# C_2022234EN.01001401.xml

| 17.6.2022 | EN | Official Journal of the European Union | C 234/14 |
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17.6.2022

EN

Official Journal of the European Union

C 234/14

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Publication of an application for approval of an amendment, which is not minor, to a product specification pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs

(2022/C 234/08)

This publication confers the right to oppose the amendment application pursuant to Article 51 of Regulation (EU) No 1151/2012 of the European Parliament and of the Council (1) within three months from the date of this publication.

APPLICATION FOR APPROVAL OF AN AMENDMENT TO THE PRODUCT SPECIFICATION OF PROTECTED DESIGNATIONS OF ORIGIN/PROTECTED GEOGRAPHICAL INDICATIONS WHICH IS NOT MINOR

Application for approval of an amendment in accordance with the first subparagraph of Article 53(2) of Regulation (EU) No 1151/2012

‘Chianti Classico’

EU No: PDO-IT-0108-AM03 — 20.3.2019

PDO (X) PGI ( )

1.   Applicant group and legitimate interest

Consorzio olio DOP Chianti Classico (‘Chianti Classico’ PDO oil consortium) based at via Sangallo, 41 – loc. Sambuca – Tavernelle Val di Pesa- (FI).

The aforementioned consortium meets the requirements laid down in Article 13(1) of Ministerial Decree No l2511 of 14 October 2013.

2.   Member State or Third Country

Italy

3.   Heading in the product specification affected by the amendment(s)

| ☐ | Name of product |
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☐

Name of product

| ☒ | Description of product |
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☒

Description of product

| ☒ | Geographical area |
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☒

Geographical area

| ☐ | Proof of origin |
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☐

Proof of origin

| ☒ | Method of production |
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☒

Method of production

| ☒ | Link |
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☒

Link

| ☒ | Labelling |
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☒

Labelling

| ☒ | Release for consumption; forms of packaging; inspections. |
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☒

Release for consumption; forms of packaging; inspections.

4.   Type of amendment(s)

| ☒ | Amendment to product specification of a registered PDO or PGI not to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012. |
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☒

Amendment to product specification of a registered PDO or PGI not to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012.

| ☐ | Amendment to product specification of registered PDO or PGI for which a Single Document (or equivalent) has not been published not to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012. |
| --- | --- |

☐

Amendment to product specification of registered PDO or PGI for which a Single Document (or equivalent) has not been published not to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012.

5.   Amendment(s)

Description of the product

| — | Some changes to Article 10 of the product specification, point 3.2 of the single document are being proposed. |
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Some changes to Article 10 of the product specification, point 3.2 of the single document are being proposed.

This amendment relates to the chemical assessment of ‘Chianti Classico’ PDO extra virgin olive oil. More specifically, the analysis of absorbency in ultraviolet has been deleted, the reference to the analytical method for total polyphenols has been deleted, the analysis of low-molecular-weight biophenols has been introduced, and an analysis of alpha-tocopherol has replaced of the analysis of total tocopherols.

Thus the current wording:

‘Chemical assessment

| (a) | Acidity expressed as oleic acid ≤ 0,5 %; |
| --- | --- |

(a)

Acidity expressed as oleic acid ≤ 0,5 %;

| (b) | Maximum peroxide value of 12 (mEq oxygen); |
| --- | --- |

(b)

Maximum peroxide value of 12 (mEq oxygen);

| (c) | Absorbency in ultraviolet radiation K232 maximum 2,1 and K270 maximum 0,2 |
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(c)

Absorbency in ultraviolet radiation K232 maximum 2,1 and K270 maximum 0,2

| (d) | High oleic acid content >72 %; |
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(d)

High oleic acid content >72 %;

| (e) | Total CMPs (phenol antioxidants) above 150 ppm, |
| --- | --- |

(e)

Total CMPs (phenol antioxidants) above 150 ppm,

| (f) | Total tocopherols above 140 ppm.’ |
| --- | --- |

(f)

Total tocopherols above 140 ppm.’

is to be replaced by:

