Non-opposition to a notified concentration

(Case M.9882 — SAZKA Group/ÖBAG/Casinos Austria)

(Text with EEA relevance)

(2020/C 395/01)

On 16 November 2020, the Commission decided not to oppose the above notified concentration and to declare it compatible with the internal market. This decision is based on Article 6(1)(b) of Council Regulation (EC) No 139/2004 (1). The full text of the decision is available only in English and will be made public after it is cleared of any business secrets it may contain. It will be available:

—	in the merger section of the Competition website of the Commission (http://ec.europa.eu/competition/mergers/cases/). This website provides various facilities to help locate individual merger decisions, including company, case number, date and sectoral indexes,

—	in electronic form on the EUR-Lex website (http://eur-lex.europa.eu/homepage.html?locale=en) under document number 32020M9882. EUR-Lex is the on-line access to European law.

---

(1)  OJ L 24, 29.1.2004, p. 1.

Euro exchange rates (1)

19 November 2020

(2020/C 395/02)

1 euro =

	Currency	Exchange rate
USD	US dollar	1,1832
JPY	Japanese yen	123,08
DKK	Danish krone	7,4498
GBP	Pound sterling	0,89378
SEK	Swedish krona	10,2060
CHF	Swiss franc	1,0797
ISK	Iceland króna	161,30
NOK	Norwegian krone	10,6900
BGN	Bulgarian lev	1,9558
CZK	Czech koruna	26,358
HUF	Hungarian forint	360,90
PLN	Polish zloty	4,4714
RON	Romanian leu	4,8732
TRY	Turkish lira	8,9373
AUD	Australian dollar	1,6272
CAD	Canadian dollar	1,5501
HKD	Hong Kong dollar	9,1737
NZD	New Zealand dollar	1,7155
SGD	Singapore dollar	1,5924
KRW	South Korean won	1 321,07
ZAR	South African rand	18,3153
CNY	Chinese yuan renminbi	7,7927
HRK	Croatian kuna	7,5655
IDR	Indonesian rupiah	16 820,13
MYR	Malaysian ringgit	4,8517
PHP	Philippine peso	57,147
RUB	Russian rouble	90,2638
THB	Thai baht	35,975
BRL	Brazilian real	6,3371
MXN	Mexican peso	24,0426
INR	Indian rupee	87,7970

---

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

New national side of euro coins intended for circulation

(2020/C 395/03)

National side of the new commemorative 2-euro coin intended for circulation and issued by France

Euro coins intended for circulation have legal tender status throughout the euro area. For the purpose of informing the public and all parties who handle the coins, the Commission publishes a description of the designs of all new coins (1). In accordance with the Council conclusions of 10 February 2009 (2), euro-area Member States and countries that have concluded a monetary agreement with the European Union providing for the issuing of euro coins are allowed to issue commemorative euro coins intended for circulation, provided that certain conditions are met, particularly that only the 2-euro denomination is used. These coins have the same technical characteristics as other 2-euro coins, but their national face features a commemorative design that is highly symbolic in national or European terms.

Issuing country: France

Subject of commemoration: Medical Research

Description of the design: The design shows the figuration of the human in union, represented by a face inscribed in a sphere. It faces the infinitely small, represented by fragments of DNA inscribed in a circle. By its oblique axis, this allegory represents the research and its intelligence dominating the infinitely small, studying it and triumphing over the diseases. The indication of the issuing country ‘RF’ is located at the top right while the mintmark and the year of issuance ‘2020’ are located at the bottom left.

The coin’s outer ring depicts the 12 stars of the European flag.

Number of coins to be issued: 300 000

Date of issue: October 2020

---

(1)  See OJ C 373, 28.12.2001, p. 1 for the national faces of all the coins issued in 2002.

(2)  See the conclusions of the Economic and Financial Affairs Council of 10 February 2009 and the Commission Recommendation of 19 December 2008 on common guidelines for the national sides and the issuance of euro coins intended for circulation (OJ L 9, 14.1.2009, p. 52).

Prior notification of a concentration

(Case M.10033 — Platinum Compass/OTPP/EDPL)

Candidate case for simplified procedure

(Text with EEA relevance)

(2020/C 395/04)

---

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

(2)  OJ C 366, 14.12.2013, p. 5.

Prior notification of a concentration

(Case M.10019 — AP1/AP3/AP4/Telia Carrier Entities)

Candidate case for simplified procedure

(Text with EEA relevance)

(2020/C 395/05)

---

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

(2)  OJ C 366, 14.12.2013, p. 5.

Publication of an application for approval of an amendment, which is not minor, to a product specification pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs

(2020/C 395/06)

This publication confers the right to oppose the amendment application pursuant to Article 51 of Regulation (EU) No 1151/2012 of the European Parliament and of the Council (1) within three months from the date of this publication.

APPLICATION FOR APPROVAL OF AN AMENDMENT TO THE PRODUCT SPECIFICATION OF PROTECTED DESIGNATIONS OF ORIGIN/PROTECTED GEOGRAPHICAL INDICATIONS WHICH IS NOT MINOR

Application for approval of an amendment in accordance with the first subparagraph of Article 53(2) of Regulation (EU) No 1151/2012

‘Volailles d’Ancenis’

EU No: PGI-FR-0167-AM02 - 15.10.2019

PDO ( ) PGI (X)

1.   Applicant group and legitimate interest

Les Fermiers du Val de Loire

Boulevard Pasteur

BP 50262

44158 Ancenis Cedex

FRANCE

Email: fermiersduvaldeloire@terrena.fr

‘Les Fermiers du Val de Loire’ is an association bringing together operators involved in rearing and slaughtering ‘Volailles d’Ancenis’ PGI poultry and it is thus entitled to submit this application.

2.   Member State or third country

France

3.   Heading in the product specification affected by the amendment(s)

☐	Name of product

☒	Description of product

☒	Geographical area

☒	Proof of origin

☒	Method of production

☒

Link

☒

Labelling

☒	Other: Applicant group, national requirements, controls

4.   Type of amendment(s)

☐	Amendment to product specification of a registered PDO or PGI not to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012

☒	Amendment to product specification of registered PDO or PGI for which a Single Document (or equivalent) has not been published not to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012

5.   Amendment(s)

5.1.   ‘Description of product’ section

The following provision in the ‘Name of product – Type of product’ section of the registration document:

—	‘Poulet d’Ancenis [Ancenis chicken] — White chicken (carcase and cuts) — Yellow chicken (carcase and cuts) — Black chicken

—	Pintade d’Ancenis [Ancenis guinea fowl] (carcase and cuts)

—	Dinde d’Ancenis [Ancenis turkey]

—	Chapon d’Ancenis [Ancenis capon]

—	Poularde d’Ancenis [Ancenis poularde] — White poularde — Yellow poularde’;

the following provision in point 3.12 ‘Carcase characteristics’ of the ‘Product specification – 3.1 Description of product’ section of the registration document:

and the following provision in point 1. ‘Minimum ages at slaughter’ of the ‘Product specification – 3.1 Description of product’ section of the registration document:

are being deleted and replaced by the following in the ‘Description of product’ section of the draft product specification:

‘“Volailles d’Ancenis” are birds of the Galliformes order. They belong to different families and include several types of animal:

—	chicken, poularde, capon;

—	guinea fowl, guinea fowl capon;

—

turkey.

They all come from robust, slow-growing strains allowing a long rearing period and slaughter just before sexual maturity, thus ensuring optimal quality (conformation and organoleptic characteristics).’

The various provisions are being deleted and replaced by new ones whose form has been revised but that retain the same requirements as regards the minimum weight of the eviscerated carcases without giblets and the phenotypes (‘Flesh and skin colour’ and ‘Feet colour’ columns). The substantive amendment to this section is the addition of guinea fowl capon to the poultry varieties that can come under the ‘Volailles d’Ancenis’ PGI.

That bird has traditionally been one of the types of festive poultry reared in the ‘Volailles d’Ancenis’ PGI geographical area, and over the years it has become ever more important. For more than 20 years now, between 10 000 and 20 000 guinea fowl enter poultry farms in the region each year and about the same number are sold. This refers to guinea fowl that are castrated and then reared in order to be sold for the end-of-year holidays. The rearing methods and practices are similar to those for ‘Volailles d’Ancenis’ capons (castrated male chickens) and guinea fowl. The characteristics of this variety are then described in the same way as for the other authorised varieties, i.e. the phenotypes, minimum weight and the information that it comes from robust, slow-growing strains.

With regard to the list of varieties for which cutting is authorised, the following provision of the ‘Name of product – Type of product’ section of the registration document which identifies the varieties for which cutting is authorised:

—	‘Poulet d’Ancenis [Ancenis chicken] — White chicken (carcase and cuts) — Yellow chicken (carcase and cuts) — Black chicken

—	Pintade d’Ancenis [Ancenis guinea fowl] (carcase and cuts)

—	Dinde d’Ancenis [Ancenis turkey]

—	Chapon d’Ancenis [Ancenis capon]

—	Poularde d’Ancenis [Ancenis poularde] — White poularde — Yellow poularde’;

with regard to the authorised ways in which whole birds may be presented, the following provision of point 3. ‘Presentation of product’ of the ‘Product specification – 3.1 Description of product’ section of the registration document:

the following provision in point 3.12 ‘Carcase characteristics’ of the ‘Product specification – 3.1 Description of product’ section of the registration document:

are being deleted and replaced by the following provision:

‘Whole birds must be class A carcases.

The classification of poultry cuts does not depend on the classification of the whole carcases, so cuts may come from carcases with slight defects (that do not qualify as class A) but the pieces selected must comply with the presentation criteria for class A.

Whole birds are presented:

—	“ready-to-cook” (RTC) (plucked, eviscerated, headless, with or without the tarsal joints), film-wrapped, packaged in a protective atmosphere or vacuum packed;

—	“effilé” (plucked, eviscerated, with head, feet and giblets present).

The poultry are sold fresh or frozen.

The giblets (heart, gizzard and liver) are sold fresh or frozen.’

The various provisions are being deleted and replaced by new ones with a revised form. The substantive amendment to this section concerns the possibility of selling cuts of all of the types of poultry coming under the ‘Volailles d’Ancenis’ PGI. Permitting cuts of all of the varieties should make it possible to adapt to new consumer habits, as recent market research has shown (Kantar Worldpanel, 2017). This mode of presentation is currently popular among consumers because of its practicality, with 30 % of free-range poultry now being sold as cuts. As is the case for freezing, cutting makes it possible not only to develop market outlets for this poultry in the out-of-home catering sector, but also to develop exports and the use of this poultry in prepared products.

The summary, now presented in the form of a single document, is being amended in point 3.2 to take account of the following amendments. The following provision is being deleted:

It is being replaced by the following:

‘“Volailles d’Ancenis” are birds of the Galliformes order. They belong to different families and include several types of animal:

—	chicken, poularde, capon;

—	guinea fowl, guinea fowl capon;

—

turkey.

