Conclusions of the Council and the representatives of the governments of the Member States on ‘Sport and physical activity, a promising lever to transform behaviour for sustainable development’

(2022/C 170/01)

THE COUNCIL OF THE EUROPEAN UNION AND THE REPRESENTATIVES OF THE GOVERNMENTS OF THE MEMBER STATES MEETING WITHIN THE COUNCIL,

NOTING THE FOLLOWING:

1.

There is increasing recognition that the practice and role of sport and physical activity are important to fulfil the United Nations Sustainable Development Goals (SDGs) (1).

2.

The international and scientific community have gained awareness of and integrated the possible benefits and positive externalities of sport and physical activity as well as organizing sports events in diverse fields (2): (3) improving the physical and mental health and well-being of individuals, economic benefits, education, empowerment of women and young people, emergence of fairer, more peaceful, sustainable, inclusive and open societies, inclusion of people with disabilities and with fewer opportunities as well as learning about tolerance.

3.

Climate change and other environmental threats can have a negative impact on sports practices and stakeholders in sport (4) - notably by impacting the health of practitioners. Appropriate sports practices require a healthy environment to practice in, but the current climate and environmental conditions are becoming less conducive to several sports practices and physical activity.

4.

The consequences of climate change – such as rising temperatures, extended periods of drought, and increased flooding – place increasing limitations on the spaces and time available for sport practice, thus, constituting a source of great disruption to the functioning and organisation of the global sports ecosystem – in particular of outdoor winter sports and some nautical activities (5).

5.

Like other human activities, certain aspects of sport and the organisation of sports events can contribute to degrading the environment and changing the climate, by directly or indirectly generating greenhouse gas emissions and by contributing to damaging the various natural environments where the sports take place – marine, forest and mountain environments in particular.

6.

Some aspects of sport can be sources of greenhouse gas emissions and may also have negative impacts on the environment: sports tourism, the unsustainable production and consumption of sports equipment or derived goods and services, the spread of micro plastics, sports facilities with high consumption of resources (energy and water especially), the increasing number of sports events of all levels (including training, large delegations, and the building of dedicated temporary infrastructure), as well as free sports practices in natural environments.

7.

The return of the Olympic and Paralympic Games to Europe, the commitment the Paris 2024 Organizing Committee has taken on environment and carbon neutrality, as well as the commitments taken by the organizers of the European Football Championship 2024 in Germany can encourage all stakeholders to commit to sustainably building tangible and intangible heritage to promote Sustainable Development Goals 3, 4, 5, 6, 7, 8, 11, 12, 13 and 17, at all levels and in all territories.

CONSIDERING THE FOLLOWING POINTS:

8.

As an important provider of informal and non-formal learning, sport is a great means of showcasing exemplary behaviour and, as such, of disseminating social responsibility, allowing the involvement of all, particularly of young people (6) as actors of change. It has also a communication function to sensitize citizens about the importance of preserving ecosystems, making harmonious and sustainable use of natural resources, and mitigating climate change.

9.

Integrating Sustainable Development Goals in sport could attract people to join sports and continue practising them, especially young people, as many of them may show particular interest and involvement in these issues (7).

10.

The popularity of top-level athletes, their growing awareness of the climate emergency and their engagement and advocacy can be very effective in promoting the integration of the Sustainable Development Goals in sport.

11.

The European Union and its Member States can set an example by hosting or co-hosting sustainable major sports events (8) that take into account the requirements of ecological, social, economic and civic responsibility, including circularity, use of plastics or water, carbon footprint, good governance, human rights, reliability and fair play.

12.

A strengthened sensitivity within the population regarding the economic and environmental impact, direct or indirect effects induced as well as the protection of human rights, should be paid special attention to when organizing sports events. This can have a positive impact on public acceptance for hosting events.

13.

The Covid-19 pandemic has led to an increased interest in sports activities at home, outdoor individual and free activities and active mobility. These trends reflect a growing need for nature (9), non-organised sport activities and accessible urban spaces (10).

14.

Physical activity and sports, particularly those that take place outdoors or in natural environments (e.g. forests, mountains, oceans, rivers and lakes), can contribute to improving citizens’ environmental literacy, as well as raising awareness for the need to protect the environment, and mitigate climate change.

15.

The Erasmus+ Sports programme is supporting the exchange of knowledge and best practices, notably with respect to Sustainable Development Goals 3, 4, 5, 6, 7, 8, 9, 10, 12, 13 and 17. These good practices may be taken into consideration when organizing sports activities and events.

16.

Sport can contribute to economic growth and can provide an added-value to the economic sector.

HIGHLIGHTING THE FOLLOWING:

17.

It is important to minimize the negative impact of all types of sports activities on biodiversity, the environment, and the dynamics of the ongoing process of climate change. It is important that all stakeholders, from public and private entities to citizens, to be aware of their individual and collective responsibility, as well of the consequences of their actions when practising or organising sports.

18.

It is relevant to ensure that the sports sector makes its contribution to the European Union’s climate and environmental objectives, as set out in the European Green Deal. To do this, various types of support are needed to enable the sports sector to make the transition towards more responsible practices.

19.

In order to build an inclusive, healthy society, it is essential to enable every individual to regularly practice sports and physical activity in a healthy and safe environment, regardless of their age, gender, mental and physical condition, socio-economic background or geographic origin.

20.

It is important to take into account the issues of good governance in sport, integrity, equal access to sport, respect for human rights, reliability, fairness and sustainability. This should be done at all levels, such as clubs, leagues, national and international federations, non-governmental organisations, economic operators, organisers of major sports events, businesses or media.

INVITE THE MEMBER STATES TO:

21.

Align and coordinate public policies and strategies covering sport with the Sustainable Development Goals, and with the associated targets.

22.

Provide access for citizens to safe, inclusive and sustainable sports practices and events according to their needs, as for example through environmental-friendly local sports facilities accessible by infrastructure for active mobility.

23.

Explore ways to equip the relevant national authorities with tools to observe the impacts of climate change on sport in order to develop strategies to anticipate, adapt and support the sports ecosystems that will be most impacted by climate change in the long term, for example by seeking transition to more resilient and responsible practices and by engaging in dialogue with the sport movement to enhance more appropriate calendars.

24.

