# C_2023082EN.01001901.xml

| 6.3.2023 | EN | Official Journal of the European Union | C 82/19 |
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6.3.2023

EN

Official Journal of the European Union

C 82/19

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

(2023/C 82/06)

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

‘Garda Colli Mantovani’

PDO-IT-A1070-AM02

Date of communication: 7.12.2022

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

1.   Addition of terms for the Bianco [white] and Rosso [red] types (Category: Wine)

Description:

The terms Passito [raisined], Vendemmia Tardiva [late harvest] and Riserva [reserve] have been included for white wines and the term Superiore [superior] has been included for red wines.

Reasons:

The white and red wines currently produced and marketed in the area are quality wines covered by the new terms, in particular Riserva and Superiore. In the case of the white wines, there is a tradition for late harvesting and drying the grapes, including partial drying, to produce structured and long-lasting wines.

This amendment concerns Articles 1, 2, 4, 5, 6, 7, 8 and 9 of the product specification, and the Description of the wine(s), Wine-making practices – Maximum yields, Wine grape varieties, Link with the geographical area and Further conditions sections of the single document.

2.   Amendment to the combination of grape varieties for the Bianco and Rosso types (Category: Wine)

Description:

For white wines the maximum percentage of Garganega has been increased to 40 % and other main grape varieties, such as Trebbiano and Chardonnay, may account for up to 60 %.

For red wines the three main varieties Cabernet, Merlot and Rondinella must account for at least 70 %.

Reasons:

The grapes produced to make white wines consist almost exclusively of the three main white grape varieties Garganega, Trebbiano and Chardonnay. Aromatic grapes have been limited to a maximum of 5 % of the varietal mix.

The red wines currently produced are mainly made up of Cabernet and Merlot, either singly or in a blend, with Rondinella becoming increasingly marginal. In line with current production, the three main grape varieties must form the majority of the mix, accounting for at least 70 %, although minimum percentages have not been specified for the individual varieties.

This amendment concerns Article 2 of the product specification and the Wine grape varieties section of the single document.

3.   Amendment of a number of rules for winegrowing

Description:

| — | A minimum number of plants per hectare has been introduced. |
| --- | --- |

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A minimum number of plants per hectare has been introduced.

| — | The yield of white grapes has been increased by 15 %, from 12 to 14 tonnes per hectare. |
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The yield of white grapes has been increased by 15 %, from 12 to 14 tonnes per hectare.

| — | The column for the minimum natural alcoholic strength by volume of the grapes at harvest has been added to the table of yields. |
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The column for the minimum natural alcoholic strength by volume of the grapes at harvest has been added to the table of yields.

| — | Stricter values have been laid down for the new terms Vendemmia Tardiva, Passito and Superiore, both for the yield per hectare and the minimum natural alcoholic strength by volume. |
| --- | --- |

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Stricter values have been laid down for the new terms Vendemmia Tardiva, Passito and Superiore, both for the yield per hectare and the minimum natural alcoholic strength by volume.

Reasons:

| — | On the basis of the vineyard restructuring plans, all newly planted vineyards are trellised and have a minimum of 4 000 plants per hectare. |
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On the basis of the vineyard restructuring plans, all newly planted vineyards are trellised and have a minimum of 4 000 plants per hectare.

| — | The newly planted trellised vineyards have more plants per hectare and perform better in terms of production; overall yields are therefore higher even if the yield per plant is low. |
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—

The newly planted trellised vineyards have more plants per hectare and perform better in terms of production; overall yields are therefore higher even if the yield per plant is low.

| — | The minimum natural alcoholic strength by volume of the grapes at harvest has been increased from 9,5 to 10,5 %. |
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The minimum natural alcoholic strength by volume of the grapes at harvest has been increased from 9,5 to 10,5 %.

| — | For wines with the terms Vendemmia Tardiva and Superiore, the yield per hectare is 20 % lower at 10 tonnes per hectare. |
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For wines with the terms Vendemmia Tardiva and Superiore, the yield per hectare is 20 % lower at 10 tonnes per hectare.

| — | For the Bianco Passito type, the grape yield per hectare is not more than 65 % of the maximum yield laid down for the Bianco type and is therefore 9,1 tonnes per hectare. |
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—

For the Bianco Passito type, the grape yield per hectare is not more than 65 % of the maximum yield laid down for the Bianco type and is therefore 9,1 tonnes per hectare.

