24.4.2023

Official Journal of the European Union

C 141/3

Commission notice on current State aid recovery interest rates and reference/discount rates applicable as from 1 May 2023

(Published in accordance with Article 10 of Commission Regulation (EC) No 794/2004 (1) )

(2023/C 141/03)

Base rates calculated in accordance with the Communication from the Commission on the revision of the method for setting the reference and discount rates (OJ C 14, 19.1.2008, p. 6.). Depending on the use of the reference rate, the appropriate margins have still to be added as defined in this communication. For the discount rate this means that a margin of 100 basispoints has to be added. The Commission Regulation (EC) No 271/2008 of 30 January 2008 amending Regulation (EC) No 794/2004 foresees that, unless otherwise provided for in a specific decision, the recovery rate will also be calculated by adding 100 basispoints to the base rate.

Modified rates are indicated in bold.

Previous table published in OJ C 95, 14.3.2023, p. 13.

From	To	AT	BE	BG	CY	CZ	DE	DK	EE	EL	ES	FI	FR	HR	HU	IE	IT	LT	LU	LV	MT	NL	PL	PT	RO	SE	SI	SK	UK
1.5.2023	…	3,06	3,06	1,80	3,06	7,43	3,06	3,54	3,06	3,06	3,06	3,06	3,06	3,06	15,10	3,06	3,06	3,06	3,06	3,06	3,06	3,06	7,62	3,06	8,31	3,21	3,06	3,06	4,24
1.4.2023	30.4.2023	3,06	3,06	1,51	3,06	7,43	3,06	3,54	3,06	3,06	3,06	3,06	3,06	3,06	15,10	3,06	3,06	3,06	3,06	3,06	3,06	3,06	7,62	3,06	8,31	3,21	3,06	3,06	3,52
1.3.2023	31.3.2023	3,06	3,06	1,10	3,06	7,43	3,06	2,92	3,06	3,06	3,06	3,06	3,06	3,06	15,10	3,06	3,06	3,06	3,06	3,06	3,06	3,06	7,62	3,06	8,31	2,96	3,06	3,06	3,52
1.2.2023	28.2.2023	2,56	2,56	0,79	2,56	7,43	2,56	2,92	2,56	2,56	2,56	2,56	2,56	2,56	15,10	2,56	2,56	2,56	2,56	2,56	2,56	2,56	7,62	2,56	8,31	2,44	2,56	2,56	2,77
1.1.2023	31.1.2023	2,56	2,56	0,36	2,56	7,43	2,56	2,92	2,56	2,56	2,56	2,56	2,56	2,56	15,10	2,56	2,56	2,56	2,56	2,56	2,56	2,56	7,62	2,56	8,31	2,44	2,56	2,56	2,77

(1) OJ L 140, 30.4.2004, p. 1.

24.4.2023

Official Journal of the European Union

C 141/13

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 141/09)

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

‘Нова Загора’

PDO-BG-A1494-AM01

Date of communication: 27.1.2023

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

1. Addition of the Pinot Noir variety to the list of varieties used to produce the white wines (blancs de noir)

The Pinot Noir variety has shown very good results in producing white wine. The wine has significant potential, including commercial potential. The amendment concerns point 4 of the single document and point 2(b) of the product specification for ‘Нова Загора’ PDO wine.

SINGLE DOCUMENT

1. Name(s)

Нова Загора

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. Sauvignon Blanc

CONCISE TEXTUAL DESCRIPTION

Actual alcoholic strength: minimum 10,5 % vol.

Total sugar content: 0-4 grams per litre, or up to 9 grams per litre, provided that the total acidity expressed as grams of tartaric acid per litre is not more than 2 grams below the residual sugar content.

Total acidity expressed as tartaric acid: minimum 4 g/l.

Volatile acidity expressed as acetic acid: not more than 13,3 meq.

Total sulphur dioxide: not more than 200 mg/l.

Sugar-free extract: minimum 16 g/l.

Clarity: clear bright liquid. A small amount of coloured sediment resulting from prolonged bottle ageing is permissible.

Colour: golden with green tints.

Aroma and flavour: fresh aroma of citrus fruit; developing rich flavours of pineapple and grapefruit, with subtle notes of exotic fruit and pineapple; soft body, refreshing acidity and a balanced aftertaste.

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. Traminer

CONCISE TEXTUAL DESCRIPTION

Actual alcoholic strength: minimum 10,5 % vol.

Total acidity expressed as tartaric acid: minimum 4 g/l.

Volatile acidity expressed as acetic acid: not more than 13,3 meq.

Total sulphur dioxide: not more than 200 mg/l.

Sugar-free extract: minimum 16 g/l.

Clarity: clear bright liquid. A small amount of coloured sediment resulting from prolonged bottle ageing is permissible.

Colour: pale straw with golden tints.

Aroma and flavour: intense, multi-layered aroma that develops in the glass and acquires a sweet character of ripe fruit, flowers, lychee and rose; well-balanced and harmonious flavour with a long and pleasant aftertaste.

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. Dimiat

CONCISE TEXTUAL DESCRIPTION

Actual alcoholic strength: minimum 10,5 % vol.

Total acidity expressed as tartaric acid: minimum 4 g/l.

Volatile acidity expressed as acetic acid: not more than 13,3 meq.

Total sulphur dioxide: not more than 200 mg/l.

Sugar-free extract: minimum 16 g/l.

Clarity: clear bright liquid. A small amount of coloured sediment resulting from prolonged bottle ageing is permissible.

Colour: straw yellow with greenish tints.

Aroma and flavour: fruity aroma with highlights of tropical fruit and citrus combined with vanilla and smoke; fresh and harmonious flavour.

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. Chardonnay

CONCISE TEXTUAL DESCRIPTION

Actual alcoholic strength: minimum 10,5 % vol. Total sugar content: 0-4 grams per litre, or up to 9 grams per litre, provided that the total acidity expressed as grams of tartaric acid per litre is not more than 2 grams below the residual sugar content. Total acidity expressed as tartaric acid: minimum 4 g/l. Volatile acidity expressed as acetic acid: not more than 13,3 meq. Total sulphur dioxide: not more than 200 mg/l. Sugar-free extract: minimum 16 g/l. Clarity: clear bright liquid. A small amount of coloured sediment resulting from prolonged bottle ageing is permissible. Colour: golden with green tints. Aroma and flavour: vanilla blossom with hints of raw almond; aroma of dried apricot, citrus, honey and oil; soft, fresh and juicy taste with very good balance and a warm, dry finish.

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. Quality sparkling rosé wine – Pinot Noir

CONCISE TEXTUAL DESCRIPTION

Actual alcoholic strength: minimum 9,0 % vol.

Total sugar content:

—	brut nature: sugar content is less than 3 grams per litre;

—	extra brut: sugar content is between 0 and 6 grams per litre;

—	brut: sugar content is less than 12 grams per litre;

—	extra dry: sugar content is between 12 and 17 grams per litre;

—	dry: sugar content is between 17 and 32 grams per litre;

—	semi-dry: sugar content is between 32 and 50 grams per litre;

—	sweet: sugar content is over 50 grams per litre.

Total acidity expressed as tartaric acid: minimum 5,5 g/l.

Volatile acidity expressed as acetic acid: not more than 13,3 meq.

