12.4.2022

Official Journal of the European Union

C 159/9

Conclusions of the Council and the representatives of the governments of the Member States, meeting within the Council – Fostering engagement among young people as actors of change in order to protect the environment

(2022/C 159/07)

THE COUNCIL AND THE REPRESENTATIVES OF THE GOVERNMENTS OF THE MEMBER STATES, MEETING WITHIN THE COUNCIL,

RECALLING THE FOLLOWING:

1.	European Youth Goal No. 10 as annexed to the EU Youth Strategy, entitled a ’Sustainable Green Europe’, sets out to ’Achieve a society in which all young people are environmentally active, educated and able to make a difference in their everyday lives’;

2.	The United Nations 2030 Agenda for (1) Sustainable Development recognises that young people are ’critical agents of change’ in sustainable development. In addition, the United Nations World Programme of Action for Youth (2) encourages young people to be active in society;

3.	The European Union is committed to the United Nations 2030 Agenda for Sustainable Development and its Sustainable Development Goals (SDGs), in order to build the world of tomorrow in a greener, more peaceful and fairer way (3);

The European Union and its Member States are fully committed to the Paris Agreement adopted during the Paris United Nations Climate Change Conference (COP21) in December 2015. To achieve the purpose and the goals of the Paris Agreement, the European Union underlines the importance of all six elements of Action for Climate Empowerment, recognizes the critical role of young people as actors of change in climate action, and calls for further involvement of the youth in climate change policy, at international, European, national, regional and local level, and in unleashing the potential of Action for Climate Empowerment;

5.	Environmental protection is a key goal of the European Union, which will, in particular, ensure ’a high level of protection and improvement of the quality of the environment’ (4) and achieve climate neutrality by 2050 (5);

The European Year of Youth 2022 (6), which aims to step up efforts by the European Union, Member States and regional and local authorities to support young people and work with them as we emerge from the pandemic, is also intended to promote the new opportunities and possibilities offered by the green and digital transitions. These transitions should be inclusive and give attention to the integration of young people with fewer opportunities;

7.	The European Green Deal (7) is a road map for creating a sustainable society in the European Union, by ensuring a fair and inclusive transition for all. It highlights the need to focus on the outermost regions, which are particularly vulnerable to climate change and natural disasters.

AWARE OF THE FOLLOWING:

There is a growing awareness and desire among young people to engage in sustainable development issues, particularly environmental and climate issues (8). Young people have been strongly mobilised at local, regional, national, European and international levels in raising awareness about environmental issues, including climate change, through advocacy, climate marches, online mobilisation campaigns, and other means;

Many young people are in favour of strong environmental action and measures aimed at tackling climate change (9) and biodiversity loss. Some of them are engaged in environmentally friendly practices that can serve as a model for the rest of society. Young delegates from all around the world, including from all Member States of the European Union, presented a Youth4Climate Manifesto at COP26 in Glasgow to call for action from world leaders (10);

10.	The level of mobilisation and engagement varies from one young person to another: high levels of educational (11) , cultural and social capital usually correspond to higher levels of engagement;

11.

The COVID-19 global health crisis and the temporary slowdown in global economic activity, which have had significant economic and social implications, particularly for young people, have brought to light the direct impact of certain human activities on the environment (12). The various national and European stimulus packages and plans for overcoming the crisis are opportunities for driving a sustainable and green transition in which all young people should have the opportunity to engage fully as actors of change.

CONSIDER THAT:

12.

It is important to ensure that all young people, irrespective of factors such as gender, disability, level of education, social and economic background, country of origin or place of residence, understand the challenges of sustainable development and are aware of the implications of decisions, actions and lifestyle choices on the environment, the biodiversity and the climate. All generations, including young people, should have the necessary competences to take relevant action;

13.

In order to be able to engage fully, young people should have reliable evidence-based information and data so that they can make informed judgements regarding environmental, biodiversity and climate change challenges and solutions, and so that they can develop and strengthen critical thinking skills. Efforts should be made to counter disinformation about the environment and climate change;

14.

It is also important to promote dialogue, both among young people and between generations, on the ethical issues surrounding sustainable development, environmental protection and respect for living beings, by opening up space for discussions so that young people and society at large can reflect on the values and controversies that these issues involve;

15.

Efforts to mobilise young people on environmental issues and measures to tackle climate change, pollution and biodiversity loss should be reflected in local, regional, national and European public policies. These should not only meet young people’s expectations as far as possible, but should also give them an opportunity to participate actively and meaningfully in the development and implementation of those policies;

16.	Engaging young people in environmental action requires awareness-raising and learning, whether formal, non-formal or informal, about environmental issues, from a very young age;

17.

In order to be fully able to put forward and develop practical solutions to tackle environmental issues, young people, including those with fewer opportunities, should be supported in implementing their voluntary or entrepreneurial projects and benefit from practical support and technical assistance, as well as from public grants or private investment.

HIGHLIGHT THE FOLLOWING:

18.

It is important to encourage all young people to get involved in shaping the lives of their local communities, including, where possible, education and training institutions, youth and youth work organisations, as well as local and regional authorities, so that they can be actors and drivers of change that improves environmental protection and helps to tackle climate change and biodiversity loss;

19.

Collaboration between decision-makers, education and training institutions, youth and youth work organisations and others stakeholders in the field of the environment is key to supporting the engagement of young people and enabling them to take action. Mutual trust and collaboration in decision-making processes concerning the environment should be encouraged;

20.	Inter-generational solidarity and justice should be addressed in decision-making processes on protecting the environment so that the benefits for present generations do not stand in conflict with the rights of future generations.

NOTE THE FOLLOWING:

21.

The ideas and opinions of young people that were shared at the EU Youth Conference in January 2022, at the beginning of the 9th Cycle of the EU Youth Dialogue, related to the following:

a)	Five fields of actions were identified. Throughout the 9th cycle of the EU Youth Dialogue, young people and decision makers will need to think and work according to these specific fields to establish concrete proposals.

First of all, in the field of information and education, skills gained through non-formal education must be recognised as a full learning process. Both local authorities and youth organisations have the responsibility to work jointly in order to give young people the opportunity to learn more about the environment and to find solutions. Education is the most valuable investment in democracy.

In the field of action and empowerment, young people must be given the opportunity to play an active role in the decisions that will shape their lives and the lives of future generations. Young people need to be part of the decision-making process at all levels. They are very often overlooked and under-represented even though they have expressed ideas and concerns that should be of interest to senior decision-makers.

In the field of governance, young people under the age of 30 represent less than 2.6 % of the members of national parliaments. It is necessary to ensure that the presence of youth is not used as youthwashing mechanisms. Existing structures, such as the EU Youth Dialogue and the European Youth Parliament, need to be given effective tools to act as decision-making structures. During the 9th cycle of the EU Youth Dialogue, it is necessary to work in a sustainable and inclusive way for the participation of young people in decision-making. It is also fundamental that young people have enough support, funding, and information to get involved in a meaningful way. There is a need to examine participatory processes at national level to ensure that they are as sustainable and inclusive as possible.

In the field of mobility and solidarity, it has been observed that mobility is not equally accessible or possible for all young people. Research allows us to better identify those young people who do not participate in mobility programmes. It is necessary to move towards more virtuous practices that will help society to better understand solidarity programmes and to reach all of its members.

Last but not least, access to infrastructure may seem to be a less important field, but there is a close link between infrastructure and the quality of life and education of young people. Depending on whether they come from a rural or an urban area, there is an impact on how young people make decisions. In rural areas, public transportation is a real issue. Transportation problems can result in the isolation of young people. Therefore, the exclusion of certain groups of young people cannot lead to the achievement of an inclusive society. There is a need to ensure sustainable and affordable choices for everyone.

INVITE MEMBER STATES, IN ACCORDANCE WITH THE PRINCIPLE OF SUBSIDIARITY, AND AT THE APPROPRIATE LEVELS, TO:

22.

Support youth work, youth and environmental organisations and other relevant experts and stakeholders in their role as providers of information to young people and enable them to disseminate reliable, accurate and quality information and data on climate change, biodiversity loss, pollution and other environmental issues, based on science, suitable for audiences of different ages and backgrounds, and adapted to each geographical environment, including island or tropical environments;

23.

Provide actors in formal education and training and in non-formal and informal learning, including youth workers, with training and professional learning opportunities in interactive, practical, solution-oriented learning methods and approaches, in order to better inform, educate and support young people with regard to environmental and social issues as well as climate change;

24.	Better equip young people, through formal education and training and non-formal and informal learning, with the necessary competences to understand and act on environmental issues;

25.

Encourage and enable children and young people, where needed, to come into contact with nature through specific activities and develop green initiatives, with the support of relevant stakeholders in environmental issues. Such contact is key to raising awareness about climate and biodiversity issues;

26.

Encourage the development of partnerships between the education, youth, sport (13) and culture sectors as well as all relevant sectors, in order to develop cross-cutting, coordinated and complementary awareness-raising and education-based approaches to environmental, biodiversity loss and climate change issues;

27.

Encourage and support the establishment of inclusive and youth-focused peer learning activities and the exchange of best practices on environmental and climate change issues, such as the Young Ambassadors’ programmes and mentoring programmes or Training and cooperation activities (TCA, Erasmus+) and Networking activities (NET, European Solidarity Corps) in order to raise awareness among all young people, including those with fewer opportunities, and encourage them to take action to protect the environment and tackle climate change;

28.

Promote appropriate education and training for youth workers to ensure that the youth activities set up for and with young people are environmentally friendly and sustainable. Further develop appropriate youth work initiatives focused on the engagement of young people in environmental issues, particularly in tackling climate change and preserving biodiversity;

29.	Encourage and support the recognition and harnessing by public authorities, the private sector and civil society of young people’s engagement to protect the environment and of the transversal competences, particularly social skills, that they have thus acquired;

30.

Safeguard and create sustainable (14) long-term, secure, accessible and inclusive civic spaces for cooperation with local, regional, national, European and international political decision-makers, where the voices of young people are heard, whatever their age, their concerns or their proposals for actions to protect the environment and tackle climate change, so that they are not only consulted but are also in a position to actively participate in decisions relating to these issues;

31.	Promote young researchers and their work on sustainable development to address environmental challenges, partly to act as role models for young people and partly to encourage and promote the sharing of research results with young people more directly to empower them to take action;

32.	Support the establishment of training references for climate, environmental and sustainability issues, for all age groups and for any level or type of learning, education and training.

INVITE THE MEMBER STATES AND THE EUROPEAN COMMISSION, IN THEIR RESPECTIVE AREAS OF COMPETENCE AND AT THE APPROPRIATE LEVELS, ADHERING TO THE PRINCIPLE OF SUBSIDIARITY, TO:

33.

Take into account the specific needs and opinions of all young people, especially those with fewer opportunities, in local, regional, national and European environmental policies and programmes, particularly those tackling climate change and preserving biodiversity, by promoting their participation in the construction and implementation of those policies and programmes;

34.	Support and learn from initiatives taken by young people and youth organisations to set up and conduct awareness-raising activities and campaigns, including digital ones, on climate, pollution, biodiversity and other environmental issues;

35.

Encourage, acknowledge and, where appropriate, financially support actions and programmes initiated and led by young people in the environmental field, particularly those combating climate change and preserving biodiversity, so that they can be agents of change within society as a whole, as well as in their education and training institutions, higher education institutions, youth and youth work organisations, local communities and among their peers;

36.

Promote youth volunteer activities addressing environmental issues, particularly those tackling climate change and aiming to preserve biodiversity, and facilitate access to these activities by specifically ensuring that these offers are widely available and communicated on appropriate national and EU level portals, such as the European Youth Portal and other relevant channels. Promote volunteering experiences combining local or national volunteering with transnational volunteering by encouraging, where appropriate, synergies and complementarities between national schemes and activities, including national volunteering or civic service schemes and activities where they exist, and EU volunteering schemes, in order to deepen young volunteers’ engagement, enhance their competences and strengthen their sense of belonging to the European Union;

37.	Where appropriate, invest in the green economy and support young people in acquiring the necessary competences and facilitate their access to training that prepares them for the green jobs of tomorrow;

38.

Where applicable, support young entrepreneurs seeking to develop projects with a focus on practical solutions to environmental issues, particularly tackling climate change and preserving biodiversity; devote particular attention to projects developed by young people with fewer opportunities who face additional difficulties in starting a business;

39.

Where applicable, develop mentorship programmes led by professionals and entrepreneurs actively involved in the search for environmental solutions, especially those preserving biodiversity and tackling climate change, in order to provide support and guidance for young people seeking to play an active role in this sector;

40.

Increase young Europeans’ awareness of and participation in UN environmental policies and initiatives by strengthening cooperation with appropriate UN bodies such as the United Nations Environment Programme (UNEP), the United Nations Framework Convention on Climate Change (UNFCCC), the United Nations Development Programme (UNDP) and the Convention on Biological Diversity (CBD).

INVITE THE EUROPEAN COMMISSION TO:

41.

Ensure that all young people are able to understand and take ownership of the European Green Deal, and the initiatives stemming from it (such as the New European Bauhaus (15)) and the various European environmental programmes. Actively promote all aspects of the European Climate Pact to all young people;

42.

Ensure that public consultations on European environmental policies are accessible to young people and to youth and youth work organisations and that, through these consultations, the European Commission gives both citizens and stakeholders the opportunity to express their viewpoints before finalising its legislative proposals. By the same token, encourage the meaningful participation of young people and youth organisations in citizen engagement initiatives falling within the missions of the European Union (16);

43.

Promote and encourage European opportunities for mobility and initiatives in the environmental sector in the context of the Erasmus+ and European Solidarity Corps programmes, to ensure that all young people who so wish can actively engage in environmental matters, including young people with fewer opportunities, in particular those from the outermost regions as well as from island regions and rural and remote areas. Ensure that environmentally-friendly modes of transport are given priority in these initiatives, in order to reduce the carbon footprint of youth mobility projects while also ensuring that they are suited to the needs of the outermost regions, which face constraints due to their remoteness;

44.

