# C_2022379EN.01004101.xml

| 3.10.2022 | EN | Official Journal of the European Union | C 379/41 |
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3.10.2022

EN

Official Journal of the European Union

C 379/41

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

(2022/C 379/12)

This publication confers the right to oppose the application pursuant to Article 98 of Regulation (EU) No 1308/2013 of the European Parliament and of the Council (1) within two months from the date of this publication.

REQUEST FOR AMENDMENT TO THE PRODUCT SPECIFICATION

‘Colli Bolognesi Classico Pignoletto’

PDO-IT-A0284-AM02

Date of application: 28 August 2014

1.   Rules applicable to the amendment

Article 105 of Regulation (EU) n° 1308/2013 – Non-minor modification

2.   Description and reasons for amendment

2.1.   Change of name of PDO from ‘Colli Bolognesi Classico Pignoletto’ to ‘Colli Bolognesi Pignoletto’

The name of the PDO is changed from ‘Colli Bolognesi Classico Pignoletto’ to ‘Colli Bolognesi Pignoletto’, deleting the word ‘Classico’.

The change of name is due to two amendments to the specification, the first being the inclusion of new product categories (sparkling wine and quality sparkling wine) for which the use of the traditional term ‘Classico’ is not permitted. In accordance with the specific national and European Union legislation and in accordance with the definition of that protected traditional term, ‘Classico’ may only be used for products other than sparkling wines produced in the oldest area of origin. The second reason, linked to the first, is the extension of the production area, which will be described below. This amendment extends the oldest area of origin to which the traditional term ‘Classico’ may be attributed to other areas with the same soil, climatic and cultivation conditions but which, in accordance with the definition of that traditional term, cannot benefit from its use.

The traditional term ‘Classico’ may be used only for the product type in the ‘wine’ category produced in the original area defined for that purpose. Therefore it was necessary to change the name of the designation by deleting the term ‘Classico’.

This name change applies to the entire product specification and the single document wherever the name of the designation is mentioned.

2.2.   Introduction of new categories of grapevine products

The product categories ‘semi-sparkling wine’, ‘sparkling wine’ and ‘quality sparkling wine’ have been inserted alongside the category ‘wine’.

The former PDO ‘Colli Bolognesi Classico Pignoletto’, qualified with the specific Italian traditional term ‘Denominazione di Origine Controllata e Garantita’ [‘Controlled and Guaranteed Designation of Origin’ or DOCG], only provided for the category of ‘wine’. However, the grapes of the main variety Pignoletto have historically been grown in a larger area, as shown by literary references and the overlap of this production area with that of other recognised designations. Other types of wine bearing the name ‘Pignoletto’ were traditionally produced from these grapes and are still being produced today. Additional product categories have therefore been provided for alongside the sole category ‘wine’ originally included in the PDO ‘Colli Bolognesi Classico Pignoletto’.

The additional categories are ‘semi-sparkling wine’, ‘sparkling wine’ and ‘quality sparkling wine’. Therefore, taking into account the new categories, the full list of wine types is as follows: — Category ‘wine’, ‘Superiore’ type; — Category ‘wine’, ‘Classico Superiore’ type; — Category ‘semi-sparkling wine’; — Category ‘sparkling wine’; — Category ‘quality sparkling wine’. We also point out that the production and quality characteristics of the category ‘wine’, ‘Superiore’ type with the mention ‘Classico’ in the new product specification remain unchanged compared to the former specification. The types introduced (categories ‘semi-sparkling wine’, ‘sparkling wine’ and ‘quality sparkling wine’) were traditionally produced in the defined area and were established thanks to the appreciation of producers and consumers. In addition, the traditional term ‘Superiore’ has been assigned to products in the ‘wine’ category (Colli Bolognesi Pignoletto and Colli Bolognesi Pignoletto Classico) which, in accordance with the requirements laid down by national legislation for this term, have high quality characteristics due to particularly strict production conditions.

This amendment concerns the entire product specification and parts of the single document in which the new categories of wine are referred to and regulated (in particular sections 1.3 and 1.4).