‘Chemical assessment

| (a) | Acidity expressed as oleic acid ≤ 0,5 %; |
| --- | --- |

(a)

Acidity expressed as oleic acid ≤ 0,5 %;

| (b) | Maximum peroxide value of 12 (mEq oxygen); |
| --- | --- |

(b)

Maximum peroxide value of 12 (mEq oxygen);

| (c) | High oleic acid content >72 % |
| --- | --- |

(c)

High oleic acid content >72 %

| (d) | Total polyphenols above 150 ppm; |
| --- | --- |

(d)

Total polyphenols above 150 ppm;

| (e) | Alpha-tocopherol above 140 ppm.’ |
| --- | --- |

(e)

Alpha-tocopherol above 140 ppm.’

We consider that the analysis of absorbency in ultraviolet can be deleted.

That analysis is carried out in order to determine the K270 and K232 value.

K270 is useful to highlight the presence of rectified oil in a virgin oil as the value of K270 rises where this type of fraud is present.

Following years of checks, it is possible to rule out with certainty this type of fraud in Italian PDO and/or PGI oils and we therefore prefer to replace this analytical assessment with other more useful methods for protecting ‘Chianti Classico’ PDO oil and enhancing its value.

K232 provides qualitative information on the degree of oxidation of the oil and this value rises when the oil is ageing.

We consider, not least to avoid adding further to producers’ costs, that that information is satisfactorily provided by an analysis of the peroxide value.

The purpose of these amendments is therefore to improve the quality of the analytical information on ‘Chianti Classico’ PDO oil without adding further to the costs.

With regard to the clarification concerning the total polyphenols, we propose to delete the reference to the analytical method developed by the Milan Experimental Station as that method no longer exists and all the Italian laboratories authorised to certify PDO oils use an identical, accredited method.

The chemical analysis of biophenols introduces a piece of information that we now know to be very important for the consumer because it makes it possible to understand the real value in terms of quality of a ‘Chianti Classico’ PDO oil.

Instead of a general analysis of tocopherols (vitamins), which gives an indication of the total of these compounds in an oil, the analysis of alpha-tocopherol, i.e. one of the tocopherols normally present, is introduced.

This parameter is more appropriate and significant in that alpha-tocopherol alone accounts for approximately 90-95 % of the total tocopherols in an oil and it is the one with the highest bio-active power. Therefore, by maintaining the minimum limit of 140 ppm but specifying that it refers exclusively to alpha-tocopherol, we ensure an oil with a higher total vitamin content (the others are gamma-tocopherol, delta-tocopherol and beta-tocopherol).

Geographical area

| — | The geographical area has not changed. This amendment concerns Article 3 of the product specification and point 4 of the single document. That article implements the provisions of Regional Law No 63 of 26 November 2019 establishing the municipality of Barberino-Tavernelle, created by the merger of the municipalities of Barberino Val di Elsa and Tavernelle Val di Pesa. |
| --- | --- |

—

The geographical area has not changed. This amendment concerns Article 3 of the product specification and point 4 of the single document. That article implements the provisions of Regional Law No 63 of 26 November 2019 establishing the municipality of Barberino-Tavernelle, created by the merger of the municipalities of Barberino Val di Elsa and Tavernelle Val di Pesa.

Thus the current wording:

‘The production area for “Chianti Classico” oil comprises, in the Provinces of Siena and Florence, the administrative territory of the following municipalities: the whole of Castellina in Chianti, Gaiole in Chianti, Greve in Chianti and Radda in Chianti, and parts of Barberino Val d’Elsa, Castelnuovo Berardenga, Poggibonsi, San Casciano in Val di Pesa and Tavarnelle Val di Pesa.’

is to be replaced by:

‘The production area for “Chianti Classico” oil comprises, in the Provinces of Siena and Florence, the administrative territory of the following municipalities: the whole of Castellina in Chianti, Gaiole in Chianti, Greve in Chianti and Radda in Chianti, and parts of Barberino-Tavarnelle, Castelnuovo Berardenga, Poggibonsi and San Casciano in Val di Pesa.’

