# C_2022172EN.01000701.xml

| 26.4.2022 | EN | Official Journal of the European Union | C 172/7 |
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26.4.2022

EN

Official Journal of the European Union

C 172/7

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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 172/05)

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

COMMUNICATING THE APPROVAL OF A STANDARD AMENDMENT

‘Freisa d’Asti’

PDO-IT-A1180-AM03

Date of communication: 21 December 2021

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

1.   Grape varieties

Description:

Instead of making wine from the Freisa variety alone, the option has been added of using 10 % of other non-aromatic varieties suitable for cultivation in the Piedmont region.

Reason: the Freisa variety, which is the variety of choice in the area, is principally used for the production of ‘Freisa d’Asti’ PDO wines, unadulterated with any other variety; we would, however, like to provide the option of being able to use small quantities of other varieties that are representative and traditionally cultivated in the region (not including the aromatic varieties), thinking particularly of the local varieties that are already suitable for cultivation in the Piemonte Region.

This amendment affects Article 2 of the product specification (Grape varieties).

2.   Viticultural practices

More detailed specifications have been added on the following points:

| 1. | The nature of the land, its position and sun exposure have been specified. |
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1.

The nature of the land, its position and sun exposure have been specified.

| 2. | Planting density, which was not covered in the previous version, has been specified. |
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2.

Planting density, which was not covered in the previous version, has been specified.

| 3. | Emergency irrigation is allowed. |
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3.

Emergency irrigation is allowed.

Reason:

| 1. | The drafting has been improved with regard to the previous version of the specification. |
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1.

The drafting has been improved with regard to the previous version of the specification.

| 2. | The minimum planting density of the newly planted or replanted vineyards has been added, calculated at 3 500 vines per hectare, in order to better adapt the vineyards to the region’s current viticultural rules, particularly regarding planting distances. |
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2.

The minimum planting density of the newly planted or replanted vineyards has been added, calculated at 3 500 vines per hectare, in order to better adapt the vineyards to the region’s current viticultural rules, particularly regarding planting distances.

| 3. | The option of using emergency irrigation has been added whenever, in particularly warm and dry years (which have become more extreme due to the current climate change), and especially in vineyards planted on sandy soil, recourse to this practice is needed to safeguard the vines and the relevant production years.
  This amendment affects Article 4 of the product specification (viticultural practices). |
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3.

The option of using emergency irrigation has been added whenever, in particularly warm and dry years (which have become more extreme due to the current climate change), and especially in vineyards planted on sandy soil, recourse to this practice is needed to safeguard the vines and the relevant production years.

This amendment affects Article 4 of the product specification (viticultural practices).

3.   Viticultural practices

Description:

| 1. | Correction: the data on yields and minimum natural alcoholic strength by volume have been reorganised and presented in a table. |
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1.

Correction: the data on yields and minimum natural alcoholic strength by volume have been reorganised and presented in a table.

| 2. | The minimum natural alcoholic strength by volume of ‘Freisa d’Asti’ and ‘Freisa d’Asti’ Frizzante has been increased from 10,50 to 11 % vol.; while for ‘Freisa d’Asti’ Superiore it has been increased from 11,50 to 12,00 % vol.; |
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2.

The minimum natural alcoholic strength by volume of ‘Freisa d’Asti’ and ‘Freisa d’Asti’ Frizzante has been increased from 10,50 to 11 % vol.; while for ‘Freisa d’Asti’ Superiore it has been increased from 11,50 to 12,00 % vol.;

Reason:

| 1. | Yields and alcoholic strength figures have been presented in a table so they are easier to understand and consult. |
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1.

Yields and alcoholic strength figures have been presented in a table so they are easier to understand and consult.

| 2. | The producers’ intention is to improve the quality of ‘Freisa d’Asti’ wines and to factor in the results achieved in the most recent harvests, for which reason the minimum natural alcoholic strength by volume of the grapes has been increased by 0,5 % vol. |
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2.

The producers’ intention is to improve the quality of ‘Freisa d’Asti’ wines and to factor in the results achieved in the most recent harvests, for which reason the minimum natural alcoholic strength by volume of the grapes has been increased by 0,5 % vol.

This amendment affects Article 4 of the product specification.

4.   Wine-making practices

1.   The following sentence:

| | ‘The maximum grape/wine yield must not exceed 70 %.’ |
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‘The maximum grape/wine yield must not exceed 70 %.’

has been supplemented as follows:

| | ‘Should this yield exceed the value of the above-mentioned percentage, but not go beyond 75 %, the excess wine will not be entitled to the controlled designation of origin; above that percentage limit, the entire harvest will be ineligible for designation as a CDO.’ |
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‘Should this yield exceed the value of the above-mentioned percentage, but not go beyond 75 %, the excess wine will not be entitled to the controlled designation of origin; above that percentage limit, the entire harvest will be ineligible for designation as a CDO.’

