Non-opposition to a notified concentration

(Case M.9543 — Diamond Transmission Corporation/Infrared Capital Partners/Chubu/Walney JV)

(Text with EEA relevance)

(2019/C 379/01)

On 31 October 2019, the Commission decided not to oppose the above notified concentration and to declare it compatible with the internal market. This decision is based on Article 6(1)(b) of Council Regulation (EC) No 139/2004 (1). The full text of the decision is available only in English and will be made public after it is cleared of any business secrets it may contain. It will be available:

—	in the merger section of the Competition website of the Commission (http://ec.europa.eu/competition/mergers/cases/). This website provides various facilities to help locate individual merger decisions, including company, case number, date and sectoral indexes,

—	in electronic form on the EUR-Lex website (http://eur-lex.europa.eu/homepage.html?locale=en) under document number 32019M9543. EUR-Lex is the online access to European law.

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(1)  OJ L 24, 29.1.2004, p. 1.

Non-opposition to a notified concentration

(Case M.9481 — CCS/DSG/CES)

(Text with EEA relevance)

(2019/C 379/02)

On 28 October 2019, the Commission decided not to oppose the above notified concentration and to declare it compatible with the internal market. This decision is based on Article 6(1)(b) of Council Regulation (EC) No 139/2004 (1). The full text of the decision is available only in German and will be made public after it is cleared of any business secrets it may contain. It will be available:

—	in the merger section of the Competition website of the Commission (http://ec.europa.eu/competition/mergers/cases/). This website provides various facilities to help locate individual merger decisions, including company, case number, date and sectoral indexes,

—	in electronic form on the EUR-Lex website (http://eur-lex.europa.eu/homepage.html?locale=en) under document number 32019M9481. EUR-Lex is the online access to European law.

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(1)  OJ L 24, 29.1.2004, p. 1.

Withdrawal of notification of a concentration

(Case M.9499 — AXA/Cardif/SECAR)

(Text with EEA relevance)

(2019/C 379/03)

Council Regulation (EC) No 139/2004

On 16 October 2019, the European Commission received notification (1) of a proposed concentration pursuant to Article 4 of Council Regulation (EC) No 139/2004 (‘Merger Regulation’).

On 29 October 2019, the notifying parties informed the Commission that they withdrew their notification.

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(1)  OJ C 360, 24.10.2019, p. 32.

Euro exchange rates (1)

7 November 2019

(2019/C 379/04)

1 euro =

	Currency	Exchange rate
USD	US dollar	1,1077
JPY	Japanese yen	120,90
DKK	Danish krone	7,4720
GBP	Pound sterling	0,86442
SEK	Swedish krona	10,6253
CHF	Swiss franc	1,0998
ISK	Iceland króna	137,70
NOK	Norwegian krone	10,0715
BGN	Bulgarian lev	1,9558
CZK	Czech koruna	25,534
HUF	Hungarian forint	332,73
PLN	Polish zloty	4,2653
RON	Romanian leu	4,7602
TRY	Turkish lira	6,3613
AUD	Australian dollar	1,6059
CAD	Canadian dollar	1,4585
HKD	Hong Kong dollar	8,6689
NZD	New Zealand dollar	1,7383
SGD	Singapore dollar	1,5035
KRW	South Korean won	1 279,27
ZAR	South African rand	16,3233
CNY	Chinese yuan renminbi	7,7271
HRK	Croatian kuna	7,4295
IDR	Indonesian rupiah	15 501,71
MYR	Malaysian ringgit	4,5682
PHP	Philippine peso	55,917
RUB	Russian rouble	70,5790
THB	Thai baht	33,624
BRL	Brazilian real	4,5238
MXN	Mexican peso	21,1970
INR	Indian rupee	78,5490

---

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

Prior notification of a concentration

(Case M.9512 — EQT/Colony Capital/Zayo)

Candidate case for simplified procedure

(Text with EEA relevance)

(2019/C 379/05)

This notification concerns the following undertakings:

—	EQT Fund Management S.à r.l. (‘EQT’, Luxembourg),

—	Digital Colony GP, LLC (‘Digital Colony’, United States), controlled by Colony Capital, Inc. (‘Colony Capital’, United States),

—	Zayo Group Holding, Inc. (‘Zayo’, United States).

EQT and Digital Colony acquire within the meaning of Article 3(1)(b) of the Merger Regulation joint control of the whole of Zayo.

