# Official Journal C 82/2023

| | ISSN 1977-091X |
| --- | --- |
| Official Journal
  of the European Union | C 82 |
| | |
| English edition | Information and Notices | Volume 666 March 2023 |

ISSN 1977-091X

Official Journal

of the European Union

C 82

English edition

Information and Notices

Volume 666 March 2023

---

| Contents | page |
| --- | --- |
| | IV   Notices |
| | NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES |
| | Council |
| 2023/C 82/01 | Council Decision of 2 March 2023 appointing a member of the European Statistical Governance Advisory Board | 1 |
| | European Commission |
| 2023/C 82/02 | Euro exchange rates – 3 March 2023 | 3 |

Contents

page

IV   Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

Council

2023/C 82/01

Council Decision of 2 March 2023 appointing a member of the European Statistical Governance Advisory Board

1

European Commission

2023/C 82/02

Euro exchange rates – 3 March 2023

3

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| | V   Announcements |
| --- | --- |
| | PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY |
| | European Commission |
| 2023/C 82/03 | Prior notification of a concentration (Case M.11036 – EP POWER EUROPE / CAMDEN) – Candidate case for simplified procedure (
  1
  ) | 4 |
| 2023/C 82/04 | Prior notification of a concentration (Case M.11045 – MITSUBISHI CORPORATION / MITSUBISHI HC CAPITAL / JV) – Candidate case for simplified procedure (
  1
  ) | 6 |
| | OTHER ACTS |
| | European Commission |
| 2023/C 82/05 | 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 | 8 |
| 2023/C 82/06 | Publication of a communication of approval of a standard amendment to the product specification for a name in the wine sector referred to in Article 17(2) and (3) of Commission Delegated Regulation (EU) 2019/33 | 19 |

V   Announcements

PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY

European Commission

2023/C 82/03

Prior notification of a concentration (Case M.11036 – EP POWER EUROPE / CAMDEN) – Candidate case for simplified procedure (
  1
  )

1

4

2023/C 82/04

Prior notification of a concentration (Case M.11045 – MITSUBISHI CORPORATION / MITSUBISHI HC CAPITAL / JV) – Candidate case for simplified procedure (
  1
  )

1

6

OTHER ACTS

European Commission

2023/C 82/05

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

8

2023/C 82/06

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

19

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| | |
| --- | --- |
| | (1)   Text with EEA relevance. |

---

(1)   Text with EEA relevance.

1

| EN | |
| --- | --- |

EN

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IV Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

Council

| 6.3.2023 | EN | Official Journal of the European Union | C 82/1 |
| --- | --- | --- | --- |

6.3.2023

EN

Official Journal of the European Union

C 82/1

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COUNCIL DECISION

of 2 March 2023

appointing a member of the European Statistical Governance Advisory Board

(2023/C 82/01)

THE COUNCIL OF THE EUROPEAN UNION,

Having regard to the Treaty on the Functioning of the European Union,

Having regard to Decision No 235/2008/EC of the European Parliament and of the Council of 11 March 2008 establishing the European Statistical Governance Advisory Board (1), and in particular Article 3(5) thereof,

Having regard to the opinion of the European Commission,

Whereas:

| (1) | By its decision of 18 December 2020 (2), the Council appointed two members of the European Statistical Governance Advisory Board (the ‘Board’) for a term of office of three years starting on 1 February 2021. |
| --- | --- |

(1)

By its decision of 18 December 2020 (2), the Council appointed two members of the European Statistical Governance Advisory Board (the ‘Board’) for a term of office of three years starting on 1 February 2021.

| (2) | One of those members, Mr Bart DE MOOR, resigned before the expiry of his term of office. |
| --- | --- |

(2)

One of those members, Mr Bart DE MOOR, resigned before the expiry of his term of office.

| (3) | It is therefore necessary to appoint a new member of the Board. |
| --- | --- |

(3)

It is therefore necessary to appoint a new member of the Board.

| (4) | According to Article 3(2) of Decision No 235/2008/EC, the members of the Board are to be selected from among experts possessing outstanding competence in the field of statistics, |
| --- | --- |

(4)

According to Article 3(2) of Decision No 235/2008/EC, the members of the Board are to be selected from among experts possessing outstanding competence in the field of statistics,

HAS ADOPTED THIS DECISION:

Article 1

Mr Juan Manuel RODRIGUEZ POO is hereby appointed as a member of the European Statistical Governance Advisory Board for a term of office of three years.

Article 2

This Decision shall enter into force on the third day following that of its publication in the Official Journal of the European Union.

Done at Brussels, 2 March 2023.

For the Council

The President

E. BUSCH

---

(1)  OJ L 73, 15.3.2008, p. 17.

1

(2)  Council Decision of 18 December 2020 appointing two members of the European Statistical Governance Advisory Board (OJ C 445, 22.12.2020, p. 3).

2

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European Commission

| 6.3.2023 | EN | Official Journal of the European Union | C 82/3 |
| --- | --- | --- | --- |

6.3.2023

EN

Official Journal of the European Union

C 82/3

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Euro exchange rates (1)

3 March 2023

(2023/C 82/02)

1 euro =

| | Currency | Exchange rate |
| --- | --- | --- |
| USD | US dollar | 1,0615 |
| JPY | Japanese yen | 144,55 |
| DKK | Danish krone | 7,4412 |
| GBP | Pound sterling | 0,88530 |
| SEK | Swedish krona | 11,1430 |
| CHF | Swiss franc | 0,9958 |
| ISK | Iceland króna | 150,30 |
| NOK | Norwegian krone | 11,0610 |
| BGN | Bulgarian lev | 1,9558 |
| CZK | Czech koruna | 23,508 |
| HUF | Hungarian forint | 378,71 |
| PLN | Polish zloty | 4,7080 |
| RON | Romanian leu | 4,9235 |
| TRY | Turkish lira | 20,0628 |
| AUD | Australian dollar | 1,5728 |
| CAD | Canadian dollar | 1,4437 |
| HKD | Hong Kong dollar | 8,3325 |
| NZD | New Zealand dollar | 1,7069 |
| SGD | Singapore dollar | 1,4296 |
| KRW | South Korean won | 1 383,24 |
| ZAR | South African rand | 19,2837 |
| CNY | Chinese yuan renminbi | 7,3326 |
| IDR | Indonesian rupiah | 16 256,46 |
| MYR | Malaysian ringgit | 4,7513 |
| PHP | Philippine peso | 58,128 |
| RUB | Russian rouble | |
| THB | Thai baht | 36,781 |
| BRL | Brazilian real | 5,5248 |
| MXN | Mexican peso | 19,1997 |
| INR | Indian rupee | 86,9185 |

Currency

Exchange rate

USD

US dollar

1,0615

JPY

Japanese yen

144,55

DKK

Danish krone

7,4412

GBP

Pound sterling

0,88530

SEK

Swedish krona

11,1430

CHF

Swiss franc

0,9958

ISK

Iceland króna

150,30

NOK

Norwegian krone

11,0610

BGN

Bulgarian lev

1,9558

CZK

Czech koruna

23,508

HUF

Hungarian forint

378,71

PLN

Polish zloty

4,7080

RON

Romanian leu

4,9235

TRY

Turkish lira

20,0628

AUD

Australian dollar

1,5728

CAD

Canadian dollar

1,4437

HKD

Hong Kong dollar

8,3325

NZD

New Zealand dollar

1,7069

SGD

Singapore dollar

1,4296

KRW

South Korean won

1 383,24

ZAR

South African rand

19,2837

CNY

Chinese yuan renminbi

7,3326

IDR

Indonesian rupiah

16 256,46

MYR

Malaysian ringgit

4,7513

PHP

Philippine peso

58,128

RUB

Russian rouble

THB

Thai baht

36,781

BRL

Brazilian real

5,5248

MXN

Mexican peso

19,1997

INR

Indian rupee

86,9185

---

(1)  Source: reference exchange rate published by the ECB.

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V Announcements

PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY

European Commission

| 6.3.2023 | EN | Official Journal of the European Union | C 82/4 |
| --- | --- | --- | --- |

6.3.2023

EN

Official Journal of the European Union

C 82/4

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Prior notification of a concentration

(Case M.11036 – EP POWER EUROPE / CAMDEN)

Candidate case for simplified procedure

(Text with EEA relevance)

(2023/C 82/03)

1.

This notification concerns the following undertakings:

| — | EP Power Europe, a.s. (‘EPPE’, Czechia), belonging to the EPH Group (Czechia), controlled by Mr. Daniel Křetínský, |
| --- | --- |

—

EP Power Europe, a.s. (‘EPPE’, Czechia), belonging to the EPH Group (Czechia), controlled by Mr. Daniel Křetínský,

| — | Camden B.V. (‘Camden’, the Netherlands). |
| --- | --- |

—

Camden B.V. (‘Camden’, the Netherlands).

EPPE will acquire within the meaning of Article 3(1)(b) of the Merger Regulation sole control of the whole of Camden.

The concentration is accomplished by way of purchase of shares.

2.

| — | EPPE belongs to the EPH Group, which is a vertically integrated energy utility with several activities including lignite mining, electricity and heat production, distribution and supply as well as gas transmission, distribution, storage and supply, |
| --- | --- |

—

EPPE belongs to the EPH Group, which is a vertically integrated energy utility with several activities including lignite mining, electricity and heat production, distribution and supply as well as gas transmission, distribution, storage and supply,

| — | Camden is active in the Netherlands in the generation and wholesale supply of electricity, the provision of certain balancing and ancillary services, financial electricity trading and gas trading on a hub. Camden has a 100 % stake in the MaasStroom gas-fired combined cycle gas turbine (CCGT) power plant and a 50 % stake in the Enecogen gas-fired CCGT power plant, both located in Rotterdam. |
| --- | --- |

—

Camden is active in the Netherlands in the generation and wholesale supply of electricity, the provision of certain balancing and ancillary services, financial electricity trading and gas trading on a hub. Camden has a 100 % stake in the MaasStroom gas-fired combined cycle gas turbine (CCGT) power plant and a 50 % stake in the Enecogen gas-fired CCGT power plant, both located in Rotterdam.

3.

Pursuant to the Commission Notice on a simplified procedure for treatment of certain concentrations under Council Regulation (EC) No 139/2004 (2) it should be noted that this case is a candidate for treatment under the procedure set out in the Notice.

4.

