Euro exchange rates (1)

7 June 2023

(2023/C 200/01)

1 euro =

	Currency	Exchange rate
USD	US dollar	1,0717
JPY	Japanese yen	149,42
DKK	Danish krone	7,4494
GBP	Pound sterling	0,85970
SEK	Swedish krona	11,6255
CHF	Swiss franc	0,9704
ISK	Iceland króna	150,50
NOK	Norwegian krone	11,7975
BGN	Bulgarian lev	1,9558
CZK	Czech koruna	23,625
HUF	Hungarian forint	368,73
PLN	Polish zloty	4,4695
RON	Romanian leu	4,9586
TRY	Turkish lira	24,7925
AUD	Australian dollar	1,6004
CAD	Canadian dollar	1,4351
HKD	Hong Kong dollar	8,4029
NZD	New Zealand dollar	1,7640
SGD	Singapore dollar	1,4432
KRW	South Korean won	1 394,04
ZAR	South African rand	20,3986
CNY	Chinese yuan renminbi	7,6235
IDR	Indonesian rupiah	15 901,74
MYR	Malaysian ringgit	4,9271
PHP	Philippine peso	60,002
RUB	Russian rouble
THB	Thai baht	37,231
BRL	Brazilian real	5,2607
MXN	Mexican peso	18,6078
INR	Indian rupee	88,4160

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(1)  Source: reference exchange rate published by the ECB.

Explanatory Notes to the Combined Nomenclature of the European Union

(2023/C 200/02)

Pursuant to Article 9(1)(a) of Council Regulation (EEC) No 2658/87 (1), the Explanatory Notes to the Combined Nomenclature of the European Union (2) are hereby amended as follows:

On page 169, in the Explanatory note to CN heading ‘3004 Medicaments (excluding goods of heading 3002, 3005 or 3006) consisting of mixed or unmixed products for therapeutic or prophylactic uses, put up in measured doses (including those in the form of transdermal administration systems) or in forms or packings for retail sale’ , delete the sixth and seventh paragraph and the table and its caption thereafter and substitute with the following text:

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(1)  Council Regulation (EEC) No 2658/87 of 23 July 1987 on the tariff and statistical nomenclature and on the Common Customs Tariff (OJ L 256, 7.9.1987, p. 1).

(2)  OJ C 119, 29.3.2019, p. 1, as amended by OJ C 248, 24.7.2019, p. 3.

Explanatory Notes to the Combined Nomenclature of the European Union

(2023/C 200/03)

Pursuant to Article 9(1)(a) of Council Regulation (EEC) No 2658/87 (1), the Explanatory Notes to the Combined Nomenclature of the European Union (2) are hereby amended as follows:

On page 179, after the Explanatory note to CN subheading ‘ 3401 30 00 Organic surface-active products and preparations for washing the skin, in the form of liquid or cream and put up for retail sale, whether or not containing soap ’, the following text is inserted:

On page 190, in the Explanatory note to CN heading ‘ 3808 Insecticides, rodenticides, fungicides, herbicides, anti-sprouting products and plant-growth regulators, disinfectants and similar products, put up in forms or packings for retail sale or as preparations or articles (for example, sulphur-treated bands, wicks and candles, and fly- papers) ’, the following new paragraphs are inserted:

3808

‘See Note 1 (a) (2) to Chapter 38 and the HS Explanatory Note to heading 3808 , fourth paragraph, (1), regarding the term “put up in packings for retail sale”. For the purposes of this heading, separate chemically defined elements or compounds can be regarded as “products put up in packings for retail sale”, provided that they are put up in packings ready for retail sale directly to end users (private persons, professionals, companies, etc.) without further processing or repacking. These packings must bear legible, visible and indelible instructions for the intended use by the end user (for example, safety, use or handling instructions). Providing this information on accompanying documents only is not sufficient. Preparations are included under this heading even if they are not put up for retail sale.’

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(1)  Council Regulation (EEC) No 2658/87 of 23 July 1987 on the tariff and statistical nomenclature and on the Common Customs Tariff (OJ L 256, 7.9.1987, p. 1).

(2)  OJ C 119, 29.3.2019, p. 1.

