# C_2019306EN.01000401.xml

| 10.9.2019 | EN | Official Journal of the European Union | C 306/4 |
| --- | --- | --- | --- |

10.9.2019

EN

Official Journal of the European Union

C 306/4

---

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

(2019/C 306/03)

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

COMMUNICATING THE APPROVAL OF A STANDARD AMENDMENT

‘Monferrato’

Reference number: PDO-IT-A1210-AM03

Date of communication: 25.6.2019

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

1.   Formal amendments to and clarifications of the text and insertion of the ‘Monferrato Nebbiolo’ type

Description and reasons

Description: the types, additional specifications or terms are indicated in the designation.

Reason: this is a formal amendment that inserts a listing of wines in order to make them stand out clearly.

Description: for Monferrato rosso, Dolcetto and Freisa wines, the words ‘including Novello’ are specified.

Reason: this is a formal amendment reflecting the use — already in place — of the term ‘Novello’.

These amendments relate to Article 1 of the specification. There is no amendment to the single document.

Description: the new type ‘Monferrato Nebbiolo’ is inserted.

Reason: this amendment is dictated by the need to protect a grape variety typical of the region of Piedmont, Nebbiolo, which has always been grown in the ‘Monferrato’ production area. In view of the excellent quality of wine produced in this area, hitherto exclusively designated as ‘Monferrato rosso’ (red), the intention is to better describe and highlight this grape variety by a new type which bears its name.

This amendment relates to section 1.4 of the Single Document and Article 1 of the product specification.

2.   Insertion of the combination of grape varieties for the Monferrato Nebbiolo type

Description and reasons

Description: the varieties used to produce the new type ‘Monferrato Nebbiolo’ are inserted: from 90 to 100 % Nebbiolo variety, with a maximum of 10 % of other non-aromatic red grape varieties suitable for cultivation in the Piedmont Region

Reason: this is a new type and therefore the combination of grape varieties which can be used for its production is described; the use of the Nebbiolo variety with a clear prevalence of up to 100 % is backed up by tradition and the many years of experimentation carried out to obtain high quality wines.

This amendment relates to Article 2 of the specification. There is no amendment to the single document.

3.   Rephrasing of the grape production area

Description and reasons

Description: the different types produced and the corresponding areas and municipalities are specified.

The production area does not change.

Reason: this is a formal rewriting of the text to make it easier to identify the production area of grapes used in the types within the designation.

This amendment relates to section 1.6 of the Single Document and Article [number missing] of the product specification.

4.   Rewording of the grape production standards and introduction of a maximum grape yield and minimum natural alcoholic strength by volume for the Nebbiolo variety — Use of surpluses

Description and reasons

Description: the traditional cultivation conditions of the Monferrato area (soil and texture, position, exposure, planting density, forms of cultivation and pruning methods) are specified.

Reason: this amendment better identifies the geological nature of the land and the conditions for cultivation introduced.

Description: insertion of the grape yield in tonnes per hectare and the corresponding minimum natural alcoholic strength by volume of the new type ‘Monferrato’ Nebbiolo (9 t/ha and 11,5 % by volume) and ‘Monferrato’ Nebbiolo Superiore (8 t/ha and 12 % by volume).

Reason: the observations made over the years on Nebbiolo vines cultivated in the Monferrato area have made it possible to identify the maximum yield per hectare and the natural minimum strength of the musts which allow the Nebbiolo grapes to be expressed in a balanced way in the corresponding wines.

These amendments relate to Article 4 of the specification and, in the case of the maximum yields, to section 1.5.2 of the Single Document, whilst the specification of the geological nature of the land relates only to Article 9 of the specification.

Description: the text relating to the excess over the maximum permissible yield that can be classified as DOC, which remains at 20 %, has been rewritten.

Reason: this is a formal amendment.

Description: the words ‘exceptionally good years’ have been replaced by ‘particularly abundant years’.

Reason: the purpose is to highlight the importance for production of the weather conditions of the year.

These amendments relate to Article 4 of the specification. There is no amendment to the single document.

Description: the arrangements for using the surpluses (20 %) of DOC and DOCG wines in the same production area of ‘Monferrato’ DOC are specified, subjecting them to a specific regional authorisation at the request of the protection association and following consultation of organisations in the sector.

Reason: this relates to the need to regulate incoming product flows in order to allow for better management of the designation ‘Monferrato’ DOC.

