EU Wine Sector Name Protection Application Published

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​ Publication of an application for protection of a name pursuant to Article 97(3) of Regulation (EU) No 1308/2013 of the European Parliament and of the Council in the wine sector

Publication of an application for protection of a name pursuant to Article 97(3) of Regulation (EU) No 1308/2013 of the European Parliament and of the Council in the wine sector

Publication of an application for protection of a name pursuant to Article 97(3) of Regulation (EU) No 1308/2013 of the European Parliament and of the Council in the wine sector

C/2026/1901

OJ C, C/2026/1833, 24.3.2026, ELI: http://data.europa.eu/eli/C/2026/1833/oj (BG, ES, CS, DA, DE, ET, EL, EN, FR, GA, HR, IT, LV, LT, HU, MT, NL, PL, PT, RO, SK, SL, FI, SV)

ELI: http://data.europa.eu/eli/C/2026/1833/oj

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| | Official Journal
of the European Union | EN

C series |

| | C/2026/1833 | 24.3.2026 |
Publication of an application for protection of a name pursuant to Article 97(3) of Regulation (EU) No 1308/2013 of the European Parliament and of the Council in the wine sector

(C/2026/1833)

Within three months from the date of this publication, the authorities of a Member State or of a third country, or a natural or legal person having a legitimate interest and established or resident in a third country, may lodge, in accordance with Article 17 of Regulation (EU) 2024/1143 of the European Parliament and of the Council (1), an opposition with the Commission.

SINGLE DOCUMENT

‘Mura / Murai’

PDO-HU-02817

Date of application: 26.11.2021

1. Name to be registered

Mura / Murai

1. Geographical indication type

PDO – Protected Designation of Origin

1. Categories of grapevine products

| 1. | Wine |
4. Description of the wine(s)

1. White wine

CONCISE TEXTUAL DESCRIPTION

Colour

Ranges from light greenish yellow to straw yellow.

Aroma

Pronounced notes of citrus, alongside fresh tones of stone fruits, such as peaches and pears, or even a hint of minerality. In addition, aromas resulting from reduced use of wooden casks may appear.

Taste

The wines have a full body with medium to high acidity, characterised by an oily texture, with pronounced notes of citrus and stone fruits and mineral tones. They have a firm, at least medium finish.

The characteristics below for which no values are specified are in line with the limits laid down in the EU Regulations.

| General analytical characteristics | |
| Maximum total alcoholic strength (in % volume) | __ |
| Minimum actual alcoholic strength (in % volume) | 11,5 |
| Minimum total acidity | 5 g/l expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 18 |
| Maximum total sulphur dioxide (in milligrams per litre) | __ |
2. Siller

CONCISE TEXTUAL DESCRIPTION

Colour

Ranges from pale crimson to deep ruby red.

Aroma

Intense aroma, with pronounced notes of red berries (such as strawberries, blackberries or raspberries), without a predominant aroma (such as sweet spiciness) from the wood.

Taste

They have a full body with medium to high acidity. Their flavour is dominated by red berries, possibly complemented by mineral tones.

The characteristics below for which no values are specified are in line with the limits laid down in the EU Regulations.

| General analytical characteristics | |
| Maximum total alcoholic strength (in % volume) | __ |
| Minimum actual alcoholic strength (in % volume) | 11,5 |
| Minimum total acidity | 5 g/l expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 18 |
| Maximum total sulphur dioxide (in milligrams per litre) | __ |
3. Red wine

CONCISE TEXTUAL DESCRIPTION

Colour

Pale ruby red tending towards garnet.

Aroma

Intense aroma with fruity notes (red and black berries: plums, cherries, blackberries), without a predominant aroma (such as sweet spiciness) from the wood.

Taste

Full-bodied wines with medium to high acidity. Their flavours feature pronounced notes of fruitiness and traces of minerals. Ripe fruitiness, a distinct taste with a firm, at least medium finish.

