# Official Journal C 374/2019

| | ISSN 1977-091X |
| --- | --- |
| Official Journal
  of the European Union | C 374 |
| | |
| English edition | Information and Notices | Volume 625 November 2019 |

ISSN 1977-091X

Official Journal

of the European Union

C 374

English edition

Information and Notices

Volume 625 November 2019

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| Contents | page |
| --- | --- |
| | V   Announcements |
| | OTHER ACTS |
| | European Commission |
| 2019/C 374/01 | 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 | 1 |
| 2019/C 374/02 | 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 | 8 |

Contents

page

V   Announcements

OTHER ACTS

European Commission

2019/C 374/01

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

1

2019/C 374/02

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

8

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| EN | |
| --- | --- |

EN

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V Announcements

OTHER ACTS

European Commission

| 5.11.2019 | EN | Official Journal of the European Union | C 374/1 |
| --- | --- | --- | --- |

5.11.2019

EN

Official Journal of the European Union

C 374/1

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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

(2019/C 374/01)

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

COMMUNICATING THE APPROVAL OF A STANDARD AMENDMENT

‘CHIANTI’

Reference number: PDO-IT-A1228-AM05

Date of communication:
  25.7.2019

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

1.   Physico-chemical and organoleptic properties of Chianti wines

Description and reasons

For all categories of ‘Chianti’ wine, the mention of the maximum content of 4 grams per litre of reducing sugars has been deleted and the term ‘dry’ has therefore been added to the taste descriptor.

This amendment brings the specification into line with the applicable EU legislation, which states that for dry wines the sugar content cannot exceed 9 g/l provided that the total acidity expressed as grams of tartaric acid per litre is not more than 2 grams below the residual sugar content.

This amendment is intended to satisfy producers’ requirements and the preferences of the final consumers.

It affects Article 6 of the specification and Section 1.4 of the Single Document, i.e. Description of the Wine(s).

SINGLE DOCUMENT

1.   Name of the product

Chianti

2.   Type of geographical indication

PDO — Protected Designation of Origin

3.   Categories of grapevine product

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

1.

4.   Description of the wine(s)

CHIANTI

colour: bright ruby red, developing garnet tones with age;

aroma: intensely vinous, sometimes with a fragrance of scented violets, and with more notable finesse at the ageing stage;

taste: dry, harmonious, flavourful and slightly tannic, maturing over time to a soft velvety flavour; where the governo all’uso Toscano technique has been used, the taste is bright and full.

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

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

Riserva category: Minimum total alcoholic strength by volume: 12,00 %; Minimum sugar-free extract: 22,0 g/l.

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

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | |
| Minimum total acidity | 4,50 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 20,00 |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

Minimum total acidity

4,50 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

20,00

Maximum total sulphur dioxide (in milligrams per litre)

CHIANTI ‘COLLI ARETINI’ subarea

colour: bright ruby red, developing garnet tones with age;

aroma: intensely vinous, sometimes with a fragrance of scented violets, and with more notable finesse at the ageing stage;

taste: dry, harmonious, flavourful and slightly tannic, maturing over time to a soft velvety flavour; where the governo all’uso Toscano technique has been used, the taste is bright and full;

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

Minimum sugar-free extract: 21,0 g/l.

Riserva category: Minimum total alcoholic strength by volume: 12,50 %; Minimum sugar-free extract: 22,0 g/l.

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

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | |
| Minimum total acidity | 4,50 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 20,00 |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

Minimum total acidity

4,50 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

20,00

Maximum total sulphur dioxide (in milligrams per litre)

CHIANTI ‘COLLI FIORENTINI’ subarea

colour: bright ruby red, developing garnet tones with age;

aroma: intensely vinous, sometimes with a fragrance of scented violets, and with more notable finesse at the ageing stage;

taste: dry, harmonious, flavourful and slightly tannic, maturing over time to a soft velvety flavour; where the governo all’uso Toscano technique has been used, the taste is bright and full.

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

Minimum sugar-free extract: 21,0 g/l.

Riserva category: Minimum total alcoholic strength by volume: 12,50 %; Minimum sugar-free extract: 22,0 g/l.

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

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | |
| Minimum total acidity | 4,50 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 20,00 |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

Minimum total acidity

4,50 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

20,00

Maximum total sulphur dioxide (in milligrams per litre)

CHIANTI ‘COLLI SENESI’ subarea

colour: bright ruby red, developing garnet tones with age;

aroma: intensely vinous, sometimes with a fragrance of scented violets, and with more notable finesse at the ageing stage;

taste: dry, harmonious, flavourful and slightly tannic, maturing over time to a soft velvety flavour; where the governo all’uso Toscano technique has been used, the taste is bright and full.