Make sure that organizers of major sports events carry out environmental and carbon impact assessments and encourage them to measure how their events contribute to achieving Sustainable Development Goals 3, 4, 5, 6, 7, 8, 9, 11, 12 and 13.

25.

Work with major sports events organisers to establish mitigation mechanisms for the damaging environmental impact of their events, appropriate to the damage caused and with the view to reaching carbon neutrality.

26.

Encourage sports organisations and educational institutions to include, where appropriate, in their training programmes for educators, sports staff, athletes and sports facilities managers, issues and actions related to the ecological transition and sustainable development.

27.

Sustain a growing investment in innovation and research to support and contribute to the transition towards greener and more sustainable physical activity and sports practices.

28.

Strive to include environmental criteria and commitments to the Sustainable Development Goals in the assessment process for public funding and support, for the organisation of sports events at all levels, sports activities as well as construction, renovation, maintenance and use of sports facilities. Promote the inclusion of such criteria in the evaluation of these activities.

29.

When contracting with economic partners in organising major sports events, constructing, renovating and maintaining sports facilities or producing sports equipment, strengthen the integration and the weighting of Corporate Social Responsibility (CSR) (11) criteria in the contracts.

30.

When appropriate, promote the use of EU funds – including cohesion funds (ERDF, ESF+), RRF, Erasmus+ or LIFE programme – to develop initiatives that foster green and sustainable physical activity and sports practices and those aiming at fostering the alignment with the Sustainable Development Goals.

31.

Prioritise or encourage the development of smart and green cities with eco-responsible infrastructure and appropriate urban planning, in line with the spirit of the New European Bauhaus initiative, so as to offer a more-human centred living environment where citizens have access to sustainable sports facilities and can adopt a healthier, more active and more environmentally-friendly lifestyle.

32.

Make use of diplomatic networks to promote a common European approach to improve the consideration and integration of the Sustainable Development Goals in sport, within the European Union as well as in their external actions and development assistance programmes.

33.

Consider designating on a voluntary-basis Green Sport Ambassadors, whose role would be to promote the further integration of the Sustainable Development Goals in sport.

34.

Encourage partnerships between sports sector, formal education, non-formal and informal learning, socio-educational activities, youth organisations and the private sector in order to develop transverse, coordinated and complementary ways of raising awareness and promoting expertise on environmental and climate change issues.

35.

Promote energy efficiency and circular economy in the construction, renovation, maintenance and utilisation of all sports facilities.

INVITE THE EUROPEAN COMMISSION TO:

36.

Ensure that the work done by the Expert Group on green sport is focused on building common standards at European Union level, identifying criteria and objectives for the organisation of green and sustainable physical activity and sports practices. Promote these criteria and objectives when Member States develop national sports policies.

37.

Within the context of the Expert Group on green sport, pursue the collection of relevant evidence and examples of good practices on how sport can reduce its impact on the environment and contribute to mitigating climate change.

38.

Include the issues of sustainable development in the discussions about the key features of a European Sport Model.

39.

Promote the use of European Union funds to facilitate the construction and renovation of sports facilities to reduce greenhouse gas emissions, carbon footprint and energy consumption as well as the negative impact of climate change on sports practices.

40.

Take better account of sport in the public policies developed at EU level, and particularly the environmental policies and initiatives.

41.

Continue to assess the eco-friendly design of projects and the incorporation of green practices when evaluating and awarding Erasmus+ grants in the field of sport, as outlined in the Erasmus+ Programme Guide.

42.

Ensure and promote the possibility to develop projects on green sport and green skills in the Erasmus+ Sports programme.

43.

Encourage the exchange of knowledge and best practices among Member States in the field of green sport, as set out in the EU Work Plan for Sport 2021-2024.

44.

Encourage the sharing of best practices among actors committed to transforming behaviour in sport in view of the environmental and societal challenges we are facing at all levels, i.e., through the SHARE or the HealthyLifestyle4All initiatives.

INVITE THE SPORT MOVEMENT AND ALL RELEVANT STAKEHOLDERS TO:

45.

Align the organisation of physical activity, sports practices and sports events with the Sustainable Development Goals, the European Green Deal, the Paris Climate Agreement, the Kazan Action Plan, the International Charter for Physical Education, Physical Activity and Sport and the Sport for Climate Actions Framework.

46.

When creating strategies and programmes, take special account of the issues of reducing resource consumption (especially water, energy), eliminating food wasting, recycling waste and reusing sports equipment, preserving biodiversity and air quality, reducing carbon footprint and, more generally, of how sport is organised to meet the Sustainable Development Goals.

47.

Explore the possibility to appoint a dedicated individual or structure responsible for carrying out environmental strategies and programmes.

48.

Find ways to promote sustainable development education and the construction of a sense of environmental and civic responsibility among sports clubs, federations and other stakeholders in the field of sports.

49.

Integrate, where appropriate, contents on environmental issues into the training programmes of sports volunteers and professionals.

50.

Inspire and encourage athletes with media visibility, high popularity and credibility to promote ethical, green and sustainable sports practices.

51.

Pay particular attention to ecological, social and democratic issues, transparency as well as protection of human rights (12) in the process of attributing major sports events and attributing funding or sponsoring to organisers of these events.

52.

Develop or use appropriate tools to measure the social and environmental impact of sports activities, in particular organising major sports events, and take into account the social and environmental legacy of these activities in the assessment process.

53.

Promote sustainable and short supply chains and where possible prioritise local economy when organising sports events, constructing, renovating and maintaining sports facilities or producing sports equipment.

54.

Promote and encourage the integration of issues of ethical, democratic, social and environmental responsibility into audio-visual sport programming and sports events broadcasting, while fully respecting media freedom.

55.

Make partners, suppliers, sponsors and fans aware of environmental requirements, which should be duly taken into account by them.

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(1)  United Nations, A/RES/70/1, Transforming our world: the 2030 Agenda for Sustainable Development, Resolution adopted by the General Assembly on 25 September 2015 (§37).

(2)  World Health Organisation, The global action plan on physical activity 2018-2030.

(3)  Resolution of the Council and of the Representatives of the Governments of the Member States meeting within the Council on the European Union Work Plan for Sport (1 January 2021-30 June 2024) (2020/C 419/01).

