Publication of an application for amendment of a specification for a name in the wine sector referred to in Article 105 of Regulation (EU) No 1308/2013 of the European Parliament and of the Council

(2021/C 501/09)

This publication confers the right to oppose the application pursuant to Article 98 of Regulation (EU) No 1308/2013 of the European Parliament and of the Council (1) within two months from the date of this publication.

REQUEST FOR AMENDMENT TO THE PRODUCT SPECIFICATION

‘dell’Emilia’ / ‘Emilia’

PGI-IT-A0509-AM06

Date of application: 2 January 2019

1. Rules applicable to the amendment

Article 105 of Regulation (EU) n° 1308/2013 – Non-minor modification

2. Description and reasons for amendment

2.1. Introduction of two new categories of grapevine products: ‘sparkling wine’ and ‘wine from raisined grapes’

Two new categories of grapevine products have been added: ‘sparkling wine’ and ‘wine from raisined grapes’

The region of Emilia has long had a tradition for producing many leading wines both in the category of wine from raisined grapes and in the category of sparkling wine by means of either secondary fermentation in the bottle and/or by the Charmat (or Martinotti) method.

Allowing these products to be classified as ‘dell’Emilia’ / ‘Emilia’ PGI will not only increase the wines’ economic value but will also give the consumer a clear indication of their geographical origin.

This amendment concerns Articles 1 and 6 of the product specification and point 2.3 of the single document (Categories of grapevine products).

2.2. Introduction of new varietal types

New types with indication of the grape variety, i.e. Fogarina, Moscato Bianco and Spergola, have been included in the relevant categories covered by the specification, i.e. wine, semi-sparkling wine (Frizzante), sparkling wine (Spumante), wine from raisined grapes (Passito) and partially fermented grape must.

In addition, the name of the Pignoletto variety has been replaced, also in the rest of the specification, with that of its synonym Grechetto Gentile.

Reason: Fogarina, Moscato Bianco and Spergola are native varieties that have long been grown in the area, and the new varietal types are introduced following lengthy testing aimed at exploiting the value of such varieties.

In particular, the Fogarina and Spergola varietal types are introduced as a result of the recovery, characterisation and development of these local varieties in the production area, where they were used in the past, mostly in combination with other, more widespread grape varieties. The recent rediscovery and improvement of these grape varieties, by means of selected clones, has led to the production of high-quality wines with distinctive characteristics.

The name of the ‘Pignoletto’ variety has been replaced with that of its synonym ‘Grechetto Gentile’ because the producers have chosen to promote ‘Pignoletto’ as a protected designation of origin in accordance with the current EU legislation.

This amendment concerns Articles 1 and 4 of the product specification and section 7. of the single document (Main grape varieties).

2.3. Pinot Nero fermented off skins (vinificato in bianco) added as a new type, and as a complementary variety for the Chardonnay and Pinot Bianco types

Pinot Nero fermented off skins, Pinot Nero Frizzante fermented off skins and Pinot Nero Spumante fermented off skins have been added as new types.

Reason: These types reflect a long-established winemaking tradition in the region of Emilia. Fermentation off skins of Pinot Nero grapes brings out a pleasant aroma with elegant notes in the white wines and give the semi-sparkling and sparkling wines a fine, long-lasting foam.

This amendment concerns Articles 2 and 6 of the product specification and points 4 (description of wine) and 5.1 (Winemaking practices).of the single document.

2.4. Designation and presentation Addition of provisions on indicating two or more grape varieties on the label

Provisions have been included that allow two or more grape varieties to be indicated on the label in accordance with the current EU legislation, including, in particular, the requirement that ‘minor’ varieties must account for at least 15 % of the grapes from which the wine is produced, although no such minimum requirement is laid down in the relevant provision (Article 62(1)(c)(ii) of Regulation (EC) No 607/2009).

This provision is intended to prevent misleading information to the consumer. In this respect, for a variety to be indicated on the label it must account for at least 15 % of the total and thus help shape the wine’s characteristics.

This restrictive provision is in line with Article 70(1) of Regulation (EC) No 607/2009.

Wine types with indication of two or more grape varieties, from among those listed in Article 1 for single-variety types, have been added to that same article.

The change involving the addition of some types with indication of two or more grape varieties traditionally grown in the area is intended to spell out in the specification something that is already allowed under EU legislation. The Lambrusco grape variety cannot, however, be used for these types as this variety is the most important and representative of the area. Its use has therefore been reserved for the pure Lambrusco types in order to preserve the specific characteristics of wines made from that variety.

This amendment concerns Article 7 of the product specification and point 2.9 of the single document (Further conditions - Description of the condition).

