# C_2022386EN.01001101.xml

| 7.10.2022 | EN | Official Journal of the European Union | C 386/11 |
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7.10.2022

EN

Official Journal of the European Union

C 386/11

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

(2022/C 386/08)

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

COMMUNICATING THE APPROVAL OF A STANDARD AMENDMENT

‘Romagna’

PDO-IT-A0507-AM06

Date of communication: 5.7.2022

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

1.   New wine types

The following new types have been added:

‘Romagna’ Bianco, including Frizzante; ‘Romagna’ Rosato, including Frizzante; ‘Romagna’ Rosso; ‘Romagna’ Bianco with sub-areas Brisighella, Castrocaro, Longiano, Modigliana, Oriolo; ‘Romagna’ Centesimino, with sub-area Oriolo, including Riserva, Passito and Spumante Rosé; ‘Romagna’ Famoso with sub-area Mercato Saraceno, including Spumante; ‘Romagna’ Sangiovese with sub-areas Imola, Coriano, San Clemente and Verucchio, including Riserva.

Reasons:

These types have been added in order to enhance the value of the main vine varieties grown widely in Romagna, which offer excellent potential in terms of quality and diversity, as they have been established as traditional in the area over the years by winegrowers and cooperative wineries. The full list of varieties has been selected to include vines that are commonly grown in the area and others that despite not being as widespread are expanding because experience has shown that they are very suitable for making these wines.

The production of the wines of the ‘Romagna’ PDO is therefore enriched by adding new types within the categories of wine already present in the product specification. This will also make it possible to offer a wider product range that better meets the demands of the market.

This amendment concerns Articles 1, 2, 3, 4, 5, 6, 7, 8 and 9 of and Annexes 2, 3, 5, 7, 9, 11, 13, 14, 15 and 16 to the specification and Section 4 ‘Description of the Wine(s)’ of the single document.

2.   List of varieties for the new types

Description:

The vine varieties that can be combined to produce the new types: - Bianco, Bianco Frizzante, Rosato and Rosato Frizzante have been defined as follows:

at least 70 % of the grapes must be of the Trebbiano (for Bianco and Bianco Frizzante) or Sangiovese (for Rosato and Rosato Frizzante) varieties, combined with other varieties (30 %) that grow well in the Emilia Romagna region. There are limitations on the maximum amount of certain varieties that can be used: 10 % Manzoni Bianco and 5 % Famoso.

| — | Red wines, as follows:






  — | at least 70 % of the Sangiovese variety, which may be combined (30 %) with all non-aromatic varieties suitable for cultivation in the Emilia Romagna region. |
| --- | --- | --- |

—

Red wines, as follows:

—

at least 70 % of the Sangiovese variety, which may be combined (30 %) with all non-aromatic varieties suitable for cultivation in the Emilia Romagna region.

| — | White wines with the following sub-areas:






  — | for Brisighella: Trebbiano minimum 60 %; grapes from the Albana and Chardonnay vine varieties, either on their own or combined, may contribute up to a maximum of 40 % to the production of said wine; |
| --- | --- | --- |

—

White wines with the following sub-areas:

—

for Brisighella: Trebbiano minimum 60 %; grapes from the Albana and Chardonnay vine varieties, either on their own or combined, may contribute up to a maximum of 40 % to the production of said wine;

| — | for Castrocaro: Albana minimum 60 %; grapes of the Trebbiano variety may contribute up to a maximum of 40 %, either alone or in combination with other white grape varieties suitable for cultivation in the Emilia Romagna region, up to a maximum of 5 %; |
| --- | --- |

—

for Castrocaro: Albana minimum 60 %; grapes of the Trebbiano variety may contribute up to a maximum of 40 %, either alone or in combination with other white grape varieties suitable for cultivation in the Emilia Romagna region, up to a maximum of 5 %;

| — | for Longiano: Trebbiano minimum 60 %; grapes from the Albana and Chardonnay vine varieties, either on their own or combined, may contribute up to a maximum of 40 % to the production of said wine; |
| --- | --- |

—

for Longiano: Trebbiano minimum 60 %; grapes from the Albana and Chardonnay vine varieties, either on their own or combined, may contribute up to a maximum of 40 % to the production of said wine;

| — | for Modigliana: Trebbiano minimum 60 %; grapes of the Chardonnay and Sauvignon Bianco vine varieties, either on their own or combined, may contribute up to a maximum of 40 % to the production of said wine; |
| --- | --- |

—

for Modigliana: Trebbiano minimum 60 %; grapes of the Chardonnay and Sauvignon Bianco vine varieties, either on their own or combined, may contribute up to a maximum of 40 % to the production of said wine;

| — | for Oriolo: Trebbiano minimum 70 %; grapes from the Albana variety may contribute up to a maximum of 30 %, either alone or in combination with other white grape varieties suitable for cultivation in the Emilia Romagna region, up to a maximum of 5 %. |
| --- | --- |

—

for Oriolo: Trebbiano minimum 70 %; grapes from the Albana variety may contribute up to a maximum of 30 %, either alone or in combination with other white grape varieties suitable for cultivation in the Emilia Romagna region, up to a maximum of 5 %.

| — | Centesimino Oriolo, Centesimino Oriolo Riserva, Centesimino Oriolo Passito, Centesimino Oriolo Spumante Rosé, as follows:






  — | at least 95 % of the Centesimino variety, which may be combined (5 %) with any of the black grape varieties suitable for cultivation in the Emilia Romagna region. |
| --- | --- | --- |

—

Centesimino Oriolo, Centesimino Oriolo Riserva, Centesimino Oriolo Passito, Centesimino Oriolo Spumante Rosé, as follows:

—

at least 95 % of the Centesimino variety, which may be combined (5 %) with any of the black grape varieties suitable for cultivation in the Emilia Romagna region.

| — | Famoso Mercato Saraceno and Famoso Mercato Saraceno Spumante, as follows:






  — | 100 % of the Famoso variety. |
| --- | --- | --- |

—

Famoso Mercato Saraceno and Famoso Mercato Saraceno Spumante, as follows:

—

100 % of the Famoso variety.

| — | Sangiovese and Sangiovese Riserva with sub-areas Imola, Coriano, San Clemente and Verucchio, as follows:






  — | at least 95 % of the Sangiovese variety, which may be combined (5 %) with any of the black grape varieties suitable for cultivation in the Emilia Romagna region. |
| --- | --- | --- |

—

Sangiovese and Sangiovese Riserva with sub-areas Imola, Coriano, San Clemente and Verucchio, as follows:

—

at least 95 % of the Sangiovese variety, which may be combined (5 %) with any of the black grape varieties suitable for cultivation in the Emilia Romagna region.

