Sole Article

The main specifications of the technical file referred to in Article 17(4) of Regulation (EC) No 110/2008 for the name ‘Ямболска гроздова ракия/Гроздова ракия от Ямбол/Yambolska grozdova rakya/Grozdova rakya ot Yambol’ is contained in the Annex to this Decision.

In accordance with Article 17(7) of Regulation (EC) No 110/2008, the publication of this Decision shall confer the right to oppose to the registration of the name specified in the first paragraph of this Article within six months from the date of its publication in the Official Journal of the European Union.

ANNEX

MAIN SPECIFICATIONS OF THE TECHNICAL FILE

File number: PGI-BG-01867 — 7.1.2014

1.   Geographical indication to be registered

2.   Category of the spirit drink

Винена дестилатна спиртна напитка/Wine spirit

3.   Description of the spirit drink

3.1.   Physical, chemical and/or organoleptic characteristics

‘Ямболска гроздова ракия/Гроздова ракия от Ямбол/Yambolska grozdova rakya/Grozdova rakya ot Yambol’ is a wine spirit that has a sparkling, clear, pale yellow colour, a pleasant and dominant fruity aroma, and a harmonious, mild taste with a pronounced grapey aftertaste. Limited editions of the drink are matured for at least six months in oak barrels with a capacity of up to 1 000 litres. Contact with the oak intensifies the colour, imparts sweetness, emphasises the mildness and enriches the aroma with a discernible oaky nuance, while providing a hint of vanilla in the finish.

The drink has a minimum alcoholic strength of 40 % vol.

3.2.   Specific characteristics (compared to other spirit drinks of the same category)

‘Ямболска гроздова ракия/Гроздова ракия от Ямбол/Yambolska grozdova rakya/Grozdova rakya ot Yambol’ is a wine spirit having a minimum alcoholic strength of 40 % vol., with a volatile compound content of 132-174 g/hl a.a., including 6-24 g/hl a.a. of esters and 2-8 g/hl a.a. of aldehydes, and a methanol content of 0,07-0,140 g/l. The values for its physico-chemical characteristics exceed the minimum values specified in the rules on the wine spirits category.

‘Ямболска гроздова ракия/Гроздова ракия от Ямбол/Yambolska grozdova rakya/Grozdova rakya ot Yambol’ is a wine spirit that is obtained from white and red grape varieties. The grapes are received for processing in single-variety batches. In order to obtain good-quality white wines for distillation, the grapes are harvested once they are technically ripe, but before they become overripe, when they have a sugar content of 16-19 % and the acid content is higher, i.e. at least 500 g/hl, expressed as tartaric acid. Practice has shown that robust white wines with a higher acid content yield delicate distillates with a pronounced fruity aroma. The white grapes, grown on sandy, stony soils, acquire a well-developed fruity aroma, which, thanks to appropriate processing, becomes fixed in the wine and the distillates.

The red grape varieties are harvested when they have a sugar content of 18-20 % or more and acid content of at least 600 g/hl, expressed as tartaric acid. The red varieties have primary aromas that are rather plant-like; and they yield wines with a stronger taste. When distilled, they yield distillates with an intense, harmonious taste and a pronounced grapey aftertaste that is characteristic of the wine spirit ‘Ямболска гроздова ракия/Гроздова ракия от Ямбол/Yambolska grozdova rakya/Grozdova rakya ot Yambol’.

Distillates with clear ageing potential are matured in oak barrels made from the wood of the local Strandzha oak (Quercus hartwissiana Stev.). Contact with the wood enriches the colour and results in the development of a refined taste and delicate aroma in the matured drink.

4.   Geographical indication to be registered (Geographical area concerned)

The geographical area in which ‘Ямболска гроздова ракия/Гроздова ракия от Ямбол/Yambolska grozdova rakya/Grozdova rakya ot Yambol’ wine spirit is produced covers Yambol province and part of the neighbouring province of Burgas and includes the following localities (zemlishta):

—	Yambol municipality — one locality: the town of Yambol;

—	Straldzha municipality — seven localities: Straldzha and the villages of Zimnitsa, Irechekovo, Kamenets, Lozenets, Nedyalsko and Parvenets;

—	Tundzha municipality — twelve localities: the villages of Bezmer, Botevo, General Inzovo, General Toshevo, Kalchevo, Kozarevo, Meden Kladenets, Pobeda, Roza, Tenevo, Hadzhi Dimitrovo and Chargan;

—	Bolyarovo municipality — two localities: the town of Bolyarovo and the village of Stefan Karadzhovo;

—	Elhovo municipality — five localities: the town of Elhovo and the villages of Granitovo, Malomirovo, Melnitsa and Malak Manastir;

—	Kameno municipality — one locality: the village of Troyanovo;

—	Aytos municipality — one locality: the village of Topolnitsa;

—	Sredets municipality — one locality: the village of Zornitsa;

—	Topolovgrad municipality — one locality: the village of Oreshnik.

5.   Method for obtaining the spirit drink

‘Ямболска гроздова ракия/Гроздова ракия от Ямбол/Yambolska grozdova rakya/Grozdova rakya ot Yambol’ wine spirit is produced in the geographical area set out above, from grapes of the following varieties:

—	White: Rikat, Bolgar, Cherven Misket, Dimyat, Chardonnay, Ugni Blanc, Prosecco, Sauvignon Blanc and Viognier;

—	Red: Merlot, Cabernet Sauvignon, Pamid, Syrah and Cabernet Franc.

When delivered, they are sorted by weight, appearance, variety and sugar content. Only top-quality grapes are used. The grapes are harvested by hand and placed in plastic buckets or crates. The use of containers with a capacity of more than 15 litres for harvesting is not allowed. The grapes are transported for processing without any packaging in insulated metal containers of an appropriate design and capacity. Most often, proportionate samples are collected from each vehicle by hand, and the external appearance, general condition and varietal purity are assessed, and the sugar content is measured using a hydrometer. Processing takes place within 12-24 hours of harvesting. The grapes are first crushed to remove the stems and then pressed. The grape pulp is transferred to special fermentation tanks, where it is macerated, if necessary, to enrich it with aromatic substances extracted from the grape skins. The free-run juice is drained off and the pulp is pressed. Over-pressing is not permitted. The requirement that no more than 75 litres of wine for use in the production of ‘Ямболска гроздова ракия/Гроздова ракия от Ямбол/Yambolska grozdova rakya/Grozdova rakya ot Yambol’ wine spirit be produced from 100 kg of grapes is strictly complied with. The next step is alcoholic fermentation. Pure wine yeast cultures are used. The process is controlled, and at least twice in every 24-hour period samples are taken from each fermentation tank, the sugar content and temperature are measured, and changes to the organoleptic properties are monitored. Secondary alcoholic fermentation takes place in reinforced steel tanks with different capacities. The wines are carefully decanted. Distillation takes place as soon as possible after the sediments (lees) have been separated. The stills used to produce ‘Ямболска гроздова ракия/Гроздова ракия от Ямбол/Yambolska grozdova rakya/Grozdova rakya ot Yambol’ wine spirit are type K5 and type DK-1 continuous stills. They are of Bulgarian design. Their characteristic features are as follows:

Each of the stills comprises a distillation (fractionating) column, dephlegmators, a condenser, a cooler, a bubble cap, a horizontal wine heater and a level regulator. After the system is switched on, the column, dephlegmators and wine heater are heated up by introducing steam. When distilled water begins to flow from the cooler, wine is fed in for distilling. Rising from the bottom up, the water vapours come into contact, in a countercurrent, with the wine and are enriched with ethyl alcohol and volatile substances. The water and alcohol vapours from the upper part of the distillation column reach the dephlegmators and condenser, where their alcohol content increases to 62–65 % vol. The wine distillate obtained after cooling trickles out via the bubble cap, where its alcohol content and the temperature are continuously monitored by means of an alcoholmeter.

The resulting distillates are categorised. They are then stored, without any contact with wood, in stainless steel vessels of suitable design and capacity or in reinforced-concrete tanks. The organoleptic profiles are determined by the grapes from which they are derived and the method by which they have been processed. The white grape varieties yield delicate distillates which have a sparkling clarity and a pronounced, strong fruity aroma. Red grape varieties are processed into distillates which have a sparkling clarity, a stronger taste, mildness and a lingering grapey aftertaste. When producing non-matured ‘Ямболска гроздова ракия/Гроздова ракия от Ямбол/Yambolska grozdova rakya/Grozdova rakya ot Yambol’, the blending (coupage) of distillates is a technical operation that is key to determining the qualities of the finished product. Experienced practitioners use tried-and-tested good production practices and blend distillates in the appropriate proportions, adding demineralised drinking water to correct the alcohol content to 40 % vol.

Most distillates are stored without contact with oak. The colour of the non-matured drink is corrected by adding caramel.

The product obtained is of a consistently high quality, with organoleptic characteristics that remain stable from one year — and one harvest — to another, in other words ‘Ямболска гроздова ракия/Гроздова ракия от Ямбол/Yambolska grozdova rakya/Grozdova rakya ot Yambol’ wine spirit with a straw yellow colour, a pronounced fruity aroma, a mild and harmonious taste and an exceptionally pleasant grapey aftertaste.

The best-quality distillates that have the necessary potential are matured for at least six months in oak barrels which have a capacity of up to 1 000 litres and staves that are 3-4 cm thick. The barrels are made from the wood of the Strandzha oak, a tree which is typical of the area.

The blending (coupage), dilution and bottling of ‘Ямболска гроздова ракия/Гроздова ракия от Ямбол/Yambolska grozdova rakya/Grozdova rakya ot Yambol’ wine spirit is not confined to the defined geographical area in which the product is obtained.

6.   Link with the geographical environment or origin

6.1.   Details of the geographical area or origin relevant to the link

In the early 20th century, vine cultivation and the production of wines and wine spirits evolved from being a traditional craft into a major industry of the young Bulgarian state. ‘Ямболска гроздова ракия/Гроздова ракия от Ямбол/Yambolska grozdova rakya/Grozdova rakya ot Yambol’ wine spirit began to be produced in numerous small distilleries in the area during the 1930s.

The industrial production and marketing of ‘Ямболска гроздова ракия/Гроздова ракия от Ямбол/Yambolska grozdova rakya/Grozdova rakya ot Yambol’ wine spirit may be considered to have truly begun in 1974, in the wine vaults in Yambol. The nearby cooperatives had sufficient vines to provide the raw materials needed for the production not only of wines but also of ‘Ямболска гроздова ракия/Гроздова ракия от Ямбол/Yambolska grozdova rakya/Grozdova rakya ot Yambol’ wine spirit.

The changes that established a democratic system in Bulgaria (in 1989) were followed by the full restitution of agricultural land. The geographical area where ‘Ямболска гроздова ракия/Гроздова ракия от Ямбол/Yambolska grozdova rakya/Grozdova rakya ot Yambol’ wine spirit is produced has soils and climatic conditions that are favourable for the cultivation of vines. Old vineyards were restored and new ones planted. The varietal diversity of the vines was improved. Varieties new to the area around Yambol, e.g. Prosecco, Viognier, Syrah and Cabernet franc, were planted. Different varieties have different characteristics. Appropriate processing results in white and red wines for distillation each of which possesses different potential and contributes the distinctive features of the grape variety concerned to the aroma and taste. The human factor has an important role to play in the application of the established technology used to obtain this drink. Experienced practitioners distil the drink using type K5 and type DK-1 continuous stills until an alcoholic strength of 62-65 % vol. is reached. This distillation method maximises the capture and retention in the distillates of the volatile substances from the wines, which are responsible for the fruity aroma, and of their taste components. The blending (coupage) of suitable distillates in the correct proportions results in a finished product that is of a consistent, uniformly high quality and has stable organoleptic properties.

‘Ямболска гроздова ракия/Гроздова ракия от Ямбол/Yambolska grozdova rakya/Grozdova rakya ot Yambol’ wine spirit is the subject of advertising campaigns, presentations and tasting sessions organised by large retail chains; it has been presented at international trade fairs, exhibitions and competitions, winning numerous awards and distinctions. Over the years, ‘Ямболска гроздова ракия/Гроздова ракия от Ямбол/Yambolska grozdova rakya/Grozdova rakya ot Yambol’ wine spirit has received numerous awards, namely gold medals and certificates of distinction, at the Vinaria International Exhibition in Plovdiv.

