# C_2019420EN.01002901.xml

| 13.12.2019 | EN | Official Journal of the European Union | C 420/29 |
| --- | --- | --- | --- |

13.12.2019

EN

Official Journal of the European Union

C 420/29

---

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 420/12)

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

‘Arcole’

PDO-IT-A0438-AM02

Date of communication: 28.8.2019

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

1.   Deletion of some types — headings in the product specification affected by the amendment: Articles 1, 2, 4, 6, 7 and 9

Description:

Deletion of some of the types used, namely: ‘Arcole’ Rosso frizzante; ‘Arcole’ Rosso novello; ‘Arcole’ Rosato novello; ‘Arcole’ Garganega, including the ‘vendemmia tardiva’ (late harvest) version; ‘Arcole’ Pinot bianco, Sauvignon, Carmenere (also ‘riserva’), Cabernet Sauvignon (also ‘riserva’) and Cabernet Franc (also ‘riserva’).

Reasons:

Over the last 20 years, winegrowers have been paying great attention to the quality of their production, seeking an optimal plant/yield balance, having a restricted quantity of grapes per vine and per hectare and achieving Garganega or Merlot production of a standard that can compete with those of the surrounding hillside territories.

The areas under vines in the fertile plain straddling the provinces of Verona and Vicenza are home to a relatively wide range of vine varieties, with an ideal mix of native and international varieties. The percentage of vines covered by the ‘Arcole’ controlled designation of origin (DOC) is quite considerable, among the highest of the various controlled designations of origin in the plain of the Veneto Region.

Often accustomed to the continuous innovations in the fruit and vegetable sector, winegrowers from this area have proven to also pay close attention to new developments in the winegrowing sector. This is evident in how yearly production has quickly reacted to meet the needs of wineries and the rapid change in varieties over the last 15 years in response to the demands of a rapidly evolving wine market.

The amendment also affects the following sections of the Single Document: 1.4 Description of the wine(s); 1.5.2 Maximum yields; 1.7 Main wine grape variety(ies); 1.8 Link with the geographical area.

2.   Simplification of the systems used to train and increase the yield (tonnes/ha) of certain vine varieties — headings in the product specification affected by the amendment: Article 4

Description:

Simplification of the systems used to train and increase the yield (tonnes/ha) of the following vine varieties: from 16 to 18 for Garganega; from 13 to 15 for Pinot Grigio; from 14 to 18 for Chardonnay; from 15 to 16 for Merlot (tonnes/hectare).

Reasons:

The decision was made to simplify the descriptions so as to allow more modern vine training methods in order to adapt the winegrowing to the innovations of recent years. Encouraged by the need to adopt winegrowing models alternative to the traditional Veronese trellis, so as to guarantee a good level of productivity and at the same time enable mechanisation, the most enthusiastic and innovative winegrowers in the area decided on the double trellis or GDC vine training system for new plantings. The fact that the wine market is rapidly evolving towards red wines made from international vines, i.e. wines that are well-structured and good value for money, has led to vines with the best combinations of grafts and clones being used, in an attempt to achieve good quality at a sustainable cost. The products obtained with the increased yields have proven to have the same level of quality as regards their chemical, physical and organoleptic characteristics compared to the average for wines produced with the previous yields and to adapt better to the new approaches.

The amendment also affects the following sections of the Single Document: 1.5.2 Maximum yields.

3.   Insertion of new packaging formats and materials and closure systems — affecting Article 8 of the product specification

Description:

Insertion of new packaging formats and materials and closure systems — adapting the rules on closures (introducing the bag in box option) and glass bottles up to 9 litres in the case of sparkling wine.

Reasons:

The aim is to adapt the designation to market demands. In some cases, the materials or closure systems are directly requested by distributors.

SINGLE DOCUMENT

1.   Name of the product

Arcole

2.   Geographical indication type

PDO — Protected designation of origin

3.   Categories of grapevine product

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

1.

Wine

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

5.

Quality sparkling wine

| 8. | Semi-sparkling wine |
| --- | --- |

8.

