# C_2022123EN.01004601.xml

| 18.3.2022 | EN | Official Journal of the European Union | C 123/46 |
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18.3.2022

EN

Official Journal of the European Union

C 123/46

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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

(2022/C 123/10)

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

COMMUNICATION OF APPROVAL OF A STANDARD AMENDMENT

‘Irpinia’

PDO-IT-A0279-AM02

Date of communication: 17 December 2021

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

1.   Title New product types

| — | The following types have been added: Spumante Bianco (sparkling white), Spumante Rosso (sparkling red), Spumante Rosato (sparkling rosé), Spumante Aglianico (sparkling Aglianico), Spumante Aglianico vinificato in bianco (sparkling Aglianico fermented off skins), Falanghina Passito (dried-grape wine), Aglianico vinificato in bianco (Aglianico fermented off skins). |
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The following types have been added: Spumante Bianco (sparkling white), Spumante Rosso (sparkling red), Spumante Rosato (sparkling rosé), Spumante Aglianico (sparkling Aglianico), Spumante Aglianico vinificato in bianco (sparkling Aglianico fermented off skins), Falanghina Passito (dried-grape wine), Aglianico vinificato in bianco (Aglianico fermented off skins).

The amendment is the result of the need to protect and promote the ‘Irpinia’ DOC, emphasising its special characteristics based on the versatility of the local area. The aim is to expand the possibilities of giving expression to the area, and to offer a more comprehensive range of products. The addition of the new types will make it possible to better characterise the area and designation. This will offer the possibility of greater market penetration, and a broader offer to the final consumers, including types of wine previously produced as IGT or generic wines.

This amendment affects Articles 1, 2, 4, 5, 6, 7 and 8 of the specification, and sections 4 and 5 of the single document.

2.   Changes to the variety mix for the existing types of wine and inclusion of the variety mix for the new types

| — | The variety mix for white wines has been changed: from ‘Greco, between 40 % and 50 %; Fiano, between 40 % and 50 %’ to ‘Fiano and Greco, singly or combined, at least 50 %’. There has been a revision of the variety mix with regard to the percentages of the main varieties [used in blends]. This is in order to make better use of other varieties grown, and to be able to produce wines of this type which may have different characteristics. |
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The variety mix for white wines has been changed: from ‘Greco, between 40 % and 50 %; Fiano, between 40 % and 50 %’ to ‘Fiano and Greco, singly or combined, at least 50 %’. There has been a revision of the variety mix with regard to the percentages of the main varieties [used in blends]. This is in order to make better use of other varieties grown, and to be able to produce wines of this type which may have different characteristics.

| — | The same variety mix has also been established for the new of sparkling white wine type. |
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The same variety mix has also been established for the new of sparkling white wine type.

| — | The variety mix for red, rosé and ‘Novello’ [young] wines have been changed: from ‘a minimum of 70 % Aglianico’ to ‘a minimum of 50 % Aglianico’. There has been a revision of the variety mix with regard to the percentages of the main varieties. This is in order to make better use of other varieties grown, and to be able to produce wines of this type which may have different characteristics. |
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The variety mix for red, rosé and ‘Novello’ [young] wines have been changed: from ‘a minimum of 70 % Aglianico’ to ‘a minimum of 50 % Aglianico’. There has been a revision of the variety mix with regard to the percentages of the main varieties. This is in order to make better use of other varieties grown, and to be able to produce wines of this type which may have different characteristics.

| — | The same variety mix has also been established for the new sparkling red and sparkling rosé wine types. |
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The same variety mix has also been established for the new sparkling red and sparkling rosé wine types.

| — | The variety mix has been established for the new sparkling wine types made from Aglianico grapes, which are: sparkling Aglianico and sparkling Aglianico fermented off skins. |
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The variety mix has been established for the new sparkling wine types made from Aglianico grapes, which are: sparkling Aglianico and sparkling Aglianico fermented off skins.

| — | For the sparkling wines with mention of the grape variety, the specification now states that the secondary varieties must be grapes of the same colour as the variety mentioned. This is an amendment to the wording supplementing the description in order to provide greater detail on the options of using secondary grape varieties in the different types of wine. |
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For the sparkling wines with mention of the grape variety, the specification now states that the secondary varieties must be grapes of the same colour as the variety mentioned. This is an amendment to the wording supplementing the description in order to provide greater detail on the options of using secondary grape varieties in the different types of wine.

| — | The variety mix has been established for the remaining types of wine: Aglianico fermented off skins and Falanghina Passito. |
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The variety mix has been established for the remaining types of wine: Aglianico fermented off skins and Falanghina Passito.

| — | For the new types of wine, the grape varieties must also be suitable to be grown in the province of Avellino specifically, and no longer the wider region of Campania more generally. Exceptions apply to the liqueur wines from Aglianico grapes, and the wines from the sub-area of Campi Taurasini, for which the grapes may come from anywhere in the region of Campania. This is an amendment to the wording aimed at giving a better description of the different grape varieties included in the vineyard register. |
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For the new types of wine, the grape varieties must also be suitable to be grown in the province of Avellino specifically, and no longer the wider region of Campania more generally. Exceptions apply to the liqueur wines from Aglianico grapes, and the wines from the sub-area of Campi Taurasini, for which the grapes may come from anywhere in the region of Campania. This is an amendment to the wording aimed at giving a better description of the different grape varieties included in the vineyard register.

These amendments affect Article 2 of the specification.

