European Commission

C 89/4 EN Offi cial Jour nal of the European Union 18.3.2020

OTHER ACTS

EUROPEAN COMMISSION

Publication of a communication of approval of a standard amendment to a 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 89/03)

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

Anjou

Reference number: PDO-FR-A0820-AM02

Date of communication: 14 November 2019

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

1. Geographical area

The geographical area is amended as follows:

‘a) All stages in the production process (...) take place in the geographical area encompassing the communes named below, on the basis of the Official Geographic Code of 2018:

— department of Deux-Sèvres: Argenton-l’Église, Bouillé-Loretz, Brion-près-Thouet, Louzy, Mauzé-Thouarsais, Oiron, Saint-Cyr-la-Lande, Sainte-Radegonde, Sainte-Verge, Saint-Martin-de-Mâcon, Saint-Martin-de-Sanzay, Thouars, Tourtenay, Val en Vignes (formerly in the delegated communes of Bouillé-Saint-Paul and Cersay);

— department of Maine-et-Loire: Allonnes, Angers, Antoigné, Artannes-sur-Thouet, Aubigné-sur-Layon, Beaulieu-sur-Layon, Bellevigne-en-Layon (formerly in the delegated communes of Champ-sur-Layon, Faveraye- Mâchelles, Faye-d’Anjou, Rablay-sur-Layon and Thouarcé), Blaison-Saint-Sulpice (formerly in the delegated communes of Blaison-Gohier and Saint-Sulpice), Bouchemaine, Brain-sur-Allonnes, Brézé, Brissac Loire Aubance (formerly in the delegated communes of Alleuds, Brissac-Quincé, Charcé-Saint-Ellier-sur-Aubance, Chemellier, Coutures, Luigné, Saint-Rémy-la-Varenne, Saint-Saturnin-sur-Loire and Vauchrétien), Brossay, Cernusson, Chacé, Chalonnes-sur-Loire, Champtocé-sur-Loire, Chaudefonds-sur-Layon, Chemillé-en-Anjou (formerly in the delegated communes of Chanzeaux, La Jumellière and Valanjou), Cizay-la-Madeleine, Cléré- sur-Layon, Le Coudray-Macouard, Courchamps, Denée, Dénezé-sous-Doué, Distré, Doué-en-Anjou (formerly in the delegated communes of Brigné, Concourson-sur-Layon, Doué-la-Fontaine, Forges, Meigné, Montfort, Saint-Georges-sur-Layon and Les Verchers-sur-Layon), Épieds, Fontevraud-l’Abbaye, Les Garennes sur Loire (formerly in the delegated communes of Juigné-sur-Loire and Saint-Jean-des-Mauvrets), Gennes-Val-de-Loire (formerly in the delegated communes of Chênehutte-Trèves-Cunault, Gennes, Grézillé, Saint-Georges-des-Sept- Voies and Le Thoureil), Huillé, Ingrandes-Le Fresne sur Loire (formerly in the delegated commune of d’Ingrandes), Jarzé Villages (formerly in the delegated commune of Lué-en-Baugeois), Louresse-Rochemenier, Lys-Haut-Layon (formerly in the delegated communes of Cerqueux-sous-Passavant, La Fosse-de-Tigné, Nueil- sur-Layon, Tancoigné, Tigné, Trémont and Vihiers), Mauges-sur-Loire (formerly in the delegated communes of La Chapelle-Saint-Florent, Le Mesnil-en-Vallée, Montjean-sur-Loire, La Pommeraye, Saint-Florent-le-Vieil,

(1) OJ L 9, 11.1.2019, p. 2. 18.3.2020 EN Offi cial Jour nal of the European Uni on C 89/5

Saint-Laurent-de-la-Plaine and Saint-Laurent-du-Mottay), Mazé-Milon (formerly in the delegated commune of Fontaine-Milon), Montilliers, Montreuil-Bellay, Montsoreau, Mozé-sur-Louet, Mûrs-Erigné, Orée d’Anjou (formerly in the delegated communes of Bouzillé, Champtoceaux, Drain, Landemont, Liré and La Varenne), Parnay, Passavant-sur-Layon, La Possonnière, Le Puy-Notre-Dame, Rochefort-sur-Loire, Rou-Marson, Saint- Cyr-en-Bourg, Sainte-Gemmes-sur-Loire, Saint-Georges-sur-Loire, Saint-Germain-des-Prés, Saint-Just-sur-Dive, Saint-Macaire-du-Bois, Saint-Melaine-sur-Aubance, Saumur, Savennières, Soulaines-sur-Aubance, Souzay- Champigny, Terranjou (formerly in the delegated communes of Chavagnes, Martigné-Briand and Notre-Dame- d’Allençon), Tuffalun (formerly in the delegated communes of Ambillou-Château, Louerre and Noyant-la- Plaine), Turquant, Les Ulmes, Val-du-Layon (formerly in the delegated communes of Saint-Aubin-de-Luigné and Saint-Lambert-du-Lattay), Varennes-sur-Loire, Varrains, Vaudelnay, Villevêque;

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

Maps showing the geographical area can be viewed on the website of the National Institute of Origin and Quality.

b) All stages in the production of wines eligible to bear the term “gamay” take place in the geographical area encompassing the communes named below, on the basis of the Official Geographic Code of 2018:

— department of Deux-Sèvres: Argenton-l’Église, Bouillé-Loretz, Brion-près-Thouet, Louzy, Mauzé-Thouarsais, Saint-Cyr-la-Lande, Sainte-Radegonde, Sainte-Verge, Saint-Martin-de-Sanzay, Thouars, Val en Vignes (formerly in the delegated communes of Bouillé-Saint-Paul and Cersay);

— department of Maine-et-Loire: Allonnes, Angers, Aubigné-sur-Layon, Beaulieu-sur-Layon, Bellevigne-en-Layon (formerly in the delegated communes of Champ-sur-Layon, Faveraye-Mâchelles, Faye-d’Anjou, Rablay-sur- Layon and Thouarcé), Blaison-Saint-Sulpice (formerly in the delegated communes of Blaison-Gohier and Saint- Sulpice), Bouchemaine, Brain-sur-Allonnes, Brissac Loire Aubance (formerly in the delegated communes of Alleuds, Brissac-Quincé, Charcé-Saint-Ellier-sur-Aubance, Chemellier, Coutures, Luigné, Saint-Rémy-la- Varenne, Saint-Saturnin-sur-Loire and Vauchrétien), Cernusson, Chalonnes-sur-Loire, Champtocé-sur-Loire, Chaudefonds-sur-Layon, Chemillé-en-Anjou (formerly in the delegated communes of Chanzeaux, La Jumellière and Valanjou), Cléré-sur-Layon, Denée, Dénezé-sous-Doué, Doué-en-Anjou (formerly in the delegated communes of Brigné, Concourson-sur-Layon, Doué-la-Fontaine, Forges, Montfort, Saint-Georges-sur-Layon and les Verchers-sur-Layon), Les Garennes sur Loire (formerly in the delegated communes of Juigné-sur-Loire and Saint-Jean-des-Mauvrets), Gennes-Val-de-Loire (formerly in the delegated communes of Chênehutte- Trèves-Cunault, Gennes, Grézillé, Saint-Georges-des-Sept-Voies and Le Thoureil), Huillé, Ingrandes-Le Fresne sur Loire (formerly in the delegated commune of Ingrandes), Jarzé Villages (formerly in the delegated commune of Lué-en-Baugeois), Louresse-Rochemenier, Lys-Haut-Layon (formerly in the delegated communes of Cerqueux-sous-Passavant, La Fosse-de-Tigné, Nueil-sur-Layon, Tancoigné, Tigné, Trémont and Vihiers), Mauges-sur-Loire (formerly in the delegated communes of La Chapelle-Saint-Florent, Le Mesnil-en-Vallée, Montjean-sur-Loire, La Pommeraye, Saint-Florent-le-Vieil, Saint-Laurent-de-la-Plaine and Saint-Laurent-du- Mottay), Mazé-Milon (formerly in the delegated communes of Fontaine-Milon), Montilliers, Mozé-sur-Louet, Mûrs-Erigné, Orée d’Anjou (formerly in the delegated communes of Bouzillé, Champtoceaux, Drain, Landemont, Liré and La Varenne), Passavant-sur-Layon, La Possonnière, Rochefort-sur-Loire, Sainte-Gemmes- sur-Loire, Saint-Georges-sur-Loire, Saint-Germain-des-Prés, Saint-Macaire-du-Bois, Saint-Melaine-sur-Aubance, Savennières, Soulaines-sur-Aubance, Terranjou (formerly in the delegated communes of Chavagnes, Martigné- Briand and Notre-Dame-d’Allençon), Tuffalun (formerly in the delegated communes of Ambillou-Château, Louerre and Noyant-la-Plaine), Val-du-Layon (formerly in the delegated communes of Saint-Aubin-de-Luigné and Saint-Lambert-du-Lattay), Varennes-sur-Loire, Villevêque;

Maps showing the geographical area can be viewed on the website of the National Institute of Origin and Quality. ’

Amended wording: the new list of administrative bodies takes into account any mergers 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 Geographic Code, updated annually by INSEE (the French National Institute of Statistics and Economic Studies). The boundaries of the geographical area remain exactly the same.

Finally, for the purposes of better public information, attention is drawn to the maps of the geographical area available on the INAO website.

Point 6 of the single document, on the geographical area, has been amended accordingly. C 89/6 EN Offi cial Jour nal of the European Union 18.3.2020

2. Demarcated parcel area

In point IV(2) of Chapter 1 of the product specification, the words ‘and 19 January 2017’ are added after ‘5 September 2007’.

The purpose of this amendment is to add the date on which the relevant national authority approved changes to 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 suitable for producing the product covered by the protected designation of origin.

In point IV(2) of Chapter 1 of the product specification, the words ‘4 September 1996’ are replaced by ‘4 and 5 September 1996’.

This amendment corrects the date of the national procedure during which the demarcated parcel area was approved. The single document is not affected by this amendment.

3. Area in immediate proximity In point IV(3) of Chapter 1, the list of communes is replaced by: — department of Indre-et-Loire: Saint-Nicolas-de-Bourgueil;

— department of Loire-Atlantique: Ancenis, Le Loroux-Bottereau, Le Pallet, La Remaudière, Vair-sur-Loire (formerly in the delegated commune of Anetz), Vallet;

— department of Maine-et-Loire: Orée d’Anjou (formerly in the delegated commune of Saint-Laurent-des-Autels), Saint-Martin-du-Fouilloux.

