6.3.2020

Official Journal of the European Union

C 73/5

ADMINISTRATIVE COMMISSION FOR THE COORDINATION OF SOCIAL SECURITY SYSTEMS

DECISION No E7

of 27 June 2019

concerning practical arrangements for cooperation and data exchange until the Electronic Exchange of Social Security Information (EESSI) is fully implemented in Member States

(Text of relevance to the EEA and to the EC/Switzerland Agreement)

(2020/C 73/04)

THE ADMINISTRATIVE COMMISSION FOR THE COORDINATION OF SOCIAL SECURITY SYSTEMS,

Having regard to Article 72(a) of Regulation (EC) No 883/2004 of the European Parliament and of the Council of 29 April 2004 on the coordination of social security systems (1), under which the Administrative Commission is responsible for dealing with all administrative questions or questions of interpretation arising from the provisions of Regulation (EC) No 883/2004 and of Regulation (EC) No 987/2009 of the European Parliament and of the Council of 16 September 2009 laying down the procedure for implementing Regulation (EC) No 883/2004 on the coordination of social security systems (2),

Having regard to Article 72(d) of Regulation (EC) No 883/2004, under which the Administrative Commission shall encourage as far as possible the use of new technologies,

Having regard to Article 76(3) and (4) of Regulation (EC) No 883/2004, under which the institutions shall have a duty of cooperation and to communicate with one another for the purposes of the Regulations,

Having regard to Article 4 of the Regulation (EC) No 987/2009, under which the transmission of data between the institutions or the liaison bodies shall be carried out by electronic means, and the Administrative Commission shall lay down the detailed arrangements for exchange of documents and structured electronic documents,

Whereas:

(1)

Decision E4 of 13 March 2014 extended the transitional periods referred to in Article 95(1) of Regulation (EC) No 987/2009 for the full exchange of data by electronic means by the Member States by two years from the date when the central EESSI system is developed, tested and delivered into production, ready for Member States to start the integration to the central system.

(2)	Decision E5 of 16 March 2017 laid down the practical arrangements for the transitional period for the data exchange via electronic means referred to in Article 4 of Regulation (EC) No 987/2009.

(3)	At the 351st meeting on 27-28 June 2017, the Administrative Commission endorsed that the central EESSI system is fit for purpose to start EESSI exchanges, and the two year period stated in Decision E4 started on 3 July 2017.

(4)	At the 358th meeting on 27-28 March 2019, the Administrative Commission agreed that, in line with Article 95 of Regulation (EC) No 987/2009, and also Decision E4 of 13 March 2014, the EESSI transitional period ends on 2 July 2019.

(5)	Considering the need to ensure and preserve the rights of the citizens in accordance with the social security coordination rules.

(6)

Considering the complexity and the status of the EESSI project at the time of the adoption of this Decision, the need to ensure its orderly and effective entry into production and the joint commitment of the European Commission and Member States to continue improving the stability, security of the EESSI project.

(7)

Considering the required intensive national activities of Member States and the delays that occurred in the EESSI project, and that not all institutions will be fully ready to exchange all messages in EESSI on 3 July 2019, it is necessary to lay down, on the basis of the principle of good cooperation between institutions, temporary practical arrangements on the data exchange until EESSI is fully implemented in all Member States and in the EESSI central system.

(8)	Considering that it is necessary to provide a back-up solution in the event of a failure of the EESSI central system.

(9)	Considering that it is necessary that this Decision is applied as from 3 July 2019, in order to achieve its purposes of ensuring legal certainty for the institutions, and of safeguarding the rights of the persons covered by the Regulations,

HAS DECIDED AS FOLLOWS:

As of 3 July 2019, transmission of data between the institutions shall be carried out by electronic means through the EESSI system and based on the exchange of Structured Electronic Documents (SEDs) in the relevant Business Use Cases (BUCs). This is without prejudice to any exchange which may need to take place in paper format as provided in the Regulations on social security coordination, such as supporting evidence.

Notwithstanding paragraph 1, in order to allow for business continuity and to safeguard the rights of the persons covered by the Regulations, Member States which are not ready to exchange electronically for a BUC can continue to exchange data concerning the respective BUC also with any document, even if it is based on an outdated format, content or structure, where necessary, until the number of Member States which are ‘EESSI ready’ for that particular BUC reaches a threshold of 80 %.

In case a format other than SEDs is used, which does not contain all mandatory information contained in SEDs, the Member State requiring this information shall request it from the Member State that issued the outdated format document. In case of doubts concerning the rights of the citizen concerned, the receiving institution shall contact the issuing institution in the spirit of good cooperation.

Not later than six months after the threshold foreseen in paragraph 2 has been reached, Member States shall use only EESSI in their exchanges with other Member States, and will no longer be free to carry out exchanges outside the EESSI system. The Member States that are not ‘EESSI ready’ for some BUCs shall make the necessary arrangements at national level to be able to send and receive all data for those particular BUCs to and from other Member States through the EESSI system.

Notwithstanding paragraph 1, two or more Member States can agree that the necessary exchange of information for the handling of large volumes of messages such as claims related to reimbursement for health care, accidents at work and occupational diseases or unemployment benefits can continue under any format other than EESSI (i.e. Build projects) until the Member States part of the bilateral exchange will be EESSI ready.

Member States that are not ready to fully meet the obligations in paragraph 1 shall submit to the Administrative Commission, by October 2019, their commitments for the national implementation plans and main milestones to become ‘EESSI ready’ for all BUCs without further delay; they shall subsequently provide a status report on a quarterly basis to the Administrative Commission until they become ‘EESSI ready’ for all BUCs.

Being ‘EESSI ready’ for a particular BUC means that the Member State concerned can both send and receive all messages in that BUC, or, where relevant, in that BUC sub-domain, to and from other Member States. In case of BUCs not covered by the legislation of a Member State, being ‘EESSI ready’ can only refer to receiving the messages in that BUC.

Once two Member States are ‘EESSI ready’ for a BUC, the exchange of information between them shall be under EESSI for all exchanges covered by that BUC. This is without prejudice to exceptional and objectively justified situations such as ensuring business continuity in case of technical system failover or any bilateral arrangements that may, for instance, concern joint testing, piloting, training or analogous reasons.

In case of a multilateral BUC, meaning a BUC where more than two Member States participate in the exchange, the exchanges under EESSI shall only start once it is established that those Member States participating in the exchange have declared to be ‘EESSI ready’ for that particular BUC. This is without prejudice to the obligations of the Member States provided in paragraph 4. The principles outlined in paragraph 7 shall also apply in cases where more than two Member States participate in a BUC.

10.	Member States shall inform the Administrative Commission at least 30 days prior to becoming ‘EESSI ready’ for a specific BUC.

11.	The information on which BUC in which Member State is ‘EESSI ready’ shall be made accessible to the national institutions regularly (at least monthly) and shall be reflected in the EESSI Institution Repository.

12.

The Administrative Commission shall monitor in their quarterly meetings the progress of the Member States until all Member States are ‘EESSI ready’ for all BUCs. A review of status and actions to be taken in this framework shall take place at least every six months and the conclusions should be made public.

13.

Information exchanges which started outside EESSI before the date set in paragraph 1 or in accordance with paragraph 2 of the current decision can be concluded outside EESSI. Alternative arrangements can be made bilaterally between the Member States or agreed by the Administrative Commission if so required.

14.	Within six months after publication, the Administrative Commission shall evaluate the functioning of this decision and assess possible needs of modifications.

15.	This decision shall be published in the Official Journal of the European Union. It shall apply from 3 July 2019.

The Chair of the Administrative Commission

Adriana STOINEA

(1) OJ L 166, 30.4.2004, p. 1.

(2) OJ L 284, 30.10.2009, p. 1.

6.3.2020

Official Journal of the European Union

C 73/11

Publication of the amended product specification following the approval of a minor amendment pursuant to the second subparagraph of Article 53(2) of Regulation (EU) No 1151/2012

(2020/C 73/07)

The European Commission has approved this minor amendment in accordance with the third subparagraph of Article 6(2) of Commission Delegated Regulation (EU) No 664/2014 (1).

The application for approval of this minor amendment can be consulted in the Commission’s eAmbrosia database.

PRODUCT SPECIFICATION OF A TRADITIONAL SPECIALITY GUARANTEED

‘ФИЛЕ ЕЛЕНА’ (FILE ELENA)

EU No: TSG-BG-01017-AM01 – 23 July 2019

‘Bulgaria’

1. Name(s) to be registered

‘Филе Елена’ (File Elena)

2. Type of product

Class 1.2. Meat products (cooked, salted, smoked, etc.)

3. Grounds for registration

3.1. Whether the product

☒ results from a mode of production, processing or composition corresponding to traditional practice for that product or foodstuff

☐ is produced from raw materials or ingredients that are those traditionally used.

The product was registered under Commission Implementing Regulation (EU) No 835/2014

3.2. Whether the name

☒ has been traditionally used to refer to the specific product

☐ identifies the traditional character or specific character of the product

‘Филе Елена’ (File Elena) is a specific dried raw meat product made from pork tenderloin. The name comes from the town of Elena in northern Bulgaria, in the foothills of the forested Elena Balkan mountain range. The name is specific in itself because it is known throughout the country and has entered into common use without the geographical region influencing the product’s quality or characteristics.

4. Description

4.1. Description of the product to which the name under point 1 applies, including its main physical, chemical, microbiological or organoleptic characteristics showing the product’s specific character (Article 7(2) of this Regulation)

‘Филе Елена’ (File Elena) is a pressed dried raw meat product prepared from chilled or frozen pork tenderloin, auxiliary ingredients and natural seasonings. It is suitable for direct consumption by all consumer groups.

Physical properties — shape and dimensions

—	Oval-cylindrical, flattened oblong shape, with no specific dimensions.

Chemical properties

—	Water content: not more than 55 % of the total weight

—	Salt (sodium chloride): not more than 6,3 % of the total weight

—	pH not less than 5,4.

Organoleptic properties

—	External appearance and colour: clean, well-dried surface coated with savory and black pepper, the savory imparting a green colour to the surface;

—	Cut surface: the muscle tissue is pinkish red, with a darker hue at the edges, whereas the fat is pale pink to cream-coloured;

—	Taste and smell: characteristic, pleasant, slightly salty, with a distinct aroma of the seasonings used, free from foreign flavours and odours;

—	Consistency: dense and elastic.

‘Филе Елена’ (File Elena) may be marketed whole, cut into pieces or sliced, vacuum-packed, in cellophane or in modified-atmosphere packaging.