Implement peer learning activities, in cooperation with youth organisations and young people, on youth engagement as regards environmental issues, preserving and restoring biodiversity and tackling climate change and pollution, in order to identify existing best practices within Member States and to facilitate the exchange of these practices between Member States.

INVITE ALL STAKEHOLDERS PARTICIPATING IN EUROPEAN COOPERATION INITIATIVES IN THE FIELDS OF YOUTH AFFAIRS, ENVIRONMENT AND CLIMATE CHANGE TO:

45.

Develop volunteering activities addressing environmental issues for the beneficiaries of the European Solidarity Corps and other national or international volunteer programmes; raise awareness among all volunteers, regardless of the fields they are involved in, of environmental issues and the environmental impact of their missions so that they can be particularly vigilant of their carbon footprint during these activities;

46.

Strengthen European cooperation by sharing tools and best practices in the field of youth engagement and participation in environmental action, particularly in tackling climate change and pollution and preserving biodiversity, at European level, including by taking full advantage of the possibilities offered by Erasmus+, the European Solidarity Corps and other relevant EU financial instruments.

(1) Resolution 70/1 adopted by the General Assembly on 25 September 2015. Transforming our world: the 2030 Agenda for Sustainable Development.

(2) United Nations World Programme of Action for Youth, June 2010: https://www.un.org/esa/socdev/unyin/documents/wpay2010.pdf

(3) Council conclusions, Building a sustainable Europe by 2030 (10 December 2019): https://data.consilium.europa.eu/doc/document/ST-14835-2019-INIT/en/pdf

Council conclusions, A comprehensive approach to accelerate the implementation of the UN 2030 Agenda for sustainable development – Building back better from the COVID-19 crisis (22 June 2021) https://data.consilium.europa.eu/doc/document/ST-9850-2021-INIT/en/pdf

(4) Article 3 of the Treaty on European Union.

(5) Regulation (EU) 2021/1119 of the European Parliament and of the Council of 30 June 2021 establishing the framework for achieving climate neutrality and amending Regulations (EC) No 401/2009 and (EU) 2018/1999 (‘European Climate Law’).

(6) Decision (EU) 2021/2316 of the European Parliament and of the Council of 22 December 2021 on a European Year of Youth (2022), OJ L 462, 28.12.2021, p. 1–9.

(7) Communication from the Commission to the European Parliament, the European Council, the Council, the European Economic and Social Committee and the Committee of the Regions, The European Green Deal. COM/2019/640 final.

(8) European Commission, Flash Eurobarometer 478 (2019), How do we build a stronger, more united Europe? The views of young people : report

https://op.europa.eu/en/publication-detail/-/publication/99cb705b-fa13-11e9-8c1f-01aa75ed71a1/language-en

(9) Pan-European survey, Main multi-country report, #Climate of change, 2021: https://eeb.org/wp-content/uploads/2021/04/IPSOS-Multi-Country-Report-complete.FINAL_.pdf

(10) The Youth4Climate Manifesto is an outcome of the ’Youth4Climate: Driving Ambition’ event, convened by the Government of Italy. It contains ideas and concrete proposals on some of the most pressing issues on the climate agenda, including education for sustainable development.

(11) David E. Campbell, What is the impact of education on civic and social engagement? Measuring the effects of education on health and civic engagement. Proceedings of the Copenhagen symposium, OECD 2006, https://www.oecd.org/education/innovation-education/37425694.pdf

(12) Intergovernmental Panel on Climate Change (IPCC), Climate Change 2021: The Physical Science Basis: https://www.ipcc.ch/report/ar6/wg1/downloads/report/IPCC_AR6_WGI_SPM_final.pdf

(13) [Council conclusions on sport as a lever to transform behaviour for sustainable development, of 4 April 2022.]

(14) Conclusions of the Council and of the representatives of the Governments of the Member States meeting within the Council on safeguarding and creating civic spaces for young people that facilitate meaningful youth participation, OJ C 501I, 13.12.2021, p. 19–23.

(15) Communication from the Commission to the European Parliament, the Council, the European Economic and Social Committee and the Committee of the Regions, New European Bauhaus, COM(2021) 573 final.

(16) Communication from the Commission to the European Parliament, the Council, the European Economic and Social Committee and the Committee of the Regions on European Missions, COM/2021/609 final.

ANNEX

a) REFERENCES

In adopting these conclusions, the Council and the government representatives of Member States present at the Council meeting have taken note of the following documents:

—	European Parliament, 2021 Youth Ideas Report For The Conference On The Future Of Europe, https://european-youth-event.europarl.europa.eu/wp-content/uploads/2021/10/2021_EYE_Report-Booklet_A5_20-10-Accessible.pdf

—	United Nations, Resolution 70/1, Transforming our world: the 2030 Agenda for Sustainable Development: https://www.un.org/ga/search/view_doc.asp?symbol=A/RES/70/1&Lang=E

—	Communication from the Commission to the European Parliament, the Council, the European Economic and Social Committee and the Committee of the Regions, The European Green Deal, COM/2019/640 final.

—	Communication from the Commission to the European Parliament, the Council, the European Economic and Social Committee and the Committee of the Regions, EU Biodiversity Strategy for 2030, COM(2020) 380 final.

—	Communication from the Commission to the European Parliament, the Council, the European Economic and Social Committee and the Committee of the Regions, European Climate Pact, COM(2020) 788 final.

—	United Nations, 2015, Paris Agreement: ADOPTION OF THE PARIS AGREEMENT - Paris Agreement text English (unfccc.int)

—	Council conclusions, Building a sustainable Europe by 2030 – Progress thus far and next steps https://data.consilium.europa.eu/doc/document/ST-14835-2019-INIT/en/pdf

—	Council conclusions, A comprehensive approach to accelerate the implementation of the UN 2030 Agenda for sustainable development – Building back better from the COVID-19 crisis https://data.consilium.europa.eu/doc/document/ST-9850-2021-INIT/en/pdf

—	European Commission, State of the Union address 2021: https://ec.europa.eu/info/sites/default/files/soteu_2021_address_en_0.pdf

—	Resolution of the Council of the European Union and the Representatives of the Governments of the Member States meeting within the Council on a framework for European cooperation in the youth field, The European Union Youth Strategy 2019-2027, OJ C 456, 18.12.2018, p. 1–22.

—	Communication from the Commission to the European Parliament, the Council, the European Economic and Social Committee and the Committee of the Regions on achieving the European Education Area by 2025, COM(2020) 625 final.

—	Council Resolution on a strategic framework for European cooperation in education and training towards the European Education Area and beyond (2021-2030), OJ C 66, 26.2.2021.

—	Conclusions of the Council and of the representatives of the Governments of the Member States meeting within the Council on safeguarding and creating civic spaces for young people that facilitate meaningful youth participation, OJ C 501 I, 13.12.2021, p. 19–23.

—	Council conclusions on the implementation of the EU Youth Strategy (2019-2021), OJ C 504I, 14.12.2021, p. 10–11.

—	Youth4Climate Manifesto Youth4Climate Manifesto (unfccc.int), November 2021.

b) DEFINITIONS FOR THE PURPOSE OF THESE CONCLUSIONS

’Biodiversity’: the variability among living organisms from all sources including, inter alia, terrestrial, marine and other aquatic ecosystems and the ecological complexes of which they are part: this includes diversity within species, between species and of ecosystems.

’Climate change’: changes to the climate that are attributed directly or indirectly to human activity altering the composition of the world’s atmosphere and exacerbating the natural variations in climate patterns observed over comparable time periods.

’Engagement’: any action in the general interest undertaken on a voluntary basis or in the form of a volunteer mission. Engagement refers to voluntary and selfless civic actions in the service of others.

’Environment’: the combination of natural and socio-economic elements that constitute the framework of living conditions of an individual, a population or a community at various spatial scales. As such, environmental protection involves taking measures to limit or undo the negative impact of human activity on the environment.

’Mentorship’: a voluntary interpersonal relationship over the medium to long term between a young person and a mentor, structured within a professional framework.

’Peer learning activities’: activities which, at EU level, enable Member States facing similar policy challenges to work in clusters and share good practices, focus on country-specific challenges or support a particular national reform agenda with help from peer countries, stakeholder organisations and independent experts, as appropriate (1).

’Sustainable development’: meeting the needs of current generations in a way that does not compromise the ability of future generations to meet their own. It promotes a dynamic economy, full employment, high standards of education, healthcare and social and regional cohesion, as well as environmental protection, in a safe and peaceful world that respects cultural diversity.

’Young people with fewer opportunities’: young people who, for economic, social, cultural, geographical or health reasons, due to their migrant background, or for reasons such as disability and educational difficulties or for any other reason, including a reason that could give rise to discrimination under Article 21 of the Charter of Fundamental Rights of the European Union, face obstacles that prevent them from having effective access to opportunities (2).

(1) Council Resolution on the governance structure of the strategic framework for European cooperation in education and training towards the European Education Area and beyond (2021-2030) (2021/C 497/01), paragraph 11.

(2) Definition in Regulation (EU) 2021/888, Art. 2 (4).

12.4.2022

Official Journal of the European Union

C 159/23

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

(2022/C 159/13)

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

REQUEST FOR AMENDMENT TO THE PRODUCT SPECIFICATION

‘Vicenza’

PDO-IT-A0476-AM03

Date of application: 13.7.2018

1. Rules applicable to the amendment

Article 105 of Regulation (EU) no 1308/2013 – Non-minor modification

2. Description and reasons for amendment

2.1. Deletion of the Spumante (sparkling) version for the Chardonnay, Garganega (Garganego) and Pinot Bianco types

As part of an overall review of the product types covered by the ‘Vicenza’ designation, certain sparkling wines such as Vicenza Chardonnay Spumante, Vicenza Garganega Spumante and Vicenza Pinot Bianco Spumante have been deleted.

This request stems from the observation that none of these three types has been produced since the 2014 harvest.

The amendments concern Articles 1, 4, 5 and 6 of the product specification and point 1.4 of the single document.

2.2. Increase in grape yields per hectare

The grape yield (tonnes/ha) has been increased for the following varieties: from 14 to 15 for Cabernet and Cabernet Sauvignon; from 16 to 18 for Garganega (Garganego); from 13 to 14 for Manzoni Bianco; from 14 to 16 for Merlot; from 14 to 15 for Pinot Bianco; from 13 to 15 for Pinot Grigio; from 13,5 to 15 for Riesling and Sauvignon.

This modest increase in yields is necessary to reflect actual capacity at existing vineyards. The increase is based on actual yields in the area, and trials carried out in relation to growing techniques and changing weather conditions have shown that the quality of the grape and wine production is not affected by this change.

This amendment concerns Article 4 of the product specification and point 1.5.2 of the single document.

2.3. Deletion of the requirement that products with the Riserva indication must be refined for three months in wooden casks

The requirement that products with the Riserva indication must be refined for three months in wooden casks is deleted, while a mandatory ageing period of at least two years, as provided for in the current legislation, remains in place as a condition for using this traditional term. The term ‘refining’ has therefore been replaced with ‘ageing’.

In the light of consumption trends in the main markets for these types, it should be left up to the wineries to decide whether to use wooden containers and how long the wines should be left to age in those containers, bearing in mind, however, that the minimum period of ageing remains two years.

This amendment affects Article 5 of the product specification but does not affect the single document.

2.4. Red types with the Riserva indication – analytical and organoleptic characteristics described separately

The analytical and organoleptic characteristics of red wines labelled with the traditional term Riserva (Rosso, Cabernet, Cabernet Sauvignon, Merlot, Pinot Nero and Raboso), which were described in the product specification together with those of the basic red wines, are now described separately.

This amendment is intended to improve the text by ensuring that the analytical and organoleptic characteristics of all the wine types provided for in the specification are clearly described.

The amendment concerns Article 6 of the product specification and point 1.4 of the single document.

2.5. Changes in the organoleptic characteristics of certain types

Some changes have been made to the organoleptic characteristics of the following types: Bianco Frizzante, Bianco Spumante, Chardonnay, Garganega, Riesling, Sauvignon, Manzoni Bianco, Pinot Grigio, Moscato Spumante, Cabernet, Cabernet Riserva, Cabernet Sauvignon, Cabernet Sauvignon Riserva, Merlot, Merlot Riserva, Pinot Nero, Pinot Nero Riserva, Raboso, Raboso Riserva, Rosato, Rosato Frizzante and Novello.

The description of the wines has been brought into line with the terms used in the wine sector by expert tasters.

This amendment concerns Article 6 of the product specification and point 1.4 of the single document.

2.6. Change in minimum total alcoholic strength by volume for the Bianco Passito type

The minimum total alcoholic strength by volume for the Bianco Passito type has been increased from 13 % to 16 % vol.

The minimum total alcoholic strength by volume needs to be increased in line with the specific production methods for Passito wines. These include drying the grapes, which results in increased alcoholic strength.

This amendment concerns Article 6 of the product specification and point 1.4 of the single document.

2.7. Allowing screw caps to be used as stoppers

A screw cap is permitted for wines in the ‘wine’ and ‘semi-sparkling wine’ categories placed on the market in glass bottles of up to 5 litres.

This allows producers to respond promptly to the requirements of the various international markets by supplying their wines in the appropriate packaging. This is particularly relevant for markets where there is a clear demand for wine in bottles closed with a screw cap.

This amendment concerns Article 8 of the product specification and point 1.9 of the single document (Further conditions – packaging).

2.8. Allowing the use of containers of a material other than glass

For volumes from 5 to 20 litres, alternative containers may be used of a material other than glass, consisting of a wine skin of polyethylene or polyester multi-layered plastic enclosed in a box made of cardboard or any other rigid material.

