# C_2023087EN.01004701.xml

| 9.3.2023 | EN | Official Journal of the European Union | C 87/47 |
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9.3.2023

EN

Official Journal of the European Union

C 87/47

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Publication of an application for amendment of a specification for a name in the wine sector referred to in Article 105 of Regulation (EU) No 1308/2013 of the European Parliament and of the Council

(2023/C 87/16)

This publication confers the right to oppose the application pursuant to Article 98 of Regulation (EU) No 1308/2013 of the European Parliament and of the Council (1) within two months from the date of this publication.

REQUEST FOR AMENDMENT TO THE PRODUCT SPECIFICATION

‘Colli Asolani - Prosecco / Asolo - Prosecco’

PDO-IT-A0514-AM02

21.10.2014

1.   Rules applicable to the amendment

Article 105 of Regulation (EU) n° 1308/2013 – Non-minor modification

2.   Description and reasons for amendment

2.1.   
  Amending the name of the designation

Description:

The name changes from ‘Colli Asolani - Prosecco / Asolo - Prosecco’ to ‘Asolo Prosecco / Asolo’.

Reasons:

The words ‘Colli Asolani - Prosecco’ should be removed from the name to make it more readable and easier to remember for the consumer, and to avoid confusion with the existing Colli Ascolani PDO.

Leaving out the hyphen between ‘Asolo’ and ‘Prosecco’ simplifies labelling arrangements.

Allowing the name ‘Asolo’ to be used as an alternative to ‘Asolo Prosecco’, for all types covered by the specification, is intended to limit cross-regional association with ‘Prosecco’ PDO, which partly coincides with the geographical area of this PDO, so as to better define the specific area.

This amendment concerns the entire product specification and the entire single document, each time the designation name is referred to.

2.2.   
  Extending the demarcated production area

Description:

The production area is extended to include part of the territory of the municipalities of Borso del Grappa and Crespano del Grappa.

The production area also changes in that the maximum altitude for production increases from 300 to 400 m above sea level.

Reasons:

The production area increases in relative terms as a result of hilly areas being added that have the same landscape, soil and climate features as the rest of the Colli di Asolo territory. Winemaking has established itself in this new area of production, yielding products with the same analytical and organoleptic characteristics as the already existing wines.

A higher maximum altitude of production is justified by the undeniably changing climate conditions, which have led to an increase in average temperatures throughout the region. Due to the higher temperatures the vines are able to complete their growth cycle at higher altitudes, creating new production opportunities.

For grapes of the Glera variety, which are often lacking in acidity, planting in a cooler environment could allow the grapes’ acidic freshness to be better preserved, giving the fruit a more balanced macrostructure.

This amendment concerns Article 3 of the product specification and point 6 of the single document.

2.3.   
  Increase in grape yield per hectare

Description:

The maximum grape yield is increased from 12 to 13,5 tonnes per hectare.

Reasons:

Increasing the yield has become necessary to adapt the production of the vines to actual capacity at existing vineyards. The Glera variety is characterised by its high production capacity (weight of the grape bunches, germination rate and fertility of the buds), and artificially containing the number of bunches does not lead to improved quality.

Based on the yields obtained and the results of testing in the field, also taking account of growing techniques and the weather conditions, it has been established that the quality of the end product will in no way diminish but will continue to meet the current, high quality standards of the designation.

This amendment concerns Article 4 of the product specification and point 5(b) of the single document (maximum yields).

2.4.   
  Further restrictions

Description:

The amendment concerns bottling in the demarcated production area.

Reasons:

The reason for the amendment is the need to preserve the quality of ‘Asolo Prosecco / Asolo’ PDO wines, guarantee their origin and ensure that controls are effective, timely and inexpensive.

Transportation and bottling outside the production area can compromise the quality of ‘Asolo Prosecco / Asolo’ wine, as it could be exposed to redox reactions, sudden changes in temperature and microbiological contamination. These phenomena in particular can have negative effects on the physical and chemical characteristics (minimum total acidity, minimum sugar-free extract, etc.) and organoleptic characteristics (colour, aroma and taste).

The further the wine is transported, the greater the risk. In contrast, bottling in the area of origin, with batches of wine travelling only short distances if they are moved at all, helps to keep the product’s characteristics and quality intact.

Over the years, the producers of the ‘Asolo Prosecco / Asolo’ designation of origin have acquired experience and sound technical and scientific knowledge of the particular qualities of the wines. Combined with the above, these factors allow bottling to be carried out in the area of origin with the best technological precautions. The aim is to preserve all of the physical, chemical and organoleptic characteristics of the wines covered by the specification.

