# C_2019416EN.01001801.xml

| 11.12.2019 | EN | Official Journal of the European Union | C 416/18 |
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11.12.2019

EN

Official Journal of the European Union

C 416/18

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

(2019/C 416/10)

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

‘SICILIA’

PDO-IT-A0801-AM04

Date of communication: 6.9.2019

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

1.   Combination of grape varieties — Wine grape varieties

Description

The option to include the aromatic variety Zibibbo in bi-varietal wine production has been added.

Reasons

In bi-varietal wine production, the product specification formerly prohibited the use of aromatic varieties whereas now the use of the Zibibbo grape is to be permitted. The inclusion of an aromatic grape such as Zibibbo in bi-varietal wine production arose as it is a variety native to, and highly typical of, the region in question, having been cultivated on the island of Sicily for more than a thousand years. The idea is thus to harness this native grape — already employed in single-variety types — further, including in combination with other regional grape varieties, especially in blends with the Grillo grape.

This amendment concerns Article 2 of the product specification but does not concern the single document.

2.   Rules on wine-growing — Techniques of cultivation

Description

‘Sicilia’ DOC wine production will now also admit those grape varieties grown by means of the trellis training system, planted during the 2018/2019 wine year and with a density no lower than 1 000 vines per hectare. This only applies to the Calabrese grape and its synonym Nero d’Avola grown within the provinces of Agrigento and Caltanissetta and to replantings of the Calabrese variety or its synonym in the aforementioned provinces from the 2019/2020 wine year onwards.

Reasons

The underlying rationale for this request is that it is considered traditional in these provinces to grow the Nero d’Avola grape by means of the trellis or ‘pergola’ training system, which, albeit laborious during the planting phase, is more straightforward in terms of agricultural management; it also affords a better means of weathering the summer season — with its ever more frequent heatwaves owing to hot Sirocco winds — without compromising the quality of the grapes. This is due to the fact that a large surface area of the leaf is exposed, allowing the shoots to grow evenly and affording protection for the bunches of grapes.

The aforementioned cultivation technique was already recognised as traditional under the pre-existing ‘Sicilia’ IGT. This amendment concerns Article 4 of the product specification but does not concern the single document.

3.   Maximum yields

This is a formal amendment designed to rearrange maximum yield data by re-grouping the wines by yield so as to rationalise the presentation thereof. The amendment concerns section 1.5.2 (Wine-Making Practices. Maximum Yields) of the single document.

4.   Description of the wines

Description

The description of the wines is now more detailed and arranged by wine category rather than by wine group/type.

Reasons

This amendment simplifies and streamlines the description of ‘Sicilia’ DOC wines. Given the wide range of types which it covers, this allows for a more concise description and gives a clearer and more coherent overview of the production of wines of this denomination. The amendment concerns point 1.4 of the single document.

5.   Characteristics of wines for consumption

Description

| A) | For the ‘Sicilia’ rosé, the description of its colour has been formulated more precisely to span hues ranging from pale pink to pinker shades of varying intensity, on occasion with coppery shades.
  Reasons: The description of possible colour shades has been expanded to allow for grape pressings of varying intensity, resulting in extraction of colour from the grape skins of correspondingly greater or lesser intensity. |
| --- | --- |

A)

For the ‘Sicilia’ rosé, the description of its colour has been formulated more precisely to span hues ranging from pale pink to pinker shades of varying intensity, on occasion with coppery shades.

Reasons: The description of possible colour shades has been expanded to allow for grape pressings of varying intensity, resulting in extraction of colour from the grape skins of correspondingly greater or lesser intensity.

| B) | For the ‘Sicilia’ Pinot Grigio rosé, the description of its colour has been formulated more precisely to encompass straw-yellow hues of varying intensity, sometimes with pinkish shades of varying intensity or coppery shades.
  Reasons: The skins of the Pinot Grigio grapes can range from white to pinkish to coppery, resulting in a broad spectrum of colour shades depending on the nature of the pressing and the length of time spent in contact with the skins. |
| --- | --- |

B)

For the ‘Sicilia’ Pinot Grigio rosé, the description of its colour has been formulated more precisely to encompass straw-yellow hues of varying intensity, sometimes with pinkish shades of varying intensity or coppery shades.