Method of production

Method of production

| — | Article 2 of the specification and point 3.2 of the single document have been amended. In addition, this information has been moved to point 3 of the single document, where it is more relevant. |
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Article 2 of the specification and point 3.2 of the single document have been amended. In addition, this information has been moved to point 3 of the single document, where it is more relevant.

The wording:

‘“Chianti Classico” extra virgin olive oil must be produced from olives from registered olive trees in a proportion of at least 80 % from the varieties Frantoio, Correggiolo, Moraiolo and Leccino, alone or together, and not more than 20 % from other local varieties, which must always be entered in the Tuscan olive germplasm register.’

is to be replaced by:

‘“Chianti Classico” oil must be produced exclusively from olives from olive trees within the geographical production area, located within the geographical area identified by Article 3 of the product specification, entered in the register. At least 80 % of the plants on any given farm must be of the varieties “Frantoio”, “Correggiolo”, “Moraiolo”, “Leccino”, “Leccio del Corno”, whether alone or in combination, and a maximum of 20 % of the olives can be from other local varieties, which must always be entered in the Tuscan olive germplasm register’.

This clarification is proposed to state more clearly that it is permitted to register parcels planted with a single variety of olive trees even if these are not of the main varieties (Frantoio, Correggiolo, Leccino and Moraiolo). To be compliant with the product specification, at least 80 % of the trees on an individual olive farm, taken as a whole, must be of the main varieties. Therefore, it is possible to enter groves of ‘minor’ cultivars in the olive tree register for ‘Chianti Classico’ PDO, without provided that the minimum percentages laid down in the product specification are met.

In addition, Leccio del Corno, which originated from and was discovered on a farm in the area – namely in the municipality of San Casciano Val di Pesa – has been added to the list of main varieties that must account for at least 80 % of the olive trees suitable to produce olives for ‘Chianti Classico’ PDO oil. The quality characteristics of Leccio del Corno oil are very similar to those of the main varieties, with intense fruity notes and a markedly bitter and pungent flavour.

This addition is justified by years of analysis showing that the average organoleptic profile of ‘Chianti Classico’ PDO oil and the average organoleptic profile of single-variety Leccio del Corno oil, as well as the chemical and physical characteristics of single-variety Leccio del Corno oil, are fully in line with the characteristics of ‘Chianti Classico’ PDO.

| — | This amendment concerns Article 5 of the product specification, which concerns yield. |
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—

This amendment concerns Article 5 of the product specification, which concerns yield.

The wording:

‘The oil yield must not exceed 650 kg/ha for olive groves with a density of at least 200 plants.

For groves with lower density, yield must not exceed 3,25 kg per tree.

That limit must not exceed 2 kg of oil per tree in groves with a density exceeding 500 trees per hectare.’

is to be replaced by:

‘The olive yield must not exceed:

20 kg per tree in groves with a density of up to 250 plants per hectare and per farm unit;

12 kg per tree in groves with a density of between 251 and 500 trees per hectare and per farm unit;

8 kg per tree in groves with a density of more than 501 trees per hectare and per farm unit.

In any case, a farm’s maximum oil yield per 100 kg of olives cannot exceed 20 %.

These limits must also be complied with in the case of olives from batches from more than one farm unit being mixed. The yield determined will be the average yield of the batch being processed.’

The amendment of this article carries out the ‘conversion’ from olive oil to olives with reference to the three planting density classes already present in Article 5, without de facto introducing restrictions or increases in the production capacity of olive-oil-producing units.

The purpose of this amendment is to make the checks on olive growers easier.

| — | This amendment concerns Article 7 of the product specification relating to the arrangements for harvesting and storage. |
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This amendment concerns Article 7 of the product specification relating to the arrangements for harvesting and storage.

The wording:

‘The olives must be directly detached from the tree, where necessary collected on nets or sheets, and transported and stored in stackable boxes with perforations on 5 sides, in layers which do not exceed 30 cm in perforated crates or in trolleys. If the olives are stored, this must take place in suitable cool, ventilated premises for not more than three days after harvesting. Transport to the oil mill may take place in the same boxes or in other appropriate containers. The use of bags or bales is prohibited.