Description: provisions have been added to cover excess production, which was not included in the previous version.

Reason: this amendment is intended to improve the accuracy of the provisions of the specification concerning yield.

2.   The following sentence:

| | ‘“Freisa d’Asti” wine may, if it is aged until 1 November of the year following the harvest year, bear the additional specification of “superiore” on the label.’ |
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‘“Freisa d’Asti” wine may, if it is aged until 1 November of the year following the harvest year, bear the additional specification of “superiore” on the label.’

has been redrafted as follows:

| | ‘Superiore“Freisa d’Asti” wine must be aged in wooden barrels until 1 November of the year following the harvest year and for a period of not less than 6 months.’ |
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‘Superiore“Freisa d’Asti” wine must be aged in wooden barrels until 1 November of the year following the harvest year and for a period of not less than 6 months.’

Description: the wines’ ageing period has been specified and the use of wooden barrels has been made mandatory for the superiore category.

Reason: in the light of tests carried out in the wine cellar on the vinification of ‘Freisa d’Asti’superiore, this type has to be aged in wooden barrels for at least 6 months; this significantly improves the wine’s quality due to the level of ripeness of the tannins already naturally present in Freisa grapes, giving the wine a velvety depth and elegance.

3.   The sentence:

| | ‘The controlled designation of origin “Freisa d’Asti” may be used to describe “natural sparkling” and “natural semi-sparkling” wines produced through secondary fermentation of the residual natural sugar in semi-sweet or sweet wine, preserved through the oenological practices of repeated filtration and/or refrigeration.’ |
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‘The controlled designation of origin “Freisa d’Asti” may be used to describe “natural sparkling” and “natural semi-sparkling” wines produced through secondary fermentation of the residual natural sugar in semi-sweet or sweet wine, preserved through the oenological practices of repeated filtration and/or refrigeration.’

has been amended as follows:

| | ‘The sparkling and semi-sparkling wines referred to in this specification must be produced using the autoclave or bottle fermentation method.’ |
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‘The sparkling and semi-sparkling wines referred to in this specification must be produced using the autoclave or bottle fermentation method.’

Description: the production method for ‘Freisa d’Asti’ Spumante sparkling wine and for the secondary fermentation of ‘Freisa d’Asti’ Frizzante has been stipulated.

Reason: for the sake of clarity, the fermentation method has been specified with regard to the semi-sparkling and sparkling categories; this may take place in autoclaves using the Martinotti or Charmat method, or in the bottle using the classic or champagne method.

This amendment regarding the mandatory ageing of the superiore type in wooden barrels for at least 6 months affects Article 5 of the product specification and section 5 (Oenological practices) of the single document.

5.   Characteristics on consumption

| 1. | Description: for the ‘Freisa d’Asti’ type, the wines’ descriptors have been amended to extend the range ‘from dry to medium sweet’, and ‘exquisite aftertaste of raspberries’ has been replaced with ‘velvety, harmonious, ranging from lively to tannic’. Minimum total alcoholic strength by volume has been increased from 11 % to 11,50 % vol. and the wine’s alcoholic strength and grape variety have been specified. Minimum total acidity has been lowered to 4,5 g/l, while the minimum sugar-free extract has been increased to 21 g/l.
  Reason: with regard to the terminology used previously, it has been decided to remove descriptions that may not always be identifiable in the wines. The production range has been extended based on the residual sugar content, and the lively version has been added. ‘Freisa d’Asti’ wines are varied and extremely versatile, reflecting the producers’ multiple interpretations of what they want their wine to be.
  To improve the wines’ quality, it has been decided to increase the alcohol level by half a degree and raise the sugar-free extract by two points.
  Minimum total acidity has been lowered: the various tests that the producers have carried out over the years, aimed at producing a more velvety wine, have resulted in excellent consumer feedback and appreciation. |
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1.

Description: for the ‘Freisa d’Asti’ type, the wines’ descriptors have been amended to extend the range ‘from dry to medium sweet’, and ‘exquisite aftertaste of raspberries’ has been replaced with ‘velvety, harmonious, ranging from lively to tannic’. Minimum total alcoholic strength by volume has been increased from 11 % to 11,50 % vol. and the wine’s alcoholic strength and grape variety have been specified. Minimum total acidity has been lowered to 4,5 g/l, while the minimum sugar-free extract has been increased to 21 g/l.