2.5. Update of the combination of grape varieties for the Lambrusco types

In the context of the requirement that certain varieties of the Lambrusco family must account, together or separately, for 85 % of the grapes used to produce the Lambrusco types, the existing list of authorised varieties (Lambrusco Salamino and/or Lambrusco di Sorbara and/or Lambrusco Grasparossa and/or Lambrusco Marani and/or Lambrusco Maestri and/or Lambrusco Montericco and/or Lambrusco Viadanese and/or Lambrusco Oliva) has been extended to also include Lambrusco a Foglia Frastagliata and/or Lambrusco Barghi and/or Lambrusco dal Peduncolo Rosso (the latter being synonymous with Terrano), which are also traditionally grown on the territory of ‘dell’Emilia’ / ‘Emilia’ PGI.

This amendment concerns Article 2 of the product specification and point 2.7 of the single document (Main wine grape varieties)

2.6. Extension of production area

The grape production area has been extended to also include an area in the province of Bologna situated on the right bank of the Sillaro river for all product types covered by the specification, except the Lambrusco types.

The area in question is similar to the rest of the production area in terms of environmental characteristics, and it is now producing wines with the same organoleptic and quality characteristics as a result of having expanded and consolidated its winegrowing activity.

This amendment concerns Article 3 of the product specification and point 2.6 of the single document (Demarcated geographical area).

2.7. Grape yields per hectare and minimum natural alcoholic strength by volume added for the new varietal types

The maximum grape yield per hectare and the minimum natural alcoholic strength by volume have been added for the new varietal types (Fogarina, Moscato and Spergola), based on actual data recorded in the five years before the application was submitted.

This amendment concerns Article 4 of the product specification and point 2.5.2. of the single document (Maximum yields).

2.8. Rules on winemaking – Formal amendments (rewording) – Derogations for winemaking in neighbouring areas

The text has been reworded to improve its structure and delete an outdated provision.

The EU derogation that allowed PGI wines to be produced beyond the immediate proximity of the demarcated geographical area expired on 31 December 2012 and has been deleted.

The scope of the derogations allowing producers to also use processing facilities in an area bordering the grape production area for their processing operations, in accordance with Article 6(4)(b) of Regulation (EC) No 607/2009, has been set out and defined.

Specifically, it has been laid down that, apart from in the grape production area defined in Article 3, the winemaking process can also take place in the neighbouring provinces of Ravenna, Forlì-Cesena, Mantua and Cremona.

This amendment concerns Article 5 of the product specification and point 2.9 of the single document (Further conditions – Derogation from production in the demarcated geographical area).

2.9. Provisions on enrichment and the use of products from outside the production area

Stricter rules than in the previous specification have been laid down with regard to enrichment, stating that any concentrated grape must used for enrichment must be obtained from grapes from the production area defined in Article 3.

Stricter rules than in the past have also been laid down for the use of products derived from grapes harvested outside the production area (within the maximum limit of 15 % allowed by Article 93(1)(b)(ii) of Regulation (EU) No 1308/2013), by specifying that at least 85 % of the raw material used for all products covered by the specification must come from the production area, including any products used for sweetening and secondary fermentation.

The purpose of these amendments is to ensure that the final product, at least 85 % of which must be obtained from grapes harvested in the production area, now also meets the aforementioned requirement that at least 85 % must be made up of products from that area (including products used for enrichment or sweetening), as otherwise the percentage could fall below 85 % in the finished wine. It is therefore a qualitative measure intended to increase, with respect to the production process, the use of products from the production area (upstream of the wine and/or enrichment and/or sweetening and/or secondary fermentation), even if the EU rules are less restrictive. The provisions are thus intended to strengthen the link with the environment.

This amendment concerns Article 5 of the product specification and point 2.5.1 of the single document (Winemaking practices).

2.10. Wine/grape yield added for the Passito types

For the newly introduced Passito types, the maximum grape yield in the finished wine has been set at 50 %, and a provision has been included to prohibit any enrichment or sweetening.

The purpose of this is to regulate this specific type of wine, whose finished wine/grape yield (max. 50 %) is low compared to the other types, owing to the way the grapes are dried (raisining).

This amendment concerns Article 5 of the product specification and point 2.4 of the single document (Description of the wines).

2.11. Insertion of a provision on the period of fermentation/secondary fermentation

A provision has been inserted, in line with the relevant national and EU legislation, relating to fermentation and secondary fermentation after 31 December of the year of the grape harvest.

This is an amendment intended to allow fermentation and secondary fermentation of the various wine products covered by the specification after 31 December of the year in which the grapes were harvested and up until 30 June of the following year, subject to the relevant notifications being made to the inspection body, so as to allow producers to better manage their wine stock.

This amendment concerns Article 5 of the product specification. It does not entail any changes to the single document.

