# C_2020063EN.01001701.xml

| 26.2.2020 | EN | Official Journal of the European Union | C 63/17 |
| --- | --- | --- | --- |

26.2.2020

EN

Official Journal of the European Union

C 63/17

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Publication of an application for amendment of a specification for a name in the wine sector referred to in Article 105 of Regulation (EU) No 1308/2013 of the European Parliament and of the Council

(2020/C 63/06)

This publication confers the right to oppose the application pursuant to Article 98 of Regulation (EU) No 1308/2013 of the European Parliament and of the Council (1) within two months from the date of this publication.

REQUEST FOR AMENDMENT TO THE PRODUCT SPECIFICATION

’delle Venezie’

PGI-IT-A0862-AM03

Date of application: 5 May 2017

1.   Rules applicable to the amendment

Article 105 of Regulation (EU) n° 1308/2013 – Non-minor modification

2.   Description and reasons for amendment

2.1.   Change of the designation name from ‘delle Venezie’ to ‘Trevenezie’

Description:

The name ‘delle Venezie’ is to be replaced by its synonym ‘Trevenezie’.

Reasons:

The change of name has become necessary following the parallel request for protection of the ‘delle Venezie’ PDO, which promotes Pinot Grigio and white wine types that are specific to the area. The mentioning of the said wines, in particular ‘Pinot Grigio’, are therefore removed in the ‘Trevenezie’ PGI specification. This amendment is therefore intended to distinguish between products of the two hierarchical categories of names (‘Trevenezie’/‘Tri Benečije’ PGI and ‘delle Venezie’ PDO), so as to promote and raise consumers’ awareness of the PDO wines that are more specific to the area.

The traditional status of the ‘Trevenezie’ geographical indication is clear from the past use of the name ‘Trevenezie’ or ‘Tre Venezie’ for agri-food products, in particular wine, from the geographical/administrative area in question, as a synonym for ‘delle Venezie’.

The name ‘Trevenezie’ is historically recognised as a name denoting the area of the current Triveneto, including the Province of Trento, the Region of Veneto and the Region of Friuli Venezia Giulia, which were identified in historical documents as Tre Venezie [three Venices], namely Venezia Tridentina, Venezia Euganea and Venezia Giulia.

This is the reason the name ‘Trevenezie’ is specifically mentioned in the description of the link with the area (human and historical factors) of the existing specification of ‘delle Venezie’ PGI.

This amendment concerns Article 1 ff. of the Product Specification and Section 1 of the Single Document, specifically the Name.

2.2.   Adding the Slovenian name ‘Tri Benečije’

Description:

The translation of the name in Slovenian, ‘Tri Benečije’, is also added as analternative to ‘Trevenezie’.

Reasons:

The amendment takes account of the needs of producers belonging to the Slovenian linguistic minority in Friuli Venezia Giulia, which is part of the PGI production area, as provided for in the legislation of the EU, Italy and the Region of Friuli Venezia Giulia relating to relations between the State and its linguistic minorities.

This amendment concerns Article 1 of the Product Specification and Section 1 of the Single Document, specifically the Name.

2.3.   Deletion of the Pinot Grigio varietal type from the indication of the grape variety

Description:

The Pinot Grigio varietal type from the indication of the grape variety or varieties has been deleted.

Reasons:

The removal of the Pinot Grigio varietal type from the indication of the grape varieties is related to the parallel request for the registration for protection of the ‘delle Venezie’ PDO, as use of the Pinot Grigio varietal type has been reserved for that designation. This decision is supported by the entire production chain and aims to grant the highest designation of origin status to wine obtained from the Pinot Grigio variety.

This amendment concerns Article 2 ff. of the Product Specification and Section 5 of the Single Document, specifically the Description of the wines.

2.4.   Deletion of the Ribolla Gialla varietal type from the indication of the grape variety

Description:

The Ribolla Gialla varietal type from the indication of the grape variety or varieties has been deleted.

Reasons:

Removing the type with indication of the Ribolla Gialla variety is a decision supported by the entire production chain in the area concerned, with the aim of promoting wines obtained from this native grape variety under other designations of Friuli Venezia Giulia.

This amendment concerns Article 2 ff. of the Product Specification and Section 5 of the Single Document, specifically the Description of the wines.

2.5.   Conditions for producing wines with two grape varieties indicated on the label

Description:

The technical conditions for producing the types with the names of two grape varieties indicated on the label have been regulated; in particular by providing that for the wines in question, grapes of the variety making up the smaller share must account for at least 15%.

