# C_2019171EN.01000601.xml

| 20.5.2019 | EN | Official Journal of the European Union | C 171/6 |
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20.5.2019

EN

Official Journal of the European Union

C 171/6

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COMMISSION IMPLEMENTING DECISION

of 7 May 2019

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

(Valle d’Itria (PGI))

(2019/C 171/05)

THE EUROPEAN COMMISSION,

Having regard to the Treaty on the Functioning of the European Union,

Having regard to Regulation (EU) No 1308/2013 of the European Parliament and of the Council of 17 December 2013 establishing a common organisation of the markets in agricultural products and repealing Council Regulations (EEC) No 922/72, (EEC) No 234/79, (EC) No 1037/2001 and (EC) No 1234/2007 (1), and in particular Article 97(3) thereof,

Whereas:

| (1) | Italy has sent an application for amendment of the specification for the name ‘Valle d’Itria’ in accordance with Article 105 of Regulation (EU) No 1308/2013. |
| --- | --- |

(1)

Italy has sent an application for amendment of the specification for the name ‘Valle d’Itria’ in accordance with Article 105 of Regulation (EU) No 1308/2013.

| (2) | The Commission has examined the application and concluded that the conditions laid down in Articles 93 to 96, Article 97(1), and Articles 100, 101 and 102 of Regulation (EU) No 1308/2013 have been met. |
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(2)

The Commission has examined the application and concluded that the conditions laid down in Articles 93 to 96, Article 97(1), and Articles 100, 101 and 102 of Regulation (EU) No 1308/2013 have been met.

| (3) | In order to allow for the presentation of statements of opposition in accordance with Article 98 of Regulation (EU) No 1308/2013, the application for amendment of the specification for the name ‘Valle d’Itria’ should be published in the Official Journal of the European Union, |
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(3)

In order to allow for the presentation of statements of opposition in accordance with Article 98 of Regulation (EU) No 1308/2013, the application for amendment of the specification for the name ‘Valle d’Itria’ should be published in the Official Journal of the European Union,

HAS DECIDED AS FOLLOWS:

Sole Article

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

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

Done at Brussels, 7 May 2019.

For the Commission

Phil HOGAN

Member of the Commission

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

1

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ANNEX

‘VALLE d'ITRIA’

PGI-IT-A0604-AM04

Date of application: 24.6.2016

REQUEST FOR AMENDMENT TO THE PRODUCT SPECIFICATION

1.   Rules applicable to the amendment

Article 105 of Regulation (EU) No 1308/2013 – Non-minor modification

2.   Description and reasons for amendment

2.1.   Designation and wines: adding new wine types

Description: All categories of wines with the Valle d'Itria IGT that were previously listed in Article 2(1) (‘Bianco, including semi-sparkling, sparkling, wine of overripe grapes and Passito; Rosso, including semi-sparkling, wine of overripe grapes, Passito and Novello; Rosato, including semi-sparkling and Novello’) have now been listed in Article 1 of the product specification (Designation and wines).

The list of types has also been supplemented by adding red and rosé sparkling wines and a reference to types with specification of the grape variety.

This list has therefore been updated and reformulated as follows:

| ‘(a) | Bianco, including semi-sparkling, sparkling, wine of overripe grapes and Passito; |
| --- | --- |

‘(a)

Bianco, including semi-sparkling, sparkling, wine of overripe grapes and Passito;

| (b) | Rosso, including semi-sparkling, sparkling, wine of overripe grapes, Passito and Novello; |
| --- | --- |

(b)

Rosso, including semi-sparkling, sparkling, wine of overripe grapes, Passito and Novello;

| (c) | Rosato, including semi-sparkling, sparkling and Novello; |
| --- | --- |

(c)

Rosato, including semi-sparkling, sparkling and Novello;

| (d) | wine with specification of the grape variety in accordance with the conditions laid down in Article 2 below’. |
| --- | --- |

(d)

wine with specification of the grape variety in accordance with the conditions laid down in Article 2 below’.

Reasons: The product specification has been revised so that all wines produced are consistently indicated in Article 1 — Designation and wines.

The inclusion of red and rosé sparkling wines is justified by the production area's traditional suitability for producing these types of wines, by the high interest of the markets in new wines, derived mainly from native grape varieties, and by the continuous positive market trend for sparkling wines, in particular for the light red and rosé wines already produced in the semi-sparkling category.

This modification concerns Article 1 of the product specification and the section on ‘Description of the wines’ of the single document.

2.2.   Designation and wines

Description: The generic reference to ‘musts’ has been removed.

Reasons: Because, according to current EU legislation, a PGI may not be reserved for the ‘musts’ category but only for the ‘partially fermented grape must’ category, a category which is not regulated in this product specification.

This modification concerns Article 1 of the product specification and does not affect the single document.

2.3.   Combination of grape varieties

Description: Inclusion of the native grape varieties Marchione, Maresco, Minutolo and Ottavianello in the list set out in Article 2(2) of the product specification, which concerns the grape varieties which may be specified on the labels of wines with the ‘Valle d'Itria’ IGT. The related list of grape varieties suitable to be grown in the provinces containing the ‘Valle d'Itria’ IGT production area, which is annexed to the product specification, has been updated.

