15.3.2023

Official Journal of the European Union

C 96/10

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

(2023/C 96/08)

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

‘Méntrida’

PDO-ES-A0047-AM04

Date of communication: 15.12.2022

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

1. Alignment of the terminology used for the ‘residual sugar’ analytical parameters with the legislation in force

Description:

The ‘residual sugar’ analytical parameter has been renamed ‘total sugar expressed as glucose plus fructose’. These changes have been made in the section setting out the analytical characteristics of all final products.

Point 2.1 of the product specification has been amended but the single document is not affected.

Type of amendment: standard. The amendment adapts the terminology used for the physical and chemical characteristics. It does not entail any change to the final product, which retains the characteristics and profile resulting from the interplay between natural and human factors, as described in the link. We therefore consider that this amendment does not fall into any of the categories provided for in Article 105(2) of Regulation (EU) 1308/2013 (Single CMO Regulation).

Reason:

Bringing the text into line with Article 20 of Commission Implementing Regulation (EU) 2019/34 of 17 October 2018, which requires the total sugars, expressed in terms of fructose and glucose, to be measured.

2. Amendment of the analytical characteristics of the wines and reduction in the colour intensity values

Description:

The colour intensity values have been reduced.

Point 2.1 of the product specification has been amended but the single document is not affected.

Type of amendment: standard. This amendment does not entail any change to the final product, which retains the characteristics and profile resulting from the interplay between natural and human factors, as described in the link. We therefore consider that this amendment does not fall into any of the categories provided for in Article 105(2) of Regulation (EU) 1308/2013 (Single CMO Regulation).

Reason:

Different grape varieties are grown side by side in the ‘Méntrida’ PDO production area, in particular Cabernet Sauvignon, which naturally results in wines with a very high colour potential, and Garnacha Tinta, which results in smoother wines with medium colour intensity. Over the past decade, market demand has generally been for single-variety wines with more fruit, which appeal to new generations of consumers getting acquainted with wine culture, in the context of a general trend of demand for more appealing, agile, lively and elegant products with qualities and characteristics that make them accessible. This requires gentle, delicate processing of the grapes when making the must, to avoid over-extraction of aromas and juices from the plant that might lead to unwanted herbaceous odours and flavours making their way into the wine. The oenologists at each winery need to be able to produce wines that appeal to national and international markets while retaining the characteristics linked to the production area and the varieties. Another reason for this amendment are changes to the wine and its analytical characteristics in recent years as a result of production systems and processing methods needing to be adapted to climate change. A lower minimum colour intensity limit for red wines does not mean the quality is diminished; on the contrary, it broadens the range of options provided by the different grape varieties of the area, thereby allowing more subtle, complex and appealing wines to be produced.

3. Amendment of the analytical characteristics of white wines and white wines bearing the term Roble (oak)

Description:

The minimum actual alcoholic strength and total alcoholic strength of white wines and white wines bearing the term Roble has increased.

Point 2.1 of the product specification and point 4 of the single document have been amended.

Reason:

The changes in alcoholic strength are minor adjustments based on new wine-making technologies and market expectations.

4. Inclusion of barrel-aged white wine

Description:

It is proposed to include a new type, ‘ barrel-aged white wine’, in the wine category.

Point 2.1 of the product specification and point 4 of the single document have been amended.

Reason:

Meeting current demand for a product with these characteristics, on both the domestic and international markets. This option entails an extension of the white wine product range in terms of organoleptic nuances, complexity and improved ageing potential.

5. Reduction of the volatile acidity limit for white wines

Description:

The amendment involves a reduction in volatile acidity to 12,5 meq/l for white wine and white wine bearing the term Roble.

Point 2.1 of the product specification and point 4 of the single document have been amended.

Reason:

These are minor adjustments based on new wine-making technologies and market expectations.

6. Inclusion of barrel-aged red wine

Description:

It is proposed to include a new type, ‘barrel-aged red wine’, in the wine category.

Point 2.1 of the product specification and point 4 of the single document have been amended.

Reason:

Meeting current demand, both on the domestic and international markets, for young wines with slightly woody aromas, taking account of the technical requirements for handling larger volumes in tanks. This option entails an extension of the red wine product range in terms of organoleptic nuances, complexity and improved ageing potential.

7. Redefinition of the organoleptic characteristics

Description:

The section on the organoleptic characteristics of the wines has been redrafted.

Point 2.2 of the product specification and point 4 of the single document have been amended.

Type of amendment: standard. This amendment adapts the organoleptic characteristics so that they can be better assessed in sensory analysis. It does not entail a change to the product, which retains the characteristics and profile resulting from the interplay between environmental and human factors, as described in the link. We therefore consider that this amendment does not fall into any of the categories provided for in Article 105(2) of Regulation (EU) 1308/2013 (Single CMO Regulation).

Reason:

The proposed amendments to the organoleptic characteristics of ‘Méntrida’ PDO wines, which complement the analytical values of the various products, are intended to provide a clearer and more precise description of their sensory properties and expressions. The implementation of the UNE-EN-ISO 17065 standard for the purposes of certification requires a change in the organoleptic description of the protected wines. The purpose is to link their characteristics to descriptors that can be assessed by a sensory panel meeting the criteria laid down in UNE-EN-ISO 17025. At the same time this is seen as an opportunity to make the product specification more accessible and easy to read for consumers. This will also make the specification easier to understand when distributed through new communication and information channels, while helping to ensure that it is closely aligned with the wine sector.

8. Definition of the organoleptic characteristics of barrel-aged red and barrel-aged white wine

Description:

The organoleptic description of the new wine types has been added.

Point 2.2 of the product specification has been amended but the single document is not affected.

Reason:

As two new wine types have been added, their organoleptic characteristics need to be defined.

9. Adaptation of the yield for the extraction of must or wine and its separation from the grape marc

Description:

Specifically with respect to mechanised harvesting, to take account of the weight of the stalks, it is proposed to amend the yield limit for the extraction of must or wine to a maximum of 74 litres of must or wine per 100 kilograms of harvested grapes.

Point 3 of the product specification and point 5.1 of the single document have been amended.

Reason:

When the harvest is carried out using machines, the weight of the stalks may be offset in the volumes of harvested grapes.

10. Adaptation of the specific wine-making practices for barrel-aged white and red wines

Description:

The wine-making practices to be used for these new types of wine have been included.

Point 3 of the product specification and point 5.1 of the single document have been amended.

Reason:

Since the chemical and organoleptic characteristics of barrel-aged white and red wines have been included, it is also necessary to set out the relevant wine-making practices.

11. Extension of the demarcated area

Description:

Nine municipalities, all belonging to the Province of Toledo, have been included in the demarcated area. To the north-west of the current boundary, adjoining the municipalities of El Real de San Vicente and Castillo de Bayuela, it is proposed to include the municipalities of La Iglesuela, Almendral de la Cañada, Hinojosa de San Vicente, Marrupe, Sotillo de las Palomas, Buenaventura, Navamorcuende and Sartajada, which are bounded by the Sierra de San Vicente district and the Tiétar River on the north-west border of the Autonomous Community of Castile-La Mancha. To the south-west of the current boundary, adjoining the municipality of San Martin de Pusa, it is proposed to include the municipality of Santa Ana de Pusa in the district of La Jara, which can be considered an extension of the area around the Pusa River.

