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 procedure with the Commission.

APPLICATION FOR AN AMENDMENT TO THE PRODUCT SPECIFICATION

‘Vesuvio’

PDO-IT-A0252-AM02

Date of application: 24.5.2017

1.   Applicant and legitimate interest

Vesuvio DOP Consorzio Tutela Vini (Vesuvio PDO protection association)

2.   Heading in the product specification affected by the amendment(s)

☐	Name of product

☒	Category of the grapevine product

☒

Link

☒	Marketing restrictions

3.   Description and reasons for amendment

1.   Inclusion of new types of wine: ‘Superiore’, ‘Riserva’ and ‘Passito’, and wines with mention of the grape variety; and sparkling wine as a type of white Vesuvio, rosé Vesuvio and rosé Lacryma Christi, and wines with mention of the grape variety

Description:

The amendment to the specification involved the addition of the new types, listed above (and changes to the combination of grape varieties). The amendment was considered necessary to bring the specification into line with the actual situation in the wine-growing area as it has developed over the years. This included removing the grape variety Verdeca B, which is no longer present in the vineyards and therefore no longer among the varieties used to make the wines. Caprettone B has been added to the list of varieties. In the previous product specification it was erroneously identified as a synonym of Coda di Volpe B.

Reasons:

The first version of the specification dates back to 1983. Over the years, the market has changed and the sector adapted without making amendments to the specification, thus rendering it obsolete in terms of sector and market requirements.

The introduction of new types has made it possible to work with single varieties from among the main varieties available. The new types have been included in order to be able to offer consumers a more complex and finished product, a factor that enhances the quality of the designation.

This amendment concerns Articles 1, 2 and 6 of the specification, and the relevant sections of the single document: 4 ‘Description of the wines’, 5.2 ‘Wine-making practices - maximum yields’, 7 ‘Main wine grape variety(ies)’ and 8 ‘Description of the link(s)’.

2.   Inclusion of the new category of ‘Quality sparkling wine’ for white Vesuvio Lacryma Christi, as well as for white and rosé Vesuvio and rosé Lacryma Christi, and for wines with mention of the grape variety

Description:

The amendment to the specification included the addition of the category ‘Quality sparkling wine’. There is a history of this type of wine in the region but it was never given due prominence.

Reasons:

The inclusion of ‘Quality sparkling wines’ has added prestige to a tradition that has always been rooted in the area. This has provided an opening to a niche market with a positive economic outcome for the entire sector.

This amendment concerns Articles 1, 2 and 6 of the specification, and the relevant sections of the single document: 4 ‘Description of the wines’, 5.2 ‘Wine-making practices - maximum yields’, 7 ‘Main wine grape variety(ies)’ and 8 ‘Description of the link(s)’.

3.   Revision of the list of grape varieties and inclusion of the variety Caprettone B

Description:

The percentages of the main varieties have been revised, with the addition of types ‘Riserva’, ‘Superiore’, ‘Spumanti’ and the single-variety wines. For the Lacryma Christi wines, this makes it possible for 20 % of the grapes used to be of varieties specially grown in the province of Naples. In the case of single-variety ‘Vesuvio’ wines, it is now possible for 15 % of the grapes used to be of varieties specially grown in the province of Naples. The variety Verdeca B has been removed.

Reasons:

The list of varieties has been extended with the inclusion of Caprettone B, which has always been the white grape variety most commonly grown on Mount Vesuvius. Verdeca B has been removed as it is no longer present in the vineyards and therefore no longer among the varieties used to make the wines.

The list of varieties for the Lacryma Christi wines acts as a guideline, allowing the wines to have a common theme that consumers can recognise. This consists of the main grape variety used and, naturally, the volcanic soil element which characterises the wines.

Caprettone B is recognised locally as a variety identified with the designation. Its inclusion among the main varieties is considered a factor strongly associated with the quality and value of the designation.

This amendment concerns Article 2 of the specification, and the relevant sections of the single document: 4 ‘Description of the wines’, 5.2 ‘Wine-making practices - maximum yields’, and 7 ‘Main wine grape variety(ies)’.

4.   Certain wine-growing methods have been described

Description:

1)	The following wording has been deleted: ‘and with the exception of those [areas of land] that are particularly damp’.

2)	A table showing the maximum yields and alcoholic strength of each type has been inserted.

3)	A description has been added of the ‘Vesuvio’ type Lacryma Christi ‘Passito’.

4)	Maximum grape production in t/ha has been stipulated for exceptionally favourable years, and emergency irrigation with fixed installations is permitted.

5)	Fixed installations for emergency irrigation have been permitted; a specific point regarding production of rosé, red and white ‘Vesuvio’ types has been deleted.

