On 31 August 2023, 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 (https://competition-cases.ec.europa.eu/search). 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 32023M11220. EUR-Lex is the online point of access to European Union law.

---

(1)   OJ L 24, 29.1.2004, p. 1.

On 21 August 2023, the European Commission received notification (1) of a proposed concentration pursuant to Article 4 of Council Regulation (EC) No 139/2004 (2) (‘Merger Regulation’).

On 31 August 2023, the notifying parties informed the Commission that they withdrew their notification.

---

(1)   OJ C 305, 29 August 2023, p. 7.

(2)   OJ L 24, 29.1.2004, p. 1.

---

(1)  COM(2023) 300 final.

(2)   OJ L 424, 15.12.2020, p. 1.

(3)   OJ L 433 I, 22.12.2020, p. 11.

(4)  Doc. 11565/23 + ADD 1 + ADD 2.

1 euro =

	Currency	Exchange rate
USD	US dollar	1,0745
JPY	Japanese yen	158,18
DKK	Danish krone	7,4563
GBP	Pound sterling	0,85503
SEK	Swedish krona	11,9105
CHF	Swiss franc	0,9561
ISK	Iceland króna	143,90
NOK	Norwegian krone	11,4920
BGN	Bulgarian lev	1,9558
CZK	Czech koruna	24,217
HUF	Hungarian forint	389,15
PLN	Polish zloty	4,5010
RON	Romanian leu	4,9603
TRY	Turkish lira	28,7720
AUD	Australian dollar	1,6801
CAD	Canadian dollar	1,4659
HKD	Hong Kong dollar	8,4261
NZD	New Zealand dollar	1,8224
SGD	Singapore dollar	1,4624
KRW	South Korean won	1 430,83
ZAR	South African rand	20,6702
CNY	Chinese yuan renminbi	7,8476
IDR	Indonesian rupiah	16 431,79
MYR	Malaysian ringgit	5,0222
PHP	Philippine peso	61,257
RUB	Russian rouble
THB	Thai baht	38,166
BRL	Brazilian real	5,3502
MXN	Mexican peso	18,8455
INR	Indian rupee	89,3410

---

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

2.   Procedure

Union producers may submit a written request for a review. This request must contain sufficient evidence that the expiry of the measures would be likely to result in a continuation or recurrence of dumping and injury. Should the Commission decide to review the measures concerned, importers, exporters, representatives of the exporting country and Union producers will then be provided with the opportunity to amplify, rebut or comment on the matters set out in the review request.

3.   Time limit

Union producers may submit a written request for a review on the above basis, to reach the European Commission, Directorate-General for Trade (Unit G-1), CHAR 4/39, 1049 Brussels, Belgium (2) at any time from the date of the publication of the present notice but no later than three months before the date mentioned in the table below.

4.

This notice is published in accordance with Article 11(2) of Regulation (EU) 2016/1036. Product Country(ies) of origin or exportation Measures Reference Date of expiry (3) Aluminium foil in rolls The People’s Republic of China Anti-dumping duty Commission Implementing Regulation (EU) 2019/915 of 4 June 2019 imposing a definitive anti-dumping duty on imports of certain aluminium foil in rolls originating in the People's Republic of China following an expiry review under Article 11(2) of Regulation (EU) 2016/1036 of the European Parliament and of the Council (OJ L 146, 5.6.2019, p. 63) 6.6.2024

---

(1)   OJ L 176, 30.6.2016, p. 21.

(2)  TRADE-Defence-Complaints@ec.europa.eu

(3)  The measure expires at midnight (00:00) of the day mentioned in this column

---

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

(2)   OJ C 366, 14.12.2013, p. 5.

---

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

(2)   OJ C 366, 14.12.2013, p. 5.

---

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

---

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

(2)   OJ C 366, 14.12.2013, p. 5.

---

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

(2)   OJ C 366, 14.12.2013, p. 5.

---

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

(2)   OJ C 366, 14.12.2013, p. 5.

---

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

(2)   OJ C 366, 14.12.2013, p. 5.

This publication confers the right to oppose the application pursuant to Article 51 of Regulation (EU) No 1151/2012 of the European Parliament and of the Council (1) within three months from the date of this publication.

SINGLE DOCUMENT

’Safranbolu Safranı'

EC No: PDO-TR-02860- 10.8.2022

PGI ( ) PDO (X)

1.   Name(s) [of PDO or PGI]

’Safranbolu Safranı'

2.   Member State or Third Country

Republic of Turkey

3.   Description of agricultural product or foodstuff

3.1.   Type of product [listed in Annex XI]

Class 1.8. Other products of Annex I of the Treaty (spices etc.)