6.2.   Specific characteristics of the spirit drink attributable to the geographical area

The vineyards from which the raw materials used to produce ‘Ямболска гроздова ракия/Гроздова ракия от Ямбол/Yambolska grozdova rakya/Grozdova rakya ot Yambol’ wine spirit are obtained are located in the south-eastern part of the Southern (Thracian Lowlands/Trakiyska Nizina) wine region (municipalities of Bolyarovo, Elhovo, Straldzha, Tundzha, Yambol and Topolovgrad), and the western part of the Eastern (Black Sea/Chernomorski) wine region (municipalities of Aytos, Kameno and Sredets). The geographical area covers the Tundzha-Straldzha sub-region and reaches as far as the northern slopes of the Strandzha and Sakar massifs.

The geographical area where ‘Ямболска гроздова ракия/Гроздова ракия от Ямбол/Yambolska grozdova rakya/Grozdova rakya ot Yambol’ wine spirit is produced has soils and climatic conditions that are good for growing vines. The terrain comprises plains and hills, with an average elevation of 190 m. Its geographical location means that there is an interweaving of several climatic influences, the strongest of which is the transitional continental climate that is typical of the Upper Thracian Lowlands. The influence of the Black Sea and the Mediterranean is less pronounced. The temperatures recorded here make it one of the warmest areas in Bulgaria. The average temperatures in January, the coldest month, are between 0 °С and 1,5 °С. The average January temperature is 0,2 °С in Yambol, аnd 1,2 °С in Elhovo, which illustrates the difference between the transitional continental and the transitional Mediterranean climatic zones during the coldest month. The entire area lies to the south of the 0 °С isotherm, which ensures a long frost-free period and normal vegetation conditions for plants. The area has 180-210 frost-free days per year. On average, temperatures remain above 10 °С from about 10 April, which is beneficial for crop growth. On average, the area receives 2 200-2 250 hours of sunshine, and the temperature sum during the growing season is approximately 3 500-3 800 °С. Summers are relatively hot and bear the hallmarks of a continental climate. The average July temperature in the area is 23 °С. The absolute maximum temperature is 44,4 °С, and the average of the maximum temperatures is 38-40 °С.

Autumns are long and often warm, with average temperatures remaining above 10 °С until the 25 October to 4 November period. On average, the first autumn frosts occur between 23 and 29 October, the very earliest date being 30 September. These agro-climatic conditions are conducive to the cultivation of permanent crops, and vines in particular. The relative humidity varies throughout the year. It is lowest (60-64 %) in July and August and highest (80–92 %) in December, January and February. Precipitation is unevenly spread throughout the year. The average total annual precipitation ranges from 530 to 700 mm.

The soils are moderately to mildly leached chernozem-vertisols; along the River Tundzha and its tributaries there are alluvial meadow soils; to the south-east and north-west of Elhovo leached vertisols predominate (the heaviest clayey and richly colloid soils in Bulgaria with a substantial black humus horizon when wet), along with leached brown (cinnamonic) forest soils that are generally poorer in humus; to the south brown (cinnamonic) forest soils with rankers and lithosols, leached brown (cinnamonic) forest soils and mineral-poor pseudopodzolic soils.

The combination of relief, soils and climate creates conditions for the production of good-quality grapes. The human factor plays a key role. Experienced practitioners convert the grapes into good-quality wine. This process combines centuries-old traditions with modern, cutting-edge technologies. The wines are distilled using special type K5 and type DK-1 continuous stills that were developed by Bulgarian designers. A specific feature of ‘Ямболска гроздова ракия/Гроздова ракия от Ямбол/Yambolska grozdova rakya/Grozdova rakya ot Yambol’ wine spirit is that distillation continues until a wine distillate with an alcoholic strength of up to 62-65 % vol. is obtained. Many years of experience have shown this to be the alcoholic strength of the distillate at which the capture of aromatic substances from the wines is greatest and a rich and balanced taste is achieved.

Distillates obtained from white and red grape varieties that have been matured in the drink’s specified geographical area have mutually balancing organoleptic properties. Distillates obtained from white varieties have a pronounced fruity aroma, and those obtained from red varieties have a distinctive grapey taste. Blending (coupage) of the distillates yields a product of high quality with stable organoleptic characteristics: a pale yellow colour, a dominant fruity aroma, and a harmonious, mild taste with a pronounced grapey aftertaste.

The distillates with the best qualities and ageing potential are matured for at least six months in oak barrels made from the wood of the Strandzha oak (Quercus hartwissiana Stev.). The Strandzha oak (Quercus hartwissiana Stev.) is a deciduous tree that can grow to a height of up to 25 metres. This is a relict species which has survived since the time before the last Ice Age 1,5 million years ago. In Europe, its distribution is confined to the Strandzha massif. It is often found – in clusters or individually – on north-facing slopes and in lower-lying and damp areas, frequently alongside rivers and streams. It is a protected species and is listed in the Bulgarian Biodiversity Act. Generations of coopers have maintained the traditions of working this unique material. The wood of this tree, which is said to have ‘its roots in stone’, has a porous structure, but the pores are extremely small. Prolonged interaction with the distillates results not only in the evaporation of alcohol but also in the extraction of valuable components from the wood.

Limited editions of the drink are placed on the market after having had contact with oak for at least six months. The characteristic features of matured ‘Ямболска гроздова ракия/Гроздова ракия от Ямбол/Yambolska grozdova rakya/Grozdova rakya ot Yambol’ wine spirit are: a deep yellow colour, a dominant fruity aroma with discernible oaky notes and a hint of vanilla in the finish, a harmonious taste that is markedly mild and sweet, and a lingering and mild aftertaste.

7.   European Union or national/regional provisions

National legislation does not lay down any additional specific provisions relating to ‘Ямболска гроздова ракия/Гроздова ракия от Ямбол/Yambolska grozdova rakya/Grozdova rakya ot Yambol’ wine spirit. The production and marketing of ‘Ямболска гроздова ракия/Гроздова ракия от Ямбол/Yambolska grozdova rakya/Grozdova rakya ot Yambol’ wine spirit are subject to the general requirements applicable to the ‘Wine spirits’ category laid down in the Wine and Spirit Drinks Act (ZVSN), published in State Gazette No 45/2012 and in force since 16 September 2012.

A wine spirit being a grape rakia with the geographical indication ‘Ямболска гроздова ракия/Гроздова ракия от Ямбол/Yambolska grozdova rakya/Grozdova rakya ot Yambol’ was approved by Order No T-RD-27-20 of the Minister for the Economy and Energy of 27 November 2013, which has been published on the website of the Ministry of the Economy: http://www.mi.government.bg/bg/library/zapowed-za-utvarjdavane-na-vinena-destilatna-spirtna-napitka-grozdova-rakiya-s-geografsko-ukazanie-ya-65-c28-m361-1.htm

Wine spirit with the geographical indication ‘Ямболска гроздова ракия/Гроздова ракия от Ямбол/Yambolska grozdova rakya/Grozdova rakya ot Yambol’ is subject to organoleptic assessment by the regional wine-tasting committee operating under the South-East Thrace (Yugoiztochna Trakiyska) Regional Vine and Wine Chamber, having its registered office and head office in Sliven.

8.   Applicant

—	Member State, third country or legal/natural person Република България, Министерство на икономиката/Bulgaria, Ministry of the Economy

—	Full address (street and number, town/city and postal code, country): София 1052, ул. ‘Славянска’ № 8, Република България/ul. Slavyanska 8, 1052 Sofia, Bulgaria

—	Legal status (in the case of legal persons)

9.   Supplement to the geographical indication

10.   Specific labelling rules

No specific mandatory labelling rules, other than horizontal ones, have been laid down for ‘Ямболска гроздова ракия/Гроздова ракия от Ямбол/Yambolska grozdova rakya/Grozdova rakya ot Yambol’ wine spirit.

Sole Article

The application for amendment of the specification for the name ‘Piemonte’ (PDO), in accordance with Article 105 of Regulation (EU) No 1308/2013, is contained in the Annex to this Decision.

In accordance with Article 98 of Regulation (EU) No 1308/2013, the publication of this Decision confers the right to oppose the amendment of the specification referred to in the first paragraph of this Article within two months of the date of its publication in the Official Journal of the European Union.

ANNEX

‘PIEMONTE’

PDO-IT-A1224-AM02

Date of application: 9.1.2015

REQUEST FOR AMENDMENT TO THE PRODUCT SPECIFICATION

1.   Rules applicable to the amendment

Article 105 of Regulation (EU) No 1308/2013 of the European Parliament and of the Council — Non-minor amendment

2.   Description and reasons for the amendment

TITLE

Amendment to the product specification for ‘Piemonte’ PDO Article 1 Wines

DESCRIPTION AND REASONS

Amendment to the product specification which requires a number of amendments to the single document referred to in Article 94(1)(d) of Regulation (EU) No 1308/2013.

Article 1 — Designation and wines

Description: The following new types of wine are inserted:

—

SPARKLING: Piemonte Rosso (red), Piemonte Rosato (rosé), Piemonte with two specified white grape varieties (Cortese Chardonnay, Sauvignon and blends thereof), Piemonte with two specified red grape varieties (Barbera, Dolcetto, Freisa, Bonarda, Cabernet Sauvignon, Merlot, Syrah, Pinot Noir and blends thereof).

—	SEMI-SPARKLING: Piemonte with two specified white grape varieties (Cortese Chardonnay, Sauvignon and blends thereof), Piemonte with two specified red grape varieties (Barbera, Dolcetto, Freisa, Bonarda, Cabernet Sauvignon, Merlot, Syrah, Pinot Noir and blends thereof).

—

TYPES QUALIFIED WITH THE TRADITIONAL TERM ‘PASSITO’: Piemonte Rosso (red), Piemonte Bianco (white), Piemonte Barbera, each of them broken down into the following three categories: wine, wine from raisined grapes and wine of overripe grapes, as permitted by EU law (Part II of Annex VII to Regulation (EU) No 1308/2013).

—	For the types already covered Piemonte ‘Moscato Passito’ and Piemonte ‘Brachetto Passito’, the possibility of producing these types in the three aforementioned categories (wine, wine from raisined grapes and wine of overripe grapes) has been included.

—	For the sparkling wines already covered: Piemonte Pinot Nero, Piemonte Pinot, Piemonte Chardonnay-Pinot and Piemonte Pinot-Chardonnay, which can already be produced as whites, a rosé version has been introduced, described in Article 6 below.

Reasons: The designation of origin ‘Piemonte’ was created in 1994 to protect the name of one of the most important and historical Italian wine-growing areas producing quality wines, and to enable it to ensure that the quantity produced is consistent with the quantity marketed, and to protect the quality characteristics of the wine designated as ‘Piemonte’.

The Piedmont region traditionally produces, within its territory, various types of product alongside the production of dry, still wines.

The traditional white sparkling wine is recognised internationally, but there are also examples of rosé and red sparkling wine, which, thanks to the successful experiments carried out in the last decade, have made it possible to bring out new types with different varietal blends and corresponding organoleptic characteristics.

The semi-sparkling type, which has always been produced as a young wine, the first wine of the season with secondary fermentation at the winery produced from blends of grapes of different varieties, now needs to be recognised in its own right with types that allow the indication of two red or white grape varieties.

The practice of raisining the grapes, on the plants in hotter years and/or in controlled environments, is a traditional practice which has successfully used e.g. Moscato or Brachetto grapes to produce ‘Passito’ wines. After two years of tests, considering the latest results achieved even with non-aromatic grapes, it was decided to broaden the range of production of ‘Passito’ wines by adding two types, white and red, and a specific one produced with at least 85 % red Barbera grapes, which are common in Piedmont, dividing them into the three different EU categories (wine, wine from raisined grapes, wine of overripe grapes).

In summary, types already established by earlier revisions are inserted and described, whereas the list of grape varieties making up the combination of grape varieties, the production area and the production specifications, such as yield per grape and wine, remain the same.

TITLE:

Amendment to the product specification for ‘Piemonte’ PDO Article 2 Combination of grape varieties

DESCRIPTION AND REASONS

Article 2 — Combination of grape varieties

Description: The insertion of the new types referred to in Article 1 does not bring about any change to the combination of grape varieties in that the range of varieties involved in those types is the same as that of the corresponding red, white and rosé wines, and wines with specified grape variety or varieties.

However, there is a formal amendment to paragraph 5, where the reference to the sparking and semi-sparkling types of wine is inserted and two varieties are specified.

