Official Journal C 57 of the European Union

Volume 63 English edition Information and Notices 20 February 2020

Contents

II Information

INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

2020/C 57/01 Non-opposition to a notified concentration (Case M.9704 — Gilde/Proman/Agilitas) (1) ...... 1

2020/C 57/02 Non-opposition to a notified concentration (Case M.9708 — Eiffage/Atlas Arteria/Blue Atlas/PGGM/APRR/ADELAC) (1) ...... 2

2020/C 57/03 Non-opposition to a notified concentration (Case M.9712 — Mitsubishi/Wallenius Wilhelmsen/JV) (1) . . . . 3

IV Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

Council

2020/C 57/04 COUNCIL CONCLUSIONS ON COVID-19 ...... 4

European Commission

2020/C 57/05 Euro exchange rates — 19 February 2020 ...... 8

EN (1) Text with EEA relevance. V Announcements

PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY

European Commission

2020/C 57/06 Prior notification of a concentration (Case M.9659 — Telia Company/CapMan AIFM/JV) Candidate case for simplified procedure (1) ...... 9

OTHER ACTS

European Commission

2020/C 57/07 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 ...... 11

2020/C 57/08 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 ...... 17

2020/C 57/09 Publication of an application for approval of an amendment, which is not minor, to a product specification pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs ...... 25

(1) Text with EEA relevance. 20.2.2020 EN Offi cial Jour nal of the European Uni on C 57/1

II

(Information)

INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

EUROPEAN COMMISSION

Non-opposition to a notified concentration (Case M.9704 — Gilde/Proman/Agilitas)

(Text with EEA relevance)

(2020/C 57/01)

On 13 February 2020, the Commission decided not to oppose the above notified concentration and to declare it compatible with the internal market. This decision is based on Article 6(1)(b) of Council Regulation (EC) No 139/2004 (1). The full text of the decision is available only in English and will be made public after it is cleared of any business secrets it may contain. It will be available: — in the merger section of the Competition website of the Commission (http://ec.europa.eu/competition/mergers/cases/). This website provides various facilities to help locate individual merger decisions, including company, case number, date and sectoral indexes, — in electronic form on the EUR-Lex website (http://eur-lex.europa.eu/homepage.html?locale=en) under document number 32020M9704 — Gilde/Proman/Agilitas. EUR-Lex is the on-line access to European law.

(1) OJ L 24, 29.1.2004, p. 1. C 57/2 EN Offi cial Jour nal of the European Union 20.2.2020

Non-opposition to a notified concentration (Case M.9708 — Eiffage/Atlas Arteria/Blue Atlas/PGGM/APRR/ADELAC)

(Text with EEA relevance)

(2020/C 57/02)

On 13 February 2020, the Commission decided not to oppose the above notified concentration and to declare it compatible with the internal market. This decision is based on Article 6(1)(b) of Council Regulation (EC) No 139/2004 (1). The full text of the decision is available only in English and will be made public after it is cleared of any business secrets it may contain. It will be available: — in the merger section of the Competition website of the Commission (http://ec.europa.eu/competition/mergers/cases/). This website provides various facilities to help locate individual merger decisions, including company, case number, date and sectoral indexes, — in electronic form on the EUR-Lex website (http://eur-lex.europa.eu/homepage.html?locale=en) under document number 32020M9708. EUR-Lex is the on-line access to European law.

(1) OJ L 24, 29.1.2004, p. 1. 20.2.2020 EN Offi cial Jour nal of the European Uni on C 57/3

Non-opposition to a notified concentration (Case M.9712 — Mitsubishi/Wallenius Wilhelmsen/JV)

(Text with EEA relevance)

(2020/C 57/03)

On 14 February 2020, the Commission decided not to oppose the above notified concentration and to declare it compatible with the internal market. This decision is based on Article 6(1)(b) of Council Regulation (EC) No 139/2004 (1). The full text of the decision is available only in English and will be made public after it is cleared of any business secrets it may contain. It will be available: — in the merger section of the Competition website of the Commission (http://ec.europa.eu/competition/mergers/cases/). This website provides various facilities to help locate individual merger decisions, including company, case number, date and sectoral indexes, — in electronic form on the EUR-Lex website (http://eur-lex.europa.eu/homepage.html?locale=en) under document number 32020M9712. EUR-Lex is the on-line access to European law.

(1) OJ L 24, 29.1.2004, p. 1. C 57/4 EN Offi cial Jour nal of the European Union 20.2.2020

IV

(Notices)

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

COUNCIL

COUNCIL CONCLUSIONS ON COVID-19

(2020/C 57/04)

The Council of the European Union met today to take stock of the implications of the outbreak of human cases of COVID-19, which started in China last December and was declared a Public Health Emergency of International Concern by the World Health Organisation (WHO) on 30 January 2020 (1).

The Council welcomes the effective EU response by the Member States, the Commission, the European Centre for Disease Prevention and Control (ECDC) and the Health Security Committee (HSC), and the international response to the threat of a possible pandemic outbreak and calls for continued and increased co-operation at EU and international levels.

Being aware that the epidemiological situation is still evolving, the EU and its Member States should continue to act decisively in coordination to tackle the threat caused by COVID-19 and to prevent further transmission of the 2019-nCoV virus causing it into and within the EU. To that end, the Council of the European Union has adopted the following conclusions:

‘THE COUNCIL OF THE EUROPEAN UNION,

1. RECOGNISES that outbreaks of new communicable diseases like COVID-19 are potentially global threats to public health, in particular because of the high volumes and frequency of international travel in a globalised world;

2. NOTES that the confirmed cases of COVID-19 are caused by a virus which is capable of human-to-human transmission;

3. TAKES NOTE of the Strategic Preparedness and Response Plan on 2019-nCoV issued by WHO on 3 February 2020 (1), which aims to stop further transmission of the 2019-nCoV virus within China and other countries, and to mitigate the impact of the outbreak in all countries and which calls for the mobilisation of funding in support of establishing international coordination and support to operations, scaling up country preparedness and response efforts, and accelerating priority research and innovation;

4. EXPRESSES its solidarity with infected persons all over the world and with the most affected countries, particularly China, and DECLARES its readiness to examine, together with the Commission and in cooperation with WHO and the authorities of these third countries, possible ways and means to provide assistance in the fight against this outbreak;

5. RECALLS that the EU and its Member States coordinate and cooperate closely in the field of health security, by implementing planning and response measures and preparedness planning, as well as by addressing activities concerning business continuity planning, in accordance with Decision No 1082/2013/EU on serious cross-border threats to health (2), and Decision No 1313/2013/EU on a Union Civil Protection Mechanism (UCPM) in the field of health emergencies (3);

(1) https://www.who.int/news-room/detail/30-01-2020-statement-on-the-second-meeting-of-the-international-health-regulations-(2005)- emergency-committee-regarding-the-outbreak-of-novel-coronavirus-(2019-ncov) 20.2.2020 EN Offi cial Jour nal of the European Uni on C 57/5

6. UNDERLINES the importance of the rapid actions taken together with the Commission, in the framework of the WHO International Health Regulations (IHR), through coordination of response measures including contact tracing and risk communication, and through sharing of information on national preventive and preparatory measures within the HSC and the Early Warning and Response System (EWRS), to protect public health;

7. WELCOMES the Resolution on Strengthening Preparedness for Health Emergencies; Implementation of International Health Regulations (IHR, 2005), adopted by the WHO Executive Board on 8 February 2020 (4);

8. FURTHER WELCOMES the work already under way in WHO, the Commission, ECDC and the HSC, in particular, on the guidelines on a common case definition, on a common case management, and on information to travellers;

9. STRESSES the importance of the work of ECDC on technical guidance regarding analysis, risk assessment and treatment of infected persons and their contacts, and on the protection of involved health professionals, as well as the work of the European Medicines Agency (EMA) on treatments, vaccines and research, the work of the European Union Aviation Safety Agency (EASA) on matters related to public health protection in connection with air travel, and the work of other relevant EU agencies;

10. WELCOMES the swift activation of the EU Integrated Political Crisis Response (IPCR) arrangements (5) in information- sharing mode, and of the Union Civil Protection Mechanism (6), as well as the reinforcements of consular assistance in response to the outbreak of COVID-19;

11. RECOGNISES that the effectiveness of national measures taken at EU borders and points of entry to protect public health, including measures already taken by Member States in the context of the COVID-19 outbreak, can be further enhanced through strengthening of the already ongoing coordination between Member States and the Commission, within the framework of WHO recommendations;

12. RECOGNISES that responding to serious cross-border threats to health requires coordinated inter-sectoral action at national, EU and international levels and welcomes the support of the Commission, the European External Action Service (EEAS) and all relevant EU agencies to that end;

13. STRESSES the importance of reinforcing the role of WHO in the management of the outbreak, based, inter alia, on coordinated EU input, particularly to ensure real time exchanges of epidemiological data;

