# C_2022226EN.01000901.xml

| 10.6.2022 | EN | Official Journal of the European Union | C 226/9 |
| --- | --- | --- | --- |

10.6.2022

EN

Official Journal of the European Union

C 226/9

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Publication of an application for a Union amendment to a product specification for a name in the wine sector pursuant to Article 97(3) of Regulation (EU) No 1308/2013 of the European Parliament and of the Council

(2022/C 226/07)

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

APPLICATION FOR A UNION AMENDMENT TO THE PRODUCT SPECIFICATION

‘Colli di Rimini’

PDO-IT-A0297-AM03

Date of application: 11.2.2021

1.   Applicant and legitimate interest

Consorzio vini di Romagna [Romagna Wine Association]

Producers’ association for the PDO

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

| ☒ | Name of product |
| --- | --- |

☒

Name of product

| ☐ | Category of the grapevine product |
| --- | --- |

☐

Category of the grapevine product

| ☐ | Link |
| --- | --- |

☐

Link

| ☒ | Marketing restrictions |
| --- | --- |

☒

Marketing restrictions

3.   Description and reasons for amendment

3.1.   Change in name of designation from ‘Colli di Rimini’ to ‘Rimini’

The change to use the name ‘Rimini’ on its own instead of ‘Colli di Rimini’ has been requested as it more accurately identifies the geographical production area within the province of Rimini, a territory which runs from the hilly areas down to sea level. As well as being more immediate and direct, the geographical reference to the name ‘Rimini’ on its own is therefore more consistent and better linked to the territory represented by the PDO. This will facilitate communication when marketing and promoting the area in synergy with the well-established tourist brand of Rimini, the economic and cultural hub of the production area.

This is therefore a partial amendment of the name of the PDO, which does not affect the geographical identity of the designation or the demarcation of its production area, but rather better identifies the name of the wines with the geographical name ‘Rimini’.

The amendment concerns all sections of the single document where the name of the designation is mentioned.

3.2.   Provisions on packaging within the demarcated area

The amendment concerns the provision on bottling in the demarcated production area. In making this amendment, the producers of ‘Rimini’ PDO aim to rectify a shortcoming in the original text of the product specification approved at the end of 1996, a time when the general rules on national or EU designations of origin did not specify whether bottling and packaging had to take place in the demarcated area. This general rule was introduced following the Judgment of the European Court of Justice of 16 May 2000, in case C-388/95.

The reason for the amendment is the need to preserve the quality of ‘Rimini’ PDO wines, guarantee their origin and ensure that controls are effective and timely.

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

These risks are all the more serious the greater the distance covered. However, bottling in the area of origin helps preserve the characteristics and the quality of the product, given that the wine consignments are not transported at all or only short distances.

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

Another objective of bottling in the production area is to facilitate as much as possible the checks by the competent body and therefore guarantee maximum efficiency, efficacy and cost-effectiveness. These requirements cannot be assured to the same extent outside the production area.

The control body can very swiftly schedule the inspection visits to all of the undertakings involved in the production area at the time that ‘Rimini’ wine is being bottled, in accordance with the respective inspection plan.

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

Furthermore, in accordance with the national legislation in force and to protect pre-existing rights, bottling companies can apply for a derogation to continue bottling at their premises located outside the demarcated area, on the condition that they submit the relevant application to the Ministry of Agricultural, Food and Forestry Policy and provide documentation proving that they have bottled ‘Rimini’ PDO wines for at least two of the five years prior to the entry into force of the amendment introducing the requirement for bottling to take place in the area (this does not have to be an unbroken two-year period). This amendment concerns section 1.9 ‘Further conditions’ of the single document.

3.3.   Derogation on wine-making in the demarcated area

The wine-making area may be demarcated to include the entire province of Rimini, by way of derogation from the grape production area. This derogation was provided for in the specification as soon as the PDO was recognised in 1996 so it has been deemed opportune to expressly include this condition in section 1.9 ‘Further conditions’ of the single document. It is therefore an amendment to the form with a view to including in the single document information concerning a requirement that has always been part of the specification, in accordance with the applicable EU and national legislation.

The amendment concerns Section 1.9 ‘Further conditions’ of the single document.