6)	A minimum density has been specified of 2 500 plants per hectare, both for new plantings and re-plantings.

Reasons:

1)	The deleted wording was redundant as, due to the proximity to the sea and the current climate, there are no problems of damp.

2)	To make the specification easier to understand, it was necessary to insert the explanatory table of values.

3)	The mention of the ‘Passito’ type with reference to the natural alcoholic strength must be stated at the time of the harvest in order to avoid any doubt in the sector.

4)	The stipulation is necessary for correct interpretation of the specification.

5)	Permitting the fixed installations was essential as, owing to the terrain, it was not possible to transfer and assemble them in emergencies only as the costs would be too high.

6)	The specific number of hectares was included so that production facilities would have an equal starting point throughout the territory.

This amendment concerns Article 4 of the specification, and the relevant section of the single document: 5.2 ‘Wine-making practices - maximum yields’.

5.   Inclusion of the demarcation of the bottling area

Description:

A requirement has been added for the wine to be bottled within the production area, whilst safeguarding the rights of parties who have traditionally carried out bottling outside the demarcated production area.

In fact, in compliance with the European legislation in force and with specific national legislation safeguarding existing rights, there is provision for individual authorisations for parties who have traditionally carried out bottling outside the demarcated production area, enabling them to continue bottling. In particular, to obtain authorisation from the Ministry of Agriculture, Food Sovereignty and Forests, the bottling companies concerned must submit the appropriate documentation and demonstrate that they have bottled the specific PDO or PGI for at least 2 of the last 5 years (this does not have to be an unbroken 2-year period).

The processes involved in making the sparkling wine, including foam formation, stabilisation and sweetening operations, are now restricted to the production area plus the administrative territory of the Region of Campania.

Reasons:

In accordance with current EU legislation, requiring that bottling take place within the demarcated area is justified in the interests of safeguarding product quality, guaranteeing the origin, ensuring that controls are effective and preserving the entire production chain in order to make the best possible use of the local area and ensure product traceability.

The distinctive features and qualities that the area of origin confers on PDO Vesuvio wines are better protected by bottling the wine within the production area, as it means that all the technical rules on transport and bottling are applied and enforced under the responsibility and with the professional competence of the winemakers of that same demarcated area.

This requirement avoids the possible risks involved in transporting the wine outside the area, such as oxidation and thermal stress from high or low temperatures or deterioration of the product with the consequent negative effects on its chemical and physical properties (acidity, polyphenols and colouring substances), organoleptic characteristics (colour, flavour) and stability. The risk of microbiological contamination (from bacteria, viruses, fungi, mould or yeasts) is also reduced. This requirement benefits the operators, who are aware of the risks and responsible for preserving the quality of the PDO, and gives consumers assurance regarding the origin and quality of the wines and their conformity with the product specification. Furthermore, checks by the competent bodies are more effective in a smaller area.

Applying to limit the bottling of the Vesuvio PDO to the production area, a requirement applied by other successful wine names, also constitutes a major step forward in enhancing the quality suggested by the name. This proposed amendment aims to position the PDO as one of the most important historical names designating wines of the categories and types described in this single document and product specification.

The application to limit the production area of sparkling wine aims to safeguard the quality of the product, guarantee its origin and ensure that inspections are effective and timely. This requirement therefore benefits the operators themselves, who are aware of the risks and responsible for preserving the wines’ quality, giving consumers assurance regarding the origin and quality of the wines and their conformity with the product specification.

The amendment concerns Article 5 of the specification, and the relevant section 9 ‘Other essential conditions’ of the single document.

6.   Description of the characteristics of the types of wine

Description:

1)	All of the new types are detailed with descriptions of colour, flavour, total alcoholic strength by volume, minimum total acidity and minimum sugar-free extract.

2)	The existing types have been revised in terms of aroma and flavour, with total acidity reduced to: 4,5 g/l.

3)	Inclusion of the provision that wines aged in wooden casks can have characteristics and aromas of wood.

4)	The mention of wines that have gone sour has been deleted.

Reasons:

1)	Insertion made in order to describe all the new types correctly.

2)	The intention is to bring the specification into line with the actual requirements of the characteristics of the wines.

3)	Explained for purposes of clarity.

4)	Deleted because the sparkling types are described in the characteristics on consumption.

The amendment concerns Article 6 of the specification, and the relevant section 4 ‘Description of the wine(s)’ of the single document.

7.   Amendments to certain conditions for the designation and presentation of the wines

Description:

1)	The ban on use of the terms ‘Superiore’ and ‘Riserva’ has been lifted.