This amendment relates to Article 4 of the specification. There is no amendment to the single document.

5.   Specifications concerning production and vinification

Description and reasons

Description: The maximum grape/wine yield is indicated for all existing types as well as the new type ‘Monferrato’ Nebbiolo and ‘Monferrato’ Nebbiolo Superiore.

Reason: this is an adaptation of the text relating to yield limits.

This amendment relates to Article 5 of the specification and Section 1.5.2 of the Single Document.

Description: the rules governing any excess yield are reworded.

Reason: this relates to the specific description of the loss of the right to the designation ‘Monferrato’ DOC for the whole batch if it exceeds 5 % of the defined maximum grape/wine yield.

This amendment relates to Article 5 of the specification. There is no amendment to the single document.

Description: introduction of the ageing period for the new types ‘Monferrato’ Nebbiolo and ‘Monferrato’ Nebbiolo Superiore, set at 12 months for the former and at least 18 months, of which at least 6 months in wood, for the latter, calculated from 1 November of the year in which the grapes were harvested.

Reason: Monferrato Nebbiolo wine, based on the experiments carried out, must benefit from a substantial period of ageing, of at least 18 months and partly in wooden casks in the case of Superiore, in order to reach its optimum quality. In this way, the organoleptic characteristics of this valuable wine develop and acquire complex aromas, elegance and perfect balance.

This amendment relates to Article 5 of the specification. There is no amendment to the single document.

6.   Variations and specifications in the characteristics of wine when consumed and introduction of the Monferrato Nebbiolo type

Description and reasons

Description: for the Monferrato rosso, Monferrato Dolcetto and Monferrato Freisa types, the Novello type is also indicated together with the corresponding descriptions. The name of the Cortese grape variety is added to the Monferrato Casalese type.

Reason: this relates to the inclusion in the description of the organoleptic characteristics of all the permitted types; in the case of Cortese alongside the geographical indication Casalese, this is a formal addition as it is already present.

Description: for the types Monferrato bianco, Chiaretto, Dolcetto, Freisa and Casalese Cortese, the minimum total acidity at consumption is reduced by 0,5 g/l.

Reason: climate change and the ripening periods that have occurred in recent years, with higher temperatures than usual, have led to earlier ripening and a physiological reduction in the total acidity in the musts and thus in the wines, necessitating a lowering of the minimum value in grams per litre of this parameter laid down at the time of consumption for the types present.

Description: the characteristics at consumption of the new ‘Monferrato’ Nebbiolo type are introduced, including the Superiore indication.

Reason: the inclusion of the new ‘Monferrato Nebbiolo’ wine necessitates the definition of the chemical, physical and organoleptic requirements that characterise it at consumption. Having been carefully considered, the data and descriptions refer to a high-quality product with medium to long ageing in the cellar.

Description: the information that ‘Monferrato’ wines can show a slight hint of wood taste is added.

Reason: this is a clarification provided to the consumer that specifies something that may happen if the wines are kept in wooden containers.

These amendments relate to Article 6 of the specification. There is no amendment to the single document.

7.   Labelling, designation and presentation

Description and reasons

Description: the ban on the use of the ‘Superiore’ indication is lifted.

Reason: This amendment is necessary in view of the inclusion of the new Monferrato Nebbiolo type with the Superiore indication.

Description: the ban on the use of geographical indications and of the term ‘vigna’ (vineyard) with the relevant place name or traditional name is lifted.

Reason: this is an adaptation in compliance with the legislation currently in force.

Description: the reference to the geographical indication ‘Casalese’ — which must appear in characters of a size equal to or smaller than those used for the word ‘Monferrato’, with the same font, colour and colorimetric index — is better described.

Reason: the amendment is intended to adapt the use of the name of the designation to the general national and EU legislation so that producers can provide indications on the grape variety in the manner demanded by markets, especially abroad, that particularly value our varietal products. The paragraph allowing the word ‘Novello’ is formally deleted as it is already mentioned in Articles 1 and 6 of the specification alongside the types to which it applies.

Reason: this is an adaptation in compliance with the legislation currently in force.

Description: for the Monferrato Rosso and Monferrato Bianco types, the indication of colour on the label is made optional in accordance with the legislation in force.

Reason: we consider it appropriate to leave the producer the choice of whether to specify the colour of the individual product.

Description: the use of the term ‘vivace’ (lively) for Monferrato red, white and Freisa is specified;

Reason: in order to inform the consumer of the characteristics of the product.