Reason: to bring that provision into line with Article 1, clarifying the fact that the combination of grape varieties does not refer exclusively to the generic ‘wine’, but also to the other categories of products described therein.

TITLE:

Amendment to the product specification for ‘Piemonte’ PDO Article 3 production area

DESCRIPTION AND REASONS

Article 3 — Production area for the grapes

Paragraph 1 — Description: The newly introduced types are inserted in the production area described in paragraph 1, which is the largest in the whole product specification and includes all the vine-growing areas of the provinces of Piedmont (Alessandria, Asti, Cuneo, Turin, Novara, Biella, Verbano-Cusio-Ossola, Vercelli).

Reason: We refer to the reason given under Article 1.

Paragraph 1 — Description: A number of municipalities that were already located within the Piemonte DOC production area are inserted as a formal amendment.

Reason: The municipalities in question were already de facto present in the production area and were listed in the relevant annex to the product specification amongst those entitled to use the specific description ‘Vigneti di Montagna’, but were in error omitted from the scope of the broader production area described in Article 3(1).

Paragraph 1. By way of correction, the municipality of Agrate Conturbia in the province of Novara, erroneously omitted at the time of the previous definition of the production area, is inserted. Also in the province of Novara, the name of the municipality of Cavaglio, which had been misspelled as ‘Cavagno’, has been corrected.

TITLE:

Amendment to the specification for ‘Piemonte’ PDO Article 4 Winegrowing standards

DESCRIPTION AND REASONS

Article 4 — Winegrowing standards

Paragraph 3 — Description: The grape yield in tonnes per hectare is stated along with the corresponding minimum natural alcoholic strength by volume of the grapes for the newly introduced types.

Also, the yields per hectare of Piemonte Moscato Passito and Piemonte Brachetto Passito have been revised and the minimum natural alcoholic strength by volume of the grapes has been adjusted accordingly.

Reasons: For the new types, the grape yield has been determined on the basis of the yields actually achieved in the production area, harmonising them with those of the existing types whilst maintaining the quality parameters.

The yields of Passito wines are expressed with reference to the fresh grape and not the raisined grape. This is in order to determine the weight loss during overripening and raisining (which can also be done after harvesting in suitable premises) in the context of the yield of wine from the grapes, defined in Article 5 below.

TITLE:

Amendment to the specification for ‘Piemonte’ PDO Article 5 Winemaking standards

DESCRIPTION AND REASONS

Article 5 — Winemaking standards

Paragraph 2 — Description: The yields of wine from the grapes for the new types are indicated along with the maximum level of wine production in litres per hectare for each type, taking account of the yield in grapes per hectare specified in Article 4(3).

Paragraph 4 — Description: For wines with the designation of origin ‘Piemonte’ with the term ‘Passito’, the method of raisining is specified, which can take place on the plant and/or after harvesting using the methods laid down in the relevant legislation. An explicit ban on enrichment has also been added in respect of these wines.

Reason: As it is not possible to carry out the raisining on the plants every year and for every category of ‘Passito’ wines, it is necessary to use other raisining systems, such as storing the harvested grapes in suitable premises to obtain the correct sugar concentration.

Therefore, the three classification categories of ‘Piemonte’ Passito wines are described in paragraph 4, specifying in each case the minimum quantity of sugar present in the grapes at the end of the raisining period expressed in grams of sugar per litre and as the minimum natural alcoholic strength by volume of the grapes.

The distinction arises from the fact that the traditional term ‘Passito’ can be assigned to the three categories ‘wine’, ‘wine from raisined grapes’ and ‘wine of overripe grapes’. The designation ‘Piemonte’ proposes to supply the various types of Passito wines that today's market demands. In order to be able to distinguish the total alcoholic strength by volume and the actual alcoholic strength by volume in different products, it is necessary to provide for the three distinct categories specified in EU legislation.

Paragraph 5 — Description: For the newly added types Piemonte Rosso Passito, Piemonte Bianco Passito and Piemonte Barbera Passito, a minimum period of ageing of thee months is specified, starting on 1 January of the year following that in which the grapes were produced.

It is therefore specified that during the ageing period, prior to bottling, the wine may complete a process of slow fermentation that tails off in the colder months. The wine can therefore be released for sale only from 1 April of the year following that in which the grapes were harvested.

Reason: The ageing or refining period has been specified because the high sugar residue arising from the grape raisining practice itself results in a much richer must where the sugar turns more slowly to alcohol in the final phase of fermentation in the winter, and therefore needs a process that extends beyond the period set for the fermentation of other wines.

TITLE:

Amendment to the specification for ‘Piemonte’ PDO Article 6 Characteristics on consumption

DESCRIPTION AND REASONS

Article 6 — Characteristics on consumption

Description: In Article 6, the newly added types are listed, specifying the organoleptic parameters of colour, aroma, flavour and foam in the case of sparkling wines, and the minimum chemical/physical parameters of total alcoholic strength by volume, total acidity and minimum sugar-free extract.

In the case of Passito wines, the specific characteristics for each category (wine, wine from raisined grapes, wine of overripe grapes) are specified.

Thus, the characteristics on consumption are specified for Piemonte Pinot Nero Spumante, Piemonte Pinot Spumante, Piemonte Chardonnay-Pinot Spumante, Piemonte Pinot-Chardonnay Spumante, i.e. the sparkling wines based on Pinot Nero that already existed in the previous version but specifying in particular the characteristics of the pink colour to varying degrees of intensity in the case of rosé wines.

In the taste characteristics of all the sparkling versions, the residual sugar content is stated, from pas dosé to demi-sec, in accordance with part A of Annex XIV to Commission Regulation (EU) No 607/2009.

For the type already covered Piemonte Brachetto, the minimum total actual alcoholic strength by volume is corrected and reduced from 6 % to 5 % vol., and the excess pressure due to carbon dioxide in solution is increased by 0,5 % bar (from 2 to 2,5 bar), taking account of the fact that the current limits are no longer a ceiling not to be exceeded, but rather a production objective to be reached in many cases.

For the type already covered Piemonte Brachetto Passito, the characteristics that classify the product in the two categories are listed, i.e. wine from raisined grapes, which largely follows the existing version, with only the specific indication of the minimum residual sugar content being deleted; and wine of overripe grapes.

For the type already covered Piemonte Moscato, the required minimum total actual alcoholic strength by volume is corrected and becomes a minimum of 4,5 % of actual alcohol up to a maximum of 7 % vol. actual alcohol, with the minimum total alcoholic strength by volume remaining unchanged at 10,5 %. The excess pressure due to carbon dioxide in solution is revised and increased by 0,5 % bar (from 2 to 2,5 bar), again taking account of the fact that the current limits are no longer a ceiling not to be exceeded, but rather a production objective to be reached in many cases.

Similarly, for Piemonte Moscato Passito, a type already listed in the product specification, the characteristics that classify the product in the two EU categories are listed, i.e. wine from raisined grapes, which largely follows the existing version, with only a few sensory descriptors being better clarified, using terms considered more appropriate but with the same descriptive purpose (‘gold colour’ replaced with ‘golden colour’ and ‘velvety’ flavour replaced with ‘soft’), the minimum residual sugar content being deleted, and the minimum total alcoholic strength by volume being reduced by 0,5 % vol. to 9 % vol.; the category of wine of overripe grapes is then described.

In addition, for the red wines Piemonte Cabernet Sauvignon, Piemonte Merlot and Piemonte Syrah, a sensory descriptor of the flavour is merely clarified by replacing ‘velvety’ with ‘soft’, which is considered a more appropriate term.

Reason: The amendments in question, as described above, take account of the analytical and organoleptic characteristics actually present in each type of wine.

TITLE:

Amendment to the specification for ‘Piemonte’ PDO Article 7 — Description and presentation

DESCRIPTION AND REASONS

Article 7 — Description and presentation

Paragraph 8 — Description: The possibility of using the term ‘rosa’ or ‘rosé’ has been inserted in the description and presentation of the sparkling rosé wines.

Reason: To make the information on the colour of that type more explicit to the consumer.

TITLE:

Amendment to the specification for ‘Piemonte’ PDO Article 8 — Packaging

DESCRIPTION AND REASONS

Article 8 — Packaging

Paragraph 1 — Description: For the types Piemonte Rosso Frizzante, Piemonte Rosso Passito, Piemonte Rosato Frizzante, Piemonte Bianco Frizzante, Piemonte Bianco Passito, Piemonte Chardonnay Frizzante, Piemonte Cortese Frizzante, Piemonte Barbera Frizzante, Piemonte Barbera Passito, Piemonte Bonarda Frizzante and Piemonte Dolcetto Frizzante, the possibility of using alternative containers (‘bag in box’) is introduced, including for semi-sparkling wines where such packaging is adapted to this specific type.

Reasons: For commercial considerations aimed at wider distribution of PIEMONTE DOC products in different market segments, in particular, as well as on the domestic market, in other EU and non-EU countries where there is considerable demand for and acceptance of this type of container.

SINGLE DOCUMENT

1.   Name(s)

Piemonte

2.   Geographical indication type

PDO — Protected Designation of Origin

3.   Categories of grapevine products

1.

Wine

4.

Sparkling wine

6.

Quality aromatic sparkling wine

8.

Semi-sparkling wine

15.

Wine from raisined grapes

16.

Wine of overripe grapes

4.   Description of the wine(s)

Category Wine (1) — Whites: Piemonte Bianco, with mention of the grape variety Cortese, Chardonnay, Sauvignon, with two grape varieties

The colour of these wines is straw yellow of varying intensity, with greenish tones in the Cortese and Chardonnay types; the aroma is distinctive, more intense for the Bianco types and where Chardonnay or two varieties are specified, and has a marked freshness on the nose; it is more delicate in the case of the Cortese variety, whereas there are more intense fruity and delicate grassy aromas where the Sauvignon variety is prevalent; the taste is fresh, generally dry or medium-dry, sometimes lively (except Sauvignon), sometimes semi-sweet in the case of the Bianco or where two grape varieties are specified.

These wines are harmonious and pleasant with a high total acidity content ranging from a minimum of 4,5 g/l for Bianco, wine with two varieties specified and Sauvignon, up to a minimum of 5 g/l for Cortese and Chardonnay.

The minimum total alcoholic strength by volume ranges from 10 % for Bianco, wine with two varieties specified and Cortese, up to 10,5 % for Chardonnay and 11 % for Sauvignon.

The minimum sugar-free extract is generally 15 g/l; 17 g/l for Chardonnay.

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

General analytical characteristics

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

Category Wine (1) — Whites: Piemonte Bianco Passito

The colour of this wine is straw yellow of varying intensity tending to golden yellow; it has a distinctive and intense aroma of white flowers that is complex, harmonious and soft on the palate, and ranges from dry to sweet.

Minimum total alcoholic strength by volume of 13 %, of which at least 10,5 % actual alcohol.

Minimum sugar-free extract: 20 g/l

Any analytical parameters not included in the description or 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:	4,5 grams per litre expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre):
Maximum total sulphur dioxide (in milligrams per litre):

Category Wine (1) — Whites: Piemonte Moscato

The colour of this wine ranges from straw yellow to golden yellow of varying intensity; it has a distinctive and typically floral aroma of white flowers that is aromatic and delicately harmonious with notes that linger on the nose.

Minimum total alcoholic strength by volume of 10,5 %, of which at least 4,5 % actual alcohol, up to a maximum of 7,5 % actual alcohol.

The minimum sugar-free extract is 15 g/l.

Any analytical parameters not included in the description or 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):	4,5
Minimum total acidity:	5 grams per litre expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre):
Maximum total sulphur dioxide (in milligrams per litre):

Category Wine (1) — Reds: Piemonte Rosso, with mention of the grape variety Barbera, Dolcetto, Freisa, Grignolino, Bonarda

The colour of the wine is ruby red of varying intensity, occasionally with hints of purple in the Dolcetto, tending to light garnet with age in the Freisa, with more intense colouring in the Bonarda and paler in the case of Grignolino grapes.

Aroma: vinous with a marked freshness, pleasant, sometimes with hints of grass; more intense and with aromas of red fruits in the Barbera, full and delicate in the Dolcetto, distinctive and slightly aromatic in the Freisa, delicately fruity with spicy peppery notes in the Grignolino and with intense red fruit in the Bonarda wines.