Reasons:

The experiments conducted by the association for the protection of the designation revealed that the list of varieties results in good quality products while preserving the characteristics that are typical of the area.

This amendment concerns Article 2 of and Annexes 2, 3, 5, 7, 9, 11, 13, 14, 15 and 16 to the product specification but it does not concern the single document.

3.   Grape production area for new types

Description:

The production area for the new Bianco, Bianco Frizzante, Rosato, Rosato Frizzante and Rosso types coincides with the current production area for the ‘Romagna’ Trebbiano, ‘Romagna’ Bianco Spumante and ‘Romagna’ Rosato Spumante types, with the additions and amendments duly described in Article 3(5) of the product specification.

The production areas for the Sangiovese and Sangiovese Riserva types with the sub-areas Imola, Coriano, San Clemente and Verucchio are described in detail in Article 3 of and Annexes 13, 14, 15 and 16 to the product specification respectively.

Reasons:

The grape cultivation area for the production of the Bianco, Bianco Frizzante, Rosato, Rosato Frizzante and Rosso types has been amended to cover the same area as for ‘Romagna’ Trebbiano, ‘Romagna’ Bianco Spumante and ‘Romagna’ Rosato Spumante, with some municipalities added. Given the ongoing climate change, it is now possible to focus on vineyards with a lower planting density in areas at higher altitude, where it used to be difficult for certain varieties to attain ripeness. This means it is possible to produce quality grapes even in municipalities at a particular altitude, such as those that have been added to the production area for the new types.

In light of the interest of small and medium-sized holdings in more quality-focused wine production that is more closely linked, where possible, to the specific characteristics of the production area, four new sub-areas have been introduced: Imola, Coriano, San Clemente and Verucchio.

This amendment concerns Article 3 of and Annexes 13, 14, 15 and 16 to the product specification but it does not concern the single document.

4.   Vine density per hectare

Description:

The number of vines per hectare has been deleted from all ‘Romagna’ PDO types, except for those bearing a sub-area indication.

The vine density per hectare for the Bianco and Famoso types is indicated as a minimum of 1 500 vines per hectare.

For the Sangiovese type (inc. Riserva), the density of vines per hectare has been indicated as at least 3 300 for the Bertinoro, Castrocaro, Oriolo, Coriano, San Clemente and Verucchio sub-areas, at least 3 000 for Mercato Saraceno and at least 4 000 for Imola.

For the Centesimino type with the sub-area Oriolo, including Riserva, Passito and Spumante Rosé, the density of vines per hectare specified is at least 2 700.

Reasons:

The long-established practice of analysing the plot and selecting grape varieties suitable for the area, together with the high cost of planting, means that each holding arranges or restructures the area under vines in order to achieve the best quality yield, with a view to achieving a sustainable quality/quantity ratio. New plantings will therefore always be arranged applying the densities considered most suitable, based on experience and scientific-technological know-how, in line with how the climate evolves. The exception is wine bearing a sub-area indication, in which case the rules set out in the product specification apply.

This amendment concerns Article 4 of and Annexes 2, 3, 5, 7, 9, 11, 13, 14, 15 and 16 to the product specification but it does not concern the single document.

5.   Grape yield per hectare and minimum natural alcoholic strength

Description:

For the new Bianco, Bianco Frizzante, Rosato and Rosato Frizzante types, the maximum yield has been set at 18 tonnes per hectare. The minimum natural alcoholic strength of the grapes is set at 11 % vol. (for Bianco and Rosato) and 10 % (for Bianco Frizzante and Rosato Frizzante).

For Rosso, the maximum yield is established as 14 tonnes per hectare and the minimum natural alcoholic strength of the grapes is 11 % vol.

For Bianco and Famoso with the sub-areas, the maximum yield has been established as 12 tonnes per hectare and the minimum natural alcoholic strength of the grapes is 11,5 % vol. (for Bianco Castrocaro and Bianco Oriolo), 11 % vol. (for Bianco Brisighella, Bianco Longiano, Bianco Modigliana and Famoso Mercato Saraceno) and 10,5 % vol. (for Famoso Mercato Saraceno Spumante).

For Centesimino with the Oriolo sub-area (incl. Riserva and Passito), a maximum yield of 11 tonnes per hectare and a minimum natural alcoholic strength of the grapes of 11 % vol. have been established. For Spumante Rosé, the maximum yield is established as 14 tonnes per hectare and the minimum natural alcoholic strength of the grapes at 10,5 % vol.

The maximum yield for Sangiovese with the Imola, Coriano, San Clemente and Verucchio sub-areas is established as 9 tonnes per hectare, with a minimum natural alcoholic strength of the grapes of 12,5 % vol. (13 % vol. for the Riserva version).

For Sangiovese Riserva with sub-areas, the maximum yield has been increased to 9 tonnes per hectare.

Reasons:

The yield and the natural alcoholic strength indicated above are ideal for the oenological objective in question, as proven by the chemical, physical and organoleptic tests carried out by the wineries in the territory.