2.3.   Expansion of the combination of varieties used

The combination of varieties for the new wine types has been described, with particular reference to the complementary grape varieties, given that the main grape variety for all product categories is Pignoletto, also known as Grechetto Gentile. These complementary varieties which may contribute up to a maximum of 15 % to the production of the wines include the other non-aromatic white grape varieties suitable for growing in the Emilia-Romagna Region. The grape varieties Pinot Nero and Pinot Grigio, although of a different colour, may also feature in this 15 % limit. These varieties, which must be made into white wine, are considered to be particularly suitable for the production of semi-sparkling and sparkling wines due to their specific characteristics.

This amendment affects Article 2 of the product specification and does not entail any changes to the single document.

2.4.   Expansion of the production area

Compared to the previous product specification, the expansion of the production area is based on the fact that the Pignoletto grape variety has historically been grown, vinified and bottled in a larger area in neighbouring parts of the provinces of Bologna and Modena with similar physical and climatic characteristics.

Moreover, as a result of the 2014 fusion of five municipalities included in the production area of the PDO in question (Bazzano, Castello di Serravalle, Crespellano, Monteveglio and Savigno) to form the new municipality of Valsamoggia, the description of the production area and its borders has been amended accordingly.

The expansion of the production area is justified by the fact that the whole identified area has the same soil and climatic conditions that are particularly favourable to the production of wines from the ‘Pignoletto’ variety. This amendment therefore combines, in a single specification for the PDO ‘Colli Bolognesi Pignoletto’, all the types of wine resulting from that grape variety; in the hilly area in question these wines exhibit characteristics of the highest quality and as such may bear the traditional Italian designation ‘Denominazione di Origine Controllata e Garantita. In this context the term “Classico” remains reserved for the “wine” category only, for products from the oldest production area, as defined by the traditional Italian term. In addition, the amendment aims to avoid any possible confusion in the minds of consumers and producers, who will thus be able to properly identify the wine qualified as Pignoletto from grapes of the Pignoletto variety in all its types, making it clearer that it is versatile in all types traditionally produced.

This amendment concerns Article 3 of the product specification and points 1.6 (defined geographical area) and 1.8 (link with the geographical area) of the single document.

2.5.   Adjustment of winegrowing rules

The production rules for the newly-introduced types of wine and some updates to the cultivation techniques have been included. In this respect only the espalier and plain or double curtain training methods are allowed, the “ray” method being excluded. Also, in order to establish the production rules for the newly-introduced wine types, the relevant production parameters (yield of grapes per hectare) have been added.

This amendment concerns Article 4 of the product specification and point 1.5.2. of the single document.

2.6.   Updating winemaking standards

The provisions regarding the making and processing of the various grapevine product categories provided for have been amended to make them clearer, as have the related derogations to carry out such operations in the immediate proximity of the production area or in the neighbouring administrative units, in line with the EU legislation in force.

These provisions have been updated to take account of the inclusion of new types of wine into the specification. In particular, as well as within the entire demarcated production area, the processing of “semi-sparkling wine”, “sparkling wine” and “quality sparkling wine” may also take place in the immediate proximity (the entire municipality of Bologna) and in the neighbouring administrative unit (the entire municipality of Castelvetro di Modena).

This amendment concerns Article 5 of the product specification and point 1.9 of the single document (Further conditions – Derogation from production in the demarcated geographical area).

2.7.   Insertion of the chemical, physical and organoleptic characteristics for the new wine types and changes to the minimum total acidity content for the “Classico” type

The chemical, physical and organoleptic characteristics of the new wine types included in the specification have been described. In addition, the minimum total acidity for the “Classico” type has been reduced from 4,5 g/l to 4 g/l.

The chemical and organoleptic characteristics of the new types originating from the “Colli Bolognesi” PDO have been described in detail, taking them from that specification and making them more precise as regards the perceptible aromas of flowers and fruit. Moreover, it was seen as necessary to reduce the minimum total acidity for the “Classico” type to 4 g/l due to climate change registered during the last decade, leading to high temperatures which, as is known, favour a reduction in total acidity. This amendment is also because of the obligation laid down in the product specification for grapes with a minimum natural alcoholic strength of 12 % vol.

This amendment concerns Article 6 of the product specification and point 1.4 of the single document (Description of the wine(s)).