Semi-sparkling wine

4.   Description of the wine(s):

‘Arcole’ Chardonnay

colour: straw yellow;

aroma: characteristically fine, elegant;

taste: dry, occasionally smooth and subtle;

minimum total alcoholic strength by volume: 11 % vol;

minimum sugar-free extract: 16 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 g/l expressed as grams of tartaric acid per litre |
| 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 g/l expressed as grams of tartaric acid per litre

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

‘Arcole’ Chardonnay Frizzante

colour: straw yellow sometimes tending towards greenish, bright;

aroma: characteristic with intense, delicate aroma;

taste: medium-bodied, harmonious, slightly bitter;

minimum total alcoholic strength by volume: 10,5 % vol;

minimum sugar-free extract: 16 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 | 5,5 g/l expressed as grams of tartaric acid per litre |
| 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

5,5 g/l expressed as grams of tartaric acid per litre

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

‘Arcole’ Pinot Grigio

colour: from straw yellow to amber, with occasional copper tints;

aroma: delicate, characteristic, fruity;

taste: dry, harmonious, characteristic;

minimum total alcoholic strength by volume: 11 % vol;

minimum sugar-free extract: 16 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 g/l expressed as grams of tartaric acid per litre |
| 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 g/l expressed as grams of tartaric acid per litre

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

‘Arcole’ Merlot

colour: ruby red if young, tending to garnet if aged;

aroma: quite intense, characteristic;

taste: dry, slightly bitter;

minimum total alcoholic strength by volume: 11,5 % vol;

minimum sugar-free extract: 18 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 g/l in grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

Minimum total acidity

4,5 g/l in grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

‘Arcole’ Bianco

colour: straw yellow sometimes tending towards greenish;

aroma: characteristic with intense, delicate aroma;

taste: dry, medium-bodied, harmonious, slightly bitter;

minimum total alcoholic strength by volume: 10,5 % vol;

minimum sugar-free extract: 16 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 g/l in grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

Minimum total acidity

4,5 g/l in grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

‘Arcole’ Bianco spumante or ‘Arcole’ spumante

foam: fine and long-lasting;

colour: straw yellow of varying intensity;

aroma: characteristic, slightly fruity;

taste: flavourful, characteristic, delicate, types: extra brut, brut, extra dry, dry, medium-dry and sweet;

minimum total alcoholic strength by volume: 11 % vol;

minimum sugar-free extract: 16 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 g/l in grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

Minimum total acidity

4,5 g/l in grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

‘Arcole’ Rosso

colour: ruby red;

aroma: intense and delicate;

taste: dry, medium-bodied and harmonious;

minimum total alcoholic strength by volume: 11 % vol;

minimum sugar-free extract: 18 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 g/l in grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

Minimum total acidity

4,5 g/l in grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

‘Arcole’ Rosso riserva

colour: ruby red;

aroma: intense and delicate;

taste: dry, medium-bodied and harmonious;

minimum total alcoholic strength by volume: 12 % vol;

minimum sugar-free extract: 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 g/l in grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

Minimum total acidity

4,5 g/l in grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

‘Arcole’ Bianco Frizzante or ‘Arcole’ Frizzante

colour: straw yellow sometimes tending towards bright greenish;

aroma: characteristic with intense, delicate aroma;

taste: medium-bodied, harmonious, slightly bitter, dry, medium-dry or sweet;

minimum total alcoholic strength by volume: 10,5 % vol;

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 g expressed as grams of tartaric acid per litre |
| 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 g expressed as grams of tartaric acid per litre

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

‘Arcole’ Rosato

colour: pale ruby red; bright;

aroma: characteristic with intense, delicate aroma;

taste: medium-bodied, harmonious;

minimum total alcoholic strength by volume: 10,5 % vol;

minimum sugar-free extract: 16 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 g expressed as grams of tartaric acid per litre |
| 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 g expressed as grams of tartaric acid per litre

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

‘Arcole’ Rosato Frizzante

aroma: characteristic with intense, delicate aroma;

colour: pale ruby red;

taste: medium-bodied, harmonious, dry, semi-dry or sweet;

minimum total alcoholic strength by volume: 10,5 % vol;

minimum sugar-free extract: 16 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 g expressed as grams of tartaric acid per litre |
| 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 g expressed as grams of tartaric acid per litre

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

‘Arcole’ Bianco Passito or ‘Arcole’ Passito

colour: golden yellow of varying intensity;

aroma: pleasant, intense and fruity;

taste: agreeable, sweet, velvety, harmonious, full-bodied with occasional woody notes;

minimum total alcoholic strength by volume: 14,5 % vol;

minimum sugar-free extract: 24 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 g expressed as grams of tartaric acid per litre |
| 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 g expressed as grams of tartaric acid per litre

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

‘Arcole’ Nero

colour: intense red tending to garnet with age;

aroma: characteristic, strong, delicate;

taste: full, velvety, warm, well-structured and long-lasting;

minimum total alcoholic strength by volume: 13,5 % vol.;

minimum sugar-free extract: 26 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 g/l in grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