2)	The wording ‘ad eccezione delle tipologie spumante e liquoroso’ [with the exception of the sparkling and liqueur types] has been deleted.

3)	The option to place the words ‘Lacryma Christi’ before the geographical term ‘Vesuvio’ has been added.

Reasons:

1)	This became necessary because both the ‘Superiore’ and ‘Riserva’ types have been included and described in Article 6 of the specification.

2)	This has been removed for clarity.

3)	In the area, the words ‘Lacryma Christi’ have traditionally been placed before the geographical reference ‘Vesuvio’.

The amendment concerns Article 7 of the specification only.

8.   Inclusion of information about the volume of the containers

Description:

Article 8 on packaging has been included, setting out the volume of the containers and the type of closures that they have, in order to provide a guideline for making the product available to consumers.

Reasons:

For greater clarity and to establish uniformity in the bottles made available to consumers and in the types of closures.

The amendment concerns Article 8 of the specification, and section 9 of the single document.

SINGLE DOCUMENT

1.   Name of product

Vesuvio

2.   Geographical indication type

PDO - Protected Designation of Origin

3.   Categories of grapevine products

1.

Wine

3.	Liqueur wine

4.	Sparkling wine

5.	Quality sparkling wine

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)

1.   White ‘Vesuvio’ (category: Wine)

Colour: straw yellow of varying intensity; Aroma: delicate, elegant; Taste: dry, slightly acidic; Minimum total alcoholic strength by volume: 11,00 %; Minimum sugar-free extract: 15,0 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 in grams per litre expressed as tartaric acid

—	Maximum volatile acidity (in milliequivalents per litre): —

—	Maximum total sulphur dioxide (in milligrams per litre): —

2.   Sparkling/quality sparkling white ‘Vesuvio’ (category: Sparkling wine and Quality sparkling wine)

Colour: straw yellow of varying intensity with pale green or golden tints; Aroma: elegant, floral, distinctive; Taste: fine and balanced for the ‘dosaggio zero’ to ‘extra dry’ types; Minimum total alcoholic strength by volume: 11,00 %; Minimum sugar-free extract: 15,0 g/l.

Sparkling wine: when produced using the Charmat method, it must be obtained from grapes processed according to the legislation in force.

Quality sparkling wine: when produced using the Charmat method, it must be obtained from grapes processed according to the legislation in force. When produced using the traditional method, the duration of the wine-making process, including ageing in the winery where it is produced, must not be less than 12 months calculated from the start of the [second] fermentation process, intended to make it sparkling.

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 in grams per litre expressed as tartaric acid

—	Maximum volatile acidity (in milliequivalents per litre): —

—	Maximum total sulphur dioxide (in milligrams per litre): —

3.   Rosé ‘Vesuvio’ (category: Wine)

Colour: pink of varying intensity; Aroma: delicate, fruity; Taste: fresh, harmonious. Minimum total alcoholic strength by volume: 11,00 %; Minimum sugar-free extract: 18,0 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 in grams per litre expressed as tartaric acid

—	Maximum volatile acidity (in milliequivalents per litre): —

—	Maximum total sulphur dioxide (in milligrams per litre): —

4.   Red ‘Vesuvio’ (category: Wine)

Colour: ruby red of varying intensity; Aroma: dry, harmonious. Taste: dry, harmonious; Minimum total alcoholic strength by volume: 11,00 %; Minimum sugar-free extract: 18,0 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 in grams per litre expressed as tartaric acid

—	Maximum volatile acidity (in milliequivalents per litre): —

—	Maximum total sulphur dioxide (in milligrams per litre): —

5.   Sparkling/quality sparkling rosé ‘Vesuvio’ (category: Sparkling wine and Quality sparkling wine)

Colour: pink of varying intensity; Aroma: delicate, fruity; Taste: dry, harmonious. Minimum total alcoholic strength by volume: 11,00 %; Minimum sugar-free extract: 18,0 g/l.

Sparkling wine When produced using the Charmat method, it must be obtained from grapes processed according to the legislation in force.

Quality sparkling wine: When produced using the Charmat method, it must be obtained from grapes processed according to the legislation in force. When produced using the traditional method, the duration of the wine-making process, including ageing in the winery where it is produced, must not be less than 12 months calculated from the start of the fermentation process intended to make it sparkling.

