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C 288/4 EN Offi cial Jour nal of the European Union 19.7.2021 V (Announcements) OTHER ACTS EUROPEAN COMMISSION Publication of a communication of approval of a standard amendment to the 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 (2021/C 288/04) This communication is published in accordance with Article 17(5) of Commission Delegated Regulation (EU) 2019/33 (1) COMMUNICATION OF A STANDARD AMENDMENT TO THE SINGLE DOCUMENT ‘Touraine’ PDO-FR-A0501-AM02 Date of communication: 7 May 2021 DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT 1. Official Geographical Code The municipalities of the geographical area and in the immediate proximity have been updated in accordance with the Code officiel géographique [Official Geographical Code]. The boundary of the area remains the same. Points 6 and 9 of the single document have been amended. 2. Deletion of ‘primeur’ (‘early’) rosé wines The possibility of making ‘primeur’ rosé wines has been removed from the specification. A wine is deleted when it is no longer produced. The link to origin has been changed to remove reference to ‘primeur’ wines. This amendment affects point 8 of the single document. 3. Grape variety Cabernet Franc has been changed from ‘main variety’ to ‘secondary variety’ for the designation’s red wines. Cabernet Franc has been changed from ‘main variety’ to ‘secondary variety’ for the Chenonceaux designation, and the Gamay variety has been deleted. The rules on planting proportions have been adjusted as a result of these changes. The rules on planting proportions have also been amended for wines designated as ‘Gamay’. This amendment does not concern the single document. (1) OJ L 9, 11.1.2019, p. 2. 19.7.2021 EN Offi cial Jour nal of the European Union C 288/5 4. Spacing The spacing between plants in the same row has been lowered to 0.90 metres. Point 5 of the single document has been amended. 5. Pruning Pruning methods have been simplified, and the specification now simply indicates whether the pruning is long or short, without reference to the type of pruning. Point 5 of the single document has been amended. 6. Maximum crop load per parcel The maximum crop load is harmonised at 11 000 kg/ha for red, rosé, white and sparkling wines of the Touraine designation without supplementary geographical names. This amendment does not concern the single document. 7. Agri-environmental provisions Two agri-environmental provisions have been added. — Permanent grass cover is required along parcel boundaries (headlands and areas between parcels that are not planted or cultivated). This requirement does not apply to headlands being restored, in particular following erosion or exceptional climatic events. — Full chemical weed control is forbidden on parcels intended for the production of wines eligible for a supplementary geographical name. This amendment does not concern the single document. 8. Blending Blending rules have been amended together with the rules on the proportion of varieties to be planted. This amendment does not concern the single document. 9. Oenological charcoal The ban on the use of oenological charcoal has been removed so as to allow the earthy-musty taste in certain batches, ‘cuvées’ contaminated with cryptogamic diseases to be remedied. Point 5 of the single document has been amended. 10. Link The words ‘notes of red fruit’ are replaced by the words ‘notes of black fruit’ in the link to the origin of the Chenonceaux denomination. Point 8 of the single document has been amended. 11. Transitional Measures Transitional measures that have expired have been removed from the specification. This amendment does not affect the single document. 12. Reporting requirements The deadline for submitting a claim statement has been changed from 30 November to 10 December. The single document has not been amended. 13. Declaration of withdrawal A declaration of withdrawal has been added: ‘9. Declaration of withdrawal C 288/6 EN Offi cial Jour nal of the European Union 19.7.2021 Any operator marketing a wine with a controlled designation of origin under a more general designation shall declare it to the protection and management body and to the approved inspection body at least fifteen days before the wine’s withdrawal.’ This amendment does not lead to any changes to the single document. 