4.2. Description of the production method of the product to which the name under point 1 applies that the producers must follow including, where appropriate, the nature and characteristics of the raw materials or ingredients used, and the method by which the product is prepared (Article 7(2) of this Regulation)

Composition:

—	Pork tenderloin, chilled or frozen: 100 kg;

—	Salting mixture for 100 kg of pork tenderloin: 3,5 kg of salt, 40 g of antioxidant, i.e. ascorbic acid (Е300), 100 g of potassium nitrate or 85 g of sodium nitrate, 500 g of refined granulated sugar;

—	Seasoning mixture for 100 kg of pork tenderloin: 2 kg of savory and 200 g of ground black pepper;

—	Twine: as permitted for use with food.

Production method:

‘Филе Елена’ (File Elena) is made from chilled or frozen pork tenderloin with a pH of 5,6-6,2. The loin is cut away along the projecting surface of the ribs with the aid of a knife, moving down the vertebral column and along the transverse processes. The muscle tissue between the transverse processes of the thoracic vertebrae is then removed. The fat and fascia are trimmed from the pork tenderloin fillets, which are placed in clean containers for salting. To ensure a better distribution of the components of the salting mixture, the nitrates and the salt are mixed first, after which the other ingredients are added. Salting is carried out using the dry method – each tenderloin fillet is rubbed with salting mixture by hand or mechanically. The salted pieces are placed in suitable containers in arranged in several rows in cold rooms with an air temperature of between 0 °C and 4 °C. After 5 days, the arrangement of the pieces is reversed (the top and bottom pieces are swapped) and they are left for at least another 5 days under the same conditions. When the salting process is complete, a hanging loop made of twine is applied to each tenderloin fillet. After being prepared in this way, the tenderloin fillets are hung on wooden and/or metal frames (rods) arranged on stainless-steel wheeled sausage racks. The pieces are not allowed to come into contact with one another. They are left hanging on the rack to drain for up to 24 hours at an air temperature not exceeding 12 °С. When drained, they are placed in natural or air-conditioned drying chambers with temperature and humidity regulation. Drying takes place at an air temperature not exceeding 17 °С and a relative humidity of 70-85 %. Whilst drying, the product is pressed in wooden-panel presses. The tenderloin fillets are kept in the presses for 12-24 hours. They are first placed in the press when they are slightly dry and a slight crust can be felt on their surface. Pressing is carried out repeatedly until the product has thoroughly dried out and the tenderloin fillets are of the correct shape. The presses must be able to absorb and release moisture and must therefore be made of natural material (wood) which can be cleaned and dried. The product’s final external appearance is determined by pressing. After the final pressing, the tenderloin fillets are coated with a pre-homogenised mixture of ground black pepper and crumbled savory, as per the formulation.

The drying process lasts for at least 25 days – depending on the size of the pieces of meat – until a dense elastic consistency characteristic of the product is achieved.

4.3. Description of the key elements establishing the product’s traditional character (Article 7(2) of this Regulation)

Specificity of the product

The specific properties of ‘Филе Елена’ (File Elena) are attributable to the following characteristics:

—	Raw material: the high-quality part of a pig’s carcass having high nutritional value, namely striploin;

—	Product surface: coated with savory and ground black pepper in appropriate proportions, in accordance with the formulation, which imparts to the product a specific greenish colour not found in other dried raw meat products belonging to the same group;

—

Taste and aroma: The product’s characteristic taste and aroma are attributable to the carefully selected and processed ingredients, the specific conditions in which it is dried and pressed, and an appropriate choice of seasonings. In this regard, the seasoning savory plays a major part, giving the product a distinctive and specific taste.

Specificity of the product

‘Филе Елена’ (File Elena) is a dried raw meat product made of uncomminuted meat. The centuries-old Bulgarian domestic traditions of preparing delicacies from beef, veal, sheepmeat and goatmeat provided a good basis for applying a similar technique in the case of pork as well. In a number of regions of the country where it was possible to keep pigs, products of this kind were made at home. However, when Bulgaria was part of the Ottoman Empire, for religious reasons it was almost impossible to place pork products on the market. The first known instances of a similar product being made from pork date back to 1855, when Stoyan Arnaudov of Gabrovo produced dried raw pork in his workshop for 2 090 groshes, a considerable sum at that time (Petar Tsonchev: Iz stopanskoto minalo na Gabrovo, Hudozhnik Publishing House, Sofia, 1929).

The first normative document relating to ‘Филе Елена’ (File Elena) was industry standard ON 18 64338-73, ‘Elena’ dried raw pork tenderloin, Ministry of Agriculture and the Food Industry, Sofia, 1973, which was compiled by Ivan Konovski and Trendafil Ignatov. The technique used to make this product finally became established in the early 1980s, when the meat industry was under State control and specialists working in undertakings in the Elena area had amassed many years of experience. Subsequently, the last State normative document, TU 22/18 May 1983, Technical specification for ‘File Elena’ dried raw pork tenderloin, NAPS, Sofia, 1983, and the annexed technical instructions (Technical instruction for the production of ‘Elena’ dried raw pork tenderloin, Ministry of Agriculture and the Food Industry, Sofia, 1983), were published. ‘File Elena’ is produced on the basis of these documents to this day.

The production method and formulation of the product are also described in Sbornik tehnologicheski instruktsii za proizvodstvo na mesni proizvedenia, in the Technical Instruction for the production of delicacies from pork loin (p. 319) ‘File Elena’, NAPS-DSO Rodopa and the Institute for the Meat Industry, Sofia, 1980, and in Tehnologicheski narachnik za dobiv i prerabotka na meso ot svine, edar i dreben rogat dobitak (p. 98), DSO Rodopa and the Institute for the Meat Industry, Sofia, 1984. In 2003 the Association of Meat Processors in Bulgaria collected traditional recipes and techniques for dried raw uncomminuted meat products in Sbornik s traditsionni balgarski retsepturi i tehnologii, where information on ‘File Elena’ can be found on pages 88-89.

The traditional character of ‘Филе Елена’ (File Elena) is expressed in:

—	the unchanged composition of the formulation;

—	the methods used in the production process;

—	its traditional taste.

The traditional character of the formulation, unchanged through the years. The traditional character of the formulation is expressed in its main ingredients, in the composition of the salting mixture and seasoning mixture (described in point 4.2). This formulation dates from the first descriptions of the product in the aforementioned documents – industry standard ON 18 64338-73 and TU 22/18 May 1983, which have been kept up to the present day.

The traditional methods used in the production process and characteristic of ‘Филе Елена’ (File Elena) are also mentioned in the records of Hristo Savatov, long-serving specialist at the Rodopa meat factory in Veliko Tarnovo.

These traditional methods include: the methods of salting, pressing and drying, and of applying the seasoning mix.

—	Salting is carried out using the dry method – each tenderloin fillet is rubbed with salting mixture by hand or mechanically. During salting, which lasts not less than 10 days, the maturing process begins.

—

Another traditional feature of the product is the even distribution of moisture, which is ensured through pressing. This results in the meat drying evenly, which in turn ensures that the meat matures correctly. The meat is pressed using presses made from natural wood. The wood provides stability under pressure and partly absorbs the moisture released from the product, which is important not only for the product’s shape but also for the natural development of the specific microflora.

—

The drying of the product is carried out in specific conditions of air temperature and humidity in order to select the specific microflora which contribute to the characteristic organoleptic, nutritional and taste properties of the finished product. The traditional technique requires premises for drying and maturing so as to allow the development and preservation of lactic-acid microflora specific to Bulgaria. The fine-tuning to natural processes which is preserved in this traditional drying method is due to the work and knowledge of generations of Bulgarian technologists, as reflected in the first technical document dating from 1973.

—

The characteristic features of the product’s seasoning mixture lie in its preparation and application. Traditionally, the dried savory is crumbled rather than ground, and the seasoning mixture is applied to the tenderloin through rolling. These traditional methods of preparation (the crumbling of the savory) and application (rolling) of the seasoning mixture allow the preservation of essential oils contained in the seasoning, giving the finished product a more pronounced taste. This preserves the fresh green colour of the seasoning mixture in which the product is coated.

The taste of the product has remained unchanged throughout the many years for which ‘Филе Елена’ (File Elena) has been produced and marketed.

Formation of the traditional taste

The natural microflora selected by means of traditional methods of drying and pressing, along with the product’s carefully selected and balanced seasonings form the characteristic aroma and taste of ‘Филе Елена’ (File Elena) which has been preserved to this day.

According to Prof. Kalinka Boshkova, the production of ‘Филе Елена’ (File Elena) is traditionally associated with complex microbiological, physico-chemical and biochemical processes occurring in the meat ingredients during salting, maturing, drying and pressing. (Boshkova Kalinka Mikrobiologia na mesoto, ribata i yaytsata, Plovdiv, 1994). It is these processes which help achieve a stable colour, good structure and pleasant aroma and taste in the finished product. This is due to the species composition of the natural microflora and its development in the meat ingredients. The microflora is mainly comprised of micrococci (M. varians) and lactobacilli (L. plantarum, L. casei). Studies have been carried out in this respect by V. Peneva, S. Brachkova, G. Stoeva, and S Kuncheva: Sadarzhanie na nitriti v mesni produkti, Second International Symposium on Nitrites and Meat Product Quality, p. 115, Collected articles, Varna, 1984, and by R. Kiseva: Usavershenstvuvane na tehnologiyata za proizvodstvo na surovo-susheni mesni produkti ot nerazdrobeni surovini. Disertatsia, Institute for the Meat Industry, Sofia, 1985.

‘Филе Елена’ (File Elena) is a product that has won multiple awards at fairs and exhibitions in Bulgaria and abroad, receiving certificates and gold medals from: the 57th International Exhibition, Brussels, 1986; the Taynata na balgarskia vkus competition during the Meatmania international meat and meat products exhibition in Sofia (Yubileyno izdanie ‘10 godini AMB – -1994-2003’, page 22-30) and the 2010 and 2013 IFFA international exhibitions in Germany. It also received a certificate of excellence in the Competition for traditional Bulgarian products organised by the Belgian Embassy in Sofia, 2007.

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

6.3.2020

Official Journal of the European Union

C 73/16

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

(2020/C 73/08)

This notice 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

Reference number: PDO-ES-A0626-AM04

Notification date: 20 November 2019

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

1. Inclusion of the white wines and the term ‘clarete’ (Section 2 of the Specification and point 1.4 of the Single Document)

Description and reasons

Inclusion of white wines as a product covered by the PDO ‘Ribera del Duero’ and inclusion of the synonym ‘clarete’ to describe rosé wines, with the aim of improving their performance on the market.

The Regulatory Council considers that the experience in producing white wines in the area, particularly over the last 20 years and based mostly on the native Albillo Mayor variety, has attained sufficient maturity for these products to be covered by the PDO ‘Ribera del Duero’.

The wish to maintain the historical plantations of these white grape varieties in the area, together with their genetic diversity, the impact in the media and the commercial success of these wines on the market, are grounds for the Regulatory Council to draft rules to cover them, as petitioned over time by the sector.

