10.9.2019

Official Journal of the European Union

C 306/4

Publication of a communication of approval of a standard amendment to the product specification for a name in the wine sector referred to in Article 17(2) and (3) of Commission Delegated Regulation (EU) 2019/33

(2019/C 306/03)

This notice is published in accordance with Article 17(5) of Commission Delegated Regulation (EU) 2019/33 (1).

COMMUNICATING THE APPROVAL OF A STANDARD AMENDMENT

‘Monferrato’

Reference number: PDO-IT-A1210-AM03

Date of communication: 25.6.2019

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

1. Formal amendments to and clarifications of the text and insertion of the ‘Monferrato Nebbiolo’ type

Description and reasons

Description: the types, additional specifications or terms are indicated in the designation.

Reason: this is a formal amendment that inserts a listing of wines in order to make them stand out clearly.

Description: for Monferrato rosso, Dolcetto and Freisa wines, the words ‘including Novello’ are specified.

Reason: this is a formal amendment reflecting the use — already in place — of the term ‘Novello’.

These amendments relate to Article 1 of the specification. There is no amendment to the single document.

Description: the new type ‘Monferrato Nebbiolo’ is inserted.

Reason: this amendment is dictated by the need to protect a grape variety typical of the region of Piedmont, Nebbiolo, which has always been grown in the ‘Monferrato’ production area. In view of the excellent quality of wine produced in this area, hitherto exclusively designated as ‘Monferrato rosso’ (red), the intention is to better describe and highlight this grape variety by a new type which bears its name.

This amendment relates to section 1.4 of the Single Document and Article 1 of the product specification.

2. Insertion of the combination of grape varieties for the Monferrato Nebbiolo type

Description and reasons

Description: the varieties used to produce the new type ‘Monferrato Nebbiolo’ are inserted: from 90 to 100 % Nebbiolo variety, with a maximum of 10 % of other non-aromatic red grape varieties suitable for cultivation in the Piedmont Region

Reason: this is a new type and therefore the combination of grape varieties which can be used for its production is described; the use of the Nebbiolo variety with a clear prevalence of up to 100 % is backed up by tradition and the many years of experimentation carried out to obtain high quality wines.

This amendment relates to Article 2 of the specification. There is no amendment to the single document.

3. Rephrasing of the grape production area

Description and reasons

Description: the different types produced and the corresponding areas and municipalities are specified.

The production area does not change.

Reason: this is a formal rewriting of the text to make it easier to identify the production area of grapes used in the types within the designation.

This amendment relates to section 1.6 of the Single Document and Article [number missing] of the product specification.

4. Rewording of the grape production standards and introduction of a maximum grape yield and minimum natural alcoholic strength by volume for the Nebbiolo variety — Use of surpluses

Description and reasons

Description: the traditional cultivation conditions of the Monferrato area (soil and texture, position, exposure, planting density, forms of cultivation and pruning methods) are specified.

Reason: this amendment better identifies the geological nature of the land and the conditions for cultivation introduced.

Description: insertion of the grape yield in tonnes per hectare and the corresponding minimum natural alcoholic strength by volume of the new type ‘Monferrato’ Nebbiolo (9 t/ha and 11,5 % by volume) and ‘Monferrato’ Nebbiolo Superiore (8 t/ha and 12 % by volume).

Reason: the observations made over the years on Nebbiolo vines cultivated in the Monferrato area have made it possible to identify the maximum yield per hectare and the natural minimum strength of the musts which allow the Nebbiolo grapes to be expressed in a balanced way in the corresponding wines.

These amendments relate to Article 4 of the specification and, in the case of the maximum yields, to section 1.5.2 of the Single Document, whilst the specification of the geological nature of the land relates only to Article 9 of the specification.

Description: the text relating to the excess over the maximum permissible yield that can be classified as DOC, which remains at 20 %, has been rewritten.

Reason: this is a formal amendment.

Description: the words ‘exceptionally good years’ have been replaced by ‘particularly abundant years’.

Reason: the purpose is to highlight the importance for production of the weather conditions of the year.

These amendments relate to Article 4 of the specification. There is no amendment to the single document.