All of the poultry come from robust, slow-growing strains allowing a long rearing period and slaughter just before sexual maturity, thus ensuring optimal quality (conformation and organoleptic characteristics).

They are reared free-range on grassy runs with trees, which is conducive to the natural inclination of these strains to explore their runs.

“Volailles d’Ancenis” poultry are characterised by a plump carcase with well-developed fillets and pronounced fat deposits on the lateral side of the thighs and on both sides of the wishbone.

Depending on the type of poultry, the characteristics of the finished products are as follows:

	Minimum weight	Flesh and skin colour	Feet colour
Chicken	1 kg	Yellow or white	Yellow, white or black
Guinea fowl	0,850 kg	Beige	Black
Capon	2,5 kg	Yellow or white	Yellow or white
Guinea fowl capon	1,4 kg	Beige	Black
Poularde	1,6 kg	Yellow or white	Yellow or white
Turkey	2,3 kg	Yellow or white	Black’

5.2.   ‘Geographical area’ section

The following provision of section ‘3.3 Definition of the geographical area’:

is being replaced by the following:

‘“Volailles d’Ancenis” poultry are reared from the age of one day until they are removed for slaughter. The poultry farms, meaning both the poultryhouses and the runs, are located in the “Volailles d’Ancenis” PGI geographical area, the perimeter of which incorporates the territory of the following municipalities as per the 2019 Official Geographic Code.

Loire-Atlantique department in its entirety

Maine-et-Loire department:

Full municipalities:

Angers, Angrie, Armaillé, Aubigné-sur-Layon, Avrillé, Beaucouzé, Beaulieu-sur-Layon, Beaupreau en Mauges, Bécon-les-Granits, Bégrolles-en-Mauges, Béhuard, Bellevigne-en-Layon, Blaison-Saint-Sulpice, Bouchemaine, Bouillé-Ménard, Bourg-l’Evêque, Briollay, Candé, Cantenay-Épinard, Carbay, Cernusson, Challain-la-Potherie, Chalonnes-sur-Loire, Chambellay, Champtocé-sur-Loire, Chanteloup-les-Bois, Chaudefonds-sur-Layon, Chazé-sur-Argos, Cheffes, Chemillé en Anjou, Chenillé-Champteussé, Cholet, Cléré-sur-Layon, Coron, Denée, Doué-en-Anjou, Écouflant, Écuillé, Erdre-en-Anjou, Feneu, Grez-Neuville, Ingrandes-Le Fresne-sur-Loire, Juvardeil, La Jaille-Yvon, La Plaine, La Possonnière, La Romagne, La Séguinière, La Tessoualle, Le Lion-d’Angers, Le May-sur-Èvre, Le Plessis-Grammoire, Les Cerqueux, Les Garennes-sur-Loire, Les Hauts-d’Anjou, Les Ponts-de-Cé, Loiré, Longuenée-en-Anjou, Lys-Haut-Layon, Mauges-sur-Loire, Maulévrier, Mazières-en-Mauges, Miré, Montilliers, Montreuil-Juigné, Montreuil-sur-Loir, Montreuil-sur-Maine, Montrevault sur Èvre, Mozé-sur-Louet, Mûrs-Érigné, Nuaillé, Ombrée-d’Anjou, Orée-d’Anjou, Passavant-sur-Layon, Rives-du-Loir-en-Anjou, Rochefort-sur-Loire, Saint-Augustin-des-Bois, Saint-Barthélemy-d’Anjou, Saint-Christophe-du-Bois, Saint-Clément-de-la-Place, Sainte-Gemmes-sur-Loire, Saint-Georges-sur-Loire, Saint-Germain-des-Prés, Saint-Jean-de-la-Croix, Saint-Lambert-la-Potherie, Saint-Léger-de-Linières, Saint-Léger-sous-Cholet, Saint-Martin-du-Fouilloux, Saint-Melaine-sur-Aubance, Saint-Paul-du-Bois, Saint-Sigismond, Sarrigné, Savennières, Sceaux-d’Anjou, Segré-en-Anjou Bleu, Sèvremoine, Somloire, Soulaines-sur-Aubance, Soulaire-et-Bourg, Thorigné-d’Anjou, Tiercé, Toutlemonde, Trélazé, Trémentines, Val d’Erdre-Auxence, Val-du-Layon, Verrières-en-Anjou.

Municipalities included in part:

Brissac-Loire-Aubance (territory of the former municipalities of Les Alleuds, Brissac-Quincé, Charcé-Saint-Ellier, Luigné, Saint-Rémy-la-Varenne, Saint-Saturnin-sur-Loire, Saulgé-l’Hopital and Vauchrétien), Loire-Authion (territory of the former municipalities of Andard, La Bohalle, La Daguenière and Saint-Mathurin-sur-Loire), Morannes-sur-Sarthe-Daumeray (territory of the former municipality of Chemiré-sur-Sarthe), Terranjou (territory of the former municipalities of Chavagnes and Notre-Dame-d’Allençon).

Deux-Sèvres department:

Adilly, Airvault, Allonne, Amailloux, Argentonnay, Aubigny, Availles-Thouarsais, Azay-Sur-Thouet, Beaulieu-Sous-Parthenay, Boisme, Bouille-Saint-Paul, Boussais, Bressuire, Bretignolles, Cerizay, Cersay, Chanteloup, Chatillon-Sur-Thouet, Chiche, Cirières, Clave, Clessé, Combrand, Coulonges-Thouarsais, Courlay, Faye-L’Abbesse, Fénery, Geay, Genneton, Glenay, Gourgé, La Boissière-en-Gâtine, La Chapelle-Bertrand, La Chapelle-Saint-Laurent, La Forêt-Sur-Sèvre, La Petite-Boissière, La Peyratte, L’Absie, Lageon, Largeasse, Le Pin, Le Retail, Le Tallud, Les Châtelliers, Les Forges, Lhoumois, Loretz-d’Argenton, Louin, Luché-Thouarsais, Luzay, Maisontiers, Massais, Mauleon, Menigoute, Moncoutant-sur-Sèvres, Montravers, Neuvy-Bouin, Nueil-Les-Aubiers, Parthenay, Pierrefitte, Pompaire, Pougne-Hérisson, Reffannes, Saint-Amand-sur-Sèvre, Saint-André-sur-Sèvre, Saint-Aubin-Du-Plain, Saint-Aubin-Le-Cloud, Saint-Clémentin, Sainte-Gemme, Sainte-Verge, Saint-Germain-De-Longue-Chaume, Saint-Jacques-De-Thouars, Saint-Jean-De-Thouars, Saint-Lin, Saint-Loup-Lamaire, Saint-Martin-Du-Fouilloux, Saint-Maurice-Étusson, Saint-Pardoux-Soutiers, Saint-Paul-En-Gâtine, Saint-Pierre-Des-Échaubrognes, Saint-Varent, Saurais, Secondigny, Thouars, Trayes, Vasles, Vausseroux, Vautebis, Vernoux-En-Gâtine, Viennay, Vouhé, Voultegon.

Vendée department:

Bazoges-en-Paillers, Beaurepaire, Chanverrie, Cugand, La Bernardière, La Boissière-de-Montaigu, La Bruffière, La Gaubretière, Les Landes-Genusson, Mortagne-sur-Sèvre, Saint-Aubin-des-Ormeaux, Saint-Laurent-sur-Sèvre, Saint-Malô-du-Bois, Saint-Martin-des-Tilleuls, Tiffauges, Treize-Septiers, Treize-Vents.’

The definition of the geographical area is being amended. This amendment involves extending the geographical area to the south of the current boundary so as to include part of the departments of Vendée, Deux-Sèvres and Maine-et-Loire and removing some municipalities that are not in line with the principles underpinning the definition of the area, as expressed in the section concerned and in the ‘Details bearing out the link with the geographical environment’ section of the product specification in force and the proposed amended product specification. The territories concerned do not meet the criteria for the defined geographical area primarily because they are not predominantly characterised by combined mixed cropping and livestock rearing in a bocage landscape, but are instead essentially wine-growing areas.

It should be borne in mind that the criteria for the definition of the ‘Volailles d’Ancenis’ PGI geographical area are primarily natural factors (the area is made up of catchment areas draining into the Loire, from its mouth to the Loir Valley north of Angers, the geological basement is part of the Armorican Massif, the oceanic climate is both mild and damp in winter and quite warm and sunny in summer, without major drought) and to a lesser degree human factors that appear to play a decisive role (the significance of farming systems which combine mixed cropping and livestock rearing and of which poultry production is part, the bocage-type landscape throughout the defined area, the major presence of holdings rearing poultry, and the history of the ‘Les Fermiers du Val de Loire’ group which steers, organises and structures the poultry sector within this area).

This amendment thus gives a geographical area which is more coherent and is in line with the criteria underpinning the link between ‘Volailles d’Ancenis’ PGI and the geographical area.

Lastly, the form of the ‘Geographical area’ section is also being significantly revised. When the product specification was drafted, a list of cantons was chosen over a list of municipalities. As the boundaries and names of cantons change more frequently than those of municipalities, the French authorities have decided to include a list of municipalities in the product specification rather than lists of cantons. This amendment to the text has no impact on the definition for much of the geographical area.

In summary, the ‘Volailles d’Ancenis’ PGI geographical area is being amended and reorganised as follows:

—	Addition of 97 municipalities in the Deux-Sèvres department;

—	Addition of 17 municipalities in the Vendée department;

—	Removal of 13 municipalities in the Maine-et-Loire department located in the Saumur region.

Farmers in this large bocage region share agricultural practices typical of holdings combining mixed cropping and livestock rearing. It has a mild, oceanic climate that allows the poultry to venture outside early in winter. These climate criteria correspond in all respects to the climate of the Armorican Massif.

Accordingly, the municipalities in the Maine-et-Loire department are being removed because they are located in the Paris Basin, have the characteristics of that environment and have different modes of production (vineyards, cereal crops, etc.).

The summary, now presented in the form of a single document, is being amended in section ‘4. Concise definition of the geographical area’ to take account of the amendments outlined above.

The following provision of the summary:

‘c)	Geographical area: Loire-Atlantique department and the western part of Maine-et-Loire department.’

is being deleted. In order to prevent the single document from being excessively long while ensuring that it is precise, a list specifying one department and various cantons has been preferred to a list of municipalities whenever the cantons or department concerned are included in their entirety. The nomenclature of the proposed geographical area differs between the draft product specification and the single document but its boundaries are identical.