Total sulphur dioxide: not more than 185 mg/l.

Sugar-free extract: minimum 16 g/l.

Clarity: clear bright liquid.

Colour: subtle pink colour, with delicate soft tints.

Aroma and flavour: intense, mainly fruity, fresh aroma, with hints of strawberry sauce and ripe cherry; aromas of nuts and dried apricots in the mouth with warm hints of crusty bread; soft, fresh flavour and a finish reminiscent of aromas of apricot, with toasty notes.

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)

6. Quality sparkling wine – Chardonnay

CONCISE TEXTUAL DESCRIPTION

Actual alcoholic strength: minimum 9,0 % vol.

Total sugar content:

—	brut nature: sugar content is less than 3 grams per litre;

—	extra brut: sugar content is between 0 and 6 grams per litre;

—	brut: sugar content is less than 12 grams per litre;

—	extra dry: sugar content is between 12 and 17 grams per litre;

—	dry: sugar content is between 17 and 32 grams per litre;

—	semi-dry: sugar content is between 32 and 50 grams per litre;

—	sweet: sugar content is greater than 50 grams per litre.

Total acidity expressed as tartaric acid: minimum 5,5 g/l.

Volatile acidity expressed as acetic acid: not more than 13,3 meq.

Total sulphur dioxide: not more than 185 mg/l.

Sugar-free extract: minimum 16 g/l.

Clarity: clear bright liquid.

Colour: delicately sparkling, with greenish-golden tints.

Aroma and flavour: subtle aroma of fresh white mulberries and incense; fresh, full-bodied and dry, with a softly effervescent effect; flavour of honey, bread crust and raisin, and hints of incense.

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)

7. Buket

CONCISE TEXTUAL DESCRIPTION

Actual alcoholic strength: minimum 11,5 % vol.

Total acidity expressed as tartaric acid: minimum 4 g/l.

Volatile acidity expressed as acetic acid: not more than 15 meq.

Total sulphur dioxide: not more than 150 mg/l.

Sugar-free extract: minimum 20 g/l.

Clarity: clear bright liquid. A small amount of coloured sediment resulting from prolonged bottle ageing is permissible.

Colour: clear ruby red.

Aroma and flavour: intense fruity aroma of fresh red forest fruit and delicate spices; harmonious, juicy flavour with soft tannins, freshness and zest.

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)

8. Ranna Melnishka Loza

CONCISE TEXTUAL DESCRIPTION

Actual alcoholic strength: minimum 11,5 % vol.

Total acidity expressed as tartaric acid: minimum 4 g/l.

Volatile acidity expressed as acetic acid: not more than 15 meq.

Total sulphur dioxide: not more than 150 mg/l.

Sugar-free extract: minimum 20 g/l.

Clarity: clear bright liquid. A small amount of coloured sediment resulting from prolonged bottle ageing is permissible.

Colour: ruby red.

Aroma and flavour: aroma of dried fruit, leather, dried leaves and mushrooms; well-balanced body with slightly powdery tannins, full-bodied with a long aftertaste.

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)

9. Rubin

CONCISE TEXTUAL DESCRIPTION

Actual alcoholic strength: minimum 11,5 % vol.

Total acidity expressed as tartaric acid: minimum 4 g/l.

Volatile acidity expressed as acetic acid: not more than 15 meq.

Total sulphur dioxide: not more than 150 mg/l.

Sugar-free extract: minimum 20 g/l.

Clarity: clear bright liquid. A small amount of coloured sediment resulting from prolonged bottle ageing is permissible.

Colour: deep red.

Aroma and flavour: aroma with hints of cherry, red forest fruit and delicate spices; structured flavour with soft tannins.

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)

10. Syrah

CONCISE TEXTUAL DESCRIPTION

Actual alcoholic strength: minimum 11,5 % vol.

Total acidity expressed as tartaric acid: minimum 4 g/l.

Volatile acidity expressed as acetic acid: not more than 15 meq.

Total sulphur dioxide: not more than 150 mg/l.

Sugar-free extract: minimum 20 g/l.

Clarity: clear bright liquid. A small amount of coloured sediment resulting from prolonged bottle ageing is permissible.

Colour: dark ruby.

Aroma and flavour: fruity aroma of dark cherry and mulberry, with notes of wild flowers and herbs; juicy, harmonious flavour with soft tannins and a warm finish.

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)

11. Pinot Noir

CONCISE TEXTUAL DESCRIPTION

Actual alcoholic strength: minimum 11,5 % vol.

Total acidity expressed as tartaric acid: minimum 4 g/l.

Volatile acidity expressed as acetic acid: not more than 15 meq.

Total sulphur dioxide: not more than 150 mg/l.

Sugar-free extract: minimum 20 g/l.

Clarity: clear bright liquid. A small amount of coloured sediment resulting from prolonged bottle ageing is permissible.

Colour: red with hints of terracotta.

Aroma and flavour: aroma of black cherry, sour cherry, coffee, smoke and spices; complex flavour with an elegant extract of cherry complemented by oaky and smoky notes, full-bodied vanilla custard, smooth tannins and a long aftertaste.

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)

12. Rosé

CONCISE TEXTUAL DESCRIPTION

Actual alcoholic strength: minimum 10,5 % vol.

Total acidity expressed as tartaric acid: minimum 4 g/l.

Volatile acidity expressed as acetic acid: not more than 13,3 meq.

Total sulphur dioxide: not more than 200 mg/l.

Sugar-free extract: minimum 16 g/l.

Clarity: clear bright liquid. A small amount of coloured sediment resulting from prolonged bottle ageing is permissible.

Colour: subtle raspberry pink.

Aroma and flavour: aroma of red forest fruit, predominantly wild strawberries and raspberries; juicy and full-bodied flavour, and at the same time complex and fresh; creates a sensation of sweetness in the mouth, with developing caramel notes.

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)

13. Mavrud

CONCISE TEXTUAL DESCRIPTION

Actual alcoholic strength: minimum 11,5 % vol.

Total acidity expressed as tartaric acid: minimum 4 g/l.

Volatile acidity expressed as acetic acid: not more than 15 meq.

Total sulphur dioxide: not more than 150 mg/l.

Sugar-free extract: minimum 20 g/l.

Clarity: clear bright liquid. A small amount of coloured sediment resulting from prolonged bottle ageing is permissible.

Colour: ruby red.

Aroma and flavour: aroma of red cherry and prune jam, with elegant notes of Bulgarian oak; flavour with precise acidity and tannins, which make it a long-lasting wine; long, smooth finish with a sensation of softness.

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)

14. Cabernet Franc

CONCISE TEXTUAL DESCRIPTION

Actual alcoholic strength: minimum 11,5 % vol.

Total acidity expressed as tartaric acid: minimum 4 g/l.

Volatile acidity expressed as acetic acid: not more than 15 meq.

Total sulphur dioxide: not more than 150 mg/l.

Sugar-free extract: minimum 20 g/l.

Clarity: clear bright liquid. A small amount of coloured sediment resulting from prolonged bottle ageing is permissible.

Colour: purple with bright highlights.

Aroma and flavour: aroma with fresh notes of warm spices and ripe black cherry; the aroma in the mouth is dominated by ripe blueberry and blackcurrant, elegantly combined with delicate toasty notes and warm spices; juicy and elegant flavour, with a long finish bubbling with soft freshness, reminiscent of juicy fruit.