The concentration is accomplished by way of purchase of shares.

Pursuant to the Commission Notice on a simplified procedure for treatment of certain concentrations under the Council Regulation (EC) No 139/2004 (2) it should be noted that this case is a candidate for treatment under the procedure set out in the Notice.

Observations must reach the Commission not later than 10 days following the date of this publication. The following reference should always be specified:

M.9512 — EQT/Colony Capital/Zayo

Observations can be sent to the Commission by email, by fax, or by post. Please use the contact details below:

Email: COMP-MERGER-REGISTRY@ec.europa.eu

Fax + 32 22964301

Postal address:

European Commission

Directorate-General for Competition

Merger Registry

1049 Bruxelles/Brussel

BELGIQUE/BELGIË

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

(2)  OJ C 366, 14.12.2013, p. 5.

Prior notification of a concentration

(Case M.9540 — Permira/Cambrex)

Candidate case for simplified procedure

(Text with EEA relevance)

(2019/C 379/06)

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

(2)  OJ C 366, 14.12.2013, p. 5.

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

(2019/C 379/07)

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

‘Monterrei’

Reference number: PDO-ES-A1114-AM02

Date of communication: 8 August 2019

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

1.   Change in extraction yield

Description and reasons

The extraction yield is to be increased to 74 litres of wine per 100 kilograms of grapes.

Reason(s):

The justification for this amendment is that the modern winemaking technology makes it possible to obtain higher extraction yields than those currently allowed, without compromising on quality.

2.   Amendment of descriptors for organoleptic characteristics

Description and reasons

New definitions have been established to describe the wines.

Reason(s): The organoleptic description needs to be as objective as possible, avoiding hedonic and therefore subjective terms, which complicate the process of accrediting certification tests of wines bearing the designation of origin.

SINGLE DOCUMENT

1.   Name of the product

Monterrei

2.   Geographical indication type

PDO — Protected Designation of Origin

3.   Categories of grapevine product

1.

Wine

4.   Description of the wine(s)

WINE — White wine

Appearance: limpid and brilliant. Colour: from pale yellow to golden.

Aroma: fruity notes from the ‘orchard fruit’ or ‘tropical fruit’ categories.

Taste: fruity aromas from the ‘orchard fruit’ or ‘tropical fruit’ categories. Balanced alcohol-to-acidity ratio. Medium to long finish.

The sugar content must not exceed 4 grams per litre, or 9 grams per litre provided the total acidity content expressed as grams of tartaric acid per litre is not more than 2 grams below the residual sugar content.

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)	12,5
Maximum total sulphur dioxide (in milligrams per litre)	160

WINE — Red wine

Appearance: limpid and brilliant with a medium to high colour intensity. Colour: from violet red to chestnut red.

Aroma: fruity notes from the ‘red fruit’ or ‘black fruit’ categories.

Taste: fruity aromas from the ‘red fruit’ or ‘black fruit’ categories. Balanced alcohol-to-acidity ratio. Medium to long finish.

The sugar content must not exceed 4 grams per litre, or 9 grams per litre provided the total acidity content expressed as grams of tartaric acid per litre is not more than 2 grams below the residual sugar content.

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)	13,3
Maximum total sulphur dioxide (in milligrams per litre)	150

WINE — Barrica, Crianza, Reserva and Gran Reserva white wines

The sugar content must not exceed 4 grams per litre, or 9 grams per litre provided the total acidity content expressed as grams of tartaric acid per litre is not more than 2 grams below the residual sugar content.

Taste: fruity aromas from the ‘orchard fruit’ or ‘tropical fruit’ categories, as well as aromas from the ‘spicy’ or ‘roasted’ categories. Balanced alcohol-to-acidity ratio. Medium to long finish.

Appearance: limpid and brilliant. Colour: from pale yellow to golden.

Aroma: fruity notes from the ‘orchard fruit’ or ‘tropical fruit’ categories, as well as notes from the ‘spicy’ or ‘roasted’ categories.

General analytical characteristics
Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)	11,5
Minimum total acidity	4,5 grams per litre expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre)	18
Maximum total sulphur dioxide (in milligrams per litre)	160

WINE — Barrica, Crianza, Reserva and Gran Reserva red wines

Appearance: limpid and brilliant with a medium to high colour intensity. Colour: from violet red to chestnut red.

Aroma: fruity notes from the ‘red fruit’ or ‘black fruit’ categories, as well as notes from the ‘spicy’ or ‘roasted’ categories.

