# C_2023220EN.01003101.xml

| 22.6.2023 | EN | Official Journal of the European Union | C 220/31 |
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22.6.2023

EN

Official Journal of the European Union

C 220/31

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Publication of a communication of approval of a standard amendment to a 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 220/10)

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

‘Abruzzo’

PDO-IT-A0880-AM04

Date of communication: 23.3.2023

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

1.   Inclusion of additional types and geographical units

| — | Description: The Rosato (rosé) wine type has been added. |
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Description: The Rosato (rosé) wine type has been added.

| — | Reasons: Rosé is an extremely important and strategic wine type in Abruzzo, along with the current sparkling rosé version. |
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Reasons: Rosé is an extremely important and strategic wine type in Abruzzo, along with the current sparkling rosé version.

| — | Description: Sparkling wine types with indication of the following local white grape varieties have been added: Cococciola, Malvasia, Montonico, Passerina and Pecorino. |
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Description: Sparkling wine types with indication of the following local white grape varieties have been added: Cococciola, Malvasia, Montonico, Passerina and Pecorino.

| — | Reasons: The possibility of making sparkling wine with indication of the grape variety is part of the strategic development of the designation. |
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Reasons: The possibility of making sparkling wine with indication of the grape variety is part of the strategic development of the designation.

| — | Description: The option of producing bi-varietal wines has been added. |
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Description: The option of producing bi-varietal wines has been added.

| — | Reasons: The inclusion of bi-varietal wines gives the designation added value, also at international level. |
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Reasons: The inclusion of bi-varietal wines gives the designation added value, also at international level.

| — | Description: Four provincial sub-areas (Terre di Chieti, Terre Aquilane / Terre de L’Aquila, Colline Pescaresi and Colline Teramane) have been added in which the wines bearing the terms Superiore and Riserva may be produced. |
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Description: Four provincial sub-areas (Terre di Chieti, Terre Aquilane / Terre de L’Aquila, Colline Pescaresi and Colline Teramane) have been added in which the wines bearing the terms Superiore and Riserva may be produced.

| — | Reasons: Allowing Superiore and Riserva wines to be produced in the four sub-areas helps maintain the quality level of the ‘Abruzzo’ designation in terms of both image and overall production strategy, with production organised in a pyramid shape with the Abruzzo region on top, followed by the individual provincial sub-areas, the additional geographical units corresponding to one or more municipalities, and finally wines labelled with the term Vigna. |
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Reasons: Allowing Superiore and Riserva wines to be produced in the four sub-areas helps maintain the quality level of the ‘Abruzzo’ designation in terms of both image and overall production strategy, with production organised in a pyramid shape with the Abruzzo region on top, followed by the individual provincial sub-areas, the additional geographical units corresponding to one or more municipalities, and finally wines labelled with the term Vigna.

This amendment concerns Articles 1, 2, 4, 5, 6, 7, 8 and 9 of the specification and Section 4.5 of the single document.

2.   Variation of the varietal mix for the existing wine types and indication of the varietal mix for the new types

| — | Description: Abruzzo Bianco: increase in the minimum percentage of Trebbiano Abruzzese to 85 %, while the remaining 15 % of suitable varieties may consist of up to 10 % aromatic varieties. |
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Description: Abruzzo Bianco: increase in the minimum percentage of Trebbiano Abruzzese to 85 %, while the remaining 15 % of suitable varieties may consist of up to 10 % aromatic varieties.

| — | Reasons: This change in the varietal mix makes it possible to produce wines with more distinctive aromas that meet the expectations of younger and more innovative markets. |
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Reasons: This change in the varietal mix makes it possible to produce wines with more distinctive aromas that meet the expectations of younger and more innovative markets.

| — | Description: Abruzzo Rosso: increase in the minimum percentage of Montepulciano to 85 %. |
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Description: Abruzzo Rosso: increase in the minimum percentage of Montepulciano to 85 %.

| — | Reasons: This change in the varietal mix makes it possible to produce wines with less tannins and acidity and more vinosity, allowing for ready-to-drink wines that meet the expectations of younger and more innovative markets. |
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Reasons: This change in the varietal mix makes it possible to produce wines with less tannins and acidity and more vinosity, allowing for ready-to-drink wines that meet the expectations of younger and more innovative markets.

| — | Description: Abruzzo Rosato: requirement for a minimum of 85 % of Montepulciano. |
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Description: Abruzzo Rosato: requirement for a minimum of 85 % of Montepulciano.

| — | Reasons: Abruzzo Rosato is a new type of product with a light pink colour and spicy, always fragrant notes of good acidity. |
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Reasons: Abruzzo Rosato is a new type of product with a light pink colour and spicy, always fragrant notes of good acidity.

| — | Description: Abruzzo Passito Bianco: Trebbiano Abruzzese has been included among the main grape varieties (60 %). |
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Description: Abruzzo Passito Bianco: Trebbiano Abruzzese has been included among the main grape varieties (60 %).

| — | Reasons: The inclusion of the Trebbiano Abruzzese variety is necessary to complete the list of main grape varieties for this type of product. |
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Reasons: The inclusion of the Trebbiano Abruzzese variety is necessary to complete the list of main grape varieties for this type of product.

| — | Description: Abruzzo Passito Rosso, increase in the minimum percentage of Montepulciano to 85 %. |
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Description: Abruzzo Passito Rosso, increase in the minimum percentage of Montepulciano to 85 %.

| — | Reasons: Increasing the minimum percentage of Montepulciano is key to boosting the production of this type of wine, which has already received very high international quality ratings. |
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Reasons: Increasing the minimum percentage of Montepulciano is key to boosting the production of this type of wine, which has already received very high international quality ratings.

| — | Description: Abruzzo Spumante Bianco: Trebbiano Abruzzese has been included among the main grape varieties (at least 60 %), and aromatic varieties up to a maximum of 10 % have been permitted among other grapes. |
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Description: Abruzzo Spumante Bianco: Trebbiano Abruzzese has been included among the main grape varieties (at least 60 %), and aromatic varieties up to a maximum of 10 % have been permitted among other grapes.

| — | Reasons: Trebbiano Abruzzese completes the list of main grape varieties for sparkling wine production, and the possibility of making white wine from black grapes, up to a maximum of 40 %, has been specified. These new production options will lead to an increase in the production of the Spumante Bianco type, giving the designation a significant boost. |
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Reasons: Trebbiano Abruzzese completes the list of main grape varieties for sparkling wine production, and the possibility of making white wine from black grapes, up to a maximum of 40 %, has been specified. These new production options will lead to an increase in the production of the Spumante Bianco type, giving the designation a significant boost.

| — | Description: Abruzzo Spumante Rosé: the use of white and black grape varieties, among other suitable varieties, has been specified. |
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Description: Abruzzo Spumante Rosé: the use of white and black grape varieties, among other suitable varieties, has been specified.

| — | Reasons: This specification is intended to clarify the possibility of also using white grape varieties. |
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Reasons: This specification is intended to clarify the possibility of also using white grape varieties.

| — | Description: For the sparkling type, the Cococciola, Malvasia, Montonico, Passerina and Pecorino grape varieties have been added. |
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Description: For the sparkling type, the Cococciola, Malvasia, Montonico, Passerina and Pecorino grape varieties have been added.

| — | Reasons: These varieties are used in local varietal sparkling wines; their inclusion in the ‘Abruzzo’ PDO is one of the main objectives of this designation. |
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Reasons: These varieties are used in local varietal sparkling wines; their inclusion in the ‘Abruzzo’ PDO is one of the main objectives of this designation.

| — | Description: The option of producing bi-varietal wines has been added. |
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Description: The option of producing bi-varietal wines has been added.

| — | Reasons: With this proposed amendment, the ‘Abruzzo’ designation aims to be a qualitatively certified alternative, and to increase the level of economic value in the various commercial segments of the production supply. |
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Reasons: With this proposed amendment, the ‘Abruzzo’ designation aims to be a qualitatively certified alternative, and to increase the level of economic value in the various commercial segments of the production supply.