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)

15. Muscat Ottonel

CONCISE TEXTUAL DESCRIPTION

Actual alcoholic strength: minimum 10,5 % vol.

Total acidity expressed as tartaric acid: minimum 4 g/l.

Volatile acidity expressed as acetic acid: not more than 13,3 meq.

Total sulphur dioxide: not more than 200 mg/l.

Sugar-free extract: minimum 16 g/l.

Clarity: clear bright liquid. A small amount of coloured sediment resulting from prolonged bottle ageing is permissible.

Colour: vibrant straw yellow with greenish tints.

Aroma and flavour: explosive aroma of muscat, lychee, orange peel and delicate white flowers; balanced and subtle flavour with notes of honey and exotic backnotes.

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)

16. Pamid

CONCISE TEXTUAL DESCRIPTION

Actual alcoholic strength: minimum 11,5 % vol.

Total acidity expressed as tartaric acid: minimum 4 g/l.

Volatile acidity expressed as acetic acid: not more than 15 meq.

Total sulphur dioxide: not more than 150 mg/l.

Sugar-free extract: minimum 20 g/l.

Clarity: clear bright liquid. A small amount of coloured sediment resulting from prolonged bottle ageing is permissible.

Colour: light red.

Aroma and flavour: typical fruity aroma of red fruit; soft, fresh and light flavour.

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)

17. Merlot

CONCISE TEXTUAL DESCRIPTION

Actual alcoholic strength: minimum 11,5 % vol.

Total acidity expressed as tartaric acid: minimum 4 g/l.

Volatile acidity expressed as acetic acid: not more than 15 meq.

Total sulphur dioxide: not more than 150 mg/l.

Sugar-free extract: minimum 20 g/l.

Clarity: clear bright liquid. A small amount of coloured sediment resulting from prolonged bottle ageing is permissible.

Colour: dark ruby.

Aroma and flavour: aroma with hints of black fruit, raisin, chocolate and vanilla; harmonious, full-bodied, soft and long-lasting flavour.

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)

18. Cabernet Sauvignon

CONCISE TEXTUAL DESCRIPTION

Actual alcoholic strength: minimum 11,5 % vol. Total sugar content: 0-4 grams per litre, or up to 9 grams per litre, provided that the total acidity expressed as grams of tartaric acid per litre is not more than 2 grams below the residual sugar content. Total acidity expressed as tartaric acid: minimum 4 g/l. Volatile acidity expressed as acetic acid: not more than 15 meq. Total sulphur dioxide: not more than 150 mg/l. Sugar-free extract: minimum 20 g/l. Clarity: clear bright liquid. A small amount of coloured sediment resulting from prolonged bottle ageing is permissible. Colour: deep garnet. Aroma and flavour: aroma of red fruit, bell pepper and oil; powerful and full-bodied flavour, with a slightly peppery taste and oaky sensation.

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)

19. White wine from Pinot Noir

CONCISE TEXTUAL DESCRIPTION

Clarity: clear bright liquid. A small amount of coloured sediment resulting from prolonged bottle ageing is permissible. Colour: delicate straw colour with greenish tints. Aroma and flavour: fresh, delicate aroma of apples and a hint of strawberry, complemented by fine smoky notes; flavour with subtle notes of cream and complex body, combined with oily notes and a harmonious aftertaste.

General analytical characteristics
Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)	10,5
Minimum total acidity	4 g/l, expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre)	13,3
Maximum total sulphur dioxide (in milligrams per litre)	200

5. Wine-making practices

5.1. Essential oenological practices

1. Yield

Relevant restriction on making the wines

The maximum wine yield from 100 kg of grapes is:

—	65 litres for red wines;

—	60 litres for white and rosé wines and wines made from the Pamid variety;

—	60 litres for sparkling wines (wines included in the blend).

2. Cultivation requirements

Cultivation method

The requirements for cultivating the vines are:

—	training: umbrella, Moser, mid-wire bilateral cordon;

—	pruning: combined and low pruning, retaining up to 54 buds per vine;

—	planting distances: from 2,0 to 3,4 m between rows and a spacing of 1,0 to 1,5 m between plants in the same row, up to a maximum of 450 vines per decare.

5.2. Maximum yields

9 000 kg of grapes per hectare

6. Demarcated geographical area

The demarcated area for the production of ‘Нова Загора’ PDO is within the boundaries of the following localities: the villages of Aleksandrovo, Bratya Kunchevi, Vinarovo, Gavrailovo, Gurkovo, Dolno Panicherevo, Dragodanovo, Ezero, Elenovo, Kaloyanovo, Korten, Nauchen, Nikolaevo, Sborishte, Sokol, Sredno Gradishte, Shivachevo, Asenovets, Bikovo, Bryastovo, Zagortsi, Karanovo, Kermen, Konyovo, Mladovo, Pitovo, Polsko Padarevo, Radevo, Sarbano, Sadnevo, Sadiysko Pole and Kamenovo, located in the regions of Sliven and Stara Zagora.

7. Wine grape variety(ies)

Buket

Dimiat – Smederevka

Cabernet Sauvignon

Cabernet Franc

Mavrud

Merlot

Muscat Ottonel

Pamid

Pinot Noir

Ranna Melnishka Loza - Melnik 55

Rubin

Syrah - Shiraz

Sauvignon Blanc

Traminer

Chardonnay

8. Description of the link(s)

The vineyards in the villages of Aleksandrovo, Bratya Kunchevi, Vinarovo, Gavrailovo, Gurkovo, Dolno Panicherevo, Dragodanovo, Ezero, Elenovo, Kaloyanovo, Korten, Nauchen, Nikolaevo, Sborishte, Sokol, Sredno Gradishte, Shivachevo, Asenovets, Bikovo, Bryastovo, Zagortsi, Karanovo, Kermen, Konyovo, Mladovo, Pitovo, Polsko Padarevo, Radevo, Sarbano, Sadnevo, Sadiysko Pole and Kamenovo are located in the northern part of the Upper Thracian Plain. To the north, the slopes of the Sredna Gora and Stara Planina mountains protect the vineyards from the northerly cold air currents. The transitional continental climate is mitigated to some extent, mainly by the protective influence of the Stara Planina mountains. The winters are mild and the summers cool. The total temperature sum for the period with average day-time temperature sums of over 10 oС (April to October) is between 3 400 and 3 800 oС. The average daily temperature of the warmest month is 23,1 oC. The average annual rainfall is between 550 and 600 mm. The soils are slightly to moderately clayey leached chernozem vertisols. The white wines have fresh citrus aromas intermingled with floral tones; the flavour is fresh, juicy and well-balanced, with refreshing acidity.

The rosé wine has a subtle raspberry pink colour and an aroma of red forest fruit, predominantly wild strawberries and raspberries; the flavour is juicy and full-bodied, and at the same time complex and fresh; it creates a sensation of sweetness in the mouth, with developing caramel notes.

The predominant aromas of the red wines are of fresh red forest fruit intermingled with spices; the flavour is fresh and well-balanced, with soft tannins.