As regards the ‘gamay’ designation, the list of communes is replaced by: — department of Deux-Sèvres: Saint-Martin-de-Mâcon, Tourtenay; — department of Indre-et-Loire: Saint-Nicolas-de-Bourgueil;

— department of Loire-Atlantique: Ancenis, Le Loroux-Bottereau, Le Pallet, La Remaudière, Vair-sur-Loire (formerly in the delegated commune of Anetz), Vallet;

— department of Maine-et-Loire: Antoigné, Artannes-sur-Thouet, Brézé, Brossay, Chacé, Cizay-la-Madeleine, Le Coudray-Macouard, Courchamps, Distré, Doué-en-Anjou (formerly in the delegated commune of Meigné), Épieds, Fontevraud-l’Abbaye, Montreuil-Bellay, Montsoreau, Orée d’Anjou (formerly in the delegated commune of Saint- Laurent-des-Autels), Parnay, Le Puy-Notre-Dame, Rou-Marson, Saint-Cyr-en-Bourg, Saint-Just-sur-Dive, Saint- Martin-du-Fouilloux, Saumur, Souzay-Champigny, Turquant, Les Ulmes, Varrains, Vaudelnay; — department of Vienne: Berrie, Curçay-sur-Dive, Glénouze, Pouançay, Ranton, Saint-Léger-de-Montbrillais, Saix, Ternay, Les Trois-Moutiers. This amendment takes into account the various mergers of communes that have occurred since the last version of the specification. The boundary of the area in immediate proximity remains entirely unchanged. Point 9 of the single document, on essential further conditions, has been amended accordingly.

4. Agri-environmental provision The following has been added to point VI(2) of Chapter 1: ‘Managed vegetation cover, either natural or planted, is compulsory between rows. In the absence of vegetation cover, operators must tend the soil to ensure that naturally occurring vegetation is managed. Otherwise, operators must justify the use of bio-control products approved by the wine-growing authorities. Where bio-control herbicides are used on a land parcel, use of other herbicides is not permitted. ’

This amendment reflects current developments in practice among operators to promote conservation agriculture throughout the vineyards of Anjou. It takes into account growing environmental concern as part of technical procedures. By encouraging the existence of vegetation cover, or mechanised weeding, or even use of bio-control products, the amendment aims to reduce the use of chemical herbicides. The reduction in herbicides will certainly strengthen the defences of wine-growing soils and preserve their natural properties such as fertility, bio-diversity and self-cleaning. This 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. 18.3.2020 EN Offi cial Jour nal of the European Uni on C 89/7

5. Harvest proclamation

Under point VII(1) of Chapter 1, the following sentence is 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 as operators now have a large selection of tools at their disposal to enable them to gauge the ripeness of the grapes with the greatest possible accuracy. All operators have access to a number of individual and collective machines and equipment that enable them to accurately determine the ideal start date for harvesting each parcel based on production objectives.

The single document is not affected by this amendment.

6. Sugar content

Under point IX(1)(c) of Chapter 1, the words ‘after fermentation’ are added after ‘The wines have’.

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

Point 4 of the single document has been amended accordingly.

7. Amendment of oenological practices

Under point IX(1)(d) of Chapter 1 of the specification, the words ‘for white and rosé wines’ are added before ‘the use of wood chips is prohibited’. Furthermore, the words ‘for red wines, the use of wood chips is prohibited except during wine-making’ are added. The purpose of this amendment is to remove the ban on adding oak chips during the production of red wines. 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. Wood chips may only be used during the wine-making stage. Use of wood chips remains prohibited when ageing the wines.

Point 5 of the single document has been amended accordingly.

8. Fermenting room capacity

Under 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.’ is replaced by: ‘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 previously did not mention volume capacity, usually expressed in hectolitres or cubic metres. Instead, it referred to yield, that is harvest volume divided by surface area, expressed in hectolitres per hectare, for example. The proposed amendment rectifies this incongruity concerning measurements without making any substantial changes (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.

9. Circulation of wines

Point IX(5)(b) of Chapter 1, on the date of entry into circulation of the wines between authorised warehouses, has been deleted.

The single document is not affected by this amendment.

10. Link with the geographical area

The link has been revised in order to update the number of communes involved (for example, in the department of Maine-et-Loire, 70 instead of 126).

Point 6 of the single document has been amended accordingly. C 89/8 EN Offi cial Jour nal of the European Union 18.3.2020

11. Transitional measure The expired transitional measures have been deleted. The following has been inserted under point XI of Chapter 1: ‘The provisions relating to the requirement for managed plant cover, either natural or planted, between rows, or, in the absence of such plant cover, provisions relating to the requirement for operators to work the soil or use bio-control products to ensure that naturally occurring plant growth is managed, do not apply to vineyard parcels already in existence at the time of accreditation of this specification and in which the spacing between rows is less than or equal to 1,7 metres. ’ The transitional measure avoids the need to penalise existing vineyards currently using a training method not adapted to the agri-environmental provisions. In densely planted vineyards, where the spacing between rows is less than or equal to 1,7 metres, maintaining permanent grass cover or attempting to work the soil could, in effect, cause technical problems with machinery, materials or tools, for example. In low-growing vines, grass cover actually increases the risk of spring frosts. Furthermore, the presence of vegetation cover significantly increases the pressure on the water supply to the vines in the more densely-planted vineyards. Nevertheless, any vines planted after the specification has been approved will have to comply fully with the new agri-environmental provisions, regardless of planting density and spacing between rows. The single document is not affected by this amendment.

