European Commission
Total Page：16
File Type：pdf, Size：1020Kb
29.10.2020 EN Offi cial Jour nal of the European Union C 365/11 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 365/10) This communication is published in accordance with Article 17(5) of Commission Delegated Regulation (EU) 2019/33 (1). COMMUNICATION OF APPROVAL OF A STANDARD AMENDMENT ‘UTRECHT’ PGI-NL-A0967-AM04 Date of communication: 18.8.2020 DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT 1. Description of and reasons for the amendments to the product specification and single document for pgi utrecht Changes to the labelling Description and reasons Description: Providing for the possibility of supplementing the province name in the PGI with the name of a smaller geographical area. The production area remains unchanged. Reasons: To allow producers to supplement the name of the province with the name of a smaller geographical area on the label and to increase the regional focus. The amendment concerns point 9: Further conditions of the Single Document and the addition of the name to the specification. As a result, the numbering in the specification changes. The following name has been included: Utrechtse Heuvelrug. Update as a result of amendments to national legislation Description and reasons Description: Under point 1.9 (Traditional name including the name of the province), the reference to national legislation has been replaced. Reasons: As a result of the amendment to the national Wine and Olive Oil Order, which entered into force in September 2019, a minor change was made to the wording under point 1.9 of the specification: ‘Traditional name including the name of the province’: the reference to the Wine and Olive Oil Order has been replaced. (1) OJ L 9, 11.1.2019, p. 2. C 365/12 EN Offi cial Jour nal of the European Union 29.10.2020 Old wording: ‘The requirements for the use of this name are laid down in Order No WJZ/14070246 of the Minister for Economic Affairs of 5 June 2014 laying down rules on the marketing of wine and olive oil (Wine and Olive Oil Order).’ New wording: ‘The label of a wine that meets the requirements set out in this product specification may bear the PGI information, along with the traditional name “Landwijn Utrecht” or the words “Beschermde Geografische Aanduiding Utrecht” (Protected Geographical Indication “Utrecht”).’ Update as a result of practice Description and reasons Description: Under point 1.10 (Inspection body / inspection procedure): The description of the procedure followed by the inspection body has been brought into line with practice. Reasons: The text under point 1.10 of the product specification has been amended to bring the inspection requirements into line with practice. The inspection body cannot provide an approved list of a limited number of laboratories. This text has therefore been deleted from the specification. Old text: ‘Testing is compulsory for PGI wines. Companies must have samples of each wine tested by a certified laboratory (in or outside the Netherlands) – a list of a limited number of laboratories is to be provided to and approved by the Food and Consumer Product Safety Authority (NVWA). The NVWA monitors this (by means of administrative checks) and takes counter-samples for analysis in the NVWA laboratory.’ New text: ‘Testing is compulsory for PGI wines. Companies must have samples of each wine tested by an EU-certified laboratory (in or outside the Netherlands). The Food and Consumer Product Safety Authority (NVWA) monitors this (by means of administrative checks) and takes counter-samples for analysis in the NVWA laboratory.’ SINGLE DOCUMENT 1. Name of product Utrecht 2. Geographical indication type PGI – protected geographical indication 3. Categories of grapevine product 1. Wine 4. Sparkling wine 5. Quality sparkling wine 8. Semi-sparkling wine 9. Aerated semi-sparkling wine 4. Description of the wine(s) Wine category 1: wine Organoleptic characteristics: The white wines are fresh, fruity, fairly rich, with primarily green and some tropical notes. The red wines are characterised by some black fruit but more red fruit and are fairly full-bodied. 