2.8.   Updating of the rules on labelling and presentation

Changes in labelling and presentation regarding the new product categories introduced (“semi-sparkling wine”, “sparkling wine” and “quality sparkling wine”) have been included. In addition, the mandatory labelling rule for the indication “secondary fermentation in the bottle” for the relevant category “semi-sparkling wine” has been inserted in accordance with national legislation in order to inform the consumer about possible cloudiness due to secondary fermentation residues.

This amendment concerns Articles 7 and 8 of the product specification and point 1.9 of the single document (Further conditions – additional labelling provisions).

2.9.   Updating of the link with the geographical area

The description of the link has been amended with a more detailed description of the characteristics of the environment and the human factors that give rise to the wines’ specific characteristics in relation to the various categories of products covered. In particular the description of the link has been updated to take account of the inclusion of new product categories (“semi-sparkling wine”, “sparkling wine” and “quality sparkling wine”) and the expansion of the production area. Moreover, a more detailed description of the specific characteristics of the wines has been carried out, avoiding generic terms and specifying, for each product category, its connection to the geographical area (including natural and human factors).

This amendment concerns Article 9 of the product specification and point 1.8 of the single document (Link with the geographical area).

2.10.   Packaging within the demarcated area

As an editorial amendment, the relevant section 1.9 of the single document now includes the obligation to bottle the wine in the demarcated area, which was already included in the previous product specification, but which was erroneously omitted from the single document.

SINGLE DOCUMENT

1.   Name of product

Colli Bolognesi Pignoletto

2.   Geographical indication type

PDO – Protected designation of origin

3.   Categories of grapevine products

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

1.

Wine

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

4.

Sparkling wine

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

5.

Quality sparkling wine

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

8.

Semi-sparkling wine

4.   Description of the wine(s)

“Colli Bolognesi Pignoletto” Superiore (category “wine”)

Colour: straw-yellow of medium intensity, sometimes with greenish highlights or deep straw-yellow;

Aroma: fine, with floral notes of white flowers (lily of the valley, jasmine) and fruity notes of ripe yellow fruit (pears and apples, sometimes also pineapples);

Taste: ranging from dry to medium dry, harmonious with notes of almond and citrus, sometimes slightly bitter;

Minimum total alcoholic strength by volume: 11,5 % 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 | 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)

“Colli Bolognesi Pignoletto” Classico Superiore (category “wine”)

Colour: straw-yellow of varying intensity, also deep straw-yellow, sometimes with greenish highlights;

Aroma: intense, fine, floral notes of white flowers (lily of the valley, jasmine) and fruity notes of ripe yellow fruit (pears and apples, sometimes also pineapples);

Taste: dry, warm, harmonious with hints of almond and citrus, sometimes vanilla;

Minimum total alcoholic strength by volume: 12 % 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 | 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)

“Colli Bolognesi Pignoletto”, category “semi-sparkling wine”

Foam: fine and evanescent;

Colour: straw-yellow;

Aroma: slightly aromatic, hints of white flowers (hawthorn) and slightly ripe yellow fruit (pears and apples);

Taste: dry, harmonious, fresh, acidic with a citrus aftertaste, sometimes slightly bitter;

Minimum total alcoholic strength by volume: 11 % 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 | 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)

“Colli Bolognesi Pignoletto”, category “sparkling wine” and “quality sparkling wine”

Foam: fine, long-lasting;

Colour: straw-yellow of varying intensity, also deep straw-yellow;

Aroma: slightly aromatic, fine, floral of white flowers (hawthorn, lily of the valley, jasmine) and hints of slightly ripe yellow fruit (pears and apples), more intense for the “quality sparkling wine” category;

Taste: flavourful, harmonious, fresh, acidic with a citrus aftertaste, from brut nature to extra dry;

Minimum total alcoholic strength by volume: 11 % vol.;

Minimum sugar-free extract: 13 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

a.   Essential oenological practices

Production of semi-sparkling wine — secondary fermentation

Specific oenological practice

Semi-sparkling wines are produced using secondary alcoholic fermentation, mainly by autoclaving (Charmat/Martinotti method). However, secondary alcoholic fermentation is also carried out in the bottle. In this case the wine may be cloudy due to fermentation residues.

