19.7.2021

Official Journal of the European Union

C 288/4

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

(2021/C 288/04)

This communication 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

‘Touraine’

PDO-FR-A0501-AM02

Date of communication: 7 May 2021

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

1. Official Geographical Code

The municipalities of the geographical area and in the immediate proximity have been updated in accordance with the Code officiel géographique [Official Geographical Code].

The boundary of the area remains the same.

Points 6 and 9 of the single document have been amended.

2. Deletion of ‘primeur’ (‘early’) rosé wines

The possibility of making ‘primeur’ rosé wines has been removed from the specification. A wine is deleted when it is no longer produced. The link to origin has been changed to remove reference to ‘primeur’ wines.

This amendment affects point 8 of the single document.

3. Grape variety

Cabernet Franc has been changed from ‘main variety’ to ‘secondary variety’ for the designation’s red wines.

Cabernet Franc has been changed from ‘main variety’ to ‘secondary variety’ for the Chenonceaux designation, and the Gamay variety has been deleted.

The rules on planting proportions have been adjusted as a result of these changes. The rules on planting proportions have also been amended for wines designated as ‘Gamay’.

This amendment does not concern the single document.

4. Spacing

The spacing between plants in the same row has been lowered to 0.90 metres.

Point 5 of the single document has been amended.

5. Pruning

Pruning methods have been simplified, and the specification now simply indicates whether the pruning is long or short, without reference to the type of pruning.

Point 5 of the single document has been amended.

6. Maximum crop load per parcel

The maximum crop load is harmonised at 11 000 kg/ha for red, rosé, white and sparkling wines of the Touraine designation without supplementary geographical names.

This amendment does not concern the single document.

7. Agri-environmental provisions

Two agri-environmental provisions have been added.

—	Permanent grass cover is required along parcel boundaries (headlands and areas between parcels that are not planted or cultivated). This requirement does not apply to headlands being restored, in particular following erosion or exceptional climatic events.

—	Full chemical weed control is forbidden on parcels intended for the production of wines eligible for a supplementary geographical name.

This amendment does not concern the single document.

8. Blending

Blending rules have been amended together with the rules on the proportion of varieties to be planted.

This amendment does not concern the single document.

9. Oenological charcoal

The ban on the use of oenological charcoal has been removed so as to allow the earthy-musty taste in certain batches, ‘cuvées’ contaminated with cryptogamic diseases to be remedied.

Point 5 of the single document has been amended.

10. Link

The words ‘notes of red fruit’ are replaced by the words ‘notes of black fruit’ in the link to the origin of the Chenonceaux denomination.

Point 8 of the single document has been amended.

11. Transitional Measures

Transitional measures that have expired have been removed from the specification.

This amendment does not affect the single document.

12. Reporting requirements

The deadline for submitting a claim statement has been changed from 30 November to 10 December.

The single document has not been amended.

13. Declaration of withdrawal

A declaration of withdrawal has been added:

‘9.	Declaration of withdrawal Any operator marketing a wine with a controlled designation of origin under a more general designation shall declare it to the protection and management body and to the approved inspection body at least fifteen days before the wine’s withdrawal.’

This amendment does not lead to any changes to the single document.

14. Reference to the inspection body

The reference to the inspection body has been reworded to align it with the wording used in other product specifications. It is a purely formal amendment.

This amendment does not lead to any changes to the single document.

SINGLE DOCUMENT

1. Name(s)

Touraine

2. Geographical indication type

PDO – Protected Designation of Origin

3. Categories of grapevine products

Wine

5.	Quality sparkling wine

4. Description of the wine(s)

1. Analytical standards

BRIEF WRITTEN DESCRIPTION

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

Each batch of wine, after bottling, meets the following analytical standards: – The white and rosé wines have a fermentable sugar content (glucose plus fructose) of not more than 4 grams per litre and a total acidity level of more than 3,5 grams per litre, expressed as tartaric acid. – The red wines have a fermentable sugar content (glucose plus fructose) of not more than 2 grams per litre. Malolactic fermentation is completed for red wines. The malic acid content is not more than 0,3 grams per litre. – The white and rosé wines produced without enrichment and with a minimum actual alcoholic strength by volume of 12,5 % have a fermentable sugar content (glucose plus fructose) of not more than 6 grams per litre. In this case, the total acidity content is not more than 1 gram per litre, expressed in tartaric acid, less than the fermentable sugar content (glucose plus fructose).

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

GENERAL ANALYTICAL CHARACTERISTICS

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

2. Acidity

BRIEF WRITTEN DESCRIPTION

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

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

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

GENERAL ANALYTICAL CHARACTERISTICS

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

3. Description

BRIEF WRITTEN DESCRIPTION

Wines with the registered designation of origin ‘Touraine’ offer roundness on the palate as well as a fresh and well-balanced finish. The white wines, often with a pale golden colour, offer a gamut of flavours that can range from notes with a hint of citrus or exotic fruits to floral notes reminiscent of white flowers. They provide a lingering sense of freshness on the finish.

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

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

GENERAL ANALYTICAL CHARACTERISTICS

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

5. Wine-making practices

5.1. Specific oenological practices

1. Specific oenological practice

For making rosé wines, use of oenological charcoal, whether alone or mixed in preparations, is permitted for the musts and new wines still in fermentation within a limit of 15 % of the volume of rosé wines made by a given wine-grower for a specific harvest, at a maximum amount of 60 grams per hectolitre.

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

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

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

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

2. Cultivation method

The minimum planting density of the vines is 4 500 plants per hectare, with a maximum distance of 2,10 metres between rows. The spacing between plants in the same row must be greater than or equal to 0,9 metres.

The vines are pruned with a maximum of 11 buds per plant, whether pruned long or short.

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

5.2. Maximum yields

White wines

72 hectolitres per hectare

Red and rosé wines

66 hectolitres per hectare

Sparkling wines

78 hectolitres per hectare

6. Demarcated geographical area

For the still wines, the grapes are harvested and the wines made and developed, and for the sparkling wines the grapes are harvested and the wines made, developed, aged and bottled in the territory of the following municipalities (list compiled on the basis of the Official Geographical Code for 2020):

—

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

—

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

7. Main wine grape variety(-ies)

Cabernet Franc N

Cabernet-Sauvignon N

Chardonnay B

Chenin B

Côt N – Malbec

Gamay N

Grolleau N

Grolleau Gris G

Meunier N

Orbois B

Pineau d’Aunis N

Pinot Gris G

Pinot Noir N

Sauvignon B – Sauvignon Blanc

Sauvignon gris G – Fié gris

8. Description of the link(s)

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

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

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

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

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

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

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

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

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

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

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

In 1953, ‘Touraine’ was finally adopted.

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

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

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

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

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

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

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

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

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

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

Five supplementary geographical names are recognised within the registered designation of origin ‘Touraine’.

Amboise

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

Azay-le-Rideau

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

Chenonceaux

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

Mesland

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

Oisly

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

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

Sparkling wines

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

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

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

Area in immediate proximity

Legal framework:

National legislation

Type of further condition:

Derogation concerning production in the demarcated geographical area

Description of the condition:

The area in immediate proximity, defined by derogation for the making and processing of the still wines and for the making, ageing and bottling of the sparkling wines, comprises the territory of the following municipalities (list compiled on the basis of the Official Geographical Code for 2020):

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

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

—	Department of Loir-et-Cher: Candé-sur-Beuvron, Cheverny, Cormeray, Fresnes, Le Controis-en-Sologne (pour les territoires des communes déléguées de Feings, Fougères-sur-Bièvre et Ouchamps), Les Montils, Mont-près-Chambord, Sambin and Selles-sur-Cher;

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

Legal framework:

National legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

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

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

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

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

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

Supplementary indications

Legal framework:

National legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

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

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

—

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

Labelling

Legal framework:

National legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

—

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

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

—

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

—	it is a place name listed in the land registry;

—	the name appears on the harvest declaration.

—

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

Link to the product specification

http://info.agriculture.gouv.fr/gedei/site/bo-agri/document_administratif-3cc0de2e-abb5-4e4c-a927-b9edf3c0b4b5

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

19.7.2021

Official Journal of the European Union

C 288/15

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

(2021/C 288/05)

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

‘Vänerlöjrom’

EU No: PDO-SE-02412 – 6 March 2018

(X) PDO ( ) PGI

1. Name

‘Vänerlöjrom’

2. Member State or third country

Sweden

3. Description of the agricultural product or foodstuff

3.1 Product type

1.7.	Fresh fish, molluscs, and crustaceans and products derived therefrom

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

‘Vänerlöjrom’ is a natural product made only from vendace (Coregonus albula) roe and salt (NaCl). ‘Vänerlöjrom’ is sold in fresh, frozen or thawed form. The characteristics of ‘Vänerlöjrom’ are the same regardless of the form in which it is sold.

‘Vänerlöjrom’ exhibits the following characteristics:

Appearance: natural lustre, pebble-like sparkle. Whole roe eggs must be visible.

Consistency: ‘Vänerlöjrom’ is characterised by whole eggs that give a distinct ‘pop’ if pressed to the roof of the mouth when tasting.

Size: the eggs range in size from 0,8 mm to 2,0 mm depending on when in the fishing season and in which part of Lake Vänern the vendace was caught.

Colour: clear and bright, varying from light orange to somewhat darker orange over the course of the fishing season (S1060-Y30R to 080-Y40R in the Natural Colour System).

Salt content: 4,0-4,5 per cent NaCl

Moisture content: must not be high enough to cause the ‘Vänerlöjrom’ to fall out of an inverted spoon. The roe must also maintain its shape when placed on a flat surface.

Flavour: mild and clean fish taste of salmon and umami with balanced saltiness. The flavour intensifies when the small eggs are crushed in the mouth.