12. Record keeping Under point II(3) of Chapter 2, the word ‘potential’ has been replaced by ‘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 record-keeping provisions is intended to make it easier to draw up inspection plans and check records. The single document is not affected by this amendment.

13. 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 Anjou

2. Geographical indication type PDO – Protected Designation of Origin

3. Categories of grapevine products 1. Wine 5. Quality sparkling wine

4. Description of the wine(s)

Still white wines The wines have: — a minimum natural alcoholic strength by volume of 11 %; — a fermentable sugar content after fermentation of less than or equal to 3 g/l, which may be increased to a maximum of 8 g/l if the total acidity expressed as grams of tartaric acid per litre is not more than 2 g/l below the fermentable sugar content. After enrichment, the wines’ total alcoholic strength by volume must not exceed 12,5 %. The total volatile acidity, total acidity and total sulphur dioxide contents are those laid down by EU legislation. 18.3.2020 EN Offi cial Jour nal of the European Uni on C 89/9

The still white wines are generally dry. However, they may at times contain fermentable sugars and be classed as ‘demi- sec’ (medium-dry), ‘moelleux’ (medium-sweet) or ‘doux’ (sweet). Their aromatic character is generally intense, with floral aromas (hawthorn, lilac, lime tree, verbena, camomile, etc.) and fruitier notes (citrus, plum, pear, dried fruit, etc.). They have an ample, full-bodied taste, leaving a feeling of freshness and delicacy in the mouth.

General analytical characteristics Maximum total alcoholic strength (in % volume) Minimum actual alcoholic strength (in % volume) 9,5 Minimum total acidity Maximum volatile acidity (in milliequivalents per litre) Maximum total sulphur dioxide (in milligrams per litre)

Still red wines The wines have: — a minimum natural alcoholic strength by volume of 10,5 %; — a fermentable sugar content after fermentation of less than or equal to 3 g/l; — in the case of wines eligible to bear the term ‘gamay’ followed by the words ‘primeur’ or ‘nouveau’, a fermentable sugar content after fermentation of less than or equal to 2 g/l. The red wines must undergo malo-lactic fermentation. Red wines ready to be marketed in bulk or at the packaging stage have a malic acid content that does not exceed 0,4 g/l. After enrichment, the wines’ total alcoholic strength by volume must not exceed 12,5 %. The total volatile acidity, total acidity and total sulphur dioxide contents are those laid down by EU legislation. However, any unpackaged wine eligible to bear the term ‘primeur’ or ‘nouveau’ must have a volatile acidity less than or equal to 10,2 milliequivalents per litre. Red wines are aged at least until 15 January of the year following that of the harvest. The still red wines have a good tannic structure. Their aromas are relatively intense, with notes of red fruits. They have structure, but lightness must predominate. They are fresh wines which must be drunk during the first three years after the grape harvest.

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)

Sparkling wines The sparkling wines are white or rosé. Basic wine intended for the production of white or rosé sparkling wine must have a minimum natural alcoholic strength by volume of 10,5 %. Basic wine intended for the production of sparkling wine that has not been enriched must have an actual alcoholic strength by volume not exceeding 12 %. After fermentation, basic wine that has not been enriched must have a fermentable sugar content (glucose and fructose) not exceeding 24 grams per litre. After fermentation, basic wine that has been enriched must have a fermentable sugar content (glucose and fructose) not exceeding 5 grams per litre. C 89/10 EN Offi cial Jour nal of the European Union 18.3.2020

Basic wine intended for the production of sparkling white and rosé wine that has been enriched must have a total alcoholic strength by volume not exceeding 11,6 %. After enrichment, the wines’ total alcoholic strength by volume after secondary fermentation and before the addition of the expedition liqueur, must not exceed 13 %. The total volatile acidity, total acidity and total sulphur dioxide contents are those laid down by EU legislation. The sparkling wines are white or rosé. They are characterised by the finesse found not only in their effervescence but also in their aromatic character and structure in the mouth.

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

Planting density - Spacing Cultivation method The minimum vine planting density is 4 000 plants per hectare. The spacing between the rows of these vines must not exceed 2,5 metres, and the spacing between plants in the same row must be at least 1 metre. The controlled designation of origin may be used for the harvests of 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 product specification. The spacing between the rows of the vines must not exceed 3 metres, and the spacing between plants in the same row must be at least 1 metre.

Rules on vine pruning and training Cultivation method The vines are pruned by 30 April at the latest using the rod and spur system in accordance with the detailed rules laid down in the specification. These rules specify for each variety the maximum number of buds per plant and the maximum number of buds on the cane. The height of the foliage when trellised is at least 0,6 times the spacing between the rows. The trellised height is measured from the lowest point of the foliage, set at a minimum of 0,4 metres above the ground, to the highest part of the canopy, set at a minimum of 0,2 metres above the height of the highest trellising wire. In the case of vineyard parcels where the planting density is at least 3 300 but less than 4 000 plants per hectare, the following additional trellising rules apply: the minimum height of the trellising posts above the ground is 1,9 metres; there are four levels of trellising wires; the minimum height of the highest wire is 1,85 metres above the ground.