The following provision of section ‘3.3 Geographical area’:

and the following provision of section ‘3.3 Geographical area’:

are being replaced by the following:

The current provisions of the ‘Volailles d’Ancenis’ product specification appear to be highly detailed and repetitive insofar as the same details are repeated a number of times in close proximity to each other. The proposed wording allows the key elements of the description of the geographical area to be retained in a concise manner. What is more, many of these details regarding the description of the characteristics of the geographical area that have a link with the product are included in the proposed wording for the ‘Details bearing out the link with the geographical environment’ section of the proposed product specification.

The following provision is being deleted:

That section sets out the businesses (besides poultry farms) situated in the geographical area at the time of the application for recognition of ‘Volailles d’Ancenis’ as a PGI. It does not lay down any requirements and is no longer up-to-date. Its deletion thus serves only to update the text.

5.3.   ‘Proof of origin’ section

The traceability provisions that were present in the product specification were limited to monitoring of the label number by the control body, covering some partial information in the product specification.

They are being replaced by provisions concerning the following:

—	Identification procedures are being introduced for operators wishing to participate in any stage of production of ‘Volailles d’Ancenis’ (farmers and slaughterhouses).

—

A traceability system that makes it possible to guarantee to consumers that ‘Volailles d’Ancenis’ conforms to the characteristics certified by the PGI. Traceability consists in keeping necessary and sufficient information to trace the origin and composition of the product throughout the stages in its production, processing and distribution. Origin is guaranteed through product identification and through a system of upstream and downstream traceability.

—	The system identifies and, using a table, summarises the documents and records required and the minimum information expected at each stage of the product life cycle (hatching, rearing, removal for slaughter, receipt, slaughter, packaging, cutting). These documents must be available to inspectors.

This new, more complete wording strengthens product traceability.

5.4.   ‘Method of production’ section

The following provision is being deleted from the product specification:

It is being replaced by the following:

This amended wording makes it possible to keep the same details regarding the phenotypes of the poultry eligible for the ‘Volailles d’Ancenis’ PGI while also giving details for capons, guinea fowl and turkeys. A description of the phenotype is also being added for guinea fowl capons, the phenotype of which is the same as for guinea fowl. This amended wording also makes it possible to delete the reference numbers of the ‘Label Rouge’ quality mark specifications formerly associated with ‘Volailles d’Ancenis’, the majority of which are in fact no longer valid.

The following section 5.2 ‘Rearing method’ has been added to the draft product specification:

The following section 5.3 ‘Poultryhouses and runs’ is being added to the draft product specification:

The following section 5.4 ‘Feed’ has been added to the draft product specification:

The addition of the sections 5.2 ‘Rearing method’, 5.3 ‘Poultryhouses and runs’ and 5.4 ‘Feed’ to the product specification makes it possible to enshrine the actual working practices of ‘Volailles d’Ancenis’ PGI poultry farmers and thus ensure rigorous oversight of those practices.

The practices are in line with the elements underpinning the specific characteristics of the geographical area and with the specific characteristics of the product, namely the use of slow‐growing strains which allows the animals to explore their runs, the existence of runs that reflect the bocage character of the landscape (presence of hedgerows and trees, dense river network), and a diet that is strongly based on the cereals made available by the fact that these poultry farms are situated in an area where mixed cropping is combined with livestock rearing and where wheat plays an important role in the feed. Moreover, these cereals are distributed in part by being scattered in the poultryhouses. Lastly, the mild climate allows the poultry to venture out onto the runs earlier than other free-range poultry.

The provision that slaughter is carried out in the geographical area is being deleted:

The requirement for slaughter to take place in the geographical area is being removed because it seems that more and more slaughterhouses are closing down. There are currently several slaughterhouses in the geographical area, but the situation might change in the next few years and operators would face difficulties.

The following provisions are being added:

These provisions make it possible to ensure compliance with the minimum animal welfare conditions that have an impact on the characteristics of the product.

5.5.   ‘Link’ section

The product specification in force outlines the link in numerous sub-sections. These have been entirely re-written in the section of the product specification entitled ‘Details bearing out the link with the geographical environment’ in order to more clearly demonstrate the link between ‘Volailles d’Ancenis’ and its geographical area, without any substantive changes being made. The link between the geographical area and the product is based on the reputation and specific characteristics of the product. The reputation and renown of the product name have developed over time thanks to the characteristics of the environment (the bocage landscape, the dense river network in the area, the mild climate) and characteristics linked to the know-how of the operators (early exit of the animals onto the runs, feed, vegetation on the runs).

This section is introduced by a paragraph specifying the basis for the link to the geographical origin: ‘The link to the origin of “Volailles d’Ancenis” is based on its reputation and on the product’s specific characteristics linked to the know-how of the poultry farmers.’

The section is then divided into three parts:

—

The ‘Specific characteristics of the geographical area’ part outlines the natural factors, stressing the undulating landscape of the geographical area, the dense river network in the area, the highly variable soils overlaid on a common geological basement – the Armorican Massif – which means that different parcels have different uses, a mild climate, the presence of minerals in the form of grit in the soils, and human know-how in the generous distribution of cereals to poultry and in shaping the land into a bocage landscape.

—	The ‘Specific characteristics of the product’ section stresses the product’s particular characteristics (plump carcase with well-developed fillets and pronounced fat deposits on the lateral side of the thighs and on both sides of the wishbone).

—

Lastly, the ‘Causal link’ part explains the interactions between the natural and human factors and the product, namely a line of poultry production that has been developed by making the most of: — the highly variable quality of the soils (cereal production and meadows in very close geographical proximity); — a mild climate (allowing the poultry to venture out onto the runs particularly early); — the presence of large numbers of hedgerows (which protect the poultry from predators and wind, provide natural perches, ensure that there are insects and grit and, by being present, encourage the poultry to explore their runs); — the use of slow-growing, robust strains; — a diet based on a high degree of cereal use; — poultry with a plump conformation, well-developed fillets and pronounced fat deposits on the lateral side of the thighs and on both sides of the wishbone.

All of these factors have helped ‘Volailles d’Ancenis’ to win a reputation first at regional level (Ancenis poultry market) and then nationally (prizes at the Concours Général Agricole).

For the reasons mentioned above, point (f) ‘Link’ of the summary has been replaced by point 5 ‘Link with the geographical area’ in the single document.

5.6.   ‘Labelling’ section

The following provision of the product specification:

‘Any label affixed to products coming under the “Ancenis” Protected Geographical Indication must first be approved:

1)	by Sèvre et Loire Qualité’s Certification Committee;

2)	by the National Commission for Quality Marks and Conformity Certification.

The wordings on labels must be in line with the compulsory and specific wordings for products with quality marks, as set out in the official technical guidelines drawn up by the Ministry of Agriculture for the “Label Avicole” quality marks.’

is being deleted insofar as all of the information in this point of the product specification is out-of-date, since:

—	the name of the certification body responsible for controls (Sèvre et Loire Qualité’s Certification Committee) has since been changed and it does not appear appropriate to retain such information on labelling;

—

the organisational structure of the French authorities responsible for investigating official origin marks (National Commission for Quality Marks and Conformity Certification) has been changed and that body no longer exists. As in the previous point, it does not appear appropriate to retain such information on labelling;

—	lastly, the official technical guidelines drawn up by the Ministry of Agriculture for the ‘Label Avicole’ quality marks no longer exist, and it no longer appears appropriate to link a PGI product specification with a separate national document.

The provision:

is being replaced by the following in the product specification:

‘Besides the compulsory wordings required by the rules on the labelling and presentation of foodstuffs, labels must include:

—	the registered product name “Volailles d’Ancenis”;

—	the European Union’s PGI symbol in the same visual field.’

In addition, the wordings in point (h) ‘Labelling’ of the summary are being deleted and are therefore not included in point 3.6 of the single document.

5.7.   Other

-   Applicant group:

The following provision of the product specification is being deleted:

It is being replaced by the following:

This amendment is an update to the group’s details.

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

-   Control bodies:

In accordance with national guidelines aimed at harmonising how specifications are drafted, the name and contact details of the certification body are being deleted. This section will now give the contact details of the competent control authorities at national level, the National Institute of Origin and Quality (INAO) and the Directorate-General for Competition, Consumer Affairs and Fraud Prevention (DGCCRF). The name and contact details of the certification body can now be consulted on the INAO website and the European Commission’s database.

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

-   National requirements:

The main points to be checked are being added to the section on national requirements, in accordance with the national legislation in force.

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

-   Controls:

The current product specification includes a specific section on controls on the provisions of the specification, which could be seen as being equivalent to a control plan. In line with the current requirements on controls, all of these elements are being deleted from the product specification. A separate control plan has been drawn up and will make it possible to ensure oversight of the proposed product specification in its entirety.

SINGLE DOCUMENT

‘VOLAILLES D’ANCENIS’

EU No: PGI-FR-0167-AM02 - 15.10.2019

PDO ( ) PGI (X)

1.   Name(s) [of PDO or PGI]

‘Volailles d’Ancenis’

2.   Member State or third country

France

3.   Description of the agricultural product or foodstuff

3.1.   Type of product [listed in Annex XI]

Class 1.1. Fresh meat (and offal)

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

‘Volailles d’Ancenis’ are birds of the Galliformes order. They belong to different families and include several types of animal:

—	chicken, poularde, capon;

—	guinea fowl, guinea fowl capon;

—

turkey.

All of the poultry come from robust, slow-growing strains allowing a long rearing period and slaughter just before sexual maturity, thus ensuring optimal quality (conformation and organoleptic characteristics).

They are reared free-range on grassy runs with trees, which is conducive to the natural inclination of these strains to explore their runs.

‘Volailles d’Ancenis’ poultry are characterised by a plump carcase with well‐developed fillets and pronounced fat deposits on the lateral side of the thighs and on both sides of the wishbone.

Depending on the type of poultry, the characteristics of the finished products are as follows:

	Minimum weight	Flesh and skin colour	Feet colour
Chicken	1 kg	Yellow or white	Yellow, white or black
Guinea fowl	0,850 kg	Beige	Black
Capon	2,5 kg	Yellow or white	Yellow or white
Guinea fowl capon	1,4 kg	Beige	Black
Poularde	1,6 kg	Yellow or white	Yellow or white
Turkey	2,3 kg	Yellow or white	Black

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

The feed of ‘Volailles d’Ancenis’ poultry is 100 % composed of plants, minerals and vitamins, with at least 70 % cereals and products derived therefrom. At least 12 % of the cereals are in the form of whole wheat for the entire fattening period (after 28 days), which helps the birds’ gizzards to function properly and thus facilitates digestion.

Cereal by-products must not represent more than 15 % of the total ration. The maximum total fat content of the feed is 6 %.