Reasons:

These rules are in line with EU and national legislation on labelling and presentation, subject to the special labelling provisions allowing two grape varieties to be indicated on the labels of such wines.

This amendment concerns Article 2 of the Product Specification and does not concern any section of the Single Document.

2.6.   Grape yield per hectare for white wines obtained from grapes of the Pinot Grigio variety

Description and reasons:

The grape yield per hectare, amounting to 19,000 kg/ha, has been added for the white wine types belonging to the Wine and Semi-sparkling wine categories obtained from the Pinot Grigio variety, even if this grape variety is not indicated on the label. This matches the effective production yield obtained from this variety.

This amendment concerns Article 4(3) of the Product Specification and Section 6 of the Single Document, specifically point 6.b) Maximum yields.

2.7.   Prohibition on indicating the Pinot Grigio and Ribolla Gialla varieties in labelling

Description:

This amendment prohibits references to the Pinot Grigio and Ribolla Gialla varieties in the name and in the presentation of the wines in accordance with the provisions of the applicable EU legislation.

Reasons:

Such a prohibition is consistent with the amendments described above. The entire winegrowing sector considered it useful to restate the ban on including references to the Pinot Grigio and Ribolla Gialla grape varieties in the labelling, so as to reserve their use for promoting other protected designations of the area.

This amendment concerns the final paragraph of Article 7 of the Product Specification and Section 10 of the Single Document, specifically the Essential further conditions.

2.8.   Link with the area - Reasons for using the name ‘Trevenezie’/‘Tri Benečije’

Description and reasons:

The reasons for changing the name to ‘Trevenezie’, as a synonym of the names historically used for the geographical area in question (‘Tre Venezie’, ‘Le Venezie’ and ‘delle Venezie’), have been set out and are in line with the above amendments concerning the change of name for the geographical indication from ‘delle Venezie’ to ‘Trevenezie’, and ‘Tri Benečije’ in Slovenian.

This amendment concerns the final paragraph of Article 8(a) of the Product Specification and Section 9 of the Single Document, specifically the Description of the link(s).

SINGLE DOCUMENT

1.   Name of product

Trevenezie

Tri Benečije

2.   Member state

Italy

3.   Geographical indication type

PGI - Protected Geographical Indication

4.   Categories of grapevine products

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

1.

Wine

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

8.

Semi-sparkling wine

5.   Description of the wine(s)

White, in the categories Wine and Semi-sparkling wine, including with indication of the grape variety or varieties, excluding Pinot Grigio and Ribolla Gialla

The white wines are essentially fresh and clean, young, with good acidity and balanced in terms of alcohol. Their colour varies from pale yellow to straw yellow to golden yellow, sometimes with greenish and pink highlights.

Their aroma may vary from delicate to intense, generally determined by the aromas of the main grape varieties used in the wine. The taste is essentially light and fresh, sometimes flavourful and with a good structure. Harmonious and dry to semi-sweet, the white semi-sparkling wines are light yellow to straw yellow in colour, they are light and fresh on the palate with good acidity, balanced and with a moderate alcoholic strength. They bring out aromatic notes that vary from floral to intensely fruity, of fresh white-flesh fruit to tropical fruit.

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 | 3,5 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

3,5 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

Red, in the categories Wine and Semi-sparkling wine, including with indication of the grape variety or varieties, excluding Marzemino for the Province of Trento

The red wines may vary from light red to ruby red to garnet red in colour, depending on the grape variety and the ripening period, with intense olfactory aromas of more or less ripe red fruit, and typical herbaceous notes in the Bordeaux varieties. In general the red wines can be fresh with reduced acidity; when aged, they are complex with a good structure, velvety and harmonious with a full flavour, just the right amount of tannins and a good acid balance. They are generally soft and easy to drink and becoming more complex with processing and ageing. Red semi-sparkling wines have a fresh and lively taste with well-balanced acidity and enhanced aromatic notes of ripe fruit.

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 | 3,5 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

3,5 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

Rosé, in the categories Wine and Semi-sparkling wine, including with indication of the grape variety or varieties, excluding Marzemino for the Province of Trento

The rosé wines are characterised by a pink colour of varying intensity, sometimes tending towards cherry pink, and are pleasant, fruity and fragrant with a delicate aroma that shows all the variability of flowers and fresh fruit; sometimes with aromatic notes reflecting the grape varieties used. Their taste varies from dry/astringent to sweet, they are flavourful and fresh, balanced and usually have a moderate alcoholic strength. Semi-sparkling rosé wines have a fresh and lively taste with balanced acidity and enhanced aromatic notes ranging from cherry to berries to local white-flesh fruit and sometimes tropical fruit.

