31.7.2023

Official Journal of the European Union

C 268/3

Notice for the attention of the data subjects to whom the restrictive measures provided for in Council Decision 2010/788/CFSP and Council Regulation (EC) No 1183/2005 concerning restrictive measures in view of the situation the Democratic Republic of the Congo apply

(2023/C 268/03)

The attention of data subjects is drawn to the following information in accordance with Article 16 of Regulation (EU) 2018/1725 of the European Parliament and of the Council (1).

The legal basis for this processing operation are Council Decision 2010/788/CFSP (2), as implemented by Council Implementing Decision (CFSP) 2023/1567 (3) and Council Regulation (EC) No 1183/2005 (4), as implemented by Council Implementing Regulation (EU) 2023/1564 (5) concerning restrictive measures in view of the situation the Democratic Republic of the Congo.

The controller of this processing operation is the Council of the European Union represented by the Director General of RELEX (External Relations) of the General Secretariat of the Council and the department entrusted with the processing operation is RELEX.1 that can be contacted at:

Council of the European Union

General Secretariat

RELEX.1

Rue de la Loi/Wetstraat 175

1048 Bruxelles/Brussel

BELGIQUE/BELGIË

Email: sanctions@consilium.europa.eu

The GSC's Data Protection Officer can be contacted at:

Data Protection Officer

data.protection@consilium.europa.eu

The purpose of the processing operation is the establishment and updating of the list of persons subject to restrictive measures in accordance with Decision 2010/788/CFSP, as implemented by Implementing Decision (CFSP) 2023/1567 and Regulation (EC) No 1183/2005, as implemented by Implementing Regulation (EU) 2023/1564.

The data subjects are the natural persons who fulfil the listing criteria as laid down in Decision 2010/788/CFSP and Regulation (EC) No 1183/2005.

The personal data collected includes data necessary for the correct identification of the person concerned, the statement of reasons and any other data related to the grounds for listing.

The legal bases for the handling of personal data are the Council Decisions adopted under Article 29 TEU and Council Regulations adopted under Article 215 TFEU designating natural persons (data subjects) and imposing the freezing of assets and travel restrictions.

Processing is necessary for the performance of a task carried out in the public interest in accordance with Article 5(1)(a) and for compliance with legal obligations laid down in above-mentioned legal acts to which the controller is subject in accordance with Article 5(1)(b) of Regulation (EU) 2018/1725.

Processing is necessary for reasons of substantial public interest in accordance with Article 10(2)(g) of Regulation (EU) 2018/1725.

The Council may obtain personal data of data subjects from Member States and/or the European External Action Service. The recipients of the personal data are Member States, the European Commission and the European External Action Service.

All personal data processed by the Council in the context of EU autonomous restrictive measures will be retained for 5 years from the moment the data subject has been removed from the list of persons subject to the asset freeze or the validity of the measure has expired or, if a legal action is brought before the Court of Justice, until a final judgment has been handed down. Personal data contained in documents registered by the Council are kept by the Council for archiving purposes in the public interest, within the meaning of Art. 4(1)(e) of Regulation (EU) 2018/1725.

The Council may need to exchange personal data regarding a data subject with a third country or international organisation in the context of the Council’s transposition of UN designations or in the context of international cooperation regarding the EU’s restrictive measures policy.

In the absence of an adequacy decision, or of appropriate safeguards, transfer of personal data to a third country or an international organisation is based on the following condition(s), pursuant to Article 50 of Regulation (EU) 2018/1725:

—	the transfer is necessary for important reasons of public interest;

—	the transfer is necessary for the establishment, exercise or defence of legal claims.

No automated decision-making is involved in the processing of the data subject's personal data.

Data subjects have the right of information and the right of access to their personal data. They also have the right to correct and complete their data. Under certain circumstances, they may have the right to obtain the erasure of their personal data, or the right to object to the processing of their personal data or to ask for it to be restricted.

Data subjects can exercise these rights by sending an e-mail to the controller with a copy to the Data Protection Officer as indicated above.

Attached to their request, the data subjects must provide a copy of an identification document to confirm their identity (ID card or passport). This document should contain an identification number, country of issue, period of validity, name, address and date of birth. Any other data contained in the copy of the identification document such as photo or any personal characteristics may be blacked out.

Data subjects have the right to lodge a complaint with the European Data Protection Supervisor in accordance with Regulation (EU) 2018/1725 (edps@edps.europa.eu).

Before doing so, it is recommended that data subjects first try to obtain a remedy by contacting the controller and/or the Data Protection Officer of the Council.

Without prejudice to any judicial, administrative or non-judicial remedy, data subjects may lodge a complaint with the European Data Protection Supervisor in accordance with Regulation (EU) No 2018/1725 (edps@edps.europa.eu).

(1) OJ L 295, 21.11.2018, p. 39.

(2) OJ L 336, 21.12.2010, p. 30.

(3) OJ L 190 I, 28.7.2023, p. 28.

(4) OJ L 193, 23.7.2005, p. 1.

(5) OJ L 190 I, 28.7.2023, p. 9.