Reasons: The amendment allows producers to respond promptly to the requirements of the various international markets by supplying their wines in the appropriate packaging. For example, the northern European market is increasingly in favour of alternative types of packaging for quality wines with a geographical indication, such as the ‘bag-in-box’ which is already very common in some markets such as Germany and across northern Europe.

This amendment concerns Article 8 of the product specification and point 1.9 of the single document (Further conditions – packaging).

2.9. Packaging of ‘Vicenza’ Riserva wines

It has been specifically set out which characteristics ‘Vicenza’ PDO wines with the Riserva indication must have when placed on the market, in terms of the type of containers and stoppers that can be used and the maximum volume permitted. In particular, ‘Vicenza’ DOC wines of the Riserva type must be placed on the market in glass bottles of no more than 9 litres, closed with a cork stopper. It is not permitted to use ‘carboys’ or ‘demijohns’.

The image of the Riserva versions, including a perception of superior quality, must be protected, and this starts with the containers that can be used for packaging.

This amendment concerns Article 8 of the product specification and point 1.9 of the single document (Further conditions – packaging).

SINGLE DOCUMENT

1. Name of product

Vicenza

2. Geographical indication type

PDO - Protected Designation of Origin

3. Categories of grapevine products

Wine

5.	Quality sparkling wine

6.	Quality aromatic sparkling wine

8.	Semi-sparkling wine

4. Description of the wine(s)

1. ‘Vicenza’ Bianco

Colour: straw yellow to deep straw yellow;

Aroma: fruity, intense, sometimes slightly aromatic;

Taste: dry, fresh, harmonious;

Minimum total alcoholic strength by volume: 10,50 %;

Minimum sugar-free extract: 15,0 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 grams per litre expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

2. ‘Vicenza’ Bianco Frizzante

Colour: straw yellow;

Aroma: delicate, fruity, sometimes slightly aromatic with floral notes;

Taste: from dry to medium sweet, fresh;

Minimum total alcoholic strength by volume: 10,50 %;

Minimum sugar-free extract: 14,0 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 grams per litre expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

3. ‘Vicenza’ Bianco Spumante

Foam: subtle, finely textured and long-lasting;

Colour: bright straw yellow of varying intensity;

Aroma: delicate, fruity, sometimes slightly aromatic with floral notes;

Taste: from dry to sweet, fruity;

Minimum total alcoholic strength by volume: 11,00 %;

Minimum sugar-free extract: 15,0 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	5,5 grams per litre expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

4. ‘Vicenza’ Bianco Passito

Colour: from straw yellow to golden yellow;

Aroma: characteristic of Passito, fine;

Taste: medium sweet or sweet, harmonious;

Minimum total alcoholic strength by volume: 16,00 %;

Minimum sugar-free extract: 18,0 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	5,5 grams per litre expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

5. ‘Vicenza’ Rosso

Colour: ruby red of varying intensity;

Aroma: intense and long-lasting with notes of red berries;

Taste: fresh, dry, harmonious;

Minimum total alcoholic strength by volume: 11,00 %;

Minimum sugar-free extract: 18,0 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 grams per litre expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

6. ‘Vicenza’ Rosso Novello

Colour: ruby red, sometimes with hints of violet;

Aroma: intense and spicy with notes of red berries;

Taste: round, flavourful, soft;

Minimum total alcoholic strength by volume: 11,00 %;

Minimum sugar-free extract: 18,0 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 grams per litre expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

7. ‘Vicenza’ Rosso Riserva

Colour: ruby red of varying intensity;

Aroma: intense and long-lasting with notes of red berries;

Taste: dry, harmonious, robust, moderately tannic;

Minimum total alcoholic strength by volume: 12,50 %;

Minimum sugar-free extract: 22,0 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 grams per litre expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

8. ‘Vicenza’ Rosato

Colour: pink of varying intensity;

Aroma: delicate, floral;

Taste: from dry to medium sweet;

Minimum total alcoholic strength by volume: 10,50 %;

Minimum sugar-free extract: 15,0 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	5,0 grams per litre expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

9. ‘Vicenza’ Rosato Frizzante

Colour: pink of varying intensity;

Aroma: delicate, floral;

Taste: from dry to medium sweet, fresh, lively;

Minimum total alcoholic strength by volume: 10,50 %;

Minimum sugar-free extract: 15,0 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 grams per litre expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

10. ‘Vicenza’ Moscato Spumante

Foam: subtle, finely textured and long-lasting;

Colour: bright straw yellow;

Aroma: intense, characteristic of the variety;

Taste: from dry to sweet, characteristic of the variety;

Minimum total alcoholic strength by volume: 11,00 %;

Minimum sugar-free extract: 13,0 g/l.

The following types are produced: ‘extra brut’, ‘brut’, ‘extra dry’, ‘dry’, ‘demi-sec’.

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 grams per litre expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

11. ‘Vicenza’ Chardonnay

Colour: straw yellow with greenish hints;

Aroma: fine with notes of ripe white fruit;

Taste: dry, harmonious.

Minimum total alcoholic strength by volume: 11,00 %;

Minimum sugar-free extract: 15,0 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 grams per litre expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

12. ‘Vicenza’ Garganega

Colour: straw yellow;

Aroma: delicate with notes of white flowers and ripe white fruit;

Taste: dry and harmonious with a slight bitter note;

Minimum total alcoholic strength by volume: 10,50 %;

Minimum sugar-free extract: 14,0 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 grams per litre expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

13. ‘Vicenza’ Riesling

Colour: straw yellow with greenish hints;

Aroma: intense with notes of peaches and exotic fruit;

Taste: dry, fruity

Minimum total alcoholic strength by volume: 11,00 %;

Minimum sugar-free extract: 15,0 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	5,5 grams per litre expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

14. ‘Vicenza’ Sauvignon

Colour: straw yellow of varying intensity;

Aroma: delicate with notes of peaches and exotic fruit;

Taste: fresh, harmonious;

Minimum total alcoholic strength by volume: 11,00 %;

Minimum sugar-free extract: 15,0 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 grams per litre expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

15. ‘Vicenza’ Manzoni Bianco

Colour: pale straw yellow with greenish hints;

Aroma: fruity with notes of white flowers;

Taste: fresh, harmonious, full;

Minimum total alcoholic strength by volume: 11,00 %;

Minimum sugar-free extract: 15,0 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	5,5 grams per litre expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

16. ‘Vicenza’ Pinot Bianco

Colour: pale straw yellow;

Aroma: floral with hints of exotic fruit;

Taste: fresh, harmonious, fruity;

Minimum total alcoholic strength by volume: 11,00 %;

Minimum sugar-free extract: 15,0 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 grams per litre expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

17. ‘Vicenza’ Pinot Grigio

Colour: from straw yellow to golden yellow, sometimes with hints of pink;

Aroma: intense, fruity, sometimes slightly aromatic with floral notes;

Taste: dry, fresh, velvety;

Minimum total alcoholic strength by volume: 11,00 %;

Minimum sugar-free extract: 15,0 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 grams per litre expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

18. ‘Vicenza’ Cabernet

Colour: deep ruby red;

Aroma: intense aroma of red fruit, sometimes with a slightly grassy note;

Taste: dry and long-lasting;

Minimum total alcoholic strength by volume: 11,00 %;

Minimum sugar-free extract: 18,0 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 grams per litre expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

19. ‘Vicenza’ Cabernet Riserva

Colour: deep ruby red, sometimes tending to garnet;

Aroma: fruity, sometimes with spicy notes;

Taste: dry with just the right amount of tannins;

Minimum total alcoholic strength by volume: 12,00 %;

Minimum sugar-free extract: 22,0 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 grams per litre expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

20. ‘Vicenza’ Cabernet Sauvignon

Colour: deep ruby red;

Aroma: intense with notes of red fruit;

Taste: dry, harmonious;

Minimum total alcoholic strength by volume: 11,00 %;

Minimum sugar-free extract: 18,0 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 grams per litre expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

21. ‘Vicenza’ Cabernet Sauvignon Riserva

Colour: deep ruby red, sometimes tending to garnet;

Aroma: complex aroma of red berries;

Taste: dry, full, slightly tannic;

Minimum total alcoholic strength by volume: 12,00 %;

Minimum sugar-free extract: 22,0 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 grams per litre expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

22. ‘Vicenza’ Merlot

Colour: ruby red;

Aroma: intense with hints of cherry and berries;

Taste: fresh, soft;

Minimum total alcoholic strength by volume: 11,00 %;

Minimum sugar-free extract: 18,0 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 grams per litre expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

23. ‘Vicenza’ Merlot Riserva

Colour: ruby red, sometimes tending to garnet;

Aroma: complex with hints of cherry and other berries;

Taste: full, soft, long-lasting;

Minimum total alcoholic strength by volume: 12,00 %;

Minimum sugar-free extract: 22,0 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 grams per litre expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

24. ‘Vicenza’ Pinot Nero

Colour: ruby red;

Aroma: ethereal, pleasant;

Taste: dry, flavourful;

Minimum total alcoholic strength by volume: 11,00 %;

Minimum sugar-free extract: 18,0 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 grams per litre expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

25. ‘Vicenza’ Pinot Nero Riserva

Colour: ruby red, sometimes tending to garnet;

Aroma: ethereal, complex;

Taste: full, velvety, long-lasting;

Minimum total alcoholic strength by volume: 12,00 %;

Minimum sugar-free extract: 22,0 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 grams per litre expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

26. ‘Vicenza’ Raboso

Colour: ruby red of varying intensity, sometimes with hints of violet;

Aroma: vinous and intense with notes of marasca cherries;

Taste: fresh, harmonious, flavourful;

Minimum total alcoholic strength by volume: 10,50 %;

Minimum sugar-free extract: 20,0 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 grams per litre expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

27. ‘Vicenza’ Raboso Riserva

Colour: ruby red of varying intensity, sometimes tending to garnet;

Aroma: intense and complex with notes of marasca cherries;

Taste: fresh, robust, long-lasting;

Minimum total alcoholic strength by volume: 11,50 %;

Minimum sugar-free extract: 22,0 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 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

a. Essential oenological practices

b. Maximum yields

1.	Garganega 18 000 kg of grapes per hectare

2.	Manzoni Bianco 14 000 kg of grapes per hectare

3.	Merlot, Merlot Riserva 16 000 kg of grapes per hectare

4.	Moscato, Pinot Nero, Pinot Nero Riserva 13 000 kg of grapes per hectare

5.	Bianco, Bianco Frizzante, Bianco Spumante 18 000 kg of grapes per hectare

6.	Bianco Passito 14 400 kg of grapes per hectare

7.	Rosso, Rosso Novello, Rosso Riserva, Rosato, Rosato Frizzante 16 000 kg of grapes per hectare

8.	Moscato Spumante 13 000 kg of grapes per hectare

9.	Cabernet, Cabernet Riserva, Cabernet Sauvignon Riserva, Chardonnay, Pinot Bianco, Pinot Grigio, Raboso, Raboso Riserva, Riesling 15 000 kg of grapes per hectare

10.	Sauvignon, Cabernet Sauvignon 15 000 kg of grapes per hectare

6. Demarcated geographical area

The production area for the ‘Vicenza’ DOC wines referred to in Article 1 is defined as follows:

It comprises the entire territory of the following municipalities:

Albettone, Alonte, Altavilla Vicentina, Arcugnano, Arzignano, Asigliano Veneto, Barbarano Vicentino, Breganze, Brendola, Cassola, Carrè, Cartigliano, Castegnero, Castelgomberto, Chiuppano, Creazzo, Fara Vicentina, Gambellara, Gambugliano, Grancona, Lonigo, Longare, Malo, Marano Vicentino, Marostica, Mason Vicentino, Molvena, Montebello Vicentino, Montecchio Maggiore, Montecchio Precalcino, Montegalda, Montegaldella, Monteviale, Montorso Vicentino, Mossano, Mussolente, Nanto, Nove, Orgiano, Pianezze, Rosà, Rossano Veneto, Salcedo, Sandrigo, San Germano dei Berici, San Vito di Leguzzano, Sarego, Sarcedo, Schiavon, Sossano, Sovizzo, Tezze sul Brenta, Thiene, Villaga, Zanè, Zermeghedo, Zovencedo and Zugliano,

and part of the territory of the following municipalities:

Agugliaro, Bassano del Grappa, Brogliano, Caltrano, Calvene, Chiampo, Costabissara, Cogollo del Cengio, Campiglia dei Berici, Costabissara, Cornedo, Dueville, Grumolo delle Abbadesse, Isola Vicentina, Lugo Vicentino, Monte di Malo, Nogarole Vicentino, Piovene Rocchette, Pove del Grappa, Poiana Maggiore, Romano d’Ezzelino, Quinto Vicentino, Schio, Santorso, Torri di Quartesolo, Trissino, Vicenza and Villaverla.