Irrigation Cultivation method Irrigation is prohibited.

Enrichment Specific oenological practice Subtractive enrichment methods are permitted for the red wines with the maximum partial concentration rate set at 10 % in relation to the volumes used. After enrichment, still wines must have a total alcoholic strength by volume not exceeding 12,5 %. 18.3.2020 EN Offi cial Jour nal of the European Union C 89/11

Basic wine intended for the production of sparkling white and rosé wine that has been enriched must have a fermentable sugar content of ≤ 5 g/l and a total alcoholic strength by volume of ≤ 11,6 %.

Use of wood chips

Specific oenological practice

For white and rosé wines, the use of wood chips is forbidden.

For red wines, the use of wood chips is forbidden except during the production process.

Basic wine intended for the production of sparkling rosé wine may be made from maceration or bleeding/draining.

In addition to the above provisions, the oenological practices concerning these wines must meet the requirements laid down at EU level and in the Rural and Maritime Fishing Code.

Wine-making restriction

The use of oenological charcoal to make the rosé wines is prohibited, whether alone or mixed in preparations.

b. Maximum yields

Still white wines

65 hectolitres per hectare

Still red wines

65 hectolitres per hectare

White and rosé sparkling wines

76 hectolitres per hectare

Bearing the term ‘gamay’

72 hectolitres per hectare

6. Demarcated geographical area

a) All stages in the production of wines eligible to bear the controlled designation of origin ‘Anjou’ take place in the geographical area encompassing the communes named below, on the basis of the Official Geographic Code of 2018:

— department of Maine-et-Loire: Allonnes, Angers, Antoigné, Artannes-sur-Thouet, Aubigné-sur-Layon, Beaulieu- sur-Layon, Bellevigne-en-Layon (formerly in the delegated communes of Champ-sur-Layon, Faveraye-Mâchelles, Faye-d’Anjou, Rablay-sur-Layon and Thouarcé), Blaison-Saint-Sulpice (formerly in the delegated communes of Blaison-Gohier and Saint-Sulpice), Bouchemaine, Brain-sur-Allonnes, Brézé, Brissac Loire Aubance (formerly in the delegated communes of Alleuds, Brissac-Quincé, Charcé-Saint-Ellier-sur-Aubance, Chemellier, Coutures, Luigné, Saint-Rémy-la-Varenne, Saint-Saturnin-sur-Loire and Vauchrétien), Brossay, Cernusson, Chacé, Chalonnes-sur-Loire, Champtocé-sur-Loire, Chaudefonds-sur-Layon, Chemillé-en-Anjou (formerly in the delegated communes of Chanzeaux, La Jumellière and Valanjou), Cizay-la-Madeleine, Cléré-sur-Layon, Le Coudray-Macouard, Courchamps, Denée, Dénezé-sous-Doué, Distré, Doué-en-Anjou (formerly in the delegated communes of Brigné, Concourson-sur-Layon, Doué-la-Fontaine, Forges, Meigné, Montfort, Saint-Georges-sur- Layon and Les Verchers-sur-Layon), Épieds, Fontevraud-l’Abbaye, Les Garennes sur Loire (formerly in the delegated communes of Juigné-sur-Loire and Saint-Jean-des-Mauvrets), Gennes-Val-de-Loire (formerly in the delegated communes of Chênehutte-Trèves-Cunault, Gennes, Grézillé, Saint-Georges-des-Sept-Voies and Le Thoureil), Huillé, Ingrandes-Le Fresne sur Loire (formerly in the delegated commune of d’Ingrandes), Jarzé Villages (formerly in the delegated commune of Lué-en-Baugeois), Louresse-Rochemenier, Lys-Haut-Layon (formerly in the delegated communes of Cerqueux-sous-Passavant, La Fosse-de-Tigné, Nueil-sur-Layon, C 89/12 EN Offi cial Jour nal of the European Union 18.3.2020

Tancoigné, Tigné, Trémont and Vihiers), Mauges-sur-Loire (formerly in the delegated communes of La Chapelle- Saint-Florent, Le Mesnil-en-Vallée, Montjean-sur-Loire, La Pommeraye, Saint-Florent-le-Vieil, Saint-Laurent-de- la-Plaine and Saint-Laurent-du-Mottay), Mazé-Milon (formerly in the delegated commune of Fontaine-Milon), Montilliers, Montreuil-Bellay, Montsoreau, Mozé-sur-Louet, Mûrs-Erigné, Orée d’Anjou (formerly in the delegated communes of Bouzillé, Champtoceaux, Drain, Landemont, Liré and La Varenne), Parnay, Passavant- sur-Layon, La Possonnière, Le Puy-Notre-Dame, Rochefort-sur-Loire, Rou-Marson, Saint-Cyr-en-Bourg, Sainte- Gemmes-sur-Loire, Saint-Georges-sur-Loire, Saint-Germain-des-Prés, Saint-Just-sur-Dive, Saint-Macaire-du- Bois, Saint-Melaine-sur-Aubance, Saumur, Savennières, Soulaines-sur-Aubance, Souzay-Champigny, Terranjou (formerly in the delegated communes of Chavagnes, Martigné-Briand and Notre-Dame-d’Allençon), Tuffalun (formerly in the delegated communes of Ambillou-Château, Louerre and Noyant-la-Plaine), Turquant, Les Ulmes, Val-du-Layon (formerly in the delegated communes of Saint-Aubin-de-Luigné and Saint-Lambert-du- Lattay), Varennes-sur-Loire, Varrains, Vaudelnay, Villevêque;

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

Maps showing the geographical area can be viewed on the website of the National Institute of Origin and Quality.

b) All stages in the production of wines eligible to bear the term ‘gamay’ take place in the geographical area encompassing the communes named below, on the basis of the Official Geographic Code of 2018:

Maps showing the geographical area can be viewed on the website of the National Institute of Origin and Quality.

