9.2.2023

Official Journal of the European Union

C 49/13

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

(2023/C 49/10)

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

COMMUNICATION OF APPROVAL OF A STANDARD AMENDMENT

‘Quarts de Chaume’

PDO-FR-A0829-AM02

Date of communication: 14.11.2022

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

1. Official geographical code

The communes making up the geographical area and the area in immediate proximity have been updated in line with the official geographical code.

The demarcated geographical area itself remains unchanged.

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

2. Distance between vines

The minimum distance between vines in the same row has been reduced from 1 m to 0,90 m.

This enables planting density to be increased without changing the distance between rows.

A special provision has also been added for vines located on slopes where the gradient is greater than 10 %, where the authorised minimum distance between vines is 0,80 m.

This is to take account of the particular case of vines grown on steep slopes, where planting has to be done differently (planting parallel to the slope rather than perpendicular to it).

Point 5 of the single document has been amended.

3. Pruning

The pruning rules for the designations of the Anjou Saumur area in the Loire Valley have been harmonised.

This is to improve operators’ knowledge and simplify checks. This amendment allows winegrowers to adapt to increasingly late frosts.

Point 5 of the single document has been amended.

4. Ripeness

The minimum natural alcoholic strength by volume is 18 %. In order to take account of the difficulties of fermenting musts that are very rich in sugars, the ceiling for the actual alcoholic strength by volume has been lifted and the specification no longer lays down a minimum.

Point 4 of the single document has been amended.

5. Transitional measures

Transitional measures no longer in force have been deleted.

The single document has not been amended.

6. Labelling

The labelling rules for designations of the Anjou Saumur area in the Loire Valley have been further specified and harmonised. This is merely an editorial change.

Point 9 of the single document has been amended.

7. Editorial changes

A certain number of editorial changes have been made to the specification.

These changes do not require any changes to the single document.

8. Reference to the inspection body

The reference to the inspection body has been reworded to align it with the wording used in other product specifications. This is merely an editorial change.

This change does not require any changes to the single document.

SINGLE DOCUMENT

1. Name(s)

Quarts de Chaume

2. Type of geographical indication

PDO – Protected designation of origin

3. Categories of grapevine product

Wine

4. Description of the wine(s)

BRIEF WRITTEN DESCRIPTION

The wines are still white wines made from late-harvested grapes and their main analytical characteristics are as follows:

The wines have a minimum natural alcoholic strength of 18 %.

After fermentation, the wines have a fermentable sugar content (glucose + fructose) of more than 85 g per litre.

The total sulphur dioxide content and total acidity are those laid down by EU legislation.

These are sweet white wines made exclusively from the Chenin B grape variety. They are powerful yet delicate, aromatically complex, with a superb balance between sweetness and nervosity on the palate, often accentuated by a hint of bitterness. They have remarkable ageing potential.

General analytical characteristics
Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)
Minimum total acidity
Maximum volatile acidity (in milliequivalents per litre)	25
Maximum total sulphur dioxide (in milligrams per litre)

5. Winemaking practices

5.1. Specific oenological practices

Specific oenological practice

The use of screw hoppers, crusher-pumps and continuous presses is forbidden.

All enrichment techniques are banned. Any practice that lowers the temperature of the harvested grapes to below -5 °C is forbidden. The use of wood chips is forbidden.

The wines must be matured until at least 1 July of the year following the year of harvest.

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

2. Density

Cultivation method

The minimum planting density is 5 000 vines per hectare. Rows of vines may not be spaced more than 2 m apart. The vines making up a row must be spaced at least 0,90 m apart.

Vineyard parcels where the distance between vines in the same row is less than 0,90 m but at least 0,80 m, and where the gradient is greater than 10 %, are entitled to use the registered designation of origin for their harvest.

3. Vine pruning and training

Cultivation method

The vines are pruned (spur pruning, cane pruning or mixed pruning) down to no more than 12 count buds per vine.

At the 11- or 12-leaf growth stage (separate flower buds), each vine may have no more than 10 fruiting canes for the year.

The foliage on the trellis must reach a height of at least 0,6 times the distance between the rows. This height is measured as the distance between the lower limit of the foliage (which must be at least 0,40 m above ground level) and the upper trimming limit (which must be at least 0,20 m above the upper trellis wire).

4. Irrigation

Cultivation method

Irrigation is not permitted.

5. Harvesting

Cultivation method

The wines are made from late-harvested grapes.

The grapes are harvested by hand, with pickers passing through the vineyard several times.

6. Transporting the harvest

Cultivation method

The use of self-emptying harvest trailers with screws or vane pumps is forbidden.

In the containers used for transporting the harvest, the grapes must not be piled to a height of more than one metre.

5.2. Maximum yields

25 hectolitres per hectare

6. Demarcated geographical area

All steps in production must take place in the geographical area comprising the territory of the following commune in the department of Maine-et-Loire, based on the 2021 official geographical code: Rochefort-sur-Loire.

7. Wine grape variety(ies)

Chenin B

8. Description of the link(s)

8.1.

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

Located in the heart of Anjou, the geographical area is crossed by a steep slope stretching along an east-west axis above the river Layon. The area lies entirely within the territory of the commune of Rochefort-sur-Loire. The parcels of land specifically demarcated for grape harvesting occupy around 40 hectares at the foot of that steep slope, facing south. They are located on the lowest parts of the slope, in a bend in the Layon, which they overlook, at an altitude of between 25 m and 75 m.

The bedrock of the demarcated parcels is primarily Brioverian schist – one of the site’s defining features, as rock from this geological stage, though widespread on the Layon’s left bank, is found only in certain isolated spots on the right bank. The elevated portion of the demarcated parcel area features localised deposits of puddingstone (highly eroded conglomerates of pebbles that come from rivers). The soils themselves are also highly eroded, to the point that the bedrock is often exposed, but the vines are most often planted in very thin, clayey soils. These very shallow soils have very limited available water capacity, and the sloping ground gives them excellent drainage.

The area has a subtly distinctive oceanic climate, like that of the area demarcated for the registered designation of origin ‘Coteaux de Layon’. It benefits from a foehn effect and is protected from the humidity of the ocean by the higher terrain of the Mauges massif to the west. As a result, annual precipitation is around 600 mm, while in the Mauges it is 800 mm. The small valley of Bézigon, formed by a bend in the river Layon, favours the occurrence of morning mists that conceal the vines until late morning during the autumn. This environment is sheltered from northerly, easterly and westerly winds and enjoys long hours of sunshine, allowing the gravelly soils to warm up during the springtime. The evergreen oaks that line the slope, along with mimosa and almond trees, beautifully encapsulate the fabled douceur angevine.

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

The vineyard derives its name from an old custom. In 1028, Fulk III, Count of Anjou, bequeathed a property located in the commune of Rochefort-sur-Loire to the Abbaye du Ronceray d’Angers. The nuns of this abbey, aware of the site’s value, were able to turn it to best advantage. Thus, in the 15th century, the lords of La Guerche, tenants of the Tènement de Chaume, would pay the nuns with ‘the best quarter of the standing crop on the reverse of the south-facing side’. Ronceray abbey’s continued use of this land over several centuries meant that many documents were kept containing references to the wines produced in the Tènement de Chaume, as evidenced by a summons dated 23 September 1674 regarding the setting of a date for the start of the harvest. In the 17th and 18th centuries, ‘Quarts de Chaume’ wines were highly sought after by Dutch brokers, who made the vineyard by the Layon their primary supplier.

After the French Revolution, ordinary citizens were able to acquire property within the geographical area. The vineyard was restructured and divided among several properties. The new owners sought to improve the quality of the wines produced. At the start of the 20th century, the practice of long pruning for the Chenin B grape variety was repeatedly criticised by Monsieur Mignot, the owner of the Château de Bellerive, for its adverse effects.

Winegrowers swiftly came to understand the benefits of harvesting this grape variety at an advanced stage of ripeness and of using certain specific harvesting methods. In Traité des cépages (1845), Count Odart argued that ‘It should also not be harvested until it is overripe, such as the condition it reaches towards All Saints’ Day, when the skins, tenderised by the rains, are sloughed off’. Thus, overripeness was one of the essential conditions for harvest sought by the growers. In Topographie de tous les vignobles connus (1816), André Jullien stated that: ‘At the good vineyards, the grape-pickers pass through the vineyard several times; the grapes picked in the first two passes are used only for the ripest wines, providing the wines to be shipped abroad, and the grapes from the third pass are used to make wines for local consumption’.

‘Quarts de Chaume’ was recognised as a registered designation of origin by decree on 10 August 1954, a just reflection of the area’s history and the concern for quality and authenticity that has motivated the winegrowers over successive generations.

8.2.

2. Information on the quality and characteristics of the product

Wines with the registered designation of origin ‘Quarts de Chaume’ are sweet white wines produced exclusively using the Chenin B grape variety. They are powerful yet delicate, aromatically complex, with a superb balance between sweetness and nervosity on the palate, often accentuated by a hint of bitterness. They have remarkable ageing potential.

3. Causal interactions

The oceanic climate with a southern influence, together with the especially favourable topography, the uniquely exposed position at the foot of the slope and the shallow gravelly soils formed by the erosion of the Brioverian schist formations, are the factors that combine to make this site a perfect location for the production of great wines. Chenin B, a native grape variety, is able to flourish here and achieve its full potential, which expresses itself with a singular degree of power and elegance. Managed with the aim of producing small yields, the vines are very carefully tended by the growers.

The area owes its singular nature to its location, nestled within a bend of the river Layon. The early morning mists of autumn leave small drops of water on the skins of fully ripe grapes, favouring Botrytis cinerea infection. This fungus, responsible for noble rot, spreads over the golden bunches under the heat of the sun, increasing the grapes’ sugar concentration and enabling them to develop a greater aromatic complexity. Sometimes, during drier autumns, concentration is achieved via raisining (drying out the grapes), which takes place purely through the action of the wind and the heat. The grapes are then harvested manually, with successive tries (selections) being carried out for each parcel of land. The minimum sugar content required is 298 g per litre.

Among the vineyards of Anjou, several sites that regularly produce exceptional wines, such as ‘Quarts de Chaume’, have emerged over time. They lie at the heart of the best locations, with optimal topographical, soil and climatic conditions. They were identified and named centuries ago and both the vineyards and the cellars receive the greatest attention and care from the winegrowers. Year after year, they produce original wines that have dominated the Anjou wine rankings for centuries under the cru classification. Since the 15th century, wine from the Tènement de Chaume has been especially sought after. Initially its renown was only local, and is evidenced by the care it received from the abbess and the nuns of Ronceray, and by the following account from the Rochefort parish priest in the 1690s, who mentioned it by name when demanding his due: ‘a full cask of Chaulme wine, to be given to me by Monsieur de la Guerche from out of the nineteen that he collects from said Chaulme’.

The spread of the wines’ fame and reputation was greatly aided by the river Layon, which served as a navigational and commercial highway. It was via the Layon that, towards the end of the 18th century, Dutch merchants were able to visit the area and purchase ‘Quarts de Chaume’ wines, which travelled well by sea. In the 19th century, many writings praised these wines. They are mentioned in the French edition of A New Geographical, Historical, and Commercial Grammar by the Scottish geographer William Guthrie (1708-1770), published in 1802, and in L’Anjou, ses vignes et ses vins (1925) Paul Maisonneuve called them ‘the pearls of the Layon’.

The wines are matured over a period of several months, enabling them to develop remarkable keeping qualities as well as enhancing their aromatic complexity. The grand cru status they have acquired reflects the winegrowers’ mastery of the practices and techniques involved in producing these wines, as well as their historical renown built up and consolidated over the course of many generations.

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

Area in immediate proximity

Legal framework

EU legislation

Type of further condition

Derogation concerning production in the demarcated geographical area

Description of the condition

The area in immediate proximity, in which vinification and the development and maturing of the wines can be performed by derogation, comprises the following communes in the department of Maine-et-Loire, based on the 2021 official geographical code: Aubigné-sur-Layon, Beaulieu-sur-Layon, Bellevigne-en-Layon, Brissac Loire Aubance (the delegated communes of Brissac-Quincé and Vauchrétien only), Chalonnes-sur-Loire, Chaudefonds-sur-Layon, Chemillé-en-Anjou (the delegated commune of Chanzeaux only), Denée, Doué-en-Anjou (the delegated communes of Brigné and Les Verchers-sur-Layon only), Mauges-sur-Loire (the delegated communes of Montjean-sur-Loire and La Pommeraye only), Mozé-sur-Louet, Savennières, Soulaines-sur-Aubance, Terranjou (the delegated communes of Chavagnes and Notre-Dame-d’Allençon only) and Val-du-Layon.

Labelling

Legal framework

National legislation

Type of further condition

Additional provisions relating to labelling

Description of the condition

Optional terms whose use, under EU rules, may be regulated by the Member States must be printed on the labels in letters that are no larger, in height, width or thickness, than twice the size of the letters spelling the registered designation of origin.

The registered designation of origin may be supplemented by the traditional term grand cru in accordance with the rules laid down in the product specification.

The registered designation of origin may be supplemented by the geographical name ‘Val de Loire’ in accordance with the rules laid down in the product specification regarding the use of that name. The geographical name ‘Val de Loire’ must be printed in letters that are no larger, either in height or in width, than two thirds the size of the letters spelling the registered designation of origin.

The name of a smaller geographical unit may appear on the labels of wines covered by the registered designation of origin, provided that:

—	it is a registered location;

—	and it appears on the harvest declaration.

The name of the registered location must be printed in letters that are no larger, either in height or in width, than half the size of the letters spelling the registered designation of origin.

Link to the product specification

https://info.agriculture.gouv.fr/gedei/site/bo-agri/document_administratif-f1846582-d0b3-45b0-89bc-e063ecf4008c

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

9.2.2023

Official Journal of the European Union

C 49/20

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

(2023/C 49/11)

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

COMMUNICATING THE APPROVAL OF A STANDARD AMENDMENT

‘Grignan-les-Adhémar’

PDO-FR-A0929-AM02

Date of communication: 11 November 2022

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

1. Area in immediate proximity

The product specification for the designation ‘Grignan-les-Adhémar’ has been amended in Chapter 1, Section IV, point 3, ‘Area in immediate proximity’.

The area in immediate proximity has been amended to remove the outlying municipalities not involved in winemaking or which no longer carry out winemaking, while promoting geographic continuity and the link between the production and processing of the grapes.

—	Three municipalities that are far away from the winemaking (mountain municipalities) have been removed: Comps, Orcinas and Chaudebonne.

—	The municipality of Morières-les-Avignon has been removed.

—	The municipality of Travaillan, which is the site of significant winemaking activity and which neighbours the area in immediate proximity, has been added.

These amendments are included in the single document under ‘Additional conditions’.

2. Vine varieties

The product specification for the designation ‘Grignan-les-Adhémar’ has been amended in Chapter 1, Section V, ‘Vine varieties’, and in Section IX, ‘Processing, production, maturation, packaging, storage’.

—	For rosé wines, Cinsaut N joins Syrah N and Grenache N as a main grape variety. There is no change for red wines.

—	For white wines, the grape varieties are divided into main varieties (Viognier B, Grenache B, Marsanne B) and secondary varieties (Bourboulenc B, Clairette B).

These amendments to the listing of grape varieties by wine colour do not affect the single document or the list of grape varieties permitted to produce the wines of this designation of origin.

—	A maximum percentage has been introduced for the white grape varieties that can be used for the production of red wines (10 %) and rosé wines (20 %).

—	The percentage of main grape varieties in the blends has been set at a minimum of 70 %.

—	A provision has been introduced to exempt small holdings (less than 1,5 ha) that do not make wine from the requirements relating to the proportions of grape varieties on the holding.

—	A five-year derogation has been introduced to give holdings time to comply with rules relating to the proportions of varieties where there has been an unavoidable change of status, e.g. due to expropriation or inheritance.

These amendments do not affect the single document.

3. Minimum planting density

The product specification for the designation ‘Grignan-les-Adhémar’ has been amended in Chapter 1, Section VI, ‘Vine training’ to remove the derogation allowing certain older parcels – named by INAO [National Institute of Origin and Quality] – to have a minimum planting density of 3 300 vines/ha rather than 4 000 vines/ha.

These parcels have been restructured and now follow the general rules.

This derogation has also been removed from that single document under ‘Wine-making practices’.

4. Pruning rules

The product specification for the designation ‘Grignan-les-Adhémar’ has been amended in Chapter 1, Section VI, ‘Vine training’ to amend the pruning rules.

Only spur pruning is permitted (using the gobelet or cordon de Royat), with a maximum of 12 buds per plant.

In order to take account of the time required to form the cordon, a provision permitting Guyot pruning during this period has been introduced. Guyot pruning is now permitted in all Syrah and Viognier parcels, without age limits. It must, however, be single Guyot pruning with the same number of buds per plant as for spur pruning (maximum 12 buds). This pruning method is beneficial as it helps to prevent damage to the wood and counteracts its fragility during machine harvesting.

These amendments have been included in the single document under ‘Wine-making practices’.

5. Trellising rules

The product specification for the designation ‘Grignan-les-Adhémar’ has been amended in Chapter I, Section VI, ‘Vine training’ under ‘Trellising rules’ to specify that trellising is obligatory for the varieties Marsanne B, Marselan N, Roussanne B, Syrah N and Viognier B – there must be at least one supporting wire and one row of foliage wires (vine-training method: shoot positioning).

This provision has been included in the single document under ‘Wine-making practices’.

A transitional measure is planned for point XI of the product specification to specify that the trellising requirement does not apply to old vines (planted before 2011). These parcels are subject to smaller wine yields.

In the same paragraph, the provision stipulating foliage height for old parcels identified by INAO has been removed. These parcels have been restructured and follow the general rule (see ‘Planting density’).

These provisions do not affect the single document.