These amendments relate to Article 7 of the specification. There is no amendment to the single document.

8.   Specific rules on packaging

Description and reasons

Description: an article is introduced in the specification specifying the containers provided for by current EU and national legislation. In particular, for the Monferrato Dolcetto, Fresia, Nebbiolo, Casalese Cortese, Chiaretto or Ciaret, glass bottles are permitted with the exception of containers of two litres and those smaller than 0,187 litres.

For all types, the use of crown caps is excluded.

Reason: the inclusion of packaging specifications completes the information on the products of the designation; in particular, including some rules on packaging and closure makes it possible to respond adequately to the requirements of new modes of consumption and to the demands of foreign markets.

These amendments relate to Article 8 of the specification. There is no amendment to the single document.

9.   Specification of the geographical area

Description and reasons

Description: the nature of the land, which influences the characteristics of the wines, has been described.

Reason: it is specified that the soil zone has a certain variability in the light of its size; at the same time, it has a shared alkaline, calcareous matrix that is poor in organic matter, which gives the wines fruity aromas and a fresh, harmonious taste.

This amendment relates to Article 9 of the specification and Section 1.8 of the Single Document.

10.   Update of the contact details of the inspection body

Description and reasons

Description: change of address of the control body ‘Valoritalia’.

Reason: this is a formal adaptation.

The amendment relates to Article 9 of the specification. There is no amendment to the single document.

SINGLE DOCUMENT

1.   Name of the product

‘Monferrato’

2.   Type of geographical indication

PDO — Protected Designation of Origin

3.   Categories of grapevine product

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

1.

4.   Description of the wine(s)

Monferrato Rosso (red), including Novello

colour: ruby red, sometimes with hints of purple;

aroma: vinous, pleasant, fruity, long-lasting;

taste: fresh, dry, harmonious, sometimes lively;

Minimum total alcoholic strength by volume: 11 %;

Minimum sugar-free extract: 20 g/l.

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

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

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

Minimum total acidity

4,5 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

Monferrato Bianco (white)

colour: straw yellow;

aroma: distinctive, intense, pleasant;

taste: fresh, dry, sometimes lively;

Minimum total alcoholic strength by volume: 10 %;

Minimum sugar-free extract: 15 g/l.

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

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | |
| Minimum total acidity | 4,5 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)

Monferrato Chiaretto or Ciaret

colour: pink or light ruby red;

aroma: vinous, delicate, pleasant;

taste: dry and harmonious;

Minimum total alcoholic strength by volume: 10,5 %;

Minimum sugar-free extract: 17 g/l.

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

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

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

Minimum total acidity

4,5 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

Monferrato Dolcetto, including Novello

colour: ruby red, sometimes with hints of purple;

aroma: vinous, pleasant, fruity, long-lasting;

taste: dry, pleasantly bitter with fairly good body, harmonious;

Minimum total alcoholic strength by volume: 11 %;

Minimum sugar-free extract: 21 g/l.

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

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | |
| Minimum total acidity | 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)

Monferrato Freisa

colour: ruby red, sometimes tending to garnet;

aroma: distinctive, delicate;

taste: dry and medium-sweet, slightly bitter, sometimes lively;

Minimum total alcoholic strength by volume: 11 %;

Minimum sugar-free extract: 20 g/l.

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

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

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

Minimum total acidity

4,5 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

Monferrato Freisa Novello

colour: ruby red, sometimes with hints of purple;

aroma: fruity, long-lasting;

taste: harmonious, fresh;

Minimum total alcoholic strength by volume: 11 %;

Minimum sugar-free extract: 20 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 | |
| Maximum volatile acidity (in milliequivalents per litre) | 4,5 grams per litre expressed as tartaric acid |
| 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

Maximum volatile acidity (in milliequivalents per litre)

4,5 grams per litre expressed as tartaric acid

Maximum total sulphur dioxide (in milligrams per litre)

Monferrato Casalese Cortese

colour: light straw-yellow, sometimes tending to greenish;

aroma: distinctive, delicate, very subtle but long-lasting;

taste: dry, harmonious, full-bodied, pleasantly bitter;

Minimum total alcoholic strength by volume: 10,5 %;

Minimum sugar-free extract: 15 g/l.