The boundary of this area is defined as follows:

Where state highway 46 (del Pasubio) ends at Albera in the municipality of Vicenza, it turns left into Viale Diaz and then continues along Viale del Verme as far as Via Cricoli. From there it continues eastwards along Via Ragazzi del 99 as far as the junction with Via Quadri, following that road south-eastwards as far as the junction with the Strada Bertesina. It then continues eastwards until it joins Via Quintarello, continuing as far as the bridge over the Valdastico motorway, which it follows until it joins the provincial road of Cà Balbi. It then crosses the bridge over the Tesina river and from there turns immediately left through Marola, continuing along Via Stradone as far as the bridge over the Tergola river, which it follows southwards as far as Tribolo. At the bridge it turns into the Abbadesse provincial road, following it as far as Vancimuglio. From there it continues along Via Longare, crossing the Settimo river marking the border between Grumolo delle Abbadesse and Longare. It continues along the municipal border of Montegalda with Grisignano di Zocco as far as the border with the Province of Padua. It follows the provincial border as far as Punta di Vò and from there the road to Agugliaro known as Via Punta as far as the junction with Via Roma, which it follows westwards for approximately 50 metres before it turns right into Via Mottarelle, continuing as far as the junction with Via Finale. It follows Via Finale westwards until it joins Via Ponte Alto, where it turns left, following state highway 247 (Riviera) for 50 metres before turning right and continuing along Via Giotto until it crosses the municipal border of Agugliaro, entering the municipality of Campiglia dei Berici. At the junction with Via Galileo Galilei it then turns left and runs along Via Crocetta until it joins the border with the municipality of Noventa Vicentina, which it follows as far as the junction with the Alonte canal. It continues southwards along the Alonte canal, crossing the San Feliciano provincial road at Ponte Murello and then the Poianese provincial road at Ponte Cazzola, continuing as far as the Roneghetto canal, which it follows south-eastwards for about 100 metres until it meets the municipal border between Poiana Maggiore and Noventa Vicentina, which it follows as far as the Ronego canal. It then runs north-westwards along the Ronego canal as far as the municipal border with Asigliano Veneto. From there the demarcation line runs along the Vicenza provincial border past the villages of Spessa, Bagnolo di Lonigo and Lobia Vicentina until it meets state highway 11 (Padana Superiore) at Torri di Confine in the municipality of Gambellara. It follows the municipal border of Gambellara along the provincial border with Verona past Sarmazza, continuing along the provincial border as far as Calderina (elevation 45 m), Cavaggoni (348 m) and Monte Segan (504 m). It continues further along the inter-provincial border, past the elevation point of 608 m, as far as Rubeldi. From there it follows the road to Motti as far as Maglio di Chiampo, and from the village of Sgargeri runs along the road through the town of Nogarole. It continues along this road as far as Selva di Trissino and on the Selva di Trissino road arrives at Capitello just after the 543 m elevation point, where it turns left into the path leading to the aqueduct. It runs along this path through Pizi until, at an elevation of 530 m, it joins the road to Cornedo Vicentino, which it follows through Pellizzari and Duello as far as the junction with the municipal road leading to Caliari, Stella, Savegnago and Ambrosi, passing the village of Grigio before it again joins the provincial road to Cornedo. In Cornedo it joins state highway 246, which it follows nearly as far as the Nori bridge before turning eastwards on the municipal road that runs past Colombara, Bastianci, Muzolon and Milani (elevation 547 m). From there it then follows the cart road in a north-easterly direction as far as Crestani (elevation 532 m). It then runs along the municipal road leading to Mieghi, Milani (elevation 626 m), Casare di Sopra, Casare di Sotto and Godeghe as far as the Monte di Malo-Monte Magrè municipal road, which it follows as far as Monte Magrè. From there it follows the road to Magrè up to an elevation of 294 m, continues north-westwards to an elevation of 218 m, runs along the Valfreda road as far as Raga (elevation 414 m), and then continues as far as the municipal border between Schio and Torrebelvicino, which it follows as far as the 216 m elevation point. From there it follows the Leogra stream as far as the bridge on state highway 46. It runs along state highway 46 to Poleo and then continues north-eastwards to Folgare (elevation 287 m), San Martino (273 m), Sessegolo (289 m) and Timonchio (226 m). From Timonchio it follows the municipal road past Murello, Grimola, Santorso (elevation 292 m) and Inderle on the border between Santorso and Piovene Rocchette until it meets the Astico stream, which it follows upstream to an elevation of 150 m. From there it runs along the municipal road to Cogollo del Cengio via Scalzanella, and from Cogollo del Cengio it follows the municipal road leading to Falon and then to Mosson (elevation 302 m) as far as the centre of Caltrano. It then joins the Caltrano-Calvene provincial road, passing through Camisino and La Costa to reach the town of Calvene, from where it takes the municipal road to Mortisa, Lore and Capitello delle Mare in the municipality of Lugo Vicentino (elevation 416 m). From there it runs along the municipal border between Salcedo and Lusiana as far as Ponte (elevation 493 m), where that border meets the Breganze-Lusiana provincial road. It continues along the municipal border as far as Laverda (elevation 229 m, 346 m, 410 m and 510 m), reaching the road to Crosara which it follows as far as the centre. From there it runs along Via Pianari as far as Erta (elevation 456 m) before it continues eastwards and descends towards Capo di Sopra and Piazzette (263 m). It then follows the provincial road from Valle San Floriano to Valrovina and Caluga (elevation 388 m) as far as the hamlet of Vallison (285 m), and from there runs along the Vallison stream down to the confluence with the Brenta river. From the confluence of the Vallison stream with the Brenta river it follows the Brenta river upstream as far as the Campese bridge. It passes through the villages of Albertoni, Zanchetta Pove del Grappa and Rivagge before it continues towards the north-east along the Pove del Grappa-Romano d’Ezzelino municipal border to Signori (elevation 342 and 250 m), reaching state highway 141 which it follows as far as the provincial border (elevation 236 and 217 m). It follows the provincial border between Vicenza and Treviso until it joins the provincial border with Padua and continues westwards as far as the Brenta river. It follows the river as far as San Michele, Scaldaferro and Bassanese on the municipal border with Sandrigo and then southwards as far as Salvetti, where it joins and follows the municipal border northwards as far as Rozzola. It runs along the municipal road to Povolaro past Le Buse and the centre of Dueville as far as Villanova, where it joins the municipal border of Dueville, following it southwards until it joins the municipal border of Villaverla on the Timonchio stream. From there it runs along the municipal border of Villaverla until it meets the municipal border of Isola Vicentina. Continuing southwards along that border it joins the municipal road and reaches the village of Ponte, where it joins state highway 46 and continues as far as Vicenza.

7. Main wine grapes variety(ies)

Cabernet Franc N. – Cabernet

Cabernet Sauvignon N. – Cabernet

Chardonnay B.

Garganega B.

Manzoni Bianco B. – Incrocio Manzoni 6.0.13 B.

Merlot N.

Moscato Bianco B. – Moscato

Pinot Bianco B. – Pinot Blanc

Pinot Grigio

Pinot Nero N.

Raboso Piave N. – Raboso

Raboso Veronese N. – Raboso

Riesling Italico B. – Riesling

Sauvignon B.

8. Description of the link(s)

8.1. ‘Vicenza’ – all categories of grapevine product

Natural factors:

The area owes its particular suitability for winegrowing to its geographical location, with the mountain ridge to the north protecting it from the cold winds of winter and the Berici hills to the south mitigating the warm air currents from the Po valley. Vicenza also benefits from a very good hydrographic network, which is crucial for the development of winegrowing as well as all other farming activity.

Thanks to the favourable exposure of the slopes, the winegrowing area enjoys a specific climate characterised by mild springs, moderately hot summers and mild autumns. The average temperature in summer is 22,9 oC with the highest temperatures reached in July, and in autumn there are strong variations between day and night temperatures. It rains mainly from April to September, and the rainfall is fairly evenly distributed.

In terms of geology the production area has different types of substrate, ranging from predominantly volcanic basalt in the western hills and in the north, to sedimentary marine limestone in particular in the central and southern parts and in the Berici hills. The characteristics of the land, which is generally well drained due to the loose texture of the soil, is taken into account in selecting the varieties used. This allows the vines to develop correctly and achieve balanced vegetative and productive growth, which in turn ensures quality production.

At the time of harvest the grapes have an average sugar content and total acidity that varies with the weather conditions during harvest season but is always sufficient to produce very fresh wines.

Historical and human factors:

The ‘Vicenza’ DOC designation dates back to 2000 and covers a vast area stretching from the Berico area to the south of the city of Vicenza to the foothills in the north-eastern part of Vicenza Province. Vicenza’s modern winegrowing techniques and knowhow are rooted in an age-old winemaking tradition.

Tests conducted by the Conegliano Experimentation Centre, along with training activities and the dissemination of new viticultural and oenological techniques by the institutes of Conegliano and San Michele all’Adige, paved the way for modern viticulture. Local winegrowers have contributed substantially to this by introducing vineyard management processes and methods and innovative winemaking technologies aimed at achieving environmental as well as economic sustainability.

8.2. ‘Vicenza’ – wine category

Information on the quality/characteristics of the wine essentially attributable to the geographical environment

The white wines of the various types have a colour ranging from straw yellow to golden yellow, sometimes with hints of pink as in the case of Pinot Grigio.

They are light and fresh on the palate with an aromatic profile linked to the grape varieties from which they are made (mainly Chardonnay, the Pinot family, Sauvignon and local varieties such as Garganega). On the nose the white wines are characterised by fruity notes, sometimes with hints of white flowers. On the palate they are dry and harmonious, sometimes with a slightly acidic note.

The main grape varieties used in red ‘Vicenza’ PDO wines are Cabernet and Merlot or Raboso, a local variety. The wines have a ruby red colour of varying intensity, sometimes tending to garnet in the case of aged wines. On the nose they are intense with hints of red berries, or ethereal in the case of Pinot Nero wines. In general the red wines tend to be fresh with reduced acidity but are often well structured, of moderate alcoholic strength and with a good polyphenol level. The hilly land with mainly calcareous soils, in particular, provides structure, colour and varietal characteristics. When aged, the red wines tend to develop complex aromas, astringency and a good level of tannins.

Rosé wines are generally made from dark-skinned grape varieties (mainly Merlot) and are characterised by a pink colour that varies in intensity in relation to the winemaking process. They are delicate and floral on the nose. The taste is fresh and harmonious, ranging from dry to medium sweet, generally with balanced acidity and moderate alcoholic strength.

Novello wines have a colour varying from light red to ruby red, sometimes with hints of purple. On the nose they tend to have an intense, vinous fragrance along with a notable presence of spicy notes typical of carbonic maceration. On the palate they tend to be round, soft and flavourful.

White Passito wines vary from straw yellow to golden yellow in colour, depending on the grape variety and technique used. The aroma is fine and distinctive with notes of raisined grapes. The taste is harmonious and may vary from medium sweet to sweet.

Causal interaction between the elements of the geographical area and the quality and characteristics of the product essentially attributable to the geographical environment

The specific characteristics of ‘Vicenza’ wines in the wine category are the result of soil and climate conditions in the production area combined with human factors that have had, and continue to have, an impact on the oenological potential of the grapes and on the wine-making technologies.

The production area environment is characterised by mild springs, enabling germination by very early varieties such as Chardonnay and the Pinots, summers that are not too hot, thanks to which the grapes do not ripen too early, and mild autumns allowing certain late varieties, such as Garganega, Cabernet Sauvignon and Raboso, to fully ripen.

The variation in temperature between day and night is closely linked to the formation of certain aromatic compounds (terpenes) that are typical of the varieties used and aromatic precursors of the much appreciated floral notes of the white and rosé wines. This brings out the wines’ typical organoleptic and chemical characteristics, including their sometimes intense bouquet, dry taste, good structure and alcoholic strength, and moderate acidity.

A crucial factor here is the winegrowers’ professionalism in terms of optimising vineyard management, leaf cover and plant protection, bearing in mind the sensitivity of the grape bunches of the Pinot varieties, among others.

Different winemaking techniques may be used for the various grape varieties, and to bring out their specific organoleptic properties the grapes are generally harvested and made into wine separately.

Finally, the variations in temperature between night and day and the currents of fresh air typical of this climate help preserve the grapes while they are being dried in drying lodges. These dried grapes thus have a high concentration of substances and are ideal for making Bianco Passito wines, whose colour varies according to the grape variety and winemaking technique used.

8.3. ‘Vicenza’ categories: quality sparkling wine, quality aromatic sparkling wine, semi-sparkling wine

Information on the quality/characteristics of the wine essentially attributable to the geographical environment

‘Vicenza’ wines of the quality sparkling, quality aromatic sparkling and semi-sparkling types generally have a straw yellow colour of varying intensity, whereas the semi-sparkling rosés have a characteristic pinkish tone.

The quality of the sparkling wines is closely linked to the restricted range of vine varieties from which they can be made.

The sparkling wines have fine, long-lasting foam.

Bianco Spumante wines are fruity on the nose with hints of apple and peach or other white-flesh fruit; their aroma is delicate, with possible notes of white flowers and dried fruit, as a result of tank fermentation.

Moscato Spumante wine is made from the Moscato Giallo grape variety, whose aromatic notes are enhanced in a gentle ageing process aided by the sub-alpine climate. It is intense on the nose with characteristic muscat notes typical of the variety.

The semi-sparkling wines, whether white or rosé, are distinguished by a delicate freshness, linked to a moderate release of carbon dioxide.

Both the sparkling and the semi-sparkling wines have a harmonious taste with fresh notes and balanced acidity. Their sugar content ranges from dry to sweet for ‘Vicenza’ Bianco Spumante and ‘Vicenza’ Moscato Spumante, and from dry to medium dry for ‘Vicenza’ Bianco Frizzante and ‘Vicenza’ Rosato Frizzante.

Causal interaction between the elements of the geographical area and the quality and characteristics of the product essentially attributable to the geographical environment

The specific characteristics of the quality sparkling, quality aromatic sparkling and semi-sparkling wines described above derive from the combined action of the soil and climate conditions of the production area and human factors which have had an impact on the oenological potential of the grapes and the processing technologies in the past and up to the present day.

The quality of the wines of the quality sparkling, quality aromatic sparkling and semi-sparkling types is linked to the availability of raw materials originating from areas growing grapes with just the right quality characteristics for producing such wines. These quality characteristics consist, in particular, of the grapes’ ability to maintain a balanced sugar to acidity ratio, helped by the variation in temperature between day and night during their final stage of ripening, which is what gives the wines their distinguished fine fragrances.

The contribution made by operators in how they manage the vineyard, from the choice of rootstock to the training method, and from managing the foliage to regulating the water supply, is crucial. All these aspects are essential in order to obtain the appropriate grapes for the cuvée which, at the following stage, will be made into quality sparkling wine, quality aromatic sparkling wine or semi-sparkling wine with the required organoleptic characteristics of freshness and fine aromas.