Observations must reach the Commission not later than 10 days following the date of this publication. The following reference should always be specified:

M.11036 – EP POWER EUROPE / CAMDEN

Observations can be sent to the Commission by email or by post. Please use the contact details below:

Email: COMP-MERGER-REGISTRY@ec.europa.eu

Postal address:

| European Commission |
| --- |
| Directorate-General for Competition |
| Merger Registry |
| 1049 Bruxelles/Brussel |
| BELGIQUE/BELGIË |

European Commission

Directorate-General for Competition

Merger Registry

1049 Bruxelles/Brussel

BELGIQUE/BELGIË

---

(1)  OJ L 24, 29.1.2004, p. 1 (the ‘Merger Regulation’).

1

(2)  OJ C 366, 14.12.2013, p. 5.

2

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| 6.3.2023 | EN | Official Journal of the European Union | C 82/6 |
| --- | --- | --- | --- |

6.3.2023

EN

Official Journal of the European Union

C 82/6

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Prior notification of a concentration

(Case M.11045 – MITSUBISHI CORPORATION / MITSUBISHI HC CAPITAL / JV)

Candidate case for simplified procedure

(Text with EEA relevance)

(2023/C 82/04)

1.

This notification concerns the following undertakings:

| — | Mitsubishi Corporation (‘MC’, Japan), |
| --- | --- |

—

Mitsubishi Corporation (‘MC’, Japan),

| — | Mitsubishi HC Capital INC (‘MHC’, Japan), |
| --- | --- |

—

Mitsubishi HC Capital INC (‘MHC’, Japan),

| — | JV (Japan). |
| --- | --- |

—

JV (Japan).

MC and MHC will acquire within the meaning of Article 3(1)(b) and 3(4) of the Merger Regulation joint control of JV.

The concentration is accomplished by way of purchase of shares in a newly created company constituting a joint venture.

2.

| — | MC is a trading company that develops and operates business worldwide across a variety of industries, including automotive and mobility, |
| --- | --- |

—

MC is a trading company that develops and operates business worldwide across a variety of industries, including automotive and mobility,

| — | MHC provides, financial services, including finance lease, operating lease focused on asset values, auto lease, real estate leases, PFI business, factoring and environmental products and is active worldwide, |
| --- | --- |

—

MHC provides, financial services, including finance lease, operating lease focused on asset values, auto lease, real estate leases, PFI business, factoring and environmental products and is active worldwide,

| — | JV will operate auto leasing, buying and selling, as well as vehicle management related services in Japan. It will combine the current activities of i) Mitsubishi HC Capital Auto Lease Corporation, currently solely controlled by MHC, and ii) Mitsubishi Auto Leasing Corporation, currently jointly controlled by MC and MHC. JV will have no activities in the EEA. |
| --- | --- |

—

JV will operate auto leasing, buying and selling, as well as vehicle management related services in Japan. It will combine the current activities of i) Mitsubishi HC Capital Auto Lease Corporation, currently solely controlled by MHC, and ii) Mitsubishi Auto Leasing Corporation, currently jointly controlled by MC and MHC. JV will have no activities in the EEA.

3.

Pursuant to the Commission Notice on a simplified procedure for treatment of certain concentrations under Council Regulation (EC) No 139/2004 (2) it should be noted that this case is a candidate for treatment under the procedure set out in the Notice.

4.

Observations must reach the Commission not later than 10 days following the date of this publication. The following reference should always be specified:

M.11045 – MITSUBISHI CORPORATION / MITSUBISHI HC CAPITAL / JV

Observations can be sent to the Commission by email, by fax, or by post. Please use the contact details below:

Email: COMP-MERGER-REGISTRY@ec.europa.eu

Fax +32 22964301

Postal address:

| European Commission |
| --- |
| Directorate-General for Competition |
| Merger Registry |
| 1049 Bruxelles/Brussel |
| BELGIQUE/BELGIË |

European Commission

Directorate-General for Competition

Merger Registry

1049 Bruxelles/Brussel

BELGIQUE/BELGIË

---

(1)  OJ L 24, 29.1.2004, p. 1 (the ‘Merger Regulation’).

1

(2)  OJ C 366, 14.12.2013, p. 5.

2

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OTHER ACTS

European Commission

| 6.3.2023 | EN | Official Journal of the European Union | C 82/8 |
| --- | --- | --- | --- |

6.3.2023

EN

Official Journal of the European Union

C 82/8

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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

(2023/C 82/05)

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

‘Strachitunt’

EU No: PDO-IT-1047-AM02 — 19.10.2021

PDO (X) PGI ( )

1.   Applicant group and legitimate interest

Consorzio per la Tutela dello Strachitunt Valtaleggio [Strachitunt Valtaleggio Protection Association], Piazza Don Arrigoni 7, c/o Sede Comunale [Town Hall], 24010 Vedeseta (BG), Italy Tel. +39 3355754211; Email info@strachitunt.it.

The above protection association is entitled to submit an amendment application pursuant to Article 13(1) of Ministry of Agricultural, Food and Forestry Policy Decree No 12511 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 |
| --- | --- |

☐

Name of product

| ☒ | Description of product |
| --- | --- |

☒

Description of product

| ☒ | Geographical area |
| --- | --- |

☒

Geographical area

| ☐ | Proof of origin |
| --- | --- |

☐

Proof of origin

| ☒ | Method of production |
| --- | --- |

☒

Method of production

| ☐ | Link |
| --- | --- |

☐

Link

| ☒ | Labelling |
| --- | --- |

☒

Labelling

| ☐ | Other: |
| --- | --- |

☐

Other:

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. |
| --- | --- |

☒

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 product

| — | Amendment concerning Article 2 of the product specification essentially relating to how sentences are worded. This does not affect the single document.
  Current wording:

  ‘“Strachitunt” is a cheese made from raw whole cow’s milk using the dual-curd technique. It is matured for a medium to long period (at least 75 days) and may be veined.
  The product initially matures centripetally due to the action of surface microflora. Thereafter, generally after the first 30 days, maturation is fostered by the practice of piercing holes in the cheese, which allows the microflora present in the environment to develop within the cheese.’

  New wording:

  ‘“Strachitunt” is a cheese made from raw whole cow’s milk using the dual-curd technique. It is matured for a medium to long period and may be veined. The product initially matures centripetally due to the action of surface microflora. Thereafter, maturation is fostered by the practice of piercing holes in the cheese, which allows the microflora present in the environment to develop within the cheese. The minimum maturation period is 75 days.’

  Reason:
  The amendment mainly concerns the wording of the sentences and involves specifying the minimum maturation period more clearly.
  In addition, it was decided that the reference to the period in which holes start to be pierced in the cheese should be moved to Article 5, point 5.2, of the product specification on the method of production, where it is more appropriate. |
| --- | --- |

—

Amendment concerning Article 2 of the product specification essentially relating to how sentences are worded. This does not affect the single document.

Current wording:

‘“Strachitunt” is a cheese made from raw whole cow’s milk using the dual-curd technique. It is matured for a medium to long period (at least 75 days) and may be veined.

The product initially matures centripetally due to the action of surface microflora. Thereafter, generally after the first 30 days, maturation is fostered by the practice of piercing holes in the cheese, which allows the microflora present in the environment to develop within the cheese.’

New wording:

‘“Strachitunt” is a cheese made from raw whole cow’s milk using the dual-curd technique. It is matured for a medium to long period and may be veined. The product initially matures centripetally due to the action of surface microflora. Thereafter, maturation is fostered by the practice of piercing holes in the cheese, which allows the microflora present in the environment to develop within the cheese. The minimum maturation period is 75 days.’

Reason:

The amendment mainly concerns the wording of the sentences and involves specifying the minimum maturation period more clearly.

In addition, it was decided that the reference to the period in which holes start to be pierced in the cheese should be moved to Article 5, point 5.2, of the product specification on the method of production, where it is more appropriate.

| — | Amendment concerning Article 2.1 of the product specification and point 3.2 of the single document on the maximum weight of the cheese.
  Current wording:

  ‘The cheese wheels weigh between 4 kg and 6 kg’.

  New wording:

  ‘The matured cheese wheels weigh between 4 kg and 7 kg’.


  Reason

  The 1 kg increase in the maximum weight is necessary for cases where, due to the availability of milk, there is a wish to produce cheese wheels with the maximum permitted heel height (18 cm) and maximum permitted diameter (28 cm). This is sometimes the case in small farm dairies processing small quantities of milk.
  In addition, the word ‘matured’ has been added to make it clear that this weight refers to the end of the minimum maturation period. |
| --- | --- |

—

Amendment concerning Article 2.1 of the product specification and point 3.2 of the single document on the maximum weight of the cheese.

Current wording:

‘The cheese wheels weigh between 4 kg and 6 kg’.

New wording:

‘The matured cheese wheels weigh between 4 kg and 7 kg’.

Reason

Reason

The 1 kg increase in the maximum weight is necessary for cases where, due to the availability of milk, there is a wish to produce cheese wheels with the maximum permitted heel height (18 cm) and maximum permitted diameter (28 cm). This is sometimes the case in small farm dairies processing small quantities of milk.

In addition, the word ‘matured’ has been added to make it clear that this weight refers to the end of the minimum maturation period.

| — | Amendment concerning Article 2.2 of the product specification and point 3.2 of the single document on the chemical and microbiological characteristics.
  Current wording:


  ‘Article 2.2
  Chemical and microbiological characteristics






  — | Moisture: 50,0-51,0 % |
| --- | --- | --- |

—

Amendment concerning Article 2.2 of the product specification and point 3.2 of the single document on the chemical and microbiological characteristics.

Current wording:

‘Article 2.2

Chemical and microbiological characteristics

—

Moisture: 50,0-51,0 %

| — | Lipids on a wet basis: 26,0-28,0 % |
| --- | --- |

—

Lipids on a wet basis: 26,0-28,0 %

| — | Lipids on dry matter: minimum 48,0 % |
| --- | --- |

—

Lipids on dry matter: minimum 48,0 %

| — | Protein on a wet basis: 18,0-22,0 % |
| --- | --- |

—

Protein on a wet basis: 18,0-22,0 %

| — | Carbohydrates on a wet basis: below 1’ |
| --- | --- |

—

Carbohydrates on a wet basis: below 1’

New wording:

‘Article 2.2

Chemical and microbiological characteristics

The following values relate to the product after the minimum maturation period of 75 days:

| — | Moisture: 44,0-53,0 % |
| --- | --- |

—

Moisture: 44,0-53,0 %

| — | Lipids on dry matter: minimum 48,0 % |
| --- | --- |

—

Lipids on dry matter: minimum 48,0 %

| — | Protein on a wet basis: 17,0-23,0 % |
| --- | --- |

—

Protein on a wet basis: 17,0-23,0 %

| — | Carbohydrates on a wet basis: below 2,5’ |
| --- | --- |

—

Carbohydrates on a wet basis: below 2,5’

Reason:

The reference to the minimum maturation period makes it possible to link the analytical parameters to the age of the cheese; these parameters, as is well known, can vary with maturation, for example moisture loss as the cheese matures.