3.   Updating of the product types listed in the production area

| — | The word ‘also’ has been added so that the new types of sparkling wines, as well as the existing wines with mention of grape variety, can be included in the definition of the areas for cultivation. |
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The word ‘also’ has been added so that the new types of sparkling wines, as well as the existing wines with mention of grape variety, can be included in the definition of the areas for cultivation.

| — | The new category of ‘Aglianico fermented off skins’ has been added, so that it can be included in the description of the areas intended for cultivation for all categories of wine. |
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The new category of ‘Aglianico fermented off skins’ has been added, so that it can be included in the description of the areas intended for cultivation for all categories of wine.

The area has not been extended. These are amendments to the wording which only update the product types set out in Article 3 of the specification.

4.   Maximum grape production per hectare and minimum natural alcoholic strength by volume

| — | For the sparkling wines with mention of grape variety, the alcoholic strength has been reduced from 10,50 to 10,00, in order to produce fresher and lighter wines. The new type ‘Aglianico’ has been added with the same limits. |
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For the sparkling wines with mention of grape variety, the alcoholic strength has been reduced from 10,50 to 10,00, in order to produce fresher and lighter wines. The new type ‘Aglianico’ has been added with the same limits.

| — | The new type ‘Falanghina Passito’ has been added to the description of ‘Falanghina’, with the same limits. |
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The new type ‘Falanghina Passito’ has been added to the description of ‘Falanghina’, with the same limits.

| — | Stipulations for grape yields and for alcoholic strength have been added for the new wine types: Aglianico fermented off skins, sparkling white, sparkling rosé and sparkling red. |
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Stipulations for grape yields and for alcoholic strength have been added for the new wine types: Aglianico fermented off skins, sparkling white, sparkling rosé and sparkling red.

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

5.   Limits to the locations of vineyards

| — | The limit of 600 metres altitude for vineyards has been removed. This is because, in the current specification, the limit does not apply to vineyards located in the territories of the municipalities within the production areas of other Irpinia designations: the DOCGs (guaranteed and controlled designations of origin) ‘Fiano di Avellino’, ‘Greco di Tufo’ and ‘Taurasi’, and the vineyards in the sub-area of ‘Campi Taurasini’. Furthermore, because of the effects of climate change, vine cultivation at higher levels is increasing in the area. |
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The limit of 600 metres altitude for vineyards has been removed. This is because, in the current specification, the limit does not apply to vineyards located in the territories of the municipalities within the production areas of other Irpinia designations: the DOCGs (guaranteed and controlled designations of origin) ‘Fiano di Avellino’, ‘Greco di Tufo’ and ‘Taurasi’, and the vineyards in the sub-area of ‘Campi Taurasini’. Furthermore, because of the effects of climate change, vine cultivation at higher levels is increasing in the area.

The amendment concerns Article 4 of the specification.

6.   Derogations outside the area for wine-making operations

| — | The section has been removed that covered possible derogations outside the area for operations including wine-making, maturing, conversion to sparkling wine and ageing. Derogations already granted have been confirmed. The rewording confirms the authorisations for derogations granted under Article 5 of the DOC ‘Irpinia’ specification, in the annex to the Ministerial Decree of 13 September 2005. |
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The section has been removed that covered possible derogations outside the area for operations including wine-making, maturing, conversion to sparkling wine and ageing. Derogations already granted have been confirmed. The rewording confirms the authorisations for derogations granted under Article 5 of the DOC ‘Irpinia’ specification, in the annex to the Ministerial Decree of 13 September 2005.

This amendment concerns Article 5 of the specification and section 9 of the single document.

7.   Production of sparkling wine

| — | The information has been amended with regard to sparkling wines produced by the traditional method, with second fermentation in the bottle, or by the tank method, also known as the Charmat process, to take into account the new wine types. In the case of the sparkling wines produced by the traditional method, with second fermentation in the bottle, the minimum period before release for consumption has been reduced from 20 to 18 months. |
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The information has been amended with regard to sparkling wines produced by the traditional method, with second fermentation in the bottle, or by the tank method, also known as the Charmat process, to take into account the new wine types. In the case of the sparkling wines produced by the traditional method, with second fermentation in the bottle, the minimum period before release for consumption has been reduced from 20 to 18 months.

This amendment concerns Article 5 of the specification and section 5.1 of the single document.

8.   Geographical area for conversion to sparkling wine

| — | Reference has been removed to the geographical area in which conversion to sparkling wine is carried out. This is because this provision already appears in the section on possible derogations outside of the area for operations including wine-making, maturing, conversion to sparkling wine and ageing. |
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Reference has been removed to the geographical area in which conversion to sparkling wine is carried out. This is because this provision already appears in the section on possible derogations outside of the area for operations including wine-making, maturing, conversion to sparkling wine and ageing.

The amendments affect Article 5 of the specification.

9.   Passito wines with mention of grape variety

The new wine category ‘Falanghina Passito’ has been added. The list of passito wines with mention of grape variety has been updated. In addition, the term ‘made’ has been replaced by ‘produced’, which is a more appropriate term in the context.

The amendment concerns Article 5 of the specification.

10.   Sub-area of Campi Taurasini - date of release for consumption

For ‘Irpinia’ wines of the sub-area Campi Taurasini, the ‘ageing period’ has been replaced by ‘date of release for consumption’, as of 1 September of the year following the harvest. The purpose is to bring the information into line with the provisions of the penultimate paragraph of Article 6 of the current specification.

The amendment concerns Article 5 of the specification.