Taste: fruity aromas from the ‘red fruit’ or ‘black fruit’ categories, as well as aromas from the ‘spicy’ or ‘roasted’ categories. Balanced alcohol-to-acidity ratio. Medium to long finish.

The sugar content must not exceed 4 grams per litre, or 9 grams per litre provided the total acidity content expressed as grams of tartaric acid per litre is not more than 2 grams below the residual sugar content.

General analytical characteristics
Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)	12
Minimum total acidity	4,5 grams per litre expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre)	20
Maximum total sulphur dioxide (in milligrams per litre)	150

5.   Wine-making practices

a.    Essential oenological practices

Specific oenological practice

At least 60 % of the grapes used in the production must be from the Dona Branca, Godello and Treixadura varieties for the white wines and from the Mencía and Merenzao varieties for the red wines.

The extraction yield must not exceed 65 litres and 70 litres of must per 100 kg, respectively, for white and red grapes.

The use of continuous presses is not permitted.

The use of high-speed centrifugal crushers is prohibited.

Practices that involve pre-heating the grapes or heating the musts or wines in the presence of the marc are not permitted.

Oak chips cannot be used during winemaking or in subsequent processes.

Cultural practice

The planting density must be no less than 3 000 vines per hectare and no more than 5 000 vines per hectare.

b.    Maximum yields

AUTHORISED WHITE AND RED VARIETIES

12 000 kilograms of grapes per hectare

PREFERRED WHITE VARIETIES

11 000 kilograms of grapes per hectare

PREFERRED RED VARIETIES

10 000 kilograms of grapes per hectare

WHITE WINE

84,36 hectolitres per hectare

RED WINE

79,92 hectolitres per hectare

6.   Demarcated geographical area

The demarcated area is divided into two sub-areas:

—	Valle de Monterrei, which includes part of the municipalities of Castrelo do Val, Monterrei, Oípbra and Verín; and

—	Ladera de Monterrei, which consists of the municipality of Vilardevós and part of the municipalities of Castrelo do Val, Oímbra, Monterrei, Verín and Riós.

The entire territory is located in the province of Ourense in the Autonomous Community of Galicia.

7.   Main wine grape variety(ies)

MENCÍA

MERENZAO

TREIXADURA

GODELLO

DOÑA BLANCA — DONA BRANCA

8.   Description of the link(s)

The climate, with low rainfall and high temperatures during the summer and high temperature variations between day and night during ripening, is optimal for growing the vine varieties used, which are mostly native varieties selected over the years.

The choice of the best land and the use of growing techniques adapted to the varieties and to the area, in particular the training and pruning systems used to ensure the wine production potential is properly kept in check, also have an impact on the wines’ characteristics, in terms of their floral and fruity aromas and balanced taste.

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

Legal framework:

In national legislation

Type of further condition:

Packaging within the demarcated geographical area

Description of the condition:

Packaging must take place in the demarcated geographical area.

Legal framework:

In national legislation

Type of further condition:

Addition provisions relating to labelling

Description of the condition:

The designation name must appear on the labelling, in lettering at least 4 mm in height.

The packaging used for all products intended for consumption must bear a numbered seal or label to be supplied by the Regulatory Board. This label must include the geographical designation logo, which features in Annex II to the product specification.

Link to the product specification

http://mediorural.xunta.gal/fileadmin/arquivos/alimentacion/produtos_calidade/2018/Pliego_de_condiciones_DOP_MONTERREI_agosto_2018_CCC.pdf

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(1)  OJ L 9, 11.1.2019, p. 2.

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

(2019/C 379/08)

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

COMMUNICATING THE APPROVAL OF A STANDARD AMENDMENT

‘Condado de Huelva’

Reference number: PDO-ES-A1485-AM02

Date of communication: 30.8.2019

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

1.   Addition of the traditional terms ‘Fino’ and ‘Oloroso’ to the product specification

Description and reasons

Description

The requested amendment involves the addition to the product specification of the traditional terms ‘Fino’ and ‘Oloroso’, describing certain wines subjected to biological (under the ‘flor’) and oxidative (in contact with oxygen) ageing processes using the ‘criaderas y soleras’ system, which are traditional in the Condado de Huelva area.