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

Minimum sugar-free extract: 21,0 g/l.

Riserva category: Minimum total alcoholic strength by volume: 13,00 %; Minimum sugar-free extract: 23,0 g/l.

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

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | |
| Minimum total acidity | 4,50 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 20,00 |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

Minimum total acidity

4,50 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

20,00

Maximum total sulphur dioxide (in milligrams per litre)

CHIANTI ‘COLLINE PISANE’ subarea

colour: bright ruby red, developing garnet tones with age;

aroma: intensely vinous, sometimes with a fragrance of scented violets, and with more notable finesse at the ageing stage;

taste: dry, harmonious, flavourful and slightly tannic, maturing over time to a soft velvety flavour; where the governo all’uso Toscano technique has been used, the taste is bright and full.

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

Minimum sugar-free extract: 21,0 g/l.

Riserva category: Minimum total alcoholic strength by volume: 12,50 %; Minimum sugar-free extract: 22,0 g/l.

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

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | |
| Minimum total acidity | 4,50 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 20,00 |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

Minimum total acidity

4,50 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

20,00

Maximum total sulphur dioxide (in milligrams per litre)

CHIANTI ‘MONTALBANO’ subarea

colour: bright ruby red, developing garnet tones with age;

aroma: intensely vinous, sometimes with a fragrance of scented violets, and with more notable finesse at the ageing stage;

taste: dry, harmonious, flavourful and slightly tannic, maturing over time to a soft velvety flavour; where the governo all’uso Toscano technique has been used, the taste is bright and full:

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

Minimum sugar-free extract: 21,0 g/l.

Riserva category: Minimum total alcoholic strength by volume: 12,50 %; Minimum sugar-free extract: 22,0 g/l.

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

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | |
| Minimum total acidity | 4,50 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 20,00 |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

Minimum total acidity

4,50 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

20,00

Maximum total sulphur dioxide (in milligrams per litre)

CHIANTI ‘MONTESPERTOLI’ subarea

colour: bright ruby red, developing garnet tones with age;

aroma: intensely vinous, sometimes with a fragrance of scented violets, and with more notable finesse at the ageing stage;

taste: dry, harmonious, flavourful and slightly tannic, maturing over time to a soft velvety flavour; where the governo all’uso Toscano technique has been used, the taste is bright and full.

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

Minimum sugar-free extract: 21,0 g/l.

Riserva category: Minimum total alcoholic strength by volume: 12,50 %; Minimum sugar-free extract: 22,0 g/l.

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

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | |
| Minimum total acidity | 4,50 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 20,00 |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

Minimum total acidity

4,50 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

20,00

Maximum total sulphur dioxide (in milligrams per litre)

CHIANTI ‘RUFINA’ subarea

colour: bright ruby red, developing garnet tones with age;

aroma: intensely vinous, sometimes with a fragrance of scented violets, and with more notable finesse at the ageing stage;

taste: dry, harmonious, flavourful and slightly tannic, maturing over time to a soft velvety flavour; where the governo all’uso Toscano technique has been used, the taste is bright and full.

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

Minimum sugar-free extract: 21,0 g/l.

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

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

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

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | |
| Minimum total acidity | 4,50 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 20,00 |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

Minimum total acidity

4,50 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

20,00

Maximum total sulphur dioxide (in milligrams per litre)

CHIANTI ‘SUPERIORE’

colour: bright ruby red, developing garnet tones with age;

aroma: intensely vinous, sometimes with a fragrance of scented violets, and with more notable finesse at the ageing stage;

taste: dry, harmonious, flavourful and slightly tannic, maturing over time to a soft velvety flavour; where the governo all’uso Toscano technique has been used, the taste is bright and full.

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

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

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

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | |
| Minimum total acidity | 4,50 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 20,00 |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

Minimum total acidity

4,50 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

20,00

Maximum total sulphur dioxide (in milligrams per litre)

5.   Winemaking practices

a.   Essential oenological practices

Governo all’uso toscano

WINEMAKERS MAY USE THE TRADITIONAL PRACTICE KNOWN AS ‘GOVERNO ALL’USO TOSCANO’, WHEREBY FERMENTATION IS SLOWLY RESTARTED JUST AFTER THE WINE HAS BEEN RACKED OFF USING SLIGHTLY DRIED GRAPES OF THE PERMITTED VARIETIES.