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

Vendace feeds exclusively on plankton (Bythothrepes cederstroemi, Daphnia (sp), Bosmina (sp), Eurytemora (sp), Heterocope (sp) and Diaptomus (sp)) that occur naturally in the fresh water of Lake Vänern.

Raw materials:

The raw material for ‘Vänerlöjrom’ is roe from vendace (Coregonus albula) caught in Lake Vänern.

Other ingredients: Non-iodised salt (NaCl)

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

‘Vänerlöjrom’ is produced from roe from vendace (Coregonus albula) caught in Lake Vänern. All steps in the production process, from fishing to preparation of ‘Vänerlöjrom’ (squeezing, whisking, pre-rinsing, straining, thorough cleaning, drying and salting), must take place in the defined geographical area described under point 4.

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

—

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

In addition to the general labelling rules, all producers of ‘Vänerlöjrom’ must label the product with the logo below.

4. Concise definition of the geographical area

The production area for ‘Vänerlöjrom’ comprises Lake Vänern and the surrounding parishes:

Väse and Östra Fågelvik in Väse district;

Ölme and Varnum in Ölme district;

Visnum and Visnums Kil in Visnum district;

Karlstad rural and urban parishes and Hammarö in Karlstad district.

Segerstad, Grums and Ed in Grums district:

Millesvik, Eskilsäter, Ölserud, Botilsäter, By, Bro, Södra Ny and Tveta in Näs district

(all located in the county of Värmland).

Leksberg, Björsäter, Torsö, Hassle, Berga, Lyrestad, Amnehärad and the town of Mariestad in Vadsbro district;

Källby, Skeby, Husaby and Sävare in Kinnefjärding district;

Medelplana, Västerplana, Österplana and Forshem in Kinne district;

Tådene, Norra Kedum, Örslösa, Söne, Rackeby, Skalunda, Sunnersberg, Gösslunda, Strö, Otterstad and the town of Lidköping in Kålland district;

Flo, Ås, Sal, Västernäs, Tun, Karaby and Frie in Åse district;

Västra Tunhem, Vassända-Naglum and the town of Vänersborg in Väne district;

Bolstad, Grinstad, Gestad and Frändefors in Sundal district;

Skållerud, Holm and Järn in Nordal district;

Åmål rural and urban parishes Tössö med Tydie and Danisco in Tössbo district;

(all located in the county of Västra Götaland)

5. Link with the geographical area

Specific details of the geographical area

Lake Vänern is Sweden’s largest lake and Europe’s third largest lake. It is located in south-western Sweden and has a surface area of approximately 5 650 km2. Its average depth is 27 metres and its maximum depth is 106 metres. Because of its size, Lake Vänern can be likened to an inland sea with an extensive archipelago of more than 12 000 islands. Despite this extensive archipelago, the lake is primarily pelagic.

In the centre of Lake Vänern, the Lurö archipelago in the north extends towards the Kålland archipelago in the south. These two archipelagos more or less divide the lake into two large basins, with the south-western one being known as Lake Dalbo and the north-eastern one known as Lake Värmland. Lake Dalbo is shallower and has a smaller volume of water than Lake Värmland. This means that the two basins have a somewhat different annual temperature cycles.

Lake Vänern was formed around 10 000 years ago, when it was gradually separated from the mass of water that became the Baltic Sea by the uplift that occurred after the last Ice Age. Today, the mean water level in the lake is 44,3 metres above sea level. Because of its isolation from the Baltic Sea, Lake Vänern is home to some glacial relict crustaceans.

It has a wide-ranging catchment area that extends into Norway. The Klarälven River, with its basin of 11 847,6 km2 and mean flow of 162,5 m3/s (high water flow is 690 m3/s) forms the dominant tributary.

Average annual precipitation is approximately 600 mm at Lake Vänern and approximately 1 000 mm in the area along the Norwegian border to the west and north-west. In the winter, precipitation is mainly in the form of snow. The snow cover may be significant (60-65 cm), above all in the north-western parts of the catchment area. The snow is usually still there in April, and plays a part in the significant spring floods in many of the rivers flowing into Lake Vänern.

The Swedish part of the catchment area comprises approximately 10 per cent of the country’s territory and consists primarily of forested land , which means that some organic material is fed into the lake (total organic material in Lake Vänern (TOC) is approximately 5 - 6 mg/l). The surface water temperature is approximately -5 - 0° C from December to February and approximately 10 - 16° C from May to September. When Lake Vänern was formed, the Vänern vendace was separated from its relatives in the Baltic Sea, which means that it is today genetically different from other vendace and is adapted to the natural conditions in Lake Vänern.

The Vänern vendace is a pelagic fish that lives in large schools that move between Lake Dalbo and Lake Värmland, depending on factors including the water temperature and underwater currents. It stays mostly in the colder water below the thermocline.

The Vänern vendace is common and comprises approximately 30 per cent of the biomass in the open waters. It attains maturity at approximately one year of age. Its reproductive cycle is influenced by the climate. Abundant rainfall in winter, with heavy spring floods and a good inflow of organic material, helps ensure a higher level of plankton, which is the vendace’s primary source of food.

Description of the human factors

‘Vänerlöjrom’ is produced from roe from vendace (Coregonus albula) caught in Lake Vänern.

The properties of ‘Vänerlöjrom’ are the result of the skill and expertise of those involved in fishing the mature berried Vänern vendace and in the subsequent preparation process.

The quality of ‘Vänerlöjrom’ is ultimately dependent on the stage in the vendace’s spawning period when it is caught. Vänern vendace spawns between October and December. The exact spawning period is influenced by the water temperature, which means that the timing of spawning varies between different parts of Lake Vänern. During the spawning period, the vendace prefer the areas where the bottom waters are forced towards the surface by currents and the topography of the lake bed. In connection with spawning, schools are primarily found at a depth of 10-20 metres. Despite modern aids, the fishermen’s knowledge of the vendace’s behaviour in relation to currents, bed topography, weather and wind direction is key to catching the berried fish at the right stage of the spawning period so that the raw material – the roe – is of the highest possible quality.

The vendace is caught exclusively with nets, with a mesh size of no less than 16.5 mm. Each fisherman may use a maximum of 1 400 metres of net per fishing operation. Vendace fishing is regulated and is carried out during the vendace’s spawning season in late autumn. The fishing period is set by the Swedish Agency for Marine and Water Management (HaV).

The quality of the raw material must then be maintained during the preparation process to ensure that ‘Vänerlöjrom’ has its characteristic properties. Preparation is carried out by hand and the work must be done quickly. Preparation of ‘Vänerlöjrom’ is started as soon as the catch is landed. As a quick preparation process is necessary in order to preserve the quality of the roe, the product is prepared in the direct vicinity of the lake (no more than 5 km from the water line at normal water levels).

To prepare ‘Vänerlöjrom’, the roe is squeezed from the fish by hand and subsequently cleaned of blood, membranes and unusable eggs by means of whisking. In a mature female vendace, the roe can amount to 5-10% of the body weight (approximately 30 grams). The roe is squeezed out of the berried fish by staff with a deft hand and long experience. During the process, the cleanliness and quality of the raw material is checked by means of a visual inspection.

After the whisking, the roe is immediately rinsed in clean cold water three to five times. Any remaining impurities are removed and the roe is collected in straining cloths, which are hung up to allow the water to drain. So that the roe does not lose its colour or swell up to the point of breaking, the time between the initial rinse and straining must be as short as possible (approximately 10 minutes).

After straining, the roe is dried in a cold storage room at 3-6°C for approximately 48 hours. The drying process reduces the weight by approximately 8-10%. The dried roe is salted with non-iodised salt (NaCl).

The properties of the finished product are assessed by means of sampling and blind testing during the fishing season. The assessments are carried out by independent assessors. Only roe that meets the specifications is packaged and marketed as ‘Vänerlöjrom’.

‘Vänerlöjrom’ has a strong local connection. Every year various events linked to Lake Vänern and roe fishing, including Vendace Roe Day, attract large numbers of visitors.

Special characteristics of the product

‘Vänerlöjrom’ is produced from roe from Vänern vendace, a freshwater fish that has been genetically separated from the vendace in the Gulf of Bothnia for 8 000-9 000 years.

‘Vänerlöjrom’ is a natural product with no additives other than cooking salt (NaCl). This distinguishes it from the majority of other fish roe products on the market.

‘Vänerlöjrom’ obtains its specific properties from the minerals and nutrients in the waters of Lake Vänern. The eggs are somewhat smaller than those from vendace in the Gulf of Bothnia. The roe is a paler colour with a clear orange tinge.

‘Vänerlöjrom’ has balanced saltiness that allows the smooth, rounded taste of the roe to come through.

The small size of the eggs means that ‘Vänerlöjrom’ is perceived as less ‘grainy’, which, combined with the balanced saltiness and a naturally elegant taste, helps to provide a pleasant eating experience.

‘Vänerlöjrom’ is a well-drained product (dried) that releases less water than other similar products on the market.

Causal link

Lake Vänern is a very special environment. The lake was separated from the Baltic Sea approximately 10 000 years ago. Its ecosystem has since developed without contact with the Baltic, which means that its vendace stocks are today genetically different from the population that lives in the Baltic Sea. Lake Vänern also has a population of glacial relict zooplankton.

The water in Lake Vänern comes from a range of large and small watercourses that mainly run through wooded moraine land and through more humus-rich bogs and lakes. The lake is relatively nutrient-poor, so the addition of nutrient-rich water following heavy precipitation stimulates the growth of plankton, which in turn provides food for the lake’s unique population of vendace, known as Vänern vendace.

The water quality of Lake Vänern and the fact that the food sources solely comprise freshwater organisms contribute to the special character of the Vänern vendace roe. The eggs are somewhat smaller than those of vendace from the Gulf of Bothnia and also have a distinct orange colour.