These amendments are considered necessary in view of the fact that the values contained in the first version of the specification were based on a small number of producers and on very low daily production capacity. As production has increased, partly due to the PDO being recognised, it has been found that this production capacity is not very representative of the various circumstances in which production is carried out. The climatic/seasonal variability should also be considered. This has an impact on the quality and quantity of the cattle feed, directly affecting the raw material (milk) and thus the cheese produced from it. The seasonal variation of the raw material, which is sharper and more pronounced when it is from cattle on mountain pastures with a predominantly grass-based diet, combined with the need to mature the product in ‘natural’ environments (i.e. without dynamic systems for adjusting the temperature and humidity) where the cheese can mature naturally, means that the parameters are inevitably variable, in particular the moisture content of the product.

It is also considered appropriate to delete the value for fat on a wet basis. The fat on dry matter parameter is retained as a reference since it is a more objective value; it identifies the cheese and allows it to continue to be classified as a fatty cheese.

It should be noted that the requested changes in the chemical profile do not in any way change the specific and distinctive characteristics of Strachitunt PDO cheese.

Geographical area

| — | Amendment concerning Article 3 of the product specification and point 4 of the single document. Replacement of the word ‘municipalities’ with the word ‘territories’.
  Current wording:

  ‘The production area of “Strachitunt” PDO cheese comprises the municipalities......’

  New wording:

  ‘The production area of “Strachitunt” PDO cheese comprises the territories......’

  Reason:
  The geographical area has not changed but a number of municipalities have been merged following an administrative reorganisation. This is the case with the municipality of Gerosa, which has been merged into the municipality of Val Brembilla. It is therefore more appropriate to use ‘territories’ instead of ‘municipalities’. |
| --- | --- |

—

Amendment concerning Article 3 of the product specification and point 4 of the single document. Replacement of the word ‘municipalities’ with the word ‘territories’.

Current wording:

‘The production area of “Strachitunt” PDO cheese comprises the municipalities......’

New wording:

‘The production area of “Strachitunt” PDO cheese comprises the territories......’

Reason:

The geographical area has not changed but a number of municipalities have been merged following an administrative reorganisation. This is the case with the municipality of Gerosa, which has been merged into the municipality of Val Brembilla. It is therefore more appropriate to use ‘territories’ instead of ‘municipalities’.

Method of production

| — | Amendment concerning Article 5.1 of the product specification and point 3.3 of the single document on cattle feed.
  Current wording:

  ‘The milk used in the production of Strachitunt comes from farms where grass and/or hay from mixed-grass meadows make up at least 65 % of the total dry matter in the cattle’s diet. At least 90 % of this fodder, corresponding to around 60 % of the cattle’s diet, must come from the area identified in Article 3 above, with the remainder coming from the regions of northern Italy. The animals’ diet may also include cereal concentrates (corn, barley, wheat), pulses (soya) and by-products of cereal and pulse processing, representing no more than 35 % of the dry matter, with salt licks and mineral or vitamin complexes as supplements.
  The use of maize silage is prohibited.’

  New wording:

  ‘The milk used in the production of Strachitunt comes from farms where grass and/or hay from single- or mixed-grass meadows make up at least 65 % of the total dry matter in the cattle’s diet. At least 80 % of this fodder, corresponding to around 55 % of the cattle’s diet, must come from the area identified in Article 3 above. The animals’ diet may also include cereals and their whole, ground, rolled and flaked derivatives; oilseeds (flax, soya, sunflower) and their derivatives as a protein source (ground, whole, extruded, dehusked and expeller-pressed); sugar industry derivatives at less than 3.5 % dry matter; minerals as macronutrients; and additives.


  The use of maize silage is prohibited.’

  Reason for the amendment:
  The variability of climatic conditions in recent years has led to unpredictability in the yields of fodder per hectare in the area of origin, especially at the highest altitudes. Dry summers and winters often reduce growth on meadows and pastures, while heavy rains in spring and summer have become increasingly common, hampering haymaking and grazing. This circumstance is compounded both by the current depopulation of mountain areas, which has led to a gradual increase in woodland at the expense of pastures and grazing meadows, and by the urbanisation of the few flat areas on the valley floor due to tourism-related activities, meaning that the only areas left available to farmers are the most marginal and inaccessible areas, which are difficult to cultivate and often cannot even be used for grazing cattle.
  The reduction in local fodder resources has inevitably forced some farms to purchase fodder from outside the area.
  In order to reduce the risk that years with poor weather conditions (excessive rainfall or drought) affect the production of fodder in the area to such an extent as to result in a lack of suitable raw material and thus a reduction in production of the PDO, we are requesting the possibility to slightly reduce the percentage of dry matter from the area of origin as a precautionary measure, while still allowing the amount of fodder supplied from the area of origin to be 55 %, as provided for in the PDO regulations. On the other hand, in order to improve self-monitoring and compliance with the control plan, more details have been provided regarding the components of the cattle’s feed ration. It is also requested that the requirement to source feed coming from outside the area only from the northern regions of Italy be removed, in order to increase the possibility of sourcing raw materials at a range of prices that are better for farms’ finances.
  The request to reduce the percentage of feed from the geographical area has no impact on the essential characteristics of Strachitunt, which remain identical to those set out in the product specification. |
| --- | --- |

—

Amendment concerning Article 5.1 of the product specification and point 3.3 of the single document on cattle feed.

Current wording:

‘The milk used in the production of Strachitunt comes from farms where grass and/or hay from mixed-grass meadows make up at least 65 % of the total dry matter in the cattle’s diet. At least 90 % of this fodder, corresponding to around 60 % of the cattle’s diet, must come from the area identified in Article 3 above, with the remainder coming from the regions of northern Italy. The animals’ diet may also include cereal concentrates (corn, barley, wheat), pulses (soya) and by-products of cereal and pulse processing, representing no more than 35 % of the dry matter, with salt licks and mineral or vitamin complexes as supplements.

The use of maize silage is prohibited.’

New wording:

‘The milk used in the production of Strachitunt comes from farms where grass and/or hay from single- or mixed-grass meadows make up at least 65 % of the total dry matter in the cattle’s diet. At least 80 % of this fodder, corresponding to around 55 % of the cattle’s diet, must come from the area identified in Article 3 above. The animals’ diet may also include cereals and their whole, ground, rolled and flaked derivatives; oilseeds (flax, soya, sunflower) and their derivatives as a protein source (ground, whole, extruded, dehusked and expeller-pressed); sugar industry derivatives at less than 3.5 % dry matter; minerals as macronutrients; and additives.

The use of maize silage is prohibited.’

Reason for the amendment:

The variability of climatic conditions in recent years has led to unpredictability in the yields of fodder per hectare in the area of origin, especially at the highest altitudes. Dry summers and winters often reduce growth on meadows and pastures, while heavy rains in spring and summer have become increasingly common, hampering haymaking and grazing. This circumstance is compounded both by the current depopulation of mountain areas, which has led to a gradual increase in woodland at the expense of pastures and grazing meadows, and by the urbanisation of the few flat areas on the valley floor due to tourism-related activities, meaning that the only areas left available to farmers are the most marginal and inaccessible areas, which are difficult to cultivate and often cannot even be used for grazing cattle.

The reduction in local fodder resources has inevitably forced some farms to purchase fodder from outside the area.

In order to reduce the risk that years with poor weather conditions (excessive rainfall or drought) affect the production of fodder in the area to such an extent as to result in a lack of suitable raw material and thus a reduction in production of the PDO, we are requesting the possibility to slightly reduce the percentage of dry matter from the area of origin as a precautionary measure, while still allowing the amount of fodder supplied from the area of origin to be 55 %, as provided for in the PDO regulations. On the other hand, in order to improve self-monitoring and compliance with the control plan, more details have been provided regarding the components of the cattle’s feed ration. It is also requested that the requirement to source feed coming from outside the area only from the northern regions of Italy be removed, in order to increase the possibility of sourcing raw materials at a range of prices that are better for farms’ finances.

The request to reduce the percentage of feed from the geographical area has no impact on the essential characteristics of Strachitunt, which remain identical to those set out in the product specification.

| — | Amendment concerning Article 5.2 of the product specification, namely the use of the word ‘bundle’ [fagotto], the use of cloths and the timing of stamping the mark on the cheese.
  Current wording:

  ‘The curd obtained during the first stage of processing is collected in a cloth bundle made of natural or synthetic fibre and left to drain in an environment with humidity of 80-90 % and a temperature of more than 10 °C for a minimum of 12 hours.
  The curd obtained during the second stage of processing is broken up directly in the heating vat. The curds are broken two or three times and left to stand in between, until large lumps the size of walnuts or hazelnuts are obtained.
  The two curds, produced at least 12 hours apart, are placed in alternating layers in a mould that has been lined beforehand with a cloth made of natural or synthetic fibre. After standing for 30-45 minutes, the cloth acting as a filter is removed and the curd is turned in the mould for the first time.
  When the cheese is turned 24 hours after being formed, the marks with the STV symbol and the date of production are applied in the mould.’

  New wording:

  ‘The curd obtained during the first stage of processing is collected in a cloth made of natural or synthetic fibre and left to drain in an environment with humidity of 80-90 % and a temperature of more than 10 °C for a minimum of 12 hours.


  The curd obtained during the second stage of processing is broken up directly in the heating vat. The curds are broken two or three times and left to stand in between, until large lumps the size of walnuts or hazelnuts are obtained.


  The two curds, produced at least 12 hours apart, are placed in alternating layers in a mould that may be lined beforehand with a cloth made of natural or synthetic fibre. After standing for 30-45 minutes, the cloth acting as a filter, if present, is removed and the curd is turned in the mould for the first time.


  When the cheese is turned after a minimum of 12 hours from being formed, the marks with the STV symbol and the date of production are applied in the mould.’