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 | 3,5 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

3,5 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

Novello in the Wine category, including with indication of the grape variety or varieties, excluding Marzemino for the Province of Trento

Wines in the Novello version are essentially red, with a colour that may vary from light red to ruby red to garnet red. Depending on the variety, they can have delicate to intense aromas reminiscent of more or less ripe fruit, including tropical fruit, along with a notable presence of spicy notes of carbon maceration. Their taste can be semi-sweet to dry, intense and highly flavourful.

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 | 3,5 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

3,5 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

6.   Wine making practices

a.   Essential oenological practices

None.

b.   Maximum yields

White, red and rosé wines produced in the Autonomous Province of Trento

23 000 kg of grapes per hectare

Wines, including with indication of the grape variety, produced in the Autonomous Province of Trento

19 500 kg of grapes per hectare

White, red and rosé wines produced in the Friuli Venezia Giulia and Veneto regions, including with indication of the grape variety

23 000 kg of grapes per hectare

Wines produced in Friuli Venezia Giulia and Veneto with indication of the grape varieties Cabernet Franc, Chardonnay, Incrocio Manzoni B, Moscato Giallo

19 000 kg of grapes per hectare

Wines produced in Friuli Venezia Giulia and Veneto with indication of the grape varieties Moscato Rosa, Pinot Bianco, Pinot Nero, Riesling Renano

19 000 kg of grapes per hectare

Wines produced in Friuli Venezia Giulia and Veneto with indication of the grape varieties Sauvignon and Traminer Aromatico

19 000 kg of grapes per hectare

White wines produced in Friuli Venezia Giulia and Veneto originating from grapes of the Pinot Grigio variety

19 000 kg of grapes per hectare

7.   Demarcated geographical area

The demarcated area for wines bearing the geographical indication ‘Trevenezie’ / ’Tri Benečije’ comprises:

| — | for the Autonomous Province of Trento: the entire territory of the province; |
| --- | --- |

—

for the Autonomous Province of Trento: the entire territory of the province;

| — | for the Region of Veneto: the entire administrative territory of the provinces of Belluno, Padua, Rovigo, Treviso, Venice, Verona and Vicenza; |
| --- | --- |

—

for the Region of Veneto: the entire administrative territory of the provinces of Belluno, Padua, Rovigo, Treviso, Venice, Verona and Vicenza;

| — | for the Region of Friuli Venezia Giulia: the entire administrative territory of the provinces of Pordenone, Udine, Gorizia and Trieste. |
| --- | --- |

—

for the Region of Friuli Venezia Giulia: the entire administrative territory of the provinces of Pordenone, Udine, Gorizia and Trieste.

8.   Main wine grapes variety(ies)

Cabernet Franc N. - Cabernet

Cabernet Sauvignon N. - Cabernet

Chardonnay B.

Lagrein N.

Mantonico Bianco B.

Manzoni Bianco B. - Incrocio Manzoni 6.0.13 B.

Marzemino N. - Berzamino

Merlot N.

Meunier N.

Moscato Giallo B. - Moscato

Moscato Giallo B. - Moscatello

Moscato Giallo B. - Moscatellone

Moscato Giallo B. - Goldmuskateller

Moscato Rosa Rs. - Moscato delle Rose

Moscato Rosa Rs. - Rosen Muskateller

Müller Thurgau B. - Riesling x Sylvaner

Nosiola B.

Pinot Bianco B. - Pinot Blanc

Pinot Grigio - Pinot Gris

Pinot Grigio - Ruländer

Pinot Nero N. - Blauburgunder

Pinot Nero N. - Blauer Spätburgunder

Rebo N.

Riesling Renano B. - Riesling

Sauvignon B. - Sauvignon Blanc

Schiava Gentile N. - Vernatsch

Schiava Gentile N. - Schiava

Schiava Gentile N. - Kleinvernatsch

Schiava Gentile N. - Mittervernatsch

Schiava Grossa N. - Schiava

Schiava Grossa N. - Vernatsch

Schiava Grossa N. - Großvernatsch

Schiava Grossa N. - Edelvernatsch Gr

Teroldego N.

Traminer Aromatico Rs. - Gewürztraminer

Casetta N.