If crates and/or trolleys are used, the olives must be transported to the oil mill on the same day they are harvested.

Storage in the mill before milling must take place in premises and in containers that guarantee the quality characteristics of the product.

The olives must be processed within 24 hours of delivery to the oil mills, which must be located within the territory referred to in Article 3 of this product specification, and must be suitable in accordance with the conditions laid down in Article 8 below.’

is to be replaced by:

‘The olives must be directly detached from the tree, where necessary collected on nets or sheets, and transported and stored in stackable boxes with perforations on 5 sides, in layers which do not exceed 30 cm or in perforated crates or in trolleys. If the olives are stored, this must take place in suitable cool, ventilated premises for not more than three days after harvesting. Transport to the oil mill may take place in the same boxes or in other appropriate containers. The use of bags or bales is prohibited.

Storage in the mill before milling must take place in premises and in containers that guarantee the quality characteristics of the product.

If crates and/or trolleys are used for harvesting, the olives must be transported to the oil mill on the same day they are harvested.

The olives must be processed within 24 hours of delivery to the oil mills, which must be located within the territory referred to in Article 3 of this product specification, and must be suitable in accordance with the conditions laid down in Article 8 below.’

In order to make the sentence clearer, the word ‘or’ has been inserted after ‘30 cm’.

The addition of the penultimate paragraph is intended to specify that the transport of the olives to the mill must take place on the same day as the harvesting if crates or trolleys are used as storage containers for the harvested olives. This change is necessary to ensure that the olives that are most likely to be damaged are processed quickly.

| — | This amendment concerns Article 8 of the product specification relating to the oil extraction method and constitution of batches. |
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This amendment concerns Article 8 of the product specification relating to the oil extraction method and constitution of batches.

The wording:

‘Once the olives have been cleaned in water or air at ambient temperature, extraction of “Chianti Classico” oil must take place using reliable and consistent mechanical and physical methods. The temperature of the extraction installations must be controlled so that it is no higher than 27 °C.’

is to be replaced by:

‘Once the olives have been cleaned in water, with or without air, at ambient temperature, extraction of “Chianti Classico” oil must take place using reliable and consistent mechanical and physical methods. The temperature of the extraction installations must be controlled so that it is no higher than 27 °C.’

This addition is necessary in order to clarify that both water and air can be used during the cleaning stage.

Link

Link

| — | This point is not an amendment in the true sense. The link does not appear in the current specification, only in the published single document. Therefore the text in the single document is to be inserted in a specific article in the specification. |
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This point is not an amendment in the true sense. The link does not appear in the current specification, only in the published single document. Therefore the text in the single document is to be inserted in a specific article in the specification.

The text inserted into the specification reads as follows:

‘Link

Article 18

The production area of “Chianti Classico” oil has specific climatic and hydrological characteristics and has been well mapped out since the 14th century.

The production area is fairly uniform in terms of terrain and climate; autumns which are on average mild and dry give way to hard winters. The environment as a whole is such that olive trees can be cultivated at the limit of their natural growth zone, which has and indeed continues to influence the olives’ fructification and maturing process.

According to the cultivation techniques which have always been used in this area, the olives are harvested directly from the tree before they are fully mature.

The thermal conditions also determine the shape of the trees (normally branching out at the top) adopted by the local growers, which allows the crown to grow so as to better distribute light and heat in the crown, which help the trees develop during short periods of the year.

“Chianti Classico” extra virgin olive oil is made from varieties traditionally grown in Tuscany and is distinguished by its sensory profile, mainly due to its intense bitter and pungent taste, with fruity aromatic notes.

The chemical and organoleptic characteristics of “Chianti Classico” PDO extra virgin olive oil are linked to the climate of the production area which has a direct influence on the quality and quantity of the phenols, the degree of bitterness and pungency of the taste and the level of fruitiness.

In view of the need to protect the olives from the first autumn frosts, they are traditionally harvested early (i.e. before they are fully mature). Even if this means a lower quantity of oil, it allows the olives to be harvested when their polyphenol content is still high, helping to intensify the bitter and pungent taste so typical of “Chianti Classico” oil. Moreover, thanks to the major variations in temperature normal in this area in autumn, “Chianti Classico” extra virgin olive oil is also distinguished by a very fruity aroma.