The grapes are usually harvested earlier than those intended for the production of ‘still’ wines to ensure the right balance between sugars and acidity required to make quality sparkling wine. The wine is usually made from a single variety, with any other components blended in at the stage of making the cuvée.

‘Vicenza’ quality sparkling, quality aromatic sparkling and semi-sparkling wines are also the result of technological innovation in the tank fermentation processes, which has helped make the yeast transformation process more efficient, thus improving the aromatic profile of the wines produced and making them even more pleasing. This further enhances the wines’ organoleptic uniqueness, particularly by bringing out the freshness and floral notes that mainly come from the grapes, reflecting the fact that the local area provides the ideal environment for making ‘Vicenza’ wines. The unique and distinct characteristics of quality sparkling, quality aromatic sparkling and semi-sparkling wine from the ‘Vicenza’ PDO area are thus the result of an acidity and pH balance that enhances the wines’ pleasant aromas and thus their general elegance, which is the final result of appropriate winemaking processes.

9. Essential further conditions

Specific rules on packaging

Legal framework:

EU legislation

Type of further condition:

Additional rules relating to labelling

Description of the condition:

Additional provisions relating to containers:

For ‘Vicenza’ DOC wines placed on the market in containers of up to 5 litres, a traditional glass bottle closed with a cork stopper or a screw cap must be used.

These alternative containers may not be used for types with the Riserva indication.

The stoppers used for sparkling wines must comply with the legislation in force. A screw cap may be used for semi-sparkling wines.

The Riserva version of ‘Vicenza’ DOC wines must be placed on the market in glass bottles of no more than 9 litres, closed with a cork stopper. It is therefore not permitted to use ‘carboys’ or ‘demijohns’.

Link to the product specification

https://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/17002

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

12.4.2022

Official Journal of the European Union

C 159/44

Publication of an application for approval of a non-minor amendment to a product specification pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs

(2022/C 159/14)

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

APPLICATION FOR APPROVAL OF A NON-MINOR AMENDMENT TO THE PRODUCT SPECIFICATION FOR A PROTECTED DESIGNATION OF ORIGIN OR PROTECTED GEOGRAPHICAL INDICATION

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

‘Beurre Charentes-Poitou’ / ‘Beurre des Charentes’ / ‘Beurre des Deux-Sèvres’

EU No: PDO-FR-0137-AM01- 3.12.2020

PDO (X) PGI ( )

1. Applicant group and legitimate interest

Name: Syndicat des Laiteries Charentes-Poitou (Association of Charentes-Poitou Dairies)

Address: 44 rue Jean Jaurès, 17700 Surgeres, France

Tel. +33 546075800

Fax +33 546076055

Email: contact@aclccp.com

Composition and legitimate interest: the Association of Charentes-Poitou Dairies is a trade association of milk producers, milk collectors and processors/producers of ‘Beurre Charentes-Poitou’. It therefore has a legitimate right to request amendments to the product specification.

2. Member State or Third Country

France

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

☐	Name of product

☒	Description of product

☒	Geographical area

☒	Proof of origin

☒	Method of production

☒

Link

☒

Labelling

☒	Other: updating the contact details of the competent authority in the Member State and of the applicant group, type of product, inspection bodies, national requirements

4. Type of amendment(s)

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

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

5. Amendment(s)

5.1. Description of product

In the product specification, the following sentence:

‘Butter bearing the designations of origin must have a clean taste and a pleasant flavour. It must smell delicate and fresh. It must be of a uniform colour and easy to spread.’

has been replaced by:

‘“Beurre Charentes-Poitou” / “Beurre des Charentes” / “Beurre des Deux-Sèvres” is made from cow’s milk, is a uniform cream to pale yellow in colour and has a delicate, lactic smell and a pleasant flavour of crème fraiche and hazelnuts.’

The type of milk used has been added (‘made from cow’s milk’).

The description of the colour of the butter has been supplemented (by adding the words ‘cream to pale yellow’), as has the description of its smell (‘delicate, lactic smell’) and flavour (‘flavour of crème fraiche and hazelnuts’).

In the product specification, the following sentence:

‘It must be of a uniform colour and easy to spread.’

has been replaced by:

‘It melts in the mouth and has a texture that is both firm and malleable, making it eminently suitable for making laminated dough.’

The part relating to the ‘easy to spread’ texture of the butter has been amended to define its texture more clearly.

In the product specification, the following sentence has been added:

‘The butter may be either salted or unsalted.’

It has been made clear in the ‘Description’ section that the butter may be either salted or unsalted, bringing it into line with the ‘Method of production’ section, which provides for the possible addition of salt during production.

In the product specification, the following sentence has been added:

‘The butter has a pH of 6 or less.’

This sentence has been moved from the ‘Method of production’ section to the ‘Description’ section because it helps set out the product’s main characteristics.

In the product specification, the following sentence has been deleted:

‘Composition per 100 g of the finished product: at least 82 % fat, no more than 2 g of non-fat solids and no more than 16 g of water, up to a maximum of 2 g per 100 g.’

These aspects are regulated by law.

In the product specification, the following sentence has been deleted:

‘The addition of colourings, antioxidants or deacidifiers is prohibited.’

The part relating to the ban on adding colourings, antioxidants or deacidifiers has been deleted and moved to the ‘Method of production’ section.

In the product specification, the following sentence has been deleted:

‘The milk and cream used to make butter under the designation of origin must be pasteurised.’

The requirement to pasteurise the milk and cream has been deleted from the description in order to allow raw butter to be produced under the PDO. With the advent of pasteurisation in the 20th century, the production of raw butter, which was the original butter produced in the region, became very limited, but continued. Now, the applicant group would like to be able to accord this product recognition under the PDO.

The single document has also been amended.

The following sentence:

‘Pale-coloured butter with a firm texture, characterised by its fine aroma.’

has been replaced by:

It melts in the mouth and has a texture that is both firm and malleable, making it eminently suitable for making laminated dough.

The butter may be either salted or unsalted.

The butter has a pH of 6 or less.’

5.2. Geographical area

In the product specification, the geographical area has not changed, but the way in which it is presented has been revised so as to list the departments and municipalities concerned. This has been done to comply with the drafting guidelines for single documents and because the wording ‘the Loire and Poitou regions’ does not give consumers sufficiently precise information. It is also now stated that packaging and freezing must also take place in the geographical area.

As regards packaging, this amendment involves incorporating an existing provision from the national text on the designation of origin which had been omitted when drawing up the specification for the PDO.

As regards freezing, this is an addition.

The product must be packaged within the geographical area. Packaging must take place soon after production. Packaging primarily enables the butter to be shaped into the form in which it will be sold, but it also protects it from knocks that could damage it and odours that could alter its characteristics. The butter is then cooled to allow it to crystallise and to allow its aromas and texture to develop before it is sold.

Only butter that has already been packaged and is destined for use in the food industry or for export may be frozen. Freezing must take place within 30 days of production. The butter is frozen after crystallisation, thereby guaranteeing the organoleptic qualities of the frozen butter.

This has all been described in point 3.5 of the single document, and the geographical area has been defined as succinctly as possible by listing the departments, cantons and municipalities, in line with the drafting guidelines for that document.

As far as its boundaries are concerned, the geographical area in which the milk is produced has not changed, but the way in which it is presented has, with the addition of a list of the departments and municipalities it comprises.

Lastly, the following sentence has been added to the product specification:

‘Maps of the geographical area can be found on the website of the Institut national de l’origine et de la qualité (National Institute of Origin and Quality – INAO).’

5.3. Proof of origin

In the light of developments in national legislation and regulations, a section headed ‘Proof that the product originates in the geographical area’ has been added to the product specification, setting out the declaration requirements and the record-keeping requirements with regard to product traceability and the monitoring of production conditions.

These include:

—	An identification declaration for operators wishing to be involved in all or part of the production, collection or processing of the milk:

The following paragraph has been added:

‘4.1. Identification of operators

Operators wishing to be involved in all or part of the production, collection or processing of the milk are required to file an identification declaration. That declaration is received and registered by the group. It must be made in accordance with the model approved by the Director of the National Institute of Origin and Quality (INAO).

The group must keep an up-to-date list of identified operators.’

—	Various declaration requirements relating to temporary cessation of production (‘prior declaration of intent not to produce’ and ‘prior declaration of resumption of production’) and the notification and monitoring of products destined for sale under the PDO (monitoring volumes and stocks):

The following paragraph has been added:

‘4.2. Declaration requirements

(a)	Declaration of intent not to produce and declaration of resumption of production

Where appropriate, producers must send the group a prior declaration of intent not to produce under the designation of origin, which may cover some or all of their production facilities, at least 2 weeks before ceasing production under the designation of origin.

The group must inform the inspection body thereof and keep the declaration for 5 years.

If they wish to resume production, operators must send the group a prior declaration of resumption of production at least 2 weeks before resuming production. That declaration must state, in particular, the date on which production is set to resume.

The group must inform the inspection body thereof and keep the declaration for 5 years.

(b)	Declaration requirements with respect to the notification and monitoring of products destined for sale under the designation of origin

At the end of each 6-month period, the operators concerned must submit the total volume of butter sold, indicating the volume of butter sold under the designation of origin and the stocks held on the last day of the 6-month period just ended.

The group must keep those documents for at least 5 years.

Each year, the group must send the National Institute of Origin and Quality a summary of the statistics relating to “Beurre Charentes-Poitou”.’

—	Record-keeping, specifying operators’ obligations to keep a register of inputs and outputs in order to ensure that it is possible to trace the quantities of milk and cream used and the quantities of butter produced, packaged and frozen:

The following paragraph has been added:

‘4.3. Record-keeping

All operators must make available to the inspection bodies their registers and any other documents needed to check the origin, quality and production conditions of the milk and butter.

(a)	Traceability

All operators must keep an up-to-date register of inputs and outputs, or other equivalent accounting document. That register must indicate, in particular:

—	the quantities of milk collected or purchased from the milk production area and destined for the production of butter under the designation of origin;

—	the quantities of cream collected or purchased and destined for the production of butter under the designation of origin, along with the origin of the milk used;

—	the quantities of butter produced under the designation of origin;

—	where appropriate, the quantities of butter purchased under the designation of origin, indicating their origin;

—

the total quantities of butter held for sale under the designation of origin, indicating:

—	the quantities of frozen butter;

—	the quantities of textured butter.

All packaging plants must keep an up-to-date register indicating the quantities of butter covered by the designation of origin (incoming and outgoing).

Those documents must be kept for at least 2 years following the year of the records.

Milk collectors are subject to the same obligations in relation to their activities.’

—	The documents needed to monitor compliance with the production conditions relating to feed (type, origin, quantity) and collection of the milk (delivery note, invoice):

The following paragraph has been added:

‘ (b)

Monitoring compliance with the production conditions

Milk producers must make available to the inspection bodies documents showing, in particular, the type, origin and quantity of fodder and feed used to feed the herd. They must also record the dates of grazing periods.

Milk producers must keep invoices and/or delivery notes showing the quantities and origin of any feed purchased.

Those documents must be kept for 5 years.

Processors must make available to the inspection bodies the documents needed to verify the following:

—	the collection zone within the milk production area,

—	the collection date,

—	compliance with the production parameters,

—	the length of time between production and freezing.

Those documents must be kept for 2 years.

Milk collectors are subject to the same obligations in relation to their activities.’

Product checks, which were previously covered by other national texts, are now expressly provided for in the product specification. They are based on analytical and sensory testing, which is carried out unannounced and by taking samples.

The following paragraph has been added:

‘4.4. Checks on products

Analytical and sensory testing is carried out unannounced by taking samples of the packaged butter.’

5.4. Method of production

5.1. Milk production

Provisions relating to milk production have been added to the product specification. These provisions reinforce the link between ‘Beurre Charentes-Poitou’ / ‘Beurre des Charentes’ / ‘Beurre des Deux-Sèvres’ and its place of origin by setting down the practices followed by local livestock farmers in feeding the herd in general and dairy cows in particular.

The following paragraph has been added:

‘ (a)

Herd management:

For the purposes of this product specification, the following definitions apply:

—	“herd” means the entire herd of dairy cows on the farm, consisting of lactating cows, dry cows and heifers;

—	“heifers” means animals that have been weaned but have not yet calved;

—	“dairy cows” means lactating cows, dry cows and heifers one month before calving.

Each farm must have fodder-crop areas to provide feed for the herd, including at least 0,2 ha of grass or maslin (a mixture of grasses and protein crops) per dairy cow.’

To corroborate the link, a chapter has been added on the origin of the feed, listing the raw materials that must come from the area and stating that at least 80 % of the herd’s basic intake must come from the area.

The following paragraph has been added:

‘ (b)

Origin of the feed

The following raw materials must come from the milk production area:

—	fodder: all forms of fresh or preserved whole cereal plants, grass, herbaceous plants and legumes; straw;

—	cruciferous plants (cabbages, oilseed rape, turnips and turnip rape), distributed fresh;

—	roots and tubers;

—	cereal grains, including maize and products derived from it;

—	oil seeds and legume seeds.

At least 80 % of the herd’s total annual intake, expressed as dry matter, must come from the milk production area.

The proportion of supplementary protein feed with a total nitrogenous matter content of >20 % / total dry matter from outside the milk production area must not exceed 1 200 kg of dry matter per dairy cow per calendar year.

Products obtained from the raw materials listed above but processed outside the area can be included in the herd’s feed and are counted towards the proportion of feed produced within the area, subject to traceability.’

A list of banned feed ingredients has also been added.

The following paragraph has been added:

‘The following are banned from the herd’s feed:

—	urea and its derivatives, as defined in Annex 1 to Regulation (EC) No 1831/2003 on additives for use in animal nutrition;

—	the use of palm oil, peanut oil, sunflower oil, linseed oil, olive oil and coconut oil in oil form; residual oil in feed and oil added as a processing aid in the production of concentrates are not affected;

—	any chemical treatment (in particular soda and ammonia) of the feed intended for the herd;

—	feed derived from genetically modified products (GMOs).’