Naturally sparkling wines:

Chardonnay – delicately sparkling, with greenish-golden tints; subtle aroma of fresh white mulberries and incense; fresh, full-bodied and dry, with a softly effervescent effect; flavour of honey, bread crust and raisin, and hints of incense.

The rosé wine has an intense, mainly fruity, fresh aroma, with hints of strawberry sauce and ripe cherry; aromas of nuts and dried apricots in the mouth with warm hints of crusty bread; soft, fresh flavour and a finish reminiscent of aromas of apricot, with toasty notes. The conditions of the transitional continental climate, influenced by the proximity of the Sredna Gora and Stara Planina mountains and the regular temperature inversions, combined with the leached chernozem vertisol soils that are typical of the area and the constraints imposed by the human factor, make it possible to cultivate vines whose grapes have technical characteristics that make it possible to grow vines producing grapes suitable for making white and red wines typical of the area.

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:

A smaller geographical unit (microregion or massif) may be indicated on the label, provided that the wine is made from grapes obtained in their entirety from the microregion or massif in question (Article 32 of the Regulation of the designation and commercial presentation of wines, spirit drinks and grape and wine products).

Link to the product specification

https://eavw.com/updocs/1822101666119880_PDO_Nova%20Zagora.docx

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

24.4.2023

Official Journal of the European Union

C 141/27

Publication of an approved standard amendment to a product specification of a protected designation of origin or protected geographical indication in the sector of agricultural products and foodstuffs, as referred to in Article 6b(2) and (3) of Commission Delegated Regulation (EU) No 664/2014

(2023/C 141/10)

This communication is published in accordance with Article 6b(5) of Commission Delegated Regulation (EU) No 664/2014 (1).

Communicating the approval of a standard amendment to the product specification of a protected designation of origin or protected geographical indication originating in a Member State

‘Barèges-Gavarnie’

EU No: PDO-FR-0306-AM01 - 2.2.2023

PDO (X) PGI ( )

1. Name of product

‘Barèges-Gavarnie’

2. Member State to which the geographical area belongs

France

3. Member State authority communicating the standard amendment

Ministry of Agriculture and Food Sovereignty

4. Description of the approved amendment(s)

1. Definition of the geographical area

Description

The section on the description of vegetation and climate has been deleted. The provision recalling that the boundaries of the mountain pasture have been approved by the national committee has also been deleted. The date of the Official Geographic Code (COG) to which the definition of the municipalities referred to in the product specification relates has been added.

The amendment affects the single document

2. Evidence that the product originates in the geographical area

Description

—	Sub-section ‘Identification of PDO meat’ The provision has been amended to remove the requirement for systematic organoleptic testing in favour of random checks. The amendment affects the single document.

3. Method of production

Description

—

Sub-section ‘Flock management’

A rewording of the provision governing the replacement of ewe lambs is proposed: the term ‘replacement’ has been deleted and the notion of ‘average’ in proportion has been clarified. The calculation is not made in relation to the total number of breeding ewes (previously including all females over one year old) but in relation to the total number of breeding ewes over the last two marketing years. In order to be consistent with the other parts of the product specification, the following provision in the ‘Breed’ section has been deleted: ‘A ewe is a female sheep over one year old’.

This amendment has no effect on the single document.

The number of castrated males has decreased from 20 % to 10 %. The date ‘not later than 31 December 2012’ is replaced by ‘before ascent to the mountain pasture’. The time frame for reaching this percentage has been deleted.

This amendment has no effect on the single document.

—

Sub-section ‘Nutrition’

A rewording of the paragraph concerning the derogation granted to mixed farms is proposed: the term ‘bovine animals’ has been replaced by ‘non-ovine animals’ and subsequently ‘other species’. In addition, the annual derogation which could be granted by the INAO at the request of the producer concerned has been replaced by ‘subject to declaring this production to the group’.

This amendment has no effect on the single document.

The quantity of cereal-based or kibbled feed is increased from 100 grams to 300 grams, or from 18 kg/head to 54 kg/head. This ration is no longer reserved for ewes and castrated males but applies to all animals over 160 days old. A list of restricted raw materials has been included in order to regulate feed, and, as with the cereals which were only authorised to date, it is specified that this feed cannot derive from genetically modified products.

This amendment has no effect on the single document.

For the second category of animals, namely those still considered lambs, the age bracket is increased from four months to 160 days (five and a half months).

The amount of feed given to those animals, which was previously set at 150 g of oats, barley or maize per day for a maximum of 90 days, is replaced by a list of authorised raw materials, minerals and additives. It is specified that urea and its derivatives are prohibited.

The single document has been amended.

4. Link

Description

The ‘Link with the geographical area’ section has been rewritten in order to make it more concise (shorter history, redrafting of certain parts to ensure greater consistency) and to make the link between the ‘Barèges-Gavarnie’ PDO and the geographical area clearer, without changing the substance of the link.

The sub-section ‘Specific characteristics of the product’ has been supplemented with information describing the meat. Historical parts concerning sales prices have been removed.

The amendment affects the single document.

5. Labelling

Description

The following changes have been made:

—	the European symbol and the label ‘Appellation d’Origine Protégée’ or ‘AOP’ replaces ‘Appellation d’Origine Contrôlée’ or ‘AOC’,

—	The information on the marking of carcasses has been moved to the ‘Evidence that the product originates in the geographical area’ section.

The amendment affects the single document.

6. Responsible department in the Member State:

Description

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

The amendment affects the single document.

7. Inspection body

Description

The name and contact details of the certification body have been deleted in accordance with national guidelines aimed at harmonising how product specifications are drafted.

This section now provides the contact details of the authorities responsible for national inspections are now provided, i.e. the National Institute of Origin and Quality (INAO) and the Directorate-General for Competition, Consumer Affairs and Fraud Prevention (DGCCRF). The name and contact details of the certification body can be found on the INAO website and in the European Commission’s database.

The amendment affects the single document

8. National requirements

Description

In view of the changes to the specification, this section has been updated.

The amendment affects the single document.

9. Summary

Description

Withdrawal

The amendment does not affect the single document.

SINGLE DOCUMENT

‘Barèges-Gavarnie’

EU No: PDO-FR-0306-AM01 - 2.2.2023

PDO (X) PGI ( )

1. Name

‘Barèges-Gavarnie’

2. Member State or Third Country

France

3. Description of the agricultural product or foodstuff

3.1. Type of product

Class 1.1. Fresh meat (and offal)

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

‘Barèges-Gavarnie’ is adult sheepmeat of the Barégeoise breed obtained from:

—	ewes aged between 2 and 6 years which have spent at least two summers in the mountain pasture and have lambed no more than five times. Ewes must not be slaughtered less than six months after lambing, except for ewes whose lamb died at birth;

—	castrated males known as ‘doublons’ aged over 18 months which have spent at least two summers in the mountain pasture. During their second period in the mountain pasture, they cannot be slaughtered before 1 July.

The ewe carcass weighs a minimum of 22 kg, while the ‘doublon’ carcass weighs a minimum of 23 kg. The carcass is longilineal, the legs are elongated and flat, the saddle is broad at its base. The waxy fat cover is predominantly white. Only carcasses with:

—	a conformation corresponding to classes R and O of the EUROP grid;

—	a fat level corresponding to classes 2, 3 and 4 of the EUROP grid are retained.