For the production of ‘Vänerlöjrom’, the vendace must be caught at the correct stage of the spawning period to ensure that the raw material is of the highest quality. Because of the size of Lake Vänern, the conditions in the lake are easily affected by the weather and the wind. During the vendace spawning season in the autumn, conditions may become very difficult, and this is something that fishermen must take into account. The spawning behaviour of Vänern vendace is affected by water temperature, currents and the topography of the lake bed. In order to catch the berried females at the right stage of egg-bearing, the fisherman must be familiar with the vendace’s behaviour and must predict from experience where the vendace will spawn in the prevailing weather conditions.

Once the berried vendace has been caught, the quality of the roe must be maintained during the preparation process in order to obtain the special character of ‘Vänerlöjrom’. Preparation is carried out by hand by people with long experience of and an eye for the craftsmanship required to produce high-quality vendace roe and who have mastered the particular technique required to squeeze the roe from the fish by hand.

The special characteristics that define ‘Vänerlöjrom’ are entirely due to the natural conditions in the geographical area and people’s ability to utilise and manage the raw material resulting from the natural conditions.

Reference to publication of the specification

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

https://www.livsmedelsverket.se/globalassets/produktion-handel-kontroll/livsmedelsinformation-markning-halsopastaenden/skyddade-beteckningar/produktspecifikation-vanerlojrom_2020_05_11-002.pdf

(1) OJ L 343, 14.12.2012, p. 1.

19.7.2021

Official Journal of the European Union

C 288/20

Publication of an application for amendment of a specification for a name in the wine sector, as referred to in Article 105 of Regulation (EU) No 1308/2013 of the European Parliament and of the Council

(2021/C 288/06)

This publication confers the right to oppose the application pursuant to Article 98 of Regulation (EU) No 1308/2013 of the European Parliament and of the Council (1) within 2 months from the date of this publication.

REQUEST FOR AMENDMENT TO THE PRODUCT SPECIFICATION

‘ARDÈCHE’

PGI-FR-A1198-AM03

Date of application: 23 September 2016

1. Rules applicable to the amendment

Article 105 of Regulation (EU) No 1308/2013 - Non-minor amendment

2. Description of and reasons for amendment

2.1. Authorised varieties

The following grape varieties have been added to the list of authorised varieties:

—

Couston N. This variety entered in the official catalogue of authorised vine varieties in 2010 has qualities that are of interest particularly for rosé wines. This productive variety is well adapted to the poor soils of the ‘Ardèche’ PGI production area from which it originates. It is also resistant to grey rot.

—	Floréal B, Muscaris B, Solaris B, Soreli B, Souvignier Gris B, Voltis B, Artaban N, Monarch N, Prior N, Vidoc N.

These varieties are known to be resistant to fungal diseases. While they are similar to the varieties used to produce the pgi wines, they have a lower need for plant protection products. they do not affect the characteristics of the pgi wines.

2.2. Labelling

The exhaustive list of varieties that can be added to the ‘Ardèche’ designation on the product label has been amended. The applicant group wishes to be able to take full advantage of all the vine varieties in the geographical area of production.

The following sentence has therefore been deleted: ‘The varieties whose name may be added to the protected geographical indication “Ardèche” (which may or may not be followed by “Coteaux de l’Ardèche”) are exclusively those appearing in the following list:

—	for red or rosé wine: Cabernet Franc N, Cabernet-Sauvignon N, Caladoc N, Carignan N, Chatus N, Cinsault N, Gamaret N, Gamay N, Grenache N, Marselan N, Merlot N, Pinot N, Syrah N;

—	for white wine: Chardonnay B, Clairette B, Grenache B, Marsanne B, Muscat petits grains B, Roussanne B, Sauvignon B, Ugni B, Viognier B.’

2.3. Yield

The maximum yield for the production of rosé wines has been increased from 90 hl/ha to 110 hl/ha.

This slightly increased yield does not affect the typical characteristics of the rosé wines produced under the designation ‘Ardèche’.

2.4. Categories of grapevine product

The provisions on the production of quality sparkling wines have been deleted following the decision of the Council of State of 2 March 2015 annulling the Order of 28 October 2011 on the PGI ‘Ardèche’ approving the provisions of the specification relating to rosé or white quality sparkling wines.

2.5. National and community requirements - Main points to be checked

The provisions on the checks to be performed on the products have been specified: organoleptic tests are carried out on the products if irregularities are detected during internal checks (organoleptic tests on bulk wines and packaged wines).

2.6. Link with the geographical area

The section on the link with the area of origin has been completed to provide more proof of the causal link with the PGI.

An introductory sentence has been added at the start of the section on the causal link to specify that: ‘The causal link between the geographical area and the wines covered by the “Ardèche” PGI is based on the reputation of “Ardèche” wines, which are renowned for their quality.’ The following sentences have also been added to the section on the causal link: ‘There are over a hundred natural and cultural tourist sites where tourists can discover the rich winegrowing and winemaking culture of the Ardèche vineyards. The Ardèche is attractive as a tourist destination because of its landscapes and their suitability for various open-air activities. Such is the renown of the Ardèche vineyards that they were awarded the “Vignobles et Découvertes” label by the French Tourism Development Agency (Atout France), in recognition of their importance for wine tourism.’

The wording of the section on the link has also been amended to provide a more precise description of the characteristics of the wines: ‘The red, rosé and white wines all have characteristically fruity aromas, which vary in intensity and dominance depending on the grape varieties and technologies used.’

The characteristics of the natural environment have also been specified:

—	‘The ancient Cévennes sandstone soils formed by the erosion of rocks dating from the Triassic geological era are acidic, with good drainage and low organic matter content. These specific features give the red wines highly pronounced fruity aromas.’

—

In the Bas-Vivarais area, ‘the vines grow in shallow limestone soils with low yields, producing high quality Grenache wines. Thanks to the abundance of pebbles, the vines benefit from the warmer soils in spring and the heat stored during the day being released at night’ and ‘The red wines produced in this area have fruity aromas but also spicy notes and noticeable structure’;

—	Bordering on the Bas-Vivarais area, the Coiron is a ‘true basalt plateau, part of the Central Massif in the Mediterranean region. The basalt is very rich in trace elements and silica, giving the red wines their fruitiness and freshness and the white wines their finesse.’

—

Finally, in the south of the Rhône valley, ‘the vines grow on pebble-strewn slopes with good sun exposure. These plantations produce complex, fruity, well-structured red wines. The soft ochre-coloured loess soils result in fresh, fruity white and rosé wines and fruity red wines with a soft structure.’

2.7. Organoleptic description of the wine(s)

The section providing the organoleptic description of the wines has been refined to specify the colour and the organoleptic properties of the wines.

For red wines, it is specified that: ‘the extractions generally produce soft-structured wines with smooth, ripe tannins, but some have stronger flavours. The red wines offer a palette of aromas ranging from red fruits to spicy aromas. The colours are pronounced and range from raspberry to garnet red.’

The white wines ‘have hues that range from pale yellow with green tints to golden yellow. Intense aromas develop around the freshness of white-fleshed fruit with citrus or floral notes.’

Finally, the rosé wines ‘develop intense aromas of fresh and candied red fruit, flowers and citrus fruits. Their colour palette ranges from pale salmon-grey or even pinkish-grey to stronger and deeper pink hues’.

2.8. Geographical area and area in immediate proximity

The definition of the geographical area and the area of immediate proximity has been reworded as a list of municipalities in accordance with the 2019 Geographical Code, which is the national reference. This transcription in the form of a list of municipalities does not alter the geographical area or the area in immediate proximity.

2.9. Contact details of the inspection body

The contact details of the monitoring authority and those of the inspection body CERTIPAQ have been updated.

SINGLE DOCUMENT

1. Name(s)

Ardèche

2. Geographical indication type

PGI - Protected geographical indication

3. Categories of grapevine product

Wine

4. Description of the wine(s)

Ardèche PGI

The ‘Ardèche’ protected geographical indication covers still red, rosé and white wines.

The red, rosé and white wines all have characteristically fruity aromas, although their intensity and nature vary depending on the grape varieties and technologies used.

For red wines, the extractions generally produce soft-structured wines with smooth, ripe tannins, but some have stronger flavours. The red wines offer a palette of aromas ranging from red fruits to spicy aromas. The colours are pronounced and range from raspberry to garnet red.

The wine-making techniques employed in making the rosé wines allow to maintain an excellent balance and preserve the freshness of the wines and their fruitiness. The rosés develop intense aromas of fresh and candied red fruit, flowers and citrus fruits. Their colour palette ranges from pale salmon-grey or even pinkish-grey to stronger and deeper pink hues.

The wine-making techniques employed in making the white wines allow to maintain an excellent balance and preserve the freshness of the wines and their fruitiness. They have hues that range from pale yellow with green tints to golden yellow. Intense aromas develop around the freshness of white-fleshed fruit with citrus or floral notes.

The wines are compliant with the analytical criteria set out in EU law.

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

5. Wine-making practices

a. Essential oenological practices

All wine-making practices followed must comply with the requirements laid down at EU level and in the Rural and Maritime Fishing Code.

b. Maximum yields

White and red wines with the ‘Ardèche’ PGI

90 hectolitres per hectare

Rosé wines with the ‘Ardèche’ PGI

110 hectolitres per hectare

6. Demarcated geographical area

For wines covered by the ‘Ardèche’ protected geographical indication, the harvesting, wine-making and processing stages must take place in the departments listed below, within the territory of the following municipalities in accordance with the Official Geographic Code of April 2019:

—	Department of Ardèche: all municipalities

—	Department of Gard: Barjac, Le Garn, Issirac, Laval-Saint-Roman, Montclus, Rivières, Rochegude, Saint-André-de-Roquepertuis, Saint-Denis, Saint-Jean-de-Maruéjols-et-Avéjan, Saint-Privat-de-Champclos.