3.4.   Link with the geographical area

The description of the link has been extended to include the respective categories of grapevine products, the natural and human factors and the causal link between the latter and the characteristics of the end product.

The amendments concern Article 8 of the product specification and Section 8 ‘Link with the geographical area’ of the single document.

SINGLE DOCUMENT

1.   Name of product

Rimini

2.   Geographical indication type

PDO – Protected Designation of Origin

3.   Categories of grapevine products

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

1.

Wine

| 15. | Wine from raisined grapes |
| --- | --- |

15.

Wine from raisined grapes

4.   Description of the wine(s)

1.   ‘Rimini’ Bianco

CONCISE TEXTUAL DESCRIPTION

‘Rimini’ Bianco PDO wines have a straw yellow colour of varying intensity, a delicate aroma ranging from fruity to floral and a flavourful and harmonious taste ranging from dry to medium dry.

Minimum total alcoholic strength by volume: 11 %.

Minimum sugar-free extract: 15 g/l

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

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

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

Minimum total acidity

4,5 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

2.   ‘Rimini’ Rosso

CONCISE TEXTUAL DESCRIPTION

‘Rimini’ Rosso PDO wines have a colour ranging from ruby red to garnet and a harmonious, sometimes tannic taste with possible hints of red fruit and herbaceous, spicy or mineral notes.

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

Minimum sugar-free extract: 20 g/l

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

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

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

Minimum total acidity

4,5 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

3.   ‘Rimini’ Rosso Riserva

CONCISE TEXTUAL DESCRIPTION

‘Rimini’ Rosso Riserva PDO wines have a colour ranging from intense ruby red to garnet, a rich, vinous aroma, sometimes with herbaceous or mineral notes and hints of wood, and a full, robust and harmonious taste, with an elegant structure and possibly some tannins, ranging from dry to medium dry.

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

Minimum sugar-free extract: 22 g/l

Any analytical parameters not mentioned 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 |
| Maximum volatile acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

Minimum total acidity

4,5

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

4.   ‘Rimini’ Cabernet Sauvignon

CONCISE TEXTUAL DESCRIPTION

‘Rimini’ Cabernet Sauvignon PDO wines have a ruby red or deep ruby red colour, a distinctive, ethereal, sometimes spicy or herbaceous aroma and a full, harmonious taste, sometimes slightly tannic, ranging from dry to medium dry.

Minimum total alcoholic strength by volume: 11,5 %.

Minimum sugar-free extract: 20 g/l

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

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

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

Minimum total acidity

4,5 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

5.   ‘Rimini’ Cabernet Sauvignon Riserva

CONCISE TEXTUAL DESCRIPTION

‘Rimini’ Cabernet Sauvignon Riserva PDO wines have a deep ruby red colour with garnet tints, a distinctive, ethereal, herbaceous aroma and a full, harmonious and sometimes slightly tannic taste.

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

Minimum sugar-free extract: 26 g/l

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

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

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

Minimum total acidity

4,5 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

6.   ‘Rimini’ Biancame

CONCISE TEXTUAL DESCRIPTION

‘Rimini’ PDO Biancame wines have a light straw yellow colour with greenish tints, a distinctive aroma that can include floral notes, and a fresh and balanced taste ranging from dry to medium dry.

Minimum total alcoholic strength by volume: 10,50 %.

Minimum sugar-free extract: 15 g/l

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

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

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

Minimum total acidity

4,5 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

7.   ‘Rimini’ Sangiovese

CONCISE TEXTUAL DESCRIPTION

‘Rimini’ Sangiovese PDO wines have a ruby red colour, sometimes with violet tints, a vinous, sometimes floral or mineral aroma and a harmonious, slightly tannic taste, ranging from dry to medium dry.

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

Minimum sugar-free extract: 20 g/l

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

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

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

Minimum total acidity

4,5 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

8.   ‘Rimini’ Sangiovese Superiore

CONCISE TEXTUAL DESCRIPTION

‘Rimini’ Sangiovese Superiore PDO wines have a ruby red colour, sometimes with violet tints, a possible floral aroma and a harmonious, sometimes tannic, dry taste.