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

3.   Grape production area – editorial amendment and simplification of boundaries

| — | Description: Information about the location of the vineyards and land not suitable for winegrowing has been moved. |
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Description: Information about the location of the vineyards and land not suitable for winegrowing has been moved.

| — | Reasons: Details of topography and farming practices have been moved from Article 3 to Article 4 for greater coherence. |
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Reasons: Details of topography and farming practices have been moved from Article 3 to Article 4 for greater coherence.

| — | Description: The production area boundaries have been simplified to include all of the administrative territory of the municipalities already listed for each province.
  The municipality of Cocullo, which had not been included in the current product specification due to an error, has been added to the list for the province of L’Aquila. |
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Description: The production area boundaries have been simplified to include all of the administrative territory of the municipalities already listed for each province.

The municipality of Cocullo, which had not been included in the current product specification due to an error, has been added to the list for the province of L’Aquila.

| — | Reasons: The administrative demarcation of municipal areas has been extended to include the entire administrative territory of each municipality, making it easier to use a digital regional mapping system to mark the boundaries. |
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Reasons: The administrative demarcation of municipal areas has been extended to include the entire administrative territory of each municipality, making it easier to use a digital regional mapping system to mark the boundaries.

The increase in areas does not lead to an increase in the area under vines.

This amendment concern Articles 3 and 4 of the specification and Section 6 of the single document.

4.   Wine-growing rules – editorial amendment and indication of altitude

| — | Description: Details have been added on the location of the vineyards, specifying an altitude of 1 000 m above sea level, and on the conditions under which land is considered unsuitable for cultivation. |
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Description: Details have been added on the location of the vineyards, specifying an altitude of 1 000 m above sea level, and on the conditions under which land is considered unsuitable for cultivation.

| — | Reasons: Details of topography and farming practices have been moved to Article 4 for greater coherence. The maximum altitude of the vineyards has been increased to 1 000 metres above sea level due to climate change and to restore and promote wine-growing at higher altitudes, since there are extensive higher-lying areas (valleys, plateaux, slopes) suited to winegrowing throughout the Abruzzo region. |
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Reasons: Details of topography and farming practices have been moved to Article 4 for greater coherence. The maximum altitude of the vineyards has been increased to 1 000 metres above sea level due to climate change and to restore and promote wine-growing at higher altitudes, since there are extensive higher-lying areas (valleys, plateaux, slopes) suited to winegrowing throughout the Abruzzo region.

These amendments concern Article 4 of the product specification and represent a formal and consistent variation, as indicated in Section 9 of the single document.

5.   Wine-growing standards – vines per hectare

| — | Description: The minimum number of vines per hectare has been increased from 2 000 to 2 400. |
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Description: The minimum number of vines per hectare has been increased from 2 000 to 2 400.

| — | Reasons: The number of vines per hectare has been increased to 2 400 to bring it into line with other DOCs of the Abruzzo region and the requirements of the plan for the restructuring and conversion of vineyards under the investment measure. |
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Reasons: The number of vines per hectare has been increased to 2 400 to bring it into line with other DOCs of the Abruzzo region and the requirements of the plan for the restructuring and conversion of vineyards under the investment measure.

This amendment concerns Article 4 of the product specification but does not affect the single document.

6.   Variation in grape yield per hectare

| — | Description: The grape yield per hectare has been increased from 12 to 18.5 tonnes per hectare for black grapes and for white grapes from 14 to 20 tonnes per hectare; a maximum yield of 14 tonnes per hectare has been set for the provincial sub-areas. |
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Description: The grape yield per hectare has been increased from 12 to 18.5 tonnes per hectare for black grapes and for white grapes from 14 to 20 tonnes per hectare; a maximum yield of 14 tonnes per hectare has been set for the provincial sub-areas.

| — | Reasons: The increase in the grape yield per hectare aims to boost the quantity and overall quality of the product covered by the PDO at regional level, as well as to reduce the amount of generic wine accordingly in line with the current rules of the product specifications and actual production levels. |
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Reasons: The increase in the grape yield per hectare aims to boost the quantity and overall quality of the product covered by the PDO at regional level, as well as to reduce the amount of generic wine accordingly in line with the current rules of the product specifications and actual production levels.

This amendment concerns Article 4 of the specification and Section 5.2 of the single document.

7.   Entry into production of new vineyards

| — | Description: The reference to the time of entry into production of new vineyards has been deleted. |
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Description: The reference to the time of entry into production of new vineyards has been deleted.

| — | Reasons: This amendment transposes provisions already set out in the Abruzzo region’s wine regulation. |
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Reasons: This amendment transposes provisions already set out in the Abruzzo region’s wine regulation.

This amendment concerns Article 4 of the product specification but does not affect the single document.

8.   Selection of grapes suitable for raisining

| — | Description: The selection of grapes suitable for drying in the field has been added for the production of the Passito Bianco and Passito Rosso types. |
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Description: The selection of grapes suitable for drying in the field has been added for the production of the Passito Bianco and Passito Rosso types.

| — | Reasons: By including the practice of drying in the vineyards, the correct basis for the production of Passito wines has also been provided in the specification for ‘Abruzzo’ PDO. |
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Reasons: By including the practice of drying in the vineyards, the correct basis for the production of Passito wines has also been provided in the specification for ‘Abruzzo’ PDO.

This amendment concerns Article 4 of the product specification but does not affect the single document.

9.   Minimum natural alcoholic strength by volume of grapes after raisining

| — | Description: For the Abruzzo Passito type, the minimum natural alcoholic strength by volume of the grapes after raisining has been set at 14 %. |
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Description: For the Abruzzo Passito type, the minimum natural alcoholic strength by volume of the grapes after raisining has been set at 14 %.

| — | Reasons: This amendment has been introduced in order to allow diverse wines of this type, so as to meet the technical and commercial requirements of the market. |
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Reasons: This amendment has been introduced in order to allow diverse wines of this type, so as to meet the technical and commercial requirements of the market.

This amendment concerns Article 5 of the product specification but does not affect the single document.

10.   Charmat method designation for sparkling wines

| — | Description: The term ‘Italian method’ has been added as an alternative to the Charmat method. |
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Description: The term ‘Italian method’ has been added as an alternative to the Charmat method.

| — | Reasons: ‘Italian method’ refers to the classification of sparkling wines made using secondary fermentation in autoclaves. |
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Reasons: ‘Italian method’ refers to the classification of sparkling wines made using secondary fermentation in autoclaves.

This amendment concerns Article 6 of the product specification but does not affect the single document.

11.   Change in grape/wine yield

| — | Description: Only for sparkling wine, the grape/wine yield has been increased from 70 % to 75 %. |
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Description: Only for sparkling wine, the grape/wine yield has been increased from 70 % to 75 %.

| — | Reasons: The increase in the grape/wine yield to 75 % is consistent with that actually achieved by pressing native white grape varieties, and with what has already been authorised as a sparkling wine yield for grape varieties with similar characteristics. |
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Reasons: The increase in the grape/wine yield to 75 % is consistent with that actually achieved by pressing native white grape varieties, and with what has already been authorised as a sparkling wine yield for grape varieties with similar characteristics.