The area was given more precise recognition in an edict issued by Duke Cosimo III in 1716 marking out its present boundaries in acknowledgement of the merits and distinctive features of its wine and olive production: a kind of PDO long before the term was invented. A complete theoretical and practical treatise on the olive by G. Tavanti in 1819 listed the main varieties grown in the Chianti Classico region.’

Labelling

Labelling

| — | This amendment concerns Article 17 – Designation and Presentation – of the product specification and point 3.6 of the single document. |
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This amendment concerns Article 17 – Designation and Presentation – of the product specification and point 3.6 of the single document.

In the second line, ‘law and trade standards’ has been replaced by the more appropriate “current law”.

The word “immediately” with reference to the location of the words “Denominazione di Origine Protetta” following the name of the designation has been removed, and the use of the acronym “DOP” (PDO) has been permitted.

The wording:

“The labelling on containers referred to in the previous article must bear, in addition to the particulars normally required by law and trade standards, the words ‘Olio Extravergine di Oliva Chianti Classico’ followed immediately by the words ‘Denominazione di Origine Protetta’ (Protected Designation of Origin) and show clearly in indelible characters the year of production in accordance with Article 6 of this product specification.

It is prohibited to add to the designation any qualifier not expressly provided for in this product specification. However, trademarks of producer groups, names of holdings, estates or farms and place names referring to locations where the olives were genuinely grown may be included.

The designation must be shown on the label in clear, indelible letters sufficiently intense in colour to contrast sharply with the colour of the label. The graphic characters of any additional wording may not exceed 50 % of the size of the characters used for the designation.”

is to be replaced by:

“The labelling on containers referred to in the previous article must bear, in addition to the particulars normally required by current law, the words ‘Olio Extravergine di Oliva Chianti Classico’ and the words ‘Denominazione di Origine Protetta’ (Protected Designation of Origin) or the acronym DOP (PDO), and show clearly in indelible characters the year of production in accordance with Article 6 of this product specification.”

It is prohibited to add to the designation any laudatory expression not expressly provided for in this product specification. However, marks denoting producer groups, names of holdings, estates or farms and place names referring to locations where the olives were genuinely grown may be included.

The designation must be shown on the label in clear, indelible letters sufficiently intense in colour to contrast sharply with the colour of the label. The graphic characters of any other wording may not exceed 50 % of the size of the characters used for the designation.’

The aim of these changes is to make it possible to adapt the manner of inserting these words to the type of label.

Release for consumption; forms of packaging; inspections

Release for consumption; forms of packaging; inspections

Release for consumption

Release for consumption

| — | This amendment concerns Article 13 of the product specification; this information has also been inserted in point 3.5 of the single document on the timing of release for consumption and the deadline for bottling. |
| --- | --- |

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This amendment concerns Article 13 of the product specification; this information has also been inserted in point 3.5 of the single document on the timing of release for consumption and the deadline for bottling.

The wording:

‘“Chianti Classico” oil may be bottled until 31 October of the year following the year of production and released for consumption until February of the following year.

The year of production must always be clearly shown on the labelling of “Chianti Classico” oil.’

is to be replaced by:

‘“Chianti Classico” oil may be bottled until 31 January of the second year following the year of production. The year of production must always be clearly shown on the labelling of “Chianti Classico” oil.’

It is proposed that the requirement to release the oil for consumption (i.e. sale by the packager) by 28 February be removed, as it has been shown that this restriction is excessive and constrains business activity. Correct information to the consumer is in any case guaranteed by the obligation to show the year clearly on the label and, above all, the presence on the label of the ‘use by’ date of the oil. It is also proposed to specify 31 January of the second year following the year of harvesting as the deadline for bottling.

The oil, by its nature and in our situation, keeps better in bulk than when bottled. Producers therefore generally prefer to carry out bottling in response to orders and try to keep the number of bottles or cans of oil in stock to a minimum. This is to preserve the freshness and quality of the product.

