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APPLICATION FOR A UNION AMENDMENT TO THE PRODUCT SPECIFICATION

‘Ravenna’

PGI-IT-A0523-AM03

Date of application: 19.10.2016

Type of amendment

Article 105 of Regulation (EU) No 1308/2013

Applicant and legitimate interest

CONSORZIO VINI DI ROMAGNA [ROMAGNA WINE ASSOCIATION]

—

Description of and reasons for the amendment

1.   Introduction of two new categories of grapevine products: ‘Passito’ [raisined] wine and ‘Partially fermented grape must’

Following this amendment, it is necessary to replace the term ‘wines’ by the more appropriate term ‘grapevine products’, as indicated in the relevant EU legislation. The amendment is purely editorial and concerns Articles 1, 2 and 9.

As regards the product category ‘Partially fermented grape must’, which has been added to Articles 2 to 9 of the product specification (and the relevant sections of the single document), containing the rules for the various types of partially fermented must and the corresponding wine types, this is an editorial amendment to reintroduce this product category, which has traditionally been produced under the ‘Ravenna’ PGI. It had already been provided for in previous versions of the product specification, but had been omitted by mistake when drawing up the consolidated specification in 2011.

With regard to the ‘Passito’ category, over time a market segment has established itself that appreciates the type of product obtained using the technique of drying the grapes, so the inclusion of this product in the product specification would allow it to be promoted appropriately.

This amendment concerns Article 2 and other articles of the product specification (Articles 3 to 9) and the relevant sections of the single application.

2.   Introduction/elimination of varietal types

The varietal type ‘Terrano’ has been removed from the specification due to the fact that there is a ‘Teran’ PDO, in accordance with Article 100(3) of Regulation (EU) No 1308/2013. This amendment concerns Article 2 and other articles of the product specification and Sections 5b (Yields) and 7 (Main vine varieties) of the single document.

The name of the varietal type ‘Pignoletto’ has been replaced by that of its synonym ‘Grechetto Gentile’, in order to allow PGI wines obtained from this variety, which is traditionally used in the province of Ravenna, to be promoted appropriately.

This amendment concerns Article 2 [of the product specification] and Sections 5b (Yields) and 7 (Main vine varieties) of the single document.

3.   Wine-growing rules

The grape yields per hectare (tonnes/hectare) and the natural alcoholic strength by volume of the grapes have been added for the ‘Partially fermented grape must’ type.

A maximum grape yield of 24 tonnes per hectare has been laid down for the varietal type ‘Grechetto Gentile’.

This amendment concerns Article 4 of the product specification and Section 5b of the single document.

4.   Wine-making rules

A maximum grape to wine yield of 50 % has been added for the new ‘Passito’ type.

In accordance with the EU legislation in force, the option to carry out wine-making operations and processing into sparkling wine outside the production area has been added in order to safeguard practices that have by now become traditional whereby these types of wines are produced and processed in administrative units where there are facilities that are technologically suitable for secondary fermentation.

This amendment concerns Article 5 of the product specification and Section 9 (Essential further conditions – Derogations concerning the wine-making area) of the single document.

The amendment has been made to make it clear that oenological practices provided for under existing (EU and national) legislation are allowed throughout the production process.

This amendment concerns only Article 5 of the product specification.

5.   Characteristics on consumption

The analytical and organoleptic characteristics have been described for the new ‘Passito’ and ‘Partially fermented grape must’ types, as well as for the rosé type with indication of the grape variety. This latter type was already included but had not been properly described.

This amendment concerns Article 6 of the product specification and Section 4 of the single document.

6.   Description and presentation of the wines: addition of a specific provision for the new ‘Passito’ type

A specific provision has been added concerning the ‘Passito’ type to allow optional use of the term ‘appassimento’ (raisining) on the label, in characters the same size as or smaller than the name ‘Ravenna’, in accordance with current EU legislation.

This amendment concerns Article 7 of the product specification and Section 9 (Additional labelling requirements) of the single document.

7.   Link with the geographical area

Improvements have been made to the description of the environmental and historical/cultural aspects that are crucial for characterising the quality of the grapevine products in relation to the soil and climate characteristics of the area and to the growing and cultural tradition that has become established over centuries of development in grape cultivation and processing.