31.7.2023

Official Journal of the European Union

C 268/10

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

(2023/C 268/07)

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

‘Ribera del Duero’

PDO-ES-A0626-AM06

Date of communication: 23 May 2023

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

1. Amendment to the organoleptic characteristics

Description

Some amendments have been made to the organoleptic descriptions of the protected wines produced and placed on the market. In addition, the number of types of wine, differing in strictly organoleptic terms, has increased.

Section 2(b) of the specification and point 4 of the single document have been amended.

This is a standard amendment. It does NOT involve a change in the product characteristics set out in the Link section. The description of those characteristics has merely been improved. The amendment does not correspond to any of the types of Union amendments referred in Article 105(2) of Regulation (EU) No 1308/2013, single CMO.

Reason

The description has been made more precise in order to cover the organoleptic characteristics in the specification, which are present in the wines produced and placed on the market. The aim is to facilitate sensory analysis using the criteria of ISO 17025.

2. Correction of an error in the section on oenological practices (Conditions for ageing the wines)

Description

Inclusion of the traditional term ‘Crianza’ in the section concerning the start of the minimum ageing period required for this term to be used.

Section 3(b)(2) of the specification has been amended. The single document is not affected.

It is a standard amendment as it is only correcting an unintended omission. It does not correspond to any of the types of Union amendments referred in Article 105.2 of Regulation (EU) No 1308/2013, single CMO.

Reason

Correction of an omission in the preceding version of the specification.

3. Amendment to the oenological practices (Wine-making restrictions)

Description

The requirement for at least 95 % of the grapes used to produce red wines to be red varieties has been removed. Consequently, the amount of the white variety Albillo Mayor is no longer limited to 5 %. Instead, up to 25 % of the grapes used to make the red wines can be of this variety. The minimum of 75 % remains for the main variety: Tempranillo, Tinto Fino or Tinta del País. In this way, the product characteristics set out in the specification are retained.

Section 3(c) of the specification and point 5.1 of the single document have been amended.

The basic characteristics of the product as set out in the specification, which are the result of the interaction of natural and human factors, have not changed. Therefore this amendment does not correspond to any of the types of Union amendments referred in Article 105(2) of Regulation (EU) No 1308/2013, single CMO.

Reason

It is considered an improvement in oenological terms, in order to enhance particular organoleptic characteristics of red wines, which relate to their aromas and flavours.

SINGLE DOCUMENT

1. Name(s)

Ribera del Duero

2. Geographical indication type

PDO – Protected Designation of Origin

3. Categories of grapevine products

Wine

4. Description of the wine(s)

1. ‘VINO TINTO JOVEN’ and ‘JOVEN ROBLE’

CONCISE WRITTEN DESCRIPTION

‘JÓVENES’ [young] (no ageing or ageing and/or fermentation in the barrel for less than 3 months). Appearance: clear, with at least a medium colour intensity and tones ranging from purple red to violet red. Aroma: presence of fresh red and/or black fruit aromas of medium intensity. Taste: balanced and fresh thanks to the acidity, and light or medium-bodied. Always some degree of persistence.

‘JÓVENES’ MORE THAN TWO YEARS OLD. Appearance: clear with tones ranging from violet red to garnet red. Aroma: presence of fresh red and/or black fruit aromas, of medium intensity. Taste: balanced and fresh thanks to the acidity, and light or medium-bodied. Always some degree of persistence.

‘JOVENES ROBLE’ (with ageing and/or fermentation in the barrel for more than 3 months). Appearance: clear, with at least a medium colour intensity and tones ranging from garnet red to violet red. Aroma: presence of red and/or black fruit aromas together with aromas from oak ageing. Taste: balanced and fresh thanks to the acidity, and at least medium-bodied. Always some degree of persistence.

(*)	0,833 milliequivalents per litre for each degree of alcoholic strength for wines up to a year old. Wines over a year old must not exceed the limit calculated as follows: 1 gram per litre up to an alcoholic strength of 10 %, increasing by 0,06 grams per litre for each degree in excess of 10.

In any event, the physical and chemical parameters established in this section must comply with the limits established in EU rules.

General analytical characteristics
Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)	11,5
Minimum total acidity	4 grams per litre expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)	150

2. ‘CRIANZA’ RED WINE

CONCISE WRITTEN DESCRIPTION

‘CRIANZA’. Appearance: clear, with at least a medium colour intensity and tones ranging from garnet red to violet red. No carbon dioxide. Aroma: presence of red and/or black fruit aromas together with aromas from oak ageing, to at least a medium degree. Taste: balanced, with sufficient acid freshness, a medium to full body and a medium to long finish.

‘CRIANZA’ WINES MORE THAN 3 YEARS OLD. Appearance: clear with tones ranging from ruby red to reddish purple. No carbon dioxide. Aroma: presence of red and/or black fruit aromas together with aromas from oak ageing, to at least a medium degree. Taste: balanced, with sufficient acid freshness and at least some degree of body and length.

(*)	Wines over a year old must not exceed the limit calculated as follows: 1 gram per litre up to an alcoholic strength of 10 %, increasing by 0,06 grams per litre for each degree in excess of 10.

In any event, the physical and chemical parameters established in this section must comply with the limits established in EU rules.