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

Minimum sugar-free extract: 24 g/l

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

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

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

Minimum total acidity

4,5 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

9.   ‘Rimini’ Sangiovese Riserva

CONCISE TEXTUAL DESCRIPTION

‘Rimini’ Sangiovese Riserva PDO wines have a ruby red colour, are intense, sometimes floral, and have a harmonious, sometimes tannic, dry taste. Minimum total alcoholic strength by volume: 13,00 %.

Minimum sugar-free extract: 26 g/l

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

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

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

Minimum total acidity

4,5 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

10.   ‘Rimini’ Rebola Secco

CONCISE TEXTUAL DESCRIPTION

‘Rimini’ Rebola Secco PDO wines have a colour ranging from light straw yellow to golden yellow, a distinctive, delicate and fruity aroma and a harmonious taste that is typically smooth and structured.

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

Minimum sugar-free extract: 17 g/l

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

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

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

Minimum total acidity

4,5 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

11.   ‘Rimini’ Rebola Passito

CONCISE TEXTUAL DESCRIPTION

‘Rimini’ Rebola Passito PDO wines have a colour ranging from golden yellow to amber, a distinctive, intense and fruity aroma, sometimes with earthy notes, and a full, sweet and velvety taste, balanced with acidity.

Minimum total alcoholic strength by volume: 17,00 %.

Minimum sugar-free extract: 24 g/l

Any analytical parameters not mentioned 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) | 12,5 |
| Minimum total acidity | 4,0 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

12,5

Minimum total acidity

4,0 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

5.   Wine making practices

a.   Specific oenological practices

—

b.   Maximum yields

| 1. | ‘Rimini’ Bianco including Riserva
  84 hectolitres per hectare |
| --- | --- |

1.

‘Rimini’ Bianco including Riserva

84 hectolitres per hectare

| 2. | ‘Rimini’ Rosso
  77 hectolitres per hectare |
| --- | --- |

2.

‘Rimini’ Rosso

77 hectolitres per hectare

| 3. | ‘Rimini’ Biancame
  84 hectolitres per hectare |
| --- | --- |

3.

‘Rimini’ Biancame

84 hectolitres per hectare

| 4. | ‘Rimini’ Cabernet Sauvignon
  77 hectolitres per hectare |
| --- | --- |

4.

‘Rimini’ Cabernet Sauvignon

77 hectolitres per hectare

| 5. | ‘Rimini’ Cabernet Sangiovese
  77 hectolitres per hectare |
| --- | --- |

5.

‘Rimini’ Cabernet Sangiovese

77 hectolitres per hectare

| 6. | ‘Rimini’ Rebola
  77 hectolitres per hectare |
| --- | --- |

6.

‘Rimini’ Rebola

77 hectolitres per hectare

| 7. | ‘Rimini’ Rebola Passito
  55 hectolitres per hectare |
| --- | --- |

7.

‘Rimini’ Rebola Passito

55 hectolitres per hectare

6.   Demarcated geographical area

Grapes intended for the production of wines with the ‘Rimini’ registered designation of origin must be produced within the administrative boundaries the province of Rimini, with the exception of the areas below national highway No 16 (the Adriatica highway) and the entire municipality of Bellaria Igea Marina.

7.   Wine grape variety(ies)

Alicante N.

Biancame B.

Bombino Bianco B.

Cabernet Franc N. - Cabernet

Cabernet Sauvignon N. - Cabernet

Merlot N.

Montepulciano N.

Petit Verdot N.

Pignoletto B. - Grechetto Gentile

Rebo N.

Sangiovese N.

Syrah N.

Trebbiano Romagnolo B. - Trebbiano

8.   Description of the link(s)

8.1.   Details of the geographical area, natural factors relevant to the link

The geographical area for the ‘Rimini’ PDO is bounded by the southernmost part of the Po Valley and the Italian peninsula proper, in an environment that is therefore strongly influenced by the sea.

The territory runs perpendicular to the coastline and is divided into three main hydrographical basins: Marecchia, Conca and Marano, and four secondary ones: Uso, Rio Melo, Ventena and Tavollo.

In parallel to the sea and following the trajectories of the three hydrographical basins, the altitude rises from the valley area (below 60 m above sea level) to the more characteristic and extensive landscape of foothills (60-250 m above sea level) and to the higher, more hilly terrain (200-400 m above sea level) further inland where compact stone outcrops are also a feature.