These amendments concern Article 4 of the product specification and the Wine-making practices – Maximum yields section of the single document.

4.   Amendment of a number of rules for winegrowing – fermentation of grapes being dried

Description:

A paragraph has been added for the Rosso Superiore and Bianco Passito types, setting out the duration of fermentation and secondary fermentation for raisined grapes.

Reasons:

The date of 30 June following the year of grape production has been added as the latest date for fermentation and secondary fermentation of the wines, meaning it is no longer necessary to request derogations after 15 December.

This amendment concerns Article 5 of the product specification.

5.   Amendment of a number of rules for winegrowing – time limits for release for consumption

Description:

Paragraphs have been added laying down time limits for release for consumption for Rosso Superiore, Rosso Riserva, Bianco Passito and Bianco Riserva wines.

Reasons:

The time limits for releasing these wines for consumption are in line with the current qualitative conditions of maturing and ageing the wines before they are placed on the market.

This amendment concerns Article 5 of the product specification.

6.   Amendment of a number of rules for winegrowing – addition of grape/wine yield and hectolitres/hectare

Description:

A specific table has been added for all wine types with the maximum grape/wine yield and hectolitres that may be obtained.

For the Bianco Passito type, the maximum yield of finished wine after the grapes have been dried has been set at 50 %.

Reasons:

The maximum yield is 70 %, while the maximum yield for Bianco Passito is 50 % after the grapes are dried; at the end of this process they must have a minimum natural strength by volume of 13,00 %.

This amendment concerns Article 5 of the product specification.

7.   Amendment of a number of characteristics of the wines on consumption and addition of characteristics for the new terms

Description:

| — | Chemical, physical and organoleptic characteristics have been added for the white wines with the terms Riserva, Vendemmia Tardiva and Passito. |
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—

Chemical, physical and organoleptic characteristics have been added for the white wines with the terms Riserva, Vendemmia Tardiva and Passito.

| — | Colour, aroma and taste characteristics have been brought up to date. |
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Colour, aroma and taste characteristics have been brought up to date.

| — | The values for the parameters of alcohol strength and minimum sugar-free extract have been increased, while acidity has been reduced by half a point. |
| --- | --- |

—

The values for the parameters of alcohol strength and minimum sugar-free extract have been increased, while acidity has been reduced by half a point.

Reasons:

| — | The organoleptic descriptors have been updated as a result of technical developments in response to market conditions. |
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—

The organoleptic descriptors have been updated as a result of technical developments in response to market conditions.

| — | The dry taste meets the demand for a high quality product and for very structured wines. |
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The dry taste meets the demand for a high quality product and for very structured wines.

| — | For Vendemmia Tardiva white wines, the taste ranges from dry to medium dry because the wines often have a residual sugar content of more than 4 g/l. |
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For Vendemmia Tardiva white wines, the taste ranges from dry to medium dry because the wines often have a residual sugar content of more than 4 g/l.

| — | For Passito white wines, the taste is exclusively sweet. |
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For Passito white wines, the taste is exclusively sweet.

Description:

| — | The rosé type has been amended to include the name of the traditional term currently used Chiaretto. |
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The rosé type has been amended to include the name of the traditional term currently used Chiaretto.

| — | The other amendments to the chemical, physical and organoleptic parameters meet the market expectations for technical adjustment as mentioned above for all the other types. |
| --- | --- |

—

The other amendments to the chemical, physical and organoleptic parameters meet the market expectations for technical adjustment as mentioned above for all the other types.

