# C_2023290EN.01004501.xml

| 18.8.2023 | EN | Official Journal of the European Union | C 290/45 |
| --- | --- | --- | --- |

18.8.2023

EN

Official Journal of the European Union

C 290/45

---

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

(2023/C 290/06)

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

COMMUNICATING THE APPROVAL OF A STANDARD AMENDMENT

‘Maremma toscana’

PDO-IT-A1413-AM03

Date of communication: 18.5.2023

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

1.   Indication of the term ‘Rosé’ as an alternative to the term ‘Rosato’ [rosé]

The option to indicate also the term ‘Rosé’ on the labels of Rosato wines has been added for the following product types: Rosato, Alicante Rosato, Grenache Rosato, Ciliegiolo Rosato, Merlot Rosato, Sangiovese Rosato, Syrah Rosato.

This option is intended to increase commercial opportunities, particularly in English-speaking markets.

The amendment concerns Articles 1, 2, 4, 5, 6 and 7 of the product specification and points 4 and 9 of the single document.

2.   Addition of Vermentino Superiore [superior] type

The new Vermentino Superiore type has been added.

The purpose of adding this type is to make the most of the qualities of the Vermentino variety by using different growing and wine-making techniques compared to those used for the basic Vermentino wine.

The amendment concerns Articles 1, 2, 4, 5, 6, 7, 8 and 9 of the product specification and points 4, 5 and 8 of the single document.

3.   Combination of grape varieties for the Vermentino Superiore type

The minimum percentage of the Vermentino grape variety has been increased to 95 % in the Superiore type, compared to 85 % in the basic type.

This makes the specific characteristics of the grape variety more distinctive.

The amendment concerns Article 2 of the product specification but does not affect the single document.

4.   Addition of agronomic requirements for the Vermentino Superiore type

The maximum grape production per hectare and the minimum natural alcoholic strength by volume have been added for this type.

This became necessary as a result of the introduction of this wine type and is in line with the requirements for the using the term ‘Superiore’.

The amendment concerns Article 4 of the product specification and point 5.2 of the single document.

5.   Adjustments to the form

The Canaiolo type has been added to the list showing the requirements for release for consumption.

The Merlot Passito [raisined] type has been added to the list showing the grape-to-wine yields and maximum wine production.

This corrects a simple clerical error in the previous versions.

The amendments concern Article 5 of the product specification but do not affect the single document.

6.   Rules on winemaking and release for consumption of the Vermentino Superiore type

The maximum grape-to-wine yield, maximum wine production per hectare and requirements for release for consumption have been added for this type.

The yield and maximum wine production per hectare have been specified in line with the agronomic requirements laid down for this type of wine. Furthermore, laying down a minimum period before the product is released for consumption means it can be differentiated both in terms of quality and on the market.

The amendments concern Article 5 of the product specification but do not affect the single document.

7.   Description of the Vermentino Superiore wine type

The chemical, physical and organoleptic descriptors have been added for the new wine type.

The product’s characteristics on consumption mean that wines made from the Vermentino grape variety qualified with the term Superiore can be clearly identified.

The amendment concerns Article 6 of the product specification and point 4 of the single document.

8.   Adjustment to the rules on labelling

The term ‘Rosé’ has been added as an alternative to the word ‘Rosato’ for rosé wines.

The term ‘Superiore’ has been deleted from the list of descriptors that may not be used on labelling.

These adjustments are consistent with the changes made to the Maremma toscana PDO designation.

The amendments concern Article 7 of the product specification but do not affect the single document.

9.   Adjustment to the rules on packaging

The minimum capacity of bag in box containers has been reduced from 3 litres to 2 litres. Furthermore, containers made of glass alternatives polyethylene terephthalate (PET) and plastic-coated paper (Brik) have been prohibited. The reduction in the minimum capacity for bag in box containers will make it possible to improve marketing opportunities for the products on EU and international markets as it meets the needs of many consumers who welcome this small size. PET and Brik containers have been prohibited in order to preserve the image of the PDO product presented to the consumer.