Franconia N.

Goldtraminer B.

Gosen N.

Groppello di Revò N. - Groppello

Kerner B.

Lambrusco a Foglia Frastagliata N. - Lambrusco

Lambrusco a Foglia Frastagliata N. - Enantio N.

Negrara N.

Petit Verdot N

Riesling Italico B. - Riesling

Riesling Italico B. - Welschriesling

Rossara N.

Schiava Grigia N. - Schiava

Schiava Grigia N. - Grauvernatsch

Schiava Grigia N. - Vernatsch

Sennen N.

Sylvaner Verde B. - Sylvaner

Sylvaner Verde B. - Grüner Sylvaner

Syrah N. - Shiraz

Trebbiano Toscano B. - Trebbiano

Trebbiano Toscano B. - Biancame B.

Trebbiano Toscano B. - Procanico

Trebbiano Toscano B. - Ugni Blanc

Carmenère N. - Cabernet

Carmenère N. - Cabernet Nostrano

Lagarino B.

Verdealbara B.

Verdealbara B. - Erbamat B.

Paolina B.

Maor B.

Saint Laurent N.

Barbera N.

Bianchetta Trevigiana B. - Bianchetta

Malvasia Istriana B. - Malvasia

Marzemina Grossa N. - Marzemina Bastarda

Pinot Nero N. - Pinot Noir

Glera B. - Serprino

Glera Lunga B. - Glera

Glera Lunga B. - Serprino

Tocai Friulano B. - Tai

Tocai Friulano B. - Friulano

Trevisana Nera N.

Turca N.

Turca N. - Serbina N.

Moscato Bianco B. - Gelber Muskateller

Moscato Bianco B. - Moscatello

Moscato Bianco B. - Moscatello

Moscato Bianco B. - Moscato

Moscato Bianco B. - Moscatellone

Moscato Bianco B. - Muscat

Moscato Bianco B. - Muskateller

Cavrara N.

Corbina N. - Corbinella

Garganega B. - Garganego

Garganega B. - Grecanico Dorato B.

Grapariol B.

Malbech N.

Moscato Giallo B. - Muscat

Moscato Giallo B. - Muskateller

Pinella B. - Pinello

Pinella B. - Pinella Bianca

Raboso Piave N. - Raboso

Raboso Piave N. - Friularo

Raboso Veronese N. - Raboso

Refosco dal Peduncolo Rosso N. - Refosco

Refosco dal Peduncolo Rosso N. - Malvoise

Turchetta N.

Incrocio Bianco Fedit 51 C.S.G. B.

Marzemina Bianca B. - Marzemina

Manzoni Moscato N. - Incrocio Manzoni 13.0.25

Manzoni Rosa Rs. - Incrocio Manzoni 1-50

Sangiovese N. - Sangioveto

Malvasia Bianca di Candia B. - Malvasia

Malvasia Bianca di Candia B. - Malvoisie

Malvasia Bianca di Candia B. - Malvoisier

Lambrusco Maestri N. - Lambrusco

Lambrusco Maestri N. - Groppello Maestri

Boschera B.

Incrocio Manzoni 2.15 N. - Manzoni Rosso

Marzemino N. - Berzemino

Perera B.

Recantina N.

Verdiso B.

Verduzzo Friulano B. - Verduzzo

Verduzzo Trevigiano B. - Verduzzo

Wildbacher N.

Incrocio Manzoni 2-14 N.

Incrocio Manzoni 2-3 B.

Lambrusco di Sorbara N. - Lambrusco

Ancellotta N. - Lancellotta

Fertilia N.

Flavis B.

Italica B.

Nigra N.

Prodest N.

Tocai Rosso N. - Alicante N.

Tocai Rosso N. - Garnacha Tinta N.

Tocai Rosso N. - Granaccia N.

Tocai Rosso N. - Grenache N.

Tocai Rosso N. - Tai Rosso

Cortese B. - Bianca Fernanda

Corvina N. - Cruina

Corvinone N.

Durella B. - Durello

Molinara N.

Rondinella N.

Trebbiano di Soave B. - Trebbiano

Trebbiano di Soave B. - Turbiana

Trebbiano di Soave B. - Verdicchio Bianco B.

Croatina N. - Bonarda

Dindarella N.

Forsellina N.

Malvasia Bianca Lunga B. - Malvasia

Malvasia Bianca Lunga B. - Malvoisie

Malvasia Bianca Lunga B. - Malvoisier

Oseleta N.