14. UNDERLINES the necessity of developing a coordinated approach with WHO, including exploring voluntary funding possibilities, to support countries with weaker health systems, in accordance with the principle of global solidarity;

15. URGES Member States to act together, in cooperation with the Commission, in a proportionate and appropriate manner in line with WHO recommendations and the advice of ECDC, on the following lines:

a) take the necessary and appropriate measures to ensure the protection of public health, taking into account the particular attention to be paid to all forms of international travel. Those measures should ensure in particular that:

— all EU points of entry have the means to provide necessary information and guidance to persons at increased risk of carrying the 2019-nCoV virus, on how to seek appropriate medical advice and care;

— clear plans and resources are in place in order to provide appropriate care in healthcare settings for suspected and confirmed carriers of the 2019-nCoV virus as well as for any necessary further actions such as tracing of contacts;

— information is provided, throughout the EU, to international travellers, arriving, or in transit from affected areas and that such persons are possible to trace;

— where justified by circumstances, travellers arriving or in transit from affected areas can be asked to provide information as to whether they have been in contact with persons from those areas; C 57/6 EN Offi cial Jour nal of the European Union 20.2.2020

— guidance and information are provided to health care workers and the general public;

— hospital personnel treating the patients have appropriate protection;

and should comply with WHO recommendations issued on the basis of the IHR, the work of the HSC, the advice of ECDC, and national plans and guidelines;

b) develop close and enhanced coordination between Member States to ensure effectiveness of all measures, including, if necessary, measures regarding travel, while safeguarding the free movement within the EU, to ensure optimal protection of public health and increase the general public’s awareness of COVID-2019;

c) in the field of monitoring and surveillance, to continuously share information on the evolution of the 2019-nCoV virus within their territory through existing European and international structures, in accordance with the IHR and Decision No 1082/2013/EU;

d) in the field of diagnosis and treatment, in accordance with Decision No 1082/2013/EU and in compliance with Article 44 of the IHR, continue to demonstrate solidarity and cooperation, in supporting each other and the global community in the identification of the source of the 2019-nCoV virus and its full potential for human-to- human transmission, in the development of necessary treatment, the elaboration of common case-management guidelines, in the sharing of diagnosis capacity as necessary and in the optimisation of the use of antivirals;

e) in the field of communication, utilising, as appropriate, the HSC and its Communicators’ Network, provide coordinated, accurate, timely and consistent information and guidance to the general public on COVID-19, based on evidence and available data, thereby countering misinformation and disinformation, which can as one of their effects lead to discrimination;

f) in the field of research and development, cooperate closely with each other, and, where appropriate, with industry and academia, to facilitate the development of a pilot vaccine against COVID-19, and the development of diagnostics and antivirals;

16. CALLS UPON the Commission to:

a) facilitate cross-sectoral information-sharing and cooperation between the Member States, in particular on surveillance, risk assessment, risk management and countermeasures to COVID-19 within the EU;

b) within the HSC and, as appropriate, under the UCPM, support proposals for coordinated measures for the next possible phases of the outbreak, based on available scientific information;

c) activate existing funding mechanisms to support cooperation between the Member States on preparing for, and responding to, the health threat caused by COVID-19 under existing EU programmes and activities;

d) continue examining all available possibilities, especially joint procurement, to facilitate necessary access to personal protective equipment needed by Members States in order to minimise potential shortages;

e) promote amongst Member States the alignment of appropriate and cost-effective measures designed to protect and save lives and to efficiently minimise the risk of an increase in COVID-19 cases, as well as the consistent application of adequate rules for non-pharmaceutical countermeasures including isolation, quarantine and social distancing based on the current dynamics of the epidemiological situation, in line with scientific advice from ECDC and WHO;

f) in cooperation with the EMA and the national medicines agencies, evaluate the consequences of global health threats like COVID-19 for the availability of medicines within the EU and the security of supply chains; 20.2.2020 EN Offi cial Jour nal of the European Uni on C 57/7

g) strengthen support to the Health Security Committee Communicators Network in line with Decision No 1082/2013/EU on serious cross-border threats to health and the Standard Operating Procedures of the Health Security Committee Communicators Network.

______(1) https://www.who.int/docs/default-source/coronaviruse/srp-04022020.pdf (2) Decision No 1082/2013/EU of the European Parliament and of the Council of 22 October 2013 on serious cross- border threats to health and repealing Decision No 2119/98/EC(OJ L 293, 5.11.2013, p. 1). (3) Decision No 1313/2013/EU of the European Parliament and of the Council of 17 December 2013 on a Union Civil Protection Mechanism (OJ L 347, 20.12.2013, p. 924). (4) EB 146/CONF./17 of 8 February 2020 https://apps.who.int/gb/ebwha/pdf_files/EB146/B146_CONF17-en.pdf (5) https://www.consilium.europa.eu/en/policies/ipcr-response-to-crises/ (6) https://ec.europa.eu/commission/presscorner/detail/en/ip_20_142’. C 57/8 EN Offi cial Jour nal of the European Union 20.2.2020

EUROPEAN COMMISSION

Euro exchange rates (1) 19 February 2020

(2020/C 57/05)

1 euro =

Currency Exchange rate Currency Exchange rate

USD US dollar 1,0800 CAD Canadian dollar 1,4281 JPY Japanese yen 119,35 HKD Hong Kong dollar 8,3925 DKK Danish krone 7,4693 NZD New Zealand dollar 1,6883 GBP Pound sterling 0,83148 SGD Singapore dollar 1,5033 KRW South Korean won 1 284,75 SEK Swedish krona 10,5743 ZAR South African rand 16,1425 CHF Swiss franc 1,0621 CNY Chinese yuan renminbi 7,5538 ISK Iceland króna 138,10 HRK Croatian kuna 7,4453 NOK Norwegian krone 10,0178 IDR Indonesian rupiah 14 783,04 BGN Bulgarian lev 1,9558 MYR Malaysian ringgit 4,4955 CZK Czech koruna 24,962 PHP Philippine peso 54,616 HUF Hungarian forint 336,33 RUB Russian rouble 68,6245 PLN Polish zloty 4,2712 THB Thai baht 33,696 RON Romanian leu 4,7792 BRL Brazilian real 4,7184 TRY Turkish lira 6,5606 MXN Mexican peso 20,0690 AUD Australian dollar 1,6142 INR Indian rupee 77,2345

(1) Source: reference exchange rate published by the ECB. 20.2.2020 EN Offi cial Jour nal of the European Uni on C 57/9

V

(Announcements)

PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY

EUROPEAN COMMISSION

Prior notification of a concentration (Case M.9659 — Telia Company/CapMan AIFM/JV) Candidate case for simplified procedure

(Text with EEA relevance)

(2020/C 57/06)

1. On 11 February 2020, the Commission received notification of a proposed concentration pursuant to Article 4 of Council Regulation (EC) No 139/2004 (1). This notification concerns the following undertakings: — Telia Company AB (‘Telia Company’, Sweden), — CapMan AIFM Oy (‘CapMan AIFM’, Finland), belonging to the CapMan group, — the Joint Venture (‘JV’, Finland).

Telia Company and CapMan AIFM acquire(s) within the meaning of Article 3(1)(b) and 3(4) of the Merger Regulation joint control of the JV.

The concentration is accomplished by way of purchase of shares in a newly created company constituting a joint venture.

2. The business activities of the undertakings concerned are: — for Telia Company: the provision of mobile and fixed telecommunications services, and broadband and television services in Denmark, Estonia, Finland, Lithuania, Norway and Sweden, as well as the provision of mobile telecommu­ nications services in Latvia and wholesale network access (carrier services) worldwide, — for CapMan AIFM: the management of the investment fund CapMan Nordic Infrastructure SCSP, — for the JV: the provision of fixed internet access at wholesale level, namely the building, owning, operating and maintaining of passive fiber-to-the-home (‘FTTH’) local networks for single dwelling units (‘SDUs’) in Finland, and certain limited passive fiber-to-the-building (‘FTTB’) assets for multi dwelling units (‘MDUs’) in Finland.

3. On preliminary examination, the Commission finds that the notified transaction could fall within the scope of the Merger Regulation. However, the final decision on this point is reserved.

Pursuant to the Commission Notice on a simplified procedure for treatment of certain concentrations under the Council Regulation (EC) No 139/2004 (2) it should be noted that this case is a candidate for treatment under the procedure set out in the Notice.

4. The Commission invites interested third parties to submit their possible observations on the proposed operation to the Commission.