The amendment concerns Article 9 of the product specification and Section 8 (Description of the link(s)) of the single document.

SINGLE DOCUMENT

1.   Name(s)

Ravenna

2.   Geographical indication type

PGI – Protected Geographical Indication

3.   Categories of grapevine products

1.

Wine

4.	Sparkling wine

5.	Quality sparkling wine

8.	Semi-sparkling wine

11.	Partially fermented grape must

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)

1.    ‘Ravenna’ Bianco [white]

CONCISE TEXTUAL DESCRIPTION

Colour: straw yellow of varying intensity;

Aroma: floral to fruity notes depending on the grape varieties used and the growing environment;

Taste: from dry to sweet, flavourful;

Minimum total alcoholic strength by volume: 10,00 %;

Minimum sugar-free extract: 13,0 g/l.

Any analytical parameters not shown in the table 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: 3,5 grams per litre expressed as tartaric acid

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

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

2.    ‘Ravenna’ Bianco Vivace [white lively]

CONCISE TEXTUAL DESCRIPTION

Colour: straw yellow;

Aroma: floral to fruity notes;

Taste: from dry to sweet, flavourful;

Minimum total alcoholic strength by volume: 10,00 %;

Minimum sugar-free extract: 13,0 g/l.

Any analytical parameters not shown in the table 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: 3,5 grams per litre expressed as tartaric acid

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

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

3.    ‘Ravenna’ Bianco Frizzante [white semi-sparkling]

CONCISE TEXTUAL DESCRIPTION

Colour: straw yellow;

Aroma: floral to fruity notes;

Taste: from dry to sweet, flavourful;

Minimum total alcoholic strength by volume: 10,00 %;

Minimum sugar-free extract: 13,0 g/l.

Any analytical parameters not shown in the table 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: 3,5 grams per litre expressed as tartaric acid

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

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

4.    ‘Ravenna’ Bianco Spumente [white sparkling]

CONCISE TEXTUAL DESCRIPTION

Colour: straw yellow;

Aroma: with fresh floral and/or fruity notes that may be combined with aromas of bread crust of varying intensity depending on the duration of resting on the lees;

Taste: from brut nature to sweet, fresh, tending to flavourful;

Minimum total alcoholic strength by volume: 10,00 %;

Minimum sugar-free extract: 12,0 g/l.

Any analytical parameters not shown in the table 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: 3,5 grams per litre expressed as tartaric acid

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

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

5.    ‘Ravenna’ Rosso [red]

CONCISE TEXTUAL DESCRIPTION

Colour: ruby red of varying intensity;

Aroma: vinous, with fruity notes of varying ripeness, sometimes accompanied by floral notes, usually violets, and spicy notes, depending on the grape varieties used and the growing area;

Taste: from dry to sweet, pleasantly smooth and with just the right amount of acidity;

Minimum total alcoholic strength by volume: 10,00 %;

Minimum sugar-free extract: 17,0 g/l.

Any analytical parameters not shown in the table 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: 3,5 grams per litre expressed as tartaric acid

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

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

6.    ‘Ravenna’ Rosso Passito [red raisined]

CONCISE TEXTUAL DESCRIPTION

Colour: ruby red of varying intensity;

Aroma: with fruity notes of varying ripeness, sometimes accompanied by floral and/or spicy notes;

Taste: from dry to sweet, distinctive, balanced;

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

Minimum sugar-free extract: 24,0 g/l.

Any analytical parameters not shown in the table 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: 3,5 grams per litre expressed as tartaric acid

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

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

7.    ‘Ravenna’ Rosso Vivace [red lively]

CONCISE TEXTUAL DESCRIPTION

Colour: ruby red of varying intensity;

Aroma: vinous, with fresh fruity and floral notes, of varying compositions depending on the combination of varieties and the growing area;

Taste: from dry to sweet, pleasantly smooth and with just the right amount of acidity;

Minimum total alcoholic strength by volume: 10,00 %;

Minimum sugar-free extract: 17,0 g/l.

Any analytical parameters not shown in the table 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: 3,5 grams per litre expressed as tartaric acid

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

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

8.    ‘Ravenna’ Rosso Frizzante [red semi-sparkling]

CONCISE TEXTUAL DESCRIPTION

Colour: ruby red of varying intensity;

Aroma: vinous, with fresh fruity and floral notes;

Taste: from dry to sweet, flavourful with a pleasant freshness;

Minimum total alcoholic strength by volume: 10,00 %;

Minimum sugar-free extract: 17,0 g/l.