Special report 14/2023

‘Programming the Neighbourhood, Development and International Cooperation Instrument – Global Europe – Comprehensive programmes with deficiencies in the methods for allocating funds and impact monitoring’

(2023/C 200/04)

The European Court of Auditors has published its special report 14/2023: ‘Programming the Neighbourhood, Development and International Cooperation Instrument – Global Europe – Comprehensive programmes with deficiencies in the methods for allocating funds and impact monitoring’.

The report can be consulted directly or downloaded at the European Court of Auditors’ website: https://www.eca.europa.eu/en/publications/sr-2023-14

Communication from the Danish Government concerning the invitation to apply for licences to prospect for and extract hydrocarbons in a defined area of the North Sea

(2023/C 200/05)

Mini-call for tenders

With reference to Article 3(2)(b) of Directive 94/22/EC of the European Parliament and of the Council of 30 May 1994 on the conditions for granting and using authorizations for the prospection, exploration and production of hydrocarbons, we hereby inform you that, pursuant to section 12 first paragraph (a) of the Act on the use of Denmark’s subsoil, cf. Consolidation Act No 1533 of 16 December 2019, as amended, licences may be applied for in an area defined by the following coordinates (geographical coordinates: European Datum 1950):

Corner point	Latitude	Longitude
1	55° 43’ 7"	4° 25’ 47"
2	55° 43’ 7"	4° 23’ 38"
3	55° 46’ 18"	4° 17’ 32"
4	55° 50’ 49"	4° 17’ 30"
5	55° 50’ 59"	4° 19’ 4"
6	55° 50’ 56"	4° 29’ 55"
7	55° 44’ 42"	4° 29’ 55"
8	55° 44’ 41"	4° 25’ 47"
9	55° 43’ 7"	4° 25’ 47"

The area is located in Central Graben in the North Sea. See map below. All material relating to the call for tenders, including terms and evaluation criteria, can be found at: https://www.ethics.dk/ethics/eo#/5a9f0ce5-ea68-42ee-9618-60ad329c86ff/homepage, and can also be obtained at: www.ens.dk/en/miniround. Applications should be submitted via the Danish Energy Agency’s tender portal as indicated above.

The provisions and criteria referred to in Article 5(1) of Directive 94/22/EC, cf. also Consolidation Act No 1533 of 16 December 2019 on the use of Denmark’s subsoil, as amended, are also published in the Danish Official Gazette (Statstidende).

The default deadline is 1 September 2023 at 12:00.

If the period between the publication of this communication in the Official Journal of the European Union and 1 September 2023 is less than 90 days, applications may be submitted until 12:00 on the 90th day after its publication in the Official Journal or, if the 90th day falls on a weekend, a public holiday, Constitution Day, Christmas Eve or New Year’s Eve, until 12:00 on the following working day.

Danish Energy Agency

Carsten Niebuhrs Gade 43

1577 Copenhagen V

DENMARK

Tel. +45 33926700

Email: ens@ens.dk

Internet: http://www.ens.dk

Danish concession areas as at May 2023.

Key: Blue: Current concessions, Orange: areas in the mini-tender

Resumption of the general review hearing

Reference: 05 KO.2016.672

(2023/C 200/06)

Bankrupt company:	Gable Insurance AG in Konkurs, Alvierweg 2, 9490 Vaduz
	represented by: Batliner Wanger Batliner Rechtsanwälte AG, Am Schrägen Weg 2, 9490 Vaduz
in:	Bankruptcy proceedings

The general review hearing concerning the registered claims will continue on Friday, 26 May 2023, at 9 a.m., in room 4 at this Court.

Princely Court of Justice (Fürstliches Landgericht)

Prior notification of a concentration

(Case M.11129 – Bain Capital / Apfarge / WHI)

Candidate case for simplified procedure

(Text with EEA relevance)

(2023/C 200/07)

---

(1)  OJ L 24, 29.1.2004, p. 1 (the ‘Merger Regulation’).

(2)  OJ C 366, 14.12.2013, p. 5.

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

(2023/C 200/08)

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

REQUEST FOR AMENDMENT TO THE PRODUCT SPECIFICATION

‘Açores’

PGI-PT-A1447-AM01

Date of application: 22.3.2017

1.   Rules applicable to the amendment

Article 105 of Regulation (EU) n° 1308/2013 – Non-minor modification

2.   Description and reasons for amendment

2.1.   Information concerning the applicant

Description: Update to information concerning the applicant.