Reasons:

| — | The rosé type is usually known as Chiaretto, which refers entirely and exclusively to the rosé wine produced locally. |
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The rosé type is usually known as Chiaretto, which refers entirely and exclusively to the rosé wine produced locally.

| — | The minimum sugar-free extract value has been decreased by one point for the Chiaretto type only, from 18 g/l to 17 g/l. |
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The minimum sugar-free extract value has been decreased by one point for the Chiaretto type only, from 18 g/l to 17 g/l.

Description:

| — | Chemical, physical and organoleptic characteristics have been added for the red wines with the terms Superiore and Riserva. |
| --- | --- |

—

Chemical, physical and organoleptic characteristics have been added for the red wines with the terms Superiore and Riserva.

| — | Colour, aroma and taste characteristics have been brought up to date. |
| --- | --- |

—

Colour, aroma and taste characteristics have been brought up to date.

| — | The values for the parameters of alcohol strength and minimum sugar-free extract have been increased. |
| --- | --- |

—

The values for the parameters of alcohol strength and minimum sugar-free extract have been increased.

Reasons:

| — | The organoleptic descriptors have been updated as a result of technical developments in response to market conditions. |
| --- | --- |

—

The organoleptic descriptors have been updated as a result of technical developments in response to market conditions.

| — | The increase in the minimum sugar-free extract values for the types Rosso, Rosso Riserva and Rosso Superiore, to 25 g/l and 26 g/l respectively, is an indication of quality wines which are structured and complex, and suitable for a long period of ageing, including in wood. |
| --- | --- |

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The increase in the minimum sugar-free extract values for the types Rosso, Rosso Riserva and Rosso Superiore, to 25 g/l and 26 g/l respectively, is an indication of quality wines which are structured and complex, and suitable for a long period of ageing, including in wood.

This amendment concerns Article 6 of the product specification and the Description of the wine(s) section of the single document.

8.   Labelling and presentation

Description:

A paragraph has been added to regulate the use of the two traditional terms: Rubino [ruby] for Rosso Superiore wine and Chiaretto [light red] for Rosato wine.

Reasons:

The traditional term Rubino is used locally to identify red wines of the PDO produced from Cabernet, Merlot and Rondinella grapes. In the proposed amendment, it is requested that the use of the traditional term Rubino be refined so that it is used exclusively with the Rosso Superiore type, in order to increase its market value even more.

The traditional term Chiaretto is usually used to refer to local rosé wines.

This amendment concerns Article 7 of the product specification and the Further conditions section of the single document.

9.   Addition of a number of packaging requirements

Description:

| — | The volumes and materials for the containers have been specified. |
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The volumes and materials for the containers have been specified.

| — | Bag in box containers may be used but only for the Bianco and Rosso types that do not have an additional term on the label. |
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Bag in box containers may be used but only for the Bianco and Rosso types that do not have an additional term on the label.

| — | All closures except crown stoppers have been allowed. |
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All closures except crown stoppers have been allowed.

Reasons:

| — | Carboys are not provided for, which is why glass containers may have a maximum volume of 3 litres. |
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Carboys are not provided for, which is why glass containers may have a maximum volume of 3 litres.

| — | Bag in box containers meet a commercial demand that is now inescapable even for small quality designations. |
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Bag in box containers meet a commercial demand that is now inescapable even for small quality designations.

This amendment concerns Article 8 of the product specification and the Further conditions section of the single document.

10.   Update to the description of the link with the geographical area

Description:

Reworded to include the new terms in the description.

Reasons:

| — | The reasons for introducing the terms Vendemmia Tardiva, Passito and Superiore for the white and red wines have been clearly set out in the description of the link with the environment and the interaction of human and climatic factors. |
| --- | --- |

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The reasons for introducing the terms Vendemmia Tardiva, Passito and Superiore for the white and red wines have been clearly set out in the description of the link with the environment and the interaction of human and climatic factors.