3.2.   Description of the product to which name in (1) applies

’Safranbolu Safranı' is a bulbous culture plant of the Crocus sativus L. Karaarslan saffron species, from the Iridaceae family, with a single aboveground part and a perennial underground part, blooming in autumn. 'Safranbolu Safranı' is an aromatic plant located in Safranbolu region, which is minimum 2 cm when it is fresh and minimum 1 cm in length when it is dried, has strong iodoform odour and aroma and vivid crimson color in particles which is above the first-class saffron standards in terms of color intensity. Saffron is not crushed or powdered just dried in its original shape preserving its crimson color.

The flowers of the plant are hexapetalous and purple in color. There are three stamens on the flower. The stigma which is red and roundy top of the female part (ovary) of the flower, has the main economic value. Although the market value of the yellow male parts (stamens) is low, they are still a source of a side income for the producers. Because of the fact that stamens are abundant source of pollens, it is possible to consider saffron as a pollen plant. There is only one ovary, consisting of style, ovule and stigma. In a matured plant the stigma is divided into three parts, also called filaments, with a threadlike appearance and 2,5-3 cm in length. The stigma is in vivid crimson color. It is the three-part stigma of the ovary, which is used as saffron. The stigma of the ovary is used to get saffron, and active components are compounds such as essential oil, carotenes and picrocrocin. Among these compounds, carotenes (especially crosin) give saffron its coloring property, and picrocrocin and safranal give bitterness and aroma. The most important ingredient that increases the commercial value of saffron is a natural compound called crocin that gives a golden yellow/reddish color that is close to orange.

’Safranbolu Safranı' is of higher quality than other saffron produced in the world in terms of aroma, color and coloring property, and it has a coloring property of coloring water weighing 100 000 times its own weight to yellow.

Chemical properties of ‘Safranbolu Safranı’ in the dry matter of the filaments:

	Maximum
— Moisture and volatile matter content	(%) 9,6
— Ash	(%) 4,9
— Ash insoluble in acid	(%) 0,1
— The amount of dry matter dissolved in cold water	(%) 62,0
— Total nitrogen	(%) 2,77
— Raw cellulose	(%) 4,0
— Bitterness, picrocrocin	(%) 83,0
— Safranal	(%) 29,0
— Color intensity crocin	(%) 231,0

As the distinguishing features of 'Safranbolu Safranı'; picrocrocin (bitterness) (in dry matter) should be minimum 70 %, safranal (in dry matter) between 20 % and 50 %, crocin (color intensity) (in dry matter) should be minimum 190 %.

3.3.   Feed (for products of animal origin only) and raw materials (for processed products only)

—

3.4.   Specific steps in production that must take place in the identified geographical area

All operations of corm planting, fertilizing, harvesting, drying must be in the geographical area specified in Article 4.

3.5.   Specific rules concerning slicing, grating, packaging, etc. of the product the registered name refers to

Products from 1 g to 5 kg can be filled in food-grade packages.

3.6.   Specific rules concerning labelling of the product the registered name refers to

Apart from the mandatory information that must be given regarding the presentation and labeling of foodstuffs, the following information should be included on the label.

—	Commercial title and address, short name and address or registered trademark of the company

—	Lot number

—	Product name- 'Safranbolu Safranı'

—	following logo

—	Official hologram of authenticity

4.   A concise definition of the geographical area

’Safranbolu Safranı' is produced, cultivated, fertilized, harvested and dried within the borders of Safranbolu town of Karabuk city.

(a)

in the neighborhoods of Safranbolu; 15 Temmuz, Akçasu, Aşağı Tokatlı, Atatürk, Babasultan, Bağlarbaşı, Barış, Camikebir, Cemalcaymaz, Çavuş, Çeşme, Emek, Esentepe, Hacıhalil, Hüseyinçelebi, İsmetpaşa, İzzetpaşa, Karaali, Kirkille, Musalla and Yenimahalle All villages in these towns are included in the production area.