Reasons: The information is out of date so an update is required. This is necessary to ensure that the specification complies with the applicable legislation and to clarify the previous description provided.

Amended sections in single document: This amendment does not concern the single document.

Amended sections in product specification: 'Other information' - Details of the applicant.

2.2.   Information concerning stakeholders

Description: Deletion of information concerning stakeholders.

Reasons: Due to a misunderstanding, the details of the applicant had been mistakenly entered in this field. This information has now been deleted. This is necessary to ensure that the specification complies with the applicable legislation and to clarify the previous description provided.

Amended sections in single document: This amendment does not concern the single document.

Amended sections in product specification: ‘Other information’- Stakeholders.

2.3.   Information concerning control bodies

Description: Update to information concerning control bodies.

Reasons: The information is out of date so an update is required. This is necessary to ensure that the specification complies with the applicable legislation and to clarify the previous description provided.

Amended sections in single document: This amendment does not concern the single document.

Amended sections in product specification: ‘Other information’ – Information concerning control bodies.

2.4.   Information concerning competent supervisory authorities

Description: Update to information concerning competent supervisory authorities.

Reasons: The information is out of date so an update is required. This is necessary to ensure that the specification complies with the applicable legislation and to clarify the previous description provided.

Amended sections in single document: This amendment does not concern the single document.

Amended sections in product specification: ‘Other information’ – Information concerning competent supervisory authorities.

2.5.   Product category - addition of new category of grapevine product

Description: The ‘Sparkling wine’ category has been added.

Reasons: The intention is to enhance the economic value of a product that already exists in the region, by applying for it to be recognised under the PGI.

This product type, which is noted for its quality and distinctiveness, is already being made by the producers in accordance with the traditional practices in the region. The decision to include this new product under the ‘Açores’ PGI acknowledges its importance and quality and the value it adds for producers.

Amended sections in single document: ‘Categories of grapevine products’, ‘Description of the wines’, ‘Wine-making practices’, ‘Link with the geographical area’ and ‘Further conditions’.

Amended sections in product specification: ‘Categories of grapevine products’, ‘Description of the wines’, ‘Wine-making practices’, ‘Link with the geographical area’ and ‘Further conditions’.

2.6.   Product category - addition of new category of grapevine product

Description: The 'Liqueur wine' category has been added.

Reasons: The intention is to enhance the economic value of a product that already exists in the region, by applying for it to be recognised under the PGI.

This product type, which is noted for its quality and distinctiveness, is already being made by the producers in accordance with the traditional practices in the region. The decision to include this new product under the ‘Açores’ PGI acknowledges its importance and quality and the value it adds for producers.

Amended sections in single document: ‘Categories of grapevine products’, ‘Description of the wines’, ‘Wine-making practices’, ‘Link with the geographical area’ and ‘Further conditions’.

Amended sections in product specification: ‘Categories of grapevine products’, ‘Description of the wines’, ‘Wine-making practices’, ‘Link with the geographical area’ and ‘Further conditions’.

2.7.   Description of wines – wine category

Description: The description of the wines has been improved and amended.

Reasons: The previous description was identified as being general and not specific enough, so it has been adapted to include the characteristics associated to products covered by the ‘Açores’ PGI. This is necessary to ensure that the single document and specification comply with the applicable legislation.

Amended sections in single document: ‘Description of Wines’ – Wine category.

Amended sections in product specification: ‘Description of Wines’ – Wine category.

2.8.   Wine-growing practices – Maximum yields

Description: Maximum yield amended to 75 hectolitres; exception deleted.

Reasons: The maximum yield has been slightly reduced in order to bring this figure into line with current production levels. The intention is to set clear, objective criteria for this parameter, thus ensuring the uniformity and predictability of production conditions.

Amended sections in single document: ‘Wine-making practices’.

Amended sections in product specification: ‘Wine-making practices’.

2.9.   Wine-growing practices - Oenological practices - Wine category

Description: Deletion of the minimum ageing period as an oenological practice for the Wine category.