11.   Descriptions of the new product types and amendments to certain characteristics of the wines already included

| — | The chemical, physical and organoleptic characteristics have been added for the new types: sparkling white, sparking red, sparkling rosé, sparkling Aglianico, sparkling Aglianico fermented off skins, Aglianico fermented off skins, and Falanghina Passito.
  The addition of the new types made it necessary to define the chemical, physical and organoleptic properties of wines when they are consumed. The carefully considered and detailed analytical data and descriptions demonstrate that these are quality products. |
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The chemical, physical and organoleptic characteristics have been added for the new types: sparkling white, sparking red, sparkling rosé, sparkling Aglianico, sparkling Aglianico fermented off skins, Aglianico fermented off skins, and Falanghina Passito.

The addition of the new types made it necessary to define the chemical, physical and organoleptic properties of wines when they are consumed. The carefully considered and detailed analytical data and descriptions demonstrate that these are quality products.

| — | The term ‘medium dry’ has been added for the following types: white, red, Coda di Volpe, Falanghina, Fiano, Greco (for which the term ‘intense’ has been deleted with reference to the taste), Piedirosso, Sciascinoso, Aglianico, and wines from sub-area of Campi Taurasini.
  With regard to the residual sugar content, the amendments have extended ‘dry’ to ‘dry or medium dry’. This is in response to developing consumer preference for wines that are softer, easily approachable and highly drinkable. The values were carefully assessed on the basis of analyses of similar types produced in the area. |
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The term ‘medium dry’ has been added for the following types: white, red, Coda di Volpe, Falanghina, Fiano, Greco (for which the term ‘intense’ has been deleted with reference to the taste), Piedirosso, Sciascinoso, Aglianico, and wines from sub-area of Campi Taurasini.

With regard to the residual sugar content, the amendments have extended ‘dry’ to ‘dry or medium dry’. This is in response to developing consumer preference for wines that are softer, easily approachable and highly drinkable. The values were carefully assessed on the basis of analyses of similar types produced in the area.

| — | The minimum total acidity has been reduced from 5,0 to 4,5 grams per litre for the rosé and ‘Novello’ (young) wines.
  It became necessary to reduce the minimum level of total acidity owing to the effects of climate change and the ripening periods of the grapes. |
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The minimum total acidity has been reduced from 5,0 to 4,5 grams per litre for the rosé and ‘Novello’ (young) wines.

It became necessary to reduce the minimum level of total acidity owing to the effects of climate change and the ripening periods of the grapes.

| — | The range of sugar levels in the dosage has been expanded from zero to sweet for sparkling Falanghina, sparkling Fiano and sparkling Greco. |
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The range of sugar levels in the dosage has been expanded from zero to sweet for sparkling Falanghina, sparkling Fiano and sparkling Greco.

| — | The minimum total alcoholic strength by volume has been reduced from 11,50 to 11,00 for sparkling Falanghina, sparkling Fiano and sparkling Greco.
  The amendments have expanded the different levels of sweetness in the flavour characteristics in order to meet commercial demands. The minimum total alcoholic strength by volume has been reduced to allow production of fresher, lighter wines.
  This amendment concerns Article 6 of the specification and section 4 of the single document. |
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The minimum total alcoholic strength by volume has been reduced from 11,50 to 11,00 for sparkling Falanghina, sparkling Fiano and sparkling Greco.

The amendments have expanded the different levels of sweetness in the flavour characteristics in order to meet commercial demands. The minimum total alcoholic strength by volume has been reduced to allow production of fresher, lighter wines.

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

12.   Updating of descriptive terms on labelling

| — | The adjectives ‘extra’ and ‘fine’ have been removed from the list of prohibited descriptions as they are used to describe the characteristics of certain types of wines.
  The amendment concerns Article 7 of the specification. |
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The adjectives ‘extra’ and ‘fine’ have been removed from the list of prohibited descriptions as they are used to describe the characteristics of certain types of wines.

The amendment concerns Article 7 of the specification.

13.   Indication ‘fermentation off skins’

| — | Information has been added about the lettering and position of the indication ‘fermented off skins’ on the labelling of the new wine type Aglianico fermented off skins. The indication ‘fermented off skins’ is obligatory. It must appear immediately below the name ‘Irpinia Aglianico’, in letters no bigger than the letters stating the designation of origin.
  This amendment is due to the need to regulate use of an indication for the newly included wine type.
  This amendment concerns Article 7 of the specification and section 4 of the single document. |
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Information has been added about the lettering and position of the indication ‘fermented off skins’ on the labelling of the new wine type Aglianico fermented off skins. The indication ‘fermented off skins’ is obligatory. It must appear immediately below the name ‘Irpinia Aglianico’, in letters no bigger than the letters stating the designation of origin.

This amendment is due to the need to regulate use of an indication for the newly included wine type.

This amendment concerns Article 7 of the specification and section 4 of the single document.

14.   Indication ‘non-vintage’ for sparkling wines

For bottles containing ‘non millesimato’ (non-vintage) sparkling wine, it is now stated that there is an exemption from the requirement to mention the year of grape production.

This amendment concerns Article 7 of the specification and section 9 of the single document.