The meat can be sold as a whole carcass or as fresh primal cuts. The meat is of a pronounced and consistent bright red colour. It is marbled, but without excessive fat. It does not have a strong smell of sheepmeat or wool grease.

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

Nutrition consists chiefly in open air grazing of hay meadows, shared vacant low pastures and mountain pastures.

When weather conditions in the winter period (November to March) do not allow the animals to graze, nutrition consists chiefly of hay and second-growth hay dried and harvested within the production area.

To complement the dried fodder and only during the winter period, a maximum quantity of 300 g per day of whole or kibbled grain cereals are authorised for animals over 160 days old for a maximum of 180 days, i.e. not more than 54 kg per head per calendar year. For this supplementary feed, only the following raw materials and additives are authorised:

—	Cereal grains and products derived therefrom: barley, maize, wheat, triticale, oats

—	Oil seeds, oil fruits, and products derived therefrom: soyabeans, sunflower, rapeseed, linseed

—	Legume seeds and products derived therefrom: peas, lupin, field beans

—	Tubers, roots and products derived therefrom: beet. Molasses must not account for more than 5 % of the weight of the food.

—	Forages and roughage, and products derived therefrom: Lucerne

—	Minerals and products derived therefrom: except bone meal and bone ash

—	By-products from the fermentation of micro-organisms: Yeasts and parts thereof (brewers’ yeast), vinasse [CMS (condensed molasses solubles)]

—	Other: Starch

—	Nutritional additives: vitamins, compounds of trace elements. Urea and its derivatives are prohibited

—	Technological additives: antioxidants, binders, and anti-caking agents

—	Sensory additives: flavouring compounds

—	Zootechnical additives: digestibility enhancing agents and gut flora stabilisers

Only non-genetically modified plants, products derived therefrom and feed are authorised for sheep on holdings.

Giving supplementary complete feed to animals over 160 days old intended for the production of ‘Barèges-Gavarnie’ protected designation of origin meat is prohibited.

Animals less than 160 days old may receive supplementary feed.

The following raw materials and additives are authorised for use in the formulation of this feed:

—	Cereal grains and products derived therefrom,

—	Oil seeds, oil fruits and products derived therefrom, with the exception of products derived from palm and palm kernels, which are excluded for animal feed,

—	Legume seeds and products derived therefrom,

—	Tubers, roots and products derived therefrom,

—	Other seeds and fruits, and products derived therefrom,

—	Forages and roughage, and products derived therefrom: dehydrated fodder

—	Other plants, algae and products derived therefrom: (Sugar) cane molasses (Sugar) cane molasses, partially desugared (Cane) sugar [sucrose] Cane bagasse

—	Minerals and products derived therefrom: except bone meal and bone ash

—	(By-)products from the fermentation of micro-organisms: Methylophilus methylotrophus protein; Methylococcus capsulatus (Bath) protein; Yeasts and parts thereof; Vinasse; By-products from the production of L-glutamic acid; By-products from the production of L-lysine monohydrochloride

—	Other: Starch; Pre-gelatinised starch Mono-, di- and triglycerides of fatty acids

—	Prohibited additive: Urea and its derivatives

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

The sheep are born, reared and slaughtered in the geographical area of the ‘Barèges-Gavarnie’ PDO.

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

—

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

The carcass and the resulting cuts are accompanied by a label stating at least the following:

—	the European logo and the words ‘Appellation d’Origine Protégée’ [‘Protected Designation of Origin’] or ‘A.O.P.’ [‘PDO’],

—	the name of the designation: ‘Barèges-Gavarnie’,

—	the word ‘doublon’, when the meat comes from castrated males which meet the requirements of this specification,

—	the animal’s specific identification number,

—	the date of slaughter,

—	the name of the farm written clearly,

—	the name and address of the cutting plant or slaughterhouse,

—	the words ‘la carcasse ne peut être découpée avant une durée de 5 jours à compter de la date d'abattage’ [‘the carcass may not be cut for 5 days after slaughter’].

4. Concise definition of the geographical area

The geographical area covers the following municipalities in the department of Hautes-Pyrénées:

Barège, Betpouey, Chèze, Esquièze-Sère, Esterre, Gavarnie-Gèdre, Grust, Luz-St-Sauveur, Saligos Vizos, Sassis, Sazos, Sers, Viella, Viey, Viscos and part of the municipality of Cauterets. For this municipality, reference is made to the cadastral maps lodged with the municipal authorities.

5. Link with the geographical area

The ‘Barèges-Gavarnie’ designation’s link with the area is based on its reputation and the marbled quality of its meat, which has a pronounced and consistent bright red colour, and does not have a strong smell of sheepmeat or wool grease, thanks to a diet based on grazing, in particular mountain flora, and as a result of the know-how of sheep breeders in this valley of the Pyrenees.

The use of the Barégeoise breed, which is particularly suited to this environment, in particular because of its suitability for transhumance, gives adult sheepmeat (ewes and castrated males known as doublons) a longilineal carcass with low conformation, elongated, flat legs, a saddle broad at its base, and a predominantly white waxy fat cover.

Located entirely in high and mid-range mountain areas, the area of production consists of the high catchment area of the Gave de Gavarnie.

This central region of the Pyrenees is characterised by climatic conditions specific to an oceanic climate sheltered from continental influence and marked by high levels of light and relative dryness due to strong winds (fœhn and venturi effects); The altitude and orientation of the valleys has a significant effect on the climate, leading to differences in vegetation, such as the growing season and the flora specific to each zone and each slope.

The foothill, montane, subalpine and alpine zones can be distinguished as follows:

—	The foothill zone, located in the valley floor, is characterised by high, even rainfall.

—	The montane zone between 1 000 and 1 800 metres above sea level has high humidity and frequent snow in winter, with early snowmelt in spring. This zone is anthropogenic in so far as humans have deforested it to create pasture areas.

—

The subalpine zone corresponds to the large areas of moor and grasslands used as mountain pasture, which extend from approximately 1 800 to 2 500 metres. This zone of the Pyrenees is largest in the geographical area of Barèges-Gavarnie. The zone is marked by reduced cloud cover. The growing season is shortened by snow cover.

—	The alpine zone begins at 2 400 metres altitude. The conditions there are very harsh for vegetation, which is therefore highly adaptive (low plants, etc.).

Animal husbandry is the real source of wealth in this valley and is at the very origin of human settlement and continued existence within the heart of the Barégeois territory.

The geographical area of the designation of origin, which comprises only a few municipalities, is highly enclosed.

Until the 20th century, this valley was very isolated, especially in winter, and the inhabitants had to organise themselves to live in conditions of virtual self-sufficiency.

In addition to its agricultural function, the flock has a social, economic and environmental function. The herd allows Pyrenean relations to be maintained through trade (the sale of livestock was one of the main sources of wealth) and transhumance, either towards the lowland or towards the Aragonese valleys (Spain).

To better protect and manage common pastures, woods and water, the population formed a valley community. Barégeois mountain dwellers set up a system for the collective use of the surrounding area and made optimal use of it in particular through sheep farming, which also made it possible to enrich the cultivated land.

Since then, communal property has never been divided, and collective space management has continued in another form, the Barège Valley Trade Union Committee, which was set up in 1873 to manage collective land and tackle the problem of over-exploitation of the environment.