Taste: fresh wines with good amount of extract and with acidity ranging from moderate to more appreciable in the case of Piemonte Rosso or Barbera wines, residual sugar from dry to medium-dry and sometimes semi-sweet, sometimes lively; Piemonte Dolcetto is a harmonious, pleasantly bitter wine with fairly good body; Freisa has discernible hints of tannins and is more harmonious and delicate as it ages; Grignolino is pleasantly bitter with noticeable tannins; and Bonarda, which is sometimes lively, combines freshness and mild tannins. Wines with two specified red grape varieties have the characteristics of the relevant grape varieties.

Minimum total alcoholic strength by volume: 11 %;

Minimum sugar-free extract (g/l): Grignolino 19, Rosso, Dolcetto and with two specified grape varieties 20, Barbera 21, 22, Bonarda and Freisa 23.

Any analytical parameters not mentioned comply with the limits laid down in the relevant legislation.

General analytical characteristics

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

Category Wine (1) — Reds: Piemonte Cabernet Sauvignon, Merlot, Pinot Nero, Piemonte Syrah

The colour of the wine is red of varying intensity, occasionally with hints of orange in the case of Pinot Nero. The aromas are delicate, defined by notes of red fruit; these are fuller in the case of Pinot Nero, with spicy notes in the case of Syrah and with grassy notes prevailing in the Cabernet and Merlot. The taste is delicate and full-bodied, with residual sugar from dry to medium-dry, softer in the case of Piemonte Cabernet and Merlot; wines obtained from Pinot Nero and Syrah are slightly tannic, with the latter being much more harmonious overall.

Minimum total alcoholic strength by volume: 11,5 %; Minimum sugar-free extract is from 19 g/l for Pinot Nero and Syrah, and 20 g/l for Cabernet and Merlot.

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

General analytical characteristics

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

Category Wine (1) — Piemonte Albarossa

The wine has a deep ruby red colour and a pleasant and intense vinous aroma with notes of red fruits and cherries; the taste is dry and full-bodied with clearly discernible tannins, becoming more complex and harmonious as the wine ages.

The minimum total alcoholic strength by volume is 12,5 %, whereas total acidity has a minimum reference value of 4,5 g/l and a maximum of 7,5 g/l. The minimum sugar-free extract is high, at 26 g/l.

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

General analytical characteristics

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

Category Wine (1) — Piemonte Brachetto

The colour of the wine is ruby red of varying intensity, sometimes tending towards pink; the aroma is distinctive with a delicate musk aroma and more or less subtle hints of rose; the taste is delicate, aromatic and with a varying degree of sweetness.

Minimum total alcoholic strength by volume is 11 %, of which at least 5 % actual alcohol.

The minimum sugar-free extract is 20 g/l.

Any analytical parameters not included in the description or 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):	5
Minimum total acidity:	5 grams per litre expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre):
Maximum total sulphur dioxide (in milligrams per litre):

Category Wine (1) — Piemonte Rosso Passito, Piemonte Barbera Passito

The colour of these wines is ruby red of varying intensity, tending to garnet with age.

The aroma is distinctive, intense and complex; in the case of Barbera it has distinct notes of ripe red fruits, sour black cherries, blackberries and jam; they are harmonious and soft on the palate, with residual sugar from dry to sweet.

Minimum total alcoholic strength by volume of 13 %, of which at least 10,5 % actual alcohol.

The minimum sugar-free extract is 23 g/l for Rosso Passito and 24 g/l for Barbera Passito.

Any analytical parameters not included in the description or 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:	4,5 grams per litre expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre):
Maximum total sulphur dioxide (in milligrams per litre):

Category Wine (1) — Piemonte Rosato

The colour of this wine ranges from light pink to cherry red of varying intensity; it is vinous, delicate, with pleasant floral hints and hints of red fruits; the taste is fresh, dry or medium-dry, but sometimes semi-sweet and sometimes lively.

The minimum total alcoholic strength by volume is 10,5 %. Minimum sugar-free extract of 17 g/l.

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

General analytical characteristics

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

Category Semi-sparkling wine (8) — Whites: Piemonte Bianco, with mention of the grape variety Cortese, Chardonnay, with two grape varieties

These wines are slightly effervescent with a straw yellow colour of varying intensity and a distinctive aroma which, combined with modest residual sugar content, highlights the floral and fruity sensations which are particularly evident in the Piemonte Bianco and in the type with two varieties specified.

The taste is fresh, dry or medium-dry, sometimes semi-sweet but only in the case of Bianco, with two varieties specified; it is softer and more harmonious in the case of Piemonte Chardonnay; the foam is generally lively and evanescent.

The minimum total alcoholic strength by volume ranges from 10 % for Bianco, wine with two varieties specified and Cortese, up to 10,5 % for the Chardonnay.

The minimum sugar-free extract is generally 15 g/l; 17 g/l for the Chardonnay. The minimum total acidity is 4,5 g/l for Piemonte Bianco and for the type with two grape varieties specified, whereas it does not fall below 5 g/l for wines obtained from Cortese, Chardonnay.

General analytical characteristics

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

Category Semi-sparkling wine (8) — Reds: Piemonte Rosso, with mention of the grape variety Barbera, Dolcetto, Bonarda, with two grape varieties

The colour of these wines is red of varying intensity.

They have a vinous and pleasant aroma, with fruity notes that are more evident and typical in the types with the grape variety specified; they are fresh wines, with a residual sugar content qualifying them as from dry to medium-dry; they have good body and are sometimes semi-sweet in the case of Piemonte Rosso and in wines with two red grape varieties specified; the foam is lively and evanescent.

Minimum total alcoholic strength by volume: 11 % Minimum sugar-free extract: 20 g/l for Rosso and with two grape varieties or Dolcetto, 21 g/l for wines with mention of the Barbera grape variety, 22 g/l for Piemonte Bonarda.

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

General analytical characteristics

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

Category Semi-sparkling wine (8) — Piemonte Rosato

The colour of this wine ranges from light pink to cherry red of varying intensity; it has a vinous, delicate and pleasant aroma, sometimes with stronger hints of red berries; it is a fresh wine, dry or medium-dry, and sometimes semi-sweet, with a lively and evanescent foam.

Minimum total alcoholic strength by volume: 10,5 % Minimum sugar-free extract: 17 g/l.

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

General analytical characteristics

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

Category Sparkling Wine (4) — Whites: Piemonte Spumante, Pinot Bianco, Pinot Grigio, Pinot Nero, Pinot, Chardonnay-Pinot, Pinot-Chardonnay

These sparkling wines have a straw yellow colour of varying intensity and the typical aroma of the grape variety with sharper fruity notes if obtained, even only partially, from Pinot Nero. They are flavoursome and have moderate alcoholic strength and medium-high acidity with residual sugar from pas dosé to demi-sec; their foam is fine and long-lasting.

Minimum total alcoholic strength by volume: 10,5 % Minimum sugar-free extract: 17 g/l.

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

General analytical characteristics

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

Category Sparkling Wine (4) — Whites: Piemonte with mention of the grape variety Cortese, Chardonnay and with two grape varieties

These sparkling wines have a straw yellow colour with greenish tones in those with mention of the Cortese or Chardonnay variety; they have delicate and distinctive aromas with discernible fruity notes of varying intensity; they have a fresh and balanced taste, the wines obtained from Chardonnay and from two grape varieties being smoother and more harmonious, and are appreciably flavourful with residual sugar from pas dosé to demi-sec. The foam is fine and long-lasting.

Minimum total alcoholic strength by volume is 10,5 % for sparkling wines with two varieties specified or Chardonnay, whereas the minimum is 10 % for Piemonte Cortese Spumante. Minimum sugar-free extract ranges from 15 g/l for Cortese Spumante to 17 g/l for Chardonnay or sparkling wine with two varieties specified.

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

General analytical characteristics

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

Category Sparkling Wine (4) — Rosés: Piemonte Rosato and with mention of the grape variety Pinot Nero, Pinot, Chardonnay-Pinot, Pinot-Chardonnay

The colour of these sparkling wines is pink of varying intensity, thus ranging from light pink to cherry red of varying intensity for the Piemonte Rosato type; they have a distinctive, delicate and pleasant aroma, with fruity notes that are more evident in the types with the grape variety specified; they are sparkling wines with a discernible flavour, harmonious and smoother in the Piemonte Rosato type, with residual sugar from pas dosé to demi-sec; the foam is fine and long-lasting.

The minimum total alcoholic strength by volume is 10,5 %.

Minimum total acidity is 4,5 g/l; in the case of types with the grape variety specified the minimum is set at 5 g/l.

Minimum sugar-free extract: 15 g/l for types with the grape variety specified, 17 g/l for Piemonte Rosato.

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

General analytical characteristics

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

Category Sparkling Wine (4) — Reds: Piemonte Rosso, with two red grape varieties specified

These sparkling wines have a red colour of varying intensity and a distinctive, delicate and pleasant aroma, with a fruity fragrance that is typical of the grape varieties used in the blend; they are harmonious on the palate, with residual sugar from pas dosé to demi-sec and a fine and long-lasting foam.

Minimum total alcoholic strength by volume: 11 %

Minimum sugar-free extract: 20 g/l.

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

General analytical characteristics

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

Category Quality aromatic sparkling wine (6) — Reds: Piemonte Brachetto

Aromatic sparkling wine with a ruby red colour of varying intensity sometimes tending to pink; on the nose it has the characteristic notes of the grape variety, of rose and with a delicate musky aroma.

The taste is delicate, with a varying degree of sweetness; the foam is fine and long-lasting.

Minimum total alcoholic strength by volume of 11 %, of which at least 6 % actual alcohol.

Minimum sugar-free extract: 20 g/l.

Any analytical parameters not included in the description or 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):	6
Minimum total acidity:	5 grams per litre expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre):
Maximum total sulphur dioxide (in milligrams per litre):

Category Wine from raisined grapes (15) — Whites: Piemonte Bianco Passito, Piemonte Moscato Passito

The drying of the grapes leads to wines with a golden yellow colour, tending to amber of varying intensity, with intense, distinctive and complex aromas in which the hints of ripe fruit are clearly discernible; there are distinctive hints of musk if the wine is obtained from Moscato grapes. The wines have a harmonious, very soft taste, with residual sugar from dry to sweet in the case of Piemonte Bianco, and are aromatic, smooth and sweet in the case of Piemonte Moscato.

Minimum total alcoholic strength by volume of 16 %, of which at least 9 % actual alcohol.

The minimum sugar-free extract is 22 g/l.

Any analytical parameters not included in the description or 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):	9
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):

Category Wine of overripe grapes (16) — White wines: Piemonte Bianco Passito, Piemonte Moscato Passito

These wines have a golden yellow colour tending towards amber of varying intensity, with the intense aromas that are typical of overripening; they are wines that are elegant and complex, intense and enveloping, which bring out the ripeness of the fruit and the related notes; there are distinctive hints of musk if the wine is obtained from the typically aromatic Moscato grapes. The wines have a harmonious, very soft taste, with discernible alcohol content and variable residual sugar from dry to sweet in the case of Piemonte Bianco; Piemonte Moscato on the other hand is more markedly aromatic and smooth, typically sweet.

Minimum total alcoholic strength by volume of 15 %, of which at least 12 % actual alcohol.

Minimum sugar-free extract: 22 g/l.

Any analytical parameters not included in the description or 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
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):

Category Wine from raisined grapes (15) — Piemonte Rosso Passito, Barbera Passito, Brachetto Passito

As a result of the drying process these wines have particularities such as a ruby red colour of varying intensity, tending towards garnet with age; if they are obtained from Brachetto grapes the colour sometimes tends towards pink; the aroma is distinctive, intense and often very complex; if the wine is obtained from Brachetto grapes there is also a delicate musky and floral aroma of dried rose; the taste is harmonious and smooth, with discernible residual sugar which, nevertheless, may vary from dry to sweet; in the case of Piemonte Brachetto Passito on the other hand the taste is delicate, soft and sweet.

Minimum total alcoholic strength by volume of 16 %, of which at least 9 % actual alcohol.

Minimum sugar-free extract: 22 g/l for Piemonte Brachetto Passito, 25 g/l for Piemonte Rosso Passito, 26 g/l for Piemonte Barbera Passito.