Description: the arrangements for using the surpluses (20 %) of DOC and DOCG wines in the same production area of ‘Monferrato’ DOC are specified, subjecting them to a specific regional authorisation at the request of the protection association and following consultation of organisations in the sector.

Reason: this relates to the need to regulate incoming product flows in order to allow for better management of the designation ‘Monferrato’ DOC.

This amendment relates to Article 4 of the specification. There is no amendment to the single document.

5. Specifications concerning production and vinification

Description and reasons

Description: The maximum grape/wine yield is indicated for all existing types as well as the new type ‘Monferrato’ Nebbiolo and ‘Monferrato’ Nebbiolo Superiore.

Reason: this is an adaptation of the text relating to yield limits.

This amendment relates to Article 5 of the specification and Section 1.5.2 of the Single Document.

Description: the rules governing any excess yield are reworded.

Reason: this relates to the specific description of the loss of the right to the designation ‘Monferrato’ DOC for the whole batch if it exceeds 5 % of the defined maximum grape/wine yield.

This amendment relates to Article 5 of the specification. There is no amendment to the single document.

Description: introduction of the ageing period for the new types ‘Monferrato’ Nebbiolo and ‘Monferrato’ Nebbiolo Superiore, set at 12 months for the former and at least 18 months, of which at least 6 months in wood, for the latter, calculated from 1 November of the year in which the grapes were harvested.

Reason: Monferrato Nebbiolo wine, based on the experiments carried out, must benefit from a substantial period of ageing, of at least 18 months and partly in wooden casks in the case of Superiore, in order to reach its optimum quality. In this way, the organoleptic characteristics of this valuable wine develop and acquire complex aromas, elegance and perfect balance.

This amendment relates to Article 5 of the specification. There is no amendment to the single document.

6. Variations and specifications in the characteristics of wine when consumed and introduction of the Monferrato Nebbiolo type

Description and reasons

Description: for the Monferrato rosso, Monferrato Dolcetto and Monferrato Freisa types, the Novello type is also indicated together with the corresponding descriptions. The name of the Cortese grape variety is added to the Monferrato Casalese type.

Reason: this relates to the inclusion in the description of the organoleptic characteristics of all the permitted types; in the case of Cortese alongside the geographical indication Casalese, this is a formal addition as it is already present.

Description: for the types Monferrato bianco, Chiaretto, Dolcetto, Freisa and Casalese Cortese, the minimum total acidity at consumption is reduced by 0,5 g/l.

Reason: climate change and the ripening periods that have occurred in recent years, with higher temperatures than usual, have led to earlier ripening and a physiological reduction in the total acidity in the musts and thus in the wines, necessitating a lowering of the minimum value in grams per litre of this parameter laid down at the time of consumption for the types present.

Description: the characteristics at consumption of the new ‘Monferrato’ Nebbiolo type are introduced, including the Superiore indication.

Reason: the inclusion of the new ‘Monferrato Nebbiolo’ wine necessitates the definition of the chemical, physical and organoleptic requirements that characterise it at consumption. Having been carefully considered, the data and descriptions refer to a high-quality product with medium to long ageing in the cellar.

Description: the information that ‘Monferrato’ wines can show a slight hint of wood taste is added.

Reason: this is a clarification provided to the consumer that specifies something that may happen if the wines are kept in wooden containers.

These amendments relate to Article 6 of the specification. There is no amendment to the single document.

7. Labelling, designation and presentation

Description and reasons

Description: the ban on the use of the ‘Superiore’ indication is lifted.

Reason: This amendment is necessary in view of the inclusion of the new Monferrato Nebbiolo type with the Superiore indication.

Description: the ban on the use of geographical indications and of the term ‘vigna’ (vineyard) with the relevant place name or traditional name is lifted.

Reason: this is an adaptation in compliance with the legislation currently in force.

Description: the reference to the geographical indication ‘Casalese’ — which must appear in characters of a size equal to or smaller than those used for the word ‘Monferrato’, with the same font, colour and colorimetric index — is better described.

Reason: the amendment is intended to adapt the use of the name of the designation to the general national and EU legislation so that producers can provide indications on the grape variety in the manner demanded by markets, especially abroad, that particularly value our varietal products. The paragraph allowing the word ‘Novello’ is formally deleted as it is already mentioned in Articles 1 and 6 of the specification alongside the types to which it applies.