This amendment concerns Article 4 of and Annexes 2, 3, 5, 7, 9, 11, 13, 14, 15 and 16 to the product specification and Section 5.2 ‘Maximum yields’ of the single document.

6.   Grape yield in wine

Description:

For the new Bianco, Bianco Frizzante, Rosato and Rosato Frizzante wine types, the maximum yield of grapes in wine is set at 70 %, which is equivalent to 12 600 litres per hectare.

For Rosso, the maximum yield of grapes in wine is set at 65 %, which is equivalent to 9 100 litres per hectare.

For Bianco and Famoso with sub-areas, the maximum yield of grapes in wine is set at 70 %, which is equivalent to 8 400 litres per hectare.

For Centesimino with the Oriolo sub-area, the maximum yield of grapes in wine is established as 70 % (for Centesimino Oriolo and Centesimino Oriolo Riserva), 65 % (for Centesimino Oriolo Spumante Rosé) and 50 % (for Centesimino Oriolo Passito), which is equivalent to 7 700 litres per hectare for Centesimino Oriolo and Centesimino Oriolo Riserva, 5 500 for Centesimino Oriolo Passito and 9 100 for Centesimino Oriolo Spumante Rosé.

For Sangiovese with the sub-areas Imola, Coriano, San Clemente and Verruchio (incl. Riserva), the maximum yield of grapes in wine is set at 65 %, which is equivalent to 5 850 litres per hectare.

For Sangiovese Riserva with sub-areas, the maximum yield of grapes in wine has been increased to 5 850 litres per hectare.

Reason: This is the yield resulting from the processing of grapes into wine, expressed as litres, based on tonnes of grapes produced per hectare permitted by the product specification.

This amendment concerns Article 5 of and Annexes 2, 3, 5, 7, 9, 11, 13, 14, 15 and 16 to the product specification but it does not concern the single document.

7.   Formal adjustments to the winemaking rules for the Bianco Frizzante and Rosato Frizzante types

Description:

For the new types too, processing and bottling operations may be carried out throughout the Emilia Romagna region, the Marche region, the Lombardy region, the Piedmont region and the Veneto region.

Reasons:

This is an adjustment to the form of provisions already laid down in the specification.

This amendment concerns Article 5 of the product specification and Section 9.2 ‘Further conditions’ of the single document.

8.   Characteristics on consumption of the new types

Description:

The following physical, chemical and organoleptic characteristics have been inserted for the new types.

‘Romagna’ Bianco, ‘Romagna’ Bianco Frizzante, ‘Romagna’ Rosato, ‘Romagna’ Rosato Frizzante, ‘Romagna’ Rosso;

‘Romagna’ Bianco Brisighella, ‘Romagna’ Bianco Castrocaro, ‘Romagna’ Bianco Longiano, ‘Romagna’ Bianco Modigliana, ‘Romagna’ Bianco Oriolo, ‘Romagna’ Centesimino Oriolo, ‘Romagna’ Centesimino Oriolo Riserva, ‘Romagna’ Centesimino Oriolo Passito, ‘Romagna’ Centesimino Oriolo Spumante Rosé, ‘Romagna’ Famoso Mercato Saraceno, ‘Romagna’ Famoso Mercato Saraceno Spumante, ‘Romagna’ Sangiovese Imola, ‘Romagna’ Sangiovese Imola Riserva, ‘Romagna’ Sangiovese Coriano, ‘Romagna’ Sangiovese Coriano Riserva, ‘Romagna’ Sangiovese San Clemente, ‘Romagna’ Sangiovese San Clemente Riserva, ‘Romagna’ Sangiovese Verucchio, ‘Romagna’ Sangiovese Verucchio Riserva.

Reasons:

The chemical, physical and organoleptic characteristics indicated are the result of several tests and fall within the parameters of EU and national legislation.

This amendment concerns Article 6 of and Annexes 2, 3, 5, 7, 9, 11, 13, 14, 15 and 16 to the product specification and Section 4 ‘Description of the Wine(s)’ of the single document.

9.   Indication of vintage year

Description:

The possibility of omitting the vintage year in which the grapes were produced has also been extended to the new ‘Romagna’ Bianco Frizzante and ‘Romagna’ Rosato Frizzante types.

Reasons:

With a view to aligning the new types (Bianco Frizzante and Rosato Frizzante) with the existing types (Trebbiano Spumante) (Trebbiano Frizzante) (Bianco Spumante) (Rosato Spumante), it has been specified that the vintage year in which the grapes are produced can be omitted from the label, in keeping with the national and EU legislation which allows this possibility for sparkling (spumante) wines that are not labelled as ‘Millesimato’ (vintage) and also for semi-sparkling (frizzante) wines.

This amendment concerns Article 7 of the product specification but does not concern the single document.

10.   Labelling

Description:

In the case of the ‘Romagna’ Bianco Frizzante type, it is possible to include the specification of the colour ‘Bianco’ (white) on the label.

Reasons: It is at the discretion of the producer to indicate the colour referring to the wine in question.

Description:

In the case of the ‘Romagna’ Rosato Frizzante type, it is obligatory to include the specification of the colour ‘Rosato’, ‘Rosé’ or ‘Rosa’ on the label.

Reasons: It has been deemed opportune to indicate the colour with a view to identifying the specificity of the product.

This amendment concerns Article 7 of the product specification but does not affect the single document.

11.   Specific rules on packaging

Description:

The use of containers with a capacity of between 2 and 6 litres made from food-grade alternatives to glass is only permitted for the ‘Romagna’ Bianco, ‘Romagna’ Rosato, ‘Romagna’ Rosso, ‘Romagna’ Trebbiano, ‘Romagna’ Pagadebit and ‘Romagna’ Sangiovese wine types not qualified with the ‘vigna’ indication.

As well as for the above-mentioned types bearing the ‘vigna’ indication, this bottling arrangement is also banned for sparkling and semi-sparkling types, for wine types bearing the traditional terms Riserva, Superiore or Passito, or for any wine types bearing the name of a sub-area.