The current specification covers these types of wines with other terms (‘Pálido’ and ‘Viejo’), but the terms ‘Fino’ and ‘Oloroso’ are found in numerous marketing documents such as price lists, labels, advertising, wine registers, delivery notes and invoices, etc. dating from the late 19th century until the 1960s. This documentation means that the use of these terms must be considered traditional. The terms have not fallen out of common usage, and are still referred to today, despite not appearing in the product specification.

Reason(s)

The Condado de Huelva is an area renowned for producing wines of exceptional quality. These wines were granted the protection of the ‘Huelva’ Designation of Origin in 1933 by way of the Law on the Vine and Wine Statute, alongside other prestigious Andalusian designations of origin such as ‘Jerez’, ‘Xerez’ or ‘Sherry’, ‘Málaga’, ‘Manzanilla-Sanlúcar de Barrameda’, ‘Montilla’ and ‘Moriles’. In 1962 the Regulatory Board was formed, and the first Regulation governing the Designation of Origin was approved by the Ministerial Order of 27 December 1963. Article 3 of that Regulation listed the wines covered by the Designation of Origin, which included ‘Fino’ and ‘Oloroso’ wines.

It should be noted that the history of winemaking in the Condado de Huelva goes back much further, and the cultural origins of wine production date back to pre-Roman times. Amphorae used to transport and store wine in the Phoenician colonies in Spain have also been found.

Going back to the 18th century, the municipal archives of Villalba del Alcor and Manzanilla attest to casks of wines from the region being transported on carts to the River Tinto, where they were loaded onto large barges and taken to the port of Moguer. From there they were transported to municipalities in Huelva’s sister province of Cádiz, among other destinations, given the similarities between the different traditional wines made in southern Spain.

Throughout the 19th and 20th centuries, the production of these types of wines was widespread among the wineries of the Condado de Huelva. As mentioned above, this is shown in historical documentation, such as price lists, delivery notes, invoices, wine registers and even wine labels, of which there are dozens of examples.

The use of these traditional terms was lost as a result of an action brought by various bodies against the Decision of the Ministry of Agriculture of 27 December 1963, extended on 30 April 1964, approving the Regulation governing the ‘Huelva’ Designation of Origin and its Regulatory Board. The Regulatory Board did not enter an appearance in the proceedings due to a lack of economic resources.

The action in question was brought based on the law in force at that time. In the view of the Regulatory Board of the ‘Condado de Huelva’ Designation of Origin, under current EU law, an application for the right to use these traditional terms may be submitted under Article 27 of Commission Delegated Regulation (EU) 2019/33 of 17 October 2018 supplementing Regulation (EU) No 1308/2013.

SINGLE DOCUMENT

1.   Name of the product

Condado de Huelva

2.   Geographical indication type

PDO – Protected Designation of Origin

3.   Categories of grapevine product

1.

Wine

3.

Liqueur wine

4.   Description of the wine(s)

White wine

White wines are classified as ‘Joven’, ‘Tradicional’ or ‘Condado de Huelva’ depending on the production process, the sugar content and ageing. They range from a bright straw colour with greenish tones to a more intense yellow, with aromas of fresh fruits and wild herbs, are light-bodied and are intense in the mouth.

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

Red wine

Red wines are classified as ‘Joven’, ‘Roble’ or ‘Crianza’ depending on the length and method of ageing.

They are a cherry colour with hints of dark crimson, and have a potent and elegant aromatic complex. They are flavoursome and concentrated in the mouth.

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

‘Reserva’ and ‘Gran Reserva’ red wines

Depending on the length and method of ageing, red wines are classified as:

‘Reserva’: Cherry colour. Potent and spicy aroma. Flavoursome and potent in the mouth.

‘Gran Reserva’: Dark cherry colour. Mineral, complex and elegant aroma. Flavoursome, fleshy and potent in the mouth.

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

Liqueur wine

These are characterised by the ageing system – which may be dynamic (‘criaderas y soleras’) or static (añadas or single vintages) – the length of ageing and the sugar content. They are classified as ‘Generoso’, ‘Generoso de Licor’ and ‘de Licor Dulce’ (including mistelles). ‘Generoso’ wines are dry, aged biologically (under the ‘flor’) or through oxidation, pale yellow to dark mahogany and have a sharp and saline aroma with very strong nutty notes, and with a long finish in the mouth. ‘Generoso de Licor’ wines range from dry to sweet, are pale yellow to mahogany, range from light to very heavy, and have fruity and toasted caramel aromas ranging from dry to sweet and unctuous. Mistelles are dark, with aromas of macerated fruits, and are creamy in the mouth.