Minimum total acidity

4,5 g/l in grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

‘Arcole’ Merlot riserva

colour: ruby red if young, tending to garnet if aged

aroma: quite intense, characteristic;

taste: dry, slightly bitter;

minimum total alcoholic strength by volume: 12 % vol;

minimum sugar-free extract: 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 g/l in grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

Minimum total acidity

4,5 g/l in grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

5.   Wine-making practices

a.   Essential oenological practices

NONE

b.   Maximum yields

Garganega

18 000 kg of grapes per hectare

Pinot grigio

15 000 kg of grapes per hectare

Chardonnay

18 000 kg of grapes per hectare

Merlot

16 000 kg of grapes per hectare

6.   Demarcated geographical area

The production area for wines covered by the ‘Arcole’ controlled designation of origin includes:

province of Verona: the entire administrative territory of the following municipalities: Arcole, Cologna Veneta, Albaredo d’Adige, Zimella, Veronella, Zevio, Belfiore d’Adige, as well as part of the administrative territory of the municipalities of Caldiero, San Bonifacio, Soave, Colognola ai Colli, Monteforte, Lavagno, Pressana, Vago and San Martino Buon Albergo;

province of Vicenza: the entire administrative territories of the municipalities of Lonigo, Sarego, Alonte, Orgiano, Sossano and Rovereto di Guà.

The area is demarcated as follows: from the 322 km mark on the state road, the boundary line runs westward along this same road in the direction of Caldiero, intersecting with the municipal territory of Soave and Colognola ai Colli and then turning southward, following the edge of the Rocca and Gazzo hills above altitude 40 and returning northward on state road 11. From there the boundary line runs westward along state road 11 until it intersects in the territory of Lavagno with the Serenissima motorway, which it follows in the municipality of San Martino Buon Albergo as far as Mulino Vecchio, continuing southward along the municipal border of San Martino Buon Albergo until close to Pontoncello where it follows the border of Zevio municipality for the entire stretch south of the village until it reaches the municipal border of Belfiore at Porto della Bova; it continues to follow that border along the river Adige in the Albaredo direction as far as Moggia.

From there it turns eastward along the municipal border of Albaredo until it reaches the municipal border of Veronella in Boschirolle, from where it runs along the Dugale Ansòn channel and turns northward to Gallinara, where it once again runs eastward along the Dugale Gatto channel until it reaches the municipal border of Cologna Veneta in the north. The boundary line then follows the municipal border of Cologna Veneta, passing Pra and meeting the municipal border of Pressana on the river Fratta, which runs south-eastward past the disused railway line and the locality of Ponte Rosso.

It continues along that boundary until it meets the municipal border between Pressana and Minerbe, which it follows until it reaches the border of Padua province in Rovenega. It then follows this provincial border, first along Via Rovenega and then along Via Argine Padovano, which it continues to follow as far as the municipality of Rovereto di Guà, where it passes Caprano and meets the Guà river.

The line then runs along the Guà river northwestward where it intersects with the municipal border between Rovereto di Guà and Cologna Veneta in the locality of Boara. From there, it follows the municipal border of Cologna eastward as far as Salboro and then turns northwestward along the provincial border with Vicenza as far as S. Sebastiano, passing Orlandi and continuing northward as far as the Ronego drainage channel and the Orgiano municipal border. From there, the line follows the Alonte channel eastward, passing Case Como, joining the municipal border of Sossano and passing the locality of Pozza as far as Ponte Sbuso.

From there, it turns northward past Termine and Ponte Mario, reaching the Fiumicello canal and then briefly turning northbound and then eastbound, all the time following the Sossano municipal boundary past the localities of Campagnola and Pozza. From there, the line once again turns southbound past Fontanella and Pontelo as far as the municipal border of Orgiano, which it follows northward along the Liona channel, turning eastward past Dossola as far as the municipal border of Alonte, which it follows briefly northward as far as the municipal border of Lonigo past Ca Bandia and on to Ciron, turning southeastward and joining the Sarego municipal border near the Crearo hill, where it continues northward past Giacomelli as far as the river Bredola, skirting it in a southeastward direction and then continuing northward past the locality of Canova e Navesella.

