils are generally stony and have a red to brown colour, which, together with the topography, gives them a good calorific value that promotes the early growth of the plant.

Irrigation is ensured by the very nature of the soils in combination with the climate and favours the regular production of highly expressive red wines. The correct balance of these factors leads results in a low yield, with the raw material being concentrated in all its elements (grape quality).

The homogeneity and shared identity of the wines produced testify to their distinctiveness, which is linked to the geographical area and acknowledged through the recognition of a ‘municipal’ controlled designation of origin. The distinctiveness stems from the particular interaction between the natural factors and know-how developed over time by the community of producers in this municipality.

The winemakers’ expertise, which enables them to carefully select parcels intended for harvesting grapes by optimising the exposure of their vineyards, makes it possible to limit the effects of altitude.

Consequently, despite the annual variations in climate, the above factors together ensure that the harvest is fully ripe and that powerful, concentrated wines are produced that can be kept for a medium-long to long time. The characteristics of these concentrated wines are reinforced and stabilised by ageing until at least 15 March of the year following the harvest.

The correct balance of all these factors contributes to obtaining red wines that have an intense colour and a rich and complex nose and that are balanced, harmonious and suitable for ageing.

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

Labelling a smaller geographical entity

Legal framework:

National legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

The labels of wines eligible for the controlled designation of origin may bear the name of a smaller geographical entity, provided that:

—	it is a registered location;

—	it appears on the harvest declaration.

Labelling a larger geographical entity

Legal framework:

National legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

The labelling of wines with the protected designation of origin may specify the larger geographical unit ‘Cru des Côtes du Rhône’ or ‘Vignobles de la Vallée du Rhône’.

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, development and ageing of wines, comprises the territory of 36 municipalities of the department of Drôme and 48 municipalities of the department of Vaucluse.

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Department of Drôme: Aubres, La Baume-de-Transit, Bouchet, Chamaret, Chantemerle-lès-Grignan, Châteauneuf-de-Bordette, Clansayes, Colonzelle, Condorcet, Donzère, La Garde-Adhémar, Les GrangesGontardes, Grignan, Mérindol-les-Oliviers, Mirabel-aux-Baronnies, Mollans-sur-Ouvèze, Montaulieu, Montbrison-sur-Lez, Montségur-sur-Lauzon, Nyons, Le Pègue, Piégon, Les Pilles, Rochegude, Roche-SaintSecret-Béconne, Rousset-les-Vignes, Saint-Maurice-sur-Eygues, SaintPantaléon-les-Vignes, Saint-Paul-Trois-Châteaux, Saint-Restitut, Solérieux, Suze-la-Rousse, Taulignan, Tulette, Valaurie, Venterol;

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Department of Vaucluse: Avignon, Beaumes-de-Venise, Bleedades, Bollène, Buisson, Cairanne, Camart-sur-Aigues, Caut-sur-Durance, Châteauneuf-de-Gadagne, Châteauneuf-du-Pape, Mondragon, Morères-lès-Avignon, Mornas, Les risques, Roaix, La Roque-Alric, Sablet, Sainte-Cécil-les-Avignon, Saint-Marcelln-les-Avignon, Sarrans, Suzette, Travailan-du-Comtat, Sorgues, Suzette, Travailan-du-Comtat, Sorgues, Suzette, Travailan-du-Comtat, Sorgues, Suzette, Travailan-du-Comtat, Sorgues, Suzette, Travailan-du-Comtat, Sorgues, Suzette, Travailans, Vacqueyras, Veison-la-Romaine, Vacqueyras, Vaison-la-Romaine, Valréas, Vedene, Villedieu, Violès, Visuan.

Link to the product specification

https://info.agriculture.gouv.fr/gedei/site/bo-agri/document_administratif-dddce4c8-b45c-443d-9853-598c16610d06

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(1)  OJ L 9, 11.1.2019, p. 2.