Reasons: As it is not a condition that has a significant impact on the characteristics of ‘Açores’ PGI wine, the minimum ageing requirement has been deleted.

Amended sections in single document: ‘Wine-making practices’.

Amended sections in product specification: ‘Wine-making practices’.

2.10.   Main grape varieties – amendment/adaptation to the list of varieties

Description: The names [of the grape varieties] have been brought into line with the new national list. Varieties added: Alicante Bouschet, Alvarinho, Arinto dos Açores, Bastardo, Caladoc, Grenache, Grüner-Veltliner, Loureiro, Malvarisco, Moscatel-Galego Branco, Petit Verdot, Roupeiro-Branco, Sauvignon, Síria, Syrah, Trincadeira, Verdejo, Verdelho Roxo, Vital.

Reasons: The varieties defined for the production of wines in the ‘Açores’ PGI region had to be adapted and updated to bring them into line with the new legal framework of the national list of varieties suitable for wine production in Portugal. This included varieties that existed in the varietal map for the geographical area, which are relevant in determining the characteristics of ‘Açores’ PGI products. This inclusion does not entail any change to the distinctive character of ‘Açores’ PGI products; on the contrary, it has the effect of optimising it.

Amended sections in single document: ‘Main grape varieties’.

Amended sections in product specification: ‘Main grape varieties’.

2.11.   Link with the geographical area – all categories

Description: The description of the link with the geographical area has been adapted and improved.

Reasons: Given that the previous description of the link (Wine category) was identified as being general and not specific enough, and that new product categories (Sparkling wine and Liqueur wine) had to be included in the description of the link, the content of this section has been reworded so that all of the product categories are now included. This improves the objectivity of the content, as the link with the geographical area applies to all of the categories.

Amended sections in single document: ‘Link with the geographical area’.

Amended sections in product specification: ‘Link with the geographical area’.

SINGLE DOCUMENT

1.   Name of product

Açores

2.   Geographical indication type

PGI - Protected Geographical Indication

3.   Categories of grapevine products

1.

Wine

3.	Liqueur wine

4.	Sparkling wine

4.   Description of the wine(s)

1.   White wines and rosé wines

White wines – In terms of visual appearance, they are greenish yellow or yellow in colour, slightly gaining in intensity after a period of ageing or when fermented in the barrel. The aromas have fruity and floral notes, depending on the grape varieties used. After a certain period, they may show aromas from ageing with a positive oxidative hint. On the palate, they are characterised by good acidity, salinity, clear minerality and a balance between acidity and alcohol; smoky and oxidative notes may develop with ageing.

Rosé wines – The rosés are salmon or pink in colour, with fruity aromas that combine well with the salinity; marked acidity and minerality on the palate. These are typically fresh wines with a balance between acidity and alcohol.

For the other analytical parameters, the current legal limits apply.

General analytical characteristics
Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)	11
Minimum total acidity	46,6 milliequivalents per litre
Maximum volatile acidity (in milliequivalents per litre)	18
Maximum total sulphur dioxide (in milligrams per litre)	200

2.   Red wines

Red wines - These wines are red in colour, with fruity aromas and slightly smoky notes. With ageing the smokiness fades and the aromas from ageing come to the fore. In terms of taste, they are fresh with slightly smoky notes and a balance between tannins and alcohol.

For the other analytical parameters, the current legal limits apply.

General analytical characteristics
Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)	11
Minimum total acidity	46,6 milliequivalents per litre
Maximum volatile acidity (in milliequivalents per litre)	20
Maximum total sulphur dioxide (in milligrams per litre)	150

3.   Sparkling wines - whites and rosés

The white sparkling wines are pale yellow in colour. The aromas are fruity, with citrus and mineral notes and mild smoky notes. Depending on their ageing time, they can acquire toasted aromas. In the mouth, they are fresh, dry, with good acidity, saline and mineral, with body and a long finish. They have a delicate mousse, with fine, long-lasting bubbles.

The rosé sparkling wines are pink, onion skin and grapefruit in colour. In terms of the aromas, red fruits predominate, with mineral notes. Depending on their ageing time, they can acquire toasted aromas. In the mouth, they are fresh, dry, with good acidity, saline and mineral, with body and a long finish. They have a delicate mousse, with fine, long-lasting bubbles.