Production of sparkling wine/quality sparkling wine — secondary fermentation

Specific oenological practice

These wines are processed into sparkling wines using secondary alcoholic fermentation, mainly by autoclaving (Charmat method). However, secondary alcoholic fermentation is also carried out in the bottle (traditional method) pursuant to EU legislation.

b.   Maximum yields

“Colli Bolognesi Pignoletto” Classico Superiore (category “wine”)

58,5 hectolitres per hectare

“Colli Bolognesi Pignoletto” Superiore (category “wine”)

77 hectolitres per hectare

“Colli Bolognesi Pignoletto”, category “semi-sparkling wine”, “sparkling wine” and “quality sparkling wine”

84 hectolitres per hectare

6.   Demarcated geographical area

The production area of “Colli Bolognesi Pignoletto” PDO includes:

the municipalities of Marzabotto, Monte San Pietro, Pianoro, Sasso Marconi, Bologna, Casalecchio di Reno, Monterenzio, San Lazzaro di Savena, Valsamoggia and Zola Predosa in the province of Bologna;

the municipality of Savignano sul Panaro in the province of Modena.

The production area of “Colli Bolognesi Pignoletto” Superiore PDO with the traditional term “Classico” includes:

the municipalities of Monte San Pietro, Casalecchio di Reno, Sasso Marconi, Valsamoggia and Zola Predosa in the province of Bologna;

the municipality of Savignano sul Panaro in the province of Modena.

7.   Main wine grapes variety(ies)

Pignoletto B. – Grechetto Gentile

8.   Description of the link(s)

8.1.   “Colli Bolognesi Pignoletto”, category “wine”, “semi-sparkling wine”, “sparkling wine” and “quality sparkling wine”

Natural factors relevant to the link

The hilly terrain of the production area includes the foothills and intermediate hills between the Val Samoggia in the west, the large valley of the river Reno, and the smaller valleys of the Samoggia and Lavino streams and as far as the river Idice in the east. The north-south direction of the valleys facilitates the flow of winds and provides for a dominant exposure of vineyards to the east / south-east. They are therefore located in a breezy and bright environment, which is particularly suited to the growth of the vines.

The area is covered by the following main geological fields:

| | Contrafforti e Rupi [spurs and boulders]: a particularly broad field including the Lavino and Reno valleys, characterised by reliefs, with rocks in tabular form or boulders made up of stratified layers with marls and conglomerates. |
| --- | --- |

Contrafforti e Rupi [spurs and boulders]: a particularly broad field including the Lavino and Reno valleys, characterised by reliefs, with rocks in tabular form or boulders made up of stratified layers with marls and conglomerates.

| | I Colli con Frane e Calanchi [the hills with landslides and ravines]: to the left of the Lavino, marked by strong contrasts between soft cultivated slopes and gully-shaped incisions with widespread landslides. The substrate is mainly of “flint clays”, clay structures with a mass of calcareous, sandstone, marl or stratified rocks. |
| --- | --- |

I Colli con Frane e Calanchi [the hills with landslides and ravines]: to the left of the Lavino, marked by strong contrasts between soft cultivated slopes and gully-shaped incisions with widespread landslides. The substrate is mainly of “flint clays”, clay structures with a mass of calcareous, sandstone, marl or stratified rocks.

| | I Primi Colli [the foothills]: a field to the left of the Reno, between the hills and the plain. It has a gentle profile with long hanging shelves descending towards the valley. The valleys are shallow with “yellow sands” in the ridges. |
| --- | --- |

I Primi Colli [the foothills]: a field to the left of the Reno, between the hills and the plain. It has a gentle profile with long hanging shelves descending towards the valley. The valleys are shallow with “yellow sands” in the ridges.

| | Piana dei Fiumi Appenninici [plain of the Apennine rivers]: a field of valley floors and stream and river mouths. The soils are mostly poorly developed, often composed of coarse materials. |
| --- | --- |

Piana dei Fiumi Appenninici [plain of the Apennine rivers]: a field of valley floors and stream and river mouths. The soils are mostly poorly developed, often composed of coarse materials.

