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

’Cirò Classico'

PDO-IT-03209

Date of application: 18.3.2024

1.   Name to be registered

Cirò Classico

2.   Geographical indication type

PDO - Protected Designation of Origin

3.   Categories of grapevine products

1.

Wine

3.1.   Combined Nomenclature code

—	22 – BEVERAGES, SPIRITS AND VINEGAR 2204 – Wine of fresh grapes, including fortified wines; grape must other than that of heading 2009

4.   Description of the wine(s)

Cirò Classico

Colour: ruby red, tending to garnet with age.

Aroma: intense and complex, with aromas of red fruit and spicy notes.

Taste: dry, full-bodied, harmonious, lingering.

Minimum total alcoholic strength by volume: 13,00 %.

Minimum sugar-free extract: 27 g/l

Any analytical parameters not shown in the table below comply with the limits laid down in national and EU legislation.

General analytical characteristics
Maximum total alcoholic strength (in % volume)	-
Minimum actual alcoholic strength (in % volume)	-
Minimum total acidity	4,5 grams per litre expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre)	-
Maximum total sulphur dioxide (in milligrams per litre)	-

5.   Wine making practices

a.   Essential oenological practices

-

b.   Maximum yields

Cirò Classico

8 000 kilograms of grapes per hectare

6.   Demarcated geographical area

Grapes used to make wines with the guaranteed protected designation of origin ‘Cirò Classico’ must be produced in the production area comprising all the territories of the municipalities of Cirò and Cirò Marina.

7.   Wine grapes variety(ies)

Gaglioppo N.

Gaglioppo N. – Magliocco

Greco Nero N. – Greco

8.   Description of the link(s)

8.1.   A) Details of the geographical area

1)   Factors relevant to the link

The defined geographical area comprises the entire administrative territory of the municipalities of Cirò and Cirò Marina. The area belongs to the altitudinal zone known as coastal hills, which runs from sea level up to a maximum height of 462 metres above sea level. The ‘Cirò Classico’ PDO (DOCG) area is in the province of Crotone, on the Ionian coast and in its hilly hinterland, protected by the slopes of the Sila. It comprises an area of approximately 9 000 hectares extending along the Ionian coastline for approximately 15 km and stretching around 10 km inland.

It extends from the coastal areas to the terraced areas west of Punta Alice. Moving further inland, very rounded hills start to emerge, giving the landscape a slightly undulating appearance. Finally, conglomerates and sands are found in the areas furthest inland, which are easily recognisable thanks to their steeper slopes.

The area is entirely covered by Pliocene sediment lying on top of the Paleozoic crystalline basement. The transition to the Miocene took place gradually with the interposition of local conglomerate outcrops.

Climatological data show that rainfall is mainly concentrated in the autumn-winter period, peaking in October, and is at its lowest in June.

The average monthly temperature peaks in August and is at its lowest in January. There is a sub-humid to sub-arid climate with very dry summers and a concentration of thermal efficiency in the summer. The variability of the landforms, the different types of substrate (parent material) and the various effects of time give this area a marked diversity of soil types. Sands or conglomerates dominate the hills, which form a large part of the area. The soils are shallow to moderately deep, with evidence of waterlogging within 50 cm and with a moderate presence of soluble salts. Finally, the ancient terraced areas of fluvial origin contain heavily altered soils characterised by a horizon with an accumulation of clay. These soils are moderately deep with medium texture and a subacidic pH.

The 2002 terroir mapping study Soil map and terroir zoning of Cirò DOC by ARSSA (Regional Agency for Agricultural Development Services) and the Calabria Region specifically highlights how the soil in the production area of Cirò Classico DOCG has heterogeneous characteristics, while in certain areas (il Feudo, La Ponta and il Vallo) it is made of limestone and clay. The presence of limestone, which is not found in neighbouring areas, characterises production of the Gaglioppo variety in particular.

8.2.   A) Details of the geographical area

2)   Human factors relevant to the link

The Cirò area’s ability to produce high-quality wines has been known for many centuries. In fact, vines have existed in the ‘Cirò Classico’ DOCG area for longer than anywhere else in the entire locality. The current Cirò wine comes from a wine that was called ‘Krimisa’ in ancient times. The name probably derives from that of a Greek colony, Cremissa, located on the current site of Cirò Marina. Furthermore, in Cremissa there was an important temple dedicated to Bacchus, the god of wine, and Krimisa was the wine offered as a gift to victorious Olympic athletes. The wine continued to be renowned in Roman times and later until Norman and Angevin times. In the 16th century and throughout modern times, wine was described as one of the elements characterising the agriculture and economy of a happy, prosperous, fertile Calabria, according to reliable images handed down from father to son. To revive the ancient tradition, Cirò was served as the official wine at the Olympics held in Mexico City in 1968. Milo of Croton, six-time victor of the Athens Games, was a great admirer of this wine.

8.3.   B) Details of the quality or characteristics of the product essentially or exclusively attributable to the geographical environment

‘Cirò Classico’ PDO (DOCG) is ruby red in colour with an intense and complex aroma and a full-bodied, harmonious and lingering taste, which tends to become increasingly velvety with ageing. It is appreciated for the intensity and complexity of its fragrance, with aromas of red fruit and with specific spicy notes.