Another objective of bottling in the production area is to ensure that the competent body can carry out its monitoring duties with maximum efficiency, efficacy and cost-effectiveness. These requirements cannot be assured to the same extent outside the production area.

The control body that performs the annual check on compliance with the provisions of the specification can very swiftly schedule the inspection visits to all of the undertakings involved in the production area at the time that ‘Asolo Prosecco / Asolo’ wine is being bottled, in accordance with the respective inspection plan.

The aim is systematic verification that only consignments of ‘Asolo Prosecco / Asolo’ wine which have first been certified as having passed the physical, chemical and organoleptic tests performed by the inspection body can be bottled. This makes it possible to achieve better results in terms of the efficacy of the checks, at a limited cost to the producers, with a view to offering consumers the maximum guarantees regarding the authenticity of the wine.

However, in accordance with national legislation, in order to safeguard established rights, individual authorisations may be granted to individuals or companies that have traditionally bottled the wines outside the demarcated production area, while ensuring a limited number of bottling firms located outside the area, enabling the competent body to plan its inspections efficiently, including in cooperation with the control authorities of other countries, in accordance with the EU rules in force.

This amendment concerns Article 5 of the product specification and point 1.9 of the single document (Further conditions).

2.5.   
  Reduction in dry extract

Description:

The minimum sugar-free extract is reduced from 16 to 15 grams per litre.

Reasons:

The purpose of reducing the dry extract by one gram is to be able to offer consumers a fresher, more delicate and pleasant wine.

Reducing the minimum sugar-free extract by one gram helps make the composition of the cuvées more balanced without affecting their quality. Moreover, the new value lies within the limits laid down by national and EU legislation.

This amendment concerns Article 6 of the product specification and point 4 of the single document (Description of the wines).

2.6.   
  Production management: no reference to the Glera variety allowed for products made from wine and grape yield surpluses

Description:

A provision has been added on the use of grape and wine yield surpluses which, under the limits laid down in the specification, cannot be used to produce PGI wines or sparkling wine designated with a reference to the Glera variety, unless otherwise provided for by the legislation in force.

Reasons:

The purpose of this amendment is to protect and safeguard the ‘Asolo Prosecco / Asolo’ PDO.

In particular, the permitted use of wines produced from such surpluses is defined by establishing that they may not, in any event, be labelled ‘Asolo Prosecco / Asolo’, but may be used for other PGIs from the same territory if they comply with the relevant specifications, or for generic wines, and that their designations must not include any reference to the Glera variety (which accounts for more than 85 % of the variety mix of the PDO).

This management measure is essentially intended to make products derived from such surpluses ‘generic’ and thus to prevent unfair competition with products bearing the PDO, while also serving as a deterrent in order to keep such surpluses to a minimum.

This amendment concerns Articles 4 and 5 of the product specification but does not affect the single document.

2.7.   
  Wine-making area

Description:

The derogation for winemaking under current EU legislation (Article 6(4)(b) of Regulation (EC) No 607/2009) has been extended to the following municipalities bordering the demarcated production area: Riese Pio X, Conegliano, San Vendemiano, Colle Umberto, Vittorio Veneto, Tarzo, Cison di Valmarino, San Pietro di Feletto, Refrontolo, Susegana, Follina and Miane.

Reasons:

The requested change is based on the fact that an increasing number of wineries established in areas bordering on the production area have invested, and continue to invest, in the ‘Asolo Prosecco / Asolo’ PDO by buying suitable vineyards and/or plots of land with the intention of planting vines and producing wines bearing the PDO.

The derogation concerning the wine-making area should therefore be extended to allow these holdings to produce and process ‘Asolo Prosecco / Asolo’ PDO wines at their own facilities.

This amendment concerns Article 5 of the product specification and point 9 of the single document (Further conditions – Derogation from production in the demarcated geographical area).

2.8.   
  Characteristics on consumption: Change in sugar content variation for the ‘Asolo Prosecco / Asolo’ Spumante Superiore (superior sparkling) type

Description:

For the ‘Asolo Prosecco / Asolo’Spumante Superiore type, as regards the analytical and organoleptic characteristics of the product, a greater variation in sugar content is provided for in the description of taste (in accordance with Article 47 of and part A of Annex III to Regulation (EU) No 33/2019), with the sugar content starting from a lower base (Extra Brut rather than Brut) while there is no change in maximum sugar content (up to medium dry).