7. Main wine grape varieties

Alicante Henri Bouschet N

Aligoté B

Alphonse Lavallée N

Aléatico N

Aramon N

Aramon blanc B

Aramon gris G

Aranel B

Arinarnoa N

Artaban N

Aubun N - Murescola

Barbaroux Rs

Biancu Gentile B

Bourboulenc B - Doucillon blanc

Brun argenté N - Vaccarèse

Cabernet franc N

Cabernet-Sauvignon N

Caladoc N

Calitor N

Cardinal Rg

Carignan N

Carignan blanc B

Chambourcin N

Chardonnay B

Chasan B

Chasselas B

Chasselas rose Rs

Chatus N

Chenanson N

Chenin B

Cinsaut N - Cinsault

Clairette B

Clairette rose Rs

Clarin B

Colombard B

Cot N - Malbec

Couderc noir N

Counoise N

Couston N

Danlas B

Egiodola N

Floreal B

Gamaret

Gamay Fréaux N

Gamay N

Gamay de Bouze N

Gamay de Chaudenay N

Ganson N

Gewurztraminer Rs

Gramon N

Grenache N

Grenache blanc B

Grenache gris G

Gros Manseng B

Gros vert B

Jurançon noir N - Dame noire

Listan B - Palomino

Lival N

Lledoner pelut N

Macabeu B - Macabeo

Marsanne B

Marselan N

Mauzac rose Rs

Melon B

Merlot N

Merlot blanc B

Meunier N

Mollard N

Monarch N

Mondeuse N

Mondeuse blanche B

Monerac N

Montils B

Morrastel N - Minustellu, Graciano

Mourvaison N

Mourvèdre N - Monastrell

Mouyssaguès

Muresconu N - Morescono

Muscadelle B

Muscardin N

Muscaris B

Muscat Ottonel B - Muscat, Moscato

Muscat cendré B - Muscat, Moscato

Muscat d’Alexandrie B - Muscat, Moscato

Muscat de Hambourg N - Muscat, Moscato

Muscat à petits grains blancs B - Muscat, Moscato

Muscat à petits grains roses Rs - Muscat, Moscato

Muscat à petits grains rouges Rg - Muscat, Moscato

Müller-Thurgau B

Nielluccio N - Nielluciu

Noir Fleurien N

Négret de Banhars N

Négrette N

Oberlin noir N

Ondenc B

Orbois B

Pagadebiti B

Pascal B

Perdea B

Persan N

Petit Courbu B

Petit Manseng B

Petit Meslier B

Petit Verdot N

Picardan B - Araignan

Pineau d’Aunis N

Pinot blanc B

Pinot gris G

Pinot noir N

Piquepoul blanc B

Piquepoul gris G

Piquepoul noir N

Plant de Brunel N

Plant droit N - Espanenc

Plantet N

Portan N

Portugais bleu N

Poulsard N - Ploussard

Prior N

Prunelard N

Précoce Bousquet B

Précoce de Malingre B

Raffiat de Moncade B

Ravat blanc B

Rayon d’or B

Riesling B

Riminèse B

Rivairenc N - Aspiran noir

Rivairenc blanc B - Aspiran blanc

Rivairenc gris G - Aspiran gris

Romorantin B - Danery

Rosé du Var Rs

Roublot B

Roussanne B

Rubilande Rs

Sacy B

Saint Côme B

Saint-Macaire N

Saint-Pierre doré B

Sauvignon B - Sauvignon blanc

Sauvignon gris G - Fié gris

Savagnin blanc B

Savagnin rose Rs

Sciaccarello N

Segalin N

Seinoir N

Select B

Semebat N

Semillon B

Servanin N

Seyval B

Solaris B

Soreli B

Souvignier gris Rs

Sylvaner B

Syrah N - Shiraz

Tannat N

Tempranillo N

Terret blanc B

Terret gris G

Terret noir N

Tibouren N

Tourbat B

Tressot N

Trousseau N

Téoulier N

Ugni blanc B

Valdiguié N

Valérien B

Varousset N

Velteliner rouge précoce Rs

Verdesse B

Vermentino B - Rolle

Vidoc N

Villard blanc B

Villard noir N

Viognier B

Voltis B

8. Description of the link(s)

Specificity of the geographical area and of the products

The Ardèche department in the southeast of France corresponds to the ancient region of Vivarais. Its landscapes are very varied, as evidenced by the striking difference in altitude between the meeting point of the Rhône and the Ardèche river (40 m above sea level) in the southeast of the department and the Mont Mézenc peak in the centre-west, which is 1 754 high. The Rhône valley forms a natural 140 km boundary on the east and the high plateaus of the Central Massif mark the western boundary.

The historical vineyards of the Ardèche have long been renowned for their excellent wines. Together with tourism, winegrowing is an important pillar in the economic development of this territory. Winegrowing is the leading agricultural activity in the department and the vineyards, most of which are concentrated in the southern half of the Ardèche, rank third in importance in the Rhône-Alpes region. A native grape variety, Chatus N, was rediscovered in the 1990s in the Cévennes mountains of the Ardèche, having been wiped out by the Phylloxera blight in 1880. It is now being grown again successfully in this sector of the Cévennes, producing powerful, tannic and very distinctive wines.

The red, rosé and white wines all have characteristically fruity aromas, which vary in intensity and dominance depending on the grape varieties and technologies used.

Cévennes: the vines are very well adapted. The Gamay variety prevails in the lowlands of the southern Cévennes, while the Syrah, Cinsault, Grenache and Chatus varieties occupy the well-exposed slopes. Throughout this agricultural region, where altitude ranges between 200 and 900 metres above sea level, vineyards are typically located on walled terraces known as ‘faïsses’, carefully maintained by winegrowers. This environment provides grapes with excellent conditions for achieving phenolic ripeness. The ancient Cévennes sandstone soils formed by the erosion of rocks dating from the Triassic geological era are acidic, with good drainage and low organic matter content. These specific features give the red wines highly pronounced fruity aromas.

Bas Vivarais: wines produced by vineyards planted on slopes and on dry, arid plateaus. The Grenache variety is mainly grown on the slopes, while Syrah N thrives in slightly richer soils. The vegetation in this area is affected by summer drought and the vines grow in shallow limestone soils with low yields, producing high quality Grenache wines. Thanks to the abundance of pebbles, the vines benefit from the warmer soils in spring and the heat stored during the day being released at night. Thyme, savory, aspic and lavender are also plentiful. The red wines produced in this area have fruity aromas but also spicy notes and noticeable structure.

Coiron: vines are grown in this area bordering on the Bas Vivarais. Given the altitude and the temperature variations, early harvest varieties are favoured with a view to optimising methods of producing wines with good personality such as rosé wines. A true basalt plateau, the Coiron is part of the Central Massif in the Mediterranean region. The basalt is very rich in trace elements and silica, giving the red wines their fruitiness and freshness and the white wines their finesse.

Rhône valley: In the north, the noble grape varieties (Merlot N, Cabernet-Sauvignon N, Syrah N, Caladoc N, etc.) planted on terraces and slopes are used to produce wines covered by the PGI. In the south, the vines grow on pebble-strewn slopes with good sun exposure. These plantations produce complex, fruity, well-structured red wines. The soft ochre-coloured loess soils result in fresh, fruity white and rosé wines and fruity red wines with a soft structure.

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

The causal link between the geographical area and the wines covered by the ‘Ardèche’ PGI is based on the reputation of ‘Ardèche’ wines, which are renowned for their quality.

Winegrowing is very important in land-use planning in the Ardèche, as the vineyards are adapted to environmental constraints (plantation in ‘difficult’ areas, construction of terraces or ‘faïsses’, etc.) and it therefore shapes the landscape. This effect on the landscape is not negligible because there are vineyards in some 350 municipalities.

The pebble-strewn areas, scrubland or roundstone terraces where the vines are planted, in combination with mesoclimates affected by both Mediterranean and continental influences, are ideal for the production of wines with the fruity aromatic expression that is characteristic of the wines covered by the ‘Ardèche’ PGI.

Winegrowing has developed significantly in the Ardèche in recent decades, boosted by the change in varieties planted in the late 1970s.

In parallel to this, the wine-making equipment used in both private wineries and in the cooperative sector was modernised in the 1980s.

The sector owes its dynamism to a number of different operators: 12 cooperative wineries (represented by the ‘Union des Vignerons des Coteaux de l’Ardèche’), 4 independent cooperative wineries and 60 private wineries with some 7 500 hectares of vines.

The reputation of these wines has grown at local level, thanks to the major tourist appeal of the ‘Gorges de l’Ardèche’ region and the department of the Ardèche in general and the increase in direct sales by wineries, as well as at local markets and events (Ruoms market, Serrières wine fair, etc.). There are over a hundred natural and cultural tourist sites where tourists can discover the rich winegrowing and winemaking culture of the Ardèche vineyards. The Ardèche is attractive as a tourist destination because of its landscapes and their suitability for various open-air activities. Such is the renown of the Ardèche vineyards that they were awarded the ‘Vignobles et Découvertes’ label by the French Tourism Development Agency (Atout France), in recognition of their importance for wine tourism.

Thanks to the quality of its wines, the ‘Ardèche’ PGI is also recognised at national and international level. Ardèche wines have been entered for the ‘Concours Général Agricole’ in Paris and won several prizes. They also feature regularly in reputable guides such as the ‘Guide Hachette des Vins’. They have also been distinguished at international competitions such as the ‘Concours International des Vins’ in Lyon.

Thanks to the reputation of its wines, the Ardèche is currently the leading PGI wine-producing department in the Rhône-Alpes region, with a market volume of 350 000 hectolitres, of which 20% is for export. These wines can therefore be found in over 20 countries (particularly the USA and Great Britain).

9. Essential further conditions

Labelling

Legal framework:

National legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

The protected geographical indication ‘Ardèche’ may be followed by the name of one or more grape varieties and the term ‘primeur’ or ‘nouveau’.

The protected geographical indication ‘Ardèche’ may be followed by the name of the smaller geographical unit ‘Coteaux de l’Ardèche’.

