# C_2020216EN.01004201.xml

| 30.6.2020 | EN | Official Journal of the European Union | C 216/42 |
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30.6.2020

EN

Official Journal of the European Union

C 216/42

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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

(2020/C 216/17)

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

‘CERASUOLO DI VITTORIA’

Reference number: PDO-IT-A0773-AM02

Date of communication: 5.3.2020

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

1.   Description of the wine(s)

Description: Reduction of the minimum total alcoholic strength by volume from 13,00 % to 12,50 % for both ‘Cerasuolo di Vittoria’ and ‘Cerasuolo di Vittoria’Classico

Reasons: Based on the quality of the grapes used to make ‘Cerasuolo di Vittoria’ and ‘Cerasuolo di Vittoria’Classico DOGC wines and the data on the last five harvests, grapes harvested in all four areas representing the varied topography of the terroir consistently give a minimum natural alcoholic strength above 12,5 % by volume on average. We therefore wish to offer consumers a wine whose alcohol content is obtained solely from the sugars in the grapes used, without the use of enrichment when making musts and/or wines. By aligning the alcoholic strength on consumption of the wines into line and the minimum natural alcoholic strength, ‘Cerasuolo di Vittoria’ seeks to move towards the production of wines that express, through their naturalness, the quality and vocation of the various areas of the terroir and the two grape varieties, Nero d’Avola and Frappato. This also reflects market trends, as there is a growing focus on sustainability and on seeking out natural values that reflect the link with the environment in qualitative terms.

This amendment concerns section 1.3 of the single document (Description of the wine(s)) and Article 6 of the product specification.

2.   Specific oenological practices

Description:

Ban on the use of enrichment in winemaking

Reasons:

This ban reflects the high quality that characterises the production of the grapes used to make ‘Cerasuolo di Vittoria’ and ‘Cerasuolo di Vittoria’Classico DOGC wines, as the most important natural factor involved in the production of these wines. An analysis of data on recent harvests shows that the grapes consistently have a minimum natural alcoholic strength by volume above 12,5 % on average, so it is not considered necessary to use enrichment when making musts and/or wines.

This amendment concerns section 1.5 of the single document and Article 5 of the product specification.

SINGLE DOCUMENT

1.   Name of the product

Cerasuolo di Vittoria

2.   Geographical indication type

PDO – Protected Designation of Origin

3.   Categories of grapevine product

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

1.

Wine

4.   Description of the wine(s)

‘Cerasuolo di Vittoria’ and ‘Cerasuolo di Vittoria’Classico

Colour: from cherry red to purple or tending to garnet.

Aroma: flowery to fruity; cherry aromas which may also have hints of prune, chocolate, leather and tobacco in aged wines.

Taste: dry, full-bodied, soft and harmonious.

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

Minimum sugar-free extract: 27,0 grams 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): | |

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):

5.   Wine-making practices

a.   Specific oenological practices

Enrichment ban

Relevant restriction on making the wines

The ban on the use of enrichment in winemaking reflects the high quality that characterises the production of the grapes used to make ‘Cerasuolo di Vittoria’ and ‘Cerasuolo di Vittoria’Classico DOGC wines, as the most important natural factor involved in the production of these wines. The grapes already have a high minimum alcoholic strength by volume (12,5 %), ensuring that the resulting wines have a sufficient alcohol content without the need to add sugars.

b.   Maximum yields

‘Cerasuolo di Vittoria’ and ‘Cerasuolo di Vittoria’Classico

8 000 kilograms of grapes per hectare

6.   Demarcated geographical area

The production area is located in the Region of Sicily. It comprises the entire municipalities of Vittoria, Comiso, Acate, Chiaramonte Gulfi and Santa Croce Camerina (province of Ragusa), as well as parts of the municipalities of Ragusa (province of Ragusa), Niscemi, Gela, Riesi, Butera and Mazzarino (province of Caltanissetta), and Caltagirone, Licodia Eubea and Mazzarrone (province of Catania).

7.   Main wine grape variety(ies)

| | Calabrese N. – Nero d’Avola N. |
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Calabrese N. – Nero d’Avola N.

| | Frappato N. – Frappato d’Italia |
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Frappato N. – Frappato d’Italia

8.   Description of the link(s)

‘Cerasuolo di Vittoria’ DOGC

The human factors linked to the production area are crucial and, through long-standing tradition, have helped to give rise to ‘Cerasuolo di Vittoria’ DOGC wines. The wines have highly perceptible and distinctive characteristics – both analytical and organoleptic – that clearly set them apart and allow them to be traced back to their geographical environment.

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/15124

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

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