At the present time there are at least 25 wineries already marketing this type of white wine based on the Albillo Mayor variety, generally under the PGI ‘Vino de la Tierra de Castilla y León’. They have had noteworthy success (five Albillo Mayor wines have scored over 91 points on the listings of the prestigious publication The Wine Advocate).

The decision was taken to include the term ‘clarete’ to describe rosé wines following requests from operators in this regard, who want to preserve the use of a traditional word in the area that defines these wines by their colour. It does not entail any change to the conditions or production practices.

Type of amendment: normal

Both the white wines and the ‘claretes’ (which are the same type as rosé wines but have the name traditionally used in the area, which refers to their colour and is recognised in national legislation on labelling) are included in the Wines category, which remains the only category authorised in the Product Specification. This amendment does not modify, add to or delete any category of wine. It therefore does not fall into either of the categories provided for in Article 14(1) of Regulation (EU) 2019/33.

2. Description of the physico-chemical characteristics of the white wines (Section 2 of the Specification and point 1.4 of the Single Document)

Description and reasons

Provide a definition of the analytical characteristics that must be followed by the white wines to meet the Product Specification and thus be covered by the PDO ‘Ribera del Duero’.

The inclusion of this new type of wine requires its physico-chemical characteristics to be defined, at least in the terms laid down in Article 20 of Commission Implementing Regulation (EU) 2019/34 of 17 October 2018 laying down rules for the application of Regulation (EU) No 1308/2013 of the European Parliament and of the Council and Regulation (EU) No 1306/2013 of the European Parliament and of the Council.

Type of amendment: normal

This amendment adapts the physico-chemical characteristics, but does not entail a substantial change to the final product, which retains the characteristics and profile described in the link, which are a consequence of the interplay between natural and human factors. This amendment therefore does not fall into either of the categories provided for in Article 14(1) of Regulation (EU) 2019/33.

3. Redefinition of the organoleptic characteristics (Section 2 of the Specification and point 1.4 of the Single Document)

Description and reasons

New definition of the organoleptic parameters to be met by the various categories of wine in order to be covered by the PDO ‘Ribera del Duero’ to bring these better into line with current sensory analysis techniques.

Inclusion of the organoleptic characteristics to be met by white wines covered by the PDO.

The experience gained by the Regulatory Council under the project funded by the EAFRD on the ‘Development of analytical tools for the standardisation of sensory analysis carried out by the tasting committees of the PDOs of Castile and Leon’ prompted the drafting of a more precise definition of the different product types and the inclusion of a number of introductory definitions to explain and give greater clarity to interpreting the wines. This amendment responds in particular to efforts to describe better the characteristics to be met by each type of wine, and also to help apply a system of sensory analysis – currently under development – that meets standard UNE-EN ISO/IEC 17025:2017.

To describe the white wines, use has been made of data from the above report (in which some pertinent references were included) and also the descriptions gathered over the years for this type of wine, for which there is a wealth of experience in the area, including at the Regulatory Council’s Experimentation and Testing Department.

This does not change the product characteristics, but rather gives a more detailed description in line with new techniques of sensory analysis.

Type of amendment: normal

This amendment adapts the organoleptic characteristics, but does not entail a substantial change to the protected product, which retains the characteristics and profile described in the link, which are a consequence of the interplay between natural and human factors. This amendment therefore does not fall into either of the categories provided for in Article 14(1) of Regulation (EU) 2019/33.

4. Revision of growing practices (Section 3(a) of the Specification and point 1.5.1 of the Single Document)

Description and reasons

Definition of the minimum natural strength required of grapes of the Albillo Mayor variety used to produce protected wines.

Given the importance of freshness for this type of wine, and taking into account both the experience and the reports on this variety made by the Instituto Tecnológico Agrario Castilla y León [Castile and Leon Institute of Agricultural Technology, ITACyL] during the clonal selection made for Albillo Mayor, the decision was taken to set the minimum threshold for compliance with this parameter to 17,9 ° Brix (10,5 ° Beaumé). The trend on the market towards freshness in wines, for this type of white wine, and the marked climate differences between vintages, also impacted on this decision.

It was further decided to express the parameters in degrees Brix because this is advantageous when it comes to establishing the harvest control tasks.

Type of amendment: normal

This amendment only adapts the initial conditions of the raw material. It does not entail a substantial change to the protected product, which retains the characteristics and profile described in the link, which are a consequence of the interplay between natural and human factors. This amendment therefore does not fall into either of the categories provided for in Article 14(1) of Regulation (EU) 2019/33.

5. Amendment To The Conditions Of Production: Extraction Yield (Section 3(b) of the Specification and point 1.5.1 of the Single Document)

Description and reasons

Increase in the extraction yield from 70 litres for every 100 kg of grapes to 72 litres for every 100 kg of grapes.

In recent years, new technologies in wineries, refrigeration and the use of vacuum filters for the classification of must, have led to an increased use of grape juice without causing significant pressure that would impact negatively on quality. The outcome is a higher yield and the same level of quality required by the Product Specification.

Type of amendment: normal

This amendment does not entail a substantial change to the protected product, which retains the characteristics and profile described in the link, which are a consequence of the interplay between natural and human factors. This amendment therefore does not fall into either of the categories provided for in Article 14(1) of Regulation (EU) 2019/33.

6. Ageing conditions and periods (Section 3(b) of the Specification and point 1.5.1 of the Single Document)

Description and reasons

Rules on ageing conditions and periods are moved from section 8 to section 3, as this is thought more appropriate.

The rules on ageing conditions and periods have not been amended, it is just that their position has been changed from point 8(b)(3), Rules on labelling, where they were included as rules on the use of traditional terms and optional labelling, to section 3(b)(3), Specific oenological practices, Ageing conditions.

Advantage was taken of this opportunity to include a clarification on the calculation of ageing periods so as to provide that the start of the calculation of such periods laid down in this section may not, at any event, pre-date 1 October of the year of the harvest. Furthermore, the calculation of the minimum ageing period required for the option of using the traditional terms ‘RESERVA’ and ‘GRAN RESERVA’ shall start when the wine batch is poured into the oak barrels.

In addition, there is a rule on the maximum capacity of the barrels considered appropriate for the quality of the final product (330 for traditional terms and 600 for ‘Roble/Barrica’).

Type of amendment: normal

This amendment is only a change of paragraph and a clarification. This does not entail a substantial change to the protected product, which retains the characteristics and profile described in the link, which are a consequence of the interplay between natural and human factors. This amendment therefore does not fall into either of the categories provided for in Article 14(1) of Regulation (EU) 2019/33.

7. Amendment to restrictions on wine-making: varietal component of the red wines (Section 3(c) of the Specification and point 1.5.1 of the Single Document)

Description and reasons

A new definition of the composition of varieties for red wines covered by the PDO ‘Ribera del Duero’ by increasing the possible use of the Red Grenache variety up to 25 % given that this is a variety that is increasingly prized on the market.

The decision was taken to set the possible percentage up to which the Red Grenache authorised variety may be used to that permitted for the other authorised red varieties. This amendment has been included at the request of the sector, which finds that the nuances of the variety are beneficial. Its use, however, is unaffected, with a minimum of 75 % Tempranillo or Tinto Fino or Tinta del País maintained. There are presently a number of operators who are increasingly using this variety. They point to the high scores obtained from wine experts for these wines and even for those which do not qualify for protection due to the higher quantities of this variety in their composition. Equally, Red Grenache has traditionally been a variety used extensively in the area’s red wines. Its historical character and its relationship with the region have thus been demonstrated.

Also, the parcels of Red Grenache present in the area represent a genuine source of genotypic variability as they have been obtained by means of massal selection over generations and have adapted perfectly to the territory in this way. It is the case that the Regulatory Council wishes to maintain and boost this value in the area, particularly with a view to equipping itself with tools to combat changing situations, especially global warming.

Finally, the current market demand for wines with greater freshness demonstrates the usefulness of this variety when used to a greater extent, since it is the most likely to produce wines with these characteristics.

Type of amendment: normal

8. Amendment to restrictions on wine-making: varietal component of the white wines (Section 3(c) of the Specification and point 1.5.1 of the Single Document)

Description and reasons

Setting the percentages of the varieties to be met by protected white wines. This particularly concerns Albillo Mayor, the main variety.

The white wines produced by the registered operators, which are increasingly present on the market but which are not covered by the Designation of Origin, have a high proportion of the native Albillo Mayor variety. Setting the level at 75 % as the main variety would be a satisfactory way of reflecting this, using the same argument as that used for the red wines in the area, where the minimum percentage of the Tempranillo variety is also set at 75 %.

At any event, the first transitional provision of the applicable Regulation on the Ribera del Duero Designation of Origin and on its Regulatory Council states:

One. - In accordance with the third transitional provision of the Order of 21 July 1982, the Regulatory Council may authorise the production of protected wines with grapes from vineyards in the area of production in which there is a mixture of varieties, provided that the varieties authorised by this Regulation are those which predominate.

Secondly, thought has to be given to future modifications of the Specification to include new wine types. For this reason it is appropriate to ensure the typical qualities of the native variety, and also to have room for manoeuvre for the inclusion of other traditional varieties in the wines, provided that technical studies in the future warrant this.

It should be added in this connection that the wines being produced that are based on the Albillo Mayor variety are positioned on the market as quality niche wines, and in general terms fetch high prices for wines of this category, which make them high-end white wines.

Type of amendment: normal

It has been justified above that the inclusion of white wines is not an amendment in EU terms. Once these wines have been included, rules on their production and restrictions to maintain the core characteristics of the area’s wines will be laid down. This amendment therefore does not fall into either of the categories provided for in Article 14(1) of Regulation (EU) 2019/33.

9. Revision of the geographical area (Section 4 of the Specification and point 1.6 of the Single Document)

Description and reasons

Review of the geographical area.

The defined area has not been changed. The only updates concern the names of the places which comprise it, since following the introduction of the Designation of Origin there have been changes to the boundaries of municipalities and local authorities.

Type of amendment: normal

The area has not been changed, merely the wording of the paragraph.

10. Inclusion of a ceiling for yields per hectare of albillo mayor (Section 5 of the Specification and point 1.5.2 of the Single Document)

Description and reasons

Description and reasons: Inclusion of the maximum allowed production per hectare for the Albillo Mayor variety, which is set at 9 500 kg/ha.

Although the productivity of varieties may vary in Ribera del Duero, studies carried out by ITACyL during the selection of clones of the Albillo Mayor variety indicate that the figure of 9 500 kilograms per hectare is a reasonable figure for the production of this variety, and it follows that the Product Specification includes this in our area.

Experience also shows that the figure furnished by ITACyL is appropriate since it is usually necessary to cut off a large number of bunches under the current ceiling limiting production since, as regards the wines currently covered, these may only be used to make reds and rosés.

This ceiling is higher than that which had previously been set and is a result of the inclusion of white wines based on this variety in the Product Specification. For these, what is sought is a marked freshness, but the previous ceiling limiting production for this variety makes it more difficult to achieve this.