From there, the Sarego municipal border runs eastward past Frigon Basso and Muraro, where it once again meets the municipal border of Lonigo. It follows that border northward as far as the Milan-Venice railway line, which it follows as far as Dovaro, from where it continues northward and turns eastward near state road 11, meeting the municipal border of San Bonifacio in the locality of Fossacan. From there, the line continues northward along the provincial border between Verona and Vicenza as far as state road 11 at Torri di Confine, continuing northward as far as the Serenissima motorway. It then follows this motorway westward, intersecting with the Aldegà stream and entering the municipality of Monteforte, continuing along the motorway until the road for San Lorenzo and running southward until it meets state road 11 close to the bridge over the Alpone stream near the San Bonifacio sugar mill. It then follows state road 11 westward, returning to the initial departure point at the 322 km mark.

7.   Main wine grape variety(ies)

Pinot grigio

Garganega B.

Garganega B. - Grecanico dorato B.

Merlot N.

Garganega B. - Garganego

Chardonnay B.

8.   Description of the link(s)

Arcole

Historical and human factors

The ‘Arcole’ controlled designation of origin takes its name from one of the municipalities in the area covered by the designation.

In fact, the municipality of Arcole is the main point of reference for the area, on account of its geographical location right in the middle of the territory, its specific importance for production and the significant historical heritage associated to the Napoleonic campaigns that left such a profound imprint on the life and history of this area. The bridge over the Alpone stream and the obelisk commemorating the battle between the French and Austrian armies on 15-17 November 1796 are among the most significant symbols in this regard.

This bridge has remained as the symbol for the Arcole controlled designation of origin because it represents the traditions and the intimate pride of these lands.

Although vine-growing has been present in the area for over 2 000 years, partly on account of the communications routes that made the area so amenable to Roman colonisation, namely the Adige (river) and the Porcilana (road), it was revitalised in the Middle Ages. The possibility for wine produced in the areas around Arcole to be transported helped the vine-growing to expand all around.

The entire area of Arcole used to be referred to using the name ‘Fiumenovo’, which corresponds to most of the flood plain which used to be covered by forests, undergrowth and ponds. The property records and documents on endowments, leases, purchases and sales inevitably contain references to wine and to wine production, which developed from the network of abbeys in the area, such as San Pietro di Villanova and Lepia.

Vines were also held in great esteem in the Republic of Venice. The ‘Colognese’ district within the Arcole area was prized by the Republic of Venice as an area, well-connected to the city, that provided abundant wine, grain and hemp, all of which the Venetians could not do without.

The ‘Arcole’ controlled designation of origin was recognised by Ministerial Decree of 4 September 2000, published in Italian Official Gazette No 214 on 4 September 2000, thus gathering together this significant historical and winegrowing heritage and giving greater prominence to this important territory with a long tradition located between the provinces of Verona and Vicenza. This territory is noted for its silty, sandy soils which give its wines their unique characteristics. Given the need to manage and ensure the best possible outcome in these times of transformation and evolution in production, the Protection Association was set up on 8 February 2001.

The evolution in the area is typical of lowland winegrowing, where vine-training methods have traditionally been more extensive and vines of various different sources have been used. Only the professionalism of growers in recent years has made it possible to select the varieties that are best suited to the area. The best soils were selected and newly devised planting methods were also adopted in order to bring out the best qualities of the wine. Producers have significantly transformed the productive fabric, with a selective, meticulous and competitive approach becoming hallmarks of how winegrowers work.

This progress has been encouraged and its value harnessed by the organisational structure in this territory, which has always been coordinated by wine-making cooperatives. These structures not only generate value, but also encourage producers to grow the vine varieties most appreciated by the market. The producers that have decided to invest in this area cite the renewal in the vineyards and the new approaches to vine training and planting density, all of which contribute towards the high quality of the grapes.

Arcole

Natural factors

The territory is uniformly flat in the south-west, presenting the typical features of an alluvial plain. The hilly area starts at the Motta relief in San Bonifacio, as well as part of the Colli Berici hills in the east.

The soil in the lowlands which are suitable for winegrowing are mostly of the ‘sandy clay’ type.

In morphological terms, the plain is broken up by ridges, terraces and slopes with differences in level not exceeding about 10 metres.

The soils are deep and often have a high sand content.

The soils from which Arcole DOC wine is produced are largely shaped by the phenomena of erosion and sedimentation, mainly from the river Adige but also on a secondary basis from other local waterways.

These soils mostly consist of sandy deposits with gravelly matter featuring to a lesser extent.

The sandy deposits contain variable percentages of silt at local level. The areas where the silty-sandy ridges emerge and develop in various directions correspond to former courses of the same river. While the silty deposits of Lessinean origin are reddish-brown, those of Adige origin are pale hazelnut brown in colour.