  Reason:
  The word ‘bundle’ [fagotto] has been deleted as it is a ‘dialect word’ the interpretation of which has caused misunderstandings and made monitoring difficult to carry out. While the cloth for draining the curd can indeed be tied by its ends to form the ‘bundle’, it may also be left open on the work surface.
  As for using the cloth in the mould, it is considered that this does not have any particular impact on the processing and it would therefore be worth making its use optional, and no longer compulsory, in order to improve the production process. Indeed, some processors, although they continue to follow the traditional production technique, have switched to using closed moulds which remove the need to use cloths. This change ensures more efficient management of the equipment and improved process hygiene while keeping the characteristics of the product unchanged.
  Strachitunt PDO cheese is identified by the mark of origin affixed to it. Experience of applying the specification over the last few years has demonstrated that if the time between forming the cheese and applying the mark is reduced from 24 to 12 hours the mark is more visible on the cheese and lasts longer. |
| --- | --- |

—

Amendment concerning Article 5.2 of the product specification, namely the use of the word ‘bundle’ [fagotto], the use of cloths and the timing of stamping the mark on the cheese.

fagotto

Current wording:

‘The curd obtained during the first stage of processing is collected in a cloth bundle made of natural or synthetic fibre and left to drain in an environment with humidity of 80-90 % and a temperature of more than 10 °C for a minimum of 12 hours.

The curd obtained during the second stage of processing is broken up directly in the heating vat. The curds are broken two or three times and left to stand in between, until large lumps the size of walnuts or hazelnuts are obtained.

The two curds, produced at least 12 hours apart, are placed in alternating layers in a mould that has been lined beforehand with a cloth made of natural or synthetic fibre. After standing for 30-45 minutes, the cloth acting as a filter is removed and the curd is turned in the mould for the first time.

When the cheese is turned 24 hours after being formed, the marks with the STV symbol and the date of production are applied in the mould.’

New wording:

‘The curd obtained during the first stage of processing is collected in a cloth made of natural or synthetic fibre and left to drain in an environment with humidity of 80-90 % and a temperature of more than 10 °C for a minimum of 12 hours.

The curd obtained during the second stage of processing is broken up directly in the heating vat. The curds are broken two or three times and left to stand in between, until large lumps the size of walnuts or hazelnuts are obtained.

The two curds, produced at least 12 hours apart, are placed in alternating layers in a mould that may be lined beforehand with a cloth made of natural or synthetic fibre. After standing for 30-45 minutes, the cloth acting as a filter, if present, is removed and the curd is turned in the mould for the first time.

When the cheese is turned after a minimum of 12 hours from being formed, the marks with the STV symbol and the date of production are applied in the mould.’

Reason:

The word ‘bundle’ [fagotto] has been deleted as it is a ‘dialect word’ the interpretation of which has caused misunderstandings and made monitoring difficult to carry out. While the cloth for draining the curd can indeed be tied by its ends to form the ‘bundle’, it may also be left open on the work surface.

fagotto

As for using the cloth in the mould, it is considered that this does not have any particular impact on the processing and it would therefore be worth making its use optional, and no longer compulsory, in order to improve the production process. Indeed, some processors, although they continue to follow the traditional production technique, have switched to using closed moulds which remove the need to use cloths. This change ensures more efficient management of the equipment and improved process hygiene while keeping the characteristics of the product unchanged.

Strachitunt PDO cheese is identified by the mark of origin affixed to it. Experience of applying the specification over the last few years has demonstrated that if the time between forming the cheese and applying the mark is reduced from 24 to 12 hours the mark is more visible on the cheese and lasts longer.

| — | Amendment concerning Article 5.2 of the product specification on the piercing of the cheese.
  Current wording:

  ‘About 30 days after the start of maturation, the sides and heels of the cheeses are pierced using metal needles. This action may be repeated before the end of the maturation process depending on how the product is maturing.’

  New wording:

  ‘After a minimum period of 30 days from the start of maturation, the sides and heels of the cheeses are pierced using metal needles.


  This action may be repeated a number of times before the end of the maturation process depending on how the product is maturing.’

  Reason
  In order to improve the way the parameter is applied and monitor it more accurately, the minimum maturation time before piercing the cheeses has been set at 30 days.
  Due to production planning requirements linked, for example, to market demands, there may be a need to extend the maturation period beyond 75 days, with a resulting need to postpone the piercing of the cheese beyond 30 days. This circumstance has an impact on when the cheeses are pierced and on the number of times each cheese is to be turned.
  By specifying a minimum period of 30 days, greater homogeneity of the product is ensured and its characteristics can be better preserved over time, even where it is matured beyond the minimum period of 75 days. |
| --- | --- |

—

Amendment concerning Article 5.2 of the product specification on the piercing of the cheese.

Current wording:

‘About 30 days after the start of maturation, the sides and heels of the cheeses are pierced using metal needles. This action may be repeated before the end of the maturation process depending on how the product is maturing.’

New wording:

‘After a minimum period of 30 days from the start of maturation, the sides and heels of the cheeses are pierced using metal needles.

This action may be repeated a number of times before the end of the maturation process depending on how the product is maturing.’

Reason

In order to improve the way the parameter is applied and monitor it more accurately, the minimum maturation time before piercing the cheeses has been set at 30 days.

Due to production planning requirements linked, for example, to market demands, there may be a need to extend the maturation period beyond 75 days, with a resulting need to postpone the piercing of the cheese beyond 30 days. This circumstance has an impact on when the cheeses are pierced and on the number of times each cheese is to be turned.

By specifying a minimum period of 30 days, greater homogeneity of the product is ensured and its characteristics can be better preserved over time, even where it is matured beyond the minimum period of 75 days.

Labelling

| — | Amendment concerning Article 8 of the product specification and point 3.6 of the single document.
  Current wording:

  ‘“Strachitunt” PDO cheese is released for consumption with a graphic symbol featuring the acronym “STV” and the approval number of the production facility stamped on one side of the cheese in the mould.’

  New wording:

  ‘“Strachitunt” PDO cheese is released for consumption with a graphic symbol stamped on the side of the cheese, featuring the acronym “STV”, the approval number issued by the protection association to the production facility, and the date of production.’

  Reason
  This amendment was necessary in order to avoid incorrect interpretations and to ensure greater traceability of the product.
  It has been specified that the approval number on the cheese is that assigned to the processing facility by the protection association to ensure the traceability of the product; this should not be confused with EU recognition (CE mark).
  The requirement to mark the cheese with the date of production has also been introduced. This is stamped on the side of the cheese in such a way as to make it easier to check the duration of maturation for each cheese wheel. |
| --- | --- |

—

Amendment concerning Article 8 of the product specification and point 3.6 of the single document.

Current wording:

‘“Strachitunt” PDO cheese is released for consumption with a graphic symbol featuring the acronym “STV” and the approval number of the production facility stamped on one side of the cheese in the mould.’

New wording:

‘“Strachitunt” PDO cheese is released for consumption with a graphic symbol stamped on the side of the cheese, featuring the acronym “STV”, the approval number issued by the protection association to the production facility, and the date of production.’

Reason

This amendment was necessary in order to avoid incorrect interpretations and to ensure greater traceability of the product.

It has been specified that the approval number on the cheese is that assigned to the processing facility by the protection association to ensure the traceability of the product; this should not be confused with EU recognition (CE mark).

The requirement to mark the cheese with the date of production has also been introduced. This is stamped on the side of the cheese in such a way as to make it easier to check the duration of maturation for each cheese wheel.

| — | Amendment concerning Article 8 of the product specification and point 3.6 of the single document. To make the text more readable, the following part is introduced with the title: Labelling of whole cheeses (content remains unchanged)
  Current wording:

  ‘Whole cheeses put on the market must also have an identifying label on the top side of the wheel bearing the logo and the graphic symbol of the product.
  The label on the top side of each cheese, made of food-grade paper, is circular in shape; it consists of an outer ring featuring the “Strachitunt” logo and the “STV” symbol, arranged in a ray formation. In addition, the product’s ingredients and storage instructions must be given. The ring is brown in colour:
  pantone 175 = CMYK 60 mg 87y 78k
  The part inside the ring must feature the name of the product and, once again, the “Strachitunt” logo and the “STV” symbol. The chosen graphic features may be shown in the centre; the logo of the undertaking may not be larger than the “Strachitunt” logo.
  The wrapper of the cheese features the “Strachitunt” logo in a repeated pattern together with the “STV” symbol.
  In the centre of this wrapper is a circle with a brown border: the information to be displayed inside the circle are the same as inside the ring on the label.
  Some characteristics of the cheese are given in the centre at the top: area of production, area of origin of the milk, type of cows and their feed, type of milk, type of cheese, and minimum maturation period. The ingredients and storage instructions must be given in a smaller font. The name of the producer may also be given.’

  New wording:

  ‘Labelling of whole cheeses


  Whole cheeses put on the market must also have an identifying label on the top side of the wheel bearing the logo and the graphic symbol of the product.


  The label on the top side of each cheese, made of food-grade paper, is circular in shape; it consists of an outer ring featuring the “Strachitunt” logo and the “STV” symbol, arranged in a ray formation. In addition, the product’s ingredients and storage instructions must be given. The ring is brown in colour:


  pantone 175 = CMYK 60 mg 87y 78k


  The part inside the ring must feature the name of the product and, once again, the “Strachitunt” logo and the “STV” symbol. The chosen graphic features may be shown in the centre; the logo of the undertaking may not be larger than the “Strachitunt” logo.


  The wrapper of the cheese features the “Strachitunt” logo in a repeated pattern together with the “STV” symbol.


  In the centre of this wrapper is a circle with a brown border: the information to be displayed inside the circle are the same as inside the ring on the label.


  Some characteristics of the cheese are given in the centre at the top: area of production, area of origin of the milk, type of cows and their feed, type of milk, type of cheese, and minimum maturation period. The ingredients and storage instructions must be given in a smaller font.


  The name of the producer may also be given.’


  Reason
  The article has merely been organised into paragraphs to make it easier to read. |
| --- | --- |

—

Amendment concerning Article 8 of the product specification and point 3.6 of the single document. To make the text more readable, the following part is introduced with the title: Labelling of whole cheeses (content remains unchanged)

Current wording:

‘Whole cheeses put on the market must also have an identifying label on the top side of the wheel bearing the logo and the graphic symbol of the product.