(b)

in the villages of Safranbolu: Agaçkese, Akkışla, Akören, Alören, Aşağıçiftlik, Aşağıdana, Bağzığaz, Bostanbükü, Cabbar, Cücahlı, Çatak, Çavuşlar, Çerçen, Çıraklar, Danişment, Davutobası, Değirmencik, Dere, Düzce, Gayza, Geren, Gökpınar, Gündoğan, Hacıhasan, Hacılarobası, Harmancık, İnceçay, Kadıbükü, Karacatepe, Karapınar, Karıt, Kehler, Kırıklar, Konarı, Kuzyakahacılar, Kuzyakaköseler, Kuzyakaöte, Nacsaklar, Nebioğlu, Oğulören, Ovacuma, Ovaköseler, Örencik, Pelitören, Sakaralan, Sarıahmetli, Sat, Sırçalı, Sine, Tayyip, Tintin, Tokatlı, Toprakcuma, Üçbölük, Yazıköy, Yolbaşı, Yörük, Yukarıçiftlik and Yukarıdana. Safranbolu town is located at 41° 16' north latitude and 32° 41' east longitude.

5.   Link with the geographical area

Natural factors

Climatic characteristics and growing conditions are the most important factors affecting 'Safranbolu Safranı'. These factors affect the picrocrocin (bitterness) amount, safranal (organic compound), crocin (color intensity) ratios of saffron in addition to size and number of the corms and flowers. Due to climatic characteristics in Safranbolu in terms of temperature and precipitation, the corms are larger and the flowers are longer than the brother corms planted in neighborhood cities or other cities in Turkey that are smaller, have less cormlets and a later flowering period. Moreover, the concentration of the essential oil components (safranal, picrocrocin, and crocin) and odor of saffron is less than that of the saffron obtained in Safranbolu.

Climate

The cultivation of saffron in Safranbolu is closely related to the climatic characteristics of the region. As it is a gateway between the Black Sea climate and the Central Anatolian climate microclimate climatic conditions are observed in Safranbolu due to its geographical location. The annual average temperature in Safranbolu is 12,3 °C. According to meteorological data, the temperatures in April are very close to the annual average and the temperatures until November are above the annual average values.

Safranbolu has a semi-dry climate with little humidity properties. When these properties are considered, it is observed that the area has the properties that are necessary for the Saffron, which is sensitive to excessive cold in winter, and which requires cool weather in winter and drought in summer.

There is a parallelism between the temperature values of Safranbolu and the temperature demand of the saffron plant. This parallelism is also reflected in the precipitation characteristics. As a matter of fact, in accordance with the plant's desire for humid and cool weather during the flowering period, precipitation values are at optimum levels in the region. The temperature of the climate in the region increases flowering and yield as well as volatile and bioactive compounds.

70 % of the essential oil components of saffron is safranal (organic compound) and it affects the odour of saffron. It is formed by the hydrolysis of picrocrocin (bitterness) with the effect of temperature during storage after the harvest of saffron.

Humidity

The annual average relative humidity in Safranbolu is 61 %. Relative humidity throughout the year is high in winter and low in summer. 'Safranbolu Safranı' requires 50-60 % moisture during its growing period, and humidity exceeding this value damages the flower of saffron. The relative humidity in Safranbolu during the growing period of saffron has the appropriate humidity to grow saffron. Appropriate humidity makes it resistant to diseases and pests.

Soil

The pH value of the soil in saffron cultivation should be around 6,0-8,0 which is in agreement with the soil pH in the Safranbolu region reported as between 5,5 and 8,5, providing the appropriate pH range for saffron cultivation. It provides an increase in yield to the effect of flowering by carrying suitable soil properties.

Human factors

The human factor is important as the planting, hoeing and especially the harvest of ‘Safranbolu Safranı’ must be done manually and with care. After the first planting, corms continue to reproduce under the ground in the second and third years, and after the harvest at the end of the third year, the corms under the ground are removed by hand in order to increase the yield of the product due to the narrowing of the row spacing of the plants. Since saffron seeds are sterile, they do not play a role in the reproduction of this plant. To reproduce the saffron flower, its bulbous root, which remains under the ground, is used. A corm only survives one season and eventually produces new plants called ‘cormlet (baby corm)’. At the end of the third year, the corms removed by hand are planted again. Therefore, reproduction of ‘Safranbolu Safranı’ depends on the human factor.

Hoeing in the field where saffron will be grown should be done manually and carefully in order to ensure weed control and the development of corms, and also not to damage the corms.

In order to obtain high quality Saffron, it must be harvested with quick and expert employees within the short time period before the Sun rises. Saffron starts to lose its quality after the Sun rises with the radiation coming from the Sun. The duration between the ripening and harvest of Saffron is nearly two days. In addition, after it is harvested, the collection of the stigmas and the preservation conditions have significant importance on the quality of Saffron.