Reasons for the amendment: The proposed amendment became possible following the recovery, characterisation, registration and productive and oenological improvement of many other local varieties, which had survived mainly as thinly scattered unidentified plants, on old single-variety vineyards in the Valle d'Itria, in particular those minor native varieties traditionally found in the old Apulian vineyards using the open-centre pruning method, almost always alongside more widely cultivated varieties and other minor varieties. Furthermore, the recent rediscovery and enhancement of the varieties, which were selected and improved in terms of their health, has offered Apulian producers a new way of establishing themselves through local wines with exceptional and unique characteristics.

| — | The Marchione variety, thanks to its high acidity and aromatic components, is suited to the production of dry wines and sparkling wines and to blending in order to increase/differentiate the aromatic complexity and improve the organoleptic characteristics of white wines from the Valle d'Itria; |
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—

The Marchione variety, thanks to its high acidity and aromatic components, is suited to the production of dry wines and sparkling wines and to blending in order to increase/differentiate the aromatic complexity and improve the organoleptic characteristics of white wines from the Valle d'Itria;

| — | The Maresco variety has high levels of sugar and high acidity, making it suitable for sparkling wine; |
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—

The Maresco variety has high levels of sugar and high acidity, making it suitable for sparkling wine;

| — | The Ottavianello variety has excellent physical characteristics and therefore lends itself well to the production of both red and rosé wines, including semi-sparkling and sparkling types, leading to light, ready to drink wines; |
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—

The Ottavianello variety has excellent physical characteristics and therefore lends itself well to the production of both red and rosé wines, including semi-sparkling and sparkling types, leading to light, ready to drink wines;

| — | The acidity and aromas of the Minutolo variety make it an ideal base for the production of sparkling wine and special wines. The recent rediscovery and recovery of the Minutolo grape variety, which was selected and improved in terms of its health, has offered Apulian producers a new way of establishing themselves on the market of local white wines. Fundamental work on the enhancement of minor native varieties, namely improving plant health, identifying presumed clones and subsequent certification processes, as well as aptitude analyses through microvinification, was conducted by the ‘Basile Caramia’ Centre for Agricultural Research, Experimentation and Training (CRSFA) in Locorotondo. |
| --- | --- |

—

The acidity and aromas of the Minutolo variety make it an ideal base for the production of sparkling wine and special wines. The recent rediscovery and recovery of the Minutolo grape variety, which was selected and improved in terms of its health, has offered Apulian producers a new way of establishing themselves on the market of local white wines. Fundamental work on the enhancement of minor native varieties, namely improving plant health, identifying presumed clones and subsequent certification processes, as well as aptitude analyses through microvinification, was conducted by the ‘Basile Caramia’ Centre for Agricultural Research, Experimentation and Training (CRSFA) in Locorotondo.

This amendment concerns Article 2 of the product specification and the section on ‘Description of the wines’ of the single document.

2.4.   Link with the geographical environment

Description of amendment to product specification and single document: Details of the link to the environment have been added, with a description by product category. Further information has also been added with regard to the geographical area relevant to the link, the quality, reputation or other characteristics attributable to that geographical origin and the causal interaction of these elements. Explanations have been provided regarding the basis for the geographical indication in relation to the specific quality, reputation and characteristics of the products.

Reasons: To bring the specification into line with the legal requirements in force.

This amendment concerns Article 8 of the product specification and the section on ‘Link with the geographical area’ of the single document.

2.5.   Control body

Description: Formal amendment to the product specification to update the legal reference: The wording ‘Article 13 of Legislative Decree No 61/2010’ has been replaced by ‘Article 64 of Law No 238/2016’. Annex 2 to the technical file has also been updated accordingly.

This amendment concerns Article 9 of the product specification and does not affect the single document.

2.6.   Winegrowing standards

Description: Paragraph 4, ‘The grapes used to produce the semi-sparkling and sparkling types may, by way of derogation, provide a minimum natural alcoholic strength by volume that is 0,5 % lower’, is replaced by the following: ‘The grapes used to produce the semi-sparkling and sparkling types must ensure a minimum natural alcoholic strength by volume of 9,5 %’.

Reasons for the amendment: The minimum natural alcoholic strength by volume has been specified as 9,5 % for the semi-sparkling and sparkling types, thereby eliminating the possibility of a reduction of 0,5 % by way of derogation; this is in order to provide a clear indication to producers.

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

2.7.   Winemaking standards

The last subparagraph of paragraph 5 has been deleted: ‘This is without prejudice to the derogation provided for in current legislation which allows winemaking operations to be carried out outside the demarcated production area until 31 December 2012’.

Reasons: This is a formal amendment due to the cancellation of the derogating provision, provided for in Article 6 of Commission Regulation (EC) No 607/2009 (1), as it is no longer valid.