DOCG ‘CHIANTI’ WINES ARE PLACED ON THE MARKET AT DIFFERENT TIMES DEPENDING ON THE CATEGORY AND ZONE OF ORIGIN. THE ‘RISERVA’ CATEGORY MAY ONLY BE USED FOR WINES THAT HAVE UNDERGONE A SUBSEQUENT AGEING PROCESS AS SET OUT IN THE SPECIFICATION.

b.   Maximum yields

Chianti

9 000 kilograms of grapes per hectare

Chianti

63 hectolitres per hectare

CHIANTI COLLI ARETINI, COLLI FIORENTINI, COLLINE PISANE, COLLINE PISANE, MONTALBANO, MONTESPERTOLI, RUFINA, COLLI SENESI and RISERVA

8 000 kilograms of grapes per hectare

CHIANTI COLLI ARETINI, COLLI FIORENTINI, COLLINE PISANE, COLLINE PISANE, MONTALBANO, MONTESPERTOLI, RUFINA, COLLI SENESI and RISERVA

56 hectolitres per hectare

CHIANTI ‘SUPERIORE’

7 500 kilograms of grapes per hectare

CHIANTI ‘SUPERIORE’

52,5 hectolitres per hectare

6.   Demarcated geographical area

All the different categories and subareas of DOCG ‘Chianti’ wines are produced within the central part of the administrative territory of the Region of Tuscany. The DOCG ‘Chianti’ wine production area consists of hilly terrain particularly suited to the production of excellent wines, falling within the provinces of Arezzo, Florence, Prato, Pistoia, Pisa and Siena.

7.   Main wine grape variety(ies)

Sangiovese N.

8.   Description of the link(s):

DIFFERENT CATEGORIES AND SUBAREAS OF D.O.C.G. ‘CHIANTI’ WINES

A geologically homogeneous area located in the centre of the Tuscan hills, bordered on the north by the Apennine mountains and on the south extending beyond Siena. The area is defined as having the climate ‘of the Tuscan inland hills’. It has been a wine-growing area since Etruscan times. The agricultural systems changed radically with the shift from crop-sharing schemes to the direct management of vineyards by entrepreneurs in the 1970s. The planting density of the most recent vines is typically around 4 000 per hectare. The main grape variety is Sangiovese, combined with other varieties (red and white) in percentages that have varied over the years. White grape varieties are allowed up to a maximum of 10 %.

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

NONE

Link to the product specification

https://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/14228

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

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| 5.11.2019 | EN | Official Journal of the European Union | C 374/8 |
| --- | --- | --- | --- |

5.11.2019

EN

Official Journal of the European Union

C 374/8

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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

(2019/C 374/02)

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

COMMUNICATING THE APPROVAL OF A STANDARD AMENDMENT

‘Conegliano Valdobbiadene — Prosecco/Valdobbiadene — Prosecco/Conegliano — Prosecco’

Reference number: PDO-IT-A0515-AM03

Date of communication: 2 August 2019

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

1.   Inclusion of the variety ‘on the lees’

Description and reasons

‘Conegliano Valdobbiadene — Prosecco’ is a superior sparkling wine ‘on the lees’, obtained by bottle fermentation without the removal of the sediment from fermentation. It is made with wines from a single harvest using bottle fermentation over the period from 1 March to 30 June following the grape harvest. At the start of the bottle fermentation process, the batch must not be subject to pressure exceeding 0,5 bars. The product must not be released for consumption before the entire batch has had at least 90 days of fermentation and resting on the sediment.

The analytical and organoleptic qualities have been included for this variety of wine.

This variety is the result of the requirement to include a variety of sparkling wine traditionally made in the production area and particularly appreciated as a product of quality.

This amendment concerns Articles 1, 4, 5, 6 and 7 of the product specification, and section 1.4 of the ‘Description of the wine(s)’ in the single document.

2.   Extending the indication of the sugar content to cover the ‘Sparkling’ variety

Description and reasons

The term ‘Extra Brut’ has been included for the ‘Sparkling’ variety.

Including the sugar content in this way allows the amount of residual sugar in the sparkling wines to be stated, as well as giving detailed information to the consumer.

This amends Articles 5 and 9 of the production specification but does not affect the single document.

3.   Release for consumption of the ‘Sparkling’ variety accompanied by additional geographical mentions

Description and reasons

The superior variety of ‘Conegliano Valdobbiadene — Prosecco’ with the word ‘Rive’ in the additional geographical mentions must be released for consumption as of the beginning of March of the year following the harvest.

The date of release for consumption has been put back in order to allow the product to develop optimal organoleptic characteristics.

This amends Article 7 of the production specification but does not affect the single document.

4.   Prohibition on materials/products for decorating glass bottles

Description and reasons

It is not permitted to use materials/products that stick to glass in order to decorate the bottles (e.g. shrink sleeves).