Only glass bottles may be used for Superiore types, as is already the case for Riserva [reserve], Vigna [vineyard], Passito, Vin Santo [holy wine] and Vendemmia tardiva [late harvest]. This is to further enhance the image of the products. Additionally, the maximum capacity of the bottles has been increased to 18 litres for these types in order to meet the requirements of markets where, for some types of high-quality wines, there is a demand for large sizes that can be used for mainly promotional purposes.

The amendments concern Article 8 of the product specification and point 9 of the single document.

10.   Adjustments to the form in the section on the link with the geographical environment

The description of the link has been adapted following the introduction of the new Vermentino Superiore type.

This is a change to the form of the text to include references to the above wine type.

The amendment concerns Article 9 of the product specification but does not affect the single document.

SINGLE DOCUMENT

1.   Name(s)

Maremma toscana

2.   Geographical indication type

PDO - Protected Designation of Origin

3.   Categories of grapevine product

| 1. | Wine |
| --- | --- |

1.

Wine

| 4. | Sparkling wine |
| --- | --- |

4.

Sparkling wine

| 5. | Quality sparkling wine |
| --- | --- |

5.

Quality sparkling wine

4.   Description of the wine(s)

1.   Bianco [white] including Bianco Riserva [white reserve], with indication of one or two grape varieties

CONCISE TEXTUAL DESCRIPTION

Colour: straw yellow of varying intensity. Aroma: fine and delicate, with mainly fruity notes in the Viognier and Ansonica; broader and more complex in the Riserva [reserve] version. Taste: from dry to medium-dry in the Bianco; soft and velvety in the Vermentino, Viognier and Ansonica; fresher, with spicy notes, flavourful and full-bodied in the Riserva version. Minimum total alcoholic strength by volume: Bianco: 10,50 %; Ansonica, Viognier, Vermentino, Chardonnay, Sauvignon, Trebbiano: 11,00 %; Riserva: 12,00 %. Minimum sugar-free extract: Bianco: 14,00 g/l; Ansonica, Viognier, Vermentino, Chardonnay, Sauvignon, Trebbiano: 16 g/l; Riserva: 18 g/l. Any analytical parameters not shown in the table below comply with the limits laid down in national and EU legislation.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | |
| Minimum total acidity | 4,50 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

Minimum total acidity

4,50 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

2.   Vermentino Superiore [superior]

CONCISE TEXTUAL DESCRIPTION

Colour: bright straw yellow, sometimes with hints tending to golden. Aroma: delicate, distinctive, fine. Taste: dry, flavourful, soft, velvety. Minimum total alcoholic strength by volume: 12,50 %. Minimum sugar-free extract: 20,0 g/l.

| 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) | |

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)

3.   Rosso [red], including Rosso Novello [new] and Rosso Riserva, with indication of one or two grape varieties

CONCISE TEXTUAL DESCRIPTION

Colour: ruby red of varying intensity with hints of purple; intense red, tending to garnet with age.

Aroma: with fruity notes in the Novello, Alicante/Grenache, Merlot, Pugnitello and Sangiovese wines and spicy notes in the Cabernet Franc, Cabernet Sauvignon, Syrah and Petit Verdot; the aroma is more delicate in the Ciliegiolo, tending to become more refined during ageing in the Riserva wines.

Taste: from dry to medium-dry in the Rosso, and slightly acidic and flavourful in the Novello, Alicante/Grenache; with more body in the Cabernet, Cabernet Franc, Cabernet Sauvignon, Ciliegiolo, Petit Verdot, Pugnitello, Sangiovese and Merlot, and also in the Riserva wines; intense and spicy in the Syrah; and lively and full in the Rosso and Sangiovese types subject to the Governo all’uso toscano technique.

Minimum total alcoholic strength by volume: Rosso, Novello: 11,00 %; Alicante/Grenache, Cabernet, Cabernet Franc, Cabernet Sauvignon, Canaiolo, Merlot, Petit Verdot, Pugnitello, Sangiovese and Ciliegiolo, Syrah: 11,50 %; Riserva: 12,00 %.

Minimum sugar-free extract: Rosso: 22,00 g/l; Novello: 20,00 g/l; Alicante/Grenache, Cabernet, Cabernet Franc, Cabernet Sauvignon, Canaiolo, Merlot, Petit Verdot, Pugnitello, Sangiovese and Ciliegiolo, Syrah: 22 g/l; Riserva 24,00 g/l.