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

2.8.   Characteristics on consumption

| 1. | For ‘Valle d'Itria’ Rosso Frizzante wine, the word ‘pink’ has been replaced by ‘red’ in the description of the colour. |
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1.

For ‘Valle d'Itria’ Rosso Frizzante wine, the word ‘pink’ has been replaced by ‘red’ in the description of the colour.

Reasons for the amendment: Formal correction of a misprint for consistency with the characteristics on consumption as regards the colour of the ‘Valle d'Itria’ Rosso Frizzante wine.

| 2. | For the ‘Valle d'Itria’ Rosso and Bianco wines from overripe grapes, the minimum actual alcoholic strength by volume has been changed from ‘11,0 %’ to ‘12,0 %’. |
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2.

For the ‘Valle d'Itria’ Rosso and Bianco wines from overripe grapes, the minimum actual alcoholic strength by volume has been changed from ‘11,0 %’ to ‘12,0 %’.

Reasons for the amendment: In order to bring the specification into line with the values laid down by current legislation for Category (16) ‘Wine from overripe grapes’, as set out in Part II of Annex VII to Regulation (EU) No 1308/2013.

| 3. | The characteristics on consumption have been added for ‘Valle d'Itria’ Rosso Spumante and Rosato Spumante wines; |
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3.

The characteristics on consumption have been added for ‘Valle d'Itria’ Rosso Spumante and Rosato Spumante wines;

Reasons for the amendment: As red and rosé wines have been added to the category of sparkling wines, which was already present in the Valle d'Itria IGT, the relevant descriptors needed to be added;

| 4. | For the ‘Valle d'Itria’ Rosso Frizzante and Rosato Frizzante wines, the minimum total alcoholic strength by volume has been changed from ‘9,5 %’ to ‘10,5 %’. |
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4.

For the ‘Valle d'Itria’ Rosso Frizzante and Rosato Frizzante wines, the minimum total alcoholic strength by volume has been changed from ‘9,5 %’ to ‘10,5 %’.

Reasons for the amendment: The increase is in line with the values actually measured for these wines in the Valle d'Itria IGT production area; the purpose is therefore to promote the quality level achieved for these wines.

| 5. | For the ‘Valle d'Itria’ Rosso Novello wines, a value of ‘5,0 g/l’ for minimum total acidity was added to the characteristics on consumption. |
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5.

For the ‘Valle d'Itria’ Rosso Novello wines, a value of ‘5,0 g/l’ for minimum total acidity was added to the characteristics on consumption.

Reasons for the amendment: This is a formal amendment; the above value was not included in the previous specification and has therefore been added.

This amendment concerns Article 6 of the product specification and the section on ‘Description of the wines’ of the single document.

SINGLE DOCUMENT

1.   Name of product

Valle d'Itria

2.   Geographical indication type

PGI — Protected Geographical Indication

3.   Categories of grapevine products

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

1.

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

4.

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

8.

| 16. | Wine of overripe grapes |
| --- | --- |

16.

4.   Description of the wine(s)

‘Valle d'Itria’ PGI Bianco wine (1), including with specification of the grape variety

Colour: straw yellow of varying intensity, possibly with greenish highlights of varying intensity;

Aroma: pleasant, delicate, fruity, often with notes of white fruit, possibly with citrus or floral aromas, varying according to the grape varieties used;

Taste: fresh, from dry to medium dry;

Minimum total alcoholic strength by volume: 10,5 %;

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

| 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)

Where values are not indicated, the limits laid down by national and EU legislation apply.

‘Valle d'Itria’ PGI Bianco wine of overripe grapes (16), including with specification of the grape variety

Colour: from straw yellow to golden;

Aroma: distinctive, delicate, persistent, sometimes with aromas of ripe white fruit, candied fruit or other typical notes, with varying intensity depending on the grape varieties used;

Taste: from dry to sweet, typical, harmonious;

Minimum total alcoholic strength by volume: 15,0 %;

Minimum sugar-free extract: 22,0 g/l.

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

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

12

Minimum total acidity

4 in grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

Where values are not indicated, the limits laid down by national and EU legislation apply.

‘Valle d'Itria’ IGT Bianco semi-sparkling wine (8), including with specification of the grape variety

Foam: fine and evanescent;

Colour: straw yellow of varying intensity, sometimes with greenish highlights of varying intensity depending on the grape varieties used;

Aroma: delicate and fruity, often with aromas of white fruit, sometimes with floral or citrus aromas of varying intensity depending on the grape varieties used;

Taste: from dry to semi-sweet, harmonious;

Minimum total alcoholic strength by volume: 9,5 %;

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

| 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)

Where values are not indicated, the limits laid down by national and EU legislation apply.

‘Valle d'Itria’ PGI Bianco ‘Passito’ wine (1), including with specification of the grape variety

Colour: from straw yellow to golden;

Aroma: distinctive, delicate, persistent; delicate ripe fruit, sometimes with notes of honey and apricot, of varying intensity depending on the grape varieties used;

Taste: from dry to sweet, typical, harmonious;

Minimum total alcoholic strength by volume: 15,0 %;

Minimum sugar-free extract: 22,0 g/l.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 11 |
| Minimum total acidity | 4 in grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

11

Minimum total acidity

4 in grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

Where values are not indicated, the limits laid down by national and EU legislation apply.