Rossignola N. - Rossetta

Trebbiano Giallo B. - Rossetto

Trebbiano Giallo B. - Trebbiano

Trebbiano Romagnolo B. - Trebbiano

Veltliner B. - Grüner Veltliner

Pedevenda B.

Vespaiola B. - Vespaiolo

Freisa N.

Ciliegiolo N. - Morettone

Groppello Gentile N. - Groppello

Picolit B.

Ribolla Gialla B. - Ribolla

Vitouska B.

Gamay N.

Pignolo N.

Schioppettino N.

Terrano N. - Refošk

Refosco Nostrano N. - Malvoise

Refosco Nostrano N. - Refosco

Refosco Nostrano N. - Refosco Grosso

Refosco Nostrano N. - Refoscone

Cividin B.

Sciaglin B.

Ucelut B.

Cjanorie N.

Forgiarin N.

Piculit-Neri N.

Semillon B.

Piccola Nera N.

Tazzelenghe N.

Pinot Bianco B. - Weiß Burgunder

Pinot Bianco B. - Weißburgunder

Pinot Bianco B. - Weissburgunder

Pinot Nero N. - Spätburgunder

9.   Description of the link(s)

‘Trevenezie’/‘Tri Benečije’ for all wine categories (Wine and Semi-sparkling wine)

Details of the geographical area

Natural factors relevant to the link: The area comprises Trentino, Friuli Venezia Giulia and Veneto. The land is characterised by a mountain arc in the north enclosing the production area and protecting it from the cold winds from the north and north-east and is crossed by numerous rivers of considerable capacity and constant flow, the cradle of winegrowing. The climate is characterised by average annual temperatures of 10-14 °C. The coldest months are December and January, while the hottest are July and August. Average annual rainfall is 700-1,300 mm. Despite the high rainfall, the soils have adequate drainage capacity. Thanks to the precipitation and the good supply of water available, the soils retain sufficient water. The mitigating effects of the mountain arc in the north and the Adriatic sea in the south have a significant influence on the temperature by reducing thermal extremes in the summer and winter. The effect of the movement of air masses conditioned by the sea and the mountain system is to regulate their flow and therefore the associated precipitation. The daytime changes in the direction of the winds during August and September produce the optimal changes in temperature for ripening grapes. The three components: the Alpine region and the Alpine foothills, the Adriatic Sea and the network of rivers crossing the entire area from north to south serve to make the entire production area homogeneous.

From the point of view of the soils, the Alpine foothills and the hills are mainly composed of calcareous or calcareous-dolomitic formations from the Mesozoic period, with the soil texture suitable for the drainage of water.

The lowland areas comprise alluvial deposits originating from materials transported by the various rivers that cross the entire area and have soils with a texture ranging from sandy loam to sandy silt loam, sometimes with deep clay-silt sediments generally characterised by good drainage.

All these soil and climate characteristics make the area particularly suited for the production of grapes and wines of the highest quality.

Historical factors relevant to the link: ‘Trevenezie’/‘Tri Benečije’ is the name still used today to identify the area, which is historically linked first to the Republic of Venice and then to the Austro-Hungarian empire. The Republic of Venice has also left its mark on the management of forests and agriculture. Going up the rivers, the Venetian patricians progressively took possession of the area, developing farm management in accordance with innovative schemes of the time. After the fall of the Republic of Venice, the entire area was part of the Austro Hungarian empire for several centuries. Owing to its Mediterranean location, the area is very important for food production, including wine. It was in this period that the name ‘Trevenezie’ became well-known both within the empire and in the neighbouring kingdom of Italy. This geographical name was in normal use by the Austro-Hungarian and Italian authorities. Winegrowers used the term ‘Trevenezie’ to identify table wines up to 1977, when the accepted geographical name became ‘delle Venezie’, with ‘Trevenezie’ as a synonym. The name ‘Trevenezie’ was also used in Slovenian, i.e. ‘Tri Benečije’, to take account of the needs of producers from the Slovenian linguistic minority.

Training activities and dissemination of new viticultural and oenological techniques by the schools of San Michele all’Adige and Conegliano paved the way for modern viticulture. An essential contribution was made by winegrowers of the area who introduced vineyard management processes and methods combining environmental and economic sustainability and innovative winemaking technologies, ensuring productive success and the renown of the geographical indication.