6. Sugar content of the grapes and minimum natural alcoholic strength by volume

The product specification for the designation ‘Grignan-les-Adhémar’ has been amended in Chapter 1, Section VII, ‘Harvest, transportation and ripeness of the grapes’.

Given the ripeness levels recorded in this southern region, it has been proposed to increase the minimum sugar content of the grapes to raise the minimum natural alcoholic strength by volume to 12 % for red wines and 11,5 % for rosé and white wines (from 11 %). These amendments have been included in the single document under ‘Description of the wines’.

The minimum sugar content of the grapes has therefore been increased in the product specification. These amendments do not affect the single document.

7. Yield

The product specification for the designation ‘Grignan-les-Adhémar’ has been amended in Chapter 1, Section VIII, ‘Yields’.

The maximum permitted yield of the wines has been reduced from 60 to 58 hl/ha. This amendment is included in the single document under ‘Maximum yields’.

The annual basic yield of wines has been increased from 45 to 48 hl/ha for red wines and from 45 to 52 hl/ha for rosé wines, permitting an increased production of red and rosé wines while respecting the PDO characteristics. For white wines, the figure remains 52 hl/ha. These amendments do not affect the single document.

8. Reporting requirements and main points to be checked

Chapters 2 and 3 of the product specification for the designation ‘Grignan-les-Adhémar’ have been amended to make them simpler, and to bring them in line with the monitoring plan for the designation as well as the methods relating to the claim declaration, packaging and monitoring (of the main points to be checked) for the production of wine.

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

SINGLE DOCUMENT

1. Name(s)

Grignan-les-Adhémar

2. Geographical indication type

PDO – Protected Designation of Origin

3. Categories of grapevine products

Wine

4. Description of the wine(s)

1. Analytical description

BRIEF WRITTEN DESCRIPTION

Wines with the designation of origin ‘Grignan-les-Adhémar’ are still wines that can be red, rosé or white. The minimum natural alcoholic strength by volume is 12 % for the red wines and 11,5 % for the white and rosé wines.

After fermentation, the wines have a fermentable sugar content (glucose and fructose) not exceeding the following:

—	White and rosé wines: 4 g/l

—	Red wines with a natural alcoholic strength by volume less than or equal to 14 %: 3 g/l

—	Red wines with a natural alcoholic strength by volume greater than 14 %: 4 g/l

At the time of packaging, the wines have a volatile acid content less than or equal to:

—	18,37 milliequivalents per litre for red wines; – 14,28 milliequivalents per litre for white and rosé wines;

—	At the time of packaging, the red wines have:

a total polyphenols index (OD 280 nm) greater than or equal to 40;

a modified colour intensity (OD 420 nm + OD 52 nm + OD 620 nm) greater than 5;

a maximum malic acid content of 0,4 grams per litre.

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

The other analytical criteria comply with the values established in European legislation.

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

2. Organoleptic description

BRIEF WRITTEN DESCRIPTION

The sensory characteristics of all of these products link them to the great wine family of the Rhône Valley, provided that there are similar soils and vine varieties.

Nonetheless, the red wines stand out, notably thanks to the use of the Grenache N variety, which, planted here at the furthest reaches of where it can ripen, brings finesse, fruity elegance and roundness to the wine. The Syrah N variety rounds off the blend, ensuring tannin structure, colour intensity and elegant floral and plant aromas. These red wines can be consumed young and boast an excellent ageing potential thanks to the significant proportion of the Syrah N variety used in this controlled designation of origin from the vineyards of the southern Rhône Valley.

Made by either pressing or the saignée method, the rosé wines are fruity and elegant and are pale pink to light red in colour. They are noticeably fresh and supple in the mouth and dominated by red fruit aromas.

The white wines are made from a blend of southern vine varieties (including Bourboulenc B, Grenache B and Clairette B) with those that are more northern (such as Marsanne B, Roussanne B or Viognier B). This range of varieties allows for multiple combinations and results in dry white wines that develop great aromatic complexity (floral, fruity, mineral etc.) and an acidity in the mouth that is always balanced with the wine’s roundness.

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

5. Wine-making practices

5.1. Specific oenological practices

Cultivation method

Planting density

—	The minimum planting density of the vines is 4 000 plants per hectare. The distance between rows must not exceed 2,50 m.

The spacing between plants in the same row must be at least 1 metre and must not exceed 1,50 metres.

Pruning rules

General provisions:

—	The vines are spur pruned (using the gobelet or cordon de Royat), with a maximum of 12 buds per plant.

—	During the period needed for the cordon Royat to form, which is limited to two years, Guyot pruning is permitted.

—	For parcels planted after 1 August 2022, the height of the cordon cannot exceed 70 cm.

Special provisions:

—	Viognier B and Syrah N varieties may also be pruned using the single Guyot pruning method, with a maximum of 10 buds on the cane and a maximum of 2 buds on the spur.

Trellising rules

The varieties Marsanne B, Marselan N, Roussanne B, Syrah N and Viognier B must be vine-trained with at least one support wire and one row of foliage wires (vine-training method: shoot positioning).

Irrigation may be authorised.

Specific oenological practice

—	Subtractive enrichment techniques are permitted for the red wines with a limit of a 10 % concentration rate.

—	To produce the rosé wines, winemakers are permitted to use oenological charcoal (alone or mixed in preparations) exclusively on press musts, on no more than 20 % of the volume made into wine by the operator for that harvest.

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

5.2. Maximum yields

58 hectolitres per hectare

6. Demarcated geographical area

The grapes are harvested and the wines made and developed in the following municipalities in the department of Drôme: Allan, La Baume-de-Transit, Chamaret, Chantemerle-lès-Grignan, Châteauneuf-du-Rhône, Clansayes, Colonselle, Donzère, Grignan, La Garde-Adhémar, Les Granges-Gontardes, Malataverne, Montségur-sur-Lauzon, Réauville, La Roche-Saint-Secret-Béconne, Roussas, Salles-sous-Bois, Saint-Paul-Trois-Châteaux, Saint-Restitut, Solérieux, Valaurie.

7. Wine grape variety(-ies)

Bourboulenc B – Doucillon blanc

Carignan N

Cinsaut N – Cinsault

Clairette B

Grenache N

Grenache blanc B

Marsanne B

Marselan N

Mourvèdre N – Monastrell

Roussanne B

Syrah N – Shiraz

Viognier B

8. Description of the link(s)

8.1. Natural and human factors relevant to the link

Description of the natural factors relevant to the link

The geographical area of the designation ‘Grignan-les-Adhémar’ is at the heart of the Drôme Provençale region, which is a transition zone and an intersection between the present Dauphiné and Comtat, Massif Central and Alpine foothills. It is situated on the left bank of the Rhône, south of Montelimar and north of Bollène, in the department of Drôme. It covers 21 municipalities located between the Rhône in the west and the Enclave des Papes in the east. The landscape features both flat and hilly areas, with a moderate altitude averaging 200 metres above sea level.

The entire region’s substrate mainly consists of formations from the Middle Miocene. In the east (municipalities of Grignan and Colonzelle), these are marly sands and marl molasse formations called the ‘Molasses de Grignan’. In the centre, these Helvetic deposits turn into the yellowish sand and sandstone (‘Saffres’) of Valréas. They offer light, sandy soil of varying depth that is low in mineral reserves.

In the south, the municipality of La Baume-de-Transit is defined by its Würm terraces of clay-limestone and stony soils deposited by the Aygues river, while in the west there are river terraces formed by the Rhône.

In the north, the oldest river terraces are flanked by the limestone hills bordering the Rhône Valley and are partially covered in limestone scree from these slopes. These territories with poor and sparse soils were home to the Domaine la Garrigue (Bois des Mattes). The region was taken over by vineyards relatively recently, in the 1960s.

The general climate of the region is shaped by a climatic border. It is generally Mediterranean, but gradually less so towards the north of the region, which coincides with the northern limit for growing olives and the Grenache N grape variety.

Precipitation is irregular. The average annual precipitation varies between 700 mm and 1 000 mm.

Temperatures are mild, with an annual average of around 13 °C and there is a significant amount of sunshine (around 2 500 hours per year). The wind frequency (especially the Mistral) adds to the aridity of the hills used for vineyards.

The climate is further nuanced by continental influences, owing to a series of hills across the Rhône Valley which lead to harsher winters.

Planting vineyards at this climatic border results in contrasting local situations, depending on the altitudinal and topographical conditions.

Description of the human factors relevant to the link

Among the numerous Roman remains proving the presence of vineyards and wines in this region, the discovery in 1983 of a large wine farm in the municipality of Donzère, at the heart of the territory, is undeniably a key component of the prestigious history of local vineyards.

Since their ancient origins, these vineyards have continued to flourish. In 1850, their total area reached 2 500 hectares. However, like other French vineyards, they were hit hard by the phylloxera crisis of 1885. Despite the relative loss of interest in wine-making, a small group of passionate wine-makers, who stuck to traditional local wine-making methods, are working to produce quality wines.

To this end, they submitted a request to the National Institute of Origin and Quality in 1962, for the region’s wines to be recognised with a designation of origin marking the high quality of the wine: ‘Coteaux du Tricastin’.

This request was officially accepted by the decree of 13 March 1964, which stipulated the production requirements.

Ten years later, the wine-makers had fine-tuned their vine varieties to the local wine-making conditions, and adapted and improved their production techniques. They received recognition in the form of a controlled designation of origin on 27 July 1973.

The 1970s saw a revival of the vineyards and a rapid increase in production, from 53 000 hectolitres in 1976 to 78 000 hectolitres in 1983.

Changing the name of the controlled designation of origin from ‘Coteaux du Tricastin’ to ‘Grignan-les-Adhémar’ was long-awaited by the wine-makers and was made official, by decree, on 16 November 2010.

In 2010, the vineyards spanned 2 600 hectares and produced an average of 55 000 hectolitres distributed between around 40 independent and 12 cooperative cellars. The wines of the controlled designation of origin ‘Grignan-les-Adhémar’ are available in three colours, although most of the wine produced is red, which accounted for around 75 % of the total volume in 2008.

Recent plantations are gradually moving towards developing white wine production, which accounted for 7 % of the total volume of wine produced in 2008.

8.2. Causal interactions

Between the Dauphiné and Provence regions, on the left bank of the Rhône, there is a vineyard benefitting from the Mediterranean influences of the Drôme Provençale region. This vineyard often includes southern varieties, planted at the furthest reaches of where they can ripen. They have a particularly unique expression associated with the areas selected by wine-makers who favour medium altitudes and the sunniest aspects for establishing their vineyards.

There is evidence of the ancient origin of this vineyard and, above all, the existence of wine-making expertise predating the Roman conquest of Gaul, thanks to the discovery of one of the oldest wine-making villas of the ancient world.

This expertise has been passed on throughout history all across the Tricastin region and generations of wine-makers have been able to maintain their vineyards despite serious threats. These included phylloxera, which sparked the creation of wine-making unions who learned to instil common rules allowing for the development of quality wines.

The progress of this collaboration was reflected in the subsequent recognition of the local wines with the designation of origin ‘vin délimité de qualité supérieure’ [wine with appellation of origin of high quality], followed by the controlled designation of origin ‘Coteaux du Tricastin’. This was at a time when the demand could have much more easily justified an increase in production rather than prioritising the quality of the local wine.

The wines all come from grapes harvested from carefully selected parcels and blends of multiple varieties, planted on parcels with poor soils that are often warm and with good drainage. These factors give the wines their unique characteristics. The red wines are supple and fruity, yet full-bodied. The dry white wines, which are typically southern, boast a vast range of aromas. The rosé wines are like the reds: supple and fruity.

The quality and reputation of these wines has been established for a long period, even though their identity has changed over time, as they were named either after a particular municipality or after the region.

In 2010, as the wine-makers had hoped for several years, the name of the controlled designation of origin was changed to ‘Grignan-les-Adhémar’, drawing the focus back to the geographic heart of the region and the wines in the municipality of Grignan, whose history is linked to the ‘Adhémar de Grignan’ family. François de Castellane Adhémar (count of Grignan and governor of Provence in the 17th century, who married the daughter of Madame de Sévigné in 1669) helped solidify the link between the name of his family and that of the municipality of Grignan.

In 1781, Faujas de Saint-Fonds writes in his Histoire naturelle de la province de Dauphiné [natural history of the Dauphiné region] about reputable wines known as ‘Donzère wines’, which were produced in the municipality of that name: ‘the most renowned districts are Les Roussettes, Le Suel, La Figerasse and Javalin, covering various hillsides, around half a league long, with soils abundant in stones and pebbles’. And further on: ‘The Grès plain… also produces good wines, as do the districts of Opplilias, Borillon and Lerminas, where the wine must be cut with that of Grès’. Even further on, the reader learns that these wines are already renowned and enjoyed outside of the geographical area, and sometimes far beyond: ‘Donzère wines are exported to Paris, Lyon, Grenoble and the Velay and Viverais regions. They can withstand voyage by sea; they have been sent to Constantinople with great success’. In the same work, the author considers that the grape varieties planted at the time (Clairette, Picardin, Rosani) ‘create a delicious white wine’.

In 1986, a notice on the Château-Bizard vineyard, located in Allan, ranked the wines from the municipalities of Allan, Roussas and La Garde-Adhémar as equal to the other wines said to be from ‘the’ Côte du Rhône. The wines from Allan are also mentioned in the topography of French vineyards by Jullien (1822). The author ranks them immediately after ‘Ermitage’ and ‘Côte-Rôtie’. On page 811 of G. Foex’s ‘Traité de viticulture’ [treatise on wine-making] (1895), the author mentions the Allan vineyard and compares its wine to that of ‘Châteauneuf-du-Pape’.

The municipality of Grignan, the geographical heart of the controlled designation of origin and very frequently cited in the vineyard’s history, has revived its wine-making fame thanks to qualitative efforts from wine-makers. This is reflected in the many events taking place there and in the establishment of the ‘House of Wines’ in ‘Grignan-les-Adhémar’.

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

Legal framework

National legislation

Type of further condition

Derogation concerning production in the demarcated geographical area

Description of the condition

The area in immediate proximity, defined by derogation for the making and development of the wines, comprises the territory of the following municipalities:

—	Department of Ardèche: Alba-la-Romaine, Aubignas, Bidon, Bourg-Saint-Andéol, Gras, Larnas, Ruoms, Saint-Just, Saint-Marcel-d’Ardèche, Saint-Martin-d’Ardèche, Saint-Montan, Saint-Remèze, Saint-Thomé, Le Teil, Valvignières, Viviers;

—

Department of Drôme: Aleyrac, Arpavon, Aubres, La Bégude-de-Mazenc, Bouchet, Châteauneuf-de-Bordette, Condorcet, Curnier, Dieulefit, Espeluche, Eyrolles, Eyzahut, Mirabel-aux-Baronnies, Montaulieu, Montboucher-sur-Jabron, Montbrison, Montélimar, Montjoux, Montjoyer, Nyons, Le Pègue, Piégon, Pierrelatte, Les Pilles, Le Poët-Laval, Pont-de-Barret, Portes-en-Valdaine, Puygiron, Rochebaudin, Rochefort-en-Valdaine, Rochegude, Rousset-les-Vignes, Salettes, Saint-Ferréol-Trente-Pas, Saint-Gervais-sur-Roubion, Saint-Maurice-sur-Eygues, Saint-Pantaléon-les-Vignes, Sainte-Jalle, Souspierre, Suze-la-Rousse, Taulignan, Teyssières, La Touche, Tulette, Valouse, Venterol, Vesc, Vinsobres;

—	Department of Gard: Pont-Saint-Esprit, Saint-Paulet-de-Caisson;

—

Department of Vaucluse: Bollène, Buisson, Cairanne, Entrechaux, Faucon, Gigondas, Grillon, Lagarde-Paréol, Lamotte-du-Rhône, Lapalud, Montdragon, Mornas, Puyméras, Rasteau, Richerenche, Roaix, Sablet, Séguret, Saint-Marcellin-lès-Vaison, Saint-Romain-en-Viennois, Saint-Roman-de-Malegarde, Sainte-Cécile-les-Vignes, Travaillan, Vacqueyras, Vaison-la-Romaine, Valréas, Villedieu, Violès, Visan.

Legal framework

National legislation

Type of further condition

Additional provisions relating to labelling

Description of the condition

The labels of wines with the controlled designation of origin may specify the larger geographical unit ‘Vignobles de la Vallée du Rhône’ in accordance with the conditions specified in the agreement signed between the various protection and management bodies concerned.

Link to the product specification

https://info.agriculture.gouv.fr/gedei/site/bo-agri/document_administratif-f57bb70c-e0a8-44c0-bc75-3aeca81c658d

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

9.2.2023

Official Journal of the European Union

C 49/28

(2023/C 49/12)

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

COMMUNICATING THE APPROVAL OF A STANDARD AMENDMENT

‘Cabernet d’Anjou’

PDO-FR-A1005-AM02

Date of communication: 11.11.2022

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

1. Official Geographical Code

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

This has no impact on the perimeter of the demarcated geographical area.

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

2. Demarcated parcel area

The dates on which the relevant national authority approved changes to the demarcated parcel area within the geographical area of production have been added. Parcels are demarcated by identifying the parcels within the geographical area of production that are suitable for producing the product covered by the protected designation of origin.

The single document is not affected by this amendment.

3. Spacing between vines

The minimum spacing between vines in the same row has been reduced from 1 m to 0,90 m.

The purpose of this amendment is to allow an increase in the planting density of the vines without changing the spacing between rows.

A special provision has also been added for vines on slopes where the gradient is greater than 10 %, for which the minimum authorised spacing between vines is 0,80 m.

The purpose of this addition is to take account of the particular case of vines planted on steep slopes, which require specific arrangements in the planting stage (planting parallel to the slope rather than perpendicular to it).

Point 5 of the single document has been amended.