15.   Packaging, nominal volumes, closures and containers - amendments

| — | The term ‘stoppers’ has been replaced by the term ‘closures’ to make the article heading more specific. |
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The term ‘stoppers’ has been replaced by the term ‘closures’ to make the article heading more specific.

| — | The option to use containers other than glass has been included, for example bag in box, in order to respond to new consumer habits, and the demands of foreign markets. |
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The option to use containers other than glass has been included, for example bag in box, in order to respond to new consumer habits, and the demands of foreign markets.

| — | A provision has been added prohibiting use of bag in box packaging for the wines which, being more prestigious, are considered inappropriate for such containers. |
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A provision has been added prohibiting use of bag in box packaging for the wines which, being more prestigious, are considered inappropriate for such containers.

| — | A provision has been added prohibiting use of bag in box packaging for the following wines: Irpinia Campi Taurasini, Irpinia Fiano Passito, Irpinia Greco Passito, Irpinia Falanghina Passito, Irpinia Aglianico Passito and Irpinia Aglianico liqueur wine. Given their greater prestige, these wines are considered inappropriate for such containers. |
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A provision has been added prohibiting use of bag in box packaging for the following wines: Irpinia Campi Taurasini, Irpinia Fiano Passito, Irpinia Greco Passito, Irpinia Falanghina Passito, Irpinia Aglianico Passito and Irpinia Aglianico liqueur wine. Given their greater prestige, these wines are considered inappropriate for such containers.

| — | The reference has been updated to bring it into line with the closure systems permitted in the rules, excluding crown caps. In addition, for sparkling wines, it is stipulated that glass bottles must use the traditional closures with the characteristic mushroom shape. Plastic is not permitted for nominal volumes over 0,200 litres.
  These amendments affect Article 8 of the specification. |
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The reference has been updated to bring it into line with the closure systems permitted in the rules, excluding crown caps. In addition, for sparkling wines, it is stipulated that glass bottles must use the traditional closures with the characteristic mushroom shape. Plastic is not permitted for nominal volumes over 0,200 litres.

These amendments affect Article 8 of the specification.

SINGLE DOCUMENT

1.   Product name

Irpinia

2.   Geographical indication type

PDO – Protected Designation of Origin

3.   Categories of grapevine product

| 1. | Wine |
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1.

Wine

| 3. | Liqueur wine |
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3.

Liqueur wine

| 4. | Sparkling wine |
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4.

Sparkling wine

| 15. | Wine from raisined grapes |
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15.

Wine from raisined grapes

4.   Description of the wine(s)

1.   ‘Irpinia Bianco’ (White ‘Irpinia’)

CONCISE TEXTUAL DESCRIPTION

Colour: straw yellow of varying intensity; Aroma: floral, fruity; Taste: dry or medium dry, balanced, distinctive; Minimum total alcoholic strength by volume: 10,50 % vol.; Minimum sugar-free extract: 15,0 g/l.

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

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

Minimum total acidity

4,5 in grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

2.   Sparkling white ‘Irpinia’

CONCISE TEXTUAL DESCRIPTION

Foam: fine and lasting; Colour: straw yellow of varying intensity, sometimes with greenish or golden tints; Aroma: fine, generous and composed;

Taste: fine and harmonious, from zero dosage to sweet; Minimum total alcoholic strength by volume: 11,00 % vol.; Minimum sugar-free extract: 15,0 g/l.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | |
| Minimum total acidity | 5,0 in grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

Minimum total acidity

5,0 in grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

3.   ‘Irpinia’ Rosso (Red ‘Irpinia’)

CONCISE TEXTUAL DESCRIPTION

Colour: ruby red of varying intensity; Aroma: floral, fruity, long; Taste: dry or medium dry, balanced, distinctive;

Minimum total alcoholic strength by volume: 11,00 % vol.; Minimum sugar-free extract: 20,0 g/l

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

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

Minimum total acidity

4,5 in grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

4.   ‘Irpinia’ Rosso spumante (Sparkling red ‘Irpinia’)

CONCISE TEXTUAL DESCRIPTION

Foam: fine and lasting; Colour: ruby red of varying intensity; Aroma: fine, generous and composed; Taste: fine and harmonious, from zero dosage to sweet; Minimum total alcoholic strength by volume: 11,00 % vol.; Minimum sugar-free extract: 18,0 g/l.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | |
| Minimum total acidity | 5,0 in grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

Minimum total acidity

5,0 in grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

5.   ‘Irpinia’ Rosato (Rosé ‘Irpinia’)

CONCISE TEXTUAL DESCRIPTION

Colour: pink of varying intensity; Aroma: floral, fruity; Taste: dry or medium dry, fresh, soft; Minimum total alcoholic strength by volume: 11,00 % vol.; Minimum sugar-free extract: 18,0 g/l.

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

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

Minimum total acidity

4,5 in grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

6.   ‘Irpinia’ Rosato spumante (Sparkling rosé ‘Irpinia’)

CONCISE TEXTUAL DESCRIPTION

Foam: fine and lasting; Colour: pink of varying intensity. Aroma: fine, generous and composed; Taste: fine and harmonious, from zero dosage to sweet; Minimum total alcoholic strength by volume: 11,00 % vol.; Minimum sugar-free extract: 16,0 g/l.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | |
| Minimum total acidity | 5,0 in grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

Minimum total acidity

5,0 in grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

7.   ‘Irpinia’ Novello (Young ‘Irpinia’)

CONCISE TEXTUAL DESCRIPTION

Colour: purplish red; Aroma: vinous, fruity, intense; Taste: dry or medium dry, fresh, intense; Minimum total alcoholic strength by volume: 11,00 % vol.; Minimum sugar-free extract: 17,0 g/l.

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

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

Minimum total acidity

4,5 in grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

8.   ‘Irpinia’ Coda di Volpe

CONCISE TEXTUAL DESCRIPTION

Colour: straw yellow of varying intensity; Aroma: floral, fruity; Taste: dry or medium dry, fresh, soft; Minimum total alcoholic strength by volume: 11,00 % vol.; minimum sugar-free extract: 16,0 g/l.