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

Area in immediate proximity

Legal framework:

National legislation

Type of further condition:

Derogation concerning production in the demarcated geographical area

Description of the condition:

The area in immediate proximity defined by derogation for the production and development of wines bearing the protected geographical indication ‘Ardèche’ comprises the following municipalities, in accordance with the Official Geographical Code of April 2019:

Department of Drôme (26): 75 municipalities

—

Albon, Allan, Ambonil, Ancône, Andancette, Anneyron, La Bâtie-Rolland, Beaumont-lès-Valence, Beaumont-Monteux, Beausemblant, Beauvallon, Bonlieu-sur-Roubion, Bourg-lès-Valence, Chanos-Curson, Chantemerle-les-Blés, Charols, Châteauneuf-de-Galaure, Châteauneuf-du-Rhône, Claveyson, Cléon-d’Andran, Cliousclat, Condillac, La Coucourde, Crozes-Hermitage, Donzère, Érôme, Espeluche, Étoile-sur-Rhône, Fay-le-Clos, La Garde-Adhémar, Gervans, Les Granges-Gontardes, Granges-les-Beaumont, Larnage, La Laupie, Laveyron, Livron-sur-Drôme, Loriol-sur-Drôme, Malataverne, Manas, Marsanne, Mercurol-Veaunes, Mirmande, Montboucher-sur-Jabron, Montéléger, Montélimar, La Motte-de-Galaure, Mureils, Pierrelatte, Ponsas, Pont-de-l’Isère, Portes-en-Valdaine, Portes-lès-Valence, Puygiron, Ratières, La Roche-de-Glun, Rochefort-en-Valdaine, Roynac, Saint-Avit, Saint-Barthélemy-de-Vals, Saint-Gervais-sur-Roubion, Saint-Marcel-lès-Sauzet, Saint-Marcel-lès-Valence, Saint-Martin-d’Août, Saint-Rambert-d’Albon, Saint-Uze, Saint-Vallier, Saulce-sur-Rhône, Sauzet, Savasse, Serves-sur-Rhône, Tain-l’Hermitage, La Touche, Les Tourrettes, Valence.

Department of Isère (38): 21 municipalities

—

Agnin, Anjou, Assieu, Auberives-sur-Varèze, Bougé-Chambalud, Chanas, La Chapelle-de-Surieu, Cheyssieu, Clonas-sur-Varèze, Le Péage-de-Roussillon, Roussillon, Sablons, Saint-Alban-du-Rhône, Saint-Clair-du-Rhône, Saint-Maurice-l’Exil, Saint-Prim, Saint-Romain-de-Surieu, Salaise-sur-Sanne, Sonnay, Vernioz, Ville-sous-Anjou.

Department of Gard (30): 44 municipalities

—

Aiguèze, Allègre-les-Fumades, Aujac, Bessèges, Bonnevaux, Bordezac, Bouquet, Carsan, Chambon, Chamborigaud, Concoules, Cornillon, Courry, Gagnières, Génolhac, Goudargues, Les Mages, Malons-et-Elze, Le Martinet, Méjannes-le-Clap, Meyrannes, Molières-sur-Cèze, Navacelles, Peyremale, Pont-Saint-Esprit, Ponteils-et-Brésis, Portes, Potelières, Robiac-Rochessadoule, Saint-Alexandre, Saint-Ambroix, Saint-Brès, Saint-Christol-de-Rodières, Saint-Florent-sur-Auzonnet, Saint-Jean-de-Valériscle, Saint-Julien-de-Cassagnas, Saint-Julien-de-Peyrolas, Saint-Laurent-de-Carnols, Saint-Paulet-de-Caisson, Saint-Victor-de-Malcap, Salazac, Sénéchas, Tharaux, La Vernarède.

Department of Loire (42): 22 municipalities

—	Bessey, Bourg-Argental, Burdignes, La Chapelle-Villars, Chavanay, Chuyer, Colombier, Graix, Lupé, Maclas, Malleval, Pélussin, Roisey, Saint-Appolinard, Saint-Julien-Molin-Molette, Saint-Michel-sur-Rhône, Saint-Pierre-de-Boeuf, Saint-Sauveur-en-Rue, Thélis-la-Combe, Véranne, Vérin, La Versanne.

Department of Haute-Loire (43): 41 municipalities

—

Alleyrac, Arlempdes, Barges, Chadron, Le Chambon-sur-Lignon, Champclause, Chaudeyrolles, Chenereilles, Dunières, Les Estables, Fay-sur-Lignon, Freycenet-la-Cuche, Freycenet-la-Tour, Goudet, Lafarre, Landos, Laussonne, Le Mas-de-Tence, Mazet-Saint-Voy, Le Monastier-sur-Gazeille, Montfaucon-en-Velay, Montregard, Moudeyres, Pradelles, Présailles, Raucoules, Rauret, Riotord, Saint-Arcons-de-Barges, Saint-Bonnet-le-Froid, Saint-Étienne-du-Vigan, Saint-Front, Saint-Haon, Saint-Jeures, Saint-Julien-Molhesabate, Saint-Martin-de-Fugères, Saint-Paul-de-Tartas, Salettes, Tence, Les Vastres, Vielprat,

Department of Lozère (48): 15 municipalities

—	Altier, Auroux, La Bastide-Puylaurent, Chastanier, Cheylard-l’Évêque, Langogne, Luc, Naussac-Fontanes, Pied-de-Borne, Pourcharesses, Prévenchères, Rocles, Saint-André-Capcèze, Saint-Flour-de-Mercoire, Villefort.

Department of Vaucluse (84): 7 municipalities

—	Bollène, Lagarde-Paréol, Lamotte-du-Rhône, Lapalud, Mondragon, Mornas, Sainte-Cécile-les-Vignes.

Link to the product specification

http://info.agriculture.gouv.fr/gedei/site/bo-agri/document_administratif-606d5181-139d-4c39-b7c0-ae4daaf8de55

(1) OJ L 347, 20.12.2013, p. 671.

19.7.2021

Official Journal of the European Union

C 288/31

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

(2021/C 288/07)

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

COMMUNICATING THE APPROVAL OF A STANDARD AMENDMENT

‘BARDOLINO’

PDO-IT-A0436-AM03

Date of communication: 26 April 2021

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

1. Name and wines

DESCRIPTION:

(a)	There are now sub-areas named ‘Montebaldo’, ‘La Rocca’ and ‘Sommacampagna’. The rules for these sub-areas are laid down in Annex 1, which is found at the end of the product specification and forms an integral part of it.

REASONS:

(a)

Through this amendment, the traditional product – everyday light red wines to be served chilled, mainly aimed at the local market and central Europe – is to be supplemented by three specific historical sub-areas that are capable of producing wines with more elegance, finesse and longevity, while still remaining faithful to the stylistic elements that are typical of ‘Bardolino’, which was first established as a denominazione di origine controllata (‘controlled designation of origin’ or DOC) in 1968. The aim is to move away from the approach of the current product specification, lacking any differentiation. Doing so makes it possible to convey the image of wines with more capacity to express characteristics of local identity and which can be kept for longer. This can be achieved by fully exploiting the qualities that these three sub-areas’ wines have been known for throughout history, opening up access to new target markets with an interest in red wines that denote more elegance and longevity, and thus allowing a greater mark-up on prices.

In the product specification: this amendment affects Article 1 and Annex 1.

In the single document: this amendment consists of adding references to the sub-areas to the Description of the wine(s), Wine-making practices and Link with the geographical area sections.

2. Varietal mix

DESCRIPTION:

(a)	The proportion of Corvina grapes in the varietal mix is now capped at 95 %, rather than 80 %, and Rondinella grapes must now account for a minimum of 5 %, rather than 10 %.

REASONS:

(a)

Increasing the Corvina ceiling to 95 % allows better use to be made of this variety in areas that are particularly suited to growing it. This is especially the case with the sub-areas: the results of a terroir mapping study show that, on average, thanks to Corvina’s adaptability, it is the grape variety gives the best standard of quality while at the same time ensuring that the wines’ distinguishing features are retained in full.

The aim behind this proposed amendment, structured in these terms and with the purpose, as stated above, of enhancing the terroir qualities of the ‘Bardolino’ name, is that whenever the conditions are right – i.e. following the guidance given in the terroir mapping study – a ‘Bardolino’ wine will be a blend of the two native varieties, Corvina (Corvinone) and Rondinella. Alternatively, when dictated or advised by the circumstances, and always with the aim of allowing the terroir’s typical features to shine through, this blend can be complemented with varieties from a very broad range, as is traditional practice in the area.

To allow Corvina to account for up to 95 % of the mix, the minimum requirement for Rondinella has to be reduced to 5 %.

In the product specification: this amendment affects Article 2.

3. Growing area

DESCRIPTION:

Growing areas have been established for the grapes used to make the ‘Montebaldo’, ‘La Rocca’ and ‘Sommacampagna’ sub-area wines.

REASONS:

Using the results of the terroir mapping study, the administrative boundaries of each of the three sub-areas – ‘Montebaldo’, ‘La Rocca’ and ‘Sommacampagna’ – have been established on the basis of historical and agronomic factors.

In the product specification: this amendment affects Article 1 and Annex 1.

4. Wine-growing rules

DESCRIPTION:

(a)	The rules on training systems have been revised.

(b)	Yield per hectare has been reduced to 12 tonnes.

(c)

Four paragraphs have been added stating that, if requested by the Protection Association and following consultation of trade organisations, the regional authorities may: take decisions regarding where grapes are to be sent, what they can be used for and the maximum amount of grapes per hectare that can be used; reduce the authorised grape yield and wine extraction rate; and increase the maximum surplus yield per hectare that can be set aside for future use by up to 20 %.