Therefore, in the light of the above, in order to overcome any problems with preservation and marketing of ‘Chianti Classico’ PDO oil and to prevent such problems from occurring in future, and given that ‘Chianti Classico’ PDO oil is in any case required to have a ‘use by’ date on the label, we consider it appropriate to specify 31 January of the second year following the year of harvest as the new deadline for bottling.

| — | This amendment concerns Article 15 of the specification on the new deadline for bottling for the types of storage for the oil which does not undergo clarifying filtration. |
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This amendment concerns Article 15 of the specification on the new deadline for bottling for the types of storage for the oil which does not undergo clarifying filtration.

The wording:

By way of derogation from the first paragraph of this article, oil complying with the rules laid down in the specification can be bottled by 31 October of the year following the year of the olive harvesting where it is subject to clarifying filtration by 31 December of the year of production, and in any event by the date of application for certification.

is to be replaced by:

By way of derogation from the first paragraph of this article, oil complying with the rules laid down in the specification can be bottled by 31 January of the second year following the year of the olive harvesting where it is subject to clarifying filtration by 31 December of the year of production, and in any event by the date of application for certification.

It is proposed to specify 31 January of the second year following the year of harvesting as the deadline for bottling.

This amendment is the result of the amendment to Article 13 above.

The deleted sentence reads as follows:

‘Where the oil has not immediately undergone clarifying filtration by 31 December of the year of harvesting, it must also be stored under inert gas’.

It is proposed to remove the requirement to store unfiltered oil under inert gas while maintaining the deadline for packaging at 45 days from the date of certification.

Unfiltered oil stored under inert gas retains its characteristics, unlike unfiltered oil stored without gas. Nevertheless, it is considered that requiring operators to bottle the oil within 45 days of the date of certification can offer the consumer comprehensive protection. Where bottling does not take place within 45 days, the chemical and organoleptic checks must be repeated.

Forms of packaging

Forms of packaging

| — | Article 16 of the specification and point 3.5 of the single document have been amended. |
| --- | --- |

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Article 16 of the specification and point 3.5 of the single document have been amended.

The current wording:

‘“Chianti Classico” oil must be packaged in the production area in glass or metal containers of the specified volumes in nominal quantities of up to 5 (five) litres. Glass, metal or PET containers of less than 100 ml are also allowed, provided that their packaging complies with the total capacities authorised by the regulations in force. Containers must be closed hermetically in such a way that the guarantee seal is broken on opening.’

is to be replaced by:

‘“Chianti Classico” oil must be packaged in the production area referred to in Article 3 in containers of the legally permitted materials and volumes.

The packaging must be closed in accordance with the law and must bear a guarantee seal. For containers with a capacity of less than 100 ml, the capacity may be omitted.’

It is proposed to allow the use of containers of various materials and capacities to allow operators to respond better to market demands.

It also allows operators to affix the guarantee seal in the most appropriate way depending on the type of container.

Inspections

Inspections

| — | A specific article has been inserted into the product specification concerning inspections. It includes all the information about the control body. |
| --- | --- |

—

A specific article has been inserted into the product specification concerning inspections. It includes all the information about the control body.

The new article reads as follows:

‘Inspections

Article 19

The conformity of the product to the product specification is checked by the control body in accordance with the provisions of current EU legislation. The responsible control body is Valoritalia Srl, with its registered office at Via Piave 24, 00187 Rome, Tel. +39 0645437975; Fax +39 0645438908; Email: info@valoritalia.it.’

SINGLE DOCUMENT

‘Chianti Classico’

‘Chianti Classico’

EU No: PDO-IT-0108-AM03 — 20.3.2019

EU No: PDO-IT-0108-AM03 — 20.3.2019

PDO (X) PGI ( )

PDO (X) PGI ( )

1.   Name(s) [of PDO or PGI]

Name(s) [of PDO or PGI]

‘Chianti Classico’

2.   Member State or Third Country

Member State or Third Country

Italy

3.   Description of the agricultural product or foodstuff

Description of the agricultural product or foodstuff

3.1.   Type of product [listed in Annex XI]

Type of product [listed in Annex XI]

Class 1.5. Oils and fats (butter, margarine, oil, etc.)

