Commission Implementing Decision of 28 August 2017 on the publication in the Official Journal of the European Union of the single document referred to in Article 94(1)(d) of Regulation (EU) No 1308/2013 of the European Parliament and of the Council and of the reference to the publication of the product specification for a name in the wine sector (Mergelland (PDO)) 2017/C 296/02
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Address https://gelex.eu/eli/EU/decision/oj/C/2017/296/02@2017-08-28/en
Contents
- Preamble
- Sole Article
- ANNEX
- ANNEX SINGLE DOCUMENT MERGELLAND PDO-NL-02114 Date of application: 26.1.2016
- 4. Wine category 1 Wine: White Auxerrois
- 5. a.
- White Auxerrois
- White Chardonnay
- Red Dornfelder
- White Gewürztraminer
- White Rivaner/Müller-Thurgau
- White Pinot Blanc
- White Pinot Gris
- Red Pinot Noir
- Rosé Pinot Noir
- White Pinot Noir
- White Riesling
- Rosé Dornfelder
- 8. Definition of geographical area
THE EUROPEAN COMMISSION,
Having regard to the Treaty on the Functioning of the European Union,
Having regard to Regulation (EU) No 1308/2013 of the European Parliament and of the Council of 17 December 2013 establishing a common organisation of the markets in agricultural products and repealing Council Regulations (EEC) No 922/72, (EEC) No 234/79, (EC) No 1037/2001 and (EC) No 1234/2007, and in particular Article 97(3) thereof,
Whereas:
(1) The Netherlands has sent an application for protection of the name Mergelland in accordance with Section 2 of Chapter I of Title II of Part II of Regulation (EU) No 1308/2013.
(2) In accordance with Article 97(2) of Regulation (EU) No 1308/2013 the Commission has examined that application and concluded that the conditions laid down in Articles 93 to 96, Article 97(1), and Articles 100, 101 and 102 of that Regulation are met.
(3) In order to allow for the submission of statements of objection in accordance with Article 98 of Regulation (EU) No 1308/2013, the single document referred to in Article 94(1)(d) of that Regulation and the publication reference of the product specification made in the course of the preliminary national procedure for examining the application for protection of the name Mergelland should be published in the Official Journal of the European Union,
HAS DECIDED AS FOLLOWS:
Sole Article
The single document established in accordance with Article 94(1)(d) of Regulation (EU) No 1308/2013 and the reference to the publication of the product specification for the name Mergelland (PDO) are contained in the Annex to this Decision. In accordance with Article 98 of Regulation (EU) No 1308/2013, the publication of this Decision shall confer the right to object to the protection of the name specified in the first paragraph of this Article within two months from the date of its publication in the Official Journal of the European Union.
Done at Brussels, 28 August 2017. For the Commission Phil Hogan Member of the Commission
ANNEX
ANNEX SINGLE DOCUMENT MERGELLAND PDO-NL-02114 Date of application: 26.1.2016
1. Name(s) to be registered Mergelland
2. Geographical indication type PDO — protected designation of origin
3.1.5. Categories of grapevine products Wine Quality sparkling wine
4. Description of the wine(s)
4. Wine category 1 Wine: White Auxerrois
Grape varieties: Auxerrois Early-ripening, low acidity, low must density Organoleptic characteristics: Colour: bright lemon yellow Taste: Ripe yellow apples, pears, mild acidity, light, fruity Analytical characteristics: The following characteristics are described using the definitions in effect in EU regulations/Dutch ministerial orders: The minimum must density is 1070 g/l (70 ° Oechsle), corresponding to a natural total alcohol content by volume of 9 %.
Maximum total alcoholic strength (in % volume)
Maximum volatile acidity
Maximum total sulphur dioxide
Maximum enrichment, deacidification and, subject to approval, acidification
Wine category 1 Wine: White Chardonnay
Grape: Chardonnay Late-ripening, high acidity, high must density Organoleptic characteristics: Colour: bright lemon to golden yellow Taste: Lemon, butter, toast, vanilla, medium body Analytical characteristics: The following characteristics are described using the definitions in effect in EU regulations/Dutch ministerial orders: The minimum must density is 1070 g/l (70 ° Oechsle), corresponding to a natural total alcohol content by volume of 9 %.