Reason: this is an adaptation in compliance with the legislation currently in force.

Description: for the Monferrato Rosso and Monferrato Bianco types, the indication of colour on the label is made optional in accordance with the legislation in force.

Reason: we consider it appropriate to leave the producer the choice of whether to specify the colour of the individual product.

Description: the use of the term ‘vivace’ (lively) for Monferrato red, white and Freisa is specified;

Reason: in order to inform the consumer of the characteristics of the product.

These amendments relate to Article 7 of the specification. There is no amendment to the single document.

8. Specific rules on packaging

Description and reasons

Description: an article is introduced in the specification specifying the containers provided for by current EU and national legislation. In particular, for the Monferrato Dolcetto, Fresia, Nebbiolo, Casalese Cortese, Chiaretto or Ciaret, glass bottles are permitted with the exception of containers of two litres and those smaller than 0,187 litres.

For all types, the use of crown caps is excluded.

Reason: the inclusion of packaging specifications completes the information on the products of the designation; in particular, including some rules on packaging and closure makes it possible to respond adequately to the requirements of new modes of consumption and to the demands of foreign markets.

These amendments relate to Article 8 of the specification. There is no amendment to the single document.

9. Specification of the geographical area

Description and reasons

Description: the nature of the land, which influences the characteristics of the wines, has been described.

Reason: it is specified that the soil zone has a certain variability in the light of its size; at the same time, it has a shared alkaline, calcareous matrix that is poor in organic matter, which gives the wines fruity aromas and a fresh, harmonious taste.

This amendment relates to Article 9 of the specification and Section 1.8 of the Single Document.

10. Update of the contact details of the inspection body

Description and reasons

Description: change of address of the control body ‘Valoritalia’.

Reason: this is a formal adaptation.

The amendment relates to Article 9 of the specification. There is no amendment to the single document.

SINGLE DOCUMENT

1. Name of the product

‘Monferrato’

2. Type of geographical indication

PDO — Protected Designation of Origin

3. Categories of grapevine product

Wine

4. Description of the wine(s)

Monferrato Rosso (red), including Novello

colour: ruby red, sometimes with hints of purple;

aroma: vinous, pleasant, fruity, long-lasting;

taste: fresh, dry, harmonious, sometimes lively;

Minimum total alcoholic strength by volume: 11 %;

Minimum sugar-free extract: 20 g/l.

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

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

Monferrato Bianco (white)

colour: straw yellow;

aroma: distinctive, intense, pleasant;

taste: fresh, dry, sometimes lively;

Minimum total alcoholic strength by volume: 10 %;

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	4,5 grams per litre expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

Monferrato Chiaretto or Ciaret

colour: pink or light ruby red;

aroma: vinous, delicate, pleasant;

taste: dry and harmonious;

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

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	4,5 grams per litre expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

Monferrato Dolcetto, including Novello

colour: ruby red, sometimes with hints of purple;

aroma: vinous, pleasant, fruity, long-lasting;

taste: dry, pleasantly bitter with fairly good body, harmonious;

Minimum total alcoholic strength by volume: 11 %;

Minimum sugar-free extract: 21 g/l.

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

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

Monferrato Freisa

colour: ruby red, sometimes tending to garnet;

aroma: distinctive, delicate;

taste: dry and medium-sweet, slightly bitter, sometimes lively;

Minimum total alcoholic strength by volume: 11 %;

Minimum sugar-free extract: 20 g/l.

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

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

Monferrato Freisa Novello

colour: ruby red, sometimes with hints of purple;

aroma: fruity, long-lasting;

taste: harmonious, fresh;

Minimum total alcoholic strength by volume: 11 %;

Minimum sugar-free extract: 20 g/l.

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

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

Monferrato Casalese Cortese

colour: light straw-yellow, sometimes tending to greenish;

aroma: distinctive, delicate, very subtle but long-lasting;

taste: dry, harmonious, full-bodied, pleasantly bitter;

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	5,0 grams per litre expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

Monferrato Nebbiolo and Monferrato Nebbiolo Superiore

colour: ruby red, tending to garnet with age;

aroma: fruity and distinctive;

taste: dry, harmonious, distinctive;

Minimum total alcoholic strength by volume: 12 %; with ‘Superiore’ indication: 12,5 %;

Minimum sugar-free extract: 21 g/l. with ‘Superiore’ indication: 22 g/l.