Point 4 of the specification and point 6 of the single document have been amended.

Reason:

The municipalities in question should be included because they have vineyards of the Garnacha Tinta variety, which were planted more than 50 years ago, meaning that they were not considered sufficiently commercially viable in the past. Furthermore, the areas concerned border on the municipalities covered by the current product specification. This ensures the continuity of the growing environment, meaning that the current vine cultivation conditions continue to be met. There is enough solar warmth and sufficient rainfall to ensure that the grapes ripen well, with an optimal concentration of sugars. The vine plantations that have been included therefore meet the requirements for growing quality grapes, in the same way as neighbouring vineyards and vine-growing areas. The soil characteristics and climate of the nine municipalities to be included are similar to those of the municipalities that currently make up the geographical area of the designation.

Historically there has been a trend for the vineyard areas of these municipalities to be converted to other uses or even abandoned. However, growing commercial interest in grapes from old vines with lower yields, which allow the production of high-quality wines, has led to recognition of the added value of these vineyards and thus their inclusion in the production area of ‘Méntrida’ PDO.

12. Addition of new varieties

Description:

The red varieties Garnacha Peluda, Garnacha Tintorera and Moravia Agria, and the white variety Garnacha Blanca, have been added.

Point 6 of the product specification has been amended but the single document is not affected, as these are secondary varieties.

Reason:

The production area is well suited to producing high-quality white wines, i.e. Roble and Crianza wines, sparkling wines and barrel-aged wines, which has resulted in growing demand for white varieties. It is therefore proposed to include the Garnacha Blanca variety. Similarly, the red varieties Garnacha Peluda (synonym Garnacha Gris), Garnacha Tintorera and Moravia Agria, which are well adapted to the production area, should be included in the variety mix for ‘Méntrida’ PDO to be able to offer a broader range of products with distinct qualities, as well as diversifying the identity of the wines produced in the geographical area. The varieties in question are recognised in Castile-La Mancha, and were grown in the geographical area before the year 2000, albeit in a small area now considered to be an important reserve of suitable and organically adapted plant material that can be used to obtain wines with the quality expected of ‘Méntrida’ PDO.

13. Changes to the yield limit

Description:

Occasional changes in yield will be permitted in certain years, with a maximum tolerance of ±15 % of the maximum values established, depending on the weather conditions prevailing in those years. Furthermore, where the grapes are to be used to make Vino de Pueblo (village wine), the maximum yields per hectare must be reduced by 20 %.

Points 5 and 8 of the product specification and point 5.2 of the single document have been amended.

Reason:

The purpose of the proposed amendment is to allow, on an exceptional basis, the maximum yields per hectare to be adjusted in individual years where short-term environmental considerations make this necessary. In the case of reduced harvest estimates for the PDO, owing to adverse weather conditions with a local impact, higher maximum yields may be permitted to balance the overall production of wines covered by the designation. Conversely, where the harvest estimates indicate exceptionally high yields exceeding the maximum permitted yield, the relevant yield limit may be reduced to maintain the overall quality of wine production under the PDO. The yield limits per hectare referred to above may, in certain marketing years, be amended by the Regulatory Board following a favourable technical report, within the following limits:

—	an increase of up to 15 % of the established yields before the harvest begins;

—	a reduction of up to 15 % of the established yields before 30 June of the current year.

The lower yield for wines bearing the term Vino de Pueblo is intended to bring about more specialisation and stronger identification with growing areas and techniques associated with distinct qualities.

14. Recognition of a geographical unit larger than the production area

Description:

The larger geographical unit ‘Toledo’ may be printed on the labelling of wine with the ‘Méntrida’ designation of origin, using the same or a smaller font size as for that name.

Point 8 of the specification and point 9 of the single document have been amended.

Type of amendment: standard. This amendment concerns additional information that may be included on the labelling in accordance with Article 55 of Regulation (EU) 2019/33. It provides the option of indicating another geographical name without this affecting the protected name ‘Méntrida’. Indicating the larger geographical unit serves a complementary function, providing the consumer with additional information on the origin of the product. As including this optional labelling information does not in any way lead to marketing restrictions, we consider that the amendment does not fall into any of the categories provided for in Article 105(2) of Regulation (EU) 1308/2013 (Single CMO Regulation).

Reason:

Under Decision 18/10/2019 of the Regional Ministry of Agriculture, Water and Rural Development defining the larger geographical unit ‘Toledo’ for wines covered by the ‘Méntrida’ protected designation of origin and laying down rules on the use of this term, the geographical unit ‘Toledo’ may, as the name of the province where the entire production area is located, be indicated as a geographical unit larger than the production area, to indicate more precisely where the production area is located and to provide consumers with additional information on the provenance of the product. The idea is to include this information on the label to give more detailed information on the origin of the wines, with the aim of enhancing their image in consumers’ minds. This will considerably strengthen the territorial, cultural and traditional link with winegrowing in the northern part of the Province of Toledo.

15. Recognition of smaller geographical units

Description:

The smaller geographical units that may be printed on the labelling include the names of all the municipalities making up the geographical area of ‘Méntrida’ PDO. These smaller geographical units will appear together with the term Vino de Pueblo, and specific certification labels and/or seals will be required.

Point 8 of the product specification and point 9 of the single document have been amended.

Type of amendment: standard. This amendment concerns additional information that may be included on the labelling in accordance with Article 55 of Regulation (EU) 2019/33. It provides the option of indicating other geographical names without this affecting the protected name ‘Méntrida’. Indicating smaller geographical units serves a complementary function, providing the consumer with additional information on the origin of the product. Including this optional labelling information does not in any way lead to marketing restrictions. Therefore, the proposed amendment does not fall into any of the categories provided for in Article 105(2) of Regulation (EU) 1308/2013 (CMO Regulation).

Reason:

The purpose of referring to smaller geographical units located within the demarcated production area is to give more detailed and specific information on the origin of the wine in order to strengthen its link with the territory. This information will enhance the image of the wines in the mind of the consumer. The option of including the name of a smaller geographical unit on the labelling of wines covered by the ‘Méntrida’ PDO, specifically the name of municipalities of the geographical area, is introduced in response to a request from the sector and takes account of current consumer trends, where a product’s provenance is increasingly seen as important.

16. Updating of legal references and the approved certification bodies

Description:

In the first, second and third paragraphs of point 8 and the third and ninth paragraph of point 9.2, the reference to the repealed regulations has been replaced by a reference to the regulations in force.

Points 8 and 9 of the product specification have been amended but the single document is not affected.

Type of amendment: standard. As this amendment is an update, we consider that this amendment does not fall into any of the categories provided for in Article 105(2) of Regulation (EU) 1308/2013 (Single CMO Regulation).

Reason:

The legal references needed updating.

SINGLE DOCUMENT

1. Name(s)

Méntrida

2. Geographical indication type

PDO – Protected Designation of Origin

3. Categories of grapevine product

Wine

5.	Quality sparkling wine

4. Description of the wine(s)

1. Dry white wine, white wine bearing the term Roble and barrel-aged white wine

CONCISE TEXTUAL DESCRIPTION

The white wines are pale straw yellow in colour, clear and bright, and with subtle golden glints depending on the variety and any ageing in the barrel. The aromas are clean, of medium to high intensity, and fruity, sometimes with notes of wood. The taste is flavourful and aromatic, and long and persistent in the case of barrel-aged wine.