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 in milliequivalents per litre

—	Maximum volatile acidity (in milliequivalents per litre): —

—	Maximum total sulphur dioxide (in milligrams per litre): —

6.   White Lacryma Christi ‘Vesuvio’ (category: Wine and Liqueur Wine)

Colour: straw yellow of varying intensity; Aroma: delicate, elegant; Taste: dry; Minimum total alcoholic strength by volume: 12,00 %; Minimum sugar-free extract: 15,0 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 in grams per litre expressed as tartaric acid

—	Maximum volatile acidity (in milliequivalents per litre): —

—	Maximum total sulphur dioxide (in milligrams per litre): —

7.   White Lacryma Christi ‘Vesuvio’ ‘Superiore’ (category: Wine)

Colour: straw yellow of varying intensity; Aroma: delicate, elegant; Taste: dry, balanced; Minimum total alcoholic strength by volume: 13,00 %; Minimum sugar-free extract: 16,0 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: 5,0 in grams per litre expressed as tartaric acid

—	Maximum volatile acidity (in milliequivalents per litre): —

—	Maximum total sulphur dioxide (in milligrams per litre): —

8.   White Lacryma Christi sparkling/quality sparkling ‘Vesuvio’ (category: Sparkling wine and Quality sparkling wine)

Foam: fine and long-lasting; Colour: straw yellow of varying intensity with pale green or golden tints; Aroma: fine, fragrant; Taste: fine and balanced for the ‘dosaggio zero’ to ‘extra dry’ types; Minimum total alcoholic strength by volume: 12,00 %; Minimum sugar-free extract: 16,0 g/l.

Sparkling wine: When produced using the Charmat method, it must be obtained from grapes processed according to the legislation in force.

Quality sparkling wine: When produced using the Charmat method, it must be obtained from grapes processed according to the legislation in force. When produced using the traditional method, the duration of the wine-making process, including ageing in the winery where it is produced, must not be less than 12 months calculated from the start of the fermentation process intended to make it sparkling.

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: 5,0 in grams per litre expressed as tartaric acid

—	Maximum volatile acidity (in milliequivalents per litre): —

—	Maximum total sulphur dioxide (in milligrams per litre): —

9.   White Lacryma Christi liqueur ‘Vesuvio’

Colour: straw yellow of varying intensity; Aroma: delicate, elegant; Taste: dry; Minimum total alcoholic strength by volume: 12 %; Minimum sugar-free extract: 15,0 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 in grams per litre expressed as tartaric acid

—	Maximum volatile acidity (in milliequivalents per litre): —

—	Maximum total sulphur dioxide (in milligrams per litre): —

10.   White Lacryma Christi ‘Passito’ ‘Vesuvio’ (category: Wine)

Colour: golden yellow tending to amber; Aroma: intense, elegant and complex; Flavour: from dry to sweet; Minimum total alcoholic strength by volume: 15,00 %; Minimum sugar-free extract: 26,0 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): 12

—	Minimum total acidity: 5,0 in grams per litre expressed as tartaric acid

—	Maximum volatile acidity (in milliequivalents per litre): —

—	Maximum total sulphur dioxide (in milligrams per litre): —

11.   Rosé Lacryma Christi ‘Vesuvio’ (category: Wine)

Colour: pink of varying intensity; Aroma: pleasantly fruity; Taste: dry, harmonious; Minimum total alcoholic strength by volume: 12,00 %; Minimum sugar-free extract: 18,0 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 in grams per litre expressed as tartaric acid

—	Maximum volatile acidity (in milliequivalents per litre): —

—	Maximum total sulphur dioxide (in milligrams per litre): —

12.   Red Lacryma Christi ‘Vesuvio’ (category: Wine)

Colour: ruby red of varying intensity; Aroma: fruity, fine; Taste: dry, harmonious; Minimum total alcoholic strength by volume: 12,00 %; Minimum sugar-free extract: 18,0 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 in grams per litre expressed as tartaric acid

—	Maximum volatile acidity (in milliequivalents per litre): —

—	Maximum total sulphur dioxide (in milligrams per litre): —

13.   Red Lacryma Christi ‘Vesuvio’ ‘Superiore’ (category: Wine)

Colour: ruby red of varying intensity; Aroma: intense, distinctive; Taste: dry, balanced; Minimum total alcoholic strength by volume: 13,00 %; Minimum sugar-free extract: 20 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 in grams per litre expressed as tartaric acid

—	Maximum volatile acidity (in milliequivalents per litre): —

—	Maximum total sulphur dioxide (in milligrams per litre): —

14.   Red Lacryma Christi ‘Vesuvio’ ‘Riserva’ (category: Wine)

Colour: ruby red of varying intensity, tending to garnet; Aroma: intense, complex; Taste: dry, balanced; Minimum total alcoholic strength by volume: 13,00 %; Minimum sugar-free extract: 23 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 in grams per litre expressed as tartaric acid

—	Maximum volatile acidity (in milliequivalents per litre): —

—	Maximum total sulphur dioxide (in milligrams per litre): —

15.   Sparkling/quality sparkling rosé Lacryma Christi ‘Vesuvio’ (category: Sparkling wine and Quality sparkling wine)

Foam: fine and long-lasting; Colour: pink of varying intensity; Aroma: fine, fragrant, intense; Taste: fine and balanced for the ‘dosaggio zero’, ‘extra brut’, ‘brut’ and ‘extra dry’ types; Minimum total alcoholic strength by volume: 12,00 %; Minimum sugar-free extract: 16,0 g/l.