General analytical characteristics
Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)	11,5
Minimum total acidity	4 in milliequivalents per litre
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)	150

3. RED ‘RESERVA’ AND ‘GRAN RESERVA’, AND OTHER RED WINES MORE THAN 2 YEARS OLD

CONCISE WRITTEN DESCRIPTION

‘RESERVA’ and ‘GRAN RESERVA’. Appearance: clear or slightly turbid, with at least a medium colour intensity and tones ranging from brick red to reddish purple. No carbon dioxide. Aroma: aromas from oak ageing to a medium degree, with the possible presence of fruit. Taste: balanced, with sufficient acidity and a medium to full body and a medium to long finish.

‘RESERVA’ MORE THAN 5 YEARS OLD AND ‘GRAN RESERVA’ MORE THAN 7 YEARS OLD. Appearance: clear or slightly turbid, with tones ranging from brick red to reddish purple. No carbon dioxide. Aroma: aromas from oak ageing to a medium degree, with the possible presence of fruit. Taste: balanced, with sufficient acidity and at least some degree of body and length.

OTHER WINES MORE THAN 2 YEARS OLD (with ageing and/or fermentation in the barrel for more than 3 months). Appearance: clear or slightly turbid, with tones ranging from brick red to violet red. Aroma: presence of aromas from oak ageing. Taste: balanced, and at least some degree of body and length.

(*)	Wines over a year old must not exceed the limit calculated as follows: 1 gram per litre up to an alcoholic strength of 10 %, increasing by 0,06 grams per litre for each degree in excess of 10.

In any event, the physical and chemical parameters established in this section must comply with the limits established in EU rules.

General analytical characteristics
Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)	11,5
Minimum total acidity	4 grams per litre expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)	150

4. ROSÉ/CLARETE WINE

CONCISE WRITTEN DESCRIPTION

NO AGEING OR FERMENTATION IN THE BARREL. Appearance: clear with tones ranging from onion skin to raspberry pink. Aroma: presence of aromas of red fruits and/or other fruits. In the case of rosé wines more than 2 years old, the fruit can be fresh or in compote. Taste: balanced and fresh with medium or high acidity and a light or medium body.

WITH FERMENTATION AND/OR AGEING IN THE BARREL. Appearance: clear with tones ranging from onion skin to raspberry pink. Aroma: presence of aromas of red fruit and/or other fruits, together with aromas from the barrel. There may or may not be presence of fruit in the case of ‘Reserva’ and ‘Gran Reserva’ wines. Taste: balanced and fresh with medium or high acidity and a light or medium body.

(*)	0,833 milliequivalents per litre for each degree of alcoholic strength for wines up to a year old. Wines over a year must not exceed the limit calculated as follows: 1 gram per litre up to an alcoholic strength of 10 %, increasing by 0.06 grams per litre for each degree in excess of 10.

In any event, the physical and chemical parameters established in this section must comply with the limits established in EU rules.

General analytical characteristics
Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)	11
Minimum total acidity	4,3 grams per litre expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)	180

5. WHITE WINE

CONCISE WRITTEN DESCRIPTION

NO AGEING OR FERMENTATION IN THE BARREL. Appearance: clear with straw yellow tones of varying intensity. Aroma: presence of aromas of ‘other fruits’. Taste: balanced and fresh with medium or high acidity and a light or medium body.

WITH FERMENTATION AND/OR AGEING IN THE BARREL. Appearance: clear with tones ranging from straw yellow to golden yellow. For wines with the traditional terms ‘Crianza’, ‘Reserva’ and ‘Gran Reserva’, the yellow colour may have an old gold hue. This also applies for white wines of this category which are more than 3 years old. Aroma: presence of aromas of ‘other fruits’, together with aromas from the barrel. Fruit may or may not be present in the case of ‘Reserva’ and ‘Gran Reserva’ wines. Taste: balanced and fresh with medium or high acidity and light or medium body.

(*)	Maximum volatile acidity: 0,65 grams per litre for wines not fermented or aged in the barrel (10,83 milliequivalents per litre); 0,80 grams per litre for wines fermented and/or aged in the barrel (13,33 milliequivalents per litre).

In any event, the physical and chemical parameters established in this section must comply with the limits established in EU rules.

General analytical characteristics
Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)	11
Minimum total acidity	4,5 grams per litre expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)	180

5. Wine-making practices

5.1. Specific oenological practices

Cultivation method

In order to be suitable to produce grapes under the PDO ‘Ribera del Duero’, vineyard parcels must be in at least their third growth cycle since planting.

The minimum density for new plants must be 2 000 vines per hectare.

Specific oenological practice

Minimum natural strength of the grapes: 9,1 degrees Brix (11 degrees Beaumé) for the red varieties and 17,9 degrees Brix (10,5 degrees Beaumé) for the white varieties.

No more than 72 litres of wine or must for every 100 kilograms of harvested grapes.

‘CRIANZA’. Red wines: minimum ageing period of 24 months, of which at least 12 months must be in oak barrels. Rosés/claretes and white wines: minimum ageing period of 18 months, of which at least 6 months must be in oak barrels.

‘RESERVA’. Red wines with a minimum ageing period of 36 months, of which at least 12 months must be in oak barrels, and the rest in the bottle. Rosés/claretes and white wines: minimum ageing period of 24 months, of which at least 6 months must be in oak barrels, and the rest in the bottle.