This amendment concerns Article 5 of the product specification but does not affect the single document.

12.   Production of the sparkling type, classic method

| — | Description: For ‘metodo classico’ sparkling wines, the minimum ageing time in the bottle has been adjusted from 36 to 18 months, including 15 months on the lees from the date of tirage (bottling for secondary fermentation) for the vintage. |
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Description: For ‘metodo classico’ sparkling wines, the minimum ageing time in the bottle has been adjusted from 36 to 18 months, including 15 months on the lees from the date of tirage (bottling for secondary fermentation) for the vintage.

| — | Reasons: For wines made using the classic method, the time period for secondary fermentation and resting on the lees has been shortened, making them more consistent with the quality and technical conditions of the area. |
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Reasons: For wines made using the classic method, the time period for secondary fermentation and resting on the lees has been shortened, making them more consistent with the quality and technical conditions of the area.

This amendment concerns Article 5 of the product specification but does not affect the single document.

13.   Release for consumption

| — | Description: For the white and rosé types and those with indication of the grape variety, release for consumption has been brought forward to 1 November. |
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Description: For the white and rosé types and those with indication of the grape variety, release for consumption has been brought forward to 1 November.

| — | Reasons: Releasing wines for consumption on 1 November favours marketing in line with growing market demand and the time needed for logistics. Also from a quality point of view, this will make it possible to have very fresh and fruity wines ready for the market. |
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Reasons: Releasing wines for consumption on 1 November favours marketing in line with growing market demand and the time needed for logistics. Also from a quality point of view, this will make it possible to have very fresh and fruity wines ready for the market.

All types, including those with indication of the grape variety followed by the terms Superiore and Riserva, have been provided for only in the individual sub-areas.

This amendment concerns Article 5 of the product specification but does not affect the single document.

14.   Use of the terms Superiore and Riserva

| — | Description: The terms Superiore and Riserva may be used for all wine types, including those with indication of the grape variety, but only for wines produced in the individual sub-areas. |
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Description: The terms Superiore and Riserva may be used for all wine types, including those with indication of the grape variety, but only for wines produced in the individual sub-areas.

| — | Reasons: The pyramid-shaped classification of products allows for qualitative and more restrictive terms such as Superiore, Riserva and Vigna. Such wines must be placed on the market in the spring following the harvest of the grapes. |
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Reasons: The pyramid-shaped classification of products allows for qualitative and more restrictive terms such as Superiore, Riserva and Vigna. Such wines must be placed on the market in the spring following the harvest of the grapes.

This amendment concerns Article 5 of the product specification but does not affect the single document.

15.   Physical and chemical parameters

| — | Description: A range of tastes has been laid down, from dry to medium dry, for all white, red and rosé types, including those with indication of the grape variety. |
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Description: A range of tastes has been laid down, from dry to medium dry, for all white, red and rosé types, including those with indication of the grape variety.

| — | Reasons: The change in the range of tastes from ‘dry’ to ‘from dry to medium dry’ stems from the winemakers’ need to define product lines by country and target. |
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Reasons: The change in the range of tastes from ‘dry’ to ‘from dry to medium dry’ stems from the winemakers’ need to define product lines by country and target.

| — | Description: For all types with indication of the grape variety, the minimum acidity has been reduced by half a point from 5,5 to 5 g/l. |
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Description: For all types with indication of the grape variety, the minimum acidity has been reduced by half a point from 5,5 to 5 g/l.

| — | Reasons: The reduction in the minimum level of acidity of the wines to 5 g/l is in line with the current ripeness levels of the grapes at harvest. |
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Reasons: The reduction in the minimum level of acidity of the wines to 5 g/l is in line with the current ripeness levels of the grapes at harvest.

This amendment concerns Article 6 of the specification and Section 4 of the single document.

16.   New rosé type

| — | Description: For the rosé type, the chemical, physical and organoleptic parameters have been added. |
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Description: For the rosé type, the chemical, physical and organoleptic parameters have been added.

| — | Reasons: The sensory and chemical/physical descriptors have been drawn up with reference to products that are suitable for the designation and are already on the market. |
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Reasons: The sensory and chemical/physical descriptors have been drawn up with reference to products that are suitable for the designation and are already on the market.

This amendment concerns Article 6 of the specification and Section 4 of the single document.

17.   Passito Bianco and Passito Rosso types – variations in taste

| — | Description: For the Passito Bianco and Passito Rosso types, a range of tastes has been laid down, from dry to sweet, with a minimum strength of 14 % vol., of which 12 % is actual volume. |
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Description: For the Passito Bianco and Passito Rosso types, a range of tastes has been laid down, from dry to sweet, with a minimum strength of 14 % vol., of which 12 % is actual volume.

| — | Reasons: In line with what has already been stated on the partial raisining of the grapes, the production of Passito wines is also increasing; in particular, there is a very important market for Rosso Passito Secco wines, such as those made from Montepulciano grapes. |
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Reasons: In line with what has already been stated on the partial raisining of the grapes, the production of Passito wines is also increasing; in particular, there is a very important market for Rosso Passito Secco wines, such as those made from Montepulciano grapes.

This amendment concerns Article 6 of the specification and Section 4 of the single document.

18.   Sparkling types – formal adaptation

| — | Description: For all sparkling types, a range of tastes has been laid down, from brut nature to demisec for the Charmat method and from brut nature to extra dry for the classic method. |
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Description: For all sparkling types, a range of tastes has been laid down, from brut nature to demisec for the Charmat method and from brut nature to extra dry for the classic method.

| — | Reasons: Taste ranges have been indicated in line with the classification used for the description of sparkling wines. |
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Reasons: Taste ranges have been indicated in line with the classification used for the description of sparkling wines.

| — | Description: The characteristics on consumption have been added for each of the sparkling types with indication of the grape variety, such as Cococciola, Montonico, Passerina and Pecorino. |
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Description: The characteristics on consumption have been added for each of the sparkling types with indication of the grape variety, such as Cococciola, Montonico, Passerina and Pecorino.

| — | Reasons: For the existing sparkling white and rosé types, as well as for the newly introduced types with indication of the variety (Cococciola, Montonico, Passerina or Pecorino), individual chemical and organoleptic descriptors on release for consumption have been laid down. |
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Reasons: For the existing sparkling white and rosé types, as well as for the newly introduced types with indication of the variety (Cococciola, Montonico, Passerina or Pecorino), individual chemical and organoleptic descriptors on release for consumption have been laid down.

This amendment concerns Article 6 of the specification and Section 4 of the single document.

19.   Packaging

| — | Description: Any of the containers provided for in current legislation may be used for packaging. |
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Description: Any of the containers provided for in current legislation may be used for packaging.

| — | Reasons: This amendment is consistent with the commercial requirements of the designation. |
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Reasons: This amendment is consistent with the commercial requirements of the designation.

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

20.   Description of the link – updates

| — | Description: The text has been updated in accordance with the proposed amendment. |
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Description: The text has been updated in accordance with the proposed amendment.

| — | Reasons: This is a formal adjustment in line with certain changes included in the specification (such as altitude, grape production per hectare, time for release for consumption and characteristics on consumption). |
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Reasons: This is a formal adjustment in line with certain changes included in the specification (such as altitude, grape production per hectare, time for release for consumption and characteristics on consumption).

