# C_2020088EN.01001501.xml

| 17.3.2020 | EN | Official Journal of the European Union | C 88/15 |
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17.3.2020

EN

Official Journal of the European Union

C 88/15

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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 88/07)

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

‘RECIOTO DI SOAVE’

PDO-IT-A0465-AM02

Date of communication: 2 December 2019

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

1.   Vine training systems

Description and reasons

Description

The vine training systems have been extended to include the GDC system and all types of trellises.

Reasons

The reason for this amendment is to adapt the Product Specification to the development of more modern and innovative vine training systems (particularly the various new kinds of trellises) and the need for agronomic methods to take account of climate change.

This amendment concerns Article 4 of the Product Specification but it does not affect the Single Document.

2.   Vine density per hectare

Description and reasons

Description

As regards vine density per hectare (at least 3 300 hectares), the reference to the Decree of 7 May 1998 has been cancelled.

Reasons

This is a formal amendment as new vine plantings must have a minimum density of 3 300 plants per hectare.

The formal amendment concerns Article 4 of the Product Specification but it does not affect the Single Document.

3.   Use of Additional Geographical Mentions on the labels of wine covered by the ‘Recioto di Soave’ PDO

Description and reasons

Description

It is permitted to add to ‘Recioto di Soave’ and ‘Recioto di Soave Classico’ PDO wines Additional Geographical Mentions referring to smaller units in the production area for the designation, which are located within the same production area and included on a list, on the condition that the product is made separately and that this is specifically stated in the annual grape production report.

Reasons

The inclusion of references to smaller geographical units of particular interest located inside the demarcated production area and identified after careful zoning work has made it easier to trace where wine is from and thus reinforce its link with the territory.

This amendment affects Article 5.1 of the Product Specification and section 1.9. (Further conditions) of the Single Document.

SINGLE DOCUMENT

1.   Name of the product

Recioto di Soave

2.   Geographical indication type

PDO - Protected designation of origin

3.   Categories of grapevine product

| 1. | Wine |
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1.

Wine

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

5.

Quality sparkling wine

4.   Description of the wine(s)

‘Recioto di Soave’

| — | colour: golden yellow; |
| --- | --- |

—

colour: golden yellow;

| — | aroma: intense and fruity with hints of vanilla; |
| --- | --- |

—

aroma: intense and fruity with hints of vanilla;

| — | taste: sweet, velvety and well-rounded, sometimes with hints of vanilla and a traditionally lively flavour; |
| --- | --- |

—

taste: sweet, velvety and well-rounded, sometimes with hints of vanilla and a traditionally lively flavour;

| — | minimum alcoholic strength by volume: 12,00 % vol.; |
| --- | --- |

—

minimum alcoholic strength by volume: 12,00 % vol.;

| — | minimum sugar-free extract: 27,0 g/l: |
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—

minimum sugar-free extract: 27,0 g/l:

| — | reducing sugar residues: not less than 70,0 g/l, |
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—

reducing sugar residues: not less than 70,0 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)

‘Recioto di Soave’ spumante

| — | foam: fine and long-lasting; |
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—

foam: fine and long-lasting;

| — | yellow in colour: golden of varying intensity; |
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—

yellow in colour: golden of varying intensity;

| — | aroma: pleasant, intense and fruity; |
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—

aroma: pleasant, intense and fruity;

| — | taste: semi-dry and sweet, velvety, harmonious, full-bodied; |
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—

taste: semi-dry and sweet, velvety, harmonious, full-bodied;

| — | minimum sugar-free extract: 24,0 g/l: |
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—

minimum sugar-free extract: 24,0 g/l:

| — | reducing sugar residues: minimum 70,0 g/l; |
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—

reducing sugar residues: minimum 70,0 g/l;

Wherever the value is left blank in the table below, the wines 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) | 11,50 |
| 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)

11,50

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)

5.   Wine-making practices

a.   Essential oenological practices

NONE

b.   Maximum yields

| | Recioto di Soave; Recioto di Soave Classico |
| --- | --- |

Recioto di Soave; Recioto di Soave Classico

| | 9 000 kg of grapes per hectare |
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9 000 kg of grapes per hectare

| | Recioto di Soave Spumante |
| --- | --- |

Recioto di Soave Spumante

| | 9 000 kg of grapes per hectare |
| --- | --- |

9 000 kg of grapes per hectare

6.   Demarcated geographical area

| A) | Grapes used to produce wines with the ‘Recioto di Soave’ controlled and guaranteed designation of origin must be produced in the area which includes all or part of the territory of the municipalities of Soave, Monteforte d’Alpone, San Martino Buon Albergo, Mezzane di Sotto, Roncà, Montecchia di Crosara, San Giovanni Ilarione, Cazzano di Tramigna, Colognola ai Colli, Caldiero, Illasi and Lavagno in the province of Verona. |
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A)