The use of containers made of stainless steel and other suitable materials with a capacity of between 6 and 60 litres is also only allowed for ‘Romagna’ PDO wines of the Bianco (incl. Frizzante), Rosato (incl. Frizzante), Rosso, Trebbiano (incl. Frizzante) and Sangiovese types.

Reasons:

This is a change to the wording to indicate the capacity of the containers.

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

12.   ‘Romagna’ PDO – amended sub-areas

Description:

‘Castrocaro and Terra del Sole’ has been amended to ‘Castrocaro’.

‘San Vicinio’ has been amended to ‘Mercato Saraceno’.

The following have been added: Imola, Coriano, San Clemente and Verucchio.

The Brisighella, Castrocaro, Longiano and Modigliana sub-areas may also be used for the Bianco type.

The Oriolo sub-area may also be used for the Bianco and Centesimino types (including Riserva, Passito and Spumante Rosé).

The Mercato Saraceno sub-area may also be used for the Famoso type (including Spumante).

The Imola, Coriano, San Clemente and Verucchio sub-areas may be used for the Sangiovese and Sangiovese Riserva types.

Reasons:

The discovery of ancient evidence from the years 1 500 to 1 900 A.D. confirms the presence of prestigious white grape varieties in the areas of Modigliana, Castrocaro, Longiano, Brisighella and Oriolo.

Famoso, a variety that has been grown in the Romagna area since ancient times, is widespread in Mercato Saraceno.

The movement to establish Centesimino as a variety of value in Oriolo from which wine that expresses the particular terroir of the area can be made is very effective. This is evident in the speed with which the grape variety and resulting wine are gaining recognition. This vine variety has been grown in this area at least since the post-WWII period.

Sangiovese was already a characteristic feature of the land around Imola in the late 18th century.

Sangiovese was grown intensively in the area around Rimini until 1860, after which it was abandoned due to its low alcohol content. Cultivation of this variety has now resumed.

Therefore it has been deemed opportune to promote these wine types bearing the sub-area.

This amendment concerns Articles 2, 3, 5, 7, 9, 11, 13, 14, 15 and 16 of the product specification and Section 4 ‘Description of the Wine(s)’ of the single document.

SINGLE DOCUMENT

1.   Name(s)

Romagna

2.   Geographical indication type

PDO – Protected Designation of Origin

3.   Categories of grapevine products

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

1.

Wine

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

4.

Sparkling wine

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

8.

Semi-sparkling wine

4.   Description of the wine(s)

1.   ‘Romagna’ Albana Spumante

CONCISE TEXTUAL DESCRIPTION

Wine with the registered designation of origin ‘Romagna’ Albana Spumante is made from the must of partially raisined grapes using the in-bottle or autoclave method in accordance with EU legislation. It has a golden yellow colour, fine foam and lasting fizz, a characteristic, deliciously fruity aroma typical of the grape variety, good structure and pleasant freshness, and an agreeable, smooth, sweet but never cloying taste.

Minimum total alcoholic strength by volume: 16,0 % vol.

Minimum sugar-free extract: 21,0 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 | 6 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

6 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

2.   ‘Romagna’ Cagnina

CONCISE TEXTUAL DESCRIPTION

Wine with the registered designation of origin ‘Romagna’ Cagnina, obtained from Terrano grapes generally harvested towards the end of September, is ready to be released for consumption after the first ten days of October. It has a purple-red colour, an intense, characteristic aroma with hints of marasca cherries and raspberries, and a sweet, slightly tannic taste with a pleasantly acidic edge.

Minimum total alcoholic strength by volume: 11,5 % vol.

Minimum sugar-free extract: 17,0 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) | 8,5 |
| 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)

8,5

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)

3.   ‘Romagna’ Pagadebit (including Amabile and Frizzante)

CONCISE TEXTUAL DESCRIPTION

Wine with the registered designation of origin ‘Romagna’ Pagadebit, obtained from Bombino Bianco grapes, has a straw yellow colour of varying intensity depending on the age and the wine-making process, a fresh and fragrant aroma with a hint of hawthorn typical of the grape variety, and a pleasant and delicate taste, which range from dry to medium sweet, including in the semi-sparkling variety.

Minimum total alcoholic strength by volume: 11,5 % vol.

Minimum sugar-free extract: 14,0 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 | 4,5 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)

4.   ‘Romagna’ Pagadebit Bertinoro

CONCISE TEXTUAL DESCRIPTION

Wine with the registered designation of origin ‘Romagna’ Pagadebit Bertinoro, obtained from Bombino Bianco grapes in the Bertinoro area, has a straw yellow colour of varying intensity depending on the age and the wine-making process, a fresh and fragrant aroma with a hint of hawthorn typical of the grape variety, and a pleasant and delicate taste, which may be dry or medium sweet, including in the semi-sparkling variety.

Minimum total alcoholic strength by volume: 12 % vol.

Minimum sugar-free extract: 15,0 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 | 5 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

Minimum total acidity

5 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

5.   ‘Romagna’ Sangiovese

CONCISE TEXTUAL DESCRIPTION

Wine with the registered designation of origin ‘Romagna’ Sangiovese, obtained from grapes of the grape variety of the same name, has a ruby red colour with a purple sheen, a broad and vinous aroma, which is slightly herbaceous in youth, with possible delicate hints of violet, and an elegant, full, pleasantly tannic taste when young and an equally pleasant, slightly bitter aftertaste.

Minimum total alcoholic strength by volume: 12,0 % vol.

Reducing sugar residues: not more than 10,0 g/l

Minimum sugar-free extract: 20,0 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 | 4,5 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)

6.   ‘Romagna’ Sangiovese Novello

CONCISE TEXTUAL DESCRIPTION

Wine with the registered designation of origin ‘Romagna’ Sangiovese Novello, obtained from grapes of the variety of the same name, vinified by carbonic maceration, has a ruby red colour, an intense, vinous aroma typical of wines produced by this method, and a dry or slightly sweet taste owing to some residual sugar, as permitted by the rules governing its production.