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

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | |
| Minimum total acidity | 5,0 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)

Minimum total acidity

5,0 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

Monferrato Nebbiolo and Monferrato Nebbiolo Superiore

colour: ruby red, tending to garnet with age;

aroma: fruity and distinctive;

taste: dry, harmonious, distinctive;

Minimum total alcoholic strength by volume: 12 %; with ‘Superiore’ indication: 12,5 %;

Minimum sugar-free extract: 21 g/l. with ‘Superiore’ indication: 22 g/l.

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

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

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

Minimum total acidity

4,5 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

5.   Wine-making practices

a.   Essential oenological practices

NONE

b.   Maximum yields

Monferrato Rosso including novello, Bianco, Chiaretto or Ciaret

77 hectolitres per hectare

Monferrato Dolcetto

63 hectolitres per hectare

Monferrato Freisa, including novello

66,5 hectolitres per hectare

Monferrato Casalese Cortese

70 hectolitres per hectare

Monferrato Nebbiolo

63 hectolitres per hectare

Monferrato Nebbiolo Superiore

56 hectolitres per hectare

6.   Demarcated geographical area

The grapes for the production of wines suitable for designation with the controlled designation of origin (DOC) ‘Monferrato’ bianco (white), ‘Monferrato’ rosso (red), ‘Monferrato’ Chiaretto or Ciaret, ‘Monferrato’ Dolcetto, ‘Monferrato’ Freisa or ‘Monferrato’ Nebbiolo must be produced in the following areas:

Province of Alessandria:

The whole territory of the following municipalities: Acqui Terme, Alfiano, Natta, Alice Bel Colle, Altavilla Monferrato, Basaluzzo, Bassignana, Belforte Monferrato, Bergamasco, Bistagno, Borgoratto Alessandrino, Bosio, Camagna, Camino, Capriata d'Orba, Carentino, Carpeneto, Carrosio, Cartosio, Casaleggio Boiro, Casale Monferrato, Cassine, Cassinelle, Castelletto d'Erro, Castelletto d'Orba, Castelletto Merli, Castelletto Monferrato, Castelnuovo Bormida, Cavatore, Cellamonte, Cereseto, Cerrina, Coniolo, Conzano, Cremolino, Cuccaro Monferrato, Denice, Francavilla Bisio, Frascaro, Frassinello Monferrato, Fubine, Gabiano, Gamalero, Gavi, Grognardo, Lerma, Lu, Malvicino, Masio, Melazzo, Merana, Mirabello Monferrato, Molare, Mombello Monferrato, Moncestino, Montaldeo, Montaldo Bormida, Montecastello, Montechiaro d'Acqui, Morbello, Mornese, Morsasco, Murisengo, Novi Ligure, Occimiano, Odalengo Grande, Odalengo Piccolo, Olivola, Orsara Bormida, Ottiglio Monferrato, Ovada, Ozzano, Pareto, Parodi Ligure, Pasturana, Pecetto di Valenza, Pietra Marazzi, Pomaro Monferrato, Pontestura, Ponti, Ponzano, Ponzone, Prasco, Predosa, Quargnento, Ricaldone, Rivalta Bormida, Rivarone, Roccagrimalda, Rosignano Monferrato, Sala Monferrato, San Cristoforo, San Giorgio Monferrato, San Salvatore Monferrato, Serralunga di Crea, Serravalle Scrivia, Sezzadio, Silvano d'Orba, Solonghello, Spigno Monferrato, Strevi, Tagliolo Monferrato, Tassarolo, Terruggia, Terzo, Treville, Trisobbio, Valenza Po, Vignale Monferrato, Villadeati, Villamiroglio, Visone.

Province of Asti:

The whole territory of the following municipalities: Agliano, Albugnano, Antignano, Aramengo, Asti, Azzano d'Asti, Baldichieri d'Asti, Belveglio, Berzano San Pietro, Bruno, Bubbio, Buttigliera d'Asti, Calamandrana, Calliano, Calosso, Camerano Casasco, Canelli, Cantarana, Capriglio, Casorzo, Cassinasco, Castagnole Lanze, Castagnole Monferrato, Castel Boglione, Castell'Alfero, Castellero, Castelletto Molina, Castello d'Annone, Castelnuovo Belbo, Castelnuovo Calcea, Castelnuovo Don Bosco, Castel Rocchero, Celle Enomondo, Cerreto d'Asti, Cerro Tanaro, Cessole, Chiusano d'Asti, Cinaglio, Cisterna d'Asti, Coazzolo, Cocconato, Colcavagno, Corsione, Cortandone, Cortanze, Cortazzone, Cortiglione, Cossombrato, Costigliole d'Asti, Cunico, Dusino San Michele, Ferrere, Fontanile, Frinco, Grana, Grazzano Badoglio, Incisa Scapaccino, Isola d'Asti, Loazzolo, Maranzana, Maretto, Moasca, Mombaldone, Mombaruzzo, Mombercelli, Monale, Monastero Bormida, Moncalvo, Moncucco Torinese, Mongardino, Montabone, Montafia, Montaldo Scarampi, Montechiaro d'Asti, Montegrosso d'Asti, Montemagno, Montiglio, Moransengo, Nizza Monferrato, Olmo Gentile, Passerano Marmorito, Penango, Piea, Pino d'Asti, Piova' Massaia, Portacomaro, Quaranti, Refrancore, Revigliasco d'Asti, Roatto, Robella, Rocca d'Arazzo, Roccaverano, Rocchetta Palafea, Rocchetta Tanaro, San Damiano d'Asti, San Giorgio Scarampi, San Martino Alfieri, San Marzano Oliveto, San Paolo Solbrito, Scandeluzza, Scurzolengo, Serole, Sessame, Settime, Soglio, Tigliole, Tonco, Tonengo, Vaglio Serra, Valfenera, Vesime, Viale -, Viarigi, Vigliano d'Asti, Villafranca d'Asti, Villa San Secondo, Vinchio.

The grapes for the production of wines suitable for designation with the controlled designation of origin ‘Monferrato’ Casalese Cortese must be produced in the following areas:

‘Monferrato’ Casalese:

Province of Alessandria: The whole territory of the following municipalities: Alfiano Natta, Altavilla Monferrato, Bosio, Camagna, Camino, Casale Monferrato, Castelletto Merli, Cellamonte, Cereseto, Cerrina, Coniolo, Conzano, Cuccaro, Frassinello Monferrato, Gabiano, Lu Monferrato, Mombello Monferrato, Moncestino, Murisengo, Odalengo Grande, Odalengo Piccolo, Olivola, Ottiglio Monferrato, Ozzano, Parodi, Pontestura, Ponzano, Rosignano Monferrato, Sala Monferrato, San Cristoforo, San Giorgio Monferrato, San Salvatore, Serralunga di Crea, Solonghello, Terruggia, Treville, Vignale Monferrato, Villadeati, Villamiroglio.

7.   Main wine grape variety(ies)

| | Timorasso B. |
| --- | --- |

Timorasso B.

| | Quagliano N. |
| --- | --- |

Quagliano N.

| | Riesling italico B. — Riesling |
| --- | --- |

Riesling italico B. — Riesling

| | Riesling renano B. — Riesling |
| --- | --- |

Riesling renano B. — Riesling

| | Rossese bianco B. |
| --- | --- |

Rossese bianco B.

| | Ruchè N. |
| --- | --- |

Ruchè N.

| | Vespolina N. |
| --- | --- |

Vespolina N.

| | Ancellotta N. |
| --- | --- |

Ancellotta N.

| | Bonarda N. |
| --- | --- |

Bonarda N.

| | Ciliegiolo N. |
| --- | --- |

Ciliegiolo N.

| | Cortese B. |
| --- | --- |

Cortese B.

| | Croatina N. |
| --- | --- |

Croatina N.

| | Dolcetto N. |
| --- | --- |

Dolcetto N.

| | Gamba rossa N. |
| --- | --- |

Gamba rossa N.

| | Manzoni bianco B. |
| --- | --- |

Manzoni bianco B.

| | Nebbiolo N. |
| --- | --- |

Nebbiolo N.

| | Pinot nero N. |
| --- | --- |

Pinot nero N.

| | Sangiovese N. |
| --- | --- |

Sangiovese N.

| | Sauvignon B. |
| --- | --- |

Sauvignon B.

| | Sylvaner verde B. |
| --- | --- |

Sylvaner verde B.

| | Syrah N. |
| --- | --- |

Syrah N.

| | Uva rara N. |
| --- | --- |

Uva rara N.

| | Uvalino N. |
| --- | --- |

Uvalino N.

| | Viogner B. |
| --- | --- |

Viogner B.

| | Slarina N. |
| --- | --- |

Slarina N.

