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EN

C 166/14

Official Journal of the European Union
11.5.2023

8.2. Product details The white wines are enhanced by aromas of autumn fruits and vanilla, tropical fruit, fresh butter in wines matured in wooden barrels; young wines are characterised by a marked freshness and fruitiness. They have floral aromas acacia flowers, lime blossom and citrus notes which have a lasting acidity.
The red wines have an intensity; maturation in wooden barrels creates grassy aromas and, if matured for a longer period of time, also lends the bouquet aromas of vanilla, chocolate and even spices. Rarely produced in the form of young wines, they have aromas of forest fruit, well-ripe fruit plums, peaches, pears. Many wines matured in barrels are full-bodied with a mature bouquet of prunes and cinnamon. These wines become unctuous and velvety.
The rosé wines have fresh aromas of forest fruit, are pale pink, medium pink or pale salmon in colour, and are mostly made as dry, semi-dry and semi-sweet wines.
8.3. Causal interaction For wines with the Terasele Dunrii GI, the causal link between the area and the product, i.e. between the wines obtained and their geographical origin, is found in their specific quality.
Exposure to the hills provides optimal conditions, allowing the grapes to reach full maturity and to meet all the organoleptic and physico-chemical characteristics necessary to produce quality wines. The area falls within the climate group that characterises the Terasele Dunrii geographical indication; it has a warm temperate climate, moderately dry, and with very cold nights, whereas the hills exposure to the sun gives more than 1 500 hours of sunlight, creating favourable conditions for the creation of aromas of apple, pear, quince, tropical fruit pineapple, fruitiness, and aromas of acacia, lime blossom, basil, citrus fruits and green apple. The area has the potential to produce red and aromatic wines since the average annual temperature exceeds 10 oC and the temperature in the warmest month exceeds 21 oC.
The local continental temperate microclimate influences how the grapes ripen, which, together with the local sandyclay, diluvial and proluvial chernozem, creates favourable conditions for vines and makes it possible to obtain good yields on the terraces and gentle, south-facing slopes where there is optimum heat and light, as well as generous exposure shaping the fruity, floral aromas and producing a fresh taste in the young wines.
The areas climate results in a slow ripeness, allowing the grapes to accumulate sugars, lending a fruity aroma, particularly the primary aromas of the young white wines.
Illuvial clay chernozem results in wines with personality, it tends to maintain colder temperatures, retains moisture and produces velvety, round wines with lower acidity, with strong aromas of fruit ripe red fruit and flowers acacia flowers, lime blossom. The climate is favourable to ensuring that maximum ripeness can be easily achieved, sugar accumulates slowly and the aromas are fully rounded.
9.

Essential further conditions

Link to the product specification https www.onvpv.ro/sites/default/files/caiet_sarcini_ig_terasele_dunarii_modif_cf_cererii_din_28.01.2015_notificar ii_16.05.2022_no_track_changes.pdf