Any analytical parameters not shown in the table 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: 3,5 grams per litre expressed as tartaric acid

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

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

9.    ‘Ravenna’ Rosso Novello [red new]

CONCISE TEXTUAL DESCRIPTION

Colour: bright ruby red;

Aroma: vinous and with distinct fruity notes;

Taste: smooth and with just the right amount of acidity;

Minimum total alcoholic strength by volume: 11,00 %;

Minimum sugar-free extract: 17,0 g/l.

Any analytical parameters not shown in the table 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: 3,5 grams per litre expressed as tartaric acid

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

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

10.    ‘Ravenna’ Rosato [rosé]

CONCISE TEXTUAL DESCRIPTION

Colour: pink of various intensities and tones;

Aroma: with prevailing fruity notes;

Taste: from dry to sweet with just the right smoothness and freshness, flavourful;

Minimum total alcoholic strength by volume: 10,00 %;

Minimum sugar-free extract: 14,0 g/l.

Any analytical parameters not shown in the table 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: 3,5 grams per litre expressed as tartaric acid

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

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

11.    ‘Ravenna’ Rosato Vivace [rosé lively]

CONCISE TEXTUAL DESCRIPTION

Colour: pink of various intensities and tones;

Aroma: with prevailing fruity notes;

Taste: from dry to sweet with just the right smoothness and freshness, flavourful;

Minimum total alcoholic strength by volume: 10,00 %;

Minimum sugar-free extract: 14,0 g/l.

Any analytical parameters not shown in the table 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: —

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

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

12.    ‘Ravenna’ Rosato Frizzante [rosé semi-sparkling]

CONCISE TEXTUAL DESCRIPTION

Colour: pink of various intensities and tones;

Aroma: with slight floral notes, accompanied by more pronounced fruity notes;

Taste: from dry to sweet with just the right smoothness and freshness, flavourful;

Minimum total alcoholic strength by volume: 10,00 %;

Minimum sugar-free extract: 14,0 g/l.

Any analytical parameters not shown in the table 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: 3,5 grams per litre expressed as tartaric acid

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

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

13.    ‘Ravenna’ Rosato Spumante [rosé sparkling]

CONCISE TEXTUAL DESCRIPTION

Colour: pink of various intensities and tones;

Aroma: with floral and fruity notes, accompanied by hints of yeast depending on how long the wine has rested on the lees;

Taste: from brut nature to sweet, fresh and flavourful;

Minimum total alcoholic strength by volume: 10 %;

Minimum sugar-free extract: 12,0 g/l.

Any analytical parameters not shown in the table 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: 3,5 grams per litre expressed as tartaric acid

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

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

14.    ‘Ravenna’, with indication of one or two white grape varieties (including the Frizzante, Spumante and Vivace types)

CONCISE TEXTUAL DESCRIPTION

Colour: straw yellow of varying intensity;

Aroma: pleasantly intense, with a varied range of floral and/or fruity notes varying in composition and intensity depending on the grape variety and growing environment. The Spumante type may also have hints of yeast depending on how long the wine has rested on the lees; wines with indication of the Famoso, Moscato and Malvasia grape varieties may have more or less pronounced notes of muscat and rose;

Taste: from dry to sweet, of varying freshness, flavourful;

Minimum total alcoholic strength by volume: 10 %;

Minimum sugar-free extract: 12,0 g/l.

Any analytical parameters not shown in the table 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: 3,5 grams per litre expressed as tartaric acid

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

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

15.    ‘Ravenna’, with indication of one or two black grape varieties (including the Frizzante, Spumante and Vivace types)

CONCISE TEXTUAL DESCRIPTION

Colour: ruby red of varying intensity;

Aroma: vinous, with fruity notes of varying ripeness, sometimes accompanied by floral and/or spicy notes;

Taste: from dry to sweet, varying degrees of softness and of freshness depending on the type, flavourful and full-bodied;

Minimum total alcoholic strength by volume: 10 %;

Minimum sugar-free extract: 17,0 g/l.