*	The maximum total alcoholic strength by volume must be within the legal limits laid down in the relevant EU legislation.

**	The total sulphur dioxide content must comply with the provisions of Annex I B to Commission Delegated Regulation (EU) 2019/934.

General analytical characteristics
Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)	11,5
Minimum total acidity	5 grams per litre expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre)	12,5
Maximum total sulphur dioxide (in milligrams per litre)

2. Semi-dry, semi-sweet and sweet white wine, white wine bearing the term Roble and barrel-aged white wine

CONCISE TEXTUAL DESCRIPTION

The appearance and aroma of these wines resemble those of dry wines produced from the same variety.

Their taste is balanced in terms of alcoholic strength, acidity and residual sugar content.

*	The maximum total alcoholic strength by volume must be within the legal limits laid down in the relevant EU legislation.

**	The total sulphur dioxide content must comply with the provisions of Annex I B to Commission Delegated Regulation (EU) 2019/934.

General analytical characteristics
Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)	11,5
Minimum total acidity	5 grams per litre expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre)	12,5
Maximum total sulphur dioxide (in milligrams per litre)

3. Dry, semi-dry, semi-sweet and sweet rosé wine

CONCISE TEXTUAL DESCRIPTION

Pale pink to strawberry in colour, bright and lively. Powerful aroma, with hints of strawberry, raspberry and fruit.

Fresh, fruity, balanced.

Wines placed on the market without being filtered or stabilised have a slightly clouded or veiled appearance and sometimes a denser, more fleshy taste.

Minimum actual alcoholic strength for dry wines: 11,5 % vol.

*	The maximum total alcoholic strength by volume must be within the legal limits laid down in the relevant EU legislation.

**	The total sulphur dioxide content must comply with the provisions of Annex I B to Commission Delegated Regulation (EU) 2019/934.

General analytical characteristics
Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)	9
Minimum total acidity	5 grams per litre expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre)	10
Maximum total sulphur dioxide (in milligrams per litre)

4. Dry red wine, red wine bearing the term Roble and barrel-aged red wine, and Crianza, Reserva and Gran Reserva wines

CONCISE TEXTUAL DESCRIPTION

High alcoholic strength. Red cherry, dark garnet or black cherry in colour with bright violet tints at the edges, or ruby red to cherry red with orange to brick-red tones. Fruity (blackberry, currants) and/or floral notes, sometimes spicy or woody. Flavoursome and aromatic, with well-integrated tannins. Firm on the attack, good structure and body with intense fruity aromas and distinct notes of wood when aged in oak barrels. Long and intense finish.

*	The maximum total alcoholic strength by volume must be within the legal limits laid down in the relevant EU legislation.

**	The volatile acidity limit may increase by 1 meq/l for each degree of alcohol above 11 % vol. and year of ageing, up to a maximum of 16,6 meq/l.

*	Sulphites: 200 mg/l where the sugar content is > 5 g/l.

General analytical characteristics
Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)	12
Minimum total acidity	4,5 grams per litre expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre)	13,3
Maximum total sulphur dioxide (in milligrams per litre)	150

5. Semi-dry, semi-sweet and sweet red wine, red wine bearing the term Roble and barrel-aged red wine

CONCISE TEXTUAL DESCRIPTION

The appearance and aroma of these wines resemble those of dry wines produced from the same variety.

Their taste is balanced in terms of alcoholic strength, acidity and residual sugar content.

*	The maximum total alcoholic strength by volume must be within the legal limits laid down in the relevant EU legislation.

**	The total sulphur dioxide content must comply with the provisions of Annex I B to Commission Delegated Regulation (EU) 2019/934.

General analytical characteristics
Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)	9
Minimum total acidity	4,5 grams per litre expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre)	13,3
Maximum total sulphur dioxide (in milligrams per litre)

6. Red, white and rosé sparkling wines

CONCISE TEXTUAL DESCRIPTION

Fine and long-lasting bubbles. Aromas are clean and fruity, and intense for Reserva wines. Balanced, with a structure that is easy on the palate.

The whites have pale golden tones and golden tones in the case of Reserva wines. The rosés have pink tones and brick-red tones in the case of Reserva wines. The reds have bright, violet tones and wooden tones in the case of Reserva wines.

*	The maximum total alcoholic strength by volume must be within the legal limits laid down in the relevant EU legislation.

General analytical characteristics
Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)	10
Minimum total acidity	3,5 grams per litre expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre)	13,3
Maximum total sulphur dioxide (in milligrams per litre)	185

5. Wine-making practices

5.1. Specific oenological practices

Specific oenological practice

To extract the must or wine and separate it from the marc, pressure of less than 2,5 kg/cm2 is applied, so as to obtain a yield no greater than 70 litres of finished wine per 100 kilograms of harvested grapes, or 74 litres of finished wine per 100 kilograms of harvested grapes if mechanised harvesting is used.

The musts are fermented without the solid parts of the grape bunch, at temperatures below 20 °C, in the case of the white wines. The minimum maceration time, on the skins, is 48 hours in the case of the red wines.

In wines to be aged, alcoholic fermentation must take place at a temperature of no more than 30 °C. These wines must be aged in oak barrels with a maximum capacity of 330 litres.

In order to use the term ‘barrel-aged white wine’, the wine must be aged for not less than 2 months in barrels with a capacity of at least 200 litres but not more than 2 000 litres; for barrel-aged red wines the capacity must not exceed 5 000 litres.

5.2. Maximum yields

Gobelet or head-trained vines

7 150 kilograms of grapes per hectare

Gobelet or head-trained vines – harvesting by hand

50 hectolitres per hectare

Gobelet or head-trained vines – mechanised harvesting

53 hectolitres per hectare

Trellised vines

12 850 kilograms of grapes per hectare

Trellised vines – harvesting by hand

90 hectolitres per hectare

Trellised vines – mechanised harvesting

95 hectolitres per hectare

Gobelet or head-trained vines to make wine bearing the term Vino de Pueblo

5 720 kilograms of grapes per hectare

Gobelet or head-trained vines to make wine bearing the term Vino de Pueblo – harvesting by hand

40 hectolitres per hectare

Gobelet- and head-trained vines to make wine bearing the term Vino de Pueblo – mechanised harvesting

42 hectolitres per hectare

10.

Trellised vines to make wine bearing the term Vino de Pueblo

10 280 kilograms of grapes per hectare

11.

Trellised vines to make wine bearing the term Vino de Pueblo – harvesting by hand

72 hectolitres per hectare

12.