The purpose of this amendment is to prohibit the decoration of glass bottles with any type of product, in order not to alter the permitted colour scheme.

This amends Article 8 of the production specification but does not affect the single document.

5.   Vine training systems

Description and reasons

Free cordon and curtain vine training systems have been prohibited.

This ban on vine training systems applies only to new plantations in order to encourage other training systems that are more traditional in the area.

This amends Article 4 of the production specification but does not affect the single document.

6.   Analytical and organoleptic characteristics on consumption of the superior sparkling variety of ‘Conegliano Valdobbiadene — Prosecco’ with ‘Rive’ in the additional geographical mentions

Description and reasons

The chemical, physical and organoleptic characteristics have been set out for the superior sparkling variety of ‘Conegliano Valdobbiadene — Prosecco’ with ‘Rive’ in the additional geographical mentions.

For this variety, the chemical and physical characteristics have been set out separately from the organoleptic characteristics, which were previously included in the superior sparkling ‘Conegliano Valdobbiadene — Prosecco’ variety.

This amendment concerns Article 6 of the product specification, and section 1.4 of the ‘Description of the wine(s)’ in the single document.

7.   Improvements to organoleptic characteristics

Description and reasons

For ‘Conegliano Valdobbiadene — Prosecco’, the terms specified in the description of the flavours are: ‘dry to medium dry’.

For the sparkling variety of ‘Conegliano Valdobbiadene — Prosecco’, the following description of the foam has been added: ‘fine and evanescent’.

For the superior sparkling variety of ‘Conegliano Valdobbiadene — Prosecco’ and ‘Conegliano Valdobbiadene Superiore di Cartizze’ or ‘Valdobbiadene Superiore di Cartizze’, the following description has been added for the foam: ‘fine and long-lasting’.

These are improvements to the organoleptic characteristics of the products.

This amendment concerns Article 6 of the product specification, and section 1.4 of the ‘Description of the wine(s)’ in the single document.

SINGLE DOCUMENT

1.   Name of the product

Conegliano Valdobbiadene — Prosecco

Valdobbiadene — Prosecco

Conegliano — Prosecco

2.   Geographical indication type

PDO — Protected designation of origin

3.   Categories of grapevine product

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

1.

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

4.

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

5.

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

6.

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

8.

4.   Description of the wine(s)

Conegliano Valdobbiadene — Prosecco

colour: straw yellow of varying intensity, bright;

aroma: vinous, fresh, harmonious, pleasantly fruity;

flavour: dry to medium dry, pleasantly bitter and flavourful;

minimum total alcoholic strength by volume: 10,5 % vol;

minimum sugar-free extract: 14 g/l

Any analytical parameters not shown in the table 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 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

Minimum total acidity

4,5 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

‘Conegliano Valdobbiadene — Prosecco’ Frizzante

foam: fine and evanescent;

colour: straw yellow of varying intensity, bright;

aroma: pleasant and characteristically fruity;

flavour: fresh, harmonious and fruity;

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

minimum sugar-free extract: 14 g/l.

Any analytical parameters not shown in the table 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 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

Minimum total acidity

4,5 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

Bottle-fermented ‘Conegliano Valdobbiadene — Prosecco’ Frizzante

may be cloudy;

aroma: pleasant and characteristically fruity with possible notes of crusty bread and yeast;

taste: fresh, harmonious, pleasantly sparkling, fruity with possible notes of crusty bread and yeast.

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

minimum sugar-free extract: 14 g/l.

Any analytical parameters not shown in the table 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 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 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

‘Conegliano Valdobbiadene — Prosecco’ Spumante Superiore

foam: fine and long-lasting;

colour: straw yellow of varying intensity, bright;

aroma: pleasant and characteristically fruity;

flavour: fresh, harmonious, pleasantly fruity, distinctive;

minimum total alcoholic strength: 11 % vol.

minimum sugar-free extract: 14 g/l.

Any analytical parameters not shown in the table 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)

‘Conegliano Valdobbiadene — Prosecco’ Spumante Superiore on the lees

foam: fine and long-lasting;

colour: straw yellow of varying intensity, possibly cloudy;

aroma: pleasant and characteristically fruity with possible notes of crusty bread and yeast;

flavour: fresh, harmonious, fruity with possible notes of crusty bread and yeast,

minimum total alcoholic strength by volume: 11 %;

minimum sugar-free extract: 14 g/l.

Any analytical parameters not shown in the table 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)

‘Conegliano Valdobbiadene — Prosecco’ Spumante Superiore Rive

foam: fine and long-lasting;

colour: straw yellow of varying intensity, bright;

aroma: pleasant and characteristically fruity;

flavour: fresh, harmonious, pleasantly fruity, distinctive;

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

minimum sugar-free extract: 14 g/l.