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

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

5. Wine-making practices

a. Essential oenological practices

NONE

b. Maximum yields

Monferrato Rosso including novello, Bianco, Chiaretto or Ciaret

77 hectolitres per hectare

Monferrato Dolcetto

63 hectolitres per hectare

Monferrato Freisa, including novello

66,5 hectolitres per hectare

Monferrato Casalese Cortese

70 hectolitres per hectare

Monferrato Nebbiolo

63 hectolitres per hectare

Monferrato Nebbiolo Superiore

56 hectolitres per hectare

6. Demarcated geographical area

The grapes for the production of wines suitable for designation with the controlled designation of origin (DOC) ‘Monferrato’ bianco (white), ‘Monferrato’ rosso (red), ‘Monferrato’ Chiaretto or Ciaret, ‘Monferrato’ Dolcetto, ‘Monferrato’ Freisa or ‘Monferrato’ Nebbiolo must be produced in the following areas:

Province of Alessandria:

The whole territory of the following municipalities: Acqui Terme, Alfiano, Natta, Alice Bel Colle, Altavilla Monferrato, Basaluzzo, Bassignana, Belforte Monferrato, Bergamasco, Bistagno, Borgoratto Alessandrino, Bosio, Camagna, Camino, Capriata d'Orba, Carentino, Carpeneto, Carrosio, Cartosio, Casaleggio Boiro, Casale Monferrato, Cassine, Cassinelle, Castelletto d'Erro, Castelletto d'Orba, Castelletto Merli, Castelletto Monferrato, Castelnuovo Bormida, Cavatore, Cellamonte, Cereseto, Cerrina, Coniolo, Conzano, Cremolino, Cuccaro Monferrato, Denice, Francavilla Bisio, Frascaro, Frassinello Monferrato, Fubine, Gabiano, Gamalero, Gavi, Grognardo, Lerma, Lu, Malvicino, Masio, Melazzo, Merana, Mirabello Monferrato, Molare, Mombello Monferrato, Moncestino, Montaldeo, Montaldo Bormida, Montecastello, Montechiaro d'Acqui, Morbello, Mornese, Morsasco, Murisengo, Novi Ligure, Occimiano, Odalengo Grande, Odalengo Piccolo, Olivola, Orsara Bormida, Ottiglio Monferrato, Ovada, Ozzano, Pareto, Parodi Ligure, Pasturana, Pecetto di Valenza, Pietra Marazzi, Pomaro Monferrato, Pontestura, Ponti, Ponzano, Ponzone, Prasco, Predosa, Quargnento, Ricaldone, Rivalta Bormida, Rivarone, Roccagrimalda, Rosignano Monferrato, Sala Monferrato, San Cristoforo, San Giorgio Monferrato, San Salvatore Monferrato, Serralunga di Crea, Serravalle Scrivia, Sezzadio, Silvano d'Orba, Solonghello, Spigno Monferrato, Strevi, Tagliolo Monferrato, Tassarolo, Terruggia, Terzo, Treville, Trisobbio, Valenza Po, Vignale Monferrato, Villadeati, Villamiroglio, Visone.

Province of Asti:

The whole territory of the following municipalities: Agliano, Albugnano, Antignano, Aramengo, Asti, Azzano d'Asti, Baldichieri d'Asti, Belveglio, Berzano San Pietro, Bruno, Bubbio, Buttigliera d'Asti, Calamandrana, Calliano, Calosso, Camerano Casasco, Canelli, Cantarana, Capriglio, Casorzo, Cassinasco, Castagnole Lanze, Castagnole Monferrato, Castel Boglione, Castell'Alfero, Castellero, Castelletto Molina, Castello d'Annone, Castelnuovo Belbo, Castelnuovo Calcea, Castelnuovo Don Bosco, Castel Rocchero, Celle Enomondo, Cerreto d'Asti, Cerro Tanaro, Cessole, Chiusano d'Asti, Cinaglio, Cisterna d'Asti, Coazzolo, Cocconato, Colcavagno, Corsione, Cortandone, Cortanze, Cortazzone, Cortiglione, Cossombrato, Costigliole d'Asti, Cunico, Dusino San Michele, Ferrere, Fontanile, Frinco, Grana, Grazzano Badoglio, Incisa Scapaccino, Isola d'Asti, Loazzolo, Maranzana, Maretto, Moasca, Mombaldone, Mombaruzzo, Mombercelli, Monale, Monastero Bormida, Moncalvo, Moncucco Torinese, Mongardino, Montabone, Montafia, Montaldo Scarampi, Montechiaro d'Asti, Montegrosso d'Asti, Montemagno, Montiglio, Moransengo, Nizza Monferrato, Olmo Gentile, Passerano Marmorito, Penango, Piea, Pino d'Asti, Piova' Massaia, Portacomaro, Quaranti, Refrancore, Revigliasco d'Asti, Roatto, Robella, Rocca d'Arazzo, Roccaverano, Rocchetta Palafea, Rocchetta Tanaro, San Damiano d'Asti, San Giorgio Scarampi, San Martino Alfieri, San Marzano Oliveto, San Paolo Solbrito, Scandeluzza, Scurzolengo, Serole, Sessame, Settime, Soglio, Tigliole, Tonco, Tonengo, Vaglio Serra, Valfenera, Vesime, Viale -, Viarigi, Vigliano d'Asti, Villafranca d'Asti, Villa San Secondo, Vinchio.

The grapes for the production of wines suitable for designation with the controlled designation of origin ‘Monferrato’ Casalese Cortese must be produced in the following areas:

‘Monferrato’ Casalese:

Province of Alessandria: The whole territory of the following municipalities: Alfiano Natta, Altavilla Monferrato, Bosio, Camagna, Camino, Casale Monferrato, Castelletto Merli, Cellamonte, Cereseto, Cerrina, Coniolo, Conzano, Cuccaro, Frassinello Monferrato, Gabiano, Lu Monferrato, Mombello Monferrato, Moncestino, Murisengo, Odalengo Grande, Odalengo Piccolo, Olivola, Ottiglio Monferrato, Ozzano, Parodi, Pontestura, Ponzano, Rosignano Monferrato, Sala Monferrato, San Cristoforo, San Giorgio Monferrato, San Salvatore, Serralunga di Crea, Solonghello, Terruggia, Treville, Vignale Monferrato, Villadeati, Villamiroglio.

7. Main wine grape variety(ies)

Timorasso B.

Quagliano N.

Riesling italico B. — Riesling

Riesling renano B. — Riesling

Rossese bianco B.

Ruchè N.

Vespolina N.

Ancellotta N.

Bonarda N.

Ciliegiolo N.

Cortese B.

Croatina N.

Dolcetto N.

Gamba rossa N.

Manzoni bianco B.

Nebbiolo N.

Pinot nero N.

Sangiovese N.

Sauvignon B.

Sylvaner verde B.

Syrah N.

Uva rara N.

Uvalino N.

Viogner B.

Slarina N.

Teroldego N.

Cabernet franc N. — Cabernet

Cabernet sauvignon N. — Cabernet

Albarossa N.

Arneis B.

Avana' N.

Averengo N.

Pelaverga N. — Cari N.

Pelaverga piccolo N. — Pelaverga

Petit verdot N

Plassa N.

Merlot N.

Nascetta B.

Ner d'Ala N.

Neretta cuneese N.

Neretto di Bairo N. — Neretto

Freisa N.

Grignolino N.

Lambrusca di Alessandria N. — Lambrusca

Chatus N.

Cornarea N.

Durasa N.

Erbaluce B.

Favorita B.

Baratuciàt B.

Barbera bianca B.

Barbera N.

Becuet N.

Bussanello B.

Pinot bianco B.

Pinot grigio

8. Description of the link(s)

Monferrato DOC

A) Details of the geographical area

Monferrato is an historic region of Piedmont. Its territory, almost all of it hilly, mainly lies within the provinces of Alessandria and Asti and extends southwards from the right bank of the Po to the foothills of the Ligurian Apennines on the borders with the Province of Genoa and the Province of Savona. The hilly nature of the area makes it particularly suitable for wine-growing, which has resulted in the cultivation and production of various types of grapes from which many white and red wines are made. For the generic types red and white, the combination of grape varieties is drawn from all the authorised vine varieties and leads to the production of various types of wine: Rosso (red), Bianco (white), Chiaretto or Ciaret, Dolcetto, Freisa and Casalese Cortese.