‘GRAN RESERVA’. Red wines: minimum ageing period of 60 months, of which at least 24 months must be in oak barrels, and the rest in the bottle. Rosés/claretes and white wines: minimum ageing period of 48 months, of which at least 6 months must be in oak barrels, and the rest in the bottle.

Wines termed ‘ROBLE/BARRICA’. Red, rosé/clarete and white wines: minimum ageing period of 3 months in the barrel.

For wines termed ‘CRIANZA’, ‘RESERVA’ and ‘GRAN RESERVA’, oak barrels with a maximum capacity of 330 litres; for wines termed ‘ROBLE/BARRICA’, maximum 600 litres.

Restriction relating to wine making

Wines covered by the PDO ‘RIBERA DEL DUERO’ must comply with the following proportions of varieties for producing the different types of wine.

Red wines: at least 75 % of the grapes used must be of the varieties Tempranillo, Tinto Fino or Tinta del País.

Rosé/clarete wines: at least 50 % of the grapes used must be red varieties authorised in this specification.

White wines: at least 75 % of the grapes used must be of the variety Albillo Mayor.

5.2. Maximum yields

RED VARIETIES

7 000 kilograms of grapes per hectare

50,4 hectolitres per hectare

WHITE VARIETIES

9 500 kilograms of grapes per hectare

68,4 hectolitres per hectare

6. Demarcated geographical area

PROVINCE OF BURGOS: ADRADA DE HAZA, ANGUIX, ARANDA DE DUERO (LA AGUILERA and SINOVAS), BAÑOS DE VALDEARADOS, BERLANGAS DE ROA, CALERUEGA, CAMPILLO DE ARANDA, CASTRILLO DE LA VEGA, LA CUEVA DE ROA, FRESNILLO DE LAS DUEÑAS, FUENTECEN, FUENTELCESPED, FUENTELISENDO, FUENTEMOLINOS, FUENTENEBRO, FUENTESPINA, GUMIEL DE IZÁN, GUMIEL DE MERCADO, HAZA, HONTANGAS, HONTORIA DE VALDEARADOS, LA HORRA, HOYALES DE ROA, MAMBRILLA DE CASTREJÓN, MILAGROS, MORADILLO DE ROA, NAVA DE ROA, OLMEDILLO DE ROA, PARDILLA, PEDROSA DE DUERO (BOADA DE ROA, GUZMÁN, QUINTANAMANVIRGO y VALCABADO DE ROA), PEÑARANDA DE DUERO (CASANOVA), QUEMADA, QUINTANA DEL PIDIO, ROA, SAN JUAN DEL MONTE, SAN MARTÍN DE RUBIALES, SANTA CRUZ DE LA SALCEDA, LA SEQUERA DE HAZA, SOTILLO DE LA RIBERA (PINILLOS DE ESGUEVA), TERRADILLOS DE ESGUEVA, TORREGALINDO, TÓRTOLES DE ESGUEVA (VILLOVELA DE ESGUEVA), TUBILLA DEL LAGO, VADOCONDES, VALDEANDE, VALDEZATE, LA VID Y BARRIOS (GUMA and ZUZONES), VILLAESCUSA DE ROA, VILLALBA DE DUERO, VILLALBILLA DE GUMIEL, VILLANUEVA DE GUMIEL, VILLATUELDA and ZAZUAR.

PROVINCE OF SEGOVIA: ALDEHORNO, HONRUBIA DE LA CUESTA, MONTEJO DE LA VEGA DE LA SERREZUELA and VILLAVERDE DE MONTEJO (VILLALVILLA DE MONTEJO).

PROVINCE OF SORIA: ALCUBILLA DE AVELLANEDA (ALCOBA DE LA TORRE and ZAYAS DE BÁSCONES), (ALCUBILLA DEL MARQUÉS), CASTILLEJO DE ROBLEDO, LANGA DE DUERO (ALCOZAR, BOCIGAS DE PERALES, VALDANZO, VALDANZUELO and ZAYAS DE TORRE), MIÑO DE SAN ESTEBAN y SAN ESTEBAN DE GORMAZ (ALDEA DE SAN ESTEBAN, ATAUTA, INES, MATANZA DE SORIA, OLMILLOS, PEDRAJA DE SAN ESTEBAN, PEÑALBA DE SAN ESTEBAN, QUINTANILLA DE TRES BARRIOS, REJAS DE SAN ESTEBAN, SOTO DE SAN ESTEBAN, VELILLA DE SAN ESTEBAN and VILLÁLVARO).

PROVINCE OF VALLADOLID: BOCOS DE DUERO, CANALEJAS DE PEÑAFIEL, CASTRILLO DE DUERO, CURIEL DE DUERO, FOMPEDRAZA, MANZANILLO, OLIVARES DE DUERO, OLMOS DE PEÑAFIEL, PEÑAFIEL (ALDEAYUSO, MÉLIDA and PADILLA DE DUERO), PESQUERA DE DUERO, PIÑEL DE ABAJO, PIÑEL DE ARRIBA, QUINTANILLA DE ARRIBA, QUINTANILLA DE ONÉSIMO, RÁBANO, ROTURAS, TORRE DE PEÑAFIEL (MOLPECERES), VALBUENA DE DUERO (SAN BERNARDO) and VALDEARCOS DE LA VEGA.