Any analytical parameters not shown in the table 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: 3,5 grams per litre expressed as tartaric acid

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

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

16.    ‘Ravenna’ Rosato with indication of the grape variety, including Frizzante and Vivace types

CONCISE TEXTUAL DESCRIPTION

Colour: pink of various intensities and tones;

Aroma: with floral notes and notes of fresh fruit, which may be accompanied by hints of yeast depending on how long the wine has rested on the lees;

Taste: from brut nature to sweet, fresh and flavourful;

Minimum total alcoholic strength by volume: 10 %;

Minimum sugar-free extract: 14,0 g/l.

Any analytical parameters not shown in the table 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: 3,5 grams per litre expressed as tartaric acid

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

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

17.    ‘Ravenna’ Passito with indication of one or two black grape varieties (Uva Longanesi, Malbo Gentile and Sangiovese)

CONCISE TEXTUAL DESCRIPTION

Colour: ruby red of varying intensity;

Aroma: with fruity notes of varying ripeness, sometimes accompanied by floral and/or spicy notes;

Taste: from dry to sweet, distinctive, balanced;

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

Minimum sugar-free extract: 24,0 g/l.

Any analytical parameters not shown in the table 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: 3,5 grams per litre expressed as tartaric acid

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

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

18.    ‘Ravenna’ Novello [new] with indication of one or two black grape varieties

CONCISE TEXTUAL DESCRIPTION

Colour: bright ruby red, of varying intensity and with red to violet hints depending on the grape variety;

Aroma: vinous and with distinct fruity notes;

Taste: smooth and with just the right amount of acidity;

Minimum total alcoholic strength by volume: 11,00 %;

Minimum sugar-free extract: 17,0 g/l.

Any analytical parameters not shown in the table 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: 3,5 grams per litre expressed as tartaric acid

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

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

19.    ‘Ravenna’ Rosso Mosto di uve parzialmente fermentato [red partially fermented grape must]

CONCISE TEXTUAL DESCRIPTION

Colour: fairly deep purplish red;

Aroma: fruity with good intensity;

Taste: sweet, harmonious and balanced;

Actual alcoholic strength by volume must be above 1 % and less than 3/5 of the total alcoholic strength by volume.

Any analytical parameters not shown in the table 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: 3,5 grams per litre expressed as tartaric acid

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

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

20.    ‘Ravenna’ Bianco Mosto di uve parzialmente fermentato [white partially fermented grape must]

CONCISE TEXTUAL DESCRIPTION

Colour: from straw yellow to golden yellow of varying intensity;

Aroma: fruity and floral;

Taste: sweet, harmonious and balanced;

Actual alcoholic strength by volume must be above 1 % and less than 3/5 of the total alcoholic strength by volume.

Any analytical parameters not shown in the table 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: 3,5 grams per litre expressed as tartaric acid

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

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

21.    ‘Ravenna’ Rosato Mosto di uve parzialmente fermentato [rosé partially fermented grape must]

CONCISE TEXTUAL DESCRIPTION

Colour: pink of various intensities and tones;

Aroma: fruity and floral;

Taste: sweet, harmonious and balanced;

Actual alcoholic strength by volume must be above 1 % and less than 3/5 of the total alcoholic strength by volume.

Any analytical parameters not shown in the table 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: 3,5 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

5.1.   Specific oenological practices

1.   Enrichment – Sweetening and secondary fermentation

Relevant restrictions on making the wines

The natural alcoholic strength by volume of ‘Ravenna’ protected geographical indication wines may be increased using an enrichment process within the limits and using the procedures laid down in EU legislation.