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

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

Minimum total acidity

4,5 in grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

9.   ‘Irpinia’ Falanghina

CONCISE TEXTUAL DESCRIPTION

Colour: straw yellow with greenish tints; Aroma: floral, fruity, intense; Taste: dry or medium dry, fresh, soft; Minimum total alcoholic strength by volume: 11,00 % vol.; Minimum sugar-free extract: 16,0 g/l.

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

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

Minimum total acidity

4,5 in grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

10.   Sparkling ‘Irpinia’ Falanghina

CONCISE TEXTUAL DESCRIPTION

Foam: fine and lasting; Colour: straw yellow of varying intensity, sometimes with greenish or golden tints; Aroma: fine, generous and composed, typical of the grape variety used; Taste: fine and harmonious, from zero dosage to sweet; Minimum total alcoholic strength by volume: 11,00 % vol.; Minimum sugar-free extract: 18,0 g/l.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | |
| Minimum total acidity | 5,0 in grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

Minimum total acidity

5,0 in grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

11.   ‘Irpinia’ Falanghina Passito

CONCISE TEXTUAL DESCRIPTION

Colour: deep straw yellow tending to gold, sometimes with amber tints; Aroma: delicate, distinctive, floral, fruity, fragrant;

Taste: medium sweet or sweet, full, balanced, typical of grape variety of origin; Minimum total alcoholic strength by volume: 15,50 % vol.; of which actual at least 12,00 % vol.; Minimum total acidity: 4,5 g/l; Minimum sugar-free extract: 21,0 g/l.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 12,00 |
| Minimum total acidity | 4,5 in grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

12,00

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)

12.   ‘Irpinia’ Fiano

CONCISE TEXTUAL DESCRIPTION

Colour: straw yellow of varying intensity; Aroma: fruity, floral, distinctive; Taste: dry or medium dry, fresh, soft; Minimum total alcoholic strength by volume: 11,00 % vol.; Minimum sugar-free extract: 16,0 g/l.

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

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

Minimum total acidity

4,5 in grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

13.   ‘Irpinia’ Fiano spumante (Sparkling ‘Irpinia’ Fiano)

CONCISE TEXTUAL DESCRIPTION

Foam: fine and lasting; Colour: straw yellow of varying intensity, sometimes with greenish or golden tints; Aroma: fine, generous and composed, typical of the grape variety used; Taste: fine and harmonious, from zero dosage to sweet; Minimum total alcoholic strength by volume: 11,00 % vol.; Minimum sugar-free extract: 18,0 g/l.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | |
| Minimum total acidity | 5,0 in grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

Minimum total acidity

5,0 in grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

14.   ‘Irpinia’ Fiano Passito

CONCISE TEXTUAL DESCRIPTION

Colour: typical of the grape variety used; Aroma: delicate, distinctive, floral, fruity, fragrant; Taste: medium sweet or sweet, full, balanced, typical of vine variety of origin; Minimum total alcoholic strength by volume: 15,50 % vol.; Minimum sugar-free extract: 21,0 g/l.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 12,00 |
| Minimum total acidity | 4,5 in grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

12,00

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)

15.   ‘Irpinia’ Greco

CONCISE TEXTUAL DESCRIPTION

Colour: straw yellow of varying intensity; Aroma: floral, fruity; Taste: dry or medium dry, fresh, soft; Minimum total alcoholic strength by volume: 11,00 % vol.; Minimum sugar-free extract: 16,0 g/l.

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

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

Minimum total acidity

4,5 in grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

16.   Sparkling ‘Irpinia’ Greco

CONCISE TEXTUAL DESCRIPTION

Foam: fine and lasting; Colour: straw yellow of varying intensity, sometimes with greenish or golden tints; Aroma: fine, generous and composed, typical of the grape variety used; Taste: fine and harmonious, from zero dosage to sweet; Minimum total alcoholic strength by volume: 11,00 % vol.; Minimum sugar-free extract: 18,0 g/l.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | |
| Minimum total acidity | 5,0 in grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

Minimum total acidity

5,0 in grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

17.   ‘Irpinia’ Greco Passito

CONCISE TEXTUAL DESCRIPTION

Colour: typical of the grape variety used; Aroma: delicate, distinctive, floral, fruity, fragrant; Taste: medium sweet or sweet, full, balanced, typical of vine variety of origin; Minimum total alcoholic strength by volume: 15,50 % vol.; Minimum sugar-free extract: 21,0 g/l.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 12,00 |
| Minimum total acidity | 4,5 in grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

12,00

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)

18.   ‘Irpinia’ Piedirosso

CONCISE TEXTUAL DESCRIPTION

Colour: ruby red of varying intensity; Aroma: fruity, long and intense; Taste: dry or medium dry, nicely tannic; Minimum total alcoholic strength by volume: 11,50 % vol.; Minimum sugar-free extract: 20,0 g/l.

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

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

Minimum total acidity

4,5 in grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

19.   ‘Irpinia’ Sciascinoso

CONCISE TEXTUAL DESCRIPTION

Colour: ruby red of varying intensity; Aroma: fruity, distinctive, intense; Taste: dry or medium dry, soft, balanced;

Minimum total alcoholic strength by volume: 11,50 % vol.; Minimum sugar-free extract: 20,0 g/l.

