14.12.2020

Official Journal of the European Union

C 432/7

Electronic identification schemes notified pursuant to Article 9(1) of Regulation (EU) No 910/2014 of the European Parliament and of the Council on electronic identification and trust services for electronic transactions in the internal market (1)

(2020/C 432/07)

Title of the scheme

eID means under the notified scheme

Notifying Member State

Level of assurance

Authority responsible for the scheme

Date of publication in the Official Journal of the European Union

German eID based on Extended Access Control

National Identity Card

Electronic Residence Permit

eID Card for Union Citizens and EEA Nationals

Federal Republic of Germany

High

Federal Ministry of the Interior, for Building and Community

Alt-Moabit 140

10557 Berlin

DV2@bmi.bund.de

+49 30 186810

26.9.2017

14.12.2020

SPID – Public System of Digital Identity

SPID eID means provided by:

—	Aruba PEC S.p.A.

—	Namirial S.p.A.

—	InfoCert S.p.A.

—	In.Te.S.A. S.p.A.

—	Poste Italiane S.p.A

—	Register S.p.A.

—	Sielte S.p.A.

—	Telecom Italia

Trust Technologies S.r.l.

Italy

High

Substantial Low

AgID - Agency for Digital

Italy

Viale Liszt 21

00144 Roma

eidas-spid@agid.gov.it

+39 06 85264 407

10.9.2018

—	Lepida S.p.A.

13.9.2019

National Identification and Authentication System

(NIAS)

Personal Identity Card (eOI)

Republic of Croatia

High

Ministry of Public

Administration, Republic of Croatia

Maksimirska 63

10000 Zagreb

e-gradjani@uprava.hr

7.11.2018

Estonian eID scheme: ID card

Estonian eID scheme: RP card

Estonian eID scheme: Digi-ID

Estonian eID scheme: e-Residency Digi-ID

Estonian eID scheme: Mobiil-ID

Estonian eID scheme: diplomatic identity card

—

ID card

—

RP card

—

Digi-ID

—	e-Residency Digi-ID

—

Mobiil-ID

—	Diplomatic identity card

Republic of Estonia

High

Police and Border Guard Board

Pärnu mnt 139

15060 Tallinn

eid@politsei.ee

+372 612 3000

7.11.2018

Documento Nacional de Identidad electrónico (DNIe)

Spanish ID card (DNIe)

Kingdom of Spain

High

Ministry of Interior - Kingdom of Spain

C/ Julián González

Segador, s/n

28043 Madrid

divisiondedocumentacion@policia.es

7.11.2018

Luxembourg national identity card (eID card)

Luxembourg eID card

Grand Duchy of Luxembourg

High

Ministry for Home Affairs

BP 10

L-2010 Luxembourg

minint@mi.etat.lu

secretariat@ctie.etat.lu

+352 2478 4600

7.11.2018

Belgian eID scheme FAS/ eCards

Belgian Citizen eCard

Foreigner eCard

Kingdom of Belgium

High

Policy & Support Federal Public Service (BOSA)/Directorate General Digital Transformation

Simon Bolivarlaan 30

1000 Brussel

eidas@bosa.fgov.be

27.12.2018

Cartão de Cidadão (CC)

Portuguese national identity

card (eID card)

Portuguese Republic

High

AMA – Administrative Modernisation Agency

Rua de Santa Marta 55, 3o

1150 - 294 Lisbon

ama@ama.pt

+351 217 231 200

28.2.2019

GOV.UK Verify

GOV.UK Verify eID means provided by:

—

Barclays

—

Experian

—	Post Office

—	SecureIdentity

—	Digidentity

United Kingdom

Substantial

Low

Government Digital Service

The White Chapel Building

10 Whitechapel High St

London E1 8QS

eidas-support@digital.cabinet-office.gov.uk

+44 78585 008 654

2.5.2019

Italian eID based on National ID card (CIE)

Carta di Identità Elettronica (CIE)

Italy

High

Ministry of Interior

Piazza del Viminale 1

00184 Roma

segreteriaservizidemografici@interno.it

+39 06 465 27751

13.9.2019

National

identification scheme of the Czech

Republic

Czech eID card

Czech Republic

High

Ministry of the Interior of the Czech Republic

Nad Štolou 936/3

P. O. BOX 21

170 34 Prague 7

eidas@mvcr.cz

13.9.2019

Dutch Trust Framework for Electronic Identification (Afsprakenstelsel Elektronische Toegangsdiensten)

Means issued under eHerkenning (for businesses)

Kingdom of the Netherlands

High

Substantial

Ministry of the Interior and Kingdom Relations - Logius

Postbus 96810

2509 JE Den Haag

info@eherkenning.nl

13.9.2019

Slovak eID Scheme

Slovak eID card

Slovak Republic

High

Office of the Deputy Prime Minister of the Slovak Republic for Investments and Informatization

Štefánikova 15

811 05 Bratislava

eidas@vicepremier.gov.sk

+421 2 2092 8177

18.12.2019

Latvian eID Scheme

eID karte

eParaksts karte

eParaksts karte+

eParaksts

Latvia

High

Substantial

Office of Citizenship and Migration Affairs (OCMA) of the Ministry of Interior of Republic of Latvia

Čiekurkalna 1. līnija 1 k-3

LV-1026, Rīga

rigas.1.nodala@pmlp.gov.lv

Latvia State Radio and Television Centre (LVRTC)

Ērgļu iela 14 Rīga LV-1012

eparaksts@eparaksts.lv

18.12.2019

Belgian eID Scheme FAS / itsme®

itsme® mobile App

Kingdom of Belgium

High

Policy & Support Federal Public Service (BOSA)/Directorate General Digital Transformation

Simon Bolivarlaan 30

1000 Brussel

eidas@bosa.fgov.be

18.12.2019

Danish eID Scheme (NemID)

NemID Key card

NemID mobile app

NemID token

NemID on hardware

NemID IVR

NemID Magna card (key card)

Kingdom of Denmark

Substantial

Agency for Digitisation of the Ministry of Finance

Landgreven 4

1017 Copenhagen K

digst@digst.dk

+45 3392 5200

8.4.2020

Chave Móvel Digital (CMD)

Digital Mobile Key (mobile eID)

Portuguese Republic

High

AMA – Administrative Modernisation Agency

Rua de Santa Marta 55 3o

1150 - 294 Lisbon

ama@ama.pt

+351 217 231 200

8.4.2020

Lithuanian eID Scheme

(ATK - Asmens tapatybės kortelė)

Lithuanian National Identity card

Republic of Lithuania

High

The Ministry of the Interior of the Republic of Lithuania

Šventaragio str. 2

Vilnius LT-01510

bendrasisd@vrm.lt

+37052717130

21.8.2020

Dutch eID Scheme (DigiD)

DigiD

Kingdom of the Netherlands

Substantial

High

Ministry of the Interior and Kingdom Relations - Logius

Postbus 96810 2509 JE

The Hague

logiussecretariaatproductiehuis@logius.nl

21.8.2020

(1) OJ L 257, 28.8.2014, p. 73.