(1) OJ L 24, 29.1.2004, p. 1 (the ‘Merger Regulation’). (2) OJ C 366, 14.12.2013, p. 5. C 57/10 EN Offi cial Jour nal of the European Union 20.2.2020

Observations must reach the Commission not later than 10 days following the date of this publication. The following reference should always be specified:

M.9659 — Telia Company/CapMan AIFM/JV

Observations can be sent to the Commission by email, by fax, or by post. Please use the contact details below:

Email: [email protected]

Fax +32 22964301

Postal address:

European Commission Directorate-General for Competition Merger Registry 1049 Bruxelles/Brussel BELGIQUE/BELGIË 20.2.2020 EN Offi cial Jour nal of the European Union C 57/11

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 57/07)

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

’ODOBEŞTI’

Reference number PDO-RO-A1586-AM01

Date of communication: 9 October 2019

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

1. Introduction of new grape varieties in cultivation

Description and reasons The specification is supplemented with regard to the chapter on the varieties approved for plantation with new grape varieties in the demarcated area from which DOC wines are obtained, taking into account the changes in climate in recent years and the actual yields of the newly established plantations. The demarcated area, which for the last 10 years has been particularly favourable for growing white varieties, has become favourable for planting red varieties such as Syrah, Zweigelt and others. Thanks to the soil and climate characteristics and the clones chosen, wines are obtained with the superior qualities characteristic of the area. The amendment affects the Single Document.

2. Amendment of wine-growing yields

Description and reasons The specification is amended with regard to the increase in wine products, an amendment which affects the single document. The amendment is due to new plantations on significant areas with a planting density of over 4,000 plants per hectare, by using clones with increased quantitative and qualitative potential. Preservation of the DOC quality is guaranteed in the increased production and through the use of the new processing technologies applied.

3. Modification of the production area for the production of the wines

Description and reasons Additional provisions are added to the specification for wine-making at controlled temperature and conservation of the aromatic potential of representative varieties so that this designation of origin can be produced outside the demarcated area, in the neighbouring area in the same administrative unit where the best wine-making capacity exists.

(1) OJ L 9, 11.1.2019, p. 2. C 57/12 EN Offi cial Jour nal of the European Union 20.2.2020

This amendment does not affect the Single Document.

4. Supplementation of specific practices for the production of wines

Description and reasons The specification is supplemented with the conditions for also obtaining white and rosé wines from the varieties Pinot Gris and Traminer Roz, which is necessary due to the evolution of the wine-making technologies and consumer preferences for these varieties, which have special characteristics in the form of rosé wines. This amendment does not affect the Single Document.

5. Reformulation of the conditions for production

Description and reasons The conditions for production have been reformulated at the request of the producers if certain quality characteristics are no longer ensured for products obtained under the designation of origin. This does not affect the Single Document.

SINGLE DOCUMENT

1. Name of the product Odobeşti

2. Geographical Indication Type PDO - Protected Designation of Origin

3. Categories of grapevine product 1. Wine

4. Description of the wine(s)

Analytical and organoleptic characteristics of white/rosé wines The white wines bear the specific hallmark of the area, with floral notes, sweet notes and exotic or citrus fruit notes. Some wines have medium or high acidity, a strong note of freshness, and a wide aromatic range from marked herbal notes to sweetish tropical fruit, a frequent aroma being that of vine flowers. The white wines are fine, aromatically neutral, with aromas of apples, floral notes (Fetească regală), aroma of roses and sweetness completed with ageing with hints of musk, raisins, honey (Tămâioasă românească), or citrus fruit and herbal notes giving liveliness and freshness accompanied by floral aromas and discreet aromas of fresh fruit (Crâmpoșie).

General analytical characteristics

Maximum total alcoholic strength (in % volume) 15,00 Minimum actual alcoholic strength (in % volume) 9,00 Minimum total acidity 3,5 in grams per litre expressed as tartaric acid Maximum volatile acidity (in milliequivalents per litre) 18 Maximum total sulphur dioxide (in milligrams per litre) 200

Analytical and organoleptic characteristics - red wines The red wines show an increased accumulation of coloured tannins, an aromatic concentration, with fruity notes and a good balance due to the accumulation of sugars, with a persistent taste, delicacy and fresh notes. 20.2.2020 EN Offi cial Jour nal of the European Union C 57/13

The red wines have a variety of aromas of sun-dried prunes (Fetească neagră), with initial aromatic potential from wild, woodsy notes, through green bell pepper and continuing with aromas of over-matured grapes and blackcurrants (Cabernet Sauvignon), or with the characteristics of ripe cherry and red fruit, with aromas of raisins, tobacco, or black pepper with ageing.

General analytical characteristics Maximum total alcoholic strength (in % volume) 15,00 Minimum actual alcoholic strength (in % volume) 9,00 Minimum total acidity 3,5 in grams per litre expressed as tartaric acid Maximum volatile acidity (in milliequivalents per litre) 20 Maximum total sulphur dioxide (in milligrams per litre) 150

5. Wine-making practices

a. Essential oenological practices

CULTIVATION CHARACTERISTICS AND PRACTICES Cultivation practice — minimum 3,300 plants/hectare in existing plantations — training method: as chosen by the producer, depending on the variety and the soil and climate conditions.

b. Maximum yields Sauvignon, Pinot Gris, Muscat Ottonel, Traminer alb, Tămâioasă românească, Traminer roz 15 000 kilograms of grapes per hectare Aligote, Șarba, Băbească Gri, Chardonnay, Fetească albă, Frâncușă, Riesling de Rhin, Donaris 16 500 kilograms of grapes per hectare Cabernet Sauvignon, Fetească Neagră, Pinot Noir, Merlot 17 500 kilograms of grapes per hectare Fetească Regală, Crâmpoşie selecţionată, Mustoasă de Măderat, Riesling Italian, Galbenă de Odobeşti 19 000 kilograms of grapes per hectare Crâmpoşie, Furmint, Muscadelle, Grasă de Cotnari, Semillon 19 000 kilograms of grapes per hectare Plăvaie, Băbească Neagră, Codană, Syrah, Sangiovese, Barbera, Nebbiolo, Zweigelt 21 500 kilograms of grapes per hectare Sauvignon, Pinot Gris, Muscat Ottonel, Traminer alb, Tămâioasă românească, Traminer roz 115 hectolitres per hectare Aligote, Șarba, Băbească Gri, Chardonnay, Fetească albă, Frâncușă, Riesling de Rhin, Donaris 127 hectolitres per hectare White vinification of the varieties: Cabernet Sauvignon, Fetească Neagră, Pinot Noir, Merlot 135 hectolitres per hectare Fetească Regală, Crâmpoşie selecţionată, Mustoasă de Măderat, Riesling Italian, Galbenă de Odobeşti 146 hectolitres per hectare Cabernet Sauvignon, Fetească Neagră, Pinot Noir, Merlot 129 hectolitres per hectare Crâmpoşie, Furmint, Grasă de Cotnari, Muscadelle, Semillon 146 hectolitres per hectare C 57/14 EN Offi cial Jour nal of the European Union 20.2.2020

Plăvaie 165 hectolitres per hectare Băbească Neagră, Codană, Syrah, Sangiovese, Barbera, Nebbiolo, Zweigelt 159 hectolitres per hectare

6. Demarcated geographical area Vrancea county — Town of Odobeşti - village of Unirea; — Municipality of Jariştea - villages of Jariştea, Pădureni, Scânteia, Vărsătura; — Municipality of Boloteşti - villages of Boloteşti, Pietroasa, Vităneştii de sub Măgură, Găgeşti, Putna, Ivănceşti — Municipality of Broşteni- villages of Broşteni, Pituluşa, Arva

7. Main wine grape variety(ies) Aligoté B - Plant de trois, Plant gris, Vert blanc, Troyen blanc Şarba B Pinot Gris G - Affumé, Grau Burgunder, Grauburgunder, Grauer Mönch, Pinot cendré, Pinot Grigio, Ruländer Riesling de Rhin B - Weisser Riesling, White Riesling Plăvaie B - Bălană, Plăvană, Poamă bălaie Traminer Roz Rs - Rosetraminer, Savagnin roz, Gewürztraminer Grasă de Cotnari B - Dicktraube, Grasă, Köver szölö Muscadelle B - Moscatello bianco, Mouscadet doux Sémillon B - Semillon blanc Băbească gri G Crâmpoşie B Crâmpoşie selecţionată B Chardonnay B - Gentil blanc, Pinot blanc Chardonnay Donaris B Frâncuşă B - Vinoasă, Mildweisser, Mustoasă de Moldova, Poamă creaţă Furmint B - Furmin, Şom szalai, Szegszolo Mustoasă de Măderat B - Lampau, Lampor, Mustafer, Mustos Feher, Straftraube Barbera N Codană N Pinot Noir N - Blauer Spätburgunder, Burgund mic, Burgunder roter, Klävner Morillon Noir Pinot noir N - Spätburgunder, Pinot nero Sangiovese N - Brunello di Montalcino, Morellino Syrah N - Shiraz, Petit Syrah Zweigelt N - Blauerzweigelt, Negru de Zweigelt, Zweigelt blau Nebbiolo N Tămâioasă românească B - Busuioacă de Moldova, Muscat blanc à petit grains Tămâioasă românească B - Rumanische Weihrauchtraube, Tamianka Traminer aromat alb B Galbenă de Odobeşti B - Galbenă de Căpătanu, Galbenă Uriaşă, Galbenă 20.2.2020 EN Offi cial Jour nal of the European Union C 57/15

8. Description of the link(s)

Link with the demarcated area

Details of the geographical area

Lithologic substrate – proluvial-diluvial sands and gravel, covered with a loessoid deposit, comprising a pleistocene fragmental complex reposing on alternating layers of Pliocene marine marl, clay and sand.