Most of the vineyards are concentrated in the area of the hills, which is the most characteristically representative of this territory, particularly as regards the gradual shift from the landscapes typical of the valley and coastal area to those of the gentler slopes of the central-southern Apennines.

Pedology

The hilly territory of the ‘Rimini’ PDO is quite uniform in geological terms. The landscape mostly consists of broad, gently rolling hills (average gradient 5-25 %). Three main areas with sufficiently homogenous pedological characteristics can be defined.

| — | The first area coincides with the territory of the middle and upper Marecchia valley, which is known for its high clay content; subalkaline pH; high active lime levels, especially on the right bank of the Marecchia river; and low or average content of organic matter in the soil of the higher hills. |
| --- | --- |

—

The first area coincides with the territory of the middle and upper Marecchia valley, which is known for its high clay content; subalkaline pH; high active lime levels, especially on the right bank of the Marecchia river; and low or average content of organic matter in the soil of the higher hills.

| — | In the hilly strip located in the middle, comprising the Marano and Conca valleys, the soils tend to be loamy, with silty and sometimes clayey content being very common; subalkaline pH; high active lime levels; and low content of organic matter. |
| --- | --- |

—

In the hilly strip located in the middle, comprising the Marano and Conca valleys, the soils tend to be loamy, with silty and sometimes clayey content being very common; subalkaline pH; high active lime levels; and low content of organic matter.

| — | Finally, in the inland areas, which correspond to the highest hills in the Conca valley, the soils tend to be looser in texture, with silty and sometimes clayey (in certain areas, particularly in the valley floor) content being very common; pH is subalkaline or alkaline; limestone content is generally high; and low content of organic matter. |
| --- | --- |

—

Finally, in the inland areas, which correspond to the highest hills in the Conca valley, the soils tend to be looser in texture, with silty and sometimes clayey (in certain areas, particularly in the valley floor) content being very common; pH is subalkaline or alkaline; limestone content is generally high; and low content of organic matter.

Soils

The slope gradient of the soils is gentle or moderate (typically between 5 and 25 %). They are formed from mostly clayey or pelitic rocks, with sandy interbeds, dating from the Pliocene Epoch and of maritime origin (blue clay formation and Borello sandstone formation).

| — | The texture is fine or moderately fine and oxygen availability ranges from moderate to good. |
| --- | --- |

—

The texture is fine or moderately fine and oxygen availability ranges from moderate to good.

| — | The soils are typically calcareous, with limestone levels being low or non-existent in the lower layers of the ground. The soils are moderately alkaline. |
| --- | --- |

—

The soils are typically calcareous, with limestone levels being low or non-existent in the lower layers of the ground. The soils are moderately alkaline.

Characteristics of the climate:

| — | Average annual temperature of 13,2 oC - Average temperature of 3,4 oC in the coldest month - Three months where the average temperature is 20 o C or higher - Annual thermal range of 18,8 oC. |
| --- | --- |

—

Average annual temperature of 13,2 oC - Average temperature of 3,4 oC in the coldest month - Three months where the average temperature is 20 o C or higher - Annual thermal range of 18,8 oC.

| — | Climate classification straddling subcoastal temperate and subcontinental temperate. |
| --- | --- |

—

Climate classification straddling subcoastal temperate and subcontinental temperate.

| — | Winkler bioclimatic index ranging between 2 100 and 2 200 degree-days. |
| --- | --- |

—

Winkler bioclimatic index ranging between 2 100 and 2 200 degree-days.

| — | Average total annual precipitation of 754 mm, distributed quite evenly during the year, with a maximum of 229 mm in the autumn and a minimum of 164 mm in winter; an average of 188 mm in summer and of 173 mm in spring. |
| --- | --- |

—

Average total annual precipitation of 754 mm, distributed quite evenly during the year, with a maximum of 229 mm in the autumn and a minimum of 164 mm in winter; an average of 188 mm in summer and of 173 mm in spring.