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

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | |
| Minimum total acidity | 4,50 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

Minimum total acidity

4,50 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

4.   Rosato [rosé] / Rosé, with indication of the grape variety

CONCISE TEXTUAL DESCRIPTION

Colour: pink of varying intensity.

Aroma: delicate, with intense fruity notes, more persistent in the Alicante, and more delicate in the Sangiovese.

Taste: from dry to medium-dry, slightly acidic, harmonious.

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

Minimum sugar-free extract: 16,00 g/l.

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

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | |
| Minimum total acidity | 4,50 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

Minimum total acidity

4,50 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

5.   Vin Santo [holy wine]

CONCISE TEXTUAL DESCRIPTION

Colour: from straw yellow to amber to brown.

Aroma: redolent of ether, warm and distinctive.

Taste: from dry to sweet, harmonious and velvety.

Minimum total alcoholic strength by volume: 16,00 %.

Minimum sugar-free extract: 22,00 g/l.

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

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 12,00 |
| Minimum total acidity | 4,50 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 30,00 |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

12,00

Minimum total acidity

4,50 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

30,00

Maximum total sulphur dioxide (in milligrams per litre)

6.   Vendemmia tardiva [late harvest], with indication of the grape variety

CONCISE TEXTUAL DESCRIPTION

Colour: from intense straw yellow to golden yellow of varying intensity.

Aroma: delicate, intense, occasionally spicy.

Taste: from dry to sweet, full and harmonious.

Minimum total alcoholic strength by volume: 15,00 %.

Minimum sugar-free extract: 22,00 g/l.

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

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | |
| Minimum total acidity | 4,50 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 25 |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

Minimum total acidity

4,50 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

25

Maximum total sulphur dioxide (in milligrams per litre)

7.   Passito Bianco [raisined white], including with indication of grape variety

CONCISE TEXTUAL DESCRIPTION

Colour: from golden yellow to amber of varying intensity.

Aroma: intense, of ripe fruit.

Taste: from dry to sweet, round and velvety.

Minimum total alcoholic strength by volume: 15,50 %.

Minimum sugar-free extract: 23,00 g/l.

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

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 12,00 |
| Minimum total acidity | 4,50 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 25 |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

12,00

Minimum total acidity

4,50 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

25

Maximum total sulphur dioxide (in milligrams per litre)

8.   Passito Rosso [raisined red], including with indication of grape variety

CONCISE TEXTUAL DESCRIPTION

Colour: intense ruby red.

Aroma: intense, broad.

Taste: from dry to sweet, velvety.

Minimum total alcoholic strength by volume: 15,50 %.

Minimum sugar-free extract: 24,00 g/l.

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

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 12,00 |
| Minimum total acidity | 4,50 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 25 |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

12,00

Minimum total acidity

4,50 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

25

Maximum total sulphur dioxide (in milligrams per litre)

9.   Sparkling wine and Quality sparkling wine - Bianco, including with indication of the grape variety, and Rosato/Rosé

CONCISE TEXTUAL DESCRIPTION

Colour: straw yellow of varying intensity; in the Ansonica, bright straw yellow; occasionally with greenish hints in the Vermentino; from pale to cherry pink in the Rosato/Rosé.

Foam: fine and long-lasting.

Aroma: fine, fruity, long-lasting, lighter in the Ansonica, more delicate in the Vermentino, with more marked fruity notes in the Rosato/Rosé.

Taste: zero dosage to extra dry, harmonious in the Ansonica; lively, acidic, slightly bitter in the Rosato/Rosé.

Minimum total alcoholic strength by volume: Bianco and Rosato: 10,50 %; Ansonica and Vermentino: 11,00 %.

Minimum sugar-free extract: Bianco 14,00 g/l; Ansonica, Vermentino, Rosato/Rosé: 16,00 g/l.