2.12. Characteristics of the wines when consumed

The analytical and organoleptic characteristics have been described, as required by the relevant legislation (Article 94(2)(b)(ii) of Regulation (EU) No 1308/2013), for all product types covered by the specification, both the new types and those provided for in the existing specification.

This amendment concerns Article 6 of the product specification and point 2.4 of the single document (Description of the wines).

2.13. Designation and presentation Use of the traditional term ‘Vendemmia Tardiva’ (‘late harvest’)

Provision has been made for including the traditional term ‘Vendemmia Tardiva’ on the label in accordance with the relevant EU and national legislation.

This amendment concerns Article 7 of the product specification. It does not entail any changes to the single document.

2.14. Packaging

By way of a formal amendment, the text has been reworded to extend the scope of the existing provisions on the use of containers and sealing systems to also include the ‘partially fermented grape must’ category.

The article has also been amended to regulate the use of mushroom stoppers for semi-sparkling wines, in particular to limit the length of the foil capsule covering the stopper and bottle neck to 7 cm in line with national and EU legislation, in order for the packaging of semi-sparkling wines to be different from that of sparkling wines, which generally have longer foil capsules (10-12 cm).

This amendment concerns Article 8 of the product specification. It does not entail any changes to the single document.

2.15. Link with the geographical area

The information on the link with the geographical area has been supplemented to take account of the extension of the production area described in Article 3.

In addition, relevant additions have been made to the section describing the link between the product’s quality characteristics and the geographical environment. This is to take account of the new types introduced (in particular the Passito and sparkling wines).

This amendment concerns Article 9 of the product specification and point 2.8 of the single document (Link with the geographical area).

2.16. References to the inspection body

The references to the inspection body have been updated as the Ministry’s Central Inspectorate for Safeguarding Quality and Preventing Fraud in relation to Agri-Food Products has now been replaced by Valoritalia s.r.l, an authorised inspection body.

This amendment concerns Article 10 of the product specification. It does not entail any changes to the single document.

SINGLE DOCUMENT

1. Name of product

dell’Emilia

Emilia

2. Geographical indication type

PGI - Protected Geographical Indication

3. Categories of grapevine products

Wine

4.	Sparkling wine

8.	Semi-sparkling wine

11.	Partially fermented grape must

15.	Wine from raisined grapes

4. Description of the wine(s)

1. ‘dell’Emilia’ / ‘Emilia’ Bianco (wine category), including with indication of one or more grape varieties

Colour: straw yellow of varying intensity;

Aroma: of good intensity, with prevalent floral and/or fruity notes that vary according to 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: 13,00 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	3,5 g per litre expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

2. ‘dell’Emilia’ / ‘Emilia’ Bianco Frizzante, including with indication of one or more grape varieties

Foam: lively, evanescent;

Colour: straw yellow;

Aroma: of good intensity, with essentially fresh floral and fruity notes that vary according to the grape varieties used;

Taste: from dry to sweet, flavourful;

Minimum actual alcoholic strength by volume: 10 %;

Minimum sugar-free extract: 13,00 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	3,5 g per litre expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

3. ‘dell’Emilia’ / ‘Emilia’ Rosso (wine category), including with indication of one or more grape varieties other than Lambrusco

Colour: ruby red of varying intensity;

Aroma: vinous, with notes of more or less ripe fruit, sometimes accompanied by floral notes, usually violets, and spicy notes, depending on the grape varieties used and the growing area;

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

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

Minimum sugar-free extract: 17,00 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	3,5 g per litre expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

4. ‘dell’Emilia’ / ‘Emilia’ Rosso Frizzante, including with indication of one or more grape varieties other than Lambrusco

Foam: lively, evanescent;

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 %;

Minimum sugar-free extract: 17 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	3,5 g per litre expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

5. ‘dell’Emilia’ / ‘Emilia’ Rosso Novello, including with indication of a grape variety other than Lambrusco

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 %;

Minimum sugar-free extract: 17 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	3,5 g per litre expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

6. ‘dell’Emilia’ / ‘Emilia’ Rosato (wine category)

Colour: pink of varying intensity and various 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 %;

Minimum sugar-free extract: 14 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	3,5 g per litre expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

7. ‘dell’Emilia’ / ‘Emilia’ Rosato Frizzante

Foam: lively, evanescent;

Colour: pink of varying intensity and various 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 %;

Minimum sugar-free extract: 14 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	3,5 g per litre expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

8. ‘dell’Emilia’ / ‘Emilia’ Bianco Spumante, including with indication of one or more grape varieties other than Lambrusco

Foam: fine and long-lasting;

Colour: straw yellow of varying intensity;

Aroma: delicate, fragrant and distinct with floral and fruity notes;

Taste: from brut nature to sweet, fresh, harmonious with a delicate hint of yeast;