Maximum total alcoholic strength (in % volume)
Maximum volatile acidity
Maximum total sulphur dioxide
Maximum enrichment, deacidification and, subject to approval, acidification
Wine category 1 Wine: Red Dornfelder
Grape: Dornfelder Medium ripening time, low acidity, average must density Organoleptic characteristics Colour: intense ruby red to purple Taste: Cherries, blackberries, elderberries Analytical characteristics: The following characteristics are described using the definitions in effect in EU regulations/Dutch ministerial orders: The minimum must density is 1070 g/l (70 ° Oechsle), corresponding to a natural total alcohol content by volume of 9 %.
Maximum total alcoholic strength (in % volume)
Maximum volatile acidity
Maximum total sulphur dioxide
Maximum enrichment, deacidification and, subject to approval, acidification
Wine category 1 Wine: White Gewürztraminer
Grape: Gewürztraminer Medium ripening time, low acidity, high must density Organoleptic characteristics: Colour: bright lemon yellow Taste: Exotic fruit (e.g. lychee), flowers, citrus, spices Analytical characteristics: The following characteristics are described using the definitions in effect in EU regulations/Dutch ministerial orders: The minimum must density is 1070 g/l (70 ° Oechsle), corresponding to a natural total alcohol content by volume of 9 %.
Maximum total alcohol content
Maximum volatile acidity
Maximum total sulphur dioxide
Maximum enrichment, deacidification and, subject to approval, acidification
Wine category 1 Wine: White Rivaner/Müller-Thurgau
Grape: Rivaner/Müller-Thurgau Very early-ripening, low acidity, low must density Organoleptic characteristics: Colour: bright lemon yellow Taste: Apples, stone fruits, muscat Analytical characteristics: The following characteristics are described using the definitions in effect in EU regulations/Dutch ministerial orders: The minimum must density is 1070 g/l (70 ° Oechsle), corresponding to a natural total alcohol content by volume of 9 %.
Maximum total alcoholic strength (in % volume)
Maximum volatile acidity
Maximum total sulphur dioxide
Maximum enrichment, deacidification and, subject to approval, acidification
Wine category 1 Wine: White Pinot Blanc
Grape: Pinot Blanc Medium-late-ripening, medium acidity, high must density, average yield Organoleptic characteristics: Colour: Bright lemon yellow Taste: Yellow fruits, pears, melon, linden Analytical characteristics: The following characteristics are described using the definitions in effect in EU regulations/Dutch ministerial orders: The minimum must density is 1070 g/l (70 ° Oechsle), corresponding to a natural total alcohol content by volume of 9 %.
Maximum total alcoholic strength (in % volume)
Maximum volatile acidity
Maximum total sulphur dioxide
Maximum enrichment, deacidification and, subject to approval, acidification
Wine category 1 Wine: White Pinot Gris
Grape: Pinot Gris Medium-late-ripening, medium acidity, high must density Organoleptic characteristics: Colour: bright lemon to golden yellow Taste: Pear, honey, nuts Analytical characteristics: The following characteristics are described using the definitions in effect in EU regulations/Dutch ministerial orders: The minimum must density is 1070 g/l (70 ° Oechsle), corresponding to a natural total alcohol content by volume of 9 %.
Maximum total alcoholic strength (in % volume)
Maximum volatile acidity
Maximum total sulphur dioxide
Maximum enrichment, deacidification and, subject to approval, acidification
Wine category 1 Wine: Red Pinot Noir
Grape: Pinot Noir Medium-late-ripening, medium acidity, high must density Organoleptic characteristics: Colour: rather light pomegranate to ruby red colour Taste: Red berries, raspberries, strawberries, vanilla and other woody tones, light in colour Analytical characteristics: The following characteristics are described using the definitions in effect in EU regulations/Dutch ministerial orders: The minimum must density is 1070 g/l (70 ° Oechsle), corresponding to a natural total alcohol content by volume of 9 %.