Sparkling wine: When produced using the Charmat method, it must be obtained from grapes processed according to the legislation in force.

Quality sparkling wine: When produced using the Charmat method, it must be obtained from grapes processed according to the legislation in force. When produced using the traditional method, the duration of the wine-making process, including ageing in the winery where it is produced, must not be less than 12 months calculated from the start of the fermentation process intended to make it sparkling.

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 in grams per litre expressed as tartaric acid

—	Maximum volatile acidity (in milliequivalents per litre): —

—	Maximum total sulphur dioxide (in milligrams per litre): —

16.   Caprettone ‘Vesuvio’ (category: Wine)

Colour: straw yellow of varying intensity. Aroma: delicate, distinctive. Taste: dry, balanced. Minimum total alcoholic strength by volume: 11,50 %; Minimum sugar-free extract: 17,0 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 in grams per litre expressed as tartaric acid

—	Maximum volatile acidity (in milliequivalents per litre): —

—	Maximum total sulphur dioxide (in milligrams per litre): —

17.   Sparkling/quality sparkling Caprettone ‘Vesuvio’ (category: Sparkling wine and Quality sparkling wine)

Foam: fine and long-lasting; Colour: straw yellow of varying intensity with pale green or golden tints; Aroma: fine, fragrant, intense; Taste: fine and balanced for the ‘dosaggio zero’, ‘extra brut’, ‘brut’ and ‘extra dry’ types; Minimum total alcoholic strength by volume: 11,50 %; Minimum sugar-free extract: 17,0 g/l.

Sparkling wine: When produced using the Charmat method, it must be obtained from grapes processed according to the legislation in force.

Quality sparkling wine: When produced using the Charmat method, it must be obtained from grapes processed according to the legislation in force. When produced using the traditional method, the duration of the wine-making process, including ageing in the winery where it is produced, must not be less than 12 months calculated from the start of the fermentation process intended to make it sparkling.

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 in grams per litre expressed as tartaric acid

—	Maximum volatile acidity (in milliequivalents per litre): —

—	Maximum total sulphur dioxide (in milligrams per litre): —

18.   Falanghina ‘Vesuvio’ (category: Wine)

Colour: straw yellow of varying intensity. Aroma: delicate, distinctive; Taste: dry, balanced. Minimum total alcoholic strength by volume: 11,50 %; Minimum sugar-free extract: 17,0 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 in grams per litre expressed as tartaric acid

—	Maximum volatile acidity (in milliequivalents per litre): —

—	Maximum total sulphur dioxide (in milligrams per litre): —

19.   Sparkling/quality sparkling Falanghina ‘Vesuvio’ (category: Sparkling wine and Quality sparkling wine)

Foam: fine and long-lasting; Colour: straw yellow of varying intensity with pale green or golden tints; Aroma: fine, fragrant, intense; Taste: fine and balanced for the ‘dosaggio zero’, ‘extra brut’, ‘brut’ and ‘extra dry’ types; Minimum total alcoholic strength by volume: 11,50 %; Minimum sugar-free extract: 17,0 g/l.

Sparkling wine: When produced using the Charmat method, it must be obtained from grapes processed according to the legislation in force.

Quality sparkling wine: When produced using the Charmat method, it must be obtained from grapes processed according to the legislation in force. When produced using the traditional method, the duration of the wine-making process, including ageing in the winery where it is produced, must not be less than 12 months calculated from the start of the fermentation process intended to make it sparkling.