Reasons: The skins of the Pinot Grigio grapes can range from white to pinkish to coppery, resulting in a broad spectrum of colour shades depending on the nature of the pressing and the length of time spent in contact with the skins.

| C) | The description of the organoleptic characteristics of the ‘Sicilia’ Grillo, Cataratto and Inzolia varieties bearing the ‘Vendemmia Tardiva’ (‘Late Harvest’] indication has had its colour definition expanded, with ‘ranging from straw yellow to golden of varying intensity, sometimes with amber shades’ replacing ‘from straw yellow to golden’; its aroma is now defined as ‘characteristic, delicate, at times floral, lingering’ rather than ‘characteristic, delicate, lingering’; and its taste is now described as ‘ranging from dry to sweet, well balanced, characteristic, at times with a pronounced alcoholic taste and/or almond-like aftertaste’ instead of ‘ranging from dry to sweet, typical, well balanced’.
  Reasons: The often very lengthy ripening period of the grape on the vine and of the maceration of the skins enables highly effective extraction of pigments from the skin and must and can give rise to hues ranging from straw yellow to a golden colour of varying intensity, sometimes with amber shades; in terms of aroma it can result in greater olfactory complexity and more enduring fragrances; and in terms of taste it can impart a more distinctly alcoholic taste owing to the usually very high sugar content and can also leave an aftertaste marked by notes of almond which intensify with ageing. |
| --- | --- |

C)

The description of the organoleptic characteristics of the ‘Sicilia’ Grillo, Cataratto and Inzolia varieties bearing the ‘Vendemmia Tardiva’ (‘Late Harvest’] indication has had its colour definition expanded, with ‘ranging from straw yellow to golden of varying intensity, sometimes with amber shades’ replacing ‘from straw yellow to golden’; its aroma is now defined as ‘characteristic, delicate, at times floral, lingering’ rather than ‘characteristic, delicate, lingering’; and its taste is now described as ‘ranging from dry to sweet, well balanced, characteristic, at times with a pronounced alcoholic taste and/or almond-like aftertaste’ instead of ‘ranging from dry to sweet, typical, well balanced’.

Reasons: The often very lengthy ripening period of the grape on the vine and of the maceration of the skins enables highly effective extraction of pigments from the skin and must and can give rise to hues ranging from straw yellow to a golden colour of varying intensity, sometimes with amber shades; in terms of aroma it can result in greater olfactory complexity and more enduring fragrances; and in terms of taste it can impart a more distinctly alcoholic taste owing to the usually very high sugar content and can also leave an aftertaste marked by notes of almond which intensify with ageing.

| D) | The description of the organoleptic characteristics of bi-varietal types has been amended to reflect the inclusion of the aromatic Zibibbo grape variety.
  Reasons: The inclusion of the Zibibbo grape variety in bi-varietal blends means that its pronounced aromatic qualities can prove conspicuous amid the organoleptic characteristics of the blend as a whole: hence the need to offer a more precise description. |
| --- | --- |

D)

The description of the organoleptic characteristics of bi-varietal types has been amended to reflect the inclusion of the aromatic Zibibbo grape variety.

Reasons: The inclusion of the Zibibbo grape variety in bi-varietal blends means that its pronounced aromatic qualities can prove conspicuous amid the organoleptic characteristics of the blend as a whole: hence the need to offer a more precise description.

The amendments concern Article 6 of the product specification and point 1.4 of the single document (Description of the Wine(s)).

6.   Link with the geographical environment

Description and reasons

The link with the geographical environment has been reformulated and divided by product category.

Reasons: It was deemed necessary to reformulate and expand the description of the link with the geographical environment in line with current European Union legislation, arranging the description by the wine categories included in the product specification.

The amendment concerns point 1.8 of the single document.

SINGLE DOCUMENT

1.   Name of the product

‘Sicilia’ (it)

2.   Geographical indication type

PDO — Protected Designation of Origin

3.   Categories of grapevine product

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

1.

Wine

| 4. | Sparkling wine |
| --- | --- |

4.

Sparkling wine

| 5. | Quality sparkling wine |
| --- | --- |

5.

Quality sparkling wine

| 6. | Quality aromatic sparkling wine |
| --- | --- |

6.

Quality aromatic sparkling wine

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

15.

Wine from raisined grapes

| 16. | Wine from overripe grapes |
| --- | --- |

16.

Wine from overripe grapes

4.   Description of the wine(s)

Category: Wine (1) — ‘Sicilia’ Bianco including with indication of a white grape variety

The white wines of the ‘Sicilia’ PDO, including Passito, Vendemmia Tardiva, Superiore and Riserva, are produced from the most representative varieties of the production area, such as Inzolia, Catarratto, Grillo, Grecanico and Chardonnay, either on their own or in combinations in which they account for at least 50 % of the total. In order to obtain the most value from this production, these grape varieties are also used in the production of single-variety types, alongside the other single-varieties — Carricante, Grecanico, Fiano, Damaschino, Viognier, Müller Thurgau, Sauvignon Blanc, Pinot Grigio, Moscato Bianco, Vermentino and Zibibbo — which make up the wide range of grape varieties that grow on the island of Sicily.