Type of amendment: normal

The Albillo Mayor variety used in particular for the production of white wines requires a maximum yield per hectare to be set. This amendment therefore does not fall into either of the categories provided for in Article 14(1) of Regulation (EU) 2019/33.

11. Inclusion of albillo mayor as a main variety (Section 6 of the Specification and point 1.7 of the Single Document)

Description and reasons

Description and reasons: The Albillo Mayor variety is considered the main variety as it has always been the white variety par excellence in the area.

The inclusion of white wines in the Specification must be linked to the way in which Albillo Mayor acts as a cornerstone. This variety must therefore be regarded as a primary variety rather than only being referred to as an authorised variety.

There are a number of reasons underpinning the need for the main variety to be Albillo Mayor for the production of white wines in Ribera del Duero:

—	Firstly, it is the only white variety authorised in the area.

—	Secondly, it is the principal variety of the white wines marketed by the registered wineries and whose success on the market and among wine critics is boosting interest.

—	Thirdly, it is the most traditional and most distinctive variety grown in the protected area. The characteristics of the white wines are thus strongly linked to this variety, which must therefore be recognised as the main variety for producing white wines in Ribera del Duero.

In the light of this situation, the most advisable option to include the area’s white wines would appear to be to establish Albillo Mayor as the main variety in order to ensure that wines in the area retain their traditional characteristics.

From an historical standpoint, the Albillo Mayor variety has always coexisted with the Tempranillo variety in vineyards in the region. Indeed, both varieties have defined the character of the wines of Ribera del Duero.

Type of amendment: normal

The Albillo Mayor variety used in particular for the production of white wines has always been authorised and is the white variety par excellence in the area. This is not a change, merely a recognition of the above. This amendment therefore does not fall into either of the categories provided for in Article 14(1) of Regulation (EU) 2019/33.

12. Inclusion of an exception for historic minority varieties (Section 6 of the Specification)

Description and reasons

Inclusion of grapes from historical vineyards as part of the wines covered.

The use of certain highly minority varieties, mixed in with main varieties, has been the tradition for very many years, including in the period since the introduction of the Designation of Origin for the area in the case of rosé/‘clarete’ wines (which was part of the specific rules, pre-dating the drafting of the Specification).

The parcels of the various historical varieties present in the area also represent a significant source of genetic variability as they have been obtained by means of massal selection over generations and have adapted adequately to the territory in this way. It is also the case that the Regulatory Council wishes to maintain and boost this traditional value in the area, particularly with a view to equipping itself with tools to combat changing situations, especially global warming.

Meanwhile, the market is calling for wines with a greater freshness and a range of nuances in their complexity. This points to the usefulness of these varieties to a greater extent, which has been a request frequently made by operators.

Type of amendment: normal

This amendment does not imply a substantial change to the product characteristics, which retain the distinguishing features explained in the link. The idea here is to draw together traditional practices and the possibilities offered by varieties introduced to the area, with new wine-making trends, aiming for a product of the highest quality that meets consumers’ current tastes. This amendment therefore does not fall into either of the categories provided for in Article 14(1) of Regulation (EU) 2019/33.

13. Updating the wording of the link (Section 7 of the Specification and point 1.8 of the Single Document)

Description and reasons

Minimal changes to the wording of the link to clarify some concepts and justify the proposed changes.

The proposed amendments to the Specification for the PDO ‘RIBERA DEL DUERO’ do not imply a substantial change to the link nor do they jeopardise it. However, it has been necessary to revise it in order to clarify a number of concepts, particularly to highlight that the amendments in question are justified and do not break the causal link.

Type of amendment: normal

This is not a substantial change, merely a more appropriate wording. This amendment therefore does not fall into either of the categories provided for in Article 14(1) of Regulation (EU) 2019/33.

14. Amendment to section 8 further applicable requirements (Section 8 of the Specification and point 1.9 of the Single Document)

Description and reasons

Changes to section 8, Other applicable requirements; these update the legal framework and clarify certain elements, such as the obligation of inclusion in registers, exceptions to how yield is applied, justification for bottling at origin and indications on labelling. The possibility of using place names as smaller geographical locations is also introduced here.

This paragraph has actually been revised in full in order to clarify some aspects that were not sufficiently clear. The wording is now more in line with the current rules.

The option of indicating the name of a smaller geographical location means that it is possible to include the name of municipalities and local authorities (settlements) in the geographical area. This is a response to a request from the sector, given that these days consumers place an increasingly important value on knowing the provenance of a product.

The boundaries of the place names are precise as they are administrative divisions.

Type of amendment: normal

The proposed changes to this paragraph do not entail any change in the name to be protected nor any new restrictions on marketing. This amendment therefore does not fall into either of the categories provided for in Article 14(1) of Regulation (EU) 2019/33.

15. Update to point 9(b) control of the specification: monitoring tasks (Section 9(b) of the Specification)

Description and reasons

Description and reasons: Update to the paragraph on monitoring tasks.

The certification process for standard UNE-EN-ISO 17065, which the Regulatory Council is involved in, requires a revision of this paragraph to make it compatible with the principles laid down in the standard.

Type of amendment: normal

This amendment does not fall into any of the categories provided for in Article 14(1) of Regulation (EU) 2019/33.

SINGLE DOCUMENT

1. Name of the product

Ribera del Duero

2. Geographical indication type

PDO – Protected Designation of Origin

3. Categories of grapevine product

Wine

4. Description of the wine(s)

‘VINO TINTO JOVEN’, ‘JOVEN ROBLE’

‘JOVEN’ (no ageing or with ageing and/or cask fermentation of less than three months).

Appearance: clear, with at least a medium colour intensity and tones ranging from purple-red to violet red.

Aroma: presence of red and/or fresh black fruit aromas to a medium degree.

Taste: balanced and fresh as a result of the acid component, and light or medium-bodied. A short finish as a minimum.

‘JOVEN ROBLE’ (with ageing and/or cask fermentation of more than three months)

Appearance: clear, with at least a medium colour intensity and tones ranging from purple-red to violet red.

Aroma: presence of red and/or fresh black fruit aromas together with aromas from oak wood ageing.

Taste: balanced and fresh as a result of the acid component, and at least medium-bodied. A short finish as a minimum.

In any case, the physico-chemical parameters laid down in this paragraph shall comply with the limits laid down 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) (*1)	0,833
Maximum total sulphur dioxide (in milligrams per litre)	150

‘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 fresh black fruit aromas together with aromas from oak wood ageing, to at least a medium degree.

Taste: balanced, with sufficient acid freshness and a medium to full body and a medium to long finish.

In any case, the physico-chemical parameters laid down in this paragraph shall comply with the limits laid down 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) (*2)	0,833
Maximum total sulphur dioxide (in milligrams per litre)	150

RED ‘RESERVA’ AND ‘GRAN RESERVA’, AND OTHER RED WINES OVER TWO YEARS OF AGE

‘RESERVA’ AND ‘GRAN RESERVA’

Appearance: clean or slightly cloudy, with at least a medium colour intensity and tones ranging from brick red to violet red. No carbon dioxide.

Aroma: aromas from ageing of oak wood to a medium degree, with the possible presence of fruit compotes but no fresh fruits.

Taste: balanced, with sufficient acidity and a medium to full body and a medium to long finish.

OTHER WINES AGED ABOVE TWO YEARS (with ageing or cask fermentation of more than three months)

Appearance: clean or slightly cloudy, with at least a medium colour intensity and tones ranging from brick red to violet red.

Aroma: presence of aromas from oak wood ageing.

Taste: balanced, with sufficient acidity and a medium to full body and a medium to long finish.

In any case, the physico-chemical parameters laid down in this paragraph shall comply with the limits laid down 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) (*3)	0,833
Maximum total sulphur dioxide (in milligrams per litre)	150

ROSÉ/‘CLARETE’

No ageing:

Appearance: Clear, with a tone between onion skin and raspberry pink, with the possibility of some grey tones in the bottom of the bottle.

Aroma: presence of aromas of red fruits and/or other fruits.

Taste: balanced and fresh with average or high acidity and a light or medium body.

With ageing:

Appearance: Clear, with a tone between onion skin and raspberry pink, with the possibility of some grey tones in the bottom of the bottle.

Aroma: presence of aromas of fresh red fruit or red fruit in a compote and/or other fruits, together with aromas from oak wood ageing. The presence of fruit is optional in the case of ‘Reserva’ and ‘Gran Reserva’ wines.

Taste: balanced and fresh with average or high acidity and a light or medium body.

In any case, the physico-chemical parameters laid down in this paragraph shall comply with the limits laid down 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) (*4)	0,833
Maximum total sulphur dioxide (in milligrams per litre)	180

WHITES

No ageing:

Appearance: clear and straw yellow of varying intensity.

Aroma: presence of aromas of ‘other fruits’. Plant notes may be apparent.

Taste: balanced and fresh with average or high acidity and a light or medium body.

With ageing:

Appearance: clean with a tone between straw yellow and golden yellow. In wines with the traditional terms ‘Crianza’, ‘Reserva’ and ‘Gran Reserva’, an old gold yellow tone is permitted.

Aroma: presence of aromas of ‘other fruits’, which may be fresh or as a compote, together with aromas from oak wood ageing. The presence of fruit is optional in the case of ‘Reserva’ and ‘Gran Reserva’ wines.

Taste: balanced and fresh with average or high acidity and a light or medium body.

Maximum volatile acidity:

0,65 g/l for unfermented and non-barrel aged wines (10,83 milliequivalents per litre)

0,8 g/l for unfermented and non-barrel aged wines (13,33 milliequivalents per litre)

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)	10,83
Maximum total sulphur dioxide (in milligrams per litre)	180

5. Wine-making practices

a. Essential oenological practices

Growing practices

To be considered vineyard parcels for the production of grapes under the PDO ‘Ribera del Duero’, parcels must be at least in their third growing cycle since planting.

Growing practices

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

Specific oenological practice

19,1 ° Brix (11 ° Beaumé) for the red varieties and 17,9 ° Brix (10,5 ° Beaumé) for the white varieties.

Specific oenological practice

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

Ageing conditions

Specific oenological practice

‘CRIANZA’: red wines with a minimum ageing period of 24 months, at least twelve months of which must be spent in oak barrels. Rosé/‘clarete’ and white wines with a minimum ageing period of 18 months, at least six months of which must be spent in oak barrels.

‘RESERVA’: red wines with a minimum ageing period of 36 months, at least twelve months of which must be spent in oak barrels, with the rest of the period spent in the bottle. Rosé/‘clarete’ and white wines with a minimum ageing period of 24 months, at least six months of which must be spent in oak barrels, with the rest of the period spent in the bottle.