General analytical characteristics
Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)	15
Minimum total acidity
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

‘Condado Viejo’ or ‘Oloroso’ liqueur wine

Liqueur wines from white grape varieties, amber to mahogany in colour. Potent aroma with toasted almond notes. Bitter and concentrated in the mouth, with high intensity.

General analytical characteristics
Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)	17
Minimum total acidity
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

5.   Wine-making practices

a.   Essential oenological practices

Specific oenological practice

The production area is the geographical area in which the registered vineyards with Albariza, Arenas and Barros soil types are located. After fermentation, the wines may be aged biologically or through oxidation, using either a dynamic system known as ‘criaderas y soleras’ or a static system of añadas [single vintages].

During biological ageing, under a layer of ‘flor’, a floating layer or film of yeast forms on the exposed surface of the wine. In oxidative ageing, the wines are aged through exposure to oxygen. Another practice used is ‘cabeceo’ [blending], which involves mixing or combining different wines or even mixing wines with additional products.

Relevant restriction on making the wines

The pressure applied to extract the must should not result in more than 70 litres of must being obtained from every 100 kg of grapes harvested. In the production of Pedro Ximénez and Moscatel, concentrated must and dry wine of the Zalema, Palomino Fino, Listán and Garrido Fino varieties may be used, provided that together they do not represent more than 30 % of the total final product and that the proportion of dry wine of these varieties does not represent more than 15 % of the total product. Ageing takes place in casks and/or barrels with a maximum capacity of 650 litres for white wines and 330 litres for red wines.

Cultural practice

Cultivation practices must at all times be respectful of the environment and in particular prevent water and soil contamination. Planting density must be between 1 950 and 4 000 vines per hectare. Pruning may done using free methods, goblet pruning, and/or supported methods, such as Guyot pruning, ‘Quarante’ pruning or cordon pruning. Where mixed plantations are to be registered with the Regulatory Board, the crop must be harvested completely separately from other varieties.

b.   Maximum yields

12 000 kilograms of grapes per hectare

6.   Demarcated geographical area

The production area comprises the municipalities of Almonte, Beas, Bollullos Par del Condado, Bonares, Chucena, Gibraleón, Hinojos, La Palma del Condado, Lucena del Puerto, Manzanilla, Moguer, Niebla, Palos de la Frontera, Rociana del Condado, San Juan del Puerto, Trigueros, Villalba del Alcor and Villarrasa, all in the province of Huelva.

The ageing area comprises the municipalities of Almonte, Bollullos Par del Condado, Chucena, Gibraleón, La Palma del Condado, Manzanilla, Moguer, Rociana del Condado, San Juan del Puerto and Villalba del Alcor.

7.   Main wine grape variety(ies)

CABERNET SAUVIGNON

LISTAN DEL CONDADO

ZALEMA

TEMPRANILLO

SYRAH

SAUVIGNON BLANC

PEDRO XIMÉNEZ

PALOMINO FINO

MOSCATEL DE ALEJANDRÍA

MERLOT

GARRIDO FINO

COLOMBARD

8.   Description of the link(s)

Link

This PDO corresponds to the Baetic Depression and extends across flat or slightly undulating land. The climate is Mediterranean, although the area’s exposure to the Atlantic, facilitated by the topography, brings oceanic influences which, along with the proximity to the Doñana National Park and the traditional expertise in the area, affect the types of wine produced there. Liqueur wines, including ‘Generoso’ wines, [are aged] using the traditional ‘criaderas y soleras’ system and a static system in which the handling of oak casks and/or barrels is key to the quality of the wines. The architecture and management of the wine cellars provides the optimal microclimate for ageing.

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

Legal framework:

In national legislation

Type of further condition:

Addition provisions relating to labelling

Description of the condition

The labelling must clearly feature the name of the PDO, ‘Condado de Huelva’. Before the labels are put into circulation, they must be checked by the Regulatory Board for compliance with this product specification. Regardless of the legally permitted packaging used to dispatch the wines for consumption, it must be furnished with a guarantee seal, label or secondary label issued by the Regulatory Board. It may also feature an optional reference the larger area of ‘Andalusia’.

Link to the product specification

https://juntadeandalucia.es/export/drupaljda/PC_Condado_modificado.pdf

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(1)  OJ L 9, 11.1.2019, p. 2.