Trellised vines to make wine bearing the term Vino de Pueblo – mechanised harvesting

76 hectolitres per hectare

6. Demarcated geographical area

The geographical area is located in the north of the Province of Toledo, in the municipalities of Albarreal de Tajo, Alcabón, Aldeaencabo, Almendral de la Cañada, Almorox, Arcicollar, Argés (polygons 3 and 5 only), Barcience, Bargas, Buenaventura, Burujón, Camarena, Camarenilla, Cardiel de los Montes, Carmena, El Carpio de Tajo, Carranque, Carriches, El Casar de Escalona, Casarrubios del Monte, Castillo de Bayuela, Cazalegas, Cebolla, Los Cerralbos, Chozas de Canales, Domingo Pérez, Erustes, Escalona, Escalonilla, Fuensalida, Garciotún, Gerindote, Guadamur (polygons 17 and 18 only), Hinojosa de San Vicente, Hormigos, Huecas, Illán de Vacas, La Iglesuela, Lominchar, Lucillos, Malpica de Tajo, Maqueda, Marrupe, La Mata, Méntrida, Mesegar, Montearagón, Navamorcuende, Nombela, Novés, Nuño Gómez, Olías del Rey, Otero, Palomeque, Paredes, Pelahustán, Portillo, Quismondo, Real de San Vicente, Recas, Rielves, San Martín de Pusa, Santa Ana de Pusa, Santa Cruz del Retamar, Santa Olalla, Sartajada, Sotillo de las Palomas, Talavera de la Reina, Toledo, La Torre de Esteban Hambrán, Torrijos, Val de Santo Domingo, Valmojado, Las Ventas de Retamosa, Villamiel, El Viso and Yunclillos.

7. Wine grapes variety(ies)

Garnacha Tinta

8. Description of the link(s)

8.1. Wine

The extreme continental climate, with long, cold winters, hot summers and very little rainfall, combined with the sandy, acidic and very lime-poor soils, result in wines of high alcoholic strength that are rich in dry extract, fleshy, full-bodied and warm.

8.2. Quality sparkling wine

The varieties laid down in point 6 of the product specification thrive in the geographical environment, which give the wines breadth and balance, and scarce rainfall and sufficient sunlight ensure a good natural alcoholic strength that enables the production of wines with the required alcoholic strength. For the production of sparkling wines, the wines mentioned in the previous section are used as base wine. The provisions of that section therefore also apply to sparkling wines.

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

Legal framework:

In national legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

The name ‘Toledo’ may be printed on the labelling of wine with the ‘ Méntrida’ designation of origin as a larger geographical unit, using the same or a smaller font size as for that name.

The labelling of wines covered by the ‘Méntrida’ PDO may include the term Vino de Pueblo (village wine), followed by the name of a municipality included in the demarcated geographical area for ‘Méntrida’ PDO.

Link to the product specification

http://pagina.jccm.es/agricul/paginas/comercial-industrial/consejos_new/pliegos/MOD_AM04_PC_MENTRIDA_20220607.pdf

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

15.3.2023

Official Journal of the European Union

C 96/22

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

(2023/C 96/09)

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

REQUEST FOR AMENDMENT TO THE PRODUCT SPECIFICATION

‘Vins de la Corrèze’

PGI-FR-A1127-AM03

Date of application: 20 December 2017

1. Rules applicable to the amendment

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

2. Description of and reasons for the amendment

2.1. Amendment of the name

The applicant group submitted an application for PDO protection of the name ‘Corrèze’ for certain wines currently produced under the PGI ‘Vins de la Corrèze’.

The French authorities considered that this application met the required regulatory conditions and submitted in parallel with this application an application for registration of the name ‘Corrèze’ as a PDO.

The name ‘Vins de la Corrèze’ has been renamed ‘Pays de Brive’, referring to the production area, which is defined both by the historical factors relating to the department’s PGI wine production and the soil and climate conditions, which are suitable for wine growing. This also avoids confusion with the ‘Corrèze’ PDO. All occurrences in the product specification and the single document have been amended accordingly.

The name of the protected geographical indication corresponds to the area around the town of Brive-la-Gaillarde and the natural region formed by the Brive river basin, which corresponds to the historical area in which the vineyards are located. Altitudes in this area only rarely exceed 300 m, unlike the rest of the Limousin region.

2.2. Deletion of the category of wines made from grapes raisined off the vine

The specification for the PGI has been amended to remove the wines that will now be produced solely under the ‘Corrèze’ protected designation of origin.

As a result, all the provisions in the product specification relating to these products have been withdrawn:

—	sections 3.2 (Specific analytical standards) and 3.3 (Organoleptic description). The ‘Description of the wine(s)’ section of the single document has been updated accordingly;

—	section 4 ‘Geographical areas’. The ‘Demarcated area’ section of the single document has been updated;

—	section 5 ‘Grape varieties’: the reference to the list of classified grape varieties has been deleted, as seven varieties have been added to the list of main grape varieties (see below for details of these amendments);

—	section 6 ‘Vine training’. The ‘Cultivation methods’ section of the single document has been amended accordingly;

—	section 7, ‘Harvest’. The ‘Description of the wine(s)’ section of the single document has been amended accordingly (minimum sugar content of the grapes upon harvest);

—	section 8 ‘Maximum production yield’. The ‘Maximum yields’ section of the single document has been updated accordingly;

—	section 9 ‘Processing’. This affects the ‘Oenological practice’ section of the single document;

—	section 10 ‘Date for making the product available to consumers on the market’. The single document is not affected by this amendment.

—	in Chapter 2 ‘National requirements’, the declaration requirements and the main points to be checked in respect of wines made from grapes raisined off the vine have been deleted. The single document is not affected by this amendment.

Finally, in the ‘Additional provisions relating to labelling’ section of the single document, the reference to ‘wine from raisined grapes’ for wines made from grapes raisined off the vine has been deleted.

2.3. Deletion of the sparkling wines category

The specification for the PGI has been amended to delete the provisions on sparkling wines, following their removal by the Conseil d’État (Council of State).

As a result, all the provisions of the product specification relating to these products have been withdrawn.

The amended sections of the specification and their impact on the single document are listed below:

—	paragraph 1 of section 3.1 of Chapter 1 (the sections ‘Categories of grapevine product’ and ‘Description of the wine(s)’ of the single document are affected);

—	section 5 of Chapter 1 (single document not affected);

—	section 11 of Chapter 1 (the ‘Link with the geographical area’ section of the single document is affected).

2.4. Amendment to the geographical production area

The PGI production area, which covered the entire territory of the department of Corrèze, has been restricted to a smaller number of municipalities (66) corresponding to the Brive river basin. Section 4 ‘Geographical areas’ of the specification lists these municipalities, which are included in the single document under the section ‘Demarcated geographical area’.

216 municipalities have been deleted (based on the Official Geographical Code):