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

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

Minimum total acidity

4,5 in grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

20.   ‘Irpinia’ Aglianico

CONCISE TEXTUAL DESCRIPTION

Colour: ruby red of varying intensity; Aroma: distinctive, intense; Taste: dry or medium dry, nicely tannic, balanced;

Minimum total alcoholic strength by volume: 11,50 % vol.; Minimum sugar-free extract: 20,0 g/l.

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

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

21.   ‘Irpinia’ Aglianico spumante (Sparkling ‘Irpinia’ Aglianico)

CONCISE TEXTUAL DESCRIPTION

Foam: fine and lasting; Colour: pink or red of varying intensity. Aroma: fine, generous and composed, typical of the grape variety used;

Taste: fine and harmonious, from zero dosage to sweet; Minimum total alcoholic strength by volume: 11,00 % vol.; Minimum sugar-free extract: 18,0 g/l.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | |
| Minimum total acidity | |
| Maximum volatile acidity (in milliequivalents per litre) | 5,0 |
| 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

Maximum volatile acidity (in milliequivalents per litre)

5,0

Maximum total sulphur dioxide (in milligrams per litre)

22.   ‘Irpinia’ Aglianico fermented off skins

CONCISE TEXTUAL DESCRIPTION

Colour: straw yellow of varying intensity with silver or pink tints; Aroma: floral, fruity; Taste: dry or medium dry, fine, balanced, pleasant; Minimum total alcoholic strength by volume: 11,50 % vol.; Minimum sugar-free extract: 17,0 g/l.

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

4,5

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

23.   Sparkling ‘Irpinia’ Aglianico fermented off skins

CONCISE TEXTUAL DESCRIPTION

Foam: fine and lasting; Colour: straw yellow of varying intensity with silver or pink tints; Aroma: fine, generous and composed, typical of the grape variety used; Taste: fine and harmonious, from zero dosage to sweet; Minimum total alcoholic strength by volume: 11,00 % vol.; Minimum sugar-free extract: 18,0 g/l.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | |
| Minimum total acidity | 5,0 |
| Maximum volatile acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

Minimum total acidity

5,0

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

24.   ‘Irpinia’ Aglianico Passito

CONCISE TEXTUAL DESCRIPTION

Colour: typical of the grape variety used; Aroma: delicate, distinctive, floral, fruity, fragrant; Taste: medium sweet or sweet, full, balanced, typical of vine variety of origin; Minimum total alcoholic strength by volume: 15,00 % vol.; Minimum sugar-free extract: 21,0 g/l.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 12,00 |
| Minimum total acidity | 4,5 |
| 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)

12,00

Minimum total acidity

4,5

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

25.   ‘Irpinia’ Aglianico liqueur wine

CONCISE TEXTUAL DESCRIPTION

Colour: intense ruby red, tending to garnet with age; Aroma: ethereal, intense, distinctive; Taste: full, velvety, warm, dry or with full roundness for the medium dry, medium sweet and sweet categories; Minimum total alcoholic strength by volume: 16,00 % vol.; Minimum sugar-free extract: 21,0 g/l.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 15,00 |
| Minimum total acidity | 4,5 |
| 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)

15,00

Minimum total acidity

4,5

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

26.   ‘Irpinia’ sub-area Campi Taurasini

CONCISE TEXTUAL DESCRIPTION

Colour: ruby red, tending towards garnet with ageing; Aroma: intense, long, distinctive and pleasant; Taste: dry or medium dry, nicely tannic, soft, with body; Minimum total alcoholic strength by volume: 12,00 % vol.; Minimum sugar-free extract: 22,0 g/l.

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

4,5

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

5.   Wine-making practices

a.   Specific oenological practices

1.   Production of sparkling wine

Specific oenological practice

Sparkling wines are made by second fermentation in the bottle (traditional method) or by the tank method (Charmat process).

2.   Fermentation off skins

Specific oenological practice

Fermentation off skins, without skin contact, of red grapes in order to produce a white must.

3.   Ageing

Specific oenological practice

Wines with the ‘Irpinia’ controlled designation of origin (DOC) and sub-area Campi Taurasini must be released for consumption as of 1 September of the year following the harvest.

The sparkling wines made by the traditional method cannot be released for consumption earlier than 18 months from 1 October of the year of the most recently harvested grapes in the blend.

b.   Maximum yields

| 1. | ‘Irpinia’: White including sparkling, rosé including sparking, red including sparkling, young wine
  10 000 kilograms of grapes per hectare |
| --- | --- |

1.

‘Irpinia’: White including sparkling, rosé including sparking, red including sparkling, young wine

10 000 kilograms of grapes per hectare

| 2. | ‘Irpinia’: Coda di Volpe, Falanghina including sparkling and Passito, Fiano including sparkling and Passito, Greco including sparkling and Passito
  12 000 kilograms of grapes per hectare |
| --- | --- |

2.

‘Irpinia’: Coda di Volpe, Falanghina including sparkling and Passito, Fiano including sparkling and Passito, Greco including sparkling and Passito

12 000 kilograms of grapes per hectare

| 3. | ‘Irpinia’: Piedirosso, Sciascinoso, Aglianico including sparkling, Aglianico fermented off skins including sparkling
  12 000 kilograms of grapes per hectare |
| --- | --- |

3.

‘Irpinia’: Piedirosso, Sciascinoso, Aglianico including sparkling, Aglianico fermented off skins including sparkling

12 000 kilograms of grapes per hectare

| 4. | ‘Irpinia’: Aglianico Passito, Aglianico liqueur wine
  12 000 kilograms of grapes per hectare |
| --- | --- |

4.