Relief: a unified level of diluvial-proluvial glacis, relatively evenly inclined at 300 metres in the west and 100 metres in the east, and of the bottom of the slope of the Odobești hill on the slope adjoining the Romanian plain. In terms of geomorphology, the area is characterised by broad interfluves parallel to W-E. Due to the mophometric differences in height, the exposure allows cultivation of a wide range of vine varieties in the plantations.

Climate: temperate continental with extreme influences due to the presence of East-European air masses and Atlantic air masses from the West and North-West all the year round, but mainly in the transition seasons. Global solar irradiance shows average annual values of over 120 Kcal/cm2, with variations between 110 on the northern slopes and 140 on the southern ones.

According to the data of the Odobești Research Station, in the last 40 years climate warming has been recorded in this region.

Soils: the soils in the area and the largest extension are mollisoils, represented by levigated chernozems (cambic and argillic-illuvial) prevailing in the eastern and central part of the vineyard and grey soils in the western part. The medium and light texture ensures permeability, drainage and valuable physical and technological properties, with a favourable chemical composition and significant humus and nutrient contents that are particularly suitable for vine cultivation.

Product details

The colour of the white wines is characteristic of the type and age of the wine, the superior aroma (bouquet in old wines) and taste features, taste and olfactory harmony and smoothness; typical characteristics are given by the area, with a higher colour intensity; these features are the result of abundant heliothermal resources and the light-textured soils. This is helped by the location of the Odobești area on the foothills of the Sub-Carpathians, whose average altitude is 200 m. This area is linked bio-pedo-climatically to the Romanian Plain and genetically to the Sub- Carpathians, but is an adjoining area with its own environment favourable for vine cultivation.

Since the 17th century, the reputation of this vineyard has increased. Dimitrie Cantemir’s ‘Descriptio Moldaviae’ ranked the Odobești vineyards third in the country in terms of quality. It is no coincidence that vineyards in this region were owned by the rulers of Moldova and Iași and the bishops of Roman and Radăuţi.

Such was the quality of the wine in this region that over the years it was delivered to Poland and Russia at the request of their rulers (in 1456 King Casimir of Poland asked Petru Rareş, the ruler of Moldova, for wine from this vineyard).

Determinant factors

Due to the climate conditions and the soil characterised by high acidity, the wines obtained are appreciated for their freshness and fruitiness.

The average annual sunshine is around 2 100 hours, and these high values, with a global solar irradiance (annual average values of over 120 Kcal/cm2) which varies for the plantations on the northern exposures compared with the southern ones, ensure optimal conditions for the maturing and concentration of sugars and aromatic substances in grapes. The average annual temperature is around 9-10°C, thus an average temperature range.

9. Other essential conditions (packaging, labelling, other requirements)

Marketing conditions

Legal framework:

in national legislation

Type of additional condition:

Additional provisions relating to labelling C 57/16 EN Offi cial Jour nal of the European Union 20.2.2020

Description of the condition: No additional provisions.

Link to the product specification

http://onvpv.ro/sites/default/files/caiet_sarcini_doc_odobesti_modif_cf_cererii_1426_14.06.2019_no_track_changes_4.pdf 20.2.2020 EN Offi cial Jour nal of the European Union C 57/17

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 57/08)

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

COMMUNICATION OF APPROVAL OF A STANDARD AMENDMENT

‘Saumur-Champigny’

PDO-FR-A0147-AM02

Date of communication: 18 November 2019

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

1. Geographical name ‘Supplementary geographical name’ has been shortened to ‘geographical name’ in points II and XII(2)(b) of Chapter I. A number of product specifications for Loire Valley wines allow what is conventionally known as the eponymous geographical name – ‘Val de Loire’ – to be used to refer to the greater region. The use of this term on wine labels is subject to specific rules laid down in those product specifications. As the term ‘supplementary geographical name’ is also used in some cases to denote smaller geographical units with more restrictive production conditions, the word ‘supplementary’ has been removed in order to prevent any confusion. Point 9 of the single document, ‘Further conditions’, has been amended accordingly.

2. Geographical area Under point IV(1) of Chapter I, the sentence ‘The grapes are harvested and the wines made, developed and aged in the following municipalities:’ is replaced by the following sentence: ‘All stages of production must take place in the geographical area, which spans the territories of the following municipalities, based on the 2018 Official Geographical Code:’ The following sentence has also been added: ‘Maps of the geographical area can be viewed on the website of the National Institute of Origin and Quality.’ The wording proposed under ‘Geographical area’ is aimed at being more reader‐friendly and removes any ambiguity concerning the description of the phases (wine-making, developing, ageing, etc.). Editorial amendment: the list of administrative entities takes into account any merger or other changes in administrative boundaries that have occurred since the approval of the specification. For greater legal certainty, the list follows the current version of the Official Geographical Code, updated yearly by the National Institute of Statistics and Economic Studies (INSEE). The boundaries of the geographical area remain exactly the same. Lastly, to keep the public better informed, reference is made to the availability of maps of the geographical area on the website of the National Institute of Origin and Quality (INAO). Point 6 of the single document, ‘Geographical area’, has been amended accordingly.

3. Demarcated parcel area In point IV(2) of Chapter 1 of the product specification, the words ‘and 19 January 2017’ have been added after ‘5 September 2007’. The purpose of this amendment is to add the date on which the competent national authority approved a modification of the demarcated parcel area within the geographical area of production. Parcels are demarcated by identifying the parcels within the geographical area of production that are suited to production of the product covered by the protected designation of origin in question. The single document is not affected by this amendment.

(1) OJ L 9, 11.1.2019, p. 2. C 57/18 EN Offi cial Jour nal of the European Union 20.2.2020

4. Area in immediate proximity

In point IV(3) of Chapter 1, the list of municipalities has been replaced as follows:

— Department of Deux-Sèvres: Saint-Martin-de-Mâcon, Tourtenay;

— Department of Indre-et-Loire: Chinon;

— Department of Maine-et-Loire: Artannes-sur-Thouet, Brézé, Brossay, Cizay-la-Madeleine, Le Coudray-Macouard, Courchamps, Distré, Doué-en-Anjou (former territories of the delegated municipalities of Concourson-sur-Layon, Doué-la-Fontaine, Forges, Meigné and Les Verchers-sur-Layon), Épieds, Fontevraud-l’Abbaye, Montreuil-Bellay, Le Puy-Notre-Dame, Rou-Marson, Saint-Just-sur-Dive, Saumur, Terranjou (former territory of the delegated municipality of Chavagnes), Les Ulmes, Vaudelnay;

— Department of Vienne: Berrie, Curçay-sur-Dive, Glénouze, Pouançay, Ranton, Saint-Léger-de-Montbrillais, Saix, Ternay, Les Trois-Moutiers.

This change reflects the various mergers of municipalities that have taken place since the previous version of the product specification was published. The boundaries of the area in immediate proximity remain exactly the same.

Point 9 of the single document, ‘Further conditions’, has been amended accordingly.

5. Agri-environment rule

The following sentences have been added to point VI(2) of Chapter 1 after ‘naturally occurring plant growth is managed’: ‘Otherwise, operators must provide justification for using bio-control products approved by the wine- growing authorities. Where bio-control herbicides are used on a land parcel, the use of other herbicides is not permitted.’

This amendment reflects current developments in practice among operators in favour of conservation agriculture throughout the vineyards of Anjou. It takes into account growing environmental concern as part of technical procedures. By encouraging plant cover, the use of mechanical methods for weeding, or the use of bio-control products, the amendment aims to reduce the use of chemical herbicides. This reduction in herbicides should increase the protection of wine-growing soils and guard their natural properties, such as fertility, bio-diversity and self- cleaning. In this way, it will contribute to the quality and authenticity of the wines and strengthen the sense of terroir.

The single document is not affected by this amendment.

6. Harvest proclamation

In point VII(1) of Chapter 1, the following sentence has been deleted: ‘The start date of the harvests is set in accordance with Article D. 645-6 of the Rural and Maritime Fishing Code.’

It is no longer necessary to set a start date for harvests, since operators now have a wide selection of tools at their disposal that allow them to gauge the ripeness of the grapes as accurately as possible. All operators have access to various machines and equipment, both individually and collectively, that enable them to determine accurately the ideal start date for harvesting each parcel, depending on the production objectives.

The single document is not affected by this amendment.

7. Sugar content

In point IX(1)(c) of Chapter 1, the words ‘of the wines, after fermentation’ have been added after the words ‘glucose + fructose’.

This amendment has been made to avoid any confusion with the sugar content before fermentation, as it is important to specify that the content must be verified after fermentation.