Currently almost 95 % of the territory is commonly owned. This system leaves little room for individual ownership but gives farmers in this valley the benefit of using land in any village free of charge.

As communication channels and therefore the opportunities for trade with the lowland and foothills improved, food crops fell sharply in the 20th century. By 1970, they had completely disappeared. In their place, meadows developed in conjunction with sheep farming, which allowed optimal use of neighbouring mountains. Since then, the number of breeding ewes has been steadily increasing.

The carcass is longilineal, the legs are elongated and flat, the saddle is broad at its base. The waxy fat cover is predominantly white.

The meat is of a pronounced and consistent bright red colour. It is marbled, but without excessive fat. It does not have a strong smell of sheepmeat or wool grease.

The structure of this system is mainly based on the following elements:

—	Owing to the relief, the environment is characterised by particular climate conditions.

—

An environment situated in the heart of a region with a very rich flora and a particularly high percentage of native plants, reaching 24 % in the alpine zone and 34 % in the subalpine zone. Ecological factors lead to a vertical stratification of vegetation that is clearly visible in the landscape.

Centuries of sheep farming have shaped the current landscape from the foothills to the alpine zone by maintaining open grassland spaces.

—

A local sheep breed, the Barégeoise, which is adapted to the grazing and living conditions in the different zones of the mountainous area as a result of its shape, metabolism and behaviour. It was chosen especially for its suitability for transhumance to mountain pastures and for its out-of-season breeding (lambing mainly in the autumn in the ‘barn’ area, where there is grass). It makes it possible to meet the production objectives of adult sheepmeat (ewes and castrated males known as doublons) with special characteristics.

—	The ancient sheep farming practices are closely related to environmental conditions and are implemented collectively. They allow grazing animals to make optimal use of the different altitude levels.

The flock's pursuit of independent feeding over the course of the seasons guides these practices.

During the winter period, the flock is kept at the lowest point of the holding in sheepfolds. During this period, the animals go out once a day to graze on the nearby meadows, unless there is significant snow. In spring, the animals are taken to the intermediate zone known as the ‘barn’ area, which frees up the valley meadows as soon as possible.

The intermediate zone is used in a specific way: the animals graze there in spring and autumn; in summer, when the animals are in the mountain pasture, this area is mown to produce dry fodder. The wintering period is thus kept to a strict minimum. The traditional buildings in the intermediate zone, known as ‘barns’, are used to store hay harvested in that zone and to temporarily shelter the flock if it snows. They make it possible to adapt to the sudden climatic variations that characterise the climate of the Pyrenees during the shoulder season.

Depending on the grass growth, the flock leaves the barn area around May to go to the mountain pastures. The mountain pasture area accounts for 60 % of the geographical area’s total area.

Since the mid-19th century, the animals graze freely day and night in the mountain pasture. This freedom allows the animals to choose their own grazing areas on the basis of flora and visible growth. In addition to their daily routine, the animals determine their feeding and resting times according to their biological rhythm. During the hot periods of June/July/August, the animals stop grazing between late morning and mid-afternoon. The flock is said to be ‘acalura’, meaning that the animals combat the heat by remaining still in the shade of the rocks. They then supplement their diet with night-time grazing during the cooler hours before dawn. It is in the mountain pastures that the animals become sufficiently fattened.

It is thanks to this use of pastoral areas that the animals develop, thus providing meat with specific characteristics:

—	A pronounced and consistent bright red colour.

—	Marbling without excessive fat.

—	No strong smell of sheepmeat or wool grease.

Its qualities are indisputable, recognised and appreciated.

Reference to the publication of the product specification

https://info.agriculture.gouv.fr/gedei/site/bo-agri/document_administratif-dbd75c68-b1f3-42db-93eb-5a36cedbf367

(1) OJ L 179, 19.6.2014, p. 17.

24.4.2023

Official Journal of the European Union

C 141/34

Publication of an approved standard amendment to a product specification of a protected designation of origin or protected geographical indication in the sector of the agricultural products and foodstuffs, as referred to in Article 6b(2) and (3) of Commission Delegated Regulation (EU) No 664/2014

(2023/C 141/11)

This communication is published in accordance with Article 6b(5) of Commission Delegated Regulation (EU) No 664/2014 (1).

Communicating the approval of a standard amendment to the product specification of a protected designation of origin or protected geographical indication originating in a Member State

‘Taureau de Camargue’

EU No: PDO-FR-0041-AM05 - 3.2.2021

PDO (X) PGI ( )

1. Name of product

‘Taureau de Camargue’

2. Member State to which the geographical area belongs

France

3. Member State authority communicating the standard amendment

Ministry of Agriculture and Food Sovereignty

4. Description of the approved amendment(s)

1. Group

Description

The contact details of the applicant group have been updated.

The amendment does not affect the single document

2. Description of the product

Description

—	The crossing of the two breeds has been deleted. The name of the breed ‘de combat’ has been changed to ‘Brave’ in order to comply with the official name.

—	The characteristics of the carcasses have been supplemented according to the EUROP classification grid (fat cover and muscle development).

—	The description of the meat at the marketing stage has been supplemented (fresh and raw meat).

The amendment affects the single document.

3. Geographical area

Description

The requirement for cutting plants to be in the geographical area has been removed.

The single document has been amended under section 3.2 ‘Description of the product to which the name in (1) applies’; 3.4. ‘Specific steps in production that must take place in the defined geographical area’; 3.5. ‘Specific rules concerning slicing, grating, packaging, etc. of the product the registered name refers to’ and 4 ‘Concise definition of the geographical area’.

The date on which the National Committee on Agri-Food Products of the National Institute for Origin and Quality approved the boundaries of the area has been amended. This amendment does not affect the geographical area.

Two corrections have been made to the list of municipalities: the name of one has been changed (from Mézoargues to Saint-Pierre-de-Mézoargues); the other is an input error (Saint-Geniès-de-Varensal is to be replaced by Saint-Geniès-des Mourgues)

Corrections have been made to the spelling of certain municipalities, and the date of the Official Geographic Code (COG) relating to the demarcation of the municipalities listed in the product specification has been added.

The amendment does not affect the single document

4. Evidence that the product originates in the area

Description

—	Clarification of the identification declaration transmission dates for breeders and slaughterers.

—	Change in the terminology of the various declarations and data submitted by breeders and slaughterhouses.

—	Abolition of reporting requirements for cutting plants.

—	Change in the number of stamps applied to the carcass (in six points instead of eight)

The amendment affects the single document.

5. Production method

Description

— Sub-section ‘Farming method’:

—	The stocking density has been changed from 0,6 LU/ha to 1,4 LU/ha This amendment does not affect the single document.

—

In addition, the method of calculating the LU has been changed by introducing a difference between males and adult females: one male older than 24 months corresponds to 1 LU (unchanged for this category) and one female older than 24 months old corresponds to 0,8 LU. The rate for animals aged between 6 months and 2 years remains the same (0,6 LU) and also for animals under 6 months of age (0 LU).

This amendment does not affect the single document.

—

In the sentence ‘They must be reared unrestrained, exclusively in the open air and extensively to ensure that they remain wild’, the word ‘exclusively’ has been added.