7. Main grape varieties

Gamay N

Chenin B

Grolleau Gris G 18.3.2020 EN Offi cial Jour nal of the European Union C 89/13

Grolleau N

Cabernet Franc N

Cabernet-Sauvignon N

Pineau d’Aunis N

8. Description of the link(s)

1. Information on the geographical area

Still wines

a) Description of the natural factors relevant to the link

The geographical area spans two major geological formations where vineyards occupy most of the river catchment areas and some plateaux: in the west, the Precambrian and Paleozoic outcrops attached to the Armorican Massif; in the east, the Mesozoic and Cenozoic substratum of the Paris basin which has covered the ancient base rock. This geological peculiarity distinguishes the western part of the geographical area from the eastern part. The western part is notable for the presence of shale deposits, mostly slate, and is known locally as ‘Anjou noir’ or ‘black Anjou’. The eastern part is notable for its chalky marl (Saumur) and is known locally as ‘Anjou blanc’ or ‘white Anjou’.

With historic links to the ancient province of Anjou, as of 2018 the geographical area essentially covers the southern half of the department of Maine-et-Loire (70 communes) and the northern fringes of the departments of Deux-Sèvres (14 communes) and Vienne (9 communes). Some pockets still exist in the north of the department of Maine-et-Loire, harking back to a time when there were vineyards across the entire department.

The soil found in the parcels demarcated for the grape harvest is derived from different geological formations. Although the soil varies significantly, it is generally poor with limited water reserves. Moreover, it has good thermal properties.

The geographical area benefits from a temperate oceanic climate with temperature ranges that do not vary significantly, on the one hand because of the relative proximity of the Atlantic Ocean and on the other, because of the role that the Loire and its tributaries play in temperature regulation. The fact that the vines are planted on hills is also a factor. The expression ‘douceur angevine’ (clement Anjou weather) is used, best describing the winter, long spring and autumn, with frequent hot spells in summer. The north-west/south- east facing slopes protect the vines from the westerly winds that often have a high moisture content. Therefore the geographical area has limited irrigation and benefits from a foehn effect, sheltered from maritime mists by the higher slopes of Choletais and Mauges. Annual rainfall is around 585 millimetres, compared with 800 millimetres in Choletais.

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

Vines are known to have been cultivated on a continuous basis in Anjou since the first century A.D. It is excellent vine-growing country, as evidenced by these lines from a poem by Apollonius (sixth century): ‘Not far from Brittany is a town located on a rock with extensive plantations devoted to Ceres and Bacchus and a name, Andecavi (Angers), which is derived from the Greek place name’. Vine-growing developed in the Anjou area during the Middle Ages, under the auspices of the monasteries located on the banks of the Loire and around Angers. It became particularly renowned from the 7th and 8th century onwards. Thanks to the influence of Henry II and Eleanor of Aquitaine, wine from Anjou made its way to the most splendid tables.

Production developed significantly from the 16th century onwards with the arrival of Dutch merchants seeking wine for their country and colonies. The Dutch stocked up on the wines and trade was so brisk in the 18th century that the river Layon, which crosses the geographical area, was made navigable to make transportation easier. The great esteem in which Anjou wines were held meant that they were in high demand and various taxes were created (on wine in bulk, on crates, wholesale tax, retail tax, excise duty etc.). These taxes had negative consequences for trade. The havoc wrought by the War in the Vendée effectively destroyed the vineyards. Prosperity returned in the 19th century. In 1881, the vineyards covered a surface area of 45 000 hectares, of which 10 000 hectares remained in 1893 after the phylloxera epidemic. C 89/14 EN Offi cial Jour nal of the European Union 18.3.2020

The region known as Anjou essentially owes it fame to the production of white wines made from the Chenin B variety. However, plantings of the Cabernet Franc N variety and of Cabernet-Sauvignon N a little later on spread significantly after the phylloxera crisis. In the early 20th century, wine-making efforts were mostly focused on making ‘rouget’, the local name for a light wine served in cafés. This marked the first stage in the changes to the Anjou vineyards. Together with the Grolleau N and Grolleau Gris G varieties, which produce pale ‘clairet’ wines, complemented by the Gamay N and Pineau d’Aunis N varieties, they contributed to the development of a significant production of characteristic rosé wines, well-known under the controlled designations of origin ‘Cabernet d’Anjou’ and ‘Rosé d’Anjou’. The second stage in these changes was based on the experience gained by producers in managing these crops. The production of red wines developed from the 1960s onwards, based on monitoring and analysis of the best combinations of varieties and planting locations, together with assessment of the harvest potential and the expertise acquired in wine-making techniques.

2. Information on the quality and characteristics of the product

Still wines

The still wines produced which are eligible to bear the controlled designation of origin ‘Anjou’ are white, rosé and red wines.