Any analytical parameters not included in the description or 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):	9
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):

Category Wine of overripe grapes (16) — Red wines: Piemonte Rosso Passito, Piemonte Barbera Passito, Piemonte Brachetto Passito

The wines have a ruby red colour of varying intensity, tending to garnet with age; if obtained from Brachetto grapes the colour sometimes tends towards pink; during the production process the wines develop a distinctive aroma that is complex and intense, with hints of rose and musk if obtained from Brachetto grapes. They are very pleasant, harmonious, intense and enveloping, with residual sugar that is discernible in most cases, ranging in any case from dry to sweet; Piemonte Brachetto on the other hand is delicately sweet and aromatic.

Minimum total alcoholic strength by volume of 15 %, of which at least 12 % actual alcohol.

Minimum sugar-free extract: 22 g/l for Piemonte Brachetto Passito, 25 g/l for Piemonte Rosso Passito, 26 g/l for Piemonte Barbera Passito.

Any analytical parameters not included in the description or 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
Minimum total acidity:	in grams per litre expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre):
Maximum total sulphur dioxide (in milligrams per litre):

5.   Winemaking practices

a.   Essential oenological practices

None

b.   Maximum yields

Piemonte Bianco, Piemonte Bianco Frizzante

98 hectolitres per hectare

Piemonte Rosso, Piemonte Rosso Frizzante, Piemonte Rosso Spumante, Piemonte Rosato, Piemonte Rosato Frizzante

91 hectolitres per hectare

Piemonte Rosato Spumante, Piemonte Cortese, Piemonte Cortese Frizzante, Piemonte Cortese Spumante

91 hectolitres per hectare

Piemonte Spumante, Piemonte Pinot Bianco Spumante, Piemonte Pinot Grigio Spumante, Piemonte Pinot Nero Spumante

77 hectolitres per hectare

Piemonte Pinot Spumante, Piemonte Pinot-Chardonnay Spumante, Piemonte Chardonnay-Pinot Spumante

77 hectolitres per hectare

Piemonte Albarossa

63 hectolitres per hectare

Piemonte Barbera, Piemonte Barbera Frizzante

84 hectolitres per hectare

Piemonte Dolcetto, Piemonte Dolcetto Frizzante, Piemonte Bonarda, Piemonte Bonarda Frizzante, Piemonte Cabernet Sauvignon

77 hectolitres per hectare

Piemonte Merlot, Piemonte Pinot Nero, Piemonte Syrah, Piemonte Chardonnay, Piemonte Chardonnay Frizzante

77 hectolitres per hectare

Piemonte Chardonnay Spumante, Piemonte Sauvignon

77 hectolitres per hectare

Piemonte Freisa, Piemonte Grignolino

66,5 hectolitres per hectare

Piemonte Brachetto, Piemonte Brachetto Spumante

63 hectolitres per hectare

Piemonte Brachetto Passito

45 hectolitres per hectare

Piemonte Bianco Passito

70 hectolitres per hectare

Piemonte Moscato

86,25 hectolitres per hectare

Piemonte Moscato Passito

57,5 hectolitres per hectare

Piemonte Rosso Passito

65 hectolitres per hectare

Piemonte Barbera Passito

60 hectolitres per hectare

6.   Demarcated area

1.

The production area for the Piemonte DOC as regards the Piemonte Rosso, Piemonte Rosso Frizzante, Piemonte Rosso Spumante, Piemonte Rosso Passito, Piemonte Bianco, Piemonte Bianco Frizzante Piemonte Bianco Passito, Piemonte Rosato, Piemonte Rosato Frizzante, Piemonte Rosato Spumante, Piemonte Cabernet Sauvignon, Piemonte Merlot, Piemonte Pinot Nero, Piemonte Syrah, Piemonte Sauvignon, Piemonte Chardonnay, Piemonte Chardonnay Frizzante, Piemonte Spumante, Piemonte Pinot Bianco Spumante, Piemonte Pinot Grigio Spumante, Piemonte Pinot Nero Spumante, Piemonte Pinot Spumante, Piemonte, Pinot-Chardonnay Spumante and Piemonte Chardonnay Pinot Spumante types includes the entire territory of the municipalities listed below: Province of Alessandria: The whole territory of the following municipalities: Alessandria, Acqui Terme, Albera Ligure, Alfiano Natta, Alice Bel Colle, Altavilla Monferrato, Arquata Scrivia, Avolasca, Basaluzzo, Bassignana, Belforte Monferrato, Bergamasco, Berzano di Tortona, Bistagno, Borghetto Borbera, Borgoratto Alessandrino, Bosio, Brignano Frascata, Cabella Ligure, Camagna, Camino, Cantalupo Ligure, Capriata d'Orba, Carbonara Scrivia, Carentino, Carezzano, Carpeneto, Carrega Ligure, Carrosio, Cartosio, Casaleggio Boiro, Casale Monferrato, Casalnoceto, Casasco, Cassano Spinola, Cassine, Cassinelle, Castellania, Castellar Guidobono, Castelletto d'Erro, Castelletto d'Orba, Castelletto Merli, Castelletto Monferrato, Castelnuovo Bormida, Castelnuovo Scrivia, Cavatore, Cellamonte, Cereseto, Cerreto Grue, Cerrina, Coniolo, Conzano, Costa Vescovato, Cremolino, Cuccaro Monferrato, Denice, Dernice, Fabbrica Curone, Francavilla Bisio, Frascaro, Frassinello Monferrato, Fresonara, Fubine, Gabiano, Gamalero, Garbagna, Gavazzana, Gavi, Gremiasco, Grognardo, Grondona, Lerma, Lu Monferrato, Malvicino, Masio, Melazzo, Merana, Mirabello Monferrato, Molare, Mombello Monferrato, Momperone, Moncestino, Mongiardino, Monleale, Montacuto, Montaldeo, Montaldo Bormida, Montecastello, Montechiaro d'Acqui, Montegioco, Montemarzino, Morbello, Mornese, Morsasco, Murisengo, Novi Ligure, Occimiano, Odalengo Grande, Odalengo Piccolo, Olivola, Orsara Bormida, Ottiglio Monferrato, Ovada, Oviglio, Ozzano, Paderna, Pareto, Parodi Ligure, Pasturana, Pecetto di Valenza, Pietra Marazzi, Pomaro Monferrato, Pontecurone, Pontestura, Ponti, Ponzano, Ponzone, Pozzolgroppo, Prasco, Predosa, Quargnento, Quattordio, Ricaldone, Rivalta Bormida, Rivarone, Roccaforte, Roccagrimalda, Rocchetta Ligure, Rosignano Monferrato, Sala Monferrato, San Cristoforo, San Giorgio Monferrato, San Sebastiano Curone, San Salvatore Monferrato, Sant'Agata Fossili, Sardigliano, Sarezzano, Serralunga di Crea, Serravalle Scrivia, Sezzadio, Silvano d'Orba, Solonghello, Spigno Monferrato, Spineto Scrivia, Stazzano, Strevi, Tagliolo Monferrato, Tassarolo, Terruggia, Terzo, Tortona, Treville, Trisobbio, Valenza Po, Vignale Monferrato, Vignole Borbera, Viguzzolo, Villadeati, Villalvernia, Villamiroglio, Villaromagnano, Visone, Volpedo, Volpeglino. Province of Asti: The whole territory of the following municipalities: Agliano Terme, Albugnano, Antignano, Aramengo, Asti, Azzano d'Asti, Baldichieri d'Asti, Belveglio, Berzano San Pietro, Bruno, Bubbio, Buttigliera d'Asti, Calamandrana, Calliano, Calosso, Camerano Casasco, Canelli, Cantarana, Capriglio, Casorzo, Cassinasco, Castagnole Lanze, Castagnole Monferrato, Castel Boglione, Castell'Alfero, Castellero, Castelletto Molina, Castello d'Annone, Castelnuovo Belbo, Castelnuovo Calcea, Castelnuovo Don Bosco, Castel Rocchero, Cellarengo, Celle Enomondo, Cerreto d'Asti, Cerro Tanaro, Cessole, Chiusano d'Asti, Cinaglio, Cisterna d'Asti, Coazzolo, Cocconato, Corsione, Cordandone, Cortanze, Cortazzone, Cortiglione, Cossombrato, Costigliole d'Asti Cunico, Dusino San Michele, Ferrere, Fontanile, Frinco, Grana, Grazzano Badoglio, Incisa Scapaccino, Isola d'Asti, Loazzolo, Maranzana, Maretto, Moasca, Mombaldone, Mombaruzzo, Mombercelli, Monale, Monastero Bormida, Moncalvo, Moncucco Torinese, Mongardino, Montabone, Montafia, Montaldo Scarampi, Montechiaro d'Asti, Montegrosso d'Asti, Montemagno, Montiglio Monferrato, Morasengo, Nizza Monferrato, Olmo Gentile, Passerano Marmorito, Penango, Piea, Pino d'Asti, Piova Massaia, Portacomaro, Quaranti, Refrancore, Revigliasco d'Asti, Roatto, Robella, Rocca d'Arazzo, Roccaverano, Rocchetta Palafea, Rocchetta Tanaro, San Damiano d'Asti, San Giorgio Scarampi, San Martino Alfieri, San Marzano Oliveto, San Paolo Solbrito, Scurzolengo, Serole, Sessame, Settime, Soglio, Tigliole, Tonco, Tonengo, Vaglio Serra, Valfenera, Vesime, Viale d'Asti, Villanova d'Asti, Viarigi, Vigliano d'Asti, Villafranca d'Asti, Villa San Secondo, Vinchio. Province of Cuneo: The whole territory of the following municipalities: Alba, Albaretto Torre, Arguello, Bagnolo, Baldissero d'Alba, Bagnasco, Barbaresco, Barge, Barolo, Bastia Mondovi', Belvedere Langhe, Bene Vagienna, Benevello, Bergolo, Bernezzo, Bonvicino, Borgomale, Bosia, Bossolasco, Boves, Bra, Briaglia, Brondello, Busca, Camerana, Camo, Canale d'Alba, Caraglio, Carru', Castagnito, Castellinaldo, Castellino Tanaro, Castelletto Uzzone, Castiglione Falletto, Castiglione Tinella, Castellar, Castino, Cerretto Langhe, Ceva, Cherasco, Ciglie', Cissone, Clavesana, Corneliano d'Alba, Cortemilia, Cossano Belbo, Costigliole Saluzzo, Cravanzana, Diano d'Alba, Dogliani, Dronero, Envie, Farigliano, Feisoglio, Fossano, Garessio, Gorzegno, Gottasecca, Govone, Grinzane Cavour, Guarene, Igliano, La Morra, Lequio Berria, Lequio Tanaro, Lesegno, Levice, Magliano Alfieri, Magliano Alpi, Mango, Manta, Marsaglia, Martignana Po, Mombarcaro, Mombasiglio, Monastero di Vasco, Monchiero, Mondovi', Monesiglio, Monforte d'Alba, Monta' d'Alba, Montaldo di Mondovi, Montaldo Roero, Montelupo Albese, Monteu Roero, Monticello d'Alba, Murazzano, Narzole, Neive Neviglie, Niella Belbo, Niella Tanaro, Novello, Pagno, Paroldo, Perletto, Peveragno, Pezzolo Valle Uzzone, Pianfei, Piasco, Piobesi d'Alba, Piozzo, Pocapaglia, Priero, Priocca, Priola, Prunetto, Rifreddo, Roascio, Revello, Rocca Ciglie', Rocchetta Belbo, Roddi, Roddino, Rodello, Rossana, Salmour, San Benedetto Belbo, San Michele Mondovi', Sanfront, Sale Langhe, Sale San Giovanni, Saluzzo, Saliceto, Santa Vittoria d'Alba, Santo Stefano Belbo, Santo Stefano Roero, Scagnello, Serralunga d'Alba, Serravalle Langhe, Sinio, Somano, Sommaria Perno, Torre Bormida, Torresina, Treiso, Trezzo Tinella, Trinità, Verduno, Vezza d'Alba, Verzuolo, Vicoforte, Villanova Mondovì, Villar San Costanzo. Province of Turin: The whole territory of the following municipalities: Agliè, Albiano d'Ivrea, Alice Superiore, Almese, Andezeno, Andrate, Angrogna, Arignano, Avigliana, Azeglio, Bairo, Baldissero Canavese, Balangero, Baldissero Torinese, Banchette, Barbania, Barone, Bibiana, Bobbio Pellice, Bollengo, Borgiallo, Borgofranco d'Ivrea, Borgomasino, Borgone di Susa, Bricherasio, Brozolo, Brusasco, Bruzolo, Buriasco, Burolo, Busano, Bussoleno, Cafasse, Caluso, Campiglione Fenile, Candia Canavese, Cantalupa, Caprie, Caravino, Carema, Casalborgone, Cascinette d'Ivrea, Caselette, Castagneto Po, Castellamonte, Castelnuovo Nigra, Castiglione Torinese, Cavagnolo, Cavour, Chianocco, Chiaverano, Chieri, Chiesanuova, Chiomonte, Ciconio, Cintano, Cinzano, Coassolo, Colleretto Castelnuovo, Colleretto Giacosa, Condove, Corio, Cossano Canavese, Cuceglio, Cumiana, Cuorgnè, Exilles, Favria, Feletto, Fiorano Canavese, Forno Canavese, Front, Frossasco, Garzigliana, Gassino Torinese, Germagnano, Giaglione, Giaveno, Gravere, Inverso Pinasca, Ivrea, Lanzo Torinese, Lauriano, Lessolo, Levone, Loranzè, Lugnacco, Luserna San Giovanni, Lusernetta, Lusigliè, Macello, Maglione, Marentino, Mattie, Mazzè, Meana di Susa, Mercenasco, Mombello di Torino, Mompantero, Moncalieri, Montalto Dora, Montaldo Torinese, Montalenghe, Monteu da Po, Moriondo Torinese, Nomaglio, Oglianico, Orio Canavese, Osasco, Ozegna, Palazzo Canavese, Parella, Pavarolo, Pavone Canavese, Pecco, Pecetto Torinese, Perosa Argentina, Perosa Canavese, Perrero, Pertusio, Piossasco, Pinasca, Pinerolo, Pino Torinese, Piverone, Pomaretto, Pont Canavese, Porte, Pralormo, Pramollo, Prarostino, Prascorsano, Pratiglione, Quagliuzzo, Quassolo, Quincinetto, Reano, Riva Presso Chieri, Rivalba, Rivalta di Torino, Rivara, Rivarolo Canavese, Rivoli, Roletto, Romano Canavese, Rorà, Rubiana, Salassa, Salerano, Samone, San Carlo Canavese, San Colombano Belmonte, San Didero, San Germano Chisone, San Giorgio Canavese, San Giorgio di Susa, San Giusto Canavese, San Martino Canavese, San Pietro Val Lemina, San Ponso, San Raffaele Cimena, San Sebastiano da Po, San Secondo di Pinerolo, Sangano, Scarmagno, Sciolze, Settimo Rottaro, Settimo Vittone, Strambinello, Strambino, Susa, Tavagnasco, Trana, Torino, Torre Canavese, Torre Pellice, Valperga, Vauda Canavese, Venaus, Verrua Savoia, Vestignè, Vialfrè, Vidracco, Villarfocchiardo, Villar Dora, Villar Pellice, Villar Perosa, Villarbasse, Villareggia, Vische, Vistrorio. Province of Novara: The whole territory of the following municipalities: Agrate Conturbia, Barengo, Boca, Bogogno, Borgomanero, Briona, Cavaglietto, Cavaglio d'Agogna, Cavallirio, Cressa, Cureggio, Fara Novarese, Fontaneto d'Agogna, Gattico, Ghemme, Grignasco, Landonia, Maggiora, Marano Ticino, Mezzomerico, Nebbiuno, Oleggio, Pettenasco, Prato Sesia, Romagnano Sesia, Sizzano, Suno, Vaprio d'Agogna, Veruno. Province of Biella: The whole territory of the following municipalities: Brusnengo, Candelo, Cavaglià, Cerreto Castello, Cossato, Curino, Dorzano, Lessona, Magnano, Masserano, Mottalciata, Quaregna, Roppolo, Salussola, Sostegno, Ternengo, Valdengo, Vigliano Biellese, Villa del Bosco, Viverone, Zimone. Province of Verbano-Cusio-Ossola: The whole territory of the following municipalities: Beura-Cardezza, Bognanco, Brovello-Carpugnino, Crevoladossola, Crodo, Domodossola, Masera, Montecrestese, Montescheno, Pallanzeno, Piedimulera, Pieve Vergonte, Premosello, Ornavasso, Trontano, Viganella, Villadossola, Vogogna. Province of Vercelli: Alice Castello, Borgo d'Ale, Gattinara, Lozzolo, Moncrivello, Roasio, Serravalle Sesia.