Minimum total alcoholic strength by volume: 11,5 % vol.

Reducing sugar residues: not more than 10 g/l

Minimum sugar-free extract: 18,0 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 | 4,5 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)

7.   ‘Romagna’ Sangiovese Superiore

CONCISE TEXTUAL DESCRIPTION

Wine with the registered designation of origin ‘Romagna’ Sangiovese Superiore, obtained from grapes of the variety of the same name, has a ruby red colour tending towards garnet, sometimes with a purple sheen, a vinous aroma with delicate hints of violet, and a round, full-bodied but soft and elegant taste, slightly and pleasantly tannic when young, and an agreeable, pronounced aftertaste which is slightly bitter.

Minimum total alcoholic strength by volume: 12,5 % vol.

Reducing sugar residues: not more than 10,0 g/l

Minimum sugar-free extract: 24,0 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 | 4,5 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)

8.   ‘Romagna’ Sangiovese Riserva, including the Superiore Riserva variety

CONCISE TEXTUAL DESCRIPTION

Wine with the registered designation of origin ‘Romagna’ Sangiovese Riserva, obtained from grapes of the variety of the same name, has a ruby red colour tending to garnet and fading to purple and orange shades with age, a fine bouquet of vanilla redolent of ethers and typical of ageing and a dry, round, harmonious, robust taste, often with hints of wood derived from the barrels in which it was aged.

Minimum total alcoholic strength by volume: 13,0 % by volume

Reducing sugar residues: not more than 10,0 g/l

Minimum sugar-free extract: 26,0 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 | 4,5 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)

9.   ‘Romagna’ Sangiovese Passito

CONCISE TEXTUAL DESCRIPTION

Wine with the registered designation of origin ‘Romagna’ Sangiovese Passito, obtained from grapes of the variety of the same name, has a ruby red colour, sometimes with a purple sheen, a delicate aroma with possible hints of violet and a harmonious, pleasantly tannic taste followed by an agreeable, characteristic aftertaste which is slightly bitter; it may have discernible hints of wood derived from the barrels in which it was aged.

Minimum total alcoholic strength by volume: 12 % vol.

Reducing sugar residues: from 6,0 to 20,0 g/l

Minimum sugar-free extract: 26 g/l

| 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)

10.   ‘Romagna’ Sangiovese with sub-areas

CONCISE TEXTUAL DESCRIPTION

Wine with the registered designation of origin ‘Romagna’ Sangiovese followed by a sub-area, obtained from grapes of the variety of the same name from clearly defined areas, has a ruby red colour with a purple sheen, a broad and vinous aroma, which is slightly herbaceous when young, with delicate hints of violet, a taste that is typical of the production area and pleasantly tannic in youth, and an equally pleasant, slightly bitter aftertaste.

Minimum total alcoholic strength by volume: 12,5 % vol.

Reducing sugar residues: not more than 4,0 g/l

Minimum sugar-free extract: 24,0 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 | 4,5 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)

11.   ‘Romagna’ Sangiovese Riserva with sub-areas

CONCISE TEXTUAL DESCRIPTION

Wine with the registered designation of origin ‘Romagna’ Sangiovese Riserva followed by a sub-area, obtained from grapes of the variety of the same name from clearly defined areas, is ruby red tending to garnet and fading to purple and orange shades with age, and a dry, round, harmonious, robust taste typical of the production area, often with hints of wood derived from the barrels in which it was aged.

Minimum total alcoholic strength by volume: 13,0 % vol.

Reducing sugar residues: not more than 4,0 g/l

Minimum sugar-free extract: 26,0 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 | 4,5 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)

12.   ‘Romagna’ Trebbiano

CONCISE TEXTUAL DESCRIPTION

Wine with the registered designation of origin ‘Romagna’ Trebbiano, obtained from grapes of the variety of the same name, has a straw yellow colour of varying intensity, a vinous, mild and delicate aroma, and a subtle, flavourful and harmonious taste.

Minimum total alcoholic strength by volume: 11,5 %

Reducing sugar residues: not more than 10 g/l

Minimum sugar-free extract: 14,0 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 | 4,5 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)

13.   ‘Romagna’ Trebbiano Spumante

CONCISE TEXTUAL DESCRIPTION

Wine with the registered designation of origin ‘Romagna’ Trebbiano Spumante, obtained from grapes of the variety of the same name by natural re-fermentation in the bottle or in autoclaves in accordance with EU rules, has a straw yellow colour of varying intensity, lasting foam and fine fizz, a fine, fresh and pleasant aroma, and a dry or medium-dry taste depending on the type.

Minimum total alcoholic strength by volume: 10,5 % vol.

Minimum sugar-free extract: 14,0 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 | 5 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

Minimum total acidity

5 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

14.   ‘Romagna’ Trebbiano Frizzante

CONCISE TEXTUAL DESCRIPTION

Wine covered by the registered designation of origin ‘Romagna’ Trebbiano Frizzante, obtained from grapes of the variety of the same name by natural secondary fermentation in accordance with EU rules, has a straw yellow colour of varying intensity with fine and persistent foam, a pleasant and delicate aroma, and a fresh, harmonious taste.

Minimum total alcoholic strength by volume: 10,5 % vol.

Reducing sugar residues: not more than 10 g/l

Minimum sugar-free extract: 14,0 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 | 5 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

Minimum total acidity

5 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

15.   ‘Romagna’ Bianco Spumante

CONCISE TEXTUAL DESCRIPTION

‘Romagna’ Bianco Spumante wine has fine, persistent foam and is straw yellow of varying intensity. It stands out for its fine, delicate aroma and its taste varies depending on the sugar content from brut nature to dry, sapid and harmonious.