(4)  WWF France, 2021.

(5)  WWF France, 2021.

(6)  https://op.europa.eu/en/publication-detail/-/publication/c2c8d076-0a04-11ec-b5d3-01aa75ed71a1/language-en

(7)  https://eeb.org/wp-content/uploads/2021/04/IPSOS-Multi-Country-Report-complete.FINAL_.pdf

(8)  The EU Expert Group on the Economic Dimension of Sport defines a ‘major sporting event’ as an event organised by one or several host countries, regions or cities and attended by different international delegations with the aim of practising one or several sports. Such events are often characterised by major and logistical challenges. Major sport events have a high international media profile, welcome several thousands of people, including supporters, journalists, technical teams and officials, and are often organised over several consecutive days.

(9)  https://iopscience.iop.org/article/10.1088/1748-9326/abb396/pdf

(10)  https://journals.plos.org/plosone/article?id=10.1371/journal.pone.0249268

(11)  https://www.unido.org/our-focus/advancing-economic-competitiveness/competitive-trade-capacities-and-corporate-responsibility/corporate-social-responsibility-market-integration/what-csr

(12)  https://www.ohchr.org/Documents/Publications/GuidingPrinciplesBusinessHR_EN.pdf

Non-opposition to a notified concentration

(Case M.10642 – CENTRAL / SIGNA / SELFRIDGES)

(Text with EEA relevance)

(2022/C 170/02)

On 12 April 2022, the Commission decided not to oppose the above notified concentration and to declare it compatible with the internal market. This decision is based on Article 6(1)(b) of Council Regulation (EC) No 139/2004 (1). The full text of the decision is available only in English and will be made public after it is cleared of any business secrets it may contain. It will be available:

—	in the merger section of the ‘Competition policy’ website of the Commission (http://ec.europa.eu/competition/mergers/cases/). This website provides various facilities to help locate individual merger decisions, including company, case number, date and sectoral indexes,

—	in electronic form on the EUR-Lex website (http://eur-lex.europa.eu/homepage.html?locale=en) under document number 32022M10642. EUR-Lex is the online point of access to European Union law.

---

(1)  OJ L 24, 29.1.2004, p. 1.

Euro exchange rates (1)

22 April 2022

(2022/C 170/03)

1 euro =

	Currency	Exchange rate
USD	US dollar	1,0817
JPY	Japanese yen	138,83
DKK	Danish krone	7,4402
GBP	Pound sterling	0,83925
SEK	Swedish krona	10,2780
CHF	Swiss franc	1,0336
ISK	Iceland króna	139,80
NOK	Norwegian krone	9,6255
BGN	Bulgarian lev	1,9558
CZK	Czech koruna	24,320
HUF	Hungarian forint	370,35
PLN	Polish zloty	4,6336
RON	Romanian leu	4,9455
TRY	Turkish lira	15,9446
AUD	Australian dollar	1,4816
CAD	Canadian dollar	1,3714
HKD	Hong Kong dollar	8,4859
NZD	New Zealand dollar	1,6193
SGD	Singapore dollar	1,4784
KRW	South Korean won	1 344,04
ZAR	South African rand	16,8652
CNY	Chinese yuan renminbi	7,0332
HRK	Croatian kuna	7,5625
IDR	Indonesian rupiah	15 603,47
MYR	Malaysian ringgit	4,6784
PHP	Philippine peso	56,721
RUB	Russian rouble
THB	Thai baht	36,724
BRL	Brazilian real	5,0926
MXN	Mexican peso	22,0034
INR	Indian rupee	82,6943

---

(1)  Source: reference exchange rate published by the ECB.

Notice of a request concerning the applicability of Article 34 of Directive 2014/25/EU

Request made by a Contracting Entity

(2022/C 170/04)

On 2 November 2021 the Commission received a request pursuant to Article 35 of Directive 2014/25/EU of the European Parliament and of the Council (1). The first working day following receipt of the request is 4 November 2021.

This request, made by OMV Petrom S.A, concerns activities relating to the production of crude oil and natural gas in Romania.

Article 34 of Directive 2014/25/EU provides that ‘contracts intended to enable an activity mentioned in Articles 8 to 14 to be carried out shall not be subject to this Directive if the Member State or the contracting entities having introduced the request pursuant to Article 35 can demonstrate that, in the Member State in which it is performed, the activity is directly exposed to competition on markets to which access is not restricted; nor shall design contests that are organised for the pursuit of such an activity in that geographic area be subject to this Directive’. The assessment of direct exposure to competition that can be carried out in the context of Directive 2014/25/EU is without prejudice to the full-fledged application of competition law.

The Commission is allowed a period of 90 working days to take a decision on this request, commencing on the working day referred to above. The initial deadline was 18 March 2022.

Pursuant to the fourth subparagraph of paragraph 1 to Annex IV of Directive 2014/25/EU, the deadline may be extended by the Commission with the agreement of those having made the request for exemption. As agreed by the Commission and OMV Petrom S.A, the period available to the Commission for deciding on this request is hereby set on 30 June 2022.

According to Article 35(5) of Directive 2014/25/EU, further requests concerning the same activities in Romania submitted before the expiry of the period opened in respect of this request shall not be considered as new procedures and shall be treated in the context of this request.

---

(1)  Directive 2014/25/EU of the European Parliament and of the Council of 26 February 2014 on procurement procedures by entities operating in the water, energy, transport and postal services sectors and repealing Directive 2004/17/EC (OJ L 94, 28.3.2014, p. 243).

Prior notification of a concentration

(Case M.10706 – HAL INVESTMENTS / ROYAL BOSKALIS WESTMINSTER)

Candidate case for simplified procedure

(Text with EEA relevance)

(2022/C 170/05)

---

(1)  OJ L 24, 29.1.2004, p. 1 (the ‘Merger Regulation’).

(2)  OJ C 366, 14.12.2013, p. 5.

Prior notification of a concentration

(Case M.10578 – CVC / EKATERRA)

(Text with EEA relevance)

(2022/C 170/06)

---

(1)  OJ L 24, 29.1.2004, p. 1 (the ‘Merger Regulation’).

