Douro

Douro

Douro

Duero

Specified region Douro

Določeno pridelovalno območje Douro

Specified region Douro

Posebni vinorodni okoliš Douro

Entre Douro e Minho

Entre Douro e Minho

Porto // Station No 09.1 // Douro // is replaced by: // // //

Porto postaja št. 09.1 Duero se nadomesti z:

Valdigem (PT) - Douro Internacional (PT) - Aldeadávila (ES) line and Douro Internacional facilities

Daljnovod Valdigem (PT) - Douro Internacional (PT) - Aldeadávila (ES) in naprave Douro Internacional

Pinhão // Station No 09.6 // Douro // // // // Miranda do Douro // Station No 09.11 // Douro // is deleted // // // // //

Pinho postaja št. 09.6 Duero Miranda do Douro postaja št. 09.11 Duero se izbriše

Helitours Douro — Transportes Aéreos, Lda. -Rua de S. Francisco, 4 — 2o Direito P-4050-548 Porto -passengers, mail, cargo -30.5.2003 -

Helitours Douro — Transportes Aéreos, Lda. -Rua de S. Francisco, 4 — 2o Direito P-4050-548 Porto -potniki, pošta, tovor -30.5.2003 -

2005PT16CPE004 -Multimunicipal Water Supply and Sanitation System of Trás-os-Montes and Alto Douro — 4 -52338000 -44487300 -27.5.2005 -31.12.2007 -22.12.2005 -

2005PT16CPE004 -Medkrajevni sistem oskrbe z vodo in čiščenja vode – Saneamento – Trás-os-Montes in Alto Douro – 4 -52338000 -44487300 -27.5.2005 -31.12.2007 -22.12.2005 -

Barragem de Crestuma // Station No 09.2 // Douro // // // // Barca d'Alva // Station No 09.8 // Douro // is replaced by: // // //

Barragem de Crestuma postaja št. 09.2 Duero Barca d'Alva postaja št. 09.8 Duero se nadomesti z:

Ireland, Portugal (Alentejo, Azores, Beira Interior, Beira Litoral, Entre Douro e Minho, Madeira, Ribatejo e Oeste and Trás-os-Montes), Finland, Sweden, United Kingdom

Irska, Portugalska (Alentejo, Azori, Beira Litoral, Beira Interior, Entre Douro e Minho, Madeira, Ribatejo e Oeste in Trás-os-Montes), Finska, Švedska, Združeno kraljestvo

The cost of the present vineyard register in the Douro region Portugal shall be co-financed up to 31 December 1996, without prejudice to the possibility of deciding, in the context of the reform of the Common organization of the wine market, the same financing as that for the simplified register, if necessary for the purpose of continuing this work after that date.`

Stroški trenutnega registra vinogradov za regijo Duoro na Portugalskem se sofinancirajo do 31. decembra 1996, kar ne vpliva na možnost, da se v okviru reforme skupne ureditve trga za vino sklene enako financiranje kakor za poenostavljeni register, če je potrebno, da se to delo nadaljuje po tem datumu."

(a) In point 2 of heading (a), the words in brackets after "Portugal" are replaced by the following words "Azores, Beira Interior, Beira Litoral, Entre Douro e Minho, Madeira, Ribatejo e Oeste (communes of Alcobaça, Alenquer, Bombarral, Cadaval, Caldas da Rainha, Lourinhã, Nazaré, Obidos, Peniche and Torres Vedras) and Trás-os-Montes".

(a) V točki 2 naslova (a) se besede v oklepajih za besedo "Portugalska" nadomestijo z naslednjimi besedami "Azores, Beira Interior, Beira Litoral, Entre Douro e Minho, Madeira, Ribatejo e Oeste (občine Alcobaça, Alenquer, Bombarral, Cadaval, Caldas da Rainha, Lourinhă, Nazaré, Obidos, Peniche in Torres Vedras) in Trás-os-Montes".

Description: Meat obtained from the cutting of carcases of male or female animals of the ovine species — crosses of Churra Gelga and Bordaleira de Entre Douro e Minho — reared traditionally (i.e. non-intensively) in the area of production, slaughtered at up to four months and with a carcase weight of 4-12 kg. Even simple cooking reveals a meat that is tender, juicy and very tasty, with a typical flavour indissociably linked to the system of production and the type of nutrition of the animals. The carcases fall into three weight groups: A (4.0-7.0 kg), B (7.1-10 kg) or C (10.1-12.0 kg).