14.12.2020

Official Journal of the European Union

C 432/11

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

(2020/C 432/08)

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

COMMUNICATION OF STANDARD AMENDMENT MODIFYING THE SINGLE DOCUMENT

‘CHAMPAGNE’

PDO-FR-A1359-AM03

Date of communication: 1.10.2020

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

1. Pruning

In the table in point VI(1)(b) of Chapter I, under the heading referring to the ‘Taille Chablis’ pruning system, item c) of the ‘Description’ row has been amended to read: ‘A replacement spur (known as a rachet), pruned down to a maximum of two buds, is left at the base of the trunk’.

There were two spur formations permitted for this pruning method, but one of them is not actually practised, so this amendment corrects the description to reflect reality.

The single document is not affected by this amendment.

2. Other cultural practices

The following rule has been added and is now point VI(2)(c): ‘The use of pre-emergent herbicides between the rows is banned.’

The aim is to limit the use of inputs, reduce water pollution and encourage operators to diversify their practices, giving preference to the use of green cover or mechanical weeding.

The single document is not affected by this amendment.

What was point (c) in the previous version of the product specification has become point (d) in the new version.

3. Setting aside part of the harvest (the ‘reserve’)

In point VIII(3), the fifth paragraph has been replaced by the following: ‘Increases in permitted yield for reserve-stocking purposes are established annually and cannot exceed the upper yield limit laid down in this product specification, in accordance with Article D.645-7(I) of the Rural and Maritime Fishing Code. The maximum quantity that a given operator is permitted to set aside may not be exceeded as the result of an individual increase in yield.’

The increase in yield for reserve-stocking purposes is no longer capped at 25 % of the annual yield. This should make it easier to manage reserves in line with annual fluctuations.

The single document is not affected by this amendment.

4. Packaging

In point IX(3)(b), the first sentence has been replaced by: ‘The wines must be made and sold in bottles that have been purchased new.’

The words ‘from 1 January 2015 onwards’ have been deleted because that date has passed.

The single document is not affected by this amendment.

5. Transitional measures

The transitional measure described in point XI(2) has been deleted because the period for applying it has passed.

The single document is not affected by this amendment.

6. Labelling

Point XII(b) has been amended to read as follows:

‘Wines covered by this controlled designation of origin may be labelled with one of the following smaller geographical units in the conditions described below:

—	a place-name listed on the land registry; or

—	the name of a municipality.

The place-name or municipality name in question must appear on the corresponding harvest declaration.

All of the grapes used to make the base wine must have come from the municipality or place in question.

The words “Premier Cru” or “Grand Cru” [a title held by certain towns recognised as having vineyards of superior quality] may appear with the municipality name under the conditions laid down in Chapter I, point II (“Geographical names, vintage, additional information”), items (b) and (c) of this product specification.

Other than in the case of the municipalities covered by the previous point, reference to the name of the municipality must appear with the words “Vigne de” or “Vignoble de” [“vines from…”].

The characters used to display place-names and municipality names must be no taller or wider than the characters used for the controlled designation of origin.

When a wine is labelled with a municipality name in accordance with the above rules, the municipality name may be repeated in the name of the cuvée [blend or batch].’

The use of municipality names as a smaller geographical unit is now permitted under the conditions described above.

This amendment affects the single document, so the Essential further conditions section has been altered accordingly.

7. Main points checked and how they are assessed

In point I of Chapter III of the product specification, the table listing the main points checked and the method to be used to assess them has been revised, adding some points and clarifying certain assessment methods.

The single document is not affected by this amendment.

8. Description of the link

The information on the geographical area originally given under Description of the link(s) in the single document has been replaced by the full text of section X (Link with the geographical area) from Chapter I of the product specification. This means that the detailed and specific information required by the legislation is now provided.

SINGLE DOCUMENT

1. Name of the product

Champagne

2. Geographical indication type

PDO - Protected Designation of Origin

3. Categories of grapevine product

5. Quality sparkling wine

4. Description of the wine(s)

These wines are white and rosé quality sparkling wines.

Their natural alcoholic strength by volume is at least 9 %.

After enrichment and secondary fermentation, total alcoholic strength by volume may not exceed 13 %.

Volatile acidity, total acidity, sulphur dioxide and carbon dioxide must be within the limits laid down in EU legislation.

These wines may be either white (made from a blend of white and black grapes, made only from white grapes [blanc de blancs], or made only from black grapes [blanc de noirs]) or rosé (made by blending in some red wine or through skin contact during fermentation). They are made using grapes grown in one or more municipalities and may be vintage or non-vintage wines.

All of the wines have one thing in common: acidity, guaranteeing freshness and suitability for ageing. In the youngest wines, the notes are decidedly fresh: white fruit and flowers, citrus fruit and mineral notes. Mature wines offer a more rounded palette, with aromas of yellow fruit, cooked fruit and spices, while deep tertiary aromas of candied fruit, forest undergrowth and roasting come to the fore in the most developed wines (known as de plénitude). The bubbles – the hallmark of ‘Champagne’ – are sustained and persistent in young wines, becoming smoother and more velvety with age.

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

5. Wine-making practices

a. Specific oenological practices

Vine density – general rules

Cultural practice

Vines must be planted in rows no more than 1,50 metres apart, with vines spaced 0,90-1,50 metres apart along the row. The sum of the inter- and intra-row spacing may not exceed 2,50 metres.

Vine density – special rules

Cultural practice

So that specialist machinery can pass, on parcels with:

—	a slope gradient of more than 35 %

—	or a slope gradient of more than 25 % combined with a cross-slope gradient of more than 10 %,

a path, 1,50 to 3 metres wide, may be left free at a maximum frequency of one out of every six rows. In this case, the sum of the inter-row spacing of the other rows and the intra-row spacing may not exceed 2,30 metres.