8.2.   Details of the quality or characteristics of the product essentially or exclusively attributable to the geographical environment

The characteristics of the environment, climate and soil in the ‘Rimini’ PDO territory combine to determine the specific characteristics of the wines produced for Category (1) Wine and Category (15) Wine from raisined grapes.

Category (1) Wine

The specific calcareous-clayey matrix of the soils, with medium-low fertility, gives these wines (particularly the reds) a high potential dry matter content and alcoholic strength, good colour intensity and high polyphenol content. This means that the resulting wines are well-suited to ageing. Moreover, the proximity to the sea has a positive influence on the growth cycle of the vine, which benefits from a well-ventilated breezy environment and moderate summer rainfall, with temperatures that are neither too low in winter nor too high in summer. These conditions are ideal for balanced ripening and bringing out the characteristics of the vine varieties grown in the geographical area for the PDO, such as Sangiovese (variety of choice in the area) and Cabernet Sauvignon, either on their own or blended with other vine varieties such as Cabernet Franc, Merlot and Syrah to produce Rimini wines in the rosé category. These wines range in colour from ruby red to garnet, sometimes with violet tints. With herbaceous or mineral notes depending on the blend of varieties used, they range from dry to medium-dry.

The white wines are made using grapes of the vine varieties Grechetto Gentile, Trebbiano, Bombino Bianco and Biancame, as well as Sangiovese vinified for white wine. Also due to the favourable climate conditions, these wines are fresh and flavoursome. Depending on the varieties used, their colour ranges from straw yellow of varying intensity to golden. They have fruity to floral aromas and are dry to medium-dry.

Category (15) Wine from raisined grapes

The same specific environmental characteristics and in particular, the proximity to the sea, ensure good ventilation, which is perfect for ensuring healthy grapes. This means the conditions are ideal for leaving the grapes to raisin on the vine, on screens or in facilities with suitably controlled conditions. The raisining process brings out the characteristics of the vine varieties traditionally grown in this geographical area, such as the Grechetto Gentile from which ‘Rimini’ Rebola Passito is made. These wines are sweet, harmonious and well-balanced, ranging in colour from golden yellow to amber, rich in extracts and sometimes with earthy notes.

8.3.   Human factors of relevance for the link with the territory and historical details

Human factors have a major impact on the link between the ‘Rimini’ PDO and the territory. Over the years, the winegrowers have achieved a high level of professionalism and expertise in managing the vineyards, selecting the best locations in terms of orientation and exposure and bringing out the best of the vines grown traditionally in the production area, such as Sangiovese and Cabernet Sauvignon for red wines, and Grechetto Gentile, Trebbiano and Biancame for whites. Over time, they have adapted the range of varieties from which the wines are produced, consolidating the use of the more interesting vines with a higher presence in the geographical area, with a view to strengthening the link with the territory, and removing less interesting varieties or those in scarce supply or limiting them to a smaller percentage in the composition of the wines.

Winegrowers chose to adopt small grape yields of between 11 and 12 tonnes per hectare, with a view to ensuring that the resulting wines would be of a higher quality.

One example of the traditional winegrowing practices is leaving the grapes to raisin on the vine, on screens or in facilities with controlled temperature conditions. To be more specific, ‘Rimini’ Rebola Passito wine is made from Grechetto Gentile grapes with very low grape-to-wine yields, not more than 50 %.

Another practice is the vinification of Sangiovese grapes for white wine, so that they can be used in a blend with other white grape varieties, even accounting for up to 60 %, to make ‘Rimini’ white wines.

Winegrowers also have significant expertise as regards ageing the red wines covered by the PDO, which may bear the term ‘Riserva’ if aged for at least 24 months counting from 1 December in the year of their vintage. These are very well-structured, harmonious wines that have become very renowned on the market over time. The fresh and flavoursome white wines are highly appreciated and popular with tourists in the venues and on the beaches of Rimini, where they are consumed as aperitifs as well as being paired with local dishes.