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 in grams per litre expressed as tartaric acid

—	Maximum volatile acidity (in milliequivalents per litre): —

—	Maximum total sulphur dioxide (in milligrams per litre): —

20.   Piedirosso ‘Vesuvio’ (category: Wine)

Colour: ruby red of varying intensity; Aroma: fruity, distinctive, pleasant; Taste: dry, harmonious. Minimum total alcoholic strength by volume: 11,50 %; Minimum sugar-free extract: 18,0 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 in grams per litre expressed as tartaric acid

—	Maximum volatile acidity (in milliequivalents per litre): —

—	Maximum total sulphur dioxide (in milligrams per litre): —

21.   Rosé Piedirosso ‘Vesuvio’ (category: Wine)

Colour: pink of varying intensity; Aroma: fruity, distinctive, pleasant; Taste: dry, harmonious. Minimum total alcoholic strength by volume: 11,50 %; Minimum sugar-free extract: 17,0 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 in grams per litre expressed as tartaric acid

—	Maximum volatile acidity (in milliequivalents per litre): —

—	Maximum total sulphur dioxide (in milligrams per litre): —

22.   Sparkling/quality sparkling rosé Piedirosso ‘Vesuvio’ (category: Sparkling wine and Quality sparkling wine)

Foam: fine and long-lasting; Colour: pink of varying intensity; Aroma: fine, fragrant, pleasant; Taste: fine and balanced for the ‘dosaggio zero’, ‘extra brut’, ‘brut’ and ‘extra dry’ types; Minimum total alcoholic strength by volume: 11,50 %; Minimum sugar-free extract: 17,0 g/l.

Sparkling wine: When produced using the Charmat method, it must be obtained from grapes processed according to the legislation in force.

Quality sparkling wine: When produced using the Charmat method, it must be obtained from grapes processed according to the legislation in force. When produced using the traditional method, the duration of the wine-making process, including ageing in the winery where it is produced, must not be less than 12 months calculated from the start of the fermentation process intended to make it sparkling.

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 in grams per litre expressed as tartaric acid

—	Maximum volatile acidity (in milliequivalents per litre): —

—	Maximum total sulphur dioxide (in milligrams per litre): —

23.   Aglianico ‘Vesuvio’ (category: Wine)

Colour: ruby red of varying intensity, tending to garnet with age; Aroma: intense, distinctive; Taste: dry, full-bodied, balanced. Minimum total alcoholic strength by volume: 12,00 %; Minimum sugar-free extract: 24,0 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: 5,0 in grams per litre expressed as tartaric acid

—	Maximum volatile acidity (in milliequivalents per litre): —

—	Maximum total sulphur dioxide (in milligrams per litre): —

24.   Rosé Aglianico ‘Vesuvio’ (category: Wine)

Colour: pink of varying intensity; Aroma: fruity, floral, distinctive; Taste: dry, fresh, balanced; Minimum total alcoholic strength by volume: 11,50 %; Minimum sugar-free extract: 18,0 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: 5,0 in grams per litre expressed as tartaric acid

—	Maximum volatile acidity (in milliequivalents per litre): —

—	Maximum total sulphur dioxide (in milligrams per litre): —

25.   Sparkling/quality sparkling rosé Aglianico ‘Vesuvio’ (category: Sparkling wine and Quality sparkling wine)

Foam: fine and long-lasting Colour: pink of varying intensity; Aroma: fruity, floral, distinctive; Taste: fine and balanced for the ‘dosaggio zero’, ‘extra brut’, ‘brut’ and ‘extra dry’ types; Minimum total alcoholic strength by volume: 11,50 %; Minimum sugar-free extract: 16,0 g/l.

Sparkling wine: When produced using the Charmat method, it must be obtained from grapes processed according to the legislation in force.

Quality sparkling wine: When produced using the Charmat method, it must be obtained from grapes processed according to the legislation in force. When produced using the traditional method, the duration of the wine-making process, including ageing in the winery where it is produced, must not be less than 12 months calculated from the start of the fermentation process intended to make it sparkling.

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: 5,0 in 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.   Specific oenological practices

Italian sparkling-wine-making method (autoclave) or classical method:

Specific oenological practice

Natural re-fermentation in autoclaves, using the Charmat or Martinotti method, or the traditional method (secondary fermentation in the bottle) in accordance with the rules in force on the production of sparkling wines.

b.   Maximum yields

1.	White, sparkling/quality sparkling white, red, rosé, sparkling/quality sparkling rosé, Caprettone, sparkling/quality sparkling Caprettone ‘Vesuvio’: 70 hectolitres per hectare.

2.	Falanghina, sparkling/quality sparkling Falanghina, Piedirosso, rosé Piedirosso, sparkling/quality sparkling rosé ‘Piedirosso’‘Vesuvio’: 70 hectolitres per hectare.

3.	Aglianico, rosé Aglianico, sparkling/quality sparkling rosé Aglianico ‘Vesuvio’: 70 hectolitres per hectare.

4.	White Lacryma Christi, white Lacryma Christi liqueur, sparkling/quality sparkling white Lacryma Christi ‘Vesuvio’: 65 hectolitres per hectare.

5.	Red ‘Lacryma Christi’, rosé ‘Lacryma Christi’, sparkling/quality sparkling ‘Lacryma Christi’ 65 hectolitres per hectare.