This amendment concerns Article 9 of the specification and Section 8 of the single document.

SINGLE DOCUMENT

1.   Name of product

Abruzzo

2.   Type of geographical indication

PDO Protected Designation of Origin

3.   Categories of grapevine products

| 1. | Wine |
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1.

Wine

| 4. | Sparkling wine |
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4.

Sparkling wine

| 5. | Quality sparkling wine |
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5.

Quality sparkling wine

| 15. | Wine from raisined grapes |
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15.

Wine from raisined grapes

4.   Description of the wine(s)

1.   Abruzzo Bianco

CONCISE TEXTUAL DESCRIPTION

Colour: straw yellow of varying intensity;

Aroma: fruity, distinctive, delicate, pleasant;

Taste: dry to medium-dry, fresh, harmonious;

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

Minimum sugar-free extract: 16 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.   Abruzzo Rosso

CONCISE TEXTUAL DESCRIPTION

Colour: ruby red, also deep, possible hints of purple, tending towards garnet with age;

Aroma: aromas of red fruit, spices, intense, redolent of ether;

Taste: from dry to medium dry, harmonious, fairly tannic, sometimes spicy and with a hint of jam if the grapes have been partially raisined;

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

Minimum sugar-free extract: 22 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.   Abruzzo Passito Bianco

CONCISE TEXTUAL DESCRIPTION

Colour: from deep straw yellow to amber;

Aroma: intense, redolent of ether, characteristic;

Taste: dry to sweet, full-bodied, harmonious, velvety;

Minimum total alcoholic strength by volume: 14,00 % for the wine category (of which at least 12,00 % actual volume) and 16,00 % for the wine from raisined grapes category (of which at least 12 % actual volume);

Minimum sugar-free extract: 26 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 |
| 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)

12

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)

4.   Abruzzo Passito Rosso

CONCISE TEXTUAL DESCRIPTION

Colour: deep ruby red, tending towards garnet with age;

Aroma: intense, redolent of ether, characteristic;

Taste: dry to sweet, full-bodied, harmonious, velvety;

Minimum total alcoholic strength by volume: 14.00 % for the wine category (of which at least 12,00 % actual volume) and 16,00 % for the wine from raisined grapes category (of which at least 12 % actual volume);

Minimum sugar-free extract: 32 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) | 12,5 |
| 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)

12,5

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.   Abruzzo Spumante Bianco, Italian or Charmat method

CONCISE TEXTUAL DESCRIPTION

Foam: fine and long-lasting;

Colour: straw yellow of varying intensity, also with hints of copper;

Aroma: fine, generous and complex;

Taste: fresh, pleasant and harmonious, from brut nature to demi-sec;

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

Minimum sugar-free extract: 16 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 | 5,5 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

5,5 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

6.   Abruzzo Spumante Rosé, Italian or Charmat method

CONCISE TEXTUAL DESCRIPTION

Foam: fine and long-lasting;

Colour: from light pink to pink and/or coppery, of varying intensity;

Aroma: fine, generous and complex;

Taste: fresh, pleasant and harmonious, from brut nature to demi-sec;

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

Minimum sugar-free extract: 16 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 | 5,5 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

5,5 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

7.   Abruzzo Cococciola

CONCISE TEXTUAL DESCRIPTION

Colour: straw yellow, occasionally with golden hints;

Aroma: pleasant, floral, fruity;

Taste: dry, harmonious and long-lasting;

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

Minimum sugar-free extract: 16 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 | 5,0 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

5,0 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

8.   Abruzzo Malvasia

CONCISE TEXTUAL DESCRIPTION

Colour: straw yellow, occasionally with golden hints;

Aroma: intense, pleasant, characteristic;

Taste: dry, harmonious and long-lasting;

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

Minimum sugar-free extract: 16 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)

9.   Abruzzo Montonico

CONCISE TEXTUAL DESCRIPTION

Colour: straw yellow, occasionally with greenish hints;

Aroma: intense, pleasant, characteristic;

Taste: dry, harmonious, long-lasting, pleasantly acidic;

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

Minimum sugar-free extract: 16 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 | 5,0 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

5,0 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

10.   Abruzzo Passerina

CONCISE TEXTUAL DESCRIPTION

Colour: straw yellow, occasionally with amber hints;

Aroma: pleasant, fresh, floral, fruity;

Taste: dry, harmonious and long-lasting;

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

Minimum sugar-free extract: 16 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 | 5,0 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

5,0 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

11.   Abruzzo Pecorino

CONCISE TEXTUAL DESCRIPTION

Colour: straw yellow of varying intensity with pale green to golden hints;

Aroma: pleasant, floral, fruity;

Taste: dry, harmonious, long-lasting, distinctive;

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

Minimum sugar-free extract: 16 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 | 5,0 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

5,0 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

12.   Abruzzo Rosato

CONCISE TEXTUAL DESCRIPTION

Colour: from light pink to pink of varying intensity;

Aroma: delicate, of red fruit, flowers and spices;

Taste: from dry to medium dry, harmonious, also full-bodied;

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

Minimum sugar-free extract: 17 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)

13.   Abruzzo Spumante Bianco, classic method:

CONCISE TEXTUAL DESCRIPTION

Foam: fine and long-lasting;

Colour: straw yellow of varying intensity, also with hints of copper;

Aroma: fine, generous and complex;

Taste: fresh, pleasant and harmonious, from brut nature to extra dry;

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

Minimum total acidity: 5,5 g/l.

Minimum sugar-free extract: 16 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 | 5,5 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

5,5 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

14.   Abruzzo Spumante Rosé, classic method

CONCISE TEXTUAL DESCRIPTION

Foam: fine and long-lasting;

Colour: from light pink to pink and/or copper of varying intensity;

Aroma: fine, generous and complex;

Taste: fresh, pleasant and harmonious, from brut nature to extra dry;

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

Minimum sugar-free extract: 16 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 | 5,5 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

5,5 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

15.   Abruzzo Cococciola Spumante, Italian or Charmat method and classic method

CONCISE TEXTUAL DESCRIPTION

Foam: fine and long-lasting;

Colour: straw yellow of varying intensity, occasionally with hints of gold;

Aroma: fine, generous and complex;

Taste: fresh, pleasant and harmonious, from brut nature to demi-sec;

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

Minimum sugar-free extract: 16 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 | 5,5 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

5,5 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

16.   Abruzzo Malvasia Spumante, Italian or Charmat method and classic method

CONCISE TEXTUAL DESCRIPTION

Foam: fine and long-lasting;

Colour: straw yellow of varying intensity, occasionally with hints of gold;

Aroma: fine, generous and complex;

Taste: fresh, pleasant and harmonious, from brut nature to demisec;

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

Minimum sugar-free extract: 16 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 | 5,5 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

5,5 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

17.   Abruzzo Montonico Spumante, Italian or Charmat method and classic method

CONCISE TEXTUAL DESCRIPTION

Foam: fine and long-lasting;

Colour: straw yellow of varying intensity, sometimes with greenish hints;

Aroma: fine, generous and complex;

Taste: fresh, pleasant and harmonious, from brut nature to demi-sec;

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

Minimum sugar-free extract: 15 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 | 5,5 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

5,5 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

18.   Abruzzo Passerina Spumante, Italian or Charmat method and classic method

CONCISE TEXTUAL DESCRIPTION

Foam: fine and long-lasting;

Colour: straw yellow of varying intensity, also with hints of amber;

Aroma: fine, generous and complex;

Taste: fresh, pleasant and harmonious, from brut nature to demi-sec;

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

Minimum sugar-free extract: 16 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 | 5,5 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

5,5 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

19.   Abruzzo Pecorino Spumante, Italian or Charmat method and classic method

CONCISE TEXTUAL DESCRIPTION

Foam: fine and long-lasting;

Colour: straw yellow of varying intensity with greenish to golden hints;

Aroma: fine, generous and complex;

Taste: fresh, pleasant and harmonious, from brut nature to demi-sec;

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

Minimum sugar-free extract: 16 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 | 5,5 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

5,5 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

20.   Abruzzo with indication of two of the following grape varieties: Cococciola, Malvasia, Montonico, Passerina and Pecorino

CONCISE TEXTUAL DESCRIPTION

For the characteristics at the time of consumption of the bi-varietal types, reference is made to the parameters described for the single-variety types and, in particular, to the variety present in greater quantity.