Point 3.3 ‘Feed (for products of animal origin only) and raw materials (for processed products only) of the single document’ has been amended.

—

The fixed period during which the animals remain in the wetland area from April to November has been abolished, but the requirement of a minimum of six months without feeding in this area is maintained, guaranteeing the designation's link to the area.

Point 3.3 ‘Feed (for products of animal origin only) and raw materials (for processed products only) of the single document’ has been amended.

—	The feed has been changed by replacing the term ‘hay’ with ‘fodder’ for the feed supplement. The composition of the fodder is described. Authorisation of wrapping for wet fodder only has been added. The possibility of feeding fodder containing 20 % fodder from outside the area has been added.

—	The possibility of a seed- and seed derivative-based supplement has been added, along with a description of its composition, which is fed to bovines selected to become bulls for sport.

— Sub-section ‘Slaughter’:

It is specified that as soon as animals are held they must be stunned ‘immediately’ and not ‘in less than 5 seconds’.

No effect on the single document.

The provisions on the slaughter of animals have been amended and supplemented: details regarding the unloading of the animals, the size of the corridor, the pen adapted to the size of the animals and bleeding have been added. A prohibition on removing external fat has been added.

This amendment does not affect the single document.

The amendment affects the single document.

6. Link

Description

The section ‘Link with the geographical area’ has been brought into line with the European Commission’s requirements (shortened history, redrafting of certain parts to make it more consistent) and more clearly demonstrates the link between ‘Taureau de Camargue’ and its geographical area, without any substantive changes to the link.

The sub-section ‘Specificity of the product’ has been revised to remove historical references and to add a description of the meat at the marketing stage.

The amendment affects the single document.

7. Labelling

Description

The identification of the carcasses has been moved to the section ‘Evidence that the product originates in the geographical area’. The requirement for an identification stamp issued by the INAO has been removed.

Clarifications have been provided:

—	The slaughterhouse number may replace the slaughter number;

—	The holding herd number may replace the name of the farm written clearly;

—	The method of slaughter by stunning is indicated on the labelling;

—	The name and address of the cutting plant or slaughterhouse have been deleted, because the requirement for cutting plants to be in the area has been removed and because the name and address of the slaughterhouse is included in the slaughter number.

The amendment affects the single document.

8. Inspection body

Description

The name and contact details of the certification body have been deleted. This section now provides the contact details of the authorities responsible for national inspections, i.e. the National Institute of Origin and Quality (INAO) and the Directorate-General for Competition, Consumer Affairs and Fraud Prevention (DGCCRF). The name and contact details of the certification body can be consulted via the website of the INAO and the European Commission’s database.

The amendment does not affect the single document.

9. National requirements

Description

Certain points have been amended to comply with the changes made to the body of the product specification.

The amendment does not affect the single document.

10. Summary

Description

Withdrawal

The amendment does not affect the single document.

SINGLE DOCUMENT

‘Taureau de Camargue’

EU No: PDO-FR-0041-AM05 - 3.2.2021

PDO (X) PGI ( )

1. Name(s)

‘Taureau de Camargue’

2. Member State or Third Country

France

3. Description of the agricultural product or foodstuff

3.1. Type of product

Class 1.1. Fresh meat (and offal)

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

The designation of origin ‘Taureau de Camargue’ applies to fresh meat from male or female animals obtained from local breeds, that is, the ‘raço di Biou’ and ‘Brave’ breeds born, reared and slaughtered in the geographical area.

The animals must be at least 18 months old.

Carcasses must be hung in the slaughterhouse for not less than 48 hours and not more than five days. The weight of carcasses for tax purposes must be 100 kg or more, except for heifers of between 18 and 30 months, for which the weight is set at 85 kg.

The meat of ‘Taureau de Camargue’ has a distinctive uniform dark red colour; it is glossy, lean, firm and with very little marbling.

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

The main feed must consist of pasture; a feed supplement may be given based exclusively on fodder containing 80 % fodder from the geographical area, up to a maximum of six months per year and a maximum of 5,5 kg dry matter equivalent per LU per day. Complete compound feeds, including medicated feedingstuffs, are not authorised under any circumstances.

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

The animals must be born, reared and slaughtered in the geographical area.

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

—

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

‘Taureau de Camargue’ PDO meat is identified when the carcass is whole, at the stage of the weighing of the carcass for tax purposes. A stamp identifying the PDO is then immediately applied to the different quarters (in six spots). The stamp is issued by the National Institute of Origin and Quality. Up to the final distribution stage, the carcass and pieces of meat cut from it are accompanied by an identification label displaying at least:

—	the designation;

—	the slaughter or slaughterhouse number;

—	the name of the farm written clearly or the holding herd number;

—	the method of slaughter by stunning;

—	the European Union PDO logo in the same visual field as the name of the designation.

4. Concise definition of the geographical area

In order to be entitled to the designation of origin, the meat must come from bull herds of the ‘raço di Biou’ breed or from livestock farms for the ‘Brave’ breed located in the geographical area.

The animals must be born, reared and slaughtered in the following geographical area:

Department of Bouches-du-Rhône:

—	Canton of Arles: all municipalities.

—	Canton of Châteaurenard: all municipalities.

—	Canton of Eyguières: Aureilles, Eyguières, Lamanon and Mouriès.

—	Canton of Istres: Fos-sur-Mer, Istres.

—	Canton of Orgon: all municipalities.

—	Canton of Port-Saint-Louis-du-Rhône: Port-Saint-Louis-du-Rhône.

—	Canton of Salon-de-Provence: Grans, Miramas, Salon-de-Provence.

—	Canton of Saintes-Maries-de-la-Mer: Saintes-Maries-de-la-Mer:

—	Canton of Saint-Rémy-de-Provence: all municipalities.

—	Canton of Tarascon-sur-Rhône: all municipalities.

Department of Gard:

—	Canton of Aigues-Mortes: all municipalities.

—	Canton of Aramon: all municipalities, with the exception of the municipalities of Estézargues and Domazan.

—	Canton of Beaucaire: all municipalities.

—	Canton of Lédignan: Mauressargues.

—	Canton of Marguerittes: all municipalities.

—	Canton of Nîmes: all municipalities.

—	Canton of Quissac: all municipalities, with the exception of the municipality of Quissac.

—	Canton of Remoulins: Argilliers, Collias, Remoulins, Vers-Pont-du-Gard.

—	Canton of Rhony-Vidourle: all municipalities.

—	Canton of Saint-Chaptes: all municipalities, with the exception of the municipalities of Aubussargues, Collorgues, Baron, Foissac, Saint-Dézéry.

—	Canton of Saint-Gilles: all municipalities.

—	Canton of Saint-Mamert: all municipalities.

—	Canton of Sommières: all municipalities.

—	Canton of Uzès: Arpaillargues-et-Aureillac, Blauzac, Sanilhac-Sagriès, Saint-Maximin, Uzès.

—	Canton of Vauvert: all municipalities.

—	Canton of Vistrenque (La): all municipalities.

Department of Hérault:

—	Canton of Castries: all municipalities.

—	Canton of Claret: Campagne, Fontanès, Garrigues, Sauteyrargues, Vacquières.

—	Canton of Lunel: all municipalities.

