C 190/8 EN Offi cial Jour nal of the European Union 8.6.2020 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 190/06) 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 ‘Kunság/Kunsági’ Reference number PDO-HU-A1332-AM02 Date of communication: 9.4.2020 DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT 1. Addition of the municipalities of Kömpöc, Petőfiszállás, Pálmonostora and Újszilvás to the demarcated area (a) Product specification heading affected: — IV. Demarcated area (b) Single document heading affected: — Demarcated geographical area (c) The areas of the municipalities of Kömpöc, Petőfiszállás, Pálmonostora and Újszilvás classified as Class I and II according to the vineyard cadastre of wine-producing regions were added to the demarcated area. The characteristics of the areas included in the vineyard cadastre correspond to the demarcated area of the ‘Kunság/ Kunsági’ PDO. Vine-growing is one of the traditional economic activities of local inhabitants. The classification of the wine region and the possibility to produce the ‘Kunság/Kunsági’ PDO generates significant employment and income in these municipalities and contributes greatly towards the local tourism industry. 2. Addition of Mátrai muskotály to the list of authorised varieties (a) Product specification headings affected: — VI. Authorised varieties — VIII. Further conditions (b) Single document heading affected: — Demarcated geographical area — Further conditions – Other restricted expressions (1) OJ L 9, 11.1.2019, p. 2. 8.6.2020 EN Offi cial Jour nal of the European Union C 190/9 (c) Mátrai muskotály is a Hungarian-bred white wine grape variety. It was created by Pál Kozma and László Sz. Nagy by crossing the Arany sárfehér (Izsáki) and the Ottonel muskotály varieties. The variety is grown in the Kunság wine region on an area of 5.9929 ha of vineyards. Annex 1 to Decree No 56/2014 of 30 April 2014 of the Minister for Rural Development on the classification of grape varieties suitable for wine production lists it under ‘authorised varieties’, and Annex 15 to Decree No 127/2009 of 29 September 2009 of the Minister for Agriculture and Rural Development on the system for providing vine and wine data and issuing certificates of origin and on producing, placing on the market and labelling wine products lists the variety under the traditional expression ‘muskotály’ [Muscat]. The addition of an authorised variety does not affect the link between the production area and the product, because the ‘Kunság/Kunsági’ PDO product specification lists varieties identical to the Mátrai muskotály variety in terms of cultivation value. 3. Addition of Bíbor kadarka and Kármin to the list of authorised varieties (a) Product specification headings affected: — VI. Authorised varieties (b) Single document heading affected: — Demarcated geographical area (c) High-quality wine can be made using the Bíbor kadarka and Kármin grape varieties. Producers in the wine region cultivate the listed varieties on 21 ha of vineyards. They are used as teinturier wines, thereby increasing the quality of ‘Kunság/Kunsági’ PDO red wines. 4. Addition of Blauburger, Syrah and Turán to the list of authorised varieties (a) Product specification headings affected: — VI. Authorised varieties (b) Single document heading affected: — Demarcated geographical area (c) High-quality wine can be made using the Blauburger Syrah and Turán grape varieties. Producers in the wine region cultivate the listed varieties on 34 ha of vineyards. The varieties can be used on their own or as cuvée components. Allowing these varieties to use the ‘Kunság/Kunsági’ PDO increases the marketability of the wines made from them. 5. Addition of Furmint, Gyöngyrizling, Leányka and Zengő to the list of authorised varieties (a) Product specification headings affected: — VI. Authorised varieties (b) document heading affected: — Demarcated geographical area (c) High-quality wine can be made using the Furmint, Gyöngyrizling, Leányka and Zengő grape varieties. Producers in the wine region cultivate the listed varieties on 35 ha of vineyards. The use of the ‘Kunság/Kunsági’ PDO increases the marketability of these wines. 6. Change to the general rules on indications (a) Product specification heading affected: — VIII. Further conditions (b) document section affected: — Further conditions – Rules on indications (c) We believe the variety name should stand out and be clearly legible on labels of wines bearing the ‘Kunság/Kunsági’ PDO, without being undistinctive or overcrowding the label. 7. Checking compliance with the product specification (a) Product specification headings affected: — X. Procedure for the performance of wine community tasks C 190/10 EN Offi cial Jour nal of the European Union 8.6.2020 (b) Single document section affected: — The single document is not affected by this amendment. (c) The wine community magistrate is responsible for checking that the product specification has been met, and is equipped to perform such checks. 