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)

21.   ‘Abruzzo’‘Terre di Chieti’ Bianco Riserva

CONCISE TEXTUAL DESCRIPTION

Colour: straw yellow to golden of varying intensity;

Aroma: intense, long-lasting;

Taste: dry, balanced, distinctive;

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

Minimum sugar-free extract: 20 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)

22.   ‘Abruzzo’‘Terre di Chieti’ Rosso Riserva

CONCISE TEXTUAL DESCRIPTION

Colour: ruby red, also deep, tending towards garnet with age;

Aroma: distinctive, long-lasting;

Taste: dry, with good structure, harmonious;

Minimum total alcoholic strength by volume: 13,00 %;

Minimum sugar-free extract: 27 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)

23.   ‘Abruzzo’‘Terre di Chieti’ Rosato Superiore

CONCISE TEXTUAL DESCRIPTION

Colour: from light pink to pink of varying intensity;

Aroma: delicate, sometimes floral, of red fruit, spicy;

Taste: dry, harmonious, also full-bodied;

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

Minimum sugar-free extract: 20 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)

24.   ‘Abruzzo’‘Terre di Chieti’ Cococciola Superiore

CONCISE TEXTUAL DESCRIPTION

Colour: straw yellow, occasionally with golden hints;

Aroma: from floral to fruity;

Taste: dry, harmonious, characteristic, long-lasting;

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

Minimum sugar-free extract: 20 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 | 5,0 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

5,0 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

25.   ‘Abruzzo’‘Terre di Chieti’ Malvasia Superiore

CONCISE TEXTUAL DESCRIPTION

Colour: straw yellow, occasionally with golden hints;

Aroma: intense, pleasant, characteristic;

Taste: dry, harmonious and long-lasting;

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

Minimum sugar-free extract: 20 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)

26.   ‘Abruzzo’‘Terre di Chieti’ Montonico Superiore

CONCISE TEXTUAL DESCRIPTION

Colour: straw yellow, occasionally with greenish hints;

Aroma: intense, distinctive;

Taste: dry, harmonious, long-lasting, slightly acidic;

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

Minimum sugar-free extract: 20 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 | 5,5 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

5,5 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

27.   ‘Abruzzo’‘Terre di Chieti’ Passerina Superiore

CONCISE TEXTUAL DESCRIPTION

Colour: straw yellow, occasionally with amber hints;

Aroma: from floral to fruity;

Taste: dry, harmonious, characteristic and long-lasting;

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

Minimum sugar-free extract: 20 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 | 5,5 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

5,5 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

28.   ‘Abruzzo’‘Terre di Chieti’ Pecorino Superiore

CONCISE TEXTUAL DESCRIPTION

Colour: straw yellow of varying intensity with greenish to golden hints;

Aroma: from floral to fruity;

Taste: dry, harmonious, long-lasting, distinctive;

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

Minimum sugar-free extract: 22 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 | 5,0 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

5,0 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

29.   ‘Abruzzo’‘Terre Aquilane’ / ‘Terre de L’Aquila’ Bianco Riserva

CONCISE TEXTUAL DESCRIPTION

Colour: straw yellow to golden of varying intensity;

Aroma: intense, long-lasting;

Taste: dry, balanced, distinctive;

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

Minimum sugar-free extract: 20 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)

30.   ‘Abruzzo’‘Terre Aquilane’ / ‘Terre de L’Aquila’ Rosso Riserva

CONCISE TEXTUAL DESCRIPTION

Colour: ruby red, also deep, tending towards garnet with age;

Aroma: characteristic, delicate, long-lasting;

Taste: dry, with good structure, harmonious;

Minimum total alcoholic strength by volume: 13,00 %;

Minimum sugar-free extract: 27 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)

31.   ‘Abruzzo’‘Terre Aquilane’ / ‘Terre de L’Aquila’ Superiore

CONCISE TEXTUAL DESCRIPTION

Colour: from light pink to pink of varying intensity;

Aroma: distinctive, sometimes floral, of red fruit and spices;

Taste: dry, harmonious, also full-bodied;

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

Minimum sugar-free extract: 20 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)

32.   ‘Abruzzo’‘Terre Aquilane’ / ‘Terre de L’Aquila’ Cococciola Superiore

CONCISE TEXTUAL DESCRIPTION

Colour: straw yellow, occasionally with golden hints;

Aroma: distinctive, from floral to fruity;

Taste: dry, harmonious and long-lasting;

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

Minimum sugar-free extract: 20 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 | 5,0 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

5,0 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

33.   ‘Abruzzo’‘Terre Aquilane’ / ‘Terre de L’Aquila’ Malvasia Superiore

CONCISE TEXTUAL DESCRIPTION

Colour: straw yellow, occasionally with golden hints;

Aroma: intense, pleasant, characteristic;

Taste: dry, harmonious and long-lasting;

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

Minimum sugar-free extract: 20 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 | 5,0 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

5,0 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

34.   ‘Abruzzo’‘Terre Aquilane’ / ‘Terre de L’Aquila’ Montonico Superiore

CONCISE TEXTUAL DESCRIPTION

Colour: straw yellow, occasionally with greenish hints;

Aroma: intense, distinctive;

Taste: dry, harmonious, long-lasting, acidic;

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

Minimum sugar-free extract: 20 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 | 5,5 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

5,5 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

35.   ‘Abruzzo’‘Terre Aquilane’ / ‘Terre de L’Aquila’ Passerina Superiore

CONCISE TEXTUAL DESCRIPTION

Colour: straw yellow, occasionally with golden hints;

Aroma: from floral to fruity;

Taste: dry, harmonious and long-lasting;

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

Minimum sugar-free extract: 20 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 | 5,5 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

5,5 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

36.   ‘Abruzzo’‘Terre Aquilane’ / ‘Terre de L’Aquila’ Pecorino Superiore

CONCISE TEXTUAL DESCRIPTION

Colour: straw yellow of varying intensity with greenish to golden hints;

Aroma: distinctive, from fruity to floral;

Taste: dry, harmonious, long-lasting, distinctive;

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

Minimum sugar-free extract: 22 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 | 5,0 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

5,0 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

37.   ‘Abruzzo’‘Colline Pescaresi’ Bianco Riserva

CONCISE TEXTUAL DESCRIPTION

Colour: straw yellow to golden of varying intensity;

Aroma: intense, long-lasting;

Taste: dry, balanced, distinctive;

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

Minimum sugar-free extract: 20 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)