Reason: with regard to the terminology used previously, it has been decided to remove descriptions that may not always be identifiable in the wines. The production range has been extended based on the residual sugar content, and the lively version has been added. ‘Freisa d’Asti’ wines are varied and extremely versatile, reflecting the producers’ multiple interpretations of what they want their wine to be.

To improve the wines’ quality, it has been decided to increase the alcohol level by half a degree and raise the sugar-free extract by two points.

Minimum total acidity has been lowered: the various tests that the producers have carried out over the years, aimed at producing a more velvety wine, have resulted in excellent consumer feedback and appreciation.

| 2. | Type: ‘Freisa d’Asti’ Superiore
  Description: for the ‘Freisa d’Asti’Superiore type, the term ‘dry’ has been added to the description of its taste.
  Reason: following tests carried out by the holdings that have met with consumer approval and commercial success, ‘Freisa d’Asti’Superiore has been clearly defined as a structured wine, without any residual sugar content that achieves its full character with a period of ageing in wooden barrels.
  Description: minimum total alcoholic strength by volume has been increased from 11,50 % to 12,50 % vol.; overall minimum total acidity has been reduced to 4,5 g/l and the minimum sugar-free extract has been increased to 23 g/l.
  Reason: this type of wine finds its strongest expression when the alcoholic strength and sugar-free extract are increased.
  Changing climatic conditions have affected the phenological stages and how the grapes ripen, leading to an earlier ripening, often accompanied by a reduction in the musts’ acidic component; the decrease of 1 g/l in tartaric acid produces wines that are more velvety and that enjoy greater commercial success. |
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2.

Type: ‘Freisa d’Asti’ Superiore

Description: for the ‘Freisa d’Asti’Superiore type, the term ‘dry’ has been added to the description of its taste.

Reason: following tests carried out by the holdings that have met with consumer approval and commercial success, ‘Freisa d’Asti’Superiore has been clearly defined as a structured wine, without any residual sugar content that achieves its full character with a period of ageing in wooden barrels.

Description: minimum total alcoholic strength by volume has been increased from 11,50 % to 12,50 % vol.; overall minimum total acidity has been reduced to 4,5 g/l and the minimum sugar-free extract has been increased to 23 g/l.

Reason: this type of wine finds its strongest expression when the alcoholic strength and sugar-free extract are increased.

Changing climatic conditions have affected the phenological stages and how the grapes ripen, leading to an earlier ripening, often accompanied by a reduction in the musts’ acidic component; the decrease of 1 g/l in tartaric acid produces wines that are more velvety and that enjoy greater commercial success.

| 3. | Type: ‘Freisa d’Asti’ Spumante
  Description: for ‘Freisa d’Asti’ Spumante, the colour descriptors have been changed from garnet red or light cherry red to ruby red, possibly tending towards garnet of varying intensity, or to pink.
  Reason: the new techniques for making sparkling wines and the result of the trials carried out by the holdings have resulted in wines with livelier colours, tending to ruby red or pink. |
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3.

Type: ‘Freisa d’Asti’ Spumante

Description: for ‘Freisa d’Asti’ Spumante, the colour descriptors have been changed from garnet red or light cherry red to ruby red, possibly tending towards garnet of varying intensity, or to pink.

Reason: the new techniques for making sparkling wines and the result of the trials carried out by the holdings have resulted in wines with livelier colours, tending to ruby red or pink.

| 4. | Description: the taste descriptors have been broadened with the addition of the terms ‘extra brut’, ‘brut’, ‘extra dry’, ‘dry’, ‘demi sec’ and ‘sweet’.
  Reason: after years of experimentation, producers have opted for a varied palette of sparkling wines, tailored to meet market requirements. |
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4.

Description: the taste descriptors have been broadened with the addition of the terms ‘extra brut’, ‘brut’, ‘extra dry’, ‘dry’, ‘demi sec’ and ‘sweet’.

Reason: after years of experimentation, producers have opted for a varied palette of sparkling wines, tailored to meet market requirements.

| 5. | Description: the minimum total alcoholic strength by volume of ‘Freisa d’Asti’ Spumante with the ‘Vigna’ indication is 12 %.
  Reason: the text on wines with the ‘Vigna’ indication has been updated. |
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5.

Description: the minimum total alcoholic strength by volume of ‘Freisa d’Asti’ Spumante with the ‘Vigna’ indication is 12 %.