The characteristics below for which no values are specified are in line with the limits laid down in the EU Regulations.

| General analytical characteristics | |
| Maximum total alcoholic strength (in % volume) | __ |
| Minimum actual alcoholic strength (in % volume) | 11,5 |
| Minimum total acidity | 5 g/l expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 18 |
| Maximum total sulphur dioxide (in milligrams per litre) | __ |
5. Wine making practices

a. Essential oenological practices

1. Essential oenological practices

Specific oenological practice

| | 1. | White
| — | ageing for at least 6 months | | — | ageing for at least 6 months |
| — | ageing for at least 6 months | | | |

| | 2. | Siller
| — | ageing for at least 6 months | | — | ageing for at least 6 months |
| — | ageing for at least 6 months | | | |

| | 3. | Red
| — | ageing for at least 12 months | | — | ageing for at least 12 months |
| — | ageing for at least 12 months | | | |
2. Oenological practices not permitted

Relevant restriction on making the wines

| | 1. | White
| — | increasing the alcoholic strength |

| — | sweetening | | — | increasing the alcoholic strength | — | sweetening |
| — | increasing the alcoholic strength | | | | | |
| — | sweetening | | | | | |

| | 2. | Siller
| — | increasing the alcoholic strength |

| — | sweetening | | — | increasing the alcoholic strength | — | sweetening |
| — | increasing the alcoholic strength | | | | | |
| — | sweetening | | | | | |

| | 3. | Red
| — | increasing the alcoholic strength |

| — | sweetening | | — | increasing the alcoholic strength | — | sweetening |
| — | increasing the alcoholic strength | | | | | |
| — | sweetening | | | | | |
3. Rules on grape production

Cultivation practice

| | 1. | Rules on training the vine: Guyot, low cordon, medium-high cordon, traditional training (gobelet). Rules on vine density in the vineyard: vine density: at least 5 000 vines/ha. |

| | 2. | For wines described as ‘dűlős borok’ [parcel wines], the average age of vines in a vineyard must be at least 10 years. |

| | 3. | Method of harvest: Manual |

| | 4. | Quality of the grapes (minimum sugar content of harvested grapes expressed in Hungarian must grade (MM) at 17,5 °C and minimum potential alcoholic strength at 20 °C)
| — | For white and siller wines: 18,2 MM, 11,5 % vol |

| — | For red wines: 18,9 MM, 12 % vol | | — | For white and siller wines: 18,2 MM, 11,5 % vol | — | For red wines: 18,9 MM, 12 % vol |
| — | For white and siller wines: 18,2 MM, 11,5 % vol | | | | | |
| — | For red wines: 18,9 MM, 12 % vol | | | | | |
b. Maximum yields

| | 1. | Wine 60 hectolitres per hectare |

| | 2. | Wine 8 000 kg of grapes per hectare |
6. Demarcated geographical area

The areas in Becsehely, Csörnyeföld, Dobri, Letenye, Murarátka, Muraszemenye, Tormafölde and Zajk classified as Class I or II according to the vineyard cadastre.