Grapes used to produce wines with the ‘Recioto di Soave’ controlled and guaranteed designation of origin must be produced in the area which includes all or part of the territory of the municipalities of Soave, Monteforte d’Alpone, San Martino Buon Albergo, Mezzane di Sotto, Roncà, Montecchia di Crosara, San Giovanni Ilarione, Cazzano di Tramigna, Colognola ai Colli, Caldiero, Illasi and Lavagno in the province of Verona.

| B) | Grapes used to produce ‘Recioto di Soave’ Classico wine must be produced in the area approved by Ministerial Decree of 23 October 1931, which includes part of the territory of the municipalities of Soave and Monteforte d’Alpone. |
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B)

Grapes used to produce ‘Recioto di Soave’ Classico wine must be produced in the area approved by Ministerial Decree of 23 October 1931, which includes part of the territory of the municipalities of Soave and Monteforte d’Alpone.

7.   Main wine grape variety(ies)

| | Garganega B. |
| --- | --- |

Garganega B.

| | Trebbiano di Soave B. - Trebbiano |
| --- | --- |

Trebbiano di Soave B. - Trebbiano

8.   Description of the link(s)

Recioto di Soave

The mineral substances contained in the basaltic soils of volcanic origin have a major influence on the fermentation processes of musts obtained from Garganega grapes, giving the wines their characteristic flavour. The traditional vine training systems based on the Veronese trellis help support the aromatic precursors and enable optimal grape health, which facilitates the raisining process of the fruit later on. A thin layer of mould known as ‘noble rot’ forms, enabling the development of intense aromas. ‘Recioto di Soave’ is a well-balanced wine: in addition to its sweetness and good structure, it also features fruity notes which enhance its lively flavour due to its significant acidity.

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

Use of Additional Geographical Mentions

Legal framework:

EU legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

The following Additional Geographical Mentions can be used in naming and presenting the wines ‘Recioto di Soave’ and ‘Recioto di Soave’ Classico:

| 1. | Brognoligo |
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1.

Brognoligo

| 2. | Broia |
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2.

Broia

| 3. | Ca’ del vento |
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3.

Ca’ del vento

| 4. | Campagnola |
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4.

Campagnola

| 5. | Carbonare |
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5.

Carbonare

| 6. | Casarsa |
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6.

Casarsa

| 7. | Castelcerino |
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7.

Castelcerino

| 8. | Castellaro |
| --- | --- |

8.

Castellaro

| 9. | Colombara |
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9.

Colombara

| 10. | Corte del Durlo |
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10.

Corte del Durlo

| 11. | Costalta |
| --- | --- |

11.

Costalta

| 12. | Costalunga |
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12.

Costalunga

| 13. | Coste |
| --- | --- |

13.

Coste

| 14. | Costeggiola |
| --- | --- |

14.

Costeggiola

| 15. | Croce |
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15.

Croce

| 16. | Duello |
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16.

Duello

| 17. | Fittà |
| --- | --- |

17.

Fittà

| 18. | Froscà |
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18.

Froscà

| 19. | Foscarino |
| --- | --- |

19.

Foscarino

| 20. | Menini |
| --- | --- |

20.

Menini

| 21. | Monte di Colognola |
| --- | --- |

21.

Monte di Colognola

| 22. | Monte Grande |
| --- | --- |

22.

Monte Grande

| 23. | Paradiso |
| --- | --- |

23.

Paradiso

| 24. | Pigno |
| --- | --- |

24.

Pigno

| 25. | Ponsara |
| --- | --- |

25.

Ponsara

| 26. | Pressoni |
| --- | --- |

26.

Pressoni

| 27. | Roncà - Monte Calvarina |
| --- | --- |

27.

Roncà - Monte Calvarina

| 28. | Rugate |
| --- | --- |

28.

Rugate

| 29. | Sengialta |
| --- | --- |

29.

Sengialta

| 30. | Tenda |
| --- | --- |

30.

Tenda

| 31. | Tremenalto |
| --- | --- |

31.

Tremenalto

| 32. | Volpare |
| --- | --- |

32.

Volpare

| 33. | Zoppega |
| --- | --- |

33.

Zoppega

Link to the product specification

https://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/14702

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

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