Reason: the text on wines with the ‘Vigna’ indication has been updated.

| 6. | Type: ‘Freisa d’Asti’ Frizzante
  Description: the ‘Freisa d’Asti’ Frizzante range has been extended by reintroducing the ‘dry’ type.
  Reason: the previous versions of the specification already included the dry category, which had always been produced by the designation’s producers, but had been omitted by mistake in the previous version.
  Description: the minimum total alcoholic strength by volume has been increased to 11,5 % vol., and to 12 % vol. for wines with the ‘Vigna’ indication; the overall minimum total acidity has been decreased to 4,5 g/l, while the minimum sugar-free extract has been increased to 21 g/l.
  Reason: as with the other types covered by the specification, after years of experimentation, it has been decided to increase the alcoholic strength, including for the ‘Vigna’ indication, to decrease the minimum total acidity content and to increase the sugar-free extract.
  The amendments concern Article 6 (Characteristics on consumption) of the product specification and section 4 (Description of the wines) of the single document. |
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6.

Type: ‘Freisa d’Asti’ Frizzante

Description: the ‘Freisa d’Asti’ Frizzante range has been extended by reintroducing the ‘dry’ type.

Reason: the previous versions of the specification already included the dry category, which had always been produced by the designation’s producers, but had been omitted by mistake in the previous version.

Description: the minimum total alcoholic strength by volume has been increased to 11,5 % vol., and to 12 % vol. for wines with the ‘Vigna’ indication; the overall minimum total acidity has been decreased to 4,5 g/l, while the minimum sugar-free extract has been increased to 21 g/l.

Reason: as with the other types covered by the specification, after years of experimentation, it has been decided to increase the alcoholic strength, including for the ‘Vigna’ indication, to decrease the minimum total acidity content and to increase the sugar-free extract.

The amendments concern Article 6 (Characteristics on consumption) of the product specification and section 4 (Description of the wines) of the single document.

6.   Labelling rules

Description: the option of including the reference to the largest geographical unit on the label has been added.

Reason: in accordance with the legislation in force, the reference to the larger geographical unit ‘Piemonte’, referring to the name of the region in which the demarcated geographical area of the ‘Freisa d’Asti’ PDO is located, can now be used.

This amendment affects Article 7 of the product specification and section 9 (Additional provisions relating to labelling) of the single document.

7.   Packaging

Description: Article 8 (Packaging) has been added, detailing the various types of containers and capacities allowed: ‘For wine packaging referred to in Article 1, all the containers included in the legislation in force are allowed, with regard to the type of materials intended to come into contact with food, with the exclusion of polyethylene terephthalate (“PET”), and capacities of at least 18,7 cl., with the exclusion of containers of 200 cl.’

Reason: this article was not included in the previous version of the specification; it was therefore considered that the packaging requirements should be added to the product specification.

| 2. | The permitted closure systems, which were not specified in the previous version of the specification, are in line with the legislation in force.
  Description: the authorised bottle closure systems are described, as are those that are not allowed.
  Reason: this provision, which was not provided for in the previous version of the specification, has been added. The closure devices provided for by the legislation in force are therefore permitted, with the exception of crown stoppers and plastic stoppers for the sparkling type.
  This amendment affects Article 8 of the product specification (Packaging). |
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2.

Description: the authorised bottle closure systems are described, as are those that are not allowed.

Reason: this provision, which was not provided for in the previous version of the specification, has been added. The closure devices provided for by the legislation in force are therefore permitted, with the exception of crown stoppers and plastic stoppers for the sparkling type.

This amendment affects Article 8 of the product specification (Packaging).

8.   Corrections

| — | With the addition of Article 8 to the product specification on the provisions on packaging, the Article on the link with the environment has been renumbered as Article 9 and the article on the inspection body has been renumbered as Article 10. |
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With the addition of Article 8 to the product specification on the provisions on packaging, the Article on the link with the environment has been renumbered as Article 9 and the article on the inspection body has been renumbered as Article 10.

| — | The ‘Contact details’ have been updated.
  The amendment concerns Article 10 of the product specification (References to the inspection body) and section (General information - point 2 - Applicant contact details, interested parties, competent control authorities and inspection body) of the single document. |
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The ‘Contact details’ have been updated.

The amendment concerns Article 10 of the product specification (References to the inspection body) and section (General information - point 2 - Applicant contact details, interested parties, competent control authorities and inspection body) of the single document.

SINGLE DOCUMENT

1.   Product name

Freisa d’Asti

2.   Geographical indication type

PDO - Protected Designation of Origin

3.   Categories of grapevine product

| 1. | Wine |
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1.