5.2.   Maximum yields

1.   Ravenna Bianco (including Partially fermented grape must, Vivace, Frizzante and Spumante)

232 hectolitres per hectare

2.   Ravenna Rosso (including Partially fermented grape must, Vivace, Frizzante and Novello)

208 hectolitres per hectare

3.   Ravenna Rosato (including Partially fermented grape must, Vivace, Frizzante and Spumante)

208 hectolitres per hectare

4.   Ravenna Rosso Passito

130 hectolitres per hectare

5.   Ravenna Malbo Gentile Passito

110 hectolitres per hectare

6.   Ravenna Uva Longanesi Passito

115 hectolitres per hectare

7.   Ravenna Sangiovese Passito

125 hectolitres per hectare

8.   Ravenna Alicante (including Partially fermented grape must, Vivace, Frizzante and Novello)

160 hectolitres per hectare

9.   Ravenna Ancellotta (including Partially fermented grape must, Vivace, Frizzante and Novello)

160 hectolitres per hectare

10.   Ravenna Barbera (including Partially fermented grape must, Vivace, Frizzante and Novello)

176 hectolitres per hectare

11.   Ravenna Bombino Bianco (including Partially fermented grape must, Vivace, Frizzante and Spumante)

232 hectolitres per hectare

12.   Ravenna Bonarda (including Partially fermented grape must, Vivace, Frizzante and Novello)

176 hectolitres per hectare

13.   Ravenna Cabernet Franc (including Partially fermented grape must, Vivace, Frizzante and Novello)

176 hectolitres per hectare

14.   Ravenna Cabernet Sauvignon (including Partially fermented grape must, Vivace, Frizzante and Novello)

176 hectolitres per hectare

15.   Ravenna Canina Nera (including Partially fermented grape must, Vivace, Frizzante and Novello)

208 hectolitres per hectare

16.   Ravenna Centesimino (including Partially fermented grape must, Vivace, Frizzante and Novello)

120 hectolitres per hectare

17.   Ravenna Chardonnay (including Partially fermented grape must, Vivace, Frizzante and Spumante)

192 hectolitres per hectare

18.   Ravenna Ciliegiolo (including Partially fermented grape must, Vivace, Frizzante and Novello)

176 hectolitres per hectare

19.   Ravenna Famoso (including Partially fermented grape must, Vivace, Frizzante and Spumante)

232 hectolitres per hectare

20.   Ravenna Fortana (including Vivace, Frizzante and Novello)

208 hectolitres per hectare

21.   Ravenna Garganega (including Partially fermented grape must, Vivace, Frizzante and Spumante)

232 hectolitres per hectare

22.   Ravenna Grechetto Gentile (including Partially fermented grape must, Vivace, Frizzante and Spumante)

192 hectolitres per hectare

23.   Ravenna Malvasia (including Partially fermented grape must, Vivace, Frizzante and Spumante)

232 hectolitres per hectare

24.   Ravenna Malbo Gentile (including Partially fermented grape must, Vivace, Frizzante and Spumante)

232 hectolitres per hectare

25.   Ravenna Marzemino (including Partially fermented grape must, Vivace, Frizzante and Novello)

200 hectolitres per hectare

26.   Ravenna Merlot (including Partially fermented grape must, Vivace, Frizzante and Novello)

176 hectolitres per hectare

27.   Ravenna Montù (including Partially fermented grape must, Vivace, Frizzante and Spumante)

232 hectolitres per hectare

28.   Ravenna Moscato Bianco (including Partially fermented grape must, Vivace, Frizzante and Spumante)

232 hectolitres per hectare

29.   Ravenna Negretto (including Partially fermented grape must, Vivace, Frizzante and Spumante)

176 hectolitres per hectare

30.   Ravenna Pinot Bianco (including Partially fermented grape must, Vivace, Frizzante and Spumante)

192 hectolitres per hectare

31.   Ravenna Pinot Nero (including Partially fermented grape must, Vivace, Frizzante and Novello)

176 hectolitres per hectare

32.   Ravenna Raboso (including Partially fermented grape must, Vivace, Frizzante and Novello)

176 hectolitres per hectare

33.   Ravenna Refosco dal Peduncolo Rosso (including Partially fermented grape must, Vivace, Frizzante and Novello)

176 hectolitres per hectare

34.   Ravenna Riesling (including Partially fermented grape must, Vivace, Frizzante and Spumante)

192 hectolitres per hectare

35.   Ravenna Sangiovese (including Partially fermented grape must, Vivace, Frizzante and Novello)

200 hectolitres per hectare

36.   Ravenna Sauvignon (including Partially fermented grape must, Vivace, Frizzante and Spumante)

192 hectolitres per hectare

37.   Ravenna Syrah (including Partially fermented grape must, Vivace, Frizzante and Novello)

176 hectolitres per hectare

38.   Ravenna Trebbiano (including Partially fermented grape must, Vivace, Frizzante and Spumante)

232 hectolitres per hectare

39.   Ravenna Uva Longanesi (including Partially fermented grape must, Vivace, Frizzante and Novello)

184 hectolitres per hectare

6.   Demarcated geographical area

The area where the grapes used to produce wines bearing the protected geographical indication ‘Ravenna’ are grown comprises the entire administrative area of the province of Ravenna in the Emilia-Romagna Region.