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

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | |
| Minimum total acidity | 4,50 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

Minimum total acidity

4,50 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

5.   Wine-making practices

5.1.   Specific oenological practices

1.   Vin Santo wine-making method

Specific oenological practice

After undergoing a careful selection process, the grapes must be naturally dried in suitable premises until they reach an adequate sugar content, before pressing. The wine must be made, stored, and aged in wooden containers with a maximum capacity of 500 litres, and may not be released for consumption before 1 March of the 3rd year following the year in which the grapes were produced.

2.   Governo all’uso toscano wine-making method

Specific oenological practice

The traditional method, permitted for the Rosso and Sangiovese types, whereby fermentation is slowly restarted by adding slightly dried black grapes (at least 10 kg per hectolitre) that, before pressing, have begun fermentation.

5.2.   Maximum yields:

| 1. | Bianco, Bianco Riserva and Spumante

  13 000 kilograms of grapes per hectare |
| --- | --- |

1.

Bianco, Bianco Riserva and Spumante

13 000 kilograms of grapes per hectare

| 2. | Bianco, Bianco Riserva and Spumante

  91,00 hectolitres per hectare |
| --- | --- |

2.

Bianco, Bianco Riserva and Spumante

91,00 hectolitres per hectare

| 3. | Rosso, Rosso Riserva, Rosato, Rosato Spumante and Novello

  12 000 kilograms of grapes per hectare |
| --- | --- |

3.

Rosso, Rosso Riserva, Rosato, Rosato Spumante and Novello

12 000 kilograms of grapes per hectare

| 4. | Rosso, Rosso Riserva, Rosato, Rosato Spumante and Novello

  84,00 hectolitres per hectare |
| --- | --- |

4.

Rosso, Rosso Riserva, Rosato, Rosato Spumante and Novello

84,00 hectolitres per hectare

| 5. | Vin Santo
  13 000 kilograms of grapes per hectare |
| --- | --- |

5.

Vin Santo

13 000 kilograms of grapes per hectare

| 6. | Vin Santo
  45,50 hectolitres per hectare |
| --- | --- |

6.

Vin Santo

45,50 hectolitres per hectare

| 7. | Ansonica, Ansonica Spumante, Chardonnay, Sauvignon, Trebbiano, Vermentino, Vermentino Spumante and Viognier
  12 000 kilograms of grapes per hectare |
| --- | --- |

7.

Ansonica, Ansonica Spumante, Chardonnay, Sauvignon, Trebbiano, Vermentino, Vermentino Spumante and Viognier

12 000 kilograms of grapes per hectare

| 8. | Ansonica, Ansonica Spumante, Chardonnay, Sauvignon, Trebbiano, Vermentino, Vermentino Spumante and Viognier
  84,00 hectolitres per hectare |
| --- | --- |

8.

Ansonica, Ansonica Spumante, Chardonnay, Sauvignon, Trebbiano, Vermentino, Vermentino Spumante and Viognier

84,00 hectolitres per hectare

| 9. | Vermentino Superiore

  9 000 kilograms of grapes per hectare |
| --- | --- |

9.

Vermentino Superiore

9 000 kilograms of grapes per hectare

| 10. | Vermentino Superiore

  63,00 hectolitres per hectare |
| --- | --- |

10.

Vermentino Superiore

63,00 hectolitres per hectare

| 11. | Alicante, Cabernet, Cabernet Sauvignon, Cabernet Franc, Canaiolo, Ciliegiolo, Merlot, Petit Verdot, Sangiovese and Syrah
  11 000 kilograms of grapes per hectare |
| --- | --- |

11.

Alicante, Cabernet, Cabernet Sauvignon, Cabernet Franc, Canaiolo, Ciliegiolo, Merlot, Petit Verdot, Sangiovese and Syrah

11 000 kilograms of grapes per hectare

| 12. | Alicante, Cabernet, Cabernet Sauvignon, Cabernet Franc, Canaiolo, Ciliegiolo, Merlot, Petit Verdot, Sangiovese and Syrah
  77,00 hectolitres per hectare |
| --- | --- |

12.

Alicante, Cabernet, Cabernet Sauvignon, Cabernet Franc, Canaiolo, Ciliegiolo, Merlot, Petit Verdot, Sangiovese and Syrah

77,00 hectolitres per hectare

| 13. | Pugnitello
  9 000 kilograms of grapes per hectare |
| --- | --- |

13.