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

The soil matrix is calcareous, alkaline, relatively poor in nutrients with a variable texture in various combinations of clayey, silty and sandy, typical of the soils of the production area, and characterises, [sic] rich in fruity notes that are obtained from this particular ‘terroir’.

C) Description of the causal interaction between the aspects referred to under (A) and those referred to under (B)

This DOC allows the grapes to be used in the best way, without undue rigidity, by diversifying the wines on the basis of the choices of grape and the demands of the market. This has opened the way to oenological experimentation beyond tradition, which has produced new wines, often high-end wines produced by blending local grape varieties with international ones.

For Monferrato Rosso (red), the most widely used native varieties are Barbera and Nebbiolo; the most common international varieties are Cabernet Sauvignon, Merlot and Pinot Nero. Monferrato Bianco (white) is produced from the native Cortese and Favorita varieties blended with the international Chardonnay and Sauvignon varieties.

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

Legal framework:

In national legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

In the description and presentation, the additional geographical indication ‘Casalese’ must appear in a font size smaller than or equal to those used to indicate the designation ‘Monferrato’. The character font, colour and colorimetric index must be identical.

Moreover, it is permitted to use the word ‘vivace’ (lively) on the label of wines with the designation of origin Monferrato bianco, Monferrato rosso and Monferrato Freisa.

Link to the product specification

https://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/14109

(1) OJ L 9, 11.1.2019, p. 2.

10.9.2019

Official Journal of the European Union

C 306/16

Publication of a communication of approval of a standard amendment to a product specification for a name in the wine sector referred to in Article 17(2) and (3) of Commission Delegated Regulation (EU) 2019/33

(2019/C 306/04)

This communication is published in accordance with the fifth paragraph of Article 17 of Commission Delegated Regulation (EU) 2019/33 (1).

COMMUNICATING THE APPROVAL OF A STANDARD AMENDMENT

‘Terre Tollesi’/‘Tullum’

Reference number: PDO-IT-A0742-AM03

Date of communication: 20.6.2019

DESCRIPTION AND REASONS OF THE APPROVED AMENDMENT

1. Change in traditional term from ‘DOC’ to ‘DOCG’

Description and reasons

We are applying for an amendment to the product specification for ‘Terre Tollesi’/‘Tullum’ in order to change the term used (as per Article 112(a) of Regulation (EU) No 1308/2013) from denominazione di origine controllata (‘controlled designation of origin’ or DOC) to denominazione di origine controllata e garantita (‘controlled and guaranteed designation of origin’ or DOCG).

Businesses operating in the demarcated area need to be able to use a higher category for the wines made from grapes grown in their vineyards that represent their highest quality of product. The new term could help to improve the reputation of these wines and increase market recognition.

This amendment affects:

—	All mentions of ‘DOC’ in the product specification, to be replaced by ‘DOCG’;

—	Paragraph (a) of the Traditional terms section of the single document.

2. Elimination of largely unrepresentative product types

Description and reasons

Most of the product types currently listed in the specification are to be removed, leaving only those that really represent the essence and uniqueness of the wines proposed for DOCG status. It is the winemakers' opinion that only the red wines based on Montepulciano grapes (Rosso and Rosso Riserva types) and the white wines based on Pecorino and Passerina grapes are capable of embodying and fully conveying the distinguishing features of the Tollo area.

This selection is soundly corroborated and confirmed by terroir zoning studies conducted in recent years, which show it to be a valid selection and highlight the need to focus only on certain native varieties for which the local environment is ideal for producing extraordinarily good grapes.

This amendment affects:

—	Articles 1, 2, 4, 5, 6 and 9 of the product specification (deletion of references to product types);

—	The Description of the wine(s), Maximum yields and Link sections of the single document.