Pruning rules

Cultural practice

There must be no overlap between different vines and fruiting canes should not touch. There should be no more than 18 buds per square metre. The vines must be pruned before they reach the ‘four leaves unfolded’ phenological stage (stage F, or stage 12 on the Lorenz scale).

The following vine pruning techniques are permitted:

—	Chablis pruning;

—	Cordon de Royat pruning;

—	Vallée de la Marne pruning;

—	Guyot pruning (single, double or asymmetric).

Practices that prevent grape bunches from being harvested whole are not permitted.

Specific oenological practice

The use of wood chips is not permitted.

The amount by which the volume of grape must in fermentation is increased in the enrichment process is capped at 1,12 % for every 1 % increase in alcoholic strength.

The winemaking practices used must comply with EU rules and the Rural Code as well as the above provisions.

The wines are made exclusively by secondary fermentation in glass bottles.

b. Maximum yields

Upper yield limit

15 500 kilograms of grapes per hectare

6. Demarcated geographical area

The geographical area established in Article 17 of the Act of 6 May 1919 must be where the grapes are harvested, where the wines are made and developed – including all winemaking processes between fermentation and bottling – and where the wines are bottled.

7. Main wine grape variety(ies)

Arbane B

Chardonnay B

Meunier N

Petit Meslier B

Pinot Blanc B

Pinot Gris G

Pinot Noir N

8. Description of the link(s)

Details of the geographical area

Description of the natural factors relevant to the link

The geographical area is located in north-eastern France, covering municipalities in the departments of Aisne, Aube, Haute-Marne, Marne and Seine-et-Marne.

The parcels whose crop can be used to make the wines are precisely demarcated and set amid hillside vineyards resting on striking geomorphological structures to the east of the Paris Basin known as cuestas:

—

Côte d’Ile-de-France in the department of Marne and the slopes of the connected valleys, the most representative sectors being, from north to south, ‘Montagne de Reims’, ‘Vallée de la Marne’ (extending into the south of the department of Aisne and into Seine-et-Marne), ‘Côte des Blancs’ and ‘Côte de Sézanne’;

—	Côte de Champagne, with the ‘Vitryat’ sector in the department of Marne and the ‘Montgueux’ sector in the department of Aube;

—	Côte des Bar, intersected by multiple valleys, comprising the eastern ‘Bar-sur-Aubois’ sector and the western ‘Bar Séquanais’ sector, spanning the departments of Aube and Haute-Marne.

This typical cuesta ridge terrain, with the adjacent valleys, has east- and south-facing slopes and sometimes also north-facing ones such as those in the northern part of the ‘Montagne de Reims’ and the left bank of the ‘Vallée de la Marne’.

Hard layers of limestone or chalk make up the front slopes, while the back slopes are chalky, marly or sandy, and softer, left bare by erosion and then covered over again with colluvium from the front slope of the adjacent ridge.

The ‘Champagne’ region is a northern winegrowing area, influenced by two different climates:

—	an oceanic climate supplying regular rainfall, with limited temperature differences between seasons, and

—	a continental climate, bringing frosts – sometimes damaging ones – and beneficial summer sunshine.

Description of the human factors relevant to the geographical link

Vines have been grown in the ‘Champagne’ region since ancient times, becoming properly established in the ninth century after monastic winemaking developed. Experimentation with naturally sparkling white wines and secondary fermentation followed towards the end of the seventeenth century. In the late nineteenth century, a well-known oenologist by the name of Weinmann wrote: ‘The wine from Champagne is highly fermentable. It produces its second fermentation much more easily, more regularly and better than any other ferment’.

While the first references to this wine, known as saute-bouchon or ‘cork-popper’, appear in the poems of the abbé Chaulieu in 1700, the method was not put down in writing until the publication of a work entitled Manière de cultiver la vigne et de faire le vin de Champagne [‘How to grow the vines and make the wine of Champagne’], presumed to be the work of a clergyman by the name of Godinot, in 1718. The sooner the grapes are pressed after they are cut down from the vine, the whiter the wine will be.’ Winegrowers thus endeavour to avoid any damage to the grapes during harvesting, take great care when transporting and storing them, and ensure they are intact when placed in the press. Pressing must be gentle and gradually increase in pressure, with the juices separated during the different pressing stages (the first, best juice known as the cuvée and the juice from the subsequent pressing known as the taille) to be made into wine separately. Pressing facilities must therefore comply with strict rules and are subject to tightly controlled authorisation.

The precise techniques were honed in abbeys. In 1866, Jules Guyot noted the importance of blending different varieties of grape or grapes grown on different parcels of land. Since the beginning of the twentieth century, three grape varieties have been selected for their sugar-to-acidity balance and their suitability for secondary fermentation: the black grapes Pinot Noir and Meunier and the white variety Chardonnay. The winemaker puts together a blend by tasting the various base wines. The blend is then bottled for secondary fermentation and for the lees contact stage – a necessarily long one, particularly for vintage wines.

The development of this second fermentation process has been influenced by the ideal natural temperature and humidity conditions afforded by Champagne’s chalk-walled cellars. Once the lees contact stage is complete, the lees are gradually shifted into the bottleneck in a process known as riddling, then removed from the bottle during disgorgement. Disgorgement is followed by dosage, a process which will determine which of the several types of ‘Champagne’ the wine is going to be.

Once the process of secondary fermentation in the bottle had been mastered, the ‘champagne method’ was exported and, very soon, the name ‘Champagne’ was being used beyond the area of production. The Champagne houses first formed an association (the Union des Maisons de Champagne or ‘Union of Champagne Houses’) to take legal action in 1882 and, just prior to the passing of the Fraud and Falsification Act of 1 August 1905, a French court ruled that only wines made from grapes harvested in the Champagne region could be called ‘Champagne’, protecting a designation of origin for the very first time. The process of demarcating the geographical area then began in 1908. Champagne producers were united, practising solidarity through important professional organisations.

Information on the quality and characteristics of the product

All of the wines have one thing in common: acidity, guaranteeing freshness and suitability for ageing.

In the youngest wines, the notes are decidedly fresh: white fruit and flowers, citrus fruit and mineral notes. Mature wines offer a more rounded palette, with aromas of yellow fruit, cooked fruit and spices, while deep tertiary aromas of candied fruit, forest undergrowth and roasting come to the fore in the most developed wines (known as de plénitude).