| | In the demarcated geographical area vine cultivation is widespread, on average between 50 and 400 metres above sea level, on fine soils with a variable limestone content found both on the generally-rough slopes on flint clay and in the foothills, as well as on moderately fine soils with a high silt and limestone content, which are found in the “Colli con Frane e Calanchi” and “Primi Colli” fields. With regard to climate, the area is characterised by average annual rainfall ranging from 800 mm on the plain to 1 200 mm in the high hills, and by average temperatures of between 14 °C and 12 °C. In the low hills there is a moderate water deficit (up to 350 mm per year) that can be considered as a positive factor for the quality of wine production, given that a certain amount of summer water stress favours sugar concentration and the production of aromatics in the ripening grapes. At over 400 metres above sea level, however, the water balance is in a high surplus. |
| --- | --- |

In the demarcated geographical area vine cultivation is widespread, on average between 50 and 400 metres above sea level, on fine soils with a variable limestone content found both on the generally-rough slopes on flint clay and in the foothills, as well as on moderately fine soils with a high silt and limestone content, which are found in the “Colli con Frane e Calanchi” and “Primi Colli” fields. With regard to climate, the area is characterised by average annual rainfall ranging from 800 mm on the plain to 1 200 mm in the high hills, and by average temperatures of between 14 °C and 12 °C. In the low hills there is a moderate water deficit (up to 350 mm per year) that can be considered as a positive factor for the quality of wine production, given that a certain amount of summer water stress favours sugar concentration and the production of aromatics in the ripening grapes. At over 400 metres above sea level, however, the water balance is in a high surplus.

| | The thermal profiles range from 4 500 to 4 900 degree days in the low hills, while above 400 metres they are below 4 500. The Winkler index in the area is a maximum of around 2 100 in the zones with lower altitudes. |
| --- | --- |

The thermal profiles range from 4 500 to 4 900 degree days in the low hills, while above 400 metres they are below 4 500. The Winkler index in the area is a maximum of around 2 100 in the zones with lower altitudes.

| | In the light of the above, the characteristics of the wines are closely linked to the environment which is characterised by clay-limestone soils, strong variations in the night and day temperatures, luminosity and alternation between periods of sufficient rainfall and of water stress. These conditions favour the development of the vine and grape ripening, and ensure an adequate acidity and sugar content. Along with the other qualitative and organoleptic characteristics of the Pignoletto variety, these then affect the wines themselves. |
| --- | --- |

In the light of the above, the characteristics of the wines are closely linked to the environment which is characterised by clay-limestone soils, strong variations in the night and day temperatures, luminosity and alternation between periods of sufficient rainfall and of water stress. These conditions favour the development of the vine and grape ripening, and ensure an adequate acidity and sugar content. Along with the other qualitative and organoleptic characteristics of the Pignoletto variety, these then affect the wines themselves.

| | In particular, the combination of vine varieties in the vineyards consists of the main grape variety Pignoletto, traditionally grown in the defined area. Other established secondary grape varieties in the area are also used for production, such as Pinot Bianco, Chardonnay, Sauvignon, Riesling Italico and Pinot Grigio and Pinot Nero that are made into white wines through fermentation off skins. |
| --- | --- |

In particular, the combination of vine varieties in the vineyards consists of the main grape variety Pignoletto, traditionally grown in the defined area. Other established secondary grape varieties in the area are also used for production, such as Pinot Bianco, Chardonnay, Sauvignon, Riesling Italico and Pinot Grigio and Pinot Nero that are made into white wines through fermentation off skins.

8.2.   “Colli Bolognesi Pignoletto”, category “wine”, “semi-sparkling wine”, “sparkling wine” and “quality sparkling wine”

Historical and human factors relevant to the link

At the time of the Roman Empire, in the production area of “Colli Bolognesi Pignoletto” wines, the rows of vines were fixed to live trees, following the custom introduced by the Etruscans and subsequently developed by the Gauls. There is firm evidence that the hilly land lying south of Bononia (now Bologna) was granted to and cultivated by veterans of the military campaigns fought across the known world, as demonstrated by the ancient wine conservation jars found in some places in what is now the municipality of Valsamoggia.

A document dating from 973 AD, in which the Bishop of Bologna, Alberto, granted the Bishop of Parma, together with the abbey, around thirty vineyards, refers to vines grown on the hills of Monteveglio. Moreover, there are also a number of biographies dating back to the early Middle Ages which testify to the efforts and commitment of rural monks to the development of wine-growing.