REASONS:

(a)

This amendment allows the use of arbour trellising (pergola) with an inclined canopy, in addition to the one-armed arbour-trellising system known as pergoletta. Thanks to the area’s soil and climate, high-quality grapes and even ripening can also be achieved – within the limits of the product specification – with this training system, which is typical to the Lake Garda area.

(b)

Over the last five years, the ‘Bardolino’ DOC Protection Association has been implementing market regulation policies to stabilise prices and prevent them from collapsing. When the authorities of the Veneto Region consulted the trade organisations in their preparations to adopt measures limiting yields for ‘Bardolino’ DOC for the 2016 harvest – the fifth year in a row that such measures had been taken – those organisations strongly urged the ‘Bardolino’ Protection Association to take more appropriate measures in the form of a revision of the product specification. This consultation of the trade organisations is referred to in the Decree adopting those measures, issued by the Veneto Region authorities on 8 September 2016.

This proposal to reduce the limit on yield per hectare from 13 to 12 tonnes therefore meets the demands of the industry, the trade organisations in the sector and the authorities of the Veneto Region.

The yield per hectare needs to be reduced to increase the economic value and quality suggested by this wine name. In any case, this change merely brings production into line with how vineyards are now being run, with the old planting system having been entirely replaced by the use of rows. Analysis shows that the volume of the wine bottled has remained more or less stable over the last five years, and that the market is capable of absorbing only part of the wine produced, meaning that only a small percentage sells at prices that are likely to return a profit for the winemakers and contribute to shaping a reputation of quality for these wines on national and international markets. The industry has therefore opted for a general reduction in the amount of wine eligible to carry the name ‘Bardolino’ DOC.

(c)	The text now includes a number of wine-growing rules that are applicable in certain specific conditions. In the product specification: this amendment affects Article 4. In the single document: this amendment concerns the Maximum yields heading within the Wine-making practices section.

5. Wine-making rules

DESCRIPTION:

(a)	The sparkling wines (‘Bardolino’Chiaretto Spumante) are no longer limited to the brut, extra dry and dry categories of that product type.

(b)	The area where the conversion of base wine into sparkling wine has to be carried out (to make ‘Bardolino’Chiaretto Spumante) has been revised.

(c)	For a wine to use the name ‘Bardolino’Novello, the carbonic maceration requirement has been increased from 85 % to 100 % of grapes.

(d)	Inter-vintage blending is now permitted, limited to wines from two years immediately prior to and one year immediately after the vintage under which a wine is to be certified.

(e)	The product specification now states that ‘Bardolino’ and ‘Bardolino’Classico wines can be released onto the market from 15 January of the year in which the grapes used to make them were picked.

(f)

Three paragraphs have been added stating that, if requested by the Protection Association and following consultation of trade organisations, the regional authorities may set a ceiling on the amount of wine that can be certified that is lower than the limit established in the product specification, meaning that any must and wine obtained from surplus amounts of grapes have to be held in bulk and, if requested by the Protection Association, may be certified.

REASONS:

(a)

This change makes it possible to make ‘Bardolino’Chiaretto Spumante in any of the sparkling wine categories permitted by law apart from sweet, meaning that producers will be able to meet demand for different product types.

As ‘Bardolino’Chiaretto Spumante is a sparkling rosé characterised by qualities of mellowness, different vintages may be more suited to different categories of sparkling wine.

(b)	The process of converting base wine into sparkling wine can now be performed anywhere in the Region of Veneto, as well as in the provinces of Mantua, Brescia and Trento.

(c)

‘Bardolino’Novello was the first Italian vino novello (nouveau wine) to obtain DOC status (in 1987). The area’s winemakers make this wine using carbon maceration alone. The percentage of carbon maceration required for a wine to be ‘Bardolino’Novello has been increased with a view to improving quality.

(d)	Limiting the wines to be used in inter-vintage blending to those from two years immediately prior to and one year immediately after the vintage being marketed ensures that ‘Bardolino’ PDO wines will always have the freshness and drinkability for which ‘Bardolino’ is traditionally known.

(e)	The introduction of the rule that ‘Bardolino’ and ‘Bardolino’Classico wines cannot be marketed before 15 January is driven by a desire to improve quality and market values.

(f)	This is an adaptation to the legislation. In the product specification: this amendment affects Article 5. In the single document: this amendment concerns the Specific oenological practices heading within the Wine-making practices section.

6. Characteristics on consumption

DESCRIPTION:

(a)	The description of the colour of ‘Bardolino’Chiaretto and ‘Bardolino’Chiaretto Classico has been changed to ‘light pink tending towards orange’.

(b)	The description of the foam on ‘Bardolino’Chiaretto Spumante has been changed to ‘fine and persistent’.

(c)	The description of the colour of ‘Bardolino’Chiaretto Spumante has been changed to ‘light pink tending towards orange’.

(d)	The description of the smell of ‘Bardolino’Chiaretto Spumante has been changed to ‘fragrant and fruity when the tank method of sparkling winemaking has been used; fine bouquet of in-bottle fermentation when the traditional method has been used’.

(e)	The description of the taste of ‘Bardolino’Chiaretto Spumante has been changed to ‘from zéro dosage to demi-sec, fresh, full of flavour, long-lasting’.

REASONS:

(a)	This change has been made so that the colour of ‘Bardolino’Chiaretto is correctly described.

(b)	This change has been made so that the defining characteristics of the foam are correctly described.

(c)	This change has been made so that the colour of ‘Bardolino’Chiaretto Spumante is correctly described.

(d)	This change has been made so that the smell of ‘Bardolino’Chiaretto Spumante is correctly described for each of the production methods used.

(e)	This change has been made so that the taste of ‘Bardolino’Chiaretto Spumante is correctly described with reference to the sugar content. In the product specification: this amendment affects Article 6. In the single document: this amendment concerns the Description of the wine(s) section.

7. Labelling, naming and presentation

DESCRIPTION:

(a)	The name ‘Chiaretto di Bardolino’ can now be used on the labelling for the Chiaretto type.

REASONS:

There is a tradition of the name ‘Chiaretto di Bardolino’ being used colloquially in the local area through direct assonance with the historical name ‘Chiaretto del Garda’, which was in use in the area even before the different wines of the Lake Garda area were recognised as designations of origin. Over time, and particularly in the past five years, ‘Chiaretto di Bardolino’ has gradually been taking hold as a descriptive form for ‘Bardolino’Chiaretto both in Italy and abroad. Its use is now so widespread – both in the press and by operators such as buyers, restaurants and major retailers – that it has virtually replaced the name ‘Bardolino’Chiaretto in distributors’, restaurants’ and major retailers’ listings, as well as in the most prominent industry guides and in the specialised and mainstream press, meaning that it is now being used colloquially by a huge number of consumers. This means that there is now a major disconnect between the wording that has to be used on wine labels (‘Bardolino’ DOC Chiaretto) and the name that has taken hold and entered widespread use on the market and in the press (‘Chiaretto di Bardolino’), which could have a serious impact on the commercial and marketing opportunities available to its producers. This amendment is therefore requested to bring the description the product supplied by the industry into line with what is being experienced on the demand side.

In the product specification: this amendment affects Article 7.

8. Packaging

DESCRIPTION:

(a)	Any changes to wine packaging legislation are now to be adopted automatically.

REASONS:

(a)

The majority of ‘Bardolino’ DOC wines are known for their freshness, and they are primarily intended to be sold and drunk within a year. Therefore, for producers to be able to give an immediate response to market demands and compete on an international scale, it is imperative that they be allowed to adopt new technology as soon as the law permits. It is therefore an express wish of the producers that any new legislation introduced on the subject of wine packaging should be automatically adopted for this designation. This is particularly the case for the use of bag-in-box packaging: there is a constant and rapidly increasing international demand for boxed rosé wines with designation-of-origin status, but the legislation does not currently permit the use of this packaging format for the Chiaretto type. This places ‘Bardolino’ DOC at a disadvantage with its biggest foreign competitors. Therefore, if, as hoped, the rules on the use of bag-in-box packaging were to be relaxed, extending its use to include the Chiaretto type, the producers wish to be in a position to react immediately to such a change.

In the product specification: this amendment affects Article 8.

SINGLE DOCUMENT

1. Name of the product

Bardolino

2. Geographical indication type

PDO - Protected Designation of Origin

3. Categories of grapevine product

Wine

Sparkling wine

Quality sparkling wine

4. Description of the wine(s)

1. ‘Bardolino’

CONCISE TEXTUAL DESCRIPTION

—	Colour: ruby red tending towards cherry-coloured, turning garnet with ageing

—	Smell: characteristic, vinous

—	Taste: bone-dry, full of flavour, harmonious

—	Maximum total alcoholic strength: 10,50 % by volume

—	Minimum sugar-free extract: 17,0 g/l

Any analytical parameters not shown in the table below comply with the limits laid down in national and EU legislation.

GENERAL ANALYTICAL CHARACTERISTICS

Maximum total alcoholic strength (in % volume):

—

Minimum actual alcoholic strength (in % volume):

—

Minimum total acidity:

4,5 in grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre):

—

Maximum total sulphur dioxide (in milligrams per litre):

—

2. ‘Bardolino’ Classico

CONCISE TEXTUAL DESCRIPTION

—	Colour: ruby red tending towards cherry-coloured, turning garnet with ageing

—	Smell: characteristic, vinous

—	Taste: bone-dry, full of flavour, harmonious

—	Maximum total alcoholic strength: 10,50 % by volume

—	Minimum sugar-free extract: 17,0 g/l

Any analytical parameters not shown in the table below comply with the limits laid down in national and EU legislation.