3. Changes concerning the combination of grape varieties

Description and reasons

The selection of Montepulciano as the predominant variety used to make the ‘Terre Tollesi’/‘Tullum’ red wines proposed for DOCG status is consolidated and reinforced (at least 95 % compared to 90 %), while 90 % is consolidated as the minimum percentage for white wines from the native varieties Pecorino and Passerina. Any other grape varieties of the same colour, grown on the same holding and suitable for cultivation in the Abruzzo region can, either individually or in a blend, be used to make up the remaining 5 % (red wine) or 10 % (white wine).

As only certain wine types are to be carried over to and recognised in the product specification for the proposed DOCG, all the other variety combinations described for wine type that have been removed and thus are no longer included in the specification will be deleted.

This amendment affects:

—	Article 2 of the product specification;

—	The Main grape varieties section of the single document.

4. Rules on wine-growing

Description and reasons

It is proposed that new and replanted vineyards (existing vineyards are not affected) should have at least 1 600 vines per hectare for vines trained using the Abruzzo-style pergola trellis and 4 000 vines per hectare for vines planted in rows, replacing the 3 300 vines per hectare required under the current product specification. This requested change stems from the wine-growers' need to better manage the planting of new vines and also reflects the findings of terroir zoning studies carried out in the area.

The maximum grape yield per hectare and minimum alcoholic strengths are deleted for all product types no longer covered by the proposed DOCG.

This amendment affects:

—	Article 4 of the product specification;

—	The Maximum yields section of the single document.

5. Rules on wine-making

Description and reasons

All references to the product types not covered by the proposed DOCG are to be deleted. We also propose that the term ‘wooden barrels’ be replaced by ‘wooden containers or recipients’ to avoid any ambiguity, particularly regarding the capacity of said containers.

This amendment affects:

—	Article 5 of the product specification;

6. Designation and presentation

Description and reasons

For the product types included in the proposal for a DOCG (Rosso, Rosso Riserva, Pecorino, Passerina and Spumante), the organoleptic descriptions, which provide an accurate account of the wines' distinguishing features, are to remain in place. All descriptions referring to types to be removed from the proposed specification are to be deleted.

In order to increase product quality, we propose that the total acidity of the Rosso type be increased from 4,50 g/l to 5,00 g/l and that the minimum sugar-free extract be raised from 26 to 28 g/l for Rosso and from 28 to 30 g/l for Rosso Riserva. The wines always easily exceed these requirements, which is indicative of the outstanding work that is put into growing the grapes and then making the wines.

This amendment affects:

—	Article 6 of the product specification;

—	The Description of the wine(s) section of the single document.

7. Packaging

Description and reasons

We propose that the 0,2-litre format be removed as it is deemed inappropriate for this designation.

The specification should now also state that all types of closure permitted by law may be used, with the exception of crown corks or glass stoppers. This has no effect on the requirement to use only glass containers.

This amendment affects:

—	Article 8 of the product specification;

8. Link with the geographical area

Description and reasons

Minor changes are to be made to the description of the combination of grape varieties and the wine types included in the proposed specification to bring these descriptions into line with the new proposal.

This amendment affects:

—	Article 9 of the product specification;

SINGLE DOCUMENT

1. Name of product

‘Terre Tollesi’

‘Tullum’

2. Geographical indication type

PDO — Protected designation of origin

3. Categories of grapevine products

Wine

Sparkling wine

Quality sparkling wine

15.

Wine from raisined grapes

4. Description of the wine(s)

‘Terre Tollesi’Rosso/‘Tullum’Rosso and ‘Terre Tollesi’Rosso Riserva/‘Tullum’Rosso Riserva

Colour: ruby red with slight purplish hints, shifting towards garnet with ageing

Bouquet: vinous, delicate, intense, distinctive

Taste: clean, full, harmonious, slightly tannic, velvety

Minimum total alcoholic strength: 13 % ABV (13,5 % ABV for Rosso Riserva)

Minimum sugar-free extract: 26 g/l (28 g/l for Rosso Riserva)

Wherever the value is left blank in the table below, the wines 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 expressed as grams of tartaric acid per litre
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

‘Terre Tollesi’Pecorino/‘Tullum’Pecorino

Colour: straw yellow of varying intensity

Bouquet: fruity, elegant, distinctive

Taste: dry, fresh, flavourful, harmonious

Minimum total alcoholic strength: 13 % ABV

Minimum sugar-free extract: 18 g/l

Wherever the value is left blank in the table below, the wines 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 expressed as grams of tartaric acid per litre
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