3.2.   Description of the product to which the name in (1) applies

Description of the product to which the name in (1) applies

‘Chianti Classico’ is an extra virgin olive oil that when released for consumption has the following characteristics:

Chemical assessment

Chemical assessment

| (a) | Acidity expressed as oleic acid ≤ 0,5 %; |
| --- | --- |

(a)

Acidity expressed as oleic acid ≤ 0,5 %;

| (b) | Maximum peroxide value of 12 (mEq oxygen); |
| --- | --- |

(b)

Maximum peroxide value of 12 (mEq oxygen);

| (c) | High oleic acid content >72 % |
| --- | --- |

(c)

High oleic acid content >72 %

| (d) | Total polyphenols above 150 ppm; |
| --- | --- |

(d)

Total polyphenols above 150 ppm;

| (e) | Alpha-tocopherol above 140 ppm. |
| --- | --- |

(e)

Alpha-tocopherol above 140 ppm.

Organoleptic assessment

Organoleptic assessment

The oil must:

| — | be of a colour ranging from deep green to green with golden tones, |
| --- | --- |

—

be of a colour ranging from deep green to green with golden tones,

| — | have a fruity aroma that is distinctly typical of olive oil. |
| --- | --- |

—

have a fruity aroma that is distinctly typical of olive oil.

The scores in the profile sheet completed by the tasting panel must be as follows:

| (a) | green fruitiness 3-8 |
| --- | --- |

(a)

green fruitiness 3-8

| (b) | bitterness 2-8 |
| --- | --- |

(b)

bitterness 2-8

| (c) | pungency 2-8 |
| --- | --- |

(c)

pungency 2-8

3.3.   Feed (for products of animal origin only) and raw materials (for processed products only)

Feed (for products of animal origin only) and raw materials (for processed products only)

‘Chianti Classico’ extra virgin olive oil must be produced from olives from registered olive trees at least 80 % of which on any given farm must be from the varieties ‘Frantoio’, ‘Correggiolo’, ‘Moraiolo’, ‘Leccino’ and ‘Leccio del Corno’, alone or together, and a maximum of 20 % of the olives can be from other local varieties, which must always be entered in the Tuscan olive germplasm register.

3.4.   Specific steps in production that must take place in the identified geographical area

Specific steps in production that must take place in the identified geographical area

All the stages in the production process, cultivation, harvesting and oil extraction must take place exclusively within the geographical production area referred to in point 4.

3.5.   Specific rules concerning slicing, grating, packaging, etc. of the product the registered name refers to

Specific rules concerning slicing, grating, packaging, etc. of the product the registered name refers to

‘Chianti Classico’ olive oil can be packaged up to 31 January of the second year following the year of production. The year of production must always be clearly marked on the label.

‘Chianti Classico’ extra virgin olive oil must be packaged in the production area referred to in Article 4 in containers of the legally permitted materials and volumes. The packaging must be closed in accordance with the law and must bear a guarantee seal. For containers with a capacity of less than 100 ml, the capacity may be omitted.

‘Chianti Classico’ extra virgin olive oil must be packaged in the geographical production area so as to better guarantee the product’s proof of origin and avoid deterioration and loss of the product’s specific characteristics, defined in 3.2 above, when it is transported in bulk, in particular the typical bitter and pungent notes of ‘Chianti Classico’ extra virgin olive oil, determined by the phenol antioxidant content and the profile of aromatic substances. Exposure to oxygen in the air when being transferred, pumped, transported and unloaded – operations carried out more frequently if bottling takes place outside the production area – could cause the ‘Chianti Classico’ extra virgin olive oil to lose the specific characteristics defined in point 3.2 above.

3.6.   Specific rules concerning labelling of the product the registered name refers to

Specific rules concerning labelling of the product the registered name refers to

The labelling on containers must bear, in addition to the particulars normally required by current law, the words ‘Olio Extravergine di Oliva Chianti Classico’ and the words ‘Denominazione di Origine Protetta’ (Protected Designation of Origin) or the acronym DOP (PDO), and show clearly in indelible characters the year of production.