In the 14th century, Pier de’ Crescenzi, in the most important manual of medieval agronomy ‘Liber Ruralium commodorum – Book XII’, described the organoleptic qualities of the white wine drunk at that time, known for its pleasantness and its lively and golden foam, evidence that, of the historically produced wines, the semi-sparkling type was already well-known and widespread. There are several references in the 16th century to ‘uve pignole’ [Pignoletto grapes], known for their intrinsic qualities, and to the flourishing trade. Further confirmation of the historical nature of this wine can be found in the ‘Bullettino Ampelografico’ of 1881, which states that the grapes from which Pignoletto wine is produced are grown in the hills situated south of Bologna. Their resemblance to the current Pignoletto variety is startling.

Over the years scientific and technological progress has helped consolidate and improve the traditional techniques used to make ‘Colli Bolognesi Pignoletto’ wines. The experience gained by the people who have been cultivating these hills for centuries has been accompanied by major developments in wine-growing and agronomy. These factors have led growers to choose the trellis, double cordon and guyot with short pruning growing methods, which have been shown to be the most suitable for obtaining quality products. Even today, the growing methods, planting distances and pruning systems are traditional and are designed to achieve the best and most rational use of the vineyards, both in order to make cultivation operations easier and to ensure the rational management of the foliage. Likewise, the wine-making practices are those traditionally used in the area for the production of still, semi-sparkling or sparkling white wines in the types set out in the specification. From an oenological point of view, the area has always been characterised by the considerable production of white wines, which have become increasingly common over the decades in the ‘semi-sparkling wine’ version, which goes naturally with a rich and somewhat fatty local cuisine. However, the techniques have evolved over time, meaning that the ancestral practice of secondary fermentation in the bottle has been supplemented by the use of modern tank fermentation in accordance with the Martinotti-Charmat method. This has helped to make the yeast selection and clarification processes more efficient in recent decades, improving their olfactory profile and giving a more agreeable end product.

8.3.   ‘Colli Bolognesi Pignoletto’, category ‘wine’

Information on the product quality/characteristics directly attributable to the geographical origin and causal link with the geographical area.

The chemical and organoleptic characteristics of ‘Colli Bolognesi Pignoletto’, category ‘wine’, are closely linked to the environment characterised by clay soils and particularly calcareous soils, which give the product a discernible minerality. The still version is obtained mainly from vines which are at least 15 years old, with more concentrated grapes and lower yields per hectare. The temperature changes characteristic of these valleys allow for more pronounced aromas, while the day-night temperature shifts during the ripening period and the optimum exposure of vineyards help increase the grapes’ aromatic properties and make them particularly good at accumulating sugars, which influences the wines’ characteristics. In order to maintain the specific organoleptic characteristics of the Pignoletto grapes, the grape-pressing cycles, as well as the temperature and duration of fermentation, are astutely managed with the aim of producing wines with the described characteristics, thus complementing the result of the interplay between the environmental factors described above and the different human factors, as a result of the experience and knowledge that wine sector operators have gradually refined.

8.4.   ‘Colli Bolognesi Pignoletto’, category ‘semi-sparkling wine’, ‘sparkling wine’ and ‘quality sparkling wine’

Information on the product quality/characteristics directly attributable to the geographical origin and causal link with the geographical area.

The geographical environment, together with the human factors that have traditionally influenced the intrinsic oenological properties of the grapes and the processing technologies, determine the chemical, physical and organoleptic characteristics of the semi-sparkling, sparkling and quality sparkling wines.

A continental climate, soils rich in shingle and silt, good drainage, with adequate water availability and day-night temperature variations, above all during the summer, allow the bunches to ripen and the grapes to maintain their aromas and acidity, giving the wines their typical freshness. The soil and climate characteristics of this area make it suitable for producing grapes with a moderate sugar content and an attractive acidity. These wines mainly come from younger and therefore more vigorous vines planted in rich soils, often less exposed to the south and therefore less advantageous to full grape ripening; this guarantees greater acidity, which is ideal for semi-sparkling, sparkling and quality sparkling wines.