7.   Main grape variety(ies)

Alicante N.

Ancellotta N.

Barbera N.

Bombino Bianco B.

Bonarda N.

Cabernet Franc N. – Cabernet

Cabernet Sauvignon N. – Cabernet

Canina Nera N. – Canina

Centesimino N.

Chardonnay B.

Ciliegiolo N.

Famoso B.

Fortana N.

Malbo Gentile N.

Malvasia Istriana B. – Malvasia

Malvasia Bianca di Candia B. – Malvoisie

Malvasia di Candia Aromatica B. – Malvasia

Marzemino N.

Merlot N.

Moscato Bianco B. – Moscato

Negretto N.

Pignoletto B. – Grechetto Gentile

Pinot Bianco B.

Pinot Nero N.

Raboso Veronese N. – Raboso

Refosco dal Peduncolo Rosso N. – Refosco

Riesling Italico B. – Riesling

Riesling Renano B. – Riesling

Sangiovese N.

Sauvignon B.

Syrah N.

Trebbiano Romagnolo B. – Trebbiano

Trebbiano Toscano B. – Trebbiano

Uva Longanesi N.

8.   Description of the link(s)

8.1.   Ravenna – All categories of grapevine products (1, 4, 5, 8, 11)

Natural factors relevant to the link

Two thirds of the province of Ravenna lie on the plain, with the remainder, starting from just above the Via Emilia and stretching to the south-west, lying in the hills and mountains. The mountains are not particularly high and the hilly part consists of rolling hills interspersed with the valleys of Senio, Lamone and Marzeno.

In terms of geology, starting from the highest points, we encounter first the marly-arenaceous formation, then a number of deposits from the end of the Miocene, which are mostly represented by the Vena del Gesso [‘chalk vein’], then the band of grey-blue clays, within which the ‘Spungone’ [‘spongy-looking’] formation can be found, and finally the yellow sands, which are followed by the plain. The plain consists of an ancient alluvial deposit of continental origin made up of coarse materials, covered by a more recent alluvial deposit that brought fine materials such as sand, silt, and clay, forming the fertile layer that can be cultivated. Given the geology of the substrate, the soils of Ravenna’s wine-growing area are often clay or silty clay loam in nature and have a good limestone content; they are subalkaline and do not present any major problems in terms of water drainage.

Moving from the plain to the hills, there is a significant difference in the Winkler index value (which classifies regions in terms of climate and is normally linked to the quality of the must), with the coastal area having greater average energy availability for grape ripening than the plain and the hills (values fall from 2 000 to 1 600 degree days). Knowledge, including empirical knowledge, of these parameters has often influenced the choice of grape varieties: late varieties in medium-low areas and early and aromatic varieties in the coolest areas.

Historical and human factors relevant to the link

Vines and wine have been present in the province of Ravenna for hundreds of years. Strabo refers to vine cultivation around Ravenna as early as the first century BC and ‘Faventinum’ was one of Italy’s wines in Roman times with well-established production and a certain prestige. In the town of Russi, the remains of a Roman villa with a remarkable grape press can still be seen today.

In the last century, the strong presence of share-cropping characterised the area around Ravenna, where small farms were separated by rows of vines alongside trees grown for fruit or leaves and wood and where each farmer produced wine for personal consumption. This particular structuring of the agricultural sector, which then evolved into small peasant-owned farms, with the cooperation this entailed, was an important factor in the development of winegrowing in Ravenna, which, since the Second World War, has become decidedly more market-orientated. The improvement in growing techniques and oenology from the 1980s led to a sharp improvement in the quality of winegrowing in Ravenna.

The existence, even today, of Vitis vinifera subsp. silvestris in the historical pine woods of Ravenna and the existence of a fairly well developed winegrowing tradition as early as Roman times suggests that there was some domestication of the vine in the area, besides the introduction of already domesticated varieties from the Middle East. The crossing of native vine varieties with those imported by migrant populations must have created biotypes of good quality that were well adapted to very specific conditions (cold and with high humidity), which is why they were chosen by the local population.