Point 4 of the single document, ‘Description of the wine(s)’, has been amended accordingly.

8. Wood chips

In point IX(1)(d) of Chapter 1 of the product specification, the words ‘except during wine-making’ have been added after the words ‘The use of wood chips is forbidden’. 20.2.2020 EN Offi cial Jour nal of the European Union C 57/19

The purpose of this amendment is to lift the ban on the inclusion of oak wood chips when making red wines bearing this designation of origin. In doing so, producers wish to reinforce the distinctiveness of wines of this designation of origin as fruity, smooth wines that are ready to be drunk from an early age. Tannins from wood are used during the wine-making process, which enhances the fruitiness and develops the structure of the wines by giving them roundness and a good length on the palate, while keeping the colour stable in the case of aged wines. Point 5 of the single document, ‘Specific oenological practices’, has been amended accordingly.

9. Fermenting room capacity In point IX(1)(e) of Chapter 1, the sentence: ‘All operators have a fermenting room capacity for producing wine equal to at least 1.4 times the holding’s average yield over the past five years.’ has been replaced by the sentence: ‘All operators have a fermenting room capacity for producing wine equal to at least 1.4 times the average volume of wine produced over the past five years.’ The specification made reference not to volume capacity (expressed in hectolitres or cubic metres) but to yield, which is the harvest volume divided by the production area (expressed for example in hectolitres per hectare). The proposed amendment rectifies this inconsistency regarding measurements without making any substantial change: the minimum is still set at 1.4 times the average volume of wine produced by a holding over the previous years. The single document is not affected by this amendment.

10. Circulation of wines Point IX(4)(b) of Chapter 1, concerning the date of entry into circulation of the wines between authorised warehouses, has been deleted. The single document is not affected by this amendment.

11. Link with the geographical area The word ‘Agricultural’ has been added to ‘Angers Agricultural and Industrial Company’ (Société Agricole et Industrielle d’Angers) because the title of this journal was incomplete. The proposed correction rectifies this omission. Point 8 of the single document, ‘Description of the link(s)’, has been amended accordingly.

12. Transitional measure The transitional measure in point XI(1) of the specification has been deleted, as it expired in 2017. The single document is not affected by this amendment.

13. Labelling rules A new point 1 has been added:

‘1 General provisions Wines bearing the controlled designation of origin “Saumur-Champigny” under the terms of this product specification and presented under that designation cannot be declared after harvest, offered to the public, dispatched, marketed or sold unless the controlled designation of origin appears in the harvest declaration, in advertisements, catalogues, and on any labels, invoices or receipts.’ This rule is present in all product specifications and had been omitted by mistake. The single document is not affected by this amendment.

14. Record-keeping Under point II(3) of Chapter 2, the word ‘potential’ is replaced by the word ‘natural’. In order to ensure consistency in the drafting method across all specifications from the Anjou/Saumur area, the words ‘natural alcoholic strength by volume’ replace the words ‘potential strength’ or ‘degree’. These amendments improve the readability of the specifications. The harmonisation of the provisions on record-keeping is intended to make it easier to draw up inspection plans and check records. The single document is not affected by this amendment. C 57/20 EN Offi cial Jour nal of the European Union 20.2.2020

15. Main points to be checked Chapter 3 has been updated to harmonise the drafting of the main points to be checked in specifications from the Anjou/Saumur area. The single document is not affected by this amendment.

SINGLE DOCUMENT

1. Name of the product Saumur-Champigny

2. Geographical indication type PDO - Protected Designation of Origin

3. Categories of grapevine product

1. Wine

4. Description of the wine(s) The wines are still red wines. They have: — a minimum natural alcoholic strength by volume of 10,5 %; — a maximum fermentable sugar content after fermentation of 3 grams per litre. After enrichment, the wines’ total alcoholic strength by volume must not exceed 12,5 %. Malolactic fermentation must be completed. Wines ready to be marketed in bulk or at the packaging stage have a malic acid content that does not exceed 0,4 grams per litre. The wines are generally a dark-ruby colour, often heralding aromas of red fruits or violet. Fresh, round and smooth, they are equally capable of revealing their charm while still young or after years of preservation. The other criteria are in line with the applicable rules.

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)

5. Wine-making practices

a. Essential oenological practices Specific oenological practices

Planting density - Spacing Growing method Minimum planting density is 4 000 vines per hectare. Rows of vines must not be spaced more than 2,5 m apart. The vine trunks making up a row must be spaced at least 1 m apart. The controlled designation of origin may be used for vineyard parcels with a density of fewer than 4 000 – but at least 3 300 – vines per hectare, subject to compliance with certain vine-training and foliage height rules laid down in the designation’s product specification. On such parcels, the rows of vines must not be spaced more than 3 m apart, and the vine trunks making up a row must be spaced at least 1 m apart. 20.2.2020 EN Offi cial Jour nal of the European Union C 57/21

Pruning rules Growing method The vines are pruned by 30 April at the latest; using the mixed pruning method, according to the following rules: The Pineau d’Aunis N variety: either with a maximum of 10 buds per plant and a maximum of 6 buds on the cane, or with a maximum of 12 buds per plant and a maximum of 4 buds on the cane. The Cabernet franc N and Cabernet sauvignon N varieties: either with a maximum of 12 buds per plant and a maximum of 8 buds on the cane, or with a maximum of 14 buds per plant and a maximum of 5 buds on the cane.

Enrichment Specific oenological practice Reductive methods of enrichment are permitted, with the maximum partial concentration rate set at 10% in relation to the volumes used. After enrichment, the wines’ total alcoholic strength by volume must not exceed 12,5 %.

Use of wood chips Specific oenological practice The use of wood chips is forbidden, except during the wine-making process.

b. Maximum yields 69 hectolitres per hectare

6. Demarcated geographical area All stages of production must take place in the geographical area, which spans the territories of the following municipalities of the Maine-et-Loire department, based on the 2018 Official Geographical Code: Chacé, Montsoreau, Parnay, Saint-Cyr-en-Bourg, Saumur, Souzay-Champigny, Turquant, Varrains. Maps of the geographical area can be viewed on the website of the National Institute of Origin and Quality.

7. Main grape variety Cabernet franc N

8. Description of the link(s)

1. Information on the geographical area

a) Description of the natural factors relevant to the link The vineyards form part of the former province of Anjou, where the far south-west of the Parisian Basin meets the foothills of the Armorican Massif. Historically, this juxtaposition of whitish, chalky soils with darker, schist and slate soils has been used to distinguish the ‘Anjou Blanc’ [White Anjou], or Saumur, region from the ‘Anjou Noir’ [Black Anjou], or Angers, region. The vineyards are bounded to the north by the River Loire. They are crossed from north to south by the valley of the River Thouet and its tributary, the Dive. The way in which this network of waterways carves through the landscape has left a succession of slopes oriented in various directions, measuring between 40 and 110 m high. The geographical area covers eight municipalities of the Maine-et-Loire department. These municipalities, which correspond to the Turonian cuesta and the formations that rise above it, form part of the geographical area of the ‘Saumur’ controlled designation of origin. Vines have colonised the favourably oriented slopes and shaped the landscape, while the hilltops continue to be populated by coniferous or deciduous forests, predominantly oak and chestnut. The immense caves from which stone was quarried to build the local houses, and which are now used for growing mushrooms or as cellars, provide a ventilation outlet at the heart of the vineyards. The harmonious coexistence of vineyards with local buildings, an osmosis between the wine‐growing villages, walled vineyards attached to stately homes and châteaux built in the ‘Anjou Blanc’ tufa stone, with their characteristic gleaming white façades set with sculptures, contributed to the region being designated as a protected natural area and listed as a UNESCO world heritage site. C 57/22 EN Offi cial Jour nal of the European Union 20.2.2020

The parcels selected for harvesting grapes are specifically demarcated over the various Turonian formations: rendzina and chalky brown soils of varying depths. At the tops of the slopes these are covered with sands and clays originating from more recent epochs such as the Senonien or Eocene. These soils have good thermal properties and moderate water retention capacity. They are free from any sign of waterlogging.

The climate of the Saumur region is oceanic. The Mauges Massif, located to the west of the vineyards, adds a foehn effect that modulates these oceanic conditions. Annual average rainfall ranges from 500 mm to 600 mm, the geographical area as a whole being sheltered from the humid winds; it exceeds 800 mm over the Mauges hills. This difference in rainfall is even more marked during the vines’ growth cycle, in particular from June up to the harvest period. The influence of the ‘Seuil du Poitou’ [Poitou Gap], located to the south of the geographical area, gives it some more ‘southerly’ flavours, with the presence of species one might not expect to find on the banks of the Loire, such as holly oaks, olive trees or almond trees. Average annual temperatures are relatively high (around 12 °C).

b) Description of the human factors relevant to the geographical link

Up to the High Middle Ages, the vineyards of the Saumur were linked to those of the Anjou, which belonged to the Counts of Anjou. Geologically close to the Touraine region, the Saumur is closer to the Anjou region in historical and human terms. The birth of the ‘Saumur-Champigny’ vineyards dates back to 1066, when the slopes of the ‘Bois Doré’, which rise above the River Loire between Saumur and Montsoreau, were cleared by monks from St. Florent Abbey. The vineyards, known at that time as ‘Coteaux de Saumur’, earned a strong reputation for the quality of the white wines they produced.