For the other analytical parameters, the current legal limits apply.

General analytical characteristics
Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)	11
Minimum total acidity	46,6 milliequivalents per litre
Maximum volatile acidity (in milliequivalents per litre)	18
Maximum total sulphur dioxide (in milligrams per litre)	185

4.   Sparkling wines - Reds

The red sparkling wines range in colour from red to ruby. The aromas are as follows: red fruits, with smoky and mineral notes. Depending on their ageing time, they can acquire toasted aromas. In the mouth, they are fresh, dry, with good acidity, saline and mineral, with a hint of tannins, medium body and a long finish. They have a delicate mousse, with fine, rapidly forming bubbles.

For the other analytical parameters, the current legal limits apply.

General analytical characteristics
Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)	11
Minimum total acidity	46,6 milliequivalents per litre
Maximum volatile acidity (in milliequivalents per litre)	20
Maximum total sulphur dioxide (in milligrams per litre)	185

5.   Liqueur wines

The liqueur wines are amber to golden brown in colour. In terms of aroma, they are fruity and can also include honeyed, caramel, toasted and smoky notes, as well as aromas of spices as a result of the time spent ageing in barrels. In the mouth, they are dry or medium dry, with good acidity, saline, mineral, with body, dried fruit, smoky, honeyed and with a long finish.

For the other analytical parameters, the current legal limits apply.

General analytical characteristics
Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)	16
Minimum total acidity	46,6 milliequivalents per litre
Maximum volatile acidity (in milliequivalents per litre)	30
Maximum total sulphur dioxide (in milligrams per litre)	150

5.   Wine making practices

a.   Essential oenological practices

1.   Wines, sparkling wines and liqueur wines - wine-growing practices and soils

Cultivation methods

The cultivation methods used in the vineyards intended for the production of wines, sparkling wines and liqueur wines entitled to use the ‘Açores’ PGI must be those that are traditional in the region.

Vines intended for making grapevine products entitled to use the ‘Açores’ PGI must be planted or be already growing in soils with the following characteristics:

—	Non-humic lithic soils and lithosols on a consolidated substrate of basalt or similar rocks;

—	Thin or saturated, standard andic brown soils;

—	Regosols and regolic soils derived from basalt rocks, trachytic rocks or from pyroclastic material lying on shallow basalt rock;

—	Clays or molosols.

2.   Wines - natural alcoholic strength by volume

Relevant restriction on making the wines

Musts intended for the production of wines entitled to use the ‘Açores’ PGI are required to have a minimum natural alcoholic strength by volume of 10 %.

3.   Sparkling wines - natural alcoholic strength by volume

Relevant restriction on making the wines

Musts intended for the production of sparkling wines entitled to use the ‘Açores’ PGI are required to have a minimum natural alcoholic strength by volume of 9 %.

4.   Liqueur wines - natural alcoholic strength by volume

Relevant restriction on making the wines

Musts intended for the production of liqueur wines entitled to use the ‘Açores’ PGI are required to have a minimum natural alcoholic strength by volume of 10 %.

5.   Sparkling wines - method

Specific oenological practice

The technological method to be used in making the wine is classic fermentation in the bottle.

6.   Liqueur wines – ageing period

Specific oenological practice

Liqueur wines are aged for at least 12 months.

7.   Liqueur wines – method of production

‘Açores’ PGI liqueur wines are made from grape must meeting the conditions for producing wines entitled to use the ‘Açores’ PGI, to which neutral wine alcohol or wine distillate may be added, provided that the characteristics laid down in the applicable legislation are respected.

b.   Maximum yields

‘Açores’ PGI wines, sparkling wines and liqueur wines

75 hectolitres per hectare

6.   Demarcated geographical area

The geographical area where ‘Açores’ PGI wines are produced comprises all of the islands in the archipelago of the Azores.