Historical details

There is an age-old tradition of wine and winegrowing in the territory where ‘Rimini’ PDO is produced. The first confirmed proof of vines being grown dates as far back as the 7th/8th century B.C., i.e. Vitis vinifera pollen and seeds found in Villanovan-Etruscan tombs in Verucchio. Winegrowing is documented as having continued without interruption from then onwards in Rimini:

| — | the Etruscans introduced long pruning and the sostegno vivo practice of training the vine to grow supported by trees; |
| --- | --- |

—

the Etruscans introduced long pruning and the sostegno vivo practice of training the vine to grow supported by trees;

| — | with the Romans, by the 3rd century B.C., winegrowing and wine production had grown significantly and become a central pillar of the economy; |
| --- | --- |

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with the Romans, by the 3rd century B.C., winegrowing and wine production had grown significantly and become a central pillar of the economy;

| — | several figurative accounts and reports by Latin historians praise the high yields of the local vineyards, which were enough to sustain strong exports to Rome over an extended period of time. |
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several figurative accounts and reports by Latin historians praise the high yields of the local vineyards, which were enough to sustain strong exports to Rome over an extended period of time.

| — | there have also been finds of wine amphorae fired in Roman kilns in Rimini, covering the period between the 3rd century B.C. and the 3rd century A.D. |
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there have also been finds of wine amphorae fired in Roman kilns in Rimini, covering the period between the 3rd century B.C. and the 3rd century A.D.

There is also a large amount of documentation on the Medieval Statutes of Rimini, which laid down meticulous rules on life in the city and district, with numerous indications on winegrowing and wine-making (storage, transportation, trade and consumption of wine). These represent the legacy of knowledge that has been handed down, which can be considered to form the foundation of the knowledge and experience in winegrowing, which has had such a major impact on the human factors and the link with the territory of the present-day ‘Rimini’ PDO.

9.   Specific further requirements (packaging, labelling, other requirements)

Wine-making area

Legal framework:

EU legislation

Type of further condition:

Derogation from production in the demarcated geographical area

Description of the condition:

In addition to the grape-growing area set out in the section on the demarcated geographical area, vinification of grapes intended for the production of ‘Rimini’ wines may also take place anywhere in the administrative unit of the province of Rimini, in accordance with Article 5 of Commission Delegated Regulation (EU) 2019/33.

Packaging within the demarcated area

Legal framework:

EU legislation

Type of further condition:

Bottling within the demarcated geographical area

Description of the condition:

Wines covered by the ‘Rimini’ PDO must be bottled in the demarcated area of the administrative territory of the province of Rimini.

The reason for the amendment is the need to preserve the quality of ‘Rimini’ PDO wines, guarantee their origin and ensure that controls are effective and timely.

Transportation and bottling outside the production area can compromise the quality of ‘Rimini’ wine, as it could be exposed to possible redox reactions, sudden changes in temperature and microbiological contamination. These phenomena in particular can have negative effects on the physico-chemical (minimum total acidity, minimum sugar-free extract, etc.) and organoleptic (colour, aroma and taste) characteristics.

These risks are all the more serious the greater the distance covered. However, bottling in the area of origin helps provide a better guarantee that the characteristics and quality of the product will be preserved, given that the wine consignments are not transported at all or only short distances.

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

Another objective of bottling in the demarcated production area is to facilitate as much as possible the checks by the competent body and therefore guarantee maximum efficiency, efficacy and cost-effectiveness. These requirements cannot be assured to the same extent outside the production area.

The control body that performs the annual check on compliance with the provisions of the specification can very swiftly schedule the inspection visits to all of the undertakings involved in the production area at the time that ‘Rimini’ wine is being bottled, in accordance with the respective inspection plan. The goal is to systematically ensure that only consignments of ‘Rimini’ wine that have first been certified as having passed the physico-chemical and organoleptic tests performed by the inspection body can be bottled. This makes it possible to achieve better results in terms of the efficacy of the checks, at a limited cost to the producers, with a view to offering consumers the maximum guarantees regarding the authenticity of the wine.

Furthermore, in accordance with the national legislation in force and to protect pre-existing rights, bottling companies can apply for a derogation to continue bottling at their premises located outside the demarcated area, on the condition that they submit the relevant application to the Ministry of Agricultural, Food and Forestry Policy and provide documentation proving that they have bottled ‘Rimini’ PDO wines for at least two of the five years prior to the entry into force of the amendment introducing the requirement for bottling to take place in the area (this does not have to be an unbroken two-year period).

Link to the product specification

http://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/16522

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

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