Wine

| 4. | Sparkling wine |
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4.

Sparkling wine

| 8. | Semi-sparkling wine |
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8.

Semi-sparkling wine

4.   Description of the wine(s)

1.   ‘Freisa d’Asti’ and ‘Freisa d’Asti’ Superiore

CONCISE TEXTUAL DESCRIPTION

Colour: ruby red tending to garnet with aging; Aroma: fruity and distinctive; Taste: from dry to medium sweet, dry for superiore and vigna, harmonius, sometimes lively, slightly tannic; Minimum total alcoholic strength by volume: 11,50 % vol., 12,00 % vol. for Vigna, minimum sugar-free extracts 21 g/l; 12,50 % vol. for Superiore, minimum sugar-free extract: 23 g/l.

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

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

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

Minimum total acidity

4,5 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

2.   ‘Freisa d’Asti’ Frizzante

CONCISE TEXTUAL DESCRIPTION

Colour: ruby red tending to garnet; Aroma: fruity, distinctive; Foam: lively, evanescent; Aroma: fruity, with a delicate scent of raspberry and roses; Taste: from dry to medium sweet, fresh, with an exquisite aftertaste of raspberries. Minimum total alcoholic strength by volume: 11,50 % vol., 12,50 % vol. for the vigna variety.

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

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

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

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

Minimum total acidity

4,5 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

3.   ‘Freisa d’Asti’ Spumante

CONCISE TEXTUAL DESCRIPTION

Colour: ruby red, possibly tending to garnet of varying intensity or pink; Foam: fine, long-lasting; Aroma: distinctive delicate raspberry and pink; Taste: from extra dry to sweet, fresh, with an exquisite aftertaste of raspberries; Minimum total alcoholic strength by volume: 11,00 % vol., and 12,00 % vol. for the ‘Vigna’ indication;

Minimum sugar-free extract: 21 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 | 5,5 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

5,5 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

5.   Wine-making practices

5.1.   
  Specific oenological practices

1.   Specific oenological practice

Specific oenological practice

The ‘Freisa d’Asti’Superiore type (Cat.1 - Wine) is aged until 1 November of the year following that of the harvest, including 6 months in wooden barrels.

5.2.   
  Maximum yields:

| 1. | ‘Freisa d’Asti’, including Superiore, ‘Freisa d’Asti’ Frizzante and Spumante
  8 000 kilograms of grapes per hectare |
| --- | --- |

1.

‘Freisa d’Asti’, including Superiore, ‘Freisa d’Asti’ Frizzante and Spumante

8 000 kilograms of grapes per hectare

6.   Demarcated geographical area

The production area is located in the Piedmont Region within the hilly territory of the province of Asti, except for the municipalities of Cellarengo d’Asti and Villanova d’Asti.

7.   Main wine grape variety(ies)

Freisa N.

8.   Description of the link(s)

‘Freisa d’Asti’ PDO

The starting point from which the Freisa grape variety spread appears to be the area north-west of Monferrato, on the borders between the Piedmont tertiary basin, Turin’s morainic hill and, in administrative terms, between the provinces of Asti and Turin. This is borne out by instances of the name ‘Freisa’ in the sixteenth century registries of the municipality of Chieri. The Freisa grape variety went on to be planted widely throughout the Asti region, being the second most popular grape variety after Barbera grown in many municipalities to the left of the Tanaro river.

The variety was widely planted due to its specific oenological qualities and its excellent potential as a wine grape capable of correcting other wines, given its fresh fruity aromas and strong tannin content. Most often made into wine unadulterated with any other grape varieties, the ‘vivace’, ‘semi-sparkling’ and ‘sparkling’ versions, whether dry or medium, are all traditional.

(B) Information on the quality or characteristics of the product essentially or exclusively attributable to the geographical environment

As it is quite resistant to cryptogams, but not to drought, in the Asti region it is normally grown on the slopes midway up hills that are not overly exposed to the sun.

(C) Description of the causal interaction between the aspects referred to under (A) and those referred to under (B).

The ancient Piedmont grape variety, which is widespread throughout Monferrato Astigiano, is most popular in the north of the province of Asti. ‘Freisa d’Asti’ wine can be produced in a variety of versions and in traditional farming circles, it is also produced as a sweet wine.

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

Use of larger geographical units

Legal framework:

EU legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

The use of the largest geographical unit ‘Piemonte’ is allowed on the labelling and presentation of the wines referred to in Article 1 of the product specification, in accordance with Article 29(6) of Law No 238/2016.

Link to the product specification

https://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/17671

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

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