Pugnitello

9 000 kilograms of grapes per hectare

| 14. | Pugnitello
  63,00 hectolitres per hectare |
| --- | --- |

14.

Pugnitello

63,00 hectolitres per hectare

| 15. | Alicante Rosato, Ciliegiolo Rosato, Merlot Rosato, Sangiovese Rosato and Syrah Rosato

  11 000 kilograms of grapes per hectare |
| --- | --- |

15.

Alicante Rosato, Ciliegiolo Rosato, Merlot Rosato, Sangiovese Rosato and Syrah Rosato

11 000 kilograms of grapes per hectare

| 16. | Alicante Rosato, Ciliegiolo Rosato, Merlot Rosato, Sangiovese Rosato and Syrah Rosato

  77,00 hectolitres per hectare |
| --- | --- |

16.

Alicante Rosato, Ciliegiolo Rosato, Merlot Rosato, Sangiovese Rosato and Syrah Rosato

77,00 hectolitres per hectare

| 17. | Passito Bianco, Ansonica Passito, Chardonnay Passito, Sauvignon Passito and Vermentino Passito

  11 000 kilograms of grapes per hectare |
| --- | --- |

17.

Passito Bianco, Ansonica Passito, Chardonnay Passito, Sauvignon Passito and Vermentino Passito

11 000 kilograms of grapes per hectare

| 18. | Passito Bianco, Ansonica Passito, Chardonnay Passito, Sauvignon Passito and Vermentino Passito

  44,00 hectolitres per hectare |
| --- | --- |

18.

Passito Bianco, Ansonica Passito, Chardonnay Passito, Sauvignon Passito and Vermentino Passito

44,00 hectolitres per hectare

| 19. | Passito Rosso, Cabernet Passito, Cabernet Sauvignon Passito, Ciliegiolo Passito, Merlot Passito and Sangiovese Passito

  11 000 kilograms of grapes per hectare |
| --- | --- |

19.

Passito Rosso, Cabernet Passito, Cabernet Sauvignon Passito, Ciliegiolo Passito, Merlot Passito and Sangiovese Passito

11 000 kilograms of grapes per hectare

| 20. | Passito Rosso, Cabernet Passito, Cabernet Sauvignon Passito, Ciliegiolo Passito, Merlot Passito and Sangiovese Passito

  44,00 hectolitres per hectare |
| --- | --- |

20.

Passito Rosso, Cabernet Passito, Cabernet Sauvignon Passito, Ciliegiolo Passito, Merlot Passito and Sangiovese Passito

44,00 hectolitres per hectare

| 21. | Vendemmia tardiva, Ansonica Vendemmia tardiva, Chardonnay Vendemmia tardiva and Sauvignon Vendemmia tardiva

  80 000 kilograms of grapes per hectare |
| --- | --- |

21.

Vendemmia tardiva, Ansonica Vendemmia tardiva, Chardonnay Vendemmia tardiva and Sauvignon Vendemmia tardiva

80 000 kilograms of grapes per hectare

| 22. | Vendemmia tardiva, Ansonica Vendemmia tardiva, Chardonnay Vendemmia tardiva and Sauvignon Vendemmia tardiva

  40,00 hectolitres per hectare |
| --- | --- |

22.

Vendemmia tardiva, Ansonica Vendemmia tardiva, Chardonnay Vendemmia tardiva and Sauvignon Vendemmia tardiva

40,00 hectolitres per hectare

| 23. | Trebbiano Vendemmia tardiva, Vermentino Vendemmia tardiva and Viognier Vendemmia tardiva

  80 000 kilograms of grapes per hectare |
| --- | --- |

23.

Trebbiano Vendemmia tardiva, Vermentino Vendemmia tardiva and Viognier Vendemmia tardiva

80 000 kilograms of grapes per hectare

| 24. | Trebbiano Vendemmia tardiva, Vermentino Vendemmia tardiva and Viognier Vendemmia tardiva

  40,00 hectolitres per hectare |
| --- | --- |

24.

Trebbiano Vendemmia tardiva, Vermentino Vendemmia tardiva and Viognier Vendemmia tardiva

40,00 hectolitres per hectare

6.   Demarcated geographical area

The area of production falls within the region of Tuscany and, specifically, covers the entire province of Grosseto.