Minimum total alcoholic strength by volume: 11 %;

Minimum sugar-free extract: 16 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 g per litre expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

9. ‘dell’Emilia’ / ‘Emilia’ Bianco Passito, including with indication of a grape variety

Colour: golden yellow tending to amber;

Aroma: delicately fragrant;

Taste: pleasantly medium sweet or sweet, warm, velvety, sometimes slightly vivacious;

Minimum total alcoholic strength by volume: 16 %, of which at least 12 % actual vol.;

Minimum sugar-free extract: 18 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 g per litre expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

10. ‘dell’Emilia’ / ‘Emilia’ Bianco partially fermented grape must, including with indication of a grape variety

Foam: lively, evanescent;

Colour: straw yellow;

Aroma: of good intensity, with essentially fresh floral and fruity notes that vary according to the grape varieties used;

Taste: sweet;

Minimum total alcoholic strength by volume: 10,5 %;

Actual alcoholic strength by volume: minimum 1 % and maximum 6,3 %;

Minimum sugar-free extract: 13 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	3,5 g per litre expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

11. ‘dell’Emilia’ / ‘Emilia’ Rosso Spumante, including with indication of one or more grape varieties other than Lambrusco

Foam: fine and long-lasting;

Colour: ruby or garnet red of varying intensity;

Aroma: delicate, fragrant and broad with floral notes;

Taste: from brut nature to sweet, fresh, harmonious with a delicate hint of yeast;

Minimum total alcoholic strength by volume: 11 %;

Minimum sugar-free extract: 18 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 g per litre expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

12. ‘dell’Emilia’ / ‘Emilia’ Rosso Passito, including with indication of a grape variety

Colour: intense garnet red;

Aroma: delicately fragrant;

Taste: pleasantly medium sweet or sweet, warm, velvety, sometimes slightly vivacious;

Minimum total alcoholic strength by volume: 16 %, of which at least 12 % actual vol.;

Minimum sugar-free extract: 18 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 g per litre expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

13. ‘dell’Emilia’ / ‘Emilia’ Rosso partially fermented grape must, including with indication of a grape variety other than Lambrusco

Foam: lively, evanescent;

Colour: ruby red of varying intensity;

Aroma: vinous, with fresh fruity and floral notes;

Taste: Sweet and flavourful with a pleasant freshness;

Minimum total alcoholic strength by volume: 10,5 %;

Actual alcoholic strength by volume: minimum 1 % and maximum 6,3 %;

Minimum sugar-free extract: 17 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	3,5 g per litre expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

14. ‘dell’Emilia’ / ‘Emilia’ Rosato Spumante

Foam: fine and long-lasting;

Colour: pink of varying intensity;

Aroma: fragrant, distinctive with floral and fruity notes;

Taste: from brut nature to sweet, fresh, harmonious with a delicate hint of yeast;

Minimum total alcoholic strength by volume: 11 %;

Minimum sugar-free extract: 16 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 g per litre expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

15. ‘dell’Emilia’ / ‘Emilia’ Rosato partially fermented grape must

Colour: ruby red of varying intensity;

Aroma: vinous, with fresh fruity and floral notes;

Taste: Sweet and flavourful with a pleasant freshness;

Actual alcoholic strength by volume: minimum 1 % and maximum 6,3 %;

Minimum sugar-free extract: 15 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	3,5 g per litre expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

16. ‘dell’Emilia’ / ‘Emilia’ Lambrusco Rosso Frizzante

Foam: lively, evanescent;

Colour: ruby or garnet red of varying intensity;

Aroma: delicate, fragrant and distinct with floral notes;

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

Minimum total alcoholic strength by volume: 10,5 %;

Minimum sugar-free extract: 18 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	5,5 g per litre expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

17. ‘dell’Emilia’ / ‘Emilia’ Lambrusco Rosso Spumante

Foam: fine and long-lasting;

Colour: ruby or garnet red of varying intensity;

Aroma: delicate, fragrant and broad with floral notes;

Taste: from brut nature to sweet, fresh, harmonious with a delicate hint of yeast;

Minimum total alcoholic strength by volume: 11 %;

Minimum sugar-free extract: 18 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	5,5 g per litre expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

18. ‘dell’Emilia’ / ‘Emilia’ Lambrusco Rosso Novello Frizzante

Foam: lively, evanescent;

Colour: bright ruby red;

Aroma: vinous and with distinct fruity notes;

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

Minimum total alcoholic strength by volume: 11 %;

Minimum sugar-free extract: 17 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 g per litre expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

19. ‘dell’Emilia’ / ‘Emilia’ Lambrusco Rosso partially fermented grape must

Foam: lively, evanescent;

Colour: ruby red of varying intensity;

Aroma: vinous, with fresh fruity and floral notes;