The different categories of raw materials that can make up the feed are as follows:

—	Cereal grains and products derived therefrom;

—	Oil seeds, oil fruits, and products derived therefrom;

As regards vegetable oils, only crude and refined oils are used;

—	Legume seeds and products derived therefrom;

—	Tubers, roots and products derived therefrom;

—	Other seeds and fruits and products derived therefrom, e.g. grapes and products derived therefrom;

—	Forages and roughage, and products derived therefrom, e.g. lucerne and products derived therefrom;

—	Other plants, algae and products derived therefrom;

—	Minerals and products derived therefrom;

—	Fermentation products and by-products from micro-organisms: brewer’s yeasts that have been inactivated or killed, grown on substrates of vegetable origin;

—	Other: — Products from the processing of plants; — Products from the processing of spices and seasonings; — Products from the processing of herbs.

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

‘Volailles d’Ancenis’ poultry are reared in the defined geographical area from the age of one day until they are removed for slaughter.

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

‘Volailles d’Ancenis’ poultry is sold as whole birds or as cuts, fresh or frozen.

Whole birds must be class A carcases. Cuts may come from class B carcases but the pieces sold must be class A.

Carcases are presented:

—	‘ready-to-cook’ (RTC) (plucked, eviscerated, headless, with or without the tarsal joints), film-wrapped, packaged in a protective atmosphere or vacuum packed;

—	‘effilé’ (plucked, eviscerated, with head, feet and giblets present).

The giblets (heart, gizzard and liver) are sold fresh or frozen.

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

—

4.   Concise definition of the geographical area

List of the cantons and municipalities making up the ‘Volailles d’Ancenis’ PGI geographical area:

Loire-Atlantique department in its entirety

Maine-et-Loire department:

Cantons:

Angers 1;

Angers 2;

Angers 3;

Angers 4;

Angers 5;

Angers 7 except for the former territory of the delegated municipalities of Bauné and Corné (municipality of Loire-Authion) as well as La Ménitré - Beaupréau - Chalonnes-sur-Loire - Chemillé-Melay except for the former territory of the delegated municipality of Martigné-Briand (municipality of Terranjou);

Cholet 1;

Cholet 2;

La Pommeraye;

Ponts-de-Cé except for the former territory of the delegated municipalities of Chemellier and Coutures (municipality of Brissac-Loire-Aubance);

Saint Macaire-en-Mauges;

Tiercé except for the municipalities of Baracé, Durtal, Étriché, Les Rairies, Montigné-les-Rairies and the former territory of the delegated municipalities of Daumeray and Morannes (municipality of Morannes-sur-Sarthe-Daumeray).

Municipalities: Angers (part of the canton of Angers 6) - Montreuil-sur-Loir - Rives-du-Loir-en-Authion - Saint-Barthélemy-d’Anjou - Verrières-en-Anjou.

Deux-Sèvres department:

Cantons:

Bressuire;

Cerizay;

La Gâtine except for the municipalities of Doux, La Ferrière-en-Parthenay, Fomperron, Mazières-en-Gâtine, Oroux, Pressigny, Saint-Germier, Saint-Georges-de-Noisne, Saint-Marc-la-Lande, Thénezay and Verruyes;

Mauléon;

Parthenay;

Thouars except for the municipality of Louzy.

Municipalities: Airvault, Argenton-l’Eglise, Availles-Thouarsais, Bouillé-Loretz, Boussais, Coulonges-Thouarsais, Glénay, Louin, Luché-Thouarsais, Luzay, Maisontiers, Pierrefite, Sainte-Gemme, Saint-Loup-Lamaire, Saint-Varent, Tessonnière, Val-en-Vigne.

Vendée department:

Canton:

Mortagne-sur-Sèvre;

Municipalities: Bazoges-en-Paillers, La Boissière-de-Montaigu and Treize-Septiers.

5.   Link with the geographical area

The link to the origin of ‘Volailles d’Ancenis’ is based on its reputation and on the product’s specific characteristics linked to the know-how of the poultry farmers.

The ‘Volailles d’Ancenis’ PGI geographical area covers the entire lower Loire Valley from the mouth of the river to the Loir. The landscape is undulating and has a rather dense network of rivers.

The geographical area is characterised by highly variable soils overlaid on a common geological basement, the Armorican Massif, and thus, in terms of the agronomic potential of the soils, by diverse land use including within individual holdings. This explains to a large extent how crop-growing is organised. Farmers and livestock breeders in the area have always traditionally reserved the most arid or most poorly drained land for pasture, the deepest and/or most fertile land for cereals, mainly wheat and barley, and other land for fodder crops.

The ‘Volailles d’Ancenis’ PGI geographical area is part of one of France’s major bocage regions. Bocage features to a large extent in the departments of Loire‐Atlantique, Maine-et-Loire, Vendée and Deux-Sèvres, which means that bocage is present without interruption throughout the geographical area. Hedgerows, whose diverse plant species make them veritable reservoirs of biodiversity, provide shelter for wild animals and in particular insects. On the runs, these insects represent a source of protein for the poultry which, although hard to quantify, is real and supplements earthworms. Similarly, the soils provide minerals in the form of grit, i.e. the small stones that can be found in the top layer of these lightly worked bocage soils and that help the development of the gizzards of the poultry that ingest them.

The climate of the geographical area is a patchwork of mostly mild and oceanic mesoclimates that allow the poultry to venture outside early. The spring rainfall level fosters early grass growth and has thus traditionally encouraged farmers to allow their poultry out early.

The ‘Volailles d’Ancenis’ geographical area is traditionally a region combining mixed cropping and livestock rearing. Farmyard poultry became common alongside these two main modes of production, with wheat forming the basis of their diet. This ancillary activity was traditionally the preserve of women as a source of money for day-to-day expenses. These rearing traditions have been preserved and are still present today in ‘Volailles d’Ancenis’ production: the animals are outside all day long, they perch like they used to in the farmyard, the poultry breeder does what the farmer’s wife used to do and scatters wheat every day, and the poultry are mainly fed on cereals. Particular attention is paid to feeding and fattening so as to ensure that the grain-fed chickens are plump.

‘Volailles d’Ancenis’ are traditional free-range poultry. ‘Volailles d’Ancenis’ venture outside early. This takes place on the 37th day for chickens, capons and poulardes, on the 53rd day for guinea fowl and guinea fowl capons and on the 42nd day for turkeys.

The robust strains are not only able to venture outside early but also thoroughly explore their runs. These strains are naturally very active and are able to satisfy their needs to perch, scratch and peck, which are fostered by the rearing practices employed by the producer group.

The feed of ‘Volailles d’Ancenis’ poultry is 100 % made up of plants, minerals and vitamins, with at least 70 % cereals and products derived therefrom. At least 12 % of the cereals are in the form of whole wheat, which stimulates the animals’ gizzards and contributes to their specific organoleptic characteristics.

‘Volailles d’Ancenis’ poultry are characterised by a plump carcase with well‐developed fillets and pronounced fat deposits on the lateral side of the thighs and on both sides of the wishbone.

The production of ‘Volailles d’Ancenis’ has developed by making the most of the highly variable quality of the soils, whether across the production area or even within individual holdings.

People adapted to this by putting in place integrated farming systems to best exploit all of their land, namely mixed cropping combined with livestock rearing and in particular combined cereal growing and cattle rearing.

In order to do this, they had to parcel up their land thereby creating a bocage landscape. This landscape is characteristic of the ‘Volailles d’Ancenis’ production area.

The bocage landscape is made up of protective hedgerows that mark out runs that can be used to rear free-range poultry. It protects the birds against wind and predators, provides natural perches as well as insects and grit that help the poultry develop, and encourages exploration of the entire surface of the runs.

The choice of robust strains, the predominantly mild and oceanic climate and the protective hedgerows allows the poultry to venture outside early. Venturing outside early enables the poultry to ingest grass in abundance.

One of the natural behaviours of these robust strains is that they perch, which they can do on the low branches of the hedgerows and also in the poultryhouses, where farmers install perches. Thus made possible, this regular activity guarantees the characteristics of ‘Volailles d’Ancenis’.

For chickens, the other natural behaviours of pecking and scratching are encouraged by the farmers who scatter wheat daily and also make objects available for pecking. These are all factors which, by providing the poultry with the calm needed for proper fattening, and combined with a long rearing period, allow for the characteristic well‐developed carcases.

The traditional nature of this line of production first earned it a reputation regionally, as demonstrated by the presence of a weekly poultry market in Ancenis.

Taken together, these elements confer acknowledged quality upon the finished product, as the medals obtained at the Concours Général Agricole in Paris since 1995 prove.

Reference to publication of the specification

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

https://www.legifrance.gouv.fr/affichTexte.do?cidTexte=JORFTEXT000039121349&dateTexte=&categorieLien=id

---

(1)  OJ L 343, 14.12.2012, p. 1.

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 395/07)

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

NOTIFICATION OF A STANDARD AMENDMENT TO THE SINGLE DOCUMENT

‘KUNSÁG/KUNSÁGI’

PDO-HU-A1332-AM03

Date of communication: 10.9.2020

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

1.   Extending the area of production beyond the demarcated area

(a)	Product specification heading affected: — VIII Further conditions

(b)	Single document heading affected: —

(c)

Justification: For reasons of competitiveness and to increase opportunities to use the grapes grown there, it is worthwhile to extend production outside the demarcated area to the entire area permitted by the rules. This area provides the same processing conditions as those applicable in the current production area covered by the protected designation of origin ‘Kunság/Kunsági’.

SINGLE DOCUMENT

1.   Name of the product

Kunság

Kunsági

2.   Type of geographical indication

PDO – Protected Designation of Origin

3.   Categories of grapevine products

1.

Wine

4.	Sparkling wine

9.	Aerated semi-sparkling wines

4.   Description of the wine(s)

Wine – Rosé varietal and cuvée

The wines are pale pink, pink, or pale violet in colour; they have soft, vivid acidity and a fruity taste and fragrance. Depending on the sugar content they can be dry, semi-dry, semi-sweet or sweet.

*	The limits laid down in the EU legislation apply to the maximum total alcoholic strength and maximum total sulphur dioxide.

General analytical characteristics
Maximum total alcoholic strength (in % volume):
Minimum actual alcoholic strength (in % volume):	9
Minimum total acidity:	3,5 g/l expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre):	13,33
Maximum total sulphur dioxide (in milligrams per litre):

Wine – Siller varietal and cuvée

The varietal wines have a fragrance and taste characteristic of the variety used; the coupage wines have a fragrance and taste reflecting the relative proportions of the varieties used. The wines have rounded acids, moderate tannin content, and fullness. Depending on the sugar content they can be dry, semi-dry, semi-sweet or sweet.

*	The limits laid down in the EU legislation apply to the maximum total alcoholic strength and maximum total sulphur dioxide.