7. Wine grape variety(ies)

ALBILLO MAYOR

TEMPRANILLO - TINTA DEL PAIS

TEMPRANILLO - TINTO FINO

8. Description of the link(s)

The terroir and the climate conditions of the geographical area defined in point 5 give the wines of the area their own personality. Synonyms are used for the main grape varieties in the area. They are evidence that the grapes produced in the area have certain subtle differences which have led to them being referred to by different names.

The distinguishing characteristics are expressed in the balanced natural acidity of the wines along with, in the case of the red wines, the high phenolic content, notably the bluish tones from anthocyanins and vitisins, and the highly polymeric tannins.

The climate exerts a marked influence on the grapes, due especially to the high average altitude of the area. Ultimately, though, it is the slow ripening described above, together with the sharp changes in temperature between day and night, which result in the excellent development of useful compounds during the day, while minimising the metabolic combustion of these compounds at night. The long ripening also softens the tannins naturally.

Consequently, the production area of the PDO ‘RIBERA DEL DUERO’ is able to produce quality wines, provided that the vineyard yield is limited and that late varieties are not used. The area receives a lot of sunshine: more than 2 400 hours of sun annually. It is hot in the summer and during veraison and ripening, which is necessary for good polyphenol content.

In short, this is difficult terrain which can produce quality wines with the necessary adaptations in terms of planting sites, varieties, plant vigour, growing practices, etc.

The natural conditions in the production area, related to relief, climate and soil types, allow for optimal development of vineyards which have adapted exceptionally well to the Ribera del Duero area over the years.

Along with the area’s special conditions as described above, the Tinto Fino variety develops its own characteristics in this area, giving the wines their unique personality. The adaptations that this variety has undergone have made it effectively a local variety with special attributes as a raw material for producing fine wines. It produces wines with particularly good keeping qualities, as has been clear for centuries both in consumer preference and in the current market for the wines with protected status.

The variety Albillo Mayor can also be considered the area’s main local white variety as, historically, it was the most widely planted in the region. In addition, the white wines in the area were traditionally always produced from this variety.

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

Bottling within the demarcated area

Legal framework:

In national legislation

Type of further condition:

Packaging within the demarcated geographical area

Description of the condition:

The wine-making process includes the bottling and subsequent ageing of the wines. Therefore, the organoleptic, physical and chemical characteristics described in this specification can only be guaranteed if all of the wine handling operations take place in the production area. The bottling of wines covered by the PDO ‘Ribera del Duero’ is one of the factors critical to attaining the characteristics set out in the specification. As a consequence, and in order to ensure quality, guarantee origin and facilitate control, bottling must take place in cellars located in registered bottling plants in the production area.

Labelling requirements

Legal framework:

EU law

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

The geographical designation ‘RIBERA DEL DUERO’ must appear on the label of all protected wines.

The traditional term replacing ‘PDO’ is ‘Denominación de Origen’ (DO) [Designation of Origin].

Protected wines may use the terms ‘ROBLE/BARRICA’ provided that they comply with the ageing conditions laid down in the specification (section 3(b)(2) and the other requirements established in the applicable legislation in force.

The rosé or clarete wines can use either term related to colour, ‘rosé’ or ‘clarete’, in accordance with the applicable national legislation in force.

As an optional term, the protected wines may use the geographical name of any of the smaller geographical units (settlements) listed in point 4 of the specification, provided that 85 % of the grapes used to make the wine come from parcels located in the smaller geographical location mentioned.

Link to the product specification

www.itacyl.es/documents/20143/342640/PCC+DOP+RIBERA+Rev+6_Pppt+mod.docx/566e4fbd-a6e9-c063-3427-ef7073800533

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

31.7.2023

Official Journal of the European Union

C 268/18

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 268/08)

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 3 months from the date of this publication.

SINGLE DOCUMENT

‘Poulet du Bourbonnais’

EU No: PDO-FR-02865 - 13.9.2022

PDO (X) PGI ( )

1. Name(s)

‘Poulet du Bourbonnais’

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

‘Poulet du Bourbonnais’ is obtained by crossing a Bourbonnais cock and:

—	either a Bourbonnais hen

—	or a recessive hen, allowing the cock’s phenotype to be expressed in the offspring.

The minimum weight of the carcasses is at least 1,4 kg when partially eviscerated, at least 1,2 kg when oven-ready with head and neck feathers and with or without feet, or at least 1,1 kg when oven-ready.

The general appearance of the carcass is typically elongated. The breastbone is prominent. The fillets have a pale, firm flesh. The leg muscles are firm. The carcass is meaty and the backbone is concealed by the fat cover. The skin has a particularly fine and delicate texture and grain, the intramuscular fat in the red muscles is well developed, and the subcutaneous fat is dense, firm and evenly distributed across the back.

The slaughtered chickens are presented fresh, as whole birds or in cuts. Whole birds are either partially eviscerated (with offal, head, neck feathers and feet), fully oven-ready, or oven-ready with head and neck feathers and with or without feet.

For partially eviscerated birds, males are presented with the dorsal side visible and the feet resting on the wings, while females are presented with the ventral side visible and the feet twisted behind the bird.