Collecting Saffron one by one with hands and separating the white areas in their roots requires a specific expertise, because the aroma, bitterness and staining quality of Saffron, which give it the value, are important. Performing these stages without care causes that Saffron to lose its all commercial value, which means serious losses in its values.

Harvest

Harvesting the saffron flower is done by hand in the early morning when the flowers are in bud form. The reason why it is collected in the form of buds in the early hours is the protection of the essential oils, those are part of the active components of the saffron plant, which are present in the stigma of the ovary, that and affect the amount of safranal.

‘Safranbolu Safranı’ flowers are picked by hand early in the morning when volatile compounds of the flowers are high. After that, the bunch with its trifid filaments (female part) with style and konj is carefully removed from the flower by hand before the flowers are dried out and close the petals. It is the most important process of the saffron production that the bunch is pulled out from stem in one piece by hand. Experienced people who are removing the bunch are specialized on how they will pull out without breaking up the filaments and how much force they will apply to remove it in one piece. Style and konj of the stigma exhibit a distinct color changed from saffron crimson color to yellow, and it is the second important step to cut the stem of the delicate bunch exactly where its crimson color changed to yellow obtaining pushal part of the stigma. All the aroma and bioactive compounds in addition to color of the ‘Safranbolu Safranı’ is concentrated in pushal part thus, this part is taken for drying for further use.

The pushal part with protecting its original shape is dried in a closed environment with natural light, at room temperature (20-22 °C) on a clean cheesecloth for 1 to 2 weeks. No chemicals or current air as well as direct sunlight is used during drying period. Fully dried pushal part is kept in airtight glass containers or wooden boxes in semi-shade areas preventing it from humidity and direct sunlight causing discoloration, undesirable changes in taste, and odour and aroma lost.

Saffron is not crushed or powdered just dried in its original shape preserving its crimson color. This dried product is used as saffron.

Reference to publication of the specification

—

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(1)   OJ L 343, 14.12.2012, p. 1.

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 3 months from the date of this publication.

‘Terre Abruzzesi’ / ‘Terre d’Abruzzo’

PGI-IT-02874

Date of application: 10.11.2022

SINGLE DOCUMENT

1.   Name(s)

Terre Abruzzesi / Terre d’Abruzzo

2.   Geographical indication type

PGI - Protected Geographical Indication

3.   Categories of grapevine product

1.

Wine

8.	Semi-sparkling wine

15.	Wine from raisined grapes

4.   Description of the wine(s)

1.   Bianco [white] with or without indication of the white grape variety - Category: Wine

CONCISE TEXTUAL DESCRIPTION

Colour: straw yellow of varying intensity;

Aroma: predominantly fruity and floral aromas of varying intensity depending on the grape variety, with hints of white-fleshed and tropical fruit;

Taste: from dry to medium dry, with an aftertaste of predominantly white- and yellow-fleshed fruit, sometimes of white and yellow flowers, with good persistence and body;

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

Minimum sugar-free extract: 14,0 g/l.

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

General analytical characteristics
Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)
Minimum total acidity	4,0 grams per litre expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

2.   Bianco Frizzante [white semi-sparkling] - Category: Semi-sparkling wine

CONCISE TEXTUAL DESCRIPTION

Foam: fine and evanescent;

Colour: straw yellow of varying intensity;

Aroma: pleasantly fruity, with hints of apple and tropical fruit;

Taste: from dry to medium dry, mineral, with an aftertaste of white-fleshed and tropical fruit, with good persistence;

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

Minimum sugar-free extract: 14,0 g/l.

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

General analytical characteristics
Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)
Minimum total acidity	4,0 grams per litre expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

3.   Rosso [red] with or without indication of the black grape variety - Category: Wine

CONCISE TEXTUAL DESCRIPTION

Colour: ruby red of varying intensity;

Aroma: predominantly fruity aromas of varying intensity depending on the grape variety, with hints of Amarena cherries and ripe small red fruits, sometimes with vegetal notes;

Taste: from dry to medium dry, slightly tannic, with an aftertaste of predominantly ripe red fruits, with good body and persistence;

Minimum total alcoholic strength by volume: 10,50 %;

Minimum sugar-free extract: 18,0 g/l.