Any analytical parameters not shown in the table 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)

‘Conegliano Valdobbiadene Superiore di Cartizze’ or ‘Valdobbiadene Superiore di Cartizze’

foam: fine and long-lasting;

colour: straw yellow of varying intensity, bright;

aroma: pleasant and characteristically fruity;

flavour: fresh, harmonious, pleasantly fruity, distinctive;

minimum total alcoholic strength by volume: 11,5 %

minimum sugar-free extract: 14 g/l.

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

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | |
| Minimum total acidity | 4,5 in grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

Minimum total acidity

4,5 in grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

5.   Wine-making practices

a.   Essential oenological practices

Preparation of the batch intended for making sparkling wine

Specific oenological practice

To prepare the components used to make the sparkling wine, there is a permitted traditional practice of using wine made from the Pinot and/or Chardonnay varieties. The quantities must not exceed 15 % of the overall volume.

b.   Maximum yields

Conegliano Valdobbiadene — Prosecco

13 500 kg of grapes per hectare

Conegliano Valdobbiadene — Prosecco ‘Rive’

13 000 kg of grapes per hectare

Conegliano Valdobbiadene — Prosecco ‘Superiore di Cartizze’

12 000 kg of grapes per hectare

6.   Demarcated geographical area

The production area of the grapes for making wines of the DOCG ‘Conegliano Valdobbiadene — Prosecco’ is situated within the production area of the DOC ‘Prosecco’. It is demarcated as follows:

| A) | The production area of the grapes for producing the ‘Conegliano Valdobbiadene — Prosecco’ wines, referred to in Article 1(1), covers the hilly area of these municipalities: Conegliano — San Vendemiano — Colle Umberto — Vittorio Veneto — Tarzo — Cison di Valmarino — San Pietro di Feletto — Refrontolo — Susegana — Pieve di Soligo — Farra di Soligo — Follina — Miane — Vidor — Valdobbiadene.
  Specifically, the area is demarcated as follows. The starting point for drawing the boundaries is Fornace (altitude 175), about three kilometres west of Valdobbiadene, where the administrative boundary between the municipalities of Valdobbiadene and Segusino meets the Valdobbiadene-Segusino road.
  The demarcation then follows the administrative boundary between those municipalities as far as Col Antich, where it meets the bend at altitude 500, which continues to Ca’ Pardolin, in the vicinity of Combai, from where it leaves altitude 500 and follows the route that leads to the town square, first on the Cimavilla road and then the Trieste road. From here, following the road that leads to the church, it reaches the Duel dairy then, running along the crest of the hill, it crosses the Miane-Campea road, ascends the Tenade hills and, keeping to the ridge, reaches Tre Ponti on the Follina-Pieve road in Soligo.
  Crossing the road, the boundary ascends the Croda di Zuel hill and continues along the ridge, passing above the chapel of Santa Lucia at altitude 356, above the village Zuel di Là and above Resera. The boundary then follows the Resera-Tarzo road until it joins the Revine Tarzo road. From the aforementioned junction, keeping to the same road, the boundary reaches Tarzo and then Corbanese as far as the intersection with Refrontolo-Cozzuolo road in Ponte Maset. It then it continues through the municipalities of Tarzo and Vittorio Veneto until it reaches the local road known as ‘dei Piai’ and ‘delle Perdonanze’. It follows the aforementioned road to the point where it meets the Cervada river, then it descends along the river until it meets the Cozzuolo-Vittorio Veneto road, continuing in the direction of Vittorio Veneto as far as the intersection with the road from Conegliano to the centre of Vittorio Veneto. It then ascends towards Conegliano as far as San Giacomo di Veglia from where it heads towards San Martino di Colle Umberto. After the village of Campion, it turns right along the local road of San Martino and reaches Colle Umberto where it ascends to main road No 51 (also known as Alemagna) as far as exit No 5, from where it continues towards Conegliano.
  Passing the Gai junction with the Pontebbana or main road No 13, it follows the new ring road around the city of Conegliano to join the same main road No 13 at Ferrera.
  Having joined the main road, the boundary reaches Susegana and, immediately after the town, turns west along the road leading to Colfosco, also called ‘strada della Barca’.
  From Colfosco, following the ‘Mercatelli’ road, the boundary continues to the junction for Falze where it turns and makes for Pieve di Soligo along the old road (Ponte Priula — Pieve di Soligo which leads to the Chisini road).
  Crossing the town centre, the boundary continues along the Schiratti road and reaches Soligo where it turns left and continues along the main arterial road between Soligo and Ponte di Vidor, crossing Farra di Soligo, Col San Martino, Colbertaldo and Vidor to Ponte di Vidor, which it bypasses on the left to reach Bigolino. After Bigolino, the boundary leaves the road that leads to Valdobbiadene, turning left and following the main road of the ENEL power station to reach the village of Villanova after crossing the La Roggia stream. It follows the stream as far as the river terrace which rises immediately above the river Piave. It runs along the terrace (see the attached regional map ‘Outline of the river terrace boundary’) then ascends the Valdobbiadene-Segusino road linking to the chapel of San Giovanni after San Vito. From here it follows the main Valdobbiadene-Segusino road and returns to Fornace, thereby closing the perimeter of the demarcated area. |
| --- | --- |