1. Wine grapes variety(ies)

cabernet franc – gros cabernet

csókaszőlő

furmint – moslavac bijeli

királyleányka – erdei sárga

kékfrankos – blauer limberger

merlot

olasz rizling – riesling italien

pinot noir – pino csernüj

rajnai rizling – riesling

szürkebarát – pinot gris

tramini – tramin cervené

zenit

1. Description of the link(s)

8.1. Natural factors and human factors

Within the Zala wine region, the Mura PDO area is limited to the vineyards located in the immediate vicinity of the villages situated directly along the River Mura, thus benefiting from the microclimate provided by the River Mura. The River Mura has a balancing effect: the cold air spreads evenly in the valley, bringing with it freshness and an even layer of humidity. Topographically, the area can be regarded as the southernmost spur of the Zala hills. This is precisely where the plain on the left bank of the river meets the Zala hills, with the River Mura running along the border between Hungary and Croatia at a distance of 1–2 km from the southern, western and south-western terraces. Here, the warmer air currents from the Adriatic first meet the south-western spurs of the Transdanubian hills, creating exceptional conditions for winemaking. It is a relatively recent geological formation: the area was created from sandy clay deposits of the Pannonian Sea. Later, Quaternary and Pleistocene loess settled on the area. The older and younger terrace system of the Mura follows the steep southern slopes of the Letenye hills between the Kerka estuary and Molnári, where the river created young alluvial fans (mostly of sand and gravel), in various thicknesses. The dominant soil surface of the water catchment area is brown forest soil with areas of clay illuviation. The hills and vineyards of Zala County have exceptionally good climatic conditions compared to the rest of the country. One reason for this is that when a cold front enters the area, the Alps serve as a barrier to the cold air in the lower regions, meaning the cold air can only enter the area at a higher altitude. Also, following a cold front, milder air quickly flows from the south-west over the Zala region, making lasting cold weather relatively rare. Within the region, the parcels with the best conditions are on the slopes between Lenti and Becsehely facing south, south-west and east, as the Mura valley provides enough space for the cold air to spread, making it very difficult for frost to settle. The area has the mildest winters in the country. Grape development starts in early spring, and in autumn there is enough time for the plant to prepare for the winter and vine shoots to ripen. Summer temperatures remain within a very good range in the hills along the Mura, as temperatures are lower here when the heat is oppressive, but are relatively high at night. The annual average temperature is 10,5–11 °C, with an annual rainfall of 750–800 mm. The ripening of the grapes is also encouraged by warm air flow from the Adriatic. The vine-cultivation and wine-making techniques used reflect the specialist knowledge of people living and working in the area. The supreme characteristics of ‘Mura’ wines are the result of their know-how in selecting grape varieties, rules on yield-control, knowing when to harvest and how to age the wines. The narrow range of varieties allowed is due to human and natural factors, with producers selecting varieties that have proven to be of high quality and are well adapted to the conditions of the production area. Harvesting must be carried out exclusively by hand, following tradition and ensuring gentle processing. For wines described as ‘dűlős borok’ [parcel wine], the vines in a vineyard must be at least 10 years old, resulting in more concentrated wines, as the vine roots are deeper, and the yield is determined by older vines. Ageing is mandatory for ‘Mura’ wines to round out the acids, and the tannins in the case of siller and red wines. Together, these factors help to improve the quality of the grapes grown here and enable the production of rich, full-bodied wines. Compared to the ‘Zala’ PDO: The geographical area is located directly by the River Mura, and is much smaller for the ‘Mura’ PDO. The river also has a strong impact on the microclimate. The River Mura has a balancing effect: the cold air spreads evenly in the river valley, bringing with it fresh and humid air. The ripening of the grapes is affected by warm air flow from the Adriatic. The longer ripening period, the warmer summer nights and the humid air contribute to the fact that the minimum alcoholic strength is higher than in the case of the ‘Zala’ PDO. The soils on the floodplain of the River Mura give a mineral element to the wines. In the case of the ‘Mura’ PDO, only 12 grape varieties are authorised and, consequently, only three types of wine can be produced, while the ‘Zala’ PDO may be used for a variety of wine products. Wines with the ‘Mura’ PDO must be aged (for a period of 6 months for white and siller wines and 12 months for red wines).

8.2. Description of the wines

Wines of the Mura region are remarkable for being concentrated and for having intense aroma and flavours, a full body and a fresh, vivid acid structure. In general, they have a high alcoholic strength owing to the southern location of the vineyards and the fact that they are west facing. White wines are usually full-bodied and concentrated, with an oily texture and often a hint of minerality. Siller and red wines are full-bodied and have an intense flavour, while their alcohol level and acidity are balanced, which guarantees the freshness of the wines.

8.3. Presentation and demonstration of the causal link

The climatic factors, the terrain, the soil and the ecological conditions of the geographical area provide a harmonious environment for grape-growing in the wine region. In the south-western area from Dobri to Murarátka, sandstone is often present on brown and red soils, which has a clear impact on the slightly mineral flavours of the wines produced here. The wines have a rich variety of flavours, but they have in common minerality and an oily texture. Thanks to a rainy yet warm climate, the alcohol and a marked freshness together create a balanced wine. The growing period is very long, making it possible to develop high must level and great potential in the grapes. High precipitation, the absence of drought and the climate-moderating effect of the Alps contribute to the development of vivid acidity. Owing to the higher average temperatures, wines of the Mura region are concentrated and can be aged for longer.

1. Essential further conditions

Rules on indications

Legal framework

By the organisation that manages the PDO/PGI, where laid down by Member States

Type of further condition

Additional provisions relating to labelling

Description of the condition:

The designation ‘Balaton borrégió’ [Balaton wine region] may appear on the label as a larger geographical unit.