The cuts are presented as follows:

—	fillet: piece of chicken breast with or without skin,

—	coffre: bone-in fillet, including the breastbone, ribs and wings and with the skin attached, presented whole or divided into two,

—	leg: femur, tibia and fibula and the surrounding muscle, with the skin attached,

—	leg meat: boneless leg,

—	supreme: half breast with the first joint of the wing attached, with skin.

After cooking, ‘Poulet du Bourbonnais’ has marbled red muscles and pale-coloured white muscles, with subcutaneous fat. It has an intense and persistent smell. Its texture before tasting is firm and dense, while its texture in the mouth is firm and tender. It has an intense and persistent taste with a distinctive flavour of chicken stock. It has a balanced flavour with not too much acidity or bitterness.

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

In addition to the resources provided by the range, the chickens’ diet is made up as follows, in terms of dry matter, expressed as a percentage of the total weight of the formula:

—	at the starter stage, from day 1 to 34 at the latest: at least 50 % cereal grains;

—	during the fattening period, i.e. no later than from day 35 until slaughter: at least 70 % cereal grains;

—	no later than from the 86th day of rearing: at least 70 % cereal grains, supplemented by 9–11 % dairy products and 1–3 % brewer’s yeast.

The raw materials and additives authorised in the chickens’ diet are set out in a positive list.

The feed is GMO-free.

The birds have daily access to a grassy range with tree cover no later than from the 42nd day of rearing and until the start of the finishing period.

The birds are finished in confinement for at least the last 2 weeks before slaughter, from day 87 at the earliest, but for no more than 3 weeks.

All cereal grains come from the geographical area, accounting for at least 67 % of the diet of ‘Poulet du Bourbonnais’. The other raw materials need not come from the geographical area, as the area does not have sufficient agricultural resources. The characteristics of the product are not affected by the fact that a small part of the feed does not come from the geographical area.

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

The chicks are born and ‘Poulet du Bourbonnais’ is reared and slaughtered in the geographical area.

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

Butchery and packaging of ‘Poulet du Bourbonnais’ must take place in the geographical area. The appearance of the cuts must comply with the presentation criteria for Class A.

These steps must take place in the geographical area for the following reasons:

—

To preserve the product’s quality characteristics by butchering it promptly, no more than 72 hours after slaughter. Meat butchered more promptly is less dry, with more flexible tendons and muscles, making it possible to achieve a better quality cut. Short time frames stop the meat from maturing too much, which would impair the quality of the product.

—	To ensure individual traceability by means of a system in which each unit placed on the market is given an individual identification number, and thus to ensure better tracking of the product.

—	To guarantee the expertise required for precise butchery by hand, adapted to the anatomy of each carcass.

This requirement does not affect cutting and packaging for direct sale within the meaning of Regulation (EU) No 1169/2011.

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

In addition to the mandatory labelling requirements applicable to poultrymeat, the labelling of products bearing the protected designation of origin ‘Poulet du Bourbonnais’ must include the following:

—	the PDO name and the European Union PDO logo in the same visual field,

—	the individual identification number.

For chickens sold whole, the farmer’s name and the municipality in which the chicken was reared must also be indicated on the labelling.

The label bearing the product name must be displayed in the centre of the visible surface of the whole chicken or the chicken cut marketed.

The label bearing the product name affixed to each chicken and each chicken cut marketed must be in line with the model defined by the group, which:

—

includes the ‘Poulet du Bourbonnais’ logo shown below, the longest axis measuring at least:

—	10 cm for whole chickens;

—	two thirds of the width of the label for chicken cuts;

—	follows the colour scheme of the coat of arms of the Duchy of Bourbon, namely blue, red and yellow, to which the colour white has also been added.

4. Concise definition of the geographical area

The geographical area comprises the following territories in the department of Allier:

the cantons of Bellerive-sur-Allier, Commentry, Cusset, Moulins-1, Moulins-2, Saint-Pourçain-sur-Sioule, Souvigny, Vichy-1, Vichy-2 and Yzeure in their entirety;

and the municipalities of Andelaroche, Barberier, Barrais-Bussolles, Bellenaves, Billezois, Biozat, Bizeneuille, Le Bouchaud, Bourbon-l’Archambault, Le Breuil, Buxières-les-Mines, Chantelle, La Chapelle-aux-Chasses, Chareil-Cintrat, Charmes, Charroux, Chevagnes, Chezelle, Chézy, Chouvigny, Cosne-d’Allier, Couleuvre, Couzon, Deneuille-lès-Chantelle, Dompierre-sur-Besbre, Le Donjon, Droiturier, Etroussat, Fleuriel, Fourilles, Franchesse, Gannat, Haut-Bocage, Hérisson, Isserpent, Jenzat, Lalizolle, Lapalisse, Lenax, Limoise, Loddes, Louroux-Bourbonnais, Lurcy-Lévis, Lusigny, Le Mayet-d’Ecole, Mazerier, Monestier, Monétay-sur-Loire, Montaiguët-en-Forez, Montcombroux-les-Mines, Monteignet-sur-l’Andelot, Moulins, Nades, Naves, Néris-les-Bains, Neuilly-en-Donjon, Neure, Paray-le-Frésil, Périgny, Le Pin, Poëzat, Pouzy-Mésangy, Saint-Aubin-le-Monial, Saint-Bonnet-de-Rochefort, Saint-Christophe, Saint-Didier-en-Donjon, Saint-Etienne-de-Vicq, Saint-Germain-de-Salles, Saint-Hilaire, Saint-Léopardin-d’Augy, Saint-Plaisir, Saint-Pourçain-sur-Besbre, Saint-Prix, Saligny-sur-Roudon, Saulzet, Sauvagny, Servilly, Target, Taxat-Senat, Theneuille, Thiel-sur-Acolin, Tortezais, Ussel-d’Allier, Valignat, Vaumas, Venas, Le Veurdre, Vichy, Vicq, Vieure, Le Vilhain, Villebret, Voussac and Ygrande.