4. Pruning

The rules on pruning have been harmonised at the level of the designations in the Anjou Saumur area of the Loire valley.

This was done to ensure that winegrowers would be better informed and to simplify the checks required. This amendment makes it easier for winegrowers to adapt when faced with periods of frost, which happen increasingly late in the year.

Point 5 of the single document has been amended.

5. Link

The link has been amended to include a reference to 2021 instead of 2018 and to update the number of municipalities, following some mergers.

Point 8 of the single document has been amended.

6. Transitional measures

The expired transitional measures have been deleted.

A transitional measure has been added following the new demarcation of parcels in certain municipalities.

The single document has not been amended.

7. Labelling

The rules on labelling have been updated and harmonised at the level of the designations in the Anjou Saumur area of the Loire valley. This is a purely editorial amendment.

Point 9 of the single document has been amended.

8. Reference to the inspection body

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

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

9. Editorial amendments

A number of drafting updates to the specification have been made.

These amendments do not require any amendments to the single document.

SINGLE DOCUMENT

1. Name(s)

Cabernet d’Anjou

2. Geographical indication type

PDO – Protected Designation of Origin

3. Categories of grapevine products

Wine

4. Description of the wine(s)

BRIEF WRITTEN DESCRIPTION

These are still rosé wines with the following analytical characteristics: The wines must have a minimum natural alcoholic strength by volume of 10,5 %. The fermentable sugar content (glucose + fructose) of the wines after fermentation must be at least 10 grams per litre. The total alcoholic strength by volume of the wines after enrichment does not exceed 13 %. The volatile acidity, total acidity and total sulphur dioxide content must be as established in EU legislation, but any batch of unbottled wine eligible to benefit from the terms ‘primeur’ (early) or ‘nouveau’ (new) must have a volatile acidity content of no more than 10,2 milliequivalents per litre. The wines have fermentable sugars and varying levels of sweetness. Their intense aromatic expression reveals the specificity of the vine varieties. Fruit is nevertheless always present in some form (peach, strawberries, citrus, etc.). In the mouth, the wines offer a sophisticated balance of freshness and roundness. The aromas are intense and long-lasting.

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

5. Wine-making practices

5.1. Specific oenological practices

1. Planting density – Spacing

Cultivation method

The minimum vine planting density is 4 000 plants per hectare. The spacing between the rows of these vines must not exceed 2,5 metres, and the spacing between plants in the same row must be at least 0,90 metres.

Vineyard parcels where the spacing between vines in the same row is less than 0,90 m but greater than or equal to 0,80 m, and where the gradient is greater than 10 %, shall be entitled to use the controlled designation of origin for their harvest.

The controlled designation of origin may be used for the harvests of vineyard parcels with a density of fewer than 4 000 – but at least 3 300 – plants per hectare, subject to compliance with certain vine-training and foliage height rules laid down in this product specification. The spacing between the rows of the vines must not exceed 3 metres, and the spacing between plants in the same row must be at least 1 metre.

2. Pruning rules

Cultivation method

The vines are pruned using the cane or spur method, or a combination of the two. The vines are pruned with a maximum of 12 buds per plant: The vines can be pruned to two additional buds per plant on condition that, at the phenological stage corresponding to 11 or 12 leaves (separate flower buds), there are no more than 12 fruit-bearing branches for the year per plant.

3. Irrigation

Cultivation method

Irrigation is prohibited.

4. Specific oenological practice

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

The use of wood chips is forbidden.

The total alcoholic strength by volume of the wines after enrichment does not exceed 13 %.

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

5. Foliage height and trellising

Cultivation method

The foliage on the trellis must reach a height of at least 0,6 times the distance between the rows. This height is measured as the distance between the lower limit of the foliage (which must be at least 0,40 metres above ground level) and the upper trimming limit (which must be at least 0,20 m above the upper trellis wire).

In the case of vineyard parcels where the planting density is at least 3 300 but less than 4 000 plants per hectare, the following additional trellising rules apply: the minimum height of the trellising posts above the ground is 1,9 metres; there are 4 levels of trellising wires; the minimum height of the highest wire is 1,85 metres above the ground.

5.2. Maximum yields

1.	69 hectolitres per hectare

6. Demarcated geographical area

All stages of production of wines eligible to benefit from the controlled designation of origin ‘Cabernet d’Anjou’ must take place in the geographical area encompassing the following municipalities, on the basis of the Official Geographical Code of 2021:

—

department of Deux-Sèvres: Brion-près-Thouet, Loretz-d’Argenton, Louzy, Plaine-et-Vallées (only the delegated municipality of Oiron), Saint-Cyr-la-Lande, Sainte-Verge, Saint-Martin-de-Mâcon, Saint-Martin-de-Sanzay, Thouars (only the delegated municipalities of Mauzé-Thouarsais, Sainte-Radegonde and the former municipality of Thouars), Tourtenay, Val en Vignes (only the delegated municipalities of Bouillé-Saint-Paul, Cersay and Saint-Pierre-à-Champ);

—

department of Maine-et-Loire: Allonnes, Angers, Antoigné, Artannes-sur-Thouet, Aubigné-sur-Layon, Beaulieu-sur-Layon, Bellevigne-en-Layon, Bellevigne-les-Châteaux, Blaison-Saint-Sulpice, Bouchemaine, Brain-sur-Allonnes, Brissac Loire Aubance (only the delegated municipalities of Alleuds, Brissac-Quincé, Charcé-Saint-Ellier-sur-Aubance, Chemellier, Coutures, Luigné, Saint-Rémy-la-Varenne, Saint-Saturnin-sur-Loire and Vauchrétien), Brossay, Cernusson, Chalonnes-sur-Loire, Champtocé-sur-Loire, Chaudefonds-sur-Layon, Chemillé-en-Anjou (only the delegated municipalities of Chanzeaux, La Jumellière and Valanjou), Cizay-la-Madeleine, Cléré-sur-Layon, Le Coudray-Macouard, Courchamps, Denée, Dénezé-sous-Doué, Distré, Doué-en-Anjou, Épieds, Fontevraud-l’Abbaye, Les Garennes sur Loire, Gennes-Val-de-Loire (only the delegated municipalities of Chênehutte-Trèves-Cunault, Gennes, Grézillé, Saint-Georges-des-Sept-Voies and Le Thoureil), Huillé-Lézigné (only the delegated municipality of Huillé), Ingrandes-Le Fresne sur Loire (only the former municipality of Ingrandes), Jarzé Villages (only the delegated municipality of Lué-en-Baugeois), Louresse-Rochemenier, Lys-Haut-Layon, Mauges-sur-Loire (only the delegated municipalities of La Chapelle-Saint-Florent, Le Mesnil-en-Vallée, Montjean-sur-Loire, La Pommeraye, Saint-Florent-le-Vieil, Saint-Laurent-de-la-Plaine and Saint-Laurent-du-Mottay), Mazé-Milon (only the delegated municipality of Fontaine-Milon), Montilliers, Montreuil-Bellay, Montsoreau, Mozé-sur-Louet, Mûrs-Erigné, Orée d’Anjou (only the delegated municipalities of Bouzillé, Champtoceaux, Drain, Landemont, Liré and La Varenne), Parnay, Passavant-sur-Layon, La Possonnière, Le Puy-Notre-Dame, Rives-de-Loir-en-Anjou (only the delegated municipality of Villevêque), Rochefort-sur-Loire, Rou-Marson, Sainte-Gemmes-sur-Loire, Saint-Georges-sur-Loire, Saint-Germain-des-Prés, Saint-Just-sur-Dive, Saint-Macaire-du-Bois, Saint-Melaine-sur-Aubance, Saumur, Savennières, Soulaines-sur-Aubance, Souzay-Champigny, Terranjou, Tuffalun, Turquant, Les Ulmes, Val-du-Layon, Varennes-sur-Loire, Varrains, Vaudelnay;

—	department of Vienne: Berrie, Curçay-sur-Dive, Glénouze, Pouançay, Ranton, Saint-Léger-de-Montbrillais, Saix, Ternay, Les Trois-Moutiers. Maps showing the geographical area can be viewed on the website of the National Institute of Origin and Quality.

7. Wine grape variety(-ies)

Cabernet Franc N

Cabernet Sauvignon N

8. Description of the link(s)

8.1.

1. Information on the geographical area

a) Description of the natural factors relevant to the link

The geographical area spans two major geological formations where vineyards mostly occupy the river catchment areas and some plateaux: in the west, the Precambrian and Paleozoic outcrops attached to the Armorican Massif; in the east, the Mesozoic and Cenozoic substratum of the Paris basin which has covered the ancient base rock. This geological peculiarity distinguishes the western part of the geographical area from the eastern part. The western part is notable for the presence of shale deposits, mostly slate, and is known locally as ‘Anjou noir’ or ‘black Anjou’. The eastern part is notable for its chalky marl (Saumur) and is known locally as ‘Anjou blanc’ or ‘white Anjou’.

With historic links to the ancient province of Anjou, as of 2021 the geographical area essentially covers the southern half of the department of Maine-et-Loire (68 municipalities) and the northern fringes of the departments of Deux-Sèvres (11 municipalities) and Vienne (9 municipalities).

The soil found in the parcels demarcated for the grape harvest is derived from different geological formations. Although the soil varies significantly, it is generally poor with limited water reserves. Moreover, it has good thermal properties.

The geographical area benefits from a temperate oceanic climate with temperature ranges that do not vary significantly, on the one hand because of the relative proximity of the Atlantic Ocean and on the other, because of the role that the Loire and its tributaries play in temperature regulation. The fact that the vines are planted on hills is also a factor. The expression ‘douceur angevine’ (clement Anjou weather) is used, best describing the winter, long spring and autumn, with frequent hot spells in summer. The north-west/south-east facing slopes protect the vines from the westerly winds that often have a high moisture content. Therefore the geographical area has limited irrigation and benefits from a foehn effect, sheltered from maritime mists by the higher slopes of Choletais and Mauges. Annual rainfall is around 585 millimetres, compared with 800 millimetres in Choletais.

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

Vines are known to have been cultivated on a continuous basis in Anjou since the first century A.D. It is excellent vine-growing country, as evidenced by these lines from a poem by Apollonius (sixth century): ‘Not far from Brittany is a town located on a rock with extensive plantations devoted to Ceres and Bacchus and a name, Andecavi (Angers), which is derived from the Greek place name.’ Vine-growing developed in the Anjou area during the Middle Ages, under the auspices of the monasteries located on the banks of the Loire and around Angers. It became particularly renowned from the 7th and 8th century onwards. Thanks to the influence of Henry II and Eleanor of Aquitaine, wine from Anjou made its way to the most splendid tables.

Production developed significantly from the 16th century onwards with the arrival of Dutch merchants seeking wine for their country and colonies. The Dutch stocked up on the wines and trade was so brisk in the 18th century that the river Layon, which crosses the geographical area, was made navigable to make transportation easier. The great esteem in which Anjou wines were held meant that they were in high demand and various taxes were created (on wine in bulk, on crates, wholesale tax, retail tax, excise duty etc.). These taxes had negative consequences for trade. The havoc wrought by the War in the Vendée effectively destroyed the vineyards. Prosperity returned in the 19th century. In 1881, the vineyards covered a surface area of 45 000 hectares, of which 10 000 hectares remained in 1893 after the phylloxera blight.

8.2.

The region known as Anjou essentially owes its fame to the production of white wines made from the Chenin B variety. However, plantings of the Cabernet Franc N variety and of Cabernet Sauvignon N a little later on spread significantly after the phylloxera crisis. In the early 20th century, wine-making efforts were mostly focused on making ‘rouget’, the local name for a light wine served in cafés. This marked the first stage in the changes to the Anjou vineyards. Together with the Grolleau N and Grolleau Gris G varieties, which produce pale ‘clairet’ wines, complemented by the Gamay N and Pineau d’Aunis N varieties, they contributed to the development of a significant production of emblematic rosé wines, well-known and recognised under the controlled designations of origin ‘Cabernet d’Anjou’ and ‘Rosé d’Anjou’. The second stage in these changes was based on the experience gained by producers in managing these crops. The production of red wines developed from the 1960s onwards, based on monitoring and analysis of the best combinations of varieties and planting locations, together with assessment of the harvest potential and the expertise acquired in wine-making techniques.

2. Information on the quality and characteristics of the product

The rosé wines have fermentable sugars and varying levels of sweetness. Their aromatic character is intense, each expressing the particular characteristics of their grape varieties. Fruit is nevertheless always present in some form (peach, strawberries, citrus, etc.). In the mouth, the wines offer a sophisticated balance of freshness and roundness. The aromas are intense and long-lasting.

3. Causal interactions

The combined characteristics of the vine-growing area, including its northern location, characteristic landscape, notably mild climate and specific geology and soil profile give the wines a distinctive, fresh taste.

The diversity of the vineyard locations with their varied geological and soil profiles have enabled producers to find optimal conditions for each of the vine varieties growing there. Winegrowers observe and analyse the behaviour of their vines in order to determine the right location for the vineyards. Whereas the Grolleau N, Grolleau Gris G and Pineau d’Aunis N varieties have come to occupy the hills and sandy/gravel flats where they are used to produce fruity rosé wines, the Cabernet Franc N and Cabernet Sauvignon N varieties tend to prefer shallow or brown soils with a regulated water supply where they are used to produce full-bodied rosé wines with a lasting aroma.

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

APi

Legal framework:

EU legislation

Type of further condition:

Derogation concerning production in the demarcated geographical area

Description of the condition:

The area in immediate proximity, defined by derogation for the production and processing of wines eligible to benefit from the controlled designation of origin ‘Cabernet d’Anjou’, comprises the territory of the following municipalities, on the basis of the Official Geographical Code of 2021:

—	department of Indre-et-Loire: Saint-Nicolas-de-Bourgueil;

—	department of Loire-Atlantique: Ancenis-Saint-Géréon (only the former municipality of Ancenis), Le Loroux-Bottereau, Le Pallet, La Remaudière, Vair-sur-Loire (only the delegated municipality of Anetz), Vallet;

—	department of Maine-et-Loire: Orée d'Anjou (only the delegated municipality of Saint-Laurent-des-Autels), Saint-Martin-du-Fouilloux.

Labelling

Legal framework:

National legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

The controlled designation of origin may be followed by the term ‘primeur’ (early) or ‘nouveau’ (new), in accordance with the rules laid down in the specification.

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

The name of the controlled designation of origin may be followed by the geographical name ‘Val de Loire’, in accordance with the rules laid down in the specification. The size of the letters of the geographical name ‘Val de Loire’ may not be larger, either in height or width, than two-thirds of the size of the letters forming the name of the controlled designation of origin.

Wines eligible to bear the term ‘primeur’ (early) or ‘nouveau’ (new) must also state the vintage.

Wines may specify the name of a smaller geographical unit on their labels, provided that: – it is a place name listed in the land registry; – the name appears on the harvest declaration. The place name must be printed in letters no larger, either in height or in width, than half the size of the letters forming the name of the controlled designation of origin.

Link to the product specification

https://info.agriculture.gouv.fr/gedei/site/bo-agri/document_administratif-cea1d3f7-577f-445e-9e58-b708a8d13eb8

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

9.2.2023

Official Journal of the European Union

C 49/35

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

(2023/C 49/13)

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

COMMUNICATING THE APPROVAL OF A STANDARD AMENDMENT

‘Anjou’

PDO-FR-A0820-AM03

Date of communication: 11.11.2022

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

1. Official Geographic Code

The municipalities making up the geographical area and the area in immediate proximity have been updated in line with the Official Geographic Code.

This does not affect the perimeter of the demarcated geographical area.

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

2. Demarcated parcel area

The single document is not affected by this amendment.

3. Blending

The blending rules for red wines using the secondary varieties Grolleau and Pineau d’Aunis have been amended to encourage the Grolleau variety which has beneficial characteristics, particularly in the context of climate change.

The single document has not been amended.

4. Spacing between plants

The minimum spacing between plants in the same row has been reduced from 1 m to 0,90 m.

The purpose of this amendment is to allow an increase in planting density for the vines without changing the spacing between rows.

A special provision has also been added for vines located on slopes steeper than 10 %, as those vines may have a minimum spacing between plants of 0,80 m.

The aim of this addition is to take account of the particular case of vines planted on steep slopes, where special arrangements are required during the planting stage (planting parallel to the slope rather than perpendicular to it).

Point 5 of the single document has been amended.

5. Pruning

The pruning rules have been harmonised for the designations of the Anjou Saumur area in the Loire Valley.

This harmonisation aims to improve operators’ knowledge and simplify checks. This amendment gives winegrowers flexibility in adapting to frosts, which are occurring increasingly later.

Point 5 of the single document has been amended.

6. Oenological charcoal

For sparkling rosé wines, the ban on using oenological charcoal has been removed.

For sparkling white and rosé wines, the ban on using wood chips during the production process has been removed.

This amendment will make it possible, where necessary, to treat certain contaminations and to improve the structure of basic wine intended to undergo second bottle fermentation.

Point 5 of the single document has been amended.

7. Link

The Link section has been amended by replacing the reference to 2018 by a reference to 2021, and by adjusting the number of municipalities on account of the merging of municipalities.

Point 8 of the single document has been amended.

8. Transitional measures

Transitional measures no longer in force have been deleted.

A transitional measure has been added as there are some municipalities with new parcel demarcation.

The single document has not been amended.

9. Labelling

The labelling rules have been specified and harmonised with respect to designations of the Anjou Saumur area in the Loire Valley. This is a purely editorial amendment.

Point 9 of the single document has been amended.

10. Reference to the inspection body

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

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

11. Editorial amendments

A certain number of editorial changes have been made to the specification.

These amendments do not require any amendments to the single document.