Affieux, Aix, Albignac, Albussac, Alleyrat, Ambrugeat, Les Angles-sur-Corrèze, Argentat-sur-Dordogne, Arnac-Pompadour, Aubazines, Auriac, Bar, Bassignac-le-Bas, Bassignac-le-Haut, Beaumont, Bellechassagne, Benayes, Beynat, Beyssac, Beyssenac, Bonnefond, Bort-les-Orgues, Bugeat, Camps-Saint-Mathurin-Léobazel, Chamberet, Chamboulive, Chameyrat, Champagnac-la-Noaille, Champagnac-la-Prune, Chanac-les-Mines, Chanteix, Chapelle-Spinasse, La Chapelle-aux-Brocs, La Chapelle-Saint-Géraud, Le Chastang, Chaumeil, Chavanac, Chaveroche, Chenailler-Mascheix, Chirac-Bellevue, Clergoux, Combressol, Concèze, Condat-sur-Ganaveix, Confolent-Port-Dieu, Cornil, Corrèze, Couffy-sur-Sarsonne, Courteix, Dampniat, Darazac, Darnets, Davignac, Egletons, L'Eglise-aux-Bois, Espagnac, Espartignac, Estivaux, Eyburie, Eygurande, Eyrein, Favars, Feyt, Forgès, Gimel-les-Cascades, Goulles, Gourdon-Murat, Grandsaigne, Gros-Chastang, Gumond, Hautefage, Le Jardin, Lacelle, Ladignac-sur-Rondelles, Lafage-sur-Sombre, Lagarde-Marc-la-Tour, Lagleygeolle, Lagraulière, Laguenne-sur-Avalouze, Lamazière-Basse, Lamazière-Haute, Lamongerie, Lanteuil, Lapleau, Laroche-près-Feyt, Latronche, Laval-sur-Luzège, Lestards, Liginiac,Lignareix, Lostanges, Le Lonzac, Lubersac, Madranges, Marcillac-la-Croisille, Margerides, Masseret, Maussac, Meilhards, Ménoire, Mercœur, Merlines, Mestes, Meymac, Meyrignac-l'Eglise, Millevaches, Monceaux-sur-Dordogne, Monestier-Merlines, Monestier-Port-Dieu, Montaignac-Saint-Hippolyte, Montgibaud, Moustier-Ventadour, Naves, Neuvic, Neuville, Orgnac-sur-Vézère, Orliac-de-Bar, Palazinges, Palisse, Pandrignes, Péret-Bel-Air, Pérols-sur-Vézère, Perpezac-le-Noir, Le Pescher, Peyrelevade, Peyrissac, Pierrefitte, Pradines, Reygade, Rilhac-Treignac, Rilhac-Xaintrie, La Roche-Canillac, Roche-le-Peyroux, Rosiers-d'Egletons, Sadroc, Saint-Angel, Saint-Augustin, Saint-Bonnet-Elvert, Saint-Bonnet-l'Enfantier, Saint-Bonnet-les-Tours-de-Merle, Saint-Bonnet-près-Bort, Saint-Chamant, Saint-Cirgues-la-Loutre, Saint-Clément, Saint-Eloy-les-Tuileries, Saint-Etienne-aux-Clos, Saint-Etienne-la-Geneste, Saint-Exupéry-les-Roches, Sainte-Fortunade, Saint-Fréjoux, Saint-Geniez-ô-Merle, Saint-Germain-Lavolps, Saint-Germain-les-Vergnes, Saint-Hilaire-Foissac, Saint-Hilaire-les-Courbes, Saint-Hilaire-Luc, Saint-Hilaire-Peyroux, Saint-Hilaire-Taurieux, Saint-Jal, Saint-Julien-aux-Bois, Saint-Julien-le-Pèlerin, Saint-Julien-le-Vendômois, Sainte-Marie-Lapanouze, Saint-Martial-de-Gimel, Saint-Martial-Entraygues, Saint-Martin-la-Méanne, Saint-Martin-Sepert, Saint-Merd-de-Lapleau, Saint-Merd-les-Oussines, Saint-Mexant, Saint-Pantaléon-de-Lapleau, Saint-Pardoux-Corbier, Saint-Pardoux-la-Croisille, Saint-Pardoux-le-Neuf, Saint-Pardoux-le-Vieux, Saint-Pardoux-l'Ortigier, Saint-Paul, Saint-Priest-de-Gimel, Saint-Privat, Saint-Rémy, Saint-Salvadour, Saint-Setiers, Saint-Sornin-Lavolps, Saint-Sulpice-les-Bois, Saint-Sylvain, Saint-Victour, Saint-Ybard, Saint-Yrieix-le-Déjalat, Salon-la-Tour, Sarran, Sarroux - Saint Julien, Ségur-le-Château, Seilhac, Sérandon, Sérilhac, Servières-le-Château, Sexcles, Sornac, Soudaine-Lavinadière, Soudeilles, Soursac, Tarnac, Thalamy, Toy-Viam, Treignac, Troche, Tudeils, Tulle, Ussel, Uzerche, Valiergues, Veix, Veyrières, Viam, Vigeois and Vitrac-sur-Montane.

2.5. Amendment to the list of authorised grape varieties

The provisions on grape varieties have been revised to make them more precise and to provide for an exhaustive list of authorised varieties that takes account of the grape varieties grown in the area and current practices. In section 5 of the specification on ‘Grape varieties’, the reference to the list of classified grape varieties has been deleted, as well as the distinction between secondary and main grape varieties. Only a short list of authorised grape varieties therefore remains:

—	for rosé wines, there was no list of grape varieties. A list similar to that for red wines has been drawn up, corresponding to the previous list of main grape varieties used to produce red wine, supplemented by the varieties Fer N, Jurançon N, Gamay N, Pinot N and Tannat N;

—	for white wines, the varieties on the previous list of main grape varieties have been carried over, and Sauvignon Gris G and Muscat à petits grains blancs B have been added.

These grape varieties have been added to the ‘Main variety/varieties’ section of the single document.

2.6. Malolactic fermentation requirements for still red wines

The requirement for red wines to have undergone full malolactic fermentation by the time they are released for consumption with a maximum of 0,4 g/l of malic acid has been added, for two reasons:

—	malolactic fermentation gives the wines more flexibility and roundness,

—	it ensures the stability and quality of the wines by removing the risk of malolactic fermentation taking place after bottling.

Section 9 of Chapter I of the specification has been amended, affecting the ‘Description of the wine(s)’ section of the single document.

2.7. Link with origin

To bring it into line with the change of name, the revision of the geographical area and the withdrawal of the provisions on wines eligible for the additional term ‘Wines from grapes raisined off the vine’ and on sparkling wines, the link with the origin has been revised.

Section 11 of Chapter I of the specification has been amended, affecting the Section 8 of the single document.

2.8. Correction of clerical error

A clerical error in the name of the inspection body mentioned in Chapter 3 of the product specification has been corrected: the version of the specification submitted in 2011 referred in the first paragraph of Chapter 3 to Qualisud, while the second paragraph of that chapter referred to Qualifrance.

This amendment does not affect the single document.

2.9. Drafting improvements

All occurrences of ‘wines made from overripe grapes’ have been replaced by the words ‘wines made from grapes overripened on the vine’. This is a drafting clarification. Only the ‘Link with the geographical area’ section of the single document is affected by this change. The ‘Description of the wine(s)’ section in the single document with regard to these products has been supplemented with two points:

—	the prohibition of any use of enrichment or concentration techniques, such as the use of ovens or drying chambers, cryoconcentration or reverse osmosis, as already mentioned in the ‘Specific oenological practices’ section of the single document, has been carried over;

—	the organoleptic description has been made more precise: these are semi-sweet and sweet white wines which are very aromatic, with notes of honey and butter, as set out in the description in Section 3.3 (‘Organoleptic description’) of the product specification.

2.10. Description of the wines

The description of the wines has been revised to make it more complete.

This amendment to the specification affects Section 4 of the single document.

SINGLE DOCUMENT

1. Name(s)

Pays de Brive

2. Geographical indication type

PGI – Protected geographical indication

3. Categories of grapevine product

Wine

16.