—	Canton of Matelles: Prades-le-Lez, Saint-Bauzille-de-Montmel, Sainte-Croix-de-Quintillargues, Saint-Vincent-de-Barbeyrargues.

—	Canton of Mauguio: all municipalities.

—	Canton of Montpellier: Castelnau-le-Lez, Clapiers, Le Crès, Lattes, Montpellier, Pérols.

A wetland area has been marked out within this geographical area.

5. Link with the geographical area

The geographical area of the PDO corresponds to the winter pasture area of ‘Taureau de Camargue’, that is, the municipalities in which the animals traditionally remain for the winter, in the vast stretches of scrubland and grassland. This area includes a wetland area that follows the borders of the Camargue and in which the animals remain for at least six months during the summer period.

These vast pastures composed of halophilous plants in the Camargue and of dry grasslands in the winter growth zone influence the physical and mental development of the animals. In turn, their rearing plays a significant environmental role, as it affects the evolution of the vegetation in the natural environments (salt marshes, salt meadows, swamps and open lawns): the bulls limit the growth of certain plant species and use large areas of vegetation composed of a mosaic of juxtaposed and interconnected habitats.

Reference has been made in numerous works to the highly original nature of ‘Taureau de Camargue’, which stems partly from the isolation of the breed owing to the particular features of the Camargue and partly from a rearing method developed by breeders in order to adapt to the constraints of the environment.

These animals are nearly wild, non-domesticated, hardy and resistant. They are suspicious of humans and can therefore be aggressive.

As a result, the meat from these animals has particular characteristics as described in an INRAE study (5 December 2007 – conference entitled ‘Rencontres autour des Recherches sur les Ruminants’), the main findings of which show that the muscles of these animals have a deep red colour and the meat is lean.

The fresh meat of ‘Taureau de Camargue’ is dark red, glossy, firm and with very little marbling.

The particularity of ‘Taureau de Camargue’ meat is closely linked to its environment and to the objective of the rearing, which is to produce bulls for sport. This requires nearly wild animals that have been reared in a preserved and safeguarded natural environment.

The excitable and aggressive nature of these animals means that they are perfectly suited to the purpose for which they are intended and gives the meat its characteristic features.

‘Taureau de Camargue’ is obtained from traditional local breeds, Camarguaise and Brave, and is particularly well adapted to the Camargue environment.

Reared unrestrained, the animals feed on pasture and remain in the wetland area for at least six months. The area has flat landscapes that are the result of a particular geology and pedology and are characterised by the presence of varying amounts of salt. These agronomically poor soils are home to specific ecosystems (salicornia, obione, glasswort).

The organoleptic qualities and particular nature of the meat can be explained by the diversity of the plant varieties found in the pastures:

—	halophilous plants (salicornia, glasswort, obione, etc) in high-salt environments,

—	reeds and fescue in low-salt environments,

—	natural vegetation of the scrubland in dry areas,

—	grassland vegetation throughout the geographical area.

The deep red colour of the meat is caused by its pH, which is influenced by the alkaline nutrients of the halophilous plants. Its fine grain is characterised by muscle fibre that develops through the regular movement of the animal in the free-range pastures (pasture land). The voluntary and frequent movement of these animals means that their muscles ‘feed’ on fats, making their meat low-fat.

‘Taureau de Camargue’ has highly specific qualities linked to the combined action of the soil, environment and living conditions.

Shaped by its environment and bred according to the free-range method since ancient times, ‘Taureau de Camargue’ has become an important partner in efforts to maintain biodiversity in the Camargue.

Reference to publication of the specification

https://info.agriculture.gouv.fr/gedei/site/bo-agri/document_administratif-34669263-8fe4-49be-8b70-41cf3a389500

(1) OJ L 179, 19.6.2014, p. 17.

		ISSN 1977-091X
Official Journal of the European Union		C 141

English edition	Information and Notices	Volume 66 24 April 2023

Contents		page
	II Information
	INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES
	European Commission
2023/C 141/01	Non-opposition to a notified concentration (Case M.10971 – ILS / DANX / JV) ( 1 )	1

	IV Notices
	NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES
	European Commission
2023/C 141/02	Euro exchange rates – 21 April 2023	2
2023/C 141/03	Commission notice on current State aid recovery interest rates and reference/discount rates applicable as from 1 May 2023 (Published in accordance with Article 10 of Commission Regulation (EC) No 794/2004 )	3
	Court of Auditors
2023/C 141/04	Special report 09/2023 – Securing agricultural product supply chains during COVID-19 – EU response was rapid, but insufficiently targeted by member states	4

	Currency	Exchange rate
USD	US dollar	1,0978
JPY	Japanese yen	146,92
DKK	Danish krone	7,4527
GBP	Pound sterling	0,88570
SEK	Swedish krona	11,3315
CHF	Swiss franc	0,9795
ISK	Iceland króna	150,10
NOK	Norwegian krone	11,6505
BGN	Bulgarian lev	1,9558
CZK	Czech koruna	23,565
HUF	Hungarian forint	377,23
PLN	Polish zloty	4,6108
RON	Romanian leu	4,9410
TRY	Turkish lira	21,2999
AUD	Australian dollar	1,6394
CAD	Canadian dollar	1,4859
HKD	Hong Kong dollar	8,6157
NZD	New Zealand dollar	1,7913
SGD	Singapore dollar	1,4651
KRW	South Korean won	1 458,64
ZAR	South African rand	19,8967
CNY	Chinese yuan renminbi	7,5619
IDR	Indonesian rupiah	16 423,09
MYR	Malaysian ringgit	4,8715
PHP	Philippine peso	61,401
RUB	Russian rouble
THB	Thai baht	37,731
BRL	Brazilian real	5,5432
MXN	Mexican peso	19,7623
INR	Indian rupee	90,1090

	V Announcements
	PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY
	European Commission
2023/C 141/05	Prior notification of a concentration (Case M.11006 – ONE / MACQUARIE / YTI) – Candidate case for simplified procedure ( 1 )	5
2023/C 141/06	Prior notification of a concentration (Case M.11083 – KBR / SUN CAPITAL / HOMESAFE JV) – Candidate case for simplified procedure ( 1 )	7
2023/C 141/07	Prior notification of a concentration (Case M.11090 – EFMS / SK SQUARE / SK SHIELDUS) – Candidate case for simplified procedure ( 1 )	9
2023/C 141/08	Prior notification of a concentration (Case M.11070 – CHEMOURS INTERNATIONAL / FUMATECH / JV) – Candidate case for simplified procedure ( 1 )	11
	OTHER ACTS
	European Commission
2023/C 141/09	Publication of a communication of approval of a standard amendment to a product specification for a name in the wine sector referred to in Article 17(2) and (3) of Commission Delegated Regulation (EU) 2019/33	13
2023/C 141/10	Publication of an approved standard amendment to a product specification of a protected designation of origin or protected geographical indication in the sector of agricultural products and foodstuffs, as referred to in Article 6b(2) and (3) of Commission Delegated Regulation (EU) No 664/2014	27
2023/C 141/11	Publication of an approved standard amendment to a product specification of a protected designation of origin or protected geographical indication in the sector of the agricultural products and foodstuffs, as referred to in Article 6b(2) and (3) of Commission Delegated Regulation (EU) No 664/2014	34


	(1) Text with EEA relevance.