Minimum total alcoholic strength by volume: 10,5 % vol.

Minimum sugar-free extract: 14 g/l

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

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

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

16.   ‘Romagna’ Rosato Spumante

CONCISE TEXTUAL DESCRIPTION

‘Romagna’ Rosato Spumante wine has a fine, persistent foam. The colour is pinkish of varying intensity and the aroma is fine and delicate. Its taste varies depending on the sugar content from brut nature to dry and it is sapid and harmonious.

Minimum total alcoholic strength by volume: 10,5 % vol.

Minimum sugar-free extract: 15 g/l

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

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

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

17.   ‘Romagna’ Bianco

CONCISE TEXTUAL DESCRIPTION

‘Romagna’ Bianco wines are light yellow to straw yellow of varying intensity in colour and have a pleasant, fine and delicate aroma. The taste is sapid and harmonious.

Minimum total alcoholic strength by volume: 11,5 % vol.

Reducing sugar residues: not more than 10 g/l

Minimum sugar-free extract: 14 g/l

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

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

18.   ‘Romagna’ Bianco Frizzante

CONCISE TEXTUAL DESCRIPTION

‘Romagna’ Rosato Frizzante wine has a fine, persistent foam. The colour ranges from light yellow to straw yellow of varying intensity and its aroma is pleasant and distinctive. Its taste is harmonious and fresh.

Minimum total alcoholic strength by volume: 10,5 % vol.

Reducing sugar residues: not more than 10 g/l

Minimum sugar-free extract: 14 g/l

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

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

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

19.   ‘Romagna’ Rosato

CONCISE TEXTUAL DESCRIPTION

‘Romagna’ Rosato wines are pink of varying intensity in colour and have a pleasant, fine and delicate aroma. The taste is harmonious and fresh.

Minimum total alcoholic strength by volume: 11,5 % vol.

Reducing sugar residues: not more than 10 g/l

Minimum sugar-free extract: 14 g/l

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

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

20.   ‘Romagna’ Rosato Frizzante

CONCISE TEXTUAL DESCRIPTION

‘Romagna’ Rosato Frizzante wine has a fine, persistent foam. Pink of varying intensity in colour, with a pleasant, distinctive aroma. The taste is harmonious and fresh.

Minimum total alcoholic strength by volume: 10,5 % vol.

Reducing sugar residues: not more than 10 g/l

Minimum sugar-free extract: 14 g/l

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

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

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

21.   ‘Romagna’ Rosso

CONCISE TEXTUAL DESCRIPTION

‘Romagna’ Rosso wines have a ruby red colour, sometimes with purple tints, a vinous aroma and a frank fragrance. The taste is harmonious, slightly tannic, with a pleasantly bitter aftertaste.

Minimum total alcoholic strength by volume: 12 % vol.

Reducing sugar residues: not more than 10 g/l

Minimum sugar-free extract: 19 g/l

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

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

22.   ‘Romagna’ Bianco Brisighella

CONCISE TEXTUAL DESCRIPTION

‘Romagna’ Bianco Brisighella wines are light yellow to straw yellow of varying intensity in colour and have a distinctive, fine and broad-ranging aroma. The taste is sapid, fresh and harmonious.

Minimum total alcoholic strength by volume: 11 % vol.

Reducing sugar residues: not more than 4 g/l;

Minimum sugar-free extract: 19 g/l

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

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

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

Minimum total acidity

5 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

23.   ‘Romagna’ Bianco Castrocaro

CONCISE TEXTUAL DESCRIPTION

‘Romagna’ Bianco Castrocaro wines are light yellow to straw yellow of varying intensity in colour and have a pleasant, intense, vinous aroma. The taste is sapid and harmonious.

Minimum total alcoholic strength by volume: 11,5 % vol.

Reducing sugar residues: not more than 4 g/l

Minimum sugar-free extract: 17 g/l

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

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

24.   ‘Romagna’ Bianco Longiano

CONCISE TEXTUAL DESCRIPTION

‘Romagna’ Bianco Longiano wines are light yellow to straw yellow of varying intensity in colour and have a pleasant, intense and vinous aroma. The taste is sapid and harmonious.

Minimum total alcoholic strength by volume: 11 % vol.

Reducing sugar residues: not more than 10 g/l

Minimum sugar-free extract: 19 g/l

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

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

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

Minimum total acidity

5 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

25.   ‘Romagna’ Bianco Modigliana

CONCISE TEXTUAL DESCRIPTION

‘Romagna’ Bianco Modigliana wines are light yellow to straw yellow of varying intensity in colour and have a pleasant, intense and vinous aroma. The taste is sapid and harmonious.

Minimum total alcoholic strength by volume: 11 % vol.

Reducing sugar residues: not more than 10 g/l

Minimum sugar-free extract: 19 g/l

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

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

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

26.   ‘Romagna’ Bianco Oriolo

CONCISE TEXTUAL DESCRIPTION

‘Romagna’ Bianco Oriolo wines are light yellow to straw yellow of varying intensity in colour and have a pleasant, intense and vinous aroma. The taste is sapid and harmonious.

Minimum total alcoholic strength by volume: 11,5 % vol.

Reducing sugar residues: not more than 4 g/l

Minimum sugar-free extract: 17 g/l

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

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

27.   ‘Romagna’ Centesimino Oriolo

CONCISE TEXTUAL DESCRIPTION

‘Romagna’ Centesimino Oriolo wine is garnet red in colour and has a characteristic aroma with notes of roses and forest fruit. The taste is velvety and full-bodied.

Minimum total alcoholic strength by volume: 12 % vol.

Reducing sugar residues: not more than 4 g/l

Minimum sugar-free extract: 23 g/l

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

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

28.   ‘Romagna’ Centesimino Oriolo Riserva

CONCISE TEXTUAL DESCRIPTION

‘Romagna’ Centesimino Oriolo Riserva wine is an intense garnet red in colour, an enveloping aroma with notes of roses, ripe fruit and spicy notes. The taste is full-bodied, harmonious, velvety and slightly tannic.