Wine made from overripe grapes

4. Description of the wine(s)

1. Still red, rosé and white wines

BRIEF WRITTEN DESCRIPTION

The dry white wines, which are pale yellow in colour with glints of green, are characterised by floral and fruity aromas. On the palate, they are fruity and mineral, powerful and lively. The semi-dry white wines have slightly sweet aromatic notes and a straw yellow colour with glints of green. Their bouquet is characterised by scents of yellow fruit and citrus. They are fruity and soft but retain a certain liveliness. The red wines often have a colour ranging from ruby to garnet with more or less intense violet glints. The red wines produced on shale are powerful and lively, with aromas of blackcurrant and spices. Those produced on clay-limestone soils are supple and harmonious red wines, with scents of candied fruit. With the exception of wines labelled ‘primeur’ or ‘nouveau’, the red wines must have undergone full malolactic fermentation. When placed on the market, each batch of red wine must have a malic acid content not exceeding 0,4 g/l. The characteristic colour of the rosé wines ranges from light to intense pink. Their bouquet is floral and reminiscent of yellow fruit. The wines have a freshness on the palate that is modulated by varying levels of sweetness. Where the values are not specified, the limits laid down in current EU legislation are respected.

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

2. Wines made from overripe grapes

BRIEF WRITTEN DESCRIPTION

The semi-sweet and sweet white wines (wines made from grapes overripened on the vine) have an intense yellow colour that is sparkly bright with glints of gold, and an aromatic richness based on fruity (quince and peach) and floral scents with notes of honey and butter. They are round and generous on the palate, with varying levels of sweetness. They have a minimum natural alcoholic strength by volume of 15 % and a minimum fermentable sugar content of 51 g/l Where the values are not specified, the limits laid down in current EU legislation are respected.

General analytical characteristics
Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)	12
Minimum total acidity	in milliequivalents per litre
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

5. Wine-making practices

a. Specific oenological practices

Specific oenological practice

For wines made from overripe grapes, any use of enrichment or concentration techniques such as the use of ovens or drying chambers, cryoconcentration or reverse osmosis is prohibited.

b. Maximum yields

1. Still wines and wines made from overripe grapes

80 hectolitres per hectare

6. Demarcated geographical area

The harvesting of the grapes and the production and development of wines bearing the geographical indication ‘Pays de Brive’ must take place in the territory of the following municipalities in the department of Corrèze:

Allassac, Altillac, Astaillac, Ayen, Beaulieu-sur-Dordogne, Bilhac, Branceilles, Brignac la Plaine, Brive la Gaillarde, Chabrignac, La Chapelle-aux-Saints, Chartrier-Ferrière, Chasteaux, Chauffour-sur-Vell, Collonges-la-Rouge, Cosnac, Cublac, Curemonte, Donzenac, Estivals, Jugeals-Nazareth, Juillac, Larche, Lascaux, Ligneyrac, Liourdres, Lissac-sur-Couze, Louignac, Malemort, Mansac, Marcillac-la-Croze, Meyssac, Nespouls, Noailhac, Noailles, Nonards, Objat, Perpezac le Blanc, Puy-d'Arnac, Queyssac-les-Vignes, Rosier de Juillac, Saillac, Saint Aulaire, Saint-Bazile-de-Meyssac, Saint Bonnet la Riviere, Saint-Cernin-de-Larche, Saint Cyprien, Saint Cyr la Roche, Sainte-Féréole, Saint-Julien-Maumont, Saint Pantaléon de Larche, Saint Robert, Saint-Solve, Saint Viance, Ségonzac, Sioniac, Turenne, Ussac, Varetz, Vars sur Roseix, Végennes, Vignols, Voutezac and Yssandon.

7. Main grape variety (varieties)

Cabernet Franc N

Cabernet Sauvignon N

Chardonnay B

Chenin B

Côt N - Malbec

Fer N - Fer Servadou, Braucol, Mansois, Pinenc

Gamay N

Jurançon noir N - Dame noire

Merlot N

Muscat à petits grains blancs B – Muscat, Moscato

Pinot Noir N

Sauvignon B - Sauvignon blanc

Sauvignon Gris G - Fié gris

Segalin N

Semillon B

Tannat N

8. Description of the link(s)

Located to the south-west of the department of Corrèze, the Brive river basin forms a buttonhole shape (an anticline) 60 kilometres long by 10 to 20 kilometres wide, running along a north-western/south-eastern axis. Its natural boundaries are the crystalline Massif Central mountain range to the north and east, the Périgord Blanc white chalk plateau to the south-west and the Causse de Martel chalk plateau to the south.

This region, which is at low altitude and well sheltered, has a southern oceanic climate close to that of the south-western Aquitaine region, with low rainfall. Summers are warm and winters moderately cold, with late spring frosts and early autumn frosts constituting a limiting factor for agriculture.

This area is a mosaic, running north-east to south-west, of brown acidic soils on sandstone or shale, brown calcareous soils on marly limestone and thin brown limestone soils on the Causse.

Whether they are clay-limestone soils in which truffles grow, shale and slate soils or sedimentary soils at the foot of the crystalline massif, these soils all make it possible to produce expressive wines.

The causal link is based on a characteristic that can be attributed to the geographical origin of these wines. For the various products covered by the PGI, the causal link is based on the adaptation of the grape varieties to the specific soil characteristics, resulting in the their specific qualities. As a result:

—

the red wines often have a colour ranging from ruby to garnet with more or less intense glints of violet. The red wines produced on shale and sandstone soils, mainly from the Merlot and Cabernet Franc varieties, are powerful and lively, with scents of blackcurrant and spices. Those produced on clay-limestone soils, especially from the Cabernet Franc, Gamay and Merlot varieties, are supple and harmonious red wines, with scents of candied fruit.

—	the rosé wines produced from all the red grape varieties throughout the area have a colour ranging from light to intense pink. Their bouquet is floral and reminiscent of yellow fruit. The wines produced on shale and sandstone soils are fresh on the palate.

—

the dry white wines, which are pale yellow in colour with glints of green, are characterised by floral and fruity scents. Those produced on clay-limestone soils, mainly from the Chardonnay and Sauvignon varieties, are fresh with fruity notes, while those produced on shale and sandstone soils, mainly from the Chenin variety, have a certain liveliness and more mineral notes.

—

the semi-dry white wines, which are generally produced on shale soils, have slightly sweet aromatic notes and a straw yellow colour with glints of green. Their bouquet is characterised by scents of yellow fruit and citrus. They are fruity and soft but retain a certain liveliness related to the Chenin variety in particular.

—

the semi-sweet and sweet primarily white wines (wine of grapes overripened on the vine) are mostly produced on shale from the Chenin and Muscat à petits grains varieties. They have an intense yellow colour, sparkly bright with glints of gold, and an aromatic richness based on fruity (quince and peach) and floral scents with notes of honey and butter. They are round and generous on the palate, with varying levels of sweetness.

Although seemingly modest, the wine-growing areas of south-west Corrèze play an important role in maintaining agriculture and in local development through wine tourism, in particular.

The quality of the wines and the sustainability of the vineyards from which they originate are ensured by the expertise and total commitment of the farmers who are able to make the most of a challenging environment by adapting their techniques while still preserving the wines' traditional characteristics.

9. Essential further conditions

Font size and logo

Legal framework:

National legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

The PGI logo must appear on the label if the words ‘Indication géographique protégée’ (Protected Geographical Indication) are replaced by the traditional term ‘Vin de pays’.

The size of the letters used for the grape variety must not exceed twice the size of the letters used for the name of the PGI, and the name of the grape variety must be in the same visual field as the name of the PGI.