The label on the top side of each cheese, made of food-grade paper, is circular in shape; it consists of an outer ring featuring the “Strachitunt” logo and the “STV” symbol, arranged in a ray formation. In addition, the product’s ingredients and storage instructions must be given. The ring is brown in colour:

pantone 175 = CMYK 60 mg 87y 78k

The part inside the ring must feature the name of the product and, once again, the “Strachitunt” logo and the “STV” symbol. The chosen graphic features may be shown in the centre; the logo of the undertaking may not be larger than the “Strachitunt” logo.

The wrapper of the cheese features the “Strachitunt” logo in a repeated pattern together with the “STV” symbol.

In the centre of this wrapper is a circle with a brown border: the information to be displayed inside the circle are the same as inside the ring on the label.

Some characteristics of the cheese are given in the centre at the top: area of production, area of origin of the milk, type of cows and their feed, type of milk, type of cheese, and minimum maturation period. The ingredients and storage instructions must be given in a smaller font. The name of the producer may also be given.’

New wording:

‘Labelling of whole cheeses

Whole cheeses put on the market must also have an identifying label on the top side of the wheel bearing the logo and the graphic symbol of the product.

The label on the top side of each cheese, made of food-grade paper, is circular in shape; it consists of an outer ring featuring the “Strachitunt” logo and the “STV” symbol, arranged in a ray formation. In addition, the product’s ingredients and storage instructions must be given. The ring is brown in colour:

pantone 175 = CMYK 60 mg 87y 78k

The part inside the ring must feature the name of the product and, once again, the “Strachitunt” logo and the “STV” symbol. The chosen graphic features may be shown in the centre; the logo of the undertaking may not be larger than the “Strachitunt” logo.

The wrapper of the cheese features the “Strachitunt” logo in a repeated pattern together with the “STV” symbol.

In the centre of this wrapper is a circle with a brown border: the information to be displayed inside the circle are the same as inside the ring on the label.

Some characteristics of the cheese are given in the centre at the top: area of production, area of origin of the milk, type of cows and their feed, type of milk, type of cheese, and minimum maturation period. The ingredients and storage instructions must be given in a smaller font.

The name of the producer may also be given.’

Reason

The article has merely been organised into paragraphs to make it easier to read.

| — | Amendment concerning Article 8 of the product specification and point 3.6 of the single document. A new paragraph on portioning has been added, which is missing from the current specification.
  The part that has been added is as follows:

  Article 8.2 - Labelling of cheese in portions


  Portioned cheeses put on the market must show the following information on the wrapper:







  — | The ‘Strachitunt’ logo with the ‘STV’ symbol as defined below. |
| --- | --- | --- |

—

Amendment concerning Article 8 of the product specification and point 3.6 of the single document. A new paragraph on portioning has been added, which is missing from the current specification.

The part that has been added is as follows:

Article 8.2 - Labelling of cheese in portions

Article 8.2 - Labelling of cheese in portions

Portioned cheeses put on the market must show the following information on the wrapper:

Portioned cheeses put on the market must show the following information on the wrapper:

—

The ‘Strachitunt’ logo with the ‘STV’ symbol as defined below.

The ‘Strachitunt’ logo with the ‘STV’ symbol as defined below.

| — | The wording ‘Certificato da Organismo di Controllo autorizzato dal Mipaaf’ [Certified by control body authorised by the Ministry of Agricultural, Food and Forestry Policy]. |
| --- | --- |

—

The wording ‘Certificato da Organismo di Controllo autorizzato dal Mipaaf’ [Certified by control body authorised by the Ministry of Agricultural, Food and Forestry Policy].

The wording ‘Certificato da Organismo di Controllo autorizzato dal Mipaaf’ [Certified by control body authorised by the Ministry of Agricultural, Food and Forestry Policy].

| — | The wording ‘Licenza Consorzio Tutela Strachitunt n. xxx’ [Licence No xxx from the Strachitunt Protection Association], together with the portioning authorisation number identifying the undertaking. |
| --- | --- |

—

The wording ‘Licenza Consorzio Tutela Strachitunt n. xxx’ [Licence No xxx from the Strachitunt Protection Association], together with the portioning authorisation number identifying the undertaking.

The wording ‘Licenza Consorzio Tutela Strachitunt n. xxx’ [Licence No xxx from the Strachitunt Protection Association], together with the portioning authorisation number identifying the undertaking.

| — | The PDO logo, which must comply with Regulation (EC) No 628/2008, as amended. |
| --- | --- |

—

The PDO logo, which must comply with Regulation (EC) No 628/2008, as amended.

The PDO logo, which must comply with Regulation (EC) No 628/2008, as amended.

The information to be included on the label of the portioned product is being provided in a specific paragraph in order to make things easier for packagers and to improve consumer information.

This clarification ensures that cheese in portions also features the EU symbols in accordance with Regulation (EC) No 668/2014 (Annex X).

SINGLE DOCUMENT

‘Strachitunt’

‘Strachitunt’

EU No: PDO-IT-1047-AM02 — 19.10.2021

EU No: PDO-IT-1047-AM02 — 19.10.2021

PDO (X) PGI ( )

PDO (X) PGI ( )

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

Name(s) [of PDO or PGI]

‘Strachitunt’

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 1.3 – Cheeses

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

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

Strachitunt is a veined cheese made from raw whole cow’s milk using the age-old dual-curd technique and matured for a medium to long period of at least 75 days.

Strachitunt has a thin and coarse rind, of average firmness, sometimes covered with mould, and yellowish in colour but tending to grey with extended maturation.

It is a cylindrical cheese with flat sides varying in diameter from 25 cm to 28 cm, with a straight or slightly convex heel of 10 cm to 18 cm in height. Each individual cheese wheel weighs between 4 kg and 7 kg.

When cut, Strachitunt is compact and marbled, fusing just under the rind, with creamy streaks and green-blue veins from mould formation. The degree of veining in the cheese varies according to the number of spores naturally present in the milk and their capacity to develop.

The flavour is aromatic and intense, ranging from mild to strong, and can become more pronounced as it matures.

Characteristics of the product after the minimum maturation period of 75 days: Moisture: 44,0-53,0 %; Protein on a wet basis: 17,0-23,0 %; Carbohydrates on a wet basis: below 2,5.

The fat content is at least 48 %, expressed as a percentage of dry matter.

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)

Raw milk, collected in two separate milkings, with at least 90 % of the total coming from Bruna [brown] cows. Calf rennet and salt available on the market are used in the production process.

The milk used in the production of Strachitunt comes from farms where grass and/or hay from single- or mixed-grass meadows make up at least 65 % of the total dry matter in the cattle’s diet. At least 80 % of this fodder, corresponding to around 55 % of the cattle’s diet, must come from the geographical area. The animals’ diet may also include cereal concentrates and their whole, ground, rolled and flaked derivatives; oilseeds (flax, soya, sunflower) and their derivatives as a protein source (ground, whole, extruded, dehusked and expeller-pressed); sugar industry derivatives at less than 3,5 % dry matter; minerals as macronutrients; and additives. The use of maize silage is prohibited.

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 stages of the production process must take place within the defined geographical area, including rearing the cows, milking, collecting and processing the milk, and making and maturing the cheese.

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

‘Strachitunt’ PDO cheese may be portioned and packaged outside the geographical production area. Companies portioning and packaging the cheese must inform the Consorzio di Tutela dello Strachitunt [Strachitunt Protection Association] prior to carrying out such activities.

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

‘Strachitunt’ PDO cheese is released for consumption with a graphic symbol printed on the side of the cheese, featuring the acronym ‘STV’, the approval number issued by the protection association to the production facility, and the date of production.

The stamp used to print the graphic symbol onto the cheeses is made of food-grade plastic and is a whole rectangle in shape with a base of 23 cm and a height of 11,5 cm.

The sides of that rectangle are rounded: the mark is 16,5 cm high and 26 cm wide in its central part. The ‘STV’ symbol is in relief on the inside.

Labelling of whole cheeses

Whole cheeses put on the market must also have an identifying label on the top side of the wheel bearing the logo and the graphic symbol of the product.

The label on the top side of each cheese, made of food-grade paper, is circular in shape; it consists of an outer ring featuring the ‘Strachitunt’ logo and the ‘STV’ symbol, arranged in a ray formation. In addition, the product’s ingredients and storage instructions must be given. The ring is brown in colour:

pantone 175 = CMYK 60 mg 87y 78k

The part inside the ring must feature the name of the product and, once again, the ‘Strachitunt’ logo and the ‘STV’ symbol. The chosen graphic features may be shown in the centre; the logo of the undertaking may not be larger than the ‘Strachitunt’ logo.

In the centre of this wrapper is a circle with a brown border: the information to be displayed inside the circle are the same as inside the ring on the label.

Some characteristics of the cheese are given in the centre at the top: area of production, area of origin of the milk, type of cows and their feed, type of milk, type of cheese, and minimum maturation period.

The ingredients and storage instructions must be given in a smaller font. The name of the producer may also be indicated.

Labelling of portioned cheeses

Portioned cheeses put on the market must show the following information on the wrapper:

The ‘Strachitunt’ logo with the ‘STV’ symbol as defined below.

The wording ‘Certificato da Organismo di Controllo autorizzato dal Mipaaf’ [Certified by control body authorised by the Ministry of Agricultural, Food and Forestry Policy].

The wording ‘Licenza Consorzio Tutela Strachitunt n. xxx’ [Licence No xxx from the Strachitunt Protection Association], together with the portioning authorisation number identifying the undertaking.

The graphic symbol identifying ‘Strachitunt’ PDO cheese consists of the letters ‘STV’. The ‘Strachitunt’ logo must be shown together with the ‘STV’ symbol using the following colours: pantone 476 = CMYK 85c 85mg 100y

pantone 139 = CMYK 40 mg 100y 33k

The ‘STV’ symbol may only be used in the proposed variants.

Image 1

4.   Concise definition of the geographical area

Concise definition of the geographical area

The production area includes the territories of Taleggio, Vedeseta, Gerosa and Blello, located in the province of Bergamo. These areas, in part or as a whole, make up the Valtaleggio region. The defined geographical area is completely mountainous with a minimum altitude of 700 m above sea level.

5.   Link with the geographical area

Link with the geographical area

The Taleggio valley, located at the heart of the Orobian Pre-Alps with a considerable portion in the Bergamo Orobian natural park, has no industrial activities or sources of pollution within its borders, and it benefits from a sufficiently remote position compared with the overcrowded Lombardy plains and the largest built-up areas. This situation enables the Taleggio valley to retain uncontaminated areas where nature thrives, and these have a positive influence on all the production activities in the area.