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

General analytical characteristics
Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)
Minimum total acidity	4,0 grams per litre expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

4.   Rosso Frizzante [red semi-sparkling] - Category: Semi-sparkling wine

CONCISE TEXTUAL DESCRIPTION

Foam: fine and evanescent;

Colour: ruby red of varying intensity;

Aroma: fruity, with hints of Amarena cherries and ripe small red fruits;

Taste: from dry to medium dry, with an aftertaste of red fruits and good body;

Minimum total alcoholic strength by volume: 10,50 %;

Minimum sugar-free extract: 18,0 g/l.

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

General analytical characteristics
Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)
Minimum total acidity	4,0 grams per litre expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

5.   Rosato [rosé] with or without indication of the grape varieties Merlot, Sangiovese, Pinot Nero and Pinot Grigio - Category: Wine

CONCISE TEXTUAL DESCRIPTION

Colour: pink of varying intensity;

Aroma: predominantly fruity aromas of varying intensity depending on the grape variety, pleasantly spicy, with slight notes of plants and tropical fruit;

Taste: from dry to medium dry, with an aftertaste of fruit and spices, soft, with good body and persistence;

Minimum total alcoholic strength by volume: 10,50 %;

Minimum sugar-free extract: 15,0 g/l.

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

General analytical characteristics
Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)
Minimum total acidity	4,0 grams per litre expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

6.   Rosato Frizzante [rosé semi-sparkling] - Category: Semi-sparkling wine

CONCISE TEXTUAL DESCRIPTION

Foam: fine and evanescent;

Colour: pink of varying intensity;

Aroma: predominantly fruity aromas of varying intensity depending on the grape variety, pleasantly spicy, with slight notes of plants and tropical fruit;

Taste: from dry to medium dry, with an aftertaste of fruit and spices, soft, with good persistence;

Minimum total alcoholic strength by volume: 10,50 %;

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

7.   Bianco Passito [white raisined] - Category: Wine from raisined grapes

CONCISE TEXTUAL DESCRIPTION

Colour: yellow, tending to amber with age;

Aroma: dried sweet fruit, cedar, apricot and honey;

Taste: from dry to sweet, with notes of dried fruit;

Minimum total alcoholic strength by volume: 16,00 %; of which actual at least 11,00 %;

Minimum sugar-free extract: 22,0 g/l.

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

General analytical characteristics
Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)
Minimum total acidity	4,0 grams per litre expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

8.   Rosso Passito [red raisined] - Category: Wine from raisined grapes

CONCISE TEXTUAL DESCRIPTION

Colour: red of varying intensity, tending to garnet with age;

Aroma: ripe red fruit, Amarena cherry, plum and jam;

Taste: from dry to sweet, with good structure and notes of dried red fruit, persistent;

Minimum total alcoholic strength by volume: 16,00 %; of which actual at least 11,00 %;

Minimum sugar-free extract: 22,0 g/l.

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

General analytical characteristics
Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)
Minimum total acidity	4,0 grams per litre expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

9.   Novello [new] - Category: Wine

CONCISE TEXTUAL DESCRIPTION

Colour: ruby red, sometimes with hints of violet;

Aroma: fruity, with hints of cherry, blackberry and blueberry;

Taste: fresh, flavours of red fruit, soft and silky tannins;

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

Minimum sugar-free extract: 18,0 g/l.

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

General analytical characteristics
Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)
Minimum total acidity	4,0 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

5.1.   Specific oenological practices

1.   ‘Terre Abruzzesi’ / ‘Terre d’Abruzzo’Passito Bianco and Passito Rosso

Specific oenological practice

Grapes that will be used to make wines with the protected geographical indication ‘Terre Abruzzesi’ / ‘Terre d’Abruzzo’ Passito may be left to dry on the vine or, after harvesting, dried using one of the methods permitted by legislation. At the end of the drying process, the grapes must have a natural alcoholic strength of not less than 16 % by volume.

5.2.   Maximum yields

1.	‘Terre Abruzzesi’ / ‘Terre d’Abruzzo’Bianco, Bianco Frizzante and Passito Bianco 26 000 kilograms of grapes per hectare

2.	‘Terre Abruzzesi’ / ‘Terre d’Abruzzo’Rosso, Rosato, Rosso Frizzante, Rosso Novello and Passito Rosso 24 000 kilograms of grapes per hectare

3.	‘Terre Abruzzesi’ / ‘Terre d’Abruzzo’ with indication of the white or black grape variety 22 000 kilograms of grapes per hectare

6.   Demarcated geographical area

Wines eligible to bear the protected geographical indication ‘Terre Abruzzesi’ / ‘Terre d’Abruzzo’ are made from grapes grown in a production area comprising the entire administrative territory of the Abruzzo Region.