SINGLE DOCUMENT

1.   Name of the product

Garda Colli Mantovani

2.   Geographical indication type

PDO – Protected Designation of Origin

3.   Categories of grapevine product

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

1.

Wine

4.   Description of the wine(s)

1.   Garda Colli Mantovani Bianco

CONCISE TEXTUAL DESCRIPTION

| — | Colour: from greenish-yellow to golden yellow; |
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—

Colour: from greenish-yellow to golden yellow;

| — | Aroma: fresh, harmonious, delicate, sometimes floral; |
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—

Aroma: fresh, harmonious, delicate, sometimes floral;

| — | Taste: dry, harmonious, flavourful; |
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—

Taste: dry, harmonious, flavourful;

| — | Minimum total alcoholic strength by volume: 11,50 %; |
| --- | --- |

—

Minimum total alcoholic strength by volume: 11,50 %;

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

—

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 | 4,5 in 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 in grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

2.   Garda Colli Mantovani Bianco Riserva

CONCISE TEXTUAL DESCRIPTION

| — | Colour: from greenish-yellow to golden yellow; |
| --- | --- |

—

Colour: from greenish-yellow to golden yellow;

| — | Aroma: fresh, harmonious, delicate, sometimes floral; |
| --- | --- |

—

Aroma: fresh, harmonious, delicate, sometimes floral;

| — | Taste: dry, harmonious, flavourful; |
| --- | --- |

—

Taste: dry, harmonious, flavourful;

| — | Minimum total alcoholic strength by volume: 12,00 %; |
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—

Minimum total alcoholic strength by volume: 12,00 %;

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

—

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 | 4,5 in 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 in grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

3.   Garda Colli Mantovani Bianco Passito

CONCISE TEXTUAL DESCRIPTION

| — | Colour: from straw yellow to golden; |
| --- | --- |

—

Colour: from straw yellow to golden;

| — | Aroma: distinctive, harmonious, lingering, fruity; |
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—

Aroma: distinctive, harmonious, lingering, fruity;

| — | Taste: sweet, distinctive, harmonious, structured; |
| --- | --- |

—

Taste: sweet, distinctive, harmonious, structured;

| — | Minimum total alcoholic strength by volume: 13,00 %, of which at least 11,00 % actual alcohol; |
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—

Minimum total alcoholic strength by volume: 13,00 %, of which at least 11,00 % actual alcohol;

| — | Minimum sugar-free extract: 28,00 g/l. |
| --- | --- |

—

Minimum sugar-free extract: 28,00 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 in 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 in grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

4.   Garda Colli Mantovani Vendemmia Tardiva

CONCISE TEXTUAL DESCRIPTION

| — | Colour: from straw yellow to golden; |
| --- | --- |

—

Colour: from straw yellow to golden;

| — | Aroma: distinctive, delicate, lingering, fruity, floral; |
| --- | --- |

—

Aroma: distinctive, delicate, lingering, fruity, floral;

| — | Taste: from dry to sweet, distinctive, harmonious; |
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—

Taste: from dry to sweet, distinctive, harmonious;

| — | Minimum total alcoholic strength by volume: 13,00 %, of which at least 11,50 % actual alcohol; |
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—

Minimum total alcoholic strength by volume: 13,00 %, of which at least 11,50 % actual alcohol;

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

—

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 in 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 in grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

5.   Garda Colli Mantovani Rosso

CONCISE TEXTUAL DESCRIPTION

| — | Colour: intense ruby red, sometimes garnet with age; |
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Colour: intense ruby red, sometimes garnet with age;

| — | Aroma: distinctive, from fruity to spicy; |
| --- | --- |

—

Aroma: distinctive, from fruity to spicy;

| — | Taste: dry, fine, distinctive, lingering; |
| --- | --- |

—

Taste: dry, fine, distinctive, lingering;

| — | Minimum total alcoholic strength by volume: 11,50 %; |
| --- | --- |

—

Minimum total alcoholic strength by volume: 11,50 %;

| — | Minimum sugar-free extract: 25,00 g/l. |
| --- | --- |

—

Minimum sugar-free extract: 25,00 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 | 4,5 in 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 in grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