38.   ‘Abruzzo’‘Colline Pescaresi’ Rosso Riserva

CONCISE TEXTUAL DESCRIPTION

Colour: ruby red, also deep, tending towards garnet with age;

Aroma: characteristic, delicate, long-lasting;

Taste: dry, with good structure, harmonious;

Minimum total alcoholic strength by volume: 13,00 %;

Minimum sugar-free extract: 27 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)

39.   ‘Abruzzo’‘Colline Pescaresi’ Rosato Superiore

CONCISE TEXTUAL DESCRIPTION

Colour: from light pink to pink of varying intensity;

Aroma: delicate, of red fruit, floral and spicy;

Taste: dry, harmonious, also full-bodied;

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

Minimum sugar-free extract: 20 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)

40.   ‘Abruzzo’‘Colline Pescaresi’ Cococciola Superiore

CONCISE TEXTUAL DESCRIPTION

Colour: straw yellow, occasionally with golden hints;

Aroma: from floral to fruity;

Taste: dry, harmonious and long-lasting;

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

Minimum sugar-free extract: 20 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 | 5,0 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

5,0 in grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

41.   ‘Abruzzo’‘Colline Pescaresi’ Malvasia Superiore

CONCISE TEXTUAL DESCRIPTION

Colour: straw yellow, occasionally with golden hints;

Aroma: intense, pleasant, characteristic;

Taste: dry, harmonious and long-lasting;

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

Minimum sugar-free extract: 20 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 | 5,0 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

5,0 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

42.   ‘Abruzzo’‘Colline Pescaresi’ Montonico Superiore

CONCISE TEXTUAL DESCRIPTION

Colour: straw yellow, occasionally with greenish hints;

Aroma: intense, distinctive;

Taste: dry, harmonious, long-lasting, pleasantly acidic;

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

Minimum sugar-free extract: 20 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 | 5,5 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

5,5 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

43.   ‘Abruzzo’‘Colline Pescaresi’ Passerina Superiore

CONCISE TEXTUAL DESCRIPTION

Colour: straw yellow, occasionally with amber hints;

Aroma: from floral to fruity;

Taste: dry, harmonious and long-lasting;

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

Minimum sugar-free extract: 20 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 | 5,5 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

5,5 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

44.   ‘Abruzzo’‘Colline Pescaresi’ Pecorino Superiore

CONCISE TEXTUAL DESCRIPTION

Colour: straw yellow of varying intensity with greenish to golden hints;

Aroma: from floral to fruity;

Taste: dry, harmonious, long-lasting, distinctive;

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

Minimum sugar-free extract: 22 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 | 5,0 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

5,0 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

45.   ‘Abruzzo’‘Colline Teramane’ Bianco Riserva

CONCISE TEXTUAL DESCRIPTION

Colour: straw yellow to golden of varying intensity;

Aroma: intense, long-lasting;

Taste: dry, balanced, distinctive;

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

Minimum sugar-free extract: 20 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)

46.   ‘Abruzzo’‘Colline Teramane’ Rosso Riserva

CONCISE TEXTUAL DESCRIPTION

Colour: ruby red, also deep, tending towards garnet with age;

Aroma: characteristic, delicate, long-lasting;

Taste: dry, with good structure, harmonious;

Minimum total alcoholic strength by volume: 13,00 %;

Minimum sugar-free extract: 27 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)

47.   ‘Abruzzo’‘Colline Teramane’ Rosato Superiore

CONCISE TEXTUAL DESCRIPTION

Colour: from light pink to pink of varying intensity;

Aroma: delicate, of red fruit, sometimes spicy;

Taste: dry, harmonious, also of good structure;

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

Minimum sugar-free extract: 19 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)

48.   ‘Abruzzo’‘Colline Teramane’ Cococciola Superiore

CONCISE TEXTUAL DESCRIPTION

Colour: straw yellow, occasionally with golden hints;

Aroma: distinctive, from floral to fruity;

Taste: dry, harmonious and long-lasting;

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

Minimum sugar-free extract: 20 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 | 5,0 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

5,0 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

49.   ‘Abruzzo’‘Coline Teramane’ Malvasia Superiore

CONCISE TEXTUAL DESCRIPTION

Colour: straw yellow, occasionally with golden hints;

Aroma: intense, pleasant, characteristic;

Taste: dry, harmonious and long-lasting;

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

Minimum sugar-free extract: 20 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 | 5,0 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

5,0 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

50.   ‘Abruzzo’‘Colline Teramane’ Montonico Superiore

CONCISE TEXTUAL DESCRIPTION

Colour: straw yellow, occasionally with greenish hints;

Aroma: intense, distinctive;

Taste: dry, harmonious, long-lasting, acidic;

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

Minimum sugar-free extract: 20 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 | 5,5 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

5,5 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

51.   ‘Abruzzo’‘Colline Teramane’ Passerina Superiore

CONCISE TEXTUAL DESCRIPTION

Colour: straw yellow, occasionally with amber hints;

Aroma: from floral to fruity;

Taste: dry, harmonious and long-lasting;

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

Minimum sugar-free extract: 20 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 | 5,5 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

5,5 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

52.   ‘Abruzzo’‘Colline Teramane’ Pecorino Superiore

CONCISE TEXTUAL DESCRIPTION

Colour: straw yellow of varying intensity with greenish to golden hints;

Aroma: from floral to fruity;

Taste: dry, harmonious, long-lasting, distinctive;

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

Minimum sugar-free extract: 22 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 | 5,0 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

5,0 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

5.   Wine-making practices

5.1.   Specific oenological practices

—

5.2.   Maximum yields

| 1. | Abruzzo Bianco, Bianco Spumante, including with indication of the grape varieties Cococciola, Malvasia, Montonico, Passerina, Pecorino
  20 000 kilograms of grapes per hectare |
| --- | --- |

1.

Abruzzo Bianco, Bianco Spumante, including with indication of the grape varieties Cococciola, Malvasia, Montonico, Passerina, Pecorino

20 000 kilograms of grapes per hectare

| 2. | Abruzzo Rosso, Rosato, Spumante Rosé
  18 500 kilograms of grapes per hectare |
| --- | --- |

2.

Abruzzo Rosso, Rosato, Spumante Rosé

18 500 kilograms of grapes per hectare

| 3. | Abruzzo Cococciola, Malavasia, Montonico, Passerina, Pecorino
  18 000 kilograms of grapes per hectare |
| --- | --- |

3.

Abruzzo Cococciola, Malavasia, Montonico, Passerina, Pecorino

18 000 kilograms of grapes per hectare

| 4. | Abruzzo Passito Bianco
  14 000 kilograms of grapes per hectare |
| --- | --- |

4.

Abruzzo Passito Bianco

14 000 kilograms of grapes per hectare

| 5. | Abruzzo Passito Rosso
  12 000 kilograms of grapes per hectare |
| --- | --- |

5.