6.	White Lacryma Christi ‘Superiore’, red ‘Superiore’, red ‘Vesuvio’‘Riserva’: 55,25 hectolitres per hectare.

7.	White Lacryma Christi ‘Passito’‘Vesuvio’ in the category ‘Wine’: 45 hectolitres per hectare.

6.   Demarcated geographical area

Grapes used to make PDO ‘Vesuvio’ must come from the production area comprising all the administrative territory of the following municipalities: Boscotrecase, Trecase and San Sebastiano al Vesuvio;

and part of the administrative territory of these municipalities: Ottaviano, San Giuseppe Vesuviano, Terzigno, Boscoreale, Torre Annunziata, Torre del Greco, Ercolano, Portici, Cercola, Massa di Somma, Pollena – Trocchia, Sant’Anastasia, Somma Vesuviana, all in the province of Naples. The boundary of this area is defined as follows: starting to the east of the hamlet of Torre del Greco, belonging to the village of Sant’Antonio, the demarcation line follows the road from the Torre del Greco to Torre Annunziata, meeting and continuing along the road which passes the neighbourhoods of Colle Epitaffio, coming out at the main road for Salerno (altitude 55 m) which runs eastwards for a short section before crossing, close to Villa Manzo, the road for Boscotrecase, which continues north.

Going east, the boundary crosses the residential centre of Boscotrecase and Boscoreale, passing through altitudes 88, 86, 87 and 61 m until it reaches the railway track close to the Di Lauro farm.

It continues northwards along the railway track and, at the San Giuseppe Vesuviano Station takes the north-west direction following the Circumvesuviana [railway] until it crosses the Pollena-Trocchia road, before it reaches the Lagno di Pollena. The road continues south until it meets the aforementioned water course.

From this point, it takes the road west for Ponte Valente i Catini until it reaches the boundary of San Sebastiano al Vesuvio. It continues along the boundary on the west side, joining Lagno del Monaco Aiello close to the intersection. It follows the boundary of San Giorgio a Cremano going south-west until it meets the main road (altitude 85 m), which continues south-east, until it reaches the road for Torre del Greco at Sant’Elena (altitude 90 m). It then runs south to meet the railway, then south-east along the railway, passing Lamaria close to altitude 78 m, continuing along the road which meets the road to Torre del Greco close to Sant’Antonio (altitude 51 m) where the demarcation began.

7.   Wine grape variety(ies)

Aglianico N

Caprettone B

Coda di volpe bianca B - Coda di volpe

Falanghina B

Greco Bianco B - Greco

Olivella Nera N

Piedirosso N

Sciascinoso N

8.   Description of the link(s)

Historical factors

Vine-growing and wine production have always been part of the history of the area around Vesuvius, from the first Greek settlements of Ischia and Cuma in the 18th century BC. Between the first and second centuries BC, the area around Vesuvius became part of the richest region of the Roman empire. This area produced the largest quantity of wines in the Empire, as well as some of the most prestigious wines of the period. Archaeological excavations have been carried out among the numerous sites, especially in Villa Augustea di Somma Vesuviana which was built around the second century AD and buried by the eruption of 472 AD. The excavations have uncovered one of the most import country estates of the Vesuvio area, the largest wine-making area of antiquity known today. This represents fundamental historical evidence of the vital importance of wine-growing and trading in the Vesuvio area.

Natural factors

The Somma-Vesuvio area constitutes a system of exceptional value in terms of environment, landscape, history, culture, nature and farming. It has soils of differing origins where the most obvious pedogenetic process is shown in the formation of rather fine surface layers, rich in moistened organic matter. These lie directly over the pedogenetic substrate forming a subtly varying layer. In their surface layers, the soils show a subtle alteration from the primary material. They were formed from the fall or flow of pyroclastic deposits, i.e. volcanic deposits transported locally by uncontrolled and unchannelled surface run-off waters. The southern part of the area basically comprises the cone of Vesuvius and represents the most recent formation and morphogenesis. The frequent eruptions of the medieval period and recent history have operated a system of continued renewal of the surface topography. Among other factors, this has prevented development of a complete soil. These soils present a profile of moderately expressed Andisol properties connected to the activity of the primary volcanic materials; limestone soils, on pyroclastic deposits containing calcium carbonate; and crude ore soils on deposits of lapillus and ash from the eruption of 1944.

The area is subject to a temperate Mediterranean climate. Winters are not too cold. Annual rainfall is around 550 mm, mainly in spring and autumn, with prolonged dry periods in summer. Snowfall is limited, in general, to areas above 1 000 metres in altitude and is of short duration.