Reasons:

The reason for the amendment is the need to better meet consumer demand, which is increasingly shifting towards sparkling wines with a low sugar content whose drier taste and more pronounced acidity make them suitable to being enjoyed with food.

This amendment concerns Articles 5 and 6 of the product specification and point 4 of the single document (Description of the wines).

2.9.   
  Packaging

Description:

Traditional bottles, in the various capacities and colours provided for by EU and national legislation, may now be used for sparkling wines.

Reasons:

Broadening the packaging formats on offer is intended to better respond to constantly evolving market and consumer demand.

This amendment concerns Article 8 of the product specification but does not affect the single document.

SINGLE DOCUMENT

1.   Name of product

Asolo Prosecco / Asolo

2.   Geographical indication type

PDO - Protected designation of origin

3.   Categories of grapevine products

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

1.

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

4.

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

5.

| 6. | Quality aromatic sparkling wine |
| --- | --- |

6.

| 8. | Semi-sparkling wine |
| --- | --- |

8.

4.   Description of the wine(s)

1.   
  ‘Asolo Prosecco / Asolo’ – wine category (1)

| | Colour: straw yellow of varying intensity; |
| --- | --- |

Colour: straw yellow of varying intensity;

| | Aroma: characteristically fruity; |
| --- | --- |

Aroma: characteristically fruity;

| | Taste: dry to medium dry, round, distinctive; |
| --- | --- |

Taste: dry to medium dry, round, distinctive;

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

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

| | Minimum sugar-free extract: 15,0 g/l. |
| --- | --- |

Minimum sugar-free extract: 15,0 g/l.

Wherever the value is left blank in the table below, the wines comply with the limits laid down in national and EU legislation.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | |
| Minimum total acidity | 5,0 g expressed as grams of tartaric acid per litre |
| 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

5,0 g expressed as grams of tartaric acid per litre

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

2.   
  ‘Asolo Prosecco / Asolo’ Spumante Superiore – Sparkling wine (4), Quality sparkling wine (5) and Quality aromatic sparkling wine (6) categories

| | Foam: fine and long-lasting; |
| --- | --- |

Foam: fine and long-lasting;

| | Colour: straw yellow of varying intensity, bright; |
| --- | --- |

Colour: straw yellow of varying intensity, bright;

| | Aroma: pleasant and characteristically fruity; |
| --- | --- |

Aroma: pleasant and characteristically fruity;

| | Taste: from extra brut to medium dry, full-bodied, pleasantly fruity, distinctive; |
| --- | --- |

Taste: from extra brut to medium dry, full-bodied, pleasantly fruity, distinctive;

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

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

| | Minimum sugar-free extract: 15,0 g/l. |
| --- | --- |

Minimum sugar-free extract: 15,0 g/l.

Wherever the value is left blank in the table below, the wines comply with the limits laid down in national and EU legislation.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | |
| Minimum total acidity | 5,0 g expressed as grams of tartaric acid per litre |
| 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

5,0 g expressed as grams of tartaric acid per litre

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

3.   
  ‘Asolo Prosecco / Asolo’ Spumante Superiore with the indication ‘sui lieviti’ (on the lees) – Sparkling wine (4), Quality sparkling wine (5) and Quality aromatic sparkling wine (6) categories

| | Foam: fine and long-lasting; |
| --- | --- |

Foam: fine and long-lasting;

| | Colour: straw yellow of varying intensity, possibly cloudy; |
| --- | --- |

Colour: straw yellow of varying intensity, possibly cloudy;

| | Aroma: pleasant and characteristically fruity with possible notes of bread crust and yeast; |
| --- | --- |

Aroma: pleasant and characteristically fruity with possible notes of bread crust and yeast;

| | Taste: fresh, harmonious, fruity with possible notes of bread crust and yeast; |
| --- | --- |

Taste: fresh, harmonious, fruity with possible notes of bread crust and yeast;

| | Minimum total alcoholic strength by volume: 11,00 % ; Minimum sugar-free extract: 14,0 g/l. |
| --- | --- |

Minimum total alcoholic strength by volume: 11,00 % ; Minimum sugar-free extract: 14,0 g/l.