General analytical characteristics
Maximum total alcoholic strength (in % volume):
Minimum actual alcoholic strength (in % volume):	9
Minimum total acidity:	3,5 g/l expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre):	20
Maximum total sulphur dioxide (in milligrams per litre):

Wine – White varietal and cuvée

The wines are pale green, pale or stronger straw-yellow in colour; often mellow with a low alcoholic strength; they have a fresh taste, with the character of summer fruits and occasionally citruses. Depending on the sugar content they can be dry, semi-dry, semi-sweet or sweet.

*	The limits laid down in the EU legislation apply to the maximum total alcoholic strength and maximum total sulphur dioxide.

General analytical characteristics
Maximum total alcoholic strength (in % volume):
Minimum actual alcoholic strength (in % volume):	9
Minimum total acidity:	3,5 g/l expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre):	16,67
Maximum total sulphur dioxide (in milligrams per litre):

Wine – Red varietal and cuvée

The wines are ruby or a stronger ruby in colour; they have an intensely fruity and spicy fragrance and a youthful taste, with moderate tannin content, pleasant acidity and alcoholic strength. Depending on the sugar content they can be dry, semi-dry, semi-sweet or sweet.

*	The limits laid down in the EU legislation apply to the maximum total alcoholic strength and maximum total sulphur dioxide.

General analytical characteristics
Maximum total alcoholic strength (in % volume):
Minimum actual alcoholic strength (in % volume):	9
Minimum total acidity:	3,5 g/l expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre):	20
Maximum total sulphur dioxide (in milligrams per litre):

Wine – Late-harvest white varietal or cuvée

The wines are gold in colour; they have a complex fragrance and a robust, oily texture, with notes of wooden-barrel and bottle ageing. They have a pleasant acidity and alcoholic strength, often with a residual sugar content.

*	The limits laid down in the EU legislation apply to the maximum total alcoholic strength and maximum total sulphur dioxide.

General analytical characteristics
Maximum total alcoholic strength (in % volume):
Minimum actual alcoholic strength (in % volume):	9
Minimum total acidity:	3,5 g/l expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre):	33,33
Maximum total sulphur dioxide (in milligrams per litre):

Wine – Late-harvest red varietal or cuvée

The wines are ruby or deep red in colour; they have a complex fragrance and a robust, oily texture with notes of wooden-barrel and bottle ageing. They have a pleasant acidity and alcoholic strength, often with a residual sugar content.

*	The limits laid down in the EU legislation apply to the maximum total alcoholic strength and maximum total sulphur dioxide.

General analytical characteristics
Maximum total alcoholic strength (in % volume):
Minimum actual alcoholic strength (in % volume):	9
Minimum total acidity:	3,5 g/l expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre):	33,33
Maximum total sulphur dioxide (in milligrams per litre):

Wine – Selected-harvest white varietal or cuvée

The wines are greenish yellow in colour; they have a fragrance and taste characteristic of the grape variety used; they have vivid acidity, a medium body and an alcoholic character. The wine can be dry, semi-dry, semi-sweet or sweet.

*	The limits laid down in the EU legislation apply to the maximum total alcoholic strength and maximum total sulphur dioxide.

General analytical characteristics
Maximum total alcoholic strength (in % volume):
Minimum actual alcoholic strength (in % volume):	9
Minimum total acidity:	3,5 g/l expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre):	13,33
Maximum total sulphur dioxide (in milligrams per litre):

Wine – Selected-harvest rosé varietal or cuvée

The wines are pale pink, pink to pale violet in colour; they have a delicate, soft acidity and an extremely fruity fragrance. Depending on the sugar content they can be dry, semi-dry, semi-sweet or sweet.

*	The limits laid down in the EU legislation apply to the maximum total alcoholic strength and maximum total sulphur dioxide.

General analytical characteristics
Maximum total alcoholic strength (in % volume):
Minimum actual alcoholic strength (in % volume):	9
Minimum total acidity:	3,5 g/l expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre):	13,33
Maximum total sulphur dioxide (in milligrams per litre):

Wine – Selected-harvest red varietal or cuvée

The wines are dark ruby or dark red in colour; they have a fruity and occasionally spicy fragrance, medium fullness, a soft character with notes of wooden-barrel and bottle ageing, and a moderate tannin content. Depending on the sugar content they can be dry, semi-dry, semi-sweet or sweet.

*	The limits laid down in the EU legislation apply to the maximum total alcoholic strength and maximum total sulphur dioxide.

General analytical characteristics
Maximum total alcoholic strength (in % volume):
Minimum actual alcoholic strength (in % volume):	9
Minimum total acidity:	3,5 g/l expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre):	20
Maximum total sulphur dioxide (in milligrams per litre):

Wine – White varietal or cuvée made from raisined grapes

The wines are gold in colour; they have a complex fragrance, high natural sugar content and a robust, oily texture; the taste and aroma are complex with notes of honey, ripe or dried fruits, and in certain cases botrytis; they are usually semi-sweet or sweet.

*	The limits laid down in the EU legislation apply to the maximum total alcoholic strength and maximum total sulphur dioxide.

General analytical characteristics
Maximum total alcoholic strength (in % volume):
Minimum actual alcoholic strength (in % volume):	9
Minimum total acidity:	3,5 g/l expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre):	33,33
Maximum total sulphur dioxide (in milligrams per litre):

Wine – Red varietal or cuvée made from raisined grapes

The wines are dark ruby or dark red in colour. Robust, full-bodied reds, they have a fragrance characterised by the aromas of ripe or dried fruits and/or spices, and a taste that is typical of wooden-barrel or bottle ageing. They have a moderate tannin content and often a residual sugar content.

*	The limits laid down in the EU legislation apply to the maximum total alcoholic strength and maximum total sulphur dioxide.

General analytical characteristics
Maximum total alcoholic strength (in % volume):
Minimum actual alcoholic strength (in % volume):	9
Minimum total acidity:	3,5 g/l expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre):	33,33
Maximum total sulphur dioxide (in milligrams per litre):

Wine – White ice wine

The wine is aged gold in colour; it has a rich and complex fragrance, vivid acidity and a very high sugar content; it has a concentrated, honey-sweet taste.

*	The limits laid down in the EU legislation apply to the maximum total alcoholic strength and maximum total sulphur dioxide.

General analytical characteristics
Maximum total alcoholic strength (in % volume):
Minimum actual alcoholic strength (in % volume):	9
Minimum total acidity:	3,5 g/l expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre):	33,33
Maximum total sulphur dioxide (in milligrams per litre):

Wine – Red ice wine

The wine is bronze red in colour; the fragrance is rich and complex, it has a very high sugar content; the taste is concentrated and honey-sweet, with a moderate tannin content.

*	The limits laid down in the EU legislation apply to the maximum total alcoholic strength and maximum total sulphur dioxide.

General analytical characteristics
Maximum total alcoholic strength (in % volume):
Minimum actual alcoholic strength (in % volume):	9
Minimum total acidity:	3,5 g/l expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre):	33,33
Maximum total sulphur dioxide (in milligrams per litre):

Sparkling wine – White

The sparkling wines have the colour indicated by the variety; their fragrance and taste are neutral or characteristic of the grape variety used; they have harmonic acidity and are light and airy, with a persistent sparkle.

*	The limits laid down in the EU legislation apply to the maximum total alcoholic strength and maximum total sulphur dioxide.

General analytical characteristics
Maximum total alcoholic strength (in % volume):
Minimum actual alcoholic strength (in % volume):	9
Minimum total acidity:	5 g/l expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre):	13,33
Maximum total sulphur dioxide (in milligrams per litre):

Sparkling wine – Rosé

The sparkling wines have the colour indicated by the variety; their fragrance and taste are neutral or characteristic of the grape variety used; they have harmonic acidity and are light and airy, with a persistent sparkle.

*	The limits laid down in the EU legislation apply to the maximum total alcoholic strength and maximum total sulphur dioxide.

General analytical characteristics
Maximum total alcoholic strength (in % volume):
Minimum actual alcoholic strength (in % volume):	9
Minimum total acidity:	5 g/l expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre):	13,33
Maximum total sulphur dioxide (in milligrams per litre):

Sparkling wine – Red

The sparkling wines have the colour indicated by the variety; their fragrance and taste are neutral or characteristic of the grape variety used; they have harmonic acidity and are light and airy, with a persistent sparkle.

*	The limits laid down in the EU legislation apply to the maximum total alcoholic strength and maximum total sulphur dioxide.

General analytical characteristics
Maximum total alcoholic strength (in % volume):
Minimum actual alcoholic strength (in % volume):	9
Minimum total acidity:	5 g/l expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre):	13,33
Maximum total sulphur dioxide (in milligrams per litre):

Aerated semi-sparkling wine – White

The semi-sparkling wines are pale greenish yellow to pale straw-yellow in colour; they have a relatively low alcoholic strength, firm acidity and are lightly sparkling. They can be dry, semi-sweet or sweet. These are lively, fresh wines with a fragrance and taste of fresh grapes.

*	The limits laid down in the EU legislation apply to the maximum total alcoholic strength and maximum total sulphur dioxide.

General analytical characteristics
Maximum total alcoholic strength (in % volume):
Minimum actual alcoholic strength (in % volume):	7
Minimum total acidity:	5 g/l expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre):	13,33
Maximum total sulphur dioxide (in milligrams per litre):

Aerated semi-sparkling wine – Rosé

The semi-sparkling wines are pale pink to pink in colour; they have a relatively low alcoholic strength, firm acidity and are lightly sparkling. They can be dry, semi-sweet or sweet. These are lively, fresh wines with a fragrance and taste of fresh grapes.

*	The limits laid down in the EU legislation apply to the maximum total alcoholic strength and maximum total sulphur dioxide.

General analytical characteristics
Maximum total alcoholic strength (in % volume):
Minimum actual alcoholic strength (in % volume):	7
Minimum total acidity:	5 g/l expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre):	13,33
Maximum total sulphur dioxide (in milligrams per litre):

Aerated semi-sparkling wine – Red

The semi-sparkling wines are pale violet in colour; they have a relatively low alcoholic strength, firm acidity and are lightly sparkling. They can be dry, semi-sweet or sweet. These are lively, fresh wines with a fragrance and taste of fresh grapes.

*	The limits laid down in the EU legislation apply to the maximum total alcoholic strength and maximum total sulphur dioxide.