Taste: Sweet and flavourful with a pleasant freshness;

Minimum total alcoholic strength by volume: 10,5 %;

Actual alcoholic strength by volume: minimum 1 % and maximum 6,3 %;

Minimum sugar-free extract: 17 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	3,5 g per litre expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

20. ‘dell’Emilia’ / ‘Emilia’ Lambrusco Rosato Frizzante

Foam: lively, evanescent;

Colour: pink of varying intensity;

Aroma: pleasant, sharp, fragrant and distinctive with floral and fruity notes;

Taste: from dry to sweet, full-bodied and fresh, flavourful;

Minimum total alcoholic strength by volume: 10,5 %;

Minimum sugar-free extract: 16 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	5,5 g per litre expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

21. ‘dell’Emilia’ / ‘Emilia’ Lambrusco Rosato Spumante

Foam: fine and long-lasting;

Colour: pink of varying intensity; Aroma: fragrant, distinctive with floral and fruity notes;

Taste: from brut nature to sweet, fresh, harmonious with a delicate hint of yeast;

Minimum total alcoholic strength by volume: 11 %;

Minimum sugar-free extract: 16 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	5,5 g per litre expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

22. ‘dell’Emilia’ / ‘Emilia’ Lambrusco (fermented off skins) Frizzante

Foam: lively, evanescent;

Colour: straw yellow;

Aroma: delicate, fragrant and distinct with floral notes;

Taste: from dry to sweet, full-bodied and fresh, intense, harmonious;

Minimum total alcoholic strength by volume: 10,5 %;

Minimum sugar-free extract: 16 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 g per litre expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

23. ‘dell’Emilia’ / ‘Emilia’ Lambrusco (fermented off skins) Spumante

Foam: fine and long-lasting;

Colour: straw yellow;

Aroma: delicate, fragrant and broad with floral notes;

Taste: from brut nature to sweet, fresh, harmonious with a delicate hint of yeast;

Minimum total alcoholic strength by volume: 11 %;

Minimum sugar-free extract: 16 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 g per litre expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

24. ‘dell’Emilia’ / ‘Emilia’ Lambrusco (fermented off skins) Novello Frizzante

Foam: lively, evanescent;

Colour: straw yellow;

Aroma: vinous and with distinct fruity notes;

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

Minimum total alcoholic strength by volume: 11 %;

Minimum total acidity: 4,0 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 g per litre expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

25. ‘dell’Emilia’ / ‘Emilia’ Lambrusco (fermented off skins) partially fermented grape must

Foam: lively, evanescent;

Colour: straw yellow;

Aroma: vinous, with fresh fruity and floral notes;

Taste: Sweet and flavourful with a pleasant freshness;

Minimum total alcoholic strength by volume: 10,5 %;

Actual alcoholic strength by volume: minimum 1 % and maximum 6,3 %;

Minimum sugar-free extract: 16 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	3,5 g per litre expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

26. ‘dell’Emilia’ / ‘Emilia’ Pinot Nero (fermented off skins)

Colour: bright straw yellow;

Aroma: delicate, fragrant, perfumed;

Taste: dry, full-bodied and fresh, harmonious;

Minimum total alcoholic strength by volume: 10,5 %;

Minimum sugar-free extract: 15 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 g per litre expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

27. ‘dell’Emilia’ / ‘Emilia’ Pinot Nero Frizzante (fermented off skins)

Foam: lively, evanescent;

Colour: bright straw yellow;

Aroma: delicate, fragrant and perfumed with pronounced fruity notes;

Taste: dry, full-bodied and fresh, harmonious;

Minimum total alcoholic strength by volume: 10,5 %;

Minimum sugar-free extract: 15 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 g per litre expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

28. ‘dell’Emilia’ / ‘Emilia’ Pinot Nero Spumante (fermented off skins)

Foam: fine and long-lasting;

Colour: straw yellow;

Aroma: fragrant, perfumed;

Taste: from brut nature to dry, fresh, harmonious with a delicate hint of yeast;

Minimum total alcoholic strength by volume: 11 %;

Minimum sugar-free extract: 15 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 g per litre expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

5. Wine making practices

a. Essential oenological practices

1. Enrichment – Sweetening and secondary fermentation

Relevant restriction on oenological practices

The natural alcoholic strength by volume may be increased through enrichment with concentrated grape must obtained from grapes coming from the demarcated production area or with concentrated and rectified grape must, within the limits of and as set out in EU and national legislation.

The ‘dell’Emilia’ / ‘Emilia’ typical geographical indication is reserved for grapevine products in the relevant categories for which at least 85 % of the products, or any products upstream of the wine, come from the demarcated production area, including any products used for sweetening and secondary fermentation.