The colour of these wines ranges from straw yellow to golden of varying intensity, possibly with hints of pale green. In the case of Pinot Grigio, it can sometimes also be a pink of varying intensity or copper. The aroma is generally refined, elegant, pleasant, intense, distinctive, fruity — sometimes with a slight floral or aromatic scent — and long-lasting.

In terms of taste, they are balanced, distinctive, flavourful, harmonious, full and pleasant, with sugar content from dry to medium dry.

The minimum total alcoholic strength by volume ranges from 11,50 % for the basic types to 12 % for the Superiore wines and up to 12,50 % for the Riserva wines, whereas the minimum is 13 % for the Passito and Vendemmia Tardiva wines.

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)

Category: Wine (1) — ‘Sicilia’ Rosso including with indication of a black grape variety

The red wines of the ‘Sicilia’ PDO — including Passito, Vendemmia Tardiva, Superiore and Riserva — and the rosé wines are produced from the most representative varieties of the production area, such as Nero d’Avola, Frappato, Nerello Mascalese, Perricone and Syrah, either on their own or in combinations in which they account for at least 50 % of the total. In order to obtain the most value from this production, these grape varieties are also used in the production of single-variety types, alongside other single-varieties — Nerello Cappuccio, Cabernet Franc, Merlot, Cabernet Sauvignon, Syrah, Pinot Nero, Nocera, Mondeuse, Carignano, Alicante, Petit Verdot and Sangiovese — which represent the wealth of grape varieties that grow on the island of Sicily.

The colour of the wines ranges from red to ruby red, tending to garnet if aged, as is the case for the Riserva version, to pink of varying intensity, sometimes with shades of copper in the rosé wines.

The aroma is typical of the grape varieties used. The taste is dry to medium dry and can be sweet for Passito and Vendemmia Tardiva wines.

The minimum total alcoholic strength by volume ranges from 12 % for the basic red and rosé types and those with indication of the grape variety to 13 % for some of the Riserva wines such as the Nero d’Avola, and a minimum of 13 % for the Passito and Vendemmia Tardiva wines. Minimum extracts are important and range from 22 g/l for the red to 24 g/l for Nero d’Avola.

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)

Categories: Sparking wine (4), Quality sparkling wine (5), Quality sparkling aromatic wine (6)

The sparkling wines produced in the various categories have a straw yellow colour of varying intensity in the whites, a pink colour of varying intensity in the rosés, fine bubbles, floral or fruity notes and freshness. They are particularly aromatic if obtained from grape varieties such as Zibibbo and Moscato. The grape varieties used include both native and international white grape varieties or black grape varieties that are made into white or rosé wines by means of the Charmat process. The Charmat process is also for the basic white and rosé types, and so is the traditional method.

The grape varieties used are the most representative ones of the production area, such as Grillo, Chardonnay, Catarratto, Carricante, Grecanico, Pinot Grigio, Moscato, Zibibbo, Nero d’Avola, Frappato, Nerello Mascalese and Pinot Nero, used either in combination with each other or as single-variety wines in order to obtain the most value from the production of these varieties with an indication on the label. The aroma is typical of the grape varieties used. The taste varies from brut nature to extra dry to sweet in the case of Moscato and Zibibbo Spumante. Minimum total alcoholic strength by volume: 10,50 % for Moscato and Zibibbo Spumante, 11,50 % for all other types except those produced using the traditional method, which must have a minimum of 12 %. Minimum sugar-free extract: 15g/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 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 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

Categories: Wine from raisined grapes (15) and Wine of overripe grapes (16)

Wines in these categories have a taste ranging from dry to sweet and a colour ranging from straw yellow to golden or, if they are produced from black grapes, ruby red, tending to garnet if aged. They have a lasting but delicate aroma, in particular when obtained from aromatic varieties such as Moscato and Zibibbo, with a good balance between acidity and sweetness, and fruity or floral notes depending on the grape varieties used. The grapes are dried after harvesting on mats, screens, crates or special containers placed in suitable environments or else left to ripen on the vines. This leads to an excellent accumulation of sugars and the concentration of extracts, with the wines produced having minimum values of 28 g/l for the Passito Bianco and 32 g/l for the Passito Rosso. The minimum total alcoholic strength by volume is 16 % for the Passito Bianco, of which 11 % actual alcohol, while it is 17 % for the Passito Rosso, of which 12 % actual alcohol.