General analytical characteristics
Maximum total alcoholic strength (in % volume):
Minimum actual alcoholic strength (in % volume):	7
Minimum total acidity:	5 g/l expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre):	13,33
Maximum total sulphur dioxide (in milligrams per litre):

5.   Wine-making practices

a.   Specific oenological practices

Mandatory oenological practices – Wine (1)

Specific oenological practice

White varietal and cuvée wines, Rosé varietal and cuvée wines:

—	the grapes must be processed on the day on which they are harvested;

—	pressing may be carried out only in batch presses;

—	the must has to be purified;

Siller varietal and cuvée wines, Red varietal and cuvée wines:

—	the grape pulp must be fermented on the skins;

—	pressing may be carried out only in batch presses;

Late-harvest white varietal or cuvée wines:

—	the grapes must be processed on the day on which they are harvested;

—	pressing may be carried out only in batch presses;

—	the must has to be purified;

—	the wine may be bottled at the earliest on 1 March of the year following the harvest;

—	ageing in bottles for 3 months is necessary before placing on the market;

Late-harvest red varietal or cuvée wines:

—	the grape pulp must be fermented on the skins;

—	pressing may be carried out only in batch presses;

—	the wine may be bottled at the earliest on 1 March of the year following the harvest;

—	ageing in bottles for 3 months is necessary before placing on the market;

Selected-harvest white varietal or cuvée wines:

—	the grapes must be processed on the day on which they are harvested;

—	pressing may be carried out only in batch presses;

—	the must has to be purified;

—	the wine may be bottled at the earliest on 1 March of the year following the harvest;

—	ageing in bottles for 3 months is necessary before placing on the market;

Mandatory oenological practices – Wine (2)

Specific oenological practice

Selected-harvest rosé varietal or cuvée wines:

—	the grapes must be processed on the day on which they are harvested;

—	pressing may be carried out only in batch presses;

—	the must has to be purified;

—	the wine may be bottled at the earliest on 1 March of the year following the harvest;

Selected-harvest red varietal or cuvée wines:

—	the grape pulp must be fermented on the skins;

—	pressing may be carried out only in batch presses;

—	the wine may be bottled at the earliest on 1 March of the year following the harvest;

—	ageing in bottles for 3 months is necessary before placing on the market;

White varietal or cuvée wines made from raisined grapes:

—	the grapes must be processed on the day on which they are harvested;

—	pressing may be carried out only in batch presses;

—	the must has to be purified;

—	the wine may be bottled at the earliest on 1 March of the year following the harvest;

—	ageing in bottles for 3 months is necessary before placing on the market;

Red varietal or cuvée wines made from raisined grapes:

—	the grape pulp must be fermented on the skins;

—	pressing may be carried out only in batch presses;

—	the wine may be bottled at the earliest on 1 March of the year following the harvest;

—	ageing in bottles for 3 months is necessary before placing on the market;

White ice wine and Red ice wine:

—	manual harvest at a temperature below -7 °C;

—	pressing of the grapes in a frozen state;

—	fermentation until the required sugar content is reached;

—	at least 6 months of ageing in bottles;

Oenological practices not permitted – Wine

Specific oenological practice

Late-harvest white varietal or cuvée wines, Late-harvest red varietal or cuvée wines, Selected-harvest white varietal or cuvée wines, Selected-harvest rosé varietal or cuvée wines, Selected-harvest red varietal or cuvée wines, White varietal or cuvée wines made from raisined grapes, Red varietal or cuvée wines made from raisined grapes, White ice wine, Red ice wine:

—	the enrichment of the must;

—	the sweetening of wines;

Rules governing vine cultivation – Cultivation method and planting density

Cultivation practice

For existing vineyards planted before 31 December 2011, wines bearing the protected designation of origin ‘Kunság/Kunsági’ may be produced from grapes originating from the vineyard, as long as the vineyard remains in operation, regardless of the training method or planting density of the vineyard.

For vineyards established after 31 December 2011, products bearing the protected designation of origin ‘Kunság/Kunsági’ may be produced only from grapes originating from vineyards planted using the following training methods:

—	Head-training;

—	Umbrella training;

—	Moser training;

—	Single curtain training;

—	Sylvoz training.

For vineyards established after 1 January 2012, the planting density must be at least 3 300 vines per hectare. When determining the distance between rows and between vines, besides even row and vine spacing, the planting of twin rows and/or twin vines is also acceptable. The distance between rows must be at least 1,00 m and no more than 3,60 m, whereas the distance between vines must be at least 0,60 m and no more than 1,20 m. In the case of twinned vines, the average distance between the vines is the determining factor.

When determining the vine load, the number of living light buds left on each vine may not exceed 16 per m2, regardless of the cultivation method. The final yield required to meet production targets must be determined by means of bunch regulation as necessary during the vegetation period.

For the production of wine products labelled with the protected designation of origin ‘Kunság/Kunsági’, only grapes originating from vineyards with a vine shortage ratio below 10 % may be used.

Rules governing vine cultivation – Timing and method of harvesting and grape quality

Cultivation practice

The date on which harvesting begins is set by the competent wine community council each year and is determined on the basis of test harvests carried out every week from 1 August each year.

A product made from grapes harvested before the start date defined by the wine community cannot be provided with a certificate of origin in a category under the protected designation of origin ‘Kunság/Kunsági’ and cannot be marketed with an indication of the protected designation of origin ‘Kunság/Kunsági’. The date of the harvest is published in the form of an announcement by the wine communities.

For the production of the wine products, the minimum sugar content and the potential alcoholic strength of the grapes should be applied according to the following table, in compliance with current Hungarian and European Union legislation in force.

During the harvest both manual and mechanical harvest methods are usually allowed, but the following types can be produced only from grapes harvested manually:

—	late-harvest wine;

—	selected-harvest wine;

—	wine made from raisined grapes;

—

ice wine.

Natural minimum sugar content, and minimum potential alcoholic strength of grapes

Cultivation practice

Wine variety/Category	Minimum natural sugar content of the grapes in Hungarian must grade (Magyar mustfok – [MM°], at 17,5 °C)
Wines – White varietal and cuvée, Rosé varietal and cuvée, Siller varietal and cuvée, Red varietal and cuvée:	14,82
Wine – Late-harvest white and red:	19,00
Wine – Selected-harvest white, rosé and red:	19,00
Wine – White and red made from raisined grapes:	20,00
Wine – White and red ice wine:	16,66	25,00
Sparkling wine:	14,82
Aerated semi-sparkling wine:	14,82

Minimum potential alcoholic strength of the grapes ([%vol], at 20 °C)

Wines – White varietal and cuvée, Rosé varietal and cuvée, Siller varietal and cuvée, Red varietal and cuvée:	9,0
Wine – Late-harvest white and red:	12,08
Wine – Selected-harvest white, rosé and red:	12,08
Wine – White and red made from raisined grapes:	12,83
Wine – White and red ice wine:	16,66
Sparkling wine:	9,0
Aerated semi-sparkling wine:	9,0

b.   Maximum yields

White varietal and cuvée wines, Rosé varietal and cuvée wines, Siller varietal and cuvée wines, Red varietal and cuvée wines, Sparkling wines,

100 hectolitres per hectare

White varietal and cuvée wines, Rosé varietal and cuvée wines, Siller varietal and cuvée wines, Red varietal and cuvée wines, Sparkling wines,

14 300 kg of grapes per hectare

Aerated semi-sparkling wines

100 hectolitres per hectare

Aerated semi-sparkling wines

14 300 kg of grapes per hectare

Late-harvest white and red varietal or cuvée wines

70 hectolitres per hectare

Late-harvest white and red varietal or cuvée wines

10 000 kg of grapes per hectare

Selected-harvest white, rosé and red varietal or cuvée wines

70 hectolitres per hectare

Selected-harvest white, rosé and red varietal or cuvée wines

10 000 kg of grapes per hectare

White and red varietal or cuvée wines made from raisined grapes, White and red ice wines

42 hectolitres per hectare

White and red varietal or cuvée wines made from raisined grapes, White and red ice wines

6 000 kg of grapes per hectare

6.   Demarcated geographical area

The areas of the following municipalities that are classified as Class I and II according to the vineyard cadastre: Abony, Akasztó, Albertirsa, Apostag, Ágasegyháza, Ballószög, Balotaszállás, Bácsalmás, Bácsszőlős, Bénye, Bócsa, Bugac, Cegléd, Ceglédbercel, Cibakháza, Csemő, Csengőd, Cserkeszőlő, Csépa, Csikéria, Csólyospálos, Dány, Dunapataj, Dunavecse, Dömsöd, Felsőlajos, Fülöpháza, Fülöpjakab, Fülöpszállás, Harta, Gomba, Harkakötöny, Helvécia, Hernád, Imrehegy, Inárcs, Izsák, Jakabszállás, Jánoshalma, Jászberény, Jászszentandrás, Jászszentlászló, Kakucs, Kaskantyú, Kecel, Kecskemét, Kelebia, Kerekegyháza, Kéleshalom, Kiskőrös, Kiskunfélegyháza, Kiskunhalas, Kiskunmajsa, Kisszállás, Kocsér, Kóka, Kömpöc, Kunbaja, Kunbaracs, Kunfehértó, Kunszállás, Kunszentmiklós, Ladánybene, Lajosmizse, Lakitelek, Mélykút, Monor, Monorierdő, Móricgát, Nagykáta, Nagykőrös, Nagyrév, Nyárlőrinc, Nyársapát, Ócsa, Orgovány, Örkény, Páhi, Pálmonostora, Petőfiszállás, Pilis, Pirtó, Ráckeve, Solt, Soltszentimre, Soltvadkert, Szabadszállás, Szank, Szelevény, Szentkirály, Szigetcsép, Szigetszentmárton, Szigetújfalu, Tabdi, Tápiószentmárton, Tápiószele, Tázlár, Tiszaalpár, Tiszajenő, Tiszaföldvár, Tiszainoka, Tiszakécske, Tiszakürt, Tiszasas, Tiszaug, Tompa, Tóalmás, Tököl, Újlengyel, Újszilvás and Zsana