Rules for demarcating and indicating smaller geographical units:

| (a) | identity of origin: 100 % |

| (b) | The following municipalities may be indicated: Becsehely, Csörnyeföld, Dobri, Letenye, Muraszemenye, Murarátka, Tormafölde, Zajk |

| (c) | The following parcel names may be indicated:

| — | Csörnyeföld: Dalánc, Izsó-völgy, Kövecs-hegy, Pál-hegy, Vörcsöki-hegy |

| — | Letenye: Julián-hegy, Öreg-hegy |

| — | Tormafölde: Lakosi-hegy, Szent János-hegy | | — | Csörnyeföld: Dalánc, Izsó-völgy, Kövecs-hegy, Pál-hegy, Vörcsöki-hegy | — | Letenye: Julián-hegy, Öreg-hegy | — | Tormafölde: Lakosi-hegy, Szent János-hegy |
| — | Csörnyeföld: Dalánc, Izsó-völgy, Kövecs-hegy, Pál-hegy, Vörcsöki-hegy | | | | | | |
| — | Letenye: Julián-hegy, Öreg-hegy | | | | | | |
| — | Tormafölde: Lakosi-hegy, Szent János-hegy | | | | | | |
Production outside the demarcated production area

Legal framework

In EU legislation

Type of further condition

Derogation concerning production in the demarcated geographical area

Description of the condition

The processing of the grapes, fermentation of the must and the ageing of the wine may take place only in municipalities located within the demarcated production area and in the following municipalities (Article 5(b) of Commission Delegated Regulation (EU) 2019/33):

Bánokszentgyörgy, Bázakerettye, Becsehely, Borsfa, Bucsuta, Csörnyeföld, Kerkaszentkirály, Kiscsehi, Kistolmács, Lasztonya, Letenye, Lispeszentadorján, Maróc, Molnári, Murarátka, Muraszemenye, Oltárc, Petrivente, Pusztamagyaród, Semjénháza, Szentliszló, Szentmargitfalva, Tótszentmárton, Tótszerdahely, Valkonya, Várfölde, Zajk

Alsószenterzsébet, Baglad, Barlahida, Belsősárd, Bödeháza, Csesztreg, Csömödér, Dobri, Felsőszenterzsébet, Gáborjánháza, Gosztola, Hernyék, Iklódbördőce, Kalócfa, Kányavár, Kerkabarabás, Kerkafalva, Kerkakutas, Kerkateskánd, Kissziget, Kozmadombja, Külsősárd, Lendvadedes, Lendvajakabfa, Lenti, Lovászi, Magyarföld, Márokföld, Mikekarácsonyfa, Nemesnép, Nova, Ortaháza, Páka, Pórszombat, Pördefölde, Pusztaapáti, Ramocsa, Rédics, Resznek, Szécsisziget, Szentgyörgyvölgy, Szijártóháza, Szilvágy, Tormafölde, Tornyiszentmiklós, Zalabaksa, Zalaszombatfa, Zebecke.

Protected traditional terms

Legal framework

In EU legislation

Type of further condition

Additional provisions relating to labelling

Description of the condition

The following traditional term may be used as a synonym of the term ‘protected designation of origin’: ‘védett eredetű bor’ [wine of protected origin]

Description of the characteristics of the product: ‘késői szüretelésű bor’ [late harvest wine]

Link to the product specification

https://boraszat.kormany.hu/download/d/ea/73000/Mura%20OEM%20term%C3%A9kle%C3%ADr%C3%A1sCOM3korr%20n%C3%A9lk%C3%BCl.pdf

(1) Regulation (EU) 2024/1143 of the European Parliament and of the Council of 11 April 2024 on geographical indications for wine, spirit drinks and agricultural products, as well as traditional specialities guaranteed and optional quality terms for agricultural products, amending Regulations (EU) No 1308/2013, (EU) 2019/787 and (EU) 2019/1753 and repealing Regulation (EU) No 1151/2012 (OJ L, 2024/1143, 23.4.2024, ELI: http://data.europa.eu/eli/reg/2024/1143/oj).

ELI: http://data.europa.eu/eli/C/2026/1833/oj

ISSN 1977-091X (electronic edition)

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