7.   Main wine grapes variety(ies)

Agronómica

Alicante-Bouschet

Alvarinho

Aragonez - Tinta-Roriz; Tempranillo

Arinto - Pedernã

Arinto-dos-Açores - Terrantez-da-Terceira

Bastardo - Graciosa

Bical - Borrado-das-Moscas

Cabernet-Franc

Cabernet-Sauvignon

Caladoc

Castelão - João-de-Santarém(1); Periquita

Chardonnay

Complexa

Fernão-Pires - Maria-Gomes

Galego -Dourado

Generosa

Gewürztraminer

Gouveio

Grenache

Grüner-Veltliner

Loureiro

Malvarisco

Malvasia

Malvasia-Fina - Boal; Bual

Merlot

Moscatel-Galego-Branco - Muscat-à-Petits-Grains

Moscatel-Graúdo - Moscatel-de-Setúbal

Petit-Verdot

Pinot-Gris - Pinot-Grigio

Pinot-Noir

Riesling

Rio-Grande

Roupeiro-Branco

Rufete - Tinta-Pinheira

Sauvignon - Sauvignon-Blanc

Seara-Nova

Sercial - Esgana-Cão

Syrah - Shiraz

Síria - Roupeiro, Códega

Terrantez-do-Pico

Tinta -Barroca

Tinta Negra Mole, Saborinho

Touriga-Franca

Touriga-Nacional

Trincadeira - Tinta-Amarela, Trincadeira-Preta

Tália - Ugni-Blanc; Trebbiano-Toscano

Verdejo

Verdelho

Verdelho-Roxo

Vinhão - Sousão

Viosinho

Vital

8.   Description of the link(s)

‘Açores’ PGI wines, sparkling wines and liqueur wines

Details of the geographical area relevant to the link

These details apply to wines, liqueur wines and sparkling wines.

Natural factors

The archipelago of the Azores is of volcanic origin and is located in the Atlantic at a distance of 1 600 km west of the coast of mainland Portugal.

The archipelago consists of 9 islands, ranging in area between 17 and 749 km2, at the intersection between the American, European and African tectonic plates.

The Azores archipelago has a temperate maritime climate with mild temperatures ranging from 16 °C in winter to 26 °C in summer.

Due to the influence of the Gulf Stream, the temperature of the sea is also mild, ranging between 14 and 22 °C on average.

The sun shines for 3 or 4 hours per day in winter and around 7 or 8 per day in summer.

It rains to varying degrees all year round, with rainfall being generally heavier and more constant between October and March. In each of those months, average rainfall exceeds 100 mm and there are about 20 rainy days per month. Rainfall in the Azores is normally in the form of showers that can occasionally be heavy, Relative air humidity (annual average) is about 75 %.

As a result of air masses colliding, wind is a significant feature of the climate throughout the archipelago of the Azores. This is because of the humidity and salinity it brings, which are determined to an extent by the terrain and the aspect of the relief on each of the islands.

Due to their volcanic and relatively recent geological origin, the soils are shallow with an abundance of coarse elements (pebbles), and are primarily formed on basaltic, trachytic and andesite rocks.

Human factors

Winegrowing in the Azores archipelago goes back to the time when it was settled in the mid-15th century. Franciscan friars are thought to have been responsible for introducing vines. From their arrival on the territory, these monks noticed similarities between the soil and climate conditions in Sicily and some of the islands in the archipelago. This led them to introduce varieties from Italy, particularly Verdelho, which spread rapidly.

From the outset, the areas most exposed to the adverse impact of the winds coming off the Atlantic had to be adapted in order for vines to be grown. This shaped the landscape, with the building of ‘currais’ or ‘curraletas’ (plots of land demarcated by dry stone walls). These served two purposes: removing excess stones from the soils and providing protection from the wind.

This distinctive human landscape, created by the need to protect the vineyards from the Atlantic winds, has been recognised by UNESCO as a World Heritage Cultural Landscape.

Specific characteristics of the products associated with the geographical area:

Wines, liqueur wines and sparkling wines

‘Açores’ PGI wines, sparkling wines and liqueur wines are products that share unique, distinctive attributes, in particular their freshness, salinity, minerality, good acidity and fruity aromas.

Link with the geographical area:

Wines, liqueur wines and sparkling wines

The specific conditions of the geographical area are crucial in determining the distinctive characteristics of ‘Açores’ PGI grapevine products.

The high levels of rainfall and humidity are conducive to gradual ripening of the grapes, thus contributing to the acidity and marked freshness of ‘Açores’ PGI wines, sparkling wines and liqueur wines.