SINGLE DOCUMENT

1. Name(s)

Anjou

2. Geographical indication type

PDO – Protected Designation of Origin

3. Categories of grapevine products

Wine

5.	Quality sparkling wine

4. Description of the wine(s)

1. Still white wines

BRIEF WRITTEN DESCRIPTION

The wines have: – a minimum natural alcoholic strength by volume of 11 % – dry wines have a fermentable sugar content after fermentation of less than or equal to 3 g/l, which may be increased to a maximum of 8 g/l if the total acidity expressed as grams of tartaric acid per litre is not more than 2 g/l below the fermentable sugar content. After enrichment, the wines’ total alcoholic strength by volume must not exceed 12,5 %. The total volatile acidity, total acidity and total sulphur dioxide contents are those laid down by EU legislation. The still white wines are generally dry. However, they may at times contain fermentable sugars and be classed as ‘demi-sec’ (medium-dry), ‘moelleux’ (medium-sweet) or ‘doux’ (sweet). Their aromatic character is generally intense, with floral aromas (hawthorn, lilac, lime tree, verbena, camomile, etc.) and fruitier notes (citrus, plum, pear, dried fruit, etc.). They have an ample, full-bodied taste, leaving a feeling of freshness and delicacy in the mouth.

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

2. Still red wines

BRIEF WRITTEN DESCRIPTION

The wines have: – a minimum natural alcoholic strength by volume of 10,5 % – they have a fermentable sugar content after fermentation of less than or equal to 3 g/l – wines eligible to bear the term ‘gamay’ followed by the words ‘primeur’ [early] or ‘nouveau’ [new] have a fermentable sugar content after fermentation of less than or equal to 2 g/l. The red wines must undergo malo-lactic fermentation. Red wines ready to be marketed in bulk or at the packaging stage have a malic acid content that does not exceed 0,4 g/l. After enrichment, the wines’ total alcoholic strength by volume must not exceed 12,5 %. The total volatile acidity, total acidity and total sulphur dioxide contents are those laid down by EU legislation. However, any unpackaged wine eligible to bear the term ‘primeur’ or ‘nouveau’ must have a volatile acidity level less than or equal to 10,2 milliequivalents per litre. The red wines must be aged until at least 15 January of the year following the harvest. The still red wines have a good tannic structure. Their aromas are relatively intense, with notes of red fruit in particular. They have structure, but lightness must predominate. They are fresh wines which must be drunk during the first 3 years after the grape harvest. Red wines eligible to bear the term ‘gamay’ are fresh, vibrant and lively. They develop characteristic aromas which are fruity for the most part. They are generally best drunk when young.

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

3. Sparkling wines

BRIEF WRITTEN DESCRIPTION

The sparkling wines are white or rosé. Basic wine intended for the production of white or rosé sparkling wine must have a minimum natural alcoholic strength by volume of 10,5 %. Basic wine intended for the production of sparkling wine that has not been enriched must have an actual alcoholic strength by volume not exceeding 12 %. After fermentation, basic wine that has not been enriched must have a fermentable sugar content (glucose and fructose) not exceeding 24 grams per litre. Basic wine that has been enriched must have a fermentable sugar content (glucose and fructose) not exceeding 5 grams per litre after fermentation. Basic wine intended for the production of sparkling white and rosé wine that has been enriched must have a total alcoholic strength by volume not exceeding 11,6 %. After enrichment, the wines’ total alcoholic strength by volume after secondary fermentation and before the addition of the expedition liqueur, must not exceed 13 %. The total volatile acidity, total acidity and total sulphur dioxide contents are those laid down by EU legislation. The sparkling wines are white or rosé. They are characterised by the finesse found not only in their effervescence but also in their aromatic character and structure in the mouth.

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

5. Wine-making practices

5.1. Specific oenological practices

1. Planting density – Spacing

Cultivation method

The minimum vine planting density is 4 000 plants per hectare. Spacing between vine rows must not exceed 2,5 metres, and the spacing between plants in the same row must be at least 0,90 metre.

The controlled designation of origin may be used for the harvests of the vineyard parcels where the spacing between plants in the same row is below 0,90 metres but not less than 0,80 metres and where the steepness of the slope exceeds 10 %.

In the case of vineyard parcels where the planting density is at least 3 300 but less than 4 000 plants per hectare, the harvests are eligible for the controlled designation of origin provided that they comply with the rules on trellising and foliage height laid down in the specification. The spacing between the rows of the vines must not exceed 3 metres, and the spacing between plants in the same row must be at least 1 metre.

2. Pruning rules

Cultivation method

The vines are pruned using either the cane pruning, spur pruning or mixed pruning method.

—

Still white wines (all grape varieties), still red wines (Cabernet Franc N, Cabernet-Sauvignon N, Gamay N, Pineau d’Aunis N): the vines are pruned with a maximum of 12 buds per plant. The vines may be pruned with two extra buds per plant, provided that, at the phenological stage corresponding to 11 or 12 leaves (separate buds), the number of fruit-bearing branches for the year per plant is no more than 12.

—

Still red wines (Grolleau N): the vines are pruned with a maximum of 10 buds per plant. The vines may be pruned with two extra buds per plant, provided that, at the phenological stage corresponding to 11 or 12 leaves (separate buds), the number of fruit-bearing branches for the year per plant is no more than 12.

—	Sparkling white and rosé wines (Chenin B, Gamay N, Grolleau G, Grolleau N, Pineau d’Aunis N): the vines are pruned with a maximum of 12 buds per plant.

The vines may be pruned with four extra buds per plant, provided that, at the phenological stage corresponding to 11 or 12 leaves (separate buds), the number of fruit-bearing branches for the year per plant is no more than 12.

3. Pruning rules

Cultivation method

The vines are pruned using either the cane pruning, spur pruning or mixed pruning method.

—	Sparkling white and rosé wines (Cabernet Franc N, Cabernet-Sauvignon N, Chardonnay B, Sauvignon B): the vines are pruned with a maximum of 14 buds per plant.

4. Irrigation

Cultivation method

Irrigation is prohibited.

5. Enrichment

Specific oenological practice

Subtractive enrichment techniques are permitted for the red wines with the maximum partial concentration rate set at 10 % in relation to the volumes used.

After enrichment, still wines must have a total alcoholic strength by volume not exceeding 12,5 %.

Basic wine intended for the production of sparkling white and rosé wine that has been enriched must have a fermentable sugar content of ≤ 5 g/l and a total alcoholic strength by volume of ≤ 11,6 %.

6. Use of wood chips

Specific oenological practice

For still white wines, use of wood chips is prohibited.

For red wines and sparkling wines, use of wood chips is prohibited except during the production process.

Basic wine intended for the production of sparkling rosé wine may be made from maceration or bleeding/draining.

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

7. Foliage height and trellising

Cultivation method

The foliage on the trellis must reach a height of at least 0,6 times the distance between the rows. This height is measured as the distance between the lower limit of the foliage (which must be at least 0,4 m above ground level) and the upper trimming limit (which must be at least 0,2 m above the upper trellis wire).

5.2. Maximum yields

1. Still white wines

65 hectolitres per hectare

2. Still red wines

65 hectolitres per hectare

3. Sparkling white and rosé wines

76 hectolitres per hectare

4. Bearing the term ‘gamay’

72 hectolitres per hectare

6. Demarcated geographical area

All stages in the production of wines eligible to bear the controlled designations of origin ‘Anjou’, ‘Cabernet d’Anjou’ and ‘Rosé d’Anjou’ must take place in the geographical area encompassing the following municipalities, on the basis of the Official Geographic Code of 2021:

—

department of Deux-Sèvres: Brion-près-Thouet, Loretz-d’Argenton, Louzy, Plaine-et-Vallées (only the territory of the delegated municipality of Oiron), Saint-Cyr-la-Lande, Sainte-Verge, Saint-Martin-de-Mâcon, Saint-Martin-de-Sanzay, Thouars (only the territory of the delegated municipalities of Mauzé-Thouarsais, Sainte-Radegonde and of the former municipality of Thouars), Tourtenay, Val en Vignes (only the territory of the delegated municipalities of Bouillé-Saint-Paul, Cersay and Saint-Pierre-à-Champ);

—

department of Maine-et-Loire: Allonnes, Angers, Antoigné, Artannes-sur-Thouet, Aubigné-sur-Layon, Beaulieu-sur-Layon, Bellevigne-en-Layon, Bellevigne-les-Châteaux, Blaison-Saint-Sulpice, Bouchemaine, Brain-sur-Allonnes, Brissac Loire Aubance (only the territory of the delegated municipalities of Alleuds, Brissac-Quincé, Charcé-Saint-Ellier-sur-Aubance, Chemellier, Coutures, Luigné, Saint-Rémy-la-Varenne, Saint-Saturnin-sur-Loire and Vauchrétien), Brossay, Cernusson, Chalonnes-sur-Loire, Champtocé-sur-Loire, Chaudefonds-sur-Layon, Chemillé-en-Anjou (only the territory of the delegated municipalities of Chanzeaux, La Jumellière and Valanjou), Cizay-la-Madeleine, Cléré-sur-Layon, Le Coudray-Macouard, Courchamps, Denée, Dénezé-sous-Doué, Distré, Doué-en-Anjou, Épieds, Fontevraud-l’Abbaye, Les Garennes sur Loire, Gennes-Val-de-Loire (only the territory of the delegated municipalities of Chênehutte-Trèves-Cunault, Gennes, Grézillé, Saint-Georges-des-Sept-Voies and Le Thoureil), Huillé-Lézigné (only the territory of the delegated municipality of Huillé), Ingrandes-Le Fresne sur Loire (only the territory of the former municipality of Ingrandes), Jarzé Villages (only the territory of the delegated municipality of Lué-en-Baugeois), Louresse-Rochemenier, Lys-Haut-Layon, Mauges-sur-Loire (only the territory of the delegated municipalities of La Chapelle-Saint-Florent, Le Mesnil-en-Vallée, Montjean-sur-Loire, La Pommeraye, Saint-Florent-le-Vieil, Saint-Laurent-de-la-Plaine and Saint-Laurent-du-Mottay), Mazé-Milon (only the territory of the delegated municipality of Fontaine-Milon), Montilliers, Montreuil-Bellay, Montsoreau, Mozé-sur-Louet, Mûrs-Erigné, Orée d’Anjou (only the territory of the delegated municipalities of Bouzillé, Champtoceaux, Drain, Landemont, Liré and La Varenne), Parnay, Passavant-sur-Layon, La Possonnière, Le Puy-Notre-Dame, Rives-de-Loir-en-Anjou (only the territory of the delegated municipality of Villevêque), Rochefort-sur-Loire, Rou-Marson, Sainte-Gemmes-sur-Loire, Saint-Georges-sur-Loire, Saint-Germain-des-Prés, Saint-Just-sur-Dive, Saint-Macaire-du-Bois, Saint-Melaine-sur-Aubance, Saumur, Savennières, Soulaines-sur-Aubance, Souzay-Champigny, Terranjou, Tuffalun, Turquant, Les Ulmes, Val-du-Layon, Varennes-sur-Loire, Varrains, Vaudelnay;

—	department of Vienne: Berrie, Curçay-sur-Dive, Glénouze, Pouançay, Ranton, Saint-Léger-de-Montbrillais, Saix, Ternay, Les Trois-Moutiers.

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

All stages in the production of wines eligible to bear the term ‘gamay’ take place in the geographical area encompassing the municipalities named below, on the basis of the Official Geographic Code of 2021:

—

department of Deux-Sèvres: Brion-près-Thouet, Loretz-d’Argenton, Louzy, Saint-Cyr-la-Lande, Sainte-Verge, Saint-Martin-de-Sanzay, Thouars (only the territory of the delegated municipalities of Mauzé-Thouarsais, Sainte-Radegonde and of the former municipality of Thouars), Val en Vignes (only the territory of the delegated municipalities of Bouillé-Saint-Paul, Cersay and Saint-Pierre-à-Champ);

—

department of Maine-et-Loire: Allonnes, Angers, Aubigné-sur-Layon, Beaulieu-sur-Layon, Bellevigne-en-Layon, Blaison-Saint-Sulpice, Bouchemaine, Brain-sur-Allonnes, Brissac Loire Aubance (only the territory of the delegated municipalities of Alleuds, Brissac-Quincé, Charcé-Saint-Ellier-sur-Aubance, Chemellier, Coutures, Luigné, Saint-Rémy-la-Varenne, Saint-Saturnin-sur-Loire and Vauchrétien), Cernusson, Chalonnes-sur-Loire, Champtocé-sur-Loire, Chaudefonds-sur-Layon, Chemillé-en-Anjou (only the territory of the delegated municipalities of Chanzeaux, La Jumellière and Valanjou), Cléré-sur-Layon, Denée, Dénezé-sous-Doué, Doué-en-Anjou (only the territory of the delegated municipalities of Brigné, Concourson-sur-Layon, Doué-la-Fontaine, Forges, Montfort, Saint-Georges-sur-Layon and Les Verchers-sur-Layon), Les Garennes sur Loire, Gennes-Val-de-Loire (only the territory of the delegated municipalities of Chênehutte-Trèves-Cunault, Gennes, Grézillé, Saint-Georges-des-Sept-Voies and Le Thoureil), Huillé-Lézigné (only the territory of the delegated municipality of Huillé), Ingrandes-Le Fresne sur Loire (only the territory of the former municipality of Ingrandes), Jarzé Villages (only the territory of the delegated municipality of Lué-en-Baugeois), Louresse-Rochemenier, Lys-Haut-Layon, Mauges-sur-Loire (only the territory of the delegated municipalities of La Chapelle-Saint-Florent, Le Mesnil-en-Vallée, Montjean-sur-Loire, La Pommeraye, Saint-Florent-le-Vieil, Saint-Laurent-de-la-Plaine and Saint-Laurent-du-Mottay), Mazé-Milon (only the territory of the delegated municipality of Fontaine-Milon), Montilliers, Mozé-sur-Louet, Mûrs-Erigné, Orée d’Anjou (only the territory of the delegated municipalities of Bouzillé, Champtoceaux, Drain, Landemont, Liré and La Varenne), Passavant-sur-Layon, La Possonnière, Rives-de-Loir-en-Anjou (only the territory of the delegated municipality of Villevêque), Rochefort-sur-Loire, Sainte-Gemmes-sur-Loire, Saint-Georges-sur-Loire, Saint-Germain-des-Prés, Saint-Macaire-du-Bois, Saint-Melaine-sur-Aubance, Savennières, Soulaines-sur-Aubance, Terranjou, Tuffalun, Val-du-Layon, Varennes-sur-Loire.

Maps of the geographical area can be consulted on the website of the INAO.

7. Wine grape variety(-ies)

Cabernet Franc N

Cabernet Sauvignon N

Chenin B

Gamay N

Grolleau N

Grolleau Gris G

Pineau d’Aunis N

8. Description of the link(s)

8.1. Still wines

The geographical area spans two major geological formations where vineyards mainly occupy the river catchment areas and some plateaux: in the west, the Precambrian and Paleozoic outcrops attached to the Armorican Massif; in the east, the Mesozoic and Cenozoic substratum of the Paris basin which has covered the ancient base rock. This geological peculiarity distinguishes the western part of the geographical area from the eastern part. The western part is notable for the presence of shale deposits, mostly slate, and is known locally as ‘Anjou noir’ (black Anjou). The eastern part is notable for its chalky marl (Saumur) and is known locally as ‘Anjou blanc’ (white Anjou).

With historic links to the ancient province of Anjou, as of 2021 the geographical area essentially covers the southern half of the department of Maine-et-Loire (68 communes) and the northern fringes of the departments of Deux-Sèvres (11 municipalities) and Vienne (9 municipalities). Some pockets still exist in the north of the department of Maine-et-Loire, harking back to a time when there were vineyards across the entire department.

Vines are known to have been cultivated on a continuous basis in Anjou since the first century A.D. It is excellent vine-growing country, as evidenced by these lines from a poem by Apollonius (6th century): ‘Not far from Brittany is a town located on a rock with extensive plantations devoted to Ceres and Bacchus and a name, Andecavi (Angers), which is derived from the Greek place name’. Vine-growing developed in the Anjou area during the Middle Ages, under the auspices of the monasteries located on the banks of the Loire and around Angers. It became particularly renowned from the 7th and 8th century onwards. Thanks to the influence of Henry II and Eleanor of Aquitaine, wine from Anjou made its way to the most splendid tables.

The region known as Anjou essentially owes it fame to the production of white wines made from the Chenin B variety. However, plantings of the Cabernet Franc N variety and of Cabernet-Sauvignon N a little later on spread significantly after the phylloxera crisis. In the early 20th century, wine-making efforts were mostly focused on making ‘rouget’, the local name for a light wine served in cafés. This marked the first stage in the changes to the Anjou vineyards. The second stage in these changes was based on the experience gained by producers in managing these crops.

8.2. Still wines

The production of red wines developed from the 1960s onwards, based on monitoring and analysis of the best combinations of varieties and planting locations, together with assessment of the harvest potential and the expertise acquired in wine-making techniques.

The still wines produced which are eligible to bear the controlled designation of origin ‘Anjou’ are white, rosé and red wines.

The white wines are generally dry. However, they may at times contain fermentable sugars and be classed as ‘demi-sec’ (medium-dry), ‘moelleux’ (medium-sweet) or ‘doux’ (sweet). Their aromatic character is generally intense, with floral aromas (hawthorn, lilac, lime tree, verbena, camomile, etc.) and fruitier notes (citrus, plum, pear, dried fruit, etc.). They have an ample, full-bodied taste, leaving a feeling of freshness and delicacy in the mouth.

The red wines have a good tannic structure. Their aromas are relatively intense, with notes of red fruit. They have structure, but lightness must predominate. They are fresh wines which must be drunk during the first 3 years after the grape harvest.

Red wines eligible to bear the term ‘gamay’ are fresh, vibrant and lively. They develop characteristic aromas which are fruity for the most part. They are generally best drunk when young.