7.   Wine grape variety(-ies)

Alicante N. - Grenache

Ansonica B. - Inzolia

Cabernet Franc N. - Cabernet

Cabernet Sauvignon N. - Cabernet

Canaiolo Nero N. - Canaiolo

Carmenère N. - Cabernet

Chardonnay B.

Ciliegiolo N.

Malvasia Istriana B. - Malvasia

Malvasia Bianca Lunga B. - Malvoisier

Malvasia Bianca di Candia B. - Malvasia

Merlot N.

Petit Verdot N.

Pugnitello N.

Sangiovese N. - Sangioveto

Sauvignon B. - Sauvignon Blanc

Syrah N.

Trebbiano Toscano B. - Procanico

Vermentino B. - Pigato B.

Viognier B.

8.   Description of the link(s)

8.1.   ‘Maremma toscana’ PDO - Wine including Vin Santo, Vendemmia tardiva and Passito

The area consists largely of hills and foothills, with moderate rainfall and scarce summer rain. The deep soils favour root development and have a good drainage capacity. It is a historical wine-growing area dating back to the Etruscans, which, over the centuries, has been considered ideal for growing vines, most of which have been trained using the spurred cordon method with a high planting density. The varieties used are both traditional to the area (Trebbiano Toscano, Ansonica, Vermentino, Vermentino Superiore, Sangiovese and Ciliegiolo), and more modern (Chardonnay, Sauvignon, Viognier, Merlot, Cabernet and Syrah), producing highly characteristic wines that are fresh, aromatic and well-structured.

8.2.   ‘Maremma toscana’ PDO - Sparkling wine and Quality sparkling wine

The area consists largely of hills and foothills, with moderate rainfall, scarce summer rain, and good ventilation. The deep soils favour root development and have a good drainage capacity. The traditional production of sparkling wines is also linked to the presence of natural cellars hewn out of the tuff stone, which allow optimal temperatures to be maintained. The vineyards have had high planting densities since ancient times. The varieties used are those traditional to the area (Trebbiano Toscano, Vermentino and Ansonica), to which other more modern varieties are sometimes added (Chardonnay, Sauvignon), that give the wines fresh, slightly acidic, fine and fruity characteristics.

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

Labelling

Legal framework:

EU legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

The synonym Grenache has been specified as an alternative name for the Alicante variety.

The possibility of using the term ‘Rosé’ as an alternative to the word ‘Rosato’ has been specified for rosé wines

Wine-making area of the products

Legal framework:

EU legislation

Type of further condition:

Derogation from production in the demarcated geographical area

Description of the condition:

In addition to the provinces of Pisa, Livorno, Siena and Florence, the province of Arezzo has been added to the list of areas where wine-making operations may be carried out for the production of wines covered by the PDO.

Indication of grape variety

Legal framework:

EU legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

The option has been added to specify on the label two grape varieties of the same colour from those indicated in the product specification, which must be listed in descending order with respect to the actual amount of grapes used, under Article 50(1)(a)(ii) of Regulation (EU) 2019/33.

Rules on packaging

Legal framework:

EU legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

Any containers with a nominal volume permitted by the legislation in force may be used, including containers of a material other than glass consisting of a wine skin of polyethylene or polyester multi-layered plastic enclosed in a box made of cardboard or any other rigid material, exclusively for volumes of between 2 and 5 litres.

Containers such as demijohns and carboys, and containers of a material other than glass such as polyethylene terephthalate (PET) and plastic-coated paper (Brik) may not be used.

Any type of closure permitted by legislation, with the exception of crown caps, may be used for wines in glass bottles.

For wines bearing the terms ‘Riserva’, ‘Superiore’ and ‘Vigna’ and wines of the Passito, Vin Santo and Vendemmia tardiva types, the only containers permitted are glass bottles with a shape and presentation befitting of fine wine, with a nominal volume of up to 18 litres and a closure other than a crown cap.

Link to the product specification

Https://www.politicheagricole.it/flex/cm/pages/serveblob.php/L/IT/idpagina/19593

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

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