The presence of coarse material in the soil increases the reflection of heat, which favours the ripening of the grapes and the expression of the aromatic compounds of the grape varieties, resulting in wines, sparkling wines and liqueur wines with distinctive aromas.

The volcanic soils, combined with the strong Atlantic influence due to the island location, are what give ‘Açores’ PGI grapevine products their characteristic minerality and salinity.

The human factor, preserving the centuries-old tradition, is reflected in the construction of the plots (known as ‘currais’ and ‘curraletas’), which are essential in protecting the vines from exposure to the Atlantic winds and in creating the best growing conditions for the vines, which is of significant importance in ensuring the right conditions for the grapes to ripen, as well as contributing towards the balance of aromas in the wines, sparkling wines and liqueur wines produced.

9.   Essential further conditions

‘Açores’ PGI wines, sparkling wines and liqueur wines

Legal framework:

In national legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

Assessment of labelling prior to placement on the market.

The mark is a mandatory indication on the labelling.

Link to the product specification

https://www.ivv.gov.pt/np4/8616.html

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(1)  OJ L 347, 20.12.2013, p. 671.

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 200/09)

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

’Lajta sajt'

EU No: PGI-HU-02844 — 23.5.2022

PDO ( ) PGI (x)

1.   Name(s) [of PDO or PGI]

‘Lajta sajt’

2.   Member State or Third Country

Hungary

3.   Description of the agricultural product or foodstuff

3.1.   Type of product

Class 1.3: Cheeses

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

‘Lajta sajt’ is a full-fat, salted, slightly soft-textured, porous cheese made from cow’s milk and ripened for 2 weeks with Brevibacterium linens rind flora. The main ripening microflora reproduces in a natural way in the geographical area referred to in point 4.

Physical and chemical characteristics of ‘Lajta sajt’

Characteristic quantity % (g/100 g)

Dry matter content (minimum) 50,0

Fat content in dry matter 50,0 ± 2,5

Sodium chloride content 1,5 ± 0,5

Organoleptic characteristics of ‘Lajta sajt’

Appearance: Oblong block (19-21 cm long; 7-9 cm wide; 5,5-7 cm high), weighing 1-1,2 kg. The bottom and top are flat and the sides are slightly bulging. The thin, flexible rind is porous and uniformly reddish-yellow in colour.

Texture: The body is uniformly yellowish-red in colour, with cracks densely and evenly distributed on the cut surface. It is easy to cut and rather soft and crumbles easily in the mouth.

Smell: It has a distinctive aroma and is slightly spicy, slightly lactic and free of any foreign odour.

Taste: slightly acidic, slightly spicy, flavourful, pleasantly salty and free of any foreign taste.

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

There are no territorial restrictions concerning feed.

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

The following steps in the production of the cheese take place in the defined geographical area:

—	Preparation and enzymatic coagulation of the milk.

—	Cutting and processing of the curd.

—	Moulding and pressing of the cheese.

—	Salting of the cheese.

—	Ripening of the cheese.

—	Wiping and drying of the cheese.

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

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

The packaging must bear the indication ‘zsíros, belső érlelésű, rúzsflórás, félkemény sajtkülönlegesség’ [full-fat, internal-ripened, red-cultured, semi-hard cheese speciality].

4.   Concise definition of the geographical area

Győr-Moson-Sopron County

5.   Link with the geographical area

The link between ‘Lajta sajt’ and the geographical area is based on quality and reputation.

‘Lajta sajt’ has a characteristically aromatic odour and taste due to its specific ripening flora. The slightly soft-textured cheese is reddish-yellow in colour and crumbles in the mouth, and the cut surface is porous.

The relatively short ripening period lends the cheese its slightly acidic, pleasantly aromatic and distinctive taste. The character of the cheese stems mainly from the intense proteolysis, which results in its crumbly, slightly soft texture and ease of digestibility. The texture of the mature cheese places it between a soft and a semi-hard cheese.

Győr-Moson-Sopron County is north-west Hungary’s traditional dairy production region. ‘Lajta sajt’ is named after the river Lajta, which flows into the Moson Danube at Mosonmagyaróvár in Győr-Moson-Sopron County.