Prior notification of a concentration

(Case M.10710 – SELFINVEST / LLG / SELECTED CAR GROUP JV)

Candidate case for simplified procedure

(Text with EEA relevance)

(2022/C 170/07)

---

(1)  OJ L 24, 29.1.2004, p. 1 (the ‘Merger Regulation’).

(2)  OJ C 366, 14.12.2013, p. 5.

Prior notification of a concentration

(Case M.10682 – VALEO / VSEA)

Candidate case for simplified procedure

(Text with EEA relevance)

(2022/C 170/08)

---

(1)  OJ L 24, 29.1.2004, p. 1 (the ‘Merger Regulation’).

(2)  OJ C 366, 14.12.2013, p. 5.

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

(2022/C 170/09)

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

COMMUNICATION OF STANDARD AMENDMENT MODIFYING THE SINGLE DOCUMENT

‘La Mancha’

PDO-ES-A0045-AM04

Date of communication: 27.1.2022

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

1.   Redefinition of the organoleptic characteristics

DESCRIPTION

The following changes have been made to the organoleptic descriptions:

In dry and young rosé wine: the colour ‘reddish’ is changed to ‘salmon orange’ and the ‘fruity or floral’ aromas is changed to ‘primary’ aromas.

In traditional dry rosé wine: the colour ‘reddish’ is changed to ‘salmon orange’ and the ‘primary’ aromas is changed to ‘clean’ aromas.

In traditional dry red wine: ‘fruity with primary aromas’ is changed to ‘clean’.

In semi-sparkling wine: ‘fruity’ aromas is changed to ‘primary’ aromas and ‘with a fruity aftertaste’ has been deleted.

In quality sparkling wine: ‘fruity’ aromas is changed to ‘bold’ aromas.

Points 2.2.1.iv, 2.2.2.v and vii, 2.2.7 and 2.2.8 of the product specification and point 4 of the single document are amended.

These are standard amendments as they adapt the organoleptic characteristics so that they can be better assessed in sensory analysis, and do not entail a change to the product. The product retains the characteristics and profile described in the link, which result from the interplay between environmental and human factors. It is therefore considered that this amendment does not fall into any of the categories provided for in Article 14(1) of Delegated Regulation (EU) 2019/33.

REASONS

The change in young rosé wines is due to the colour and to current trends in the production of such wines on the market; and the aroma, since it has been found that there may be young rosé wines with hints of herbaceous or other primary aromas that were not included in the previous wording and that do not affect the characteristics of this type of wine.

The change in traditional dry red and rosé wines is due to their ageing in barrels or in vats, which means that the organoleptic descriptions must be redefined because such wines do not have primary and fruity aromas. As far as the colour of the rosé is concerned, the change is for the reason stated above.

Similarly, the organoleptic descriptions of the semi-sparkling and sparkling wines made from several varieties must be redefined, since at the olfactory stage they do not have fruity aromas but rather floral or other aromas.

2.   Addition of a new packaging format

DESCRIPTION

A new packaging format is included for wines with the ‘La Mancha’ PDO. The use of 18-40 cl food-grade cans is authorised for young red, rosé and white wines, in accordance with the relevant legislation.

The word ‘bottled’ is changed to ‘packaging’ to correct an error. The paragraph dealing with the type of closure now makes an exception for cans and boxed wine (‘bag in box’).

This amendment affects point 8 of the product specification, but the single document is not affected.

This amendment is a standard amendment, since it does not fall under any of the categories provided for in Article 14(1) of Delegated Regulation (EU) 2019/33.

REASONS

The aim is to expand the range of packaging of ‘La Mancha’ PDO wines, as current market trends indicate a growing demand for this type of packaging. Moreover, the packaging of this type of wine has no impact on the characteristics of the wine.

The other two changes are corrections to the text.

SINGLE DOCUMENT

1.   Name(s)

La Mancha

2.   Geographical indication type

PDO – Protected Designation of Origin

3.   Categories of grapevine product

1.

Wine

5.	Quality sparkling wine

8.	Semi-sparkling wine

4.   Description of the wine(s)

1.   White and rosé wine, young and traditional wines, and ‘oaked’ whites

CONCISE TEXTUAL DESCRIPTION

Low alcoholic strength. The white wines range in shade from greenish to yellow, stopping short of golden. They are bold and fruity with primary aromas, slightly acidic and balanced.

If they have spent time in barrels, their colour is yellow to golden or straw-coloured, with toasted hints against a background of vanilla and long oaky, fruity notes.

The rosé wines vary in colour from rose to salmon orange, with bold and primary aromas. They are slightly acidic, balanced and have a fruity taste.

Barrel-fermented wines have aromas and an after-taste reminiscent of the barrel.

*	Maximum volatile [acidity] of the young wines: 8,33 milliequivalents per litre

*	Maximum sulphites: 190 mg/l where sugar ≥ 5 g/l (‘oaked’ wines excepted)

General analytical characteristics
Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)	9
Minimum total acidity	4 grams per litre expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre)	10
Maximum total sulphur dioxide (in milligrams per litre)	140

2.   Young and traditional red wines and ‘oaked’ reds

CONCISE TEXTUAL DESCRIPTION

Purplish-red to pomegranate in colour, the wines are bold, fruity, with primary aromas. On tasting, they are tannic, with balanced alcohol/acidity, long and fruity. The wines that have spent time in barrels range from pomegranate to ruby. They are bold, fruity, with primary and vanilla aromas. In the mouth they are long and balanced, with touches of vanilla. With further ageing, the wines can have terracotta or orange tints. They are long and honeyed. In the mouth, they are smooth, harmonious, round and structured. In barrel-fermented wines, aromas and after-taste are provided by the barrel.

*	Maximum volatile [acidity] of the young wines: 8,33 milliequivalents per litre

*	Maximum sulphites: 180 mg/l where sugar ≥ 5 g/l (‘oaked’ wines excepted)

General analytical characteristics
Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)	11,5
Minimum total acidity	4 grams per litre expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre)	10
Maximum total sulphur dioxide (in milligrams per litre)	130

3.   Traditional naturally sweet wine

CONCISE TEXTUAL DESCRIPTION

Consistent with the dry [sic] in the whites and ranging from garnet to tawny in the reds. Intensely aromatic, reminiscent of fruit and/or jams, balanced and full-bodied.