5. Link with the geographical area

‘Poulet du Bourbonnais’ emerged in a socio-economic context that was favourable to the development of poultry farming. It exhibits the phenotype of the ancient Bourbonnais breed and is adapted to the geographical area’s natural environmental conditions. It feeds on local cereal resources, which it supplements by foraging on a grassy and protected range. This practice of slow rearing in the open air, combined with finishing in confinement on dairy products, gives the product a firm flesh that is tender in the mouth, with an intense and persistent taste.

The geographical area is located in central France, in the department of Allier, and consists mainly of low rolling hills, generally with modest altitudes (200–500 m). It is bounded to the south by the foothills that herald the beginnings of the Massif Central, which are too forested and too high to allow chickens to be reared in the open air. The wooded areas to the north-west form another boundary, owing to the natural presence of predators.

The climate places real constraints on agriculture, as springs and autumns are wet, sometimes with frosts, winters are quite harsh and snowy, and summers are dry.

In terms of soil geomorphology, the geographical area lies mainly on a crystalline or metamorphic basement and is characterised by the predominance of poor agricultural soils which are used primarily for mixed crop and livestock farming centred around cattle, with a large area of cereal growing on the Limagne plain, which runs across the centre of the geographical area from south to north.

The presence of many rivers led to the construction of numerous mills, which played an important role in determining the structure of the poultry sector in the Bourbonnais, on account of the dynamics of cereal growing, which is the main source of feed for the poultry.

Sharecropping as a method of land management became particularly established in the Bourbonnais in the 19th century. This involved contracts being concluded between owners and farmers which took little or no account of milk and backyard poultry production. Thus, the sale of poultry by sharecroppers’ wives locally in the spa town of Vichy constituted an important source of secondary income. It is a period that still marks the landscape today, with a unique architecture made up of small chateaux and long, narrow farmhouses typical of the geographical area.

Know-how was built up using locally available produce (milk and cereals) to feed the birds, as well as the numerous grassy and tree-covered ranges that surrounded the farms. In 1961, this was recognised by means of a legal designation of origin which no longer exists.

Furthermore, a movement emerged at the beginning of the 20th century around the Bourbonnais identity which led to the perpetuation of Bourbonnais culture and, in 1919, to the recognition of the Bourbonnais breed, which is now generally crossed with recessive hens (allowing expression of the Bourbonnais phenotype) to produce ‘Poulet du Bourbonnais’.

The current production conditions are consistent with the traditional practices:

The ranges consist of permanent grassland. They provide shelter in the form of hedges, shrubs and trees, which protect the chickens from the wind, the sun and predators. There are small, wooden buildings, with a floor separating the animals from the ground, which have been designed and produced locally. The buildings and the shelter provided by the vegetation are positioned in such a way as to encourage the chickens to explore the whole range.

The feed is based on cereals from the geographical area, supplemented by what the chickens can forage on the range and by dairy products during the finishing stage. Finishing takes place in confinement for at least the 2 weeks preceding slaughter.

Slaughter and butchery require expertise on the part of the operators to preserve the qualities of the product: adapting the stages of slaughter to the size of the animal, bleeding partially eviscerated chickens by hand, taking care with the presentation, and butchering by hand soon after slaughter.

‘Poulet du Bourbonnais’ has specific phenotypic characteristics, such as thick ermine-patterned neck feathers, long legs and a long back.

It is slaughtered at at least 101 days. The fillets have a pale, firm flesh. The legs have firm red muscles with well-developed intramuscular fat. The subcutaneous fat is dense, firm and evenly distributed across the back. It is traditionally presented partially eviscerated, with the offal, head, neck feathers and feet.

Cooked ‘Poulet du Bourbonnais’ has a firm, dense texture before tasting, with subcutaneous fat. In the mouth, it has a firm, tender texture and an intense and persistent taste with a distinctive flavour of chicken stock.

The specific environmental conditions of the geographical area favoured livestock and mixed farming, near areas of cereal growing, where poultry farmers have been able to make use of the foodstuffs available to the poultry yard and to allow the chickens free range to help diversify their diet.

‘Poulet du Bourbonnais’, which is obtained by crossing Bourbonnais males with recessive females, thereby allowing expression of the characteristics of this ancient breed, is well adapted to the natural conditions of the geographical area. Its conformation, thick neck feathers, long legs and long back allow it to cope with cold and wet periods. It shows specific patterns of behaviour that prompt it to explore the range and forage for part of its diet there.