‘Valle d'Itria’ PGI Bianco Spumante sparkling wine (4), including with specification of the grape variety

Foam: fine and long-lasting;

Colour: straw yellow of varying intensity, possibly with golden highlights;

Aroma: sweet-smelling, complex, aromas of mature fruit, sometimes with notes of white flowers or citrus depending on the grape varieties used and with the typical notes of secondary fermentation;

Taste: fresh, full-bodied, fine, harmonious, up to semi-sweet;

Minimum total alcoholic strength by volume: 9,5 %;

Minimum sugar-free extract: 14,0 g/l.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | |
| Minimum total acidity | 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

5 in grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

Where values are not indicated, the limits laid down by national and EU legislation apply.

‘Valle d'Itria’ PGI Rosso wine (1), including with specification of the grape variety

Colour: ruby red to garnet;

Aroma: pleasant, distinctive aromas of red fruit, with possible spicy notes due to ageing;

Taste: from dry to medium dry, harmonious;

Minimum total alcoholic strength by volume: 11,5 %;

Minimum sugar-free extract: 20,0 g/l.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | |
| Minimum total acidity | 4,5 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)

Where values are not indicated, the limits laid down by national and EU legislation apply.

‘Valle d'Itria’ PGI Rosso Spumante sparkling wine (4)

Foam: fine and long-lasting;

Colour: red of varying intensity;

Aroma: delicate, fruity, often with aromas of ripe red fruit and with typical notes of secondary fermentation;

Taste: from dry to semi-sweet, harmonious;

Minimum total alcoholic strength by volume: 11,0 %;

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

| 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)

Where values are not indicated, the limits laid down by national and EU legislation apply.

‘Valle d'Itria’ PGI Rosso wine of overripe grapes (16), including with specification of the grape variety

Colour: ruby red, tending to garnet with age;

Aroma: distinctive, delicate, persistent aromas of red fruit, sometimes of jam, with possible spicy notes as the wine ages;

Taste: from sweet to dry, typical, harmonious;

Minimum total alcoholic strength by volume: 15,0 %;

Minimum sugar-free extract: 24,0 g/l.

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

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

12

Minimum total acidity

4 in grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

Where values are not indicated, the limits laid down by national and EU legislation apply.

‘Valle d'Itria’ PGI Rosso Frizzante semi-sparkling wine (8), including with specification of the grape variety

Foam: fine and evanescent;

Colour: red of varying intensity;

Aroma: delicate, fruity; aromas of ripe fruit, sometimes red fruit and other typical notes depending on the grape varieties used;

Taste: from dry to semi-sweet, harmonious;

Minimum total alcoholic strength by volume: 10,5 %;

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

| 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)

Where values are not indicated, the limits laid down by national and EU legislation apply.

‘Valle d'Itria’ PGI Rosso Novello wine, including with specification of the grape variety

Colour: ruby red of varying intensity;

Aroma: intense, pleasant, sometimes with distinctive aromas of red fruits and notes resulting from carbon maceration; typical aromas of the grape varieties used;

Taste: from dry to medium dry, distinctive;

Minimum total alcoholic strength by volume: 11,0 %;

Minimum sugar-free extract: 16,0 g/l.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | |
| Minimum total acidity | 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

5 in grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

Where values are not indicated, the limits laid down by national and EU legislation apply.

‘Valle d'Itria’ PGI Rosso Passito wine, including with specification of the grape variety

Colour: ruby red, tending to garnet with age;

Aroma: distinctive, delicate, persistent, sometimes with aromas of ripe red fruit or jam and with typical notes depending on the grape varieties used;

Taste: from sweet to dry, typical, harmonious;

Minimum total alcoholic strength by volume: 15,0 %;

Minimum sugar-free extract: 24,0 g/l.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 11 |
| Minimum total acidity | 4 in grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

11

Minimum total acidity

4 in grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

Where values are not indicated, the limits laid down by national and EU legislation apply.

‘Valle d'Itria’ PGI Rosato wine, including with specification of the grape variety

Colour: pink of varying intensity;

Aroma: distinctive, fruity, often with aromas of red fruit;

Taste: from dry to medium dry, harmonious;

Minimum total alcoholic strength by volume: 11,0 %;

Minimum sugar-free extract: 16,0 g/l.

| 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)

Where values are not indicated, the limits laid down by national and EU legislation apply.

‘Valle d'Itria’ PGI Rosato Spumante sparkling wine (4)

Foam: fine and long-lasting;

subtly intense;

pink of varying intensity;

Aroma: delicate, fruity, sometimes with aromas of red fruit, with typical notes of secondary fermentation;

Taste: from dry to semi-sweet, harmonious, distinctive;

Minimum total alcoholic strength by volume: 11,0 %;

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

| 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)

Where values are not indicated, the limits laid down by national and EU legislation apply.