Additional remarks

Legal framework:

National legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

The name of the PGI may be supplemented by the name of one or more grape varieties and/or by the terms ‘primeur’ or ‘nouveau’. The term ‘nouveau’ is an exact synonym of ‘primeur’ in French legislation.

Link to the product specification

https://info.agriculture.gouv.fr/gedei/site/bo-agri/document_administratif-7796fed6-5bfe-452f-ba94-be152bd4657f

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

15.3.2023

Official Journal of the European Union

C 96/30

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

(2023/C 96/10)

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

‘Powidła śliwkowe z Doliny Dolnej Wisły’

EU No: PGI-PL-02811 – 9.11.2021

PDO ( ) PGI (X)

1. Name(s) of PGI

‘Powidła śliwkowe z Doliny Dolnej Wisły’

2. Member State or Third Country

Poland

3. Description of the agricultural product or foodstuff

3.1. Type of product

Class 1.6. Fruit, vegetables and cereals fresh or processed

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

‘Powidła śliwkowe z Doliny Dolnej Wisły’ is made from ripe fruit of the common prune plum (Prunus domestica L.), variety ‘Węgierka Zwykła’, which is simmered until it forms a thick dark-brown mixture.

‘Powidła śliwkowe z Doliny Dolnej Wisły’ has the consistency of a thick fruity mixture containing pieces of peel with a shiny, more solid surface. It is dark brown in colour with a burgundy hue, is lighter within and contains visible pieces of purple plum peel. Its taste is slightly sweet and sour, with a touch of bitterness coming from the stone. It has a fruity aroma, mostly of plum, with a hint of caramel and smokiness.

‘Powidła śliwkowe z Doliny Dolnej Wisły’ contains no added sugar beyond the naturally occurring sugars in the fruit. It has a total sugar content of 40 g per 100 g of product, which may vary by +/- 20 %.

It presents a solids content of 40 % Brix, which may vary by +/- 20 %.

‘Powidła śliwkowe z Doliny Dolnej Wisły’ is a heavily thickened mixture obtained by cooking, with a suitably soft, spreadable consistency. No less than 3 kg of plums may be used to make 1 kg of finished product.

The finished product is marketed in glass jars with a metal lid. The product is pasteurised.

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

‘Powidła śliwkowe z Doliny Dolnej Wisły’ is produced exclusively with fruit of the common prune plum (Prunus domestica L.), variety ‘Węgierka Zwykła’. For all batches of ‘powidła śliwkowe z Doliny Dolnej Wisły’, a minimum of 75 % of the fruit used in the product must come from the geographical area defined in point 4 in order to maintain the quality. Producers must use, in the first instance, raw material from this geographical area.

Thanks to the climate conditions described in point 5, fruit produced in the area defined in point 4 is characterised by a higher natural sugar content than fruit grown outside the area, which is evident in the quality of the final product. In the event of a shortage of raw material from the identified area, producers may use a maximum of 25 % of fruit from outside the area in any given batch, without this compromising the quality of ‘powidła śliwkowe z Doliny Dolnej Wisły’.

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

All steps in the production of ‘powidła śliwkowe z Doliny Dolnej Wisły’ must take place in the identified geographical area, namely:

—	the sourcing of the raw material (minimum 75 %)

—	the preparation of the copper cauldron

—	the preparation of the fireplace

—	the simmering of the plum jam

—	the straining of the plum jam (removing the stones).

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

‘Powidła śliwkowe z Doliny Dolnej Wisły’ must be packaged and pasteurised in the identified geographical area as the product can become contaminated when transported, thereby reducing its quality. The mixture cannot be transported until it has cooled. However, once cooled, it becomes very thick, making it difficult to pack into jars. Moreover, reheating the mixture can cause it to burn. Thus the plum jam is packaged into jars in the identified geographical area at a higher temperature, thereby making the packaging process easier and eliminating unnecessary air bubbles. Performing the packaging process outside of the geographical area would carry with it the risk of the ‘powidła śliwkowe z Doliny Dolnej Wisły’ becoming combined with other plum jams of different qualities.

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

All producers of ‘powidła śliwkowe z Doliny Dolnej Wisły’ must use a common logo (figure 1) on the packaging (jar lid). The Consortium of Producers of Plum Jam from the Lower Vistula Valley makes this logo available for use by producers in a way that does not discriminate against non-member producers.

4. Concise definition of the geographical area

The area in which ‘powidła śliwkowe z Doliny Dolnej Wisły’ is produced is situated in the Lower Vistula Valley, i.e. the Kujawsko-Pomorskie province, in the following districts: Bydgoszcz District (municipalities: Dąbrowa Chełmińska, Osielsko, Dobrcz, Fordon – Bydgoszcz City District), Chełmno District (municipalities: Chełmno town, Chełmno rural municipality, Unisław, Kijewo Królewskie, Stolno), Grudziądz District (municipalities: Grudziądz town, Grudziądz rural municipality, Rogóźno), Świecie District (municipalities: Pruszcz, Świecie, Dragacz, Jeżewo, Warlubie, Nowe) and Pomorskie province, in the following districts: Kwidzyn District (Kwidzyn, Sadlinki, Ryjewo), Sztum District (municipality: Sztum) and Tczew District (municipalities: Pelplin and Gniew).

5. Link with the geographical area

The link between ‘powidła śliwkowe z Doliny Dolnej Wisły’ and the region is based on its reputation, forged from a long tradition of production, the specific quality of the raw materials used in the product, and the exceptional skill of local producers.

The specific soil and climate conditions in the Lower Vistula Valley led to the development of fruit farming. Since the 18th century, the common prune plum (Prunus domestica L.), variety ‘Węgierka Zwykła’, has been the predominant variety, with the local ecotype characterised by its resistance to poor climate conditions and diseases, and by its high sugar content.

The geographical area features silty soils (loess), light loam, various types of sandy loam and loose fluvisols with a higher copper content, ensuring abundant yields, higher acid content and carotenoids in the fruit. Phenological spring occurs 1,5 to 2 weeks earlier in the area, extending the growing season and, as a result, increasing the natural sugar content in ripe fruit. Due to the limited rainfall in the Lower Vistula Valley, ‘Węgierka Zwykła’ prune plum trees are subject to water deficit and thus to oxidative stress. The plant restricts fruit growth, which results in a concentration of sugars, vitamins, polyphenols, fibre and minerals in the fruit, and produces additional carotenoids and ascorbic acid.

Soils in the Lower Vistula Valley have a higher copper content compared to the national median. The presence of copper in the soil increases the quality and quantity of ‘Węgierka Zwykła’ prune plum harvests and increases the resistance of the plum trees to bacterial and fungal diseases. Orchards in the Lower Vistula Valley therefore do not require additional chemical spraying, compared to prune plum trees growing in other regions.

Thanks to the specific quality and large quantity of raw material used to make 100 g of ‘powidła śliwkowe z Doliny Dolnej Wisły’, and due to the long simmering process, the product has a higher natural sugar content than other unsweetened plum jams.

‘Powidła śliwkowe z Doliny Dolnej Wisły’ is distinguished from other plum jams on the market in that it is made with almost twice the amount of raw material than the minimum laid down in law (3 kg of fruit is used to produce 1 kg of ‘powidła śliwkowe z Doliny Dolnej Wisły’).