‘Terre Tollesi’Passerina/‘Tullum’Passerina

Colour: pale straw yellow

Bouquet: fruity, delicate, distinctive

Taste: dry, fresh, harmonious

Minimum total alcoholic strength: 12,5 % ABV

Minimum sugar-free extract: 18 g/l

Wherever the value is left blank in the table below, the wines 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 expressed as grams of tartaric acid per litre
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

‘Terre Tollesi’Spumante/‘Tullum’Spumante

Colour: straw yellow

Bouquet: distinctive, pleasant

Taste: from brut nature to doux, fresh, harmonious, pleasant, distinctive

Minimum total alcoholic strength: 12 % ABV

Minimum sugar-free extract: 18 g/l

Wherever the value is left blank in the table below, the wines 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 expressed as grams of tartaric acid per litre
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

5. Wine making practices

a. Essential oenological practices

NONE

b. Maximum yields

‘Terre Tollesi’Rosso/‘Tullum’Rosso

14 000 kg of grapes per hectare

‘Terre Tollesi’Rosso/‘Tullum’Rosso

84 hectolitres per hectare

‘Terre Tollesi’Spumante/‘Tullum’Spumante

84 hectolitres per hectare

‘Terre Tollesi’Rosso Riserva/‘Tullum’Rosso Riserva

9 000 kg of grapes per hectare

‘Terre Tollesi’Pecorino/‘Tullum’Pecorino

63 hectolitres per hectare

‘Terre Tollesi’Rosso Riserva/‘Tullum’Rosso Riserva

63 hectolitres per hectare

‘Terre Tollesi’Pecorino/‘Tullum’Pecorino

9 000 kg of grapes per hectare

‘Terre Tollesi’Passerina/‘Tullum’Passerina

9 000 kg of grapes per hectare

‘Terre Tollesi’Passerina/‘Tullum’Passerina

63 hectolitres per hectare

6. Demarcated geographical area

The grapes to be used to make wines bearing the ‘Terre Tollesi’/‘Tullum’ controlled designation of origin must be harvested exclusively within the production area, which spans the entire municipality of Tollo in the province of Chieti.

7. Main wine grapes variety(ies)

Chardonnay B

Passerina B

Pecorino B

Montepulciano N

8. Description of the link(s)

‘Terre Tollesi’/‘Tullum’

The unique terrain of the Tollo area, featuring broad hillsides sloping down towards the Adriatic Sea and the imposing Maiella massif, giving an excellent orientation for vineyards, good ventilation and the absence of stagnant waters, ensures that local vines are in perfect conditions to produce high-quality grapes with distinctive characteristics. The interaction between natural and human factors, closely linked to historical tradition and to modern wine-growing and wine-making techniques, enables the production of red and white wines with noticeable distinctive features that are characteristic of the area and of the grape varieties used.

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

Bottling within the demarcated area

Legal framework:

EU legislation

Type of further condition:

Bottling within the demarcated geographical area

Description of the condition:

All wine-making, ageing, bottling and refining operations must be carried out within the production area described in Article 3 in order to preserve the products' specific characteristics and reputation and to guarantee their origin.

Link to the product specification

https://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/14053

(1) OJ L 9, 11.1.2019, p. 2.

		ISSN 1977-091X
Official Journal of the European Union		C 306

English edition	Information and Notices	Volume 62 10 September 2019

Contents		page
	IV Notices
	NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES
	European Commission
2019/C 306/01	Euro exchange rates	1

	V Announcements
	PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY
	European Commission
2019/C 306/02	Prior notification of a concentration (Case M.9420 — Crédit Agricole/Banco Santander/Santander Securities Services) — Candidate case for simplified procedure ( 1 )	2
	OTHER ACTS
	European Commission
2019/C 306/03	Publication of a communication of approval of a standard amendment to the product specification for a name in the wine sector referred to in Article 17(2) and (3) of Commission Delegated Regulation (EU) 2019/33	4
2019/C 306/04	Publication of a communication of approval of a standard amendment to a product specification for a name in the wine sector referred to in Article 17(2) and (3) of Commission Delegated Regulation (EU) 2019/33	16

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	(1) Text with EEA relevance.