‘Valle d'Itria’ PGI Rosato Frizzante semi-sparkling wine (8), including with specification of the grape variety

Foam: fine and evanescent;

Colour: pink of varying intensity;

Aroma: delicate, fruity, often with aromas of red fruit;

Taste: from dry to semi-sweet, harmonious, distinctive;

Minimum total alcoholic strength by volume: 10,5 %;

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

| 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)

Where values are not indicated, the limits laid down by national and EU legislation apply.

‘Valle d'Itria’ PGI Rosato Novello wine, including with specification of the grape variety

Colour: pink of varying intensity;

Aroma: distinctive, fruity, sometimes with aromas of red fruit, with notes resulting from carbon maceration, typical aromas of the grape varieties used;

Taste: from dry to medium dry, harmonious;

Minimum total alcoholic strength by volume: 11,0 %;

Minimum sugar-free extract: 14,0 g/l.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | |
| Minimum total acidity | 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

5 in grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

Where values are not indicated, the limits laid down by national and EU legislation apply.

5.   Wine making practices

a.   Essential oenological practices

None.

b.   Maximum yields

‘Valle d'Itria’ IGT Bianco, Rosso and Rosato wines, including with specification of the grape variety

22 000 kilograms of grapes per hectare

‘Valle d'Itria’ IGT Bianco, Rosso and Rosato wines, including with specification of the grape variety

176 hectolitres per hectare

‘Valle d'Itria’ IGT Bianco, Rosso and Rosato wines of overripe grapes, including with specification of the grape variety

22 000 kilograms of grapes per hectare

‘Valle d'Itria’ IGT Bianco, Rosso and Rosato wines of overripe grapes, including with specification of the grape variety

110 hectolitres per hectare

6.   Demarcated geographical area

The production area for grapes used to make wines that may use the ‘Valle d'Itria’ typical geographical indication comprises the entire administrative territory of the municipalities of Alberobello and Locorotondo in the Province of Bari; Ceglie Messapica, Cisternino, Fasano and Ostuni in the Province of Brindisi; Crispiano and Martina Franca in the Province of Taranto.

7.   Main wine grapes variety(ies)

| | Marchione B. |
| --- | --- |

Marchione B.

| | Maresco B. |
| --- | --- |

Maresco B.

| | Minutolo B. |
| --- | --- |

Minutolo B.

| | Ottavianello N. |
| --- | --- |

Ottavianello N.

| | Barbera N. |
| --- | --- |

Barbera N.

| | Aleatico N. |
| --- | --- |

Aleatico N.

| | Aglianico N. — Ellenica |
| --- | --- |

Aglianico N. — Ellenica

| | Bombino Bianco B. — Bombino |
| --- | --- |

Bombino Bianco B. — Bombino

| | Bombino Nero N. — Bombino |
| --- | --- |

Bombino Nero N. — Bombino

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

Cabernet Franc N. — Cabernet

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

Cabernet Sauvignon N. — Cabernet

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

Chardonnay B.

| | Falanghina B. |
| --- | --- |

Falanghina B.

| | Fiano B. |
| --- | --- |

Fiano B.

| | Greco B. |
| --- | --- |

Greco B.

| | Greco Bianco B. — Greco |
| --- | --- |

Greco Bianco B. — Greco

| | Lambrusco Maestri N. — Lambrusco |
| --- | --- |

Lambrusco Maestri N. — Lambrusco

| | Malbech N. |
| --- | --- |

Malbech N.

| | Malvasia Nera di Brindisi N. — Malvasia |
| --- | --- |

Malvasia Nera di Brindisi N. — Malvasia

| | Malvasia Nera di Lecce N. — Malvasia |
| --- | --- |

Malvasia Nera di Lecce N. — Malvasia

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

Merlot N.

| | Montonico Bianco B. — Montonico |
| --- | --- |

Montonico Bianco B. — Montonico

| | Moscatello Selvatico B. |
| --- | --- |

Moscatello Selvatico B.

| | Negro Amaro N. — Negroamaro |
| --- | --- |

Negro Amaro N. — Negroamaro

| | Pampanuto B. — Verdeca |
| --- | --- |

Pampanuto B. — Verdeca

| | Moscato Bianco B. — Moscato |
| --- | --- |

Moscato Bianco B. — Moscato

| | Negroamaro Precoce N. |
| --- | --- |

Negroamaro Precoce N.

| | Notardomenico N. |
| --- | --- |

Notardomenico N.