7.   Main grape variety (varieties)

arany sárfehér - fehér dinka

arany sárfehér - huszár szőlő

arany sárfehér - izsáki

arany sárfehér - izsáki sárfehér

arany sárfehér - német dinka

blauburger

bíbor kadarka

cabernet franc - cabernet

cabernet franc - carbonet

cabernet franc - carmenet

cabernet franc - gros cabernet

cabernet franc - gros vidur

cabernet franc - kaberne fran

cabernet sauvignon

chardonnay - chardonnay blanc

chardonnay - kereklevelű

chardonnay - morillon blanc

chardonnay - ronci bilé

chasselas - chasselas blanc

chasselas - chasselas dorato

chasselas – chasselas doré

chasselas – chrupka belia

chasselas – fehér fábiánszőlő

chasselas – fehér gyöngyszőlő

chasselas – fendant blanc

chasselas – saszla belaja

chasselas – weisser gutedel

cserszegi fűszeres

ezerfürtű

ezerjó – kolmreifler

ezerjó – korponai

ezerjó – szadocsina

ezerjó – tausendachtgute

ezerjó – tausendgute

ezerjó – trummertraube

furmint – furmint bianco

furmint – moslavac bijeli

furmint – mosler

furmint – posipel

furmint – som

furmint – szigeti

furmint – zapfner

generosa

gyöngyrizling

hamburgi muskotály – miszket hamburgszki

hamburgi muskotály – moscato d'Amburgo

hamburgi muskotály – muscat de hambourg

hamburgi muskotály – muscat de hamburg

hamburgi muskotály – muszkat gamburgszkij

hárslevelű – feuilles de tilleul

hárslevelű – garszleveljü

hárslevelű – lindeblättrige

hárslevelű – lipovina

irsai olivér – irsai

irsai olivér – muskat olivér

irsai olivér – zolotis

irsai olivér – zolotisztüj rannüj

jubileum 75

kadarka – csetereska

kadarka – fekete budai

kadarka – gamza

kadarka – jenei fekete

kadarka – kadar

kadarka – kadarka negra

kadarka – negru moale

kadarka – szkadarka

kadarka – törökszőlő

karát

királyleányka – dánosi leányka

királyleányka – erdei sárga

királyleányka – feteasca regale

királyleányka – galbena de ardeal

királyleányka – königliche mädchentraube

királyleányka – königstochter

királyleányka – little princess

kármin

kékfrankos – blauer lemberger

kékfrankos – blaufränkisch

kékfrankos – limberger

kékfrankos – moravka

kéknyelű – blaustängler

kékoportó – blauer portugieser

kékoportó – modry portugal

kékoportó – portugais bleu

kékoportó – portugalske modré

kékoportó – portugizer

kövidinka – a dinka crvena

kövidinka – a dinka mala

kövidinka – a dinka rossa

kövidinka – a kamena dinka

kövidinka – a ruzsica

kövidinka – steinschiller

leányka – dievcenske hrozno

leányka – feteasca alba

leányka – leányszőlő

leányka – mädchentraube

merlot

mátrai muskotály

nektár

olasz rizling – grasevina

olasz rizling – nemes rizling

olasz rizling – olaszrizling

olasz rizling – riesling italien

olasz rizling – risling vlassky

olasz rizling – taljanska grasevina

olasz rizling – welschrieslig

ottonel muskotály – miszket otonel

ottonel muskotály – muscat ottonel

ottonel muskotály – muskat ottonel

pinot blanc – fehér burgundi

pinot blanc – pinot beluj

pinot blanc – pinot bianco

pinot blanc – weissburgunder

pinot noir – blauer burgunder

pinot noir – kisburgundi kék

pinot noir – kék burgundi

pinot noir – kék rulandi

pinot noir – pignula

pinot noir – pino csernüj

pinot noir – pinot cernii

pinot noir – pinot nero

pinot noir – pinot tinto

pinot noir – rulandski modre

pinot noir – savagnin noir

pinot noir – spätburgunder

pozsonyi fehér – czétényi

pozsonyi fehér – czétényi fehér

rajnai rizling – johannisberger

rajnai rizling – rheinriesling

rajnai rizling – rhine riesling

rajnai rizling – riesling

rajnai rizling – riesling blanc

rajnai rizling – weisser riesling

rizlingszilváni – müller thurgau

rizlingszilváni – müller thurgau bijeli

rizlingszilváni – müller thurgau blanc

rizlingszilváni – rivaner

rizlingszilváni – rizvanac

sauvignon – sauvignon bianco

sauvignon – sauvignon bijeli

sauvignon – sauvignon blanc

sauvignon – sovinjon

szürkebarát – auvergans gris

szürkebarát – grauburgunder

szürkebarát – graumönch

szürkebarát – pinot grigio

szürkebarát – pinot gris

szürkebarát – ruländer

tramini – gewürtztraminer

tramini – roter traminer

tramini – savagnin rose

tramini – tramin cervené

tramini – traminer

tramini – traminer rosso

zengő

zenit

zweigelt – blauer zweigeltrebe

zweigelt – rotburger

zweigelt – zweigeltrebe

zöld veltelíni – grüner muskateller

zöld veltelíni – grüner veltliner

zöld veltelíni – veltlinské zelené

zöld veltelíni – zöldveltelíni

8.   Description of the link(s)

‘For all categories – Description of the demarcated area’

(a)

Natural and cultural factors The area demarcated for production is situated in the central part of Hungary. It lies largely within an area of the Hungarian Plain bounded by the Rivers Danube and Tisza, known as the Danube-Tisza Interfluve, and in the Tiszazug region. To the northwest is Csepel Island. To the North, it is connected to some production areas of the Gödöllő Hills. The production area’s environmental features are determined mainly by its lowland plain location. The area is less than 150 m below sea level. The terrain is flat, with differences in altitude of not more than 10-20 m. Most of the production areas of the Kunság wine region have calcareous sandy soil (humous and quicksand), as well as brown forest soil, chernozem, marshy meadow and alluvial meadow soils. Typically, sand soil heats up quickly, its light colour better reflects the sunshine (which helps the ripening of the grapes) and it is immune to phylloxera as a result of its quartz content, which exceeds 75 %. On the other hand, its nutrient-providing and water-storage capacity and its mineral content are relatively low. The climate conditions of the production area are mainly determined by the continental climate predominant in Hungary, which is characterised above all by hot summers and cold winters. The average temperature is around 10-11 °C. Heatwaves are frequent in the months of the vegetation period, i.e. in July and August. The average number of sunshine hours is over 2 000 hours per year. Average annual precipitation is 450-500 mm, which largely meets the grapes’ needs, albeit with an uneven annual distribution.

(b)

Human factors Due to its large geographical size, the production area has rich vine-growing and wine-making traditions. The first written references to vineyards in the area date back to 1075. In the Middle Ages, wine production primarily served to satisfy local needs. Following the Turkish occupation, vines were planted in the demarcated area in order to rehabilitate abandoned sandy areas and to bind quicksand. The phylloxera epidemic of 1875 left vineyards virtually untouched, and largely enhanced their role. Technological developments at the end of the 19th century significantly improved the quality of the wines of the region. From the early 1900s, the wines of the production areas became widely known and their market expanded significantly. As a result, the area of the vineyards multiplied. Continuous, ongoing technological developments allow for the use of reductive technology and the production of white and rosé wines that are popular nowadays and fresh reds that emphasise the fruitiness of the grapes. The slogan of the wine region, ‘A Kunsági Bor a Mindennapok Bora’ [‘The wines of Kunság are wines for every day’], has been protected since the year 2000. The producers of the demarcated area choose variety structures suited to the potential offered by ecological conditions, consciously develop the geographical proportion of traditional and new varieties, and use vine-growing and wine-production techniques suited to market conditions. ‘Wine’

2.

Description of the wines The wines develop rapidly, and have a moderate acid content, with a soft character. The white and rosé wines have an intensity of aroma and richness of taste. Red wines of the region are generally fruity and light, with a less deep colour, and their tannins are less pronounced. Due to the limey sand soil, the taste of the wines is less mineral. The selected-harvest wines are characteristic of their variety, and have a balanced acid, alcohol and sugar content. The late-harvest wines and wines made from raisined grapes are full-bodied and have a distinctive character as a result of the production method and ageing. They contain residual sugar. The ice wines are full-bodied; they have a balanced, sweet taste as a result of their residual sugar, acid and alcohol content.

3.

Link between the production area, human factors and the product The ecological environment, in particular the sandy soils, has a significant impact on the characteristics of the wines. These features are particularly present in the quickly developing, usually lighter wines with relatively low acidity, greater softness, quickly developing acids and moderate alcoholic strength in most vintage years. The wines have a lower mineral content typical of sandy soils. The wines of the production area are chiefly designated as short-maturation wines for early consumption. The ecological environment gave rise to the spread of several traditional wine varieties in the area (Ezerjó, Kadarka, Kövidinka). The typical character of the varieties can be intensified by selected harvests. In certain vintage years the grapes produce unique values. Overripe and raisined harvests can be used as a raw material for richly alcoholic, full-bodied wines, the quality of which is further increased during ageing. Light and fresh wines are a perfect raw material for the production of sparkling wines and aerated semi-sparkling wines. The Kunság wine region assumes a crucial role in the vine and wine sector of Hungarian agriculture, as almost half of the country’s grapes are produced here. In addition to its economic weight, vine production has a significant social role to play in generating and supplementing income and in retaining the local population. Due to local ecological conditions (e.g. sandy soils, lack of precipitation), vine-growing is one of the most cost-effective farming activities in this region. The landscape-forming effect of vine-growing helps make the region more attractive. Vineyards have been effective in preventing the spread of wind-borne sands, and vines tend to survive better than other plants on soils with poor water-retention capacity. Native and newly bred Hungarian wine grape varieties dominate the vineyards of the Kunság wine region. Thanks primarily to the relatively light, fruity and aromatic Muscat wines of the region, the Kunság wine region enjoys a strong reputation among consumers. ‘Sparkling wine’

(b)

Human factors In addition to the human factors described above, the following applies to ‘Kunság/Kunsági’ sparkling wines: The production of semi-sparkling and sparkling wines has been based on varieties in the production area, which have a distinctive acidity (e.g. Ezerjó, Cserszegi fűszeres).

2.

Description of the wines The sparkling wines are airy and light, with a fresh fragrance and vivid acidity.

3.

Link between the production area, human factors and the product The ecological environment, in particular the sandy soils, has a significant impact on the characteristics of the wines. These features are particularly present in the quickly developing, usually lighter wines with relatively low acidity, greater softness, quickly developing acids and moderate alcoholic strength in most vintage years. The wines have a lower mineral content typical of sandy soils. The wines of the production area are chiefly designated as short-maturation wines for early consumption. The ecological environment gave rise to the spread of several traditional wine varieties in the area (Ezerjó, Kadarka, Kövidinka). The typical character of the varieties can be intensified by selected harvests. In certain vintage years the grapes produce unique values. Overripe and raisined harvests can be used as a raw material for richly alcoholic, full-bodied wines, the quality of which is further increased during ageing. Light and fresh wines are a perfect raw material for the production of sparkling wines and aerated semi-sparkling wines. The Kunság wine region assumes a crucial role in the vine and wine sector of Hungarian agriculture, as almost half of the country’s grapes are produced here. In addition to its economic weight, vine production has a significant social role to play in generating and supplementing income and in retaining the local population. Due to local ecological conditions (e.g. sandy soils, lack of precipitation), vine-growing is one of the most cost-effective farming activities in this region. The landscape-forming effect of vine-growing helps make the region more attractive. Vineyards have been effective in preventing the spread of wind-borne sands, and vines tend to survive better than other plants on soils with poor water-retention capacity. Native and newly bred Hungarian wine grape varieties dominate the vineyards of the Kunság wine region. Thanks primarily to the relatively light, fruity and aromatic Muscat wines of the region, the Kunság wine region enjoys a strong reputation among consumers. ‘Aerated semi-sparkling wine’ In addition to the human factors described above, the following applies to ‘Kunság/Kunsági’ aerated semi-sparkling wines: The production of aerated semi-sparkling wines has been based on varieties in the production area, which have a distinctive acidity (e.g. Ezerjó, Cserszegi fűszeres).