29.10.2020 EN Offi cial Jour nal of the European Union C 365/13 Analytical characteristics: The definitions set out in the EU Regulations / Dutch ministerial orders apply with regard to the following characteristics: — Maximum total alcoholic strength — Maximum volatile acidity — Maximum total sulphur dioxide — Maximum enrichment, deacidification and acidification following approval General analytical characteristics Maximum total alcoholic strength (in % volume) Minimum actual alcoholic strength (in % volume) 6,5 Minimum total acidity 59,85 milliequivalents per litre Maximum volatile acidity (in milliequivalents per litre) Maximum total sulphur dioxide (in milligrams per litre) Wine category 4: sparkling wine Organoleptic characteristics: The white wines are fresh, fruity, fairly rich, with primarily green and some tropical notes. The red wines are characterised by some black fruit but more red fruit and are fairly full-bodied. Analytical characteristics: The definitions set out in the EU Regulations / Dutch ministerial orders apply with regard to the following characteristics: — Maximum total alcoholic strength — Maximum volatile acidity — Maximum total sulphur dioxide — Maximum enrichment, deacidification and acidification following approval General analytical characteristics Maximum total alcoholic strength (in % volume) Minimum actual alcoholic strength (in % volume) 6,5 Minimum total acidity 59,85 milliequivalents per litre Maximum volatile acidity (in milliequivalents per litre) Maximum total sulphur dioxide (in milligrams per litre) Wine category 5: quality sparkling wine Organoleptic characteristics: The white wines are fresh, fruity, fairly rich, with primarily green and some tropical notes. The red wines are characterised by some black fruit but more red fruit and are fairly full-bodied. C 365/14 EN Offi cial Jour nal of the European Union 29.10.2020 Analytical characteristics: The definitions set out in the EU Regulations / Dutch ministerial orders apply with regard to the following characteristics: — Maximum total alcoholic strength — Maximum volatile acidity — Maximum total sulphur dioxide — Maximum enrichment, deacidification and acidification following approval General analytical characteristics Maximum total alcoholic strength (in % volume) Minimum actual alcoholic strength (in % volume) 6,5 Minimum total acidity 59,85 milliequivalents per litre Maximum volatile acidity (in milliequivalents per litre) Maximum total sulphur dioxide (in milligrams per litre) Wine category 8: semi-sparkling wine Organoleptic characteristics: The white wines are fresh, fruity, fairly rich, with primarily green and some tropical notes. The red wines are characterised by some black fruit but more red fruit and are fairly full-bodied. Analytical characteristics: The definitions set out in the EU Regulations / Dutch ministerial orders apply with regard to the following characteristics: — Maximum total alcoholic strength — Maximum volatile acidity — Maximum total sulphur dioxide — Maximum enrichment, deacidification and acidification following approval General analytical characteristics Maximum total alcoholic strength (in % volume) Minimum actual alcoholic strength (in % volume) 6,5 Minimum total acidity 59,85 milliequivalents per litre Maximum volatile acidity (in milliequivalents per litre) Maximum total sulphur dioxide (in milligrams per litre) Wine category 9: aerated semi-sparkling wine Organoleptic characteristics: The white wines are fresh, fruity, fairly rich, with primarily green and some tropical notes. The red wines are characterised by some black fruit but more red fruit and are fairly full-bodied. 29.10.2020 EN Offi cial Jour nal of the European Union C 365/15 Analytical characteristics: The definitions set out in the EU Regulations / Dutch ministerial orders apply with regard to the following characteristics: — Maximum total alcoholic strength — Maximum volatile acidity — Maximum total sulphur dioxide — Maximum enrichment, deacidification and acidification following approval General analytical characteristics Maximum total alcoholic strength (in % volume) Minimum actual alcoholic strength (in % volume) 6,5 Minimum total acidity 59,85 milliequivalents per litre Maximum volatile acidity (in milliequivalents per litre) Maximum total sulphur dioxide (in milligrams per litre) 5. Wine-making practices a. Specific oenological practices Specific oenological practice WHITE => harvesting, sorting, pressing, pre-fining, fermentation, fining/ageing, bottling RED => harvesting, sorting, crushing/destemming, primary fermentation, pressing, malolactic fermentation, fining/ ageing, bottling b. Maximum yields White grapes 95 hectolitres per hectare Red grapes 80 hectolitres per hectare 6. Demarcated geographical area Province of Utrecht, delimited by the provincial boundaries set out in accordance with the constitution. 7. Main wine grapes variety(ies) Acolon Auxerrois B Bacchus B Baco noir Baron N Bianca B Birstaler muscat Bronner B Cabaret Noir N (VB-91-26-4) Cabernet Blanc B (VB-91-26-1) Cabernet Cantor N Cabernet Carbon N C 365/16 EN Offi cial Jour nal of the European Union 29.10.2020 Cabernet Carol N Cabernet Cortis Cabernet Cubin Cabernet Dorio Cabernet Dorsa Cabernet Franc N Cabernet Jura Cabernet Mitos Cabernet