6.   Garda Colli Mantovani Rosso Riserva

CONCISE TEXTUAL DESCRIPTION

| — | Colour: intense ruby red, sometimes garnet with age; |
| --- | --- |

—

Colour: intense ruby red, sometimes garnet with age;

| — | Aroma: distinctive, from fruity to spicy; |
| --- | --- |

—

Aroma: distinctive, from fruity to spicy;

| — | Taste: dry, fine, distinctive, lingering; |
| --- | --- |

—

Taste: dry, fine, distinctive, lingering;

| — | Minimum total alcoholic strength by volume: 12,50 %; |
| --- | --- |

—

Minimum total alcoholic strength by volume: 12,50 %;

| — | Minimum sugar-free extract: 25,00 g/l. |
| --- | --- |

—

Minimum sugar-free extract: 25,00 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 | 4,5 in 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 in grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

7.   Garda Colli Mantovani Rosso Superiore

CONCISE TEXTUAL DESCRIPTION

| — | Colour: intense ruby red, sometimes with hints of garnet; |
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—

Colour: intense ruby red, sometimes with hints of garnet;

| — | Aroma: complex, fruity, sometimes spicy; |
| --- | --- |

—

Aroma: complex, fruity, sometimes spicy;

| — | Taste: dry, structured, sometimes with a hint of jam; |
| --- | --- |

—

Taste: dry, structured, sometimes with a hint of jam;

| — | Minimum total alcoholic strength by volume: 12,50 %; |
| --- | --- |

—

Minimum total alcoholic strength by volume: 12,50 %;

| — | Minimum sugar-free extract: 26,00 g/l. |
| --- | --- |

—

Minimum sugar-free extract: 26,00 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 | 4,5 in 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 in grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

8.   Garda Colli Mantovani Chiaretto

CONCISE TEXTUAL DESCRIPTION

| — | Colour: from light pink to pink of varying intensity; |
| --- | --- |

—

Colour: from light pink to pink of varying intensity;

| — | Aroma: fine, floral, fruity; |
| --- | --- |

—

Aroma: fine, floral, fruity;

| — | Taste: dry, fresh, fine, flavourful; |
| --- | --- |

—

Taste: dry, fresh, fine, flavourful;

| — | Minimum total alcoholic strength by volume: 11,50 %; |
| --- | --- |

—

Minimum total alcoholic strength by volume: 11,50 %;

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

—

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 | 4,5 in 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 in 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

—

5.2.   Maximum yields

| 1. | Garda Colli Mantovani Bianco and Bianco Riserva

  14 000 kilograms of grapes per hectare |
| --- | --- |

1.

Garda Colli Mantovani Bianco and Bianco Riserva

14 000 kilograms of grapes per hectare

| 2. | Garda Colli Mantovani Bianco Vendemmia Tardiva

  10 000 kilograms of grapes per hectare |
| --- | --- |

2.

Garda Colli Mantovani Bianco Vendemmia Tardiva

10 000 kilograms of grapes per hectare

| 3. | Garda Colli Mantovani Bianco Passito

  91 000 kilograms of grapes per hectare |
| --- | --- |

3.

Garda Colli Mantovani Bianco Passito

91 000 kilograms of grapes per hectare

| 4. | Garda Colli Mantovani Rosso and Rosso Riserva

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

4.

Garda Colli Mantovani Rosso and Rosso Riserva

13 000 kilograms of grapes per hectare

| 5. | Garda Colli Mantovani Rosso Superiore

  10 000 kilograms of grapes per hectare |
| --- | --- |

5.