Maximum total alcoholic strength (in % volume)
Maximum volatile acidity
Maximum total sulphur dioxide
Maximum enrichment, deacidification and, subject to approval, acidification
Wine category 1 Wine: Rosé Pinot Noir
Grape: Pinot Noir Medium-late-ripening, medium acidity, high must density Organoleptic characteristics: Colour: salmon-pink Taste: Raspberries, strawberries, sometimes ripe tomatoes, light in colour Analytical characteristics: The following characteristics are described using the definitions in effect in EU regulations/Dutch ministerial orders: The minimum must density is 1070 g/l (70 ° Oechsle), corresponding to a natural total alcohol content by volume of 9 %.
Maximum total alcoholic strength (in % volume)
Maximum volatile acidity
Maximum total sulphur dioxide
Maximum enrichment, deacidification and, subject to approval, acidification
Wine category 1 Wine: White Pinot Noir
Grape: Pinot Noir Medium-late-ripening, medium acidity, high must density Organoleptic characteristics: Colour: bright lemon to golden yellow Taste: Pears, yellow fruits, sometimes a hint of strawberries and raspberries Analytical characteristics: The following characteristics are described using the definitions in effect in EU regulations/Dutch ministerial orders: The minimum must density is 1070 g/l (70 ° Oechsle), corresponding to a natural total alcohol content by volume of 9 %.
Maximum total alcoholic strength (in % volume)
Maximum volatile acidity
Maximum total sulphur dioxide
Maximum enrichment, deacidification and, subject to approval, acidification
Wine category 1 Wine: White Riesling
Grape: Riesling Late-ripening, high acidity, low to average must density Organoleptic characteristics: Colour: bright lemon yellow Taste: White stone fruits (peaches), apples, pears Analytical characteristics: The following characteristics are described using the definitions in effect in EU regulations/Dutch ministerial orders: The minimum must density is 1070 g/l (70 ° Oechsle), corresponding to a natural total alcohol content by volume of 9 %.
Maximum total alcoholic strength (in % volume)
Maximum volatile acidity
Maximum total sulphur dioxide
Maximum enrichment, deacidification and, subject to approval, acidification
Wine category 1 Wine: Rosé Dornfelder
Grape: Dornfelder Medium ripening time, low acidity, average must density Organoleptic characteristics: Colour: deep pink Taste: cherries, blackberries, raspberries Analytical characteristics: The following characteristics are described using the definitions in effect in EU regulations/Dutch ministerial orders: The minimum must density is 1070 g/l (70 ° Oechsle), corresponding to a natural total alcohol content by volume of 9 %.
Maximum total alcoholic strength (in % volume)
Maximum volatile acidity
Maximum total sulphur dioxide
Maximum enrichment, deacidification and, subject to approval, acidification
Wine category 5 Quality sparkling wine: White Auxerrois
Grape varieties: Auxerrois Early-ripening, low acidity, low must density Organoleptic characteristics: Colour: bright lemon yellow Taste: Ripe yellow apples, pears, mild acidity, light, fruity Analytical characteristics: The following characteristics are described using the definitions in effect in EU regulations/Dutch ministerial orders: The minimum must density is 1070 g/l (70 ° Oechsle), corresponding to a natural total alcohol content by volume of 9 %.
Maximum total alcoholic strength (in % volume)
Maximum volatile acidity
Maximum total sulphur dioxide
Maximum enrichment, deacidification and, subject to approval, acidification
Wine category 5 Quality sparkling wine: White Chardonnay
Grape: Chardonnay Late-ripening, high acidity, high must density Organoleptic characteristics: Colour: bright lemon to golden yellow Taste: Lemon, butter, toast, vanilla, medium body Analytical characteristics: The following characteristics are described using the definitions in effect in EU regulations/Dutch ministerial orders: The minimum must density is 1070 g/l (70 ° Oechsle), corresponding to a natural total alcohol content by volume of 9 %.