Abruzzo Passito Rosso

12 000 kilograms of grapes per hectare

6.   Demarcated geographical area

The production area for the ‘Abruzzo’ controlled designation of origin comprises the entire administrative territory of the following municipalities:

| 1) | Province of Chieti:
  Altino, Archi, Ari, Arielli, Atessa, Bomba, Bucchianico, Canosa Sannita, Carunchio, Casacanditella, Casalanguiada, Caspineto Sinello, Casalbordino, Casoli, Castel Frentano, Celenza sul Trigno, Chieti, Civitella Messer Raimondo, Crecchio, Cupello, Dogliola, Fara Filiorum Petri, Fara San Martino, Filetto, Fossacesia, Francavilla, Fresagrandinaria, Frisa, Furci, Gessopalena, Gissi, Giuliano Teatino, Guardiagrele, Guilmi, Lama dei Peligni, Lanciano, Lentella, Liscia, Miglianico, Monteodorisio, Mozzagrogna, Orsogna, Ortona, Paglieta, Palmoli, Palombaro, Pennapiedimonte, Perano, Poggiofiorito, Pollutri, Pretoro, Rapino, Ripa Teatina, Roccamontepiano, Roccascalegna, Rocca San Giovanni, San Buono, Sant’Eusanio del Sangro, San Giovanni Teatino, Santa Maria Imbaro, San Martino sulla Marrucina, San Salvo, San Vito Chietino, Scerni, Tollo, Torino di Sangro, Tornareccio, Torrevecchia Teatina, Treglio, Tufillo, Vasto, Villalfonsina, Villamagna, Vacri; |
| --- | --- |

1)

Province of Chieti:

Altino, Archi, Ari, Arielli, Atessa, Bomba, Bucchianico, Canosa Sannita, Carunchio, Casacanditella, Casalanguiada, Caspineto Sinello, Casalbordino, Casoli, Castel Frentano, Celenza sul Trigno, Chieti, Civitella Messer Raimondo, Crecchio, Cupello, Dogliola, Fara Filiorum Petri, Fara San Martino, Filetto, Fossacesia, Francavilla, Fresagrandinaria, Frisa, Furci, Gessopalena, Gissi, Giuliano Teatino, Guardiagrele, Guilmi, Lama dei Peligni, Lanciano, Lentella, Liscia, Miglianico, Monteodorisio, Mozzagrogna, Orsogna, Ortona, Paglieta, Palmoli, Palombaro, Pennapiedimonte, Perano, Poggiofiorito, Pollutri, Pretoro, Rapino, Ripa Teatina, Roccamontepiano, Roccascalegna, Rocca San Giovanni, San Buono, Sant’Eusanio del Sangro, San Giovanni Teatino, Santa Maria Imbaro, San Martino sulla Marrucina, San Salvo, San Vito Chietino, Scerni, Tollo, Torino di Sangro, Tornareccio, Torrevecchia Teatina, Treglio, Tufillo, Vasto, Villalfonsina, Villamagna, Vacri;

| 2) | Province of L’Aquila:
  Acciano, Anversa degli Abruzzi, Balsorano, Bugnara, Canistro, Capestrano, Castel di Ieri, Castelvecchio Subequo, Civita d’Antino, Civitella Roveto, Corfinio, Cocullo, Fagnano Alto, Fontecchio, Fossa, Gagliano Aterno, Goriano Sicoli, Introdacqua, Molina Aterno, Morino, Ofena, Pacentro, Poggio Picenze, Pratola Peligna, Pettorano sul Gizio, Prezza, Raiano, Rocca Casale, San Demetrio nei Vestini, Sant’Eusanio Forconese, San Vincenzo Valle Roveto, Secinaro, Sulmona, Tione d’Abruzzi, Villa S. Angelo, Villa S. Lucia, Vittorito; |
| --- | --- |

2)

Province of L’Aquila:

Acciano, Anversa degli Abruzzi, Balsorano, Bugnara, Canistro, Capestrano, Castel di Ieri, Castelvecchio Subequo, Civita d’Antino, Civitella Roveto, Corfinio, Cocullo, Fagnano Alto, Fontecchio, Fossa, Gagliano Aterno, Goriano Sicoli, Introdacqua, Molina Aterno, Morino, Ofena, Pacentro, Poggio Picenze, Pratola Peligna, Pettorano sul Gizio, Prezza, Raiano, Rocca Casale, San Demetrio nei Vestini, Sant’Eusanio Forconese, San Vincenzo Valle Roveto, Secinaro, Sulmona, Tione d’Abruzzi, Villa S. Angelo, Villa S. Lucia, Vittorito;

| 3) | Province of Pescara:
  Abbateggio, Alanno, Bolognano, Brittoli, Bussi, Cappelle sul Tavo, Castiglione a Casauria, Catignano, Cepagatti, Citta Sant’Angelo, Civitella Casanova, Civitaquana, Collecorvino, Corvara, Cugnoli, Elice, Farindola, Lettomanoppello, Loreto Aprutino, Manoppello, Montebello di Bertona, Montesilvano, Moscufo, Nocciano, Penne, Pianella, Pietranico, Picciano, Pescara, Pescosansonesco, Popoli, Rosciano, Salle, San Valentino, Scafa, Serramonacesca, Spoltore, Tocco Casauria, Torre de’ Passeri, Turrivalignani, Vicoli; |
| --- | --- |

3)

Province of Pescara:

Abbateggio, Alanno, Bolognano, Brittoli, Bussi, Cappelle sul Tavo, Castiglione a Casauria, Catignano, Cepagatti, Citta Sant’Angelo, Civitella Casanova, Civitaquana, Collecorvino, Corvara, Cugnoli, Elice, Farindola, Lettomanoppello, Loreto Aprutino, Manoppello, Montebello di Bertona, Montesilvano, Moscufo, Nocciano, Penne, Pianella, Pietranico, Picciano, Pescara, Pescosansonesco, Popoli, Rosciano, Salle, San Valentino, Scafa, Serramonacesca, Spoltore, Tocco Casauria, Torre de’ Passeri, Turrivalignani, Vicoli;

| 4) | Province of Teramo:
  Alba Adriatica, Ancarano, Atri, Basciano, Bellante, Bisenti, Campli, Canzano, Castel Castagno, Castellato, Castiglione Messer Raimondi, Castilenti, Cellino Attanasio, Cermignano, Civitella del Tronto, Colledara, Colonnella, Controguerra, Corropoli, Giulianova, Martinsicuro, Montefino, Montorio al Vomano, Morrodoro, Mosciano, Nereto, Notaresco, Penna S. Andrea, Pineto, Roseto degli Abruzzi, Sant’Egidio, Sant’Omero, Silvi, Teramo, Torano Nuovo, Tortoreto, Tossicia and the village di Trignano in the municipality of Isola del Gran Sasso. |
| --- | --- |

4)

Province of Teramo:

Alba Adriatica, Ancarano, Atri, Basciano, Bellante, Bisenti, Campli, Canzano, Castel Castagno, Castellato, Castiglione Messer Raimondi, Castilenti, Cellino Attanasio, Cermignano, Civitella del Tronto, Colledara, Colonnella, Controguerra, Corropoli, Giulianova, Martinsicuro, Montefino, Montorio al Vomano, Morrodoro, Mosciano, Nereto, Notaresco, Penna S. Andrea, Pineto, Roseto degli Abruzzi, Sant’Egidio, Sant’Omero, Silvi, Teramo, Torano Nuovo, Tortoreto, Tossicia and the village di Trignano in the municipality of Isola del Gran Sasso.

7.   Wine grape variety(-ies)

Chardonnay B

Cococciola B.

Malvasia Istriana B. Malvasia

Malvasia Bianca B. Malvasia

Malvasia Bianca Lunga B. Malvasia

Malvasia Bianca di Candia B. Malvoisie

Malvasia Bianca di Candia B. Malvoisier

Malvasia del Lazio B. Malvasia

Montepulciano N.

Montonico Bianco B. Montonico

Moscato Bianco B. Moscato

Passerina B.

Pecorino B.

Pinot Nero N.

Riesling Italico B. Riesling

Riesling Renano B. Riesling

Sauvignon B.