The composition of the range, which provides both food sources and natural shelter spread out across the area, encourages that behaviour and stimulates the musculoskeletal system, thereby contributing to the firm flesh of ‘Poulet du Bourbonnais’.

The traditional use of dairy products in the diet of ‘Poulet du Bourbonnais’ at the finishing stage, in addition to cereals produced in the geographical area, contributes to the pale colour of the fillets and the tender texture in the mouth.

Finishing in confinement allows the formation of intramuscular fat in the red muscles and subcutaneous fat, giving the product an intense and persistent taste with a distinctive flavour of chicken stock.

Slaughtering the chickens late, at at least 101 days, allows them to grow slowly and enhances their specific organoleptic characteristics.

Finally, the particular care taken during slaughter, butchery and preparation of the chicken preserves and brings out the characteristics of ‘Poulet du Bourbonnais’. ‘Poulet du Bourbonnais’ is traditionally presented with its ermine-patterned neck feathers, which allows it to be clearly identified on the stalls.

The renown of ‘Poulet du Bourbonnais’ reflects the historical importance of poultry farming in the geographical area.

It has long enjoyed recognition on the market and owes a great deal to the poultry shows and the marchés primés, which sell fattened birds at the end of the year, and that is without mentioning sales to the people of the Auvergne’s spa towns, such as Vichy.

Recognition by the press is both historical (the front cover of the magazine Rustica in 1935, on which the Bourbonnais breed and its delicate- and white-fleshed chickens take centre stage) and contemporary (mainstream press, culinary magazines, etc.).

‘Poulet du Bourbonnais’ has long been a hit with butchers and restauranteurs, as is shown in particular by the correspondence of the Carlton and Thermal hotels in Vichy from the 1960s. It also inspires contemporary chefs, who have created original dishes.

Reference to publication of the specification

https://extranet.inao.gouv.fr/fichier/CDC-PouletBbnaisQCOMUE1.pdf

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

		ISSN 1977-091X
Official Journal of the European Union		C 268

English edition	Information and Notices	Volume 66 31 July 2023

Contents		page
	IV Notices
	NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES
	Council
2023/C 268/01	Notice for the attention of certain persons and entity subject to the restrictive measures provided for in Annex I to Council Decision (CFSP) 2019/1720 and in Annex I to Council Regulation (EU) 2019/1716 concerning restrictive measures in view of the situation in Nicaragua	1
2023/C 268/02	Notice for the attention of the persons subject to the restrictive measures provided for in Council Decision 2010/788/CFSP, as implemented by Council Implementing Decision (CFSP) 2023/1567 and Council Regulation (EC) No 1183/2005, as implemented by Council Implementing Regulation (EU) 2023/1564 concerning restrictive measures in view of the situation the Democratic Republic of the Congo	2
2023/C 268/03	Notice for the attention of the data subjects to whom the restrictive measures provided for in Council Decision 2010/788/CFSP and Council Regulation (EC) No 1183/2005 concerning restrictive measures in view of the situation the Democratic Republic of the Congo apply	3
	European Commission
2023/C 268/04	Euro exchange rates – 28 July 2023	5

	Currency	Exchange rate
USD	US dollar	1,1010
JPY	Japanese yen	153,35
DKK	Danish krone	7,4527
GBP	Pound sterling	0,85560
SEK	Swedish krona	11,5545
CHF	Swiss franc	0,9554
ISK	Iceland króna	144,90
NOK	Norwegian krone	11,1680
BGN	Bulgarian lev	1,9558
CZK	Czech koruna	24,028
HUF	Hungarian forint	383,26
PLN	Polish zloty	4,4113
RON	Romanian leu	4,9308
TRY	Turkish lira	29,6771
AUD	Australian dollar	1,6508
CAD	Canadian dollar	1,4553
HKD	Hong Kong dollar	8,5865
NZD	New Zealand dollar	1,7855
SGD	Singapore dollar	1,4653
KRW	South Korean won	1 406,73
ZAR	South African rand	19,4309
CNY	Chinese yuan renminbi	7,8799
IDR	Indonesian rupiah	16 620,44
MYR	Malaysian ringgit	5,0145
PHP	Philippine peso	60,405
RUB	Russian rouble
THB	Thai baht	37,852
BRL	Brazilian real	5,1996
MXN	Mexican peso	18,3975
INR	Indian rupee	90,5010

	V Announcements
	PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY
	European Commission
2023/C 268/05	Prior notification of a concentration (Case M.11170 – VERITAS / EIM / PATIENT SQUARE / SYNEOS HEALTH) – Candidate case for simplified procedure ( 1 )	6
2023/C 268/06	Prior notification of a concentration (Case M.11210 – ACCIONA CONCESIONES / COBRA / ENDEAVOUR / JV) – Candidate case for simplified procedure ( 1 )	8
	OTHER ACTS
	European Commission
2023/C 268/07	Publication of a communication of approval of a standard amendment to a product specification for a name in the wine sector, as referred to in Article 17(2) and (3) of Commission Delegated Regulation (EU) 2019/33	10
2023/C 268/08	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	18


	(1) Text with EEA relevance.