7.   Wine grape varieties

Aglianico N.

Barbera N.

Barbera Bianca B.

Biancame B.

Bombino Bianco B.

Cabernet Volos N.

Cabernet Franc N. - Cabernet

Cabernet Sauvignon N. - Cabernet

Calabrese N.

Canaiolo Nero N. - Canaiolo

Cannonau N.

Chardonnay B.

Ciliegiolo N.

Cococciola B.

Dolcetto N.

Dorona B.

Falanghina B.

Fiano B.

Gaglioppo N.

Garganega B.

Grechetto B.

Greco B.

Incrocio Manzoni 2-3 B.

Kerner B.

Maiolica N.

Malbech N.

Malvasia Istriana B. - Malvasia

Malvasia Bianca Lunga B. - Malvasia

Malvasia Bianca di Candia B. - Malvoisie

Malvasia del Lazio B. - Malvasia

Marzemino N.

Merlot Kanthus N.

Merlot N.

Montepulciano N.

Montonico Bianco B. - Montonico

Moscato Bianco B. - Moscato

Mostosa B.

Nebbiolo N.

Palava B.

Passerina B.

Pecorino B.

Petit Manseng B.

Petit Verdot N

Pinot Bianco B. - Pinot

Pinot Grigio - Pinot

Pinot Nero N. - Pinot

Primitivo N.

Refosco Nostrano N. - Refosco

Riesling Italico B. - Riesling

Riesling Italico B. - Welschriesling

Sangiovese N.

Sauvignon B.

Sauvignon Kretos B.

Semillon B.

Sorèli B.

Sylvaner Verde B. - Silvaner

Syrah N.

Tannat N.

Terrano N.

Tocai Friulano B. - Friulano

Traminer Aromatico Rs

Trebbiano Abruzzese B. - Trebbiano

Trebbiano Toscano B. - Trebbiano

Veltliner B.

Verdicchio Bianco B. - Verdicchio

Vermentino B.

Viogner B.

8.   Description of the link(s)

8.1.    ‘Terre Abruzzesi’ / ‘Terre d’Abruzzo’, all categories of wine (wine, semi-sparkling wine, wine from raisined grapes)

Details of the geographical area.

—	Natural factors relevant to the link:

The PGI area covers the territory of the Abruzzo Region.

Province of Chieti

The province of Chieti is made up of a broad coastal hilly area, which runs from the Foro river to the Trigno river, followed by the inland hills and finally the foothills, which stretch as far as the foot of the Maiella massif and the Frentani mountains in the north-west. There is also an inland area, bordering the province of L’Aquila to the north and the Molise Region to the south, which can be considered mountainous. The clayey hills line some arenaceous and clayey flood plains formed by the Foro, Sangro, Sinello and Trigno rivers and create an undulating landscape, with broad, almost flat mounds, and slopes that are gentle and rounded but often abruptly interrupted by steep, even vertical, slopes caused by extreme erosion (gullies). The agricultural soils almost invariably have an even distribution of material, forming soils with a sandy-clay structure; they are usually loose with a depth that varies depending on the gradient and the exposure. Water retention is medium to low with a low to moderate level of nutrients and humus. On land with a gradient of less than 25 % and good exposure, these soils are used for winegrowing and olive growing, which are common ways of exploiting the soil that also protect it from accelerated erosion. The average annual rainfall varies between 650 mm/year on the coastal slopes and more than 800 mm/year on the inland hills. The rainiest period is between October and December (around 80 mm/month) while the month with the absolute minimum rainfall is July (between 30 mm and 40 mm). The climate is temperate, tending to temperate warm in the summer months. Average temperatures range from 13 °C in April to 15 °C in October, with peaks of 25 °C during the months of July and August. There are considerable variations in temperature between day and night, partly due to the proximity of the Maiella massif, creating optimum conditions for the accumulation of aromatic substances in the grapes and resulting in wines with an intense and distinctive fragrance. The Winkler thermal index, i.e. the average active temperature in the period from April to October, is between 1 700 degree days (inland areas) and 2 300 degree days (coastal hills), creating conditions that ensure optimum ripening of early varieties such as Chardonnay, Pinot and Moscato, medium varieties such as Pecorino, Trebbiano and Malvasia, and later varieties such as Cococciola, Falanghina, Montepulciano and Montonico.