*	The maximum total alcoholic strength is within the legal limits set by the relevant EU legislation.

General analytical characteristics
Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)	13
Minimum total acidity	4 grams per litre expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre)	20
Maximum total sulphur dioxide (in milligrams per litre)	250

4.   White and red wine called ‘crianza’, ‘reserva’ and ‘gran reserva’

CONCISE TEXTUAL DESCRIPTION

The white wines range from straw-coloured to golden with different levels of intensity depending on age. Woody and toasted aromas. Balanced. The red wines range from garnet red to terracotta depending on age. With age, the aromas shift from fruity to woody and/or toasted. In the mouth they are balanced and full-bodied.

*	The maximum total alcoholic strength is within the legal limits set by the relevant EU legislation.

**	The minimum actual alcoholic strength by volume is set in the specification depending on whether it is a white or red wine.

***	Lower limits of volatile [acidity] depending on level and length of ageing.

General analytical characteristics
Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)
Minimum total acidity	4 grams per litre expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre)	20
Maximum total sulphur dioxide (in milligrams per litre)	150

5.   Quality sparkling wine

CONCISE TEXTUAL DESCRIPTION

The sparkling white wines vary in shade from pale to golden and bright, while the shades in the rosés are pale pink. The bubbles are small and persistent. The aromas are clean and fruity. On tasting, they are broad and balanced.

General analytical characteristics
Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)
Minimum total acidity	4 grams per litre expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre)	11,66
Maximum total sulphur dioxide (in milligrams per litre)

6.   Semi-sparkling wine

CONCISE TEXTUAL DESCRIPTION

The semi-sparkling wines can be white wines with different yellow tints, rosés in different shades of pink and red wines with a purplish-red colour. To the nose, the white wines present primary aromas, while the rosés and reds present intense aromas reminiscent of red fruits. They are broad and balanced wines, with prominent carbon dioxide.

General analytical characteristics
Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)
Minimum total acidity	4 grams per litre expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre)	10
Maximum total sulphur dioxide (in milligrams per litre)

5.   Wine-making practices

5.1.   Specific oenological practices

1.   Specific oenological practice

The white, rosé and red wines covered [by this PDO] must be made exclusively from the permitted varieties. Blending white wine and red grape varieties is not permitted.

The maximum conversion rate is 74 litres of wine for every 100 kilogrammes of grapes harvested.

The white and rosé wines are made by crushing the bunches and draining using the static or dynamic system. They may be macerated beforehand for the extraction of aromas and colour, the must being fermented at a maximum temperature of 22 °C.

The red wines must be fermented with the skins for at least 3 days at a maximum temperature of 28 °C.

5.2.   Maximum yields

1.	Gobelet-trained vineyards

10 000 kilograms of grapes per hectare

2.	Gobelet-trained vineyards

74 hectolitres per hectare

3.	Trellised vineyards

13 000 kilograms of grapes per hectare

4.	Trellised vineyards

96,2 hectolitres per hectare

6.   Demarcated geographical area

La Mancha is a natural and historic region located in the Autonomous Community of Castile-La Mancha, in the centre of Spain. It covers the northern part of the province of Albacete, the southern and south-western part of Ciudad Real, the eastern part of Toledo and the south-western part of the province of Cuenca.

7.   Main wine grape variety(ies)

AIRÉN

BOBAL

CABERNET SAUVIGNON

GARNACHA TINTA

MACABEO - VIURA

SYRAH

TEMPRANILLO - CENCIBEL

VERDEJO

8.   Description of the link(s)

8.1.   Wine

The soil composition of the Manchegan plain is a product of the Miocene sedimentation of limestone, marl and sand, giving earth of a brown or reddish-brown colour. Indeed, the abundance of limestone soils in La Mancha makes the area ideal for producing full-bodied red wines, suitable for maturing, while the sandy limestone confers a pleasing strength on the wine.

The lack of rainfall (300 to 350 mm annually) and the high exposure to sunlight (3 000 hours of sun) produce intensely coloured wines in which aromatic intensity is given a clear boost.

The average vineyard yield is low, which also helps to give the wines an excellent balance.

8.2.   Semi-sparkling wine

The extreme continental climate, the composition of the reddish brown soil and the high temperatures create the fruity aromas and tints in the semi-sparkling wines. The wines described in the section on wine are used to produce these wines. Therefore the content of that section also applies to these wines.

8.3.   Quality sparkling wine

The geographical environment enables cultivation of the varieties laid down in the specification, which give the wines breadth and balance. Similarly the lack of rainfall and hours of sunlight produce a natural alcoholic strength enabling the production of wines with the established levels of alcoholic strength. For the production of the sparkling wines, the wines mentioned in the section on wine are used as base wine. Therefore the content of that section also applies to the sparkling wines.

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 order for a specific, single grape variety to be mentioned, at least 85 % of the grapes used must be of that variety, which must be shown in the winery records.

The quality sparkling wines of the La Mancha PDO can use the terms ‘Premium’ and ‘Reserva’ on their labels.

Link to the product specification

http://pagina.jccm.es/agricul/paginas/comercial-industrial/consejos_new/pliegos/Mod_pliego_La-Mancha.pdf

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(1)  OJ L 9, 11.1.2019, p. 2.

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

(2022/C 170/10)

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

‘Roero’

PDO-IT-A1261-AM03

Date of application: 19.7.2018

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.   Labelling rules

For the ‘Roero’ Arneis and ‘Roero’ Arneis Spumante (sparkling) types, the name of the designation can also be used alone without specifying the grape variety, i.e. Roero or Roero Arneis and Roero Spumante or Roero Arneis Spumante.

This amendment reflects the producers’ intention to better promote the name of the designation and reference to the production area, also with regard to white wines produced from Arneis grapes, in line with the provisions already in place for the ‘Roero’ Rosso (red) type based on Nebbiolo grapes.

Point 9 (Further conditions) of the single document and Articles 1 and 7 of the product specification have been amended.

2.2.   Designations and wines

Introduction of a ‘Roero’ / ‘Roero’ Arneis Riserva type – Category (1) Wine

The producers wanted to capitalise on the suitability for ageing of ‘Roero’ PDO wines made from grapes of the Arneis variety, which is widely grown in the production area. This reflects an ever-increasing trend among producers of this wine in recent years, while also allowing them to expand the range of wines on offer to consumers.