Maximum total alcoholic strength (in % volume)
Maximum volatile acidity
Maximum total sulphur dioxide
Maximum enrichment, deacidification and, subject to approval, acidification
Wine category 5 Quality sparkling wine: White Gewürztraminer
Grape: Gewürztraminer Medium ripening time, low acidity, high must density Organoleptic characteristics: Colour: bright lemon yellow Taste: Exotic fruit (e.g. lychee), flowers, citrus, spices Analytical characteristics: The following characteristics are described using the definitions in effect in EU regulations/Dutch ministerial orders: The minimum must density is 1070 g/l (70 ° Oechsle), corresponding to a natural total alcohol content by volume of 9 %.
Maximum total alcoholic strength (in % volume)
Maximum volatile acidity
Maximum total sulphur dioxide
Maximum enrichment, deacidification and, subject to approval, acidification
Wine category 5 Quality sparkling wine: White Rivaner/Müller-Thurgau
Grape: Rivaner/Müller-Thurgau Very early-ripening, low acidity, low must density Organoleptic characteristics: Colour: bright lemon yellow Taste: Apples, stone fruits, muscat Analytical characteristics: The following characteristics are described using the definitions in effect in EU regulations/Dutch ministerial orders: The minimum must density is 1070 g/l (70 ° Oechsle), corresponding to a natural total alcohol content by volume of 9 %.
Maximum total alcoholic strength (in % volume)
Maximum volatile acidity
Maximum total sulphur dioxide
Maximum enrichment, deacidification and, subject to approval, acidification
Wine category 5 Quality sparkling wine: White Pinot Blanc
Grape: Pinot Blanc Medium-late-ripening, medium acidity, high must density, average yield Organoleptic characteristics: Colour: bright lemon yellow Taste: Yellow fruits, pears, melon, linden Analytical characteristics: The following characteristics are described using the definitions in effect in EU regulations/Dutch ministerial orders: The minimum must density is 1070 g/l (70 ° Oechsle), corresponding to a natural total alcohol content by volume of 9 %.
Maximum total alcohol content
Maximum volatile acidity
Maximum total sulphur dioxide
Maximum enrichment, deacidification and, subject to approval, acidification
Wine category 5 Quality sparkling wine: White Pinot Gris
Grape: Pinot Gris Medium-late-ripening, medium acidity, high must density Organoleptic characteristics: Colour: bright lemon to golden yellow Taste: Pear, honey, nuts Analytical characteristics: The following characteristics are described using the definitions in effect in EU regulations/Dutch ministerial orders: The minimum must density is 1070 g/l (70 ° Oechsle), corresponding to a natural total alcohol content by volume of 9 %.
Maximum total alcohol content
Maximum volatile acidity
Maximum total sulphur dioxide
Maximum enrichment, deacidification and, subject to approval, acidification
Wine category 5 Quality sparkling wine: Rosé Pinot Noir
Grape: Pinot Noir Medium-late-ripening, medium acidity, high must density Organoleptic characteristics: Colour: salmon-pink Taste: Raspberries, strawberries, sometimes ripe tomatoes, light in colour Analytical characteristics: The following characteristics are described using the definitions in effect in EU regulations/Dutch ministerial orders: The minimum must density is 1070 g/l (70 ° Oechsle), corresponding to a natural total alcohol content by volume of 9 %.
Maximum total alcohol content
Maximum volatile acidity
Maximum total sulphur dioxide
Maximum enrichment, deacidification and, subject to approval, acidification
Wine category 5 Quality sparkling wine: White Pinot Noir
Grape: Pinot Noir Medium-late-ripening, medium acidity, high must density Organoleptic characteristics: Colour: bright lemon to golden yellow Taste: Pears, yellow fruits, sometimes a hint of strawberries and raspberries Analytical characteristics: The following characteristics are described using the definitions in effect in EU regulations/Dutch ministerial orders: The minimum must density is 1070 g/l (70 ° Oechsle), corresponding to a natural total alcohol content by volume of 9 %.