GENERAL ANALYTICAL CHARACTERISTICS

Maximum total alcoholic strength (in % volume):

—

Minimum actual alcoholic strength (in % volume):

—

Minimum total acidity:

4,5 in grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre):

—

Maximum total sulphur dioxide (in milligrams per litre):

—

3. ‘Bardolino’ Chiaretto

CONCISE TEXTUAL DESCRIPTION

—	Colour: light pink tending towards orange

—	Smell: characteristic, fruity, delicate

—	Taste: full of flavour, harmonious

—	Maximum total alcoholic strength: 10,50 % by volume

—	Minimum sugar-free extract: 16,0 g/l

—	Residual reducing sugars: maximum 9 g/l

Any analytical parameters not shown in the table below comply with the limits laid down in national and EU legislation.

GENERAL ANALYTICAL CHARACTERISTICS

Maximum total alcoholic strength (in % volume):

—

Minimum actual alcoholic strength (in % volume):

—

Minimum total acidity:

5 in grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre):

—

Maximum total sulphur dioxide (in milligrams per litre):

—

4. ‘Bardolino’ Chiaretto Classico

CONCISE TEXTUAL DESCRIPTION

—	Colour: light pink tending towards orange

—	Smell: characteristic, fruity, delicate

—	Taste: full of flavour, harmonious

—	Maximum total alcoholic strength: 10,50 % by volume

—	Minimum sugar-free extract: 16,0 g/l

—	Residual reducing sugars: maximum 9 g/l

Any analytical parameters not shown in the table below comply with the limits laid down in national and EU legislation.

GENERAL ANALYTICAL CHARACTERISTICS

Maximum total alcoholic strength (in % volume):

—

Minimum actual alcoholic strength (in % volume):

—

Minimum total acidity:

5 in grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre):

—

Maximum total sulphur dioxide (in milligrams per litre):

—

5. ‘Bardolino’ Chiaretto Spumante

CONCISE TEXTUAL DESCRIPTION

—	Foam: fine and persistent

—	Colour: light pink tending towards orange

—	Smell: fragrant and fruity when the tank method of sparkling winemaking has been used; fine bouquet of in-bottle fermentation when the traditional method has been used

—	Taste: from zéro dosage to demi-sec, fresh, full of flavour, long-lasting

—	Maximum total alcoholic strength: 10,50 % by volume

—	Minimum sugar-free extract: 17,0 g/l

Any analytical parameters not shown in the table below comply with the limits laid down in national and EU legislation.

GENERAL ANALYTICAL CHARACTERISTICS

Maximum total alcoholic strength (in % volume):

—

Minimum actual alcoholic strength (in % volume):

—

Minimum total acidity:

5 in grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre):

—

Maximum total sulphur dioxide (in milligrams per litre):

—

6. ‘Bardolino’ Novello

CONCISE TEXTUAL DESCRIPTION

—	Colour: light ruby red

—	Smell: characteristic, intense, fruity

—	Taste: bone-dry, mellow, full of flavour, slightly tart, fresh, sometimes with a touch of sparkle

—	Maximum total alcoholic strength: 11,00 % by volume

—	Minimum sugar-free extract: 17,0 g/l

—	Residual reducing sugars: maximum 10,0 g/l

Any analytical parameters not shown in the table below comply with the limits laid down in national and EU legislation.

GENERAL ANALYTICAL CHARACTERISTICS

Maximum total alcoholic strength (in % volume):

—

Minimum actual alcoholic strength (in % volume):

—

Minimum total acidity:

5 in grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre):

—

Maximum total sulphur dioxide (in milligrams per litre):

—

7. ‘Bardolino’ Classico Novello

CONCISE TEXTUAL DESCRIPTION

—	Colour: light ruby red

—	Smell: characteristic, intense, fruity

—	Taste: bone-dry, mellow, full of flavour, slightly tart, fresh, sometimes with a touch of sparkle

—	Maximum total alcoholic strength: 11,00 % by volume

—	Minimum sugar-free extract: 17,0 g/l

—	Residual reducing sugars: maximum 10,0 g/l

Any analytical parameters not shown in the table below comply with the limits laid down in national and EU legislation.

GENERAL ANALYTICAL CHARACTERISTICS

Maximum total alcoholic strength (in % volume):

—

Minimum actual alcoholic strength (in % volume):

—

Minimum total acidity:

5 in grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre):

—

Maximum total sulphur dioxide (in milligrams per litre):

—

8. ‘Bardolino’ – Montebaldo sub-area

CONCISE TEXTUAL DESCRIPTION

—	Colour: light ruby red, brilliant

—	Smell: characteristic, scents of fresh berries, spices, perhaps with herbaceous and floral hints

—	Taste: bone-dry, fine, full of flavour, harmonious

—	Maximum total alcoholic strength: 11,00 % by volume

—	Minimum sugar-free extract: 20,00 g/l

Any analytical parameters not shown in the table below comply with the limits laid down in national and EU legislation.

GENERAL ANALYTICAL CHARACTERISTICS

Maximum total alcoholic strength (in % volume):

—

Minimum actual alcoholic strength (in % volume):

—

Minimum total acidity:

4,5 in grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre):

—

Maximum total sulphur dioxide (in milligrams per litre):

—

9. ‘Bardolino’ – La Rocca sub-area

CONCISE TEXTUAL DESCRIPTION

—	Colour: light ruby red, brilliant

—	Smell: characteristic, scents of fresh berries, spices, perhaps with herbaceous and floral hints

—	Taste: bone-dry, fine, full of flavour, harmonious

—	Maximum total alcoholic strength: 11,00 % by volume

—	Minimum sugar-free extract: 20,00 g/l

Any analytical parameters not shown in the table below comply with the limits laid down in national and EU legislation.

GENERAL ANALYTICAL CHARACTERISTICS

Maximum total alcoholic strength (in % volume):

—

Minimum actual alcoholic strength (in % volume):

—

Minimum total acidity:

4,5 in grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre):

—

Maximum total sulphur dioxide (in milligrams per litre):

—

10. ‘Bardolino’ – Sommacampagna sub-area

CONCISE TEXTUAL DESCRIPTION

—	Colour: light ruby red, brilliant

—	Smell: characteristic, scents of fresh berries, spices, perhaps with herbaceous and floral hints

—	Taste: bone-dry, fine, full of flavour, harmonious

—	Maximum total alcoholic strength: 11,00 % by volume

—	Minimum sugar-free extract: 20,00 g/l

Any analytical parameters not shown in the table below comply with the limits laid down in national and EU legislation.

GENERAL ANALYTICAL CHARACTERISTICS

Maximum total alcoholic strength (in % volume):

—

Minimum actual alcoholic strength (in % volume):

—

Minimum total acidity:

4,5 in grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre):

—

Maximum total sulphur dioxide (in milligrams per litre):

—

5. Wine-making practices

5.1. Specific oenological practices

1. Vino novello (nouveau wine)

Specific oenological practice

Novello wine must be bottled by 31 December of the year the grapes are grown and must be made using 100 % carbonic maceration.

5.2. Maximum yields

‘Bardolino’, ‘Bardolino’ Classico, ‘Bardolino’ Chiaretto, ‘Bardolino’ Chiaretto Classico, ‘Bardolino’ Chiaretto Spumente

12 000 kilograms of grapes per hectare

‘Bardolino’ Novello, ‘Bardolino’ Classico Novello

12 000 kilograms of grapes per hectare

‘Bardolino’ Montebaldo, ‘Bardolino’ La Rocca, ‘Bardolino’ Sommacampagna

10 000 kilograms of grapes per hectare

6. Demarcated geographical area

The administrative territory (either the entire territory or a portion of it) of the following municipalities makes up the area in which the grapes used to make ‘Bardolino’ DOC wines must be grown: Bardolino, Garda, Lazise, Affi, Costermano, Cavaion Veronese, Torri del Benaco, Caprino Veronese, Rivoli Veronese, Pastrengo, Bussolengo, Sona, Sommacampagna, Castelnuovo del Garda, Peschiera del Garda and Valeggio sul Mincio.

Wines from the ‘Montebaldo’ sub-area must be made with grapes grown in the part of the demarcated area (as defined in Article 3(a) of the ‘Bardolino’ DOC product specification) belonging to the municipalities of Affi, Cavaion Veronese, Costermano sul Garda and Rivoli Veronese.

Wines from the ‘La Rocca’ sub-area must be made with grapes grown in the part of the demarcated area (as defined in Article 3(a) of the ‘Bardolino’ DOC product specification) belonging to the municipalities of Bardolino, Castelnuovo del Garda, Garda, Lazise, Peschiera del Garda and Torri del Benaco.

Wines from the ‘Sommacampagna’ sub-area must be made with grapes grown in the part of the demarcated area (as defined in Article 3(a) of the ‘Bardolino’ DOC product specification) belonging to the municipalities of Bussolengo, Pastrengo, Sommacampagna, Sona and Valeggio sul Mincio.

7. Main wine grape variety(ies)

Corvina N. - Cruina

Corvinone N.

Molinara N.

Rondinella N.

8. Description of the link(s)

8.1. ‘Bardolino’ – category 1: wine

(a) Specificity of the geographical area

Natural factors

‘Bardolino’ wines are made on the moraines of the eastern bank of Lake Garda deposited by the glaciers which shaped the area, leaving a number of concentric formations overlooking the lake basin. The area has a range of different soils – generally deep and gravelly – which warm up quickly once winter is over, allowing early bud development and steady progress of the growth cycle, which is essential for shoots and bunches to develop and ripen optimally, even in the most adverse years.

The area has a Mediterranean climate, with hot – but not suffocating – summers and mild winters. The climate is influenced by the water mass (i.e. the lake) and by the Monte Baldo massif and valley of the River Adige to the north.

Within this area there is a smaller portion of land next to the lake, with specific climate and environmental characteristics and where the tradition dates back further still. This is where the Classico wines are made. A further three sub-areas can be demarcated on the basis of geography, soil and climate: the hinterland close to Monte Baldo; the area on the Garda coast, characterised by the hill known as ‘La Rocca’; and the southern hilly section around Sommacampagna.