The bubbles – the hallmark of ‘Champagne’ – are sustained and persistent in young wines, becoming smoother and more velvety with age.

Causal interactions

The fact that the landscapes formed by the three cuestas, both on the plains and in the valleys, are so open and exposed ensures that the vines receive enough sunlight for the berries to ripen properly, even in north-facing vineyards. It also prevents cold air from stagnating, reducing the risk of frosts.

The slope of the hillside vineyards ensures optimum natural drainage which the various layers of the soil profile also guarantee, regulating the vines’ water supply. The porosity and permeability of chalk eliminates excess water, while capillary action ensures that the soil is rehydrated in dry weather. The other types of substrata found in the area combine marly layers, which provide a water reserve, with either calcareous layers or carbonate sands, which allow excess water from wet periods to permeate the soil. This type of substratum and the delicate climate conditions have influenced the choice of vine varieties planted in the different regions of the winegrowing area.

The unique climate of the Champagne region gives the grapes, and the must obtained from them, a natural acidity level, ideal for making the very best sparkling wines. The balance between this acidity – which gives an indispensable freshness – and the ripeness of the grapes produces the best vintages and wines with good ageing potential.

All the different natural factors form a veritable ‘mosaic’, utilised at parcel level by the grower, an expert in all the growing practices needed to really bring out the grapes’ specific character.

Preventing any damage to the grapes from the moment they are harvested, pressing them gently and keeping the juices from the different pressing stages separate prevents the juice from becoming coloured and keeps it clear, which is essential for foam quality. Separating the juices from the different pressing stages also adds another level of aromatic complexity.

The cuvée or juice from the first pressing, which is rich in acidity, gives fresh and lively aromas. Adding it to blends makes it possible to fully bring out the tertiary aromas that develop during ageing on the lees.

The taille or juice from the subsequent pressing is fruitier and much richer in tannins.

‘Reserve wine’ set aside in previous years brings the more mature characteristics of developed wines to the blend (reserve wine is not used in vintage wines). The winemaker’s craft in selecting the wines for the desired blend is expressed throughout ageing on lees to result in the final ‘Champagne’. This continuous ageing process can, for the most prestigious wines, continue for many decades in the Champagne cellars, with their relatively cool temperature ensuring good secondary fermentation.

The fact that the ‘Champagne’ production process is so highly technical means that specific and costly infrastructure is needed. The winemaking, handling and packaging facilities are located close to the vineyards.

While the Champagne winegrowing area dates back to the beginning of our era, the reputation of the name ‘Champagne’ as a high-class beverage was formed particularly in the seventeenth century, as the technique of secondary bottle fermentation was gradually mastered. By the end of that same century, ‘Champagne’ producers were bottling their wines rather than transporting them in barrels in order to preserve their quality and characteristics in full.

The foam and fine bubbles trapped in the bottles were transferred to drinkers’ glasses and the wine was an immediate success. Young aristocrats – keen adopters of the latest innovations – praised ‘Champagne’, poets sang its praises and writers made a place for it in their works. It became the drink of choice at the court of the Regency, of Louis XV and Madame de Pompadour. Financiers and town officials imitated the aristocracy; the provinces copied the capital. Under Louis XV and Louis XVI, the wine industry flourished and Champagne’s reputation grew considerably, both in France and abroad. Sparkling wine came into vogue anywhere that French fashion was aspired to, and throughout eighteenth-century Europe, ‘Champagne’ adorned parties and feasts. It continues to enjoy this reputation today. Winegrowers, cooperatives and Champagne houses continue their efforts to improve the collective rules in order to promote the ‘Champagne’ controlled designation of origin – their shared heritage – aiming for excellence and striving to ensure that the name and character are respected.

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

Labelling

Legal framework:

In national legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

No bottle may be transported – except between two sites of the same operator or between two operators – until it is finished, dressed with the foil covering the cork, and labelled in accordance with the pertinent rules.

The bottles containing the wines must be closed with a cork displaying the name of the controlled designation of origin on the part within the bottleneck. For bottles with a nominal content of 0,20 litre or less the name may be displayed on another internal part of the closure.

Labelling

Legal framework:

In national legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

Labels and commercial paperwork must include the registration information identifying the operator as required by the Comité Interprofessionnel du Vin de Champagne (‘Interprofessional Committee for Champagne Wine’).

The winemaker’s full name must appear on the label in clear and legible print, accompanied by the name of the municipality in which the wine was made if the winemaker’s headquarters are located outside the production area.

Stating the grape variety

Legal framework:

In national legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

The grape variety may be stated in characters no more than 3 mm tall, no more than 3 mm wide, and no more than half the size of the characters used to display the designation of origin. The grape variety may only be stated if all the grapes used to make the base wines were of that variety.

Stating the vintage

Legal framework:

In national legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

If a vintage is stated, it must be displayed on the cork – or another suitable closure in the case of bottles with a nominal content of 0,20 litre or less – and on the label. The vintage must also be stated on invoices and accompanying documents.

Packaging

Legal framework:

In national legislation

Type of further condition:

Packaging within the demarcated area

Description of the condition:

The wines must be marketed in the same bottle in which they were subjected to the second fermentation process, with the exception of bottles with a volume of less than 37,5 cl or more than 300 cl.

The wines must be aged for at least 15 months from the bottling date, or 36 months for vintage wines, before they can be marketed to consumers.

Labelling

Legal framework:

In national legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

Wines covered by this controlled designation of origin may be labelled with one of the following smaller geographical units in the conditions described below:

—	a place-name listed on the land registry; or

—	the name of a municipality.

The place-name or municipality name in question must appear on the corresponding harvest declaration.

All of the grapes used to make the base wine must have come from the municipality or place in question.

The words ‘Premier Cru’ or ‘Grand Cru’ [a title held by certain towns recognised as having vineyards of superior quality] may appear with the municipality name under the conditions laid down in Chapter I, point II (Geographical names, vintage, additional information), items (b) and (c) of this product specification.

Other than in the case of the municipalities covered by the previous point, reference to the name of the municipality must appear with the words ‘Vigne de’ or ‘Vignoble de’ [‘vines from…’].

The characters used to display place-names and municipality names must be no taller or wider than the characters used for the controlled designation of origin.

When a wine is labelled with a municipality name in accordance with the above rules, the municipality name may be repeated in the name of the cuvée [blend or batch].