The diversity of the vineyard locations with their varied geological and soil profiles have enabled producers to find optimal conditions for each of the vine varieties growing there. Winegrowers observe and analyse the behaviour of their vines in order to determine the right location for the vineyards. Whilst the Anjou vineyards enable the Chenin B variety to express its main characteristics in dry white wines, the sunny and south-facing hillsides enable it to show the complexity of a more aged wine. Furthermore, if the weather conditions towards the end of the season are favourable, the Chenin B variety can produce ‘moelleux’ (medium-sweet) or ‘doux’ (sweet) wines.

Whereas the Grolleau N, Grolleau Gris G and Pineau d’Aunis N varieties have come to occupy the hills and sandy/gravel flats where they are used to produce fruity rosé wines, the Cabernet Franc N and Cabernet-Sauvignon N varieties tend to prefer shallow or brown soils with a regulated water supply where they are used to produce full-bodied rosé wines with a lasting aroma or red wines with a slight rustic character refined during a brief period of ageing, as provided for in the specification.

Finally, the Gamay N variety prefers soils which have developed on Precambrian rocks in the heart of ‘Anjou noir’, with the exception of any of the ‘Anjou blanc’ area, as can be seen from the geographical unit within the geographical area which is defined in greater detail in the specification in respect of red wines eligible to bear the term ‘gamay’.

The know-how of producers, acquired from experience handed down over generations, can also be seen in their choice of technical model and grape variety combinations which depend on the production aim and vintage. The wide range of wines produced is an asset in conquering different markets. The wines are enjoyed not only in France, in particular by the inhabitants of the city of Angers and its surroundings, in Brittany and in Normandy, but also abroad. Indeed, wines sold under the controlled designations of origin ‘Anjou’, ‘Cabernet d’Anjou’ and ‘Rosé d’Anjou’ make no small contribution to the position held by ‘Val de Loire’ as the seventh largest exporting region of France.

8.3. Sparkling wines

The production of sparkling wine draws on the historical production of still white wines. In the 15th century, producers noticed that wines which had been bottled in winter and which would ferment for a second time when the warm weather first returned, would have a fizziness whilst maintaining their sophisticated aromas. Firstly ‘fizzy’, the development of sparkling wines was encouraged at the beginning of the 19th century when producers came to master the second bottle-fermentation process using either fermentable sugars from partially-fermented must or by adding tirage liqueur. It was possible to take advantage of the large cellars dug into the chalky marl where the wines could be conserved and aged at a constant low temperature.

The sparkling wines are characterised by the finesse found not only in their effervescence but also in their aromatic character and structure in the mouth.

Sparkling wine production has the same background. Producers noticed that wines which had been packaged and stored in cellars could undergo further fermentation once winter was over. Empirical understanding of this ‘second spontaneous fermentation’ firstly led to the production of ‘fizzy’ wines, using in particular the Chenin B variety which, as a late variety, had characteristics, a freshness and subtle aromas which made it particularly well suited to sparkling wine production. From the beginning of the 19th century, these properties were exploited to best advantage, guided in particular by Jean-Baptiste Ackerman, as winemakers came to master the ‘second bottle fermentation’ process to produce sparkling wines.

Particular attention is paid to the wine harvest. The harvest ensures optimal ripeness and a good balance between sugar and acidity which is vital for guaranteeing freshness, good secondary fermentation and ageing potential. Furthermore, the underground cellars located, in particular, in the heart of ‘Anjou blanc’ are an asset in the production of these wines which require large storage and handling spaces under ideal light, humidity and temperature conditions. The same rigour and techniques are applied in the case of black grape varieties to produce more limited quantities of quality sparkling rosé wines.

Drawing on experience acquired over more than a century, producers have now perfectly mastered the art of blending to make these sparkling wines. Ageing the wines on lees for at least 9 months helps them to develop in complexity.

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

API

Legal framework:

EU legislation

Type of further condition:

Derogation concerning production in the demarcated geographical area

Description of the condition:

The area in immediate proximity defined by derogation for the wine-making and production processes of wines eligible to bear the controlled designations of origin ‘Cabernet d’Anjou’ and ‘Rosé d’Anjou’, the wine-making, production and ageing processes of still wines eligible to bear the controlled designation of origin ‘Anjou’, and the wine-making, production, ageing and packaging of sparkling wines eligible to bear the controlled designation of origin ‘Anjou’ comprises the following municipalities, on the basis of the Official Geographic Code of 2021:

—	department of Indre-et-Loire: Saint-Nicolas-de-Bourgueil;

—	department of Loire-Atlantique: Ancenis-Saint-Géréon (only the territory of the former municipality of Ancenis), Le Loroux-Bottereau, Le Pallet, La Remaudière, Vair-sur-Loire (only the territory of the delegated municipality of Anetz), Vallet;

—	department of Maine-et-Loire: Orée d’Anjou (only the territory of the delegated municipality of Saint-Laurent-des-Autels), Saint-Martin-du-Fouilloux.

API bearing the term ‘gamay’

Legal framework:

EU legislation

Type of further condition:

Derogation concerning production in the demarcated geographical area

Description of the condition:

The area in immediate proximity defined by derogation for the wine-making and production processes of wines eligible to bear the term ‘gamay’ comprises the following municipalities, on the basis of the Official Geographic Code of 2021:

—	department of Deux-Sèvres: Saint-Martin-de-Mâcon, Tourtenay;

—	department of Indre-et-Loire: Saint-Nicolas-de-Bourgueil;

—	department of Loire-Atlantique: Ancenis-Saint-Géréon (only the territory of the former municipality of Ancenis), Le Loroux-Bottereau, Le Pallet, La Remaudière, Vair-sur-Loire (only the territory of the delegated municipality of Anetz), Vallet;

—

department of Maine-et-Loire: Antoigné, Artannes-sur-Thouet, Bellevigne-les-Châteaux, Brossay, Cizay-la-Madeleine, Le Coudray-Macouard, Courchamps, Distré, Doué-en-Anjou (only the territory of the delegated municipality of Meigné), Épieds, Fontevraud-l’Abbaye, Montreuil-Bellay, Montsoreau, Orée d’Anjou (only the territory of the delegated municipality of Saint-Laurent-des-Autels), Parnay, Le Puy-Notre-Dame, Rou-Marson, Saint-Just-sur-Dive, Saint-Martin-du-Fouilloux, Saumur, Souzay-Champigny, Turquant, Les Ulmes, Varrains, Vaudelnay;

—	department of Vienne: Berrie, Curçay-sur-Dive, Glénouze, Pouançay, Ranton, Saint-Léger-de-Montbrillais, Saix, Ternay, Les Trois-Moutiers.

Packaging

Legal framework:

National legislation

Type of further condition:

Packaging in the demarcated area

Description of the condition:

The sparkling wines are made exclusively by secondary bottle fermentation.

They may not be kept on lees in bottles for less than 9 months.

The sparkling wines are made and marketed in bottles in which secondary fermentation takes place, with the exception of wines sold in bottles with a volume of 37,5 cl or less or a volume of more than 150 cl.

Labelling

Legal framework:

National legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

The optional terms whose use, under EU provisions, may be regulated by the Member States, are marked on the labels in letters that may not be larger, either in height, width or thickness, than twice the size of the letters forming the name of the controlled designation of origin.

The name of the controlled designation of origin may be followed by the geographical name ‘Val de Loire’, in accordance with the rules laid down in the specification.

The size of the letters of the geographical name ‘Val de Loire’ may not be larger, either in height or width, than two-thirds of the size of the letters forming the name of the controlled designation of origin.

Bearing the term ‘gamay’

Legal framework:

National legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

The term ‘gamay’ is added after the name of the controlled designation of origin for wines meeting the special conditions applying to this term as set out in the specification.

The term ‘gamay’ must feature on the labelling after the name of the controlled designation of origin, in letters of the same colour and not exceeding – either in height or width – two-thirds of the size of the letters forming the name of the controlled designation of origin.

The term ‘gamay’ may be followed by the terms ‘primeur’ or ‘nouveau’ for wines meeting the special conditions applying to these terms as set out in the specification.

Wines eligible to bear the term ‘primeur’ or ‘nouveau’ must also state the vintage.

Still white wines

Legal framework:

National legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

Still white wines must be described with the terms ‘demi-sec’ (medium-dry), ‘moelleux’ (medium-sweet) or ‘doux’ (sweet) in all commercial documents, shipping documents and on labels according to the fermentable sugar content (glucose and fructose) of the wine, as defined by EU legislation. These particulars are included on the labels in the same field of vision as the name of the protected designation of origin.

Smaller geographical unit

Legal framework:

National legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

Wines eligible for the controlled designation of origin may specify a smaller geographical unit on their labels, provided that it is a place name listed in the land register and that it appears on the harvest declaration. The place name must be printed in letters no larger, either in height or in width, than half the size of the letters forming the name of the controlled designation of origin.

Link to the product specification

https://info.agriculture.gouv.fr/gedei/site/bo-agri/document_administratif-cea1d3f7-577f-445e-9e58-b708a8d13eb8

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

9.2.2023

Official Journal of the European Union

C 49/47

(2023/C 49/14)

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

COMMUNICATING THE APPROVAL OF A STANDARD AMENDMENT

‘Crémant de Loire’

PDO-FR-A0391-AM02

Date of communication: 11.11.2022

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

1. Official Geographic Code

The municipalities of the geographical area have been updated in accordance with the Official Geographic Code.

This does not affect the boundary of the demarcated geographical area.

Point 6 of the single document has been amended.

2. Demarcated parcel area

Dates of sessions to approve demarcation have been added.

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

The single document is not affected by this amendment.

3. Spacing between plants

The minimum spacing between plants has been reduced from 1 m to 0,90 m.

The purpose of this amendment is to increase the planting density of the vines without changing the spacing between rows.

A special provision has also been added for vines on slopes steeper than 10 %, for which the minimum authorised spacing between plants is 0,80 m.

Point 5 of the single document has been amended.

4. Pruning

The pruning rules have been harmonised for the designations of the Anjou Saumur area in the Loire Valley.

This harmonisation aims to improve operators’ knowledge and simplify checks. The amendment gives winegrowers more flexibility to adapt to frosts, which are occurring later in the year.

Point 5 of the single document has been amended.

5. Link with the geographical area

The link has been amended to refer to 2021 instead of 2018 and to adjust the number of municipalities after some were merged.

Point 8 of the single document has been amended.

6. Labelling

The regulatory framework for optional terms has been clarified.

Point 9 of the single document has been amended.

7. Transitional measures

Transitional measures no longer in force have been deleted.

A transitional measure has been added for municipalities for which the parcel demarcation was approved in November 2020.

These amendments do not require any changes to the single document.

8. Editorial amendments

A number of editorial changes have been made to the specification.

These amendments do not require any changes to the single document.

9. Reference to the inspection body

The reference to the inspection body has been reworded to align it with the wording of other product specifications. This amendment is merely a change in wording.

It does not require any changes to the single document.

SINGLE DOCUMENT

1. Name(s)

Crémant de Loire

2. Geographical indication type

PDO – Protected Designation of Origin

3. Categories of grapevine products

5.	Quality sparkling wine

4. Description of the wine(s)

1. Characteristics

BRIEF WRITTEN DESCRIPTION

White and rosé quality sparkling wines. The wines have a minimum natural alcoholic strength by volume of 9 %. The basic wines that have not been enriched have a maximum actual alcoholic strength by volume of 12 % and a maximum fermentable sugar content (glucose and fructose) of 24 grams per litre. After fermentation, the basic wines that have been enriched have a fermentable sugar content (glucose and fructose) of less than 5 grams per litre. After enrichment, the basic wines’ total alcoholic strength by volume does not exceed 11,6 %. Before disgorging, the wines have an excess pressure of carbon dioxide of at least 4 bar, measured at a temperature of 20 °C, and, after disgorging, have a total sulphur dioxide content of no more than 150 milligrams per litre. The volatile acidity and total sulphur dioxide contents are those laid down by EU legislation. The wines’ total alcoholic strength by volume after secondary fermentation and before the addition of the expedition liqueur, and if the must has been enriched, does not exceed 13 %. The total acidity and volatile acidity contents are those laid down by EU legislation.

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

2. Description

BRIEF WRITTEN DESCRIPTION

‘Crémant de Loire’ is a sparkling wine that is usually white and sometimes rosé. It has an even effervescence with strings of fine, delicate and persistent bubbles. On the nose it often has aromas of white flowers mixed with fruity notes such as peach or apricot. On the palate it is fine and harmonious, with a pleasing combination of freshness and sweetness.

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

5. Wine-making practices

5.1. Specific oenological practices

1. Planting density – Spacing (1)

Growing method

(a)

Vineyards located within the geographical area of the ‘Anjou’ controlled designation of origin: The minimum planting density of the vines is 4 000 plants per hectare. The spacing between the rows of vines must not exceed 2,50 m, and the spacing between plants in the same row must be at least 0,90 m. The controlled designation of origin may be used for the harvests of vineyard parcels where the spacing between plants in the same row is below 0,90 metres but not less than 0,80 metres, where the steepness of the slope exceeds 10 %. In the case of vineyard parcels where the planting density is at least 3 300 but less than 4 000 plants per hectare, the harvests are eligible for the controlled designation of origin provided that the rules on trellising and foliage height laid down in the specification are complied with. The spacing between the rows of vines on these parcels must not exceed 3 m, and the spacing between plants in the same row must be at least 1 m.

2. Planting density – Spacing (2)

Growing method

(b)

Vineyards located within the geographical area of the ‘Touraine’ controlled designation of origin: The minimum planting density of the vines is 4 500 plants per hectare. The spacing between the rows of vines must not exceed 2,10 m, and the spacing between plants in the same row must be at least 0,90 m.

(c)

Vineyards located within the geographical area of the ‘Cheverny’ controlled designation of origin: The minimum planting density of the vines is 4 500 plants per hectare. The spacing between the rows of vines must not exceed 2,10 m. The spacing between plants in the same row must be between 0,90 m and 1,20 m.

3. Rules on vine trellising

Growing method

—

Vineyards located within the geographical area of the ‘Anjou’ controlled designation of origin: The height of the foliage when trellised is at least 0,6 times the spacing between the rows. This height is measured from the lowest point of the foliage, set at a minimum of 0,40 metres above the ground, to the highest part of the canopy, set at a minimum of 0,20 metres above the height of the upper trellising wire. In the case of vineyard parcels where the planting density is at least 3 300 but less than 4 000 plants per hectare, the following trellising rules also apply: the minimum height of the trellising posts above the ground is 1,90 metres; there are 4 levels of trellising wires; the minimum height of the upper wire is 1,85 metres above the ground.

—

Vineyards located within the geographical area of the ‘Touraine’ and ‘Cheverny’ controlled designations of origin: The height of the foliage when trellised is at least 0,6 times the spacing between the rows. This height is measured from the lowest point of the foliage, set at a minimum of 0,30 metres above the ground, to the highest part of the canopy, set at a minimum of 0,20 metres above the height of the upper trellising wire.

4. Pruning rules

Growing method

The vines are pruned using either the cane pruning, spur pruning or mixed pruning method.

Chenin B, Grolleau N, Grolleau Gris G, Orbois B and Pineau d’Aunis N: The vines are pruned to a maximum of 12 buds per plant. The vines can be pruned to 4 additional buds per plant on condition that, at the phenological stage corresponding to 11 or 12 leaves (separate buds), there are no more than 12 fruit-bearing branches for the year per plant.

Cabernet Franc N, Cabernet Sauvignon N, Chardonnay B and Pinot Noir N: The vines are pruned to a maximum of 14 buds per plant. The vines can be pruned to 4 additional buds per plant on condition that, at the phenological stage corresponding to 11 or 12 leaves (separate buds), there are no more than 14 fruit-bearing branches for the year per plant.

5. Irrigation

Growing method

Irrigation is prohibited.

6. Harvesting

Growing method

The wines are made from grapes harvested manually. The use of grape harvesting machines is prohibited.

The grapes are transported in unsealed containers. The size of the containers may not exceed 1,20 × 1,20 m, with the height of the grapes not exceeding 0,40 m. The period of time between harvesting the grapes and pressing may not exceed 24 hours.

Specific oenological practice

(a)	After enrichment, the basic wines’ total alcoholic strength by volume does not exceed 11,6 %. The wines’ total alcoholic strength by volume after secondary fermentation and before the addition of the expedition liqueur, and if the must has been enriched, does not exceed 13 %.

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

(c)	The pressing facilities must meet criteria concerning reception of the grapes, presses, pressing operations, loading of presses, separation of juices and hygiene, as laid down in the specification.

The grapes are poured whole into the press. The basic wines are obtained within a limit of 100 litres of must per 150 kilograms of grapes used.

