C 108/8 EN Offi cial Jour nal of the European Union 1.4.2020 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 referred to in Article 17(2) and (3) of Commission Delegated Regulation (EU) 2019/33 (2020/C 108/06) This communication is published in accordance with Article 17(5) of Commission Delegated Regulation (EU) 2019/33 (1). COMMUNICATING THE APPROVAL OF A STANDARD AMENDMENT ‘Debrői Hárslevelű’ Reference number PDO-HU-A1373-AM02 Date of communication: 18 December 2019 DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT 1. Creation of the late-harvest wine type a) Product specification headings affected: II. Description of the wines III. Specific oenological practices IV. Demarcated area V. Maximum yield VII. Link with the geographical area VIII. Further conditions b) Increasingly, the characteristics of the Debrő region and the influence of changing climate conditions are producing higher-quality grapes of the Hárslevelű variety that can be left on the vine for longer and are suited to the production of late-harvest wine. With these late harvests, shrivelling, or the occurrence of raisined grapes through Botrytis, has been increasingly common in the demarcated area for years now. 2. Change in minimum sugar content of the grape a) Product specification headings affected: III. Specific oenological practices b) The purpose of the modification is to give wines produced from aromatic grape varieties a fresh, aromatic character. With the current minimum natural alcoholic strength by volume set at 10,60 % (17° Hungarian must grade), this is not possible to achieve in all vintages, since the grapes have to be able to retain their aroma and acids, which in warmer vintages can only be achieved by harvesting them earlier. (1) OJ L 9, 11.1.2019, p. 2. 1.4.2020 EN Offi cial Jour nal of the European Union C 108/9 3. Marking the lot numbers for the demarcated area on a map a) Product specification headings affected: IV. Demarcated area b) Lot numbers can change over the years, so using specific lot numbers in the specification is no guarantee that they will be clearly demarcated. The areas demarcated by the lot numbers should therefore be clearly marked on a map annexed to the specification. 4. Aligning the slope names with the map annexed to the specification a) Product specification headings affected: VIII. Further conditions b) The map annexed to the specification is being updated at the same time as the amendment, so the slope (‘dűlő’) names in the specification also need to be updated and corrected. There is no ‘Pallag-fő dűlő’ in Tarnaszentmária, while in Verpelét ‘Vadas-dűlő’ forms part of ‘Kerékkötő dűlő’ and is not marked separately, so these slope names should be deleted. 5. Amendments of a technical nature a) Product specification headings affected: III. Specific oenological practices VI. Permitted grape varieties VIII. Further conditions b) Corrections required under the current name are to the wording of the specification, the use of upper and lower case, placing variety names in alphabetical order, and changing the name of the wine authority. 6. Prohibition on the sweetening of classic and superior wines, except for sweetening using must and must concentrate produced from ‘Debrői Hárslevelű’ quality grapes The removal of sweetening using refined must concentrate strengthens the character of ‘Debrői Hárslevelű’ wines by leaving only prominent primary fruit aromas derived from the grape berries in the must originating from the ‘Debrői Hárslevelű’ demarcated area. This allows ‘Debrői Hárslevelű’ wines to be held in higher regard and improves their market position. The measure helps strengthen cooperation between vine and wine producers in the sector in the demarcated area. 7. Correction of a technical nature to the classic wine type in the case of mechanical harvest For the classic wine type, the yield for mechanical harvest needs to be aligned in quantitative terms with that for manual harvest. SINGLE DOCUMENT 1. Name of the product Debrői Hárslevelű 2. Geographical indication type PDO - Protected Designation of Origin 3. Categories of grapevine product 1. Wine 4. Description of the wine(s) classicus [classic] Blended wine based on the Hárslevelű variety. Dry, semi-dry, semi-sweet or sweet white wine with the aromas and flavours of fresh fruit, apricot and lime tree blossom, and with rich honey flavours. C 108/10 EN Offi cial Jour nal of the European Union 1.4.2020 * maximum total alcoholic strength and maximum total sulphur dioxide in accordance with the relevant EU legislation. General analytical characteristics Maximum total alcoholic strength (in % volume) Minimum actual alcoholic strength (in % volume) 11,0 Minimum total acidity 4,6 g/l expressed as tartaric acid Maximum volatile acidity (in milliequivalents per litre) 18 Maximum total sulphur dioxide (in milligrams per litre) superior Blended wine based on the Hárslevelű variety. Rich, full-bodied, mature and aged