Point 4 (Description of the wines) of the single document and Articles 1, 2, 4, 5 and 6 of the product specification have been amended.

2.3.   Production area

This is an editorial change involving a more detailed description of the production area’s boundaries. The words ‘until it reaches the Piobesi d’Alba-Guarene provincial highway’ have been replaced by ‘until it reaches Provincial Highway SP 10. It continues along this highway up to its junction with Regional Highway SR 29, which it follows northwards as far as the Corneliano d’Alba-Guarene municipal boundary, which it follows until it joins Provincial Highway SP 171.’

This is a more accurate demarcation of the production area which does not entail any change to or extension of the area itself.

Point 6 (Demarcated geographical area) of the single document and Article 3 (Grape production area) of the product specification have been amended.

2.4.   Winegrowing rules

(a)	The words ‘altitude: not more than 400 m above sea level’ have been deleted.

The altitude limit for vines of 400 m above sea level has been deleted because such altitudes are not found in the production area; it was therefore considered preferable to delete this reference to ensure that the specification reflects reality.

Article 4(2) of the product specification has been amended.

(b)	The restrictions on the training and pruning systems to be used have been deleted as, besides the traditional methods of vertical trellising and Guyot pruning, other systems may also be used to produce quality grapes in the quantities laid down in the specification.

Agronomic and viticulture practices have evolved over the years and producers have established that the Arneis variety, in particular, can be grown successfully even using different types of pruning to those currently allowed and that make it possible to obtain grapes with the ideal characteristics for producing quality ‘Roero’ PDO wines. The producers can adopt the practices they consider most suitable for improving the quality of the grapes and the wines they produce.

Article 4(2) of the product specification has been amended.

(c)	Emergency irrigation is permitted.

As a result of climate change in recent years and also in view of the fact that the soil in the Roero area is predominantly sandy, it is considered prudent to include this possibility in order to avoid water stress problems in particular in younger plants.

Article 4 of the product specification has been amended.

2.5.   Rules on winemaking

Compulsory ageing periods have been added for the ‘Roero’ (white) types with the term Riserva (16 months) and with an additional geographical indication (4 months).

A minimum ageing period has been fixed, based on the producers’ experience, with regard to the characteristics of excellence they intend to use to classify these wines.

Article 5 (Rules on winemaking) of the product specification has been amended.

2.6.   Description of the wines – Characteristics on consumption

For the ‘Roero’ / ‘Roero’ Arneis types, Category (1) Wine, the values for minimum total alcoholic strength by volume and minimum sugar-free extract have been increased and the colour descriptors have been expanded.

These amendments are based on the results of analyses carried out on wines produced over the past 5 years, and are linked to the consequences of climate change, in particular higher temperatures, as a general and steady increase in minimum temperatures has been observed which affects the strength of the grapes and the concentration of extracts.

In response to these conditions, the minimum total alcoholic strength has increased from 11 % vol. to 12 % vol. and the minimum sugar-free extract has increased from 15 g/litre to 15.50 g/litre for the ‘Roero’ / ‘Roero’ Arneis types, also Riserva.

—	The colour range has been extended from ‘straw yellow’ to ‘straw yellow to golden yellow’, as higher concentrations of extracts and possible refining or ageing in wooden barrels may result in wines with more varied shades of colour.

—	The descriptions of the ‘Roero’ Rosso and ‘Roero’ Bianco types (Category (1) Wine) have been expanded, with more specific references to their aroma when released for sale.

Article 6 of the product specification and point 4 (Description of the wines) of the single document have been amended.

2.7.   Labelling rules

Provision is made for including on the label the names of additional geographical units referring to municipalities, parts of municipalities or localities defined in the land register, in accordance with current legislation.

After careful work selecting the areas concerned, the intention was to better identify the origin of the wine and thus strengthen its link with the area by using smaller geographical units defined in the land register and located within the demarcated production area.

Article 7 of the product specification and point 9 (Further conditions) of the single document have been amended.

2.8.   Packaging

(a)	For the packaging of ‘Roero’ DOCG wines, instead of specifying the excluded capacities, all the permitted capacities are listed.

The permitted capacities are listed for the sake of clarity.

Article 8 of the product specification has been amended.

(b)	For the packaging of ‘Roero’ DOCG wines, all the closure systems provided for by existing national and EU legislation are deemed suitable, except for crown caps and screw caps made entirely of plastic.

Producers are free to use any of the closure systems provided for under current national and EU legislation except for crown caps and screw caps made entirely of plastic, as these are considered to be less appropriate for the image of a product bearing the traditional DOCG label.

Article 8 of the product specification has been amended.

2.9.   Categories of grapevine product

Category (4) Sparkling wine has been replaced by category (5) Quality sparkling wine.

The amendment is linked to the actual production situation in the area, reflecting the true quality level of this production. ‘Roero’ DOCG sparkling wines are already being produced in line with the specific requirements and characteristics of wines in the ‘Quality sparkling wine’ category, such as with respect to the grapes’ natural alcoholic strength, the method of production and excess pressure, in accordance with the requirements laid down by current legislation for this category of products.

Articles 3 (Categories of grapevine product), 4 (Description of the wines) and 8 (Link with the environment) of the single document and Articles 1-6 and 9 of the product specification have been amended.

2.10.   Link with the environment

The causal link between the geographical area and product quality or characteristics has been supplemented and improved, with reference to the wines produced and the influence of human factors.

Article 9 of the product specification and point 8 of the single document have been amended.

2.11.   Editorial amendments

In Article 5 of the specification a number of merely typographical errors have been corrected concerning the start of the ageing period of the wines. The wording: ‘Roero Riserva (white) with an additional geographical reference: 16 months from 1 November of the year in which the grapes were harvested’ has been corrected as follows:

‘Roero Riserva (white), also with an additional geographical reference: 16 months from 1 November of the year in which the grapes were harvested’.

Regarding the time at which the wines are released for sale, in the wording: ‘Roero (white), also with an additional geographical reference: from 1 March of the first year following the grape harvest’, the word ‘also’ has been deleted, as this condition only applies to Roero (white) with an additional geographical reference.