Simmering ‘powidła śliwkowe z Doliny Dolnej Wisły’ for many hours together with the plum stones also gives it a characteristic bitterness not found in other plum jams.

The planting area, which is historically large compared to other regions in Poland, and the high yield from the ‘Węgierka Zwykła’ prune plum trees, have contributed to the growth of processing in the area. One of the oldest methods of preserving plums is to boil them to a pulp and thicken them through evaporation in heated cauldrons. There are records dating back to the 16th century of fruit being processed in this way. The resulting product was called powidła [plum jam]. Field surveys carried out by staff at the Ethnographic Museum in Toruń, in the Lower Vistula Valley, have confirmed the existence of a large number of buildings used as drying sheds for fruit, in which fireplaces were the heating source, with a place to put cauldrons for producing plum jam, proving that these buildings were also used for that purpose. ‘Węgierka Zwykła’ prune plums would be used to make plum jam for the whole family, and the surplus would be sold at markets in the region’s major cities (e.g. Świecie and Bydgoszcz). Plum jam and fruit would be floated down the River Vistula or transported by horse-drawn carts as far as the port of Gdańsk.

The ‘Węgierka Zwykła’ common prune plum was used to produce ‘powidła śliwkowe z Doliny Dolnej Wisły’ because the region’s local ecotype was characterised by a high resistance to poor climate conditions and diseases, and as the flesh of the plum would separate easily from the stone during the simmering process. The stones helped to prevent burning and added the characteristic touch of bitterness to the taste of the plum jam. At the end of the simmering process, special clay strainers produced by potters – the most well-known being from Gruczno on the River Vistula (in the Lower Vistula Valley) – would be used to separate the stones from the fruit mixture. The resulting jam would then be placed in clay pots and baked in bread ovens. Once a baked skin had formed on the surface of the plum jam, the pots would be removed and stored in cool cellars. Prepared in this way, ‘powidła śliwkowe z Doliny Dolnej Wisły’ could be stored for up to 2 years from its date of production, without losing its flavour.

After World War II, private processing of prune plums was prohibited. The plant in Fordon (now a district of Bydgoszcz) became the largest recipient of prune plums, with its main product being plum jam. Fruit-growing became economically important to the inhabitants of the Lower Vistula Valley not just because of the favourable microclimate, but also due to the demand for prune plums from the processing plant in Fordon and restaurants in the local area, and the proximity of the Vistula trading route. The sight of copper cauldrons (Polish: kocioł kuprowy, from the Latin cuprum: copper), stirrers (Polish: bocian) and fireplaces has become a permanent feature of the landscape of the surrounding villages.

Plum jam production in the Lower Vistula Valley became the subject of a Ph.D. dissertation entitled Stirring the pot in Poland: traditional plum jam, regional identity, and rural development in the Lower Vistula Valley, completed at Cornell University. Research results have shown that the inhabitants of municipalities in the Lower Vistula Valley enthusiastically cultivate traditional plant varieties, and their activities contribute to the preservation of biodiversity and the protection of the specific character of the geographical area, shaped over centuries.

Furthermore, research carried out at Kazimierz Wielki University in Bydgoszcz analysing culinary heritage and developing tourism has shown that it is essentially the fruit-growing product ‘powidła śliwkowe z Doliny Dolnej Wisły’ which has become the brand of the Lower Vistula Valley.

The production of ‘powidła śliwkowe z Doliny Dolnej Wisły’ remains important to the local community to this day. This is confirmed by the fact that the product can be found at fairs and at numerous demonstrations of plum jam production, where it can also be tasted and purchased. Notable among these is Święto Śliwki (Plum Festival), held since 2001 in Strzelce Dolne, which is a very popular event. Within a few years the festival began attracting tens of thousands of visitors from across Poland. Święto Śliwki has grown into a 2-day event, with journalists dubbing the Lower Vistula Valley ‘the plum capital of Poland’. The local TV station, TVP Bydgoszcz, and PIK, the local branch of Polskie Radio, the state radio broadcaster, have been promoting the event free of charge for 20 years. The Marshal’s Office of Kujawsko-Pomorskie province includes references to this event in connection with ‘powidła śliwkowe z Doliny Dolnej Wisły’ in promotional material for tourists.

Numerous articles in the local and national press, references in books describing the traditions of the region and various awards won at competitions attest to the high regard in which ‘powidła śliwkowe z Doliny Dolnej Wisły’ is held. ‘Powidła śliwkowe z Doliny Dolnej Wisły’ is referred to as a recognised local brand in publications of the Polish Chamber for Regional and Local Products. ‘Powidła śliwkowe z Doliny Dolnej Wisły’ has twice taken first prize in its category at the Nasze Kulinarne Dziedzictwo (Our Culinary Heritage) awards. For several decades, ‘powidła śliwkowe z Doliny Dolnej Wisły’ has been promoted in Natura 2000 materials as a traditional processing method in the Lower Vistula Valley, as well as in materials produced by the National Fund for Environmental Protection and Water Management. To preserve the heritage of the product, the Ethnographic Museum in Toruń has collected historical material related to plum jam and plum cultivation in the Lower Vistula Valley, which it released in 2020 on CD entitled Smażenie powideł metodą tradycyjną (plum jam production the traditional way), as part of its protection of intangible heritage. This initiative is an educational project involving ethnographers and producers of ‘powidła śliwkowe z Doliny Dolnej Wisły’ who wish to reach the largest possible number of local residents and schools – where the project is presented during lessons – in order to keep the tradition of plum jam production alive.

Reference to publication of the specification

https://www.gov.pl/web/rolnictwo/wnioski-przekazane-komisji-europejskiej

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

		ISSN 1977-091X
Official Journal of the European Union		C 96

English edition	Information and Notices	Volume 66 15 March 2023

Contents		page
	II Information
	INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES
	European Commission
2023/C 96/01	Non-opposition to a notified concentration (Case M.11002 – BDT CAPITAL PARTNERS / M+W GROUP / EXYTE) ( 1 )	1
2023/C 96/02	Non-opposition to a notified concentration (Case M.11039 – ERMENEGILDO ZEGNA / THE ESTEE LAUDER COMPANIES / TOM FORD INTERNATIONAL) ( 1 )	2
2023/C 96/03	Non-opposition to a notified concentration (Case M.11048 – MACQUARIE / BCI / EKU ENERGY) ( 1 )	3

	IV Notices
	NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES
	European Commission
2023/C 96/04	Euro exchange rates – 14 March 2023	4

	V Announcements
	PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY
	European Commission
2023/C 96/05	Prior notification of a concentration (Case M.10969 – XXXLUTZ / HOME24) ( 1 )	5
2023/C 96/06	Prior notification of a concentration (Case M.11023 – ADP / JCDECAUX / MEDIA AEROPORTS DE PARIS JV) – Candidate case for simplified procedure ( 1 )	7
2023/C 96/07	Prior notification of a concentration (Case M.10896 – ORANGE/MASMOVIL/JV) ( 1 )	9
	OTHER ACTS
	European Commission
2023/C 96/08	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	10
2023/C 96/09	Publication of an application for amendment of a specification for a name in the wine sector, as referred to in Article 105 of Regulation (EU) No 1308/2013 of the European Parliament and of the Council	22
2023/C 96/10	Publication of an application for registration of a name pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs	30

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	(1) Text with EEA relevance.