Link to the product specification

http://info.agriculture.gouv.fr/gedei/site/bo-agri/document_administratif-fc0f1954-4b40-4e61-a291-93b955aa1410

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

14.12.2020

Official Journal of the European Union

C 432/19

(2020/C 432/09)

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

COMMUNICATION OF STANDARD AMENDMENT MODIFYING THE SINGLE DOCUMENT

‘ROSÉ DES RICEYS’

PDO-FR-A1363-AM02

Date of communication: 1.10.2020

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

1. Geographical area

Under point IV(1) of Chapter I of the specification, relating to the geographical area, a reference to the Official Geographic Code for 2019 has been introduced.

The date of approval of the geographical area of the designation by the competent national committee of the National Institute of Origin and Quality has also been added.

These amendments do not constitute a change in the geographical area.

The new wording ensures that the municipalities in the geographical area continue to be clearly identified in the specification.

The single document has been updated under ‘Demarcated geographical area’.

2. Other crop-related practices

Under point VI(2)(c), a rule has been inserted, worded as follows: ‘the use of pre-emergent herbicides within the rows is prohibited’.

The aim is to limit the use of inputs, reduce pollution of water resources and encourage operators to diversify their practices, by focusing on grazing or mechanical weeding techniques.

The single document is not affected by this amendment.

The rule under (c) in the previous version of the specification is retained and marked as (d) in the new version.

3. Transitional measures

Under point XI, the transitional measure has been deleted as the deadline has expired.

The single document is not affected by this amendment.

4. Main points for checking and evaluation methods

Under point I of Chapter III of the specification, the table containing the main points to be checked and the corresponding evaluation methods has been updated to add key points and to specify some of the evaluation methods.

The single document is not affected by this amendment.

5. Additional provisions relating to labelling – additional names

Supplementary information has been added to the single document under ‘Additional provisions relating to labelling – additional names’.

The previous wording of the special labelling provision referred to the specification for information on the provisions.

It has been replaced by the provisions set out in the specification. These are unchanged from the previous version of the product specification.

SINGLE DOCUMENT

1. Name of the product

Rosé des Riceys

2. Geographical indication type

PDO – protected designation of origin

3. Categories of grapevine product

Wine

4. Description of the wine(s)

Analytical characteristics

The wines are still rosé wines.

The wines have a minimum natural alcoholic strength by volume of 10 %.

After enrichment, the wines’ total alcoholic strength by volume must not exceed 13 %.

The wines have a fermentable sugar (glucose and fructose) content not exceeding 3 grams per litre.

Visually its luminous and intense colour varies from light salmon to madder red. It is a fine and delicate wine with good persistence in the mouth. When young, the wine may have red fruit aromas. After several years of ageing, it develops a complex bouquet frequently characterised by aromas of dried fruit and spices, sometimes candied fruit, depending on the vintage. Generally speaking, the wine is characterised by its finesse, balance of flavour and harmony.

The standards provided for in general regulations apply to the maximum total alcoholic strength, the minimum actual alcoholic strength, the minimum total acidity, the maximum volatile acidity and the maximum total sulphur dioxide content.

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

5. Winemaking practices

a. Specific oenological practices

Oenological practices

Winemaking restriction

It is forbidden to use charcoal, whether alone or mixed in preparations, for oenological purposes.

The use of wood chips is prohibited.

During the enrichment process, the increase in the volume of the fermenting grape must used must not exceed 1,12 % for every 1 % increase in the alcoholic strength.

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

Planting density

Cultivation method

General provisions

The vines are planted so that the spacing between rows does not exceed 1,50 metres.

The spacing between plants in the same row ranges from 0,90 to 1,50 metres.

The sum of the spacing between rows and the spacing between plants in the same row may not exceed 2,50 metres.

Special provisions

In order to allow the passage of suitable machinery, parcels with

—	either a slope of more than 35 %

—	or a slope of more than 25 % and a cant of more than 10 %

may have alleys 1,50 to 3 metres wide for every sixth row at the most. In this case, the sum of the spacing between the other rows and the spacing between plants in the same row may not exceed 2,30 metres.

Pruning rules

Cultivation method

Plants may not overlap each other nor may branches overlap fruit.

The number of buds may not exceed 18 per square metre.

Pruning is carried out at the latest before phenological stage (F) (Lorenz stage 12), or four unfolded leaves.

The vines are pruned according to the following techniques:

—	Royat cordon pruning

—	single Guyot, double Guyot or asymmetric Guyot pruning

b. Maximum yields

15 500 kilograms of grapes per hectare

6. Demarcated geographical area

All stages of the production must take place within the geographical area approved by the National Institute of Origin and Quality at the meeting of the relevant national committee on 12 February 1969.

The perimeter of this area, on the date of approval of this specification by the relevant national committee, comprises the territory of the following municipalities, based on the 2019 Official Geographic Code:

a)	The grapes are harvested and the wines made, developed and aged on the territory of the following municipality of the department of Aube: Les Riceys.

b)	The wines are made, developed and aged also on the territory of the following municipalities of the department of Aube: Avirey-Lingey, Bagneux-la-Fosse, Balnot-sur-Laignes, Bragelogne-Beauvoir, Gyé-sur-Seine, Mussy-sur-Seine, Neuville-sur-Seine.

7. Main wine grape variety(-ies)

Pinot noir N

8. Description of the link(s)

Link with the geographical area

Information on the geographical area

Description of the natural factors relevant to the link

The geographical area extends over eight municipalities in the south of the department of Aube. The landscape of Les Riceys belongs to the geological sequence of the Côte des Bar. The Kimmeridgian makes up most of the geological substrate, deeply carved in the centre by the Laignes Valley and a number of peripheral dells. The Kimmeridgian, characterised by alternating marl and calcareous banks, is the source of the best soils of the vineyards, which are composed of grey clay-limestone colluviums covering the slopes and enclose a multitude of small stones that help warm the ground. The vines, planted in precisely demarcated parcels, are located on the steepest, highest and sunniest east- and south-facing hillsides. The northern location means a rather cold climate, but the circular layout of the vineyard, which is embedded in the dells, provides it with a very favourable mesoclimate.