Traminer Aromatico Rs

Trebbiano Abruzzese B. Trebbiano

Trebbiano Toscano B. Trebbiano

8.   Description of the link(s)

8.1.   ‘Abruzzo’ PDO, including for the sub-areas

A)   Details of the geographical area

Natural factors relevant to the link

The geographical area comprises all of Abruzzo’s coastal hills and foothills, with a section in the middle extending further inland to encompass the Alto Tirino plateau to the north, the Subequana valley to the north-west, the Peligna valley to the south and the Roveto valley to the south-west.

Vine cultivation takes place on hilly formations made up of Plio-Pleistocene deposits that filled the Periadriatic basin during a marine sedimentary cycle between the late Tertiary and early Quaternary, covering an area some 20 25 kilometres wide and 125 kilometres long between the rivers Tronto and Trigno, in addition to several basins located between mountains in the central part of the Abruzzo region. These formations show considerable variation in terms of soil particle size. In the upper layers, sandy clay is overlaid with fine to medium grain silica sands that are more or less clayey and yellowish in colour due to the degradation of iron oxides, and with mostly thin layers of cemented limestone or clay, often interlayered with lime, gravel and clay.

In the vast majority of cases the soil has an even distribution of material, forming soils with a sandy-clayey structure. In the central and southern part of the area the soils are usually loose and of varying depth depending on the gradient and exposure, whereas in the north they tend to be more clayey.

Vines may be cultivated at an altitude of up to 1 000 metres above sea level, on slopes of varying gradient and exposure, if the lie of the land and exposure at midday allow full phenolic ripening. Land on the damp valley floor is not used for wine-growing.

The climate is temperate, with average temperatures ranging from 12 °C in April to 16 °C in October, but in July and August it tends to be warm and arid with average temperatures of 24-25 °C. The annual temperature range is considerable because it is linked, on the one hand, to the presence of cold currents from the Balkans, which make their influence felt during the winter, and, on the other hand, to the presence of the Adriatic Sea and the high pressure areas that remain in the Mediterranean basin during the summer. There are also considerable variations in temperature between day and night, partly due to the proximity of the Gran Sasso and Maiella massifs, and there is good ventilation, creating optimum conditions for the health of the grapes and their accumulation of aromatic substance .

The Winkler temperature index, i.e. the average active temperature during the period from April to October, is between 1 800 and 2 200 degree days. These conditions ensure optimal ripening of medium to early varieties, such as Pecorino, Passerina, Malvasia and Trebbiano, and medium to late and late varieties such as Cococciola, Montonico and Montepulciano.

Total annual average rainfall exceeds 800 mm; the rainiest period is between November and December (more than 80 mm/month), while the month with the absolute minimum rainfall is July (around 30 mm).

Human factors relevant to the link

Vine cultivation and the production of good red wines in the defined production area date as far back as Polybius, a Greek historian who lived from 205 to 123 BC and who relates that Hannibal, after his victory at Cannae in 216 BC, praised these wines for curing the wounded and restoring men to health and strength. Since then, many other writers have praised the qualities of wines produced in Abruzzo, such as Andrea Bacci (1524-1600), philosopher and physician to Pope Sixtus V. In his work ‘De naturorum vinorum historia de vinis Italiae’ [The nature of wine, a history of wines in Italy] written in 1596, Bacci mentioned Sulmona and Peligni wines, as did Michele Torcia who, in his ‘Saggio Itinerario Nazionale del paese Peligni’ [A survey of the Peligni area], described the presence of the Montepulciano grape variety in Abruzzo for the first time in 1792.

In addition to the historical roots, human factors are also very important because nowadays products with very distinctive and typical qualities are obtained through the definition and improvement of certain grape-growing and wine-making practices that make up an integral and essential part of the product specification.

8.2.   ‘Abruzzo’ PDO, including for the sub-areas

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

The varieties selected for the production of ‘Abruzzo’ PDO wines have been present in this area for centuries, achieving a particular balance in terms of planting and production which means that, for all intents and purposes, they can be considered ‘native varieties’ to Abruzzo. Their specific qualities are fully expressed in the white and red wines as well as in the Passito and sparkling wines and, above all, in the wines with indication of the grape variety, which are produced in both ‘basic’ and Superiore versions, the latter being produced exclusively in the individual provincial sub-areas. The Superiore version differs in terms of both the grape yield per hectare and the chemical, physical and organoleptic characteristics of the wines, with a slightly higher alcoholic strength and a greater structure and complexity than the ‘basic’ wines.

C)   Description of the causal interaction between the aspects referred to under A) and those referred to under B)

The defined geographical area covers approximately one third of the entire region, and although the topography and soil conditions are quite homogeneous, the climate actually varies slightly (rainfall, temperature, ventilation, etc.). This, together with the different types of soil, which are mostly loose and well-drained, and differences in exposure sometimes significantly influences the growth and fruit production capacity of the various vine varieties. Together with the relatively even distribution throughout the demarcated area of Montepulciano and Trebbiano vines, which are those mainly used to make red and white wines, respectively, these particular microclimates create areas where certain grape varieties thrive and where the centuries-old tradition of winegrowing, reflected in the characterisation of the wines, has made it possible to divide specific provincial areas into four sub-areas, i.e. ‘Colline Teramane’, ‘Terre Aquilane’, ‘Colline Pescaresi’ and ‘Terre di Chieti’, to make the best use of tThe specific characteristics of these individual areas in interaction with local grape varieties such as Cococciola, Malvasia and Pecorino (Theatine-Frentana area). Montonico predominates in some areas (inland Teramo and Theatine area), while Passerina is more common in others (upper Teramo area).

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

Vinification, production and bottling of ‘Abruzzo’ PDO wines

Legal framework:

| | In EU legislation |
| --- | --- |

In EU legislation

Type of further condition:

| | Packaging within the demarcated geographical area |
| --- | --- |

Packaging within the demarcated geographical area

Description of the condition:

| | Vinification, sparkling-wine production, raisining, storage, ageing and bottling must be carried out in the production area in order to preserve the specific characteristics of the products and their reputation and to guarantee their origin. |
| --- | --- |

Vinification, sparkling-wine production, raisining, storage, ageing and bottling must be carried out in the production area in order to preserve the specific characteristics of the products and their reputation and to guarantee their origin.

‘Abruzzo’ PDO use of additional geographical units

Legal framework:

| | In EU legislation |
| --- | --- |

In EU legislation

Type of further condition:

| | Additional provisions relating to labelling |
| --- | --- |

Additional provisions relating to labelling

Description of the condition:

The sub-areas are as follows:

| — | ‘Terre Aquilane’ / ‘Terre de L’Aquila’; |
| --- | --- |

—

‘Terre Aquilane’ / ‘Terre de L’Aquila’;

| — | ‘Colline Pescaresi’; |
| --- | --- |

—

‘Colline Pescaresi’;

| — | ‘Colline Teramane’; |
| --- | --- |

—

‘Colline Teramane’;

| — | ‘Terre di Chieti’, with the following smaller additional geographical units: Colline Teatine / Teatino, Colline Frentane / Frentania / Frentano; Colline del Sangro; Colline del Vastese / Hystonium. |
| --- | --- |

—

‘Terre di Chieti’, with the following smaller additional geographical units: Colline Teatine / Teatino, Colline Frentane / Frentania / Frentano; Colline del Sangro; Colline del Vastese / Hystonium.

Link to the product specification

https://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/19399

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

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