Opis: Meso, pridobljeno z rezanjem trupov ovnov ali ovc – križancev med Churra Gelga in Bordaleira de Entre Douro e Minho – tradicionalno (tj. neintenzivno) rejenih na območju proizvodnje, zaklanih pri največ 4 mesecih, s težo trupa 4-12 kg. Tudi pri navadnem kuhanju je meso mehko, sočno in zelo okusno, z značilno aromo, ki je odraz proizvodnje in načina krmljenja živali. Trupi so glede na težo razvrščeni v tri skupine: A (4.0-7.0 kg), B (7.1-10 kg) ali C (10.1-12.0 kg).

2004PT16CPE021 -REMEDIATION — RIVER DOURO/FEIRA -16882171 -11142233 -1.11.2004 -31.12.2007 -13.12.2005 -

2004PT16CPE021 -Sanacija – reka Douro/Feira -16882171 -11142233 -1.11.2004 -31.12.2007 -13.12.2005 -

Outras firmas do "Douro" -0,09 -0,20 -0,20 -0,20 -0,20 -

Outras firmas do "Douro" -0,09 -0,20 -0,20 -0,20 -0,20 -

"Casa do Douro" -0,09 -0,20 -0,20 -0,20 -0,20 -

"Casa do Douro" -0,09 -0,20 -0,20 -0,20 -0,20 -

However, as regards the quality liqueur wine psr for which the designation "Porto" is reserved for the product prepared from grapes obtained from the region delimited as the "Douro", the additional manufacturing and ageing processes may take place either in the aforementioned delimited region or in Vila Nova de Gaia - Porto.

Za kakovostno likersko vino pdpo, pri katerem oznaka »Porto« velja za proizvod, dobljen iz grozdja z omejenega območja »Duoro«, se lahko dodatni postopki predelave in staranja izvajajo ali na prej navedenem območju ali v Vila Nova de Gaia - Porto.

The meat comes from the cutting of carcases of lambs obtained by crossing Churra Galega with Bordaleira de Entre Douro e Minho The lambs are produced and reared in accordance with traditional methods and slaughtered after 30-120 days at an abattoir which has an approval number, operates in accordance with the legislation applicable, is approved by the European Community, is located within the geographical area of production and is specifically authorised by the producers'group concerned. The animals must be rendered senseless before being slaughtered. Slaughter must take place in uninterrupted batches, with each batch consisting solely of lambs belonging to a single approved producer. A technician from the certifying body, or a duly authorised representative, is always present during slaughter to ensure that the abattoir is operating properly and that the specification is complied with. Immediately after the post mortem inspection that follows slaughter, the carcases or cuts are refrigerated until they are brought down to a temperature of 4 °C or less (± 1 °C). The finishing temperature of 7 °C within the carcase is reached in less than 12 hours, and the relative humidity is kept at 85-90% until despatch, in accordance with the legislation applicable.

Meso se pridobiva z rezanjem trupov ovc, križancev med Churra Galega in Bordaleira de Entre Douro e Minho. Ovce so proizvedene in rejene v skladu s tradicionalnimi metodami in zaklane po 30-120 dneh v klavnici, ki ima številko odobritve, deluje v skladu z veljavno zakonodajo, je odobrena pri Evropski skupnosti, je na geografskem področju proizvodnje in jo je zadevna skupina proizvajalcev posebej odobrila. Živali morajo biti pred zakolom omrtvičene. Zakol se izvede v neprekinjenih serijah, v vsaki seriji so le ovce posameznega odobrenega proizvajalca. Tehnik iz službe za certificiranje ali ustrezno pooblaščen predstavnik je prisoten ves čas klanja, da se prepriča o pravilnem delovanju klavnice in o ustreznosti dokumentacije. Takoj po pregledu post mortem, ki sledi zakolu, se trupi ali kosi hladijo do temperature 4 °C ali manj (± 1 °C). V skladu z zakonodajo, ki se uporablja, mora doseči temperatura celotnega trupa 7 °C v manj kot 12 urah, relativna vlažnost pa znašati do odpreme 85-90%.