The white wines are generally dry. However, they may at times contain fermentable sugars and be classed as ‘demi- sec’ (medium-dry), ‘moelleux’ (medium-sweet) or ‘doux’ (sweet). Their aromatic character is generally intense, with floral aromas (hawthorn, lilac, lime tree, verbena, camomile, etc.) and fruitier notes (citrus, plum, pear, dried fruit, etc.). They have an ample, full-bodied taste, leaving a feeling of freshness and delicacy in the mouth.

The rosé wines sold under the controlled designations of origin ‘Cabernet d’Anjou’ and ‘Rosé d’Anjou’ contain fermentable sugars and varying levels of sweetness. Their aromatic character is intense, each expressing the particular characteristics of their grape varieties. Fruit is nevertheless always present is some form (peach, strawberries, citrus, etc.). In the mouth, the wines offer a sophisticated balance of freshness and roundness. Their aroma is long and intense, in particular in rosé wines sold under the controlled designation of origin ‘Cabernet d’Anjou’.

The red wines have a good tannic structure. Their aromas are relatively intense, with notes of red fruits. They have structure, but lightness must predominate. They are fresh wines which must be drunk during the first three years after the grape harvest.

Wines eligible to bear the term ‘gamay’ are fresh, vibrant and lively. They develop aromatic characteristics which are fruity for the most part. They are generally best drunk when young.

3. Causal interactions

Still wines

The combined characteristics of the vine-growing area, including its northern location, characteristic landscape, notably mild climate and specific geology and soil profile give the wines a distinctive, fresh taste.

The diversity of the vineyard locations with their varied geological and soil profiles have enabled producers to find optimal conditions for each of the vine varieties growing there. Winegrowers observe and analyse the behaviour of their vines in order to determine the right location for the vineyards. Whilst the Anjou vineyards enable the Chenin B variety to express its main characteristics in dry white wines, the sunny and south-facing hillsides enable it to show the complexity of a more aged wine. Furthermore, if the weather conditions towards the end of the season are beneficial, the Chenin B variety can produce ‘moelleux’ (medium-sweet) or ‘doux’ (sweet) wines.

Whereas the Grolleau N, Grolleau Gris G and Pineau d’Aunis N varieties have come to occupy the hills and sandy/gravel flats where they are used to produce fruity rosé wines, the Cabernet Franc N and Cabernet- Sauvignon N varieties tend to prefer shallow or brown soils with a regulated water supply where they are used to produce full-bodied rosé wines with a lasting aroma or red wines with a slight rustic character refined during a brief period of ageing, as provided for in the specification.

Finally, the Gamay N variety prefers soils which have developed on Precambrian rocks in the heart of ‘Anjou noir’, with the exception of any of the ‘Anjou blanc’ area, as can be seen from the geographical unit within the geographical area which is defined in greater detail in the specification in respect of red wines eligible to bear the term ‘gamay’. 18.3.2020 EN Offi cial Jour nal of the European Union C 89/15

The know-how of producers, acquired from experience handed down over generations, can also be seen in their choice of technical model and grape variety combinations which depend on the production aim and vintage. The wide range of wines produced is an asset in conquering different markets. The wines are enjoyed not only in France, in particular by the inhabitants of the city of Angers and its surroundings, in Brittany and in Normandy, but also abroad. Indeed, wines sold under the controlled designations of origin ‘Anjou’, ‘Cabernet d’Anjou’ and ‘Rosé d’Anjou’ make no small contribution to the position held by ‘Val de Loire’ as the seventh largest exporting region of France.

Sparkling wines

The production of sparkling wine draws on the historical production of still white wines. In the 15th century, producers noticed that wines which had been bottled in winter and which would ferment for a second time when the warm weather first returned, would have a fizziness whilst maintaining their sophisticated aromas. Firstly ‘fizzy’, the development of sparkling wines was encouraged at the beginning of the 19th century when producers came to master the second bottle-fermentation process using either fermentable sugars from partially-fermented must or by adding tirage liqueur. It was possible to take advantage of the large cellars dug into the chalky marl where the wines could be conserved and aged at a constant low temperature. The sparkling wines are characterised by the finesse found not only in their effervescence but also in their aromatic character and structure in the mouth. Sparkling wine production has the same background. Producers noticed that wines which had been packaged and stored in cellars could undergo further fermentation once winter was over. Empirical understanding of this ‘second spontaneous fermentation’ firstly led to the production of ‘fizzy’ wines, using in particular the Chenin B variety which, as a late variety, had characteristics, a freshness and subtle aromas which made it particularly well suited to sparkling wine production. Its well-suited properties were taken full advantage of as from the beginning of the 19th century, guided in particular by Jean-Baptiste Ackerman, whereby ‘second bottle fermentation’ in the production of sparkling wines came to be mastered. Particular attention is paid to the wine harvest. The harvest ensures optimal ripeness and a good balance between sugar and acidity which is vital for guaranteeing freshness, good secondary fermentation and ageing potential. Furthermore, the underground cellars located, in particular, in the heart of ‘Anjou blanc’ are an asset in the production of these wines which require large storage and handling spaces under ideal light, humidity and temperature conditions. This strict method and technical model are applied to black grape varieties so that the sparkling rosé wines can be produced more in secret. Using experience gained over more than a century, the winemakers have now perfectly mastered the production of these sparkling wines. By ageing the wines on lees for at least nine months, this helps them to develop in complexity.