| | Teroldego N. |
| --- | --- |

Teroldego N.

| | Cabernet franc N. — Cabernet |
| --- | --- |

Cabernet franc N. — Cabernet

| | Cabernet sauvignon N. — Cabernet |
| --- | --- |

Cabernet sauvignon N. — Cabernet

| | Albarossa N. |
| --- | --- |

Albarossa N.

| | Arneis B. |
| --- | --- |

Arneis B.

| | Avana' N. |
| --- | --- |

Avana' N.

| | Averengo N. |
| --- | --- |

Averengo N.

| | Pelaverga N. — Cari N. |
| --- | --- |

Pelaverga N. — Cari N.

| | Pelaverga piccolo N. — Pelaverga |
| --- | --- |

Pelaverga piccolo N. — Pelaverga

| | Petit verdot N |
| --- | --- |

Petit verdot N

| | Plassa N. |
| --- | --- |

Plassa N.

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

Merlot N.

| | Nascetta B. |
| --- | --- |

Nascetta B.

| | Ner d'Ala N. |
| --- | --- |

Ner d'Ala N.

| | Neretta cuneese N. |
| --- | --- |

Neretta cuneese N.

| | Neretto di Bairo N. — Neretto |
| --- | --- |

Neretto di Bairo N. — Neretto

| | Freisa N. |
| --- | --- |

Freisa N.

| | Grignolino N. |
| --- | --- |

Grignolino N.

| | Lambrusca di Alessandria N. — Lambrusca |
| --- | --- |

Lambrusca di Alessandria N. — Lambrusca

| | Chatus N. |
| --- | --- |

Chatus N.

| | Cornarea N. |
| --- | --- |

Cornarea N.

| | Durasa N. |
| --- | --- |

Durasa N.

| | Erbaluce B. |
| --- | --- |

Erbaluce B.

| | Favorita B. |
| --- | --- |

Favorita B.

| | Baratuciàt B. |
| --- | --- |

Baratuciàt B.

| | Barbera bianca B. |
| --- | --- |

Barbera bianca B.

| | Barbera N. |
| --- | --- |

Barbera N.

| | Becuet N. |
| --- | --- |

Becuet N.

| | Bussanello B. |
| --- | --- |

Bussanello B.

| | Pinot bianco B. |
| --- | --- |

Pinot bianco B.

| | Pinot grigio |
| --- | --- |

Pinot grigio

8.   Description of the link(s)

Monferrato DOC

A)   Details of the geographical area

Monferrato is an historic region of Piedmont. Its territory, almost all of it hilly, mainly lies within the provinces of Alessandria and Asti and extends southwards from the right bank of the Po to the foothills of the Ligurian Apennines on the borders with the Province of Genoa and the Province of Savona. The hilly nature of the area makes it particularly suitable for wine-growing, which has resulted in the cultivation and production of various types of grapes from which many white and red wines are made. For the generic types red and white, the combination of grape varieties is drawn from all the authorised vine varieties and leads to the production of various types of wine: Rosso (red), Bianco (white), Chiaretto or Ciaret, Dolcetto, Freisa and Casalese Cortese.

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

The soil matrix is calcareous, alkaline, relatively poor in nutrients with a variable texture in various combinations of clayey, silty and sandy, typical of the soils of the production area, and characterises, [sic] rich in fruity notes that are obtained from this particular ‘terroir’.

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

This DOC allows the grapes to be used in the best way, without undue rigidity, by diversifying the wines on the basis of the choices of grape and the demands of the market. This has opened the way to oenological experimentation beyond tradition, which has produced new wines, often high-end wines produced by blending local grape varieties with international ones.

For Monferrato Rosso (red), the most widely used native varieties are Barbera and Nebbiolo; the most common international varieties are Cabernet Sauvignon, Merlot and Pinot Nero. Monferrato Bianco (white) is produced from the native Cortese and Favorita varieties blended with the international Chardonnay and Sauvignon varieties.

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

Legal framework:

In national legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

In the description and presentation, the additional geographical indication ‘Casalese’ must appear in a font size smaller than or equal to those used to indicate the designation ‘Monferrato’. The character font, colour and colorimetric index must be identical.

Moreover, it is permitted to use the word ‘vivace’ (lively) on the label of wines with the designation of origin Monferrato bianco, Monferrato rosso and Monferrato Freisa.

Link to the product specification

https://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/14109

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

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