As well as neighbouring each other, the municipalities identified above also share similar geo-anthropic characteristics. The prevalence of grazing meadows provides an ideal environment for rearing livestock and alpine grazing, and enables the milk used in making Strachitunt cheese to be produced and processed. The high proportion of Bruna cows in the area is typical of cattle-rearing in this mountain region. The location of the area of origin guarantees that animals will have at least six months of grazing at pasture each year, and this improves the quality of the milk, which is highly dependent on achieving an optimum level of animal welfare. These conditions, together with the general climate of this mountain region at an altitude of at least 700 m above sea level and the storehouses where the cheese is matured, continue to represent the ideal environment for producing many different types of soft cheese, today as in the past. The geographical area consists of localities with an historic and documented dairy-farming tradition, and thus the techniques used in producing and maturing Strachitunt are long-established. Within the geographical production area, the milk is processed either directly at the alpine pasture site, or at other farms in the territory: in the first case, the milk is not transported at all; in the second, it is transported only a short distance.

In addition, the adoption of traditional techniques, such as the dual-curd method and the use of acid whey as a degreasing agent to clean the heating vat and utensils, are environmentally friendly and respect the microflora that are naturally present in the processing environment, whilst maintaining the wholesomeness of the finished product. Farms within the area of origin mainly use underground storehouses for maturing the cheese, with ‘static’ cooling systems that take advantage of the climate’s low temperatures. This is made possible by the shape of the valley, whereby the areas to the right of the Enna stream have a very limited exposure to the sun, even during the summer. These conditions help to determine the varying degree of veining that characterises the cheese.

Strachitunt is the product of the age-old dual-curd cheese-making technique. This technique requires the use of two curds: one warm, and one cold, obtained approximately 12 hours apart from the two daily milkings.

The curds are combined and mixed to form a single cheese.

Strachitunt’s distinguishing characteristics are its special production method, its degree of veining which varies according to the presence of natural mould (adding any fungal cultures to the milk is prohibited), and its compact, marbled paste fusing under the rind, with creamy streaks.

The methods used to produce Strachitunt stem from the morphological characteristics of the Valtaleggio area, which led to the development of small farms where cheeses were made for private consumption.

In addition, rearing Bruna cattle, with their remarkable capacity to adapt to the mountain soil and climate conditions, has influenced and continues to influence the characteristics of the milk.

Historically, it was necessary to produce cheeses with raw milk processed in copper vats because of the use of wood as fuel, which meant that the milk could not be heat-treated.

The dual-curd technique also emerged as a result of the necessity of processing milk immediately after milking, as it was impossible to keep it chilled; this method allowed the warm curd to be used as soon as it was obtained together with the cold curd from the previous milk processing.

This processing method means that the chemical, physical and microbiological qualities of the milk and the quality of the finished product are very closely linked. The veining comes from the natural presence of mould spores in the milk and in the places where the cheese matures. This mould is able to develop due to the special production techniques and the practice of piercing holes in the cheese while it is maturing.

All the activities that take place during the production of Strachitunt are inseparably linked to the geographical environment and the traditions handed down over time, which determine the distinctive characteristics of the finished product.

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 website: 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’.

---

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

1

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| 6.3.2023 | EN | Official Journal of the European Union | C 82/19 |
| --- | --- | --- | --- |

6.3.2023

EN

Official Journal of the European Union

C 82/19

---

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

(2023/C 82/06)

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

‘Garda Colli Mantovani’

PDO-IT-A1070-AM02

Date of communication: 7.12.2022

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

1.   Addition of terms for the Bianco [white] and Rosso [red] types (Category: Wine)

Description:

The terms Passito [raisined], Vendemmia Tardiva [late harvest] and Riserva [reserve] have been included for white wines and the term Superiore [superior] has been included for red wines.

Reasons:

The white and red wines currently produced and marketed in the area are quality wines covered by the new terms, in particular Riserva and Superiore. In the case of the white wines, there is a tradition for late harvesting and drying the grapes, including partial drying, to produce structured and long-lasting wines.

This amendment concerns Articles 1, 2, 4, 5, 6, 7, 8 and 9 of the product specification, and the Description of the wine(s), Wine-making practices – Maximum yields, Wine grape varieties, Link with the geographical area and Further conditions sections of the single document.

2.   Amendment to the combination of grape varieties for the Bianco and Rosso types (Category: Wine)

Description:

For white wines the maximum percentage of Garganega has been increased to 40 % and other main grape varieties, such as Trebbiano and Chardonnay, may account for up to 60 %.

For red wines the three main varieties Cabernet, Merlot and Rondinella must account for at least 70 %.

Reasons:

The grapes produced to make white wines consist almost exclusively of the three main white grape varieties Garganega, Trebbiano and Chardonnay. Aromatic grapes have been limited to a maximum of 5 % of the varietal mix.

The red wines currently produced are mainly made up of Cabernet and Merlot, either singly or in a blend, with Rondinella becoming increasingly marginal. In line with current production, the three main grape varieties must form the majority of the mix, accounting for at least 70 %, although minimum percentages have not been specified for the individual varieties.

This amendment concerns Article 2 of the product specification and the Wine grape varieties section of the single document.

3.   Amendment of a number of rules for winegrowing

Description:

| — | A minimum number of plants per hectare has been introduced. |
| --- | --- |

—

A minimum number of plants per hectare has been introduced.

| — | The yield of white grapes has been increased by 15 %, from 12 to 14 tonnes per hectare. |
| --- | --- |

—

The yield of white grapes has been increased by 15 %, from 12 to 14 tonnes per hectare.

| — | The column for the minimum natural alcoholic strength by volume of the grapes at harvest has been added to the table of yields. |
| --- | --- |

—

The column for the minimum natural alcoholic strength by volume of the grapes at harvest has been added to the table of yields.

| — | Stricter values have been laid down for the new terms Vendemmia Tardiva, Passito and Superiore, both for the yield per hectare and the minimum natural alcoholic strength by volume. |
| --- | --- |

—

Stricter values have been laid down for the new terms Vendemmia Tardiva, Passito and Superiore, both for the yield per hectare and the minimum natural alcoholic strength by volume.

Reasons:

| — | On the basis of the vineyard restructuring plans, all newly planted vineyards are trellised and have a minimum of 4 000 plants per hectare. |
| --- | --- |

—

On the basis of the vineyard restructuring plans, all newly planted vineyards are trellised and have a minimum of 4 000 plants per hectare.

| — | The newly planted trellised vineyards have more plants per hectare and perform better in terms of production; overall yields are therefore higher even if the yield per plant is low. |
| --- | --- |

—

The newly planted trellised vineyards have more plants per hectare and perform better in terms of production; overall yields are therefore higher even if the yield per plant is low.

| — | The minimum natural alcoholic strength by volume of the grapes at harvest has been increased from 9,5 to 10,5 %. |
| --- | --- |

—

The minimum natural alcoholic strength by volume of the grapes at harvest has been increased from 9,5 to 10,5 %.

| — | For wines with the terms Vendemmia Tardiva and Superiore, the yield per hectare is 20 % lower at 10 tonnes per hectare. |
| --- | --- |

—

For wines with the terms Vendemmia Tardiva and Superiore, the yield per hectare is 20 % lower at 10 tonnes per hectare.

| — | For the Bianco Passito type, the grape yield per hectare is not more than 65 % of the maximum yield laid down for the Bianco type and is therefore 9,1 tonnes per hectare. |
| --- | --- |

—

For the Bianco Passito type, the grape yield per hectare is not more than 65 % of the maximum yield laid down for the Bianco type and is therefore 9,1 tonnes per hectare.

These amendments concern Article 4 of the product specification and the Wine-making practices – Maximum yields section of the single document.

4.   Amendment of a number of rules for winegrowing – fermentation of grapes being dried

Description:

A paragraph has been added for the Rosso Superiore and Bianco Passito types, setting out the duration of fermentation and secondary fermentation for raisined grapes.

Reasons:

The date of 30 June following the year of grape production has been added as the latest date for fermentation and secondary fermentation of the wines, meaning it is no longer necessary to request derogations after 15 December.

This amendment concerns Article 5 of the product specification.

5.   Amendment of a number of rules for winegrowing – time limits for release for consumption

Description:

Paragraphs have been added laying down time limits for release for consumption for Rosso Superiore, Rosso Riserva, Bianco Passito and Bianco Riserva wines.

Reasons:

The time limits for releasing these wines for consumption are in line with the current qualitative conditions of maturing and ageing the wines before they are placed on the market.

This amendment concerns Article 5 of the product specification.

6.   Amendment of a number of rules for winegrowing – addition of grape/wine yield and hectolitres/hectare

Description:

A specific table has been added for all wine types with the maximum grape/wine yield and hectolitres that may be obtained.

For the Bianco Passito type, the maximum yield of finished wine after the grapes have been dried has been set at 50 %.

Reasons:

The maximum yield is 70 %, while the maximum yield for Bianco Passito is 50 % after the grapes are dried; at the end of this process they must have a minimum natural strength by volume of 13,00 %.

This amendment concerns Article 5 of the product specification.

7.   Amendment of a number of characteristics of the wines on consumption and addition of characteristics for the new terms

Description:

| — | Chemical, physical and organoleptic characteristics have been added for the white wines with the terms Riserva, Vendemmia Tardiva and Passito. |
| --- | --- |

—

Chemical, physical and organoleptic characteristics have been added for the white wines with the terms Riserva, Vendemmia Tardiva and Passito.

| — | Colour, aroma and taste characteristics have been brought up to date. |
| --- | --- |

—

Colour, aroma and taste characteristics have been brought up to date.

| — | The values for the parameters of alcohol strength and minimum sugar-free extract have been increased, while acidity has been reduced by half a point. |
| --- | --- |

—

The values for the parameters of alcohol strength and minimum sugar-free extract have been increased, while acidity has been reduced by half a point.

Reasons:

| — | The organoleptic descriptors have been updated as a result of technical developments in response to market conditions. |
| --- | --- |

—

The organoleptic descriptors have been updated as a result of technical developments in response to market conditions.

| — | The dry taste meets the demand for a high quality product and for very structured wines. |
| --- | --- |

—

The dry taste meets the demand for a high quality product and for very structured wines.

| — | For Vendemmia Tardiva white wines, the taste ranges from dry to medium dry because the wines often have a residual sugar content of more than 4 g/l. |
| --- | --- |

—

For Vendemmia Tardiva white wines, the taste ranges from dry to medium dry because the wines often have a residual sugar content of more than 4 g/l.

| — | For Passito white wines, the taste is exclusively sweet. |
| --- | --- |

—

For Passito white wines, the taste is exclusively sweet.