| | Petit Verdot N |
| --- | --- |

Petit Verdot N

| | Pinot Bianco B. — Pinot |
| --- | --- |

Pinot Bianco B. — Pinot

| | Pinot Grigio — Pinot |
| --- | --- |

Pinot Grigio — Pinot

| | Pinot Nero N. — Pinot |
| --- | --- |

Pinot Nero N. — Pinot

| | Primitivo N. — Zinfadel |
| --- | --- |

Primitivo N. — Zinfadel

| | Refosco dal Peduncolo Rosso N. — Refosco |
| --- | --- |

Refosco dal Peduncolo Rosso N. — Refosco

| | Riesling Italico B. — Riesling |
| --- | --- |

Riesling Italico B. — Riesling

| | Sangiovese N. — Sangioveto |
| --- | --- |

Sangiovese N. — Sangioveto

| | Sauvignon B. — Sauvignon Blanc |
| --- | --- |

Sauvignon B. — Sauvignon Blanc

| | Semillon B. |
| --- | --- |

Semillon B.

| | Susumaniello N. — Sussumariello |
| --- | --- |

Susumaniello N. — Sussumariello

| | Sylvaner Verde B. — Silvaner |
| --- | --- |

Sylvaner Verde B. — Silvaner

| | Syrah N. — Shiraz |
| --- | --- |

Syrah N. — Shiraz

| | Uva di Troia N. — Nero di Troia |
| --- | --- |

Uva di Troia N. — Nero di Troia

| | Verdeca B. |
| --- | --- |

Verdeca B.

| | Verdicchio Bianco B. — Verdicchio |
| --- | --- |

Verdicchio Bianco B. — Verdicchio

| | Vermentino B. — Favorita B. |
| --- | --- |

Vermentino B. — Favorita B.

| | Manzoni Bianco B. — Incrocio Manzoni 6.0.13 B. |
| --- | --- |

Manzoni Bianco B. — Incrocio Manzoni 6.0.13 B.

| | Aglianicone N. |
| --- | --- |

Aglianicone N.

| | Bianco d'Alessano B. |
| --- | --- |

Bianco d'Alessano B.

| | Malvasia Bianca Lunga B. — Malvasia |
| --- | --- |

Malvasia Bianca Lunga B. — Malvasia

| | Malvasia Nera di Basilicata N. — Malvasia |
| --- | --- |

Malvasia Nera di Basilicata N. — Malvasia

| | Montepulciano N. |
| --- | --- |

Montepulciano N.

| | Piedirosso N. — Palombina |
| --- | --- |

Piedirosso N. — Palombina

| | Piedirosso N. — Per' e Palummo |
| --- | --- |

Piedirosso N. — Per' e Palummo

| | Piedirosso N. — Piede di Colombo |
| --- | --- |

Piedirosso N. — Piede di Colombo

| | Piedirosso N. — Piede di Palumbo |
| --- | --- |

Piedirosso N. — Piede di Palumbo

| | Traminer Aromatico Rs. — Gewürztraminer |
| --- | --- |

Traminer Aromatico Rs. — Gewürztraminer

| | Trebbiano Toscano B. — Trebbiano |
| --- | --- |

Trebbiano Toscano B. — Trebbiano

| | Cococciola B. |
| --- | --- |

Cococciola B.

| | Greco Nero N. — Greco |
| --- | --- |

Greco Nero N. — Greco

| | Grillo B. |
| --- | --- |

Grillo B.

| | Lacrima N. |
| --- | --- |

Lacrima N.

| | Malvasia Bianca B. — Malvasia |
| --- | --- |

Malvasia Bianca B. — Malvasia

| | Mostosa B. |
| --- | --- |

Mostosa B.

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

Trebbiano Giallo B. —Trebbiano

| | Asprino Bianco B. — Asprinio |
| --- | --- |

Asprino Bianco B. — Asprinio

| | Antinello B. |
| --- | --- |

Antinello B.

| | Somarello Rosso N. |
| --- | --- |

Somarello Rosso N.

| | Riesling Renano B. — Riesling |
| --- | --- |

Riesling Renano B. — Riesling

| | Francavidda B. — Francavilla |
| --- | --- |

Francavidda B. — Francavilla

| | Impigno B. |
| --- | --- |

Impigno B.

| | Malvasia Bianca di Candia B. — Malvasia |
| --- | --- |

Malvasia Bianca di Candia B. — Malvasia

8.   Description of the link(s)

(A)   ‘Valle d Itria’ IGT wines — Details of the geographical area.

Natural factors relevant to the link

The geographical area defined in the product specification is known as ‘Valle d'Itria’, which is part of the larger ‘Murgia dei Trulli’ area. On the map the area is located in the south-east of the Province of Bari. In terms of pedology, the soil is made up of the classic red soils resulting from the dissolution of limestone, which are the insoluble residues composed of oxides and hydroxides of iron and aluminium. The soils are rich in potassium and relatively low in organic matter, thus forming a substrate that is ideal for growing grape varieties used to make high-quality white wines. The clay and silty clay soils have a high concentration of rocks and stones, which make up about 60 % of the total constituents. The altitude of the areas planted with vines is between 280 and 418 metres above sea level, thus with an altitude range of 138 metres. The slopes are gentle and mainly southeast facing. The climate is warm and dry with very variable rainfall; depending on the year, precipitation ranges from 400 mm to 800 mm, around 70 % of which is concentrated in autumn and winter. As regards the vine growing season, which runs from April to September, precipitation levels are very low at around 300 mm. Summers with no rain at all are not uncommon. Multiannual records show high average temperatures that rarely exceed 30 °C or fall below 0 °C. During the summer, minimum temperatures rarely fall below 18 °C.