‘GRAN RESERVA’: red wines with a minimum ageing period of 60 months, at least 24 months of which must be spent in oak barrels, with the rest of the period spent in the bottle. Rosé/‘clarete’ and white wines must have a minimum ageing period of 48 months, at least six months of which must be spent in oak barrels, with the rest of the period spent in the bottle.

Ageing conditions

Specific oenological practice

Term ‘ROBLE/BARRICA’

Red, rosé/‘clarete’ and white wines which must have been aged in a barrel for a period of at least three months.

Ageing conditions

Specific oenological practice

For ‘Crianza’, ‘Reserva’ and ‘Gran Reserva’ wines, oak barrels with a maximum 330 litres capacity.

For ‘Roble/Barrica’ wines, maximum 600 litres.

Relevant restriction on making the wines

Wines covered by the PDO ‘RIBERA DEL DUERO’ must respect the following proportions of varieties per wine type in their production:

Red wines: shall contain a minimum of 95 per 100 grapes of red grape varieties authorised under this Product Specification. The portion of the varieties Tempranillo, Tinto Fino, or Tinta del País may not be less than 75 %.

Rosé/‘clarete’ wines: these must be made with at least 50 % of the red varieties authorised in this Specification.

White wines: these must be made with a minimum of 75 % of the Albillo Mayor variety.

b. Maximum yields

RED VARIETIES

7 000 kilograms of grapes per hectare

RED VARIETIES

50,4 hectolitres per hectare

WHITE VARIETIES

9 500 kilograms of grapes per hectare

WHITE VARIETIES

68,4 hectolitres per hectare

6. Demarcated geographical area

PROVINCE OF BURGOS: ADRADA DE HAZA, ANGUIX, ARANDA DE DUERO (LA AGUILERA y 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 y 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 y ZAYAS DE BÁSCONES), (ALCUBILLA DEL MARQUÉS), CASTILLEJO DE ROBLEDO, LANGA DE DUERO (ALCOZAR, BOCIGAS DE PERALES, VALDANZO, VALDANZUELO y 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 y 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. Main wine grape variety(ies)

TEMPRANILLO - TINTA DEL PAIS

TEMPRANILLO - TINTO FINO

ALBILLO MAYOR

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. Thus the synonymities present in the area in terms of the main varieties demonstrate that the grapes grown in the area have certain distinguishing aspects providing these very synonymities.

This distinguishing characteristic finds its expression in the balanced natural acidity of the wines. In the case of the reds, another distinguishing factor is the high phenol content, in which bluish tones from anthocyanins and vitisins are notable, as is tannin of high polymeric quality.

Particularly due to the high average elevation of the area, the climate exerts a marked influence on the grapes. Ultimately, though, it is the slow ripening described above, together with the wide thermal difference between day and night, that triggers an outstanding growth of useful compounds during the day, and lessens the metabolic combustion of these compounds at night. The long ripening also sweetens the tannin naturally.

As a consequence, the production area covered by the PDO ‘RIBERA DEL DUERO’ is suitable for obtaining quality wines provided that a ceiling is placed on volumes in vineyards and that late varieties are not used. The area receives a lot of sunshine – above 2 400 hours of sun per year – and has heat in the summer and during growth and ripening, which are required for good polyphenol content.

This is certainly an area that is only just suitable for producing quality wines where adaptations need to be made to planting sites, varieties, plant vigour, growing practices, etc.

The natural conditions in the production area, which are linked to the terrain, climate and soil types, allow for optimal development of vineyards that have adapted specifically to Ribera del Duero over the years.

On top of the particular conditions in the area described above are the characteristics specific to the development of the Tinto Fino variety in this area, which gives the wines their unique personality. The variety has adapted in such a way as to make it native, giving the raw materials special conditions for the production of fine wines that keep well, shown over the centuries as well as in the way the protected wines are marketed today, and which are favourites of consumers.

The Albillo Mayor variety, meanwhile, may be considered the area’s main native white variety, since historically it is the most widely planted in the region. Also, white wines in the area have traditionally always been produced based on 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 bottling and subsequent ageing of the wines, and thus the organoleptic and physico-chemical characteristics described in this Specification can only be guaranteed if all of the wine handling operations take place in the area of production. 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 with a view to ensuring quality and providing a guarantee as to origin and control, this will be done in wineries located in registered bottling plants in the production area.

Labelling requirements

Legal framework:

EU law

Type of further condition:

Addition provisions relating to labelling

Description of the condition

All protected wines must contain mention of the geographical designation ‘Ribera del Duero’ on the label.

The traditional term replacing the PDO is ‘Designation of Origin’ (DO).

Labelling requirements

Legal framework:

By a body managing the PDOs/PGIs where this is provided for by the Member States.

Type of further condition:

Addition provisions relating to labelling

Description of the condition

The protected wines may use the traditional terms ‘CRIANZA’, ‘RESERVA’ and ‘GRAN RESERVA’ provided that they meet the ageing conditions laid down in the Specification (section 3(b)(2)).

The protected wines may use the terms ‘ROBLE/BARRICA’ provided that they meet the ageing conditions laid down in the Specification (section 3(b)(2)).

Labelling requirements

Legal framework:

By a body managing the PDOs/PGIs where this is provided for by the Member States.

Type of further condition:

Addition provisions relating to labelling

Description of the condition

The wines protected by the PDO ‘RIBERA DEL DUERO’ may use as an optional designation the geographical name of any of the smaller geographical locations (settlements) that are listed in point 5 of this document, provided that 85 % of the grapes used to make the wine come from parcels located in the indicated smaller geographical location.

Link to the product specification

www.itacyl.es/documents/20143/342640/Ppta+Mod+PCC+DO+RIBERA+Rev+3.docx/77b3b8ce-6ae7-0506-4314-1a47654af80a

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

(*1) 0,833 milliequivalents per litre for each degree of alcoholic strength for wines aged up to one year. Wines aged more than one year shall not exceed the ceiling calculated as follows: 1 g/l up to 10 % of alcohol, increasing by 0,06 g/l for each degree of alcoholic strength in excess of 10 %.

(*2) 0,833 milliequivalents per litre for each degree of alcoholic strength for wines aged up to one year. Wines aged more than one year shall not exceed the ceiling calculated as follows: 1 g/l up to 10 % of alcohol, increasing by 0,06 g/l for each degree of alcoholic strength in excess of 10 %.

(*3) 0,833 milliequivalents per litre for each degree of alcoholic strength for wines aged up to one year. Wines aged more than one year shall not exceed the ceiling calculated as follows: 1 g/l up to 10 % of alcohol, increasing by 0,06 g/l for each degree of alcoholic strength in excess of 10 %.

(*4) 0,833 milliequivalents per litre for each degree of alcoholic strength for wines aged up to one year. Wines aged more than one year shall not exceed the ceiling calculated as follows: 1 g/l up to 10 % of alcohol, increasing by 0,06 g/l for each degree of alcoholic strength in excess of 10 %.

6.3.2020

Official Journal of the European Union

C 73/29

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

(2020/C 73/09)

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

COMMUNICATION OF APPROVAL OF A STANDARD AMENDMENT

‘Cornas’

PDO-FR-A0697-AM01

Date of communication: 20 December 2019

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

1. Definition of the geographical area and the area in immediate proximity

A reference to the 2019 Official Geographical Code has been inserted in section IV of the product specification so as to clearly define the municipalities that make up the geographical area and the area in immediate proximity.

Based on this reference it was established, with regard to the area in immediate proximity, that the municipalities of ‘Mercurol’ and ‘Veaunes’ in the department of Drôme had been merged under the name ‘Mercurol-Veaunes’.

The ‘Further conditions’ section of the single document has been updated accordingly.

2. Growing methods

A requirement that all plant material used must be free of flavescence dorée has been added in section VI – ‘Vineyard layout’ of the specification. The provision in question, which has also been added in the single document under ‘Winemaking practices – growing methods’, is worded as follows:

‘As of 1 January 2020, all plant material used for vine plantings and replantings must have undergone hot water treatment or any other treatment against flavescence dorée recognised by the Ministry of Agriculture’.

SINGLE DOCUMENT

1. Name of product

Cornas

2. Geographical indication type

PDO – Protected Designation of Origin

3. Categories of grapevine products

Wine

4. Description of the wine(s)

The ‘Cornas’ designation of origin can only be used for still red wines.

The wines have a minimum natural alcoholic strength by volume of 10,5 %.

At the packing stage, the wines have a malic acid content not exceeding 0,4 grams per litre.

The wines’ fermentable sugar (glucose and fructose) content at the packing stage must not exceed:

—	3 grams per litre for wines whose natural alcoholic strength by volume is less than or equal to 13,5 %;

—	4 grams per litre for wines whose natural alcoholic strength by volume is greater than 13,5 %.

After enrichment, the wines’ total alcoholic strength by volume must not exceed 13,5 %.

Their total acidity, volatile acidity where not specified and total sulphur dioxide content are those laid down in EU legislation.

The wines are exclusively red wines. Among all the wines with a protected designation from the northern Rhône Valley, known as ‘Côtes du Rhône septentrionales’, ‘Cornas’ is the only one produced exclusively from the Syrah N grape variety.

The wines have a very dark colour ranging from garnet red to nearly black, tending towards amber tints with ageing. Vigorous and full-bodied, the wines reach their peak after a long period of ageing. Due to their robust structure they are often referred to as ‘virile’.

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

5. Winemaking practices

a. Essential oenological practices

Growing method

—	The minimum vine planting density is 4 400 plants per hectare.

—	The maximum area available for each plant is 2,30 m2. This area is calculated by multiplying the distance between rows and the space between plants in the same row.

—	The spacing between rows must not exceed 2,50 metres.

The vines are pruned with a maximum of eight buds per plant, using the following techniques:

—	short pruning (goblet, Royat with one or two arms);

—	single or double Guyot.

The maximum height of the cordon is 0,60 metres, measured from the ground up to the lower part of the wooden frame.

—	The wines are made from grapes harvested manually. The grape bunches are transported whole to the winemaking location.

As of 1 January 2020, all plant material used for vine plantings and replantings must have undergone hot water treatment or any other treatment against flavescence dorée recognised by the Ministry of Agriculture.

Specific oenological practice

—	Any heat treatment of the grape harvest at a temperature above 40 °C is prohibited.

—	The use of wood chips is prohibited.

In addition to the above provisions, the oenological practices concerning these wines must meet the requirements laid down at EU level and in the Rural and Maritime Fishing Code.

b. Maximum yields

46 hectolitres per hectare

6. Demarcated geographical area

The grapes are harvested and the wines are made and processed on the territory of the municipality of Cornas in the department of Ardèche.

7. Main wine grape varieties

Syrah N - Shiraz

8. Description of the link(s)

In the system of Rhône valley registered designations of origin, ‘Cornas’ belongs to the ‘Crus des Côtes du Rhône’ class of wines.

A registered designation of origin from the northern Rhône valley, ‘Cornas’ is the southernmost designation in the ‘Côtes du Rhône’ area for the production of red wines.