5.2. Maximum yields

80 hectolitres per hectare

6. Demarcated geographical area

All stages of production take place in the geographical area comprising the following municipalities, on the basis of the Official Geographic Code of 2021:

—

Department of Deux-Sèvres: Brion-près-Thouet, Loretz-d’Argenton, Louzy, Plaine-et-Vallées (only the territory of the delegated municipality of Oiron), Saint-Cyr-la-Lande, Sainte-Verge, Saint-Martin-de-Mâcon, Saint-Martin-de-Sanzay, Thouars (only the territory of the delegated municipalities of Mauzé-Thouarsais and Sainte-Radegonde and the former municipality of Thouars), Tourtenay, Val en Vignes (only the territory of the delegated municipalities of Bouillé-Saint-Paul, Cersay and Saint-Pierre-à-Champ);

—

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

—

Department of Loir-et-Cher: Angé, Blois, Candé-sur-Beuvron, Cellettes, Chailles, Châteauvieux, Châtillon-sur-Cher, Chaumont-sur-Loire, Chémery, Cheverny, Chissay-en-Touraine, Chitenay, Choussy, Le Controis-en-Sologne, Cormeray, Couddes, Couffy, Cour-Cheverny, Faverolles-sur-Cher, Fresnes, Huisseau-sur-Cosson, Mareuil-sur-Cher, Maslives, Méhers, Mesland, Meusnes, Monteaux, Monthou-sur-Bièvre, Monthou-sur-Cher, Les Montils, Montlivault, Mont-près-Chambord, Montrichard Val de Cher, Muides-sur-Loire, Noyers-sur-Cher, Oisly, Pontlevoy, Pouillé, Rilly-sur-Loire, Saint-Aignan, Saint-Claude-de-Diray, Saint-Dyé-sur-Loire, Saint-Georges-sur-Cher, Saint-Julien-de-Chédon, Saint-Laurent-Nouan, Saint-Romain-sur-Cher, Sambin, Sassay, Seigy, Seur, Soings-en-Sologne, Thésée, Tour-en-Sologne, Valaire, Valencisse (only the territory of the delegated municipalities of Chambon-sur-Cisse and Molineuf), Vallières-les-Grandes, Valloire-sur-Cisse (only the territory of the delegated municipality of Chouzy-sur-Cisse), Veuzain-sur-Loire (only the territory of the delegated municipality of Onzain) and Vineuil;

—

Department of Maine-et-Loire: Allonnes, Angers, Antoigné, Artannes-sur-Thouet, Aubigné-sur-Layon, Beaulieu-sur-Layon, Bellevigne-en-Layon, Bellevigne-les-Châteaux, Blaison-Saint-Sulpice, Bouchemaine, Brain-sur-Allonnes, Brissac Loire Aubance (only the territory of the delegated municipalities of Les Alleuds, Brissac-Quincé, Charcé-Saint-Ellier-sur-Aubance, Chemellier, Coutures, Luigné, Saint-Rémy-la-Varenne, Saint-Saturnin-sur-Loire and Vauchrétien), Brossay, Cernusson, Chalonnes-sur-Loire, Champtocé-sur-Loire, Chaudefonds-sur-Layon, Chemillé-en-Anjou (only the territory of the delegated municipalities of Chanzeaux, La Jumellière and Valanjou), Cizay-la-Madeleine, Cléré-sur-Layon, Le Coudray-Macouard, Courchamps, Denée, Dénezé-sous-Doué, Distré, Doué-en-Anjou, Épieds, Fontevraud-l’Abbaye, Les Garennes sur Loire, Gennes-Val-de-Loire (only the territory of the delegated municipalities of Chênehutte-Trèves-Cunault, Gennes, Grézillé, Saint-Georges-des-Sept-Voies and Le Thoureil), Huillé-Lézigné (only the territory of the delegated municipality of Huillé), Ingrandes-Le Fresne sur Loire (only the territory of the former municipality of Ingrandes), Jarzé Villages (only the territory of the delegated municipality of Lué-en-Baugeois), Louresse-Rochemenier, Lys-Haut-Layon, Mauges-sur-Loire (only the territory of the delegated municipalities of La Chapelle-Saint-Florent, Le Mesnil-en-Vallée, Montjean-sur-Loire, La Pommeraye, Saint-Florent-le-Vieil, Saint-Laurent-de-la-Plaine and Saint-Laurent-du-Mottay), Mazé-Milon (only the territory of the delegated municipality of Fontaine-Milon), Montilliers, Montreuil-Bellay, Montsoreau, Mozé-sur-Louet, Mûrs-Erigné, Orée d’Anjou (only the territory of the delegated municipalities of Bouzillé, Champtoceaux, Drain, Landemont, Liré and La Varenne), Parnay, Passavant-sur-Layon, La Possonnière, Le Puy-Notre-Dame, Rives-de-Loir-en-Anjou (only the territory of the delegated municipality of Villevêque), Rochefort-sur-Loire, Rou-Marson, Sainte-Gemmes-sur-Loire, Saint-Georges-sur-Loire, Saint-Germain-des-Prés, Saint-Just-sur-Dive, Saint-Macaire-du-Bois, Saint-Melaine-sur-Aubance, Saumur, Savennières, Soulaines-sur-Aubance, Souzay-Champigny, Terranjou, Tuffalun, Turquant, Les Ulmes, Val-du-Layon, Varennes-sur-Loire, Varrains and Vaudelnay;

—	Department of Vienne: Berrie, Curçay-sur-Dive, Glénouze, Pouançay, Ranton, Saint-Léger-de-Montbrillais, Saix, Ternay and Les Trois-Moutiers.

Maps showing the geographical area can be viewed on the website of the National Institute of Origin and Quality.

7. Wine grape variety(-ies)

Cabernet Franc N

Cabernet Sauvignon N

Chardonnay B

Chenin B

Grolleau N

Grolleau Gris G

Orbois B

Pineau d’Aunis N

Pinot Noir N

8. Description of the link(s)

8.1.

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

The geographical area consists of an undulating plateau which corresponds geologically to the primary formations of the foothills of the Armorican Massif; it also includes the more recent formations of the secondary and, to a lesser extent, the tertiary eras, on the south-western fringe of the Paris basin. The area runs along the River Loire and its tributaries the Vienne, the Indre and the Cher, for around 200 kilometres. In 2021 it comprised 246 municipalities, some of which are famous for their châteaux.

The parcels demarcated for the harvesting of grapes have slaty or clayey-slaty soils in the western part and clay-limestone soils (Cenomanian, Turonian, Senonian and Eocene) in the eastern part. A feature of all the soils is that they have modest useful water reserves and good drainage capacity.

The most important layer dates back to the Turonian stage, when tuffeau stone was formed. This stone was mined in a vast number of quarries and used in the construction of the Loire châteaux and, more generally, in the architecture of the entire region, leaving behind countless caves. These quarries have become cellars, with constant temperature and humidity, devoted to mushroom growing and wine storage.

The climate is oceanic, with some nuances. The eastern section, corresponding to the Sologne wine-growing area, has a more continental influence with cumulated annual precipitation of between 550 and 650 millimetres, slightly higher than the rest of the geographical area. In the west, where the ocean’s influence is at its strongest, the temperatures are moderate, the winters mild and the summers not too hot. By contrast, towards the east, the temperature range tends to increase. In this general context, the river network formed by the Loire and its tributaries acts as a thermal regulator.

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

The history of winegrowing in the area is relatively old, as it is linked to the development of several well-established monasteries and abbeys in the region. In the 6th century, St Gregory of Tours, in his ‘History of the Franks’, reported on extensive vine cultivation in this area and the use of ‘traquettes’ to scare the birds during the ripening period. Winegrowing expanded rapidly in the 17th and 18th centuries, thanks to trading developed by the Dutch. As they had a large fleet, the latter used the Loire to obtain supplies, especially of white wines, from Les Ponts-de-Cé, Saumur and Vouvray, which led to growth in the quality wine market in respect of ‘wines for the sea’.

The production of sparkling wines dates back to the beginning of the 19th century, when it was found that the characteristics of Saumur wines, produced from the Chenin B variety, made them suitable for secondary fermentation. Soon after, aware of this particular quality and the surprising similarity to ‘Champagne’ wines, in 1811 Jean-Baptiste Ackerman started producing sparkling wines using the traditional method. In 1838, a committee tasked with reviewing the products presented at the Angers trade fair stated that: ‘These wines are perfectly clear and limpid; their foam is white, lively and sparkling… They demonstrate that it is possible to produce wines in our region that can compare to Champagne wines.’

In less than half a century, encouraged by these initial results, many entrepreneurs took the committee’s advice to heart and went on to establish the area’s major wineries: ‘Veuve Amiot’, ‘Bouvet-Ladubay’, ‘Langlois-Château’ and ‘Monmousseau’. The caves created by tuffeau mining became the preferred locations for the production of sparkling wines. Tunnels were even dug out for the sole purpose of storing bottles. In the period 1845-1875, the rise in living standards in France and the expansion of the railways opened up new business opportunities for producers of sparkling wines. In 1874, 4 million bottles were shipped throughout Europe, with the reputation of the sparkling wines of the Loire valley growing rapidly in the 20th century.

The controlled designation of origin ‘Crémant de Loire’ was recognised by decree of 17 October 1975. The producers had long been aware of the importance of respecting the raw material in the production of the sparkling wines. The production rules laid down in that decree showed their commitment to manual harvesting, to putting whole grapes in the press, to pressing the grapes gently and to a long period of storage ‘on racks’.

In 2009, annual production stood at 13 million bottles.

8.2.

2. Information on the quality and characteristics of the product

3. Causal interactions

The wine-growing area stretches over almost 200 kilometres along the Loire’s network of waterways, which allowed winegrowing to develop here. The mesoclimatic variations within the geographical area, and the very different soil conditions, have enabled producers to introduce the grape varieties with the best-suited characteristics. This diversity of wine-growing conditions is of significant advantage in terms of the blends used for the cuvées.

The suitability of wines made from the Chenin B variety to undergo secondary fermentation led producers, particularly those of Saumur and Vouvray, to master the practice of natural secondary fermentation in the bottle. Building on this success and in the knowledge that they are creating a renowned product, they apply and develop techniques that ensure impeccable quality. The cellars carved out of the tuffeau stone encouraged the development of these wines, which require large temperate storage and handling areas.

The production conditions concerning the harvest, in particular transporting the harvest, are designed to ensure that the grapes remain undamaged until the pressing stage and to limit oxidation. Pressing in a well-kept environment with suitable equipment and according to rules defining a precise ratio between the weight of the grapes used and the volume of must extracted ensures the quality and clarity of the juices obtained. Using experience acquired over more than a century, the producers of sparkling wines have now perfectly mastered the blending of their cuvées. A long period of ageing allows the wine to develop its aromatic characteristics, complexity and subtlety.

An Anjou winemaker in the 1980s said that ‘Crémant de Loire’ was the result of modern techniques used to better represent tradition. This white or rosé sparkling wine is now a major wine in the Loire Valley; it is sold both on the French market and exported and enjoys a growing reputation.

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

Labelling

Legal framework:

National legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

The size of the letters of optional terms whose use, under EU rules, may be regulated by the Member States, must not be larger, either in height or width, than twice the size of the letters forming the name of the controlled designation of origin.

The name of the controlled designation of origin may be followed by the geographical name ‘Val de Loire’ [Loire Valley]. The size of the letters used for this geographical name must not be larger, either in height or width, than two thirds of the size of the letters forming the name of the controlled designation of origin.

The name of the controlled designation of origin must be marked on the cork, on the part within the neck of the bottle.

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

—	it is a registered location;

—	it appears on the harvest declaration.

The place name must be printed in letters no larger, either in height or in width, than half the size of the letters forming the name of the controlled designation of origin.

Packaging

Legal framework:

National legislation

Type of further condition:

Packaging in the demarcated area

Description of the condition:

The wines are produced by secondary fermentation in glass bottles.

Bottling in glass bottles, where the secondary fermentation takes place, may only be done as of 1 December following the harvest.

Wines bottled on the lees must be stored for at least 9 months.

The wines are processed and sold in the bottles within which the secondary fermentation has taken place, with the exception of wines sold in bottles with a volume of 37,5 cl or less or a volume greater than 150 cl.

The wines are marketed to the consumer after a minimum ageing period of 12 months from the bottling date.

Link to the product specification

https://info.agriculture.gouv.fr/gedei/site/bo-agri/document_administratif-fbd01859-710c-4b01-bc35-12c58579e127

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

9.2.2023

Official Journal of the European Union

C 49/56

(2023/C 49/15)

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

COMMUNICATING THE APPROVAL OF A STANDARD AMENDMENT

‘Côtes du Jura’

PDO-FR-A0155-AM01

Date of communication: 10.11.2022

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

1. Geographical area

In point 1 of Section IV of Chapter I of the product specification, the words ‘are carried out’ have been replaced by the words ‘take place’ and the words ‘on the basis of the 2021 Official Geographical Code’ have been added after ‘Jura’.

This editorial amendment allows the geographical area to be identified with reference to the 2021 version of the Official Geographical Code, which is updated by the National Institute of Statistics and Economic Studies (INSEE), and gives the definition of the geographical area legal certainty.

The list of municipalities making up the geographical area and their names have been updated without altering the boundary of the geographical area in line with the administrative changes that have been made to the Official Geographical Code.

Point 6 of the single document has been amended.

A sentence has also been added to point 1 of Section IV explaining that maps covering the geographical area are available on the INAO website.

2. Area in immediate proximity

In point 3 of Section IV of Chapter I of the specification, the words ‘based on the 2021 Official Geographical Code’ have been added after ‘the following municipalities’.

This editorial amendment allows the area in immediate proximity to be identified with reference to the 2021 version of the Official Geographical Code, published by INSEE.

The addition of this reference gives the definition of the area in immediate proximity legal certainty.

The list of municipalities comprising the area in immediate proximity, including their names, has been updated, without changes to the boundary, to take into account the administrative changes that have been made.

The section ‘Further conditions’ of the single document has been amended.

3. Vine varieties

Under point 1 of Section V of Chapter I of the specification, the varieties Aligoté B, Chenin B, Enfariné B, Gringet B, Marsanne B, Roussane B, Sacy B, Béclan N, Franc Noir de Haute-Saône N and Gamay N, considered to be of interest for reasons of adapting to climate change, have been added to the list of varieties authorised to produce the following wines:

—	Still white wines: Aligoté B, Chenin B, Enfariné N, Gringet B, Marsanne B, Roussane B and Sacy B;

—	Still red and rosé wines: Béclan N, Enfariné N, Franc Noir de Haute-Saône N and Gamay N;

—	Still wines eligible to be labelled as vin jaune [yellow wine]: Enfariné N and Gringet B.

The competent national committee of the National Institute of Origin and Quality (INAO) has decided to authorise the option, for designations that submit an application, of introducing varieties of interest to adapt to climate change or to societal expectations regarding the use of crop protection products.

These grape varieties, which are partly from the Jura region, can be an asset in the context of global warming. Some are late to mature and allow for adaptation to the risk of frost, while others provide acidity and thus produce more balanced wines. They are at least as resistant to disease as the varieties already authorised for the designation. Introducing these varieties is also intended to accentuate the specific characteristics of the wines covered by the designation.

The single document is not affected by this amendment.

4. Rules on planting proportions

In point 2 of Section V of Chapter I of the specification, a provision has been added specifying that the proportion of varieties of interest for the purposes of adaptation is limited to 5 % of the holding’s grape varieties, applying to all parcels producing PDO wine.

The single document is not affected by this amendment.

5. Pruning rules

In point 1(b) of Section VI of Chapter I of the specification, the provisions on vine pruning have been amended to include the varieties of interest for adaptation purposes.

The section ‘Specific oenological practices’ of the single document has been amended.

6. General vine cultivation rules

Point 1(f) of Section VI of Chapter I of the specification restricts the amount of mineral nitrogen fertiliser to 40 units per hectare per year in order to limit vineyards’ environmental impact.

The single document is not affected by this amendment.

7. Other crop-related practices

Point 2 of Section VI of Chapter I of the specification requires the vegetation on parcels with a slope of over 15 %, whether it has been sown or self-seeded, to be managed by mechanical or physical means on at least every second row, so as to preserve the environment’s physical and biological characteristics. This provision replaces the restriction on the length of rows for parcels with a slope of over 15 %.

The single document is not affected by this amendment.

8. Harvest

In point 1(a) of Section VII of Chapter I of the specification, the provision regarding setting the date for starting the harvest has been deleted. This provision has been deleted because the specification indicates the grapes’ minimum sugar content at harvest, which allows producers to harvest at the right time for the particular weather conditions that year and their geographical location.

This amendment does not concern the single document.

9. Yields

Under point 2(a) of Section VIII of Chapter I of the specification, the maximum yield for still white wines has been increased from 72 to 78 hl/ha. This amendment will allow winegrowers to benefit from years with good harvests, given that overall average production yields are decreasing.

The section ‘Maximum yields’ of the single document has been amended.

10. Blends of grape varieties

Point 1(a) of Section IX of Chapter I states that varieties of interest for the purpose of adaptation may not, together or separately, account for more than 10 % of the wines’ final blend.

The single document is not affected by this amendment.

11. Circulation between authorised warehouses

Point 5(b) of Section IX of Chapter I of the specification, concerning the date from when the wines can be transported between authorised warehouses, has been deleted.

In order to allow for early transfers of wine, in particular to traders, the date from which wines may be moved between authorised warehouses has been deleted.

The title of point 5 of Section IX has been amended by removing the words ‘the transport of products and’.

The title of point 5(a) of Section IX has been deleted.

The single document is not affected by these amendments to the specification.

12. Link with the geographical area

In point 3 of Section X of Chapter I of the specification, the words ‘limited length of rows’ have been deleted. This amendment is in line with the amendment to point 2 ‘Other cultivation practices’ in Section VI of Chapter I of the specification.

The section ‘Link with the geographical area’ of the single document has been amended.

13. Declaration requirements

In point 2 of Section I of Chapter II of the specification, the final date for the claim declaration has been amended to coincide with the deadline for the harvest declaration.

The single document is not affected by this amendment.

14. Main points to be checked and evaluation methods

In Section I of Chapter III of the specification, the table of the main points to be checked has been amended to take account of the new drafting rules.

The single document is not affected by these amendments to the specification.

15. References to the inspection body

In Section II of Chapter III of the specification, the address of the inspection body referred to in the first paragraph has been updated.

The second paragraph citing the inspection body has been deleted in order to comply with the new drafting rules for this section of the specifications.

The third paragraph has been amended and the fourth deleted to reflect the new drafting rules.

The single document is not affected by these amendments.