2.

The production area for the Piemonte designation of origin as regards the Piemonte Cortese, Piemonte Cortese Frizzante, Piemonte Albarossa, Piemonte Barbera, Piemonte Barbera Frizzante, Piemonte Barbera Passito, Piemonte Dolcetto, Piemonte Dolcetto Frizzante, Piemonte Grignolino, Piemonte Bonarda and Piemonte Bonarda Frizzante types includes the entire territory of the municipalities listed below: Province of Alessandria: The whole territory of the following municipalities: Acqui Terme, Alfiano Natta, Alice Bel Colle, Altavilla Monferrato, Avolasca, Basaluzzo Bassignana, Belforte Monferrato, Bergamasco, Berzano di Tortona, Bistagno, Borgoratto Alessandrino, Bosio, Brignano Frascata, Camagna, Camino, Capriata d'Orba, Carbonara Scrivia, Carentino, Carezzano, Carpeneto, Carrosio, Cartosio Casaleggio Boiro, Casale Monferrato, Casalnoceto, Casasco, Cassano Spinola, Cassine, Cassinelle, Castellania, Castellar Guidobono, Castelletto d'Erro, Castelletto d'Orba, Castelletto Merli, Castelletto Monferrato, Castelnuovo Bormida, Cavatore, Cellamonte, Cereseto, Cerreto Grue, Cerrina, Coniolo, Conzano, Costa Vescovato, Cremolino, Cuccaro Monferrato, Denice, Francavilla Bisio, Frascaro, Frassinello Monferrato, Fubine, Gabiano, Gamalero, Gavazzana, Gavi Grognardo, Lerma, Lu Monferrato, Malvicino, Masio, Melazzo, Merana, Mirabello Monferrato Molare, Mombello Monferrato, Momperone, Moncestino, Monleale, Montaldeo, Montaldo Bormida, Montecastello, Montechiaro d'Acqui, Montegioco, Montemarzino, Morbello, Mornese, Morsasco, Murisengo, Novi Ligure, Occimiano, Odalengo Grande, Odalengo Piccolo, Olivola, Orsara Bormida, Ottiglio Monferrato, Ovada, Ozzano, Paderna, Pareto, Parodi Ligure, Pasturana, Pecetto di Valenza, Pietra Marazzi, Pomaro Monferrato, Pontestura, Ponti, Ponzano, Ponzone, Pozzolgroppo, Prasco, Predosa, Quargnento, Ricaldone, Rivalta Bormida, Rivarone, Roccagrimalda, Rosignano Monferrato, Sala Monferrato, San Cristoforo, San Giorgio Monferrato, San Salvatore Monferrato, Sant'Agata Fossili, Sardigliano, Sarezzano, Serralunga di Crea, Serravalle Scrivia, Sezzadio, Silvano d'Orba, Solonghello, Spigno Monferrato, Spineto Scrivia, Stazzano, Strevi, Tagliolo Monferrato, Tassarolo, Terruggia, Terzo, Tortona, Treville, Trisobbio, Valenza Po, Vignale Monferrato, Viguzzolo, Villadeati, Villalvernia, Villamiroglio, Villaromagnano, Visone, Volpedo, Volpeglino. Province of Asti: The whole territory of the following municipalities: Agliano Terme, Albugnano, Antignano, Aramengo, Asti, Azzano d'Asti, Baldichieri d'Asti, Belveglio, Berzano San Pietro, Bruno, Bubbio, Buttigliera d'Asti, Calamandrana, Calliano, Calosso, Camerano Casasco, Canelli, Cantarana, Capriglio, Casorzo, Cassinasco, Castagnole Lanze, Castagnole Monferrato, Castel Boglione, Castell'Alfero, Castellero, Castelletto Molina, Castello d'Annone, Castelnuovo Belbo, Castelnuovo Calcea, Castelnuovo Don Bosco, Castel Rocchero, Celle Enomondo, Cerreto d'Asti, Cerro Tanaro, Cessole, Chiusano d'Asti, Cinaglio, Cisterna d'Asti, Coazzolo, Cocconato, Corsione, Cordandone, Cortanze, Cortazzone, Cortiglione, Cossombrato, Costigliole d'Asti Cunico, Dusino San Michele, Ferrere, Fontanile, Frinco, Grana, Grazzano Badoglio, Incisa Scapaccino, Isola d'Asti, Loazzolo, Maranzana, Maretto, Moasca, Mombaldone, Mombaruzzo, Mombercelli, Monale, Monastero Bormida, Moncalvo, Moncucco Torinese, Mongardino, Montabone, Montafia, Montaldo Scarampi, Montechiaro d'Asti, Montegrosso d'Asti, Montemagno, Montiglio Monferrato, Morasengo, Nizza Monferrato, Olmo Gentile, Passerano Marmorito, Penango, Piea, Pino d'Asti, Piova Massaia, Portacomaro, Quaranti, Refrancore, Revigliasco d'Asti, Roatto, Robella, Rocca d'Arazzo, Roccaverano, Rocchetta Palafea, Rocchetta Tanaro, San Damiano d'Asti, San Giorgio Scarampi, San Martino Alfieri, San Marzano Oliveto, San Paolo Solbrito, Scurzolengo, Serole, Sessame, Settime, Soglio, Tigliole, Tonco, Tonengo, Vaglio Serra, Valfenera, Vesime, Viale d'Asti, Viarigi, Vigliano d'Asti, Villafranca d'Asti, Villa San Secondo, Vinchio. Province of Cuneo: The whole territory of the following municipalities: Alba, Albaretto Torre, Arguello, Baldissero d'Alba, Barbaresco, Barolo, Bastia Mondovì, Belvedere Langhe, Benevello, Bergolo, Bonvicino, Borgomale, Bosia, Bossolasco, Bra, Briaglia, Camo, Canale d'Alba, Carru', Castagnito, Castellinaldo, Castellino Tanaro, Castiglione Falletto, Castiglione Tinella, Castino, Cerretto Langhe, Cherasco, Ciglie', Cissone, Clavesana, Corneliano d'Alba, Cortemilia, Cossano Belbo, Cravanzana, Diano d'Alba, Dogliani, Farigliano, Feisoglio, Gorzegno, Govone, Grinzane Cavour, Guarene, Igliano, La Morra, Lequio Berria, Levice, Magliano Alfieri, Mango, Marsaglia, Mombarcaro, Monchiero, Mondovì, Monforte d'Alba, Monta' d'Alba, Montaldo Roero, Montelupo Albese, Monteu Roero, Monticello d'Alba, Murazzano, Narzole, Neive Neviglie, Niella Belbo, Niella Tanaro, Novello, Perletto, Pezzolo Valle Uzzone, Piobesi d'Alba, Piozzo, Pocapaglia, Priocca, Prunetto Roascio, Rocca Ciglie', Rocchetta Belbo, Roddi, Roddino, Rodello, San Benedetto Belbo, San Michele Mondovì, Santa Vittoria d'Alba, Santo Stefano Belbo, Santo Stefano Roero, Serralunga d'Alba, Serravalle Langhe, Sinio, Somano, Sommariva Perno, Torre Bormida, Treiso Trezzo Tinella, Verduno, Vezza d'Alba, Vicoforte.

3.