Wherever the value is left blank in the table below, the wines comply with the limits laid down in national and EU legislation.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | |
| Minimum total acidity | 4,0 g expressed as grams of tartaric acid per litre |
| 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

4,0 g expressed as grams of tartaric acid per litre

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

4.   
  ‘Asolo Prosecco / Asolo’ Frizzante – Semi-sparkling wine category (8)

| | Colour: straw yellow of varying intensity, with bubbles; |
| --- | --- |

Colour: straw yellow of varying intensity, with bubbles;

| | Aroma: pleasant and characteristically fruity; |
| --- | --- |

Aroma: pleasant and characteristically fruity;

| | Taste: dry to medium sweet, fruity, distinctive; |
| --- | --- |

Taste: dry to medium sweet, fruity, distinctive;

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

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

| | Minimum sugar-free extract: 15,0 g/l. |
| --- | --- |

Minimum sugar-free extract: 15,0 g/l.

Wherever the value is left blank in the table below, the wines comply with the limits laid down in national and EU legislation.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | |
| Minimum total acidity | 5,0 g expressed as grams of tartaric acid per litre |
| 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

5,0 g expressed as grams of tartaric acid per litre

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

5.   Wine making practices

a.   Essential oenological practices

Preparation of the batch intended for making sparkling wine

Specific oenological practice

For preparing the base wine to be processed into sparkling wine, the traditional practice of using Pinot Bianco, Pinot Nero, Pinot Grigio and Chardonnay wines is allowed, up to 15 % of the total volume.

b.   Maximum yields

| 1. | ‘Asolo Prosecco / Asolo’
  94,5 hectolitres per hectare |
| --- | --- |

1.

‘Asolo Prosecco / Asolo’

94,5 hectolitres per hectare

| 2. | ‘Asolo Prosecco / Asolo’ Spumante
  94,5 hectolitres per hectare |
| --- | --- |

2.

‘Asolo Prosecco / Asolo’ Spumante

94,5 hectolitres per hectare

| 3. | ‘Asolo Prosecco / Asolo’ Frizzante
  94,5 hectolitres per hectare |
| --- | --- |

3.

‘Asolo Prosecco / Asolo’ Frizzante

94,5 hectolitres per hectare

6.   Demarcated geographical area

| A) | The ‘Asolo Prosecco / Asolo’ production area comprises the following municipalities in the province of Treviso: Asolo, Borso del Grappa, Caerano S. Marco, Castelcucco, Cavaso del Tomba, Cornuda, Crespano del Grappa, Crocetta del Montello, Fonte, Giavera del Montello, Maser, Monfumo, Montebelluna, Nervesa della Battaglia, Paderno del Grappa, Pederobba, Possagno, S. Zenone degli Ezzelini and Volpago del Montello. |
| --- | --- |

A)

| B) | For Pinot Bianco, Pinot Nero, Pinot Grigio and Chardonnay grapes to be used in sparkling wines according to the traditional practice referred to in point 5(1) above, the production area covers the administrative area of the following municipalities in the province of Treviso: Cappella Maggiore, Cison di Valmarino, Colle Umberto, Conegliano, Cordignano, Farra di Soligo, Follina, Fregona, Miane, Pieve di Soligo, Refrontolo, Revine Lago, San Fìor, San Pietro di Feletto, San Vendemiano, Sarmede, Segusino, Sernaglia della Battaglia, Susegana, Tarzo, Valdobbiadene, Vidor, Vittorio Veneto, Asolo, Caerano S. Marco, Castelcucco, Cavaso del Tomba, Cornuda, Crocetta del Montello, Fonte, Giavera del Montello, Maser, Monfumo, Montebelluna, Nervesa della Battaglia, Paderno del Grappa, Pederobba, Possagno, S. Zenone degli Ezzelini, Volpago del Montello, Borso del Grappa and Crespano del Grappa. |
| --- | --- |

B)

7.   Main wine grapes variety(ies)

Glera B. - Serprino

8.   Description of the link(s)

8.1.   ‘Asolo Prosecco / Asolo’ – wine, sparkling wine, quality sparkling wine, quality aromatic sparkling wine and semi-sparkling wine categories

Details of geographical area

Natural factors relevant to the link

The Asolo Prosecco / Asolo’ PDO production area is located in the Veneto region, in the Montello and Colli di Asolo hills in the province of Treviso. These two hill ranges, at altitudes of 100-450 metres above sea level, form a harmonious landscape with gentle slopes and curves. In the Montello hills in particular, karst features originating from the pedogenetic layer are frequent, as evidenced by more than 2 000 sinkholes of varying sizes forming a perfect underground drainage system. The hills are made up of large formations of hard aggregate, consisting of cemented rock and covered in marly-clayey or marly-sandy soil that is well-suited to tillage and prone to loosening when exposed to the elements. Its characteristic red colouring is evidence of its ancient origin. The soils are decarbonated and acidic, of medium depth, with good capacity for water storage and considerable mineral content. As they have not undergone any major disturbances, their original characteristics have been preserved, with their stratigraphy and texture remaining intact. There is a high degree of microbiological activity in the organic substance, which ensures the ready availability of nutrients.