Maximum total alcohol content
Maximum volatile acidity
Maximum total sulphur dioxide
Maximum enrichment, deacidification and, subject to approval, acidification
Wine category 5 Quality sparkling wine: White Riesling
Grape: Riesling Late-ripening, high acidity, low to average must density Organoleptic characteristics: Colour: bright lemon yellow Taste: White stone fruits (peaches), apples, pears Analytical characteristics: The following characteristics are described using the definitions in effect in EU regulations/Dutch ministerial orders: The minimum must density is 1070 g/l (70 ° Oechsle), corresponding to a natural total alcohol content by volume of 9 %.
Maximum total alcohol content
Maximum volatile acidity
Maximum total sulphur dioxide
Maximum enrichment, deacidification and, subject to approval, acidification
Wine category 5 Quality sparkling wine: Rosé Dornfelder
Grape: Dornfelder Medium ripening time, low acidity, average must density Organoleptic characteristics: Colour: deep pink Taste: cherries, blackberries, raspberries Analytical characteristics: The following characteristics are described using the definitions in effect in EU regulations/Dutch ministerial orders: The minimum must density is 1070 g/l (70 ° Oechsle), corresponding to a natural total alcohol content by volume of 9 %.
Maximum total alcohol content
Maximum volatile acidity
Maximum total sulphur dioxide
Maximum enrichment, deacidification and, subject to approval, acidification
5. Wine-making practices
5. a.
Essential oenological practices
White Auxerrois
Specific oenological practice Aroma by cold fermentation in steel For quality sparkling wine: Secondary fermentation and maturation in accordance with the rules on quality sparkling wine using traditional method.
White Chardonnay
Specific oenological practice Secondary aromas often by malolactic fermentation and ageing in wooden casks For quality sparkling wine: Secondary fermentation and maturation in accordance with the rules on quality sparkling wine using traditional method.
Red Dornfelder
Specific oenological practice Sometimes aged in wooden casks
White Gewürztraminer
Specific oenological practice Aroma by cold fermentation in steel For quality sparkling wine: Secondary fermentation and maturation in accordance with the rules on quality sparkling wine using traditional method.
White Rivaner/Müller-Thurgau
Specific oenological practice Aroma by cold fermentation in steel For quality sparkling wine: Secondary fermentation and maturation in accordance with the rules on quality sparkling wine using traditional method.
White Pinot Blanc
Specific oenological practice Aroma by cold fermentation in steel For quality sparkling wine: Secondary fermentation and maturation in accordance with the rules on quality sparkling wine using traditional method.
White Pinot Gris
Specific oenological practice Aroma by cold fermentation in steel; sometimes aged in wooden casks For quality sparkling wine: Secondary fermentation and maturation in accordance with the rules on quality sparkling wine using traditional method.
Red Pinot Noir
Specific oenological practice To retain fruitiness, fermentation is not too warm, and is often prolonged in wooden casks.
Rosé Pinot Noir
Specific oenological practice Aroma by cold fermentation in steel For quality sparkling wine: Secondary fermentation and maturation in accordance with the rules on quality sparkling wine using traditional method.
White Pinot Noir
Specific oenological practice Aroma by cold fermentation in steel For quality sparkling wine: Secondary fermentation and maturation in accordance with the rules on quality sparkling wine using traditional method.
White Riesling
Specific oenological practice Aroma by cold fermentation in steel For quality sparkling wine: Secondary fermentation and maturation in accordance with the rules on quality sparkling wine using traditional method.
Rosé Dornfelder
Specific oenological practice Aroma by cold fermentation in steel For quality sparkling wine: Secondary fermentation and maturation in accordance with the rules on quality sparkling wine using traditional method.
b.
Maximum yields
White Auxerrois
80 hectolitres per hectare
White Chardonnay
80 hectolitres per hectare
Red Dornfelder
85 hectolitres per hectare
White Gewürztraminer
80 hectolitres per hectare
White Rivaner/Müller-Thurgau
85 hectolitres per hectare
White Pinot Blanc
80 hectolitres per hectare
White Pinot Gris
80 hectolitres per hectare
Red Pinot Noir
60 hectolitres per hectare
Rosé Pinot Noir
75 hectolitres per hectare
White Pinot Noir
75 hectolitres per hectare
White Riesling
80 hectolitres per hectare
Rosé Dornfelder
85 hectolitres per hectare
6. Demarcated area The territory of the Dutch municipalities of Maastricht, Meerssen, Nuth, Simpelveld, Voerendaal, Vaals, Gulpen-Wittem, Eijsden-Margraten and Valkenburg aan de Geul. The total area of the territory, excluding clay soils, is approximately 250 km2. The planted area that complies with the requirements is 70 ha. The defined area includes only vineyards situated on ground consisting of loess arable soil.