Human factors relevant to the link Factors which determine the specific characteristics of a wine are the grape variety and the environment, with the latter being understood in relation to both nature (climate and soil) and people (traditions, techniques, skills). The human factors in the production area that have affected the characteristics of the wine are therefore of fundamental importance. The area where ‘Valle d'Itria’ wines are produced has an agricultural landscape that is characterised by the remains of oak and holm oak woods mixed with the spontaneous Mediterranean vegetation that constituted the natural cover of the area before people settled there. The territory has undergone profound changes over the centuries since human settlement first began, which dates back to the time of the Messapian and Peucetian populations. Nowadays, the rural landscape is characterised by typical, elegant and linear dry stone walls that demarcate and support the agricultural land which has slowly built up over time, and on which the vineyards that produce the wines covered by this specification have been planted. Stone, in symbiosis with vines, is an integral part of the Valle d'Itria, forming its visual image with the famous ‘Trulli’ houses. Human factors have, throughout history, played a particular role in the precise definition of the following technical aspects of production:

| — | The combination of varieties in the vineyards. The grape varieties suitable for making the wine in question are those that have traditionally always been grown in the geographical area; |
| --- | --- |

—

The combination of varieties in the vineyards. The grape varieties suitable for making the wine in question are those that have traditionally always been grown in the geographical area;

| — | Training systems, planting distances and pruning methods. These are also traditional elements aiming to ensure that the vines are arranged on the land in the best possible way, allowing crop-tending activities to be carried out more easily and foliage to be managed rationally, thus ensuring that there is an adequate, well-exposed leaf surface and that the wine production yields are kept within the limits set by the specification. In particular, the training systems predominantly used in the area are the goblet method, the modified goblet espalier method and the vertical trellis: the first system accounts for 20 % of the total, the second 50 % and the third 30 %. |
| --- | --- |

—

Training systems, planting distances and pruning methods. These are also traditional elements aiming to ensure that the vines are arranged on the land in the best possible way, allowing crop-tending activities to be carried out more easily and foliage to be managed rationally, thus ensuring that there is an adequate, well-exposed leaf surface and that the wine production yields are kept within the limits set by the specification. In particular, the training systems predominantly used in the area are the goblet method, the modified goblet espalier method and the vertical trellis: the first system accounts for 20 % of the total, the second 50 % and the third 30 %.

The pruning methods used are as follows: short pruning for the goblet method (pruning involves leaving 2 spurs with 3 or 4 buds for each of the 2 or 3 branches) and mixed pruning for the modified goblet and vertical trellis methods (spur and cane with approximately 8-10 buds). The wine is made using traditional practices that have long been used in the area to make still wines, suitably differentiating the sparkling type, which must be obtained by natural secondary fermentation. These days, winegrowing has been given a major boost by the activities of the CRSFA research centre (Centro di Ricerche Sperimentazione e Formazione in Agricoltura, Centre for Agricultural Research, Testing and Training), which is located in the heart of the area. For decades, this centre has been carrying out the major task of clonal selection and improvement, in addition to enhancing minor native varieties. Training activities aimed at young farmers and winegrowers are also important, not least thanks to the historical presence of the ‘Basile Caramia’ agricultural college in Locorotondo, which is one of very few in Italy that specialise in winegrowing and oenology and where most oenologists in the area were trained as well as many winegrowers.

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

Across all of the various categories and types, ‘Valle d'Itria’ IGT wines have balanced chemical and physical properties and their taste and aroma mainly reflect the typical aromas of the grape varieties used.

These organoleptic and analytical properties are direct consequences of the limestone/clay soil types on which the vineyards grow, and of particularly favourable land and climatic conditions. These soils favour the synthesis of aromatic substances that enrich the aromatic quality of the wines, the sugar concentration in the grapes and thus the potential alcohol strength of the future wines. The clay and silty clay soils have a high concentration of rocks and stones, which in many cases make up about 60 % of the total constituents. This latter property helps excess water to drain off properly, thus limiting the effect of infection with cryptogamic diseases on the plant material and the grapes themselves.

The altitude of the areas planted with vines of between 280 and 418 metres above sea level, thus with a good altitude range, the gentle, predominantly southeast-facing slopes and the significant variation in temperatures between day and night, with moderate temperatures during the ripening period, provide the ideal conditions for producing wines with body, structure and good aromatic intensity.

In particular, the Wines (Category 1) have a typically fruity profile, with aromas of red fruit in the red wines or notes of citrus, honey or white flowers in the white wine, but always with a good balance between acid content and sugar.

The rosé wines have persistent notes sometimes of ripe red fruit or jam and typical notes of the grape varieties used.

The Novello wines are ruby red in colour or pink of varying intensity, with a fruity aroma, sometimes of red fruit, and with notes resulting from carbon maceration and the typical aromas of the grape varieties used. The taste ranges from dry to medium dry with good acidity and primary aromas due to the preference for black grapes harvested slightly earlier than necessary.