The production area for the Piemonte designation of origin as regards the Piemonte Freisa type includes the entire territory of the municipalities listed below: Province of Alessandria: The whole territory of the following municipalities: Acqui Terme, Alfiano Natta, Alice Bel Colle, Altavilla Monferrato, Avolasca, Basaluzzo Bassignana, Belforte Monferrato, Bergamasco, Berzano di Tortona, Bistagno, Borgoratto Alessandrino, Bosio, Brignano Frascata, Camagna, Camino, Capriata d'Orba, Carbonara Scrivia, Carentino, Carezzano, Carpeneto, Carrosio, Cartosio Casaleggio Boiro, Casale Monferrato, Casalnoceto, Casasco, Cassano Spinola, Cassine, Cassinelle, Castellania, Castellar Guidobono, Castelletto d'Ero, Castelletto d'Orba, Castelletto Merli, Castelletto Monferrato, Castelnuovo Bormida, Cavatore, Cellamonte, Cereseto, Cerreto Grue, Cerrina, Coniolo, Conzano, Costa Vescovato, Cremolino, Cuccaro Monferrato, Denice, Francavilla Bisio, Frascaro, Frassinello Monferrato, Fubine, Gabiano, Gamalero, Gavazzana, Gavi Grognardo, Lerma, Lu Monferrato, Malvicino, Masio, Melazzo, Merana, Mirabello Monferrato Molare, Mombello Monferrato, Momperone, Moncestino, Monleale, Montaldeo, Montaldo Bormida, Montecastello, Montechiaro d'Acqui, Montegioco, Montemarzino, Morbello, Mornese, Morsasco, Murisengo, Novi Ligure, Occimiano, Odalengo Grande, Odalengo Piccolo, Olivola, Orsara Bormida, Ottiglio Monferrato, Ovada, Ozzano, Paderna, Pareto, Parodi Ligure, Pasturana, Pecetto di Valenza, Pietra Marazzi, Pomaro Monferrato, Pontestura, Ponti, Ponzano, Ponzone, Pozzolgroppo, Prasco, Predosa, Quargnento, Ricaldone, Rivalta Bormida, Rivarone, Roccagrimalda, Rosignano Monferrato, Sala Monferrato, San Cristoforo, San Giorgio Monferrato, San Salvatore Monferrato, Sant'Agata Fossili, Sardigliano, Sarezzano, Serralunga di Crea, Serravalle Scrivia, Sezzadio, Silvano d'Orba, Solonghello, Spigno Monferrato, Spineto Scrivia, Stazzano, Strevi, Tagliolo Monferrato, Tassarolo, Terruggia, Terzo, Tortona, Treville, Trisobbio, Valenza Po, Vignale Monferrato, Viguzzolo, Villadeati, Villalvernia, Villamiroglio, Villaromagnano, Visone, Volpedo, Volpeglino. Province of Asti: The whole territory of the following municipalities: Agliano Terme, Albugnano, Antignano, Aramengo, Asti, Azzano d'Asti, Baldichieri d'Asti, Belveglio, Berzano San Pietro, Bruno, Bubbio, Buttigliera d'Asti, Calamandrana, Calliano, Calosso, Camerano Casasco, Canelli, Cantarana, Capriglio, Casorzo, Cassinasco, Castagnole Lanze, Castagnole Monferrato, Castel Boglione, Castell'Alfero, Castellero, Castelletto Molina, Castello d'Annone, Castelnuovo Belbo, Castelnuovo Calcea, Castelnuovo Don Bosco, Castel Rocchero, Celle Enomondo, Cerreto d'Asti, Cerro Tanaro, Cessole, Chiusano d'Asti, Cinaglio, Cisterna d'Asti, Coazzolo, Cocconato, Corsione, Cordandone, Cortanze, Cortazzone, Cortiglione, Cossombrato, Costigliole d'Asti Cunico, Dusino San Michele, Ferrere, Fontanile, Frinco, Grana, Grazzano Badoglio, Incisa Scapaccino, Isola d'Asti, Loazzolo, Maranzana, Maretto, Moasca, Mombaldone, Mombaruzzo, Mombercelli, Monale, Monastero Bormida, Moncalvo, Moncucco Torinese, Mongardino, Montabone, Montafia, Montaldo Scarampi, Montechiaro d'Asti, Montegrosso d'Asti, Montemagno, Montiglio Monferrato, Morasengo, Nizza Monferrato, Olmo Gentile, Passerano Marmorito, Penango, Piea, Pino d'Asti, Piova Massaia, Portacomaro, Quaranti, Refrancore, Revigliasco d'Asti, Roatto, Robella, Rocca d'Arazzo, Roccaverano, Rocchetta Palafea, Rocchetta Tanaro, San Damiano d'Asti, San Giorgio Scarampi, San Martino Alfieri, San Marzano Oliveto, San Paolo Solbrito, Scurzolengo, Serole, Sessame, Settime, Soglio, Tigliole, Tonco, Tonengo, Vaglio Serra, Valfenera, Vesime, Viale d'Asti, Viarigi, Vigliano d'Asti, Villafranca d'Asti, Villa San Secondo, Vinchio. Province of Cuneo: The whole territory of the following municipalities: Alba, Albaretto Torre, Arguello, Baldissero d'Alba, Barbaresco, Barolo, Bastia Mondovì, Belvedere Langhe, Benevello, Bergolo, Bonvicino, Borgomale, Bosia, Bossolasco, Bra, Briaglia, Camo, Canale d'Alba, Carru', Castagnito, Castellinaldo, Castellino Tanaro, Castiglione Falletto, Castiglione Tinella, Castino, Cerretto Langhe, Cherasco, Ciglie', Cissone, Clavesana, Corneliano d'Alba, Cortemilia, Cossano Belbo, Cravanzana, Diano d'Alba, Dogliani, Farigliano, Feisoglio, Gorzegno, Govone, Grinzane Cavour, Guarene, Igliano, La Morra, Lequio Berria, Levice, Magliano Alfieri, Mango, Marsaglia, Mombarcaro, Monchiero, Mondovì, Monforte d'Alba, Monta' d'Alba, Montaldo Roero, Montelupo Albese, Monteu Roero, Monticello d'Alba, Murazzano, Narzole, Neive Neviglie, Niella Belbo, Niella Tanaro, Novello, Perletto, Pezzolo Valle Uzzone, Piobesi d'Alba, Piozzo, Pocapaglia, Priocca, Prunetto Roascio, Rocca Ciglie', Rocchetta Belbo, Roddi, Roddino, Rodello, San Benedetto Belbo, San Michele Mondovì, Santa Vittoria d'Alba, Santo Stefano Belbo, Santo Stefano Roero, Serralunga d'Alba, Serravalle Langhe, Sinio, Somano, Sommariva Perno, Torre Bormida, Treiso Trezzo Tinella, Verduno, Vezza d'Alba, Vicoforte. Province of Turin: The whole territory of the municipalities of: Andezeno, Arignano, Baldissero Torinese, Cinzano, Chieri, Marentino, Mombello Torinese, Montaldo Torinese, Moriondo Torinese, Pavarolo, Pecetto Torinese, Pino Torinese, Riva presso Chieri, Sciolze.

4.

The production area for the Piemonte designation of origin as regards the Piemonte Moscato and Piemonte Moscato Passito types includes the entire territory of the municipalities listed below: Province of Alessandria: The whole territory of the following municipalities: Acqui Terme, Alice Bel Colle, Bistagno, Carpeneto, Cassine, Castelletto d'Erro, Castelnuovo Bormida, Cavatore Grognardo, Melazzo, Montaldo Bormida, Orsara Bormida, Ponti, Ricaldone, Rivalta Bormida, Roccagrimalda, Strevi, Terzo, Trisobbio, Visone. Province of Asti: The whole territory of the following municipalities: Agliano Terme, Bruno, Bubbio, Calamandrana, Calosso, Canelli, Cassinasco, Castagnole Lanze, Castel Boglione, Castelletto Molina, Castelnuovo Belbo, Castelnuovo Calcea, Castel Rocchero, Cessole, Coazzolo, Cortiglione, Costigliole d'Asti, Fontanile, Incisa Scapaccino, Loazzolo, Maranzana, Moasca, Mombaruzzo, Monastero Bormida, Montabone, Montegrosso d'Asti, Nizza Monferrato, Quaranti, Roccaverano, Rocchetta Palafea, San Giorgio Scarampi, San Marzano Oliveto, Sessame, Vaglio Serra, Vesime, Vinchio d'Asti. Province of Cuneo: The whole territory of the following municipalities: Alba, Borgomale Camo, Castiglione Tinella, Castino, Cortemilia, Cossano Belbo, Mango, Neive, Neviglie, Perletto, Rocchetta Belbo, Santa Vittoria d'Alba, Santo Stefano Belbo, Serralunga d'Alba, Treiso, Trezzo Tinella.

5.

The production area for the Piemonte designation of origin as regards the Piemonte Brachetto, Piemonte Brachetto Spumante and Piemonte Brachetto Passito types includes the entire territory of the municipalities listed below: Province of Alessandria: The whole territory of the following municipalities: Acqui Terme, Alice Bel Colle, Bistagno, Carpeneto, Cassine, Castelletto d'Erro, Castelnuovo Bormida, Cavatore, Gamalero, Grognardo, Melazzo, Montaldo Bormida, Orsara Bormida, Ponti, Ricaldone, Rivalta Bormida, Roccagrimalda, Spigno Monferrato, Strevi, Terzo, Trisobbio, Visone. Province of Asti: The whole territory of the following municipalities: Agliano Terme, Asti, Azzano, Belveglio, Bruno, Bubbio, Calamandrana, Calosso, Canelli, Cassinasco Castagnole Lanze, Castel Boglione, Castelletto Molina, Castello d'Annone, Castelnuovo Belbo, Castelnuovo Calcea, Castel Rocchero, Cessole, Coazzolo, Cortiglione, Costigliole d'Asti, Fontanile, Incisa Scapaccino, Isola d'Asti, Loazzolo, Maranzana, Moasca, Mombaruzzo, Mombercelli, Monastero Bormida, Mongardino, Montabone, Montaldo Scarampi, Montegrosso d'Asti, Nizza Monferrato, Quaranti, Rocca d'Arazzo, Roccaverano, Rocchetta Palafea, Rocchetta Tanaro, San Damiano d'Asti, San Giorgio Scarampi, San Martino Alfieri, San Marzano Oliveto, Sessame, Vaglio Serra, Vesime, Vigliano d'Asti, Vinchio d'Asti. Province of Cuneo: The whole territory of the following municipalities: Alba, Borgomale, Camo, Castiglione Tinella, Castino, Cortemilia, Cossano Belbo, Mango, Neive, Neviglie, Perletto, Rocchetta Belbo, Santa Vittoria d'Alba, Santo Stefano Belbo, Serralunga d'Alba, Treiso, Trezzo Tinella.

6.

The production area for the Piemonte designation of origin which includes the wording ‘Vigneti di Montagna’ [mountain vineyards] on the label includes the entire territory of the municipalities listed below: Province of Alessandria: Albera Ligure, Arquata Scrivia, Avolasca, Borghetto di Borbera, Bosio, Brignano Frascata, Cantalupo Ligure, Carrosio, Cartosio, Casaleggio Boiro, Casasco, Cassinelle, Castellania, Castelletto d'Erro, Cavatore, Costa Vescovato, Denice, Dernice, Fabbrica Curone, Garbagna, Gremiasco, Grondona, Lerma, Malvicino, Merana, Molare, Momperone, Mongiardino Ligure, Monleale, Montacuto, Montecharo d'Acqui, Montegioco, Montemarzino, Morbello, Mornese, Pareto, Ponzone, Pozzol Groppo, Rocchetta Ligure, San Sebastiano Curone, Serravalle Scrivia, Spigno Monferrato, Stazzano, Tagliolo Monferrato, Vignole Borbera. Province of Asti: Bubbio, Cassinasco, Cessole, Loazzolo, Mombaldone, Monastero Bormida, Olmo Gentile, Roccaverano, San Giorgio Scarampi, Serole, Sessame, Vesime. Province of Biella: Cerreto Castello, Cossato, Curino, Lessona, Magnano, Quaregna, Sostegno, Ternengo, Valdegno, Vigliano Biellese, Zimone. Province of Cuneo: Albaretto della Torre, Arguello, Bagnasco, Bagnolo Piemonte, Barge, Belvedere Langhe, Benevello, Bergolo, Bernezzo, Bonvicino, Borgomale, Bosia, Bossolasco, Boves, Briaglia, Brondello, Busca, Camerana, Caraglio, Castellar, Castelletto Uzzone, Castellino Tanaro, Castino, Cerreto Langhe, Ceva, Ciglié, Cissone, Cortemilia, Costigliole Saluzzo, Cravanzana, Dronero, Envie, Feisoglio, Garessio, Gorzegno, Gottasecca, Igliano, Lequio Berria, Lesegno, Levice, Magliano Alpi, Marsaglia, Martiniana Po, Mombarcaro, Mombasiglio, Monastero di Vasco, Monesiglio, Montaldo di Mondovì, Murazzano, Niella Belbo, Pagno, Paroldo, Perletto, Peveragno, Pezzolo Valle Uzzone, Pianfei, Piasco, Priero, Priola, Prunetto, Revello, Rifreddo, Roascio, Rocca Ciglié, Rocchetta Belbo, Rossana, Sale delle Langhe, Sale San Giovanni, Saliceto, San Michele Mondovì, Sanfront, Scagnello, Serravalle Langhe, Somano, Torre Bormida, Torresina, Verzuolo, Vicoforte, Villanova Mondovì, Villar San Costanzo. Province of Novara: Nebbiuno. Province of Turin: Almese, Avigliana, Bibiana, Borgiallo, Borgone Susa, Bricherasio, Bruzolo, Cantalupa, Carema, Caselette, Castellamonte, Castelnuovo Nigra, Chianocco, Chiesanuova, Chiomonte, Colleretto Castelnuovo, Condove, Cumiana, Cuorgné, Exilles, Forno Canavese, Frossasco, Giaglione, Giaveno, Gravere, Levone, Lugnacco, Luserna San Giovanni, Lusernetta, Meana di Susa, Mompantero, Nomaglio, Perosa Argentina, Pertusio, Pinasca, Pinerolo, Piossasco, Pomaretto, Prarostino, Prascorsano, Pratiglione, Quassolo, Quincinetto, Reano, Rivara, Roletto, Rubiana, San Pietro Val Lemina, San Secondo di Pinerolo, Sangano, Settimo Vittone, Susa, Tavagnasco, Trana, Valperga, Venaus, Vidracco, Villar Dora, Villar Pellice, Vistrorio. Verbano Cusio Ossola: Brovello-Carpugnino, Crevoladossola, Domodossola, Masera, Montecrestese, Pieve Vergonte, Trontano.