Surface water circulation is very scarce and limited to some springs on the northern slope of Monte Somma. In fact, highly permeable lava-based soils absorb all the rainfall. Furthermore, the steeper slopes enable water to be collected only in the deep ravines hollowed out on the sides of the volcano.

A relatively high level of humidity, which can exceed 65 % in the summer months, compensates for the water deficit with the formation of abundant dew. On the slopes in the area, small variations of the micro-climate are not unusual. These have propitiated the formation of various phyto-climatic areas.

Human factors

Wine-growing in the Vesuvio area has retained its particular characteristics and its distinctive methods of ancient origin. The vines, which sink their roots into volcanic soils, did not suffer the destructive effects of phylloxera and are grown without grafts. It is not difficult to find 100-year old vines. Unproductive vines are replaced using the ancient method of layering, incorporating shoots in order to create new plants. Local knowledge and traditions of wine-growing are passed down to new generations in the context of the particular environment, making it possible to preserve biodiversity and the rich combination of grape varieties in the area.

The vineyards are located on land dominated by natural, sun-bathed slopes.

Sea-breezes waft continually over the vines thus limiting the accumulation of moisture and preventing development of moulds or other causes of disease that harm the produce and the plants themselves.

In the area around Vesuvius, given the breezes from the bordering mountains, such as Monte Matese and the Iripinia mountains, there is a good temperature range throughout the day and night. This gives the wines a good level of acidity, with lasting freshness and flavour.

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

The terrain of the production area and the exposure of the vineyards, situated in areas that are exceptionally well-suited to vine cultivation, combine to create a well-ventilated environment with plenty of light, allowing the plant to develop all its productive functions.

The four categories of wine included in the specification exist thanks to the excellent mild climate. This allows uniform, and gradual, ripening of the grapes, giving them the ideal characteristics for producing the aforementioned categories.

For the category of ‘Sparkling wine’, production is by the Charmat method. The grapes are harvested early in terms of technological ripeness, which affects the balance of sugars and acidity, reducing the sugars and increasing acidity to produce basic wines for blending that are fresh, acidic and low in alcohol. These characteristics are possible thanks to the exposure of the vines to sandy volcanic soil.

For the category of ‘Quality sparkling wine’, production is by the Charmat method or the traditional method. The duration of the wine-making process, including ageing in the winery where it is produced, must not be less than 12 months calculated from the start of the fermentation process intended to make it sparkling.

The grapes must be harvested early in terms of technological ripeness, which affects the balance of sugars and acidity, reducing the sugars and increasing acidity to produce basic wines for blending that are fresh, acidic and low in alcohol. These characteristics are possible thanks to the exposure of the vines to sandy volcanic soil.

The category ‘Wine’ involves harvesting the grapes at the point at which they achieve a balance of technological and phenolic ripeness. This produces wines that have a balance of flavour and alcoholic level with a supporting structure. The result is wines that are fresh, flavourful and with intense aromas. They are straw-coloured, always with greenish tints. This is achieved thanks to climate factors that affect ripening, for example the ventilation that prevents moisture from collecting and the air from becoming too hot, factors which could alter the ripening of the grapes.

The category of ‘Liqueur wine’ depends on the stable weather conditions of the summer which last until the end of October. This allows the concentration of sugars, partly on the plant and also in the raisining units which are damp-free to prevent the development of moulds that could harm the grapes.

9.   Specific further requirements (packaging, labelling, other requirements)

Vesuvio

Legal framework:

EU legislation

Type of further condition:

Bottling in the demarcated geographical area

Description of the condition:

A requirement has been added for the wine to be bottled within the production area, whilst safeguarding the rights of parties who have traditionally carried out bottling outside the demarcated production area.

Furthermore, in accordance with the relevant national legislation, in order to safeguard existing rights, the bottlers 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 Agricultural, Food and Forestry Policy, accompanied by appropriate documentation proving that they have been bottling ‘Vesuvio’ PDO for at least 2 (not necessarily consecutive) years out of the 5 years preceding the entry into force of the amendment introducing the obligation to bottle in the area.

The processes involved in making the sparkling wine, including foam formation, stabilisation and sweetening operations, are now restricted to the production area plus the administrative territory of the Region of Campania.

Recipients and closures

Legal framework:

EU legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

Wines with the Vesuvio PDO can only be made available for consumption in glass recipients with a maximum nominal capacity of 12 litres.

In the packaging of wines with the Vesuvio PDO, the following must be used: flanged stoppers made of cork or inert material, or Stelvin screw caps. For the sparkling wines, the packaging is as laid down in the legislation in force.

Link to the product specification

https://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/14211

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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).