Passito wines have a taste ranging from sweet to dry but always harmonious. They have a distinctive, delicate and persistent aroma, sometimes of ripe red fruit in the red wines, or of delicate jam made from ripe fruit, sometimes with notes of honey and apricots in the white wines, with good alcoholic strength and rich in extracts as a result of leaving the grapes on the rows most exposed to sun and wind to dry on the plant, or drying them by hanging the grapes up or placing them on screens in cool, well-ventilated areas.

The Sparkling wines (Category 4), across the various types, have a colour ranging from straw yellow of varying intensity, possibly with golden highlights, to pink of varying intensity, with a delicate, fruity aroma, sometimes of red fruit or with notes of white flowers or citrus and typical notes of secondary fermentation; the taste is harmonious, from dry to semi-sweet. They are produced mainly from grapes grown in areas that are cooler and less exposed to the sun, so as to maintain a higher acidity in the grapes and greater freshness in the wine. Moreover, the right soil conditions and a high potassium content guarantee an ideal sugar content.

The Semi-sparkling wines (Category 8) have a straw yellow colour of varying intensity, sometimes with greenish highlights of varying intensity depending on the grape varieties used; the aroma is delicate and fruity, often of white fruit, sometimes with floral or citrus aromas of varying intensity depending on the grape varieties used; the taste ranges from dry to semi-sweet and is harmonious, fruity, with aromas of ripe fruit or red fruit. These wines also boast great freshness due to the acidity deriving from the soils rich in potassium and the favourable climatic conditions. This category originates from the age-old tradition of bottling wine from the last harvest as early as the end of October when it still contains unfermented residual sugar. Since the wines were bottled without filtering them first — they underwent only natural settling — they retained yeasts that were still active. In such a condition, they underwent secondary fermentation in the bottle which enriched them with carbon dioxide and made them sparkling.

The Wines of overripe grapes (Category 16) are obtained from grapes grown on the hilly areas most exposed to sun and wind, where there has long been a widespread custom of leaving the healthiest grapes to overripen on the plant, allowing sweeter, warmer and smoother wines to be obtained thanks to the warm dry climate. The soil and climate conditions mean that these wines have delicate aromas of red fruit, sometimes of jam, with possible spicy notes as the wine ages in the case of the red wines, and aromas of ripe white fruit or candied fruit in the case of the white wines, maintaining a good balance between acid content and sugar.

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

The hilly terrain and southeast-facing slopes contribute to creating an environment that is well-ventilated and sunny, where water is drained naturally from the soil, and that is particularly suited to growing vineyards suitable for the production of ‘Valle d'Itria’ IGT wines.

The texture and chemical and physical structure of the soils have a decisive influence on the physiology of the vine, helping to create the physical, chemical and organoleptic characteristics of ‘Valle d'Itria’ wines.

The warm dry climate of the production area, which is characterised by low precipitation, with rainfall scarce in summer and drying up in July and August, and plenty of sunshine even into September and October, allows the grapes to ripen slowly and completely, making a significant contribution to the quality characteristics of ‘Valle d'Itria’ wines.

The intensive activity of the rural population has played a determining role in creating the area's winegrowing characteristics. During the Magna Graecia period, Apulian wines enjoyed a very good commercial reputation. In particular, in the central area of Apulia, around the Greek, and later Roman, settlement of Gnatia, which also included the territory of the Valle d'Itria, there was a separate winegrowing tradition, in which the use of the Bianco d'Alessano grape variety was widespread. Archaeological research has identified tanks in various ports in the region that were used to contain wine, which was then used to fill amphorae to be sent to destinations all around the Mediterranean.

The use of the dialect word ‘mir’, used exclusively in Apulia, is a sign of a pre-existing winegrowing civilisation; this word was translated as ‘merum’ by the Latin peoples to describe a genuine, real and straightforward wine, whereas they reserved the term ‘vinum’ for other types of wine which, by contrast, did not seem such. The word ‘mir’ was therefore already in use by the ancient Apulian population of Iapygians and Messapians, who settled in the south of Apulia in the 11th century BC. The history of winemaking in Apulia, dating back thousands of years in the area in question and attested by numerous documents, is general and fundamental proof of the close link and interaction between human factors and the qualitative characteristics of ‘Valle d'Itria’ wines. It demonstrates how human intervention in the particular area has, over the centuries, led to the passing down of traditional vine-growing and oenological techniques, which have been improved and refined in modern and contemporary times, thanks to scientific and technological advances, in order to create the renowned ‘Valle d'Itria’ wines.

9.   Essential further conditions

—

Link to the product specification

https://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/13251

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(1)  Commission Regulation (EC) No 607/2009 of 14 July 2009 laying down certain detailed rules for the implementation of Council Regulation (EC) No 479/2008 as regards protected designations of origin and geographical indications, traditional terms, labelling and presentation of certain wine sector products (OJ L 193, 24.7.2009, p. 60).

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