‘Irpinia’: Aglianico Passito, Aglianico liqueur wine

12 000 kilograms of grapes per hectare

| 5. | ‘Irpinia’ sub-area Campi Taurasini: Aglianico
  11 000 kilograms of grapes per hectare |
| --- | --- |

5.

‘Irpinia’ sub-area Campi Taurasini: Aglianico

11 000 kilograms of grapes per hectare

6.   Demarcated geographical area

‘Irpinia’, for all types, except for the sub-area: the areas suitable for vine cultivation throughout the administrative territory of the province of Avellino; ‘Irpinia’ sub-area Campi Taurasini: the entire administrative territory of the following municipalities: Taurasi, Bonito, Castelfranci, Castelvetere sul Calore, Fontanarosa, Lapio, Luogosano, Mirabella Eclano, Montefalcione, Montemarano, Montemiletto, Paternopoli, Pietradefusi, Sant’Angelo all’Esca, San Mango sul Calore, Torre le Nocelle, Venticano, Gesualdo, Villamaina, Torella dei Lombardi, Grottaminarda, Melito Irpino, Nusco, Chiusano San Domenico.

7.   Main wine grape variety(ies)

| | Aglianico N - Ellenica |
| --- | --- |

Aglianico N - Ellenica

| | Coda di Volpe Bianca B - Coda di Volpe |
| --- | --- |

Coda di Volpe Bianca B - Coda di Volpe

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

Falanghina B

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

Fiano B

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

Greco B

| | Piedirosso N - Palombina |
| --- | --- |

Piedirosso N - Palombina

| | Sciascinoso N |
| --- | --- |

Sciascinoso N

8.   Description of the link(s)

Irpinia

Irpinia is a historical and geographical region of southern Italy, now part of the province of Avellino. It is located in the central eastern part of Campania. Landlocked, the area is largely mountainous.

The province has an ancient tradition of wine-growing. It is distinguished by a notable diversity of soil and climate characteristics, resulting from the Partenio and Terminio mountain ranges which run right through the area. This diversity gives rise to various types of viticulture, differing mainly in terms of planting distances and vine growth. The lands in the Irpinia area present a great diversity, depending on their location.

The land is a patchwork of valleys and hills, with numerous rivers and streams winding through. Notable among the latter are the Calore Irpino, the Ofanto and the Sele.

A particular feature is the Apennine Ridge, dividing the area of Irpinia in two. On one side, the Tyrrhenian slopes comprise the district of Avellino. On the other side, the Adriatic slopes comprise the districts of Sant’Angelo dei Lombardi and Ariano Irpino.

In terms of terrain, Irpinia is a pattern of hills and mountains. The flatter part includes a certain amount of upland, with varying degrees of undulation, and some limited areas of valley floor.

The mountainous part is formed of the two Apennine chains of Terminio and Partenio, which run right through the area. These give rise to various types of viticulture, differing mainly in terms of planting distances and vine growth. The lands in the Irpinia area present a great diversity, depending on their location.

Areas of loose soils are abundant. They have similar characteristics to soils in the area around Vesuvius on account of the presence of volcanic ash, especially in the central area of the province comprising the Avellino basin, extending to the areas developed on deposits from the Eocene and Pliocene. The soils are not stony but are rich in clay and nutrients, mainly alkaline, especially in the hilly areas of the northern slope and in the eastern area.

Here, the finest examples of the viticulture of Campania can be found: white wines such as Fiano, Greco, Coda di Volpe and Falanghina; and red wines such as Aglianico, Piedirosso and Sciascinoso.

The historical and human factors linked to such a production area are crucial and, through long-standing tradition, have helped to produce the ‘Irpinia’ wines.

Vines have been cultivated in the area since time immemorial. There has always been a close connection with the River Sabato which flows through the area, hence the name of the Sabine people. According to Livy, they were a Samnite tribe settled in the basin of the River Sabato.

This area prospered as a centre for establishing and developing viticulture in the 19th century thanks to the discovery of huge sulphur deposits in the municipality of Tufo. The presence and availability of sulphur would help the boom in vine cultivation throughout the district of Irpinia and gave rise to the technique of treating the grapes with sulphur products to protect the bunches from external pathogens.

The great development of the wine-related economy of Irpinia in modern times occurred towards the end of the 19th century, with the start of large-scale exports of wines from Irpinia to France. The wine from Irpinia became widely sought after, with average prices of between 25 and 30 lire per centara (75 kilos). The vines became the most important source of wealth in the province (A. Valente). At that time, the planted area exceeded 63 000 hectares, of which over 2 000 were specialised (F. Madaluni, 1929).

In 1835, the publication Il Giornale Economico del Principato Ulteriore [Economic Journal of Principato Ultra] reported on the construction of new wineries in the area, as well as the modernisation of existing facilities and equipment, which serve as incontrovertible evidence of the past. The article concludes with a list of strategies to be followed.

Compelling evidence is also provided in the records of the Agricultural Committee, which was created by the reform of the Principato Ultra Economic Society pursuant to the Royal Decree of the Minister of Agriculture of 23 December 1866.

Historically, grape and wine production represented an important source of income for local agriculture. For a long time, Irpinia was the leader in grape production among Italian provinces. In 1923, in a preface to the Viticultural Yearbook of Italy, Senator Arturo Marescalchi stated that Irpinia was the third province of Italy, with a wine production of 2 319 000 hectolitres.