2.

Description of the wines The aerated semi-sparkling wines have a fresh fragrance and are light.

3.

Link between the production area, human factors and the product The ecological environment, in particular the sandy soils, has a significant impact on the characteristics of the wines. These features are particularly present in the quickly developing, usually lighter wines with relatively low acidity, greater softness, quickly developing acids and moderate alcoholic strength in most vintage years. The wines have a lower mineral content typical of sandy soils. The wines of the production area are chiefly designated as short-maturation wines for early consumption. The ecological environment gave rise to the spread of several traditional wine varieties in the area (Ezerjó, Kadarka, Kövidinka). The typical character of the varieties can be intensified by selected harvests. In certain vintage years the grapes produce unique values. Overripe and raisined harvests can be used as a raw material for richly alcoholic, full-bodied wines, the quality of which is further increased during ageing. Light and fresh wines are a perfect raw material for the production of sparkling wines and aerated semi-sparkling wines. The Kunság wine region assumes a crucial role in the vine and wine sector of Hungarian agriculture, as almost half of the country’s grapes are produced here. The Kunság wine region assumes a crucial role in the vine and wine sector of Hungarian agriculture, as almost half of the country’s grapes are produced here. Due to local ecological conditions (e.g. sandy soils, lack of precipitation), vine-growing is one of the most cost-effective farming activities in this region. The landscape-forming effect of vine-growing helps make the region more attractive. Vineyards have been effective in preventing the spread of wind-borne sands, and vines tend to survive better than other plants on soils with poor water-retention capacity. Native and newly bred Hungarian wine grape varieties dominate the vineyards of the Kunság wine region. Thanks primarily to the relatively light, fruity and aromatic Muscat wines of the region, the Kunság wine region enjoys a strong reputation among consumers.

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

Rules on indications – Smaller geographical units that can be indicated on the label

Legal framework:

In national legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

(i)	Indication of municipality names The names of municipalities belonging to the Kunság wine region may be indicated as smaller geographical units than the Kunság demarcated production area, with the exception of the names of the municipalities of Izsák and Monor.

(ii)	Indication of slope names The following slope names may be indicated together with the designation of the demarcated production area ‘Kunság’ and the name of the municipality: — Arany-hegy (in the municipality of Ceglédbercel) — Fischer-part (in the municipalities of Cegléd and Ceglédbercel)

(iii)

Indication of district names

The following district names may be indicated together with the designation of the demarcated production area ‘Kunság’:

—	Kecskemét, which includes the vineyards belonging to the class I and II border areas of the municipalities of Felsőlajos, Kecskemét, Kerekegyháza, Kunbaracs, Kunszállás, Ladánybene and Lajosmizse according to the vineyard cadastre.

—	Tiszakürt, which includes the vineyards belonging to the class I and II border areas of the municipalities of Cserkeszőlő, Csépa, Nagyrév, Szelevény, Tiszainoka, Tiszakürt, Tiszasas and Tiszaug according to the vineyard cadastre.

Where a district name is indicated, the names of the municipalities belonging to that district cannot be used as a designation of a smaller geographical unit.

The name of a smaller geographical unit may be indicated on the label only if 100% of the product originates from that smaller geographical unit.

Rules on indications

Legal framework:

In national legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

Other restricted expressions:

—	‘Muskotály’ [Muscat] means a wine made at least 85 % from the harvest of one or more of the following grape varieties: Cserszegi fűszeres, Irsai Olivér, Generosa, Hamburgi muskotály, Nektár, Mátrai Muskotály, Ottonel muskotály, and/or Tramini.

—	‘Primőr’ [Primeur] means a wine bottled in the year of harvest. The synonymous expression ‘újbor’ [new wine] may also be used.

The variety name Arany Sárfehér may not be indicated on the label.

In the case of blended wines, the designation’s Hungarian spelling ‘küvé’ and its synonym ‘házasítás’ (blended wine) may also be used, as well as the original spelling ‘cuvée’.

Rules on bottling

Legal framework:

In national legislation

Type of further condition:

Packaging in the demarcated geographical area

Description of the condition:

Wines, sparkling wines and aerated semi-sparkling wines may be bottled only by bottlers registered by the Regional Council of Wine Communities of the Kunság Wine Region.

Production outside the demarcated production area:

Legal framework:

In national legislation

Type of further condition:

Derogation concerning production in the demarcated geographical area

Description of the condition:

Allowed in the municipalities of Bonyhád, Borota, Budapest, Csongrád and Hajós.

Link to the product specification

https://boraszat.kormany.hu/download/d/4d/82000/Kunsag%20OEM_v4.pdf

---

(1)  OJ L 9, 11.1.2019, p. 2.

Publication of an application for registration of a name pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs

(2020/C 395/08)

This publication confers the right to oppose the application pursuant to Article 51 of Regulation (EU) No 1151/2012 of the European Parliament and of the Council (1) within three months from the date of this publication.

SINGLE DOCUMENT

‘PISTACCHIO DI RAFFADALI’

EU No: PDO-IT-02449 – 22.2.2019

PDO (X) PGI ( )

1.   Name

‘Pistacchio di Raffadali’

2.   Member State or third country

Italy

3.   Description of the agricultural product or foodstuff

3.1.   Type of product

Class 1.6. Fruit, vegetables and cereals fresh or processed.

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

The protected designation of origin ‘Pistacchio di Raffadali’ is reserved for the product (in shell, shelled or peeled) of plants of the botanical species ‘Pistacia vera’, ‘Napoletana’ cultivar, also known as ‘Bianca’ or ‘Nostrana’, grafted on to ‘Pistacia terebinthus’, commonly known as ‘Scornabeccu’.

A maximum of 5 % of plants not belonging to the ‘Napoletana’ cultivar and/or rootstocks other than ‘P. terebinthus’ are permitted in each planting.

Products from plants not belonging to the ‘Napoletana’ cultivar and/or from rootstocks other than ‘P. terebinthus’ will be excluded from certification.

When released for consumption, the ‘Pistacchio di Raffadali’ must have the following physical and organoleptic characteristics:

—	overall oil content > 30 %

—	colour of the cotyledons: green, ratio of chlorophyll a to chlorophyll b ≥ 1,3

—	taste: sweet, pleasant and strong

—	moisture content ≤ 6,5 %

—	presence of palmitoleic acid ≥ 0,7 %

—	elongated shape.

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

—

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

Planting, cultivation, harvesting, drying, husking, shelling and peeling.

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

The ‘Pistacchio di Raffadali’ may be released for consumption:

—	in the case of products (in shell, shelled or peeled) for use in processing and not intended for delivery to the final consumer, in cloth bags and/or other suitable material, up to a weight of 25 kg,

—	in the case of in shell, shelled or peeled products, intended for delivery to the final consumer, in suitable packaging which is transparent or which includes a transparent window so that the product is visible.

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

The packaging and/or bags must bear, in addition to the European PDO label and the logo described below, the name ‘Pistacchio di Raffadali’, in clear, indelible letters that are clearly distinguishable from all other words.

The ‘Pistacchio di Raffadali’ identifying logo consists of a rectangle containing a graphic representation of a branch from a pistachio plant with three oval leaves and four pistachio nuts inside their split shells; below the rectangle is the wording in capitals, ‘PISTACCHIO DI RAFFADALI PDO’, in Gotham Medium font.

4.   Concise definition of the geographical area

The production area of ‘Pistacchio di Raffadali’ falls within the administrative boundaries of the following municipalities of the Province of Agrigento: Raffadali, Joppolo Giancaxio, Santa Elisabetta, Agrigento, Cianciana, Favara, Racalmuto, Sant’Angelo Muxaro, San Biagio Platani, Cattolica Eraclea, Casteltermini, Santo Stefano Quisquina, Aragona, Comitini, Grotte, Montallegro, Alessandria della Rocca, Siculiana, Realmonte, Naro, Porto Empedocle, Castrofilippo, Campobello di Licata, Ribera, Canicatti, Palma di Montechiaro, Ravanusa, Camastra; Montedoro and Serradifalco in the province of Caltanissetta.

5.   Link with the geographical area

Pistachio cultivation increased significantly in the second half of the nineteenth century, as pastures and fallow land were transformed into pistachio groves and the crop became the focal point of the area’s entire agricultural and economic system.

The production area is characterised by calcareous soils typical of evaporite deposits and a semi-arid subtropical Mediterranean climate, with long, dry summers, rainfall concentrated in the autumn and winter periods and significant variations between day and night temperatures, with minimum temperatures only occasionally dropping to around 0 °C.

The use and choice of the terebinth (Pistacia terebinthus), a species well suited to very arid conditions, as a rootstock, the nature of the substrates of calcareous origin and the cultivation of the plants in south-facing, sunny locations determine a combination of factors resulting from wise choices, that allow a fruit to be produced with specific quality characteristics, such as a high oil content. This characteristic is enhanced by the high ambient temperatures in summer time, which cause more fatty acids (the basic constituents of the oils in the pistachio) to be formed during the fruit differentiation phase. Studies on the climate in the ‘Pistacchio di Raffadali’ production area have revealed that compared to other pistachio-growing areas of eastern Sicily, the dry season is longer with higher average monthly and peak temperatures.

Another distinctive characteristic is the sweet, pleasant and strong taste linked to the soil composition in the cultivation area. Mineral absorption is known to depend on the soil pH and some macronutrients such as calcium, phosphorus, potassium and magnesium fare better when the pH is over 7. Samples taken in the ‘Pistacchio di Raffadali’ production area show that the soils tend to be sub-alkaline with pH values in excess of 7,5.

The ‘Pistacchio di Raffadali’ also has a complex fatty acid profile in the fruit with a palmitoleic acid content greater than or equal to 0,7 %.

The human aspect is expressed in the specific know-how in how ‘Pistacchio di Raffadali’ is grown, as the plants are specially pruned to grow at a low height with creeping branches which almost touch the ground. Although this growing technique was originally intended to make the harvesting process easier and prevent the clusters from ripening at different rates, over the years it has also become a defining feature of the landscape.

Over the centuries, farmers became the main drivers behind these changes: while making very good use of the characteristics and optimum conditions of their surroundings, they acquired a specific professional skill and created a landscape that is unique to the production area.

Reference to publication of the specification

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

The full text of the product specification is available via the following link:

https://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/3335.

or by going directly to the home page of the Ministry of Agricultural, Food, Forestry and Tourism Policy (www.politicheagricole.it), clicking on ‘Qualità’, then on ‘Prodotti DOP IGP e STG’ (on the left-hand side of the screen) and finally on ‘Disciplinari di Produzione all’esame dell’UE’.

---

(1)  OJ L 343, 14.12.2012, p. 1.