The production of red wine emerged in the early 17th century. Around 1630, Cardinal Richelieu, then governor of Guyenne, sent to his intendant in Touraine, for planting in the cantons of Chinon, Bourgueil and Saumur, thousands of vines of the most highly prized variety in the Bordeaux region: Cabernet franc N. It would appear, however, that this variety arrived earlier than that, via the port of Nantes (hence its local name ‘Breton’), as a result of the union between its region of origin, Aquitaine, and the Anjou following the marriage between Henry Plantagenet and Eleanor of Aquitaine.

The 18th century saw a sharp rise in red wine consumption and in the number of plantations of the Cabernet franc N variety. Count Odart wrote the following about Cabernet franc N in his 1845 ‘Traité des cépages’ treatise on grape varieties: ‘this variety is extremely common in western France and is what gives Bordeaux wine, the red wines of Chinon and Bourgueil and the wines of Champigny their distinctive character’. In 1861, however, Guillory points out that the red wines are harvested in far lower quantities than their white counterparts. He wrote the following in an Angers Agricultural and Industrial Company Bulletin: ‘on the left banks of the Loire, the most renowned red wine vintages are Souzay, Champigny and Dampierre’.

The growth of the Cabernet franc N variety would be slow but steady, thanks in the main to Antoine Cristal, a cutting-edge wine producer from the municipality of Parnay in the late 19th century. His efforts to control, adapt and develop this variety helped the controlled designation of origin ‘Saumur-Champigny’ to take off in the 1960s, confirming the words of Dr Maisonneuve in his 1925 work ‘L’Anjou, ses vignes et ses vins’: ‘it works magnificently in the chalky soils of the Saumur region, producing the region’s great Champigny wines.’

The creation of a cooperative winery in 1957 was key to the development of markets, initially in Paris then throughout France, and for export outside the country from the 1980s on. By 2009, an average of 70 000 hl of the controlled designation of origin ‘Saumur-Champigny’ was being produced.

2. Information on the quality and characteristics of the product

‘Saumur-Champigny’ are very pleasant red wines. They are generally a dark-ruby colour, often heralding aromas of red fruits or violet. Fresh, round and smooth, they are equally capable of revealing their charm while still young or after years of preservation.

3. Causal interactions

Thanks to the combination of a relatively warm, dry climate and chalky, well‐drained soils that favour a regular but not excessive supply of water, the Cabernet franc N variety has become well-established on the most favourably oriented slopes, promoting early growth and ventilation of the grapes, which helps them reach their optimum level of ripeness. Operators were quick to assimilate techniques that enabled them to extract the best from their grapes by 20.2.2020 EN Offi cial Jour nal of the European Union C 57/23

adapting their wine-making techniques. These techniques, which are mostly common practice by now, were exhibited by eminent oenologist Sébille-Auger at a congress in Bordeaux in 1843, through a presentation of a winery in Souzay- Champigny.

During the second half of the 20th century, the controlled designation of origin ‘Saumur-Champigny’ saw significant growth in planted area and sales for export to more than 40 countries.

Efforts by the local community to memorialise these vineyards were rewarded with their listing as a UNESCO world heritage site. Today, the controlled designation of origin ‘Saumur-Champigny’, recognised as one of the most prestigious of the Loire Valley, confirms the words of Georges Clémenceau when he discovered the wine produced by his friend Antoine Cristal: ‘a country that produces this wine is a great country, for a country without history or a great civilisation cannot be said to be great.’

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

Geographical name ‘Val de Loire’

Legal framework:

National legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

The name of the controlled designation of origin may be followed by the geographical name ‘Val de Loire’, in accordance with the rules laid down in the specification. The size of the letters of the geographical name ‘Val de Loire’ must not be larger, either in height or width, than two thirds of the size of the letters forming the name of the controlled designation of origin.

Smaller geographical unit

Legal framework:

National legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

Wines with the controlled designation of origin may specify a smaller geographical unit on their label, provided that:

— it is a registered place name;

— it appears on the harvest declaration.

The registered place name is printed in letters that must not be larger, either in height or width, than half of the size of the letters forming the name of the controlled designation of origin.

Area in immediate proximity

Legal framework:

National legislation

Type of further condition:

Derogation concerning production in the demarcated geographical area

Description of the condition: C 57/24 EN Offi cial Jour nal of the European Union 20.2.2020

The area in immediate proximity, defined by derogation for the production of wines, comprises the territory of the following municipalities, on the basis of the 2018 Official Geographical Code: — Department of Deux-Sèvres: Saint-Martin-de-Mâcon, Tourtenay; — Department of Indre-et-Loire: Chinon; — Department of Maine-et-Loire: Artannes-sur-Thouet, Brézé, Brossay, Cizay-la-Madeleine, Le Coudray-Macouard, Courchamps, Distré, Doué-en-Anjou (former territories of the delegated municipalities of Concourson-sur-Layon, Doué-la-Fontaine, Forges, Meigné and Les Verchers-sur-Layon), Épieds, Fontevraud-l’Abbaye, Montreuil-Bellay, Le Puy-Notre-Dame, Rou-Marson, Saint-Just-sur-Dive, Saumur, Terranjou (former territory of the delegated municipality of Chavagnes), Les Ulmes, Vaudelnay; — Department of Vienne: Berrie, Curçay-sur-Dive, Glénouze, Pouançay, Ranton, Saint-Léger-de-Montbrillais, Saix, Ternay, Les Trois-Moutiers.

Link to the product specification

https://info.agriculture.gouv.fr/gedei/site/bo-agri/document_administratif-0e0411ee-1698-4400-9eda-5fc7e90883b0 20.2.2020 EN Offi cial Jour nal of the European Union C 57/25

Publication of an application for approval of an amendment, which is not minor, to a product specification pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs

(2020/C 57/09)

This publication confers the right to oppose the amendment application pursuant to Article 51 of Regulation (EU) No 1151/2012 of the European Parliament and of the Council (1) within three months from the date of this publication.

APPLICATION FOR APPROVAL OF AN AMENDMENT TO THE PRODUCT SPECIFICATION OF PROTECTED DESIGNATIONS OF ORIGIN/PROTECTED GEOGRAPHICAL INDICATIONS WHICH IS NOT MINOR

Application for approval of an amendment in accordance with the first subparagraph of Article 53(2), of Regulation (EU) No 1151/2012

‘MOJAMA DE BARBATE’

EU No: PGI-ES-01210-AM01 – 3 October 2018

PDO ( ) PGI (X)

1. Applicant group and legitimate interest Consejo Regulador de las Indicaciones Geográficas Protegidas Mojama de Barbate y Mojama de Isla Cristina,

Glorieta del Agua no 4, planta 2, módulo 9 41940 Tomares Seville SPAIN Tel. +34 954151823 Email: [email protected] The legitimate interest of the applicant group is based on the fact that it is the body responsible for managing the Protected Geographical Indication ‘Mojama de Barbate’ and was the original applicant for registration of the name.

2. Member State or third country Spain

3. Heading in the product specification affected by the amendment(s) Name of product Description of product Geographical area Proof of origin Method of production Link Labelling Other [to be specified]

4. Type of amendment(s) Amendment to the product specification of a registered PDO or PGI not to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012. Amendment to the product specification of registered PDO or PGI for which a single document (or equivalent) has not been published not to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012

(1) OJ L 343, 14.12.2012, p. 1. C 57/26 EN Offi cial Jour nal of the European Union 20.2.2020

5. Amendment(s) In general, there are three main reasons for the amendments: — during the period in which the specification was being checked following registration of the PGI, some requirements proved to be impossible, or very difficult, to meet given the artisanal nature of the product. Corrections of certain mistakes found are included here. None of the amendments diminishes the quality or distinctive nature of the product. — some descriptions have been removed as they added nothing to the specification, but instead complicated matters and slowed down the checking process. — some sections considered essential have been expanded, for example the description of the ronqueo [traditional carving procedure], in order to make checking easier.

Section B. Description of product

5.1. In the first paragraph of section B of the specification and in point 3.2 of the single document, the word ‘sazonado’ (‘seasoned’) has been replaced by ‘salado’ (‘salted’). This was a mistake which has been corrected. The correct description of the product under Spanish law is ‘salado y seco’ (‘salted and dried’). The term ‘sazonado’ is used for foods which are in season, meaning ripe or at their peak.

5.2. In the third paragraph of section B of the specification and in point 3.2 of the single document, where Categoría Extra is defined, the words ‘which is less fatty’ have been deleted. — In the fourth paragraph of section B of the specification and in point 3.2 of the single document, where Categoría Primera is defined, the words ‘which contain more fat’ have been deleted. These phrases have been deleted as they are descriptive and do not characterise the product in any way.