SINGLE DOCUMENT

1. Name(s)

Côtes du Jura

2. Geographical indication type

PDO – Protected Designation of Origin

3. Categories of grapevine products

Wine

15.	Wine made from raisined grapes

4. Description of the wine(s)

1. Still white wines

BRIEF WRITTEN DESCRIPTION

The main production is a dry white wine, produced mainly from a blend of the Chardonnay B and Savagnin B varieties. The bouquet is generally based on mineral and flint undertones with fruity notes, with lots of freshness. The white wines have a minimum natural alcoholic strength by volume of 10,5 % and, after enrichment, must not exceed a total alcoholic strength by volume of 14 %. At the stage of bottling and placing on the retail market, the wines have a fermentable sugar content (glucose and fructose) of 3 grams per litre or less.

The other analytical characteristics are as laid down by EU legislation.

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

2. Still red and rosé wines

BRIEF WRITTEN DESCRIPTION

The red and rosé wines are characterised by great aromatic complexity. The Poulsard N variety, from which these wines are produced, gives the wines a characteristic light ruby colour and fruit scents. With the Pinot Noir N variety, the colour is darker and the bouquet reminiscent of red fruit. With the ‘Trousseau N’ variety, the wines are more tannic, the colour is often more intense and they frequently have a whiff of animal notes. As the red (or rosé) wines mature, the bouquet often develops into notes of undergrowth, humus and mushrooms. The red and rosé wines have a minimum natural alcoholic strength by volume of 10 %. After enrichment, the wines’ total alcoholic strength by volume must not exceed 13,5 %. At the stage of bottling and placing on the retail market, the red wines have a malic acid content of 0,4 grams per litre or less. At the stage of bottling and placing on the retail market, the wines have a fermentable sugar content (glucose and fructose) of 3 grams per litre or less.

The other analytical characteristics are as laid down by EU legislation.

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

3. Wines traditionally described as vin de paille [straw wine]

BRIEF WRITTEN DESCRIPTION

Wine bearing the term vin de paille, or straw wine, is a sweet wine that develops scents of candied fruit, reminiscent of prunes or candied orange, or honey. This wine’s bouquet and flavours vary not only according to their origin but also depending on the grape varieties from which it is produced and the expertise of the relevant producer or master vintner. Wines that bear the traditional term vin de paille have a minimum actual alcoholic strength by volume of 14 % and a total alcoholic strength by volume of not less than 19 %. At the stage of bottling and placing on the retail market, vin de paille wines have a volatile acidity content of less than 25 milliequivalents per litre.

The other analytical characteristics are as laid down by EU legislation.

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

4. Wines traditionally described as vin jaune [yellow wine]

BRIEF WRITTEN DESCRIPTION

Wine bearing the term vin jaune is characterised mainly by its incomparable and complex ‘yellow taste’, an aromatic medley of walnuts, apples, candied fruit and spices, and its intense golden brown colour. Vin jaune wines have a minimum natural alcoholic strength by volume of 10,5 %. At the stage of bottling and placing on the retail market, the wines have a fermentable sugar content (glucose and fructose) of 3 grams per litre or less.

The other analytical characteristics are as laid down by EU legislation.

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

5. Wine-making practices

5.1. Specific oenological practices

Cultivation method

The minimum planting density of the vines is 5 000 plants per hectare, with the exception of vines planted on terraces. In the case of vines not planted on terraces, and for terraces with fewer than two rows of vines, each plant has a maximum available area of 2 m2. This area is calculated by multiplying the distance between rows and the spacing between plants in each row. The distance between the rows of these vines must not be more than 2 metres.

—	Only single or double Guyot pruning and spur pruning (trained into cordon de Royat) are permitted;

—

For the varieties Chardonnay B, Poulsard N, Savagnin B, Trousseau N, Aligoté B, Chenin B, Enfariné N, Gringet B, Marsanne B, Roussane B, Sacy B, Béclan N, Franc Noir de Haute-Saône N and Gamay N, the number of buds is less than or equal to 20 buds per vine and 120 000 buds per hectare. Pruned to single or double Guyot, the number of buds is a maximum of 10 on the cane, with a maximum of two spurs with two buds each.

—	For the Pinot Noir N variety, the number of buds is less than or equal to 80 000 buds per hectare. Pruned to single or double Guyot, the number of buds is a maximum of eight on the cane, with a maximum of two spurs with two buds each.

—	The wines eligible for the traditional term vin de paille are made from grapes harvested manually in batches.

Specific oenological practice

The total alcoholic strength by volume after enrichment must not exceed 13,5 % for the red and rosé wines and 14 % for white wines.

The use of oenological charcoal to make the rosé wines is prohibited, whether alone or mixed in preparations. The use of wood chips for ageing the wines is forbidden. Subtractive enrichment techniques are permitted on must for red wines. The partial concentration rate is set at 10 % maximum. Besides the above provisions, the oenological practices adopted for the wines must comply with the obligations laid down by EU legislation and by the Rural and Fisheries Code.

5.2. Maximum yields

1. Still white wines

78 hectolitres per hectare

2. Still red and rosé wines

66 hectolitres per hectare

3. Wines traditionally described as vin de paille [straw wine]

20 hectolitres per hectare

6. Demarcated geographical area

The grapes are harvested and the wines are produced, developed and matured in the following municipalities of the Jura department, based on the 2021 Official Geographic Code: Abergement-le-Grand, Abergement-le-Petit, Aiglepierre, Arbois, Arlay, Les Arsures, Augea, Aumont, Balanod, Baume-les-Messieurs, Beaufort-Orbagna, Bersaillin, Blois-sur-Seille, Brainans, Buvilly, Césancey, La Chailleuse (only the territory of the former municipality of Saint-Laurent-la-Roche), Champagne-sur-Loue, La Chapelle-sur-Furieuse, Château-Chalon, Chevreaux, Chille, Chilly-le-Vignoble, Conliège, Courbouzon, Cousance, Cramans, Cuisia, Darbonnay, Digna, Domblans, L’Etoile, Frébuans, Frontenay, Gevingey, Gizia, Grange-de-Vaivre, Grozon, Ladoye-sur-Seille, Lavigny, Lons-le-Saunier, Le Louverot, Macornay, Mantry, Marnoz, Mathenay, Maynal, Menétru-le-Vignoble, Mesnay, Messia-sur-Sorne, Miéry, Moiron, Molamboz, Monay, Montagna-le-Reconduit, Montaigu, Montain, Montholier, Montigny-lès-Arsures, Montmorot, Mouchard, Nevy-sur-Seille, Pagnoz, Pannessières, Passenans, Perrigny, Le Pin, Plainoiseau, Les Planches-près-Arbois, Poligny, Port-Lesney, Pretin, Pupillin, Quintigny, Revigny, Rotalier, Ruffey-sur-Seille, Saint-Amour, Saint-Cyr-Montmalin, Saint-Didier, Saint-Lamain, Saint-Lothain, Sainte-Agnès, Salins-les-Bains, Sellières, Toulouse-le-Château, Tourmont, Trenal (only the territory of the former municipality of Trenal), Les Trois-Châteaux, Vadans, Val-Sonnette (only the territory of the former municipalities of Grusse, Vercia and Vincelles), Vaux-sur-Poligny, Vernantois, Le Vernois, Villeneuve-sous-Pymont, Villette-lès-Arbois and Voiteur.

Maps of the geographical area can be accessed on the INAO website.

7. Wine grape variety(-ies)

Chardonnay B

Pinot Noir N

Poulsard N – Ploussard

Savagnin Blanc B

Trousseau N

8. Description of the link(s)

8.1. Description of the natural factors relevant to the link

The geographical area of the designation ‘Côtes du Jura’ is part of the natural region of Revermont. It is bordered:

—	to the east, by the first limestone plateau of the Jura, with an average altitude of 550 metres,

—

to the west, by flatlands, the eastern edge of the Bresse plain.

Vineyards are dotted over an 80 kilometre strip varying in width from 2 to 5 kilometres. They are largely west-facing and at between 300 and 450 metres in altitude.

The vineyards cover a complex chain of hills running from north to south, sheltered by the higher ground that dominates the landscape while rising some 50 to 100 metres above the valleys running between them. This configuration is the direct result of the overthrust of the Jura onto the Bresse plain when the Alps formed:

—	the higher ground is a straight-sided formation corresponding to the edge of the Premier Plateau of Jura. Geologically, it comprises a hard limestone bedrock of the mid-Jurassic period above a thick series of marls and clays from the Triassic and Liassic periods;

—

the hills are formed of fragments broken off from the plateau and conveyed to the front of the thrust faults. They generally extend more in a north-south direction, for 2 to 3 kilometres, compared with 0,5 to 1 kilometre in an east-west direction. The strong resistance to erosion of these limestone fragments has enabled them to continue to rise from the landscape of the geographical area. The valleys, by contrast, have a marly subsoil. They represent the mass of the thick series of marls, over 200 metres in depth at the base, that was displaced and transported over the Bresse plain in portions at the time of the overthrust.

Most of the parcels demarcated for the grape harvest cover the mid and lower incline below the wooded overhang of the plateau, as well as the more exposed sides of the foothills benefiting from more sunlight.

Limestone is ubiquitous. This permeable and soluble rock is very beneficial to vines, especially the Jura varieties. On the slopes abutting the limestone plateau, the soils are a fairly complex blend of marls, clays and limestone scree.

The geographical area enjoys a cool maritime climate with abundant rainfall and notable continental influences. These include a broad range of annual temperatures, with an average of 10,5 degrees centigrade, and hot, humid summers. Annual rainfall exceeds 1 000 millimetres, evenly distributed through the year. Autumn, however, is usually relatively dry and windy.

8.2. Description of the human factors relevant to the link

The Jura vineyards have existed since Roman times and there are numerous references to them from as far back as the year 1000. In the first century A.D., a text from Pliny the Younger mentions famous wines from ‘Sequania’, an ancient name for this region. In 1272, Jean de Chalon laid down rules on how to cultivate vines in the Jura so as to preserve the wines’ quality.

By the end of the 19th century, the department boasted 20 000 hectares of vines. Ravaged by the phylloxera epidemic at the end of the 19th century, and later hit again by the wars and economic crises of the 20th century, the Jura vineyards have been rehabilitated thanks to the determination of their producers who chose to save them.

The grape varieties cultivated in the Jura have been grown there for several centuries. Three varieties are typical of the Jura: Poulsard N, regarding which there are written records dating back to 1620 in the Jura; Trousseau N, which can be traced back to 1732 in the Jura with certainty; and Savagnin B, which evidence shows has been cultivated in this region since 1717. Two grape varieties originate from the neighbouring Burgundy vineyards: Chardonnay B, present in Jura since 1717, and Pinot Noir N, for which the earliest written reference dates from 1385 under the name of ‘Savagnin Noir’.

A relatively long maturing of the white wines is customary in order to bring out their specific aromatic characteristics.

The production of wines eligible to be called vin jaune is a Jura speciality whose origins are obscure. The producers of the Jura region have laid down strict rules regulating the production of this wine: selection of the Savagnin B variety, preservation of the natural development of the endogenous microbial strains that produce the yeast film (le voile), maturing the wine in barrels, etc. The grapes are harvested at optimum ripeness and then made into dry white wine. The wine is then matured, unbottled, for a minimum period of 6 years in oak barrels. During this long ageing period, a film of yeast develops naturally on the wine’s surface. This ensures that oxidation occurs in a slow and tempered manner during the wine’s maturation period. The final stage is the bottling of the vin jaune in an original 62 centilitre bottle called a ‘clavelin’.

The production of wines bearing the term vin de paille is another speciality of the Jura. In order to obtain high concentrations of sugar in a rather damp and cold climate, selected bunches of grapes are dried off the vine for at least 6 weeks. The bunches of grapes are hung from iron wires, or laid out in small perforated crates or on drying racks, stored in buildings that are dry and well aired but not heated. Following this, the grapes are subjected to slow pressing, producing a very low yield in juice, which results in must that is very rich in sugar and ferments slowly.

In 2009, the annual production of wines with the ‘Côtes du Jura’ protected designation of origin, covering 526 hectares, was approximately 12 800 hectolitres of white wine, 6 250 hectolitres of red or rosé wine, 600 hectolitres of wine bearing the term vin jaune and 450 hectolitres of wine bearing the term vin de paille.

8.3. Causal interactions

The wines with the ‘Côtes du Jura’ protected designation of origin principally owe their specific characteristics to the demarcated parcels with marl soil (a mixture of clay and limestone) with a surface covering of limestone scree, and also the slope of the vineyards and their sun exposure. Deep down in the soil, the vine roots find a continuous source of coolness and, on the surface, the thick layer of stony scree helps the soil to warm up and drain quickly. The combination of these soil and topographical factors gives the geographical area optimal conditions for the production of aromatic white wines that are the expression of fruitiness and minerality with a freshness that ensures good ageing potential.

The winegrowers expertly manage the vine and are able to moderate its vigour and the size of the crop thanks to methods aimed at controlling yield. They adopt practices that help preserve the soil (grassy strips, etc.) to address the endemic risks of erosion for vineyards planted on steep slopes and scree covered soils.

The vineyards face south, south/west or west, which ensures abundant sunshine and protection against the cold easterly and northerly winds.

The broad temperature range between summer and winter contributes to the development of the yeasts that form the film or voile on the surface of the wine that enables the production of vin jaune. The tradition of maturing the wine for a very long time prior to bottling, as laid down in the specification, accentuates the specific characteristics of vin jaune. The wine’s bouquet will become more concentrated and complex as it matures.

The relative drought in the windy autumn is conducive to the raisining of the grapes used to make vin de paille. The minimum maturing period, until 15 November of the 3rd year following the year of harvest, of which at least 18 months must be in wooden barrels, encourages the development of complex aromas and the maturing of the wines.

The Chardonnay B variety finds in the marly soil of Jura a natural environment conducive to producing grapes whose original flavour and scent are distinct from those produced in neighbouring winegrowing regions.

The ‘Trousseau N’ and ‘Savagnin B’ varieties are planted on smaller areas than the other varieties because of their particular soil requirements. The former requires very hot gravelly soils, while the latter needs soils that are very stony on the surface but cool deep down.

Thanks to decades of careful observation of how the vines react to each specific soil and climatic combination, the producers have been able to plant each grape variety on its preferred terrain.

The tradition of maturing the wine for a very long time prior to bottling, as laid down in the specification, helps to bring out the white wines’ specific characteristics.

The Société de Viticulture du Jura [The Jura Viticultural Society], established in 1907, was one of the first recognised wine unions. It was instrumental in establishing France’s controlled designations of origin and of the National Institute of Origin and Quality (INAO). The ‘Côtes du Jura’ controlled designation of origin has been recognised since 1937, which demonstrates its reputation.

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

Area in immediate proximity

Legal framework:

National legislation

Type of further condition:

Derogation concerning production in the demarcated geographical area

Description of the condition:

The area in the immediate vicinity, defined by derogation for the making, processing and maturing of the wines, comprises the territory of the following municipalities, based on the 2021 Official Geographic Code:

—

The department of Doubs: Arc-et-Senans, Bartherans, Brères, Buffard, By, Cademène, Cessey, Charnay, Châtillon-sur-Lison, Chay, Chenecey-Buillon, Chouzelot, Courcelles, Cussey-sur-Lison, Echay, Epeugney, Fourg, Goux-sous-Landet, Lavans-Quingey, Liesle, Lombard, Mesmay, Montrond-le-Château, Myon, Palantine, Paroy, Pessans, Quingey, Rennes-sur-Loue, Ronchaux, Rouhe, Rurey, Samson and Le Val;

—

The department of Jura: Abergement-lès-Thésy, Aresches, Augerans, Augisey, Bans, Barretaine, Belmont, Besain, Biefmorin, Bletterans, Blye, Bois-de-Gand, Bonnefontaine, Bornay, Bracon, Briod, Cernans, Chamblay, Chamole, Champrougier, Chapelle-Voland, La Charme, La Chassagne, La Châtelaine, Chatelay, Le Chateley, Châtillon, Chaumergy, Chaussenans, Chaux-Champagny, La Chaux-en-Bresse, Chemenot, Chêne-Sec, Chilly-sur-Salins, Chissey-sur-Loue, Clucy, Colonne, Commenailles, Condamine, Cosges, Courbette, Courlans, Courlaoux, Desnes, Les Deux-Fays, Dournon, Ecleux, Fay-en-Montagne, La Ferté, Le Fied, Fontainebrux, Foulenay, Francheville, Geraise, Germigney, Geruge, Graye-et-Charnay, Hauteroche, Ivory, Ivrey, Larnaud, Lemuy, Loisia, Lombard, La Loye, La Marre, Molain, Montbarrey, Montmarlon, Mont-sous-Vaudrey, Nance, Neuvilley, Nogna, Ounans, Oussières, Picarreau, Plasne, Poids-de-Fiole, Pont-d’Héry, Pont du Navoy, Publy, Recanoz, Relans, Repots, Rosay, Rye, Saint-Maur, Saint-Thiébaud, Saizenay, Santans, Sergenaux, Sergenon, Souvans, Thésy, Thoissia, Trenal (only the part in the territory of the former municipality of Mallerey), Val-d’Epy (only the part in the territory of the former municipalities of Nantey, Val d’Epy and Senaud), Val-Sonnette (only the part in the territory of the former municipality of Bonnaud), Vaudrey, Verges, Véria, Vers-sous-Sellières, Vevy, La Vieille-Loye, Villeneuve-d’Aval, Villerserine, Villers-Farlay, Villers-les-Bois, Villevieux, Le Villey and Vincent-Froideville.

Labelling

Legal framework:

National legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

The ‘Côtes du Jura’ PDO may be supplemented with the traditional term vin de paille.

The ‘Côtes du Jura’ PDO may be supplemented with the traditional term vin jaune.

Wines eligible to bear the term vin de paille must also state the vintage.

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

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

—	it appears on the harvest declaration.

The place name must be printed in letters no larger, either in height or in width, than half the size of the letters forming the name of the registered designation of origin.

Packaging

Legal framework:

EU legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

The clavelin bottle, otherwise known as a vin jaune bottle, which has a capacity of approximately 62 centilitres, is reserved exclusively for bottling wines whose designation of origin includes the traditional term vin jaune [yellow wine].