Historical and human factors

Bronze Age and Roman findings, images of bunches of grapes decorating medieval churches, and documentary references to the sale of vineyards and in the works of famous authors from ancient times are all evidence of the long, unbroken tradition of viticulture and winemaking in the production area.

The nineteenth century saw the first use of the names ‘Bardolino’ (reds) and ‘Chiaretto’ (rosés) for the local wines, and also the identification of the three sub-areas: in 1837, the agricultural observer Bernardino Angelini described the harvest ‘in the districts of Caprino, Bardolino and Villafranca’, while in a text published in 1900, Giovanni Battista Perez described how, since the beginning of that century, ‘expert wine assessors’ had been setting different prices for wines from the sub-areas then known as ‘Valle di Caprino’ or ‘distretto di Montebaldo’, ‘distretto di Bardolino’ and ‘Colli Morenici Meridionali’ (now the Sommacampagna area).

According to folklore, the formula for Chiaretto wines was developed in the Lake Garda area in 1896 by the Venetian Senator Pompeo Molmenti, who had learnt about making white wines from red grapes in France. In 1970 Zeffiro Bocci wrote that ‘the Veronese wine-growing areas adjacent to Lake Garda have always produced a well-defined Chiaretto del Garda’.

Human factors

The skill of ‘Bardolino’ winemakers materialises primarily in their ability to bring out the specific characteristics of the native grape varieties – Corvina Veronese and Rondinella – along with other special qualities of those grapes: their fruity and spiced qualities, their freshness and their fullness of flavour.

To make Chiaretto wines, the grapes are either harvested separately (early harvesting) or the saignée rosé winemaking technique is used, running off a certain amount of the juice used to make ‘Bardolino’ wines. In both cases, producers take great care to ensure that the rosé wines retain the fullness of colour that is one of their defining characteristics. Sparkling winemaking techniques have also been fine-tuned in the area, resulting in Spumante wines based on the particular characteristics of Chiaretto.

8.2. ‘Bardolino’ – category 1: wine

(b) Specificity of the product

The essential characteristics of ‘Bardolino’ and ‘Chiaretto’ wines are their freshness, their fragrance of berries and spices, the fact that they are highly drinkable, easy-to-pair wines, and their youthful character, characterised by a typical hint of salinity which was described by authors back in the late nineteenth and early twentieth centuries.

‘Bardolino’ is a brilliant ruby-red wine with fruity fragrances and elegant hints of spice. On the palate it is bone-dry, mellow and balanced, fresh and highly drinkable.

‘Chiaretto’ wines are a characteristic brilliant light pink colour. On the nose and palate they recall the delicate fragrances of berries and spices. Their enviable freshness is another distinguishing feature.

The favourable exposure of the land, the Lake Garda area’s mild and breezy climate, the fact that summer rainfall is limited and astute vineyard management form the basis for ensuring that the grapes used to make ‘Bardolino’ and ‘Chiaretto’ achieve the right level of ripeness. Thanks also to the breezes coming in off the lake, the area enjoys good variation between day-time and night-time temperatures, which aids phenolic ripeness and the emergence of marked fruity scents. The structure and chemical composition of the soils and their moraine origins give the wines their characteristic fullness of flavour and youthful freshness, setting them apart from similar wines from neighbouring areas.

Within this general characterisation, there are also elements specific to certain zones that give the wines particular scents: hints of violet from the gravelly, sandy soils; hints of cherry in wines from the south where the summer climate is warmer than the average for the area; and spiced notes and greater acidity from the soils sitting on top of the bedrock extending towards the ridge of Monte Baldo and the Adige Valley.

8.3. ‘Sparkling wine’ (category 4) and ‘Quality sparkling wine’ (category 5)

(a) Specificity of the geographical area

Natural factors

There is a tradition of sparkling winemaking within the ‘Bardolino’ designation of origin, particularly in the Chiaretto category. The base wines are subjected to second fermentation using both the traditional bottle method and the tank method. These sparkling wines (Chiaretto Spumante) are closely linked to specific geographical factors of the production area, and to the freshness and fullness of flavour that the soil and climate lend to the wines.

The production area is found on the moraines east of Lake Garda, formed by the glaciers which shaped the area, leaving a number of concentric formations overlooking the lake basin. The area has a range of different soils, which are generally deep and gravelly and rich in mineral salts. The climate is influenced by the large water mass (i.e. Lake Garda), but also by the presence of the Monte Baldo massif and the valley of the River Adige. The area’s hot – but not suffocating – summers and mild winters mean that it can, broadly speaking, be characterised as having a Mediterranean climate. These factors mean that the soils warm up quickly once winter is over, allowing early bud development and steady progress of the growth cycle.

Historical and human factors

Bronze Age and Roman archaeological findings, images of bunches of grapes decorating medieval churches, and documentary references to the sale of vineyards and in the works of authors from ancient times are all evidence of the long, unbroken tradition of viticulture and winemaking in the area.

According to tradition, the formula for Chiaretto wines was developed in the Lake Garda area in 1896 by the Senator Pompeo Molmenti, who had learnt about making white wines from red grapes in France. In 1970 Zeffiro Bocci wrote that ‘the Veronese wine-growing areas adjacent to Lake Garda have always produced a well-defined Chiaretto del Garda’.

The modern history of the area’s wines began in 1968, when ‘Bardolino’ –including the sparkling Chiaretto Spumante wines – was established as a protected designation of origin.

Human factors

The winemakers’ skill materialises in their ability to bring out the specific characteristics of the native grape varieties – Corvina Veronese and Rondinella – and their close links to the natural environment. The local producers draw on their experience to identify the ideal point of ripeness for each product to be made, and this includes Chiaretto Spumante. They tailor the harvesting and winemaking processes to variations in climate and market demands. Grapes to be made into Chiaretto wines, particularly Chiaretto Spumante, are harvested early.

Producers take great care to ensure that the rosé wines retain the fullness of colour that is one of their defining characteristics, and to ensure that the scents of forest berries that are typical of the area’s traditional grape varieties are able to shine through in the wines, together with a considerable freshness.

8.4. ‘Sparkling wine’ (category 4) and ‘Quality sparkling wine’ (category 5)

(b) Specificity of the product

The rosé winemaking technique used for Chiaretto is a short maceration with the skins: this is what gives the wines their characteristic brilliant pink colour. The sparkling version (Chiaretto Spumante) is made with must or wine that meets the conditions laid down in the product specification, which is then subjected to a natural process of second fermentation, either in the bottle (‘traditional method’) or in a tank (‘Charmat method’).

The smell of Chiaretto Spumante recalls the delicate scents of forest berries, accompanied by very subtle traces of spice. On the palate it is succulent and reminiscent of red berries, combined with an enviable youthful freshness. Its lightness, fruitiness, spice and freshness make Chiaretto Spumante easy to pair both with the area’s traditional cuisine and with modern and international dishes.

The favourable exposure of the land, the structure and chemical composition of the moraine soils, the Lake Garda area’s mild and breezy climate, the fact that summer rainfall is limited and astute vineyard management form the basis for ensuring the optimum level of ripeness in the grapes that are to become the must and wine from which Chiaretto Spumante is to be made.

The moraine soils’ diverse structures and chemical composition give the wines their characteristic fullness of flavour and salinity, as well as their fresh, youthful, lively personality – ideal characteristics for these sparkling wines that set them apart from similar wines from neighbouring areas. Moreover, thanks also to the breezes coming in off the lake, the area enjoys good variation between day-time and night-time temperatures, which aids phenolic ripeness and the emergence of marked fruity scents.

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

—

Link to the product specification

https://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/16809

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

		ISSN 1977-091X
Official Journal of the European Union		C 288

English edition	Information and Notices	Volume 64 19 July 2021

Contents		page
	II Information
	INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES
	European Commission
2021/C 288/01	Non-opposition to a notified concentration (Case M.10303 — Astorg/Bridgepoint/Fenergo) ( 1 )	1
2021/C 288/02	Non-opposition to a notified concentration (Case M.10250 — Accor/Keys/Hotel Portfolio) ( 1 )	2

	IV Notices
	NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES
	European Commission
2021/C 288/03	Euro exchange rates — 16 July 2021	3

	Currency	Exchange rate
USD	US dollar	1,1802
JPY	Japanese yen	130,03
DKK	Danish krone	7,4381
GBP	Pound sterling	0,85298
SEK	Swedish krona	10,2428
CHF	Swiss franc	1,0853
ISK	Iceland króna	145,90
NOK	Norwegian krone	10,3878
BGN	Bulgarian lev	1,9558
CZK	Czech koruna	25,538
HUF	Hungarian forint	359,73
PLN	Polish zloty	4,5867
RON	Romanian leu	4,9285
TRY	Turkish lira	10,0521
AUD	Australian dollar	1,5907
CAD	Canadian dollar	1,4856
HKD	Hong Kong dollar	9,1684
NZD	New Zealand dollar	1,6836
SGD	Singapore dollar	1,5993
KRW	South Korean won	1 347,94
ZAR	South African rand	16,9840
CNY	Chinese yuan renminbi	7,6373
HRK	Croatian kuna	7,4968
IDR	Indonesian rupiah	17 083,05
MYR	Malaysian ringgit	4,9681
PHP	Philippine peso	59,364
RUB	Russian rouble	87,5186
THB	Thai baht	38,669
BRL	Brazilian real	6,0146
MXN	Mexican peso	23,4589
INR	Indian rupee	88,0310

	V Announcements
	OTHER ACTS
	European Commission
2021/C 288/04	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	4
2021/C 288/05	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	15
2021/C 288/06	Publication of an application for amendment of a specification for a name in the wine sector, as referred to in Article 105 of Regulation (EU) No 1308/2013 of the European Parliament and of the Council	20
2021/C 288/07	Publication of a communication of approval of a standard amendment to a product specification for a name in the wine sector referred to in Article 17(2) and (3) of Commission Delegated Regulation (EU) 2019/33	31


	(1) Text with EEA relevance.