5.3. In the sixth paragraph of section B of the specification and in point 3.2 of the single document the parameter ‘humedad relativa’ (relative humidity) has been replaced by ‘actividad de agua’ (water activity). This was a mistake as relative humidity is an environmental parameter while water activity measures the moisture in a food item. It has been established that the water activity (aw) must be below 0.9.

5.4. In the first paragraph of subsection B.1 of the specification and in point 3.3 of the single document, the weight of the bluefin tuna has been changed from 200 kg to 150 kg. This is justified by the smaller size of the fish currently caught, while naturally respecting the minimum permitted size, without compromising the quality of the finished product.

5.5. In subsection B.2 of the specification, aerobic mesophiles have been deleted from the table as they are not pathogenic microorganisms. They are covered by the horizontal rules and do not enhance the quality of the product.

5.6. The heavy metals table has been moved from subsection B.2 of the specification to B.1. Subsection B.1, which covers raw materials, is the section under which heavy metal content should be checked. The change is due to the need to know the concentration of heavy metals before the fresh cuts enter the production process. This is to ensure that finished products are never made from raw materials with a high heavy metal content.

Section D. Proof that the product originated in the area

5.7. In point 3 of section D of the specification, the requirement for production logbooks to ‘follow the template adopted by the Regulatory Board’ has been removed, as the production logbook is a self-monitoring tool for operators and the Regulatory Board should not be involved. — Again in section D, the whole of the final paragraph has been deleted, i.e. ‘The Board must issue the certified salting facilities with numbered labels to serve as a guarantee of origin and artisanal processes when the products are placed on the market’. This is because use of numbered labels is not considered necessary for product control, which can be done effectively using product and batch identification numbers. The removal of this requirement facilitates placing the product on the market. 20.2.2020 EN Offi cial Jour nal of the European Union C 57/27

Section E. Description of the production method

5.8. Point c) of section E of the specification entitled ‘Ronqueo (cutting-up of the tuna)’ has been developed generally, to give a more detailed description of the process, which is considered to be one of the most important steps in the production of quality mojamas.

— In the second paragraph, the following has been deleted

‘the body of the tuna is opened out and the backbone removed’

and replaced by:

‘a slit is made along the line between the pelvic fin and anal finlets; then another slit is made along the line of the dorsal fin and dorsal finlets. It is this step that produces the sound which gives the process its name: ronqueo. When the knife rubs against the backbone it makes a sound reminiscent of snoring (ronquido in Spanish). When the aforementioned slits have been made, two further slits are made, one on each side of the fish, at the insertion point of the pelvic fin. The purpose is to separate the two upper parts (negros or descargamentos) from the two lower parts (blancos or descargados).’

— In the third paragraph, the following has been deleted:

‘The skin, remaining bones and dark meat are removed from the loins. After cleaning, the four loins produced from the upper parts and the four produced from the lower parts are washed and cut into strips. The length of the strips depends on the width of the tuna loin. The thickness must not exceed 5 cm.’

and replaced by:

‘The skin is removed and the loins detached. They are cleaned of bones and sangacho (this is the traditional name for the strip of darker meat that runs along the length of the fish, produced by coagulated blood). This produces four loins classed as Extra and four classed as Primera. After cleaning, they are washed and cut into strips which eventually become mojamas. The length of the strips depends on the width of the tuna loin.’

— Again in the third paragraph, the requirement that the strips must not be more than 5 cm thick has been deleted. The cutting is done manually, which means that, while the person cutting is highly skilled, there are inherent irregularities in the resulting cut. If a strip exceeds 5 cm at any point, the irregularities prevent certification of an otherwise perfectly executed operation. In addition, references to the level of fat in the classification of the loins obtained have been deleted from this section for the reason explained in point 5.2.

5.9. In point d) of section E of the specification entitled ‘Salting’, the requirement that the layer of salt be 2 to 4 cm thick has been deleted. This is because checks conducted over the course of a year have shown the difficulty of making exact measurements owing to irregularities in the salt. What matters is that the loins are entirely covered by salt and never touch each other.

— Again in point d), for the same reason, the following has been deleted:

‘The tuna strips are entirely covered in order to ensure even distribution of salt’

and replaced by:

‘ensuring that no tuna loin touches another. The salt must be distributed evenly to ensure that the tuna strips are entirely covered.’

— Again in point d), the word ‘tuna’ has been replaced by ‘tuna loin’ to give a more accurate description of the material. This also applies to points e) and g) of section E of the specification, so that the raw material is described as ‘tuna loin’ throughout.

— Again in point d) the salting time has been amended from ‘between 18 and 36 hours’ to ‘between 18 and 50 hours’, as checks carried out have shown that the thicker loins need to be salted for longer.

5.10. In the second paragraph of point e) of section E of the specification entitled ‘Washing the loins’, the following has been deleted:

‘the strips are placed in cold water in piles and left to rest’ C 57/28 EN Offi cial Jour nal of the European Union 20.2.2020

and replaced by:

‘the strips of tuna loin are placed in cold water baths. They are given a first washing to remove any salt clinging to them. They are then placed in baths of cold water and left to rest’

The purpose of this amendment is solely to improve the description of the process in order to assist checking against the specification.

— In the same paragraph, the following has been deleted:

‘During this process the water is changed three to four times ’

and replaced by:

‘The water is changed at least once’

The reason is that checks have shown that so many changes of water are not necessary.

5.11. Points g) and h) of section E of the specification have been combined into a single point g) ‘Drying’, as this represents the process more accurately. The division into two points is in fact artificial, as these are not two separate operations (curing and drying) but a single continuous process (drying), which takes place in the drying facility, where the washed and, where necessary, pressed strips of tuna loin are taken to be dried and from which the dry strips of tuna loin are removed, ready to be made into the final product.

Various requirements have been included which are set out below and which are considered necessary for better checking against the specification.

— The fourth paragraph of point g) now includes the wording ‘although it must not last less than 15 days’ in order to establish the minimum time for natural drying.

— In the fifth paragraph, on the mixed process, an error has been corrected regarding the maximum permitted temperature. It has been changed from 16 o to 17 o and a minimum drying period has been established, which must not be less than 15 days.

— In the sixth paragraph, on drying in tunnels, the established time for drying ‘from 15 to 21 days’ has been deleted. The stipulation is now merely that the process must last ‘a minimum of 12 days’. The reason for the amendment is that checks have shown that 12 days of drying is sufficient for obtaining perfect mojama of the required quality.

— In the fifth and sixth paragraphs, it has been clarified that the ‘humidity’ that is checked in the facilities is the ‘relative humidity’.

5.12. Point i) has become h) owing to renumbering due to the merger of the previous points.

— A mistake has been corrected with the term ‘loin’ being changed to ‘mojama’ as that is what it already is at this stage of the process.

— The phrase ‘the excess external oxidised fat remaining, which can be harmful or produce a bad taste’ has been deleted

and replaced by:

‘the external imperfections that harm the product’s image’. This is a more accurate description of the process.

— The phrases ‘from the areas adjacent to the Extra’ and ‘and therefore, further away from the tuna backbone’ have been deleted because they are redundant.

5.13. Point j) has become i) due to the renumbering above. The text of this point and of point 3.2 of the single document has been amended to improve the wording, introduce a new type of packaging, the plastic tray, and remove descriptive expressions.

Previous wording: ‘Packaging and identification: The product is vacuum-packed in transparent plastic bags, duly labelled, in pieces of different weights or sliced in olive or sunflower oil. It may also be packed in glass jars, sliced in olive or sunflower oil. 20.2.2020 EN Offi cial Jour nal of the European Union C 57/29

The product must be packaged at source in order to maintain the physical and chemical characteristics attained at the end of the process, in particular the salt content and relative moisture.’ New text: ‘Packaging and identification: The product may be vacuum-packed in transparent plastic in pieces of different weights or cut in slices. It may also be packed in plastic trays or glass jars, sliced in olive or sunflower oil. The product must be packed at source in order to maintain the physical and chemical characteristics attained at the end of the process, in particular the salt content and water activity.’ — The references to the presentation of the finished product in section B, ‘Description of the product’, have been amended accordingly.

Section H. Labelling

5.14. In section H of the specification entitled ‘Labelling’ the requirement regarding numbered labels has been removed, as stated above (see amendment 5.7). Again in section H and in point 3.6 of the single document, the requirement regarding use of the logo of the PGI’s regulatory board, incorrectly referred to as the ‘Protected Geographical Indication logo’ has also been removed. The requirement regarding use of the European Union PGI logo has of course been maintained. Thus in section H and in point 3.6 of the single document, the words ‘the label must bear the Protected Geographical Indication’s own logo, shown below:’ and the image of the logo in question have been deleted.