Description of the human factors relevant to the geographical link

The attested origin of the Les Riceys vineyard can be traced to the 8th century using documents proving that vines grew on the territory of the municipality. At the beginning of the 18th century, Les Riceys wines started being sold on a large scale to the Netherlands, Belgium, the Paris region and northern France, as can be seen from the shipment statistics drawn up by the treaty offices of the province of Champagne. In 1875 the vineyard was prosperous. Les Riceys wines were marketed by nearly 35 traders. That prosperity was weakened by the Phylloxera crisis and the rise of the textile industry in Aube, which absorbed the rural workforce. The vineyard rebuilt itself in part when Aube was integrated in the wine-growing Champagne region in 1927, but the situation remained difficult. A few ‘handlers’ remained, and their perseverance was rewarded when the ‘Rosé de Riceys’ protected designation of origin was recognised on 8 December 1947. With the establishment of a number of young winegrowers in the 1960s, winemaking operations picked up and wine started being produced once again. The winemakers’ union Syndicat des Producteurs de l'AOC Rosé des Riceys was founded on 26 September 1968.

Information on the quality and characteristics of the product

‘Rosé des Riceys’ is a still wine with an obligatory indication of vintage. Visually its luminous and intense colour varies from light salmon to madder red. It is a fine and delicate wine with good persistence in the mouth. When young, the wine may have red fruit aromas. After several years of ageing, it develops a complex bouquet frequently characterised by aromas of dried fruit and spices, sometimes candied fruit, depending on the vintage. Generally speaking, the wine is characterised by its finesse, balance of flavour and harmony.

Causal interactions

The stony soils of the most exposed south- and east-facing slopes and of the steepest slopes have an optimal light level and warm up well, thus enabling early plant growth in the spring, optimising photosynthesis and guaranteeing the ripening of the berries. The high altitude of the winegrowing hillsides prevents contact with the cold air stagnating at the bottom of the dells, and the forest covering the upper parts of the slopes and the numerous pockets of trees throughout the territory offer good protection against the masses of cold air arriving from the plateaus. The incline of the winegrowing slopes ensures optimal natural drainage, which is also guaranteed by the crack formation in the Kimmeridgian limestone. The marl found between the calcareous banks supplies the necessary water in the summer, mainly in warm and dry years. Finally, the warm summer temperatures together with the heat from the sun’s rays reflected by the Kimmeridgian stones give the wine its typical notes of candied fruit and spices as it ages. The grape variety pinot noir N was considered the best variety for making Les Riceys wine already by Jules Guyot in the 19th century. The entire crop of grapes must be placed in the vat in order to fully respect the aromas of the grape variety pinot noir N and, in particular, their development during vatting, the duration of which is determined with precision by the skilled and experienced winemakers. According to V. RENDU, ‘aux Riceys, on réserve les plans fins pour les premières cuvées. On évite les longues cuvaisons afin de conserver à ce vin la finesse et la franchise de goût qui caractérise le vin des Riceys’. In other words, the first cuvées of Les Riceys wine are prepared with care, avoiding lengthy vatting so as to protect the finesse and pronounced flavour of this wine.

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

Reference to the vintage

Legal framework:

National legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

Indication of the vintage is obligatory in the presentation of the wines.

Additional names

Legal framework:

National legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

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

—	it is the name of a place in the land register

—	it appears on the harvest declaration.

A place name may be indicated only if all the grapes used for the production of the wines are grapes from the named place in question.

Link to the product specification

https://info.agriculture.gouv.fr/gedei/site/bo-agri/document_administratif-0e6797aa-7711-4406-975b-1ca510a31f66

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

14.12.2020

Official Journal of the European Union

C 432/24

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

(2020/C 432/10)

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

COMMUNICATION OF A STANDARD AMENDMENT TO THE SINGLE DOCUMENT

‘COTEAUX CHAMPENOIS’

PDO-FR-A1364-AM02

Submitted on: 1.10.2020

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

1. Pruning

In the table in point VI(1)(b) of Chapter 1 entitled ‘Pruning system known as “Chablis pruning”’, point (c) in the ‘Description’ row is replaced by the following: ‘A replacement spur known as a “rachet”, intended for a maximum of two buds between each spur, is left at the base of the vine.’.

One of the two authorised arrangements for the spur when applying this pruning method is not used practice. The purpose of this amendment is therefore to correct this incorrect description.

The single document is not affected by this amendment.

2. Other crop-related practices

A rule is introduced in point VI(2)(c) with the following wording: ‘the use of pre-emergence herbicides between rows is prohibited’.

The aim is to limit the use of inputs, reduce pollution of water resources and encourage operators to diversify their practices, focusing on techniques involving grassing or mechanical weed control.

The single document is not affected by this amendment.

The rule in point (c) of the previous version of the specification is retained and becomes point (d) in the new version.

3. Link with the geographical area

In point X(2) entitled ‘Information on the quality and characteristics of the product’, information has been added that was previously missing on the visual appearance of the red and rosé wines and on the aromas of the white wines.

The following information is added:

‘For the rosé wines: they are light in colour, ranging from pale pink to dark salmon pink.

The red wines have a transparent red colour of varying intensity.

The white wines have subtle aromatic notes of a floral, fruity or mineral nature.’

This amendment was approved by Order of 28 June 2017.

The information has been added to the section of the single document entitled ‘Description of the wine(s)’.

The initial content relating to the description of the link(s) in the single document has been replaced by the entire text of Part X ‘Link with the geographical area’ of Chapter I of the specification.

This replacement thus ensures that the detailed and precise information required by the legislation, including additional information on the organoleptic characteristics of the wines, is provided.

4. Transitional measures

In point XI(2), the transitional measure is deleted because the deadline has now expired.

The single document is not affected by this amendment.

5. Main points to be checked and evaluation methods

In point I of Chapter III of the specification, the table of the main points to be checked and the corresponding evaluation methods has been updated by adding a number of points and supplying details of some of the evaluation methods.

The single document is not affected by this amendment.

SINGLE DOCUMENT

1. Name of the product

Coteaux champenois

2. Geographical indication type

PDO – Protected Designation of Origin

3. Categories of grapevine products

Wine

4. Description of the wine(s)

Analytical characteristics

The wines are still white, rosé and red wines.

The wines have a minimum natural alcoholic strength by volume of 9 %.

After enrichment, the wines’ total alcoholic strength by volume must not exceed 13 %.

The wines have a fermentable sugar (glucose and fructose) content not exceeding 3 grams per litre.

Malolactic fermentation is completed for the red wines.

At the packaging stage, the red wines have a malic acid content not exceeding 0,4 grams per litre.

The total volatile acidity, total acidity and sulphur dioxide contents are those laid down by EU legislation.