7. Main wine grapes
Riesling B
Pinot noir N
Pinot gris G
Pinot blanc B
Müller-Thurgau B
Gewürztraminer Rs
Dornfelder N
Chardonnay B
Auxerrois B
8. Description of the link(s)
8. Definition of geographical area
The composition of soil, geography and climate, unique in the Netherlands, makes Mergelland pre-eminently suited to wine cultivation. Wine was actually cultivated in this area on a wide scale in the early Middle Ages. The earliest evidence for viniculture in Mergelland dates from AD 968. Wine continued to be cultivated here even in the Little Ice Age (15th-19th centuries), due to the favourable conditions. During the period of French rule in the time of Napoleon, the cultivation of wine ceased for political reasons. Commercial wine cultivation started again in the region in 1970, and Mergelland is considered the birthplace of modern Dutch viniculture. What is typical for the region — and distinct from the rest of the Netherlands — is the predominance of classical grape varieties from Northern France (Pinot Noir, Gris and Blanc, Chardonnay and Auxerrois) and Germany (Riesling, Rivaner/Müller-Thurgau, Gewürztraminer and Dornfelder).
Composition of the soil
The soil is composed of a layer of loess arable soil, with marl underneath (formations of Maastricht and Gulpen) and local occurrences of pleistocene and tertiary formations, such as old Maas gravel and the formations of Rupel, Tongeren, Holset and Hoogcruts. The analytical and organoleptic characteristics of the wine are dominated by the loess, and to a lesser extent by the marl and gravel. Loess is a light soil type; the silt fraction is typically between 50 and 60 %; the sand fraction 20 to 30 %; and the clay fraction is below 20 %. The airy structure means loess warms up quickly, but also cools quickly. This amplifies the diurnal differences in temperature, which are already greater in Mergelland due to its inland location. This helps the development of fruitiness.
Causal link
Loess is mainly rich in chalk and the marl underneath it in the defined area is almost pure chalk. Chalk-rich soils preserve the fresh acidity in the wines, and often also give the wine a slight shimmer. Research shows that of the nine soil types examined, the combination of loess and chalk clearly scored highest for Fruit: fruitiness. Loess, and the marl beneath it, retain water well and withstand aridity well, so any loss of fruit and acidity thereby caused is rare. The slope and the gravel ensure adequate drainage. Together with an average potential rainfall shortage of 100 mm in the growing season, this soil structure ensures a slight shortage of water overall. Various studies have shown this to be optimal for the wine quality.
Climate and topology
Despite its northern location, Mergelland is warm enough for the grapes to ripen well, thanks to its geography and soil. The relatively cool climate is rather favourable. Mergelland grapes can reach full physiological ripeness without too rapid an increase in sugar content prompting too early a harvest. Excessive alcohol content — a growing problem in southern wine regions — is not an issue. The long ripening period (from veraison to harvesting) allows the grapes adequate time to develop aroma, minerals and extract. For the grapes to ripen on time, they need adequate warmth and sunshine during the daytime, while cool nights are very important for the taste profile of the wine. If the nights are warm, metabolism works rapidly. When there is no sunlight, the grapes use malic acid as a source of energy. If the nights are cool, malic acid is burned up more slowly, so that the wine will have enough acidity when mature. The acid adds freshness to the wine and plays a key part in the formation of aromas (esters) during fermentation. In summary: Wines from Mergelland are characterised by a typical combination of fruitiness, fresh elegance and minerality. This stems from the interaction between the grape varieties selected, the soil, geography and climate, an interaction which is unique for the Netherlands.
9. Essential further conditions —
Link to the product specification
https://www.rvo.nl/sites/default/files/Productdossier%20Mergelland.pdf