2. Fermentation off skins of Pinot Nero grapes

Specific oenological practice

Semi-sparkling and sparkling wines have traditionally been produced by fermenting Pinot Nero grapes off skins. Fermentation off skins of ‘Pinot Nero’ grapes allows a wine to be produced that is white in colour and has a pleasant aroma with elegant notes and a long-lasting, fine foam.

b. Maximum yields

1.	Bianco, Rosso, Rosato, Fogarina, Fortana, Lambrusco, Montù, Trebbiano – all types covered except Passito

232 hectolitres per hectare

2.	Alionza, Ancellotta, Moscato Bianco, Grechetto Gentile – all types covered except Passito

208 hectolitres per hectare

3.	Malvasia (from Malvasia di Candia Aromatica) – all types covered except Passito

192 hectolitres per hectare

4.	Chardonnay, Spergola – all types covered except Passito

184 hectolitres per hectare

5.	Barbera, Cabernet Franc, Sangiovese, Sauvignon – all types covered except Passito

168 hectolitres per hectare

6.	Cabernet Sauvignon, Malbo Gentile, Malvasia Bianca, Marzemino, Merlot – all types covered except Passito

160 hectolitres per hectare

7.	Pinot Bianco, Pinot Grigio, Pinot Nero, Riesling Italico – all types covered except Passito

160 hectolitres per hectare

8.	Bianco Passito, Rosso Passito, Fogarina Passito

145 hectolitres per hectare

9.	Grechetto Gentile Passito

130 hectolitres per hectare

10.	Malvasia (from Malvasia di Candia Aromatica) Passito

120 hectolitres per hectare

11.	Spergola Passito

115 hectolitres per hectare

12.	Sauvignon Passito

105 hectolitres per hectare

13.	Malbo Gentile Passito, Marzemino Passito

100 hectolitres per hectare

6. Demarcated geographical area

The area where the grapes used in the production of wines and partially fermented grape musts with the ‘dell’Emilia’ / ‘Emilia’ protected geographical indication are grown covers the entire administrative territory of the provinces of Bologna, Ferrara, Modena, Parma, Piacenza and Reggio Emilia. In the province of Bologna, the ‘dell’Emilia’ / ‘Emilia’ protected geographical indication may be used for grapes grown on the right bank of the Sillaro river intended to be used in the production of the grapevine products covered by the designation, with the exception of the Lambrusco types.

7. Main wine grapes variety(ies)

Albana B.

Alicante N.

Alionza B.

Ancellotta N. – Lancellotta

Barbera N.

Bervedino B.

Biancame B. – Bianchello

Bombino Bianco B. – Bonbino

Bonarda N. – Uva Rara

Cabernet Franc N. – Cabernet

Cabernet Sauvignon N. – Cabernet

Canina Nera N. – Canina

Centesimino N.

Chardonnay B.

Ciliegiolo N. – Morettone

Cornacchia N.

Croatina N. – Bonarda

Dolcetto N.

Durella B. – Durello

Ervi N.

Famoso B.

Fiano B.

Forgiarin N.

Fortana N. – Uva d’Oro

Gamay N.

Garganega B. – D’Oro B.

Groppello Gentile N. – Groppello

Lambrusco Barghi N. – Lambrusco

Lambrusco Benetti N. – Lambrusco

Lambrusco Grasparossa N. – Groppello Grasparossa

Lambrusco Grasparossa N. – Lambrusco

Lambrusco Maestri N. – Lambrusco

Lambrusco Marani N. – Lambrusco

Lambrusco Montericco N. – Lambrusco

Lambrusco Oliva N. – Lambrusco

Lambrusco Salamino N. – Lambrusco

Lambrusco Viadanese N. – Lambrusco

Lambrusco a Foglia Frastagliata N. – Enantio N.

Lambrusco a Foglia Frastagliata N. – Lambrusco

Lambrusco di Sorbara N. – Lambrusco

Lanzesa B.

Malbo Gentile N.

Malvasia Istriana B. – Malvasia

Malvasia Bianca di Candia B. – Malvasia

Malvasia di Candia Aromatica B. – Malvasia

Malvasia Rosa Rs.

Manzoni Bianco B. – Incrocio Manzoni 6.0.13 B.

Marsanne B.

Marzemino N. – Berzamino

Marzemino N. – Berzemino

Melara B.

Merlese N.

Montepulciano N.

Montù B. – Montuni

Moscato Bianco B. – Moscato

Mostosa B.

Müller Thurgau B. – Riesling x Sylvaner

Negretto N.

Ortrugo B.

Pelagos N.

Perla dei Vivi N.

Petit Verdot N

Pignoletto B. – Alionzina

Pignoletto B. – Grechetto Gentile

Pinot Bianco B. – Pinot

Pinot Grigio – Pinot

Pinot Nero N. – Pinot

Raboso Veronese N. – Raboso

Rebo N.