The red wines have a transparent red colour of varying intensity, while the rosé wines are light in colour, ranging from pale pink to dark salmon pink. These wines are very light and fine wines, with a sharp attack in the mouth and generally red fruit aromas.

The texture of the white wines is crystalline and saline, with a dominant minerality and a pleasant aftertaste. Their natural acidity gives them a certain liveliness. They have subtle aromatic notes of a floral, fruity or mineral nature.

Ageing brings softness to the wine and contributes to its balance of taste.

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

5. Wine-making practices

a. Specific oenological practices

Planting density – general provisions

Growing method

The vines are planted so that the spacing between rows does not exceed 1,5 metres. The spacing between plants in the same row ranges from 0,9 metres to 1.50 metres. The sum of the spacing between rows and the spacing between plants in the same row must not exceed 2,5 metres.

Planting density – special provisions

Growing method

In order to allow the passage of suitable machinery, parcels with

—	either a slope of more than 35 %

—	or a slope of more than 25 % and a cant of more than 10 %

may have alleys 1,5 metres to 3 metres wide once every sixth row at the most. In this case, the sum of the spacing between the other rows and the spacing between plants in the same row must not exceed 2,3 metres.

Pruning rules

Growing method

Plants must not overlap each other nor may branches overlap fruit.

The number of buds must not exceed 18 per square metre.

Pruning is carried out at the latest before the phenological stage (F) (Lorenz stage 12), i.e. four unfolded leaves.

The vines are pruned according to the following techniques:

—	Chablis pruning

—	(Royat) cordon pruning

—	Marne Valley pruning

—	single Guyot, double Guyot and asymmetrical Guyot pruning

Harvesting

Growing method

Any method not allowing whole grape bunches to be harvested is prohibited.

The grapes must be transported whole to the wine-making facilities.

Specific oenological practice

The use of wood chips is not permitted.

The use of oenological charcoal to make rosé wines, either alone or mixed in preparations, is prohibited. During enrichment, the increase in the volume of the fermenting grape must used must not exceed 1,12 % for every 1 % increase in the alcoholic strength.

In addition to the above provisions, all wine-making practices followed must also comply with the requirements laid down at EU level and in the Rural and Maritime Fishing Code.

b. Maximum yields

Upper yield limit

15 500 kilograms of grapes per hectare

6. Demarcated geographical area

The grapes are harvested and the wines made and developed (including ageing and packaging) in the territories defined by Article 17 of the Law of 6 May 1919.

7. Main wine grape variety(-ies)

Arbane B

Chardonnay B

Meunier N

Petit Meslier B

Pinot blanc B

Pinot gris G

Pinot noir N

8. Description of the link(s)

Information on the geographical area and on the quality and characteristics of the product

Description of the natural factors relevant to the link

The geographical area is the same as the area covered by the ‘Champagne’ registered designation of origin. It is located in the north-east of France and extends to municipalities spread across the departments of Aisne, Aube, Haute-Marne, Marne and Seine-et-Marne.

Like the geographical area, the parcels selected for harvesting the grapes are the same as those defined for the ‘Champagne’ registered designation of origin. They form part of a landscape characterised by vineyards situated on slopes formed by the cuestas of the eastern part of the Paris basin, which are imposing geomorphological structures:

—	the Côte d’Ile-de-France in the department of Marne and the slopes of the associated valleys, comprising from north to south the Montagne de Reims, the Marne Valley (which extends from the south of Aisne to Seine-et-Marne), the Côte des Blancs and the Côte du Sezannais for the most iconic areas,

—	the Côte de Champagne with the Vitryat Marnais and the Montgueux area of Aube,

—	the Côte des Bar, interspersed with numerous valleys, connecting the Bar-sur-Aube area in the east and that of Bar-sur-Seine in the west, straddles the departments of Aube and Haute-Marne.

This typical cuesta terrain, with its adjacent valleys, has slopes exposed to the east and south and sometimes to the north, as is the case for the northern Montagne de Reims and the left bank of the Marne Valley.

The top of the slopes consist of hard layers of limestone or chalk, while the slopes themselves are chalky, marly or sandy, with softer ground cleared by erosion and then silted up with overlying material from the tops of the slope.

The vineyards are located in the northern area. There are two climate influences:

—	an oceanic climate supplying regular rainfall, with limited temperature differences between seasons, and

—	a continental climate responsible for sometimes destructive frost and favourable sunshine in summer.

Description of the human factors relevant to the geographical link

Although they have been present in the region since antiquity, vines became well established in Champagne in the ninth century following the development of winegrowing by monks. The wines were thus known in the Middle Ages under the name ‘Vins de France’ because they were produced in the Paris basin, bordering the Royal Estate.

Until the eighteenth century, the province of Champagne was primarily an area in which red wines were produced. According to Pierre Galet, they were produced much more than white and rosé wines (known as ‘paillets’) before the skill of producing sparkling wines using the second bottle-fermentation process was mastered. In the nineteenth century, the reputation of Champagne’s sparkling wines grew, and the production of red wines declined. Only a few high-quality wines produced in the Montagne de Reims, the Great Marne Valley and Aube retain a good reputation.

The Law of 22 July 1927, under which the designation ‘Champagne’ was reserved solely for sparkling wines, introduced the indication ‘Vins originaires de la Champagne viticole’, which was changed to ‘Vins natures de Champagne’ from 1953 onwards. Rehabilitated thanks to the efforts of a few winegrowers who carry on the tradition of these ‘vins natures’, the wines were given the ‘Coteaux champenois’ registered designation of origin in 1974 following the adoption of the Law of 12 December 1973, which prohibits the use of the designation ‘vins natures de la Champagne’.

Wines falling under the ‘Coteaux champenois’ registered designation of origin are produced only if the characteristics of the harvest are suited to the production of still wines. Output is therefore very variable.

In order to prevent fraudulent practices from wines moving in bulk, the producers requested the enactment of the Law of 23 May 1977, which prohibits wines produced under the ‘Coteaux champenois’ registered designation of origin from being transported other than in bottles, with the exception of movements between local operators within the demarcated Champagne wine region.

Production is managed by the same professional organisations as those established for the ‘Champagne’ registered designation of origin, namely the ‘Syndicat Général des Vignerons de Champagne’ (established in 1904) and the ‘Union des Maisons de Champagne’ (founded in 1882), which are grouped together within the ‘Comité Interprofessionnel des Vins de Champagne’ (established in 1941).