In this region, the first half of the 20th century saw a fortuitous confluence of high-quality milk production and an excellent intellectual knowledge base, represented by the Agricultural Academy in Mosonmagyaróvár, the Hungarian Dairy Farming Research Institute, the educational centre in Csermajor and the dairies in Mosonmagyaróvár, Csermajor and Levél. The unique production method of ‘Lajta sajt’ emerged from this knowledge base in the 1930s, and this specific know-how was incorporated into dairy production technology in the 1950s.

In terms of the quality of ‘Lajta sajt’, the ripening of the cheese in the geographical area is a crucial stage of the production process. The high relative humidity of over 90 % causes the main ripening microflora (Brevibacterium linens), originating essentially in the pine boards surrounding the cheese, to appear on the surface of the cheese on day 4-5 of the ripening process, forming a pale yellow coating. The high humidity and ripening on boards made exclusively of pine wood ensure that this specific bacterium strain is maintained and that a ‘red culture’ develops on the fresh cheese. In this way, a close link is formed between the quality of the product and the place of production.

Special know-how is required for the ripening process of ‘Lajta sajt’. The cheeses are rotated every 3-4 days and washed with brine to increase the intensity of bacteria growth. They must be turned and washed by hand very carefully and must not be wiped.

‘Lajta sajt’ ripens for 2 weeks, by which time the red culture completely covers the surface. Starting from the surface, the intense ripening moves towards the centre and is complete by the time ‘Lajta sajt’ is mature. Another feature of ripening is the rapid increase in the pH value of the rind, caused by the breakdown of lactate (into carbon dioxide and water) by certain yeasts (e.g. Oospora lactis) growing naturally on the surface. The ripening of ‘Lajta sajt’ is characterised by the rapid degradation of most of the proteins, which means that 50-60 % of them take the form of peptides, partly in the form of amino acid compounds, by week 2 of the ripening process. After 3 weeks of ripening, the ammonia taste and smell are detectable and the texture continues to soften, so the cheese must be stored from the third week at a temperature of between 2 °C and 8 °C in order to be edible and maintain its characteristic properties.

The reputation of ‘Lajta sajt’ is based on its taste, flavourfulness, smell, extremely pleasant crumbly texture and uniquely uniform quality. It was, and still is, primarily a favourite with gourmet cheese lovers and, thanks to the intense proteolysis, ranks among the most easily digestible varieties of cheese.

A thematic blog on cheeses refers to ‘Lajta sajt’ as a famous and rightly popular Hungarian cheese, which is classified as one of the cheeses which ripen with red cultures and described as follows: ‘The rind is thin, elastic and dark yellowish-red in colour. The body of the cheese is dense, with small eyes, and has a distinctive, aromatic and pleasantly sharp taste. It slices and grates easily, making it perfect for sandwiches and with toast, and it can also be eaten with pasta. I would recommend it for any dish requiring cheese.’ Source: https://sajtologia.blog.hu/2015/09/09/ha_lajta_van_rajta

‘Lajta sajt’ has frequently achieved recognition at domestic and international cheese competitions, garnering:

—	a gold certificate at the 2011 Hungarian National Cheese Competition in Csermajor;

—	first prize outright among the traditional national cheeses of 15 countries at the National Cheese Competition organised as part of the 22nd Budavár Wine Festival in 2013;

—	the gold medal at the 2018 National Cheese Rally;

—	second place at the 2019 Mikulov Cheese Festival in Czechia;

—	great acclaim as a guest at the 2021 ‘Caseus Veneti’ cheese exhibition. The exhibition is open to small-scale cheese manufacturers making unique products with local characteristics. Source: https://www.padovaoggi.it/foto/eventi/caseus-veneti-piazzola-25-26-settembre-2021.html/

Reference to publication of the specification

https://gi.kormany.hu/foldrajzi-arujelzok

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(1)  OJ L 343, 14.12.2012, p. 1.

Corrigendum to Commission notice pursuant to Article 17(5) of Regulation (EC) No 1008/2008 of the European Parliament and of the Council on common rules for the operation of air services in the Community – Invitation to tender in respect of the operation of scheduled air services in accordance with public service obligations

( Official Journal of the European Union C 166 of 11 May 2023 )

(2023/C 200/10)

On page 8, in the fourth row of the table, ‘Deadline for the submission of applications and tenders’:

for:

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