Clarification has also been given with regard to the additives authorised in fodder.

The following sentence has been added:

‘Enzymes and bacterial inoculants are the only additives authorised in fodder.’

The daily proportion of maize given to the dairy cows has also been specified. The proportion of maize in the feed contributes to the characteristics of ‘Beurre Charentes-Poitou’ / ‘Beurre des Charentes’ / ‘Beurre des Deux-Sèvres’ PDO butter. It contributes both to the fat content of the milk and cream and to the butter’s simultaneously firm and malleable texture, a quality that is particularly sought after by bakers and pastry chefs.

The additions made set out the practices followed by the local milk producers, who have adapted their management of the herd to the soil and climatic constraints of the geographical area. A specific feature of the diet in this region is that it is regular and consistent, which means that there is little variation in the composition of the milk, cream and butter.

The following paragraph has been added:

‘ (d)

Feed for dairy cows

The daily intake per dairy cow, in terms of dry matter, must include:

—	at least 2 kg of fodder other than forage maize,

—	a minimum of 50 % and at least 7 kg of maize (in all its forms).

The quantity of maize may be reduced during the grazing period, but may not be less than 1,5 kg.

If the daily intake includes fresh cruciferous plants (cabbages, oilseed rape, turnips and turnip rape), they must account for no more than 10 % of the dry matter.

The amount of the following supplementary feed given to the animals is restricted to 1 800 kg of dry matter per dairy cow per calendar year:

—	cereal grains and products derived from them,

—	oil seeds and legume seeds and products derived from them,

—	minerals and products derived from them,

—

vitamins,

—	by-products from the fermentation of micro-organisms.’

Lastly, the following provisions have been added to ensure animal welfare in the livestock buildings (bedding, litter, ventilation).

The following paragraph has been added:

‘ (e)

Husbandry conditions

Ventilation must be ensured when the animals are present, either through natural air circulation or, where necessary, through mechanical ventilation.

Bedding must be soft, so as to ensure maximum comfort for the animals.

The straw or other materials used as litter must be of a sufficient quantity and be changed sufficiently often to ensure that the litter is dry and soft.

To ensure consistency with the product specification, the following paragraphs have been added to point 3.3 of the single document:

The dairy cows’ feed cannot be sourced entirely from the geographical area. The dairy cows’ protein needs cannot always be met from land cultivated within the geographical area, but at least 80 % of the herd’s total annual intake, expressed as dry matter, must come from the milk production area.

In order to ensure that there is a close link between the geographical area and the product, the following raw materials must come from the milk production area:

—	fodder: all forms of fresh or preserved whole cereal plants, grass, herbaceous plants and legumes; straw;

—	cruciferous plants (cabbages, oilseed rape, turnips and turnip rape), distributed fresh;

—	roots and tubers;

—	cereal grains, including maize and products derived from it;

—	oil seeds and legume seeds.

The following are banned from the herd’s feed:

—	urea and its derivatives, as defined in Annex 1 to Regulation (EC) No 1831/2003 on additives for use in animal nutrition.

—	the use of palm oil, peanut oil, sunflower oil, linseed oil, olive oil and coconut oil in oil form; residual oil in feed and oil added as a processing aid in the production of concentrates are not affected;

—	any chemical treatment (in particular soda and ammonia) of the feed intended for the herd;

—	feed derived from genetically modified products (GMOs).

—	Enzymes and bacterial inoculants are the only additives authorised in fodder.

The daily intake per dairy cow, in terms of dry matter, must include:

—	at least 2 kg of fodder other than forage maize,

—	a minimum of 50 % and at least 7 kg of maize (in all its forms).

The quantity of maize is reduced to at least 1,5 kg during the grazing period.

If the daily intake includes fresh cruciferous plants (cabbages, oilseed rape, turnips and turnip rape), they must account for no more than 10 % of the dry matter.

The amount of the following supplementary feed given to the animals is restricted to 1 800 kg of dry matter per dairy cow per calendar year:

—	cereal grains and products derived from them,

—	oil seeds and legume seeds and products derived from them,

—	minerals and products derived from them,

—

vitamins,

—	by-products from the fermentation of micro-organisms. ’

5.2. Processing

In the product specification, the section on processing has been expanded to give a better description of the production conditions for the butter and to set down the butter-making techniques used in the production area.

(a)	Milk collection

The section on milk collection has been expanded in order to regulate the practices followed.

The following sentence has been added:

‘The milk must be collected within 72 hours of the earliest milking.’

This time limit makes it possible to organise the collection of milk in an area that is quite big and to collect milk from all producers, whatever their production volume. The time limit has been set at 72 hours because the milk producers are spread quite sparsely across the geographical area.

The following sentence:

‘After arriving at the dairies, the milk collected in the defined area is stored at the collection temperature, i.e. between 4 °C and 6 °C.’

has been replaced by:

‘After arriving at the dairies, the milk collected may be stored.

In that case, it must be stored at a temperature of between 2 °C and 6 °C.’

The requirement to store the milk has been deleted, but the milk can still be stored at the specified temperatures, thereby allowing it to be kept without undergoing any changes. The temperature at which the milk is stored has been amended to allow storage at colder temperatures (between 2 °C and 6 °C instead of between 4 °C and 6 °C).

The following sentence has been added:

‘The milk may be pasteurised.’

The requirements to pasteurise the milk has been deleted from the ‘Description’ section to allow the production of raw butter. However, pasteurisation is still allowed.

The following sentence has been added:

‘It is prohibited to use colourings or antioxidants or to use deacidifiers to reduce the acidity of the milk before pasteurisation.’

The ban on using certain substances or materials has been deleted from the ‘Description’ section because it relates to the method of production. It has been maintained and restated at all stages of production, including in respect of the milk.

In the single document, the following paragraphs have been added to point 3.3:

‘The milk used for the production of “Beurre Charentes-Poitou” comes from the defined geographical area in accordance with Article 5(3) of Regulation (EU) No 1151/2012.’

(b)

Skimming

The following sentence:

‘Before production, the milk is brought to a temperature of 40 °C for skimming.’

has been replaced by:

‘The skimming temperature varies between 40 °C and 60 °C, except for raw butter, for which it must be 40 °C or less.’

The skimming temperature was initially fixed at 40 °C, but, in practice, this value cannot be fixed, making it necessary to set a range instead. The skimming temperature now falls within a range of 40 °C to 60 °C. The temperature range makes it possible to extract more of the fatty matter from the milk, depending on the materials used, without any risk of altering the organoleptic qualities of the product.

Furthermore, a specific limit has been added for the production of raw butter.

The following sentence has been added:

‘Only cream from pasteurised milk may be stored, at a temperature of less than 6 °C, before pasteurisation.’

Storage of cream from raw milk is therefore prohibited. Raw cream is a fragile product that must be used as soon as possible for reasons of bacteriological stability.

The following sentence has been added:

‘The fat content of the cream must be at least 36 g per 100 g of product.’

Setting a minimum fat content for the cream makes it possible to guarantee the quality of the cream that can be used to make the butter.

(c)	Pasteurisation of the cream

In the product specification, the part relating to pasteurisation of the cream has been amended to regulate the practices followed.

The following sentence:

‘The cream obtained must be pasteurised [...] along with the use of deacidifiers, colourings or antioxidants.’

has been replaced by:

‘The cream may be pasteurised, in which case pasteurisation must be carried out at a temperature not exceeding 96 °C and with a pasteurisation value greater than or equal to 100 seconds.’

As with the milk, pasteurisation of the cream is no longer compulsory but is still allowed and is now regulated by the product specification. The specified values allow gentle treatment of the cream, preventing too much Maillard reaction from occurring, which would result in a cooked flavour.

Inoculation of the cream is dealt with in a separate paragraph.

The following sentences have been added:

‘It is prohibited to use colourings or antioxidants or to use deacidifiers to reduce the acidity of the cream before pasteurisation.

It is prohibited for the cream to undergo any sanitation treatments other than pasteurisation.’

As stated above, the ban on the use of certain substances or materials has been deleted from the ‘Description of the product’ section and moved to all the relevant production stages in relation to which it needs to be maintained and restated.

A ban on the use of any sanitation treatments other than pasteurisation of the cream has been added. Such techniques are not in line with the traditional practices and are likely to affect the characteristics of the product.

(d)	Inoculation of the cream

In the product specification, the following paragraph:

‘then cooled to a temperature of around 12 °C and finally inoculated with specific cultures. The use of whey cream or frozen or deep-frozen cream is prohibited. […]’

has been replaced by:

‘The cream is cooled and inoculated at a temperature of no more than 21 °C.

The use of whey cream or frozen or deep-frozen cream is prohibited.

The length of time between skimming of the milk and inoculation must be less than 48 hours.

The types of cultures used must always include only acid- and flavour-producing bacterial strains.

They are added either directly or in the form of a starter.

No thickeners or flavourings may be added.’

The inoculation stage was originally summarised by the words ‘finally inoculated with specific cultures’, but is now set out in a separate paragraph. The description of the inoculation of the cream has been expanded to include the temperature conditions, time interval, authorised types of cultures and prohibited practices.

After skimming and/or pasteurisation, the cream is cooled. The temperature to which the cream is cooled has been specified by giving an upper limit (≤ 21 °C). This is because the wording ‘around 12 °C’ could not constitute a target for monitoring purposes, and operators’ practices differ. The amendment has been made to take account of the know-how of the individual processors in the choice and use of lactic cultures for butter making.

A ban on the use of frozen or deep-frozen cream has been added to the ban on the use of whey cream.

Inoculation must take place as soon as possible after skimming, and within a maximum of 48 hours, in order to guarantee the quality of the butter.

(e)	Biological ripening of the cream

The following sentence:

‘After ripening for a mandatory minimum period of 12 hours, the cream is cooled, churned and then packaged in individual packages ready for sale.’

has been replaced by:

‘Biological ripening of the cream is mandatory. It takes place for a minimum of 16 hours at between 7 °C and 21 °C.’

This essential part of the making of the butter has been maintained and remains mandatory. It differentiates ‘Beurre Charentes-Poitou’ / ‘Beurre des Charentes’ / ‘Beurre des Deux-Sèvres’ from industrially produced butters and is key to the quality of the product.

The ripening period for the cream has been increased from 12 to 16 hours. Increasing the ripening period is positive, because slow ripening contributes to the development of aromas.

This stage harnesses the know-how of the individual operators, whose skilled management of the time/temperature relationship is linked to the choice of cultures used and the production targets. The biological ripening stage allows the cultures and therefore the aromas to develop, but it also prepares the fat globules for churning and thus influences the plasticity of the butter. For this stage to be a success, the cream must pass through several different temperature levels rather than remaining at a constant temperature throughout ripening. It is to take account of these different temperature levels, which are specific to the butter-maker’s know-how and the equipment used, that a temperature range of between 7 °C and 21 °C is needed. Skilled management of the temperature makes it possible to influence the plasticity of the butter.

(f)	Churning of the cream

The following paragraph has been added:

‘After cooling, the cream is churned in a wooden churn, a stainless-steel churn or a butter-making machine.

If the cream is churned in a churn, the butter grains must be washed.’

Churning transforms the cream into butter, as butter grains form and separate from the buttermilk. These additions specify the equipment that can be used and set down the traditional practice of washing the butter grains in the churn.

(g)	Working the butter grains

The following paragraph has been added:

‘The butter grains are worked for a maximum of 60 minutes in a churn and a maximum of 10 minutes in a butter-making machine.

The butter must not be mixed or whipped.’

This operation has been added to complete the description of the butter-making process.

The following sentence:

‘Salt may be added to the butter, up to a maximum of 2 %.’

has been replaced by:

‘Salt may be added to the butter, up to a maximum of 2,5 g per 100 g for fine salt or 3 g per 100 g for crystal salt.’

In order to produce salted butter, salt is added during the working of the butter grains. The original sentence from the product specification has therefore been incorporated into this paragraph. It has been amended to specify the quantity of salt added, making a distinction between fine salt and crystal salt. The quantity of salt added to produce salted butter has been increased from 2 g to 2,5 g per 100 g for fine salt and has been set at 3 g per 100 g for crystal salt. The aim is to give the butter a salty taste that distinguishes it more clearly from unsalted butter. A greater quantity of crystal salt is needed to produce a similar organoleptic effect, as the distribution of the crystals in the butter is different.

The following sentence:

‘It is prohibited to add lactic cultures during working of the butter grains.’

has been replaced by:

‘The use of any procedures intended to increase the non-fat solids content of the butter is prohibited, in particular the addition of lactic cultures during the working of the butter grains.’

The ban on the use of certain procedures has been maintained and restated.

The following sentence has been deleted:

‘The pH of butter bearing the designation of origin must not be higher than 6 at the time of packaging.’

It has been moved to the ‘Description’ section.

The following sentence has been deleted:

‘Furthermore, it must give a negative phosphatase test result.’

Phosphatase is a marker of pasteurisation, and given that the product specification has been opened up to include the production of raw butter, the requirement to conduct phosphatase testing has been deleted.

(h)	Special provisions relating to butter destined for use in the food industry.

The following paragraph has been added:

‘Only butter destined for use in the food industry may undergo physical treatment for controlled crystallisation.

This involves mechanical processing and/or successive cooling, down to a final temperature below 16 °C.’

This amendment involves authorising the use of physical treatment for controlled crystallisation of butter destined for use in the food industry. The aim is to set down the practices developed by the local butter producers to accentuate the mechanical properties of ‘Beurre Charentes-Poitou’/ ‘Beurre des Charentes’/ ‘Beurre des Deux-Sèvres’ and enhance its suitability for making laminated dough. Such treatment does not alter the taste of the butter in any way. Bakery and pastry products showcase all the qualities of PDO ‘Beurre Charentes-Poitou’ in a different form.