Information on the quality and characteristics of the product

The wines in question are still red, white and rosé wines, often designated by the name of the municipality in which the grapes are harvested.

Ageing brings softness to the wine and contributes to its balance of taste.

Causal interactions

The broad widening of the three cuestas onto the plane and valleys ensures that the vineyards, even the north-facing ones, get enough light to ripen the berries. The eastern and southern exposure of the traditional areas most reputed for the production of ‘Coteaux champenois’ wines means that the vineyards receive maximum light in spring and autumn, providing optimum conditions for the flowering of vines and ripening of berries.

The open landscape prevents the stagnation of the cold air, thereby reducing the risk of frost. However, the climate of the Champagne region requires winegrowers to select only healthy grapes from the mildest years, chosen from the best parcels and mainly from old vines, and to harvest the grapes when they are fully ripe.

The gradient of the slopes on which vines are planted ensures optimum natural drainage, which is also guaranteed by the various substrates, which allow for natural regulation of the moisture balance of the soil. Thanks to its porosity and permeability, chalk eliminates excess water while ensuring that the soil is rehydrated in dry weather as a result of the capillary rise of water. The other subsoils combine with the marl levels, which provide the water reserve, in the form of either calcareous banks or carbonated sands, whereby the latter allow the infiltration of excess water from wet periods. This type of subsoil and the delicate climatic conditions have been key to determining where different vine varieties are planted in the various winegrowing areas.

The Champagne region’s unique climatic conditions give a natural acidity to the grapes and subsequently the wines, determining the lively character of the wine on tasting, and highlighting the mineral notes contributed by the substrate.

The wines are often made from black grapes which, according to Jules Guyot, are more resistant to the effect of frost and rain and ripen earlier. In 1822 André Jullien rated ‘[the red wines] of Verzy, Verzenay, Mailly, Saint-Basle, Bouzy and Saint-Thierry among the best wines in France when produced in very hot and dry years’.

Making the red or rosé wines by means of maceration of varying duration is the most propitious way of capturing the aromas of the Pinot noir N and Meunier N varieties and ensuring their development during fermentation. For the white wines, ensuring that the grapes remain whole from harvesting and are pressed gently, in accordance with practices in the Champagne region, makes it possible to avoid the colouring of juices made from black grapes and thus to guarantee the clarity of the wine.

Red wines from the province of Champagne, particularly appreciated for the natural finesse of their bouquet, featured among the great wines served at the coronation of the French kings in Reims from 1328 (Philippe de Valois). Powerful European sovereigns would even go on to acquire vines in the Montagne de Reims area, and Henry IV was keen to assume the title of Lord of Ay. The tasters at the Court of Louis XIV, bestowed with the title of ‘ordre des Coteaux’ [Order of the Slopes], enshrined the renown and reputation of these wines: In 1671, the Count of Olonne was advised by Charles de Saint-Évremond to ‘spare no expense in obtaining Champagne wine’. ‘There is no province that supplies more excellent wines for all seasons than Champagne.’

Many documents from the seventeenth to nineteenth centuries provide a record of these praises. In 1822, Champagne wines were described by André Jullien as ‘distinguished among the best fine wines in the Kingdom’. Thanks to the professionalism of producers, this renown endures to this day. These wines must be drunk with respect and a certain historical curiosity, bearing in mind that they go back to ancient times.

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

Additional names

Legal framework:

National legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

Wines with the registered designation of origin may bear the name of a smaller geographical unit on their labels, provided that:

—	it is the name of a place in the land register

—	it appears on the harvest declaration.

The indication of a place name is permitted only if all the grapes used to produce the wines come from the place in question.

Specification of the grape variety

Legal framework:

National legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

The grape variety may be indicated in characters of not more than 3 mm in height and width and which are up to half the size of the characters making up the name of the registered designation of origin. A particular grape variety may be indicated only if all the grapes are of that variety.

Packaging

Legal framework:

National legislation

Type of further condition:

Packaging within the demarcated geographical area

Description of the condition:

The Law of 23 May 1977 prohibits wines produced under the ‘Coteaux champenois’ registered designation of origin from being transported between local operators other than in bottles, with the exception of movements within the demarcated Champagne wine region.

After ageing, the wines are placed on the market for sale to the consumer from 15 October of the year following the year of harvest.

Link to the product specification

https://info.agriculture.gouv.fr/gedei/site/bo-agri/document_administratif-6545017e-a945-4b6c-9e95-cb6f26380a23

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

		ISSN 1977-091X
Official Journal of the European Union		C 432

English edition	Information and Notices	Volume 63 14 December 2020

Contents		page
	II Information
	INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES
	European Commission
2020/C 432/01	Communication from the Commission concerning the entry into force of the Doha Amendment to the Kyoto Protocol to the United Nations Framework Convention on Climate Change	1
2020/C 432/02	Non-opposition to a notified concentration (Case M.9962 — Mylan/Aspen’s EU Thrombosis business) ( 1 )	2
2020/C 432/03	Non-opposition to a notified concentration (Case M.10025 — SKN/Lother Group/NORDTEAM JV) ( 1 )	3
2020/C 432/04	Non-opposition to a notified concentration (Case M.10019 — AP1/AP3/AP4/Telia Carrier Entities) ( 1 )	4
2020/C 432/05	Non-opposition to a notified concentration (Case M.9964 — Eurofiber Nederland/Vattenfall Wärme Berlin/Vattenfall Bitstream Infrastructure) ( 1 )	5

	IV Notices
	NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES
	European Commission
2020/C 432/06	Euro exchange rates — 11 December 2020	6
	NOTICES FROM MEMBER STATES
2020/C 432/07	Electronic identification schemes notified pursuant to Article 9(1) of Regulation (EU) No 910/2014 of the European Parliament and of the Council on electronic identification and trust services for electronic transactions in the internal market	7

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	V Announcements
	OTHER ACTS
	European Commission
2020/C 432/08	Publication of a communication of approval of a standard amendment to a product specification for a name in the wine sector referred to in Article 17(2) and (3) of Commission Delegated Regulation (EU) 2019/33	11
2020/C 432/09	Publication of a communication of approval of a standard amendment to a product specification for a name in the wine sector referred to in Article 17(2) and (3) of Commission Delegated Regulation (EU) 2019/33	19
2020/C 432/10	Publication of a communication of approval of a standard amendment to the product specification for a name in the wine sector, as referred to in Article 17(2) and (3) of Commission Delegated Regulation (EU) 2019/33	24