8.2.   Ravenna – Category: Wine (1)

Information on the product’s specific quality that can be attributed to its geographical origin and its causal link with the geographical area.

The compositional characteristics of the musts have a genetic basis, but also depend on the phenotypic expression of the grape varieties, which is influenced by the soil and climate conditions. In general, the composition of the soils in the Ravenna area does not particularly limit vine growth; thus, the cultivation of this species is successful because of the choice of varieties, whereby vine varieties are grown in the zones that best meet their needs in terms of temperature.

The soils of the Ravenna area generally have a good limestone content and are often clay or silty clay soils, even if there are specific areas with a high sand content. The wines are therefore characterised by a good structure and an appealing aromatic profile.

The oldest local vine varieties are genetically susceptible to having a good acidic content, which is partly mitigated by the good availability of potassium in the soils and by the growing techniques. This is why many wines are characterised by a nice freshness.

‘Ravenna’ white wines have a range of colours going from straw yellow to golden yellow, with reflections ranging from yellow, tone on tone, to pale green or copper. On the nose, the wines are characterised by their fine aromas, with delicate floral notes and fruity notes that generally reflect the main grape variety used. The taste ranges widely between dry and sweet and is harmonious, well-structured, fresh and flavourful.

‘Ravenna’ Rosato wines have a pink colour of varying intensity depending mainly on the winemaking process used. The taste is fresh and harmonious and ranges from dry to sweet with balanced acidity. The latest technologies make it possible to better define this type with aromas ranging from floral (violet, rose, etc.) to notes of red fruit (e.g. strawberry, raspberry, cherry, currants).

‘Ravenna’ red wines have a ruby colour that varies in intensity depending on the grape variety and the wine-making and maceration techniques used; these also influence the aromatic component, which is expressed in fruity notes of varying ripeness, sometimes accompanied by floral notes (mainly violet, but also rose) and/or spicy notes. The taste can range from dry to sweet and is smooth with just the right amount of acidity.

Red Novello wines express the aromas and flavours associated with the particular technique of carbon maceration used to make wine from the grapes, which enhances its vinous profile and the typical notes of the grape variety.

‘Ravenna’ Passito wines have a ruby red colour of varying intensity. On the nose they have fruity notes of varying ripeness, sometimes accompanied by floral and/or spicy notes. The taste can range from dry to sweet and is harmonious with good structure and balanced acidity.

The quality characteristics of these wines are determined by the soil and climate conditions of the production area. The temperate climate with good ventilation, the well-drained soils with sufficient water availability and the variations between night and day temperatures as the grapes ripen ensure optimal ripening of the grape bunches, resulting in grapes with a good sugar and acid content and an excellent expression of all the other quality and organoleptic characteristics that are specific to each variety and reflected in the wines made from them.

As far as the production of Passito wine is concerned, the choice of drying method is important; drying can be carried out either on the plant or in drying lodges (premises traditionally used for this practice). The length of the drying period is variable and depends on the characteristics that the winemaker wishes to bring out in the end product by means of this technique. Drying is also aided by the variation in temperature between day and night, particularly in the late summer / autumn period, and by the breezy conditions in the production area. The grapes to be dried are prepared before the harvesting of the grapes intended for other types of wine, in order to have a higher acidic content that can counterbalance the sugar content of the wine obtained.

Therefore, the causal link is based on the product’s specific quality that can be attributed to its geographical origin.

8.3.   Ravenna – Categories: Sparkling wine (4), Quality sparkling wine (5), Semi-sparkling wine (8)

Information on the product’s specific quality that can be attributed to its geographical origin and its causal link with the geographical area.