This stage is optional. Not all butter undergoes such treatment.

(i)

Packaging

The following paragraph has been added to the specification:

‘The butter is packaged in units of no more than 25 kg.

Packaging primarily enables the butter to be shaped into the form in which it will be sold, but it also protects it from knocks that could damage it and odours that could alter its characteristics. The butter is then cooled to allow it to crystallise and to allow its aromas and texture to develop.

It is prohibited to freeze raw butter.

Only butter that has already been packaged and is destined for use in the food industry or for export may be frozen in the geographical area.

Freezing must take place within 30 days of production. The butter is frozen after crystallisation, thereby guaranteeing the organoleptic qualities of the frozen butter.

The frozen butter is kept at a minimum temperature of –18 °C for a maximum of 12 months.

If butter destined for export is frozen for transport, it must be thawed for sale to consumers.’

These provisions are intended to prevent any changes in the organoleptic qualities of ‘Beurre Charentes-Poitou’ / ‘Beurre des Charentes’/ ‘Beurre des Deux-Sèvres’.

As regards freezing, the aim is to regulate the use of this preservation technique. Freezing does not alter the organoleptic characteristics of the butter. Indeed, this common practice, which is widely used in the dairy industry, has now proven its usefulness for conserving and preserving organoleptic qualities. The addition is intended, in particular, to facilitate global export, for which there is no other alternative. In that case, the butter is frozen solely for logistical reasons, and the final consumer will not find frozen butter in the shops.

For the same reasons and to ensure consistency, the following paragraphs have been added to point 3.5 of the single document:

‘The butter is packaged in the geographical area in units of no more than 25 kg.

Packaging primarily enables the butter to be shaped into the form in which it will be sold, but it also protects it from knocks that could damage it and odours that could alter its characteristics.

The butter is then cooled to allow it to crystallise and to allow its aromas and texture to develop.

It is prohibited to freeze raw butter.

Only butter that has already been packaged and is destined for use in the food industry or for export may be frozen in the geographical area.

Freezing must take place within 30 days of production. The butter is frozen after crystallisation, thereby guaranteeing the organoleptic qualities of the frozen butter. This stage, which is skilfully managed by the local operators, makes it possible to guarantee the organoleptic qualities of the frozen butter and to supervise the conditions in which the butter is frozen, making sure that there are no foreign odours, to which the butter is particularly susceptible.

The frozen butter is kept at a minimum temperature of –18 °C for a maximum of 12 months.

If butter destined for export is frozen for transport, it must be thawed for sale to consumers.’

5.5. Link

The ‘Link with the geographical area’ section of the product specification has been entirely rewritten to make the link between ‘Beurre Charentes-Poitou’ / ‘Beurre des Charentes’ / ‘Beurre des Deux-Sèvres’ and the geographical area clearer, without altering the substance of the link itself.

Particular emphasis has been placed on the characteristics of ‘Beurre Charentes-Poitou’/ ‘Beurre des Charentes’/ ‘Beurre des Deux-Sèvres’ and their link with the diet of the dairy cows, which is high in maize. These practices are dictated by the specific geographical characteristics of the region, which is hot and dry in summer, meaning that dairy production depends on the cultivation of cereals and fodder crops to feed the herd.

The point on the ‘Specificity of the geographical area’ reiterates the geographical area’s natural and human factors, summarising historical aspects and highlighting specific know-how and practices.

The point on the ‘Specificity of the product’ is consistent with the description of the product.

Lastly, the ‘Causal link’ part explains the interactions between the natural and human factors and the product.

The link section of the PDO product specification has been reproduced in full under point 5 of the single document.

5.6. Labelling

In the product specification, the following sentence:

‘The packaging must bear the words “Appellations d’Origine Contrôlée” [Registered Designations of Origin] on a sticker that must be affixed or reproduced in accordance with Article 5 of the Decree.’

has been replaced by:

‘In addition to the mandatory information required by the rules on the labelling and presentation of foodstuffs, the labelling must display the registered name of the product and the European Union PDO logo in the same visual field.

If it is sold under a private label, the code or name of the production plant must appear clearly and legibly on the packaging.’

The section on labelling has been updated to reflect developments in national and European legislation.

The following paragraph has been added to point 3.6 of the single document:

If it is sold under a private label, the code or name of the production plant must appear clearly and legibly on the packaging.’

5.7. Other

Competent authority in the Member State

The contact details of the National Institute of Origin and Quality (INAO), as the competent authority in the Member State in accordance with Regulation (EU) No 1151/2012, have been updated.

Applicant group

The contact details of the applicant group have been updated and details of the nature and composition of the group have been added.

Type of product

The reference to the product class has been amended to comply with Annex XI to Implementing Regulation (EU) No 668/2014.

This amendment has also been made in the single document.

Inspection body

The name and contact details of the official bodies have been updated. This section provides the contact details of the authorities responsible for inspections at national level, i.e.: the National Institute of Origin and Quality (INAO) and the Directorate-General for Competition, Consumer Affairs and Fraud Prevention (DGCCRF). A note has been added stating that the name and contact details of the certification body may be consulted via the INAO website and the European Commission’s database.

National requirements

A section on ‘National requirements’ has been added to the product specification. It contains a table setting out the key aspects to be checked, their reference values and the evaluation methods to be used.

SINGLE DOCUMENT

‘Beurre Charentes-Poitou’ / ‘Beurre des Charentes’ / ‘Beurre des Deux-Sèvres’

EU No: PDO-FR-0137-AM01- 3.12.2020

PDO (X) PGI ( )

1. Name(s) [of PDO or PGI]

‘Beurre Charentes-Poitou’ / ‘Beurre des Charentes’ / ‘Beurre des Deux-Sèvres’

2. Member State or Third Country

France

3. Description of the agricultural product or foodstuff

3.1. Type of product

Class 1.5. Oils and fats (butter, margarine, oil, etc.)

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

‘Beurre Charentes-Poitou’ / ‘Beurre des Charentes’ / ‘Beurre des Deux-Sèvres’ is made from cow’s milk, is a uniform cream to pale yellow in colour and has a delicate, lactic smell and a pleasant flavour of crème fraiche and hazelnuts.

It melts in the mouth and has a texture that is both firm and malleable, making it eminently suitable for making laminated dough.

The butter may be either salted or unsalted.

The butter has a pH of 6 or less.

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

In order to ensure that there is a close link between the geographical area and the product, the following raw materials must come from the milk production area:

—	fodder: all forms of fresh or preserved whole cereal plants, grass, herbaceous plants and legumes; straw;

—	cruciferous plants (cabbages, oilseed rape, turnips and turnip rape), distributed fresh;

—	roots and tubers;

—	cereal grains, including maize and products derived from it;

—	oil seeds and legume seeds.

The following are banned from the herd’s feed:

—	urea and its derivatives, as defined in Annex 1 to Regulation (EC) No 1831/2003 on additives for use in animal nutrition;

—	the use of palm oil, peanut oil, sunflower oil, linseed oil, olive oil and coconut oil in oil form; residual oil in feed and oil added as a processing aid in the production of concentrates are not affected;

—	any chemical treatment (in particular soda and ammonia) of the feed intended for the herd;

—	feed derived from genetically modified products (GMOs).

Enzymes and bacterial inoculants are the only additives authorised in fodder.

The daily intake per dairy cow, in terms of dry matter, must include:

—	at least 2 kg of fodder other than forage maize;

—	a minimum of 50 % and at least 7 kg of maize (in all its forms).

The quantity of maize is reduced to at least 1,5 kg during the grazing period.

If the daily intake includes fresh cruciferous plants (cabbages, oilseed rape, turnips and turnip rape), they must account for no more than 10 % of the dry matter.

The amount of the following supplementary feed given to the animals is restricted to 1 800 kg of dry matter per dairy cow per calendar year:

—	cereal grains and products derived from them;

—	oil seeds and legume seeds and products derived from them;

—	minerals and products derived from them;

—

vitamins;

—	by-products from the fermentation of micro-organisms.

The milk used to make ‘Beurre Charentes-Poitou’ comes from the defined geographical area in accordance with Article 5(3) of Regulation (EU) No 1151/2012.

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

The milk is produced and the butter made within the geographical area defined in point 4.

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

The butter is packaged in the geographical area in units of no more than 25 kg.

Packaging primarily enables the butter to be shaped into the form in which it will be sold, but it also protects it from knocks that could damage it and odours that could alter its characteristics.

The butter is then cooled to allow it to crystallise and to allow its aromas and texture to develop.

It is prohibited to freeze raw butter.

Only butter that has already been packaged and is destined for use in the food industry or for export may be frozen in the geographical area.

The frozen butter is kept at a minimum temperature of –18 °C for a maximum of 12 months.

If butter destined for export is frozen for transport, it must be thawed for sale to consumers.

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

In addition to the mandatory information required by the rules on the labelling and presentation of foodstuffs, the labelling must display the registered name of the product and the European Union PDO logo in the same visual field.

If it is sold under a private label, the code or name of the production plant must appear clearly and legibly on the packaging.

4. Concise definition of the geographical area

The geographical area for PDO ‘Beurre Charentes-Poitou’ comprises the following departments, cantons and municipalities:

—	department of Charente, in its entirety;

—	department of Charente-Maritime, in its entirety;

—

department of Dordogne: the municipalities in the cantons of Périgord Vert Nontronnais (except for the municipalities of Champs-Romain, Milhac-de-Nontron, Saint-Front-la-Rivière, Saint-Pardoux-la-Rivière and Saint-Saud-Lacoussière) and Ribérac (except for the municipalities of Celles, Saint-André-de-Double and Saint-Vincent-de-Connezac) and the municipalities of Brantôme en Périgord (delegated municipality of Saint-Crépin-de-Richemont only), Rudeau-Ladosse, Mareuil en Périgord, Parcoul-Chenaud, La Rochebeaucourt-et-Argentine, La Roche-Chalais, Saint Aulaye-Puymangou, Sainte-Croix-de-Mareuil, Saint-Félix-de-Bourdeilles, Saint Privat en Périgord, Saint-Vincent-Jalmoutiers and Servanches;

—

department of Gironde: the municipalities in the canton of Nord-Gironde (except for the municipalities of Cubzac-les-Ponts, Gauriaguet, Périssac, Peujard, Saint-André-de-Cubzac, Saint-Genès-de-Fronsac, Saint-Gervais, Saint-Laurent-d’Arce, Val de Virvée and Virsac) and the municipalities of Anglade, Braud-et-Saint-Louis, Les Eglisottes-et-Chalaures, Etauliers, Eyrans, Lapouyade, Pleine-Selve, Reignac, Saint-Antoine-sur-l’Isle, Saint-Aubin-de-Blaye, Val-de-Livenne, Saint-Christophe-de-Double, Saint-Ciers-d’Abzac, Saint-Ciers-sur-Gironde, Saint-Palais and Tizac-de-Lapouyade;

—	department of Indre: the municipalities of Bélâbre, Chalais, Ciron, Concremiers, Ingrandes, Lignac, Lureuil, Mauvières, Pouligny-Saint-Pierre, Prissac, Saint-Hilaire-sur-Benaize, Tilly and Tournon-Saint-Martin;

—

department of Indre-et-Loire: the municipalities in the cantons of Descartes (except for the municipalities of Betz-le-Château, Bossée, Bournan, La Chapelle-Blanche-Saint-Martin, Charnizay, Ciran, Cussay, Esves-le-Moutier, Ferrière-Larçon, Ligueil, Louans, Le Louroux, Manthelan, Mouzay, Saint-Flovier, Varennes and Vou) and Sainte-Maure-de-Touraine (except for the municipalities of Anché, Assay, Avon-les-Roches, Brizay, Champigny-sur-Veude, Chaveignes, Chezelles, Cravant-les-Côteaux, Crissay-sur-Manse, Crouzilles, L’Ile-Bouchard, Lémeré, Ligré, Panzoult, Parçay-sur-Vienne, Richelieu, Rilly-sur-Vienne, Sazilly, Tavant, Theneuil and Trogues);

—	department of Loire-Atlantique: the municipalities of Boussay, Gétigné, Legé, La Planche, Remouillé, Corcoué-sur-Logne, Saint-Hilaire-de-Clisson and Vieillevigne;

—

department of Maine-et-Loire: the municipalities in the cantons of Cholet, Cholet-2 (except for the municipalities of Cernusson, Montilliers and Lys-Haut-Layon (delegated municipalities of La Fosse-de-Tigné, Tancoigné, Tigné and Trémont only)) and Saint-Macaire-en-Mauges (except for the municipalities of May-sur-Evre and Sèvremoine (delegated municipalities of La Renaudière, Saint-Crespin-sur-Moine, Saint-Germain-sur-Moine, Saint-Macaire-en-Mauges and Tillières only)) and the municipalities of Antoigné, (Le) Puy-Notre-Dame and Saint-Macaire-du-Bois;

—	department of Deux-Sèvres, in its entirety;

—	department of Vendée, in its entirety;

—	department of Vienne, in its entirety;

—

department of Haute-Vienne: the municipalities in the cantons of Châteauponsac (except for the municipalities of Balledent, Châteauponsac, Dompierre-les-Eglises, Droux, Magnac-Laval, Rancon, Saint-Amand-Magnazeix, Saint-Hilaire-la-Treille, Saint-Léger-Magnazeix, Saint-Sornin-Leulac and Villefavard), Saint-Junien and Val-d’Oire-et-Gartempe and the municipalities of La Chapelle-Montbrandeix, Chéronnac, Dournazac, Gajoubert, Maisonnais-sur-Tardoire, Marval, Val d’Issoire, Montrol-Sénard, Mortemart, Nouic, Pensol, Rochechouart, Saint-Martial-sur-Isop, Saint-Mathieu, Les Salles-Lavauguyon, Vayres and Videix.