A)

The production area of the grapes for producing the ‘Conegliano Valdobbiadene — Prosecco’ wines, referred to in Article 1(1), covers the hilly area of these municipalities: Conegliano — San Vendemiano — Colle Umberto — Vittorio Veneto — Tarzo — Cison di Valmarino — San Pietro di Feletto — Refrontolo — Susegana — Pieve di Soligo — Farra di Soligo — Follina — Miane — Vidor — Valdobbiadene.

Specifically, the area is demarcated as follows. The starting point for drawing the boundaries is Fornace (altitude 175), about three kilometres west of Valdobbiadene, where the administrative boundary between the municipalities of Valdobbiadene and Segusino meets the Valdobbiadene-Segusino road.

The demarcation then follows the administrative boundary between those municipalities as far as Col Antich, where it meets the bend at altitude 500, which continues to Ca’ Pardolin, in the vicinity of Combai, from where it leaves altitude 500 and follows the route that leads to the town square, first on the Cimavilla road and then the Trieste road. From here, following the road that leads to the church, it reaches the Duel dairy then, running along the crest of the hill, it crosses the Miane-Campea road, ascends the Tenade hills and, keeping to the ridge, reaches Tre Ponti on the Follina-Pieve road in Soligo.

Crossing the road, the boundary ascends the Croda di Zuel hill and continues along the ridge, passing above the chapel of Santa Lucia at altitude 356, above the village Zuel di Là and above Resera. The boundary then follows the Resera-Tarzo road until it joins the Revine Tarzo road. From the aforementioned junction, keeping to the same road, the boundary reaches Tarzo and then Corbanese as far as the intersection with Refrontolo-Cozzuolo road in Ponte Maset. It then it continues through the municipalities of Tarzo and Vittorio Veneto until it reaches the local road known as ‘dei Piai’ and ‘delle Perdonanze’. It follows the aforementioned road to the point where it meets the Cervada river, then it descends along the river until it meets the Cozzuolo-Vittorio Veneto road, continuing in the direction of Vittorio Veneto as far as the intersection with the road from Conegliano to the centre of Vittorio Veneto. It then ascends towards Conegliano as far as San Giacomo di Veglia from where it heads towards San Martino di Colle Umberto. After the village of Campion, it turns right along the local road of San Martino and reaches Colle Umberto where it ascends to main road No 51 (also known as Alemagna) as far as exit No 5, from where it continues towards Conegliano.

Passing the Gai junction with the Pontebbana or main road No 13, it follows the new ring road around the city of Conegliano to join the same main road No 13 at Ferrera.

Having joined the main road, the boundary reaches Susegana and, immediately after the town, turns west along the road leading to Colfosco, also called ‘strada della Barca’.

From Colfosco, following the ‘Mercatelli’ road, the boundary continues to the junction for Falze where it turns and makes for Pieve di Soligo along the old road (Ponte Priula — Pieve di Soligo which leads to the Chisini road).

Crossing the town centre, the boundary continues along the Schiratti road and reaches Soligo where it turns left and continues along the main arterial road between Soligo and Ponte di Vidor, crossing Farra di Soligo, Col San Martino, Colbertaldo and Vidor to Ponte di Vidor, which it bypasses on the left to reach Bigolino. After Bigolino, the boundary leaves the road that leads to Valdobbiadene, turning left and following the main road of the ENEL power station to reach the village of Villanova after crossing the La Roggia stream. It follows the stream as far as the river terrace which rises immediately above the river Piave. It runs along the terrace (see the attached regional map ‘Outline of the river terrace boundary’) then ascends the Valdobbiadene-Segusino road linking to the chapel of San Giovanni after San Vito. From here it follows the main Valdobbiadene-Segusino road and returns to Fornace, thereby closing the perimeter of the demarcated area.