Garda Colli Mantovani Rosso Superiore

10 000 kilograms of grapes per hectare

| 6. | Garda Colli Mantovani Chiaretto

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

6.

Garda Colli Mantovani Chiaretto

13 000 kilograms of grapes per hectare

6.   Demarcated geographical area

The production area for wines with the ‘Garda Colli Mantovani’ protected designation of origin comprises all or part of the municipalities of Castiglione delle Stiviere, Cavriana, Monzambano, Ponti sul Mincio, Solferino and Volta Mantovana, with the exception of areas that are not suitable because the terrain is steep, has an unfavourable exposure or groundwater close to the surface or is slow to drain.

7.   Wine grape varieties

| | Cabernet Franc N. - Cabernet |
| --- | --- |

Cabernet Franc N. - Cabernet

| | Cabernet Sauvignon N. - Cabernet |
| --- | --- |

Cabernet Sauvignon N. - Cabernet

| | Carmenère N. - Cabernet |
| --- | --- |

Carmenère N. - Cabernet

| | Chardonnay B. |
| --- | --- |

Chardonnay B.

| | Garganega B. |
| --- | --- |

Garganega B.

| | Merlot N. |
| --- | --- |

Merlot N.

| | Rondinella N. |
| --- | --- |

Rondinella N.

| | Trebbiano di Soave B. - Trebbiano |
| --- | --- |

Trebbiano di Soave B. - Trebbiano

| | Trebbiano di Soave B. - Turbiana |
| --- | --- |

Trebbiano di Soave B. - Turbiana

| | Trebbiano Giallo B. - Trebbiano |
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Trebbiano Giallo B. - Trebbiano

| | Trebbiano Toscano B. - Procanico |
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Trebbiano Toscano B. - Procanico

8.   Description of the link(s)

8.1.   PDO Garda Colli Mantovani

A)   Details of geographical area

1)   Natural factors relevant to the link

The geographical production area is located in the Garda moraine amphitheatre, with altitudes of up to 200 m above sea level. The moraine hills consist of sediments of fluvio-glacial origin. The soils are loose and permeable, allowing excellent surface drainage and the formation of a complete underground water regime.

The first aquifer is 10-30 metres deep and is at ground level in low-lying areas. The Mincio river is the main hydrological axis. The climate is mild and breezy due to the presence of Lake Garda. The climate is to be regarded as somewhere between Mediterranean and maritime, giving it continentality. It is characterised by high average summer temperatures. Average annual precipitation exceeds 700 mm and falls mostly in autumn and spring.

2)   Human factors relevant to the link

The human factors linked to the area are crucial and have been decisive in producing wines with the ‘Garda Colli Mantovani’ protected designation of origin.

Growing vines in the province of Mantova has ancient origins. Archaeological excavations in the moraine hills found a bowl of grape seeds dating back to the pile dwellings of the Neolithic. The Etruscan civilisation then brought with it wine culture. We are given important evidence of the wines and grapes of these hills in Isabella d’Este’s correspondence during her trip to Cavriana and on Lake Garda in September 1535, and in the Descrittione in compendio del castello di Solferino [Summarised description of Solferino castle], a document from the state archives of Mantova dated 1588.

Teofilo Folengo, who was from Mantova, also described the age-old motions of a mythological harvest, as he was probably witness to what was happening on his lands.