In Article 6 of the specification, the following paragraph has been deleted as it is no longer in line with current legislation: ‘4. It is at the discretion of the Ministry of Agricultural Policy – National Committee for the Protection and Use of Designations of Origin and Typical Geographical Indications – to amend, by Decree, the minimum limits referred to above and the sugar-free extract.’

The words ‘minimum total natural alcoholic strength by volume’ have been replaced by the correct wording ‘minimum total alcoholic strength by volume’.

In Article 7 (Description and presentation) of the product specification, a reference to the national provisions on the use of the term Vigna have been added.

An error has been corrected in Annex 2 to the specification concerning the list of additional geographical units, where the municipality of Guarene was misspelt as ‘Guarente’.

In the single document, references to external documents as annexes to the specification have been deleted.

Some of the contact details under ‘Other information’ in the single document have been updated.

SINGLE DOCUMENT

1.   Name of product

Roero

2.   Geographical indication type

PDO – Protected Designation of Origin

3.   Categories of grapevine products

1.

Wine

5.	Quality sparkling wine

4.   Description of the wine(s)

‘Roero’, also of the Riserva type – Wine category (1)

The (red) ‘Roero’ type is obtained from the vinification of Nebbiolo grapes.

Colour: ruby red or garnet;

Smell: distinctive, fruity, sometimes with hints of red fruit such as cherry, sour cherry, raspberries, blackberries and blackcurrants or with spicy notes, possibly with hints of wood;

Taste: dry, full-bodied, harmonious and possibly tannic;

Minimum total alcoholic strength by volume: 12,50 %

Minimum sugar-free extract: 22,00 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)	12,5
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)

‘Roero’ / ‘Roero’ Arneis, also of the Riserva and Vigna types – Wine category (1)

The ‘Roero’ Bianco (white) type, also Riserva and/or Vigna, is produced from the vinification of Arneis grapes, a local white grape variety.

Colour: from pale straw yellow to golden yellow;

Smell: delicate, distinctive, sometimes with a subtle and elegant aroma reminiscent of white flowers, and hints of fresh fruit ranging from apple to peach and hazelnuts, possibly with hints of wood;

Taste: dry, elegant, harmonious;

Minimum total alcoholic strength by volume: 12,00 %

Minimum sugar-free extract: 15,50 g/l.

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

General analytical characteristics
Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)	12,0
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)

‘Roero’ / ‘Roero’ Arneis Spumante – Quality sparkling wine category (5)

The ‘Roero’Spumante (sparkling) type is produced from the vinification of the Arneis local white grape variety.

Foam: fine and persistent;

Colour: straw yellow of varying intensity;

Smell: delicate, fresh, with possible hints reminiscent of yeast, bread crust and vanilla;

Taste: from brut nature to sweet; elegant, harmonious;

Minimum total alcoholic strength by volume: 11,50 %

Minimum sugar-free extract: 15,00 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)	10,5
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)

5.   Wine making practices

a.	Essential oenological practices

-

b.	Maximum yields

‘Roero’

56 hectolitres per hectare

‘Roero’ Arneis, also Spumante

70 hectolitres per hectare

6.   Demarcated geographical area

‘Roero’ wine is made in 19 municipalities on the left bank of the Tanaro river, in the eponymously named Roero area, in the province of Cuneo.

The grape production area includes all Roero land suitable for guaranteeing the wine characteristics described in this specification.

This area of Cuneo province includes the entire administrative territory of the municipalities of Canale, Corneliano d’Alba, Piobesi d’Alba and Vezza d’Alba, as well as part of the municipalities of Baldissero d’Alba, Castagnito, Castellinaldo, Govone, Guarene, Magliano Alfieri, Montà, Montaldo Roero, Monteu Roero, Monticello d’Alba, Pocapaglia, Priocca, S. Vittoria d’Alba, S. Stefano Roero and Sommariva Perno.

The boundaries of this area are defined as follows: Starting from the intersection of the boundaries between the provinces of Asti and Cuneo and the municipalities of Priocca and Canale, the demarcation line runs north along the provincial boundary between Cuneo and Asti up to the junction of Gianoglio (altitude 350) in Montà d’Alba. Then it joins the provincial road leading to Sterlotti dairy farm and follows the San Vito road to its junction with the Colle di Cadibona road (State Highway No 29).

The demarcation line coincides with the State Highway up to the bridge over the Rollandi river, then follows the stream to its confluence with the Prasanino river and goes up the Prasanino to altitude 303 m, then to altitude 310 m. It follows the provincial highway towards Madonna delle Grazie to altitudes 315, 316 and 335 m, Perona dairy farm, then follows the cart road along the Campetto river to the intersection with the Valle San Lorenzo-Santo Stefano provincial highway at altitude 313 m.

It goes up the road towards Santo Stefano Roero until the cart road to the Beggioni dairy farm, which it passes, following the road to Molli dairy farm (altitude 376 m) as far as the Prella river. It descends that river to the cart road, which it goes back up to Furinetti dairy farm and Audano (altitude 381 m) down to altitude 336 m. After the Roero provincial highway it continues along the Serramiana valley to altitude 360 m. It joins the road to Canemorto valley (altitude 362 m) which it follows to Baldissero (altitude 410 m).

West of Baldissero, the demarcation line runs via altitudes 402-394 m along the ridge to the Baldissero-Sommariva Perno municipal boundary at altitude 417 m, which it follows down to altitude 402 m.

From 402 m it crosses Villa di Sommariva, through Bocche dei Garbine and Bocche della Merla to altitude 429 m, on the Pocapaglia-Sommariva Perno municipal boundary, which it crosses.

Then it heads straight to altitudes 422 and 408 m and on through Bocche della Ghia to San Sebastiano (altitude 391 m).