The wine-growing area enjoys specific climate conditions characterised by mild springs, summers that are not too hot and mild autumns, thanks to the slopes under vines being south-facing and the arrangement of the hills forming right angles against the cold north-easterly winds. The average temperature in summer is 22,6 oC and the highest temperatures are reached in July. Autumns are warm and dry, with breezes and strong variations between day and night temperatures.

It rains mainly from April to September, and the rainfall is fairly evenly distributed. The loose texture of the soil means that rainwater is rapidly absorbed into the subsoil and the sloped land allows excess water to be easily drained off.

Historical and human factors relevant to the link

Vineyards were planted and developed on the Colli di Asolo and Montello hillsides first by Benedictine monks and later by the Venetian Republic. The monks settled in the area around the year 1000 A.D., in particular at the monastery of Santa Bona in Vidor and the Montello charterhouse in Nervesa. Their work had a profound impact on the area’s farming and wine-growing history and helped shape a culture centred on vine cultivation and wine that is still very much alive today. In the second half of the 14th century, when the area passed into Venetian hands, the Colli di Asolo and Montello hills were rapidly identified as an important wine-growing area. In the 15th century its wines were already being exported. In the 16th century, when the flourishing Venetian noble classes built villas, ‘barchesse’ (open barns) and hunting houses with their respective vineyards, the aristocratic pursuits of seeking out the beauty and goodness handed down through wine-growing and wine-making traditions took hold in the area. The hills were praised by the most highly-regarded personalities and their wines sought after. In Venice, where they were compared with wines shipped in from Greece, they were taxed one third higher as they were considered better than those from other areas.

The morphological characteristics of the soils have been preserved, and the use of the land today is as described by travellers of the past, with vineyards alternating with other crops as was typical of family farms in the old days.

8.2.   ‘Asolo Prosecco / Asolo’ – sparkling wine, quality sparkling wine, quality aromatic sparkling wine and semi-sparkling wine categories

Causal link between quality, the characteristics of the product and the geographical environment, with the natural and human factors.

Sparkling and semi-sparkling ‘Asolo Prosecco’ PDO wines have a straw yellow colour of varying intensity, with long-lasting foam in the sparkling wine and a clear formation of small bubbles in the semi-sparkling wine.

In organoleptic terms the wines are pleasant and highly drinkable thanks to their characteristic lightness and delicate fragrance.

On the nose the wines have a fresh aroma with notes of ripe fruit (apple, tropical fruit), as well as of pear, peach and apricot, with a clear floral note and a pleasant flavour. On the palate they have sufficient acidity and flavour to ensure a harmonious taste/aroma structure, enhanced by a good sugar and acidity balance.

The wines of the Spumante Superiore type, traditionally made by fermentation in the bottle and labelled with the indication ‘sui lieviti’, have fine and long-lasting foam and a straw yellow colour of varying intensity, possibly cloudy. On the nose and palate they are pleasant, harmonious and fruity and with possible hints of bread crust and yeast.

These characteristics are the result of soil and climate conditions in the production area combined with human factors that have had, and continue to have, an impact on the oenological potential of the grapes and on the processing technologies.

Specifically, the soils are predominantly marly and loose with a good limestone content and moisture level. This favours the uptake of numerous micro-elements that are essential not only to the growth and fruit production of Glera vines, but more importantly also to the organoleptic complexity of the musts and base wines used to produce sparkling wine.

The climate of the production area is characterised by mild springs that favour very early germination, summers that are not too hot, thanks to which the grapes do not ripen too early and maintain their characteristic high acidity to sugar ratio, and mild autumns during which the grapes are able to fully ripen.

The difference in temperature between night and day, combined with the air flow descending from the highest slopes, favours the synthesis and preservation of certain aromatic terpene compounds typical of the Glera variety; this is particularly true of slopes at low to medium altitude where the difference in temperature is greatest. This helps bring out pronounced, fruity primary notes of apple, pear, peach and apricot that are preserved in the wine-making process and thus ensure the particular aromatic qualities of the various product types.

The freshness, acidity and aromatic intensity of ‘Asolo Prosecco’ PDO sparkling and semi-sparkling wines are therefore a result of the interplay between the terrain, the soil type and the vine variety, combined with the long-standing wine-making tradition.