Description:

| — | The rosé type has been amended to include the name of the traditional term currently used Chiaretto. |
| --- | --- |

—

The rosé type has been amended to include the name of the traditional term currently used Chiaretto.

| — | The other amendments to the chemical, physical and organoleptic parameters meet the market expectations for technical adjustment as mentioned above for all the other types. |
| --- | --- |

—

The other amendments to the chemical, physical and organoleptic parameters meet the market expectations for technical adjustment as mentioned above for all the other types.

Reasons:

| — | The rosé type is usually known as Chiaretto, which refers entirely and exclusively to the rosé wine produced locally. |
| --- | --- |

—

The rosé type is usually known as Chiaretto, which refers entirely and exclusively to the rosé wine produced locally.

| — | The minimum sugar-free extract value has been decreased by one point for the Chiaretto type only, from 18 g/l to 17 g/l. |
| --- | --- |

—

The minimum sugar-free extract value has been decreased by one point for the Chiaretto type only, from 18 g/l to 17 g/l.

Description:

| — | Chemical, physical and organoleptic characteristics have been added for the red wines with the terms Superiore and Riserva. |
| --- | --- |

—

Chemical, physical and organoleptic characteristics have been added for the red wines with the terms Superiore and Riserva.

| — | Colour, aroma and taste characteristics have been brought up to date. |
| --- | --- |

—

Colour, aroma and taste characteristics have been brought up to date.

| — | The values for the parameters of alcohol strength and minimum sugar-free extract have been increased. |
| --- | --- |

—

The values for the parameters of alcohol strength and minimum sugar-free extract have been increased.

Reasons:

| — | The organoleptic descriptors have been updated as a result of technical developments in response to market conditions. |
| --- | --- |

—

The organoleptic descriptors have been updated as a result of technical developments in response to market conditions.

| — | The increase in the minimum sugar-free extract values for the types Rosso, Rosso Riserva and Rosso Superiore, to 25 g/l and 26 g/l respectively, is an indication of quality wines which are structured and complex, and suitable for a long period of ageing, including in wood. |
| --- | --- |

—

The increase in the minimum sugar-free extract values for the types Rosso, Rosso Riserva and Rosso Superiore, to 25 g/l and 26 g/l respectively, is an indication of quality wines which are structured and complex, and suitable for a long period of ageing, including in wood.

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

8.   Labelling and presentation

Description:

A paragraph has been added to regulate the use of the two traditional terms: Rubino [ruby] for Rosso Superiore wine and Chiaretto [light red] for Rosato wine.

Reasons:

The traditional term Rubino is used locally to identify red wines of the PDO produced from Cabernet, Merlot and Rondinella grapes. In the proposed amendment, it is requested that the use of the traditional term Rubino be refined so that it is used exclusively with the Rosso Superiore type, in order to increase its market value even more.

The traditional term Chiaretto is usually used to refer to local rosé wines.

This amendment concerns Article 7 of the product specification and the Further conditions section of the single document.

9.   Addition of a number of packaging requirements

Description:

| — | The volumes and materials for the containers have been specified. |
| --- | --- |

—

The volumes and materials for the containers have been specified.

| — | Bag in box containers may be used but only for the Bianco and Rosso types that do not have an additional term on the label. |
| --- | --- |

—

Bag in box containers may be used but only for the Bianco and Rosso types that do not have an additional term on the label.

| — | All closures except crown stoppers have been allowed. |
| --- | --- |

—

All closures except crown stoppers have been allowed.

Reasons:

| — | Carboys are not provided for, which is why glass containers may have a maximum volume of 3 litres. |
| --- | --- |

—

Carboys are not provided for, which is why glass containers may have a maximum volume of 3 litres.

| — | Bag in box containers meet a commercial demand that is now inescapable even for small quality designations. |
| --- | --- |

—

Bag in box containers meet a commercial demand that is now inescapable even for small quality designations.

This amendment concerns Article 8 of the product specification and the Further conditions section of the single document.

10.   Update to the description of the link with the geographical area

Description:

Reworded to include the new terms in the description.

Reasons:

| — | The reasons for introducing the terms Vendemmia Tardiva, Passito and Superiore for the white and red wines have been clearly set out in the description of the link with the environment and the interaction of human and climatic factors. |
| --- | --- |

—

The reasons for introducing the terms Vendemmia Tardiva, Passito and Superiore for the white and red wines have been clearly set out in the description of the link with the environment and the interaction of human and climatic factors.

SINGLE DOCUMENT

1.   Name of the product

Garda Colli Mantovani

2.   Geographical indication type

PDO – Protected Designation of Origin

3.   Categories of grapevine product

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

1.

Wine

4.   Description of the wine(s)

1.   Garda Colli Mantovani Bianco

CONCISE TEXTUAL DESCRIPTION

| — | Colour: from greenish-yellow to golden yellow; |
| --- | --- |

—

Colour: from greenish-yellow to golden yellow;

| — | Aroma: fresh, harmonious, delicate, sometimes floral; |
| --- | --- |

—

Aroma: fresh, harmonious, delicate, sometimes floral;

| — | Taste: dry, harmonious, flavourful; |
| --- | --- |

—

Taste: dry, harmonious, flavourful;

| — | Minimum total alcoholic strength by volume: 11,50 %; |
| --- | --- |

—

Minimum total alcoholic strength by volume: 11,50 %;

| — | Minimum sugar-free extract: 22,00 g/l. |
| --- | --- |

—

Minimum sugar-free extract: 22,00 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 in grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

Minimum total acidity

4,5 in grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

2.   Garda Colli Mantovani Bianco Riserva

CONCISE TEXTUAL DESCRIPTION

| — | Colour: from greenish-yellow to golden yellow; |
| --- | --- |

—

Colour: from greenish-yellow to golden yellow;

| — | Aroma: fresh, harmonious, delicate, sometimes floral; |
| --- | --- |

—

Aroma: fresh, harmonious, delicate, sometimes floral;

| — | Taste: dry, harmonious, flavourful; |
| --- | --- |

—

Taste: dry, harmonious, flavourful;

| — | Minimum total alcoholic strength by volume: 12,00 %; |
| --- | --- |

—

Minimum total alcoholic strength by volume: 12,00 %;

| — | Minimum sugar-free extract: 22,00 g/l. |
| --- | --- |

—

Minimum sugar-free extract: 22,00 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 in grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

Minimum total acidity

4,5 in grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

3.   Garda Colli Mantovani Bianco Passito

CONCISE TEXTUAL DESCRIPTION

| — | Colour: from straw yellow to golden; |
| --- | --- |

—

Colour: from straw yellow to golden;

| — | Aroma: distinctive, harmonious, lingering, fruity; |
| --- | --- |

—

Aroma: distinctive, harmonious, lingering, fruity;

| — | Taste: sweet, distinctive, harmonious, structured; |
| --- | --- |

—

Taste: sweet, distinctive, harmonious, structured;

| — | Minimum total alcoholic strength by volume: 13,00 %, of which at least 11,00 % actual alcohol; |
| --- | --- |

—

Minimum total alcoholic strength by volume: 13,00 %, of which at least 11,00 % actual alcohol;

| — | Minimum sugar-free extract: 28,00 g/l. |
| --- | --- |

—

Minimum sugar-free extract: 28,00 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 in grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

Minimum total acidity

4 in grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

4.   Garda Colli Mantovani Vendemmia Tardiva

CONCISE TEXTUAL DESCRIPTION

| — | Colour: from straw yellow to golden; |
| --- | --- |

—

Colour: from straw yellow to golden;

| — | Aroma: distinctive, delicate, lingering, fruity, floral; |
| --- | --- |

—

Aroma: distinctive, delicate, lingering, fruity, floral;

| — | Taste: from dry to sweet, distinctive, harmonious; |
| --- | --- |

—

Taste: from dry to sweet, distinctive, harmonious;

| — | Minimum total alcoholic strength by volume: 13,00 %, of which at least 11,50 % actual alcohol; |
| --- | --- |

—

Minimum total alcoholic strength by volume: 13,00 %, of which at least 11,50 % actual alcohol;

| — | Minimum sugar-free extract: 22,00 g/l. |
| --- | --- |

—

Minimum sugar-free extract: 22,00 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 in grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

Minimum total acidity

4 in grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

5.   Garda Colli Mantovani Rosso

CONCISE TEXTUAL DESCRIPTION

| — | Colour: intense ruby red, sometimes garnet with age; |
| --- | --- |

—

Colour: intense ruby red, sometimes garnet with age;

| — | Aroma: distinctive, from fruity to spicy; |
| --- | --- |

—

Aroma: distinctive, from fruity to spicy;

| — | Taste: dry, fine, distinctive, lingering; |
| --- | --- |

—

Taste: dry, fine, distinctive, lingering;

| — | Minimum total alcoholic strength by volume: 11,50 %; |
| --- | --- |

—

Minimum total alcoholic strength by volume: 11,50 %;

| — | Minimum sugar-free extract: 25,00 g/l. |
| --- | --- |

—

Minimum sugar-free extract: 25,00 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 in grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

Minimum total acidity

4,5 in grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

6.   Garda Colli Mantovani Rosso Riserva

CONCISE TEXTUAL DESCRIPTION

| — | Colour: intense ruby red, sometimes garnet with age; |
| --- | --- |

—

Colour: intense ruby red, sometimes garnet with age;

| — | Aroma: distinctive, from fruity to spicy; |
| --- | --- |

—

Aroma: distinctive, from fruity to spicy;

| — | Taste: dry, fine, distinctive, lingering; |
| --- | --- |

—

Taste: dry, fine, distinctive, lingering;

| — | Minimum total alcoholic strength by volume: 12,50 %; |
| --- | --- |

—

Minimum total alcoholic strength by volume: 12,50 %;

| — | Minimum sugar-free extract: 25,00 g/l. |
| --- | --- |

—

Minimum sugar-free extract: 25,00 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 in grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