Link to the product specification

https://info.agriculture.gouv.fr/gedei/site/bo-agri/document_administratif-40d171ab-4187-40be-86f4-fcc155a4eca8

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

9.2.2023

Official Journal of the European Union

C 49/67

Publication of an application 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

(2023/C 49/16)

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

SINGLE DOCUMENT

‘Euskal Sagardoa / Sidra del País Vasco’

EU No: PDO-ES-2309 – 11.5.2017

PDO (X) PGI ( )

1. Name

‘Euskal Sagardoa / Sidra del País Vasco’

2. Member State or Third Country

Spain

3. Description of the agricultural product or foodstuff

3.1. Type of product

Class 1.8. Other products listed in Annex I to the Treaty (spices etc.)

3.2. Description of product

‘Euskal Sagardoa / Sidra del País Vasco’ is a beverage obtained from the alcoholic and malolactic fermentation of apple juice. No sugars or water are added in the process of making this beverage, which is unfiltered and only naturally carbonated.

Organoleptic characteristics:

The following specific attributes were detected by the Fraisoro Agri-environmental Laboratory (Gipuzkoa Provincial Council) and described in the report on the organoleptic differences between ‘Sidra Natural Vasca’ and other ciders:

—	The colour is defined by the apple varieties used to make the cider, ranging from straw yellow to old gold.

—	It is cloudy in appearance with very small carbon dioxide bubbles, mixed with the liquid. As other ciders are filtered, they tend to be transparent. Filtration also removes many micro-organisms and a significant portion of the naturally-occurring CO2.

—

On the nose there are aromas of volatile matter that can be traced to the apple varieties used in the production process. When the apples are picked at the ideal point of ripeness, there are aromas of green fruits. If they are harvested after that point, there are sweet aromas of varying intensity, or aromas reminiscent of stewed apples. Depending on the type of fermentation, the ripeness or the yeasts used, there can also be other types of aromas, such as floral, fruity or spicy notes of varying degrees of intensity, specificity and complexity. One distinctive aspect is the presence of aromas and flavours due to the volatile acidity (acetic acid).

—	The aromas of the volatile matter in the cider and a balance of sweet, acidic, savoury and bitter flavours are detected in the mouth.

—	The balance between sweetness, acidity, bitterness and astringency (dryness) and the body of the cider are evaluated together.

Physical and chemical characteristics:

Volatile acidity (expressed as acetic acid): < 2,2 g/l; Alcoholic strength (v/v): > 5 %; Total sulphur dioxide: < 100 mg/l; Total dry extract: > 14 g/l Sum of glucose and fructose ≤ 0,2 g/l. This latter value is a specific feature of ‘Euskal Sagardoa / Sidra del País Vasco’, as the majority of the glucose and fructose has been converted into alcohol.

3.3. Raw materials

All of the apple varieties authorised for the production of ‘Euskal Sagardoa / Sidra del País Vasco’ cider are obtained in the demarcated geographical area and are considered to be native varieties, i.e. local varieties that have adapted to the climatic and soil conditions of the geographical area. A number of studies have been carried out to establish the origin and characteristics of the cider apple varieties in the Basque Country, including genetic tests on the DNA of the varieties (Toki Pommes. Project by the Euroregion Euskadi-Nouvelle Aquitaine-Navarre and Universidad Pública de Navarra - UPNA), with clearly conclusive results.

Of the 106 native apple varieties, 76 (representing 85 % of the entire area under cultivation) were found to have unique DNA. Varieties marked with an asterisk (*) are in the process of being analysed.

All of these apple varieties are quite homogeneous and can be classified as being acidic, bitter and acidic-bitter with varying degrees of intensity. The fact that the apples are harvested at the right time and mixed in the desired proportions makes this cider specific and distinctive.

These are the 24 most abundant varieties.

1.	Azpeiti Sagarra

Ibarra*

13.

Mokote

19.	Udare Marroi

2.	Bostkantoi

Limoi

14.

Mozoloa

20.

Urdin

Errezila*

Manttoni

15.

Patzuloa

21.

Urtebete

Gezamina

10.

Merabi

16.

Saltxipi

22.	Urtebi Haundi

Goikoetxe

11.

Mikatza

17.

Txalaka

23.	Urtebi Txiki

Haritza

12.

Moko

18.	Txori Sagarra

24.	Verde Agria

These are the remaining 82 varieties:

1.	Aia Sagarra

22.

Dominixe

43.

Moliua*

64.

Txistu

Altza

23.

Enpan

44.	Musugorri*

65.	Txori Haundia*

3.	Ama Birjina

24.

Errege

45.	Muxu zabala

66.	Txori Sagarra

4.	Ami Sagarra*

25.

Geza Zuri

46.

Odixa

67.

Txotixe

Añarregi

26.	Gaza Gorri

47.

Orkola*

68.	Txurten Luze

Andoain

27.

Gazi Zuri

48.	Horri Zarratue

69.

Udare

Añarre*

28.

Gazia

49.	Oru Sagarra*

70.	Udare Txuria

8.	Aranguren*

29.

Gaziloka

50.	Ostro Beltza

71.

Ugarte

Arantzate

30.	Gezamina beltza*

51.

Palazio

72.	Urdan Iturri

10.

Areso*

31.

Goozti*

52.

Palancaya

73.

Urkola*

11.	Arimasagasti

32.	Gorri Txikia

53.	Patzulo Gorria

74.

Zubieta*

12.

Astarbe

33.

Greñas*

54.

Perran

75.	Zuri Txikixe

13.	Azpuru Garratza

34.

Illunbe*

55.	Piku Sagarra

76.	Pelestrina*

14.	Azpuru Sagarra

35.

Itxausti*

56.

Potrokilo

77.	Kanpandoja*

15.	Berandu Erreineta

36.	Manzana de Quesillo*

57.	Sagar Beltza

78.

Telleri

16.

Berrondo

37.

Martiku

58.	Sagar Gorria

79.

Bizi*

17.	Billafrankie

38.

Maximela

59.	Sagar Txuria*

80.

Zuzen*

18.	Bizkai Sagarra

39.

Mendiola*

60.

Saluetia*

81.

Legor*

19.

Burgo

40.

Merkalina

61.

Santa Ana

82.	San Francisco*

20.

Burdin

41.	Mila Sagarra

62.

Sulei*

21.

Buztin

42.

Mocetas*

63.

Txarbia

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

—	Production of apples of authorised native varieties.

—	Harvesting and delivery to the cider-making facility.

—

Stages at the cider-making facility:

—	Washing the apples.

—	Extracting the juice: crushing and pressing.

—	Fermentation in tanks: the juices start to undergo alcoholic fermentation (sugars converted into ethanol and CO2) and malolactic fermentation (transformation of malic acid into lactic acid).

—	Maturation and finishing in tank.

3.5. Specific rules concerning packaging

Bottling must take place in the area defined in section 4 in order to protect the product’s physico-chemical and organoleptic characteristics. As the ciders are not filtered or stabilised and given that naturally-occurring carbon dioxide is one of the product’s features, it is advisable to minimise operations involving the transfer, transportation or movement of the cider prior to bottling. Such operations are detrimental to ensuring quality and have an adverse effect on the naturally-occurring carbon dioxide. For this reason, bottling has traditionally been carried out at the same facilities where the cider is made.

On the one hand, this ensures that the quality and characteristics of the product are maintained and, on the other, it enables better monitoring and traceability of the product.

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

The management body keeps an up-to-date register of the processing companies. This entity authorises all companies, without exception, that have declared themselves to be producers of ‘Euskal Sagardoa / Sidra del País Vasco’ to use the numbered labels bearing the logo of the designation on products meeting the requirements set out in the specification. The logo of the designation is compulsory on all bottles.

4. Concise definition of the geographical area

The area where the apples are produced and the cider is made comprises the following districts:

—	Bizkaia: Districts of Uribe-Kosta-Mungialdea, Lea-Artibai, Busturialdea, Arratia-Amorebieta, Durangaldea, Encartaciones and Nerbioi-Ibaizabal.

—	Gipuzkoa: Districts of Buruntzaldea, Oarsoaldea, Donostialdea, Goierri, Tolosaldea, Bajo Deba, Alto Deba, Urola-Kosta and Bidasoaldea.

—	Álava/Araba: Western valleys of Álava, Llanada Alavesa, Laguardia-Rioja Alavesa and Montaña Alavesa.

The enclosed map shows the areas where apples used for ‘Euskal Sagardoa / Sidra del País Vasco’ are grown.

5. Link with the geographical area

5.1. Specific nature of the geographical area

The Autonomous Community of the Basque Country is a mountainous territory with heavy rainfall (average precipitation 1 080 mm per year) and mild temperatures (average 12,5 °C).

The soils are clayey, with the average clay and silt content being higher than 65 %-70 %.

The climate and the characteristics of the soil have played a decisive role in how the various apple varieties have evolved. This is borne out by the fact that 76 apple varieties have unique DNA, as a result of the plant species adapting to the environment.

The scientific consensus is that the climate is the factor that has most influenced the distribution of the plants and various types of vegetation, as well as that which has the greatest impact on the constraints to their distribution. Similarly, the physical and chemical properties of the soils also determine how the plant species evolve and are distributed. This explains why specific apple varieties have been developed in the area where ‘Euskal Sagardoa / Sidra del País Vasco’ is produced. Another influential factor is the genetic selection by the production sector over the centuries, as this has diversified the type of apple that is best suited to the environment and the end result desired by the cider producer, depending on the sweetness, acidity or bitterness of each variety.

5.2. Specificity of the product

‘Euskal Sagardoa / Sidra del País Vasco’ has been characterised based on its organoleptic properties, which are highly dependent on the properties of the raw material and the lack of filtration during the production process. The conclusion of the scientific article entitled ‘Characterization of Spanish ciders by means of chemical and olfactometric profiles and chemometrics’, on the characterisation of Spanish ciders, is that it is possible to clearly differentiate between ciders from Asturias and from the Basque Country on the basis of their volatile composition and olfactometric profiles.

The conclusion of the scientific article entitled ‘Chemometric classification of Basque and French ciders based on their total polyphenol contents and CIELab parameters’, which compares Basque and French ciders, is that both the general parameter values in ciders, such as the total polyphenol content estimated according to the Folin-Ciocalteu method and the chromatic parameters CIELab (L*, a*, b*), as well as certain chemometric techniques, enable differentiation between Basque and French ciders with an accuracy rate of around 90 %.

To determine the specific tasting profile of Basque ciders as distinct from other products in the same category, the tasting panel examined ciders from the United Kingdom, French ciders from Brittany and Normandy, Germany and the U.S.A. These other ciders are more transparent and their CO2 bubbles are not as mixed with the liquid, forming a creamy foam. The colour is also different to that of “Euskal Sagardoa / Sidra del País Vasco”, because they are made from a mix of other fruits and table apples. In terms of aroma and taste, they include aromas and flavours from table apple varieties, miscellaneous fruit or added aromas and they do not have the volatile acidity (acetic acid) that is characteristic in Basque ciders.

In the case of ciders from Asturias, the tasting panel also detected the following differences compared to natural Basque ciders:

—	natural ciders from Asturias lose their CO2 very quickly;

—	they are more transparent in appearance;

—	they do not have the same freshness on the nose and in the mouth; they are lighter, less oily and creamy, which means that the astringency is more noticeable.

5.3. Causal link. Link between natural and human factors, raw material and the end product

Studies on the native apples used for cider-making have found these varieties to have specific polyphenol profiles that are closely linked to the product’s physical and chemical properties. A scientific article entitled “Polyphenolic profile in cider and antioxidant power. December 2014” measured the polyphenol profile of monovarietal ciders, from must to cider. It was observed that each variety has a distinctive polyphenol profile, which is closely linked to the physical and chemical characteristics it contributes towards the end product.

The traditional know-how of the producers is also essential in the production of “Euskal Sagardoa / Sidra del País Vasco”, because it influences when the apples are harvested (varying degrees of ripeness in the raw material) and the blending of certain apple varieties. The production system, crushing, pressing, micro-organisms involved in the fermentation process, ageing on lees and blending of different tanks containing different apple varieties are all of the utmost importance in defining the final profile that is characteristic of “Euskal Sagardoa / Sidra del País Vasco”.

As a result of the relief in the Basque Country, the plantations are small in size and scattered throughout the defined geographical area. This has also led to the emergence of new apple varieties that have been cultivated in different orchards over the centuries. The combination of the mild, wet climate and the clayey soils results in profiles with marked acidity and polyphenols in the apples, aspects that are crucial for “Euskal Sagardoa / Sidra del País Vasco”. The expertise of the producers is indispensable for the production method, the characteristics of the product (unfiltered, with no added sugar or water and containing only naturally occurring carbon dioxide), and the bearing regime of the apple trees. The ability to select the right varieties from those that are available and determine when they are ripe, in order to achieve a certain pH and polyphenol content, is decisive for the product, because these aspects the ensure stability and shelf life of a product that can neither be filtered nor stabilised. Moreover, the amount of nitrogen in the apples, combined with the yeasts available, has an impact on both the alcoholic and malolactic fermentation of the product. These aspects have direct repercussions for the total fermentation of the sugars and the creation of the naturally occurring CO2 in the product, both of which are decisive factors in ensuring quality and an appropriate shelf life.

It is therefore clear that the characteristics of the demarcated area have determined the characteristics of the apples used to make “Euskal Sagardoa / Sidra del País Vasco”. These include the physical and chemical properties that the apples contribute to this cider, setting it apart from other similar natural ciders, as confirmed by various studies by the University of the Basque Country (“Analysis of different cider apple varieties during ripening, using nuclear magnetic spectroscopy”. July 2002, p.2. Gloria L. del Campo Martínez et al’) which specify that ‘the chemical composition of the apples is dependent on the variety, climate, degree of ripeness and growing practices used’.

Reference to product specification (Article 6(1), second subparagraph, of this Regulation)

Product specification: https://euskalsagardoa.eus/pliego-de-condiciones/?lang=es

Website for access to bibliographical references

https://euskalsagardoa.eus/bibliografia-de-interes/?lang=es

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

		ISSN 1977-091X
Official Journal of the European Union		C 49

English edition	Information and Notices	Volume 66 9 February 2023

Contents		page
	IV Notices
	NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES
	European Commission
2023/C 49/01	Euro exchange rates – 8 February 2023	1
	European Data Protection Supervisor
2023/C 49/02	Summary of the Opinion of the European Data Protection Supervisor on the signing, provisional application and conclusion of the Agreement between the European Union and the Republic of Seychelles on access for Seychelles fishing vessels to the waters of Mayotte (The full text of this Opinion can be found in English, French and German on the EDPS website https://edps.europa.eu)	2
	NOTICES CONCERNING THE EUROPEAN ECONOMIC AREA
	EFTA Surveillance Authority
2023/C 49/03	EFTA Surveillance Authority’s notice on state aid recovery interest rates and reference/discount rates for the EFTA States applicable as from 1 November 2022 – Published in accordance with the rules on reference and discount rates set out in Part VII of ESA’s State Aid Guidelines and Article 10 of ESA’s Decision No 195/04/COL 14 July 2004	4

	V Announcements
	ADMINISTRATIVE PROCEDURES
	European Commission
2023/C 49/04	Dedicated Calls for proposals in 2023 under the Work Programme 2023 of the Research Fund for Coal and Steel Programme (2021-2027)	5
	COURT PROCEEDINGS
	European Commission
2023/C 49/05	Request for an Advisory Opinion from the EFTA Court by Verwaltungsgerichtshof des Fürstentums Liechtenstein dated 26 September 2022 in the case of RS v Steuerverwaltung des Fürstentums Liechtenstein (Case E-11/22)	6
2023/C 49/06	Request for an Advisory Opinion from the EFTA Court by Verwaltungsgerichtshof des Fürstentums Liechtenstein dated 26 September 2022 in the case of Maximilian Maier (Case E-12/22)	7
	PROCEDURES RELATING TO THE IMPLEMENTATION OF THE COMMON COMMERCIAL POLICY
	European Commission
2023/C 49/07	Notice of the impending expiry of certain anti-dumping measures	8
	PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY
	European Commission
2023/C 49/08	Prior notification of a concentration (Case M.11013 – CINVEN VII / OTPP / GROUP.ONE / DOGADO) – Candidate case for simplified procedure ( 1 )	9
2023/C 49/09	Prior notification of a concentration (Case M.10971 – ILS / DANX / JV) – Candidate case for simplified procedure ( 1 )	11
	OTHER ACTS
	European Commission
2023/C 49/10	Publication of a communication of approval of a standard amendment to a product specification for a name in the wine sector, as referred to in Article 17(2) and (3) of Commission Delegated Regulation (EU) 2019/33	13
2023/C 49/11	Publication of a communication of approval of a standard amendment to a product specification for a name in the wine sector referred to in Article 17(2) and (3) of Commission Delegated Regulation (EU) 2019/33	20
2023/C 49/12	Publication of a communication of approval of a standard amendment to a product specification for a name in the wine sector referred to in Article 17(2) and (3) of Commission Delegated Regulation (EU) 2019/33	28
2023/C 49/13	Publication of a communication of approval of a standard amendment to the product specification for a name in the wine sector referred to in Article 17(2) and (3) of Commission Delegated Regulation (EU) 2019/33	35
2023/C 49/14	Publication of a communication of approval of a standard amendment to the product specification for a name in the wine sector referred to in Article 17(2) and (3) of Commission Delegated Regulation (EU) No 2019/33	47
2023/C 49/15	Publication of a communication of approval of a standard amendment to a product specification for a name in the wine sector, as referred to in Article 17(2) and (3) of Commission Delegated Regulation (EU) 2019/33	56
2023/C 49/16	Publication of an application 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	67

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	(1) Text with EEA relevance.