‘Trevenezie’/‘Tri Benečije’, Wine category

Information about specific product qualities attributable to the geographical origin and causal link with the geographical area

The white wines are essentially fresh, young and clean, with good acidity and balanced in terms of alcohol. Their colour varies from pale yellow to straw yellow to golden yellow, sometimes with greenish and pink highlights.

Their aroma may vary from delicate to intense, generally determined by the aromas of the main grape varieties used in the wine. The taste is essentially light and fresh on the palate and sometimes flavourful with a good structure. They are harmonious and dry to semi-sweet.

The red wines may vary from light red to ruby red to garnet red in colour, depending on the grape variety and the ripening period, with intense olfactory aromas of more or less ripe red fruit, and typical herbaceous notes in the Bordeaux varieties. In general the red wines can be fresh with reduced acidity; when aged, they are complex with a good structure, velvety and harmonious with a full flavour, just the right amount of tannins and a good acid balance. They are generally soft and easy to drink and becoming more complex with processing and ageing.

The rosé wines are characterised by a pink colour of varying intensity, sometimes tending towards cherry pink, and are pleasant, fruity and fragrant with a delicate aroma that shows all the variability of flowers and fresh fruit, sometimes with aromatic notes reflecting the varieties used. Their taste varies from dry/astringent to sweet, they are flavourful and fresh, balanced and usually have a moderate alcoholic strength.

Wines in the Novello version are essentially red, with a colour that may vary from light red to ruby red to garnet red. Depending on the variety, they can have delicate to intense aromas reminiscent of more or less ripe fruit, including tropical fruit, along with a notable presence of spicy notes of carbon maceration. Their taste can be semi-sweet to dry, intense and highly flavourful.

The quality characteristics of the wines are determined by the influence of the soil and climate conditions of the production area. The temperate, cool and breezy climate, well-drained soils with sufficient availability of water owing to rainfall also distributed in the summer months and marked variations between night and day temperatures as the grapes ripen, ensure optimum ripening of the grape bunches, resulting in grapes with a good sugar and acid content, combined with other quality and organoleptic characteristics that are specific to each variety and reflected in the wines made from them.

Therefore, the causal link is based on the product’s specific quality that can be attributed to its geographical origin.

‘Trevenezie’/‘Tri Benečije’ Semi-sparkling wine category

Information about specific product qualities attributable to the geographical origin and causal link with the geographical area

Thanks to the foam that brings out the aromas of the grape varieties, wines of the semi-sparkling category are, in general, pleasant and flavourful, sometimes complex, and with palatable acidulous notes.

White semi-sparkling wines are light yellow to straw yellow in colour, they are light and fresh on the palate with good acidity, balanced and with a moderate alcoholic strength. They are characterised by aromatic notes that can be floral or intensely fruity, reminiscent of fresh white-flesh fruit or tropical fruit.

Red and rosé wines, which are products that are highly representative of the area, mainly derive from the native varieties Rabosi, Schiave and Corvine. The colour varies from light red to garnet red in the red wines and pink of varying intensity, sometimes tending to cherry red, in the rosé wines. The red wines have a fresh and lively taste with well-balanced acidity and enhanced aromatic notes of ripe fruit. The rosé wines, on the other hand, are pleasant wines for seasonal consumption with a delicate fragrance reminiscent of fruits ranging from cherry to berries to local white-flesh fruit and sometimes tropical fruit, a fresh and lively taste and balanced acidity.

The quality characteristics of the wines are determined by the influence of the soil and climate conditions of the production area. The temperate, cool and breezy climate, well-drained soils with sufficient availability of water owing to rainfall also distributed in the summer months, ensure a limited but constant supply of water, allowing the grape bunches to ripen at a regular rate, therefore making it possible to obtain grapes that display quality and analytic characteristics appropriate for processing into semi-sparkling wine. In particular, obtaining such raw materials depends on the marked variation in day and night-time temperatures during the ripening of the grape bunches that favours growth of grapes with a balanced acidic-aromatic profile.

Therefore, the causal link is based on the product’s specific quality that can be attributed to its geographical origin.

10.   Essential further conditions

Additional labelling provision

Legal framework: EU legislation

Type of further condition: Additional provisions relating to labelling

Description of the condition:

In accordance with the provisions of the applicable EU legislation, the name of the Pinot Grigio and Ribolla Gialla grape varieties may not be used for white, red and rosé types obtained from those varieties in the Wine and Semi-sparkling wine categories.

Link to the product specification

https://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/12852

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(1)  OJ L 347, 20.12.2013, p. 671.

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