C 248/4 EN Official Journal of the European Union 24.7.2019 V (Announcements) OTHER ACTS EUROPEAN COMMISSION Notification of the approval of a standard amendment to a product specification for a name in the wine sector, as referred to in Article 17(2) and (3) of Commission Delegated Regulation (EU) 2019/33 (2019/C 248/04) This notification is published in accordance with Article 17(5) of Commission Delegated Regulation (EU) 2019/33 (1). NOTIFICATION OF THE APPROVAL OF A STANDARD AMENDMENT ‘Bordeaux’ Reference number: PDO-FR-A0821-AM04 Notification date: 10.4.2019 DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT 1. Demarcated parcel area Description and reasons The dates on which the competent national authority approved the changes to the demarcated parcel area for the ‘Bordeaux’ PDO, as shown in the Annex to the specification for the designation, have been updated. Parcels are demarcated by identifying the parcels within the geographical area of production that are suitable for producing the protected designation of origin in question. The Single Document is not affected by this amendment. 2. Geographical area — editorial amendment Description and reasons In point IV(1)(a) of Chapter I of the specification: The municipalities of Cantenac and Margaux have been removed and the municipality of Margaux-Cantenac has been added since the two municipalities have merged. The municipalities of Aubie-et-Espessas, Castets-en-Dorthe, Castillon-de-Castets, Civrac-de-Dordogne, Saint-Antoine and Salignac have been removed. The municipalities of Val de Virvée, Castets et Castillon and Civrac-sur-Dordogne have been added. The municipalities of Aubie-et-Espessas, Saint-Antoine and Salignac have merged to become the municipality of Val de Virvée. The municipalities of Castets-en-Dorthe and Castillon-de-Castets have merged to become the municipality of Castets et Castillon. The municipality of Civrac-de-Dordogne has become Civrac-sur-Dordogne. This affects point 6 of the Single Document. 3. Amendment to the area in immediate proximity Description and reasons In point IV(3) of Chapter I of the specification, the following three municipalities have been added: ‘Port-Sainte-Foy- et-Ponchapt’, ‘Saint-Antoine-de-Breuilh’ and ‘Thénac’. (1) OJ L 9, 11.1.2019, p. 2. 24.7.2019 EN Official Journal of the European Union C 248/5 This amendment is a correction to the area in immediate proximity which has been made in order to include municipalities where winemaking and/or production practices have been shown to take place and which border the production area of the PDO. This affects point 9 of the Single Document. 4. Amendment to the production conditions of the rosé wines Description and reasons — Vine varieties In point V of Chapter I of the specification, the list of grape varieties suitable for producing rosé wine has been extended by adding white secondary varieties that are included elsewhere in the specification for the ‘Bordeaux’ PDO and are used to produce white wine. The varieties in question are Sémillon B, Sauvignon B and Sauvignon gris G. This amendment does not concern rosé wines that are eligible to use the indication ‘clairet’, to which the common list with the varieties used to produce red wine still applies. The Single Document is not affected by this amendment. This amendment includes a limit on the proportion of the aforementioned secondary grape varieties to be planted among the vine varieties of the holding (point V of Chapter I of the specification) and to be used in the blending of grapes or musts for the production of rosé wine (point IX of Chapter I of the specification). The limit is set at 20 %, including a maximum of 10 % for the Sauvignon B and Sauvignon gris G varieties combined. The Single Document is not affected by this amendment. The organoleptic balance of the rosé wines can be improved through the use of secondary white grape varieties. Depending on the black grape varieties providing the basis, the white varieties are intended to bring either freshness or roundness. — Description of the product The addition of the white secondary varieties has led to the organoleptic description of the rosé wines being redrafted in order to ensure that the amendment did not affect the product. Point X(2) (the link) of Chapter I of the specification has been amended. This affects point 4 of the Single Document. — Oenological practices Point IX of Chapter I of the specification has been amended to authorise the use of oenological charcoal for musts, in a proportion not exceeding 20 % of the volume of rosé wine produced by the winemaker concerned, for the harvest in question. This affects point 5 of the Single Document. 