The vineyards are located on the right bank of the Rhône river, facing the city of Valence, between the geographical areas of the ‘Saint-Péray’ and ‘Saint-Joseph’ designations.

The municipality of Cornas in the department of Ardèche makes up the entire geographical area.

The ‘Cornas’ geographical area is an amphitheatre-shaped valley with essentially granitic soils. It is well exposed, warm and protected from the winds, with terraced slopes supported by low walls patiently built over the years by a winegrowing community that continues to maintain them in order to preserve both the production potential of their vineyards and the vine landscape itself.

The tradition of harvesting grapes by hand, still upheld by ‘Cornas’ winegrowers today, helps preserve the originality and characteristics of these hillside vineyards.

‘Cornas’, the name of the municipality as well as of the wine, means ‘burnt land’ in Celtic and may be linked to its mesoclimate. The climate conditions are clement, allowing the grapes to mature early. This explains why the ‘Cornas’ grape harvest often starts 1 week earlier than for the ‘Hermitage’ designation of origin although it is situated just 12 kilometres further south.

These natural conditions, taken together, have allowed the Syrah N variety to thrive here and to become emblematic of this territory, even though it has spread into other regions. The grapes, which are grown on well-defined parcels, ripen early and produce virile wines characterised by their black colour, abundant but soft tannins, powerful aromas and a structure making them suited to ageing. Their quality is recognised worldwide and has earned them praise over the centuries, as evidenced by numerous historical documents.

The ‘Cornas’ registered designation of origin has built its reputation solely on red wine, in parallel with ‘Saint-Péray’, a neighbouring designation of origin that covers white wine only.

Apart from its organoleptic characteristics, the small size of the winegrowing area and the climate, ‘Cornas’ wine also owes its identity and originality to a certain uniformity (a single municipality, a single vine variety growing on essentially granitic soils).

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

Legal framework:

National legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

(a)

The labelling of wines with the ‘Cornas’ designation of origin may specify a smaller geographical entity, provided that:

—	it is a registered location;

—	it appears on the harvest declaration.

(b)

The labelling of wines with the ‘Cornas’ designation of origin may specify the larger geographical unit ‘Cru des Côtes du Rhône’ or ‘Vignobles de la Vallée du Rhône’. The conditions for using the larger geographical unit ‘Vignobles de la Vallée du Rhône’ are set out in the agreement signed between the various protection and management bodies concerned.

Area in immediate proximity

Legal framework:

National legislation

Type of further condition:

Derogation concerning production in the demarcated geographical area

Description of the condition:

The area in immediate proximity, defined by derogation, for making the wines comprises the territory of the following municipalities, based on the Official Geographic Code as at 1 January 2019:

—

Department of Ardèche: Alboussière, Andance, Ardoix, Arlebosc, Arras-sur-Rhône, Boffres, Bogy, Champagne, Champis, Charmes-sur-Rhône, Charnas, Châteaubourg, Cheminas, Colombier-le-Cardinal, Eclassan, Etables, Félines, Gilhac-et-Bruzac, Glun, Guilherand-Granges, Lemps, Limony, Mauves, Ozon, Peaugres, Peyraud, Plats, Quintenas, Saint-Barthélemy-le-Plain, Saint-Cyr, Saint-Georges-les-Bains, Saint-Romain-d’Ay, Saint-Romain-de-Lerps, Sarras, Sécheras, Serrières, Saint-Désirat, Saint-Etienne-de-Valoux, Saint-Jean-de-Muzols, Saint-Péray, Soyons, Talencieux, Thorrenc, Toulaud, Tournon-sur-Rhône, Vernosc-lès-Annonay, Vinzieux, Vion;

—

Department of Drôme: Albon, Andancette, Beaumont-Monteux, Beausemblant, Bourg-lès-Valence, Chanos-Curson, Chantemerle-les-Blés, Châteauneuf-sur-Isère, Chavannes, Clérieux, Crozes-Hermitage, Erôme, Gervans, Granges-les-Beaumont, Larnage, Laveyron, Mercurol-Veaunes, La Motte-de-Galaure, Ponsas, Pont-de-l’Isère, La Roche-de-Glun, Saint-Barthélemy-de-Vals, Saint-Donat-sur-l’Herbasse, Saint-Rambert-d’Albon, Saint-Uze, Saint-Vallier, Serves-sur-Rhône, Tain-l’Hermitage, Triors, Valence;

—	Department of Isère: Chonas-l’Amballan, Le-Péage-de-Roussillon, Reventin-Vaugris, Les Roches-de-Condrieu, Sablons, Saint-Alban-du-Rhône, Saint-Clair-du-Rhône, Saint-Maurice-l’Exil, Salaise-sur-Sanne, Seyssuel, Vienne;

—	Department of Loire: Bessey, La Chapelle-Villars, Chavanay, Chuyer, Lupé, Maclas, Malleval, Pélussin, Roisey, Saint-Michel-sur-Rhône, Saint-Pierre-de-Bœuf, Saint-Romain-en-Jarez, Vérin;

—	Department of Rhône: Ampuis, Condrieu, Les Haies, Loire-sur-Rhône, Longes, Saint-Cyr-sur-le-Rhône, Saint-Romain-en-Gal, Sainte-Colombe, Tupin-et-Semons.

Link to the product specification

https://info.agriculture.gouv.fr/gedei/site/bo-agri/document_administratif-352971f9-f819-4a53-8429-9ee9238c98c4

6.3.2020

Official Journal of the European Union

C 73/33

Publication of the amended single document following the approval of a minor amendment pursuant to the second subparagraph of Article 53(2) of Regulation (EU) No 1151/2012

(2020/C 73/10)

The European Commission has approved this minor amendment in accordance with the third subparagraph of Article 6(2) of Commission Delegated Regulation (EU) No 664/2014 (1).

The application for approval of this minor amendment can be consulted in the Commission’s eAmbrosia database.

SINGLE DOCUMENT

‘WEST COUNTRY LAMB’

EU No: PGI-UK-0667-AM02 – 1 August 2018

PDO ( ) PGI (x)

1. Name(s)

‘West Country Lamb’

2. Member State or Third Country

United Kingdom

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

‘West Country Lamb’ is the name applied to carcases, sides or cuts of lamb derived from sheep born and raised in the West Country region of England and slaughtered in accordance with Meat South West (MSW) or equivalent standards.

The sheep must be no more than 12 months old at the time of slaughter. The meat from animals that are (i) born before 1 October in any year and (ii) slaughtered between 1 January and 30th April the following year must be subjected to maturation. This may comprise a minimum of five days refrigerated conditioning between slaughter and sale to the final consumer, or one of the maturation processes specified in the 1994 Meat & Livestock Commission (MLC) Lamb Blueprint (these include electrical stimulation and hip suspension). The finished weight must be between 9 kg and 26 kg dead weight.

The specific grass-based diet improves the chemical composition of lamb muscle (see Table 1 below) and also improves organoleptic qualities of the meat when compared to concentrate fed sheep.

Table 1

Fatty acid composition (mg/100g) and vitamin E content (mg/kg) of lamb loin muscle

	Grass	Concentrates
18:2 (2)	98	143
18:3 (3)	52	29
EPA (4)	23	15
DHA (5)	6,5	4,9
Vitamin E	4,6	1,9
18:2 / 18:3	1,9	5

This results in more richly flavoured meat, giving an excellent eating experience. The colour of the fat can be from white to cream, but the specific diet encourages a cream colour. The meat colour varies from pink to dark red, with the maturation resulting in the meat being darker red. The carcase classification specification (based on the EUROP system), to ensure optimum eating quality, is:

Carcases classified as conformation O or better, with a fatness of 2 to 3H; Carcase size may vary, reflecting market preferences and the type of sheep.

	Increasing fatness =>
Improving conformation =>		1	2	3L	3H	4L	4HL	5
	E
	U
	R
	O
	P

After slaughter ‘West Country Lamb’ is marketed to the trade in a number of forms as follows:

—	Whole carcase excluding inedible offal, hide, head and feet. The kidneys and associated fat may be left in situ.

—	Whole side: half the carcase split lengthwise.

—	Primal cuts: produced by dividing carcases/sides into smaller, recognised parts (to satisfy customer preferences). These cuts may be presented bone-in or boneless and in protective packaging.

—	Edible offal harvested prior to classification.

‘West Country Lamb’ may be sold fresh (refrigerated) or frozen.

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

The lambs may be fed supplement at the weaning and finishing stage, in which case, the details of the ingredients and purchase are recorded by the farmer in the feed log and checked by the assurance inspectors to ensure a minimum forage intake of 70 %. The scheme requires an extensive system with a suitable period of grazing, typically two months, prior to slaughter.

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

The lambs must be born, reared and finished within the West Country region.

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

—

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

—

4. Concise definition of the geographical area

The geographical area consists of the six counties of Cornwall, Devon, Dorset, Gloucestershire, Somerset and Wiltshire, which together make up the West Country region of England.

5. Link with the geographical area

Specificity of the geographical area:

’The link between ‘West Country Lamb’ and the geographical area is based on given quality and other characteristics of the product.

The West Country of England is described as a grassland peninsula. The distinction between grassland and arable farming has developed partly as the result of the different soil type. The West Country has a high proportion of grey and brown soils which support grass growth but are not ideally suited to arable farming. Arable growing areas have a higher proportion of clay and sandy soils, more easily drained. Further, the West Country of England has the highest average temperature and the highest minimum and maximum temperatures in the UK.

The West Country is the largest, most agricultural region in England. Its environment is one of the richest in the UK. Its farms produce an estimated 21 % of sheep in England and it is this, together with its 24 % share of beef production, which has helped shape and maintain the landscape and heritage of the region. The high density of livestock has encouraged the development of a large meat processing sector which creates much-needed employment opportunities in the region.

The West Country’s combination of warm and mild temperatures, well-distributed rainfall through the year, and deep moisture-retentive soils means the grass and forage crops can be made and grazed for almost all the year. Grass grows in much of the region for over 300 days of the year. This year-round production is the norm in the West Country and explains why livestock production predominates. In addition, over 25 % of West Country grassland is situated either in National Parks or Areas of Outstanding Natural Beauty (AONBs) and the region has over 57 % of the UK’s flower rich meadows. Research undertaken by Bristol University shows that lamb flavour is deeper and more liked on grass than concentrate feeding.

Additionally, because of the unique mild climate and year-round grass growth, lambs are produced in the region throughout the year.