Province of L’Aquila

The province of L’Aquila has the typical morphology of a mountainous area with a rather rugged and uneven landscape, particularly in the most inland part near the Apennine ridge, where there are ancient and recent fluvial/alluvial terraces and riverbeds. The Abruzzo mountains that characterise the province of L’Aquila are part of the central and southern Apennine range and form the section where the Apennines reach their maximum width, altitude and density. The density and grandeur of these mountains is due to the widespread presence and thickness of limestone (dense limestone in particular but also dolomitic limestone), with frequent karst features, notably a surface hydrography where water flows are intermittent or absent. Vines are grown in only a few areas, in particular in the inland alluvial basins between the mountains (Alto Tirino, Valle Peligna, Valle Subequana, Valle Roveto), on well-drained soils with good exposure and sufficient nutrient content. The climate is generally temperate, with rather cold, long winters. Average annual temperatures range from 10 °C to 12 °C, with peaks of 23-25 °C in July. Annual precipitation is around 800 mm per year and is evenly spread throughout the year (from 40 mm in July and August to 70 mm in November and December). The Winkler thermal index, i.e. the average active temperature in the period from April to October, is between 1 600 and 2 000 degree days, creating conditions that ensure optimum ripening of the varieties grown locally (whether early or medium-late varieties).

8.2.    ‘Terre Abruzzesi’ / ‘Terre d’Abruzzo’, all categories of wine (wine, semi-sparkling wine, wine from raisined grapes)

Details of the geographical area.

—	Natural factors relevant to the link:

Province of Pescara

The province of Pescara can be considered mountainous, except for a narrow strip bordering on the other three provinces of the region. It consists of a broad and vast coastal hilly area, followed by the inland hills and finally the foothills, which stretch as far as the foot of the Gran Sasso and Maiella massifs. The soils are mostly brown soils, brown limestone soils (regosols and vertisols) and Mediterranean brown soils. On south-facing land with a gradient of less than 25 %, these soils are used for winegrowing and olive growing, which are common ways of exploiting the soil that also protect it from accelerated erosion. The average annual rainfall varies between 600 mm/year on the coastal slopes and more than 800 mm/year on the inland hills. The rainiest period is between October and December (around 80 mm/month) while the month with the absolute minimum rainfall is July (between 30 mm and 40 mm). The climate is temperate, with average temperatures ranging from 13 °C in April to 15 °C in October, with peaks of 25 °C during the months of July and August. There are considerable variations in temperature between day and night, partly due to the proximity of the Gran Sasso and Maiella massifs, and there is good ventilation, creating optimum conditions for the health of the grapes and their accumulation of aromatic substances and resulting in wines with an intense and distinctive fragrance. The Winkler thermal index, i.e. the average active temperature in the period from April to October, is between 1 700 degree days (inland areas) and 2 300 degree days (coastal hills), creating conditions that ensure optimum ripening of early varieties such as Chardonnay, Sauvignon, Moscato and Incrocio Manzoni, medium-late varieties such as Pecorino, Malvasia and Trebbiano, and late varieties such as Montepulciano.

Province of Teramo

The province of Teramo is made up of a broad and vast coastal hilly area, followed by the inland hills and foothills, which stretch as far as the foot of the Gran Sasso massif in the central and southern part, and the Monti della Laga, in the northern part. The area has silty-clay soils with looser layers in the coastal areas and generally quite gentle slopes with good exposure. It is used for winegrowing and olive growing, which are common ways of exploiting the soil that also protect it from accelerated erosion. The average annual rainfall varies between 600 mm/year on the coastal slopes and more than 800 mm/year on the inland hills. Rainfall is well distributed throughout the year, with a rainier period between October and December (about 70 mm per month), while the month with the least rainfall is July (around 40 mm). The climate is warm and temperate, with average temperatures ranging from 13 °C in April to 15 °C in October, with peaks of 24-25 °C during the months of July and August. There are considerable variations in temperature between day and night, partly due to the proximity of the Gran Sasso massif and the Monti della Laga, and there is good ventilation, creating optimum conditions for the health of the grapes and their accumulation of aromatic substances and resulting in wines with an intense and distinctive fragrance. The Winkler thermal index, i.e. the average active temperature in the period from April to October, is between 1 800 degree days (inland areas) and 2 200 degree days (coastal hills), which ensures that all grape varieties grown in the area ripen fully and properly, from the early varieties such as Chardonnay and Sauvignon, to medium varieties such as Trebbiano, Pecorino and Passerina, and late ones such as Montonico and Montepulciano.