Minimum total alcoholic strength by volume: 13 % vol.

Reducing sugar residues: not more than 4 g/l

Minimum sugar-free extract: 26 g/l

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

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

29.   ‘Romagna’ Centesimino Oriolo Passito

CONCISE TEXTUAL DESCRIPTION

‘Romagna’ Centesimino Oriolo Passito wine is solid garnet red in colour, with an intense and distinctive aroma with notes of roses, jam, raisined grapes and spicy notes. The taste is harmonious, enveloping and with good structure.

Minimum total alcoholic strength by volume: 11,5 % vol.

Reducing sugar residues: not less than 50 g/l

Minimum sugar-free extract: 26 g/l

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

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

30.   ‘Romagna’ Centesimino Oriolo Spumante Rosé

CONCISE TEXTUAL DESCRIPTION

‘Romagna’ Centesimino Oriolo Spumante Rosé wine has a fine, persistent foam. It is pink of varying intensity in colour and has a characteristic aroma of markedly floral notes. Its taste varies depending on the sugar content from brut to demisec, fresh and with good structure.

Minimum total alcoholic strength by volume: 11 % vol.

Minimum sugar-free extract: 14 g/l

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

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

31.   ‘Romagna’ Famoso Mercato Saraceno

CONCISE TEXTUAL DESCRIPTION

‘Romagna’ Famoso Mercato Saraceno wines are straw yellow of varying intensity in colour and have a distinctive, intense and vinous aroma. The taste is dry, sapid and harmonious.

Minimum total alcoholic strength by volume: 11,5 % vol.

Minimum sugar-free extract: 17 g/l

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

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

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

Minimum total acidity

5 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

32.   ‘Romagna’ Famoso Mercato Saraceno Spumante

CONCISE TEXTUAL DESCRIPTION

‘Romagna’ Famoso Mercato Saraceno Spumante wine has a fine, persistent foam. The colour is straw yellow of varying intensity and the aroma is fine and delicate. Its taste varies depending on the sugar content from brut nature to dry, in accordance with EU law.

Minimum total alcoholic strength by volume: 11 % vol.

Minimum sugar-free extract: 16 g/l

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

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

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

5.   Wine-making practices

5.1.   Specific oenological practices

—

5.2.   Maximum yields

1.   ‘Romagna’ Albana Spumante

45 hectolitres per hectare

2.   ‘Romagna’ Cagnina

84,5 hectolitres per hectare

3.   ‘Romagna’ Pagadebit and Pagadebit Bertinoro, including Frizzante

98 hectolitres per hectare

4.   ‘Romagna’ Sangiovese, including Novello and Riserva

78 hectolitres per hectare

5.   ‘Romagna’ Sangiovese Superiore, including Riserva

68,25 hectolitres per hectare

6.   ‘Romagna’ Sangiovese with sub-areas

58,5 hectolitres per hectare

7.   ‘Romagna’ Sangiovese Riserva with sub-areas

52 hectolitres per hectare

8.   Romagna Sangiovese Passito

60 hectolitres per hectare

9.   ‘Romagna’ Bianco, including Frizzante and Spumante

126 hectolitres per hectare

10.   ‘Romagna’ Rosato, including Frizzante and Spumante

126 hectolitres per hectare

11.   ‘Romagna’ Rosso

91 hectolitres per hectare

12.   ‘Romagna’ Bianco with sub-areas Brisighella, Castrocaro, Longiano, Modigliana and Oriolo

84 hectolitres per hectare

13.   ‘Romagna’ Centesimino including Riserva with sub-area Oriolo

77 hectolitres per hectare

14.   ‘Romagna’ Centesimino Passito with sub-area Oriolo

55 hectolitres per hectare

15.   ‘Romagna’ Centesimino Spumante Rosé with sub-area Oriolo

91 hectolitres per hectare

16.   ‘Romagna’ Famoso, including Spumante with sub-area Mercato Saraceno

84 hectolitres per hectare

6.   Demarcated geographical area

The production area of grapes for the production of wines eligible to bear the ‘Romagna’ designation covers the entirety or parts of various municipalities in the provinces of Bologna, Rimini, Forlì-Cesena and Ravenna in the Emilia Romagna region.

7.   Wine grape varieties

| | Albana B. |
| --- | --- |

Albana B.

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

Bombino Bianco B.

| | Sangiovese N. |
| --- | --- |

Sangiovese N.

| | Terrano N. |
| --- | --- |

Terrano N.

| | Trebbiano Romagnolo B. – Trebbiano |
| --- | --- |

Trebbiano Romagnolo B. – Trebbiano

8.   Description of the link(s)

Romagna

‘Romagna’ Albana Spumante:

The Baldi family of Faenza have owned vineyard land in the most fertile areas of Romagna ever since the 14th century. They were among the first to raise the standards of wine production, so much so that other noble families, not only of Faenza, although wine producers themselves, served Baldi wines on special occasions.

Francesco Baldi was the first to produce sparkling wine in Romagna at the beginning of the 20th century, probably from Albana, blended with other wines. It was produced in large quantities at Villa ‘Le Fontane’ in Sarna di Faenza, and, thanks to its high quality, was sold in Romagna and Bologna, and exported to France and Russia, where it received renowned prizes and awards.

‘Romagna’ Cagnina:

Terrano d’Istria, the main grape variety of Cagnina, probably spread across Romagna during Byzantine domination, when large quantities of limestone were imported from Istria and Dalmatia for the construction of Ravenna’s main monuments. The wine was produced on certain plains in the areas around Cesena, Forlì and Ravenna as early as the 13th century. Various written sources and poetic texts from the nineteenth and twentieth centuries confirm that Cagnina was sold and appreciated across Romagna.