The thermal gradient between the hills and plains and the higher humidity in the latter area have led lowland farmers to choose late-maturing vine varieties with higher tolerance of rot, with early varieties being kept for growing at higher altitudes and on the more north-facing slopes of Romagna’s wine-growing area. The rather late harvest, which particularly in the past followed cold autumns, meant that the wine retained a certain amount of sugar residue during the winter and, when bottled, began to ferment again in the early spring warmth, producing fizzy wines. This common practice led the people of Romagna to appreciate both sweetish wines and dry wines, whether still, semi-sparkling or sparkling. The production of sparkling and semi-sparkling wines boasts of a well-established tradition, boosted by more recent technical and technological improvements. The particular care taken during the growing, harvesting and wine-making stages makes it possible to obtain fresh and clean base wines, which, with the subsequent well-managed secondary fermentation process, lead to sparkling and semi-sparkling wines of particular finesse and elegance. The quality characteristics of these categories of grapevine products are influenced by the soil and climate conditions of the production area. The temperate, cool and breezy climate, the well-drained soils with sufficient availability of water owing to rainfall including in the summer months, and the variations between night and day temperatures as the grapes ripen ensure optimal ripening of the grape bunches, resulting in grapes with a good sugar and acid content, combined with the other quality and organoleptic characteristics that are specific to each variety and reflected in the wines made from them. Furthermore, the quality of the sparkling and semi-sparkling wines is closely linked to the area’s combination of varieties, which produces grapes whose characteristics make them technologically suitable for making these types of wines. This, combined with the producers’ know-how in choosing the cultivation and wine-making techniques through developing the methods for making semi-sparkling and sparkling wine and improving the more traditional methods (in the bottle) and/or using state-of-the-art equipment, helps to raise the quality of the end product.

Therefore, the interaction between natural factors, the experience of the operators and modern farming and wine-making techniques makes it possible to produce quality wines, the characteristics of which are linked both to the production area and the vine varieties from which they derive.

8.4.   Ravenna – Category: Partially fermented grape must (11)

Information on the product’s specific quality that can be attributed to its geographical origin and its causal link with the geographical area.

Partially fermented grape must is obtained through the partial fermentation of grape must, resulting in a product that is distinctive due to its freshness and intense fruity notes, as well as its low alcohol content (the actual alcoholic strength must be more than 1 % vol. and less than 3/5 of the total alcoholic strength by volume). Today, the product is obtained by stopping fermentation by means of filtration or centrifugation, and by using any other permitted treatments and practices. The product has a long tradition in the Romagna wine-growing sector. The grapes would be crushed directly in the field and then transferred to the wine cellars in barrels (castellata), conditions which would inevitably set off the fermentation process. The tradition of making partially fermented musts is therefore indeed very old in Romagna, and when the product was first marketed outside the region on a larger scale, it may have been as must, especially of the Trebbiano Romagnolo variety.

In the late 19th and early 20th century, the sweet filtered musts of Lugo, Bagnacavallo, Massalombarda Cotignola, etc. gained a good reputation (Vite e vino in Romagna [Vine and wine in Romagna], 2007), as attested also by the first Italian gastronomic guide, published by the Italian Touring Club in 1931, which stated that: ‘In the Lugo area there are also sweet, filtered white wines, known as the white filtrates of Romagna, which are widely sold’ (Italian Touring Club, 1931).

Like any tradition, that of making partially fermented musts is also derived from customs that spread because they had encountered the ideal conditions for a successful outcome. In this case, the conditions were the environmental context and a combination of varieties particularly suited to conferring on the end product freshness, combined with a moderate alcoholic strength, as well as the introduction of modern cultivation and wine-making techniques.

Therefore, the causal link is based on the specific quality of the product that can be attributed to the terroir, i.e. the geographical origin and its environmental, cultivation and cultural context.

9.   Essential further conditions (packaging, labelling, other requirements)

Optional indication on labelling

Legal framework:

In EU legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

For the ‘Passito’ type, the term ‘appassimento’ (raisining) may be indicated on the label, in characters the same size as or smaller than the name ‘Ravenna’, in accordance with current EU legislation.

Wine-making and secondary fermentation derogations

Legal framework:

In EU legislation

Type of further condition:

Derogation concerning production in the defined geographical area

Description of the condition:

Wine-making operations, including processing into semi-sparkling and sparkling wine, must be carried out within the defined production area, in accordance with the area’s traditional practices.

However, having taken into account locations where production has traditionally taken place, such wine-making operations, including processing into semi-sparkling and sparkling wine, may additionally be carried out, besides in the above-mentioned defined production area, throughout the entire region of Emilia-Romagna and, for semi-sparkling and sparkling wine production only, also in neighbouring administrative units of the same level.

Link to the product specifiation

https://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/14279

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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).