8.3.   ‘Asolo Prosecco / Asolo’ – wine category

‘Asolo Prosecco’ PDO wine is pale straw yellow in colour, with a floral, pleasantly citrussy aroma, a soft taste and a delicate body.

The climate, with mild springs that favour very early germination and summers that are never too hot, is conducive to an optimum balance between crisp acidity and sugar.

The hilly terrain ensures a good temperature variation which, in combination with the loose, marly soils, allows the vines to maintain a balanced vigour and the grapes to develop terpene substances favouring the synthesis of the aromatic compounds typical of the Glera variety. These are then preserved in the wine-making process, ensuring the particular aromatic qualities of the wine.

The wine’s pronounced floral notes and fresh aromas are therefore a result of the interplay between the terrain, the soil type, the climate conditions and the vine variety, combined with the long-standing wine-making tradition.

9.   Essential further conditions

Wine-making area

Legal framework:

EU legislation

Type of further condition:

Derogation from production in the demarcated geographical area

Description of the condition:

In accordance with the EU legislation in force (Article 6(4)(a) and (b) of Regulation (EC) No 607/2009), wine-making operations may, apart from in the demarcated production area, also take place in the immediate proximity (the entire territory of municipalities that are partly included in the production area) as well as in the territory of the following neighbouring municipalities situated in the province of Treviso: Altivole, Arcade, Trevignano, Riese Pio X, Conegliano, San Vendemiano, Colle Umberto, Vittorio Veneto, Tarzo, Cison di Valmarino, San Pietro di Feletto, Refrontolo, Susegana, Valdobbiadene, Farra di Soligo, Follina, Miane, Vidor and Pieve di Soligo.

Furthermore, operations to process wine into sparkling and semi-sparkling wine, i.e. oenological practices of re-fermentation and stabilisation, and of sweetening where applicable, may also be carried out in the entire territory of the province of Treviso, as well as in neighbouring provinces, subject to an individual authorisation issued by the Ministry of Agricultural, Food and Forestry Policy based on an opinion of the Veneto Region, to take account of locations where these wines have traditionally been produced.

Bottling area

Legal framework:

EU legislation

Type of further condition:

Bottling within the demarcated geographical area

Description of the condition:

In accordance with EU and national legislation, ‘Asolo Prosecco / Asolo’ PDO wines must be bottled and packaged within the demarcated production area, or in areas where wine-making and processing derogations apply for the various product types, to guarantee their origin and preserve their specific characteristics as well as safeguarding their reputation and ensuring the effectiveness of checks.

The quality and particular characteristics of the wines, related to the geographical area of origin, are better guaranteed if the wines are bottled within the demarcated area, because all the technical rules on bottling are applied under the responsibility and professional competence of the businesses making the wines within the demarcated area.

Moreover, bottling in the area of origin helps preserve the characteristics and quality of the product, as consignments of wine are transported only short distances, if at all.

In addition, the competent body’s control system, which operators must comply with at all stages of production, is more effective in the demarcated area. These requirements cannot be assured to the same extent outside the production area.

The aim is to systematically ensure that only consignments of ‘Asolo Prosecco’ PDO wine are actually bottled, so as to achieve the best possible results in terms of the efficacy of checks, at a limited cost to producers, and give consumers the maximum guarantees regarding the authenticity of the wine.

Furthermore, in accordance with the relevant national legislation, in order to safeguard existing rights, the bottlers concerned may obtain a derogation to continue bottling at their premises located outside the demarcated area, provided that they submit an application to the Ministry of Agricultural, Food and Forestry Policy, accompanied by appropriate documentation proving that they have been bottling ‘Asolo Prosecco / Asolo’ PDO for at least 2 (not necessarily consecutive) years out of the 5 years preceding the entry into force of the amendment introducing the requirement for bottling to take place in the area.

‘Asolo Prosecco / Asolo’ Spumante Superiore

Legal framework:

EU legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

The term ‘millesimato’ (vintage) may be added to the name of the wine, followed by the year in which the grapes were produced.

For the Spumante Superiore type with the ‘sui lieviti’ indication, the year in which the grapes were harvested must be indicated on the label and the term ‘millesimato’ may not be used.

The terms ‘superiore’, ‘millesimato’ and ‘sui lieviti’ and the vintage year must be printed on the label in characters no larger than to two-thirds of the wine name.

Link to the product specification

https://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/14600

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(1)  OJ L 347, 20.12.2013, p. 671.

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