8.3.    ‘Terre Abruzzesi’ / ‘Terre d’Abruzzo’ Category: Wine

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Information about specific product qualities attributable to the geographical origin and causal link with the geographical area: Both red and rosé wines have the typical aromas of red fruit of varying ripeness, such as cherry and blackberry, sometimes also with vegetal and spicy notes. They are quite complex wines with good acidity and a taste ranging from dry to medium dry. They have a good structure combined with great elegance and subtlety. The white wines are fresh and fragrant, with aromas of white-fleshed and tropical fruit and flowers. They are quite complex wines from an olfactory point of view, with good persistence and a taste which can range from dry to medium dry, sometimes with savoury and mineral notes. They have good acidity, great elegance and subtlety. The specific characteristics of these wines derive from the particular topography of the area, characterised by vast sunny hills combined with the presence of the Adriatic Sea to the east and the Gran Sasso and Maiella massifs to the north-west and south-west respectively, which foster the formation of considerable air flows (breezes). These conditions are optimal for the health of the grapes and for the grapes to ripen as well as for the accumulation of aromatic substances in the grapes, resulting in wines with an intense and distinctive fragrance.

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Causal interaction between the elements of the geographical area and the quality and characteristics of the product essentially attributable to the geographical environment: The quality characteristics of these wines are mainly determined by the particular soil and climate conditions of the production area. The temperate climate, well-drained soils with good water availability and marked variations between night and day temperatures as the grapes ripen ensure optimal ripening of the grape bunches, resulting in grapes with a good sugar and acid content. These parameters, together with the specific characteristics of the varieties grown, make it possible to obtain high-quality wines with fairly complex organoleptic profiles and very distinctive characteristics, which are strongly linked to the production area and to the grape variety from which they are made.

8.4.    ‘Terre Abruzzesi’ / ‘Terre d’Abruzzo’ Category: Semi-sparkling wine

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Information about specific product qualities attributable to the geographical origin and causal link with the geographical area: The white, red and rosé semi-sparkling wines have a fine and evanescent foam, fairly persistent fruity and floral notes and a taste ranging from dry to medium dry, with good acidic structure and complexity. The specific characteristics of these wines derive from the particular topography of the area, characterised by vast sunny hills combined with the presence of the Adriatic Sea to the east and the Gran Sasso and Maiella massifs to the north-west and south-west respectively, which foster the formation of considerable air flows (breezes). These conditions are optimal for the health of the grapes as well as for the accumulation of aromatic substances in the grapes, resulting in wines with an intense and distinctive fragrance.

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Causal interaction between the elements of the geographical area and the quality and characteristics of the product essentially attributable to the geographical environment: The specific characteristics of the semi-sparkling wines are the result of soil and climate conditions in the production area, combined with human factors that have had an impact on the oenological potential of the grapes and on the processing technologies. There is therefore a strong causal link between the specific quality of the products and their geographical origin.

8.5.    ‘Terre Abruzzesi’ / ‘Terre d’Abruzzo’ Category: Wine from raisined grapes

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Information about specific product qualities attributable to the geographical origin and causal link with the geographical area: White Passito wines are made mainly from local grapes such as Trebbiano Abruzzese and aromatic grapes of the Moscato and Malvasia families. They are yellow to amber in colour, with an intense aroma of ripe fruit and honey. The taste can vary from dry to sweet and is very persistent. Red Passito wines are mainly produced by leaving the grapes to dry on the vine (mainly Montepulciano, on its own or in combination with international varieties such as Merlot, Cabernet Sauvignon and Syrah). They have a ruby red colour tending to garnet. The wines age well; they have good structure and body, and a high alcohol content. These wines are only produced in the sunniest, best ventilated and driest areas, which provide the best conditions for obtaining healthy, overripe grapes that are rich in sugar but above all in aromatic substances that reach their full expression in the resulting wines.

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Causal interaction between the elements of the geographical area and the quality and characteristics of the product essentially attributable to the geographical environment: The Passito wines described owe their pleasantness to the quality of the grapes, to the soil and climate conditions and to the particular topography of the production area. In particular, obtaining such raw materials depends on the marked variation in day and night-time temperatures during the ripening of the grape bunches. Alongside the excellent ventilation, this ensures that healthy grapes with a balanced acidic and aromatic profile are harvested. For these wines too, there is therefore a strong causal link between the specific quality of the product and their geographical origin.

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

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Link to the product specification

https://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/18784

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(1)   OJ L 347, 20.12.2013, p. 671.