Specificity of the product:

There is a high reliance on fresh grass and conserved grass in the West Country. This produces a characteristic effect on meat quality and the nutritional value of lamb in terms of fatty acid composition, vitamin E content and sensory quality. Scientific experiments have clearly demonstrated these effects. They showed a difference in fatty acid composition between lambs produced on a grain-based (concentrate) diet and on a grass-based diet (Table 1). Those fed grass had a fatty acid profile which was quite different from those fed concentrated. Linoleic acid and its product (arachidonic acid), both n-6 (omega-6) fatty acids, were higher in muscle of the lambs fed concentrate; and linolenic acid and its products eicosapentaenoic EPA and docosahexaenoic DHA, all n-3 (omega-3) fatty acids, were higher in muscle of the lambs fed grass. The ratio of n-6 fatty acids to n-3 fatty acids was significantly higher in the animals fed concentrate. The recommended ratio for the human diet is 4 or below which was easily achieved in the grass-fed lamb but not in the concentrate – fed lamb. A simple ratio which distinguishes grass – fed from concentrate – fed lamb is 18:2 / 18:3, this being 1,9 and 5 in Table 1 for grass and concentrate – fed lamb respectively.

Grass, whether fresh or conserved, is a source of α-linolenic acid, which can be converted in the animal to long chain n-3 (omega-3) polyunsaturated fatty acids (PUFA), valuable nutrients in the human diet. Grass also contains vitamin E and both n-3 fatty acids and vitamin E are at higher concentrations in grass-fed sheep. These nutrients also affect the taste of the meat.

Thus, grass and grass forage diets demonstrably produce a distinctive fatty acid profile in muscle that distinguishes them from concentrate diets. Values of around 1,5 % linolenic acid, 0,7 % EPA and > 0,2 % DHA are descriptive of grass-reared lamb. These are percentages of the fatty acids present, which is the way fatty acid composition is often described. This effect benefits ‘West Country Lamb’. Vitamin E found naturally in grass is incorporated into muscle and fat tissue in sheep. Those fed grass silage had at least double the concentration of vitamin E in muscle than those fed concentrate. This causes the meat to retain its bright red colour longer during retail display.

British studies conclude that the taste of lamb is better in grass-finished sheep than grain-fed ones. The score for lamb flavour is much higher with grass compared to concentrate. The score for abnormal flavour is much lower with grass feeding.

An independent report shows the special characteristics to be a low ratio of n-6 to n-3 fatty acids and a high concentration of vitamin E.

—	18:2 / 18:3 ratio less than 4

—	Vitamin E > 3 mg/kg loin muscle

The Polled Dorset and Dorset Horn breeds of sheep are just two examples of regional breeds that have developed to take advantage of the nearly all year round grass growth of the region. These breeds are used by many farmers because of their natural, frequent breeding characteristics which mean they are able to lamb in the autumn. This enables producers to have lambs ready to market from late January onwards. Other lowland flocks lamb in January and February, whereas lambing on the farms located in the upland areas of Bodmin Moor, Dartmoor and Exmoor tends to take place in April and May, thus providing natural year-round production and supply of lambs.

The West Country of England, as a result of its climate, topography, geology and the consequent lushness of grass production, imparts particular qualities to sheep reared in the region, and thence to the meat from those animals. A high proportion of its farmed area is grass, which is ideally suited to sheep production and can also be used in supplementary feed.

There is a strong and objective scientific case that lamb produced and processed in the West Country of England has qualities that are inherently linked to that geographical area, because of the greater availability of and reliance on grass in the diet, leading to higher concentrations of n-3 PUFA and vitamin E in the meat.

Grass growth is affected by soil type, temperature, rainfall and sunshine. A further important factor is topography i.e. altitude, with grass growth declining as altitude increases. The more favourable climate in the West Country increases the number of grass-growing days in the West Country in comparison with other regions. Grass grows for more than 220 days of the year in all parts of the West Country which is not true of any other part of Britain, with parts achieving over 300 days of grass growth.

Reference to publication of the specification

(the second subparagraph of Article 6(1) of this Regulation)

https://assets.publishing.service.gov.uk/government/uploads/system/uploads/attachment_data/file/762856/west-country-lamb-pgi-spec.pdf

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

(2) linoleic

(3) linolenic

(4) eicosapentaenoic

(5) docosahexaenoic

6.3.2020

Official Journal of the European Union

C 73/37

(2020/C 73/11)

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

COMMUNICATION OF APPROVAL OF A STANDARD AMENDMENT

‘Corbières’

PDO-FR-A0671-AM02

Date of communication: 20 December 2019

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

1. Geographical area and area in immediate proximity

Points IV(1) and (3) of the specification relating to the geographical area and the area in immediate proximity have been updated in respect of the references to the official geographical code for 2019.

The names of three municipalities, ‘Fraisse-des-Corbières’, ‘Mayronnes’ and ‘Portel-des-Corbières’, have therefore been updated in the list of municipalities that make up the geographical area. This update does not alter the geographical area.

The name of one municipality, ‘Opoul-Perillos’ in the department of Pyrénées-Orientales, has been updated in the list of municipalities that make up the area in immediate proximity. This update does not alter the area in immediate proximity.

The points in the single document relating to ‘Demarcated geographical area’ and ‘Additional conditions – area in immediate proximity’ have been updated.

2. Vine varieties

Under point V of the specification, secondary varieties have been integrated to allow for a better adaptation of plant material to the soil and climate conditions in the geographical area. The profile of the AOC (appellation d’origine contrôlée) wines is maintained and the vine varieties are integrated up to a maximum of 10 %:

—	red: addition of Marselan N as an ancillary variety;

—	rosé and white: addition of Carignan blanc B and Viognier B;

—	rosé: the Piquepoul noir N variety is changed from a main grape variety to a secondary grape variety and the Muscat à petits grains blancs B variety has been removed from the list of secondary grape varieties as it is not used to produce the AOC wines.

The points relating to ‘Main wine grape varieties’ and ‘Secondary wine grape varieties’ in the single document have been amended.

3. Red wine yields

The yield from red wines (point VIII of the specification) has been lowered in relation to that of rosé and white wines to 58 hl/ha instead of 60 hl/ha as had previously been provided for all the wines.

The yield values have been updated in the single document.

In connection with the amendment of the yields for red wines, the average maximum crop load per parcel for red wines in the product specification under point VI relating to ‘Vine training’ has also been lowered to 8 500 kg/ha from 9 000 as had originally been provided for all the wines. This amendment has no impact on the single document.

4. Update to the wording under ‘Labelling’

Under point XII2(b) of the specification, the wording of the special labelling provision has been updated without amendment.

The previous wording was as follows:

‘- The labels of appellation d’origine contrôlée wines may bear the name of the broader geographical unit “Languedoc”.

The size of the lettering of this designation must not be larger, either in height or in width, than half the size of the letters in which the name of the registered designation of origin is written.’

The term ‘designation’ has been replaced by ‘geographical unit’.

The term ‘appellation d’origine contrôlée’ has been replaced by ‘appellation d’origine’.

The wording of the point relating to ‘Additional conditions – labelling’ has been updated.

SINGLE DOCUMENT

1. Name of the product

Corbières

2. Geographical indication type

PDO – Protected Designation of Origin

3. Categories of grapevine products

Wine

4. Description of the wine(s)

Analytical characteristics

The wines are still, dry white, rosé and red wines.

The white and rosé wines have a minimum natural alcoholic strength by volume of 11,5 %.

The red wines have a minimum natural alcoholic strength by volume of 12 %.

During packaging and when placed on the consumer market, the red wines have a malic acid content not exceeding 0,4 grams per litre.

During packaging and when placed on the consumer market, the red wines with a natural alcoholic strength by volume not exceeding 14 % have a fermentable sugar (glucose + fructose) content not exceeding 3 grams per litre; red wines with an alcoholic strength of more than 14 % have a fermentable sugar (glucose + fructose) content not exceeding 4 grams per litre; white and rosé wines have a fermentable sugar (glucose and fructose) content not exceeding 4 grams per litre.

The total acidity, volatile acidity and total sulphur dioxide contents are those laid down in EU legislation.

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

Description of the red wines

The red wine is dry and is produced by blending two or more grape varieties, including the widely used Carignan N variety. This variety contributes to the structure of the wines, while other grape varieties impart roundness and aromatic complexity.

These wines are generally balanced, robust and powerful, often with intense notes of red fruits and spices.

They can be drunk young, but are well suited to ageing.

Description of the rosé wines

The rosé wine is dry with an elegant nose, most often marked by floral and fruity notes. It is fresh on the palate, followed by a pleasant roundness.

Description of the white wines

The white wine is dry and characterised mainly by elegant aromas of white flowers and a balance based on roundness and finesse.

5. Wine-making practices

a. Essential oenological practices

Specific oenological practice

Winemakers are permitted to use oenological charcoal to produce the rosé wines, exclusively for musts and new wines still in fermentation, in a proportion not exceeding 20 % of the volume of rosé wine produced by the winemaker concerned for the harvest in question.

In addition to the above provisions, the oenological practices concerning these wines must meet the requirements laid down at EU level and in the Rural and Maritime Fishing Code.

Growing method

The minimum vine planting density is 4 000 plants per hectare.

The distance between the rows of vines must not exceed 2,5 m.

The area available for each plant must not exceed 2,5 m2. This area is obtained by multiplying the distances between rows and the space between plants in the same row.

When trained using the goblet system, the vines are pruned short, with a maximum of six spurs per foot. Each spur has a maximum of two buds.

When trained using the Royat cordon system, the vines are pruned short:

—	with a maximum of six spurs per foot, each spur carrying a maximum of two buds; or

—	with a maximum of 10 spurs per foot, each spur with a maximum of one bud.

Irrigation may be authorised.

b. Maximum yields

For white and rosé wines

60 hectolitres per hectare

For red wines

58 hectolitres per hectare

6. Demarcated geographical area

The grapes are harvested and the wines are produced and developed in the following municipalities of the department of Aude, as based on the 2019 Official Geographic Code [Code officiel géographique]:

Albas, Arquettes-en-Val, Bages, Barbaira, Bizanet, Boutenac, Camplong-d’Aude, Canet, Capendu, Cascastel-des-Corbières, Caunettes-en-Val, Caves, Comigne, Conilhac-Corbières, Coustouge, Cruscades, Cucugnan, Davejean, Dernacueillette, Douzens, Duilhac-sous-Peyreperthuse, Durban-Corbières, Embres-et-Castelmaure, Escales, Fabrezan, Felines-Termenès, Ferrals-les-Corbières, Feuilla, Fitou, Floure, Fontcouverte, Fontiès-d’Aude, Fontjoncouse, Fraisse-des-Corbières, Gruissan, Jonquières, Labastide-en-Val, Lagrasse, Laroque-de-Fa, Leucate, Lézignan-Corbières, Luc-sur-Orbieu, Mayronnes, Maisons, Montbrun-des-Corbières, Montgaillard, Montirat, Montlaur, Montredon-des-Corbières, Montséret, Monze, Moux, Narbonne, Névian, Ornaisons, Padern, Palairac, La Palme, Paziols, Peyriac-de-Mer, Port-la-Nouvelle, Portel-des-Corbières, Pradelles-en-Val, Quintillan, Ribaute, Rieux-en-Val, Roquefort-des-Corbières, Rouffiac-des-Corbières, Saint-André-de-Roquelongue, Saint-Jean-de-Barrou, Saint-Laurent-de-la-Cabrerisse, Saint-Pierre-des-Champs, Serviès-en-Val, Sigean, Talairan, Taurize, Termes, Thézan-des-Corbières, Tournissan, Treilles, Tuchan, Vignevieille, Villar-en-Val, Villeneuve-les-Corbières, Villerouge-Termenès, Villesèque-des-Corbières, Villetritouls.