In the part of the Arcole DOC wine production area in Vicenza province, the river Frassine deposited a layer of dark red alluvial soil over the soils that had formed in the Quaternary period from the Adige-Sarca glacier. This layer was derived from the leaching of dolomite rock with marl, basalt, porphyry, limestone or gypsum, etc. content.

The area where Arcole DOC wines are produced has a relatively homogeneous continental climate, with very hot, muggy summers and harsh, foggy winters. The highest temperatures are recorded between the second 10 days of July and the first 10 days of August and the lowest are recorded between the first and the third 10 days of January.

The annual variation in temperature is quite significant and rainfall is limited but well distributed throughout the year.

Specificity of the product

Although there are numerous types of wine in the product specification, we will focus on three for simplicity’s sake:

| — | White wines: Arcole Bianco, Arcole Chardonnay and Arcole Pinot Grigio are typically straw yellow in colour with greenish tints when young and tending more towards gold as they age. Their aromas are elegant and subtle, particularly when made from vines grown in sandier soils. Their taste is light-bodied, fragrant, flavourful and aromatic, while never being too fruity on account of the effect the soil and environment have on their characteristics. |
| --- | --- |

—

White wines: Arcole Bianco, Arcole Chardonnay and Arcole Pinot Grigio are typically straw yellow in colour with greenish tints when young and tending more towards gold as they age. Their aromas are elegant and subtle, particularly when made from vines grown in sandier soils. Their taste is light-bodied, fragrant, flavourful and aromatic, while never being too fruity on account of the effect the soil and environment have on their characteristics.

| — | Red wines made from Merlot and Cabernet Sauvignon are intense ruby red tending towards violet when young. The colour takes on more garnet hues as they mature. The smell is always intense, with distinctive notes of cocoa, violet and raspberry. The taste is generally dry and notably herbaceous in the case of the Cabernet. Both the complexity and the pleasingly smooth texture of the wine improve with age. |
| --- | --- |

—

Red wines made from Merlot and Cabernet Sauvignon are intense ruby red tending towards violet when young. The colour takes on more garnet hues as they mature. The smell is always intense, with distinctive notes of cocoa, violet and raspberry. The taste is generally dry and notably herbaceous in the case of the Cabernet. Both the complexity and the pleasingly smooth texture of the wine improve with age.

| — | Arcole Nero: obtained by drying out the grapes of the Merlot and Cabernet Sauvignon varieties for about two months, followed by a maturing period lasting at least two years and at least three months in wooden barrels to produce a colour ranging from ruby red with violet tints to ruby red tending to garnet, to garnet in the case of those that have aged for a long time. The smell is complex, with pleasant vanilla, wood and sometimes smoky notes adding to the characteristics of the varieties. It is rich-bodied with smooth tannins and a more fine and delicate smell than wines not aged in wooden barrels. |
| --- | --- |

—

Arcole Nero: obtained by drying out the grapes of the Merlot and Cabernet Sauvignon varieties for about two months, followed by a maturing period lasting at least two years and at least three months in wooden barrels to produce a colour ranging from ruby red with violet tints to ruby red tending to garnet, to garnet in the case of those that have aged for a long time. The smell is complex, with pleasant vanilla, wood and sometimes smoky notes adding to the characteristics of the varieties. It is rich-bodied with smooth tannins and a more fine and delicate smell than wines not aged in wooden barrels.

Causal link between environment and product

In quite a diverse soil environment, it is the silty-sandy component that is the most constant feature in this territory and this means the wines have well-defined characteristics and are easily recognisable.

The white wines made from vines grown in sandier soils have an elegant, subtle smell with excellent aromatic expression and moderate alcohol content. They are at their most pleasant in the early years after bottling. Only the Vendemmia Tardiva (late harvest) type manages to produce more structured, long-lasting wines.

With the very hot climate in July and August and the limited rainfall, the red wines made from vines grown in these soils are well-structured but generally benefit in smoothness from spending a few years in the bottle.

It is the specific skills of the producers which make it possible to optimise the oenological results and make the best of the various varieties cultivated in the area.

In the case of the Arcole Nero and Passito types, the traditional drying and maturing method used by the producers largely determines the final result achieved in the wines.

These kinds of wines, obtained after one or two years in wooden barrels or tanks, are intense in colour with purple tints and fruity, ethereal aromas. Their taste is broad and harmonious with spicy and balsamic notes that combine perfectly with the smooth tannins present.

As they age in the bottle, the colour evolves to classic garnet and the aromas and retronasal sensations take on ethereal notes of red fruits in alcohol.

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/14384

---

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

---