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

Area in immediate proximity Legal framework: EU legislation Type of further condition: Derogation concerning production in the demarcated geographical area Description of the condition: The area in immediate proximity defined by derogation for the wine-making and production processes of wines eligible to bear the controlled designations of origin ‘Cabernet d’Anjou’ and ‘Rosé d’Anjou’, the wine-making, production and ageing processes of wines eligible to bear the controlled designation of origin ‘Anjou’, the wine- making, production, ageing and packaging of sparkling wines eligible to bear the controlled designation of origin ‘Anjou’ comprises the following communes, on the basis of the Official Geographic Code of 2018: — department of Indre-et-Loire: Saint-Nicolas-de-Bourgueil; — department of Loire-Atlantique: Ancenis, Le Loroux-Bottereau, Le Pallet, La Remaudière, Vair-sur-Loire (formerly in the delegated commune of Anetz), Vallet; — department of Maine-et-Loire: Orée d’Anjou (formerly in the delegated commune of Saint-Laurent-des-Autels), Saint-Martin-du-Fouilloux. C 89/16 EN Offi cial Jour nal of the European Union 18.3.2020

Area in immediate proximity for use of the term ‘gamay’ Legal framework: EU legislation Type of further condition: Derogation concerning production in the demarcated geographical area Description of the condition: The area in immediate proximity defined by derogation for the wine-making and production processes of wines eligible to bear the term ‘gamay’ comprises the following communes, on the basis of the Official Geographic Code of 2018: — department of Deux-Sèvres: Saint-Martin-de-Mâcon, Tourtenay; — department of Indre-et-Loire: Saint-Nicolas-de-Bourgueil; — department of Loire-Atlantique: Ancenis, Le Loroux-Bottereau, Le Pallet, La Remaudière, Vair-sur-Loire (formerly in the delegated commune of Anetz), Vallet; — department of Maine-et-Loire: Antoigné, Artannes-sur-Thouet, Brézé, Brossay, Chacé, Cizay-la-Madeleine, Le Coudray-Macouard, Courchamps, Distré, Doué-en-Anjou (formerly in the delegated commune of Meigné), Épieds, Fontevraud-l’Abbaye, Montreuil-Bellay, Montsoreau, Orée d’Anjou (formerly in the delegated commune of Saint- Laurent-des-Autels), Parnay, Le Puy-Notre-Dame, Rou-Marson, Saint-Cyr-en-Bourg, Saint-Just-sur-Dive, Saint- Martin-du-Fouilloux, Saumur, Souzay-Champigny, Turquant, Les Ulmes, Varrains, Vaudelnay; — department of Vienne: Berrie, Curçay-sur-Dive, Glénouze, Pouançay, Ranton, Saint-Léger-de-Montbrillais, Saix, Ternay, Les Trois-Moutiers.

Packaging Legal framework: National legislation Type of further condition: Packaging in the demarcated area Description of the condition: The sparkling wines are made exclusively by secondary bottle fermentation. They may not be kept on lees in bottles for less than nine months. The sparkling wines are made and marketed in bottles in which secondary fermentation takes place, with the exception of wines sold in bottles of less than or equal to 37,5 centilitres or greater than 150 centilitres.

Labelling Legal framework: National legislation Type of further condition: Additional provisions relating to labelling Description of the condition: Under EU rules, the size of the letters of optional terms may be regulated by the Member States. They must not be larger, either in height, width or thickness, than double the size of the letters forming the name of the controlled designation of origin. 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’ may 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. 18.3.2020 EN Offi cial Jour nal of the European Union C 89/17

Bearing the term ‘gamay’ Legal framework: National legislation Type of further condition: Additional provisions relating to labelling Description of the condition: The term ‘gamay’ is added after the name of the controlled designation of origin for wines meeting the special conditions applying to this term as set out in the specification. The term ‘gamay’ must feature on the labelling after the name of the controlled designation of origin, in letters of the same colour and not exceeding – either in height or width – two-thirds of the size of the letters forming the name of the controlled designation of origin. The term ‘gamay’ may be followed by the terms ‘primeur’ or ‘nouveau’ for wines meeting the special conditions applying to these terms as set out in the specification. Wines eligible to bear the term ‘primeur’ or ‘nouveau’ must also state the vintage.

Still white wines Legal framework: National legislation Type of further condition: Additional provisions relating to labelling Description of the condition: Still white wines must be described with the terms ‘demi-sec’ (medium-dry), ‘moelleux’ (medium-sweet) or ‘doux’ (sweet) in all commercial documents, shipping documents and on labels according to the fermentable sugar content (glucose and fructose) of the wine, as defined by EU legislation. These particulars are included on the labels in the same field of vision as the name of the protected designation of origin.

Smaller geographical unit Legal framework: National legislation Type of further condition: Additional provisions relating to labelling Description of the condition: Wines eligible for the controlled designation of origin may specify a smaller geographical unit on their labels, provided that it is a place name listed in the land register and that it appears on the harvest declaration. The place name must be printed in letters no larger, either in height or in width, than half the size of the letters forming the name of the controlled designation of origin.

Link to the product specification

https://info.agriculture.gouv.fr/gedei/site/bo-agri/document_administratif-c7cad5d3-da9f-4088-aebd-c22f0626c5c3