‘Romagna’ Pagadebit, including the ‘Bertinoro’, Amabile and Frizzante varieties:

The Bombino Bianco grape variety is locally known as Pagadebit, which gave the wine its name. According to Hohnerlein-Buchinger the term derives from ‘produce tanto da pagare i debiti’ (‘produces enough to pay off debts’) as this vine variety guarantees good production even in adverse weather conditions. Especially in the Province of Forlì, Pagadebit was planted in combination with Albana to compensate for that variety’s lower production. The first written record of a Pagadebit vine in Romagna dates from 1825 and is by Acerbi, who lists the variety among the vines ‘of the Rimini area’. Pagadebit vines from different areas were compared at the ampelographic fair in Forlì in 1876; the Bertinoro area has historically been known for its particular, outstanding Pagadebit tradition.

‘Romagna’ Sangiovese, including the Superiore, Riserva, Novello and Passito varieties:

A notarial act from 1672, kept at the State Archive of Faenza, refers to ‘three rows of Sangiovese vines’ on the Fontanella di Pagnano farm in the municipality of Casola Valsenio. According to certain linguists the variety was given the name ‘Sangue dei gioghi’ (mountain blood) in the Tuscan-Romagna Apennines, which was then contracted to ‘sanzves’ in local dialect.

According to Beppe Sangiorgi the first references to Sangiovese in Romagna concern the Faenza-Imola area. In 1839 Gallesio described the vineyards he had seen on a trip between Florence and Forlì as follows: ‘The vines are all low varieties and most are Sangiovese di Romagna’.

Old texts on winegrowing identify a Sangiovese vine in Romagna which had characteristic features and was vinified into a single-variety wine, in contrast to what was done elsewhere.

‘Romagna’ Trebbiano (also semi-sparkling and sparkling):

The Trebbiano variety was probably introduced by the Etruscans and Romans, who planted vines after reclaiming and partitioning land: it was therefore legionaries’ wine. In 1305 Pier de Crescenzi wrote about a white grape referred to as ‘tribiana’. There are also references in the same century to ‘turbien’ in Imola and ‘trebulanum’ in Bologna. There are also undated references to ‘tarbian’ in Romagna. Molon (1906) wrote that it was commonly grown in Forlì and Ravenna in particular, and Pasqualini and Pasqui commented on the rows of vines grown on the plains despite the high humidity. The fact that it is so widespread in Romagna is due to its ability to adapt to different soils and climates.

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

‘Romagna’ PDO – Wine-making area

Legal framework:

EU legislation

Type of further condition:

Derogation from production in the demarcated geographical area

Description of the condition:

Wine-making operations can be carried out throughout the territory of the provinces of Forlì-Cesena, Ravenna, Bologna and Rimini.

‘Romagna’ PDO – production area for the semi-sparkling and sparkling types

Legal framework:

In national legislation

Type of further condition:

Derogation from production in the demarcated geographical area

Description of the condition:

The operations for making the ‘Romagna’ Trebbiano Frizzante, ‘Romagna’ Trebbiano Spumante, ‘Romagna’ Pagadebit Frizzante, ‘Romagna’ Albana Spumante, ‘Romagna’ Bianco Frizzante, ‘Romagna’ Bianco Spumante, ‘Romagna’ Rosato Frizzante and ‘Romagna’ Rosato Spumante types, including the wine-making practices for foam formation, stabilisation and sweetening operations, where permitted, can be carried out throughout the territory of the Emilia Romagna region, the Marche region, the Lombardy region, the Piedmont region and the Veneto region.

‘Romagna’ PDO – bottling area for the semi-sparkling and sparkling types

Legal framework:

EU legislation

Type of further condition:

Packaging within the demarcated geographical area

Description of the condition:

The ‘Romagna’ Trebbiano Frizzante, ‘Romagna’ Trebbiano Spumante, ‘Romagna’ Pagadebit Frizzante, ‘Romagna’ Albana Spumante, ‘Romagna’ Bianco Frizzante, ‘Romagna’ Bianco Spumante, ‘Romagna’ Rosato Frizzante and ‘Romagna’ Rosato Spumante must be bottled within the territory of the Emilia Romagna region, the Marche region, the Lombardy region, the Piedmont region and the Veneto region. In accordance with the applicable EU and national legislation, bottling or packaging must take place in the aforementioned demarcated geographical area with a view to safeguarding quality and reputation, guaranteeing the origin and ensuring the effectiveness of checks.

Use of references to sub-areas

Legal framework:

EU legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

The labels and packaging of wines covered by the ‘Romagna’ PDO can include references to the sub-areas described in the respective annexes to the product specification.

The sub-areas that can be stated on the label are as follows: ‘Bertinoro’, ‘Brisighella’, ‘Castrocaro’, ‘Cesena’, ‘Longiano’, ‘Meldola’, ‘Modigliana’, ‘Marzeno’, ‘Oriolo’, ‘Predappio’, ‘Mercato Saraceno’, ‘Serra’, ‘Imola’, ‘Coriano’, ‘San Clemente’, ‘Verucchio’.

‘Romagna’ PDO followed by the sub-area

Legal framework:

EU legislation

Type of further condition:

Derogation from production in the demarcated geographical area

Description of the condition:

Wine-making operations can be carried out throughout the territory of the provinces of Bologna, Ravenna, Forlì-Cesena and Rimini.

‘Romagna’ PDO followed by the sub-area

Legal framework:

EU legislation

Type of further condition:

Packaging within the demarcated geographical area

Description of the condition:

Bottling of wine covered by the ‘Romagna’ PDO followed by sub-areas must take place within the production area of each sub-area, including the area where wine-making is authorised by derogation. In accordance with the applicable EU and national legislation, bottling or packaging must take place in the aforementioned demarcated geographical area with a view to safeguarding quality and reputation, guaranteeing the origin and ensuring the effectiveness of checks.

Link to the product specification

https://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/18282

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

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