7. Main wine grape varieties

Vermentino B – Rolle

Carignan N

Grenache N

Lledoner pelut N

Mourvèdre N – Monastrell

Syrah N – Shiraz

Cinsaut N – Cinsault

Marsanne B

Bourboulenc B – Doucillon blanc

Grenache blanc B

Macabeu B – Macabeo

Roussanne B

8. Description of the link(s)

The uplands of the Corbières massif form a natural, historical and cultural barrier with the Roussillon region, and its vineyards are open to the Mediterranean Sea and the Languedoc plains. After sharing a border with Spain for many years, the Corbières region lost its border status in 1659 with the signing of the Treaty of the Pyrenees, under which ‘northern Catalonia’ was ceded to France.

Spanning a distance of 60 kilometres from the Narbonne coast to the gates of Carcassonne, the Corbières region contains a succession of varied areas divided into four or five clearly distinct geographical units embedded in these unique uplands.

The whole of the massif has a Mediterranean climate and, except for on the summits, Mediterranean vegetation dominates and competes for space with vines at the heart of a very arid region exposed to winds for some 300 days a year.

Successive generations of producers have developed ‘Corbières’ within this compartmentalised, bright but difficult terrain, where the rare autumn and spring rains can be violent at times.

They have succeeded in rationally planting and establishing grape varieties, and have adapted their cultivation and training practices to a variety of situations.

Thus, the Carignan N variety, which is very common, remains, in the most difficult situations, the variety of choice as it is perfectly adapted to the area’s hot, dry and windy climate. Also found are the Grenache N, Mourvèdre N and Syrah N varieties. The latter, which ripens early, is planted in locations with deeper, cooler soils. Its sensitivity to wind means that it is generally trained. The Mourvèdre N variety, which ripens later, is found in the warmer soils, on the coastal fringe and in sheltered locations. Present throughout the area, the Grenache N variety shares the thin and arid slopes with the Carignan N variety.

By matching the designation’s geographical locations with the right grape varieties, the winemakers’ wines reveal the potential of the lean and stony terrain, which gives the red wines their structure and strength, and the potential of the deeper, cooler soils, which give the rosé wines their characteristic fruity aromas, while making the most of the sheltered parcels that allow the red and rosé wines to express the tannic flexibility and the characteristic notes of fruits (chiefly red fruits in the case of the red wines). Finally, the Mediterranean heat allows round and balanced white wines to be produced.

The complementarity of the grape varieties is the strength of the wines under the ‘Corbières’ controlled designation of origin. For a long time these renowned wines were the preserve of a highly developed local trade, which allowed them to be distributed extensively on the French market.

Known as the ‘Five Sons of Carcassonne’, the châteaux of Peyrepertuse, Puylaurens, Quéribus, Termes and Aguilar, from the tops of their limestone ridges, bear witness to the turbulent past of ‘Corbières’, where the tragedy of the Cathars was played out on the mountainsides. The remains of the magnificent abbeys of Lagrasse and Fontfroide are a reminder of the essential role played by monks in establishing the vines, the only plant capable of thriving in the meagre, dry soil left by scrubland, heathland and rocks, instilling in the producers of ‘Corbières’ their pride and dynamism in defending the reputation of their controlled designation of origin.

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

Legal framework:

National legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

The labels of wines eligible for the controlled designation of origin may bear the name of a smaller geographical entity, provided that:

—	it is a registered location;

—	it appears on the harvest declaration.

The name of the registered location appears immediately after the controlled designation of origin, and is printed in lettering no greater than half the size, in both height and width, of the letters in which the name of the controlled designation of origin is written.

The labels of wines with the controlled designation of origin may bear the name of the broader geographical unit ‘Languedoc’.

The size of the lettering used must not be larger, either in height or in width, than half the size of the letters in which the name of the controlled designation of origin is written.

Legal framework:

National legislation

Type of further condition:

Derogation concerning production in the demarcated geographical area

Description of the condition:

The area in immediate proximity, defined by derogation for the production and development of the wines, comprises the territory of the following municipalities:

—

Department of Aude: Argens-Minervois, Armissan, Auriac, Badens, Blomac, Bouilhonnac, Carcassonne, Castelnau-d’Aude, Clermont-sur-Lauquet, Coursan, Cuxac-d’Aude, Fajac-en-Val, Fleury, Greffeil, Ladern-sur-Lauquet, Lairière, Mailhac, Marcorignan, Marseillette, Mas-des-Cours, Massac, Montjoi, Moussan, Mouthoumet, Palaja, Paraza, Puicheric, Raissac-d’Aude, Roquecourbe-Minervois, Roubia, Rustiques, Saint-Couat-d’Aude, Saint-Martin-des-Puits, Soulatgé, Tourouzelle, Trèbes, Villedaigne, Vinassan;

—	Department of Pyrénées-Orientales: Le Barcarès, Maury, Opoul-Périllos, Rivesaltes, Saint-Paul-de-Fenouillet, Salses-le-Château, Tautavel, Vingrau.

Link to the product specification

https://info.agriculture.gouv.fr/gedei/site/bo-agri/document_administratif-72919cce-47ac-43c8-bbfd-7524f14d9e66

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

		ISSN 1977-091X
Official Journal of the European Union		C 73

English edition	Information and Notices	Volume 63 6 March 2020

Contents		page
	II Information
	INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES
	European Commission
2020/C 73/01	Communication on the publication of the amounts of raw milk production as referred to in Article 149(5) of Regulation (EU) No 1308/2013 of the European Parliament and of the Council	1
2020/C 73/02	Non-opposition to a notified concentration (Case M.9681 — Inflexion/ICG/Marston) ( 1 )	3

	IV Notices
	NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES
	European Commission
2020/C 73/03	Euro exchange rates — 5 March 2020	4
2020/C 73/04	Administrative Commission for the Coordination of Social Security Systems — Decision No E7 of 27 June 2019 concerning practical arrangements for cooperation and data exchange until the Electronic Exchange of Social Security Information (EESSI) is fully implemented in Member States ( 1 )	5

Annual data (1000 t)
Amounts of raw milk production (*2) as referred to in Article 149(5) of Regulation (EU) No 1308/2013
2018	Cow	Ewe	Goat	Buffalo
BE	4 178,00	0,00	41,00	0,00
BG	898,77	71,54	43,14	11,75
CZ	3 161,51	0,02 (*3)	0,05 (*3)	0,00
DK	5 615,20	0,00	0,00	0,00
DE	33 086,81	6,65	16,19	0,00
EE	796,90	0,00	0,70	0,00
IE	7 831,25	0,00	0,00	0,00
EL	654,80	851,70	338,40	0,00
ES	7 335,62	566,36	515,55	0,00
FR	25 054,77	317,59	639,90	0,00
HR	618,00	7,00	9,00	0,00
IT	12 339,75	485,11	61,99	244,79
CY	228,08	34,15	32,42	0,00
LV	980,20	0,00	2,70	0,00
LT	1 568,01	0,00	3,83	0,00
LU	407,62	0,05	3,22	0,00
HU	1 948,83	1,65	3,28	0,00
MT	40,41	1,89	0,93	0,00
NL	14 090,00	0,00	335,00	1,20
AT	3 821,19	12,69	26,11	0,00
PL	14 171,15	0,61	7,45	0,00
PT	1 939,67	72,57	28,05	0,00
RO	3 797,60	401,30	228,20	16,20
SI	628,93	0,62	1,68	0,00
SK	904,62	12,07	0,31	0,00
FI	2 397,88	0,00	0,00	0,00
SE	2 760,23	0,00	0,00	0,00
UK	15 488,11	0,00	0,00	0,00
EU-28	166 743,91	2 843,57	2 339,10	273,94

	Currency	Exchange rate
USD	US dollar	1,1187
JPY	Japanese yen	119,63
DKK	Danish krone	7,4712
GBP	Pound sterling	0,86670
SEK	Swedish krona	10,5915
CHF	Swiss franc	1,0663
ISK	Iceland króna	142,20
NOK	Norwegian krone	10,3710
BGN	Bulgarian lev	1,9558
CZK	Czech koruna	25,346
HUF	Hungarian forint	335,70
PLN	Polish zloty	4,3029
RON	Romanian leu	4,8110
TRY	Turkish lira	6,8038
AUD	Australian dollar	1,6917
CAD	Canadian dollar	1,5021
HKD	Hong Kong dollar	8,6936
NZD	New Zealand dollar	1,7744
SGD	Singapore dollar	1,5495
KRW	South Korean won	1 327,01
ZAR	South African rand	17,2746
CNY	Chinese yuan renminbi	7,7579
HRK	Croatian kuna	7,4905
IDR	Indonesian rupiah	15 851,98
MYR	Malaysian ringgit	4,6532
PHP	Philippine peso	56,785
RUB	Russian rouble	74,3070
THB	Thai baht	35,295
BRL	Brazilian real	5,1480
MXN	Mexican peso	22,0737
INR	Indian rupee	82,1530

	V Announcements
	PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY
	European Commission
2020/C 73/05	Prior notification of a concentration (Case M.9764 — Red Rock Power/Capman Infra Lux Management/NH-Amundi Asset Management/JV) Candidate case for simplified procedure ( 1 )	8
2020/C 73/06	Prior notification of a concentration (Case M.9734 — HPS/MDP/Arachas) Candidate case for simplified procedure ( 1 )	10
	OTHER ACTS
	European Commission
2020/C 73/07	Publication of the amended product specification following the approval of a minor amendment pursuant to the second subparagraph of Article 53(2) of Regulation (EU) No 1151/2012	11
2020/C 73/08	Publication of a communication of approval of a standard amendment to a product specification for a name in the wine sector as referred to in Article 17(2) and (3) of Commission Delegated Regulation (EU) 2019/33	16
2020/C 73/09	Publication of a communication of approval of a standard amendment to the product specification for a name in the wine sector referred to in Article 17(2) and (3) of Commission Delegated Regulation (EU) 2019/33	29
2020/C 73/10	Publication of the amended single document following the approval of a minor amendment pursuant to the second subparagraph of Article 53(2) of Regulation (EU) No 1151/2012	33
2020/C 73/11	Publication of a communication of approval of a standard amendment to the product specification for a name in the wine sector referred to in Article 17(2) and (3) of Commission Delegated Regulation (EU) 2019/33	37