8. Amendment of the permitted maximum volatile acidity limit (a) Product specification headings affected: — II. Description of the wines (b) Single document section affected: — Wine-making practices – Specific oenological practices (c) In Table II/1A. Analytical requirements, the maximum volatile acidity is modified to 2 g/l for late-harvest white varietal or cuvée wines, late-harvest red varietal or cuvée wines, white varietal or cuvée wines made from raisined grapes, red varietal or cuvée wines made from raisined grapes, white ice wine, and red ice wine. 9. Removal of the requirement to age in wooden barrels (a) Product specification headings affected: — II. Description of the wines (b) Single document section affected: — Wine-making practices – Specific oenological practices (c) In the table of mandatory oenological practices the requirement of ageing in wooden barrels for 3 months is removed for late-harvest white varietal or cuvée wines, late-harvest red varietal or cuvée wines, and selected- harvest red varietal or cuvée wines. The requirement of oxidative treatment is contrary to wine-making practices. The requirement is unjustified, because producers of ‘Kunság/Kunsági’ PDO wines generally use a reductive technology. 10. Rules on the transfer of wines (a) Product specification headings affected: — VIII. Further conditions (b) Single document section affected: — Further conditions – Rules on the transfer of wines (c) The wine region is unable to carry out the checks required under this point. The removal of the requirement reduces the administrative burdens of all those concerned. 11. Amendment of the rules of packaging (a) Product specification headings affected: — VIII. Further conditions (b) Single document section affected: — Further conditions – Rules of packaging (c) Point 3(a), (b) and (d) are removed. The removal of the requirement increases the market opportunities of all those concerned, while reducing administrative burdens. SINGLE DOCUMENT 1. Name of the product Kunság Kunsági 2. Geographical indication type PDO – Protected Designation of Origin 8.6.2020 EN Offi cial Jour nal of the European Union C 190/11 3. Categories of grapevine product 1. Wine 4. Sparkling wine 9. semi-sparkling wine 4. Description of the wine(s) Wine – White varietal and cuvée The wines are pale green, pale or stronger straw-yellow in colour; often mellow with a low alcoholic strength; they have a fresh taste, with the character of summer fruits and occasionally citruses. Depending on the sugar content they can be dry, semi-dry, semi-sweet or sweet. * The limits laid down in the EU legislation apply to the maximum total alcoholic strength and maximum total sulphur dioxide. General analytical characteristics Maximum total alcoholic strength (in % volume) Minimum actual alcoholic strength (in % volume) 9 Minimum total acidity 3,5 g/l expressed as tartaric acid Maximum volatile acidity (in milliequivalents per litre) 16,67 Maximum total sulphur dioxide (in milligrams per litre) Wine – Rosé varietal and cuvée The wines are pale pink, pink, or pale violet in colour; they have soft, vivid acidity and a fruity taste and fragrance. Depending on the sugar content they can be dry, semi-dry, semi-sweet or sweet. * The limits laid down in the EU legislation apply to the maximum total alcoholic strength and maximum total sulphur dioxide. General analytical characteristics Maximum total alcoholic strength (in % volume) Minimum actual alcoholic strength (in % volume) 9 Minimum total acidity 3,5 g/l expressed as tartaric acid Maximum volatile acidity (in milliequivalents per litre) 13,33 Maximum total sulphur dioxide (in milligrams per litre) Wine – Siller varietal and cuvée The varietal wines have a fragrance and taste characteristic of the variety used; the coupage wines have a fragrance and taste reflecting the relative proportions of the varieties used. The wines have rounded acids, moderate tannin content, and fullness. Depending on the sugar content they can be dry, semi-dry, semi-sweet or sweet. C 190/12 EN Offi cial Jour nal of the European Union 8.6.2020 * The limits laid down in the EU legislation apply to the maximum total alcoholic strength and maximum total sulphur dioxide. General analytical characteristics Maximum total alcoholic strength (in % volume) Minimum actual alcoholic strength (in % volume) 9 Minimum total acidity 3,5 milliequivalents per litre Maximum volatile acidity (in milliequivalents per litre) 20 Maximum total sulphur dioxide (in milligrams per litre) Wine – Red varietal and cuvée The wines are ruby or a stronger ruby in colour; they have an intensely fruity and spicy fragrance and a youthful taste, with moderate tannin content, pleasant acidity and alcoholic strength. Depending on the sugar content they can be dry, semi-dry, semi-sweet or sweet. * The limits laid down in the EU legislation apply to the maximum total alcoholic strength and maximum total sulphur dioxide.