Refosco dal Peduncolo Rosso N. – Refosco

Riesling Italico B. – Riesling

Riesling Renano B. – Riesling

Ruggine B.

Sangiovese N. – Sangioveto

Santa Maria B.

Sauvignon B. – Sauvignon Blanc

Scarsafoglia B.

Sgavetta N.

Spergola B.

Syrah N. – Shiraz

Termarina N.

Terrano N. – Lambrusco dal Peduncolo Rosso

Tocai Friulano B.

Traminer Aromatico Rs

Trebbianina B.

Trebbiano Modenese B. – Trebbiano

Trebbiano Romagnolo B. – Trebbiano

Trebbiano Toscano B. – Biancame B.

Trebbiano Toscano B. – Trebbiano

Uva del Fantini N.

Uva del Tundé N.

Uva Longanesi N.

Uva Tosca N.

Verdea B. – Colombana Bianca

Verdicchio Bianco B. – Verdicchio

Vernaccina B.

Veruccese N.

8. Description of the link(s)

8.1. ‘dell’Emilia’ / ‘Emilia’ – wine, sparkling wine, semi-sparkling wine, partially fermented grape must, wine from raisined grapes categories

Information on the geographical area

Natural factors relevant to the link:

For all categories covered by the specification, the production area for ‘dell’Emilia’ / ‘Emilia’ PGI wines comprises the entire administrative territory of the provinces of Bologna, Ferrara, Modena, Parma, Piacenza and Reggio Emilia.

This area enjoys uniform soil and climate conditions owing to the common origin, lie and exposure of the land, and the whole area is well suited to the winegrowing activities that flourish there. In particular, the climate conditions have created a uniform landscape, meaning that vineyards throughout the area where ‘dell’Emilia’ / ‘Emilia’ PGI wines are made largely use the same cultivation techniques.

Vineyards are found at various altitudes, from the plains upwards, depending on the area, the grape varieties grown and the wine-growing and oenological tradition; the fewest vines are found in the high Apennines, where the climate is too cold.

Temperature patterns in the area are highly variable, ranging from sub-continental temperate (most important for a wine-growing area) to cool temperate.

The plain, with an altitude typically between 2 and 70 m above sea level, spans a continuous area from the Po river to the Adriatic coast, extending as far as the wide Apennine valleys that reach altitudes of up to 150 m above sea level. In the flat foothills and the alluvial plain characterised by vertical deposits, the sediments mainly come from the Apennine rivers and streams, whereas the sediments of the meandering plain and the delta plain were formed by the Po river.

Annual precipitation ranges from 600 to 800 mm, concentrated mostly in the autumn and, to a lesser extent, in the spring. Water shortages occur mainly during the summer and are mitigated by high relative air humidity and the natural supply of groundwater. Rainfall increases at higher altitudes, at levels varying from some 800 mm on the edge of the Apennines overlooking the plains to more than 2 000 mm in the high Apennines, and there are also more rainy days.

Historical and human factors relevant to the link:

The expansion of winegrowing in Emilia has been well documented since Roman times, in a development linked to the domestication of wild or native grape varieties and constantly evolving growing techniques testifying to the close link between human activities and environmental factors.

During the thousand years that vine cultivation and human history have gone hand in hand, inextricable links have developed that are reflected in local culture and traditional farming and winemaking practices, and expressed more generally through art and gastronomy.

Scientific and technological progress has been achieved with the help of the Reggio Emilia, Finale Emilia and Castelfranco Emilia technical agricultural colleges, which provide training and disseminate new winemaking techniques. While modern winegrowing owes a lot to such training and dissemination activities, the region’s winegrowers have also made an important contribution by introducing vineyard management processes and methods that combine environmental and economic sustainability with innovative winemaking technologies.

8.2. ‘dell’Emilia’ / ‘Emilia’ – wine category

Information on specific product qualities that can be attributed to its geographical origin, and causal link with the geographical area.

‘dell’Emilia’ / ‘Emilia’ white wines are straw yellow to golden yellow in colour, sometimes with tints of pale green or copper as in the case of Pinot Grigio. On the nose the wines are characterised by their subtle, fine aromas with fruity notes typical of the main grape variety used, in particular in the case of aromatic or semi-aromatic varieties such as Spergola and Trebbiano. On the palate the wines are dry to sweet, harmonious, well-structured, fresh and flavourful.

‘dell’Emilia’ / ‘Emilia’ Rosato wines have a pink colour of varying intensity depending on the winemaking process used. The taste is fresh and harmonious and ranges from dry to sweet with balanced acidity.