7.   Main wine grapes

Syrah N. — Shiraz

Brachetto N.

Moscato Bianco B. — Moscato

Pinot Nero N. — Pinot

Pinot Grigio — Pinot

Pinot Bianco B. — Pinot

Freisa N.

Chardonnay B.

Grignolino N.

Bonarda N. — Uva Rara

Barbera N.

Favorita B.

Erbaluce B.

Dolcetto N. — Ormeasco

Cortese B. — Bianca Fernanda

Albarossa N.

Cabernet Franc N. — Cabernet

Sauvignon B. — Sauvignon Blanc

8.   Description of the link(s)

Details of the geographical area

The production area of the Piemonte DOC is very large and is mainly situated in the central and southern part of the Region of Piedmont, stretching to northern areas of Piedmont and the Alpine valleys, which have an age-old tradition of producing wine. The production area includes all of the hilly parts of the region used for winegrowing, with all of the plains and low-lying areas being excluded.

The soil of the Piemonte DOC area is subject to constant erosion, due to either natural processes or agricultural activities. It is characterised by being generally: shallow, recently formed or continuously renewed by the erosion of the slopes, with a variable composition (but predominantly balanced or tending to fine, from light sandy to light loam or clayey light loam), characterised in chemical terms by low organic matter, a reduced presence of assimilable phosphorous and by being often calcareous.

The climate is continental; temperatures in winter can be very low — below 4-5 degrees — and summers are dry and hot with temperatures often exceeding 35 degrees. Temperature variations are moderate throughout the day, partly due to the rather high altitudes, especially where ‘mountain winegrowing’ is practiced. Annual rainfall is around 700/900 mm, mainly concentrated in late autumn and spring.

The area of the Piemonte DOC has an ancient wine-growing tradition with historical evidence of significant importance especially from the Middle Ages. However, it was in the nineteenth century that developments came about that led to the current state of winegrowing: the post-phylloxera reconstruction renewed Piedmont's winegrowing heritage and subsequent research and experimentation favoured the adoption of new techniques in winegrowing and local winemaking, all designed to improve quality and confer the particular characteristics of the grapes and the territory onto the Piemonte wine. Thus, human activity has supplemented natural factors both through the knowledge gained with respect to the soil and climate conditions and through the continuous updating of techniques, aimed at preserving and enhancing a product with original characteristics.

Category Wine (l)

Wines produced in this winegrowing area demonstrate the particular nature of the territory as they combine on the one hand natural factors that favour an original expression of the grapes' potential with soils and a temperate continental climate with temperature variations allowing the grapes to ripen very well and giving a balanced expression of the various components and aromas of the wines. The combination of the natural and human factors described above and the territorial coverage of the Piemonte DOC allow a number of categories and types of wine with distinctive chemical/physical and organoleptic characteristics (colour, aroma and taste sensations) to be obtained. These range from white wines, to red wines, sparkling wines and Passito wines, each of which has a distinctive sensory profile.

White wines — The temperate and fresh environmental conditions of the Piemonte DOC area allow white wines characterised by a straw yellow colour of varying intensity to be produced, with a marked freshness on the nose, a good amount of extract and high acidity. The taste can be dry to medium-dry depending on the method of winemaking. Where the Sauvignon variety is present or prevalent, the wines have more intense fruity aromas. Where the Moscato variety is prevalent, the wines have a typical aroma reminiscent of white flowers. Wines in this category must have a minimum total alcoholic strength by volume of 10,0 %, but it is usually measured at between 12,0 and 13,0 %. The minimum total acidity is 4,5 g/l, but it is usually measured at between 5,5 and 6,5 g/l. The minimum sugar-free extract is 15 g/l, but it is usually measured at between 17 and 20 g/l.

Red wines — The whole territory is well suited to the production of red wines as it has soils of various origins, all of which however are relatively infertile; it is hilly and has limited rainfall, ensuring that the grapes ripen well, including as regards the phenolic components. The winegrowers' high level of professionalism has long dictated the varieties produced on the vineyards depending on their specific needs. The colour of the wines is generally bright red of varying intensity with hints ranging from purple to garnet, depending on the variety. The aromas are defined by notes of red fruit, sometimes with slight hints of grass. The taste is characterised by moderate to considerable acidity but the main differences concern the perception of tannins which are highly variable depending on the main variety and can range from subtle (e.g. Barbera) to strong (e.g. Albarossa, Freisa). It should be noted that the different types of soil and climatic and microclimatic conditions among the Piedmont winegrowing areas mean that the varieties can be expressed to varying degrees of intensity, with a discernible difference in the final profile of the wines. Wines in this category must have a minimum total alcoholic strength by volume of 11 %, but it is usually measured at between 12,0 and 13,0 %. The minimum total acidity is 4,5 g/l, but it is usually measured at between 5,0 and 6,0 g/l. The minimum sugar-free extract is 20 g/l, but it is usually measured at between 22 and 24 g/l.

Rosé wines — The temperate and fresh environmental conditions of the Piemonte DOC area allow rosé wines characterised by an orange to cherry red colour of varying intensity to be produced, with a marked freshness on the nose, a good amount of extract and high acidity. The taste can be dry to medium-dry depending on the method of winemaking.

Wines in this category must have a minimum total alcoholic strength by volume of 10,5 %, but it is usually measured at between 12,0 and 13,0 %. The minimum total acidity is 4,5 g/l, but it is usually measured at between 5,5 and 6,5 g/l. The minimum sugar-free extract is 17 g/l, but it is usually measured at between 17 and 19 g/l.

Category Sparkling wine (4) and Quality aromatic sparkling wine (6)

The environmental, soil and climate conditions in which the Piemonte DOC is produced can, given the size of the area, allow the grapes to ripen sufficiently to produce sparkling wines by choosing the most appropriate ripening period. Throughout the production area the best conditions for the production of sparkling wines are found at lower altitudes and in areas with less favourable exposure; these wines are characterised by moderate alcoholic strength, medium-high acidity and good flavour, with a fine and long-lasting foam. The sparkling wines are produced through secondary fermentation in autoclaves, whether white, rosé or red. Where aromatic varieties, such as Brachetto, are used they produce a sparkling red wine of medium intensity, sometimes tending to cherry red, with a delicate taste and varying degrees of sweetness, and with a distinctive, delicately musky, aroma.

Wines in this category must have a minimum total alcoholic strength by volume of 10,5 %, but it is usually measured at between 12,0 and 13,0 %. The minimum total acidity is 5,0 g/l, but it is usually measured at between 5,5 and 6,5 g/l. The minimum sugar-free extract is 17 g/l for the white wines and 20 g/l for the red wines and it is usually measured at between 17 and 20 g/l. Residual sugar can be from zero (pas dosé) to medium (demi-sec) to sweet (such as the aromatic Brachetto variety).

Category Semi-sparkling wine (6)

The environmental, soil and climate conditions in which the Piemonte DOC is produced can allow the grapes to ripen sufficiently to produce semi-sparkling wines. This type of wine has a long tradition in Piedmont and historical Piedmont grape varieties are predominantly used to make it. The wines are characterised by medium-high alcoholic strength, moderate acidity and good flavour. A light effervescence, combined with moderate residual sugar content, enhances the perception of fruity notes. The semi-sparkling wines are produced through brief secondary fermentation in autoclaves, whether white, rosé or red. All of the territory covered by the DOC is well suited to the production of this type of wine.

Wines in this category must have a minimum total alcoholic strength by volume of 10,0 %, but it is usually measured at between 11,0 and 12,0 %. The minimum total acidity is 4,5 g/l, but it is usually measured at between 5,5 and 6,5 g/l. The minimum sugar-free extract is 15 g/l for the white wines and 20 g/l for the red wines and it is usually measured at between 17 and 22 g/l.

Category Wine (1), Wine from raisined grapes (15) and Wine of overripe grapes (16)

The entire area is well suited to the production of wines with high alcohol content, but the characteristics of a strong aroma, being full-bodied and sweetness can be enhanced by a period of drying the grapes on the plant or in special premises. This concentrates the colour of the wine, which becomes very intense, and modifies the tannins, which become intense and enveloping, giving the wine great structure and longevity. The taste sensations vary depending on the extent of the drying. In the wine category, drying is carried out to a lesser extent and only leads to a reduction of the acidity and a certain softening. In the wine of overripe grapes category, the concentration is higher and there is a discernible amount of residual sugar. In the wine from raisined grapes category, alcohol content is very high, residual sugar is noticeable and tannins are considerably softened.

Where aromatic varieties are use, the distinctive aromas are strongly enhanced.

Piemonte Rosso Passito wines can have a minimum total alcoholic strength of 16,0 % (of which at least 9,0 % actual) for the wine from raisined grapes category, 15,0 % (of which at least 12,0 % actual) for the wine of overripe grapes category and 13,0 % (of which at least 10,5 % actual) for the wine category. Minimum total acidity is 4,5 g/l. Minimum sugar-free extract: 25 g/l for Passito wines from raisined grapes and of overripe grapes; 23 g/l for Passito wines in the Wine category.

Piemonte Bianco Passito wines can have a minimum total alcoholic strength of 16,0 % (of which at least 9,0 % actual) for the wine from raisined grapes category, 15,0 % (of which at least 12,0 % actual) for the wine of overripe grapes category and 13,0 % (of which at least 10,5 % actual) for the wine category. Minimum total acidity is 4,5 g/l. Minimum sugar-free extract: 22 g/l for Passito wines from raisined grapes and of overripe grapes; 20 g/l for Passito wines in the Wine category.

Piemonte Barbera Passito wines can have a minimum total alcoholic strength of 16,0 % (of which at least 9,0 % actual) for the wine from raisined grapes category, 15,0 % (of which at least 12,0 % actual) for the wine of overripe grapes category and 13,0 % (of which at least 10,5 % actual) for the wine category. Minimum total acidity is 4,5 g/l. Minimum sugar-free extract: 26 g/l for Passito wines from raisined grapes and of overripe grapes; 24 g/l for Passito wines in the Wine category.

The geographical conditions of the DOC area are very important in the production of Passito wines. In addition to making sure the grapes are perfectly ripe, it is necessary to have the ideal conditions for drying the grapes in special premises, namely low humidity, large temperature variations and adequate ventilation. In autumn, the hills and foothills of the Piemonte DOC area are characterised by wide variations in temperature between day and night and the foothills are also heated more than the lowlands by the sun, leading to a natural circulation of air at dusk; this phenomenon is well-known and proven by the absence of fog which is often present in the Po valley in that season.

9.   Essential further conditions

Use of the description ‘Vigneti di Montagna’

Legal framework:

National legislation

Type of further condition:

Additional labelling requirements

Description of the condition:

The vines to be used for the production of vines bearing the specific description ‘Vigneti di Montagna’ on their labels must be located at altitudes of at least 500 m above sea level on average, and fulfil at least one of the following conditions:

—	an average slope of at least 30 %,

—	vineyards in terraces.

Link to the product specification

https://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/11962