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 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 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

‘Sicilia’ Bianco, including Riserva, and ‘Sicilia’ with indication of a white grape variety, including ‘Riserva’ wines

13 000 kg grapes per hectare

‘Sicilia’ Spumante Bianco including with indication of a white grape variety

13 000 kg grapes per hectare

‘Sicilia’ Grillo, including Spumante and Riserva, and ‘Sicilia’ Nero d’Avola, including Spumante, Rosato and Riserva

14 000 kg grapes per hectare

‘Sicilia’ Bianco Superiore including with indication of a white grape variety with the ‘Superiore’ mark

10 000 kg grapes per hectare

‘Sicilia’ Spumante with indication of Frappato, Nerello Mascalese or Pinot Nero grape varieties

13 000 kg grapes per hectare

‘Sicilia’ Rosso, Rosato and Riserva including with indication of a black grape variety

12 000 kg of grapes per hectare

‘Sicilia’ Bianco and Rosso with a ‘Passito’ or ‘Vendemmia Tardiva’ mark, including with indication of a white or black grape variety

8 000 kg grapes per hectare

6.   Demarcated geographical area

The entire administrative territory of the Region of Sicily

7.   Main wine grape variety(ies)

| | Pinot Grigio — Pinot |
| --- | --- |

Pinot Grigio — Pinot

| | Vermentino (W) |
| --- | --- |

Vermentino (W)

| | Zibibbo (W) |
| --- | --- |

Zibibbo (W)

| | Alicante (R) |
| --- | --- |

Alicante (R)

| | Frappato (R) |
| --- | --- |

Frappato (R)

| | Müller Thurgau (W) |
| --- | --- |

Müller Thurgau (W)

| | Nerello Cappuccio (R) |
| --- | --- |

Nerello Cappuccio (R)

| | Perricone (R) |
| --- | --- |

Perricone (R)

| | Sangiovese (R) |
| --- | --- |

Sangiovese (R)

| | Sauvignon (W) |
| --- | --- |

Sauvignon (W)

| | Syrah (R) |
| --- | --- |

Syrah (R)

| | Viognier (W) |
| --- | --- |

Viognier (W)

| | Cabernet Franc (R) — Cabernet |
| --- | --- |

Cabernet Franc (R) — Cabernet

| | Cabernet Sauvignon (R) — Cabernet |
| --- | --- |

Cabernet Sauvignon (R) — Cabernet

| | Calabrese (R) — Nero d’Avola (R) |
| --- | --- |

Calabrese (R) — Nero d’Avola (R)

| | Carignano (R) |
| --- | --- |

Carignano (R)

| | Carricante (W) |
| --- | --- |

Carricante (W)

| | Ansonica (W) — Inzolia |
| --- | --- |

Ansonica (W) — Inzolia

| | Petit Verdot (R) |
| --- | --- |

Petit Verdot (R)

| | Pinot Nero (R) — Pinot |
| --- | --- |

Pinot Nero (R) — Pinot

| | Merlot (R) |
| --- | --- |

Merlot (R)

| | Mondeuse (R) |
| --- | --- |

Mondeuse (R)

| | Moscato Bianco (W) — Moscato |
| --- | --- |

Moscato Bianco (W) — Moscato

| | Nerello Mascalese (R) |
| --- | --- |

Nerello Mascalese (R)

| | Nocera (R) |
| --- | --- |

Nocera (R)

| | Grecanico Dorato (W) — Grecanico |
| --- | --- |

Grecanico Dorato (W) — Grecanico

| | Grillo (W) |
| --- | --- |

Grillo (W)

| | Catarratto Bianco Comune (W) — Catarratto |
| --- | --- |

Catarratto Bianco Comune (W) — Catarratto

| | Catarratto Bianco Lucido (W) — Catarratto |
| --- | --- |

Catarratto Bianco Lucido (W) — Catarratto

| | Chardonnay (W) |
| --- | --- |

Chardonnay (W)

| | Damaschino (W) |
| --- | --- |

Damaschino (W)

| | Fiano (W) |
| --- | --- |

Fiano (W)

8.   Description of the link(s)

Link with the geographical area

The demarcated geographical area comprises the entire administrative territory of the Region of Sicily.

Sicily is a region with one of the oldest winegrowing traditions in the world, as evidenced by archaeological finds and by the many Greek and Latin literary sources that refer to the renowned wines of Sicily. Trade in oil and wine dating as far back as the time of the Phoenicians (9th-4th) century BC) is proven by the presence of amphorae used for transport and other types of ceramics. A particular efflorescence in winegrowing was witnessed during the occupation of the Greeks (8th-3rd century BC), who introduced a number of grape varieties including Grecanico, which is still grown today. The existence of Sicilian wine is also attested in Roman times (3rd century BC 5th century AD), particularly at the time of Caesar in Gaul.