dry, semi-dry, semi-sweet or sweet white wine with the aromas and flavours of lime tree blossom, ripened fruit, and honey. * maximum total alcoholic strength and maximum total sulphur dioxide in accordance with the relevant EU legislation. General analytical characteristics Maximum total alcoholic strength (in % volume) Minimum actual alcoholic strength (in % volume) 11,0 Minimum total acidity 4,6 g/l expressed as tartaric acid Maximum volatile acidity (in milliequivalents per litre) 18 Maximum total sulphur dioxide (in milligrams per litre) késői szüretelésű [late-harvest] Blended wine based on the Hárslevelű variety. Rich, full-bodied, mature and aged white wine with the aromas and flavours of lime tree blossom, ripened fruit, and honey. The aromas and flavours of aged (raisined) grapes predominate, with the possible appearance of ‘botrytised’ aromas formed by noble rot. * maximum total alcoholic strength and maximum total sulphur dioxide in accordance with the relevant EU legislation. General analytical characteristics Maximum total alcoholic strength (in % volume) Minimum actual alcoholic strength (in % volume) 9,0 Minimum total acidity 4,6 g/l expressed as tartaric acid Maximum volatile acidity (in milliequivalents per litre) 18 Maximum total sulphur dioxide (in milligrams per litre) 5. Wine-making practices a. Essential oenological practices wine-making – classicus [classic] Relevant restriction on making the wines 1.4.2020 EN Offi cial Jour nal of the European Union C 108/11 Mandatory oenological practices: — the grapes must be processed on the day on which they are harvested; — pressing may be carried out only in batch presses; — the must has to be purified; — the wine must contain wine of the Hárslevelű variety to at least 85 %. Oenological practices not permitted: — sweetening of the wine using refined must concentrate, or using must or must concentrate from outside the demarcated production area wine-making – superior Relevant restriction on making the wines Mandatory oenological practices: — the grapes must be processed on the day on which they are harvested; — pressing may be carried out only in batch presses; — the wine must contain wine of the Hárslevelű variety to at least 85 %. — cannot be placed on the market any earlier than 1 May of the year following the harvest. Oenological practices not permitted: — sweetening of the wine using refined must concentrate, or using must or must concentrate from outside the demarcated production area wine-making – késői szüretelésű [late-harvest] Relevant restriction on making the wines Mandatory oenological practices: — the grapes must be processed on the day on which they are harvested; — pressing may be carried out only in batch presses; — the wine must contain wine of the Hárslevelű variety to at least 85 %. Oenological practices not permitted: — sweetening of wine; — use of oak chips; — reverse osmosis; — partial dealcoholisation of the wine. vine cultivation – cultivation method Cultivation practice 1. Rules on training the vine: a. For vineyards already in existence on 1 August 2010: Grapes suited to the production of classic, superior and late-harvest wines of protected origin can be harvested from any vineyard regardless of cultivation method, as long as the vineyard lasts. b. For vineyards planted after 1 August 2010: Guyot, medium-high cordon, low cordon, umbrella, fan, head and gobelet training vine cultivation - spacing C 108/12 EN Offi cial Jour nal of the European Union 1.4.2020 Cultivation practice 2. Rules on vine density in the vineyard a. For vineyards already in existence on 1 August 2010: Grapes suited to the production of classic, superior and late-harvest wines of protected origin can be harvested from any vineyard regardless of spacing, as long as the vineyard lasts. b. In the case of vineyards planed after 1 August 2010 (classic and late-harvest wines): i. vine density of at least 3 700 vines/ha; ii. distance between vines of at least 0,8 m. c. For vineyards planted after 1 August 2010 (superior wines): i. vine density: at least 4 000 vines/ha; ii. distance between vines of at least 0,8 m. vine cultivation - bud load and vine loss Cultivation practice 3. Bud load: max. 6 bright buds/m2 4. Vine loss: in the case of existing vineyards, vine loss cannot exceed 10 % of the number of vines at the time of plantation, regardless of spacing and cultivation method. vine cultivation – harvest and grape quality Cultivation practice 5. Method of harvest: mechanical or manual 6. Setting the date of the harvest: the maturity of the grape varieties grown is determined by the competent wine community magistrate, which it uses to determine the initial date of the harvest of a particular variety. 7. Grape quality (minimum sugar content expressed as potential alcoholic strength): a. classicus [classic] i. 9,83 % by volume (16 Hungarian must grade): Cserszegi fűszeres, Irsai Olivér, Ottonel muskotály, Sárga muskotály ii.