Due to technological innovation, the ancestral method of secondary fermentation in the bottle, applied until the last century, has given way to production in tanks (Charmat method) to produce wines with excess pressure due to carbon dioxide derived from natural fermentation. In the case of secondary fermentation the semi-sparkling wine may be cloudy due to fermentation residues. More recently there has been a revival of secondary fermentation, often being marketed as a new method combining state-of-the-art technology with the area’s ancient traditions. This confirms that the wines’ unique characteristics result from the synergy between the specific characteristics of the variety and the production area in relation to human efforts and experience, resulting in complex and pleasant wines.

9.   Essential further conditions

Derogation for vinification and processing in the defined geographical area

Legal framework:

EU legislation

Type of further condition:

Derogation from production in the demarcated geographical area

Description of the condition:

In conformity with the derogation provided for in Article 6(4)(a) and (b) of Regulation (EC) No 607/2009, as well as within the demarcated production area, the processing of ‘semi-sparkling’, ‘sparkling’ and ‘quality sparkling’ wine, as part of the winemaking process, may also take place in the immediate proximity (the entire municipality of Bologna) and in the neighbouring administrative unit (the entire municipality of Castelvetro di Modena).

This is to take account of traditional and consolidated production by operators in those areas.

Bottling within the demarcated area

Legal framework:

EU legislation

Type of further condition:

Bottling within the demarcated geographical area

Description of the condition:

Bottling is limited to the demarcated area because of the need to safeguard the quality of ‘Colli Bolognesi Pignoletto’ PDO wines, guarantee their origin and ensure that controls are well-timed, efficient and cost-effective.

It appears that transportation and bottling outside the production area can compromise the quality of ‘Colli Bolognesi Pignoletto’ wines, as they could be exposed to redox reactions, sudden changes in temperature and microbiological contamination, which can have negative effects on the physico-chemical (minimum total acidity, minimum sugar-free extract, etc.) and organoleptic (colour, aroma and taste) characteristics.

These risks increase the greater the distance covered.

In contrast, bottling in the area of origin, with batches of wine travelling only short distances if they are moved at all, helps to keep the product’s characteristics and quality intact.

These aspects, together with the experience and deep technical-scientific knowledge of the particular qualities of the wines acquired by the producers of the ‘Colli Bolognesi Pignoletto’ PDO over the years, enable bottling to be completed in the area of origin with the best technological precautions with a view to preserving all of the physical, chemical and organoleptic characteristics of the wines set out by the specification.

Another objective of bottling in the production area is to ensure that the competent body can carry out its monitoring duties with maximum efficiency, efficacy and cost-effectiveness. These requirements cannot be assured to the same extent outside the production area.

Within the production area, the control body can plan its inspections to ensure that it pays well-timed inspection visits to all of the relevant businesses while ‘Colli Bolognesi Pignoletto’ PDO wine is being bottled, based on the applicable control plan.

The goal is to systematically ensure that only consignments of ‘Colli Bolognesi Pignoletto’ PDO wine can be bottled. This makes it possible to achieve better results in terms of the efficacy of the checks, at a limited cost to the producers, with a view to offering consumers the maximum guarantees regarding the authenticity of the wine.

Furthermore, pursuant to current national legislation and to protect pre-existing rights, bottling companies can apply for a derogation to continue bottling at their premises located outside the demarcated area by submitting the relevant application to the Ministry of Agricultural, Food and Forestry Policy and providing documentation proving that they have bottled the wines for at least 2 of the 5 years – not necessarily consecutive – immediately preceding the recognition of ‘Colli Bolognesi Pignoletto’ as a PDO.

Obligation to indicate the term ‘secondary fermentation’ for ‘Colli Bolognesi Pignoletto’ semi-sparkling wine

Legal framework:

In national legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

The term ‘rifermentazione in bottiglia’ [bottle refermentation] is obligatory on the label of ‘Colli Bolognesi Pignoletto’ Frizzante [semi-sparkling wine] where it is refermented in the bottle.

This provision is in accordance with national law (Article 19(1)(f) of Law No 238 of 12 December 2016), in particular to inform the consumer on the possible cloudiness of the wine due to fermentation residues in the bottle.

Link to the product specification

https://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/14865

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

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