The entire production area of the ‘Garda Colli Mantovani’ protected designation of origin is suited to winegrowing and the people there have been instrumental in characterising its wine production, in particular through the following:

| — | The combination of grape varieties in the vineyards is the result of a long period of selection by winegrowers on the basis of quality production. The varieties best suited to the specific nature of the land and the climatic conditions are those traditionally grown in the production areas. |
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The combination of grape varieties in the vineyards is the result of a long period of selection by winegrowers on the basis of quality production. The varieties best suited to the specific nature of the land and the climatic conditions are those traditionally grown in the production areas.

| — | The growing methods, planting distances and pruning systems are such as to achieve the best and most rational arrangement of the vines and to manage crop-tending operations and the quality of production in a rational manner while keeping to tradition. These change depending on the environment in which the grapes are grown (hills or lowland). |
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The growing methods, planting distances and pruning systems are such as to achieve the best and most rational arrangement of the vines and to manage crop-tending operations and the quality of production in a rational manner while keeping to tradition. These change depending on the environment in which the grapes are grown (hills or lowland).

| — | The practices relating to the production of the wines are those that have traditionally been established for producing the wines covered by the specification. |
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The practices relating to the production of the wines are those that have traditionally been established for producing the wines covered by the specification.

8.2.   PDO Garda Colli Mantovani

B)   Details of the quality or characteristics of the product essentially or exclusively attributable to the geographical environment

The wines described have balanced chemical and physical characteristics which reflect the grape varieties used to make them, including for the traditional white and red types bearing the terms Vendemmia Tardiva, Superiore, Riserva and Passito. There is a clear link to the area for all types, also as regards the new terms, which is essential for meeting the characteristics described in the specification. This is true in particular for the white wines, for which late harvesting is a common practice made necessary by the climatic conditions of the area, which can have great variations in climate and humidity, regulated by the currents of Lake Garda and the Mincio river. The same goes for the over-ripening of grapes to be used in the production of the Bianco Passito type, for which the practice of raisining grapes on racks has traditionally been adopted throughout the Garda area running along the Mincio river on the boundary between Lombardy and Veneto. For red wines, only Superiore wines may bear the qualifying term Rubino, a description used locally to identify red wines traditionally produced from the best grapes and from the vineyards with the best exposure. Winegrowing in the moraine hills of Garda is closely linked to the soil and climate, in particular the soils of moraine origin, to the exposure of the hills and to the breezy conditions. These conditions not only promote the quality of the grapes, but also create internal ventilation flows that bring about the fermentation of the wines and help preserve them.

The characteristics set out above can be attributed to these specific geographical environments.

8.3.   PDO Garda Colli Mantovani

Description of the causal interaction between the details referred to in point (A) and those referred to in point (B).

The specific nature of the wines is linked to the territory. Moraine areas vary in both altitude and sun exposure. The winds from Lake Garda are another factor influencing the quality of the grapes. Only the experience that has been passed down for generations makes it possible to determine the best locations for planting vineyards and to obtain the desired characteristics.

The country folk have passed down the oenological and vine cultivation techniques, which, while they have been improved and refined, are still linked to tradition.

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

Derogations with regard to wine-making operations

Legal framework:

EU legislation

Type of further condition:

Derogation on production in the demarcated geographical area

Description of the condition:

Wine-making operations must take place within the demarcated production area, which includes all or part of the municipalities of Castiglione delle Stiviere, Cavriana, Monzambano, Ponti sul Mincio, Solferino and Volta Mantovana.

In addition, these wine-making operations may also be carried out in establishments located in the neighbouring provinces of Mantua, Brescia and Verona.

Labelling terms and packaging

Legal framework:

National legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

The traditional term Rubino [ruby] may be used in the presentation and designation of ‘Garda Colli Mantovani’Rosso Superiore.

Wines with the controlled designation of origin ‘Garda Colli Mantovani’ must be released for consumption in glass bottles with a nominal volume not exceeding 3 litres. This restriction excludes traditional Bordeaux, Burgundy and hock bottles, for which a maximum capacity of 9 litres is allowed.

For white and red wines with the controlled designation of origin ‘Garda Colli Mantovani’ that are not accompanied by the terms Superiore, Riserva, Rubino, Vigna, Passito or Vendemmia Tardiva, alternative containers may be used 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, which must not be less than 2 litres and not more than 6 litres.

Link to the product specification

https://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/18900

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

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