14. Reference to the inspection body The reference to the inspection body has been reworded to align it with the wording used in other product specifications. It is a purely formal amendment. This amendment does not lead to any changes to the single document. SINGLE DOCUMENT 1. Name(s) Touraine 2. Geographical indication type PDO – Protected Designation of Origin 3. Categories of grapevine products 1. Wine 5. Quality sparkling wine 4. Description of the wine(s) 1. Analytical standards BRIEF WRITTEN DESCRIPTION The wines comprise white, red and rosé still wines and white and rosé sparkling wines. The white, red and rosé still wines have a minimum natural alcoholic strength by volume of 10 %. Each batch of wine, after bottling, meets the following analytical standards: – The white and rosé wines have a fermentable sugar content (glucose plus fructose) of not more than 4 grams per litre and a total acidity level of more than 3,5 grams per litre, expressed as tartaric acid. – The red wines have a fermentable sugar content (glucose plus fructose) of not more than 2 grams per litre. Malolactic fermentation is completed for red wines. The malic acid content is not more than 0,3 grams per litre. – The white and rosé wines produced without enrichment and with a minimum actual alcoholic strength by volume of 12,5 % have a fermentable sugar content (glucose plus fructose) of not more than 6 grams per litre. In this case, the total acidity content is not more than 1 gram per litre, expressed in tartaric acid, less than the fermentable sugar content (glucose plus fructose). – After enrichment, the wines do not exceed the following total alcoholic strength by volume: 12,5 % for the white, red and rosé wines and 13 % for the white and rosé sparkling wines, if the must has been enriched. GENERAL ANALYTICAL CHARACTERISTICS General analytical characteristics Maximum total alcoholic strength (in % volume) Minimum actual alcoholic strength (in % volume) Minimum total acidity Maximum volatile acidity (in milliequivalents per litre) Maximum total sulphur dioxide (in milligrams per litre) 19.7.2021 EN Offi cial Jour nal of the European Union C 288/7 2. Acidity BRIEF WRITTEN DESCRIPTION For the white and rosé still wines, the volatile acidity and the total sulphur dioxide content are those laid down by EU legislation. For the red still wines, the volatile acidity and total acidity levels and the total sulphur dioxide content are those laid down by EU legislation. For the rosé and white sparkling wines, the volatile acidity and total acidity levels and the total sulphur dioxide and carbon dioxide content are those laid down by EU legislation. Every unbottled batch of wine that may be labelled ‘primeur’ (‘early’) or ‘nouveau’ (‘new’) has a volatile acidity level not exceeding 10,2 milliequivalents per litre. GENERAL ANALYTICAL CHARACTERISTICS General analytical characteristics Maximum total alcoholic strength (in % volume) Minimum actual alcoholic strength (in % volume) Minimum total acidity Maximum volatile acidity (in milliequivalents per litre) Maximum total sulphur dioxide (in milligrams per litre) 3. Description BRIEF WRITTEN DESCRIPTION Wines with the registered designation of origin ‘Touraine’ offer roundness on the palate as well as a fresh and well- balanced finish. The white wines, often with a pale golden colour, offer a gamut of flavours that can range from notes with a hint of citrus or exotic fruits to floral notes reminiscent of white flowers. They provide a lingering sense of freshness on the finish. The rosé wines reveal delicate flavours with hints of blackcurrant, exotic fruits or citrus. The red wines produced with the Gamay N variety – wines labelled ‘Gamay’ or designated ‘primeur’ or ‘nouveau’ – frequently have a cherry colour and generally release warm red berry notes with silky tannins. These are balanced wines, combining lightness and finesse. Those produced from blends or solely from the Cabernet Franc N variety west of a longitudinal divide passing through Tours (the ‘Tours meridian’) are elegant and powerful wines with a good tannic structure, an aromatic expression marrying red and black fruits and colours ranging from dark ruby to deep garnet. The white and rosé sparkling wines have a predominantly acidic structure that gives the wines their freshness and finesse. This acidity is accompanied by fruity notes, and a hint of brioche may develop over time. GENERAL ANALYTICAL CHARACTERISTICS General analytical characteristics Maximum total alcoholic strength (in % volume) Minimum actual alcoholic strength (in % volume) Minimum total acidity Maximum volatile acidity (in milliequivalents per litre) Maximum total sulphur dioxide (in milligrams per litre) C 288/8 EN Offi cial Jour nal of the European Union 19.7.2021 5. Wine-making practices 5.1. Specific oenological practices 1. Specific oenological practice For making rosé wines, use of oenological charcoal, whether alone or mixed in preparations, is permitted for the musts and new wines still in fermentation within a limit of 15 % of the volume of rosé wines made by a given wine- grower for a specific harvest, at a maximum amount of 60 grams per hectolitre. — Reductive methods of enrichment are permitted for the red wines with the maximum partial concentration rate set at 10 % in relation to the volumes used. — The sparkling wines are made exclusively by second fermentation in the bottle. — After enrichment, the wines do not exceed the following total alcoholic strength by volume: 12,5 % for the white, red and rosé wines and 13 % for the white and rosé sparkling wines, if the must has been enriched.