| B) | The sparkling wine obtained from grapes harvested in the hamlet of San Pietro di Barbozza, in the area called Cartizze, has the right to the further designation ‘Superiore di Cartizze’.
  This sub-area is demarcated as follows. The starting-point is the bridge over the river Teva to the west of Soprapiana, on the main road between Piovine and Soprapiana, between Casa Boret (altitude 184) and Soprapiana (altitude 197). From this point, the boundary ascends northwards following the river Teva as far as the confluence with the Zente canal, which it follows as far as the confluence with the Piagar canal. It then follows the Piagar canal to the point where maps No 63 and No 71 join: (San Pietro di Barbozza hamlet, section B, page VII).
  From the joining point of the aforementioned maps, the boundary runs across maps No 540 and No 543, continuing in the same direction of the final section of the split between map No 547 and No 735 until it reaches the northern edge of map No 542 at the intersection with the main Vettorazzi road.
  The boundary runs north along the aforementioned road. After the first intersection (Fontana del Bicio) it follows the local road to Menegazzi as far as the point where it meets the ridge of the Vettoraz hill. It runs along the crest of the hill, passing above Casa Miotto, and joins the local road to Tresiese (Tre Siepi).
  The boundary continues along the aforementioned road until it meets the local road to Mont, which it follows to the first bend (map No III covering San Pietro di Barbozza, section B, page X). It then leaves the road and rises to skirt around the area planted with vineyards before descending again to the Mont road close to Capitello.
  The boundary follows the road to the intersection with the main Piander road. It then ascends along the local Strett road and continues in the same direction until it joins the Soccol-Follo road to the east of Casa Agostinetto Sergio. It ascends by the Cal de Sciap road and reaches the Valle della Rivetta stream (river Borgo). The boundary follows the stream as far as the split between maps No 149 and No 151 at the municipality of Valdobbiadene, part B, page XI, continuing north over maps No 149 to No 151, and No 148 to No 151. It crosses the main road to Campion, covering maps No 178 to No 184, No 179 to No 184, No 179 to No 167, No 179 to No 182, and No 181 to No 185, and reaches the Tevicella canal, in the area of Col Zancher and Pra Ospitale. It then runs across maps No 21 to No 65 of the San Pietro di Barbozza section, part B, page XIII; then No 22 to No 67, and No 66 to No 67, crossing the Bisoi [sic] road (Fodera) and joining the main Cavalier road, covering maps No 24 to No 28 and continuing along the road to return to the starting point (the bridge over the river Teva). |
| --- | --- |

B)

The sparkling wine obtained from grapes harvested in the hamlet of San Pietro di Barbozza, in the area called Cartizze, has the right to the further designation ‘Superiore di Cartizze’.

This sub-area is demarcated as follows. The starting-point is the bridge over the river Teva to the west of Soprapiana, on the main road between Piovine and Soprapiana, between Casa Boret (altitude 184) and Soprapiana (altitude 197). From this point, the boundary ascends northwards following the river Teva as far as the confluence with the Zente canal, which it follows as far as the confluence with the Piagar canal. It then follows the Piagar canal to the point where maps No 63 and No 71 join: (San Pietro di Barbozza hamlet, section B, page VII).

From the joining point of the aforementioned maps, the boundary runs across maps No 540 and No 543, continuing in the same direction of the final section of the split between map No 547 and No 735 until it reaches the northern edge of map No 542 at the intersection with the main Vettorazzi road.

The boundary runs north along the aforementioned road. After the first intersection (Fontana del Bicio) it follows the local road to Menegazzi as far as the point where it meets the ridge of the Vettoraz hill. It runs along the crest of the hill, passing above Casa Miotto, and joins the local road to Tresiese (Tre Siepi).

The boundary continues along the aforementioned road until it meets the local road to Mont, which it follows to the first bend (map No III covering San Pietro di Barbozza, section B, page X). It then leaves the road and rises to skirt around the area planted with vineyards before descending again to the Mont road close to Capitello.

The boundary follows the road to the intersection with the main Piander road. It then ascends along the local Strett road and continues in the same direction until it joins the Soccol-Follo road to the east of Casa Agostinetto Sergio. It ascends by the Cal de Sciap road and reaches the Valle della Rivetta stream (river Borgo). The boundary follows the stream as far as the split between maps No 149 and No 151 at the municipality of Valdobbiadene, part B, page XI, continuing north over maps No 149 to No 151, and No 148 to No 151. It crosses the main road to Campion, covering maps No 178 to No 184, No 179 to No 184, No 179 to No 167, No 179 to No 182, and No 181 to No 185, and reaches the Tevicella canal, in the area of Col Zancher and Pra Ospitale. It then runs across maps No 21 to No 65 of the San Pietro di Barbozza section, part B, page XIII; then No 22 to No 67, and No 66 to No 67, crossing the Bisoi [sic] road (Fodera) and joining the main Cavalier road, covering maps No 24 to No 28 and continuing along the road to return to the starting point (the bridge over the river Teva).