Although drinking alcohol was prohibited by the Koran, table grapes were grown during Muslim rule (827-1061) and the ‘Zebib’ grape variety (now Zibibbo or Moscato di Alessandria) was introduced on the island of Pantelleria, having been brought over from Cape Zebib on the African shore opposite.

The link between the demarcated geographical area and the ‘Sicilia’ DOC is based on the specific soil, climate and landscape features of the area.

The northern part is predominantly mountainous while the central, southern and south-western parts are hilly; the south-eastern part of the area is characterised by its plateau and eastern Sicily is volcanic. The lowland areas are mainly concentrated along the coast.

However, most vineyards are found in hilly areas that, in terms of exposure and location, are particularly suitable for growing vines, i.e. environments with abundant sunshine and ample wind, providing the plants with optimal growing conditions and so ensuring the health of the grapes and the production of high-quality wines.

The vine training methods are mainly the traditional ones, which are not very expansive and vary in the different winegrowing areas of the island, from the traditional ‘alberello marsalese’ [bush-trained] method still in use in the coastal areas of the province of Trapani to the more common low espalier method using permanent or renewable cordons or more expansive methods in a number of fertile valleys of the interior.

The large territory of the ‘Sicilia’ DOC allows wines to be produced from both native and non-native or international grape varieties, meaning that a wide range of products can be offered in the different categories of wine covered.

Category: Wine (1)

This category covers a wide range of wine types:

Reds, rosés and whites, including Passito, Vendemmia Tardiva and Riserva wines. The grape varieties used include both highly prized native varieties, such as Inzolia, Catarratto and Grillo — this latter being the result of a cross between the Catarratto and Zibibbo varieties — and non-native varieties, such as Chardonnay, Müller Thurgau and Sauvignon. In the case of red wines too, wine production in Sicily is one of the most renowned for wines obtained from native grape varieties, in particular Nero d’Avola, together with Frappato and Nerello Mascalese, and the non-native varieties Cabernet Sauvignon, Merlot and Syrah. The undisputed star of this new direction is Nero d’Avola, which, even in blends with other varieties, is able to characterise and draw out the originality of Sicilian wine, not only because of its colour, but also because it gives the wine a typical character deriving from the aromas and tastes of the Mediterranean.

In terms of analytical and organoleptic characteristics, all these types of wine have balanced chemical and physical properties that contribute to their balanced taste. All of the types have pleasant, harmonious, distinctive and elegant aromas, sometimes with fruity, floral and vegetal notes characteristic of the grape varieties used to produce them.

The colour of the white wines is straw yellow of varying intensity or deep yellow, while the red wines are ruby red of varying intensity, with possible hints of purple and tending to garnet with age. They are all balanced wines, with good structure and alcohol content.

The age-old history of winegrowing in this region, to which numerous sources attest, is unequivocal proof of the close link and interaction patterns correlating human factors with the quality and unique characteristics of ‘Sicilia’ DOC wines. The legacy of human involvement in wine-making in this area across the centuries are the traditional techniques of winegrowing and oenology, refined and honed in more recent times thanks to indisputable advances in science and technology. This is what gives ‘Sicilia’ PDO wines their renown.

Categories: Sparkling wine (4), Quality sparkling wine (5) and Quality aromatic sparkling wine (6)

The sparkling wines produced have a straw yellow colour of varying intensity in the whites, a pink colour of varying intensity in the rosés, also with hints of copper in the Pinot Grigio, fine bubbles, floral and fruity notes and freshness, due to the rich mineral quality of the soils, the Mediterranean climate and the varying temperature ranges. They are particularly aromatic if obtained from grape varieties such as Zibibbo and Moscato. The grape varieties used include both native and international varieties. The Charmat process is used where the grape variety is indicated on the label, while for the white and rosé types the traditional method also remains in use.

Categories: Wine from raisined grapes (15) and Wine of overripe grapes (16)

The Mediterranean climate — which is sunny, with hot, dry summers, yet breezy, with varying temperature ranges — allows the grapes to ripen very well and remain healthy. The grapes are dried after harvesting on mats, screens, crates or special containers placed in suitable environments or else left to ripen on the vines. This leads to an excellent accumulation of sugars and concentration of extracts. The wines are fragrant, in particular when obtained from the Moscato and Zibibbo varieties. They have a taste from dry to sweet, a colour from straw yellow to golden, sometimes with amber tones, and persistent but delicate aromas, with a good balance between acidity and sweetness, and fruity or floral notes depending on the grape varieties used.

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

NONE

Link to the product specification

https://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/14379

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

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