In areas characterised by soils rich in volcanic ash, phylloxera did not easily take hold. Therefore, when harvests were lost in other wine-growing areas, Irpinia served as an important repository of new supplies for producers ruined by the epidemic.

In the 1934 account I vini dell’Avellinese (The wines of the Avellino area), Amedeo Jannacone said: ‘Clearly the wine industry in Irpinia represents agricultural activity on a vast scale, which in turn means considerable capital in circulation helping to bringing benefits to many rural families every year’. The economic prosperity of many villages in the province of Avellino is due, above all, to the production and sale of wine. This prosperity ushered in incontrovertible progress in all areas of agricultural activity, and indeed on the lives of the rural populations.

In the 19th century, production exceeded a million hectolitres, and was widely exported. Viticultural activity throughout the province powered the agricultural economy for years. The agricultural land register records investments of huge sums of money, around 500 million lire at that time, in the rural economy and society. To support the expansion of activities, the first railway was built in Irpinia. It soon became known as the ‘ferrovia del vino’ [the wine railway] as it linked the biggest and best areas of viticultural production of the Sabato and Calore hills directly to the largest Italian and European markets. Specifically in the area where the Greco variety is cultivated, many stations are still in operation: Tufo, Prata, Taurasi and Montemiletto.

In 1878, the founding of the Royal School of Viticulture and Oenology of Avellino contributed to the area becoming one of the most important centres of Italian viticulture.

The presence of the school, as a driver of social and economic progress, would result in Avellino, with its viticultural sector, becoming one of the leading provinces of Italy for wine production and exports, principally to France, as the sources show.

This also led to the start of trials aimed at improving production techniques for creating high quality vines and wines, and at expanding and developing the range of marketable products. In the same way, the first steps were taken in the production of sparkling wines from local grape varieties, particularly Fiano, Greco and Aglianico, with production either by the tank method, or in bottles using the traditional method.

The strength of the viticultural industry of Irpinia was to power the development of a strong support sector, with the development of workshops specialising in the production and sale of pump sprayers and other such specialised equipment for viticulture, along with oenological apparatus, barrels and casks.

At scientific level, the technical and economic value of the wines of Irpinia has been repeatedly recognised in studies of grape varieties and oenology.

The widespread and carefully managed presence of vines throughout Irpinia, over centuries, led to the development in the area of efficient vine training systems which match technical and production requirements to the physiology of the grape varieties cultivated.

These include: the typical training system known as ‘Alberata Taurasina’ or ‘Antico Sistema Taurasino’, deriving from Etruscan methods, used for Aglianico and red grape varieties. Another system is the ‘Avellinese’, widely used for the cultivation of white grape varieties: Greco, Fiano, Coda di Volpe, etc.

The widespread and carefully managed presence of vines throughout Irpinia, over centuries, led to the development in the area of efficient vine training systems which match technical and production requirements to the physiology of the vine varieties cultivated. It is also important that Irpinia has a moderate climate, without excessive temperatures, harsh winters, sleet or snow. Summers are relatively mild. Throughout the year, precipitation is abundant, ranging from 800 to 1 200 millimetres depending on the area.

The particular temperatures, rainfall and wind patterns of the area are practically perfect for the characteristically gradual ripening process and balance of sugar and acidity, enabling production of high quality wines.

This favourable situation is clearly due to the geographical location, the undulating landscape and the significant temperature variations between day and night. This is especially beneficial to the grapes during the periods of veraison and ripening.

These conditions are excellent for vine growth and the gradual development of all the characteristic components of ripening grapes. They also enable the production of grapes with that perfect balance of acidity and sugar which results in sparkling wines with very distinctive sensory notes. It should also be noted that, after the Second World War, this province was one of the first areas of Italy to develop production of quality white wines which, at the time, were difficult to keep and transport. The soils and climate characteristics, with the assistance of modern technologies, produce white wines, rosé wines and white wines from red grapes, with decisive and distinctive characteristics. In the 1970s, these wines confirmed the area as one of the most prestigious in the production of austere white wines with decisive and distinctive characteristics.

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

Wine-making area

Legal framework:

In national legislation

Type of further condition:

Derogation from production in the demarcated geographical area

Description of the condition:

Wines with the ‘Irpinia’ controlled designation of origin, with or without mention of the grape variety, and ‘Irpinia’ with the sub-area Campi Taurasini, must be made and developed within the territory of the province of Avellino. Any conversion to sparkling wine or ageing must also take place in the province.

The authorisations remain in force for derogations granted under Article 5 of the DOC ‘Irpinia’ specification, in the annex to the Ministerial Decree of 13 September 2005.

Description and presentation

Legal framework:

In national legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

In the description and presentation of wines with the ‘Irpinia’ controlled designation of origin, mention of the grape variety, where applicable, must appear on the label after the designation ‘Irpinia’. The letters must be no bigger than the letters used to indicate the designation of origin.

For wines of the type ‘Irpinia Aglianico fermented off skins’, and for sparkling wines, the indication ‘fermented off skins’ is obligatory. It must appear immediately below the name ‘Irpinia Aglianico’, in letters no bigger than the letters used to indicate the designation of origin.

Year

The year in which the grapes were produced must always appear on bottles containing wine of the ‘Irpinia’ controlled designation of origin. An exception applies to non-vintage sparkling wines and liqueur wines.

‘Vigna’ [vineyard]

The term ‘vigna’ followed by the corresponding place name is permitted to appear on labels in accordance with the rules in force.

Link to the product specification

https://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/17662

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

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