From there it follows the Pocapaglia municipal road, turns left and, descending along the Meinina river, meets and follows the Gera river as far as the Alba-Bra railway line, following the line eastwards to the Monticello d’Alba-Alba municipal boundary, near Piana Biglini. From there it runs north along the Monticello d’Alba-Alba, Corneliano d’Alba-Alba, Piobesi d’Alba-Alba, Piobesi d’Alba-Guarene and Corneliano d’Alba-Guarene municipal boundaries until it reaches Provincial Highway SP 10. It continues along this highway up to its junction with Regional Highway SR 29, which it follows northwards as far as the Corneliano d’Alba-Guarene municipal boundary, which it follows until it joins Provincial Highway SP 171. From there the demarcation line follows the highway as far as Guarene, crossing the ring road and meeting the San Stefano municipal road at altitude 288 m. It then follows the Maso local road and the Morrone local road to Cà del Rio (165 m) as far as the provincial highway to Castagnito, going down that highway until it meets the San Carlo della Serra municipal road. Passing the 214 m altitude mark, the line follows the San Pietro municipal road until it reaches Moisa hamlet. It follows the Moisa municipal road, meeting the Santa Maria road near the church of the same name, at altitude 196 m. It then follows the municipal cemetery road until it meets the Leschea municipal road, going past the 200 m and 193 m altitude marks as far as the 244 m mark where it meets the Castellinaldo-Priocca-Magliano provincial highway, which it follows past the 269 m altitude mark near the San Michele farm as far as is junction with the Magliano Alfieri-Priocca provincial highway. From there it runs north-eastwards along the Priocca provincial highway through San Bernardo and San Vittore as far as the 213 m mark, where it meets Provincial Highway 2 (formerly 231). It then follows the highway north-eastwards until the crossroads with the Priocca-Govone provincial highway, which passes through the hamlets of San Pietro and Via Piana as far as the Govone cemetery. From there it runs north-west for a short distance along the Craviano municipal road near the 253 altitude mark before following the Bricco Genepreto municipal road, passing near San Rocco and the Monte Bertolo farm, before meeting the Cuneo-Asti municipal boundary. It continues west along this boundary up to the junction with the municipal boundaries of Priocca and Canale.

7.   Main wine grapes variety(ies)

Arneis B.

Nebbiolo N.

8.   Description of the link(s)

8.1.   ‘Roero’ PDO - Information on the geographical area

The Roero winegrowing area extends along the left bank of the Tanaro river, across 19 municipalities where two vine varieties are mainly grown: Nebbiolo and Arneis. The Roero is characterised by a rock formation linked to a geological phenomenon known as ‘Tanaro capture’, meaning a change in the river’s course provoked by a movement of the earth’s crust. This particular development led to the formation of alternating layers of sand, clay and limestone which may be mixed in different ways depending on the area. The soil in this area is therefore the result of the breakup and remixing of overlapping layers from different sources, deposited in times long past, on the crystalline bed of an ancient internal sea later referred to as the Po Gulf. The vineyards are hilly, exclusively with south-facing slopes in the case of red wines. For the white wines exposure to the north is also allowed.

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

The soil combination is decisive for wines coming from this area; a greater presence of sand results in fresh, elegant wines with subtle aromas, while the influence of clay affects the wines’ colour and that of limestone their fine aromas.

The red wines, in Category (1) Wine, are made from grapes of the Nebbiolo variety, which is grown mainly on south-facing slopes and is well adapted to the leaner and sandier soils of the steepest slopes. The terroir plays a key role as it determines, from the outset, the growth and maturity of the grapes as they develop from a fresh and delicate base, ultimately giving the wines a lively ruby red colour, with hints of garnet as they age. On the nose they have aromas of red fruit such as cherries, sour cherries, raspberries, blackberries and blackcurrants, sometimes accompanied by velvety tannins or spicy notes, in particular for Riserva or otherwise aged wines.

White ‘Roero’ wines, in the Wine (1) and Quality sparkling wine (5) categories, are made from white grapes of the Arneis variety grown both on south-facing slopes and in cooler areas facing north. Arneis grapes benefit from Roero’s dry sandstone soils, which are loose and permeable with sandy layers broken down by marl, resulting in wines with subtle and elegant aromas reminiscent of white flowers or fresh fruit such as apples and peaches or of hazelnuts. Thanks to the characteristics of the Arneis grape variety, which thrives on this land, the sparkling wines are delicate, fruity and fresh, with good acidity due to the differences in day and night temperatures and the north-facing orientation of some vineyards.

8.3.   Causal interaction between elements of the geographical area referred to in sections 8.1 and 8.2 and human factors

The vine varieties traditionally found in the area, Arneis and Nebbiolo, are anchored in the culture of Roero winegrowers. In historical and cultural terms, the origin of the name Arneis, a vine variety grown on the hills of the Roero since the 15th century, seems to come from the local producers’ custom at the time of associating the character of this white wine with the dialect term for an unruly, unreliable and short-tempered person. However, other sources attribute it to the dialect word ‘renexij’, used in the 15th century to mean the Arneis variety, itself taken from the name Renesio, a vineyard situated in the hills overlooking the town of Canale.

The Roero area is characterised by very steep slopes, requiring great attention and hard work. An important factor was therefore the determination of the winegrowers who, through the great efforts demanded by this land, acquired the necessary knowledge and expertise to manage, in the possible way, all operations carried out in the vineyard until the grapes are harvested.

In addition, producers have over time increasingly refined their wine-growing techniques, using the most suitable land zoning studies in terms of orientation and composition to guarantee the quality of the wines produced, excluding land in the valley floor, which is too flat, too wet and not sufficiently sunny. Another important factor is the long-standing expertise of producers in the ageing of wines, including in wooden casks, particularly for the Riserva wines. This makes it possible to produce elegant red wines, with velvety tannins and hints of spices and a colour tending towards garnet, while the whites retain fresh and fruity notes and a colour ranging from straw yellow to golden yellow. Sparkling ‘Roero’ DOCG wines, produced in accordance with the requirements laid down in current legislation for the Quality sparkling wine category (5), have aromas with hints of yeast, bread crust and vanilla and are produced in versions ranging from brut nature to sweet, reflecting their versatility.

9.   Essential further conditions

Additional geographical units

Legal framework:

EU legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

The labelling of ‘Roero’ PDO wines may specify the name of smaller ‘additional geographical units’ within the production area that refer to specifically demarcated municipalities, parts of municipalities or localities included in the relevant list.

Requirements concerning labelling

Legal framework:

EU legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

For ‘Roero’ PDO wines made from Arneis grapes, specifying the grape variety on the labelling is optional.

Link to the product specification

https://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/16977

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(1)  OJ L 347, 20.12.2013, p. 671.