It is prohibited to add to the designation any laudatory expression not expressly provided for in this product specification. However, marks denoting producer groups, names of holdings, estates or farms and place names referring to locations where the olives were genuinely grown may be included.

The designation must be shown on the label in clear, indelible letters sufficiently intense in colour to contrast sharply with the colour of the label. The graphic characters of any additional wording may not exceed 50 % of the size of the characters used for the designation.’

4.   Concise definition of the geographical area

Concise definition of the geographical area

The production area for ‘Chianti Classico’ oil comprises, in the Provinces of Siena and Florence, the administrative territory of the following municipalities: the whole of Castellina in Chianti, Gaiole in Chianti, Greve in Chianti and Radda in Chianti, and parts of Barberino-Tavarnelle, Castelnuovo Berardenga, Poggibonsi and San Casciano in Val di Pesa.

The area is the same as the production area for ‘Chianti Classico’ wine set out in the Interministerial Decree of 31 July 1932, published in GURI (Italian State Gazette) No 209 of 9 September 1932.

5.   Link with the geographical area

Link with the geographical area

Specificity of the geographical area

Specificity of the geographical area

The production area of ‘Chianti Classico’ oil has specific climatic and hydrological characteristics and has been well mapped out since the 14th century.

The production area is fairly uniform in terms of terrain and climate; autumns which are on average mild and dry give way to hard winters. The environment as a whole is such that olive trees can be cultivated at the limit of their natural growth zone, which has and indeed continues to influence the olives’ fructification and maturing process.

According to the cultivation techniques which have always been used in this area, the olives are harvested directly from the tree before they are fully mature.

The thermal conditions also determine the shape of the trees (normally branching out at the top) adopted by the local growers, which allows the crown to grow so as to better distribute light and heat in the crown, which help the trees develop during short periods of the year.

Specificity of the product

Specificity of the product

‘Chianti Classico’ extra virgin olive oil is made from varieties traditionally grown in Tuscany and is distinguished by its sensory profile, mainly due to its intense bitter and pungent taste, with fruity aromatic notes.

Causal link between the geographical area and the quality or characteristics of the product (for PDO) or a specific quality, the reputation or other characteristic of the product (for PGI)

Causal link between the geographical area and the quality or characteristics of the product (for PDO) or a specific quality, the reputation or other characteristic of the product (for PGI)

The chemical and organoleptic characteristics of ‘Chianti Classico’ PDO extra virgin olive oil are linked to the climate of the production area which has a direct influence on the quality and quantity of the phenols, the degree of bitterness and pungency of the taste and the level of fruitiness.

In view of the need to protect the olives from the first autumn frosts, they are traditionally harvested early (i.e. before they are fully mature). Even if this means a lower quantity of oil, it allows the olives to be harvested when their polyphenol content is still high, helping to intensify the bitter and pungent taste so typical of ‘Chianti Classico’ oil. Moreover, thanks to the major variations in temperature normal in this area in autumn, ‘Chianti Classico’ extra virgin olive oil is also distinguished by a very fruity aroma.

The area was given more precise recognition in an edict issued by Duke Cosimo III in 1716 marking out its present boundaries in acknowledgement of the merits and distinctive features of its wine and olive production: a kind of PDO long before the term was invented. A complete theoretical and practical treatise on the olive by G. Tavanti in 1819 listed the main varieties grown in the Chianti Classico region.

Reference to publication of the product specification

Reference to publication of the product specification

The full text of the Product Specification is available on the following Internet: http://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/3335

or alternatively:

by going directly to the home page of the Ministry of Agricultural, Food and Forestry Policy (www.politicheagricole.it) and clicking on ‘Qualità’ (at the top right of the screen), then on ‘Prodotti DOP IGP STG’ (on the left-hand side of the screen) and finally on ‘Disciplinari di Produzione all’esame dell’UE’.

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(1)  OJ L 343, 14.12.2012, p. 1.

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