5. Link to the origin Description and reasons In the first paragraph of point X(1)(a) of Chapter I of the specification, the number of municipalities in the geographical area has been changed from 501 to 497 as a result of municipal mergers and from 542 to 538 for the total number of municipalities in the department of Gironde. Point 8 of the Single Document has been amended. SINGLE DOCUMENT 1. Name of the product Bordeaux 2. Type of geographical indication PDO — Protected Designation of Origin 3. Categories of grapevine products 1. Wine C 248/6 EN Official Journal of the European Union 24.7.2019 4. Description of the wine(s) Still dry white wines The still dry white wines have: — a minimum natural alcoholic strength by volume of 10 %; — a fermentable sugar content of ≤ 3 g/l. This may be increased to 5 g/l if the total acidity is ≥ 2,7 g/l H2SO4. After enrichment, the total alcoholic strength by volume is ≤ 13 %. Prior to packaging, they have: — a volatile acidity of ≤ 13,26 meq/l; — a total SO2 content of ≤ 180 mg/l. The other analytical standards comply with EU rules. The dry white wines made from the Sauvignon B variety have very aromatic, fresh and fruity floral and citrus notes. Sémillon B provides body and richness; the combination with Muscadelle B adds floral aromas. In blends, the secondary varieties bring acidity and citrus notes. These thirst-quenching wines are very suitable for early consumption (one or two years). General analytical characteristics Maximum total alcoholic strength (in % volume) Minimum actual alcoholic strength (in % volume) Minimum total acidity in milliequivalents per litre Maximum volatile acidity (in milliequivalents per litre) 18 Maximum total sulphur dioxide (in milligrams per litre) 200 Still white wines with residual sugars The still white wines with residual sugars have: — a minimum natural alcoholic strength by volume of 10,5 %; — a fermentable sugar content of > 5 g/l and ≤ 60 g/l. After enrichment, the total alcoholic strength by volume is ≤ 13,5 %. Prior to packaging, they have: — a volatile acidity of ≤ 13,26 meq/l; — a total SO2 content of ≤ 250 mg/l. The other analytical standards comply with EU rules. The white wines with fermentable sugars are based on the Sémillon B variety, which produces round, full-bodied wines with a golden colour and aromas of candied fruit and can be combined with Sauvignon B to add freshness. They can be aged for a few years and thus can also be enjoyed young. General analytical characteristics Maximum total alcoholic strength (in % volume) Minimum actual alcoholic strength (in % volume) 10 Minimum total acidity in milliequivalents per litre Maximum volatile acidity (in milliequivalents per litre) 18 Maximum total sulphur dioxide (in milligrams per litre) 250 24.7.2019 EN Official Journal of the European Union C 248/7 Still rosé wines The still rosé wines have: — a minimum natural alcoholic strength by volume of 10 %; — a fermentable sugar content of ≤ 3 g/l. This may be increased to 5 g/l if the total acidity is ≥ 2,7 g/l H2SO4. — a modified colour intensity (OD 420 + OD 520 + OD 620) of ≤ 1,1. After enrichment, the total alcoholic strength by volume is ≤ 13 %. Prior to packaging, they have: — a volatile acidity of ≤ 13,26 meq/l; — a total SO2 content of ≤ 180 mg/l. The other analytical standards comply with EU rules. The rosé wines have a colour that ranges from pale pink to a more intense pink according to the technique used (direct pressing, light maceration or bleeding/draining) and a r ange of fruity or floral aromas underpinned by a balanced structure combining roundness and liveliness. They are full-bodied in the mouth. These wines are suitable for early consumption (one or two years). General analytical characteristics Maximum total alcoholic strength (in % volume) Minimum actual alcoholic strength (in % volume) Minimum total acidity in milliequivalents per litre Maximum volatile acidity (in milliequivalents per litre) 18 Maximum total sulphur dioxide (in milligrams per litre) 200 Still red wines The still red wines have: — a minimum natural alcoholic strength by volume of 10,5 %; — a fermentable sugar content of ≤ 3 g/l. — a malic acid content of ≤ 0,3 g/l. After enrichment, the total alcoholic strength by volume is ≤ 13,5 %. Prior to packaging, they have: — a volatile acidity of ≤ 13,26 meq/l; — a total SO2 content of ≤ 140 mg/l. The other analytical standards comply with EU rules. The red wines, in which Merlot N is often the predominant variety, are supple, fruity and not very acidic. In years of good ripeness, freshness can be added through the acidity of the Petit Verdot N and Cot N varieties. However, the main combination is Merlot N with Cabernet Sauvignon N and, to a lesser extent, Cabernet Franc N, both of which give the wines an aromatic complexity and a tannic power that allows them to maintain and develop their bouquet.