Minimum total acidity

4,5 in grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

7.   Garda Colli Mantovani Rosso Superiore

CONCISE TEXTUAL DESCRIPTION

| — | Colour: intense ruby red, sometimes with hints of garnet; |
| --- | --- |

—

Colour: intense ruby red, sometimes with hints of garnet;

| — | Aroma: complex, fruity, sometimes spicy; |
| --- | --- |

—

Aroma: complex, fruity, sometimes spicy;

| — | Taste: dry, structured, sometimes with a hint of jam; |
| --- | --- |

—

Taste: dry, structured, sometimes with a hint of jam;

| — | Minimum total alcoholic strength by volume: 12,50 %; |
| --- | --- |

—

Minimum total alcoholic strength by volume: 12,50 %;

| — | Minimum sugar-free extract: 26,00 g/l. |
| --- | --- |

—

Minimum sugar-free extract: 26,00 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 in grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

Minimum total acidity

4,5 in grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

8.   Garda Colli Mantovani Chiaretto

CONCISE TEXTUAL DESCRIPTION

| — | Colour: from light pink to pink of varying intensity; |
| --- | --- |

—

Colour: from light pink to pink of varying intensity;

| — | Aroma: fine, floral, fruity; |
| --- | --- |

—

Aroma: fine, floral, fruity;

| — | Taste: dry, fresh, fine, flavourful; |
| --- | --- |

—

Taste: dry, fresh, fine, flavourful;

| — | Minimum total alcoholic strength by volume: 11,50 %; |
| --- | --- |

—

Minimum total alcoholic strength by volume: 11,50 %;

| — | Minimum sugar-free extract: 22,00 g/l. |
| --- | --- |

—

Minimum sugar-free extract: 22,00 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 in grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

Minimum total acidity

4,5 in grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

5.   Wine-making practices

5.1.   Specific oenological practices

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5.2.   Maximum yields

| 1. | Garda Colli Mantovani Bianco and Bianco Riserva

  14 000 kilograms of grapes per hectare |
| --- | --- |

1.

Garda Colli Mantovani Bianco and Bianco Riserva

14 000 kilograms of grapes per hectare

| 2. | Garda Colli Mantovani Bianco Vendemmia Tardiva

  10 000 kilograms of grapes per hectare |
| --- | --- |

2.

Garda Colli Mantovani Bianco Vendemmia Tardiva

10 000 kilograms of grapes per hectare

| 3. | Garda Colli Mantovani Bianco Passito

  91 000 kilograms of grapes per hectare |
| --- | --- |

3.

Garda Colli Mantovani Bianco Passito

91 000 kilograms of grapes per hectare

| 4. | Garda Colli Mantovani Rosso and Rosso Riserva

  13 000 kilograms of grapes per hectare |
| --- | --- |

4.

Garda Colli Mantovani Rosso and Rosso Riserva

13 000 kilograms of grapes per hectare

| 5. | Garda Colli Mantovani Rosso Superiore

  10 000 kilograms of grapes per hectare |
| --- | --- |

5.

Garda Colli Mantovani Rosso Superiore

10 000 kilograms of grapes per hectare

| 6. | Garda Colli Mantovani Chiaretto

  13 000 kilograms of grapes per hectare |
| --- | --- |

6.

Garda Colli Mantovani Chiaretto

13 000 kilograms of grapes per hectare

6.   Demarcated geographical area

The production area for wines with the ‘Garda Colli Mantovani’ protected designation of origin comprises all or part of the municipalities of Castiglione delle Stiviere, Cavriana, Monzambano, Ponti sul Mincio, Solferino and Volta Mantovana, with the exception of areas that are not suitable because the terrain is steep, has an unfavourable exposure or groundwater close to the surface or is slow to drain.

7.   Wine grape varieties

| | Cabernet Franc N. - Cabernet |
| --- | --- |

Cabernet Franc N. - Cabernet

| | Cabernet Sauvignon N. - Cabernet |
| --- | --- |

Cabernet Sauvignon N. - Cabernet

| | Carmenère N. - Cabernet |
| --- | --- |

Carmenère N. - Cabernet

| | Chardonnay B. |
| --- | --- |

Chardonnay B.

| | Garganega B. |
| --- | --- |

Garganega B.

| | Merlot N. |
| --- | --- |

Merlot N.

| | Rondinella N. |
| --- | --- |

Rondinella N.

| | Trebbiano di Soave B. - Trebbiano |
| --- | --- |

Trebbiano di Soave B. - Trebbiano

| | Trebbiano di Soave B. - Turbiana |
| --- | --- |

Trebbiano di Soave B. - Turbiana

| | Trebbiano Giallo B. - Trebbiano |
| --- | --- |

Trebbiano Giallo B. - Trebbiano

| | Trebbiano Toscano B. - Procanico |
| --- | --- |

Trebbiano Toscano B. - Procanico

8.   Description of the link(s)

8.1.   PDO Garda Colli Mantovani

A)   Details of geographical area

1)   Natural factors relevant to the link

The geographical production area is located in the Garda moraine amphitheatre, with altitudes of up to 200 m above sea level. The moraine hills consist of sediments of fluvio-glacial origin. The soils are loose and permeable, allowing excellent surface drainage and the formation of a complete underground water regime.

The first aquifer is 10-30 metres deep and is at ground level in low-lying areas. The Mincio river is the main hydrological axis. The climate is mild and breezy due to the presence of Lake Garda. The climate is to be regarded as somewhere between Mediterranean and maritime, giving it continentality. It is characterised by high average summer temperatures. Average annual precipitation exceeds 700 mm and falls mostly in autumn and spring.

2)   Human factors relevant to the link

The human factors linked to the area are crucial and have been decisive in producing wines with the ‘Garda Colli Mantovani’ protected designation of origin.

Growing vines in the province of Mantova has ancient origins. Archaeological excavations in the moraine hills found a bowl of grape seeds dating back to the pile dwellings of the Neolithic. The Etruscan civilisation then brought with it wine culture. We are given important evidence of the wines and grapes of these hills in Isabella d’Este’s correspondence during her trip to Cavriana and on Lake Garda in September 1535, and in the Descrittione in compendio del castello di Solferino [Summarised description of Solferino castle], a document from the state archives of Mantova dated 1588.

Teofilo Folengo, who was from Mantova, also described the age-old motions of a mythological harvest, as he was probably witness to what was happening on his lands.

The entire production area of the ‘Garda Colli Mantovani’ protected designation of origin is suited to winegrowing and the people there have been instrumental in characterising its wine production, in particular through the following:

| — | The combination of grape varieties in the vineyards is the result of a long period of selection by winegrowers on the basis of quality production. The varieties best suited to the specific nature of the land and the climatic conditions are those traditionally grown in the production areas. |
| --- | --- |

—

The combination of grape varieties in the vineyards is the result of a long period of selection by winegrowers on the basis of quality production. The varieties best suited to the specific nature of the land and the climatic conditions are those traditionally grown in the production areas.

| — | The growing methods, planting distances and pruning systems are such as to achieve the best and most rational arrangement of the vines and to manage crop-tending operations and the quality of production in a rational manner while keeping to tradition. These change depending on the environment in which the grapes are grown (hills or lowland). |
| --- | --- |

—

The growing methods, planting distances and pruning systems are such as to achieve the best and most rational arrangement of the vines and to manage crop-tending operations and the quality of production in a rational manner while keeping to tradition. These change depending on the environment in which the grapes are grown (hills or lowland).

| — | The practices relating to the production of the wines are those that have traditionally been established for producing the wines covered by the specification. |
| --- | --- |

—

The practices relating to the production of the wines are those that have traditionally been established for producing the wines covered by the specification.

8.2.   PDO Garda Colli Mantovani

B)   Details of the quality or characteristics of the product essentially or exclusively attributable to the geographical environment

The wines described have balanced chemical and physical characteristics which reflect the grape varieties used to make them, including for the traditional white and red types bearing the terms Vendemmia Tardiva, Superiore, Riserva and Passito. There is a clear link to the area for all types, also as regards the new terms, which is essential for meeting the characteristics described in the specification. This is true in particular for the white wines, for which late harvesting is a common practice made necessary by the climatic conditions of the area, which can have great variations in climate and humidity, regulated by the currents of Lake Garda and the Mincio river. The same goes for the over-ripening of grapes to be used in the production of the Bianco Passito type, for which the practice of raisining grapes on racks has traditionally been adopted throughout the Garda area running along the Mincio river on the boundary between Lombardy and Veneto. For red wines, only Superiore wines may bear the qualifying term Rubino, a description used locally to identify red wines traditionally produced from the best grapes and from the vineyards with the best exposure. Winegrowing in the moraine hills of Garda is closely linked to the soil and climate, in particular the soils of moraine origin, to the exposure of the hills and to the breezy conditions. These conditions not only promote the quality of the grapes, but also create internal ventilation flows that bring about the fermentation of the wines and help preserve them.

The characteristics set out above can be attributed to these specific geographical environments.

8.3.   PDO Garda Colli Mantovani

Description of the causal interaction between the details referred to in point (A) and those referred to in point (B).

The specific nature of the wines is linked to the territory. Moraine areas vary in both altitude and sun exposure. The winds from Lake Garda are another factor influencing the quality of the grapes. Only the experience that has been passed down for generations makes it possible to determine the best locations for planting vineyards and to obtain the desired characteristics.

The country folk have passed down the oenological and vine cultivation techniques, which, while they have been improved and refined, are still linked to tradition.

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

Derogations with regard to wine-making operations

Legal framework:

EU legislation

Type of further condition:

Derogation on production in the demarcated geographical area

Description of the condition:

Wine-making operations must take place within the demarcated production area, which includes all or part of the municipalities of Castiglione delle Stiviere, Cavriana, Monzambano, Ponti sul Mincio, Solferino and Volta Mantovana.

In addition, these wine-making operations may also be carried out in establishments located in the neighbouring provinces of Mantua, Brescia and Verona.

Labelling terms and packaging

Legal framework:

National legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

The traditional term Rubino [ruby] may be used in the presentation and designation of ‘Garda Colli Mantovani’Rosso Superiore.

Wines with the controlled designation of origin ‘Garda Colli Mantovani’ must be released for consumption in glass bottles with a nominal volume not exceeding 3 litres. This restriction excludes traditional Bordeaux, Burgundy and hock bottles, for which a maximum capacity of 9 litres is allowed.

For white and red wines with the controlled designation of origin ‘Garda Colli Mantovani’ that are not accompanied by the terms Superiore, Riserva, Rubino, Vigna, Passito or Vendemmia Tardiva, alternative containers may be used of a material other than glass, consisting of a wine skin of polyethylene or polyester multi-layered plastic enclosed in a box made of cardboard or any other rigid material, which must not be less than 2 litres and not more than 6 litres.

Link to the product specification

https://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/18900

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

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