The ‘Beurre Charentes-Poitou’ designation of origin is reserved for butter produced, packaged and, where applicable, frozen in plants in the departments of Charente, Charente Maritime, Deux-Sèvres, Vendée and Vienne.

That designation of origin may be replaced by ‘Beurre des Charentes’ for butter produced, packaged and, where applicable, frozen in the departments of Charente or Charente-Maritime or by ‘Beurre des Deux-Sèvres’ for butter produced, packaged and, where applicable, frozen in the department of Deux-Sèvres.

5. Link with the geographical area

‘Beurre Charentes-Poitou’ / ‘Beurre des Charentes’ / ‘Beurre des Deux-Sèvres’ has a texture that is both firm and malleable, which distinguishes it from other butters on the market and has historically been valued and sought after by professional bakers and pastry chefs for making laminated dough.

The simultaneously firm and malleable texture of the butter and, more specifically, its fat content are directly linked to the diet of the dairy cows, which is high in maize. In this region, which is hot and dry in summer, dairy production basically depends on the cultivation of cereals and fodder crops to feed the herd. The geographical area corresponds to a region that has historically been one of transit and transition, between the Paris basin and the Aquitaine basin on the one hand and the Massif Central and the Armorican Massif on the other. Geographers often describe it as a topographic, geological and climatic threshold. It has little relief. The landscape is dominated by vast plains and low undulating plateaux, depressions and generally wide valleys with gentle slopes which have been backfilled at the bottom with alluvial deposits.

The pure oceanic climate at the coast rapidly transitions to a modified oceanic climate inland, with a risk of persistent drought during the summer months.

In this region, which turned to mixed-crop livestock farming after the phylloxera crisis decimated the vineyards at the end of the 19th century, the climate is favourable for growing maize, which is one of France’s oldest crops. It is grown as fodder and soon became one of the staples of the dairy cows’ diet. Now, as in the past, the animals are kept under very close husbandry; they spend most of their time in the cowshed and are fed there.

The creation of the first cooperative dairy near Surgères (Charente-Maritime) in 1888 marks the beginning of the region’s specialisation in butter making, adding value to the milk produced there. At the time, raw butter was the only butter made. For hygiene reasons, pasteurisation caught on very quickly in the dairy industry at the beginning of the 20th century, for the production of all products, and especially butter. By improving the keeping qualities of the butter, pasteurisation allowed it to be distributed widely and to gain recognition outside its place of origin. However, the production of raw butter has continued to this day.

Today, the butter-makers’ skills still centre on biological ripening of the cream. This stage differentiates the butter from industrially produced butters and is key to its aromatic quality. The butter-makers’ know-how lies mainly in choosing cultures that are particularly well suited to the fat composition of the locally produced milk. More recently, the development of controlled crystallisation for butter intended for use in pastry making, in particular, has made it possible to enhance the butter’s inherent plasticity.

The butter was first sold commercially under the name ‘Beurre Charentes-Poitou’, but as the sector became more structured and cooperatives formed into groups, it was also sold under the names ‘Beurre des Charentes’ and ‘Beurre des Deux-Sèvres’.

‘Beurre Charentes-Poitou’ / ‘Beurre des Charentes’ / ‘Beurre des Deux-Sèvres’ is characterised by its consistency of colour, texture and aroma. It is a uniform cream to pale yellow in colour and melts in the mouth. Its texture is both firm and malleable, which distinguishes it from other butters on the market.

‘Beurre Charentes-Poitou’ / ‘Beurre des Charentes’ / ‘Beurre des Deux-Sèvres’ also stands out for its aromatic qualities, in particular its flavour of hazelnuts and crème fraiche.

The feed given to the dairy cows promotes the production of milk that is rich in fats and therefore particularly suited to be made into butter. Maize, which is part of the dairy cows’ diet throughout the year and in significant amounts, is one of the key elements that determines the characteristics of the milk. The simultaneously firm and malleable texture of the butter is directly linked to that diet. The maize in the dairy cows’ diet results in milk with a consistent fat content and naturally high levels of saturated fatty acids, which is good for malleability.

Furthermore, this system of regulating the cows’ diet means that it is stable throughout the year, regardless of where the farm is located within the geographical area. That dietary stability is reflected in the consistency of the characteristics of ‘Beurre Charentes-Poitou’ / ‘Beurre des Charentes’ / ‘Beurre des Deux-Sèvres’, a quality that is valued and sought after by users of the product, in particular bakers and pastry chefs. Controlled crystallisation is an option for greater convenience when using ‘Beurre Charentes-Poitou’ / ‘Beurre des Charentes’/ ‘Beurre des Deux-Sèvres’ to make laminated dough and pastries.

The composition of the butter also reveals that it is rich in lactones, aromatic molecules associated with fruity notes. This aromatic richness is the result of the prolonged biological ripening of the cream, a stage which is key to the aromatic quality of the butter, distinguishing ‘Beurre Charentes-Poitou’ / ‘Beurre des Charentes’ / ‘Beurre des Deux-Sèvres’ from industrially produced butters. The broad spectrum of compounds formed during ripening gives ‘Beurre Charentes-Poitou’ / ‘Beurre des Charentes’ / ‘Beurre des Deux-Sèvres’ a characteristic bouquet of aromas and a flavour of hazelnuts and crème fraiche.

Reference to publication of the specification

https://info.agriculture.gouv.fr/gedei/site/bo-agri/document_administratif-5fce1a8c-5cdc-49ec-829a-1713050d597f

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

		ISSN 1977-091X
Official Journal of the European Union		C 159

English edition	Information and Notices	Volume 65 12 April 2022

Contents		page
	II Information
	INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES
	European Commission
2022/C 159/01	Non-opposition to a notified concentration (Case M.10603 – CARLYLE / ALTADIA) ( 1 )	1
2022/C 159/02	Non-opposition to a notified concentration (Case M.10607 – LONE-STAR FUNDS / SPX FLOW) ( 1 )	2
2022/C 159/03	Non-opposition to a notified concentration (Case M.10632 – WATERLAND / DUVENBECK) ( 1 )	3
2022/C 159/04	Non-opposition to a notified concentration (Case M.10657 – SAMSUNG BIOLOGICS / SAMSUNG BIOEPIS) ( 1 )	4
2022/C 159/05	Initiation of proceedings (Case M.10325 – KRONOSPAN / PFLEIDERER POLSKA) ( 1 )	5

	IV Notices
	NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES
	Council
2022/C 159/06	Council Decision of 7 April 2022 appointing representatives of Member States as members and alternate members of the Management Board of the European Food Safety Authority	6
2022/C 159/07	Conclusions of the Council and the representatives of the governments of the Member States, meeting within the Council – Fostering engagement among young people as actors of change in order to protect the environment	9
2022/C 159/08	Notice for the attention of the persons to whom measures provided for in Council Decision 2011/235/CFSP, as amended by Council Decision (CFSP) 2022/596 and in Council Regulation (EU) No 359/2011, as implemented by Council Implementing Regulation (EU) 2022/592 concerning restrictive measures directed against certain persons, entities and bodies in view of the situation in Iran apply	17
2022/C 159/09	Notice for the attention of the data subjects to whom the restrictive measures provided for in Council Decision 2011/235/CFSP and Council Regulation (EU) No 359/2011 concerning restrictive measures directed against certain persons, entities and bodies in view of the situation in Iran apply	18
	European Commission
2022/C 159/10	Euro exchange rates — 11 April 2022	19
2022/C 159/11	Commission notice on current State aid recovery interest rates and reference/discount rates applicable as from 1 May 2022 (Published in accordance with Article 10 of Commission Regulation (EC) No 794/2004)	20

Member State	Members	Alternate members
Belgium	Mr Herman DIRICKS	Mr Carl BERTHOT
Bulgaria	Mr Georgi GEORGIEV	Ms Svetlana TCHERKEZOVA
Czechia	Mr Jindřich FIALKA	Ms Jitka GÖTZOVÁ
Denmark	Ms Annelise FENGER	Mr Henrik Dammand NIELSEN
Germany	Ms Marie-Luise TREBES	Mr Dietrich RASSOW
Estonia	Mr Hendrik KUUSK	Ms Pille TAMMEMÄGI
Ireland	Ms Pamela BYRNE	Ms Patricia REILLY
Greece	Mr Antonis ZAMPELAS	Mr George-John NYCHAS
Spain	Ms Isabel PEÑA-REY LORENZO	Ms Ana RODRÍGUEZ CASTAÑO
France	Mr Roger GENET	Mr Loïc EVAIN
Croatia	Ms Darja SOKOLIĆ	Ms Lidija KOZAČINSKI
Italy	Mr Massimo CASCIELLO	Mr Pierdavide LECCHINI
Cyprus	Mr Stelios YIANNOPOULOS	Mr Herodotos HERODOTOU
Latvia	Mr Aivars BĒRZIŅŠ	Mr Jānis RUŠKO
Lithuania	Mr Mantas STAŠKEVIČIUS	Mr Deividas KLIUČINSKAS
Luxembourg	Mr Patrick HAU	Mr Marc WEYLAND
Hungary	Mr Szabolcs PÁSZTOR	Ms Beáta CZEGLÉDI
Malta	Ms Ingrid BORG	Mr Rudie VELLA
Netherlands	Ms Ana Isabel VILORIA ALEBESQUE	Ms Marie-Ange DELEN
Austria	Mr Ulrich HERZOG	Ms Josefine SINKOVITS
Poland	Ms Katarzyna STOŚ	Mr Piotr JEDZINIAK
Portugal	Ms Ana BATALHA	Ms Susana POMBO
Romania	Mr Alexandru Nicolae BOCIU	Mr Laszlo CSUTAK-NAGY
Slovenia	Mr Jernej DROFENIK	Ms Ana LE MARECHAL KOLAR
Slovakia	Ms Zuzana NOUZOVSKÁ	Mr Martin POLOVKA
Finland	Ms Marjatta RAHKIO	Mr Sebastian HIELM
Sweden	Ms Annica SOHLSTRÖM	Ms Hanna DUFVA

	Currency	Exchange rate
USD	US dollar	1,0900
JPY	Japanese yen	137,01
DKK	Danish krone	7,4375
GBP	Pound sterling	0,83693
SEK	Swedish krona	10,3128
CHF	Swiss franc	1,0180
ISK	Iceland króna	140,00
NOK	Norwegian krone	9,5478
BGN	Bulgarian lev	1,9558
CZK	Czech koruna	24,429
HUF	Hungarian forint	378,27
PLN	Polish zloty	4,6456
RON	Romanian leu	4,9397
TRY	Turkish lira	16,0485
AUD	Australian dollar	1,4654
CAD	Canadian dollar	1,3738
HKD	Hong Kong dollar	8,5440
NZD	New Zealand dollar	1,5938
SGD	Singapore dollar	1,4874
KRW	South Korean won	1 345,23
ZAR	South African rand	15,9127
CNY	Chinese yuan renminbi	6,9405
HRK	Croatian kuna	7,5519
IDR	Indonesian rupiah	15 658,28
MYR	Malaysian ringgit	4,6112
PHP	Philippine peso	56,753
RUB	Russian rouble
THB	Thai baht	36,613
BRL	Brazilian real	5,1550
MXN	Mexican peso	21,8653
INR	Indian rupee	82,7085

	V Announcements
	PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY
	European Commission
2022/C 159/12	Prior notification of a concentration (Case M.10716 – PLD / NBIM / TARGET ASSET BLEISWIJK) – Candidate case for simplified procedure ( 1 )	21
	OTHER ACTS
	European Commission
2022/C 159/13	Publication of an application for amendment of a specification for a name in the wine sector referred to in Article 105 of Regulation (EU) No 1308/2013 of the European Parliament and of the Council	23
2022/C 159/14	Publication of an application for approval of a non-minor amendment to a product specification pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs	44

From	To	AT	BE	BG	CY	CZ	DE	DK	EE	EL	ES	FI	FR	HR	HU	IE	IT	LT	LU	LV	MT	NL	PL	PT	RO	SE	SI	SK	UK
1.5.2022	…	-0,35	-0,35	0,00	-0,35	4,85	-0,35	0,08	-0,35	-0,35	-0,35	-0,35	-0,35	0,26	5,40	-0,35	-0,35	-0,35	-0,35	-0,35	-0,35	-0,35	4,06	-0,35	3,38	0,08	-0,35	-0,35	0,86
1.4.2022	30.4.2022	-0,49	-0,49	0,00	-0,49	4,00	-0,49	0,00	-0,49	-0,49	-0,49	-0,49	-0,49	0,26	4,66	-0,49	-0,49	-0,49	-0,49	-0,49	-0,49	-0,49	3,42	-0,49	3,38	-0,01	-0,49	-0,49	0,66
1.3.2022	31.3.2022	-0,49	-0,49	0,00	-0,49	4,00	-0,49	-0,03	-0,49	-0,49	-0,49	-0,49	-0,49	0,26	4,02	-0,49	-0,49	-0,49	-0,49	-0,49	-0,49	-0,49	2,85	-0,49	2,74	-0,04	-0,49	-0,49	0,66
1.2.2022	28.2.2022	-0,49	-0,49	0,00	-0,49	3,29	-0,49	-0,03	-0,49	-0,49	-0,49	-0,49	-0,49	0,26	3,17	-0,49	-0,49	-0,49	-0,49	-0,49	-0,49	-0,49	2,04	-0,49	2,74	-0,05	-0,49	-0,49	0,66
1.1.2022	31.1.2022	-0,49	-0,49	0,00	-0,49	2,49	-0,49	-0,01	-0,49	-0,49	-0,49	-0,49	-0,49	0,26	2,38	-0,49	-0,49	-0,49	-0,49	-0,49	-0,49	-0,49	1,21	-0,49	2,27	-0,03	-0,49	-0,49	0,51


	(1) Text with EEA relevance.