‘dell’Emilia’ / ‘Emilia’ Rosso wines have a ruby red colour of varying intensity; on the nose they are vinous with floral or fruity aromas depending on the grape variety from which they are made. The taste is harmonious and well-structured and can range from dry to sweet.

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.

The wines’ quality characteristics are influenced by the soil and climate conditions of the production area. The temperate, cool and breezy climate, well-drained soils with sufficient availability of water owing to rainfall also distributed in the summer months and marked 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 other quality and organoleptic characteristics that are specific to each variety and can also be perceived in the wines made from them.

Therefore, the causal link is based on specific product qualities that can be attributed to the geographical origin.

8.3. ‘dell’Emilia’ / ‘Emilia’ – sparkling wine, semi-sparkling wine, partially fermented grape must categories

Information on specific product qualities that can be attributed to its geographical origin, and causal link with the geographical area.

The production of sparkling and semi-sparkling wines is a centuries-old tradition and is seen as the flagship of local winemaking. The particular care taken during the phase of growing and harvesting the grapes and making them into the base wine as well as during the subsequent secondary fermentation period gives the sparkling and semi-sparkling wines particular qualities of subtlety and elegance.

The sparkling and semi-sparkling wines and the partially fermented grape musts owe their quality to the availability of grapes with quality characteristics that are ideal for producing this type of wine.

The moderate release of carbon dioxide, obtained by natural fermentation in closed containers, brings out freshness and liveliness in the semi-sparkling wines, whether white, rosé or red.

The specialisation of the production process has made it possible to identify the variety types that are most suitable for processing into semi-sparkling wine and to carry out secondary fermentation using equipment at the forefront of technology; these factors have contributed to increasing the quality of the final product.

The same is true for the partially fermented grape musts, whether white, red or rosé, which are produced using the Charmat (or Martinotti) method to give the final product freshness combined with moderate alcoholic strength.

Therefore, the causal link is based on specific product qualities that can be attributed to the geographical origin.

8.4. ‘dell’Emilia’ / ‘Emilia’ – wine from raisined grapes category

Information on specific product qualities that can be attributed to its geographical origin, and causal link with the geographical area.

Depending on the variety used, the colour varies from golden yellow to amber in the white wines to garnet red. The aroma is delicate and distinctive with notes of raisined grapes, sometimes spicy and reminiscent of honey and ripe fruit. The taste is full and harmonious and may range from dry to sweet although the majority of the wines have a higher sugar content.

Passito wines can be made from all the grape varieties, both white and red, but aromatic grape varieties (Moscato Giallo, Moscato Rosa, Traminer Aromatico) and semi-aromatic varieties (Goldtraminer, Nosiola, Riesling Renano, Sauvignon, etc.) are the most frequently used.

The grapes are dried at special drying premises, and the length of the raisining period varies according to the intensity of the characteristics that the technique is intended to bring to the finished product.

The grapes used to produce Passito wines are identified by the producer on the basis of specific physical and quality characteristics of the bunch.

Bunches with plenty of space between the grapes are particularly well suited to being dried and they are selected in the vineyard at the time of the harvest.

Drying is favoured by the marked variation in temperature between day and night, which is particularly notable during late summer and autumn.

Therefore, the causal link is based on specific product qualities that can be attributed to the geographical origin.

9. Essential further conditions

Derogation from winemaking and processing in the demarcated geographical area

Legal framework:

EU legislation

Type of further condition:

Derogation from production in the demarcated geographical area

Description of the condition:

In accordance with the derogation provided for in Article 6(4)(b) of Regulation (EC) No 607/2009, the process of making partially fermented grape must and all other categories of ‘dell’Emilia’ / ‘Emilia’ PGI wine, including the production and secondary fermentation of semi-sparkling and sparkling wine, may, apart from in the demarcated production area, also take place within the boundaries of the neighbouring provinces of Ravenna, Forlì-Cesena, Mantua and Cremona.

Indication on the label of two or more grape varieties

Legal framework:

In national legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

In order for ‘dell’Emilia’ / ‘Emilia’ PGI wines to be designated with the names of two or more grape varieties, the grapes of each ‘minor’ variety must account for more than 15 % of the total, and the varieties must be indicated on the label in descending order with respect to the actual amount of grapes used.

This is to ensure that the wines thus obtained and designated reflect the characteristics of all the grape varieties from which they are made to avoid giving the consumer misleading information, as the relevant EU legislation (Article 62(1)(c)(ii) of Regulation (EC) No 607/2009) does not set a minimum percentage for the ‘minor’ grape varieties used.

This restrictive provision is in line with Article 70(1) of Regulation (EC) No 607/2009, which allows Member States to lay down more restrictive labelling provisions in the product specifications, including for the indication of grape varieties.

Link to the product specification

https://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/13479

(1) OJ L 347, 20.12.2013, p. 671.