This sensory profile is typically associated with the Gaglioppo grape variety, which is perfectly suited to the Cirò area. It is obtained from the micro-climate of the production area, characterised by the sedimentary origin of the soils, which are stony and rich in minerals. In addition, the climate is strongly influenced by the mountain massif to the west and the sea to the east. It is appreciated by a wide range of consumers because it has balanced chemical-physical characteristics that contribute to the balance between the aroma and taste.

8.4.   C) Description of the causal interaction between the details referred to in point A and those referred to in point B

The combination of natural factors (soil and climate) and human factors defines the interaction that is expressed in the characteristics of ‘Cirò Classico’ PDO (DOCG) wine. The combination is expressed mainly through one variety, Gaglioppo, which is one of the main native varieties adapted to the area. Indeed, the Cirò area’s natural disposition for producing red wines has been its distinctive feature over the centuries. The range of hills, which runs from the Ionian coastline to the hinterland, is favourable for catching the sunlight, ensures constant water drainage and provides a temperature that allows Gaglioppo, Magliocco and Greco Nero to achieve the right balance between sugars and acids.

The predominantly sandy or conglomerate soils on the hills and the accumulations of clay in the terraced areas of fluvial origin give the grapes intense and spicy aromatic notes, as well as a complexity typical of Cirò PDO (DOCG).

The generous levels of available calcium, phosphorus and potassium in the soils subsequently bring out the flavour of the wines.

The mineral substances contained in these stony soils have a major influence on the fermentation processes of musts obtained from Gaglioppo, Magliocco and Greco Nero grapes grown here, giving the wines their characteristic flavour. These sensory characteristics are further accentuated by the ageing period of at least 3 years which ‘Cirò Classico’ PDO (DOCG) undergoes, which confers greater spicy notes and a more rounded taste profile which is highly specific to the product, especially in comparison to products obtained from the same grapes grown outside this production area.

The soils are generally low in organic matter and relatively lacking in moisture, which enables the vines to develop with rather limited vigour and, consequently, limited yields. In the hilly areas with less soil depth due to the presence of more superficial layers of bedrock, the yields are on average lower ​​but the wines produced there are characterised by a high degree of olfactory complexity and are a good representation of the best productions of Gaglioppo.

The climate, which ranges from sub-humid to sub-arid with very dry summers and a concentration of thermal efficiency in the summer, ensures that the grape bunches ripen properly, allowing for a more complete accumulation of aromatic substances – benzenoids but particularly norisoprenoids – and slow degradation of the acid component. The low level of terpenes is another characteristic of Gaglioppo in this area.

During the grape-ripening season, there is a significant variation in temperature between day and night and good ventilation, as a result of both the position and the altitude. These conditions allow the grapes to reach optimal ripeness and remain healthy from the point of view of plant health, and allow the wines to preserve their aromatic components and depth, which are characteristic of the three native Calabrian varieties.

These characteristics are essentially due to the soil and climate conditions of the geographical area of production. The hilly terrain, together with a Mediterranean climate strongly influenced by the mountain massif to the west and the sea to the east, determine the temperature range and allow the grapes to ripen optimally, with good levels of sugar, organic acids, phenolic compounds and aromatics. Such components are then expressed in the analytical and organoleptic characteristics of the wines, and in their notes of freshness.

The training systems are those traditionally used in the area. In particular, the traditional goblet method and vertical trellising training systems and the pruning systems, which are the result of the experience and expertise of the winegrowers, help to preserve aromatic precursors, which are particularly sensitive to high temperatures. They also allow the quality, degree of ripeness and health of the grape bunches to be continuously monitored, as well as providing good protection from water shortages during the driest season, which at these latitudes continues for a significant part of the vine's growth cycle.

9.   Essential further conditions

Bottling within the demarcated geographical area

Legal framework:

EU legislation

Type of further condition:

Bottling within the demarcated geographical area

Description of the condition:

Bottling must be carried out within the area demarcated for production to safeguard the quality and reputation of wine with the guaranteed protected designation of origin ‘Cirò Classico’.

The reason for bottling within the demarcated area is the need to preserve the quality of the ‘Cirò Classico’ DOCG wines, guarantee their origin and ensure that efficacious, cost-effective controls can be performed on a timely basis.

Considering Calabria’s topography and transport routes, transportation and bottling outside the production area can compromise the quality of ‘Cirò Classico’ DOCG wine, exposing it to redox reactions, sudden changes in temperature and microbiological contamination. These phenomena in particular can have negative effects on the physical and chemical characteristics (minimum total acidity, minimum sugar-free extract, etc.) and organoleptic characteristics (colour, aroma and taste). These risks increase as more distance is covered. In contrast, bottling in the area of origin, with batches of wine travelling only short distances, if they are moved at all, helps to keep the product’s characteristics and quality intact. Over the years, the producers of the ‘Cirò Classico’ designation of origin have acquired experience and sound technical and scientific knowledge of the particular qualities of the wines. Combined with the above, these factors enable bottling to be carried out in the area of origin with the best technological precautions. The aim is to preserve all of the physical, chemical and organoleptic characteristics of the wines covered by the specification.

Furthermore, in compliance with the national legislation in force, individual authorisations are provided for to safeguard the established rights of those who have traditionally bottled the Cirò Classico PDO (DOC) outside the demarcated production area, the bottling companies concerned may obtain a derogation to continue bottling at their premises located outside the demarcated area, provided that they submit an application to the Ministry of Agriculture, Food Sovereignty and Forestry, in accordance with the provisions in force.

Link to the product specification

https://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/21139

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(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).