| C) | For the grape varieties Pinot Bianco, Pinot Nero, Pinot Grigio and Chardonnay to be used in the traditional practice referred to at Article 5(3), the production area covers the administrative area of the following communes in the province of Treviso: Cappella Maggiore; Cison di Valmarino; Colle Umberto; Conegliano; Cordignano; Farra di Soligo; Follina; Fregona; Miane; Pieve di Soligo; Refrontolo; Revine Lago; San Fior; San Pietro di Feletto; San Vendemiano; Sarmede; Segusino; Susegana; Tarzo; Valdobbiadene; Vidor; Vittorio Veneto; Asolo; Caerano S. Marco; Castelcucco; Cavaso del Tomba; Cornuda; Crocetta del Montello; Fonte; Giavera del Montello; Maser; Monfumo; Montebelluna; Nervesa della Battaglia, Paderno del Grappa; Pederobba; Possagno; S. Zenone degli Ezzelini; Volpago del Montello; Borso del Grappa and Crespano del Grappa |
| --- | --- |

C)

For the grape varieties Pinot Bianco, Pinot Nero, Pinot Grigio and Chardonnay to be used in the traditional practice referred to at Article 5(3), the production area covers the administrative area of the following communes in the province of Treviso: Cappella Maggiore; Cison di Valmarino; Colle Umberto; Conegliano; Cordignano; Farra di Soligo; Follina; Fregona; Miane; Pieve di Soligo; Refrontolo; Revine Lago; San Fior; San Pietro di Feletto; San Vendemiano; Sarmede; Segusino; Susegana; Tarzo; Valdobbiadene; Vidor; Vittorio Veneto; Asolo; Caerano S. Marco; Castelcucco; Cavaso del Tomba; Cornuda; Crocetta del Montello; Fonte; Giavera del Montello; Maser; Monfumo; Montebelluna; Nervesa della Battaglia, Paderno del Grappa; Pederobba; Possagno; S. Zenone degli Ezzelini; Volpago del Montello; Borso del Grappa and Crespano del Grappa

7.   Main wine grape variety(ies)

Glera W. - Serprino

8.   Description of the link(s):

Conegliano Valdobbiadene — Prosecco (it)/Valdobbiadene — Prosecco (it)/Conegliano — Prosecco (it)

The elongated hills (‘hogbacks’) stretching east to west consist of land made of sandstones and marls on a carbonate substrate, which gives the grapes very intense and fine aromatic notes, with a strong mineral flavour. The temperate climate and the temperature variations produce an aromatic and acidic character which gives vinous and floral notes to the wine. The steep hills have been worked by human hands over centuries. The first written record of growing Prosecco on these hills is found in the seventh volume of Giornale d’Italia in 1772, by Francesco Maria Malvolti, a nobleman in Conegliano.

The name has been a registered designation of origin (DOC) since 1969 and a registered and guaranteed designation of origin (DOCG) since 2009.

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

Use of references to the term ‘Rive’

Legal framework:

EU legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

In designating and presenting the sparkling wine, reference may be made to municipalities or villages in list A of the product specification, provided that the name of the municipality or village where the grapes were obtained is accompanied by the term ‘Rive’ and that these references are included in the vine register.

The additional geographical units are as follows:

1) San Vito, 2) Bigolino, 3) San Giovanni, 4) San Pietro di Barbozza, 5) Santo Stefano, 6) Guia, 7) Vidor, 8) Colbertaldo, 9) Miane, 10) Combai, 11) Campea, 12) Premaor, 13) Farra di Soligo, 14) Col San Martino, 15) Soligo, 16) Follina, 17) Farrò, 18) Cison di Valmarino, 19) Rolle, 20) Pieve di Soligo, 21) Solighetto, 22) Refrontolo, 23) San Pietro di Feletto, 24) Rua di Feletto, 25) Santa Maria di Feletto, 26) San Michele di Feletto, 27) Bagnolo, 28) Tarzo, 29) Resera, 30) Arfanta, 31) Corbanese, 32) Susegana, 33) Colfosco, 34) Collalto, 35) Formeniga, 36) Cozzuolo, 37) Carpesica, 38) Manzana, 39) Scomigo, 40) Collalbrigo-Costa, 41) Ogliano, 42) San Vendemiano and 43) Colle Umberto.

Link to the product specification

https://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/14207

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

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