SINGLE DOCUMENT

‘MOJAMA DE BARBATE’

EU No: PGI-ES-01210-AM01 – 3 October 2018

PDO ( ) PGI (X)

1. Name(S) [of PDO or PGI] ‘Mojama de Barbate’

2. Member State or third country Spain

3. Description of the agricultural product or foodstuff

3.1. Type of product Class 1.7. Fresh fish, molluscs and crustaceans and products derived therefrom

3.2. Description of the product to which the name in (1) applies ‘Mojama de Barbate’ is made from the fine part of the tuna fish known as the loin, both the upper and lower loins, which are cured by being salted and dried in the air or in tunnels designed for that purpose. ‘Mojama de Barbate’ is classed as either Extra or Primera. Categoría Extra: this is mojama made from the inside part of the loin, i.e. the part that is in contact with the tuna backbone. Categoría Primera: this is mojama made from the parts of the loin adjacent to the parts used for Categoría Extra. ‘Mojama de Barbate’ is dark brown on the outside, while on the inside there are streaks characteristic of tuna loin, which are much more conspicuous in Categoría Primera than in Categoría Extra. When cut it is varying shades of deep red, darker at the edges, with a texture that is compact, smooth and not very fibrous, and it smells and tastes of oily fish. C 57/30 EN Offi cial Jour nal of the European Union 20.2.2020

The salt content is between 3 % and 9 % and the water activity is below 0.90.

‘Mojama de Barbate’ may be vacuum-packed in transparent plastic in pieces of different weights or cut in slices. It may also be packed in plastic trays or glass jars, sliced in olive or sunflower oil.

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

‘Mojama de Barbate’ is made from tuna loin of the following species: Thunnus albacares, commercially known as yellowfin tuna, light tuna or rabil, and Thunnus thynnus, commercially known as bluefin tuna, with a live weight of more than 150 kg. There are no restrictions regarding the area of provenance of the raw material, but only wild tuna is used.

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

The following operations must take place in the defined geographical area: washing the tuna, cutting it up (traditionally known as ronqueo), washing the different cuts obtained, salting, repeated washing to reach the desired level of saltiness, pressing, curing of the loins by drying, trimming and final selection for packaging.

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

‘Mojama de Barbate’ must be packaged at source in order to maintain the physical, chemical and organoleptic characteristics attained at the end of the process, in particular the salt content and water activity.

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

The following must appear prominently on the label of every producer marketing PGI ‘Mojama de Barbate’: the words ‘Mojama de Barbate’ and the European Union PGI logo.

4. Concise definition of the geographical area

‘Mojama de Barbate’ is made in the municipalities of Barbate and Vejer de la Frontera, both in the province of Cádiz.

5. Link with the geographical area

‘Mojama de Barbate’ is recognised on the national market as a gourmet product, characterised by careful preparation, a high price and discerning consumption. It can be found in food stores that specialise in regional specialities, in different parts of Spain and in establishments that serve food.

The link between ‘Mojama de Barbate’ and the geographical area derives from the prestige and reputation the product has acquired due to the area’s fish salting tradition. It is an area where tuna has been fished for centuries and is still fished today and where know-how resides in the artisanal preparation methods, based on knowledge and experience handed down from one generation to the next.

The whole coast of the Gulf of Cádiz has a long fishing and tuna-salting tradition, which dates from the times of the Phoenicians and the Tartessians, who taught the techniques to the early inhabitants of the area, and there are references to catching tuna in a maze of nets that date back to that time.

Later the Arabs improved the design of the nets and introduced the almadraba, (in Andalusian Arabic almadraba means ‘place where one strikes or fights’), a technique that involves catching the fish in a maze of nets set near the coast, where the tuna pass on their way from the Atlantic to the Mediterranean to spawn.

Over a span of almost ten centuries, various classical authors left numerous accounts of the almadrabas in the Strait of Gibraltar and the abundance and great size of the tuna caught in the area, describing their capture in the maze of nets in great detail. They also told how the fish were traded all over the Mediterranean, emphasising their high nutritional value and culinary qualities.

The Roman province of Hispania Baetica already had a prosperous tuna salting and processing industry. Under the peoples who subsequently settled in the south of Spain, the fishing industry continued and flourished and it is still there today, preserving the traditional, artisanal methods. 20.2.2020 EN Offi cial Jour nal of the European Union C 57/31

In the geographical area where ‘Mojama de Barbate’ is produced, the traditional processing industries still operate and activities are organised for professionals in the catering and tuna sectors, tuna lovers and the general public, such as the Semana Gastronómica del Atún [Tuna Culinary Week] organised by the Municipality of Barbate, where guests from the world of food and drink perform cookery demonstrations or ‘showcookings’, and visitors can taste traditional bluefin tuna dishes, which are an important feature of the cuisine of this part of the Cádiz coast. The event also includes other activities such as cookery competitions and the ‘best tapa competition’, where contestants seek to produce the best bluefin tuna tapa.

Mojama is the most important salted tuna product and the industry that prepares it using distinctly artisanal methods has been developed by small and medium-sized family companies, run by the founders or their descendants, which has enabled the most traditional production methods to be maintained, incorporating only those new methods that improve food safety and permit comprehensive control of the production process, in the pursuit of enhanced quality. To prepare the product, specialised knowledge and experience are required at every stage of the process: cutting up the fish, removing the loins used to make ‘Mojama de Barbate’, making the cuts in the right places, salting, where the skill lies in knowing how much to salt, then washing, which has to be done in a controlled manner to ensure that the excess – and only the excess – salt is eliminated, and finally drying, which takes place in optimal conditions due to the local microclimate, either naturally or in tunnels designed for that purpose.

The product’s reputation in the culinary world is evidenced by numerous publications, notably the Inventario Español de Productos Tradicionales published in 1996 by the Ministry of Agriculture, Fisheries and Food, a national government department, and the research published by the Fundación Unicaja, entitled Catalogación y Caracterización de los Productos Típicos Agroalimentarios de Andalucía, Volume II (2006), which describe mojama as a traditional Andalusian product that is produced mainly in Barbate (Cádiz) and Isla Cristina (Huelva).

On 30 August 2009 the national newspaper El País published a food article entitled ‘Sal para la vida’ (Salt for life), which said that: ‘Today, developed countries continue to salt fish, because it gives the fish a delicious aroma. Spain has some world-class products, such as Santoña anchovies and Mojama de Barbate’.

The food and drink section of La Mar de Cádiz, a guide to the province, says: ‘The food and drink of the Cádiz coast is as rich and varied as the land itself, ranging from the wines of Sanlúcar de Barrameda and El Puerto de Santa María to the local fried fish and Mojama de Barbate, making it one of the best-loved cuisines in Spain’.

The reputation of ‘Mojama de Barbate’ is evidenced by numerous references on the internet, for example:

The online Guía Interactiva de Restaurantes de Cocina Marinera (Interactive Seafood Restaurants Guide) endorses its reputation: ‘One of the best-known salted products is mojama de atún (typical of Isla Cristina and Barbate, Andalusia’s main producers)’.

‘Mojama de Barbate’ is on the tapas menu of the Buentrago restaurant, which has several establishments in Seville.

The opening of the International Tourism Fair (FITUR) held in Madrid featured a tasting of ‘Mojama de Barbate’.

Various publications in the province of Cádiz report on tastings of ‘Mojama de Barbate’ that take place during the semana del atún [tuna week].

The tourist guide to Los Caños de Meca specifically mentions ‘Mojama de Barbate’ as a typical local product.

Mojama de atún extra de Barbate can also be found on the menu of the Alcaravea Restaurant.

There is an article in the Andalucía online newspaper attesting to the reputation of ‘Mojama de Barbate’ – ‘Barbate (Cádiz) has a very varied cuisine based on seafood, and specialities include “Mojama de Barbate”’ and describing it in detail.

‘Mojama de Barbate’ also features in the Guía de la provincia de Cádiz [Guide to the province of Cádiz], as a typical dish of high nutritional value described as ‘succulent’.

Regarding the use of the name in everyday language, an article in the ABC de Sevilla newspaper of 7 August 2000 featured the expression ‘...tiesos cual mojama de Barbate o de Isla Cristina’ [an expression meaning ‘completely skint’]. C 57/32 EN Offi cial Jour nal of the European Union 20.2.2020

Reference to publication of the specification

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

The full text of the product specification can be found at: https://juntadeandalucia.es/export/drupaljda/Pliego_Barbate_mo­ dificado.pdf

or via the homepage of the Consejería de Agricultura, Ganadería, Pesca y Desarrollo Sostenible

(http://www.juntadeandalucia.es/agriculturaypesca/portal); by following the navigation pathway:

‘Areas de Actividad’/‘Industrias y Cadena Agroalimentaria’ /‘Calidad’/‘Denominaciones de Calidad’/‘Productos derivados de la pesca’. The specification can be found under the name of the Quality Designation.

ISSN 1977-091X (electronic edition) ISSN 1725-2423 (paper edition)

Publications Office of the European Union 2985 Luxembourg LUXEMBOURG EN